Hot Toddy Cocktail

Here's a nice easy recipe that's vegetarian friendly by Food52!

Serves 4 (makes about 8 pancakes)
For the citrus compote
About 300g of any leftover citrus (about 6 clementines, 1 large grapefruit or 3 small oranges)
2 tbsp honey
A pinch of saffron (optional)

For the pancakes
250g ricotta cheese
125g flour
1 tbsp baking powder
A good pinch of salt
2 eggs, separated
2 tbsp golden caster sugar
200ml milk (I use almond milk)
100g cooked chestnuts, roughly chopped
Grated zest of 2 lemons
Grated zest of ½ an orange or 1 clementine
Butter or coconut oil, for frying

1 Put the ricotta into a sieve and leave it over a bowl for 10 minutes or so, to allow the excess liquid to drain off.

2 Meanwhile, make the citrus compote by peeling the fruits and removing any large pieces of pith.

3 Put the flesh into a pan with the honey and the saffron, if you are using it. Cook slowly for about 10 minutes until you have a loose, jammy consistency.

4 Mix the flour, baking powder and salt in a large bowl.

5 Whisk the egg yolks with the milk in a jug. Add to the flour mixture a little at a time and gently beat until smooth. Fold in the chestnuts then the lemon and orange zest.

6 In another bowl, whisk the egg whites until frothy, then add the sugar and whisk until you have stiff meringue-like peaks.

7 Using a spatula or metal spoon, gently fold half the egg whites into the flour and egg mixture. Now fold in the ricotta, then the rest of the egg whites. You should have a light and fluffy batter.

8 Put a large nonstick frying pan on a low heat and add a tiny bit of butter or coconut oil. Working in batches, add about half a ladleful of the batter to the pan for each pancake. Cook the batter until the bottom is golden and the edges are cooked. Once bubbles have risen to the top of the pancake, flip it and cook on the other side for a minute. Once each one is done, keep your pancakes in a warm oven while you cook the rest.

9 Stack the pancakes high on your plate and serve with the clementine marmalade spooned over the top.

Read the article by Culinary Cultivations' president and resident food safety expert, Shawn Kohlhaas, on 'Responsible Procurement and Receiving of Local Food' in the Sept-Oct edition of the Nutrition & Foodservice Edge Magazine below: 

This is a recap of the August 13th 'Operating Food Service Safety During COVID-19 Webinar'. 

Current regulations are according to Michigan Executive Orders and CDC standards --updated 8/1/2020 per new EO's.

***You will receive a certificate of completion for this webinar sent to the email associated with your signup information.***

DATE + TIME: Thursday, August 13th, 2020 10am

KEY POINTS

• What to do + how to follow current regulations with food service operations
• How to market your safety precautions
• What to do when there's a positive COVID case in your restaurant + how to reopen safely

Other topics: Opening Food Service Operations for Dine In Service

FEATURING:

Shawn Kohlhaas (Principal Partner – Culinary Cultivations, President – Grand Rapids American Culinary Federation, Board Member - Food Safety Advisory Board of Kent County, Board Member – Great Lake Conference for Food Protect, Host – The Local Feed on WYCE, and Gold Standard Food Safety Instructor - Servsafe)

CJ DeVries (Owner/operator - GRNow, President - Innovative Social Exchange MKTG, President - The ON BRAND Agency, Marketing Committee Member - Friends of Grand Rapids Parks, Marketing Committee Member - United Way, past panelist for Grand Rapids Area of Black Businesses)

Questions are welcome. Please use chat function during the webinar to ask questions and we will answer them at the end.

As coronavirus containment efforts grow across the country, it's important to know best practices. Check out the National Restaurant Association's COVID-19 webinar via their response team: 

Preparing for the Coronavirus: Steps for Foodservice and Restaurant Readiness 

From where vanillia grows to the health ingredient contribution and varities, learn why the American Culinary Federation appointed Vanillia Extract the featured ingredient for March in this article. 

Ingredient of the Month Vanillia Extract

Check out this recipe from My New Roots! Looks great :)

http://www.mynewroots.org/site/ - Recipe

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.

Like Negronis? Then you're going to love the Boulevardier! Made with Campari, sweet vermouth, and whiskey instead of gin, it's an autumnal take on the Negroni: a bit more warming, a bit spicier, and fantastic for sipping on a cool evening.

Prep time: 2 minutes

Yield: 1 cocktail

INGREDIENTS

• 2 ounces whiskey (rye or bourbon)
• 1 ounce sweet (Italian) vermouth
• 1 ounce Campari
• Ice
• Orange peel for garnish, optional

METHOD

1. Make the cocktail: Place all ingredients in a mixing glass. Add ice and stir for 30 seconds. Allow to sit for 30 seconds, and then strain into a rocks glass with ice. Garnish with orange peel.

Read the full article here.

Amp up store-bought ravioli with a few simple ingredients.

YIELDS: 4

TOTAL TIME: 0 hours 25 mins

Ingredients

• 1 lb. cheese ravioli
• 2 small bell peppers
• 1 medium onion
• 3 slices bacon
• 1 tsp. fresh thyme leaves
• 1/2 c. fresh or frozen corn kernels
• a 12-inch skillet

Directions

1. Bring a pot of water to a boil and cook 1 pound cheese ravioli according to the package instructions.
2. Seed and chop 2 small bell peppers. Finely chop 1 medium onion. Set aside.
3. Chop 3 slices of bacon. Add bacon and 1 teaspoon olive oil to a skillet and cook on medium heat until bacon is crisp, about 6 minutes.
4. Use a slotted spoon to transfer bacon to a paper-towel-lined bowl. Leave the bacon fat in the skillet.
5. Add chopped peppers, onion, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon salt to the skillet. Cook for 7 minutes.
6. Then, add 1/2 cup corn and cook for 2 more minutes.
7. Add cooked ravioli and bacon to the skillet. Then, toss everything together to combine.

Nutritional Information (per serving): Calories 490; Protein 19g; Carbohydrate 57g; Total Fat 21g; Saturated Fat 10g; Dietary Fiber 5g; Sodium 985mg.

Read the full article here.

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

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!

1. 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.

2. 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.

3. 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.

4. 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.

5. 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

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

: https://www.davidlebovitz.com/aux-pommes-french-apple-tart-tarte-normande/

Apple Cider Glazed Donut Holes tickle the taste buds with the flavors of fall. A touch of sweetness and the warm spices of apple cider make these donut holes the perfect morning treat to eat with a cup of steaming coffee.

Prep time: 15 minutes

Cook time: 25 minutes

Yield: 30 donut holes

INGREDIENTS

For the donut holes:

2 cups (255g) all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

1/2 cup (100g) sugar

1 large egg

3/4 cup (6oz/170g) sour cream

1/2 cup apple cider

2 tablespoons unsalted butter, melted

1 1/2 quarts canola oil for frying

For the apple cider glaze:

2 cups powdered sugar

4 tablespoons apple cider

Pinch of kosher salt

METHOD

1 Prepare your drying station: Set a wire cooling rack over a baking sheet. You will let the donut holes dry here after you’ve dipped them in the glaze.

2 Make the batter: In a large mixing bowl whisk together the flour, baking powder, salt, and sugar.

In medium bowl, whisk together the egg, sour cream, and apple cider.

Add the wet mixture to the dry mixture, followed by the melted butter, and fold to combine until you get a very thick batter.

3 Prepare to fry the donut holes: Heat the oil in a 3-quart saucepan until the temperature reads 350°F. Use a medium cookie scoop (about 1 1/2 tablespoons), to scoop up the batter. Fry the donut holes in batches, cooking each side for about 2 minutes, until the donut holes float to the surface and turn golden brown. Drain on paper towels. Repeat until all the batter is used up.

4 Make the glaze: In a medium bowl whisk the powdered sugar with 2 tablespoons of apple cider and pinch of salt, adding more cider a few teaspoons at a time, until you get a thick, heavy glaze. You may not need all 4 tablespoons of cider. Remember that the glaze will thin as it hits the hot warm donuts.

5 Dip the donut holes: Pour the glaze into a deep bowl or mug, this will help with glazing the donuts. Dip the warm (or even hot) donuts into the glaze, using a spoon to coat the donut hole completely.

Lift the donut hole from the glaze using a fork. Let the glaze set and drain by placing the dipped donut holes on the wire rack set over a baking sheet. Enjoy immediately!

https://www.simplyrecipes.com/recipes/apple_cider_glazed_donut_holes/

YIELD: 6 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour 15 minutes

INGREDIENTS

1/4 cup olive oil

1 cup frozen white pearl onions, thawed

4 garlic cloves, finely chopped

1 tablespoon chopped fresh sage

1 small bunch kale, center ribs and stems removed, leaves chopped

Kosher salt, freshly ground pepper

1/4 cup all-purpose flour

3 cups low-sodium chicken broth

1/2 small butternut squash, peeled, cut into 1/2" pieces (about 1 1/2 cups)

1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)

1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed

1 large egg

PREPARATION

Place a rack in upper third of oven; preheat to 425°F. Heat oil in an 8" cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.

Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.

Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.

Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1" slits in top to vent.

Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375°F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.

Per serving: 260 calories, 14 g fat, 2 g fiber

Source: https://www.epicurious.com/recipes/food/views/skillet-chicken-pot-pie-with-butternut-squash-51143240

Ingredients

2 tbsp. olive oil

1/2 tsp. smoked paprika

1/2 c. panko (Japanese-style bread crumbs)

8 oz. fresh chorizo (or hot Italian sausage), casings removed

1 tbsp. tomato paste

1 c. chicken broth

chickpeas, rinsed and drained

2 large bunches kale (about 1 1/4 lbs. total), stemmed and chopped (about 20 c.)

12 oz. rigatoni

2 oz. Manchego cheese, finely grated, plus more for serving

Directions

1. In large skillet on medium-high, heat 1 tablespoon olive oil. Add smoked paprika and cook, stirring often, 30 seconds. Add panko and pinch salt and cook, stirring, until toasted, about 3 minutes. Transfer crumbs to plate.

2. Wipe out skillet and heat remaining 1 tablespoon oil on medium-high. Add chorizo; cook, breaking up with spoon, until browned, 5 to 7 minutes.

3. Add tomato paste and cook, stirring, 1 minute. Add broth and simmer, stirring occasionally, until sauce is reduced by one-third, 4 to 6 minutes.

4. Add chickpeas and cook until heated through, 2 minutes. Stir in kale and 1/4 teaspoon salt and cook until tender, 2 to 3 minutes.

5. Meanwhile, cook rigatoni as label directs. Reserve 1 cup cooking liquid, then drain pasta and return to pot. Toss with chickpea mixture and Manchego, adding some of reserved cooking liquid if pasta seems dry. Serve sprinkled with bread crumbs and more cheese, if desired.

Nutritional info (per serving): About 600 calories, 26g protein, 65g carbohydrates, 25g fat (9g saturated), 7g fiber, 670mg sodium.

Source: https://www.goodhousekeeping.com/food-recipes/a46044/chickpea-and-kale-rigatoni-recipe/

YIELD: 6 Servings

PREP TIME: 10 mins

COOK TIME: 45 mins

TOTAL TIME: 55 mins

INGREDIENTS

1 large head cauliflower, cored and roughly chopped

3 garlic cloves

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground

black pepper

2 tablespoons unsalted butter

1 medium yellow onion, chopped

2 medium carrots, chopped

2 celery stalks, chopped

1 dried bay leaf

½ teaspoon dried thyme

¼ cup all-purpose flour, you can use gluten-free flour

3½ cups vegetable broth

1¼ cups milk

½ cup shredded cheddar cheese, we prefer white cheddar

INSTRUCTIONS

1. Preheat the oven to 400°F.

2. Arrange the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with the olive oil, season with a pinch of salt and pepper, and toss until well coated. Spread out the cauliflower and garlic in a single layer to avoid steaming.

3. Roast for 20 to 25 minutes, stirring once, until the cauliflower is tender. Set aside to cool.

4. When cool enough to handle, remove the garlic from its skin and finely chop.

5. In a large pot, melt the butter over medium-high heat. Add the onion and cook for 2 to 3 minutes, until just beginning to soften.

6. Add the carrots and celery and cook for 5 minutes, stirring occasionally. Stir in the chopped garlic, cauliflower, bay leaf, and dried thyme. Sprinkle the flour over the vegetables and mix to combine.

7. Cook until the flour disappears, about 2 minutes. Pour in the broth, stir, and bring to a simmer. Cook for 10 minutes.

8. Stir in the milk and cheese and continue mixing until the cheese is melted and the chowder is creamy, 2 to 3 minutes. Season with salt and pepper to taste.

9. Discard the bay leaf. Ladle the chowder into bowls and serve warm.

10. To make it thicker, you can puree some of the soup and mix it together.

Serving: 11/2 cups, Calories: 205kcal, Carbohydrates: 20g, Protein: 7.5g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 460mg, Fiber: 5g, Sugar: 8g Freestyle Points: 6Points: +5

Source: https://www.skinnytaste.com/creamy-roasted-cauliflower-chowder/

Yield: 4 cups

Prep Time: 10 minutes, plus cooling time and 2 days steeping

Cook Time: 5 minutes

Total Time: 15 minutes, plus cooling time and 2 days steeping

INGREDIENTS

• 1 teaspoon whole clove

• 1 teaspoon whole allspice

• ¾ teaspoon white pepper

• 4 cinnamon sticks

• 1 whole nutmeg

• One 2-inch piece ginger, thinly sliced

• 2½ cups vodka

• 2 cups sugar

• 1 cup water

DIRECTIONS

1. In a small skillet, toast the clove, allspice, white pepper, cinnamon and nutmeg over medium heat until fragrant, 2 minutes. Transfer to a sealable quart jar with the ginger and pour in the vodka. Seal and steep for 2 days, shaking the jar every 12 hours.

2. After 2 days, strain out the solids and transfer them to a small saucepan with the sugar and water. Bring to simmer and cook until the sugar dissolves, 2 minutes. Let cool completely.

3. Strain the syrup into the jar with the infused vodka and shake to combine. Serve on the rocks, in a cup of coffee or stirred into your favorite cocktails.

Link: https://www.tastingtable.com/cook/recipes/pumpkin-spice-liqueur-recipe

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

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/

Credit: Recipe courtesy of the American Lamb Board The National Culinary Review, May 2016

Ingredients

1 (1-1¼ lb.) American lamb top round ½ cup prepared balsamic dressing 1 t. Dijon-style mustard ½ t. coarse ground pepper 24 medium portobello mushrooms, stems removed ¼ cup + 2 T. olive oil, divided ¼ cup balsamic vinegar 1 large red onion, thinly sliced 48 thin roasted red bell pepper strips, 2 inches long 24 petite rolls, sliced 24 frill picks

Instructions

1. Trim all visible fat off lamb. Place in plastic bag. In bowl, blend dressing, mustard and pepper. Pour into bag; seal, rotate meat to coat. Refrigerate at least 4 hours to marinate. Remove lamb from marinade (discard marinade). Place lamb on roasting rack in pan. Roast in 325°F oven 50-60 minutes or until desired degree of doneness. Remove from oven; cover, let stand 10 minutes. Thinly slice. Cover; refrigerate.

2. Place mushrooms on baking sheet. In small bowl, whisk together ¼ cup olive oil and vinegar. Brush all sides and centers of mushrooms with mixture. Bake in 375°F oven 15 minutes. Remove; cool.

3. In large skillet, heat remaining 2 T. olive oil over medium-high heat. Add onion made into rings; saute 6-8 minutes until lightly browned. Cool; set aside.

4. Place 1 mushroom on base of roll; add 2 bell pepper strips. Top with sliced lamb and a few onion rings. Secure top of bun to sandwich with frilly pick.

Yield

24 (appetizer) servings

Click here to learn more!

"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/

If you love wine and need gift ideas, here ya go!!

See more here!

Still need some dessert ideas for the holidays and feeling like trying something new?? Take a look at this recipe from The Wine Spectator!

Add something sweet to your holiday table this year with Alexandra's Kitchen's sweet potato fry recipe!

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.

YIELDS: 4 servings

PREP TIME: 0 hours 10 mins

TOTAL TIME: 0 hours 25 mins

Ingredients

• 4 slices bacon, chopped
• 1 onion, chopped
• 2 tsp. caraway seeds
• 1 Gala apple, sliced
• 1/2 small red cabbage, cored and shredded
• 1/2 c. balsamic vinegar
• 4 small bone-in. pork chops (1-inch thick)
• 2 tsp. olive oil
• 1/2 c. flat-leaf parsley, roughly chopped
• 1 tsp. Kosher salt
• 3/4 tsp. pepper

Directions

1. Cook bacon in Dutch oven on medium heat until crisp. Use a slotted spoon to transfer to a paper towel.
2. Add onion and caraway seeds and cook, stirring occasionally for 6 mins. Stir in Gala apple (cut into 1/2-inch pieces) and cabbage, balsamic vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, covered, stirring occasionally until the cabbage is just tender, 6 to 8 minutes.
3. Meanwhile, season pork chops with 1/2 teaspoon each salt and pepper. Heat oil in large cast iron skillet on medium-high and cook pork until browned and just cooked through, 2 to 3 minutes per side.
4. Fold parsley and reserved bacon into cabbage and serve with pork.

Nutritional information (per serving): About 525 calories, 27.5 g fat (9.5 g saturated), 39 g protein, 820 mg sodium, 26 g carb, 4 g fiber.

What you'll need: Dutch oven ($28, amazon.com)

See full article here

INGREDIENTS

• 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 3 tablespoons canola or vegetable oil, divided
• 8 ounces peeled fresh pearl onions (about 20)
• 1/3 cup all-purpose flour
• 1 cup apple cider or unfiltered apple juice
• 2 cups low-sodium chicken broth
• 1 tablespoon whole-grain mustard
• 2 teaspoons dried thyme
• 2 teaspoons dried sage
• 1 bay leaf
• 8 ounces medium red potatoes, quartered
• 4 medium carrots, peeled and cut into 1-inch pieces
• 2 medium apples, peeled, cored, and cut into 1-inch pieces

INSTRUCTIONS

1. Pat the pork dry with paper towels. Generously season with salt and pepper. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Working in batches, add the pork in a single layer and sear until browned on all sides, 3 to 5 minutes per batch. Transfer to a 6-quart or larger slow cooker. Repeat with the remaining pork.
2. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the onions and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in the flour and cook 2 minutes more.
3. Pour in the apple cider and deglaze the skillet, using a wooden spoon to scrape the browned bits from the bottom of the skillet. Whisk in the broth, mustard, salt, and pepper, and bring to a boil.
4. Add the thyme, sage, bay leaf, carrots, potatoes, and apples to the slow cooker, then pour the broth mixture over top. Cover and cook until the pork is tender, 6 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.

RECIPE NOTES

Serves: 6

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for 3 months.

See full article here

Eat green this St. Patrick's day by taking a look at this spin on a caesar salad! Give it a shot!

Read more at Oh She Glows

Definitely going to be trying this rice bowl soon!

Take a look on how to make it yourself here:

http://www.acouplecooks.com/mediterranean-rice-bowl/[A Couple Cooks]1

Make this 5-step shrimp and avocado stir-fry here by The Food Network and let us know what you think!

Avocados serve the body in many ways. Take a look at this article by the Health and Fitness Shop and see for yourself all the benefits avocados provide!

Check out Cookie + Kate for some summer recipes!

http://cookieandkate.com/2016/what-to-cook-june-2016/

Grilling apples??? I'll try it

http://food52.com/blog/16976-give-your-apples-grill-marks-this-summer

Take the grill out this summer and see how to make these fish tacos in 3 minutes!

Click here for the recipe!!!!

"According to my Instagram feed, you all celebrated this past holiday weekend either by eating watermelon, making pie, or grilling up corn on the cob. If you were part of the third group, this is a super easy, super delicious recipe you can toss together if you happen to have leftover grilled corn. And if you don’t…. well, it’s still easy nonetheless."

Try this summer salad by Love & Lemons

"Fresh, tangy, healthy and filling – what more could you want from a salad? This blueberry chicken chopped salad is perfect for a nutritious lunch or hearty dinner. Heading to a cookout or potluck? Take a bowl of this blueberry chicken chopped salad for a dish that’s sure to leave your friends and family’s taste buds tingling. Courtesy of Gimme Some Oven."

http://www.blueberrycouncil.org/blueberry-recipe/blueberry-chicken-chopped-salad/

Try this out when you need something quick, easy, and delicious!

Follow the recipe here!

It's still blueberry season! Go pick some up at your local farmer's market and try this recipe out!

Cookie + kate

Zucchini noodles may be the darling of the food scene right now, but don't stop there with your spiralizing. Ribbons of carrots are tossed with broccoli, mushrooms, peppers, and a spicy Thai peanut sauce for a satisfying, wholesome, and easy dinner that comes from—of all places—the Swanson chicken broth recipe archives. (less) —Posie Harwood

Learn how to make it here at Food52

When it's a little to hot out to cook with the oven, try these no bake enchiladas by Love & Lemons!

Forget about having dishes pile up on you after you've cooked! Give this one pot vegetable penne pasta a go and see what you think!!

Make it here at Love & Lemons.

Try this watermelon poke bowl by Love and Lemons. So refreshing for these last few days of summer!

Take the classic chili fries we all know and change it up! Here is a quick and easy recipe for vegan chili fries by, Food 52!

Snuggle up in fall with this amazing turkey chili. Follow along with Food52 and try it yourself!

Need a treat to go with your coffee in the morning? Try this pumpkin bread recipe, perfect for fall by Cookie+Kate!

Fall brings many great things: pumpkin lattes, cool weather, and even this apple cake!

Try this recipe out from Food52 and get it perfected for your thanksgiving dinner.

Try this easy to make spaghetti and meatball recipe by Food52!

Get ready for Halloween with this tasty snickerdoodle recipe from the Cooking Channel!

Sick of the same old pumpkin pie? Try this spin on a pumpkin pie recipe by Food52!

We have a soft spot for cooks who tinker with classic recipes, retooling the periphery without over-altering the core. That's what Micki Barzilay did with her latkes. The panko coating amplifies the dry-leaf crispness you want in a latke. And Yukon Golds have plenty of moisture and sugar so once they're fried up, they toast handsomely on the edges, while at the center of the pancake, the potato strands remain silky and discreet. We discovered three tips: add the white pepper to taste -- unless you love white pepper, you might want to start with a teaspoon. Once the potatoes are mixed with the eggs and flour, they will continue to weep liquid, so squeeze them out as you shape them, and make sure you also fluff up the strands after squeezing or the pancake will be too dense. Lastly, if you don't have pastry flour, substitute 1 tablespoons all-purpose flour plus 1 tablespoons cake flour. - A&M

See how to make it yourself here: Food52

Need some ideas for this holiday season? Show off your baking skills with this recipe from Food52!

The 24th is coming up soon! Get a head start by practicing this recipe from The Food Network for your family get together.

Directions:

1. Cook noodles according to package directions. Drain well.

2. In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.

3. In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.

4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika. Makes 6 servings.

For more info check out Better Homes and Gardens.

"The essentials of the dish include thinly sliced beef, red onion, scallions, watercress, and a soy-based sauce. “Shaking” refers to how you move the skillet in order to cook the meat, which at The Slanted Door is cubes of filet mignon. The vegetables play a supporting role, and the flavorful sauce at the end is mounted with butter, which thickens it. It evokes the taste of the rich, red wine reductions that pool around steakhouse filets." Try it out here, at Food52!

Ingredients

Orange Serrano Salsa: 3 tomatoes, cored, chopped ½ yellow onion, peeled 2 serrano chilies, peeled, seeded 1 garlic glove, peeled ¼ bunch fresh cilantro leafs 2 oranges, halved, juiced 1 lime, zest only Salt and pepper to taste

Slaw: ¼ head napa cabbage, cored, shredded 1 carrot, peeled, turned into ¹/8-inch strings 1 lime, juice only Pinch ground coriander Salt and pepper to taste

Duck: 1 t. whole cumin ½ t. whole coriander ¼ t. chili powder ½ t. whole black peppercorns 1 poblano, roasted, peeled, seeded, ¼ inch diced ½ red onion, peeled, halved, grilled, ¼ inch diced ½ red pepper, seeded, ¼ inch diced 1 clove garlic, peeled, minced 1 t. duck fat 4 duck thighs, confit, meat only 12 4-inch flour tortillas, for service 3 red radishes, shaved, for service

Instructions

Orange Serrano Salsa:

1. Evenly char tomatoes, onion and chilies. (Excess charring adds bitterness and black flakes to salsa.)
2. Place tomatoes, onions, chilies, garlic and cilantro into blender. Puree until combined, leaving some texture. Stir in orange juice and lime zest. Season with salt and pepper. Cover; chill.

Slaw:

1. Place cabbage shreds in mixing bowl.
2. Rough chop carrot strings. Add to cabbage. Add lime juice. Season with coriander, salt and pepper to taste. Cover; chill.

Duck:

1. Over low flame, toast cumin, coriander, chili powder and peppercorns in non-stick pan until fragrant (about 45-60 seconds). Remove from heat, cool and grind.
2. In hot saute pan, saute poblano pepper, red onion, red pepper and garlic in duck fat until onion and garlic soften.
3. Add ground spices to incorporate. Add duck confit; toss just to heat through and incorporate. Add more duck fat as needed. Set aside.

To Assemble:

1. Heat flour tortillas on griddle or warm saute pan until soft.
2. Place about 2 ounces of warm duck confit in center of tortilla.
3. Artfully garnish each tortilla with 2 or 3 slices of shaved red radish.
4. Place ½ cup of slaw to one end of rectangle plate.
5. Shingle tacos along length of plate.
6. Portion 2 ounces of orange serrano salsa into ramekin. Place on plate opposite slaw.
7. Garnish top of slaw with fresh cilantro leafs.

"I’m currently traveling through Ireland (eating all the breads and drinking all the malted beverages, obvi), but right before I left home, the garden was overflowing with berries. All my gooseberries, raspberries, and black, red, and white currants got ripe at exactly the same time this year, and I knew that before I hit the road I had to put them to use in something sweet and cool and summery. So, I decided to make a berry version of one of my favorite warm-weather desserts of all time, tiramisu. I have a regular version of tiramisu in the recipe archives with ladyfinger cookies, but I wasn’t able to find ladyfingers at any local markets around here this time around, so I used nilla wafer cookies instead and it came out just as tasty!..."

To read more, visit Adventures in Cooking for more information and videos to make your very own Berry Tiramisu!

"I didn’t intend to eat green beans for dinner last night, but it happened. I’ve learned a new trick to cooking them that yields tender-but-not-waterlogged (and definitely not mushy) green beans. Then, I tossed those perfectly cooked green beans in a lemony sauce with savory toasted almonds, creamy and salty feta, and fresh basil.

I couldn’t stop myself, not that I wanted to. Who am I? This is coming from a girl who used to refuse her grandmother’s home-grown green beans as a kid."

To read more and to get ingredients, visit Cookie and Kate.

The context: she’s at university studying nutrition science and is passionate about stopping the spread of misinformation by debunking health myths. Health crazes can now spread like wildfire on the internet, from juice cleanses so protein powders to collagen. (She debunks the latter on the podcast.) Her philosophy: sensible, balanced diet of real, whole foods. It’s not a sexy message. It’s not click-bait worthy. But after all of her schooling, real, whole foods win out as the most sensible foods on the planet.

It’s funny how as humans, we gravitate towards a sort of “magic pill” philosophy to health. If we could just figure out the secret, our lives would be glowing, happy, and healthy. So it makes sense that when a health craze comes out, people are quick to jump on the bandwagon. We’ve been doing it for centuries. What Izy’s all about is informed decisions, doing your research, and then taking a balanced approach to everyday cooking.

To read more and make your very own vegetarian spinach meatballs, check out A Couple Cooks.

Many of the first recorded wines were rosé. These lighter libations were watered-down field blends of both white and red grapes. In ancient Greece, it was considered civilized to dilute wine, but these early examples were a far cry from the rosés of today. Instead, they were slightly off-dry and tannic from contact with the grape skins, seeds, and stems....

Read more of Victoria James' article on The History of Rosé and visit Food52 for a wide array of fun and healthy drink, food, and dessert recipes!

"I like to think that during the summer season, I am more creative with my cooking. All the ripe produce is beautiful and there’s so much to choose at the markets. Truth is, I’m actually a tad bit lazier. I find myself making meals with all the odds and ends. Those meals are also usually simple at best. It’s easy to make a delicious meal, hardly any effort required.

This egg skillet has been a favorite of mine through the years. Zucchini and sweet corn is a true summer staple and I’ve found it’s hard to go wrong with this simple combination. This skillet is straight forward but it’s really made with a heavy hand of homemade salsa (seriously, this stuff is the best.) Make this egg skillet for breakfast or lunch- you won’t be disappointed."

To learn how to make your own skillet, visit Erin Alderson's recipe at Naturally Ella.

Recipe Notes

A few items of note about this Southwestern bowl recipe:

It files under healthy dinner ideas and vegan recipes; it’s a main dish that’s filling and uses colorful seasonal produce. We used tomatoes and corn from our local farmer’s market. Sweet potatoes were part of the inspiration Southwestern bowl. Though they aren’t exactly summer produce, we like that they’re filling and add a contrasting sweetness. You can omit the sweet potato if you prefer. We added spiced rice to make the bowl more filling. If you use short grain white rice, it takes only about 15 minutes to make while the veggies are roasting. We used canned mild green chiles instead of hatch chiles in the vinaigrette, since they’re more easily accessible in Indiana.

Find the rest of the recipe by visiting A Couple Cooks!

Fresh herbs are our number 1 tip for delicious, fresh and healthy food. Why? They add extraordinary flavor without adding calories. While you might not have a yard with garden space for herbs, all you need is a sunny front step, porch, or ledge for growing herbs.

Herbs are on our mind, as this past weekend we were in Portland teaching herb planting demos (which was such fun, HI! to all of you who stopped by). It’s also a subject on our latest podcast, which features 17-year-old visionary Katie of Katie’s Krops, whose life mission is to end hunger by encouraging youth to grow gardens. (Amazing!).....Read more and learn how to grow your own by visiting A Couple Cooks!

Simple, filling, and delicious!

Try this refried bean taco recipe from A Couple Cooks!

Meet the next edition of my giant salad challenge! This “Mexican” green salad recipe is quite possibly the prettiest salad I’ve ever had the chance to photograph, too. Romaine lettuce and mixed spring greens, purple cabbage and cauliflower, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.

The idea behind the salad challenge is that I’m challenging you (and myself) to make an enormous green salad and some homemade dressing to go with it. If you store the salad and dressing separately in the refrigerator, you’ll have salad to last you all week long. I find that I eat a lot more greens and veggies this way, and I’m more likely to grab salad as a snack than a regrettable handful of chips....

Read the rest of the article and find directions by visiting Food52!

"Where’s the place you escape to in your mind when life gets overwhelming? For me, it’s Greece. I imagine a view like this, below. It’s a photo we took on our trip to Santorini three years ago, when we were trying to escape something overwhelming. It’s a long story (here’s the long version), but the short of it is that we were trying to start a family and it wasn’t working. Well-meaning friends and strangers would put in their two cents, like “Just relax! It happens when you’re relaxed and not thinking about it“. So after thinking about it for too long, we decided a trip to Europe would surely make the magic happen..."

Read the rest of A Couple Cook's post and find the recipe to make your own greek nachos here!

"Quesadillas have had a recent uptick in our household thanks to a high-energy toddler. It’s one of my go-to lunches when were hanging out at home primarily because I can put almost anything in a quesadilla and as long as there’s a dip like salsa or hummus, my son will eat it. This pinto bean quesadilla uses the spiced zucchini component I shared a few days ago. The pinto adds the bulk while the zucchini adds the flavor. Best of all, if you make the zucchini ahead of time, these quesadillas only take about 15 minutes to make (which when you’re chasing a toddler is a major win.)"

To find the ingredients and find more recipes, visit Naturally Ella.

"Let’s say that—in, oh, about 15 minutes—you could be staring at a big pot full of mac & cheese, with all the ease of cracking open a box and shaking out the foil packet. But instead of noodles in a slurry of cheese-ish dressing, these would be hugged by a truly gooey, molten cheddar sauce that tastes like real, sharp, salty cheese. Cheese cheese...."

Find the rest of the article by visiting Food52 and get started on your 15 minute, one pot mac and cheese!

"Now that the weather is cooling off, this is our kind of weeknight recipe. It’s quick to toss together, which is the beauty of pasta, but is also so yummy, satisfying, and very flexible. For example, if you don’t have tarragon and chives, rosemary and/or sage would be delicious… sub in gluten-free pasta if you want to, and there’s a vegan option (below) to use cashew cream instead of regular cream. Of course if you’re not vegan, top this with fresh Parmigiano-Reggiano because this recipe is inspired by Parma after all!

Buon appetito!"

Find the full article and recipe by Love and Lemons here.

If you're feeling creative this Halloween or Thanksgiving, surprise your guests with this Salted Caramel Apple Snickers Cake by Half Baked Harvest. Visit Half Baked Harvest for full step-by-step directions and ingredients.

Happy Halloween!

Ingredients

*2 ounces 100% agave silver tequila

1 ounce lemon juice

8 blackberries

5 fresh sage leaves

1 teaspoon maple syrup

Dash of orange bitters

Garnish: (optional)

Dried sage leaves

Blackberries

Dry Ice*

Instructions

1. Muddle the blackberries and sage together in a cocktail shaker until broken down and fragrant.

2. Pour in the tequila, lemon juice, bitters, and maple syrup. Give it a good shake and pour over either a cube of dry ice (if using) or regular ice if using the dried sage leaf. If using the dried sage light the tip on fire right before serving.

View the full article by Wicked Spatula here.

Ingredients

Marinade

¼ cup olive oil, plus additional for basting

¼ cup Worcestershire

3 tablespoons balsamic vinegar

2 tablespoons soy sauce

2 tablespoons brown sugar

1-2 tablespoons garlic, minced

Fresh ground peppercorn, to taste

Kebabs

2 pounds tri-tip, trimmed and cubed

1-2 red onions, chopped

2 large bell peppers, chopped

Several white button mushrooms, rinsed and stems removed

4 cobs of corn, each chopped into 6 rounds

Kosher salt and fresh ground peppercorn, to taste

Fresh parsley and green onion, chopped, to garnish

Skewers

6-8 12-18" bamboo skemphasized textewers, soaked in water for 30 minutes before grilling

Instructions

• Whisk together all marinade ingredients and bring to a simmer in pan until sugar dissolved. Let the sauce cool entirely.
• Place steaks in a ziplock bag and pour marinade over the steaks. Press all air from the ziplock bag and refrigerate from 4 hours up to overnight
• Remove marinated beef from refrigerator, discard the marinade and preheat grill to medium-high heat at least 20 minutes prior to cooking.
• Load individual skewers with marinated steak and prepared vegetables.
• Place skewers over the hottest grill grates, searing the kabobs with grill lid open, turning the skewers a quarter turn every 2-3 minutes, until internal temperature of the steak reaches 140F.
• Remove skewers from grill and place under tin foil tent for 5 minutes.
• To plate, garnish with chopped parsley and green onion. Season additionally to taste. Serve.

To read the rest of the article, visit A Bachelor and His Grill here.

What you'll need:

2 small spaghetti squash

extra virgin olive oil

salt and pepper

1/2 a yellow onion, chopped

3 cloves garlic, sliced thin

8-10 oz baby spinach or kale

8 oz./ 1 cup ricotta

1 tsp. dried Italian herbs (or dried oregano or fennel seeds if that's what you have)

4 oz. / 1/2 cup shredded mozzarella, plus more for topping

1/3 cup parmesan, divided

juice of half a lemon

2 cups homemade or your favorite store-bought marinara

fresh parsley, for garnish

For full directions, visit Sprouted Kitchen!

Let Food52 show you the best ways to host for the holidays with 5 easy tips to follow with some awesome drink and appetizer recipes!

"But, as with all dessert dilemmas, there is a sweet solution. Enter: the naked cake. These cakes have been all the rage for good reason—they’re easy to make and don’t require full frosting or any complicated decorations. Plus, less frosting makes for less of a sugar bomb, something I’m often grateful for come holiday time, when it’s normal to eat sugar from breakfast through bedtime. My favorite combo is a simple cake, like my sour cream sponge cake (I multiplied the recipe x2 and baked it in two 9 inch cake pans), paired with an easy frosting, like American buttercream (I doubled this one, too). A few keys for the perfect “naked” cake..."

Read the rest of Food52's recipe and directions here. Enjoy!!

What you'll need:

• 2½ cups small shell pasta

• 1 tablespoon extra-virgin olive oil

• 1 small yellow onion, chopped

• 5 cups broccoli florets, chopped stems, and leaves (keep stems
  separate)

• ¼ cup toasted pine nuts

• lemon wedges, for serving

For further instructions on this vegetarian dish, visit Love & Lemons here.

Stay healthy and energized during your 9-5's with Love and Lemon's Spinach Hummus Lunch Wraps!

Using just three ingredients of ultra high quality, you’ve got a stunner of a dessert that’s simple and sumptuous. This recipe is also gluten-free and vegetarian.

Visit A Couple Cook's for the full recipe.

The James Beard Foundation celebrated it's 30th anniversary this past year and created a video series. This series is titled "30 Years in 30 Days" and is an exclusive 30-episode digital series featuring noteworthy chefs and culinary icons who help to tell the story of the James Beard Foundation.

Watch this video from James Beard Foundation featuring Rick Bayless.

Have no fear, your last minute Valentine's Day dinner ideas are here! This article from Martha Stewart has several great dinner and gift ideas that you can pull together at the last minute. Your sweetheart will love a romantic home cooked meal, especially when it involves breakfast for dinner!

Did you know that the Sloppy Joe became popular in the 1980's? Check out this article from The Kitchn to see all the foods that made the 80's great...or not so great.

Every Thursday we like to remember culinary icons, big moments in the industry, or all the past food trends that we secretly loved (or hated). Every 90's kid was fully equipped with many of these snacks posted by Buzzfeed. How many of these snacks were regulars in your household? We miss you, Dunkaroos!

Spring has sprung and we're busy gathering the latest and greatest spring recipes! Peas are the star of the plate this spring and they pair perfectly with this pork shoulder recipe from Food and Wine. This recipe will definitely steal the show at your next spring gathering. Perfect for Easter weekend!

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.

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.

1. 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).
2. 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.
3. 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
4. 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.
5. 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

Seared bison loin laid across deep purple mashed potatoes and carrot-ginger puree…yes, please!

Beautiful creations like this are being made by the inmates at the Lakeland Correctional Facility in Coldwater. Lakeland’s Food Technology program is one of eleven around the state that teaches inmates everything they need to know about the food industry.

This program is helping to prepare inmates to develop much-needed work skills for when they re-enter the job force at the time of their release.

Read more about this amazing program over at the Detroit Free Press.

WHAT YOU NEED

1 large green apple

1 tablespoon maple syrup

½ cup water

¼ cup raw cashews

3 cups spinach

10 ice cubes

1 tablespoon fresh squeezed lemon juice

WHAT TO DO

Core the apple and cut it into chunks, leaving the skin on.

Place all ingredients a blender and blend. Add the lemon juice and blend for a few seconds again. Taste, and add a touch more maple syrup and/or lemon juice as desired. Serve immediately, or refrigerate for up to 1 day.

Visit A Couple Cooks for more delicious treats!

Credit: Gerald Ford, CMC, Ford Plantation National Culinary Review, July 2019

Ingredients 2 Eggs 40 g Powdered Mustard 100 g Cajun Spice 1 Gal. Buttermilk 50 g Oldbay 20 g Onion Powder 20 g Garlic Powder 15 g Black Pepper 50 g Salt

Instructions

1. Combine Dry Ingredients
2. Add Buttermilk

Yield 1 Gallon (16 birds)

Link: https://www.acfchefs.org/ACFSource/Recipes/?id=1585

Ingredients

10-12 lbs. whole brisket 1/3 cup kosher salt 1/3 cup cracked black pepper (not finely ground)

Instructions

1. Trim excess fat from brisket, leaving 1/8-¼ inch fat cap.
2. To make rub, mix salt and pepper in small container. Sprinkle over meat surface; pat down. Let seasoned brisket sit uncovered at room temperature about 1 hour.
3. Heat smoker to 210ºF. Place brisket in smoker once smoke is thin and white. Maintain smoker at 210ºF.
4. Smoke meat for approximately 12 hours until fork tender.
5. Remove from heat; rest meat for 1 hour. Slice cooked meat against grain.

CLICK HERE FOR THE RECIPE AND MORE DETAILS!!!!

CLICK HERE TO WATCH THE VIDEO!!!!!