Creamy Lemon Chicken Pasta

Creamy Lemon Chicken Pasta

Ingredients

1 pound boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons unsalted butter
3 garlic cloves, minced
1 cup white wine or chicken broth
2 tablespoons all-purpose flour
1 cup heavy cream or half-and-half, room temperature
1 lemon, zested and juiced
½ cup grated Parmesan cheese
½ teaspoon salt
Fresh parsley, chopped (for garnish)
12 ounces dried spaghetti or other long, thin pasta
Salt, for pasta water

Instructions

Slice the chicken breasts in half lengthwise and pound them into an even thickness. Pat dry with paper towels, then season with salt and pepper on both sides. Dredge the chicken breasts in the flour, coating well. Shake off the excess and place them on a plate.
In a large skillet over medium-high heat, warm the olive oil and butter. When the butter is melted, add the chicken and cook for 4-5 minutes on each side until golden brown. Work in batches if needed. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add 2 tablespoons of butter. When melted, add the garlic and sauté for about 1 minute until fragrant. Then, deglaze the pan with the white wine, gently scraping any brown bits off the bottom with a spatula. Cook for 2 minutes.
Sprinkle 2 tablespoons of all-purpose flour into the skillet. Stir well for 1-2 minutes until thickened. Then, slowly pour in the heavy cream, whisking constantly to ensure there are no lumps. Reduce the heat to low and let simmer, stirring occasionally.
While the sauce simmers, bring a large pot of well-salted water to a boil. Cook the spaghetti to al dente per the package instructions. Drain, but reserve 1 cup of pasta water.
Slice the chicken into bite-sized strips and add them to the sauce. Stir until well covered and hot.
Remove the skillet from the heat and add the lemon juice and zest, Parmesan cheese, and salt. Stir until well combined, add the cooked spaghetti, and toss until well coated. Add small amounts of pasta water if the sauce is too thick.
Serve lemon chicken pasta with fresh parsley for garnish and enjoy!

Click here to find out more. --> Creamy Lemon Chicken Pasta - Insanely Good

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Spring Vegetable Risotto

Grilled Shrimp Tacos with Mango Salsa

Grilled Shrimp Tacos with Mango Salsa

Ingredients

1 pound large shrimp, peeled and deveined (about 20 shrimp)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
1 lime, juiced (for marinade)
1 ripe mango, peeled, pitted, and diced
½ red onion, finely diced
1 small red bell pepper, diced
1 jalapeño, seeded and finely chopped (optional for extra heat)
¼ cup fresh cilantro, chopped
2 tablespoons lime juice (about 1 lime)
Salt and pepper, to taste
8 small corn or flour tortillas (depending on preference)
1 avocado, sliced (optional)
¼ cup crumbled queso fresco or feta cheese (optional)
Lime wedges, for serving

Instructions

Start by preparing the shrimp marinade. In a small bowl, combine the olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper. Squeeze in the juice of one lime and stir everything together. The lime juice will not only add flavor but also help tenderize the shrimp. Place the shrimp in a large bowl or resealable plastic bag and pour the marinade over the shrimp. Toss the shrimp to ensure they are evenly coated. Let the shrimp marinate for at least 10-15 minutes while you prepare the other ingredients. This brief marinating time is enough to impart great flavor.
While the shrimp is marinating, prepare the mango salsa. In a medium-sized bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), and fresh cilantro. Squeeze the juice of two limes over the salsa mixture and stir gently to combine. Season with salt and pepper to taste. If you prefer a spicier salsa, you can leave the seeds in the jalapeño or add more to suit your taste. The fresh cilantro adds a nice, herbaceous note that pairs perfectly with the sweetness of the mango. The lime juice helps to balance the sweetness with a bright, tangy kick.
Preheat your grill or grill pan over medium-high heat. If you’re using a grill, make sure it’s clean and well-oiled to prevent the shrimp from sticking. Thread the marinated shrimp onto skewers (if using) or place them directly on the grill. Grill the shrimp for about 2-3 minutes per side, or until they are opaque and slightly charred. The shrimp cook quickly, so be careful not to overcook them. Overcooked shrimp can become tough and rubbery. Once the shrimp are grilled, remove them from the skewers (if using) and set them aside. You can also keep them on the skewers for easier serving, or chop them into smaller pieces for easier taco assembly.
While the shrimp is grilling, warm your tortillas. You can do this by placing them on a dry skillet or grill for about 30 seconds on each side until they are warm and slightly charred. This step is essential as warm tortillas are more pliable and flavorful, which enhances the overall taco experience. Alternatively, you can wrap the tortillas in foil and warm them in the oven at 350°F (175°C) for about 5-7 minutes.
Once the shrimp is grilled and the tortillas are warmed, it’s time to assemble the tacos. Take a warm tortilla and place a few grilled shrimp in the center. Top the shrimp with a generous spoonful of mango salsa, allowing the vibrant colors and flavors of the salsa to shine. If desired, add a few slices of avocado for extra creaminess, and sprinkle with crumbled queso fresco or feta cheese for a salty, tangy contrast. Garnish with a squeeze of lime juice and fresh cilantro for added freshness. The lime juice will help brighten the flavors and tie everything together.
Serve the tacos immediately, garnished with extra cilantro and lime wedges on the side. The tacos are best enjoyed while the shrimp is still warm and the flavors of the mango salsa are fresh.

Click here to find out more. --> Grilled Shrimp Tacos with Mango Salsa Recipe - My Delight Recipes

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Sukiyaki (すき焼き)

Ingredients

2 cups water
1 piece kombu (dried kelp) (2 x 2 inches, 5 x 5 cm; 5 g per piece)
½ cup sake
½ cup mirin
3 Tbsp sugar
½ cup soy sauce
4 leaves napa cabbage (12 oz, 340 g)
¼ bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g)
1 Tokyo negi (naga negi; long green onion) (white part only; or 1 leek/4 green onions)
6 inches gobo (burdock root) (1.6 oz, 45 g)
½ onion (3.5 oz, 100 g)
½ package enoki mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
½ package maitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
2 shiitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; or use medium-firm (momen) tofu)
1½ inches carrot (optional, for decoration and color)
½ package shirataki noodles (3.5 oz, 100 g; or cellophane/yam noodles)
½ lb thinly sliced beef (chuck or ribeye) (or slice your own meat; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables)
1 Tbsp neutral oil (or 1 small piece of suet (raw beef fat))
2 large eggs (50 g each w/o shell) (optional, for dipping; for safety, buy pasteurized eggs or make sous vide eggs; skip for vegan)
1 serving udon noodles (cooked and drained)

Instructions

Gather all the dashi and sauce ingredients. Tip: You‘ll use the dashi and sauce to adjust the seasoning of the broth as you cook. This recipe makes more dashi than you need for this dish and you‘ll likely have leftovers.
To make the cold brew Kombu Dashi, put 2 cups water and 1 piece kombu (dried kelp) in a measuring cup or pitcher. Set it aside to steep for a minimum of 30 minutes, or make it ahead up to overnight.
To make the sukiyaki sauce, combine ½ cup sake and ½ cup mirin in a small saucepan. Bring it to a boil and reduce the heat to simmer and let the alcohol evaporate for a minute or so.
Add 3 Tbsp sugar and ½ cup soy sauce and mix together. Bring it back to a boil. Once the sugar is completely dissolved, turn off the heat and set it aside.
Transfer the sauce to a pitcher and bring both the dashi and the sauce to the table. Tip: You can make the sukiyaki sauce ahead and store it in an airtight container in the refrigerator for up to a month.
Gather all the sukiyaki ingredients. Feel free to customize the portions to suit your personal preference. Here, I used the entire package of grilled tofu (twice as much) since we love tofu.
Cut 4 leaves napa cabbage into pieces 2 inches (5 cm) wide.
Cut the pieces in half or thirds down along the thick white center of the leaves.
Cut ¼ bunch shungiku (chrysanthemum greens) 2 inches (5 cm) wide.
Slice the white part of 1 Tokyo negi (naga negi; long green onion) diagonally into ½-inch (1.3 cm) pieces.
Scrape off the outer skin of 6 inches gobo (burdock root) with the back of a knife. The gobo‘s flavor is just under the skin, so don‘t use a vegetable peeler and peel that flavor away. Once you scrape off the skin, shave the gobo into superthin strips using a vegetable peeler.
Soak the gobo strips in water for 5 minutes, changing the water once. Drain well.
Cut ½ onion into ½-inch (1.3 cm) slices widthwise. Next, discard the bottom part of ½ package enoki mushrooms and tear it into smaller clusters.
Cut off and discard the root ends of ½ package maitake mushrooms and separate the maitake bunch into 2 small clusters.
Cut off and discard the stems of 2 shiitake mushrooms. Optionally, you can cut a flower pattern on the shiitake mushroom caps: First, cut a sliver off the top of the mushroom cap by making 2 incisions in the shape of a “V". Bevel these cuts toward each other by inserting the knife at an angle.
Make a second cutout in the same manner to form an "X" with the first cutout. You can keep this "X" pattern or add one or two more cutouts. Watch my video on "shiitake hanagiri" that demonstrates this Japanese cutting technique.
Cut ½ package broiled tofu (yaki dofu) into smaller pieces. We usually double the tofu portion and cut one block into 6–8 pieces.
If you‘d like to make flower-shaped carrots (optional), first slice 1½ inches carrot into ¼-inch (6 mm) rounds.
Here, I stamp the carrot coins with a vegetable cutter into a floral shape for decoration.
Rinse and drain ½ package shirataki noodles. Cut the noodles in half. Add the shirataki noodles to boiling water to remove any odor. Once the water is boiling again, cook for 2 minutes, drain, and set aside.
Place ½ lb thinly sliced beef (chuck or ribeye) and suet (if using) on a plate. Put all the ingredients on a big platter or bamboo tray for the dining table. I prepared my eggs sous vide (read the blog post) for dipping the cooked sukiyaki ingredients. I also cooked and drained 1 serving udon noodles and set them aside for the final course.
Set a portable gas cooktop at the dining table. I use this cast-iron sukiyaki pot that I got from MTC Kitchen (use JOC10 for 10% off) and an Iwatani portable butane stove. Give each person a medium-sized bowl to put the cooked food from the pot.
Heat the cast-iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp neutral oil (or the suet). Then, pour in barely enough sukiyaki sauce to cover the bottom of the pot, about ⅛–¼ inch of sauce.
Place a few slices of well-marbled beef in the pot. When the bottom side of the meat is cooked, flip and cook the other side. Enjoy some (or all) of the sweet and caramelized meat now to consume this good-quality beef at its best. You can eat a few rounds of meat first or leave the meat in the pot and continue to the next step.
If you are using 2 large eggs (50 g each w/o shell) that are pasteurized, dip the cooked beef in the beaten egg to enjoy. The salty and savory sukiyaki ingredients become mild and sweet after dipping in the egg. If you‘re not using eggs, drizzle in a bit of kombu dashi to dilute the sauce in the pot, to your liking; otherwise, it might taste too salty.
Add some vegetables, tofu, mushrooms, and other ingredients (except the udon) to the pot. Pour in enough sukiyaki sauce to partially submerge the ingredients in the sauce, about one-third of the way or about ¼ inch of sauce. If you aren’t using eggs for dipping, drizzle in a small amount of kombu dashi into the pot to dilute the sauce to your liking. Bring to a gentle simmer. Then, turn down the heat and simmer until cooked through. You can add more beef now, as it cooks fast. Taste the sauce and drizzle in a tiny bit of dashi or water if it‘s getting too salty.
Transfer some of the cooked ingredients to the individual bowls and enjoy the first round of sukiyaki. Taste the food and adjust the seasoning in the pot as needed; drizzle in a bit of dashi or water if it‘s too salty or add a few drops of sukiyaki sauce if it needs more seasoning. Tip: Adjusting the seasoning as you go is a normal part of cooking and enjoying Sukiyaki.
When there is less cooked food in the pot, portion what‘s left into the individual bowls. Then, start cooking the second round by adding more ingredients to the pot (repeat the previous step). While it's cooking, you can continue to eat the rest of the first round of sukiyaki or any side dishes. Eventually, you can cook a third round to finish any remaining uncooked ingredients. Tip: Continue to adjust the broth seasoning. If your sukiyaki sauce runs out, add soy sauce and sugar to the broth in a pinch. If your dashi runs out, use water instead.
We usually end the sukiyaki meal with a final course (shime) of udon. When most of the ingredients have disappeared, add the cooked udon noodles to the remaining broth in the sukiyaki pot. Heat through and enjoy.

Click here to find out more. --> Sukiyaki Recipe すき焼き • Just One Cookbook

Permalink: https://www.culinarycultivations.org/community/blog-recipes/sukiyaki-.html

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Winter Minestrone & Garlic Bruschetta

Winter Minestrone & Garlic Bruschetta

Ingredients

Good olive oil
4 ounces pancetta, ½-inch-diced
1½ cups chopped yellow onions
2 cups (½-inch) diced carrots (3 carrots)
2 cups (½-inch) diced celery (3 stalks)
2½ cups (½-inch) diced peeled butternut squash
1½ tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
26 ounces canned or boxed chopped tomatoes, such as Pomi
6 to 8 cups chicken stock, preferably homemade
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons store-bought pesto
Garlic Bruschetta (see recipe)
Freshly grated Parmesan cheese, for serving

Garlic Bruschetta

1 baguette
Good olive oil
1 garlic clove, cut in half lengthwise

Instructions

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1-1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

Garlic Bruschetta

Preheat the oven to 425 degrees.
Slice the baguette at a 45-degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.

Click here to find out more. --> Barefoot Contessa | Winter Minestrone & Garlic Bruschetta | Recipes

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Spicy Chickpea Quinoa Bowls

Hearty Winter-Vegetable Soup

Lentil Salad With Roasted Vegetables

Apple Cinnamon Oatmeal

Sweet and Savory Cranberry Glazed Chicken

Eggnog French Toast

Grilled Pork Tenderloin with Apples and Sage

Coq au Vin

Coq au Vin

Ingredients

3 lb skin-on, bone-in chicken legs
Kosher salt, to taste
Freshly ground black pepper, to taste
3 cups red wine (preferably Burgundy or another dry red wine)
1 bay leaf
2-4 fresh thyme sprigs
4 oz bacon, diced
1 onion, diced
1 carrot, peeled and diced
8 oz button mushrooms, trimmed and quartered
2 minced garlic cloves
1½ teaspoons tomato paste
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, at room temperature
8 oz pearl onions, peeled
¼ cup flat-leaf parsley, chopped

Instructions

Season the chicken with salt and pepper. In a large bowl, combine the chicken with the wine, bay leaf, and thyme. Cover and marinate for at least 30 minutes, or up to one day.
In a Dutch oven or large pot set over medium heat, cook the bacon until browned and crispy, about 10 minutes. Remove from heat and transfer the bacon to a plate lined with paper towels, reserving the fat in the Dutch oven.
Remove the chicken from the wine marinade and pat dry with paper towels, reserving the marinade. Heat the bacon fat in the Dutch oven over medium heat until it shimmers. Add the chicken, skin side down, in a single layer and cook until golden brown, about 5 minutes. Flip and cook for about 4 more minutes until brown on the other side. (If needed, work in batches, adding a little olive oil if the bacon fat runs out.) Transfer the seared chicken to a plate.
Add the diced onion, carrot, and mushrooms to the Dutch oven and season with salt. Cook until the vegetables are lightly browned, about 8 minutes. Add the garlic and tomato paste, cooking for 1 minute until fragrant. Pour in the reserved marinade and bring to a boil over medium-high heat. Reduce the liquid by half, skimming off foam as it appears.
Add the chicken, pearl onions, and half of the bacon. The liquid should just cover the chicken; if not, add a little water or chicken stock. Cover and simmer over low heat until the chicken is tender, about 1 hour. Uncover, transfer the chicken to a plate, and continue to simmer for about 10 minutes.
Whisk the flour and butter together into a smooth paste. Stir the beurre manié into the stew to thicken. Continue to simmer until the sauce is thick enough to coat the back of a spoon, about 2 more minutes.
Taste and adjust seasoning with salt and pepper if needed. Return the chicken to the Dutch oven and simmer until warmed through, no more than 5 minutes. Remove from heat and garnish with the remaining bacon and chopped parsley.

Click here to find out more. --> Traditional French Coq au Vin Recipe - 2024 - MasterClass

Permalink: https://www.culinarycultivations.org/community/blog-recipes/coq-au-vin.html

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Beef and Butternut Squash Stew

Garlic and Herb Roasted Turkey

Garlic and Herb Roasted Turkey

Ingredients

3/4 cup unsalted butter, softened to room temperature
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh thyme
1 Tbsp minced fresh sage
5 cloves garlic, minced
1 tsp lemon zest
1 tsp kosher salt
1/2 tsp black pepper

10 – 12 lb. whole turkey
1 white onion, peeled and quartered
1 lemon, quartered
3 – 4 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage

Extra fresh herbs
Sliced lemons
Fresh cranberries

Instructions

In a small mixing bowl, add all butter ingredients (butter, rosemary, thyme, sage, garlic, lemon zest, salt, and pepper), and stir well to combine.
Set aside for now.
Move oven rack to the lower third position, and preheat the oven to 350°F.
Add a rack to a roasting pan (or you can use a large rimmed baking sheet topped with an oven-safe cooling rack).
Remove the turkey neck and giblets from inside the turkey, and pat the turkey very dry with paper towels.
Add turkey to roasting rack. To the turkey cavity, add the quartered onion, quartered lemon, and sprigs of rosemary, thyme, and sage.
Use kitchen twine to tie the turkey legs together (this helps ensure even cooking), or you can use a piece of turkey skin to hold the legs together.
Gently pull the skin away from the meat, loosening it so you can add the butter. Using a paper towel to grip the skin may help if it's slippery.
Liberally slather the butter under the skin, then over the top as well. I like to use my hands for this so I can really get it everywhere.
Carefully add roasting pan with turkey to the preheated oven and roast for approximately 13 minutes per pound, basting with the pan juices occasionally (I like to baste every 20-30 minutes).
Please know that all ovens cook differently, so use the time as a guide and look for golden brown skin and a thermometer inserted into the thickest part of the breast registers 165°F.
If the turkey skin is getting too dark for your liking, you can tent some aluminum foil over the top as it cooks.
Remove turkey from oven and tent some aluminum foil over the top to help seal in the juices.
Let rest for 15-20 minutes, then discard the onion, lemon, and herbs from inside the turkey cavity. Carve and serve.

Click here to find out more. --> Garlic and Herb Roasted Turkey - The Chunky Chef

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Mixed Greens with Pears, Goat Cheese, Dried Cranberries and Spiced Pecans

Pumpkin pie

Pumpkin pie

Ingredients

1 ¼ cups all-purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter, cut into cubes
4 tablespoons ice-cold water

15 ounce can pure pumpkin puree (1 ¾ cups), not pumpkin pie filling, or use homemade pumpkin puree
3 eggs
¾ cup packed light brown sugar
¾ cup heavy cream
½ cup whole milk
1 tablespoon cornstarch
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt

Instructions

crust:

Place flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. (Alternatively, the pie dough may be made by hand in a large bowl using a pastry cutter to blend in the butter and a fork to bring the dough together.)
Add the cold butter cubes and pulse until the largest pieces of butter are the size of small peas, about 8 pulses. Add the ice-cold water and pulse until the dough just comes together, adding more water by the teaspoonful as needed.
Turn dough out onto a floured work surface and form into a round disk. Roll the dough into a 12-inch round. Transfer dough round to a 9-inch pie dish that is 2 inches deep by wrapping it partway around the rolling pin. Gently fit the dough into the pie dish, but do not press it down firmly against the dish. Trim the dough edges as needed around the pie plate and then fold edges under. Use your fingers to crimp the edges of the pie crust as desired. Place pie crust in refrigerator while you prepare the filling.

Filling:

Preheat oven to 375° F.
In a large bowl, combine pumpkin puree, eggs, brown sugar, heavy cream and milk. Whisk until smooth. Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined and no clumps of cornstarch or spices remain.
Pour the filling into the unbaked pie crust. Bake at 375° for 40-55 minutes. Halfway through baking, check on the pie and loosely cover the pie crust with foil or use pie protectors to prevent the crust from over-browning The pie is done when the filling is set but the center jiggles just a little bit when you wiggle the pan. The pie will continue to set up as it cools. (Overbaking can cause cracks in the pie filling as it cools.)
Cool pie on a wire rack for 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day.

Click here to find out more. --> This Pumpkin Pie Recipe is the BEST!

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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Ingredients

¾ cup milk (whole, 2% or almond milk will all work)
¼ cup granulated sugar
2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)
¾ cup pumpkin puree
¼ cup melted butter
1 egg, at room temperature
4 cups bread flour
2 tablespoons pumpkin pie spice
3/4 teaspoon salt
2/3 cup dark brown sugar
1 ½ tablespoons ground cinnamon
¼ cup butter, at room temperature
4 ounces cream cheese, at room temperature
3 tablespoons butter, at room temperature
1/4 cup powdered sugar
4 tablespoons pure maple syrup
Pinch of salt
pinch of ground cinnamon

Instructions

Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir pumpkin puree, room temperature egg and melted butter, mixing until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.
Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the sugar into the butter.
Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife. You should get 12 rolls. I like to make dents in the dough before cutting as demonstrated in the photos, to make 12 even rolls.
Place cinnamon rolls in a greased 9x13 inch baking pan. I highly recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out. Cover with plastic wrap and a warm towel and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.
Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 10 minutes before frosting. Makes 12 cinnamon rolls
To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup and salt. Beat until smooth. Spread over the pumpkin cinnamon rolls and serve! Sprinkle cinnamon rolls with a little cinnamon for a pretty look. Enjoy!

Click here to find out more. --> Best Pumpkin Cinnamon Rolls You'll Ever Eat | Ambitious Kitchen

Permalink: https://www.culinarycultivations.org/community/blog-recipes/pumpkin-cinnamon-rolls.html

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Indian Pumpkin Curry

Sancocho

Sancocho

Ingredients

1 medium yellow onion, quartered
1 medium green bell pepper, quartered and seeded
1/2 cup coarsely chopped, lightly packed fresh cilantro leaves and stems, more leaves for garnish
4 medium garlic cloves, smashed
2 tablespoons olive oil, divided
2 pounds chicken drumsticks, skin removed
1 1/2 teaspoons fine salt, more to taste
3/4 teaspoon freshly ground black pepper, more to taste
1 (8-ounce) can tomato sauce
1 tablespoon adobo all-purpose seasoning
1 1/2 teaspoons sazón with achiote
1/2 teaspoon dried oregano
2 bay leaves
16 cups (4 quarts) chicken stock, more as needed
1/2 pound Yukon Gold potatoes, peeled and cut into 3/4-inch dice
1/2 pound yuca root, peeled, woody center removed, cut into 3/4-inch dice
1 medium green plantain, peeled and cut into 1-inch thick rounds
1/2 pound calabaza pumpkin (Caribbean pumpkin), peeled and cut into 3/4-inch dice
1 medium ear of corn, cut into 1-inch rounds
Cooked white rice, for serving, optional

Instructions

Make Puerto Rican sofrito (recaito) by pulsing and processing the onion, bell pepper, cilantro, garlic, and 1 tablespoon olive oil in a food processor or blender until it resembles a chunky sauce. Set aside 1/2 cup of the recaito and freeze the rest for future preparations.
Add the remaining 1 tablespoon olive oil to a very large, heavy-duty pot over medium-high heat.
Dry the drumsticks with a paper towel and season them with salt and pepper.
Brown the chicken in batches. Remove from the pot as they are seared and set aside.
Lower the heat to medium. Remove any excess fat from the pot, leaving about two tablespoons. Add the reserved 1/2 cup of recaito and sauté until fragrant, about 2 minutes.
Add the tomato sauce, adobo, sazón, oregano, and bay leaves. Sauté for 1 minute to bloom the spices, scraping up any brown bits on the bottom of the pot with a wooden spoon.
Add the chicken stock and bring to a boil over high heat. Add salt and pepper to taste, keeping in mind that as the broth cooks and evaporates, it becomes saltier.
Decrease the heat to medium-low. Add the chicken back to the pot and cover, leaving the lid slightly cracked. Simmer on low for 1 hour.
Skim the fat off the top of the stew with a spoon. Add the potatoes, yuca, plantain, calabaza, and corn. If necessary, add more chicken stock to cover the ingredients in the pot. Cover, leaving the lid slightly cracked, and simmer on low until the vegetables are fork tender, about 30 minutes more.
Taste the broth and season with salt and pepper if necessary. Serve the stew in large bowls and garnish with cilantro leaves. Serve as is or with a side of white rice.

Click here to find out more. --> Sancocho Recipe (Puerto Rican Meat and Vegetable Stew) (thespruceeats.com)

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Mole Poblano

Mole Poblano

Ingredients

1 chicken cut into pieces
8 cups of water
1 corn tortilla
1 slice of day-old bread
1 ½ cup dried chilies (ancho, mulato, pasilla) lightly fried in oil
1 small white onion
3 garlic cloves, peeled
1 cup raisins
1 cup peanuts
1 cup almonds
½ cup pumpkin seeds
½ cup sesame seeds
¼ teaspoon coriander seeds
1 cinnamon stick
3 cloves, whole
3 large black peppercorns, or 5 small
1 disc of Mexican table chocolate
4 cups chicken broth
2 chicken bouillon cubes
3 ½ tablespoon vegetable or pork lard
2 tablespoon salt

Instructions

Place the chicken in a large pot and cover with water (about an inch above the chicken). Bring to a boil over high heat, then lower to a simmer and cook for 15-20 minutes until no longer pink inside. Remove the chicken and set aside, reserving the broth.
While the chicken cooks, cut the tops off the dried chilis and remove seeds and veins. In a large pot (preferably clay), heat lard or oil over medium-high heat. Add the chilis in batches, frying for about a minute until they darken. Drain and reserve the chilis.
In the same pot, add another tablespoon of lard. Once melted, add almonds, peanuts, and pumpkin seeds. Toast, stirring constantly for about two minutes, then drain and set aside.
Next, fry the bread in the pot for about a minute until dark brown. Remove and set aside.
Fry the garlic cloves until golden, then remove. Add a cinnamon stick and fry until darkened, then remove.
Fry raisins for about 30 seconds until plump, then drain.
In a blender, combine the fried chilis, toasted nuts and seeds (half reserved), fried bread, garlic, cinnamon stick, plumped raisins, and salt. Purée, adding reserved chicken broth as needed for a smooth paste. The paste should be deep reddish-brown. Transfer to a bowl and set aside.
In the same pot, toast sesame seeds for 30 seconds, then add peppercorns, cloves, and coriander seeds. Cook until darkened. Transfer to the blender with the broken-up fried tortilla and the remaining reserved nuts and seeds. Blend until smooth.
Cut the onion into slices and sauté in ½ tablespoon lard until golden. Blend until smooth and add to the pot with the second batch of nut and seed paste. Stir in half of the mole paste, breaking up the Mexican chocolate into the pot, and adding chicken bouillon cubes until melted. Stir in the remaining mole paste and chicken stock to reach desired consistency (medium thickness).
Simmer over medium heat until reduced by about an inch. Add the cooked chicken, turning to coat with the mole sauce.
For serving, plate pieces of chicken, spoon over mole sauce, and sprinkle with sesame seeds. Enjoy your mole poblano with shredded chicken!

Click here to find out more. --> How to Make Authentic Mole Poblano with Chicken (mexicanfoodjournal.com)

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Moroccan Lamb Tagine with Apricots

Caramelized Onion Mushroom Flatbread

Fall Harvest Salad Recipe with Maple Vinaigrette

Stuffed Bell Peppers

Butternut Squash Apple Soup

Old Fashioned Peach Cobbler

Feijoada (Brazilian Black Bean Stew)

Feijoada (Brazilian Black Bean Stew)

INGREDIENTS

1 pound carne seca (see notes for substitutions)
3 large (about 1 pound) smoked calabresa sausages
2 (about 8 ounces) paio sausages
5 cups (about 2.2 pounds) dried black beans
3 dried bay leaves
½ large orange
1 tablespoon vegetable oil
6 slices thick-cut bacon, diced
1 large onion, chopped
12 cloves garlic, minced
Salt and freshly ground pepper, to taste

INSTRUCTIONS

The day before you plan on cooking the feijoada, trim the excess fat of all the meats (except the bacon) and place them in a large bowl. Cover with cold water and refrigerate for 24 hours, changing the water 3-4 times, to get rid of the excess salt.
Place the black beans in a separate bowl and cover with cold water. Let them soak overnight in the fridge.
Drain the meat and beans. Place the soaked meat in a large Dutch oven or heavy bottomed pot and cover with enough water so they’re all submerged. Cook, over medium-high heat, until boiling. Let them boil for 20 minutes, adding more water as needed. Drain and reserve.
Combine the boiled carne seca, beans, bay leaves and orange in that same pot. Pour 2.5 quarts cold water and cook, over medium-high heat, until boiling. Lower the heat to a gentle simmer, cover and cook for 30 minutes.
After 30 minutes, add the sausages. Cover and continue simmering, occasionally skimming the fat that rises to the top, until the meat is tender, about 1.5 to 2 hours.
Remove the orange and bay leaves. Discard. Remove the meat and sausage and slice into smaller pieces. Reserve.
Heat the oil in a sauté pan, over medium heat. Add the bacon and cook until no longer raw but not yet golden brown, about 3-5 minutes. Add the onion and garlic and sauté until softened and fragrant, about 2-3 minutes. Add a ladleful of the cooked beans, without liquid, and stir to combine. Using a fork, mash the beans, to release their starch.
Pour that mixture into the feijoada pot and cook over medium heat, uncovered, for 10-15 minutes or until thickened. If too thick, add more water as needed. Taste and season with salt and pepper.
Return the meats back to the pot.
Serve with white rice, collard greens, fried bananas, farofa, vinaigrette salsa and orange slices!

Click here to find out more. --> Feijoada (Brazilian Black Bean Stew) - Olivia's Cuisine (oliviascuisine.com)

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Watermelon Salad Recipe with Feta and Cucumber

Zaru Soba (Cold Soba Noodles) ざるそば

Zaru Soba (Cold Soba Noodles) ざるそば

INGREDIENTS

For the Homemade Mentsuyu (Concentrated Noodle Soup Base)

¼ cup sake
½ cup soy sauce
½ cup mirin (+ 1 Tbsp, to taste)
1 piece kombu (dried kelp) (1 x 1 inch, 2.5 x 2.5 cm per piece)
½–1 cup katsuobushi (dried bonito flakes) (packed)

For the Zaru Soba

4 oz dried soba noodles (buckwheat noodles) (3.5 oz, 100 g per serving)
shredded nori seaweed (kizami nori)
6 Tbsp mentsuyu (concentrated noodle soup base) (homemade; ingredients above)
1⅛ cups iced water
2 green onions/scallions
wasabi (optional)

INSTRUCTIONS

To Make the Homemade Mentsuyu (Concentrated Noodle Soup Base)

In a medium saucepan, add ¼ cup sake and bring it to a boil over medium-high heat. Let the alcohol evaporate for a few seconds.
Add ½ cup soy sauce and ½ cup mirin. Tip: I add an extra 1 Tbsp mirin for my family‘s preference.
Add 1 piece kombu (dried kelp) and ½–1 cup katsuobushi (dried bonito flakes). Use the maximum amount of katsuobushi for more intense bonito flavor.
Bring it to a boil and simmer on low heat for 5 minutes. Turn off the heat and let it cool completely. Strain the mentsuyu and set aside. Tip: You can keep this concentrated soup base in an airtight container and store it in the refrigerator for up to a month.

To Boil the Soba Noodles

Boil a lot of water in a large pot. Unlike pasta, you do not add salt to the cooking water. Add 14 oz dried soba noodles (buckwheat noodles) to the boiling water, distributing them around the pot in a circular pattern to separate the noodles from each other. Cook the soba noodles according to the package instructions. Stir the noodles occasionally so they don’t stick to each other. The noodles are done when they are just tender; do not overcook. Before you drain the noodles, reserve 1 to 1½ cups of the cooking water called sobayu (read how to use sobayu in the blog post).
Drain the soba noodles in a sieve and rinse them under cold running water with your hands to get rid of the excess starch. This is a very important step to keep the noodles from sticking to each other.
Shake the sieve to drain the water completely. Then, transfer the noodles to a large bowl of iced water. Chill the noodles for 30 seconds, drain well, and set aside.

To Serve

To serve the noodles, place bamboo sieves or mats over individual plates (to catch the draining water from the noodles). Place one serving of soba noodles on each mat and garnish with shredded nori seaweed (kizami nori) on top.
Prepare the soba dipping sauce using a 1-to-3 ratio of homemade mentsuyu to water. Combine 6 Tbsp mentsuyu (concentrated noodle soup base) and 1⅛ cups iced water in a measuring cup and check the taste. If it‘s salty, add more water, and if it‘s too dilute, add more mentsuyu. Divide the dipping sauce into individual cups.
Chop 2 green onions/scallions and put on individual small plates. Add a bit of wasabi to the plates. Serve with the soba noodles and individual cups of dipping sauce.
For a more substantial meal, enjoy Zaru Soba with a variety of vegetables like mushrooms, carrots, daikon radish, and lettuce/cabbage-based salads. It‘s also common to serve Zaru Soba with tempura, called tenzaru (天ざる). Try it with Vegetable Tempura and Shrimp Tempura.

Click here to find out more. --> Zaru Soba (Cold Soba Noodles) ざるそば • Just One Cookbook

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Strawberry Lemonade Popsicles

Grilled Corn on the Cob Recipe with Herb Compound Butter

Caprese Pasta Salad

Grilled Honey Lime Chicken Skewers

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

Avocado Grilled Cheese Sandwich

Apple Cider Glazed Donuts

A Dreamy Cake You Can Dress Up or Down for the Holidays

90's snacks, a blast from the past!

6 Sleek Wine Gifts for the Modern-Day Wine Lover

30 Years: A Celebration of the James Beard Foundation

Easy Ranch Dip

Christmas Margarita

Bacon-Wrapped Dates

Pork Loin

Pigs In A Blanket Wreath

Buttery Herb Stuffing

Buttery Herb Stuffing

INGREDIENTS

18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
1 cup unsalted butter
3 cups diced sweet onion, roughly 2 large onions
2 cups diced celery
6 garlic cloves, minced
kosher salt and pepper
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2 1/2 cups chicken or vegetable stock
2 large eggs
a mixture of fresh herbs for sprinkling

INSTRUCTIONS

Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.
Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
Pour the onion celery mixture over the bread crumbs and toss well to coat.
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
I have successfully made this a day ahead of time and reheated it - it’s just as good! emove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.
To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.

Find the recipe here! --> Best Stuffing Recipe - Our Favorite Buttery Herb Stuffing (howsweeteats.com)

Permalink: https://www.culinarycultivations.org/community/blog-recipes/buttery-herb-stuffing.html

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Sweet Potato Pie

Green Bean Casserole

Classic Turkey Gravy

Cranberry Mimosas

Peach Frosé

Birria Tacos

Birria Tacos

Ingredients

For the Stewed Meat

▢6 dried Guajillo chiles stemmed and deseeded
▢4 dried Ancho chiles stemmed and deseeded
▢3 pounds chuck roast cut into 4 chunks
▢Kosher salt to taste
▢Ground black pepper to taste
▢2 tablespoons vegetable oil divided
▢3 vine tomatoes quartered
▢1 white onion quartered
▢8 cloves garlic peeled and smashed
▢4 cups low sodium beef broth
▢1 ½ pounds bone-in short ribs
▢1 tablespoon ground coriander
▢2 teaspoons ground cumin
▢2 teaspoons dried oregano
▢1 teaspoon chili powder
▢1 cinnamon stick
▢½ cup orange juice
▢¼ cup apple cider vinegar

For the Tacos

▢15 corn tortillas
▢2 cups shredded Monterey Jack cheese
▢1 cup chopped yellow onion
▢½ cup chopped fresh cilantro
▢Fresh limes wedges for serving

Recommended Equipment

Instructions

For the Stewed Meat

Place the Guajillo and Ancho chiles in a bowl full of near-boiling water. Allow the peppers to soak for at least 30 minutes.

6 dried Guajillo chiles,4 dried Ancho chiles
While the peppers soak, season the chuck roast chunks with salt and pepper to taste.

3 pounds chuck roast,Kosher salt,Ground black pepper
Heat 1 tablespoon of oil in a large Dutch oven set over medium-high heat. In 2 batches, sear the roast on all sides, using more oil as needed. Transfer the seared chuck roast to a plate and set aside.

2 tablespoons vegetable oil
Add the remaining oil, tomatoes, onion, and garlic to the pot. Cook for 2-3 minutes.

3 vine tomatoes,1 white onion,8 cloves garlic
Pour in the beef broth to deglaze the pot.

4 cups low sodium beef broth
Transfer the hydrated chiles from the bowl of water to the pot. Add the short ribs, spices, and cinnamon stick. Bring the mixture to a boil, reduce the heat, and maintain a gentle simmer for 30 minutes.

1 ½ pounds bone-in short ribs,1 tablespoon ground coriander,2 teaspoons ground cumin,2 teaspoons dried oregano,1 teaspoon chili powder,1 cinnamon stick

Remove the short ribs and add to the plate with the seared roast. Skim the top of the pot to remove any impurities from the bone cooking out. Remove the cinnamon stick and discard. Transfer about 1 ½ – 2 cups of the braising liquid to a bowl. Cover the bowl and refrigerate.
Use an immersion blender to blend the remaining pepper and tomato mixture until smooth.
Return the short ribs, seared beef, and any juices back to the Dutch oven. Add the orange juice, apple cider vinegar, salt, and pepper to taste. Bring to a simmer, cover, reduce heat to medium-low, and cook for at least 3-4 hours.

½ cup orange juice,¼ cup apple cider vinegar
When the beef is cooked through, remove the short rib bones. Shred the meat with 2 forks.

For the Tacos

Remove the reserved braising liquid from the refrigerator. Working 1 tortilla at a time, dip the tortilla in the reserved liquid. Place the tortilla on a large skillet set over medium heat.

15 corn tortillas
Top half of the tortilla with 1-2 tablespoons of shredded cheese, 2-3 tablespoons of shredded beef, and a sprinkle of onion and cilantro. Fold the tortilla in half to close.

2 cups shredded Monterey Jack cheese,1 cup chopped yellow onion,½ cup chopped fresh cilantro
Cook the tacos for 30-45 seconds on each side until crisp. Transfer to a serving platter and squeeze fresh lime juice over the top.

Fresh limes wedges
Repeat with the remaining tortillas and serve with any remaining braising liquid on the side for dipping.

Find the recipe here! --> Content Management System (culinarycultivations.org)

Permalink: https://www.culinarycultivations.org/community/blog-recipes/birria-tacos.html

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Baked Mac and Cheese Recipe Two Ways

Baked Mac and Cheese Recipe Two Ways

Ingredients

▢1 pound elbow macaroni
▢3 tablespoons butter divided
▢3 tablespoons flour divided
▢1 tablespoon powdered mustard divided
▢3 cups milk divided
▢1/2 teaspoon paprika divided
▢1 large egg whisked and divided
▢1 teaspoon kosher salt divided
▢Fresh black pepper

For the Bacon and Onion Mac and Cheese:

▢1/4 cup yellow onion finely diced (sautéed optional)
▢¼ cup cooked bacon crumbles
▢8 ounces sharp cheddar shredded
▢4 slices sharp cheddar

For the Garlic Parmesan Mac and Cheese:

▢1/4 cup grated Parmesan Cheese
▢8 ounces shredded Mozzarella Cheese
▢1 teaspoon McCormick Garlic Powder
▢4 slices Mozzarella Cheese

Topping:

▢3 tablespoons butter
▢1 cup panko bread crumbs
▢2 cups French’s French Fried Onions

Instructions

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, we will make our two sauces in two separate small saucepans. In each saucepan, melt 1 ½ tablespoons butter. Whisk in 1 ½ tablespoons flour and ½ tablespoon mustard powder, whisking constantly for 2-3 minutes. Stir in 1 ½ cups milk and ¼ teaspoon paprika. Reduce both to a simmer for 6-8 minutes.
Add half the egg to each sauce mixture, whisking to combine. In one pot, stir in the ingredients (except for the sliced cheese) for the Bacon and Onion Mac and Cheese (onion, bacon, and shredded cheddar) and in the other saucepan stir in the ingredients (except for the sliced cheese) for the Garlic Parmesan Mac and Cheese (grated parm, shredded mozzarella, and garlic powder). Stir to combine and season both with salt and pepper to taste,
Add half the macaroni to each mixture and stir to coat.
Pour half of the bacon onion macaroni mixture into its half of the casserole dish and top with two slices of cheddar cheese. Top with the remaining half of the macaroni mixture and then top with two more slices of cheddar. Repeat with the Garlic Parmesan Macaroni mixture, using sliced mozzarella this time.
In a separate small saute pan, melt the butter for the topping and toss in the bread crumbs to coat. Remove from the heat and stir in the French Fried Onions. Top both sides of macaroni mixture with the topping.
Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Find the recipe here! --> Baked Mac and Cheese Recipe 2 Ways {VIDEO} - The Cookie Rookie

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Slow-Cooker Carne Asada

Big-Batch Pineapple-Basil Vodka Sours

Banana Chocolate Chip Bread

Baked Breakfast Taquitos

Caldo de Pollo

Sparkling Cantaloupe Agua Fresca

Peanut Butter M&M Cookies

Easy Chorizo Street Tacos

Cheesy Bacon, Sausage, and Egg Hash Brown Skillet

Grilled Ratatouille Pasta Salad

Spicy Watermelon Cocktail

Chicken and Sweet Potato Kebabs

Slow Cooker Baked Beans

Blueberry Vodka Lemonade

Classic Rhubarb Pie

Blueberry Oatmeal

Easy Burrata Recipe

Crisp Apple Salad

Strawberry Sorbet

Pomegranate Gin Fizz

Caprese Flatbread

Rows of Roses

Rhubarb and Ginger Negroni

Classic Chocolate Mousse

Cheese Tortellini in Creamy Marinara

Spinach Artichoke Dip

Gingerbread Cookies

Gingerbread Cookies

Ingredients

12 tablespoons (170g) unsalted butter
3/4 cup (159g) light brown sugar or dark brown sugar, packed
3/4 cup (255g) molasses
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
1/4 teaspoon allspice or cloves
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3 3/4 cups (450g)

Instructions

In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don't be tempted to add more flour; it'll firm up once it's chilled.
Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup.
Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies will be. Flour both the top and bottom of the dough if it starts to stick. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.
Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste.
Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.
Decorate the cookies with Royal Icing or Simple Cookie Glaze, if desired.

Click here to learn more!

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Chicken Caesar Pasta Salad

Vanilla Bean Sugar Cookies

Chipotle Mashed Sweet Potatoes

Cooking with Chef Shawn

Skillet Grilled Fish + Tacos

Skillet Grilled Fish + Tacos

Ingredients

Cilantro-Lime Crema
1 cup (heaping) cilantro (about 1 ounce)
2 tablespoons fresh lime juice, plus more to taste
1 cup sour cream
1 teaspoon sugar
¹/₄ teaspoon kosher salt, plus more

Skillet-Grilled Fish Tacos
1 pound fillet of haddock, cod, or grouper, 1/2 to 1 inch thick
Kosher salt
Cayenne pepper
1 tablespoon (or more) grapeseed or other neutral oil
2 to 4 tortillas (I like Whole Foods' soft corn tortillas)
Slaw, see above
Lime wedges, for serving

Directions

Cilantro-Lime Crema
Set a cast-iron skillet on a grill. Close the grill, set it to high, and let it heat up to 550°F or 600°F.
In a food processor, pulse the cilantro and 2 tablespoons of the lime juice until finely chopped. Add the sour cream, sugar, and 1/4 teaspoon of the salt and purée until smooth. Taste, adjusting the seasoning with more salt or lime juice. Alternatively, finely chop the cilantro by hand, then add the lime juice, sour cream, sugar, and salt and whisk until smooth.

Skillet-Grilled Fish Tacos
If the fillet of fish is long, cut it in half so it will fit in your skillet. Season the fish generously with the salt on both sides. Season with the cayenne according to your heat tolerance—go light if you are sensitive to heat. Gather your tools for the grill: a reliable potholder, a spatula, a platter for the cooked fish, the oil, and the tortillas.
Lift the lid of the grill. Pour the oil into the hot skillet—enough to coat the bottom in a thin layer. Using the potholder if necessary to bring the skillet closer to you, carefully lower the fish into the skillet. If you are slow and controlled, the oil won’t splatter.
Close the lid. Set a timer for 3 minutes. Check the fish by prodding it with a spatula—it should flake fairly easily. If it doesn’t, close the lid and cook for 1 minute more. Remove the fish with a spatula, using the potholder as needed, and transfer to the platter.
Turn off the grill. Throw the tortillas on the grill, leaving it open. Check after 20 seconds or so, flip, and cook for another 20 seconds, until the tortillas are soft and have nice grill marks on each side. Transfer to the platter.
To serve: Spoon the slaw into the tortillas. Break the fish into pieces over the top. Drizzle with the crema. Squeeze lime wedges over top and serve with more wedges on the side.

Click here to learn more!

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Corn, Cucumber, Peach, and Avocado Salad

Blueberry Chicken Salad

Tomato, Basil, & Artichoke Sandwich

Blueberry Almond Crisp

Spicy Thai Carrot Noodles

NO-BAKE SWEET PEA ENCHILADAS

NO-BAKE SWEET PEA ENCHILADAS

Ingredients

for the sofrito

1 pound carrots, coarsely chopped
1 small yellow onion, chopped
5 garlic cloves
½ pound ripe tomatoes, chopped
½ cup extra-virgin olive oil
1 teaspoon cumin seeds
kosher salt
1 tablespoon fresh lime juice

for the filling

9 ounces Cotija cheese
1½ cups frozen peas, thawed
1½ cups fresh cilantro, roughly chopped
¼ cup finely chopped white onion

for serving

Grapeseed oil, or other neutral oil, for frying
16 (6-7 inch) corn tortillas
2 tablespoons pepitas, lightly toasted
2 tablespoons sunflower seeds, lightly toasted
1 avocado, cut into small chunks and tossed with lime juice
½ cup tomatillo salsa, optional

Instructions

Make the Sofrito: In a food processor, pulse the carrots, onion and garlic until very finely chopped. Scrape the mixture into a medium bowl. Add the tomatoes to the food processor and pulse until nearly smooth.
In a deep, medium skillet, heat 2 tablespoons of the olive oil over medium heat until shimmering. Add the cumin seeds and toast until they pop, 1 to 2 minutes. Add the carrot mixture and a generous pinch of salt and cook, stirring every once in a while, until softened slightly and nearly dry, about 5 minutes. Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.
Stir in the remaining 6 tablespoons olive oil, reduce the heat to low, and cook, stirring occasionally, until the carrots are very soft, about 1 hour and 30 minutes. Stir in the lime juice and season with salt. (Jeanine's note: my carrots were pretty wet and soft at this point, so I only added 2 (of the 6) tablespoons olive oil, and I continued to cook it for about 30 minutes instead of 1½ hours).
Make the filling: In a large bowl, toss the cheese with the peas, cilantro, and onion.
Assemble the enchiladas: In a small skillet heat ¼ inch of the grapeseed oil. When the oil is warm, use tongs to cook the tortillas, one by one, until pliable, about 20 seconds for each. Transfer to a plate.
When the tortillas are cool enough to handle, place a scant ¼ cup of the pea-cheese filling onto each tortilla and roll up. Arrange them on a platter or shallow baking dish. Spoon the sofrito on top, and sprinkle with the remaining filling, the pepitas and sunflower seeds, and the avocado, if using. Serve with salsa, if desired

Click here to learn more!

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One Pot Vegetable Penne Pasta

Watermelon Poke Bowls

Halfway Homemade Cheesy, Vegan Chili Fries

Best Ever Turkey Chili

Healthy Pumpkin Bread Recipe

Hasselback Apple Cake

Hasselback Apple Cake

Ingredients

10 tablespoons unsalted butter, at room temperature, plus more for greasing
3 tiny apples, peeled, halved, and cored
1 tablespoon freshly squeezed lemon juice
2 teaspoons light brown sugar
6 tablespoons granulated sugar
2 tablespoons honey plus 1 ⁄4 cup
2 teaspoons vanilla extract
3 eggs, yolks and whites separated
1 cup all-purpose flour plus 2 tablespoons
2 teaspoons baking powder
¹/₂ teaspoon kosher salt
1 tablespoon freshly squeezed orange juice
Coarse sea salt
¹/₂ cup heavy cream, beaten to soft peaks

Directions

Preheat the oven to 350°F. Grease a 9-inch springform pan with butter, then line the bottom of the pan with a round of parchment paper and grease the paper as well. Place the apple halves, cut side down, on a cutting board. Use a knife to cut halfway through the apple halves in thin parallel slices, so that they stay intact. This is hasselbacking. In a bowl, toss the apples with the lemon juice and the light brown sugar.
Beat together the butter and granulated sugar in a bowl with an electric mixer until fluffy, about 5 minutes. Add the 2 tablespoons of honey and beat until combined. Add the vanilla and egg yolks, beating until just combined. Sift together the flour, baking powder, and kosher salt in a small bowl. Fold the flour mixture into the butter-sugar mixture until just combined.
In another bowl with clean beaters, beat the egg whites until stiff peaks form, about 5 minutes. With a rubber spatula, stir half of the egg whites into the batter, then gently fold in the remaining egg whites until just combined. Pour the batter into the prepared cake pan, smoothing the top. Arrange the apple halves, flat side down, onto the cake batter, pressing them down slightly. Pour the accumulated apple juices onto the cake. Bake until a toothpick or cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes.
Let cool on a rack for 5 minutes, then slide a knife around the edge of the cake and remove the sides of the springform pan. Let the cake cool completely.
When ready to serve, make a glaze in a small pot by warming the remaining ¼ cup honey with the orange juice and whisking together until loose. Brush the honey mixture all over the cake and sprinkle with the coarse sea salt. Serve with the whipped cream.

Click here to learn more!

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Mexican Green Salad with Jalapeño-Cilantro Dressing

Mexican Green Salad with Jalapeño-Cilantro Dressing

INGREDIENTS

Salad

⅔ cup pepitas (green pumpkin seeds)
½ teaspoon olive oil
½ teaspoon chili powder
Pinch of salt
5 ounces baby spring mix
6 ounces romaine lettuce, chopped
2 cups grated cauliflower (about ½ small cauliflower—you can grate it on the holes of a large box grater or finely slice it on a mandoline, then roughly chop)
2 cups finely chopped purple cabbage (about ½ small cabbage)
1 pint (2 cups) cherry tomatoes, quartered
1 small cucumber, halved, seeded and thinly sliced (no need to peel)
1 small red onion, chopped
⅔ cup crumbled feta cheese
2 ripe avocados (thinly slice just before serving)

Jalapeño-Cilantro Dressing

½ cup extra-virgin olive oil
½ cup lime juice (from about 4 limes)
½ cup lightly packed cilantro (mostly leaves)
1 small jalapeño, seeds and ribs removed, and roughly chopped
1 tablespoon tahini (optional, for a more creamy dressing)
1 tablespoon honey or maple syrup
1 teaspoon ground cumin
½ teaspoon Dijon mustard
1 clove garlic, roughly chopped
¼ teaspoon fine sea salt
Pinch of red pepper flakes (optional, for extra heat)

INSTRUCTIONS

First, toast the pepitas: combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don’t let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside.
To make the dressing: Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.
Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving. If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

Click here to learn more!

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Salted Caramel Apple Snickers Cake

Salted Caramel Apple Snickers Cake

Yield 16

Ingredients

2 1/4 cup all-purpose flour
2 1/4 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
2 1/4 teaspoons baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
3 eggs at room temperature
3/4 cup canola oil
1 1/2 cups unsweetened apple sauce
1 1/2 tablespoon vanilla extract
1 cup + 2 tablespoons strong brewed coffee hot (or warm apple cider)

Salted Caramel

2 cups heavy cream
2 cups sugar
1 cup honey or corn syrup
1 cup apple cider
1/2 cup (1 stick) salted butter
1 tablespoon bourbon
2 teaspoons vanilla extract
1/2 teaspoon kosher salt + flakey salt for sprinkling
3 your favorite SMALL apples * I used granny smith and honeycrisp
6 twigs or wooden sticks

Snickers Frosting

1 cup unsalted butter softened
4 ounces cream cheese softened
2 cups powdered sugar
1/2 cup creamy peanut butter not the oily kind
1/3 cup salted caramel ingredients above
2 teaspoons vanilla extract
1/2 cup salted peanuts chopped + more for garnish

Chocolate Coating

8 ounces bittersweet chocolate chopped
1/2 cup heavy cream

Instructions

To make the Cake

Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, cinnamon, allspice and salt. Set aside.
In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, canola oil, apple sauce, and vanilla until smooth.
Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.
Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 3 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.

To Make the Caramel + Frosting

Place sugar, honey and apple cider in a large saucepan. Bring to a boil, boil, without stirring, 9 minutes or until light golden in color. Add the heavy cream, butter, bourbon, and vanilla, slowly stirring into pan. Boil for 10-15 minutes or until a candy thermometer reads 210 degrees F., stirring frequently. Remove the sauce from heat and add the salt. Using a heat proof measuring cup scoop out 1 cup of caramel sauce and allow it to cool. Cover the remaining sauce and set aside until the cake is ready (I just covered my pot and set it aside overnight).
Now make the frosting, add the butter, cream cheese and powdered sugar to the bowl of stand mixer (or use a hand held mixer). Beat together until the butter is light and fluffy, about 4 minutes. Add the peanut butter, 1/3 cup of the cooled caramel sauce and the vanilla, beat, scraping down the sides as needed, another 2 minutes or until there are no streaks. Stir in the chopped peanuts.

To Assemble the Cake

Place 1 layer of cake, flat side up, on a plate or cake stand. Drizzle the cake with a little salted caramel sauce (from the reserved 1 cup, not from the pot of caramel). With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and drizzle with caramel. Spread the frosting evenly on the top. Add the final layer of cake and drizzle with the remaining caramel. Frost the top and sides of the cake. Don't worry about it being too perfect as you will be covering most of it up. Place the cake in fridge.
To make the chocolate coating. In a microwave safe bowl add the chocolate and cream. Microwave on high for 30 second intervals, stirring between each until melted. Allow the sauce to cool 3-5 minutes, and then pour the sauce onto the middle of the cake and spread to just the sides, allow the sauce to drip down the sides of the cake. Place the cake in the fridge preferably overnight, but at least 1 1/2 hours. You need the chocolate to be completely set and the frosting firm.

To Finish.

Once the cake is cool, grab that reserved caramel sauce in the pot. Place it back over medium-high heat and bring it to a boil. Boil for 15-20 minutes or until a candy thermometer reads between 220-230 degrees F (I let mine go to 225 and it was perfect). Remove the sauce from the stove and let is cool 15-20 minutes, stirring every so often. Make sure the caramel does not become too stiff. If it stiffens too much you will not be able to dip the apples. While the sauce cools, push the twigs or wooden sticks into the top of the apples. Line a baking sheet with wax paper.
When the caramel has cooled (it should be a little thicker now, but still pourable), pour about half the caramel over the cake and allow it to fall down the sides of the cake. Working quickly, dip the apples into the remaining caramel and place the in the center of cake. Sprinkle the cake with flakey salt and peanuts. Make room in the fridge for the cake and refrigerate until firm, at least 30 minutes. The caramel should never get completely hard, but should be more of a soft firm. Once the caramel is firm, store the cake in the fridge until ready to serve. Allow the cake to sit 15 minutes at room temp before serving. Please not that this is a delicate and with all the toppings it is a bit tricky to slice. Your slices will not be perfect.

Click here to learn more!

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CHEFS REVEAL THE TIME SAVING TIPS THEY SWEAR BY

CHEFS REVEAL THE TIME SAVING TIPS THEY SWEAR BY

Time is the enemy of any reluctant cook. We could slave at the stove for an hour - or we could swipe a few times on an app and just wait for a delivery driver to arrive at our doors.

But cooking at home can be much healthier and satisfying. Besides, chefs prove it's possible to whip up mouthwatering meals in the blink of an eye. To find out how, we asked some top chefs for their time-saving cooking tips.

Andrew Dargue

head chef of vegetarian restaurant Vanilla Black in London

If you are rolling out pastry do so between two sheets of parchment paper. This will save you having to clean the surface afterwards. Also, when roasting vegetables line your tray with parchment so that you don’t have to scrub the tray afterwards.

Lee Skeet

runs a self-titled pop-up restaurant. He is based in Cornwall

If I'm filleting mackerel I've got a technique I've developed where I can fillet and clean the fish by making eight knife strokes. It's not the standard way to fillet, it's just something I've got comfortable with and I do it religiously. Plan ahead, find a method of working that suits you and refine it over time.

Tilesh Chudasama

founder and chef at London’s Indian street food restaurant Chai Naasto

Cook once, eat twice. Make extra so that you can freeze a meal, use it the following day or make something new from the leftovers. Great during the week, when you have to work.

Chop and freeze. If you can’t resist a veggie bargain or the fruit you thought you were going to eat starts to look like its seen better days; chop it up, whack it in a freezer bag and save it for another day. Time and money saver.

One-pot meals. Casseroles with an Indian twist are my favourite. It’s a great way of making a hearty meal packed full of veg and goodness, without spending hours standing at the stove, or the sink!

Read over speed! If you’re making something new from a recipe book, read it from start to finish before you lift a spoon. You’ll save yourself a whole lot of time and hassle if you do.

Cook and clean. Who can face a mountain of dirty pots, pans and dishes after cooking a culinary masterpiece?! Clean as you go and the mountain will look more like a molehill.

Tom Cenci

executive head chef of Duck & Waffle, London which specialises in British cuisine with continental European influences

When you need a lot of garlic soak the cloves in warm water the skins are super easy to peel off.

Mary Sue Milliken

co-chef and owner of Border Grill restaurants and trucks in Los Angeles

Buy one sharp expensive chef’s knife made from high carbon stainless steel- I like Japanese - and keep it dry and clean at all times. Never put it in the washer, and learn how to practice good knife skills, and that will save you more time than any other thing you could do.

Shrimoyee Chakraborty

owner of the Calcutta Street Bengali restaurant

Invest in a really good pressure cooker. It will save you hours. It's a bit of an old Indian grandma technique, but they know best, and it works.

Daniel Fletcher

head chef at Fenchurch Restaurant, in Sky Garden, London

"The tin foil trick". When your tin foil roll is nicked and you can’t unroll the roll, take another piece of tin foil and rub up and down on the roll and all the tin foil will magically unwrap. It saves that annoying 20 minutes picking away at a roll to untangle it.

Claudio Cardoso

executive chef of Japanese-Brazilian-Peruvia fusion restaurant Sushisamba in London

If you baking are making your favourite Sunday roast, first thing to do before anything else is switch on your oven!

Read the full article by Kashmira Gander here.

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The Difference Between Stock and Broth

The Difference Between Stock and Broth

What’s the difference between stock and broth? Are they interchangeable? What are the ingredients? We tell all.

*We can’t be the only ones who’ve wondered what the difference is between stock and broth. It’s confusing, is it not?! The terms have been bandied about seemingly interchangeably for decades, and to make matters more confounding, there’s now bone broth to contend with in terms of what the heck it is. And can you use broth instead of stock. And we find the answer is as murky as a stock or broth or bone broth that’s been brought to a boil. We found the below excerpt from Bone Deep Broth to be a pretty darn understandable articulation of the attributes of each type of liquid loveliness. This post has been updated. Originally published February 18, 2016. – Renee Schettler Rossi**

We’re often asked what the difference is between broth, stock, and bone broth, and there is no exact answer. Different books, blogs, and articles have different views on the meaning of each. Culinary experts tend to say that stock is made with bones and water only and minimally seasoned for use in the preparation of soups, stews, and sauces. They state that stocks are gelatinous and impart a fuller mouthfeel because of the cartilage and connective tissues attached to the bones, making stock perfect for adding texture and richness to dishes. They call broth, on the other hand, a preparation of water, meat, vegetables, aromatics, and seasonings. These broths are flavorful and may be consumed on their own. They are usually clear and not necessarily gelatinous. Most people use both terms interchangeably. The bone broth that has gained attention in health-minded circles is a combination of all of these with meaty bones for flavor and nutrition—rich in gelatin for its health benefits, with vinegar for optimal extraction of nutrients from the bones, and with seasonings and aromatics to make the broth delicious and easy to drink on its own.

[Editor’s Note: Still a little confused? We understand. When conducting our due diligence in researching this topic, most authorities tended to concur that, as explained above, stock tends to be prepared with more bones, requires a longer simmer, and ends up more gelatinous compared to broth. Bone broth, for most intents and purposes, is sort of an amalgam of stock and broth. And bear in mind, it’s not that any one sort is better than another. They’re just different. Wherever your preferred technique for the long, slow extraction of minerals and nutrients from meaty bones, consider this an excuse to go make some. ...]

*Stock or broth turns cloudy when it is permitted to come to a rolling boil. This is because the vibrations emulsify the protein molecules with the water molecules, which results in an irreversibly cloudy liquid. For crystal clear stock, keep the stock at a bare simmer with only an occasional bubble percolating to the surface.

Read the full article here

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I Worked with Alton Brown for 10 Years. Here Are 5 Things I Learned.

I Worked with Alton Brown for 10 Years. Here Are 5 Things I Learned.

When I started as an intern for Alton Brown’s production company in Georgia, I thought I’d be in Atlanta doing grunt work on Good Eats for six months, tops. A series of fortunate circumstances kept me on the team. First, I was asked to stay an additional six months to cover someone on maternity leave. Then, an opportunity to help with a cookbook kept me for another year. I ended up staying on for a decade.

Nearly four years later, I can see some of the major effects my time on Alton’s team have had on my life. It’s where I met my best friend, my husband (we met on Good Eats), and where I learned some of my most valuable cooking strategies.

Over that decade, I cooked almost every single recipe from Good Eats at least once. I worked on four different cookbooks alongside Alton, and I gained insight at every turn on the values of intelligence, creativity, and confidence in solving a variety of cooking problems. And I’ve been fortunate enough to bring those values to my own cooking, and to my subsequent work. It would be impossible to boil everything I learned down to a simple list, but here are five major lessons I learned from both working with Alton Brown and cooking his recipes. Hopefully you can apply them to your own cooking!

Question everything.

This will probably come as no surprise to Alton fans, but working with him (especially on Good Eats) meant that every ingredient or step needed a reason or story. While it made for great television, it also forced all of us to look at classic recipes with fresh eyes. Why just stick to cinnamon in apple pie when citrusy, peppery grains of paradise would be wildly more interesting? Or why buy a dehydrator to make jerky when a box fan and some air filters would do?

This approach has made me a better, more rigorous recipe writer — something I continue to use when writing recipes here at Kitchn. But it also helps me when cooking for my family. Just because a recipe calls for a certain step or ingredient doesn’t mean that you have to keep it there. By questioning — and experimenting — I’ve been able to make innumerable recipes simpler, better, or more innovative.

Consider the entire experience when it comes to recipes.

I’ll never forget watching Alton taste a kale salad I was testing for Alton’s EveryDayCook. He took a bite and exclaimed, “This is really delicious and terrible to eat!” It turned out the beautiful ribbons of kale we’d made looked great in the bowl, but were hard to get all the way into your mouth.

This is often overlooked in recipes: Presentation is fine, but isn’t nearly as important as how comfortable or fun a recipe is to eat. That kale salad didn’t make the book. Instead we made a similarly delicious quinoa salad with roasted vegetables. The ingredients were way easier to spoon into your mouth, and the dish was more fun to eat.

I use this technique when introducing my 4-year-old son to new foods now. If I’m making a dish, I’ll often play with the shapes of, say, the carrots or squash until I find one that is fun. And voilà! He’s much more likely to eat it. Whether you’re a new cook or a seasoned pro, it’s worth remembering there’s more to a dish than the flavors that go in, or the way it looks.

Cook smarter, not harder.

I will never forget watching Alton spatchcock a chicken on my tiny culinary school TV from a borrowed DVD the night before my interview. (Y’all, I had never watched an episode of Good Eats in my life before I worked there!) I remember thinking: Why had I not learned this technique in school? It cuts the cook time in half!

Alton was never afraid to take a classic dish and try to improve it. And that approach is what produced some of his greatest techniques, like tempering chocolate in a microwave or cooking meringue with a hair dryer bonnet. I might not be revolutionizing the food world in my own kitchen, but asking myself Can I do this smarter? has led me to do things my culinary training might have had me dismiss, like use shears to chop herbs, lean heavily on canned tomatoes, and, yes, even spatchcock a chicken to save time.

If you can’t find it, make it.

We deconstructed (broke) more pieces of equipment in the Good Eats test kitchen than I can legally tell you about, but we also made smart modifications to things like whisks (for making cotton candy, obviously), and we folded aluminum foil into every shape and size imaginable (looking at you, ring of fire chicken).

Cooking with Alton taught me that I didn’t actually need to own dozens of single-use tools, because I could often build (or hack) anything I didn’t have with a little ingenuity.

Use one salt, but use it well.

Certain ingredients in the Good Eats test kitchen had to be the same brand, always. We used Diamond Crystal Kosher salt, Land O Lakes Butter (mostly), and King Arthur Flour. Why? Because we could depend on their consistency and quality.

This doesn’t mean that you need to use these products. But being a confident and consistent cook actually starts with your pantry. If you find yourself constantly switching brands of, say, salt or flour, hoping it will improve your cooking, try to stick with one brand for a while and get to know it. If you’re seasoning a dish with salt, don’t just follow the recipe instructions, but get a feel for how your salt works in the dish. Taste, season, and taste again. A good rule of thumb is to season most things before cooking, during cooking, and just before serving.

There are many more lessons I learned from working on Good Eats (and cooking with Alton himself) that are less about being in the kitchen, and more about work, about television, and life outside of all those things. Still, I enjoyed working on Alton’s team and am grateful that so many people have learned to cook from him and from Good Eats.

Inevitably when Alton comes up in conversation, I hear “Oh I learned to make better pancakes from that one episode,” or “We always make his turkey!” I get to think about how I was a part of making that dish happen — of helping make that person’s life a little easier, or their food a little better. That’s a powerful feeling.

View the full article here

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French Apple Tart

French Apple Tart

French Apple Tart (Tarte normande)

8 servings

Choose a full-flavored baking apple, and one that won't fall apart once baked. A trip to the apple stand at your farmers' market would be a good place to get advice about a local variety that's good for baking. You want one that's full-flavored, and to my taste, on the tart side. (If you like sweet apples, you could certainly use those.) I offered up a few varieties that are widely available in the post.To dial down the richness, you can swap out half-and-half for the cream in the recipe. Calvados is apple brandy from Normandy. You can substitute another apple brandy. If they're not available, you can use brandy, Cognac, or dark rum. If avoiding alcohol, omit the brandy and double the vanilla extract, although the tart gets its name, and flavor, from the brandy, so the taste will be different.

For the tart dough

6 tablespoons (3 ounces, 85g) unsalted butter, cubed, at room temperature

1/4 cup (50g) sugar

1 large egg yolk

1 cup (140g) flour

1/8 teaspoon salt

For the filling

4 medium apples, (see headnote), about 1 1/2 pounds, 700g

2 large eggs

1/2 cup (100g) granulated sugar, plus 2 tablespoons granulated or raw cane sugar, for finishing the tart

3/4 teaspoon vanilla extract

pinch of salt

1 cup (250ml) heavy cream (or half-and-half)

2 1/2 tablespoons calvados

1. Make the tart dough by mixing the butter and sugar together in a stand mixer fitted with the paddle attachment on low-to-medium speed, until combined, about 1 minute. (But do not whip.) Add the egg yolk and mix on low speed for 30 seconds. Mix in the flour and salt on low speed, until the dough comes together. If necessary, add a sprinkle of water if the dough feels too dry. Don't overmix it. (I often stop the mixer before the dough is done and mix it by hand, to avoid overmixing.)

2. Shape the dough into a disk and place in the center of a 9-inch (23cm) removable bottom tart pan. Use the heel of your hand, and fingers, to press the dough across the bottom and up the sides of the pan, getting it as even as possible. Refrigerate or freeze the dough until ready to use.

3. To bake the tart, preheat the oven to 350ºF (180ºC). Peel and core the apples, and cut them in eighths. Place the slices in concentric circles in the unbaked tart shell.

4. In a bowl, whisk together the eggs and 1/2 cup sugar, along with the vanilla extract and salt. Whisk in the heavy cream and calvados, until the mixture is smooth.

5. Pour the filling over the apples in the tart dough. Sprinkle the top with 2 tablespoons of sugar and bake the tart until deep golden brown on top, about 45 to 50 minutes. (The tart should not leak but if you are concerned it will, bake it on a parchment or foil-lined baking sheet.) Remove from oven and let cool on a wire rack.

Serving: Serve the tart warm or at room temperature. Normally tarts like this are served on their own but you can serve it with whipped cream or ice cream.

Storage: The tart is best enjoyed the day it's made. It can be kept up to 3 days but does not improve.

Blockquote

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Sustainability Is Trending

Sustainability Is Trending

Assessing some of the key sustainability trends

In many ways, millennials are leading the charge when it comes to sustainability. Back in 2015, Nielsen reported that 73% of millennials would spend more money on products or services marketed as sustainable. Nielsen conducted a similar survey in 2018, and that percentage increased:

90% of millennials now say they're willing to spend more on "environmentally friendly or sustainable ingredients."
86% would pay more for natural and organic ingredients.
80% will pay more for products and services that have claims of social responsibility.
83% said it is "extremely important" that companies have environmental improvement programs.

This isn't to suggest that other age groups don't care about sustainability. In fact, 66% of Gen-Xers and 62% of baby boomers also said it's extremely important for companies to participate in environmental improvement programs – which is still a clear and overwhelming majority.

Overall, Nielsen estimated that consumers spent nearly $130 billion on sustainable products in 2018, and expect that amount to go up to $150 billion by 2021.

Using locally sourced, whole ingredients whenever possible can help you curry favor with millennials.

What does this mean for restaurants?

Diners clearly care about the origins of the food they eat as well as the impact of the ingredients on the environment. This doesn't necessarily mean you should upend your restaurant's business model and make sustainability its foundation. However, it may be worth exploring some of the small ways you can improve sustainability:

Adding a few vegan and vegetarian menu items.
Sourcing locally when you can.
Working more with sustainable and organic vendors.
Highlighting the use of local and/or sustainable ingredients on your menu.
Using compostable packaging.
Encouraging recycling and composting at your restaurant with clearly labeled receptacles.
Using Energy Star-rated appliances.
Ditching the paper towels.

For restaurateurs who are highly committed to sustainability, there are a few ways to really lean into being environmentally friendly:

Zero-waste cooking

Zero-waste cooking was listed as the third-most prominent culinary trend in 2019 by the National Restaurant Association. The idea is to come as close to possible as creating no waste in your restaurant. This requires careful menu building, and it may require a bit of ingenuity to use less conventional ingredients such as carrot greens and vegetable scraps. Composting, recycling and donating leftovers are also key components of achieving zero waste.

Farm-to-table

The goal of farm-to-table is to bring locally products ingredients into the restaurant, and it typically involves dealing directly with the producers of those ingredients. Being a farm-to-table restaurant comes with its unique challenges, such as adjusting menus to seasonality, building connections with local growers and crafting a menu around what's locally available.

Culinary sustainability can be learned

Becoming a sustainable chef, restaurant owner or manager isn't necessarily something you have to figure out as you go.

Read further on Escoffier.edu

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Turkey Frikadeller

Turkey Frikadeller

Frikadeller is a classic Danish dish, up there with the likes of aebleskivers and smørrebrød (Denmark’s famous open-faced sandwiches). Danes typically serve frikadeller hot with potatoes and braised red cabbage. Leftovers can be eaten cold and sliced on top of buttered pieces of rich, dark rye bread. While the Danish version is the most popular, varieties of these fried meatball-patties can be found across the globe — from the German frikadellen to the South African frikkadel.

Classic frikadeller contain veal or pork (or a combination of both); common variations include beef or fish. For this recipe, turkey features as the main protein — a lighter, healthier alternative to red meat and a cheaper option than seafood. Egg and panko breadcrumbs hold the meat together while frying, whole milk adds a bit of fat to the lean turkey, and a pinch of ground cloves adds a depth of flavor that sets these apart from the average stovetop meatball. Though they may take a bit of time and effort, the browned, buttery crust that comes from searing them in a hot skillet makes it all worth it. Turkey Frikadeller (Danish Meatballs) Course Snack Cuisine Danish Prep Time 25 minutes Cook Time 15 minutes Total Time 40 minutesstrong text

Ingredients

1.5 lbs ground turkey

1 onion grated or minced fine

1/2 cup panko breadcrumbs

1 egg + 1 egg yolk

⅓ cup whole milk

½ tsp salt

¼ tsp pepper

¼ tsp ground cloves

Butter and/or oil for frying

Instructions

Grate or mince the onion.

Place all of the ingredients except the butter/oil in a large bowl.

Mix thoroughly, using a spoon or your hands, for three to five minutes until completely combined into a smooth batter. You can also use a stand mixer on medium speed for about one minute.

Cover the bowl containing the meat mixture with plastic wrap and place it in the refrigerator for about 20 minutes.

Heat butter and/or oil in a large skillet over medium heat. Use enough to cover the bottom of the skillet.

Drop large spoonfuls of the turkey mixture into the preheated skillet. Flatten slightly with the back of a spoon and let cook for 8-10 minutes, until dark brown on one side.

Flip the frikadeller using a spatula and cook for another 8-10 minutes on the other side, or until cooked through. Add butter as needed.

Scoop the frikadeller out of the skillet with a spatula and serve. You may drain them on a paper towel prior to serving if you prefer.

For further details, please see: https://www.jenreviews.com/turkey-frikadeller-danish-meatballs/

Permalink: https://www.culinarycultivations.org/community/blog-recipes/turkey-frikadeller.html

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The BEST Vegan Pizza

The BEST Vegan Pizza

"My Favorite Vegan Pizza," by Dana A food stylist, photographer, creator of the Food Photography School, and author of the 31 Meals Cookbook and Everyday Cooking.

Prep time 20 mins

Cook time 20 mins

Total time 40 mins

The BEST vegan pizza made with a garlic-herb crust, simple tomato sauce, TONS of sautéed veggies and vegan parmesan cheese. Thin crust, tons of flavor and ridiculously satisfying.

Author: Minimalist Baker

Recipe type: Pizza

Cuisine: Vegan, Italian

Serves: 2

Ingredients

PIZZA

1/2 of one Trader Joe’s garlic-herb pizza crust (or half of this homemade recipe or this gluten free recipe)
1/2 cup each Red, Green and Orange bell pepper
loosely chopped 1/3 cup red onion
chopped 1 cup button mushrooms
chopped 1/2 tsp each dried or fresh basil
oregano and garlic powder 1/4 tsp sea salt

SAUCE

1 15-ounce can tomato sauce OR 6-ounce can tomato paste (organic when possible)
1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
Sea salt to taste (~1/4 tsp)

TOPPINGS

1/2 cup vegan parmesan cheese
Red pepper flake + dried oregano

Instructions

Preheat oven to 425 degrees F and position a rack in the middle of the oven.
Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.
Prepare vegan parmesan if you haven’t already by blitzing raw cashes, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.
Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. You’re going to add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven (I use a wood board).
Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese and the sautéed veggies.
Use the baking sheet to gently slide the pizza directly onto the oven rack WITH the parchment underneath. Otherwise it will fall through. Bake for 17-20 minutes or until crisp and golden brown.
Serve with remaining parmesan cheese, dried oregano and red pepper flake. Leftovers keep well – no need to reheat! Cold pizza is yum.

Nutrition Information Serving size: 1/2 pizza Calories: 395 Fat: 13g Saturated fat: 2.7g Carbohydrates: 59g Sugar: 19g Sodium: 1570mg Fiber: 7.9g Protein: 15g

Original Source: http://minimalistbaker.com/my-favorite-vegan-pizza/

Permalink: https://www.culinarycultivations.org/community/blog-recipes/the-best-vegan-pizza.html

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WHAT TOP CHEFS EAT AT HOME IN CITIES AROUND THE WORLD

WHAT TOP CHEFS EAT AT HOME IN CITIES AROUND THE WORLD

If you’re short on time and want to get to know a city, food is the ultimate passport. Slow-braised vegetables in Berlin or moreish tostadas in Mexico City will tell you more about a place, its history and culture than a whole afternoon on an open top-tourist bus.

For the ultimate inside scoop, top chefs in six international cities have shared what they like to eat once they’ve hung up their whites for the night.

Berlin

On a desolate street, just minutes from the former Check Point Charlie site, isn’t where you’d expect to find one of Germany’s best restaurants – but that’s where Nobelhart and Schmutzig sits with its Michelin star and innovative menu that’s redefining German cuisine. Owner and sommelier Billy Wagner is usually behind the restaurant’s distinctive counter pouring fine German wines alongside the 10-course tasting menu, but if you turned up at his house after a busy weekend shift, you’d likely be served vegetables picked up at Markthalle Neun market.

Nobelhart and Schmutzig is redefining German cuisine (Nobelhart and Schmutzig) “I’ll roast, braise or boil it using butter and oil, then add acidity like apples, vinegar or grape verjus. If the ingredient is really good you don’t have to do too much. As I like to have time with guests, I try not to make it too complicated.”

London

Between Victorian townhouses and St Peter’s Church in the leafy streets of Notting Hill, Clare Smyth’s Core restaurant has won her two Michelin stars and the honour of catering Harry and Meghan’s wedding. A classically trained Northern Irish chef, Clare turns out artisanal British dishes like jellied eel with malt vinegar, Isle of Mull scallop tartare and her signature confit potato with fish roe. But at home, Clare is all about the traditional Sunday roast: “Roast chicken is a special meal for me. It was something we looked forward to as a family and never missed. With a busy lifestyle, I rarely have time these days, so it’s even more special now and a great way of bringing people together. My favourite part is the roast potatoes cooked in duck fat, and I like stealing all the little nuggets of meat on the back of the bird, including the oysters.”

New York

Daniel Humm’s Eleven Madison Park restaurant might be a hop across the Atlantic, but he’s a big fan of roast chicken too. “It’s my go-to dish. It’s an easy-to-prepare crowd pleaser, and it’s a great centrepiece to build a meal around, with salads, sides, some French bread and a nice bottle of wine. My mother made roast chicken when I was growing up, and I’ve found it an important to dish in my culinary career. It’s comforting, familiar, and you can make it simple or use it as a canvas for diverse flavours.”

Tasting menus are served in Eleven Madison Park's art deco dining room (Eleven Madison Park) Eleven Madison Park is one of the city’s most prestigious dinner spots,overlooking New York’s iconic Madison Square Park. An eight to 10-course menu is served in the impressive art deco dining room, and while roast chicken doesn’t make a regular appearance, the restaurant is famous for serving possibly the oldest steak in New York, with its 140-day dry-aged beef.

Chicago

Chicago’s food scene has the buzz of New York without the Big Apple attitude. Everest is one of the city’s oldest fine dining institutions, rising above the South Loop like its mountainous namesake on the 40th floor of the Chicago Stock Exchange building. With one Michelin star, chef J Joho’s menu is firmly rooted in Alsatian cuisine, including his renowned Maine lobster with Gewürztraminer butter. Chef J Joho’s favourite family meal is another Alsatian classic: “Baeckeoffe or ‘baker’s oven’ is a traditional casserole I remember fondly from my childhood. It’s a hearty dish that’s meant to be shared with friends and family. It’s cooked slowly and the aroma of meat, simmering with potatoes, leeks and Alsace Riesling wafts through the room. It’s perfect for a winter evening in Alsace, or in Chicago, where I live now.”

Mexico City

Pujol restaurant is in the affluent Polanco district of Mexico City, just a few blocks from the largest and most iconic park, El Bosque de Chapultepec. Enrique Olvera’s restaurant playfully elevates Mexican street food to haute cuisine, serving aged moles or smoked baby corn with chicatana ant dust. But his favourite dish is pulpos en su tinta, or stewed octopus. “My mother always made it for my birthday,” he says. “I love it with white rice. It’s a very simple dish.”

Tokyo

In the buzz of Chiyoda in central Tokyo, opposite the immaculate Hibiya Park and Imperial Palace, you’ll find Chef Seiji Yamamoto’s three-Michelin starred Nihonryori RyuGin restaurant. Yamamoto is credited as the first chef to bring modern techniques to the ancient multi-course tradition of kaiseki cuisine, which showcases hyper-seasonal ingredients in a dazzling 12-course menu. At home, his food is pared back: “I love cooking yosenabe Japanese hot pot with crab, prawns, meat, and vegetables. The yuzu, kombu kelp and bonito flakes are my favourite flavours, and I prepare many kinds of sauces and condiments. I’ll share one hot pot with all my friends; each person makes their own dipping sauce and with a beer and some Japanese sake we always have a lively conversation.”

See the full article here.

Permalink: https://www.culinarycultivations.org/community/blog-recipes/what-top-chefs-eat-at-home-in-cities-around-the-world.html

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Sustainable Practices to Incorporate into Every Day Living

Sustainable Practices to Incorporate into Every Day Living

Happy Earth Day 2018!

While we typically celebrate Earth Day by planting a tree, spending time in nature, or cleaning up local parks, there are plenty of things that we can do every single day to make a bigger impact.

Sustainability and the food industry actually go hand in hand. They should definitely be best friends.

According to FAO, approximately one-third of the food produced in the world for human consumption every year gets lost or wasted. This is roughly 1.3 billion tons of food.

Plastic is another byproduct of the food industry that has been making detrimental effects on the environment. According to National Geographic, 8 million tons of plastic are deposited into the ocean every year, killing over 100 million sea creatures. You can help by selecting reusable products and recycling the plastic that you do use.

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Food waste and plastic waste from food products is without a doubt a global problem but here are five small things that we can all do to combat this waste.

Stop Overbuying Food. We've all been here, looking at that bag of rotten spinach. Sitting down to plan your meals once a week can help you in many ways. This will help determine how much food you need to buy (creating less waste) and help you stick to a grocery budget (saving you money).
Shop Local and Seasonal. Buying from local farmers helps to support our local economy and your food has less of a carbon footprint since it does need to travel far to your table.
Eat Appropriate Portions. Ordering more food than you can eat often leads to big amounts of food waste if you're not taking leftovers to go. But also, how many times have you thrown out those leftovers? Plus, monitoring your portion sizes is better for overall health and can help prevent unwanted weight gain. For more information on portion sizes and nutrition needs, visit https://www.choosemyplate.gov
Use Reusable Bags. Plastic bags are a large contributor to waste. The average American family uses 1500 plastic bags a year and less than 1% of all plastic bags are actually returned for recycling according to WasteManagement. Buying reusable bags is a great way to eliminate plastic bag waste entirely.
Say No to Straws. Every single year 175 billion straws end up in our landfills and oceans, which endangers the lives of wildlife and pollutes our planet. By going straw-less, you help contribute to a cleaner, safer earth. To learn more about living without straws, visit https://thelastplasticstraw.org

Permalink: https://www.culinarycultivations.org/community/blog-recipes/sustainable-practices-to-incorporate-into-every-day-living.html

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