Sample recipes from “For the Love of Food and Yoga: A Celebration of Mindful ...
WatertownDailyTimes.com We are excited to include this South African-inspired soup in our catalog of recipes. Sweet potatoes, also called yams, are bursting with antioxidants and may help to balance the body's hormonal levels. They are also full of fiber and naturally sweet ... |
Barton & Guestier is France’s oldest wine merchant company, but it’s also a wine producer, too. B&G doesn’t make Bordeaux, but rather bottles a sampling of wines from the Loire, Provence, and the Rhone Valley under a number of labels.…
The post Review: Wines of Barton & Guestier, 2015 Releases appeared first on Drinkhacker.
Monroe News Star |
Besh serves up recipes that speak your language
Monroe News Star Heavens rejoice, New Orleans Chef John Besh has published a new cookbook! Although you can certainly savor "Besh Big Easy: 101 Home Cooked New Orleans Recipes," admiring the gorgeous photos of food, markets and long-time establishments such ... and more » |
For whatever reason, I nearly always cube my butternut squash before cooking (whether it be roasting, steaming, or pan frying). It’s rare that I cook the squash whole. I think it’s because in my mind, the whole squash takes longer to cook but in the end, it’s less preparation and really, not much more time. [...]
The post Tahini Butternut Squash Noodle Bowl with Spinach appeared first on Naturally Ella.
Haiku52:
Our thoughts on food and cooking
In seventeen beats.
such a funny phrase,
"daylight savings"—saving what?
dark by 4 PM.
To fall back doesn’t
mean you will lose your balance,
but that you gain time.
Photo by James Ransom
This is a safe space to express yourself. Share your feelings (in haiku form!) in the comments.
Lynchburg News and Advance |
'Sunday Dinner': Author shares recipes, stories from childhood in Lynchburg
Lynchburg News and Advance The 51 recipes are divided up by category: main dishes (like Grandma's Fried Chicken and Mama's Meaty Crab Cakes) and sides (mac and cheese, scalloped potatoes and hot pepper jelly among them), as well as salads, breads, drinks and desserts. |
OregonLive.com |
Verboort sausage dinner 2015: Recipes for sauerkraut cake, tasty meatballs
OregonLive.com But just because the festival's recipes haven't changed in all that time doesn't mean you can't switch up how you prepare the sausage and kraut you take home. Here are a few variations suggested by Laura Nevis, a Verboort sausage and kraut connoisseur ... |
NJ.com |
5 spooktacular Halloween party cocktail recipes
NJ.com Restaurants from around the Garden State are sharing some recipes that could very well become the talk of your Halloween party. AVENUE PUMPKIN MARTINI. Courtesy of Thierry Carrier, general manager/director of operation of Avenue in Long Branch. |
We've scoured the web for our favorite food blog posts, and now we're bringing them right to your desktop. It’s hard work, but someone has to do it.
Today: 8 delicious recipes that have nothing to do with candy or pumpkins, but use a few tricks to make plenty of treats.
What links inspired you this week? Tell us in the comments below!
The Guardian |
One batch of caramelised onions, four different recipes
The Guardian Onions are surely one of the most versatile vegetables on earth, providing the base for countless recipes. You can't really skimp on their cooking time, as doing this as slowly as you can is what will bring out their caramel sweetness and depth of flavour. |
When it comes to Halloween produce, pumpkins have a stronghold. There's nothing quite like a moody pile, whether or not you take the time to carve them.
But there's no reason other types of produce can't fit into the holiday just as well. After all, pumpkins weren't even the first jack-o'-lanterns, turnips were.
So this Halloween, start embracing other types of slightly spooky produce. Here are 9 of our favorite lovably weird fruits and vegetables:
1) Rambutans
For a Halloween-worthy drink adornment, place unpeeled rambutan onto a cocktail skewer or a toothpick. Or, peel them and turn them into tasty "eyeballs": Make a small slit and pry out the seed, then stuff the rambutan with a small grape or maraschino cherry and drop it in your drink.
2) Purple Sweet Potatoes
Don't be scared to serve sweet potatoes in an otherworldly shade of Day-Glo purple. Their color actually gets brighter when cooked, making them perfect for chips or fries or a straight-up baked sweet potato.
3) Passion Fruit
Within its hard shell you'll find vibrantly yellow, gelatinous pulp that's squishier than sticking your hands into a bowl of peeled grapes—luckily its sweet-tart flavor is more charming than its looks.
4) Black Radish
Forget creepy carrots, it doesn't get much creepier than a coal-colored radish with a serious bite.
5) Cherimoyas
Getting yet another use out of your Daenerys Targaryen costume this year? There are no better stand-ins for dragon eggs.
6) Buddha's Hand
This fruit's eerie, flailing fingers make a perfect unearthly decoration; plus it's incredibly fragrant.
7) Finger Limes
The pulp of finger limes looks like tiny little balls (a fruity alternative to caviar) and they hold their shape until the beads burst in your mouth—Pop Rocks for adults!
8) Cactus Pears
With a prickly exterior and vibrant pink flesh studded with seeds akin to pebbles, this fruit might seem like a freak show. But extract the juice, and you'll see that it's more treat than trick.
9) Black Garlic
There is no more Halloween-y produce: It's garlic and it's as black as night. One taste and you'll fall for the soft, slightly chewy texture and unique flavor, but not to worry, it will probably still ward off vampires.
Tell us: What are your favorite creepy ingredients?
Photos by Mark Weinberg and James Ransom
Salt has long been used as a preservative: Coating something in this moisture-sucking mineral makes it an unfriendly environment for spoilage-causing and potentially harmful microorganisms.
This versatile chemical compound can also be used as a cooking medium. The benefits of salt baking are three: seasoning, tenderizing, and even cooking. Seasoning may be the most obvious result—it's salt, after all, and salt is amazing. Tenderizing comes from the same moisture that the salt soaks up, as it won’t evaporate out during the cooking process, instead it's locked inside the salty encasement. And finally, a uniform coating of salt insulates the food, promoting even cooking.
There seem to be two standard methods of salt baking; straight-up salt and a salt/egg white mixture. By adding egg whites, the sandy salt mixture hardens to form a solid crust that encases whatever lays underneath. On Serious Eats, Kumiko Mitarai suggests that the salt and egg white combination is more efficient for bulkier items, as the mixture can be easily molded and will hold its shape.
Food writer Jane Black didn't find that salt-baked vegetables cooked more evenly and they were impossible to test for doneness without cracking the crust. She says she might try using the technique again "if the vegetables were the star of the plate rather than a side dish or one component of a salad," but ultimately suggests that ordering salt-baked items from a restaurant's menu might be more worthwhile than trying it at home.
Mitarai experimented with potatoes, fish, and poultry and seemed all-around pleased with the results, but was most enthusiastic about the salt-baked chicken. Our very own Associate Editor Ali Slagle thinks that although salt baking makes sense for tenderizing meat, when it comes to vegetables she finds that more often than not they can get tender in the oven just fine, so she's "not sure why using so much salt is necessary.“
Verdict: Though salt baking might not be worth it for vegetables, meat and fish get a green light!
What are your best salt baking tips? Do you salt bake vegetables and think it is totally worth it?
Salt photo by James Ransom, Fish photo by Mark Weinberg
happy halloween, friends!! are you excited or totally indifferent about the holiday? i've been pretty indifferent these past few years, but this year through a perfect storm combination of having an easy costume that i am so excited about*, not one but two invites to halloween parties, and the general urge to chill my bum off after a fun yet nutso month of traveling, i am more than ready to celebrate.
*i will be a cupcake wars contestant and eggboy will be the carpenter man that builds my cupcake display. in other words, i'll carry around a plate of cupcakes and make new friends and eggboy will wear a plaid flannel shirt like he does every other day anyway. in other other words, we will literally just walk out of the house.
i plan on spending the rest of my weekend celebrating the end of daylight savings time. is that something that people do? is it an excuse to make a cake and spend the day in pajamas? can it be? ok good.
and check this out, my eggs in a basket dressed up for halloween: as yogurt toast! i know, easiest costume ever. the toast equivalent to a bed sheet ghost, but we love it all the same! if you haven't jumped on the eggs + yogurt train yet, please get on this immediately. and if you haven't jumped on the yogurt toast train yet, please also get on this immediately. and then you will see how yogurt covered eggs in a basket was meant to be. the creaminess of the yolk and the yogurt balanced by a crispy buttery piece of toast makes for a very comforting, filling breakfast that will keep you energized for all of your trick-or-treating! i like sprinkling mine with my nice za'atar, olive oil, and the newest edition to my spice collection, berbere, which is common in ethiopian cuisine. but you can top yours with anything you'd like. keep it simple with salt, pepper, and hot sauce, or maybe go crazy and add caramelized onions. yum!
yogurt covered eggs in a basket
makes 1
ingredients
a slice of bread
butter
an egg
a big plop of plain yogurt (full-fat, low-fat, or fat free)
salt and pepper, to taste
any additional toppings as desired, like za'atar, berbere, hot sauce, caramelized onions, olive oil, etc.
clues
Cut a 2 1/2 or 3-inch circle out of your bread and spread both sides with a thin layer of butter. Heat a nonstick skillet over medium high heat and toast the bread and its circle on one side until brown. Flip them over, and then crack the egg into the hole.
Cover the pan and cook until the egg whites are firm but the yolk is still runny. Remove the bread and its circle from the heat and spread with a thick layer of yogurt. Sprinkle with salt, pepper, and any other toppings that you'd like and enjoy!
-yeh!
thank you so much to the american egg board for sponsoring this post! head over to their site to check out eggspert tips like when and why to use room temperature eggs, how to substitute various sizes of eggs, and best storing practices for eggs. i'll be especially thankful for the size substitution chart when my chickies start cranking out eggs of all sizes but my baking recipes still all call for large eggs!
POPSUGAR |
These Warm and Cozy Recipes Are Basically the Cashmere Blanket of Food
POPSUGAR There's really nothing better about this time of the year than being able to indulge in comforting dishes, but there is a way to make that experience superior: by trying a few Latin-inspired recipes that will not only warm your body but also your soul. and more » |
Sweden’s Svedka is one of the top global vodka brands, driven by an affordable price point and some amazingly successful marketing. 5x distilled from Swedish winter wheat, it’s widely available to the point of ubiquity. Let’s look at three of…
The post Review: Svedka Vodka, Svedka 100, and Svedka Grapefuit Jalapeno appeared first on Drinkhacker.
It’s a bumper crop of new releases from Coppola. Here’s a look at something old and something new from this always-busy operation. 2014 Francis Ford Coppola Sauvignon Blanc Diamond Collection Yellow Label – A workmanlike, even gentlemanly, sauvignon blanc. Quite…
The post Review: Wines of Francis Ford Coppola, 2015 Releases appeared first on Drinkhacker.
Mother Nature Network (blog) |
5 easy meatball recipes that don't include red meat
Mother Nature Network (blog) One of the tried and true recipes in my family's repertoire is meatballs. I follow Mark Bittman's simple recipe from "How to Cook Everything," and use locally sourced, grass-fed beef, really good Parmesan cheese and breadcrumbs made from bread ends ... and more » |
PR Newswire (press release) |
Holiday Recipes with Winning Flavor
PR Newswire (press release) It can also be consumed in place of whole grain in countless recipes and as syrup. These winning recipes from the Sorghum Checkoff's recent Sorghum Recipe Showdown will help keep your taste buds tingling all season long. Find more satisfying recipes ... and more » |
Life moves pretty fast, as Ferris Bueller says. Here's a selection of our favorite stories from the site this week.
Monday
Tuesday
Wednesday
Thursday
Friday
Monday and Thursday photos by James Ransom, Tuesday photo by Mark Weinberg, Wednesday photo by Rocky Luten, Friday photo by Bobbi Lin
