Views: 99
Let’s hear it for the food. Any and all songs about food. The artist or band can have a food name also. Gifs, and pictures welcome.
Difficulty
Medium 👍
Category: Food
Views: 220
Pasta to die for? Top Chef’s Simple Pasta Recipe. I’m a simple guy. Spaghetti, Bow tie, red sauce, etc. But this recipe go t me thinking. Try something different. Expand your horizon. Let’s get started.
“If you meet people who have great gastronomy and eat well, they are always happy,” he says. “In so many different levels, having balance in gastronomy helps make your mind better and you are happier. People from northern Europe, we are almost always a bit frustrated when we meet people from the south, who always seem to have a smile on their face.” In the new book, Niklas and co-author H. Ennart, a medical science journalist, dive deeper into topics originally covered in their original book, “Happy Food.” They explore the world of gut health and how closely linked it is to our physical and mental wellbeing. If that sounds a little heavy, the book is actually approachable, with plenty of simple, healthy recipes.
Ingredients:
400 grams (14.1 ounces)
dried pappardelle pasta
2 cloves of garlic
3 tablespoons butter
8–10 sage leaves, plus extra to garnish
50g Parmesan cheese
3 tablespoons pine nuts, toasted
black pepper for serving
Preparation:
Cook the pasta al dente, according to the instructions on the packaging. Drain and leave to steam thoroughly. Thinly slice the garlic. Brown the butter slightly and add the sage and garlic. Add the pasta and mix thoroughly. Serve with Parmesan shavings, toasted pine nuts, extra finely sliced sage and freshly ground black pepper.
Categories
What’s on your fruit menu?
Views: 41
What’s on your fruit menu? For me I’ve always had bananas. Now I’ve added Oranges, Clementines, Raspberries, Apples, and Blueberries. Bananas I believe are Honduras. Oranges and Clementines are from California. And the raspberries and blueberries are from Mexico. So how about you? A big fruit eater? Let us know.
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
Fruits are the means by which angiosperms disseminate seeds. Edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition; in fact, humans and many animals have become dependent on fruits as a source of food.[1] Accordingly, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.
In common language usage, “fruit” normally means the fleshy seed-associated structures of a plant that are sweet or sour, and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. On the other hand, in botanical usage, “fruit” includes many structures that are not commonly called “fruits”, such as bean pods, corn kernels, tomatoes, and wheat grains.[2][3] The section of a fungus that produces spores is also called a fruiting body.[4]
Views: 16
Reprinted from article in the Hustle.
The Buffet, is it possible to out-eat the price you pay for a buffet? How do these places make money? We looked at the dollars and cents behind the meat and potatoes.
Few things epitomize America more than the all-you-can-eat buffet.
For a small fee, you’re granted unencumbered access to a wonderland of gluttony. It is a place where saucy meatballs and egg rolls share the same plate without prejudice, where a tub of chocolate pudding finds a home on the salad bar, where variety and quantity reign supreme.
“The buffet is a celebration of excess,” says Chef Matthew Britt, an assistant professor at the Johnson & Wales College of Culinary Arts. “It exists for those who want it all.”
But one has to wonder: How does an industry that encourages its customers to maximize consumption stay in business?
To find out, we spoke with industry experts, chefs, and buffet owners. As it turns out, it’s harder to “beat” the buffet than you might think.
How a $20 buffet breaks down
When you go to an all-you-can-eat buffet, you pay a single fixed price regardless of how much you consume. It doesn’t matter if you eat 1 plate or 10 plates: Each bite incurs an extra marginal cost to the restaurant, but no extra cost to you.
We analyzed the prices of 30 all-you-can-eat buffets across the country, taking into account a variety of factors: Geographic region, size of the buffet (independent vs. chain), time of day (lunch vs. dinner), day of the week (weekday vs. weekend), and age (children and seniors often get discounted rates).
All considered, our analysis yielded an average buffet price of ~$20.
Like most restaurants, buffets operate on extremely thin margins: For every $20 in revenue, $19 might go toward overhead, leaving $1 (5%) in net profit.
Zachary Crockett / The Hustle
Buffets often break even on food and eke out a profit by minimizing the cost of labor.
Self-service allows a buffet to bypass a wait staff, and all-you-can-eat dishes (which are generally less complex and prepped in enormous batches) can be made by a “skeleton crew” of line cooks.
“At a typical restaurant, a cook can service 25 customers per hour — and that’s at best,” says Joe Ericsson, a managing partner at the food consultancy Restaurant Owner. “In the same amount of time, a single buffet cook might be able to prep enough food for 200 people.”
Because margins are so slim, buffets rely on high foot traffic: At Golden Corral, a buffet chain with 498 locations in 42 states, dining floors are 5k-square-feet and seat 475 people. On a typical Saturday, it’s not uncommon for 900 diners to come through the door.
The volume of food required to satiate 900 all-you-can-eaters on a daily basis can be staggering.
Each year, Ovation Brands, the owner of multiple major buffet chains, serves up 85m dinner rolls, 47m pounds of chicken, and 6m pounds of steak — 49.3B calories in total.
It is estimated that between 5% and 25% of any given dish will be wasted, either through the buffet’s miscalculation of demand or the diner’s overzealousness. Waste reduction is a key focus of any successful buffet and a frequent tactic is reusing food.
“Buffets have always been a landing spot for food scraps,” says Chef Britt. “They call them the ‘trickle-down specials’ — day-old vegetables or beef trimmings can be repurposed into a soup or a hash.”
Buffets are also able to save money by utilizing economies of scale and buying food in bulk. Using data from a wholesale food supplier, we worked out the approximate cost per serving of a few popular buffet items.
Zachary Crockett / The Hustle
Fully prepped, starches like potatoes might only cost the restaurant $0.30 per serving, compared to $2.25 per serving for steak.
By nature, buffets attract the very customers they wish to avoid: Big eaters with insatiable appetites. Buffets seek to “fill the customer’s belly as cheaply and as quickly as possible.” To do so, they employ a number of research-backed tricks to get people to eat less food:
- They put the cheap, filling stuff at the front of the buffet line: (Study: 75% of buffet customers select whatever food is in the first tray — and 66% of all the food they consume comes from the first 3 trays.)
- They use smaller plates. (Study: Smaller plate sizes reduce the amount of food consumed.)
- They use larger than average serving spoons for things like potatoes, and smaller than average tongs for meats.
- They frequently refill water and use extra-large glasses.
Even higher-end buffets, like the $98 brunch at the Hotel del Coronado in San Diego, employ these tactics: “They hide the truffles, the foie gras, and the oysters,” says Britt. “You literally can’t find them.”
But what happens when a customer ignores these tricks and devours a Godzilla-sized portion of food? Is it possible to — dare we ask — out-eat the all-you-can-eat buffet?
Buffets and the law of averages
Let’s imagine that Larry, a 280-pound offensive lineman, decides to stop by his local all-you-can-eat buffet after a big game.
Larry’s got a reputation around town for being a gourmand. He’s got an appetite that puts Homer Simpson to shame — and on this particular day, he’s ready to do some serious damage.
Zachary Crockett / The Hustle
Larry pays his $20 and proceeds to eat 5 servings of steak and chicken, far more than the average customer.
The cost of this food to the buffet amounts to $16.90. This means that after factoring in other expenses, Larry has handed the restaurant a loss of -$8.50.
Luckily, eaters like Larry (“vacuum cleaners,” as one buffet owner calls them) are baked into any all-you-can-eat buffet’s pricing model. While the buffet might lose money on a small number of meat gluttons, it handily makes it back on those who under-consume or only eat the cheaper foods.
“Most people don’t go in and beat the buffet,” says Britt. “They eat an appropriate amount, or even less than they should, averaging out the outliers.”
Picture 3 diners: One who eats exactly the average cost of food to the restaurant ($7.40), one who loads up on cheaper carbs ($4.70), and a guy like Larry:
Zachary Crockett / The Hustle
While the restaurant loses $8.50 on Larry, it makes $3.70 from the under-eater and still takes in its steady $1 margin on the average eater.
And there are a lot more of the latter two patrons: The buffet owners we spoke with estimated that over-eaters like Larry only account for 1 in every ~20 diners.
Of the 300 diners that might come through on a given day, this hypothetical buffet would see 255 average eaters ($225 profit), 60 undereaters ($222), and 15 gluttons (-$127.50). That works out to $320, or right around that $1 profit per customer average. Annualized, the eatery is looking at a respectable $117k in pre-tax profit.
Buffets don’t stop there: Many beef up their margins by selling soft drinks separately. At a cost of $0.12 per fill, a $2 soda comes with a 1,500% markup.
Still, buffets aren’t impervious to extreme circumstances. Larry won’t put a significant dent in a buffet’s bottom line — but imagine if he brought the rest of his team with him.
Zachary Crockett / The Hustle
Every buffet owner we talked to had a few war stories about dealing with policy abusers. “All-you-can-eat,” it seems, comes with certain limitations.
“There are people who go to a buffet and eat for 3 or 4 hours straight,” says Anna Hebal, owner of the Red Apple Buffet in Chicago. “They’ll go to the bathroom, then come back and eat again. They don’t stop.” She has since imposed a 2-hour time limit.
Other proprietors have taken more extreme measures. Over the years, buffets have made headlines for kicking out guests who eat too much:
- A 6’6″, 350-pound Wisconsin man was removed from a buffet after downing 12 fried fish fillets (and subsequently arrested for protesting outside).
- A German triathlete was asked to prematurely leave an $18.95 buffet after consuming 100 plates of sushi.
- A woman was booted from a Golden Corral for eating all the brownies, then attempting to smuggle home extras in her purse.
To avoid these situations, some owners have updated their language to “All-you-can-eat within reason,” or resorted to charging customers extra for food left on plates.
But the real enemy of the buffet isn’t the occasional over-eater: It’s the steady march of technological progress, and the changing consumer preferences that have come with it.
The end of the (buffet) line
According to the market research firm NPD Group, the number of buffets in America has fallen by 26% since 1998 — even as the total number of all restaurants in America has risen by 22%.
In the past 20 years, more than 1.3k buffets have shut their doors. The big buffet chains that once dotted the Midwest have been hit the hardest: Old Country Buffet is down to 17 of its 350 original locations; HomeTown Buffet has closed 217 of its 250 eateries; Ryan’s Buffet has downsized from 400 to 16.
Ovation Brands, the conglomerate that owns these chains, has filed for Chapter 11 bankruptcy 3 times since 2008.
Zachary Crockett / The Hustle
Industry experts attribute this decline, in part, to the spread of food delivery apps. By 2030, the National Restaurant Association projects that 80% of all restaurant items will be eaten at home — a trend that buffets can’t effectively capitalize on.
Today’s health-conscious consumers have also shifted away from quantity in favor of experience-driven dining options.
Golden Corral, one of the last-standing American buffet chains, has found success by redesigning its dining spaces to be more “bright, shiny, [and] friendly,” and investing in higher-quality food that makes for better Instagram photos.
Anna Hebal, who runs a small buffet in Chicago, has a different strategy.
For 30 years, she has served guests a Polish-themed spread that includes kielbasa, schnitzel, and pierogi. Her secret? Sticking to the roots of what first made buffets popular in the 1970s: excess and variety.
“A buffet is just like life itself; you have so many choices,” she says. “It’s up to you to choose wisely.”
Categories
Mary Yoder’s Hearty Hamburger Soup.
Views: 141
Mary Yoder’s Hearty Hamburger Soup. A favorite restaurant my wife and I visit when in Amish country is Mary Yoder’s. Located in beautiful Middlefield, Ohio. When you go there, you don’t leave hungry. Also forget about diets or counting calories. The website has awesome recipes.
Experience the timeless goodness of Amish cooking with simple to follow directions and basic ingredients. Treat yourself or family to delicious Amish cooking in your own home with luscious recipes.
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.
https://www.maryyodersamishkitchen.com
The Amish Way cookbook, compiled by Adrienne Lund, published by Jupiter
Press, copyright revised edition 1994. Adrienne Lund is the
author-publisher of nine Amish cookbooks and a children’s book about the
Amish way of life. Her books are available in Mary Yoder’s gift shop and in their
online store
Views: 19
Peruvian-Style Roast Chicken with Tangy Green Sauce.
Reprint from Epicurious.
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking—an easy and fun technique that involves removing the backbone to “flatten” the bird before cooking—makes for quick roasting and produces juicy results.
- Yield
- Serves 4
- Active Time
- 45 minutes
- Total Time
- 1 hour, 30 minutes
Ingredients
- For the chicken:
- 3 garlic cloves, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt, divided
- 2 lemons
- 1 (4-4 1/2-pound) whole chicken
- For the green sauce:
- 1 cup (packed) cilantro leaves with tender stems
- 1–2 medium jalapeños, coarsely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon extra-virgin olive oil
- 2 1/2 teaspoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1/3 cup mayonnaise
- For the salad:
- 1 English hothouse or 2 Persian cucumbers, cubed
- 1 firm-ripe avocado, cubed
- 3 scallions, thinly sliced
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving
Preparation
- Roast the chicken:
- Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
- From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
- Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
- Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
- Make the green sauce:
- Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
- Make the salad:
- Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
- Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
- Do Ahead
- Green sauce can be made 5 days ahead. Cover and chill.
Categories
Have you ever tried Figgy Pudding?
Views: 40
Have you ever tried Figgy Pudding? Maybe I should ask if you have ever had plum pudding. It isn’t pudding, at least not the kind of pudding many Americans think of when they hear the word. In the UK, pudding is used as catch-all to describe any sweet dish served after a meal. Figgy pudding isn’t creamy or custardy, but it is a sugary cake, which qualifies it as pudding overseas.
- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 45 min
- Yield: 4 servings
-
Ingredients
Sauce:
Directions
- Preheat the oven to 350 degrees F.
- Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
- Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
- Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
- Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
- Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
- Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.
Categories
Fruits, Vegetables, Neither or Both?
Views: 14
Fruits, Vegetables, Neither or Both? I like most fruits and vegetables. But to favor one over the other? I would have to go with fruits.
A fruit develops from the flower of a plant, while the other parts of the plant are categorized as vegetables. Fruits contain seeds, while vegetables can consist of roots, stems and leaves. From a culinary perspective, fruits and vegetables are classified based on taste.
Some other common examples of fruits that are mistaken for vegetables include:
- Winter squash
- Avocados
- Cucumbers
- Peppers
- Eggplants
- Olives
- Pumpkins
- Pea pods
- Zucchini
- Tomatoes are the most well-known and controversial example of this.In 1893, the US Supreme Court actually ruled that tomatoes should be classified as vegetables rather than fruits under US customs regulations (1).
Categories
Have you tried the new meatless burgers?
Views: 189
Have you tried the new meatless burgers?
If this is the first that you heard of this. The meatless burger is here. Burger King seems like the leader so far. But I want your opinion. Will you or have you tried them?
When I first did this article, I would not even think about it. But now I look forward to my BK coupons that come in the mail. I use the impossible burger coupon. I think that it’s better than the Whopper.
Top five ingredients: Water, soy protein concentrate, coconut oil, sunflower oil and natural flavors.
What say you?
Categories
Grilled Salmon & Asparagus with Cream Sauce
Views: 30
Grilled Salmon & Asparagus with Cream Sauce. If you love Salmon, you will love this recipe. This here recipe for Grilled Salmon & Asparagus with Cream Sauce is a big winner. It ´s a dish that is done in under 25 minutes from start to finish, yet it has the presentation that we all expect from a holiday dinner dish. Funny enough, I like to enjoy this salmon dish all year-round. This serves two.
Ingredients
- -2 fillets fresh salmon
- -sea salt
- -black pepper
- -1 tbsp extra virgin Spanish olive oil
- -8 stalks fresh asparagus
- -1 clove garlic
- -1/4 onion
- -1/2 cup white wine
- -1 cup Greek yogurt
- -1/4 tsp dried dill
Instructions
- Grab 10 fresh asparagus, wash them and pat them dry and cut off about 1 1/2 inches from the root, finely mince 1 clove of garlic, finely dice a 1/4 of an onion, cut a lemon in half, reserve 1/2 cup of white wine, reserve 1 cup of Greek yogurt, and 1/4 teaspoon of dried dill
- Season 2 fresh salmon fillets with sea salt and freshly cracked black pepper on both sides of the fillet
- Heat a small non-stick frying pan with a medium-high heat and a grilling pan with a medium heat, drizzle a kiss of extra virgin Spanish olive oil on the grilling pan, once the pan´s get hot, add the asparagus to the grilling pan and the salmon fillets to the frying pan, occasionally turn the asparagus and cook until your liking, I cooked them for about 7-8 minutes, after cooking the salmon fillets for 3 minutes flip them and cook for another 2 minutes, then remove from the pan
- In the same pan with the same heat as you cooked the salmon, using the rendered fat from salmon, add the minced garlic and dice onions, mix with the oil, after 30 seconds of cooking add 1/2 cup of white wine, simmer for 3 minutes then turn off the heat, after letting it cool for 2 minutes add 1 cup of Greek yogurt, a 1/4 teaspoon of dried dill, 1/2 teaspoon of lemon juice, and season with sea salt and freshly cracked black pepper, mix everything togethr until well mixed
- Season the cooked asparagus with some lemon juice and sea salt, then decorate 5 of the asparagus per plate, add a fillet of salmon on top of the asparagus and drizzle the cream sauce on top of each fillet
- Enjoy
Categories
Reprint. Chocolate Chevron Cake.
Views: 59
Chocolate Chevron Cake article here..
This rich, dense, elegant Chocolate Chevron Cake from Ina Garten‘s cookbook, Cook Like a Pro, comes from her catering days and is an illustration in how repetition makes you a better cook.
“When the baker didn’t show up, I had to make 50 Chocolate Chevron Cakes,” she recalls. “I learned the fastest and best way to bake a cake that looks impressive without a lot of extra effort.” It’s also a lesson in pairing ingredients to boost flavor. “Some ingredients need a partner to bring out their flavor, which is why I always put a touch of coffee in my chocolate dishes,” Garten explains. “You don’t taste the coffee, but it makes the chocolate taste better.”
Chocolate Chevron Cake
Ingredients
- 8 Tbsp (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 4 extra-large eggs, at room temperature
- 1 (16-oz) can Hershey’s chocolate syrup
- 1 Tbsp pure vanilla extract
- 1 cup all-purpose flour
- 1 cup confectioners’ sugar
- ½ cup heavy cream
- 8 oz semisweet chocolate chips
- 1 tsp instant coffee granules
-
Directions
- Preheat oven to 325°F. Butter an 8 × 2-inch round cake pan. Line bottom with parchment paper, then butter and flour pan, tapping out excess flour.
- Cream butter and sugar the bowl of an electric mixer fitted with a paddle attachment until light and fluffy. With mixer on low, add eggs, 1 at a time, then mix in chocolate syrup and vanilla. Add flour; mix until just combined. Pour batter into prepared pan. Bake 40-45 minutes, until just set in middle. Cool in pan 30 minutes. Remove from pan, turning cake upside down on a wire rack set over a sheet pan. Cool completely.
- Whisk together confectioners’ sugar and 1 Tbsp water until smooth, thick and just barely pourable. When you lift icing from the bowl with the whisk, it should slowly fall back on itself in a ribbon. (You may need to add a few more drops of water.) Fit a pastry bag with a small, round pastry tip and fill it with icing. Set aside.
- To make ganache, place heavy cream, chocolate chips and coffee in a bowl set over a pan of simmering water. Heat mixture until smooth and warm, stirring occasionally. Pour ganache evenly over top and sides of cake, tilting rack until ganache is smooth all over.
- Immediately, before ganache sets, pipe parallel lines of confectioner’s sugar mixture about 1 inch apart on entire cake, stopping just short of edge. Lightly drag back of a small paring knife through ganache perpendicular to white lines also 1 inch apart, alternating directions (first left to right, then right to left, and so on) and covering the whole cake. Allow the ganache and icing to set. Cut in wedges; serve at room temperature.
- Pro tip: “You can wrap and refrigerate the cake for a few days, but once it is ‘ganached,’ leave it at room temperature for up to 8 hours,” says Garten. “If you refrigerate it, beads of condensation will form on the ganache and damage the decoration.”
- Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photograph by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Categories
Favorite Snacks. I have a few.
Views: 43
Favorite Snacks. I have a few. Yes I do have a few favorites when it comes to snacks. But only in moderation. I love chocolate and Potato chips. But on the chips, Salt and Vinegar. Chocolate I try to stay with dark chocolate. But a Hershey bar with almonds is to die for
So what are your favorites?
Categories
German Christmas Stollen
Views: 10
German Christmas stollen. “Dresden is famous for her stollen—long loaves of sweetened bread with raisins and almonds galore; the rolled-up shape is supposed to represent the Holy Infant in its swaddling clothes,” notes a 1915 issue of Table Talk magazine (“the American authority upon culinary topics and fashions of the table”).
This rich yet flaky sweet bread comprises wheat flour, yeast, dried fruits, candied citrus, and a lot of butter—about a 1:2 butter-to-flour ratio for a “heavy stollen.” Like Champagne, the label Dresdner Stollen is legally protected and can be applied only to stollen made in Dresden according to strict rules; each loaf has to pass inspection by other bakers before it receives its stamp of approval.
Gallery
45
min.
Preparation
40
min.
Baking
60
min.
Resting
Ingredients
| 430 g | all-purpose flour |
| 10 g | dry yeast |
| 60 ml | water (lukewarm) |
| 40 g | sugar |
| 150 ml | milk |
| 1 tsp | cinnamon (ground) |
| 1 | vanilla bean (seeds) |
| 160 g | butter (soft) |
| 20 g | butter (melted) |
| 70 g | marzipan (cubed) |
| 2 cl | rum |
| 1 | lemon (zests) |
| 50 g | almond slivers |
| 50 g | diced candied orange |
| 50 g | diced candied lemon |
| 50 g | raisins |
| 50 g | confectioners’ sugar |
| salt | |
| flour for work surface |
Metric
Imperial
Utensils
- small bowl
- standing mixer or hand mixer
- plastic wrap
- large bowl
- rubber spatula
- standing mixture or hand mixer
- rolling pin
- baking tray
- baking paper
- sieve
- brush
Nutrition per serving
Cal
443
443
Protein
7 g
7 g
Fat
21 g
21 g
Carb
57 g
57 g
-
Step 1/7
- 60 ml water
- 10 g dry yeast
- 10 g sugar
- small bowl
In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.
-
Step 2/7
- 200 g all-purpose flour
- standing mixer or hand mixer
In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.
-
Step 3/7
- 150 ml milk
- plastic wrap
- large bowl
- rubber spatula
Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.
-
Step 4/7
- 230 g flour
- 30 g sugar
- 1 tsp cinnamon
- 1 vanilla bean
- 160 g butter
- 70 g marzipan
- 2 cl rum
- 1 lemon
- salt
- standing mixture or hand mixer
Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.
-
Step 5/7
- 50 g almonds slivers
- 50 g diced candied orange
- 50 g diced candied lemon
- 50 g raisins
Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.
-
Step 6/7
- flour for work surface
- rolling pin
Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.
-
Step 7/7
- 20 g butter (melted)
- 50 g confectioners’ sugar
- baking tray
- baking paper
- sieve
- brush
Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.
Categories
Still have left over Turkey? Turkey Soup.
Views: 171
Still have left over Turkey? Turkey Soup. If like our family, you can only eat so many Turkey sandwiches. But a Turkey soup? Now that’s something. Trust me and use the chicken broth instead of Turkey stock. I have to go now, I need to shovel some snow then sit down and have a bowl of Turkey Soup.
The perfect meal to use up all that leftover turkey from the holidays! Packed with fresh veggies, herbs and noodles, this leftover turkey soup recipe is super filling and comforting!
Leftover Turkey Soup Recipe
Servings: 6
Calories: 198
Ingredients
2 Tablespoons butter
- 1-2 cups sliced carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 cup water
- 43.5 ounces chicken broth (or turkey stock)
- 1 cup elbow noodles , uncooked
- 2 1/2 cups turkey , cooked and shredded
- 1-2 teaspoons fresh thyme (1/4 teaspoon dried)
- 1/4 – 3/4 teaspoon kosher salt (more to taste)
- 1/4 teaspoon pepper (more to taste)
- 1/4 teaspoon garlic powder
Instructions
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Melt the butter in a large pot over medium-heat. Add the carrots, celery and onion. Cook for 2-3 minutes, or until onions are soft.
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Add the water and chicken broth to the pot. Bring to a boil and cook for about 10minutes.
Next add the noodles, turkey, thyme, salt, pepper and garlic powder and bring to a boil. Cook for an additional 10-12 minutes or until the noodles are cooked. -
Season with salt and pepper to taste. Every turkey is seasoned differently, so add salt accordingly. Ladle into bowls and serve warm.
Notes
- You can also use leftover chicken for this recipe too. Tastes just as yummy!
- This soup will keep in the refrigerator for about 3 to 4 days if stored in an airtight container.
- To freeze: Make the recipe without the noodles and store in an airtight container in the freezer. When ready to eat, thaw in the refrigerator over night. Cook the noodles in a separate pot while you warm the soup. Once noodles are cooked, add to soup and enjoy.
Nutrition
Calories: 198kcal | Carbohydrates: 24g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 959mg | Potassium: 508mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7300IU | Vitamin C: 19mg | Calcium: 46mg | Iron: 1.3mg
Views: 100
Article can be found here.
Muffin Pan Huevos Rancheros Recipe Will Save Your Mornings.
Chef George Duran is an author, entertainer, and host. He’s also a realist when it comes to eating meals with his children. “I’m always aiming at eating every night together, but with two boys there are days that just doesn’t happen,” says Duran, who was once host of TLC’s Ultimate Cake Off and The Food Networks Ham on the Street.
Still, dinner is a sacred — if frantic— ritual in the Duran household. “I cook dinner every single night…and it’s sometimes a challenge to find something that everyone likes,” he says. “Yes, sometimes I feel like a short-order-cook, but the challenge is to find the same meals that we all enjoy together.”
George Duran’s Muffin Pan Huevos Rancheros Recipe
Ingredients
- Non-stick spray
- 3 small flour tortillas, cut in half
- 6 tablespoons of canned refried beans
- 1/2 Cup Fresh Cravings Chunky or Restaurant Style salsa (or similar salsa), plus more for serving
- 6 eggs
- 6 tablespoons of grated cheese of choice
- Chopped cilantro for garnish
- Directions
- Preheat your oven to 400F.
- Spray a muffin tin with non-stick spray and form each halved tortilla into a cone and press hard into each muffin mold until it forms into a “cup”
- Divide refried beans and about 1 tablespoon of salsa into each tortilla cup, evenly, then crack one egg into each
- Add 1 tablespoon grated cheese on top of eggs and bake in oven for 13 – 15 minutes
- Remove from oven and allow to rest for a couple of minutes before removing each cup and topping with more salsa
- Garnish with chopped cilantro
Views: 144
View all steps and comments here.
Sweet Potato Black Bean Enchiladas with Avocado Lime Crema. This looks as if it would take a lot of time, but it doesn’t. This looks meaty, but it’s not.
These healthy sweet potato black bean enchiladas might just be the best vegetarian enchiladas you’ll ever eat. They’re packed with flavor from delicious spices and an easy, homemade enchilada sauce, and are topped with an amazing avocado lime cream. The perfect vegetarian comfort food for weeknight dinners!
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Serves 4
Ingredients
- 2 medium sweet potatoes, diced into 1/2 inch cubes
- 1 tablespoon olive oil
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup fresh or frozen corn
- 1 1/2 cups shredded Mexican cheese blend
- 8 soft corn tortillas*
- For the enchilada sauce:
- 2 teaspoons olive oil
- 1 small white onion, finely minced
- 3 cloves garlic, minced
- 2 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water (or broth of choice)
- 1/2 teaspoon apple cider vinegar
- Salt and pepper, to taste
- For the avocado lime crema:
- 1/4 cup nonfat plain greek yogurt
- 1/2 ripe avocado
- 1 lime, juiced
- 1/4 cup cilantro
- 1/8 teaspoon salt
- Garnish: chopped cilantro
Instructions
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Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add diced sweet potatoes and drizzle with olive oil; add spices and salt on top, then give the sweet potatoes a toss so that they are evenly coated with olive oil and spices. Bake for 25-30 minutes or until sweet potatoes are fork tender.
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While the sweet potatoes are cooking, make the enchiladas sauce: Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.
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Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil.
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Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper to taste, if necessary.
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Keep heat in oven once sweet potatoes are done cooking. Add sweet potatoes to a large bowl and mix with black beans, corn and 1/4 cup enchilada sauce.
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Spray a 9×11 inch pan with nonstick cooking spray, add 1/4 cup enchilada sauce to bottom of the pan and spread evenly.
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Take a tortilla then fill with 1/3 cup of mixture, 1 tablespoon of shredded cheese and 1 tablespoon of enchilada sauce. Roll the tortilla up and place seam side down in the pan.
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Repeat with each tortilla and place tightly next to each other. Pour remaining enchilada sauce then cheese on top. Bake for 20-25 minutes.
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While the enchiladas are baking, you can make the avocado lime crema. In a blender or food processor, add the avocado, greek yogurt, lime juice, cilantro and salt. Blend until smooth and creamy. Add a tablespoon or two of water to thin out if necessary.
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Once enchiladas are done baking, drizzle or spread the avocado lime crema on top. Garnish with extra cilantro and hot sauce, if desired. Makes 8 enchiladas total; serving size 2 enchiladas per person.
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Recipe Notes
*Feel free to use flour tortillas if you prefer. Recipe is gluten free if you use gluten free corn tortillas.
Enchiladas can be made a day ahead and placed covered in the fridge. Simply bake for 10-15 minutes longer once you are ready to cook them.
How to freeze enchiladas (two ways!):
- Bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring to room temp, and then freeze the entire pan. Just make sure you double wrap it so the enchiladas do not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered at 350 degrees F for 30-45 minutes or until heated through.
- Freeze before baking: To freeze before baking, simply assemble the enchiladas as written in the instructions, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake according to instructions.
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NutritionServings: 4 servings, 2 enchiladas per personServing size: 2 enchiladasCalories: 483kcalFat: 11.3gSaturated fat: 4.9gCarbohydrates: 71.1gFiber: 16.3gSugar: 16.6gProtein: 22.4gLink to the videohttps://www.ambitiouskitchen.com/sweet-potato-black-bean-enchiladas-avocado-lime-crema/?jwsource=cl
Views: 24
Roasted Beet and Winter Squash Salad with Walnuts. The colors of the vegetables were the inspiration behind this beautiful salad. You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.
- Yield 6 servings
- Time 1 hour 45 minutes
Andrew Scrivani for The New York Times
Ingredients
- 2 pounds kabocha or butternut squash
- 1 bunch beets, with greens
- 2 tablespoons red wine or sherry vinegar
- 1 teaspoon balsamic vinegar
- Salt and freshly ground pepper
- 1 small garlic clove, minced or put through a press
- 4 tablespoons extra virgin olive oil
- 2 tablespoons walnut oil
- 3 tablespoons chopped walnuts (about 1 1/2 ounces)
- 2 tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives
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Preparation
- Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
- Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
- Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely
- Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
- Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve
Tip
- Advance preparation: Roasted beets and squash will keep for 4 to 5 days in the refrigerator. Cooked beet greens will keep for about 3 days, and can be reheated. The salad will hold in the refrigerator for a couple of hours, but it’s prettiest when served right away.
Categories
Cajun Jambalaya Pasta
Views: 44
Cajun Jambalaya Pasta. Yes this is the Cheesecake Factory, but I’m telling you that the only other place I’ve tasted better was in New Orleans. Now you can jazz this up. Add or subtract.Try it.
Servings: 2
Ingredients
- 2 fz. Olive Oil
- 1 lb. Boneless/Skinless Chicken Breasts, cut into 1″ pieces
- 2 Tbls. Cajun Spice Blend
- 4 oz. Red, Yellow, Green Peppers, cut into thin strips
- 4 oz. Red Onions, cut into thin strips
- 6 oz. Shrimp (shells, tails, and veins removed)
- 1 Tbl. Blanched Garlic, minced
- 2 tsps. Cajun Spice Blend
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Ground Black Pepper
- 4 oz. Roma Tomatoes, diced 1″ pieces
- 1-1/2 cups Spicy Chicken-Seafood Broth
- 1 Tbl. Chopped Parsley
- 1 lb. Linguini Pasta (fresh)
Instructions
- Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.
- Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done. Add the garlic into the pan. Season all of the ingredients with kosher salt, ground black pepper, and a little more Cajun spice.
- Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done, and the vegetables are tender.
- Drop the pasta into boiling salted water, and cook until “al dente.”
- Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.
Categories
5-Ingredient Cookie Dough Bread.
Views: 22
5-Ingredient Cookie Dough Bread. Despite using no flour at all, it’s super soft and spongy. It also only requires a total of five ingredients, including the all-stars that give it that beloved cookie dough flavor: cashew butter and unsweetened chocolate chips. If you want to try it for yourself, here’s everything you’ll need.
Cookie dough bread
Ingredients
4 eggs
1 tbsp apple cider vinegar
1 tsp baking soda
1 cup of cashew butter
unsweetened chocolate chips to taste
Directions
1. Whisk all ingredients (except chocolate chips) in a stand or electric mixer until well incorporated.
2. Fold in desired amount of chocolate chips then pour batter into a standard bread loaf pan lined with parchment paper. The batter may be runny depending on the nut butter used; this is normal.
3. Top with extra chocolate chips if desired, and bake for 30 minutes at 350°F.
Extra Bonus Black Bean Brownies
Categories
Yummy for the Tummy. Stuffed Avacados.
Views: 54
Yummy for the Tummy. Stuffed Avacados. You have so many different ways to use Avocados. Instead of filling her avocados with grains, eggs, and other typical stuffed avocado ingredients, Lauren Kirchmaier, the recipe developer behind Flora & Vino, went the sweet (and plant-based!) route with her Superseed SunButter Stuffed Avocados. After halving and pitting her avocados, she filled them with a handful of healthy toppings: organic sunflower butter, sunflower seeds, chia seeds, hemp hearts, and date paste or maple syrup. That’s all you need.
Dessert stuffed avocados
Ingredients:
avocados, split in half and pits removed
Organic SunButter, or your sunflower butter of choice
sunflower seeds
chia seeds
hemp hearts
date paste or maple syrup
Directions:
1. Take an avocado half and fill in the center with SunButter.
2. Sprinkle avocado with sunflower seeds, chia seeds, and hemp hearts.
3. Drizzle with date paste and serve immediately.
These are the surprising avocado health benefits you should know about:
