Fresh flavors with a hint of lemon and garlic, this Shrimp Bruschetta with Cherry Tomatoes takes minutes to make. Serve warm or room temperature. I love to serve this seafood topping on grilled bread. Usually enjoyed as an appetizer, I could eat this as a meal with the bread, mix with pasta or go surf and turf with grilled chicken.
For me, this is the best bruschetta recipe (also called crostini) because I never say no to any shrimp dish. This is a cooked version of a classic tomato and basil bruschetta topping.
Which bread is best for bruschetta?
I pick whichever large, unsliced bread looks good that day. For this I used a Pugliese bread ( Pulgliese is a region in the heel of Italy’s boot). It’s a large loaf, very much like ciabatta with characteristic holes.
A small Italian lesson for you (and it is small)
Did you know that in Italian, any word with ‘sch’ in it is pronounced as a ‘k’? I know this because I have an Italian last name with sch in it (my husband is Sicilian). So that would make this dish pronounced broo-skeh-tuh.
Anyway, back to the recipe. The shrimp can be made ahead, but not too far ahead. I wouldn’t make it any sooner than the day before you want to serve it.
YIELD: 10
SHRIMP AND CHERRY TOMATO BRUSCHETTA
Fresh shrimp is cooked with garlic and cherry tomatoes, basil and chives served on grilled bread.
prep time15 MINUTES
cook time7 MINUTES
total time22 MINUTES
INGREDIENTS
10 slices Italian bread, sliced
Olive oil
20 large shrimp, peeled and deveined with tails removed
Salt & pepper
2 tablespoons olive oil
1 ¼ pounds (680 grams) cherry tomatoes
2 garlic cloves, peeled and finely chopped or grated
Zest of 1 lemon
2 tablespoons fresh basil, chopped
1 tablespoon chives, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
INSTRUCTIONS
Brush both sides of bread slices with olive oil and sprinkle lightly with salt. Grill or broil until toasted. Set aside.
Lightly season the shrimp with salt and pepper.
Add the olive oil to a large sauté pan over medium heat. Add the shrimp to the pan in a single layer, don’t crowd the pan, cook for 5 minutes on the first side.
Turn the shrimp and immediately add the tomatoes, garlic, lemon zest, basil, chives, salt and pepper. Toss well to mix to just warm the tomatoes, about 2 minutes, don’t allow them to get mushy. Turn off the heat.
Spoon a layer of the tomatoes onto each slice of bread and top with 2 shrimp.
NUTRITION INFORMATION
Yield
10
Serving Size
1 pieceAmount Per ServingCalories110Total Fat5gSaturated Fat1gTrans Fat0gUnsaturated Fat4gCholesterol23mgSodium351mgCarbohydrates12gFiber1gProtein5g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
So what pots and pans do you have? OK so it’s called cookware. Our cookware is mostly Calphalon. We also have some ALL-Clad and Old Revere Ware. ALL-Clad is the most expensive and some say the best.
All our Cookware is made in the USA. My favorite are two pans that are not USA made. A line called Green Pan. And also all the Cookware is non stick. Why Green Pan?
Green Pan is very light and inexpensive. Only had the two pans for about three months, but so far they’re scratch resistant. I use the eight inch one everyday. Now my wife likes her Calphalon and Revere Ware. She’s not overly crazy with the ALL Clad. Now we get to price and location.
I ran into a chef friend last week at Kohl’s. His wife was just getting ready to buy a 10 piece Calphalon non stick Cookware set. $249.00. I told her TJ Max had a 10 piece ALL-Clad for the same price. That set MSRP is $400.00. They didn’t even say bye.
TJ Max is the place for cookware deals. All firsts also. Our 10piece Calphalon cost us $130.00.
Mary Yoder’s is in Middlefield, Ohio. About thirty minutes from Cleveland. Sixty minutes from Akron or Youngstown.
Mary Yoder’s is a Amish restaurant my wife and I frequent often. Actually going there for dinner Saturday and I’ll be getting several loafs of bread. Also I’m giving you a link to their store if anyone would wish to order from there.
I’ve had their bread, pies, pastry, and jelly and jams. For my west coast fans, I’ll look for something closer.
Currently Featured Amish Recipes
Hearty Hamburger Soup
1 tbsp. butter
1 cup chopped onion
1 cup sliced carrot
1/2 cup chopped green pepper
1 lb. ground beef
2 cups tomato juice
1 cup diced potatoes
1 1/2 teaspoon salt
1 tsp. seasoned salt
1/2 tsp. pepper
1/3 cup flour
4 cups milk
Melt butter into saucepan, brown meat; add onion and cook until transparent. Stir in remaining ingredients except flour and milk. Cover and cook over low heat until vegetables are tender. Combine flour with one cup of milk. Stir into soup mixture. Boil. Add remaining milk and heat, stirring frequently. Do not boil after adding remaining milk.
This recipe can be adapted to your family’s taste. Celery can be substituted for the green pepper if you wish.
Pineapple Sheet Cake
Filling:
1 can crushed pineapple
2/3 cup sugar
2 tbsp. corn starch
Dough:
2/3 cup warm milk
4 tsp. sugar
1 cake yeast
3 beaten egg yolks
3 cups flour
1/2 lb. margarine
Preheat oven to 350o. Combine crushed pineapple, sugar and cornstarch in pan. Cook until thick. Cool. Cut margarine into flour as for pie dough; crumble yeast into milk and add sugar. Let stand until mixture bubbles, add to flour mixture. Mix in beaten egg yolks. Knead dough lightly and divide into two parts. Roll out one half of dough on floured board and fit in a 9 x 13 inch pan. Spread pineapple mixture on top. Roll out second piece of dough and place on top of filling. Let stand for one hour in warm place. Bake in 350o oven for 30 minutes. At once put on thin confectioners sugar frostiing. Other fillings such as blueberry and raspberry may be used instead of pineapple.
Cinnamon Bread
1/2 cup lukewarm water
2 pkgs yeast
1 1/2 cup lukewarm milk
1/4 cup sugar
2 teaspoons salt
1 cup flour, plus
1/4 cup shortening
1 egg beaten
1/2 cup sugar
2 tablespoons cinnamon
Dissolve yeast in lukewarm water. Soak for five minutes. Combine lukewarm milk, 1/4 cup sugar and salt. Add 1 cup flour, shortening and beaten egg. Continue to add flour until you get a soft dough. Let rise for one hour. Punch down and let rise again. Mix 1/2 cup sugar and cinnamon. roll dough into rectangle about 1/2 inch thick. Sprinkle with sugar and cinnamon mixture and roll like a jelly roll. Let rise again and bake at 350o for about 30 minutes.
Delicate Lemon Squares
1/2 cup butter
1/4 cup powdered sugar
1 cup sufted flour
Preheat oven to 325o. Mix all ingredients.. Pat into a 9inch square pan. Bake at 325o for 15 minutes.
Filling:
1 cup sugar
2 tablespooons flour
1/2 teaspoon baking powder
juice of one large lemon
2 eggs, slightly beaten
Combine all ingredients. Pour over baked layer. Bake at 325o for 25 minutes. Cool. Sprinkle with powdered sugar. Cut into squares.
Chicken and Dumplings
1 chicken – preferably a 4 pound hen
1 teaspoon salt
Water to cover
4 medium-sized potatoes, sliced
2 tablespoons parsley
For Dumpling dough:
2 cups flour
1/2 teaspoon salt
2 eggs
2-3 tablespoons water
Cut chicken into serving pieces and cook until tender. Season with salt. When chicken is almost soft, add the potatoes.
To make dumplings, make a well in the flour and add the eggs and salt. Work together into a stiff dough, adding the water or milk if too dry. Roll out the dough as thin as possible (1/8 inch) and cut in 1 inch squares with a knife or pastry wheel. Drop into the boiling broth, which should be sufficient to cover the chicken. Add the chopped parsley. Some flour can be added to the broth to make it like gravy. Serves 6-8.
Having the right set of knives is key to success in the kitchen.
Sean Duan/Getty Images
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I’ve spent a lot of time around chefs. And got hundreds of free and greatly discounted meals. Thanks. One thing I learned from them and my own personal home use was that there’s maybe three or four knives that stand out. Chef Knife, pairing knife, bread knife, and Santoku knife.
I’ve got a craftsman tool chest on wheels. And I can tell you that 90% of the tools won’t get used. I also know chefs who have the same type of knife tool chest on wheels. I’m willing to bet that they also don’t use most of what’s in it.
There are dozens of specialty knives made for individual tasks and geared toward enthusiastic home cooks and chefs. If you’re looking to expand beyond the basics, here are a few more blades you’ll find sold solo and in common cutlery sets.
Boning knife: Designed for prepping poultry and meats, this knife has a sharp, maneuverable blade that gives you precision control as you separate the flesh from bones and cartilage. The curved blade follows the contours of bone and flesh.
Utility knife: A utility knife is another all-purpose blade. Size-wise, it’s somewhere between a chef’s knife and a paring knife, usually 4 to 7 inches long. You can find utility knives in straight and serrated blade styles. A serrated style is a useful addition if you already own a chef’s knife and paring knife.
Cleaver: While cleavers might bring butchers and horror movies to mind, these big, bad knives are actually quite friendly in the kitchen. Characterized by a short, stocky blade, cleavers pick up where boning knives leave off, chopping through bone and tendon with ease.
Carving knife: Typically between 8 and 15 inches, a carving knife does just what’d you expect. It’s intended for cutting thin slices from large cooked meats. Thinner than a chef’s knife, it can precisely shave poultry, ham and roasts.
With these basic knives in your kitchen, you’ll be able to tackle most any culinary technique. These are just a few of the standard knives you’ll find in most off-the-shelf sets, but there are dozens of specialized varieties out there.
My two favorite breads are Whole Wheat Sourdough and Multi Grain Bread. The article says this is a Beginners, but I’ll pass. I usually get mine from a Amish or Mennonite Bakery. No Preservatives.
Tangy, chewy sourdough bread is a lot easier to make than you think. I’ll walk you through how to make sourdough bread, with lots of tips and advice along the way.
The best part of shrimp scampi is arguably the garlicky sauce, usually poured over pasta or mopped up with bread. This recipe offers another take: Pillows of potato gnocchi are crisped in a skillet that is then used to cook the shrimp. The gnocchi add heft, and their soft yet chewy texture goes nicely with the springiness of the shrimp. Serve this with a big green salad to round out the meal.
In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. Add gnocchi to the pan, breaking up any that are stuck together. Cook for 10 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate.
Step 2
In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds. Add garlic and sauté until fragrant, 30 seconds to 1 minute. Add wine, ½ teaspoon salt, ¼ teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the wine reduce by half, about 2 minutes.
Step 3
Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.
Step 4
Return gnocchi to the pan and add another ¼ teaspoon salt. Using a Microplane or other fine grater, grate the zest from the lemon into the pan. Add parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat.
Step 5
Cut the naked lemon in two and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
Step 6
Top with more olive oil and more red-pepper flakes, if you’d like, and serve with lemon wedges on the side
He takes bags of shopping to people or his parents give him a lift in their van at weekends which has been customized with Isaac’s instantly recognizable rainbow logo.
Those in need are also able to go to Isaac’s foodbank shed, which is open 24 hours a day, and help themselves.
The youngster, who was born with a rare chromosome disorder, started the foodbank after learning that his new school didn’t accept food donations.
Isaac, from Redditch, Worcs., is now planning to expand the service and has a local charity sponsoring him to open a foodbank in the town.
Proud mum Claire, 42, said: “It started in the car on the way to school.
“We’d always donated to food banks and during the pandemic, he would take food parcels into school which would be given to people in need.
“When Isaac moved from mainstream school to a specialist school he was left confused as to what he was going to do with his food parcel.
“It was in the middle of the pandemic and his new school wasn’t offering food parcels.
“Being the resilient little lad he is he said ‘it’s alright, we’ll give them food at my house’.
“I was laughing but he had just broken his arm so I let him do it to cheer him up.
“I doubled what money we gave them normally for food parcels and he went off to Aldi.
“With a little bit of help, he put all the food he bought in a little greenhouse with some lights and started offering it from there.
“Someone spotted it and put it on one of those Facebook community sites and it went mad. People came and donated.
“The greenhouse lasted four weeks before I had to go and get a shed because we ran out of room.
“By Easter 2021 we were funded a bigger shed by the free masons. He ran his little shed and his big shed on the drive.
“We have the big shed on the driveway and operations will continue from the house. Luckily we have a big driveway.”
Isaac has attracted the help of big sponsors like Morrison’s and a local charity called Building Bridges to keep his foodbank operational.
YouTuber Mark McCann donated a fully taxed and insured van to help get the foodbank mobile.
Mum-of-four Claire added: “It’s gone from a little project to a vital community project.
“I can’t believe it’s been two years coming up. He had a van donated.
“Isaac loves YouTube and we had a YouTuber called Mark McCann the driveway who donated the van, it was fully taxed and insured.
“Morrison’s jumped on board and started supporting us with the cause, so has the community.
“Our local community donate as and when they can.”
The selfless youngster even asked family and friends not to give him birthday presents this year and instead make foodbank donations.
Claire added: “For his 11th birthday he just wanted foodbank donations and it was absolutely rammed.
“He just wanted to get as many donations in as possible to help as many people as he can.
“I see roughly five visitors a day. The shed is always open and they don’t need to knock and I know we get visitors who come late at night and avoid seeing people.
“We think the situation for people is going to get worse and worse as the winter comes up. As it gets colder people are going to have to choose between heating and eating.
“We’re stocking up on pet food, food, winter clothes and wellingtons to help people keep warm.
“Isaac’s always been very kind-hearted. Anything he comes across he always wants to stop and help. I’m very blessed.
“It’s massively helped with his confidence, with his disability it has massively helped.
“To help all these people and hear how much of a wonderful job it’s boosted his confidence.
“He can’t read or write but he can fundraise.”
Isaac has now been nominated for a local business award and hopes to open his second foodbank in the town next month.
Dreamer extraordinaire. Ardent food lover. Vivian is prone to wander and escaping from responsibilities. At heart, she is a curious backpacker with a thirst for adventure. Based in Vancouver, Canada, Vivian is perpetually browsing through seat sales and scheming her next getaway.
The regional cuisine of New England is as varied as the landscape, influenced by the rocky coasts, weathered mountains, and wild forests. States in the Northeast host miles of apple orchards, self-pick berry farms, and fleets of fishing boats. They’re home to innovators of sweets and ice creams, and rich and hearty pastries.
Whether you’ve never been to New England, plan on traveling to the region sometime in the future, or have been a life-time visitor, try these seven beloved, and Northeast-approved, food items to get to know New England from the inside out.
As a staple of New England life, clam chowder is as typical as trips to the beach, followed by cups or bowls of the soup. New England clam chowder is commonly made with clams, potatoes, celery, onion, and salt pork mixed with a thick, hearty broth. Native to the area since the early 1700s, clam chowder became popularized throughout Boston in the 1830s when it was served at the famous Union Oyster House. Comforting and addictive, this seafood stew is perfect on any day and for any occasion.
In the early days of America lobsters were so common they piled on beaches, making the “cockroaches of the sea” a poor man’s meal (or even fertilizer). By the second world war things had drastically changed, and the shellfish were undeniably a delicacy. New England is now synonymous with lobster rolls. This coastal luxury is served on a grilled bun and is available at practically every seafood restaurant in the area. Lobster rolls arrive warm, dripping with butter, lemon juice, and salt and pepper. You can even top it with mayonnaise and chopped celery.
In Boston (or Beantown), baked bean recipes are sweetened with molasses rather than the brown sugar sweetener used in traditional English baked beans. The difference is a rich, honeyed flavor that has existed in the area for centuries. It was originally prepared throughout New England and was a staple in the Pilgrim diet from the 1620s on. Baked beans are available as a side dish, sometimes served beside brown bread (another New England specialty) in restaurants around coastal Massachusetts and beyond.
In the 1920s, two Massachusetts residents created a remarkable new marshmallow creme spread that’s now a common jar in most grocery stores: Fluff. While the taste is familiar for anyone who’s ever roasted marshmallows over a campfire and snuck a few of the pure white cylinders, the consistency is quite a different story. This is a spreadable confection that can be eaten on its own, but for a true New England experience a Fluffernutter sandwich (allergy permitting) consists of a layer of Fluff on one slice of bread and a thick spread of peanut butter on the other.
Saying the words “whoopie pie” outside of New England draws some intriguing glances. This cake-like dessert is best described as a type of sweet sandwich, two mound-shaped pieces of cake on the outside and a hearty layer of cream between the two. Whoopie pies are available in a variety of flavors, the most traditional is a chocolate cake whoopie pie with a white cream filling. Seasonal flavors are offered during the year, such as pumpkin whoopie pies in the fall and peppermint cream whoopie pies during the holidays.
Unless you’re in or around Rhode Island, asking for a glass of coffee milk may get you a mug of regular coffee with a little extra milk. But as the official state beverage of Rhode Island, coffee milk is a common accompaniment to breakfasts and brunches. Bottles of sweetened coffee syrup are mixed with milk (not unlike making hot chocolate), and served beside heaping platters of eggs, bacon, and toast. Take it a step further and get a coffee cabinet, a vanilla ice cream, coffee syrup frappe.
Hoodsie Cups
Hoodsie cups were created by the Hood milk company in Massachusetts in 1947. These adored desserts are made with vanilla ice cream on one side and chocolate ice cream on the other, and are served in small wax paper cups with even smaller wooden spoons. For many New Englanders, childhood memories consist of Hoodsie cups alongside slices of cake at birthday parties, and even a few late-night snacks when no one else is around.
New Englanders cram into Fenway Park, pulling their Red Sox caps down against the sun to watch the game. Since the park’s 1912 opening, Fenway Franks have been a staple of this regional and cultural gathering space. Other stadium hot dogs are grilled or steamed, but not the Fenway Frank. First boiled, and then grilled, the meat of these nostalgic ballpark treats is spiced with garlic, onion, and mustard, and cooled specially to make them the juiciest possible. Visitors top them with their preferred garnishes and bite between cheering for their team, or buy a pack for their own home-game cookout.
You only need a handful of thoughtfully produced ingredients to eat well in summer, so splurge on the good stuff. Don’t forget to grab handfuls of fresh herbs, and if you spot zucchini flowers at the market, they look lovely scissored and scattered over Fried Zucchini and Basil Casarecce.
Illustration: Eva Naroditskaya
1. Anchovies
These stealth flavor bombs can be melted into sauces, mashed into dressings or simply laid on top of a slice of bread and butter. Spanish Don Bocarte brand anchovies are fleshy and pink ($35 for 198 grams, amazon.com). Italian Rizzoli come in a charming tin ($33 for three 3.17-ounce tins, Food52.com). Ortiz can be found at many supermarkets.
2. Extra-Virgin Olive Oil
I use a versatile, neutral oil to cook with and a more distinct one for finishing. Lately I’ve been cooking with Partanna, fresh and rich ($46 for 3 liters, YummyBazaar.com), and delicate, buttery Frantoia, both produced in Sicily. I recently discovered a Portuguese oil, Herdade Do Esporão Azeite Virgem Extra: smooth, balanced, excellent for dressings and finishing. When shopping, search the label for the words “hand picked” and “cold pressed.” If it has a date stamped on it, you’re on to a good thing.
This light, bright recipe, spaghetti with sun-kissed tomatoes, ricotta and crispy prosciutto, is so quick to make. Find the recipe below
3. Butter
Let me bang on about butter. Big fan! Pasta and butter are the ultimate companions. Pure comfort. While a pound of pasta is cooking, scoop out about ½ cup of the salty, starchy pasta water, pour it in a frying pan, melt in 5-6 tablespoons of butter, and crank in plenty of black pepper. When the pasta is al dente, pop it in the frying pan and toss everything together until creamy and coated. Be sure to blanket it with cheese. Or, start the meal off with a warm slices of rustic bread, each topped with lashings of butter, an anchovy and flaky salt. For cooking, try Delitia Butter of Parma, a delicate, unsalted type made from quality pasteurized creams collected in Parma and Reggio Emilia, where some of the best Italian cheeses are made ($11 for 8 ounces, igourmet.com). For serving, try French Le Meunier Fleur Sel Butter, wood-churned and hand-molded, or Isigny Sainte-Mère Beurre Demi-Sel Gros Grains with coarse salt, famous for its golden color, easy to spread.
4. Tomatoes
Canned Certified DOP San Marzano Tomatoes are a must. Mutti San Marzano Pomodori Pelati Tomatoes are rich in flavor and color ($6 for 14.1 ounces, eataly.com). I’ve also been using Californian Bianco DiNapoli plum tomatoes. And I always have a few bottles of Rao’s brand marinara sauce in the pantry, too, for nights when I just can’t be bothered.
In ‘Simple Pasta’ (Aug. 30, Ten Speed Press), Odette Williams offers a pasta for every occasion, including plenty of light and easy recipes ideal for summer meals.
5. Italian Cheese
You want DOP Aged Parmigiano-Reggiano with its waxy rind that can be used in a stock or broth down the road, once the cheese itself is gone ($29 for a pound, MurraysCheese.com). I’m smitten with Pecorino Toscano: a softer, sweeter, Pecorino that sings shaved on a simple salad. A knot of burrata is always a showstopper with sliced heirloom tomatoes and basil leaves.
6. Flaky Sea Salt
You can’t do better than Maldon Sea Salt Flakes, which deliver a bright, briny crunch ($7 for 8.5 ounces, amazon.com). But don’t miss the brand’s Smoked Sea Salt Flakes, either. I use them a lot in the summer to add vavoom to tomatoes, corn, cucumbers, stone fruits and burrata.
This chopped salad pasta is a highly portable picnic and potluck hit. Find the recipe below.
7. Vino
You can’t have pasta without wine. Cardedu Nùo Vermentino di Sardegna is a light, highly drinkable, white from Sardinia ($20 for 750 ml, WhiteHorseWine.com). Dry-farmed, organic, from a family-run outfit, it’s worth hunting down. Over a long, boozy lunch at one of my favorite New York restaurants, Café Altro Paradiso, I discovered the 2018 Ronchi Barbaresco, a Nebbiolo from Piedmont. Served slightly chilled, this medium-plus-bodied beauty has backbone but won’t take you down in the daytime. I’m planning on buying a case as I’m told it’s going to age well.
8. No-Cook Desserts
Why turn on the oven? Chill cherries and serve them with Antica Torroneria Piemontese Hazelnut Nougat, so nutty and chewy ($9 for 5.3 ounces, eataly.com). Or, buy a good gelato, drizzle a little olive oil on top, sprinkle on flaky sea salt and serve with Le Nuttine, those charming straw-shaped Italian wafers filled with hazelnut-cocoa cream.
Graydon + Herriott, Food Styling by Rebecca Jurkevich, Prop Styling by Amy Wilson
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—Adapted from ‘Simple Pasta’ by Odette Williams (Ten Speed Press)
Here, author Odette Williams tried to recreate the sizzling garlic shrimp from Trieste, the Italian restaurant of her childhood in Australia.
Look for shrimp with the heads on, since they add so much flavor to the sauce and give it a gorgeous coral-pink hue. Wavy ribbons of mafaldine ,or the curly nooks and crannies of trumpet-shaped campanelle allow the shrimp to nestle into every bite.
Honestly, use whatever pasta tickles your fancy. Showered with the garlic butter and chile bread crumbs, it’s gorgeous. The heady aroma of butter, garlic and shrimp cooking is one of life’s greatest pleasures, so enjoy!
Total Time: 45 minutes
makes: 4 servings
Graydon + Herriott, Food Styling by Rebecca Jurkevich, Prop Styling by Amy Wilson
Ingredients
For the garlic butter and chile bread crumbs:
1 cup bread crumbs
4 tablespoons unsalted butter
2 cloves garlic, grated
¼ teaspoon crushed red pepper flakes
Kosher salt and black pepper
For the pasta:
1½ pounds large whole raw shrimp, with shells, heads and tails on
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil 2 large shallots, finely diced
¼-½ teaspoon red pepper flakes
8 cloves garlic, finely grated
⅔ cup dry white wine
Zest of 1 lemon, plus 2 teaspoons lemon juice
2 tablespoons finely chopped chives
1 cup finely chopped flat-leaf parsley
¾ teaspoon kosher salt
Freshly ground black pepper
1 pound dried campanelle, mafaldine, or angel hair pasta
Directions
Make the garlic butter and chile bread crumbs: In a skillet over medium heat, sauté bread crumbs with butter and grated garlic, stirring often, until golden brown, 2-3 minutes. Stir in crushed red pepper flakes, and season with salt and pepper.
Bring a large pot of lightly salted water to a boil.
Cut off head of each shrimp and set aside. Peel shrimp and discard tails and shells. Use a sharp knife to make a shallow cut lengthwise along the back of each shrimp, and devein by removing the digestive tract with the tip of the knife. Cut each shrimp into three segments.
In a large skillet over medium-low heat, melt together butter and olive oil. Add shallots and red pepper flakes, and sauté for a couple of minutes. Add reserved shrimp heads and continue to sauté occasionally pressing down slightly on heads with a wooden spoon to release juices, 4 minutes more. Remove and discard heads and any rogue bits of shell.
Increase heat to medium-high, add shrimp and garlic, and sauté until shrimp are just pink, just a couple of minutes. Add wine, lemon zest, lemon juice, chive and ½ cup parsley. Season with salt and pepper. Sauté until wine has reduced by half, 4-5 minutes. Keep warm.
Add pasta to boiling water and cook until al dente, according to package instructions. Use a large spider or slotted spoon to transfer cooked pasta to shrimp sauce along with about ½ cup pasta water, and toss to coat. Serve pasta sprinkled with garlic butter and chile bread crumbs and garnished with remaining ½ cup parsley.
If you’ve been thinking about planning a trip to Copenhagen, Denmark, here’s another reason to book those flights: the city’s Geranium restaurant has topped the newly released list of The World’s 50 Best Restaurants. Geranium, which became the first Danish restaurant to earn three Michelin stars in 2016, is currently focusing on local seafood and vegetables after the pandemic prompted head chef Rasmus Kofoed to overhaul the menu. “It’s all that we could dream of,” Kofoed said of the best restaurant honor. See which other spots made the 2022 list.
Today’s News
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Culture
Buzz Aldrin Auctions Off Space Memorabilia, Including His Moon Landing Jacket
Almost exactly 53 years after Buzz Aldrin became the second person to ever set foot on the moon, some of the memorabilia from his famed trip is up for the taking. The 92-year-old is auctioning off the jacket he wore during the moon landing as well as a series of other personal items and artifacts from his long career as an astronaut. Sotheby’s, which will host the auction on July 26, called Aldrin’s items “the most important Space Exploration collection to come to market.”
The jacket is estimated to sell for up to $2 million, as is a circuit breaker switch that broke during the moon mission. The switch is being sold alongside the pen that Aldrin used in its place to ignite the engine and get him and fellow explorer Neil Armstrong home safe. “After deep consideration, the time felt right to share these items with the world, which for many are symbols of a historical moment, but for me have always remained personal mementos of a life dedicated to science and exploration,” Aldrin said in a statement, per CNN. “I hope that this collection offers some insight into what it has been like to be Buzz Aldrin.”
How Sea Turtles Are Helping Researchers Predict Tropical Cyclones
Dozens of cyclones form each year over the world’s tropical oceans, and according to NASA, such storms pose “one of the biggest threats to life and property.” Unfortunately, they are also hard to predict, especially in the cyclone-prone Indian Ocean, which is why researcher Olivier Bousquet has put sea turtles to work. Bousquet started STORM (Sea Turtles for Ocean Research and Monitoring) with 15 turtles in 2019, and the program has taken off, leading to a wealth of data that will help predict future cyclones.
In the past, scientists have tagged other marine creatures, like seals, to collect data in hard-to-reach ocean ecosystems. After testing out a series of animals, Bousquet landed on sea turtles for several reasons. The turtles are heavy enough to carry the satellite sensors, and they tend to dwell in the area of the ocean — about 25 to 200 meters deep — where the energy for cyclones comes from. This year, STORM released 80 tagged turtles, and Bousquet plans to keep going. He told Hakai Magazine that with “a little bit of luck,” they will be able to time the turtles’ release to retrieve data from the heart of a cyclone. And fear not: the sturdy animals are well-equipped to survive the storms.
World’s Largest Vertical Farm Will Serve Up Fresh Greens on Emirates Flights
If you have an upcoming flight with Emirates anytime soon, the salad served with your meal may be coming from the world’s largest vertical farm. The Dubai-based facility, called Bustanica, will produce more than 2 million pounds of leafy greens each year, and use 95% less water than traditional farming. According to a press release, the reduced water usage is thanks to a closed-loop system that will circulate water through the plants, maximizing efficiency. As the water evaporates, it is recovered and then recycled back into the system.
Sheikh Ahmed bin Saeed Al Maktoum, the airline’s chairman and chief executive, said the vertical farm is especially useful in the United Arab Emirates, given the country’s dry climate. “Bustanica ushers in a new era of innovation and investments, which are important steps for sustainable growth and align with our country’s well-defined food and water security strategies,” he added in a statement. In addition to contributing to Emirates in-flight catering starting this month, the greens will soon be available in local Dubai grocery stores — and there are plans to expand to fruits and vegetables in the future.
Watch four wild bison roam the U.K. forest for the first time in thousands of years.
Jake Wightman won the 1500 meter final at the World Athletics Championships while his dad — a former runner himself — cheered him on as the in-stadium commentator.
A good night’s sleep has been added to the American Heart Association’s list of factors that are important to heart health.
An Italian 98-year-old has graduated with a masters degree two years after completing his undergraduate career, upholding his title as the country’s oldest student.
Colonel Sanders’ house is up for sale. Check out the interior of this piece of Kentucky Fried Chicken history here.
Meet Emmanuel: the emu who has gone viral for his tendency to put himself front and center whenever his caretaker, Taylor Blake, tries to record videos at Knuckle Bump Farms in South Florida. Blake’s hilarious videos of the animal knocking over her phone (despite her constant cries of, “Emmanuel, don’t do it!”) have earned the farm more than 1 million followers on TikTok. “You changed my life, bud,” Blake recently wrote alongside a sweet photo of her and Emmanuel. (Photo Credit: Knuckle Bump Farms / Instagram)
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don’t eat salt, then just rinse the shrimp with plain water. I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.
1 generous bunch spinach (about 1 pound), stems trimmed at the end, rinsed in 2 changes water
2 teaspoons dark sesame oil
Preparation
Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.
Tip
Advance preparation: You can prepare the shrimp through Step 1 several hours ahead.
Like chicken parmesan? Want a healthier option? This Bodybuilding Chicken Parmesan recipe is quick, healthy, great for meal prep, delicious, and packed with protein. The best part? You only need a couple ingredients to make it.
Eat your Bodybuilding Chicken Parmesan in a sandwich, over some pasta, rice, high protein quinoa, or even just vegetables if you’re watching your carbs!
Ingredients
1 ½PoundsChicken Breast – 24 Ounces
2Extra LargeEgg Whites
1TablespoonOlive Oil
⅔CupBread Crumbs – 60g Whole Wheat
8TablespoonsParmesan Cheese – 40g Grated
½CupPasta Sauce – 123g
¾CupMozzarella Cheese – 84g Reduced Fat
Instructions
Take out your Chicken Breast, trim the fat off of them, and cut them in half (so that they are thin)
In one smaller bowl add in your Egg Whites and Olive Oil
Mix those together
In another large bowl add in your Bread Crumbs and Parmesan Cheese
Mix those together
Take out a baking sheet, coat it with some non-stick cooking spray, and put your Chicken Breast onto your baking sheet
Lightly brush your wet mix onto both sides of your Chicken Breast slices
Dunk them into your dry mix
Coat the top of your Chicken Breast with some non-stick cooking spray
Put them into the oven on 450F/232C for 20 minutes
Take them out, flip them over, and evenly distribute your Pasta Sauce + Mozzarella Cheese over the top of them
Put them back into the oven on 450F/232C for another 5-10 minutes (or until your cheese is melted)
The season of pumpkin everything is back and that means it’s time for someProtein Pumpkin Pancakes. This healthy seasonal pancake recipe is packed with all the right flavor, easy to make, healthy, and fluffy.
These buffalo chicken sliders are perfect for feeding a hungry crowd quickly and easily. Whether it’s a weeknight dinner or a casual get-together, everyone will love the spicy rotisserie chicken sandwiched between soft dinner rolls with ranch dressing, melted cheese, and crunchy coleslaw.
Cut the dinner rolls in half so you have a top and bottom piece. Place the bottom half in a large baking dish (a lasagna pan works well) and sprinkle half of the shredded mozzarella over the top.
In a large bowl, mix the shredded chicken, buffalo sauce, ranch dressing, and if using, the habanero hot sauce. Spread this evenly over the buns in the baking dish.
Mix the bagged coleslaw them spread it on top of the buffalo chicken. Top with the remaining mozzarella then put the tops of the buns on top.
Melt the butter, mix in the Italian seasoning, then brush the butter over the buns.
Cover the baking dish with foil then bake for 15 minutes. Remove the foil and bake for another 5 minutes, or until the sliders are hot, the cheese is melted, and the tops of the buns are golden. Cut into individual sliders and serve immediately.
Nutrition
Serves: 12
Calories122kcal (6%
Carbohydrates1g
Protein4g (8%)
Fat11g (17%)
Saturated Fat4g (20%)
Polyunsaturated Fat3g
Monounsaturated Fat3gTrans Fat1g
Cholesterol23mg (8%)
Sodium244mg (10%)
Potassium23mg (1%)
Fiber1g (4%)
Sugar1g (1%)
Vitamin A191IU (4%)
Vitamin C1mg (1%)
Calcium101mg (10%)
Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Vegetable Garden days are done for another year. Time to pack it in till next April. Gardens are winterized and time to plan for next year. Crazy weather. June started out very rainy. July hot. August hot and rainy. And September hot again. These folks have I guess what you could call gardens still. Sorry but I’m not helping with these.
Now the gardens here are ready for next year.
Now I have a watermelon patch that has three watermelons left. I had two different varieties of seedless.Look closely or enlarge the picture.
Local tradition. The cookie table. The past two weekends, my wife and I attended two weddings. And no matter where you live, there’s tradition. And here in the Youngstown, Ohio area it’s the cookie table.
From wedding soup to pizza shops, the Youngstown area is home to many widely-loved recipes and traditions. But, one of our most cherished traditions undoubtedly is the Youngstown Wedding Cookie Table.
If you’re not from the Youngstown area, then the concept of a “cookie table” might be kind of foreign to you. In short: It’s our local tradition to serve hundreds (usually more like thousands!) of cookies in an elaborate display at a wedding reception. Many times the wedding cake takes a back seat to the cookie table, with some couples foregoing a traditional wedding cake altogether. In Youngstown, the first thing people ask about a wedding is, “How were the cookies?”
The immigrants that came to the Youngstown area in the early 20th century brought with them many wonderful ethnic traditions centered around food and baking. Money was tight–especially during the Great Depression–and the cost of a wedding cake was often prohibitive. Family and friends would step in and provide an amazing display of homemade cookies to serve at the reception. This time-honored tradition continues today, and it is seen as a way to show love for the newlywed couple.
From wedding soup to pizza shops, the Youngstown area is home to many widely-loved recipes and traditions. But, one of our most cherished traditions undoubtedly is the Youngstown Wedding Cookie Table.
If you’re not from the Youngstown area, then the concept of a “cookie table” might be kind of foreign to you. In short: It’s our local tradition to serve hundreds (usually more like thousands!) of cookies in an elaborate display at a wedding reception. Many times the wedding cake takes a back seat to the cookie table, with some couples foregoing a traditional wedding cake altogether. In Youngstown, the first thing people ask about a wedding is, “How were the cookies?”
Humble Beginnings
The immigrants that came to the Youngstown area in the early 20th century brought with them many wonderful ethnic traditions centered around food and baking. Money was tight–especially during the Great Depression–and the cost of a wedding cake was often prohibitive. Family and friends would step in and provide an amazing display of homemade cookies to serve at the reception. This time-honored tradition continues today, and it is seen as a way to show love for the newlywed couple.
The “Ingredients” For a Great Cookie Table
Cookie tables may look a little different from wedding to wedding, but there are definitely some cookie varieties that you’ll find on every great cookie table. Let’s break it down:
The Classics: At the base of all memorable cookie tables lie varieties like Clothespin Cookies, Kiffles, Peanut Butter Blossoms, Pecan Tarts, Snowballs, Chocolate Crinkles and Thumbprints
Straight from Nonna’s Kitchen: Homemade Pizzelles, Biscotti, Ricotta Cookies, Italian Wedding Cookies and Wands (which look like a large bow tie)
The Natives: It’s not a true OH-IO cookie table without a hefty helping of Buckeyes. And don’t forget the Kolachi!
Slow-Cooker Honey Sriracha Chicken Wings. I know, it’s been a while since we’ve had a recipe. And of all places it comes from one of my fav grocery stores. Kroger. This is not a quick one. So go out in the garden, do some painting, or pull some weeds.
The heat of Sriracha is paired with the sweetness of honey… making these chicken wings a guaranteed WOW!
Set oven to Broil. Line a large rimmed sheet pan with foil; place a large rectangular wire rack on top; spray both with cooking spray.
Place chicken pieces in a single layer on rack; sprinkle 1 tsp. salt and pepper over chicken. Broil 3” from heat 10-12 minutes or until browned, turning halfway through broiling time.
Spray 3 ½-4 quart slow cooker with cooking spray. Place chicken in slow cooker. In small bowl mix hot sauce, ¼ cup honey, and garlic until well blended. Pour over chicken, stir to coat.
Cover; cook on Low heat setting 3 hours. Remove with tongs or slotted spoon; discard cooking liquid. In small bowl, mix sour cream, lime juice, zest and remaining honey and salt until well blended.
Serve chicken wings with lime sour cream and additional hot sauce, if desired.
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