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heliumrelish1-blog · 6 years ago

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Bohemian Switzerland: A Story in Photos

Once Upon a Time…

Last Saturday, to be exact, we went on an excursion with Discovering Prague to Bohemian Switzerland National Park (in Czech, it’s České Švýcarsko).

We met at the train station at 7:30 a.m. (ahem) to board a blessedly air conditioned bus for a 2-hour ride toward the northwestern border of Czechia. Bohemian Switzerland is close to the German border and has a sort of sister park on the German side called Saxon Switzerland National Park.

What’s all this ‘Switzerland’ business in Germany and Czechia?

The name was coined by 18th century Swiss artists Adrian Zingg, an engraver (his works), and Anton Graff, a portraitist (his works), who were reminded of their homeland by the Bohemian landscape. By the 19th century, outdoorsy tourists were tromping through the area and Romantic era artists like Ludwig Richter (his works) were all over it. The composer Carl Maria von Weber even set his opera Der Freischütz nearby, an opera with such lasting impact that it inspired a stage musical—The Black Rider—by Robert Wilson, Tom Waits, and William S. Burroughs (!).

We did not take the time to paint or compose operas on our trek, but we did eat a lot of good snacks, pose amidst gorgeous greenery, and walk more than a half marathon on terrain that included pavement, large flagstones, medium-sized rocks embedded in the soil, pebbles, tree roots, smooth sandstone, and sand.

On our morning bus ride, we ate Breakfast Pizza (new recipe in our soon-to-be-released meal plan magazine) on gluten-free bread and tried to play cards. When the road became too twisty for cards, we watched the greenery out the window while looking for werewolves and dragons.

Our hike started with a switchback descent on a smooth flagstone path. I’m not too proud to say that I am a big baby when I walk downhill, but my spirits were lifted by a group of German ladies and gentleman who shared the trail with us and sang a song in German at the steepest, twistiest part. Danke meine Freunde!

I was very happy when we got to the river and crossed a sweet wooden bridge.

For about an hour or so, we followed the course of the river to our first rest stop—where Dave and Pepper took advantage of the snack bar hranolky s tatarkou (french fries with tartar sauce). No photographic evidence of fries, but here are our happy faces. Photos of us decreased as the day went on and our sweat factor went through the roof. High temp on Saturday: 91F/30C.

After our snack break, we walked a bit to the dock for a boat ride on the river Kamnitz through Edmund’s Gorge. Here’s everybody in our hiking group—the other half of the crew took a longer route and we met up with them at a secret rendezvous. (It wasn’t really a secret spot, but I like to pretend.)

The 1km boat ride was the perfect mix of relaxation and entertainment. Our boatman pointed out rock formations along the way in Czech, and our guide Filip translated into English. If you squint and give yourself over the whimsy, there are rocks that resemble Bart Simpson, a gorilla, a sperm whale, a mythical family, an elephant, and a snake—plus there are a few statues along the way, including this dragon. But, alas, not real dragons (as far as I know.)

We were delighted to see that the park is open minded enough to employ dalmatians as boat captains.

Here’s a bit of video to transport you to the river:

After the boat ride, we walked for a bit and enjoyed another break—ice cream and iced coffee for the gang! Then we started our 45-minute, uphill climb to the Pravčická brána, the geographical highlight of the trip. We were a sweaty mess by then, but exhilarated, too—and looking forward to the view and lunch break at the top. There was a lot of scrambling onto tall rocks and declaring ourselves kings and queen of the world, as well as the singing of showtunes. There is no video of these antics.

Pravčická brána is the largest natural sandstone arch in Europe: 86 feet long, 52 feet high, and 26 feet wide. Back in the day, an intrepid adventurer could walk on it, but now we can only gaze upon it.

That gingerbread house on the left is a hotel built in 1881 by Prince Edmund (of Edmund’s Gorge). It’s called Hotel Sokolí hnízdo (Falcon’s Nest) and had 50 beds. Now it’s only a restaurant, but I can imagine how spooky-awesome it would be to spend a night there.

At the tippy-top, there’s a lovely patio area where we ate our picnic lunch—schnitzel meatballs (from Well Fed Weeknights), raw veggies, blueberries, and deliciously cold, refreshing radler (beer mixed with Sprite).

Our trek continued with a short walk to a lookout point where we could see into Germany…

… and get a clear, lovely view of the Gate.

And that is where our photos—but not the walk—ended.

From the Gate, it was a 90-minute stroll on a winding path through lusciously cool woods and over sunny sandstone worn smooth by so many feet. By the time we returned to the bus, around 6:00 p.m., we were sweaty, dirty, smelly, and smiling—just as it should be.

The end.

We’ve been on several trips and weekend hikes with Discovering Prague, and they’ve all be really awesome. If you’re visiting Prague or are lucky enough to live here, definitely check out the fun stuff that Filip has on offer via the Discovering Prague web site or the Meetup group.

Source: https://meljoulwan.com/2018/07/31/bohemian-switzerland-story-photos/

#read more #see more #check it out #interesting #learn more

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heliumrelish1-blog · 6 years ago

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Bacon Weave Tacos With Pulled Pork, Mac & Cheese & Red Cabbage Slaw

This is my third time creating a recipe using Head Country Bar-B-Q sauce and seasoning and honestly, the first two turned out so amazing that I was a little worried I wouldn’t be able to top them.

It started last summer when I made Pulled Pork and Cornbread Shooters, which I then followed up earlier this year with Pulled Pork Corn Dogs. For my third recipe I decided to take pork and combine it with even more pork by making bacon weave taco shells and filling them with pulled pork.

As awesome as the pulled pork would have been on its own I knew that I wanted to add something else to the tacos as well, but couldn’t decide between macaroni and cheese or coleslaw since they both pair so well with pulled pork. Finally I just decided to add both, so it’s basically an entire meal right inside your taco!

When it came to the coleslaw I also debated over which type of slaw I wanted to make, and I finally decided on a sweet and tangy red cabbage slaw with cabbage, carrots, cilantro, brown sugar, lime juice and orange juice. If you’ve got a go-to coleslaw recipe that you love though you can obviously use that one instead.

The other great thing about this recipe is that aside from the bacon weave taco shells you can put as much or as little effort into it as you want. If you want to use boxed macaroni and cheese go for it. Feel like using bagged coleslaw from the grocery store instead of making your own? No problem!

Making the bacon weave taco shells is a little tricky, but once you get the hang of it you can knock them out pretty quickly. The trick is to weave the bacon together into a square and bake it in your oven right up until the point where it’s almost done cooking, yet still able to be cut into a circle and hung over two kabob sticks to ensure that it finishes off the cooking process while keeping its taco shell shape.

Obviously cooking times will vary based on the thickness of bacon you use, but I’ve included a guideline in the recipe below for you to follow. Plus, if you mess one of them up and the shell doesn’t turn out all that happens is that you’re left with extra bacon to eat, which isn’t a bad problem at all!

Bacon Weave Tacos With Pulled Pork, Mac & Cheese & Red Cabbage Slaw Recipe

Total time

4 hours 30 mins

Author: Nick @ DudeFoods.com

1 pork shoulder (approximately 3 lbs.)

1 cup Head Country Bar-B-Q sauce

1 jar Head Country Bar-B-Q seasoning

72 slices bacon

8 ounces pasta

2 tablespoons butter

1½ tablespoons flour

1½ cups milk

3 cups (12 ounces) shredded Cheddar cheese

¼ cup orange juice

⅛ cup lime juice

1 tablespoon brown sugar

½ teaspoon salt

½ teaspoon pepper

½ red cabbage, chopped

1 carrot, grated

¼ cup cilantro, chopped

Season the entire pork shoulder with your choice of Head Country seasoning and place into slow cooker.

Top with 1 cup Head Country sauce of your choice and cook on low for 8 hours or high for 4 hours or until pork shoulder can easily be shredded with a fork.

Shred pork shoulder with a fork and stir to coat with sauce.

On a cutting board line 6 slices of bacon vertically side by side.

Fold back every other bacon strip and lay a slice of bacon perpendicular to the original 6 strips. Repeat this step until your entire bacon weave is done, alternating which strips go over and which stops go under the original 6 bacon strips. If this sounds confusing at all just watch the video below.

Transfer the bacon weave to an aluminum foil lined baking sheet and bake for 15 minutes at 350°.

Remove the bacon weave from the oven, pat down with paper towels to remove excess grease, place an upside down bowl over the bacon weave and trace around the bowl with a knife so you’re left with a circular bacon weave.

Hang the bacon weave over 2 chopsticks or kabob sticks, balance the 2 sticks across 2 pint glasses and bake for another 5 minutes or until the bacon is crispy.

Cook pasta according to the directions on the package.

In a separate pot, melt butter over medium heat and stir in 1½ tablespoons flour. Add 1½ cups milk and reduce heat to low. Stir in cheese slowly until melted and pour over cooked pasta.

In a bowl whisk together orange juice, lime juice, brown sugar, salt and pepper.

Add cabbage, carrots and cilantro and toss to combine.

Assemble your tacos by adding pulled pork to each bacon weave shell and then topping it with macaroni and cheese and red cabbage slaw.

3.5.3229

Source: https://dudefoods.com/bacon-weave-tacos-with-pulled-pork-mac-cheese-red-cabbage-slaw/

#read more #see more #check it out #interesting #learn more

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heliumrelish1-blog · 6 years ago

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Welcome Yule 2018

When we lived in Vermont, we went to a show called The Christmas Revels every winter, and the highlight of the show was a reading of this beautiful poem by children’s author Susan Cooper. I hope you enjoy it, too.

The Shortest Day by Susan Cooper

And so the Shortest Day came and the year died And everywhere down the centuries of the snow-white world Came people singing, dancing, To drive the dark away. They lighted candles in the winter trees; They hung their homes with evergreen; They burned beseeching fires all night long To keep the year alive. And when the new year’s sunshine blazed awake They shouted, reveling. Through all the frosty ages you can hear them Echoing behind us—listen! All the long echoes, sing the same delight, This Shortest Day, As promise wakens in the sleeping land: They carol, feast, give thanks, And dearly love their friends, And hope for peace. And now so do we, here, now, This year and every year.

Merry Christmas! Veseleé Vánoce! Happy Holidays! Happy New Year!

January 19 Posted byMelissa Joulwan

Snowshoeing in Snezka: A Story in Photos

Dave and I have a thoroughly delightful 19-year-old niece named Pepper, and her recent visit to Prague coincided with a snowshoeing trip to Sněžka, a peak on...

December 23 Posted byMelissa Joulwan

Russian Teacakes

You know how some people in dual-language households speak Spanglish (English + Spanish) – and at this time of year, lots of families celebrate both...

Source: https://meljoulwan.com/2018/12/21/yule-2018/

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heliumrelish1-blog · 6 years ago

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Grilled Vegetable Couscous Salad for a Light Night of Cooking

Enjoy all the flavors of the season with this easy-to-prep, low-cook meal that’s perfect for those nights when you want something light yet nourishing. This Grilled Vegetable Couscous Salad is just the ticket.

Some nights you just don’t want to cook. The day is long, and your temper, quite frankly, is short. You could go get take out. Or open a box of cold cereal….

Or…

whip up a batch of this low-prep Grilled Vegetable Couscous. It looks like something fancy, but seriously will take minutes to prep. Even less if you buy the veggies all ready to go in the produce section.

This Grilled Vegetable Couscous is actually inspired by a ready-to-eat salad I enjoyed in London, and Oxford, and probably some little village in the Cotswolds. I, too, was surprised to find a tasty, gourmet-level salad at a grocery store.

I was even more pleasantly surprised to find out how EASY it was to make at home.

Israeli couscous, also known as pearl couscous, cooks up in just minutes. Grilled vegetables take 15 minutes tops. While those two items to their thing — without heating up the kitchen — you mix up the spice-laden dressing — without breaking a sweat.

The result is a simple, delicious Vegetable Couscous that makes for a light night of cooking.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

Stock up on ingredients when they are on sale. Instead of paying full price, buy more than you need when you see it on sale. Then you always have it when you want it. For this recipe, that means keeping Israeli couscous, some spices, and a good handful of grilling veggies on hand.

Shop the stores that have the best prices. When I did my big grocery store showdown, I learned that ALDI and Costco have the best prices for a lot of the things I buy. Sprouts usually kills them both on produce. I regularly stock up on peppers, onions, and summer squash when I see them at low prices.

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

Grilled Vegetable Couscous Salad

Enjoy all the flavors of the season with this easy-to-prep, low-cook meal that's perfect for those nights when you want something light yet nourishing. This Grilled Vegetable Couscous Salad is just the ticket.

Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: American, Mediterranean

Keyword: couscous, couscous salad, grilled vegetables, Israeli couscous, pearl couscous, vegetable salad

2 tablespoons lemon juice

2 tablespoons red wine vinegar

2 tablespoons fresh basil leaves

1 tablespoon fresh cilantro leaves

1 tablespoon fresh parsley leaves

1 clove garlic

1/4 teaspoon red pepper flakes

1/4 teaspoon turmeric

1/4 teaspoon dried oregano

thin slice ginger root peeled

pinch sugar optional

fine sea salt and freshly ground black pepper

6 tablespoons olive oil plus additional for brushing

1 medium zucchini cut into thick planks

1 red bell pepper cored and quartered

1 yellow bell pepper cored and quartered

1 red onion sliced thickly into rings

1 cup tri-color pearl couscous

In a blender or food processor, blend the lemon juice, vinegar, basil, cilantro, parsley, garlic, red pepper flakes, turmeric, oregano, and ginger until smooth. Season to taste with sugar, salt, and pepper. Add the olive oil in a thin stream, blending well. Adjust the seasonings and set aside.

Heat an outdoor grill or grill pan.

Brush the zucchini, peppers, and onion rings with the olive oil. Season to taste with salt and pepper. Grill the vegetables until charred and tender. Remove to a cutting board and chop coarsely.

In a medium saucepan, bring 1 1/2 cups water to a boil. Add the pearl couscous and cover. Reduce the heat to a simmer and cook until the water is absorbed, about 10 minutes. Let stand, covered for 3 minutes. Fluff with a fork and remove to a large salad bowl. Add the dressing and the chopped vegetables, tossing to coat.

Adjust the seasonings and serve immediately or chill for up to 4 days.

Source: https://goodcheapeats.com/2018/08/grilled-vegetable-couscous-salad-for-a-light-night-of-cooking/

#read more #see more #check it out #interesting #learn more

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heliumrelish1-blog · 6 years ago

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Simple Vegan Coleslaw

This simple vegan coleslaw has become a staple dish at Hansard Farm.

I love BBQ’s and the opportunity to get outside with friends and neighbors.

As easy as it may be to run to the deli and grab a pre-made something, I know that isn’t the best choice. It gets old— and I never feel great after eating a mayonnaise-coated dish. It was time to bring in a new dish to these BBQs and happily go for seconds! It’s also even better when used as a topping for tacos and veggie bowls.

That’s why I created this dish for my new book, Simple Green Meals. It’s a protein-packed, nutrient-dense side dish without any of the artificial ingredients or refined oils. It’s time to make the next BBQ nourishing and fuel you for hours!

Simple Vegan Coleslaw

This Simple Vegan Coleslaw is the perfect side dish for grilling out, a topping for the Sweet Potato Zoodles or making ahead and eating for lunches a quick snack during the week. It’s super versatile!

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Description

I’ve always been a coleslaw lover but struggled these last few years as I’ve moved away from mayonnaise and most processed foods. This plant-based rendition has an amazing crunch and a sweet and creamy bite that tastes even better than traditional coleslaw to me, and it’s perfect for the Austinite Tacos.

Ingredients

Cashew-Garlic Aioli Sauce

1 cup raw cashews

1 teaspoon dijon mustard

5 tablespoons fresh lemon juice, divided

1⁄4 teaspoon sea salt, or more to taste

3 garlic cloves

Vegan Coleslaw

1⁄2 head napa cabbage, cored and shredded

1⁄4 cup shredded carrots

1⁄2 cup Cashew-Garlic Aioli Sauce

1 tablespoon apple cider vinegar, or more to taste

2 teaspoons coconut sugar

1⁄4 teaspoon sea salt

Instructions

Cashew-Garlic Aioli Sauce

Place the cashews in a medium bowl and pour 2 tablespoons of the lemon juice over the top. Add enough water to cover by a few inches. Let soak for 2 hours, then drain and rinse well.

In a blender, combine the cashews, garlic, mustard, salt, and the remaining 3 tablespoons lemon juice. Pulse a few times, then blend on low. If needed, add a few tablespoons water. The mixture should be thick and creamy, sorta like mayonnaise (as much as I struggle with that visual). Taste and add more salt or lemon juice as desired.

Transfer to an airtight container and refrigerate. This keeps well up to 1 week in the fridge or up to several months in the freezer.

Vegan Coleslaw

In a mixing bowl, combine the cabbage and carrots.

Add the Garlic Aioli, vinegar, coconut sugar, and salt.

Toss until well combined.

Refrigerate until ready to serve.

Notes

GLUTEN FREE, NUT FREE (replace the aioli with 1⁄2 cup vegan mayo), VEGAN, DAIRY FREE

Keywords: vegan coleslaw, homemade coleslaw

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Source: https://simplegreensmoothies.com/recipes/simple-vegan-coleslaw

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heliumrelish1-blog · 6 years ago

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The Secret To Perfect Cauliflower Pizza Crust

This cauliflower pizza crust is a healthy veggie-packed recipe that is naturally gluten-free and grain-free. It’s perfect for people who still want to eat their pizza, while following a low-carb or food combining diet.

How to Make Cauliflower Pizza

Making cauliflower pizza is straight-forward, but a little labor intensive. If you start with fresh cauliflower, you’ll need to steam it until tender. (You can skip this step by using frozen cauliflower– read further down in this post for more info.) Then, you’ll pulse it in a food processor until it’s rice-like in texture.

(You can save even more time by purchasing pre-riced cauliflower, either fresh or frozen.)

Once your cauliflower is tender and “riced” you’ll need to squeeze out the moisture that cauliflower naturally contains. This is the secret to getting a dry crust that you can pick up with your hands. (I the same nut milk bag that I use to make almond milk to do this.)

Once the cauliflower “rice” is very dry, you mix it with an egg, soft goat cheese (which gives the crust a better texture than using shredded cheese), and some Italian seasonings.

The crust won’t be like anything else you’ve worked with before– you spread it with a spatula, and use your hands to press and shape the dough.

Bake until the crust is dry and golden, then flip it and bake longer until the other side isn’t soggy. I use the parchment paper to make the flipping process easier. (You don’t need a second piece of parchment paper after you flip it– the baked crust won’t stick to the pan after it’s been flipped.)

Using Frozen Cauliflower for Pizza Crust

I’ve been making this cauliflower pizza crust for years, and there are a number of ways you can make it, but the easiest method is by starting with frozen cauliflower. I buy 1-pound bags of frozen cauliflower, so that I don’t have to do any chopping, and then I thaw them in the fridge the night before I want to make my pizza.

Using frozen cauliflower allows you to skip the pre-cooking of the cauliflower, and ultimately saves you time, but I’ve also included directions for starting with fresh cauliflower in the recipe below if you’d prefer to do that. You must thaw and squeeze out the liquid from the cauliflower to get a non-soggy crust.

Update: Since originally writing this post, many stores are also now carrying frozen pre-riced cauliflower, which will save you even more time, since you won’t have to break out the food processor, either. I’ve made this crust using two 12-ounce or two 16-ounce bags of frozen cauliflower, so know that this recipe is relatively flexible with the cauliflower amount.

Cauliflower Pizza Toppings

One last thing to keep in mind when making a cauliflower pizza crust is that you should try to keep the toppings minimal. Go light on the sauce, so that it doesn’t re-hydrate the crust and make it soggy, and the same goes for the cheese. (Remember, there’s already some cheese baked into the crust, too!)

How to Make Cauliflower Pizza Crust Without Cheese

If you don’t tolerate dairy well, I’ve made this crust by omitting the cheese and using an extra egg instead. The crust texture is a little “egg-ier” that way, but it still holds up. I’ve also posted a Vegan Cauliflower Pizza Crust recipe, if you need an egg-free and dairy-free option.

How to Freeze Cauliflower Pizza Crust

Because making a cauliflower pizza crust can be a bit labor-intensive, I like to double the recipe and make two large crusts (or 4 smaller crusts for individual pizzas) and freeze the extras for an easy future meal. I’ve found that this works best by baking the crusts, and then freezing them in an airtight container. That way, when you’re ready to make a pizza, you can simply place the frozen crust on a pizza sheet and bake it at 400ºF just until it’s heated through, about 10 minutes. Then add your toppings and bake for 5-10 minutes more, until the cheese is bubbling.

The Secret To Perfect Cauliflower Pizza Crust

Here's how to make a perfect cauliflower pizza crust, for a healthy and low-carb option. Time-saving tips included!

Keyword: cauliflower, keto, low carb, pizza

2 pounds cauliflower florets , riced

1 egg , beaten

1/3 cup soft goat cheese (chevre)

1 teaspoon dried oregano

pinch of salt

Preheat the oven to 400ºF. If using fresh cauliflower, fill a large pot over medium heat with an inch of water. Fit a steamer basket into the pot, then pour the raw cauliflower into the steamer basket. Bring the water to a boil and cover the pot, steaming the cauliflower until it is very tender and can be pierced with a fork.

If using frozen cauliflower, be sure to thaw it completely before getting started, then continue with the following steps.

Pour the completely thawed, or freshly steamed, cauliflower into a large food processor fitted with an "S" blade. (You may have to do this in batches if you have a smaller food processor.) Process until a rice-like texture is created. If you bought frozen riced cauliflower, you can skip this step and proceed to the next one.

Transfer the "rice" to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot-- you may want to let it cool before handling.) A lot of extra liquid will be released, which will leave you with a nice and dry pizza crust.

In a large bowl, mix up the squeezed-out rice, egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!

Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about 1/4" to 1/2" thick, and make the edges a little higher for a "crust" effect, if you like.

Bake for 30-35 minutes at 400F, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 to 15 more minutes.

Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400F oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts--> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.

Per 1/4 of the pizza: Calories: 74, Fat: 4g, Carbohydrates: 4g, Fiber: 2g, Protein: 6g

Recipe Notes:

I have found that goat cheese creates the best texture with this crust, but other readers have reported using other types of cheese with success. Feel free to experiment as needed, and please report your results in the comments below so we can all benefit from your experience.

–

Reader Feedback: Have you tried a cauliflower pizza crust yet? If cauliflower isn’t up your alley, you should try the quinoa pizza crust in No Excuses Detox. It’s another fan favorite!

Source: https://detoxinista.com/the-secret-to-perfect-cauliflower-pizza-crust/

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heliumrelish1-blog · 6 years ago

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Clark’s Oyster Bar – Austin, TX

You can’t win them all, can you? It’s a little bit funny but before this trip, I don’t think I quite realized what a huge difference service can make in a restaurant experience. Perhaps it is because the majority of service is relatively neutral and not memorable, or perhaps it is because I had experiences to such opposite extremes during my time in Austin. Whatever the case may be, the service at Clark’s is a stellar example of how NOT to provide hospitality.

The place is cute as can be and the food was good overall, but all of that was eclipsed by the sullen disinterested waitstaff. From the moment we sat down, I had the impression that we were somehow imposing on them by being there. Honestly, the service was so bad that now in hindsight, it makes me laugh every single time I think of it. When Mike Pence introduced RFRA legislation here in Indiana to help legalize discrimination, businesses in Indy countered with signs saying, “We like you here.” I keep thinking Clark’s needs the opposite sign: “We do not like you here.”

While I don’t aim to provide negative reviews, I do want to be honest. I think I’m a reasonable customer who is relatively easy to please. That said, Clark’s Oyster Bar doesn’t deserve a dime of your money or a second of your time if they can’t provide even decent hospitality to their clientele. Spend your money elsewhere.

Source: https://everydayannie.com/travel/clarks-oyster-bar-austin-tx/

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heliumrelish1-blog · 6 years ago

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Instant Pot Red Wine Braised Short Ribs

The easiest short rib recipe ever! This Instant Pot red wine braised short ribs recipe is goof-proof, fall-off-the-bone delicious, and tastes like you’ve been slaving over the stove for hours.

Happy Valentine’s Day!

Do you partake? Truthfully, I’ve never been over the moon about it, regardless of my relationship status, but I will say I can always get on board with a romantic meal for two.

Enter: Instant Pot Red Wine Braised Short Ribs with roasted garlic mashed potatoes.

Because my Paleo Instant Pot Short Ribs were such a hit, I figured I would re-visit the concept by stepping up the sexy factor a couple thousand degrees by using red wine.

For me, beef and wine are a match made in heaven, and the way I see it, this makes for the ultimate date night in. It’s actually very simple! …Yet very snazzy, indeed!

The short ribs are braised in red wine with mushrooms, onion, and herbs, making them ultra flavorful. Cooking the ribs in the Instant Pot yields a miraculously tender result – the meat is fall-off-the-bone delicious!

I paired the red wine braised short ribs with roasted garlic mashed potatoes. You guys, you don’t want to skip the mashed potatoes! They turn out so bold in flavor and are silky-smooth! I typically blend mind in the blender with ghee or grass-fed butter and coconut milk.

When all is said and done, the ingredients needed to make this recipe are straightforward and the whole meal is fun to prepare. If you like making recipes in parts, either the mashed potatoes or the short ribs (or both) can be made days ahead of time and reheated.

If you are intolerant to or simply choose to stay away from potatoes, check out my Creamy Mashed Rutabaga with Caramelized Onions. They’re amazingly delicious! If you’re wanting to keep it low-carb, whip up a batch of cauliflower rice, roasted vegetables, or a big green salad.

…And if you follow a Low-FODMAP diet, no sweat – you can still omit the onions and garlic from this recipe and end up with a delicious, satisfying meal.

Pair the meal with a nice glass of wine for a beautiful meal!

Ingredients

Red Wine Braised Short Ribs

2 Tbsp avocado oil

1/2 medium yellow onion

8 ounces baby bella mushrooms optional

2 lbs beef short ribs

1 1/2 cups red wine such as Malbec or Cab

1 Tbsp dried oregano

2 tsp dried rosemary

1/2 tsp sea salt to taste

1 Tbsp tapioca flour optional

2 Tbsp tomato paste optional

Roasted Garlic Mashed Potatoes:

Instructions

Prepare the Short Ribs:

Plug in the Instant Pot, add the avocado oil and set to the Saute mode. Add the onion and saute, stirring occasionally, until the onion has softened.

Scoot onions off to the side and place short ribs on the hot surface. Cook 3 minutes on each side, or until the short ribs have a nice sear on both sides.

Add the remaining ingredients except for the tapioca flour and tomato paste. Secure the lid on the Instant Pot and pressure cook on high 35 minutes. Once the Instant Pot has finished its course, allow it to go into the Keep Warm mode for 30 minutes. Remove the lid and transfer the meat to a plate.

Prepare the Gravy:

If desired, make gravy out of the rib juices. To do so, press Saute on the Instant Pot and add the tapioca flour and tomato paste. Bring mixture to a full boil, stirring constantly. Cook 3 to 5 minutes, or until a thick gravy has formed. Taste gravy for flavor and add sea salt to taste.

Make Roasted Garlic Mashed Potatoes:

Cut the top off a bulb of garlic and drizzle with olive oil. Wrap in foil and roast in the oven 40 minutes at 375 degrees F. Allow garlic to cool, then peel all of the cloves.

Chop the Yukon gold potatoes into thirds, add them to a pot, and fill with water. Bring to a full boil and cook 10 to 15 minutes, or until potatoes are very tender when poked with a fork. Drain the potatoes.

Add roasted garlic, cooked potatoes, ghee, coconut milk, and sea salt to a blender. Blend until desired consistency is achieved. Note: if you have a potato masher, you can mash everything together in the same pot you used to cook the potatoes.

Serve beef short ribs over roasted garlic mashed potatoes with gravy.

Source: https://www.theroastedroot.net/instant-pot-red-wine-braised-short-ribs-2/

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heliumrelish1-blog · 6 years ago

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Valentine’s Day Dinner at White Castle Actually Isn’t the Worst Idea

White Castle is now taking Valentine’s Day reservations

The most commercialized and pointless of all the consumer holidays is right around the corner, and right on cue, White Castle is now taking reservations for its annual Valentine’s Day celebration, featuring actual hostesses, themed decor, and table service. Dining out on Valentine’s Day is generally terrible, with its overcrowded restaurants and overpriced, mediocre food, so White Castle might actually be one of your better options if you can’t muster up the motivation to cook at home. (Find a list of participating locations here; reservations can be made via OpenTable.)

And in other news...

• Following Trump’s fast-food feast at the White House, stars including Ayesha Curry and Quavo from Migos are offering to feed Clemson players a meal more befitting of champions. [Washington Post]

• Brewer Dogfish Head is launching a low-cal IPA that has the same number of calories as Michelob Light, but allegedly has actual flavor. The secret ingredient: monk fruit extract. [Esquire]

• Here’s a fun dive into the history of New York pizza and the city’s beloved slice joints. [NY Times]

• Speaking of pizza, here’s Duchess of Cambridge Kate Middleton making pizza with kids, including a young renegade who wants to put cucumbers on his pie (which actually doesn’t sound that bad with an English accent?):

• Finally, the Late Show With Stephen Colbert took an old McDonald’s commercial featuring Donald Trump and turned it into a pee tape interrogation, with Grimace filling in for Robert Mueller:

Eater.com

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Source: https://www.eater.com/2019/1/16/18185132/white-castle-valentines-day-dinner-reservations

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heliumrelish1-blog · 6 years ago

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Checking in on the LA Food Scene

This post originally appeared on April 27, 2019, in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. Read the archives and subscribe now.

Last week I went out to LA and managed to fit in some good eating. Some notes from the road:

I would like to pretend I’m more sophisticated than this, but chef Mei Lin’s tom yum onion (a play on the Bloomin’ Onion) has haunted me ever since I saw it on Instagram. I had to try it. I did try it. And it was so much better than the original that inspired it.

That said, my biggest takeaway from Lin’s restaurant, Nightshade, is that Max Boonthanakit, just named an Eater Young Gun, is putting out the most innovative and delicious desserts I’ve had in a while. If you find yourself nearby, I highly recommend stopping by for his guava, cream cheese, and white chocolate trompe l’oeil (innovative!) and coconut mousse with lime coconut granita (most delicious).

I would eat this Sonoratown chimichanga every day of my life if I could.

The Row development is pretty nuts. It’s a giant collection of warehouses close to Skid Row (one of the largest encampments of homeless individuals in the U.S.) and the Arts District downtown that developers are trying to turn into a destination with restaurants, retail, gyms, spas, and office space. I visited the 45,000-square-foot (!) Tartine/Chris Bianco compound called the Manufactory, which includes a roastery, commissary, market, casual cafe, and dinner-only Italian restaurant. On the Tuesday night we went, the whole place felt like an eerie ghost town. That’s allegedly the vibe on most days and nights, with the exception of Sundays, when hundreds of people flood the complex to visit Smorgasburg there.

The Chris Bianco-Tartine partnership unfortunately doesn’t feature his famous pizza — it has some flatbreads in the cafe — but the food at its Alameda Supper Club is pretty solid. Get the bread and butter and his crab spaghetti if you go.

Spoon By H is everything that everyone hyped it up to be.

I got to be one of the first paying customers at the Firehouse Hotel, a stylish, new nine-room spot in the Arts District. I didn’t get the chance to try the food, but I would be down to throw an event by the backyard fire pit.

Get to Fiona and get a fruit pie.

Porridge and Puffs has this miso caramel mochi thing that just blew my mind. The porridge is also wonderful.

Porridge from Porridge + Puffs

Amanda Kludt

Not a food thing, but one stray thought: does LA make you into a worse Lyft rider? Anywhere else I would never take a meeting, listen to a podcast, or eat a scone in a ride share, and I did all of those things — constantly and sometimes all at once — in LA because I had to spend so much time in a car on this trip. Who knew LA could turn a New Yorker into an even worse person?

Opening of the Week: Dear John’s

Wonho Frank Lee

This is one of my favorite restaurant stories of the year, and I keep seeing it pop up at the top of Eater LA’s traffic reports, so I feel like Angelenos must be into it too.

Basically, two major LA players — Josiah Citrin and Hans Rockenwagner — are reviving a classic Culver City martini bar and steakhouse called Dear John’s. The twist here is a developer is going to knock down the building in April 2021, so there’s a built-in expiration date. I love that they are giving the old gal the swan song she deserves. And also, I figure it must be compelling to enter a project knowing you don’t have to sustain a long-term business.

On Eater

Intel: Christina Tosi’s Milk Bar is suing an operation in Chicago that seems to be ripping off both Tosi and Black Tap in one fell swoop; McDonald’s will roll out some of its international items to U.S. locations this summer; Seattle empire builder Renee Erickson opened her newest spot, Bistro Shirlee; a bar that looks like it was designed by Lisa Frank opened in Philly; following the backlash against credit card-only businesses, Sweetgreen accepts cash again; Brooklyn’s Five Leaves opened an outpost in Los Angeles, and it looks better than the original; Olmsted’s Greg Baxtrom opened a casual follow-up restaurant called Maison Yaki in Brooklyn; high-end Italian restaurant chain, and subject of many lawsuits, Scarpetta is expanding to London; Jean-Georges Vongerichten’s 7,300-square-foot seafood restaurant the Fulton AND his JFK restaurant in the old TWA terminal building both open in New York next month; Houston don Bobby Heugel and star chef Justin Yu opened their pretty new venture, Squable, this week; all three restaurants going into a new Chicago food hall are black-owned; the Standard hotel group announced the dining and drinking operations for their first London outpost; the Michelin Guide reached out to over 100 California restaurants on Instagram to get photo rights ahead of their big California guide announcement in June; Gotham Bar & Grill’s Alfred Portale will open his first restaurant in 34 years; lauded New Orleans sandwich shop Turkey and the Wolf has a new restaurant in the works; the people behind one of London’s best restaurants will open a follow-up ”inspired by the buvettes of Paris and the pintxos bars in San Sebastián”; Momofuku’s new CEO is 29 and from the Zabar family; and Stephen Starr will open a restaurant in a new photography museum in Manhattan this fall.

Why you’re seeing blowfish tails everywhere.

NYC’s 12 top restaurants serving the underrated food of Puebla.

A look inside Houston’s very pretty restaurant Vibrant. Have we hit peak terrazo or is this just the start?

We might not have to worry about the Game of Thrones dragons and their loss of appetite.

Review: Brooklyn’s coolest new bar that also happens to have a good chicken sandwich, the Fly.

Please welcome a whole new slew of writers and editors to Eater: Madeleine Davies, Jaya Saxena, Jenny G. Zhang, and Osayi Endolyn.

What does it say when people stan their local grocery stores?

Watch: Lucas Peterson explores the significance and history of rice in a new Eater mini-series, Rooted. Episode 1: Farming, cultivating, selling rice at Koda Farms in California. Episode 2: How Anson Mills saved ancient grains of rice from extinction. Episode 3: Gullah legend Mrs. Emily Meggertt explains the importance of her traditional rice dishes.

Finally, let’s all remember that the World’s Best Female Chef Award (brought to you by people behind the eurocentric and male-dominated World’s 50 Best List) is absurdly sexist.

Off Eater

From the Editor

Editor-in-chief Amanda Kludt’s favorite food news and stories from Eater and beyond each week

By signing up, you agree to our Privacy Policy and European users agree to the data transfer policy.

Source: https://www.eater.com/2019/4/29/18522817/from-the-editor-notes-from-la

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heliumrelish1-blog · 6 years ago

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Marshmallow Brownies – Flashback Friday

These brownies always get rave reviews anytime I take them somewhere. Nobody ever guesses that they start with a boxed brownie mix. The recipe is the perfect way to jazz up your regular boxed brownie mix.

Marshmallow Brownies

Source: https://www.realmomkitchen.com/26613/marshmallow-brownies-flashback-friday/

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heliumrelish1-blog · 6 years ago

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Zero to Gyro At Eat Grk Beverly Hills

It wasn't intentional but on the sad day of Luke Perry's passing we were headed towards Beverly Hills. Not 90210, but South Sydney's version of the same name. Apart from an appointment I had, we were looking for somewhere quick to eat. And that's how we ended up at Eat Grk on King Georges Road.

Sometimes I get overwhelmed when I see some menus. Usually restaurant menus are well laid out and have clear options but the menu at Eat Grk makes it hard to choose things with all of the deals, sets and options.

And even when I've reached the front of the line I have no idea what I want to order. In my flustered state somehow we ended up with three lots of chips where one would have done us just fine.

Feta fries $5.50 + Chilitziki, Taramasalata and Creamy feta $3 each

There is an outdoor covered section to eat in and we take a number and our drinks and have a seat. First to come out are the feta fries. The fries have a generous shaving of feta and oregano on top although oddly, I prefer the unadorned chips that are nicely seasoned. On the sides are the three dips that we ordered: a chilli tzatziki, taramasalata and a creamy feta. The chilli tzatziki is my favourite packing a satisfying punch of chilli followed by the taramasalata.

Mix Plate $35

The set meal comes out. There is 200g of lamb or pork carved off the rotisserie, 1 chicken souvlaki, 1 pork loukaniko sausage, 1 pork Cypriot sheftalia sausage, 1 sliced pita bread, a small tub of tzatziki, small chips, GRK salad & can of drink or water. The meat is a tad on the dry side especially the rotisserie meat although the sausages are nice enough. I think that's what you need the dipping sauces for. And I wish they had asked us if we wanted to upgrade to halloumi chips (an option for ordering online) because the chips weren't touched as we had so many portions of them.

Classic Greek wrap meal $14.90 + $2 for kombucha

We also ordered a classic Greek wrap meal. There is sliced lamb, onion, tzatiki, and chips tucked into a soft pita and comes out on a wooden board with more chips. I think we both preferred this to the meat plate as there is a good balance of flavours and the meat isn't as dry. Alas we run out of time but there are loukomades on the menu for dessert!

So tell me Dear Reader, do you get confused and overwhelmed at takeaway menus or ones with a lot of choice? Were you a Luke Perry fan? Did you watch Beverly Hills 90210?

This meal was independently paid for.

437- 441 King Georges Road, Beverly Hills NSW 2209 Tel: 02 9579 6880 eatgrk.com.au/

Source: https://www.notquitenigella.com/2019/03/10/eat-grk-beverly-hills/

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heliumrelish1-blog · 6 years ago

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Blondie Bars with Caramel

Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Blondie Bars with Caramel

This favorite recipe for blondie bars with caramel originates with Claire Ptak’s The Violet Bakery Cookbook. I’ve added orange blossom water, which is such a good friend of caramel, and tahini, a good friend of most everything! These bars will become your go-to for picnics, potlucks, and parties of any kind…

Couple of months ago, I showed up at a family dinner with not one, but two kinds of cookies: a beautiful plate of graybeh, which is normally gobbled up, and another beautiful plate of white chocolate-dipped molasses, which was new to our people, gorgeous and chewy and delectable.

What happened took Aunt Maureen aback. When it was cookie time, and I said so loud and clear, my niece squealed: YOU MADE BROOKIES?!!!!!

The others heard her and came a-running. I unwrapped my plates of goodness, and I tell you, faces dropped. Dropped. I heard someone say, “those aren’t the ones.”

The ones what?, I asked.

The blondie brownie cookies Aunt Peg makes. With caramel shards.

Oooooookaaaaaaay. Wow. Owie.

You have to understand. Aunt Maureen shows up with Baked Alaska and lights the darn thing on fire. She throws down smooth hummus in the blink of an eye for these people and feeds them like little baby birds in her nest. She makes huge tunjuras of vanilla buttercream for their fluffy white flag cakes.

Here now, with my time- and love-invested plates of cookies (did I say I made not one, but two types?) my people reached for my cookies to taste them . . . out of obligation. Their dad, my brother, made them do it, after Victoria described how she loves Aunt Peg’s blondies so much that she’s dubbed them “brookies,” and they are the centerpiece of her list of treats she will be offering in her some-day bakery.

I showed no hurt. I promise. Or at least I tried, even as that little stinker went into the FREEZER to find a frosted sugar cookie leftover from some other century that she’d rather have eaten than my fresh plates of disappointment.

Peg says this was simply sweet justice for the time she took Sitto grocery shopping and the whole time she was running the aisles for Sitto’s list, Sitto was saying things like: I LIVE for that Maureen. That MAUREEN is my habibti.

At least I can say that the brookies come from a book I gave to Peggy, the Violet Bakery Cookbook of royal wedding cake fame. (Note that we got after that fabulous book loooong before Megan Markle was a twinkle in Harry’s eye….)

Peggy in her great taste, latched on to the blondies when she first got the book, and now that they’ve made her famous and prompted Brookie-joy among her fans at home, I had to give them a whirl.

But not without working a little Maureenie-twist—a little tahini here, a little orange blossom there, and OH. MY. HEAVEN!

Here’s a chewy bar that is going along with you to every party, every pot luck, every picnic you meet this summer and then to every holiday cookie bake after that. Claire of The Violet Bakery Cookbook says in her recipe headnote that “guys really love” her blondies. I’ll add to that every child, and their aunts too.

This favorite recipe originates with The Violet Bakery Cookbook. I’ve added orange blossom water, which is a good friend of caramel, and tahini, a good friend of most everything. Also, I take the melted butter all the way to brown butter for added flavor. The caramel shards are hard candy when they top the batter, but melt when they bake. Keep the bars in an airtight container, where they will be delicious for several days.

For the blondies:

1 cup (2 sticks) unsalted butter, plus more to coat the pan

2 large eggs

1 teaspoon vanilla

1 teaspoon orange blossom water

1/4 cup tahini

1 3/4 cups brown sugar

1 3/4 cups unbleached, all-purpose flour

1 1/4 teaspoons baking powder

1 1/4 teaspoons kosher salt

3/4 cup semi-sweet or milk chocolate chips, or pieces broken from bars

Heat the oven to 350 degrees. Coat a 13x9x2-inch pan with butter. Line with a sheet of parchment that hangs over the long sides by a couple of inches, to form a sling.

To make the caramel shards, line a sheet pan with a Silpat or parchment paper. In a small heavy saucepan, sprinkle the sugar over the water and orange blossom water. No stirring during this process, or the caramel might crystalize. Over medium heat, dissolve the sugar. Turn up the heat just a touch and continue cooking until the mixture is bubbly and turns golden brown. Carefully pour the caramel out onto the prepared pan. Cool, then break the caramel into small-ish pieces, about the size of a nickel.

To make the batter, first melt the butter in a small saucepan over medium low heat. Increase the heat to medium and continue melting until the solids brown. Stay close, as this will happen quickly at a certain point. This will take 5-10 minutes total. Set aside to cool.

In a large bowl, whisk the eggs, vanilla, orange blossom water, tahini, and brown sugar until well-combined. Add the cooled butter and whisk to combine.

In another smaller bowl, whisk the flour, baking powder, and salt. Use a spoon to add the flour mixture to the batter, stirring just until combined. The stir in the chocolate chips.

Spread the batter in the prepared pan. Scatter about half of the caramel shards over the top, saving the rest in an airtight container for your next batch. Bake for 35 minutes, or until the brookies are golden but still soft.

Cool in the pan completely, then run a knife around the edges on the short ends where there is no parchment sling. Then use the hanging edges of the parchment to lift the brookies from the pan. Cut into bars or squares and serve.

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Source: https://www.maureenabood.com/blondie-bars-with-caramel/

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heliumrelish1-blog · 6 years ago

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Dragon Fruit Smoothie (that everyone loves!)

This Dragon Fruit Smoothie is jam-packed with antioxidants, and is incredibly easy to make. I love how vibrant the color is, especially since it makes my kids want to drink it, too!

Dragon Fruit Benenfits

Dragon fruit, also known as pitaya, comes in two varieties– one with white flesh, and one with a bright magenta-colored flesh. The magenta flesh is sweeter than the white version, and it also has a little more nutrition, so that’s what I��m using in this smoothie recipe.

Here’s what else I love about dragon fruit:

It’s rich in fiber, which may help to prevent against heart disease (source)

Fruit, in general, has been shown to aid in weight loss efforts despite its natural sugar content (source)

It’s loaded with antioxidants, like vitamin C and carotenoids, which have been linked to reduced risk of cancer and heart disease (source)

Dragon fruit contains prebiotics, which may promote a healthy gut (source)

It may help boost your iron levels. One cup of dragon fruit has 8% of your daily iron needs, and it also contains vitamin C, which is thought to help boost iron absorption. (source)

Dragon fruit has more magnesium than most other fruits, which is an important mineral that promotes bone health and food metabolism. (source)

The vitamin C in Dragon Fruit may help to boost your immune system (source)

How to Eat Dragon Fruit

Dragon fruit is available fresh or frozen at grocery stores, and it’s similar to an avocado in the sense that you cut it in half, and then scoop out the flesh inside to eat. You can eat it on its own, add it to salads, or smoothies like this one. If you can find fresh dragon fruit, feel free to cut it into chunks and freeze those in an airtight container for this smoothie. The freezer packs I’ve found are 100g each, or just over 1/2 cup of puree.

If you’re like me and can only find frozen dragon fruit at the moment, there are convenient freezer packs available of dragon fruit puree. (That should be the only ingredient on the label!) I’m using Pitaya Plus brand in this recipe, because that’s what is available at my local store, but any similar freezer packs would work! I like to run the packs under my faucet for a moment to loosen them up, then I cut the bag in half to easily squeeze them into my blender.

Dragon Fruit Smoothie

I’ve been making this dragon fruit smoothie on a near daily-basis lately, even when it’s cold outside! The trick for me to enjoy a cold smoothie in the winter is adding a little bit of fresh ginger to the mix.

Ginger warms you up from the inside, and adds an amazing depth of flavor to this smoothie combination. Even my kids love it! If you’re leery of ginger, start with a very small piece, as a little can go a long way.

This DRAGON FRUIT SMOOTHIE is loaded with vitamin C and antioxidants, and is a great way to start your day. I love that this recipe is dairy-free and packed with filling fiber.

Keyword: dragon fruit, smoothie, vegan

1/2 cup water

1/2 cup orange juice (freshly squeezed, if possible)

1 banana , frozen (peel before freezing!)

1 100g packet of frozen dragon fruit (about 1/2 cup frozen puree)

1/2 cup frozen wild blueberries

1/2-inch piece of fresh ginger (or to taste)

1 large handful fresh baby spinach (optional; this will affect color)

In a high-speed blender, add the water, OJ, banana, dragon fruit, blueberries, ginger, and spinach, if using. Blend until very smooth, then serve right away.

For the whole batch: Calories: 263, Fat: 0g, Carbohydrates: 63g, Fiber: 7g, Protein: 3g

Recipe Notes:

You can leave out the orange juice and just use more water, if you prefer a less-sweet smoothie. I like the added sweet & tart flavor from the juice, so you could add a small squeeze of lemon or lime juice as an alternative.

As always, you can modify this smoothie to your needs. You can add hemp hearts for protein, or a spoonful of almond butter for some added fat and fiber.

I used banana to sweeten this smoothie, and keep in mind that I don’t like the flavor of banana in smoothies. With the other ingredients, you can’t really taste it in this case. However, you could also use 2-3 Medjool dates for a similar sweetness if you want to leave out the banana.

Reader Feedback: Have you used dragon fruit before? Feel free to share other recipe ideas or requests in the comments below!

Source: https://detoxinista.com/dragon-fruit-smoothie/

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