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thisislizheather · 1 year

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The Best of 2022

I’ll forever love a best-of-the-year list, so off we go.

BEST EXPERIENCES

Waking up at dawn to walk through Central Park during a snowstorm.

Above Photo: Central Park during a snowstorm, January 2022

Visiting part one of the In America exhibit at The Met. And then revisiting it a few months later with updated pieces.

Seeing Debra Messing in the play Birthday Candles on Broadway.

Finally visiting the incredible New York Transit Museum.

Taking Baby Dog to Central Park each season.

Above Photo: Baby Dog in Central Park, February 2022

Above Photo: Baby Dog in Central Park, April 2022

I went blonder than I’ve ever blonded before.

Above Photo: Blonde Liz, March 2022

Seeing American Buffalo with Sam Rockwell at Circle in the Square theatre with Nathan. Just incredible.

Traveling to England, Spain, Scotland, Barbados, Las Vegas and Los Angeles! (Individual posts for those coming soon, I swear!)

Seeing Mr. Saturday Night with Billy Crystal on Broadway. Love that man.

Finding the real Amityville house and seeing it in person.

Above Photo: The house from The Amityville Horror, July 2022

Going to Kim’s Video Store in Manhattan.

Visiting my best friend Harmeet’s lake house in the summer.

Having my first tea service with my friend Marla at the cutest place The Wild Tart - and then visiting the Elora quarry and gorge (where scenes from It were filmed).

Above Photo: Elora Quarry, August 2022

Rediscovering my love for Halloween sitcom episodes.

Continuing to crush Halloween.

Seeing the Thierry Mugler exhibit at the Brooklyn Museum.

Visiting the newly opened Museum of Broadway.

BEST NEW RECIPES

Zucchini Lasagna

Above Photo: Zucchini lasagna

Sour Cream Banana Bread

Above Photo: Sour cream banana bread

Lemon Brown Butter Salmon

Antoni Porowski’s Moroccan-Style Lamb Bolognese

Above Photo: Antoni Porowski’s lamb bolognese

Soft Pumpkin Cookies with Salted Maple Icing

Leftover Turkey Sandwiches with Stuffing Waffles

BEST FOODS I ATE

The wild mushroom soup with truffle oil & mascarpone at Giorgio’s of Gramercy.

Above Photo: Didn’t even mind how burned this bread was THAT’S HOW GOOD THIS SOUP IS, Giorgio’s of Gramercy

The seasonal lemon poppy seed cruller at Daily Provisions.

Above Photo: Lemon poppy seed cruller from Daily Provisions

The mussels from The Independent in Midtown.

The burger at The Sparrow Tavern in Astoria.

The chocolate peanut butter pie at The Angelika.

Above Photo: Chocolate peanut butter pie at The Angelika

The french onion soup dumplings from Mimi Cheng’s.

The steak Diane from Dowling’s at The Carlyle.

Every single pasta at Rezdora.

Above Photo: Truffle Raviolo (the giant raviolo with black truffles), the Grandma Walking Through Forest in Emilia (the green pasta), the Maccheroni al Pettine with duck ragu, Rezdôra NYC, March 2022

The burger au poivre at Raoul’s.

The roasted corn and couscous risotto with parmesan from Glass House Tavern.

Crab cakes from Bar Crudo in Brooklyn.

Every single thing at Bazaar Meat By Jose Andres in Las Vegas.

The absolute best BLT I’ve ever had at Sala in Astoria (served at brunch only).

BEST TV & MOVIES

The Golden Girls: I never watched it growing up but it’s wild what a great show it was.

Malice: Okay, do you know anything about this movie? If not, don’t look it up. Just watch it. I was ON CLOUD NINE watching this one. So many twists, there’s a great Alex Baldwin monologue in it, it’s just a party of a movie. Especially if you love early 90s semi-sexy psychological thrillers, WHICH I DO. Such a great movie.

Trapped: Nathan’s first season premiered and was reviewed in The Globe and Mail!

Top Gun Maverick: I know, who even am I? This is so out of character, but I loved it.

PEN15: Best new show I’ve seen in years. All women born in the mid 80s need to watch it.

The Thomas Crown Affair: Love 90s movies like this.

The Bear: Just a great first season.

The Summer I Turned Pretty: This was just a perfect summer/teen show that I didn’t know that I needed.

Barbarian: Such a perfect movie. Bill Skarsgård can do absolutely no wrong.

The Crown: Depressing to binge watch all at once, but really good overall.

Bob’s Burgers (Christmas episode): I WILL NOT SHUT UP ABOUT IT.

BEST PURCHASES

The lip exfoliator & lip butter from Three Ships.

Every single tee tree product at The Body Shop. (As well as their whole Wild Pine collection.)

The AG Hair Colour Savour Mask that Ulta has apparently stopped selling?!

Gorgeous address labels from Zazzle.

Vicks bath crystals.

Aerie black leggings with pockets.

Holler And Glow foot mask from Target.

Black, tulle slip dress from Free People.

BIGGEST DISAPPOINTMENTS

The sandwiches at Alidoro in the West Village.

Sullivan Street Bakery.

Angelina Bakery in Bryant Park.

Literally all Kylie Skin products.

Any product described as “lip oil” - BUY SOME DAMN LIP BALM FOR THE SAME EFFECT, PEOPLE.

So many recipes from Half Baked Harvest (the ginger sesame noodles with mushrooms and the sesame garlic chili oil noodles, for example). It’s a beautifully curated site but with such lackluster flavours in the recipes.

SLT. I love pilates, but this was just wretched.

The continued celebration of The Kardashians.

Part Two of the In America exhibit at The Met.

Halloween Ends. Just a mess of a movie.

A Christmas Carol (the one-man show on Broadway) was hell on earth.

I stand by all of these opinions!

And here are my favourites from 2021, if you’re interested!

#Best of 2022 #this is liz heather #Liz Heather #the best of 2022 #best of list #best of 2022 list #year end list 2022

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happyinthebelly · 1 year

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Paella for 18-20 in 26” Pan

3 lb boneless chicken thighs with skin 2 bags mussels (approx. 4lb) (rinsed) olive oil 1 bag shrimp (2lb) Chopped garlic 2 pkg chorizo (sliced ¼”) Chopped parsley 6 large plum tomatoes saffron 1 huge Spanish onion smoked paprika 1½ lb green beans (trimmed) kosher salt & pepper 6 cups paella rice (Bomba is best) 3 quarts chicken stock

lemon garlic aioli: 1½ cups white wine 2 egg yolk ¼ lb butter 1 ts Dijon mustard

4 large red peppers 1-2 TB lemon juice 4 cups frozen peas, defrosted 1+ tsp chopped garlic 3 lemons (cut in wedges) 1½ cups olive oil zest from one lemon salt & parsley to taste

CHICKEN:

Trim any cartilage

Generously sprinkle both sides with kosher salt, pepper, smoked paprika and chopped garlic, drizzle olive oil over chicken – rub marinade into each piece with your hands, refrigerate for 3+ hours

SHRIMP:

Defrost and rinse

Sprinkle with 1 generous pinch of saffron, garlic & olive oil, stir with hands until saffron begins to release, refrigerate for 2+ hours

SOFRITO:

Grate the tomatoes on a box grater into a large bowl, discard skins

Grate the whole onion into the bowl

Stir in about ½ cup chopped garlic, a handful of parsley, plenty of salt & pepper

PEPPERS & GREEN BEANS:

Fire roast peppers, peel and seed, cut into long nice strips

Toss green beans in olive oil, garlic, salt, pepper & lemon zest

MUSSELS:

Heat white wine, butter and chopped garlic in a large pot, steam mussels open

Drain and reserve liquid, throw out any empty shells and set mussels aside

Use this pot make your stock

STOCK:

Toast 3 big pinches of saffron in the dry pot for 1-2 minutes, until you smell it

Add chicken stock, and the reserved liquid from the mussels, bring to simmer, and add a few cups of water to make about 15-16 cups of stock, salt well

Can be done ahead:

Heat ½ cup olive oil in pan

Fry chicken pieces, first skin side down, until crispy and brown

Pour any marinade left from the chicken into the pan

Remove skin, and flip and fry new side until lightly brown

Cut into smaller pieces, set aside (save any juices)

Fry the shrimp next, again adding any marinade to the pan

Remove when just done, and set aside and save juices

Fry green beans next, pretty high heat until brown and toasty, leave them in the pan

Add the sofrito, stirring until all the water is cooked off, and it start to darken (5 minutes or so)

Next, add the chorizo, and cook until the fat start to render (4-5 min)

Taste for salt

1/2 hour before serving:

Heat sofrito to sizzling, add the rice, stir and shake pan to distribute

Cook rice until it’s translucent (keep stirring – about 2 min)

Add all but a few cups of stock, so it covers the rice well, and add any pan juices or drippings from the chicken and shrimp

Drop in the chicken pieces equally around the pan

Shake pan to make rice even – DON’T STIR- EVER – bring to a boil, then reduce to a simmer

Lay red pepper strips in star pattern around paella, and distribute the peas

Keep shaking and moving pan to heat evenly, taste after about 15 minutes, and add more stock if necessary

When the stock is absorbed, lay shrimp and garnish with mussels

Turn up heat a little, and keep moving and shaking, you’ll hear a crackle, do this for 3-4 minutes to create the soccorat

Garnish with lemon wedges, sprinkle with parsley, serve with aioli

Recipe source: Dave’s Fresh Pasta cooking class with Chef Jason

#paella #seafood #spanish flavors #cooking class

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fashionita72 · 3 years

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Pasta med blåskjell

Ingredienser (2 porsjoner):2 kopper tørr hvitvin4 laurbærblad2 kg ferske blåskjellKlype safran3 spiseskjeer smeltet smør2 spiseskjeer extra virgin oliven olje4 store fedd hvitløk, finhakket1/2 teskje tørket chiliflak1 spiseskje sitronjuice500 gram LinguiniSaltNykvernet pepper Fremgangsmåte:Ha hvitvin og laurbærblad i en stor kasserolle og kok opp. Tilsett blåskjell, dekk til med lokk og kok på…

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#best ever #best ever pasta with mussels recipe #blåskjell #helgekos #helgemat #lørdagsgodt #lørdagskos #norsk sjømat #nydelig sjømat #oppskrift #oppskrift blåskjell #pasta med blåskjell #pasta recipe #pasta with mussels #sjømat pasta #summerfood #verdensbeste

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foreficfandom · 4 years

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The Arcana - Cooking For MC (Headcanons)

-- Asra --

Life as a street orphan makes cooks of us all. If he wasn’t a child desperately stealing fruit, he was a teenage magician earning coppers to buy scraps from the butcher and bartering for old, bruised squash. He quickly had to learn how to stretch his meager rations as far as he could, and cooking was the way to do it.

He’s come a long way from the one single pot he and Muriel would squat over while hiding away in the docks. Now, he and you happily enjoy a consistent diet of fresh groceries, sometimes he cooks and sometimes you do.

All his cookery he learned in Vesuvia - pasta, lentils, chickpeas, tomatoes, cumin, basil, ocean seafood. The both of you don’t quite earn enough to splurge on the good cuts of beef, but you never have to worry about going hungry.

And you don’t have to worry about bland, burnt food, either. Asra can reliably hold his own in the kitchen. He doesn’t exactly follow recipes, just tosses together stuff according to what feels right in his heart. A holdover from the days where he had to improvise all his food.

There’s more holdovers; he hates tossing away uneaten food, or groceries that have gone bad. He’ll keep the chicken bones to make into a broth for tomorrow. He never peel potatoes or fruit ‘cause the skins contain valuable nutrients. He cringes at people who throw away the heads of fish. The leftover fat in the pan is made into gravy, or pastry frosting, or soap. Occasionally, he and you give away your leftovers to the urchins that hang around the neighborhood.

When it’s his turn to cook, expect traditional Vesuvian cuisine like flatbreads, hummus, and vegetable soup. Herbs used in the shop are sometimes thrown into the dish, like thyme or myrtle leaves. Asra’s cooking regularly gets to grace your stomach, and it’s very lovely and nice uwu

-- Julian --

Everybody who knows Julian holds vehemently that he can’t cook worth a damn. He’s not gonna poison you, but it’s true that he can’t do more than toss various things into a pot and pray that it comes out edible.

So when he’s forced to cook, everything ends up tasting like the same sort of bland, unspiced mush. And it’s almost always boiled, never roasted or fried. He just seems incapable of not burning anything, so he avoids pancooking ingredients if he can avoid it. And even his soups tend to have burnt residue at the bottom.

Not only that, but traditional Nevevion cuisine ... can be an acquired taste in itself. Like pickled herring covered with beet mayonnaise, cold aspic on toast, and really, really salty fish roe. He grew up eating actually good food cooked by his adopted family, but it’s unfortunately easy to turn a cabbage and potato recipe into nasty gross mush, especially under Julian’s hands.

He knows he’s shit at cooking, but sometimes it can’t be avoided. Ready-made takeout isn’t always available in their world, so if someone needs to eat, they usually gotta cook. Cue boiled chicken and carrots a-la Julian. At least he added some salt, this time. He blames his Nevevion heritage for lacking an affinity for spices.

With shitty cooking skills come an ability to eat anything. Julian doesn’t turn down a dish if he’s hungry, even if it’s some bullshit. Except for spicy stuff - it’s like the only pain he doesn’t get off on. Just a little jalapeno in his rice will turn his entire face red and give him hiccups.

So say you don’t have time to cook dinner for the both of them tonight, he’d much rather the two of you go eat at an inn than force your divine tongue to be sullied by his dreadful meals. However, he can be taught to cook if you two can find the time, and will eventually get the hang of it. You and Julian in the kitchen, warm and cozy, teaching him how to make a good macaroni? Now that’s an afternoon date in the making.

-- Nadia --

Growing up royal meant Nadia never had to cook for herself. To some, it’d be very improper for someone of Nadia’s standing to ever cook, especially in the same kitchen as the servants. But in-between her piano lessons and fencing training and literacy/history/mathematic/public speaking tutoring, she also devoted some personal time in reading up on skills she wouldn’t have been taught - like gardening, jewelry craft, and also cooking and baking.

She had this stint of candy-making when she was a teen, after seeing sugarspun candies in the market that were shaped into different, multi-colored animals and flowers. She would sneak into the kitchen and, with the help of particular cook friend, make candied nuts, meringues, taffies, marzipan. And with the skills she learned making candies, she also learned how to bake and cook various things.

Rarely did she ever get to exercise her cooking skills beyond a mere pastime. She had no one to cook for, nor enough spare time. So very few people knew she bakes a mean butter cashew cake.

One day, she just kinda absentmindedly mentions that she knows how to cook a few things, so you insist she show you, which kinda takes her off-guard and she’s a little nervous, because it’s been a long time since she busted out the ol’ apron, and what if you don’t like what she makes??

She goes to the kitchens and almost bails out, even briefly entertains the thought of passing off the chef’s cooking for her own, but chases that thought from her mind. The palace servants gets to witness the Countess roll up her sleeves with a determined grunt and go ham on some pistachios.

You wait patiently in the solar (as she instructed), and Nadia brings up a beautiful tray of brightly colored nut-flour sweets with tea. Nadia herself is a little worse for wear, with a dusty face and tangled hair. But she’s thrilled to see you enjoy her cakes. They taste wonderful, doubly so because of the love she put into them.

-- Muriel --

He almost always cooks for himself, ever since his street urchin childhood, and his skills have only improved while living in the woods. He’s no longer scraping mussels off of dock beams to boil in a thin cauldron, he’s hunting 8-feet-tall elk and using every inch of the animal, from boiling the hooves for aspic, to making sausages out of the intestines (the antlers are powdered for their magical properties).

It’s rarer that he ever wants for something he can’t produce himself. He boils his own sea salt, curdles his own cheese, presses his own oil. The problem is that he doesn’t make an effort to make delicious-tasting food. Unlike Julian, who cooks like shit but still enjoys the finer things in life, Muriel has access to super fresh and good-quality ingredients but is ruled by his practicality.

Living in the woods is tough. If the harvest was bad and all Muriel has is last autumn’s rice harvest, then its porridge for the next month. There’s nothing for it; hunting is unreliable even in an expert’s hands, fishing only a tad less so, and a simple wet season or early frost can ruin a garden quicker than a plague.

Muriel may have said he didn’t need your help around the hut, but your help truly did make a difference when it came to food security. An extra set of hands made for less time and lighter work. Your influence also shined through his cooking; now, he actually does care if something tastes good, because you were eating it with him. Muriel could survive just fine on perpetual pottages, but you deserved better.

Hence, roasts that are actually seasoned, bread with jam and butter, and salt not just for preserving purposes.

Cooking stopped becoming just a means, but a creative outlet for Muriel. He wanted to treat you, and in turn it became something special for himself, too.

-- Portia --

The Devorak siblings have one collective braincell, and Portia’s got dibs on it. So she’s got the cooking skills that seemed to have eluded Julian, and she’s very good; the best out of the six.

As a hand-maiden, cooking isn’t part of her duties, but to even get hired she had to prove she could hold her own in the kitchen on par with royal cuisine. It’s beyond simply being able to replicate a recipe, she knows how to carve game into the right cuts, memorize the seasonal harvests, estimate temperatures by touch, and other complicated kitchen sciences.

Portia spent her life traveling on ships, so she’s witness many a worldly cuisine and it’s influenced her skills. Nothing impresses a table more than introducing some ‘exotic’ spice and using it right. Her own personal favorites are from all corners of the land. Her dinner spread can consist of Hjalle shrimp pancakes, Galbradian green bean broth, Prakran flatbread, and lamb roasted in an underground oven like they do in Firent.

Once she has the opportunity to cook (or bake) for you, be prepared for a storm. You’re never gonna have to want for good cuisine again, not if Portia has anything to say about it. Even the little things she makes, like her strawberry jam or workhouse-style bread, taste great. You ask her why she doesn’t pursue a career in cuisine, and she replies that cooking is an outlet for her, not a job. Plus, she’s far from a ‘truly skilled cook’, according to her. That honor’d go to Mazelinka.

A lot of her budget she’ll happily relinquish to cooking, such as imported spices or the expensive cuts of game. She knows that the smallest difference in quality - such as in the salt, or vinegar, used - can make or break a dish. Her kitchen is always fully stocked with groceries and ingredients. One of her big splurges was investing in an icebox, and before she had you, a magician, in the picture, she was indeed buying ice to keep her meats fresh.

Whether its a wrapped lunch or weekend roast dinner, Portia will always want to spoil you in the best way she knows how; through your stomach. Your waistline might be less happy, but like heck Portia’d take pudge as a negative.

-- Lucio --

He’s been Count for over two decades, but before that he was a rough-and-tumble mercenary. And before that, he grew up in the infamous Scourge Lands, where etching out a living was always a matter that teetered on the brink of a knife.

He had to learn how to live tough. The Scourge Lands are no lush forest like Muriel’s backyard, it’s a flat tundra with limited vegetation and even lesser animals that aren’t more likely to kill you before you kill them. The entire clan’s been living off of bitter turnips for weeks, but finally a family of boars are scouted. Now you just have to take down a bear-sized boar while circling around five others who all want to gore you.

Even cooking can be a struggle. Life as a mercenary meant trying to strike fires on cold, damp wood in a freezing drizzle, and keeping it lit long enough to roast the skinny fish you managed to spear. It meant knowing which plants were edible and which caused three nights of stomach pains, and also being willing to resort to digging up grubs when you’re really on the brink of starvation.

So does he know how to cook? Yeah, he can roast meat over a fire and know when its safe from pathogens, but other than that he’s lost. He was so happy to finally have cooks and servants to serve him entire banquets. Never did he learn (nor want to learn) how to bake bread, or fry potatoes, nevermind suckling pig or creme brulee.

If come a time where you and Lucio are away from the precious palace kitchens, he’ll rely on his wallet to buy the two of you a nice meal. If the two of you are lost in the wilderness, don’t worry, Lucio to the rescue and you can trust him to forage something, and grill it on a hot rock. No salt, though. Not even water to wash it down, if you’re really unlucky.

Still, it’s kinda a surprise to eat Lucio’s emergency field cooking, because it’s not awful. The best anyone can do in the circumstance, even. Make sure to tell him that, he’s always fishing for compliments.

#the arcana #the arcana imagines #the arcana headcanons #asra alnazar #julian devorak #nadia satrinava #muriel the arcana #portia devorak #count lucio

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iwillhaveamoonbase · 3 years

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Love at First Bite

Rayla is taken by a client to eat at the Italian-Korean fusion place in town and falls in love with the food, and later, the chef.

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Rayla smiled at her client as they waited for their server to come. Her boss had told her that they had to keep the contract with the client’s company no matter what, and if that meant going to a Korean-Italian fusion restaurant that would probably be too spicy for Rayla’s Scottish, fried-food-loving taste buds, so be it. The client, Ms. Danvers, had been hyping the restaurant up all evening. “You said you like potatoes? This place as amazing kimchi-style potatoes and potato pancakes.”

Rayla nodded. “My grandmother is Irish and there are always potatoes cooking in her house.” Rayla subtly looked around the dining room. The walls were mostly white with a few panels a beautiful red. There was artwork on the walls, ranging from sceneries to portraits. They all looked to be done by the same artist but Rayla couldn’t place a name to them. The air was warm and smelled of spices and herbs and cheese. Rayla could see a row of cheeses on one of the shelves. “Do they use a lot of cheese here?”

“Korean food pairs wonderfully with cheese. There’s a rumor that all the vegetables here are from the local farmer’s market as are most of the cheeses. It’s fusion, but it’s as domestic as possible, too.”

“You’ve really been talking this place up.”

Ms. Danvers flushed. “It’s my favorite restaurant. I come here for lunch once a week and get take-away whenever I’m having a bad day. This place is known for Korean-Italian fusion, but they make a delicious Thai laksa and a vegetarian Tom Yum that is to die for.”

“Really?” Rayla didn’t know that much about Asian food, but she knew that Tom Yum was common in Thai eateries.

“The chef is a quarter-Thai and a quarter-Korean, his grandparents being from Thailand and South Korea. He knows the flavors well and plays with them, but when he goes authentic, he’s the best in town. He will also make almost any dish vegetarian if you request it.”

“How accommodating.”

A server came up, a smile on their face. “Good evening and welcome to Sarai’s Place. Any wine to start this evening?” Rayla shook her head, surprised when Ms. Danvers asked for Thai iced tea for the both of them. “And what can I get started for you?”

“Ms. Burrows?”

Rayla looked down at the menu again. “Hmm. I’m not sure what to get. I don’t have a very high spice tolerance.”

The server nodded. “Scale of 1 to 10?”

“Maybe a three.”

“Do you like kimchi?”

“Never had it.”

“Then I recommend trying the kimchi potatoes, if you like potatoes, or the risotto, which features chopped kimchi, sesame oil, and garlic. The chef makes two kinds of kimchi, one mild and one spicy, so he’ll use the mild for you. For the main dish, if you enjoy cheese, a pasta dish that has mussels, a Korean chili paste and tomato sauce, and fresh parmesan. Everything that can be local, is local and if you eat vegetarian, the mussels will be taken out and instead you will get mushrooms.”

“My grandmother is Irish so I’m very snobbish with my potatoes.”

“I would rate his potato pancakes a ten. He takes the traditional Korean recipe and adds parmesan cheese and some rosemary and its cooked with the house chili oil, so when you cut into it, it’s cheesy and subtly spicy. The house chili oil is made with both gochugaru and the type of dried chilis usually used to make olio di peperocino.”

“I’ll go with the pancakes and the mussels pasta you suggested.”

“Excellent choice. And for you?”

Ms. Danvers smiled. “Did he make Tom Yum or laksa today?”

“Laksa.”

“I will take a bowl of laksa while Ms. Burrows is eating her pancakes and I will also take the mussels pasta. Can we also get an order of garlic bread?”

“Of course. I’ll get your Thai iced teas ready. Anything else today?”

“What’s the dessert of the week?”

“Since it’s summer, mango pudding, Thai coconut pudding, and strawberry-lime cheesecake.”

“We’ll each take a slice of the strawberry-lime cheesecake.” The server nodded and walked away after reading back the list. “I hope you don’t mind me ordering dessert for you, but he only makes that cheesecake when the strawberries are in their peak season and it’s worth it.”

Rayla nodded. “No problem, Ms. Danvers. I wouldn’t really know what to order otherwise.”

They chatted while they waited, pausing when the garlic bread came to the table. Rayla had been expecting the kind of garlic bread Americans seemed to adore, buttery and almost artificially garlic-y. Instead, they got small, fresh loaves that had pieces of roasted garlic and thyme baked into it, served with the house chili oil and garlic that had been cooked until it spread like butter on the bread. Rayla was impressed with the flavor and how the pieces of garlic were not overpowering.

When the potato pancakes came, Rayla could smell the spice but trusted the server had not led her astray, eyeing her glass of Thai iced tea just in case. One bite and she was in heaven. The cheese and the heat from the chili only enhanced the potato flavor as did the light smattering of soy sauce and vinegar-based sauce. Rayla almost ignored Ms. Danvers when the pasta came, inhaling the dish. At the end of the meal, once the excellent cheesecake had been finished, Rayla was in love with the food. “Well, Ms. Danvers, I suppose I should be thanking you for introducing me to my new favorite restaurant.”

Ms. Danvers chuckled. “It’s good, isn’t it?”

“I would marry the chef in a heartbeat if I got to eat like this every day for the rest of my life.”

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Rayla brought all her clients and her coworkers to Sarai’s Place in the following months. She tried almost everything on the menu, though she was still mildly terrified of the spiciness of the laksa if the smell alone was anything to go by. Every Monday and Thursday, she got take-away and ordered the dessert whenever she ate in on Saturdays. She was thankful she was single or else she would have to come here every week with someone and she liked dining alone in the quiet restaurant.

Sometimes, they played classical music, other times K-pop, and Rayla would always remember the night they had played an opera medley when several people with the Katolis Opera Company had dined that night. The chef seemed keenly aware of who came to his restaurants at what dates and times and played music to fit their tastes but also made sense with the theme.

It was a popular spot with not only Foodies and high school kids, but a lot of Asian-Americans dined there. Rayla had looked up the reviews and had seen it was highly recommended by the Katolis Korean and Thai communities, the Katolis restaurant circles, and the Commission for the Promotion of Local Ingredients and Farmer’s Markets. No one said anything bad about Sarai’s Place without at least ten people defending the restaurant’s choices.

And now Rayla was sitting with her boss, Ahling Patel, and having to stop herself from inhaling the food in front of her. The risotto was so satisfying and paired with chicken breast stuffed with kimchi, perilla, and ricotta. “What do you think, Mr. Ahling?”

“It’s delicious. I’ve always felt that fusion was a gimmick, but I’m sold by this young man’s food. Young lady,” Ahling called the server, smiling good-naturedly when she nodded at him and finished up with her current customer. When she came up to their table, she greeted them again. “Is there anyway we can speak to the chef?”

The server blinked before nodding. “I’m sure I can arrange it. Dinner service is almost over and there are only you and two other tables. Can I bring you dessert while I’m talking to him?”

“What do you recommend?”

“Our pastry chef made yakgwa, which are little honey pastries made with pine nuts, ginger, and sesame oil and they also made a yuja polenta cake and a play on Italian lemon cake, but with yuja.”

Rayla ordered the yakgwa and Ahling got the polenta cake and waited for the news. Rayla couldn’t recall having ever seen the chef even though she came there at least twice a week, closer to three. She hadn’t seen any pictures of him, either, surprisingly enough. He was said to keep to himself and shunned the limelight, which is why he never made TV appearances.

A few minutes later, it wasn’t their server, but a man who looked be about 26 arriving with their desserts. His green eyes were striking, as were his cheekbones and sharp jawline. He gave them both an awkward smile as Rayla noticed his ring finger was bare and didn’t seem to have a tan line. Was this the chef? His coat would seem to say so. “Nice to meet you both. I’m Callum Evans, the owner and executive chef here at Sarai’s Place.”

Ahling smiled. “It’s nice to meet you, young man. I’m Ahling Patel and this is my employee, Rayla Burrows.” Rayla nodded her head in acknowledgement. “Your food is delicious. How on Earth do you even think of this?”

The young man flushed, looking down at his feet. “Um, I’m not that special. Many people before me found that Korean and Italian food go well together. Most of my recipes are riffs on family recipes and all my Thai dishes are family recipes. I was originally going to go traditional Korean or Thai but there were no fusion places in the area and I’m part Irish and German on top of being a quarter-Thai and a quarter-Korean. It felt…right, I guess. I’m mixed and grew up with a variety of food cultures in my house, so why not do fusion? Korean and Italian just made the most sense, so…” He looked embarrassed at the praise, rubbing the back of his neck.

Rayla leaned forward a bit. “I’ve eaten here at least twice week for the past six months. I can tell you, without a doubt, it’s my favorite place to eat.”

“Thank you.”

Ahling cleared his throat. “Are you single, Mr. Evans?”

Callum flushed even deeper. “Ah. Yes. Being a chef requires long hours and running a restraint requires even more.”

“You need a good partner to help you find balance in your life!”

Rayla remained quiet as she watched them talk. The only thing going through her mind was ‘I’m going to marry this man for his food. I’ll eat well for the rest of my life.’ She stayed when Ahling said good night and while the restaurant emptied out. Callum stayed at the table, fidgeting under her gaze. “Is there anything else I can help you with?”

“A date.”

Callum blinked. “We have a sticky rice made with dates-”

“No. A romantic excursion. An outing.”

He gulped, looking her up and down. “A date? Really?”

“Yes.”

“Why?”

“Because I fell in love with your food almost immediately after I tasted it and would like the chance to know the man who cooks it.”

Callum blushed. “OK.” They exchanged info and Rayla smirked as she left with his number in her cellphone. There was no way she would be letting this one go.

------------------------------------------

After four months of dating, Rayla could confidently say that she was now just as in love with Callum the man as she was with his cooking. Learning that his restaurant was named after his mother who died when he was in high school had endeared him to her, as had the knowledge that all the art on the walls were his paintings. Was there anything he couldn’t do?

They were currently in Callum’s kitchen, him developing a new recipe while Rayla took down notes for him. Even on his days off, he was always thinking about what he would do next and Rayla admired his passion to his craft. When he brought her up to try the dish, she groaned. “I will marry this man if it’s the last thing I do,” she muttered.

“I can hear you, you know,” Callum chuckled.

Rayla raised a brow. “Then why haven’t you accepted my proposal?”

“Because you proposed to my food?”

“I hardly see the difference.” Callum laughed at her, shaking his head. “Hey, move in with me.”

“We’ve been together for four months.”

“Is that a problem? Too short?”

Callum stared at her. “You’re serious.”

“I told you; I fully plan on marrying you to eat your cooking ‘til the day I die.”

“So, it’s my cooking you love?”

“When have I hidden this?” Rayla reached for his hand, pulling him closer. “I’m serious. Move in with me.”

“Why?”

Rayla shrugged. “I’m happy when we wake up next to each other. I like the idea of coming home to you or you coming home to me. I don’t like sleeping alone, and, for the past month, the two of us have been alternating sleeping at each other’s places and it doesn’t make sense to pay rent on two places when we could be happy together?”

“That and I’m the only person willing to put up with your stubborn ass.”

Rayla gave him a mock offended looking, giving his arm a playful smack. “You love my stubborn ass.”

“I do.” Callum leaned down and captured her lips, letting her taste the dish he had been working on for the past hour. When they pulled apart, he looked down into her eyes with his bright green ones. “I think I love you.”

“That’s good, because I think I love you, too.”

Rayla would take that for now. And in two years, when she would be standing next to him in front of their new house, matching rings on their fingers, and a very pregnant belly, she would remind him that he had his food to thank for their relationship. “I fell in love with your food first.”

“I’m glad you did, because you kept coming back.”

“Lucky you.”

“Lucky me.”

#moonbase fanfics #rayllum #rayllum fanfic #the dragon prince #au #love at first bite #this was just for fun

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familycuisinee · 3 years

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how to make boiled cajun shrimp | Family Cuisine

Cajun Shrimp Boil - an easy and tasty classic shrimp boil with baby red potatoes, corn on the cob, and Andouille sausages generously seasoned with Creole Seasoning and garnished with lemon for a fresh and vibrant summer outdoor meal ready in less than an hour. <img src="https://ift.tt/3C530l0" alt="Cajun shrimp boil on a baking sheet with creole butter sauce" /> Nothing screams summer to me than outdoor meals like this easy cajun shrimp boil recipe here. In fact, it’s on top of my list of go-to summer meals when I feel so lazy grilling outside. If you think grilling is easy enough, this one here is the most-laid back summer meal you could ever have. You just have to generously season the shrimps, potatoes, sausages, and corn, mix it well. Transfer them to a baking sheet and bake them for a few minutes and you’re all set for a wonderful meal. And the best part? It’s a delicious meal with little to zero clean-up! Now, what’s not to love? It’s a must-try summer weeknight meal. All you’d ever worry about is how to make everything fit in your belly. 😉 Enjoy! <img src="https://ift.tt/3txf0J0" alt="Cajun shrimp boil on a baking sheet" /> <h2>What is Seafood Boil?</h2> Seafood Boil is generally a term referring to different types of social events that involves shellfish, like crawfish, shrimp, and crabs. The Crawfish Boil is the most popular Louisiana Cajun Tradition. They even have Crawfish Boil Festivals. Churches and other organizations hold Major Crawfish Boils in Louisiana for fundraising events. While smaller events are mostly held with family and friends for a weekend get-together and on some Holidays like Memorial Day. The cooking preparation includes boiling, steaming, baking, or sometimes just raw. The kinds of seafood used and side dishes differ according to what Region Seafood boil is being held. Traditionally, in Louisiana Shrimp Boil the ingredients are being boiled in the water to cook, drained, tossed in seasonings, and then being served. Immaculatebites Cajun Shrimp Boil on the other hand is not your ordinary Shrimp Boil. Because I like a little more action so I bake mine after coating the shrimps, potatoes, carrots, and sausages with my special secret sauce. You’ll know more about my secret as you read along. 😉 <h2>Recipe Ingredients</h2> <ul> <li>Shrimp - The star of the show. What I like about shrimp is that not only it’s high in protein but also low in carbs, calories, and fats.</li> <li>Baby Red Potatoes - Because of their low starch content, they are able to keep their shape even when boiled or roasted. Plus, they also have a creamy texture because they are high in moisture. </li> <li>Andouille Sausage - Has a unique distinct flavor with a coarse, smoky, and sharp taste. The sausage is already cooked so you can cook it along with shrimp and corn without worrying if it will come out raw.</li> <li>Corn - I suggest using sweet corn. It is naturally sweet and has an extra crunch when you bite on it. If you have extra corn, you can also try my Oven Roasted Corn on the Cob or click here to learn How to Boil Corn.</li> <li>Creole Seasoning - is the secret to the best Cajun boil recipe. I suggest buying the Salt-free Creole Seasoning. If you can’t find any, try Immaculatebites Creole Seasoning here. </li> <li>Minced Garlic - By cutting garlic into smaller pieces you can really get the flavor and aroma to soak into the shrimp, potatoes, and corn. You can use store-bought or mince it yourself by cutting into tiny pieces using my guide, How to Mince Garlic.</li> <li>Thyme - The subtle minty and earthy flavor with a hint of sweetness and floral notes add character to this dish.</li> <li>Butter - A super versatile ingredient that gives your seafood boil a moist and flavorful sensation.</li> <li>Salt and Pepper - The ultimate seasoning duo. Without these two, any dish will taste bland.</li> <li>Onion - This is optional. I prefer to use yellow onion since it’s sweeter and has a nice astringency taste. You can also check How to Cut Onions here. </li> <li>Lemon - Is used for garnishing to make it more inviting and appetizing. It also masks the distinct “seafood” smell and taste. </li> <li>Cilantro - For garnishing. I personally love the aroma and fresh flavor but if you are one of those who doesn’t like cilantro, just leave it out completely.</li> </ul> <img src="https://ift.tt/3nnQMjq" alt="Cajun shrimp, red potatoes, sausage, and corn season with creole seasoning" /> <h2>Recipe Substitution and Additions</h2> Andouille Sausage Substitutes <ul> <li>Kielbasa Sausage - is a smoked sausage often made with pork. It has a distinct garlic flavor and with a kick of heat.</li> <li>Smoke Beef Sausage - is very similar to Andouille Sausage. Coarse ground smoked sausage, lightly spiced, and less garlicky.</li> <li>Chinese Sausage or Chinese Chorizo - is generally sweet and salty in taste, perfect to use if you want to add some Asian touch to this dish.</li> <li>Vegan Sausage - yes, they exist! Mostly, they are made from buckwheat flour, white beans, or tofu.</li> </ul> Additions <ul> <li>Lobster - If you have extra bucks to burn, why not? It will make your dish extra special and fancier.</li> <li>Crabs - like shrimp and lobster, it has a delicately sweet taste bursting with flavors. Just add crab and you’ll have a Cajun shrimp recipe boiling crab.</li> <li>Clams - has a salty taste chewy texture.</li> <li>Mussels - like clams, it has an “oceany” salty flavor with a slightly chewy texture.</li> <li>Bell Peppers - to add more color and veggies to your Cajun Style Shrimp Boil. The contrasting taste of bitterness and sweetness adds character and depth to the dish.</li> <li>Chili Peppers - Serrano, Jalapenos, or Scotch Bonnet Peppers are the best choice to make mouthwatering spicy Louisiana Shrimp Boil.</li> </ul> Note: It is better to precook these kinds of seafood before putting them in the oven or grilling them in foil packets to ensure even cooking. <img src="https://ift.tt/38X4PE3" alt="Oven baked cajun shrimp" /> <h2>How to Peel and Devein Shrimp?</h2> Peeling and Deveining shrimp is very easy to do especially on large shrimps. It is done mostly for aesthetic purposes and nothing to do with hygiene. You can skip this process for small shrimps. Though it is called deveining, the black “string” found in the shrimps are actually their digestive tract and are not harmful when eaten. Just follow these steps to peel and devein your shrimps easily: <ul> <li>Remove the head and legs.</li> <li>Peel the outer shell starting with the head end. Keep the last part of the shell with the tail tip, for decorative purposes.</li> <li>Using a paring knife, make a shallow cut on the outer edge of the shrimp’s back about a half-centimeter deep until you see the vein.</li> <li>Pull the vein with your fingers or using the tip of a paring knife.</li> <li>If you want to keep the shells on, make a shallow cut on the shell and the outer edge of the shrimp’s back using kitchen scissors and pull out the vein.</li> <li>Gather the shells and place them in a secured plastic bag and discard them properly or you may freeze them to make shellfish broth or stock.</li> </ul> <h2>How Long to Boil Cajun Shrimp?</h2> In Immaculatebites Cajun Shrimp Boil Recipe, only the potatoes and corn need to be precooked. Both are being boiled in water for about 8-10 minutes since they take a longer time to cook. While the shrimp and sausage are being baked along with precooked potatoes and corn for about 12-15 minutes. How long to boil shrimp depends on the size of the shrimp used. Shrimps cook very fast, as soon as they changed into a bright orange color you’ll know they are done. Small to medium shrimp only takes 30 seconds to 1 minute to cook and large to jumbo ones will take about 2-4 minutes to cook. So you really need to watch out to avoid overcooking the shrimp. More Tips and Tricks at the end of the recipe card. Don’t forget to check it out! 😉 <h2>Making Ahead and Storage Instructions</h2> Make-Ahead You can literally prepare everything ahead and pop them in the oven the next day. <ul> <li>Place the seasoned corn, potatoes, and sausage in a clean bowl, covered, and the seasoned shrimp in a separate container. So the “fishy” aroma of the shrimps won’t be absorbed by the potatoes, corn, and sausage.</li> <li>Or line the seasoned ingredients in a single layer on the baking sheet and cover with a cling wrap. Again, place the shrimp in a separate container.</li> <li>Refrigerate for up to 24 hours.</li> <li>Proceed with cooking instructions and add extra 5 minutes to cooking time.</li> </ul> Storing Leftover <ul> <li>You can place them in foil packets or airtight containers.</li> <li>Refrigerate for up to 3 days.</li> <li>Reheat in the oven at 350°F for 10-12 minutes or Microwave on high for 3-5 minutes.</li> </ul> <h2>What to Do with Leftovers?</h2> <ul> <li>Soup - you can turn it into a creamy cajun shrimp chowder or cajun shrimp soup.</li> <li>Omelette - get the corn off the cob and then chop the sausages, shrimp, and potatoes into small cubes. Add them to scrambled eggs or make an omelette.</li> <li>Pasta or salad - you can add them to pasta or salad of your choice.</li> </ul> <img src="https://ift.tt/38X4QI7" alt="A close up shot of Cajun shrimp boil with Creole Butter sauce" /> <h2>What to Serve with Shrimp Boil?</h2> While waiting, you can make your side dish for a complete summer outdoor meal. You can work your way through the recipes below. <ul> <li> Coleslaw</li> <li>Mexican Cornbread</li> <li>Chickpea Salad</li> <li>Baked Mac and Cheese</li> <li>Macaroni Salad</li> </ul> <h2>More Southern Seafood Recipes to Love</h2> <ul> <li>Corn Shrimp Soup</li> <li>Crawfish Etouffee</li> <li>Seafood Gumbo</li> <li>New Orleans BBQ Shrimp</li> <li>Blackened Shrimp and Pasta</li> </ul> <img src="https://ift.tt/2XaTrlm" alt="Cajun shrimp and sausage boil garnished with cilantro and lemon slices" /> <h2>How to Boil Shrimp Cajun Style</h2> <img src="https://ift.tt/3C2BKnf" alt="Boiling red potatoes and corn" /> <h2>Precook Potatoes and Corn</h2> <ul> <li>Preheat oven - to 400 degrees F. Then spray a sheet pan with a nonstick spray and set aside.</li> <li>Boil potatoes - fill a large pot with water, season with salt, and then add the potatoes, and thyme sprigs. Cover and bring to a boil, then reduce to a simmer and cook about 8-10 minutes or until tender. Potatoes should be firm. (Photo 1)</li> <li>Add corn - and cook for 3-5 minutes. Drain water. (Photos 2-4)</li> </ul> <img src="https://ift.tt/3nqpjhc" alt="Making the Creole butter sauce" /> <h2>Make the Creole Butter Sauce</h2> <ul> <li>Combine - in a small pan, combine the butter, creole seasoning, garlic, and thyme. You may also add onions. (Photo 5)</li> <li>Heat and saute - On medium-low heat, saute them for 30-60 seconds and remove them from heat. (Photo 6)</li> </ul> <img src="https://ift.tt/391AhB6" alt="Coating the shrimp, corn, potatoes, and sausages with Creole butter sauce" /> <h2>Season and Bake</h2> <ul> <li>Coat with Creole butter sauce - add the Creole butter sauce to the shrimp, potatoes, and corn and give it a stir until everything is evenly coated. (Photos 7-9)</li> <li>Line and season- line all the ingredients in a single layer on a baking sheet and add the Andouille sausages. Sprinkle with salt, pepper, and Creole Seasoning. (Photo 10)</li> <li>Bake - Bake for about 12-15 minutes, or until shrimp is pink and cooked through.</li> <li>Serve - Garnish with sliced lemon and chopped cilantro.</li> </ul> <h2>Grilling and Packets</h2> <ul> <li>Divide into 3-4 portions - Divide between 3-4 packets of aluminum foil. Fold edges of foil up around the food to close the packet for heat retention and keep the liquids in.</li> <li>Grill - Place on preheated grill over medium-high heat for about 8 minutes per side.</li> <li>Serve - Serve immediately garnished with lemon wedges. </li> </ul> source https://familycuisine.net/how-to-make-boiled-cajun-shrimp/

#familycuisine

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jeremystrele · 3 years

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A Drool-Worthy Day In The Life Of Instagram Food Sensation, Ellie Bouhadana of Ellie’s Table

A Day In The Life

Sasha Gattermayr

Ellie Bouhadana of Ellie’s Table lives in Balaclava with her partner. Even without lockdown restrictions, this is where she gets all her work done! Photo – Amelia Stanwix.

Photo – Amelia Stanwix.

She spends the start of her day collating off-the-cuff ideas stored in the ‘Notes’ app on her phone into a cohesive recipe plans. Then she tackles the daily admin of a small business: emails, budgets and contacting suppliers! Photo – Amelia Stanwix.

A trip to local fruit and veg store to gather supplies is essential for a day of recipe testing. Photo – Amelia Stanwix.

Researching dishes consists of reading lots and lots of cookbooks -the dream! Photo – Amelia Stanwix.

Selecting produce at the local fruit and veg store in Balaclava, just down the road from Ellie’s house. Photo – Amelia Stanwix.

On days when she hosts her pop-up trattoria, Ellie contacts her local supplier to talk through the best seasonal produce and order large quantities for service. But for recipe testing days, the local shop will definitely do! Photo – Amelia Stanwix.

Inside her light-filled, dreamy kitchen. The kitchen overlooks her garage and driveway, which was the location for her summer crostini bar. Photo – Amelia Stanwix.

The open pantry is filled with Mediterranean pantry staples. Aperol Spritz, anyone? Photo – Amelia Stanwix.

Ellie has Israeli, Moroccan and Jewish heritage, and her cooking is a fusion of them all, with a healthy dose of Italian thrown in! She calls it Italo-Mediterranean, which also captures the way she wants her food to be eaten (communally!) as well as the cuisine itself. Photo – Amelia Stanwix.

Though pasta is traditionally associated with Italy, dough is a central part of Jewish cuisine. Ellie’s grandmother used to watch her mother hang sheets of pasta between two broom handles, and has now taught Ellie how to make Jewish dumplings (kreplach) out of dough and drop them in soup. Photo – Amelia Stanwix.

‘The women in my family don’t really work with recipes so much, they cook with instinct (and a lot of cumin). This is how I love to cook. I really want to preserve their style of cooking which is so innate and relaxed. It really is based on feeling.’ Photo – Amelia Stanwix.

A light and bright corner of the large kitchen. Photo – Amelia Stanwix.

Preparing homemade spaghetti alla chitarra with vongole. Photo – Amelia Stanwix.

Fresh pasta alongside ripe peaches and uncooked prawns. Photo – Amelia Stanwix.

Ellie doesn’t generally take a lunch break because she’s tasting food all day as she tests her recipes. Sometimes a chunk of bread with butter and an anchovy will do! Photo – Amelia Stanwix.

Ellie Bouhadana’s family is from Haifa, an Israeli city on the skinny stretch of coast between Tel Aviv and Beirut. When she was growing up, there was always streams of family and friends filing into her household to eat dinner on a Friday night. Later on, she would discover the same mode of eating in Italy, where a whole village would gather together at restaurants in search of good food and good company.

‘I would say my take on food is influenced by a mix of my Moroccan, Jewish and Israeli heritage; I call my style Italo-Mediterranean,’ she says. ‘When I lived in Haifa, I would watch my aunty make beautiful Friday night family Shabbat feasts from her tiny apartment – I would ask her questions, take notes on recipes. I really want to preserve their style of cooking which is so innate and relaxed.’

When she returned to Melbourne, she was so inspired by this philosophy of communal eating that she launched Ellie’s Table – a place for her to work through all her ideas and inspiration for food-oriented projects. It hit a culinary nerve. Beginning with the enormously successful ‘Doorstep Deliveries’ during lockdown, and expanding to a pop-up trattoria in Ripponlea late last year, Ellie has come a long way from a makeshift kitchen in a semi-demolished church (the first dining event she ever hosted for her friends!).

Without any formal training, she is now a cook, producer, art director and event manager all rolled into one! What does such an indefinable job description mean for her day-to-day life? Funny you should ask…

First Thing…

I usually wake up around 7am because of the light that streams directly into my room. In saying that, when I have the time I can wake up much later, and love spending part of the morning relaxing in bed.

A ritual I’ve always stuck by in the morning is making my bed – it makes me feel like I’ve already accomplished something in my day! I then put a podcast on and go for a walk, ending the walk most days at my local coffee shop in Balaclava. Or I skip the walk for morning yoga.

No matter the weather I love sitting outside the cafe, it feels fresh and is always nice to have a bit of sun on my face while I have a coffee, read or check emails/write a to-do list for the day. I’m usually not really hungry in the mornings, but if I am it’s hunger for a pastry of some sort.

Morning…

My work schedule isn’t super regular, as my weeks often look quite different. On a week where I have a pop-up, I start working at around 8.30am. I’m not the most efficient person, so I try to start early so I can get a lot done.

When I am planning a pop-up I usually sit at my dining table and untangle the inspiration I have messily collected in my ‘Notes’ folder on my phone, writing/drawing my ideas down properly. Embedded throughout my morning is doing research in cookbooks, or sometimes speaking to my mum and grandmother to chat through food ideas.

One morning a week I’ll speak to my fruit and veg supplier to see what he recommends at that moment, based on the season. I’ll then buy a few ingredients and test recipes in my kitchen at home.

Lunchtime…

I know it seems weird but I don’t often take a proper break for lunch. I snack all day during recipe testing, so I don’t really have proper meals unless my partner is home and forces me to sit down with him. It’s the nature of my work because I’m testing food/creating new dishes all the time. Especially when I am cooking for a Saturday pop-up, I am constantly on my feet, tasting food, which makes it hard to take a moment to sit down and make myself a whole meal.

Some days I will tell a couple of friends or my sisters to come by for lunch and try the dishes I’ve been working on. Other days I will slice off a chunk of bread and eat it with butter and an anchovy – that satisfies me for a while.

Afternoon…

After testing recipes I sit down and break the dishes down and create a menu for that weekend’s pop-up (often the dishes aren’t where I want them to be and I’ll need to do more testing the following days). Once I have a menu I am happy with, I begin on all the admin side of the pop-up. There is a huge amount to work through. I begin contacting my suppliers, create the budgets and online booking forms, and organise the overall running of the event.

I actually feel energised at this time! I do a lot of my best work in the afternoons and into the evening.

Evening…

I don’t have a consistent time that I finish work, I always feel like I could do more. If I’m having friends over for dinner I close my laptop between 6 and 7pm and start cooking.

After testing and thinking about food all day, I like to finish the night with simple food. Recently I’ve been enjoying lentils cooked slowly in a sofrito base glistening with extra virgin olive oil. I sear it off with cured meat like pancetta/salami, herbs and wine. I also find myself craving steamed mussels with crusty bread.

I’ve always loved having people over for dinner as a way to unwind. I know that sounds like a lot of effort after a big day but for me throwing a little “casual” dinner party with my partner gives me a way to do something other than think about my projects. I can just immerse myself in the food I’m making for dinner, drink a glass of wine with friends, and relax.

If I’m not in the mood to cook I love going out to eat at either of my two favourite local restaurants (Claypots or Cicciolina) to have a bowl of pasta, or our favourite cajun flathead, and finish with ice cream down the road.

Last Thing…

Depending on the night I usually get into bed between 10.30 and 11pm.

I would say I normally get a lot of sleep just because I love my bed, but at the same time I have learnt that I can function on almost no sleep when I am doing pop-ups. The adrenaline gets to me, and even if I’ve been up cooking until the early hours I somehow still manage to get up at 5am, bake off 15 trays of focaccia in my small oven and throw a super fun pop-up trattoria party that evening!

Art direction and styling is as much a part of Ellie’s business as her food. Her eye is impeccable! Photo – Amelia Stanwix.

One luscious spread! Pictured is grilled sardines, salsa verde and chilli; fresh focaccia; heirloom tomatoes with marinated figs, local basil and extra virgin olive oil; buffalo mozzarella with thinly shaved melon; Wagyu bresaola with guindilla peppers and parmigiano; fennel and baby pea salad, anchovy, olives and lemon. Photo – Amelia Stanwix.

What are your favourite dishes to cook?

My favourite dishes to cook usually involve anchovies, white wine and good extra virgin olive oil. One of my favourites is thick spaghetti with vongole (clams) and lots of fresh chilli and garlic. Artichoke are also a nostalgic favourite. We used to eat them as kids at my grandfather’s house – my Dad would show us how to peel back the layers until you reached the artichoke heart. Now I boil them whole for dinner parties. I usually make a buttery lemon vinaigrette or salsa verde to dip the leaves into.

If borlotti beans are in season I gently boil a bunch with herbs and add them into the marinade to eat with fresh buffalo mozzarella and the artichoke hearts. An indulgent weeknight staple for me is ragu bianco (a luscious meat sauce cooked low and slow with white wine and pure milk).

Right now I’m listening to, watching, and reading…

Listening: I listen to The Daily every morning but I also love Modern Love the podcast, it’s so good!

Watching: I am currently watching Shtisel on Netflix. I am also always in the middle of an episode of Seinfeld – it’s the best!

Reading: Girl, Woman, Other by Bernardine Evaristo

I get my best work done when…

I get to create a food event that I would love to attend myself; I can be as creative and free with my menu ideas, set-up and location.

My productivity tool/tip is…

When planning a food event/pop-up for over 100 people I often get super overwhelmed by the amount of tasks I need to get through in a day. I know it sounds simple, but writing down lists of things really helps me envision my day and work through my tasks. Also calling someone you’re close to (for me it’s my sister) to talk out your plan helps to make things less daunting and build confidence in getting started.

A philosophy I live and work by is…

Eat beautiful food and drink wine with friends, family and loved ones. Be generous and host meals. You don’t need to spend a lot to throw a lush feast.

Something I’ve learned the hard way is…

Let go! Don’t overthink your work or projects too much, it’s not worth the stress. Obviously work hard to achieve your desired outcomes, but don’t get too heavy about it. I am still learning this and I definitely doubt myself most of the time, but I am working on it!

Loving Ellie’s food and writing? Her fortnightly newsletter, ‘Ellie’s Notebook’ was launched today. Subscribe here for more intimate musings on what she’s cooking, where she’s eating, rough recipes + bits and pieces from her camera roll. Keep up with all the Ellie’s Table happenings on her Instagram here.

Even though she’s been cooking all day, sometimes Ellie’s favourite way to unwind is to cook for friends. Being surrounded by people and food is the best way to relax. Photo – Amelia Stanwix.

‘I know that sounds like a lot of effort after a big day but for me throwing a little “casual” dinner party with my partner gives me a way to do something other than think about my projects,’ she says. Photo – Amelia Stanwix.

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derrickappleus · 6 years

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Connie and Ted’s Celebrity Salad | Healthy Copycat Recipes

Have you ever had a dish at a restaurant that absolutely shook you? I’m talking about a meal that’s so delicious, you can’t stop thinking about it for weeks afterwards? For me, it was Connie and Ted’s Celebrity Salad, and the experience completely took me by surprise. I was vacationing in Los Angeles, California, with my family, and they wouldn’t stop talking about going to Connie and Ted’s for dinner. Since I’m not familiar with L.A., I assumed they were talking about having dinner at a friend’s house! Much to my surprise, we rolled up to a restaurant in West Hollywood. I was filled with dread about the pretentious and overpriced meal we were about to have.

Connie and Ted’s couldn’t have been more different than my expectations. I assumed we would be eating in a snobbish and uptight environment. Instead, I walked into a family-friendly, naturally-lit space filled with wooden tables and bright-red chairs. I took one peek at the menu and realized that this may be a West Coast restaurant but the inspiration came from the classic fish houses, clam shacks, and oyster bars that fill the New England coast.

As I perused the reasonably-priced menu, I was impressed by the simply prepared fish and shellfish options. The server told us that they’ve been in business for 58 years and seafood has always been their specialty. They have a few menu staples, but they always keep the menu fresh and rotate things around with a handful of seasonal dishes. A restaurant doesn’t stay in business for that long unless they serve delicious food and have great service, so I became really excited about the meal.

Connie and Ted’s Celebrity Salad

I could barely listen to the server as he informed us about the night’s specials. Something on the menu, the Celebrity Salad, had caught my eye. Its simplicity absolutely infatuated me – the salad was nothing more than two different types of tomatoes, simply dressed in balsamic and olive oil, and topped with basil and green onions. It sounded so refreshing that I knew I had to order it!

We started with some super-fresh oysters from the raw bar before enjoying some of their famous “wicked good” clam chowder. My family enjoyed the lobster rolls and the house-made fettuccine pasta (topped with clams and mussels, of course), and no one could complain about the unbelievably fresh catch of the day (which was wild-caught and sustainable, in addition to being delicious). It was all so tasty, but I was blown away by my salad.

The no-frills preparation could have made the salad taste plain or boring, but honestly it was one of the best salads I’ve ever tasted. The use of sea salt really brought out the natural flavors of the beautifully arranged, multi-colored tomatoes, and the balsamic-and-oil dressing added the perfect amount of fat, acid, and sweetness. I was hooked after one bite.

This recipe for Connie and Ted’s Celebrity Salad is so delicious that I’ve prepared it multiple times since returning home. It’s really best with juicy, summer tomatoes that are bursting with flavor. You can also make it in the wintertime with hothouse tomatoes.

<![CDATA[ {"@context":"http:\/\/schema.org","@type":"Recipe","description":"Yields: 2 servings | Calories: 107 | Total Fat: 7g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 462mg | Carbohydrates: 10g | Fiber: 2g | Sugar: 7g | Protein: 2g | SmartPoints (Freestyle): 2","image":"https:\/\/skinnyms.com\/wp-content\/uploads\/2018\/07\/Connie-and-Ted_s-Celebrity-Salad-Healthy-Copycat-Recipes.jpg","recipeIngredient":["2 beefsteak red tomatoes, cut into 1\/2-inch slices \r","1\/2 cup yellow grape tomatoes, sliced \r","1 green onion, sliced thinly (use the white end)\r","6 fresh basil leaves, slice leaves into thin strips \r","1 tablespoon extra-virgin olive oil\r","2 tablespoons balsamic vinegar\r","1\/2 teaspoon sea salt\r","1\/4 freshly ground black pepper"],"name":"Connie and Ted's Celebrity Salad | Healthy Copycat Recipes","cookTime":null,"prepTime":null,"totalTime":null,"recipeInstructions":["Arrange red tomatoes on a large platter, add yellow tomatoes, green onion, and basil. \r","\r","Drizzle salad with oil and vinegar, sprinkle on salt and pepper. Enjoy! "]} ]]>

Connie and Ted's Celebrity Salad | Healthy Copycat Recipes

Ingredients

2 beefsteak red tomatoes, cut into 1/2-inch slices

1/2 cup yellow grape tomatoes, sliced

1 green onion, sliced thinly (use the white end)

6 fresh basil leaves, slice leaves into thin strips

1 tablespoon extra-virgin olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon sea salt

1/4 freshly ground black pepper

Instructions

Arrange red tomatoes on a large platter, add yellow tomatoes, green onion, and basil.

Drizzle salad with oil and vinegar, sprinkle on salt and pepper. Enjoy!

4.29

https://skinnyms.com/connie-and-teds-celebrity-salad/

The copycat recipes don’t stop here! We’ve taken some of your favorite recipes from the Olive Garden, P.F. Changs, Bonefish Grill, and Red Lobster and transformed them into healthier, skinnier versions. Follow us on Facebook and Pinterest so you won’t miss a single recipe!

The post Connie and Ted’s Celebrity Salad | Healthy Copycat Recipes appeared first on Skinny Ms..

source https://skinnyms.com/connie-and-teds-celebrity-salad/ source https://skinnymscom.blogspot.com/2018/07/connie-and-teds-celebrity-salad-healthy.html

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sied1981462 · 4 years

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Delivery Fish restaurant near Ath airport Shellfish eating house Delfinia by Trenchless Technology

Seafood Restaurant Delfinia Avras 2, Artemis 190 16 2294 081300 https://tadelphinia.gr/ https://ift.tt/2WO9nb0 https://ift.tt/3dEoGcg https://ift.tt/2wJIjPI https://ift.tt/39wAPgs Artemida food delivery service at Delphinia, provides great, excellent food and easy-to-follow menus. When you are eating the food that is prepared according to standards of taste, feel and presentation the very first thing you will discover is the fact that it is good and affordable value for money. Using its new restaurant you may have a new experience. There are certainly a few food delivery restaurants that provide you with an extensive dining experience with deserts, fresh breads, fresh fruit juices, seafood dishes, home-cooked pastas, side dishes, and desserts. The meals served at Artemida fish delivery serves the best seafood in the nation and town. It features a great customer care rating of 94%. This helps it be the best generally in most food delivery facilities. For this is the location where they could enjoy the best foods of the afternoon for an inexpensive price. The menu at Artemida also contains vegetarian dishes. In the event that you haven't ever attempted shrimp before you've to use their combination of all flavors. Since the several forms of seafood at Artemida offer various forms of tastes here you have the ability to experience the forms of dishes. These tastes include regular-seasoned, light-tasting, crisp, sweet, cool, salty, spicy, garlicky, sour, fish, squid, clams, scallops, oysters, mussels, lobsters, geoduck, crabs, snails, scallops, mussels, prawns, mussels, oysters, octopus, oysters, squid, and cuttlefish. The seafood at Artemida has been cooked and is ensured to truly have a taste with the total amount of salt, seasonings, and other ingredients. By trying their delicacies, you can enjoy the recipes of the Artemida. The fish at Artemida is dry-aged and flash frozen just before being contained in the fish list. This gives it an ideal feel and flavor which can be mouth-watering. Another food that they offer is fish. Its freshness is ensured freeze and by the seawater method used to scrub fish. This way can also be quite popular with all the chefs which can be famed for creating the absolute most delectable dishes which have the fish flavor. Lard fishes, halibut, cod, bass, flounder, octopus, crab, cod, sea urchin, shrimps, mussels, octopus, oysters, clams, shrimp, squid, clam juice, goat cheese, and spinach are some of the greatest dishes served in Artemida. Among the most popular dishes is the artichoke tart tatin, that could be a mix of feta cheese, tomatoes, cucumbers, mushrooms, artichokes, onions, and basil with a white sauce. Their name says it all. You'll have the ability to experience most of the Mexican foods and authentic dishes which can be made at home for a very affordable price. You are able to taste the seafood, smoked, and salted fish, live octopus, shellfish, veggies which can be fresh, breads which can be baked berry desserts, and more. The costs here are reasonable, as it's priced in line with the menu and the typical of the components. Delivery Fish restaurant near Ath airport https://www.youtube.com/watch?v=VS8OtgypD-Q DELIVERY FISH RESTAURANT NEAR ATH AIRPORT : 00:00:05 Delivery Fish restaurant near Ath airport 00:00:06 Beach restaurant near airport with delivery 00:00:07 Best Delivery Food restaurants 00:00:08 Metropolitan expo delivery restaurant 00:00:10 Seafood Delivery Restaurants Artemida food delivery offers the best to you. What you may order, you can be sure of experiencing the top and of tasting lots of food that is very good. https://youtu.be/RL1Fb57AJs8 via Get more info about USATrenchless from Blogger https://ift.tt/2vVgIdS March 28, 2020 at 10:44PM

#Trenchless Technology

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quance679 · 4 years

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Delivery Fish restaurant near Ath airport Shellfish eating house Delfinia

#Trenchless Technology

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thehungrykat1 · 5 years

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PizzaExpress & Bun Appetit Launches Lobster Pizza and Pasta

Lobsters are probably the most indulgent seafood items you can find anywhere, so when I heard that PizzaExpress Philippines was launching a new lobster pizza this month, I simply had to try it. I had been planning to visit PizzaExpress ever since it opened last year, but I had not had the chance since its branch is located at Bonifacio Global City which is a bit far from my residence. I finally got the opportunity last week when I ended up at the Uptown Mall and was looking for a great place to have dinner.

One I saw the poster outside the restaurant, I knew I wanted to try it. The PizzaExpress Co-Crafted is a series of collaborations they have cooked up with like-minded brands that value quality ingredients and delicious flavors. For their very first Co-Crafted effort, they teamed up with Bun Appetit to create the Lobster Chowder Romana pizza and the Lobster Pomodoro Cream pasta. If the actual products look same as they do on the poster, with all those chunks of delicious lobsters, then I’m sure that my wait is all worth it.

You can find PizzaExpress at the ground floor of Uptown Mall in Bonifacio Global City, Taguig. PizzaExpress is a British pizza chain which was founded by Peter Boizot who set up the very first PizzaExpress in Wardour Street in Soho, London back in 1965. In Peter’s pizza revolution, he introduced authentic Italian cuisine to the British and also revolutionized eating out in the U.K. with the kind of hybrid dining that combined high-quality food and value-for-money prices. More than 50 years and over 500 pizzerias later, Manila continues the tradition of giving people the best pizza experience.

The Tasteless Food Group of Charles Paw, who also owns and operates other popular establishments such as Hole in the Wall, The Grid Food Market, Scout’s Honor, and Le Petit Souffle, brought in the PizzaExpress franchise last year to give Filipinos the opportunity to experience this iconic restaurant chain.

PizzaExpress has a casual but stylish dining atmosphere, with wide spaces and colorful surroundings to give diners a relaxing and upbeat experience. PizzaExpress believes that delicious pizza is created based on great quality and fresh ingredients, and put together using simple and authentic recipes.

For drinks, try the Lemonade “PizzaExpress” (P120) which is a bubbly version of a lemonade that comes with lemon juice, lime juice, soda, and mint. I like its light and refreshing taste which is a different way of having your lemonade. You can also go for their freshly brewed Iced Lemon Tea (P95).

Since this was our first time at PizzaExpress, we ordered some of their specialties like the Truffled Parmesan & Mushroom Dip (P285) for starters. This rich and fragrant dip comes with a combination of mixed mushrooms and parmesan with a creamy truffle paste that is finished with parsley. You can really smell the truffle aroma even before the dish is laid on the table and I really love its creamy truffle flavors.

PizzaExpress is very proud of their pizza dough, calling it “the dough to die for” so they have also created these baked dough balls for us to enjoy even without the pizza. These soft and pillowy breads are the perfect items to scoop the truffle parmesan dip with. We finished off this starter very happily and realized that they were quite filling. Thankfully, we still have room for more.

Here comes the pizza! We ordered two pizzas for us since we wanted to try another one of their specialties aside from the lobster pizza. Pizza Express serves 13-inch pizzas with a thin and crispy Romana crust inspired by pizza from Rome. These are all topped with loads of mozzarella and the freshest ingredients.

The Carbonara (P490) is my favorite pasta served in pizza form. It comes with strips of premium bacon, bechamel sauce, and a sunny side up egg right smack in the middle. The pizza crust is definitely served the authentic way, crispy and fluffy with the edges a little burnt.

But what I really wanted to try that evening was the Lobster Chowder Romana Pizza (P895). This exquisite pizza is topped with chunks of lip-smacking Maine lobster courtesy of Bun Appetit which is popular for its sumptuous lobster rolls and seafood items. Together with PizzaExpress’ expertise in making the tastiest handcrafted pizzas, they will be offering this Lenten season-friendly item until the end of Easter.

These sweet chunks of Maine lobster claw are combined with bacon bits, mussels, potato slices, corn, arugula, and bechamel sauce to create a truly indulgent pizza. I also love eating lobster chowder soup so this is another way of enjoying that special dish. The price is actually a good deal, given the generous amount of lobster on top of the pizza.

Another limited-time item from PizzaExpress for the Lenten season is the Lobster Pomodoro Cream (P695). This pasta comes with a big piece of tender Maine lobster claw, mussels, spinach, and spaghetti in rich pomodoro cream, and white wine sauce.

Look at the huge lobster claw! This dish actually ended up as my favorite for the night because of the rich lobster and seafood flavors absorbed by the pasta. Would you believe that I finished off this dish by myself? That’s how much I liked it. So if you want to try these special lobster items for yourself, head over to PizzaExpress at Uptown Mall or at their newest branch in SM City North EDSA until April 21, 2019 for these PizzaExpress Co-Crafted dishes.

Pizza Express

G/F Uptown Place Mall, 36th Street, 9th Avenue, Bonifacio Global City, Taguig

791-4385

(also at G/F City Center, SM City North EDSA, Quezon City)

www.pizzaexpress.ph

www.facebook.com/pizzaexpressph

#PizzaExpressCoCrafted #PizzaExpressXBunAppetit #PizzaExpress #Pizza #Lobsters #Pasta

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jmuo-blog · 6 years

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New Post has been published on https://jmuo.com/23-big-family-dinner-recipes-to-feed-a-crowd/

23 Big Family Dinner Recipes to Feed a Crowd

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[Photograph: Liz Clayman, J. Kenji López-Alt, Morgan Eisenberg]

When I need to cook for more than a few people, my default is to whip up a big batch of pasta or maybe a pot of stew. But it’s something I do only occasionally, which means a couple of solid recipes are enough for me. On the other hand, if you’re cooking for large groups on a regular basis, there’s a good chance that turning out the same vat of pasta night after night is going to get old pretty quickly.

The good news is that we have a variety of more creative dishes that will feed half a dozen people or more, giving you plenty of options for getting a dinner on the table that’ll make your entire crowd happy. Here are 23 of our favorite big-batch dinner recipes, from steak fajitas to pulled pork sandwiches to a Mexican-style tamale pie.

At Least 6 Servings

New Orleans–Style Red Beans and Rice

[Photograph: J. Kenji López-Alt]

This smoky, spicy New Orleans classic is actually remarkably simple to make for such a complex-tasting dish: It takes only about half an hour to sauté all the meat and vegetables, after which you’ll add the rest of the ingredients and simply…let it cook. After the beans have turned tender and the liquid has reduced, you’ll have a creamy, flavorful stew that’s ready to serve over heaps of steamed white rice.

New Orleans–Style Red Beans and Rice Recipe »

Grilled Marinated Flank Steak Fajitas

[Photograph: J. Kenji López-Alt]

A single two-and-a-half-pound flank steak is plenty of meat to feed a crowd, and the regularity of its shape makes cooking and serving easy. Good fajitas are all about a flavorful marinade and cooking the meat properly. Here, we treat the steak with a mixture of soy sauce, oregano, ground ancho chili, cumin, garlic, sugar, oil, and lime juice, then grill it using a two-zone fire until it’s charred on the outside and tender on the inside. Serve with your favorite fajita fixings—though, with the flavor it’ll get from this marinade, we don’t think you’ll need much more than lime juice, onion, cilantro, and maybe a little salsa.

Grilled Marinated Flank Steak Fajitas Recipe »

Chicken Massaman Curry With Wheat Beer and Potatoes

[Photograph: Emily and Matt Clifton]

Massaman curry is a Thai dish with Middle Eastern roots, meaning that instead of the intense heat of a red or green curry, it’s infused with a softer, richer warmth. We make our version of the dish with store-bought massaman curry paste, but doctor it up with star anise, cinnamon, and palm sugar. Belgian wheat beer might seem like an odd addition to a Thai/Middle Eastern dish, but its bitter, citrusy notes work quite well with the other flavors.

Chicken Massaman Curry With Wheat Beer and Potatoes Recipe »

The Best Chili Ever

[Photograph: J. Kenji López-Alt]

Before everyone starts yelling: I’m sure that your chili is in fact the best ever. But for those of you looking for a new recipe, we stand firmly by this version. The best chili is complex, incorporating plenty of sweet, hot, bitter, fresh, and fruity elements; to that end, we flavor ours with an intense combination of dried and fresh chilies, plus cumin, cloves, coffee beans, unsweetened chocolate, and more. The secret weapons here? Anchovies, Marmite, and soy sauce—you can’t pick any of them out in the finished dish, but they seriously boost the chili’s savoriness. If you’re scandalized by the very thought of a chili with beans, move right on down to the chili con carne recipe below—and if you’re not a meat-eater, don’t miss our fantastically rib-sticking vegan chili.

The Best Chili Ever Recipe »

Real Texas Chili Con Carne

[Photograph: J. Kenji López-Alt]

For the Texas-chili purists out there, this chili con carne remains faithful to tradition. No beans here; just hulking cubes of beef chuck, an onslaught of dried chilies—some sweeter, some hotter, some fruity—and spices. At the risk of making some enemies in the Lone Star State, we do add a couple tablespoons of fish sauce for extra umami—honestly, your guests will never know it’s there!

Real Texas Chili Con Carne Recipe »

Easy Pressure Cooker Pork Chile Verde

[Photograph: J. Kenji López-Alt]

I can’t think of many ways to feed half a dozen mouths that are easier than this chile verde. Roughly chop some vegetables and pork, throw it all in the pressure cooker, and purée everything but the pork (an immersion blender makes easy work of this step) after it’s done cooking. That’s it. The result is a stew of tender chunks of pork smothered in a deeply flavored sauce that tastes like it takes all day, but actually comes together in less than an hour.

Easy Pressure Cooker Pork Chile Verde Recipe »

White Chili With Roast Turkey or Chicken

[Photograph: J. Kenji López-Alt]

Have leftover roast poultry on your hands? Put it to use in this simple white-bean stew flavored with a potent mix of jalapeños, Poblanos, and roasted Hatch chilies. Keeping it easy, we use canned beans here and dump them straight into the pot along with all of their starchy liquid, which helps give the chili some extra body.

White Chili With Roast Turkey or Chicken Recipe »

Pressure Cooker American Beef Stew

[Photograph: J. Kenji López-Alt]

Yes, you can make a satisfying beef stew on a weeknight, thanks to the wonders of pressure-cooking. Searing beef chuck in large pieces helps the meat retain moisture, while two separate batches of vegetables—one long-cooked with the rest of the stew, the other added near the end—give the stew optimal flavor and texture. As with our chili recipes, we look to a few umami bombs—Worcestershire, soy sauce, and anchovies—for help enhancing the stew’s meatiness. With a pressure cooker to speed up the process, the whole thing is done in an hour and a half.

Pressure Cooker American Beef Stew Recipe »

Osso Buco (Italian Braised Veal Shanks)

[Photograph: Vicky Wasik]

Sophisticated yet comforting, this Milanese classic is made by braising veal shanks in a hearty wine- and vegetable-based sauce until their rich marrow renders out. For a little balance, we serve the dish with a bright mixture of parsley, lemon zest, and garlic, called gremolada. Pair the osso buco with saffron-tinged risotto alla milanese to keep it traditional.

Osso Buco (Italian Braised Veal Shanks) Recipe »

Traditional French Cassoulet

[Photograph: J. Kenji López-Alt]

There are a few noteworthy details about our take on cassoulet, but perhaps the most striking is our choice of poultry. Though the French stew is typically made with duck confit (duck being a cheap protein in medieval southern France, where cassoulet originated), we find that using chicken along with some duck fat keeps the dish truer to its peasant roots when made today. Regardless of whether you use duck or chicken, make it fresh poultry—confit comes out drier and stringier than fresh meat when stewed.

Traditional French Cassoulet Recipe »

Creamy Garlic Chicken Spanakopita Skillet

[Photograph: Morgan Eisenberg]

This recipe supplements Greek spanakopita, a savory spinach and feta pie wrapped in phyllo dough, with chicken, turning an appetizer into a one-pot dinner. The addition of a creamy, garlicky gravy makes this a pleasant sort of spanakopita–chicken pot pie hybrid. Draining the spinach well in a colander after it’s wilted ensures that you don’t end up with spinach soup.

Creamy Garlic Chicken Spanakopita Skillet Recipe »

French Onion Strata (Savory Bread Pudding)

[Photograph: Emily and Matt Clifton]

This recipe transforms the caramelized onions and bubbly Gruyère of French onion soup into a savory bread pudding that will feed six easily. Unlike a sweet bread pudding, which requires the bread to be super soft, here we soak it only briefly so that it bakes up with a range of textures. Caramelizing onions is as slow a process as you want it to be—we recommend adding a little sugar to speed things along.

French Onion Strata (Savory Bread Pudding) Recipe »

Real Bouillabaisse (Bouillabaisse Marseillaise)

[Photograph: Liz Clayman]

Order bouillabaisse—a rustic French seafood stew flavored with saffron, fennel, and orange zest—at a restaurant in the United States, and you’re likely to get something packed with scallops, mussels, lobster, and other shellfish. That can make for a delicious dish, but an authentic bouillabaisse is focused squarely on the finfish. We like to use a variety of lean, firm, oily, and gelatinous fish, in order to pack the stew with complex flavors and textures.

Real Bouillabaisse (Bouillabaisse Marseillaise) Recipe »

Caldo Verde (Portuguese Potato and Kale Soup With Sausage)

This simple Portuguese stew is made with inexpensive ingredients and comes together in just half an hour. Packed with shredded kale and two kinds of potatoes (russets, which break down to thicken the soup, and Yukon Golds, which hold their shape to stay in distinct chunks), caldo verde is one of my favorite dinners for a chilly weeknight. I usually make it with chicken stock and linguiça; use vegetable stock and cut the sausage to make this recipe vegetarian.

Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe »

Mexican Tamale Pie (Tamal de Cazuela) With Black Bean Filling

[Photograph: Daniel Gritzer]

Not to be confused with American tamale pie, which is chili covered with cornbread, tamal de cazuela is essentially a giant tamale made in a cast iron skillet—which is much easier than making real, individual tamales. Our version uses a masa dough leavened with baking soda and is filled with ancho chili–spiked refried black beans; it’s easily made vegetarian by replacing the chicken stock in the dough with water.

Mexican Tamale Pie (Tamal de Cazuela) With Black Bean Filling Recipe »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

Ribollita is a rustic Tuscan stew packed with vegetables and thickened with bread. This recipe calls for summer squash, zucchini, green beans, and spinach, but part of ribollita’s beauty is that you can throw in basically any vegetables that look good at the market. As the weather cools down, this recipe for a more winter-appropriate ribollita will give you inspiration on how to adjust the dish for cold-season produce.

Tuscan Ribollita With Summer Vegetables Recipe »

The Food Lab’s No-Boil Baked Ziti

[Photograph: J. Kenji López-Alt]

Baked pasta dishes are generally some of the easiest ways to feed a hungry horde. This baked ziti, in particular, is a snap because you don’t need to boil the noodles—simply soak them in water before mixing them with tomato sauce, cream, and ricotta cheese. We also add eggs, to give the casserole some structure, and cubes of mozzarella, which melt into gooey, stretchy pockets.

The Food Lab’s No-Boil Baked Ziti Recipe »

At Least 8 Servings

Easy Oven-Baked Pulled Pork Sandwiches

[Photograph: J. Kenji López-Alt]

A whole smoked pork shoulder is a delicious way to feed a crowd, but I don’t always have the energy for real-deal barbecue. Fortunately, oven-roasted pulled pork is almost as satisfying, much easier, and achievable in any weather. If you miss the flavor of actual barbecue, a little bit of liquid smoke is not out of place here. Be careful, though—it’s really easy to add too much, so err on the side of caution.

Easy Oven-Baked Pulled Pork Sandwiches Recipe »

Cochinita Pibil (Yucatán-Style Barbecued Pork)

[Photograph: J. Kenji López-Alt]

The southern United States doesn’t have a monopoly on barbecued pork shoulder. Yucatecan cochinita pibil isn’t spicy, but instead gets a sweet, earthy aroma and flavor from achiote seed, Ceylon cinnamon, oregano, cloves, and citrus, plus the banana leaves it’s smoked in. Traditionally, the dish is made with hard-to-find Seville oranges, but a combination of lime, orange, and grapefruit juices will get you pretty close. We recommend serving with warmed corn tortillas, Yucatán-style pickled onions, and a fiery salsa typical of the region.

Cochinita Pibil (Yucatán-Style Barbecued Pork) Recipe »

Choucroute Garnie à l’Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats and Sausages)

[Photograph: Vicky Wasik]

This celebration of pork may not ever become a regular part of your diet—and that’s probably for the best—but it’s a great splurge for special occasions. Choucroute garnie translates to “garnished sauerkraut,” which, we admit, seems like an understatement considering the mountain of pork shoulder and loin, salted pork belly, slab bacon, ham hock, smoked pork chops, and assorted sausages that the cabbage is served with. Yet underneath all that meat, this dish really is about the choucroute, so make sure to find good-quality sauerkraut—or make your own.

Choucroute Garnie à l’Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats and Sausages) Recipe »

Classic, Savory Shepherd’s Pie (With Beef and/or Lamb)

[Photograph: Vicky Wasik]

Our version of this pub favorite features a carrot- and pea-studded meat sauce—lamb is traditional, of course, but the recipe will work just as well with ground beef, or a combination of the two—topped by a layer of rich, creamy mashed potatoes. For extra depth and complexity, we add a trio of ingredients you’re more likely to find in ragù than in shepherd’s pie—red wine, tomato paste, and Parmesan cheese—and we sneak in a couple of noted British umami powerhouses, Worcestershire sauce and Marmite.

Classic, Savory Shepherd’s Pie (With Beef and/or Lamb) Recipe »

The Best Spinach Lasagna

[Photograph: J. Kenji López-Alt]

The best spinach lasagna requires getting two things right: the spinach, and the noodles. That means sautéing the spinach in a mixture of butter and olive oil for the best flavor, and using fresh pasta sheets rather than store-bought no-boil lasagna noodles. The last trick is in the ricotta—we process half of it until it’s smooth and add the other half as is, ensuring that the filling turns out creamy but with the small ricotta curds you expect in lasagna.

The Best Spinach Lasagna Recipe »

At Least 10 Servings

Bollito Misto (Italian Feast of Mixed Boiled Meats)

[Photograph: Vicky Wasik]

Not to be outdone by their Alsatian neighbors to the northwest, Italians have a meaty feast of their own: bollito misto. The dish is traditionally made with cuts of beef that you’re not likely to find in an American butcher shop, but you can make a good version improvising with what you can find: oxtail, tongue, short rib, shanks, and chuck roast, plus chicken. There are many sauces to choose from, but we’re happy to pair our bollito misto with a cilantro-based salsa verde and a tomato- and red pepper–based salsa rossa.

Bollito Misto (Italian Feast of Mixed Boiled Meats) Recipe »

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allwayshungry · 6 years

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Linguine and Clams

You do not need one fancy thing to make it, save the freshest clams you can find. You can pick them up on the way home from the beach or sprinkler park or wherever you’re going to spend your summer day now that cooking will be the easiest part of it. I prefer manila clams, as they’re smaller and, I’m convinced, sweeter, but littleneck or cherrystone are fine as well. From there, a glug of oil, red pepper flakes, a lot of garlic, a cup of wine, a bag of dried pasta, a lump of butter, a squeeze of lemon, and a pile of chopped parsley, and boom, so easy let’s do it again every week.

The only thing I’m extremely bad at when I make it is measuring, which I’m sure fills you with confidence right now. If you were interviewing me as I was cooking it and said “how much garlic did you just chop?” I’d be like an impenetrable grandmother and say “some” but I mean “a lot” and possibly even “all of it” (it = a head of garlic) when I double this. We’ll call it 7 cloves. Whaaat, you say, did you invite vampires over? But it settles in so well with the other ingredients, it will still not be the first thing you taste. If you ask me how much olive oil I put in the pan to heat the garlic, I’d say, “a glug” or “just coat the pan.” Parsley? A big handful. Butter? A lump. (Note: Every cook who has ever told you they added only a “pat” of butter lies.) Pepper flakes? As much as your crew can handle. Salt? Go for it. Pasta? Eh, about a pound, but what I really mean is, if you guys are a 7 to 8 servings to a pound bag people, do that here; if you’re 3 or 4 to a pound, do that instead. Clams? Well, are clams-as-centerpiece or clams-as-accent people? Depending on where you fall, you might want a scant 1/2 to a generous 3/4 pound per person. Shown here is the latter, and it’s doubled, and this isn’t even all of them, and we still only had pasta left at the end of the meal, and this was just a normal Sunday for my husband’s family, which is why I love them. Know your audience. Written below are more middle-of-the-road amounts that will make most people happy.

A few other things I hope to head off before anyone asks: – Deb, I don’t eat clams: Try this with mussels! Or shrimp, although I’d sauté or grill them instead of steaming them. – Deb, I don’t eat fish at all: Ah! I really want to make this with either chickpeas or artichokes, but be ready to tweak flavors as needed, as clams provide their own flavorful broth in a way that these ingredients will not. In both cases, you are now allowed to finish it with parmesan. If you wish to finish the seafood version with parmesan, just warn me before you tell me so I can cover my ears. – Deb, I don’t want to eat pasta: My favorite pasta swap is actually white beans, either giant (like we do here) or smaller ones more readily available in cans. Maybe you cook dried beans like these chickpeas and pour the warm clams and their juices over them? – Deb, I really only care about the clams: On it! Try these garlic, wine, and butter steamed clams with grilled bread, Portuguese-style. – Deb, I only want to make the caprese salad: (How did you know what my lunch was!) I take two approaches tocaprese salad when I’m using grocery store (and not recently-picked, peak-season tomatoes, still a couple weeks off here): 1. Find the best ones you can get and season them well. 2. Find the best ones you can get and slow-roast half of them. This combination of some tart/chewy tomatoes and fresh ones is addictive, and hides a multitude of tomato imperfections. In both cases, add mozzarella or burrata, a few leaves of fresh basil, olive oil, and coarse salt to taste. Balsamic vinegar is not traditional on authentic caprese, but you should make food the way you like it. I add a few drops when the tomatoes are mediocre.

The photos in this post show the staggering portions I used for 8 people (5 pounds clams and 2 pounds pasta; we had a lot of pasta leftover and no clams so I’ve adjusted accordingly). Please take note of what I said above, re: typical portions in your crew when estimating, and adjust as needed for most or less pasta or clams.

Kosher salt

1 pound dried linguine

2 tablespoons olive oil

About 7 cloves garlic, minced

Red pepper flakes, to taste

1 cup crisp, dry white wine, doesn’t have to be fancy

3 1/2 to 4 pounds manila (my first choice), cherrystone, or little neck clams

3 tablespoons salted or unsalted butter

1 cup chopped flat-leaf parsley

1 lemon

If you think your clams may not be clean, wash them first: Fill a large bowl with cool tap water and place the clams in it. Let them soak for 20 minutes during which they’ll expel any sand and grit.

Cook linguine: Bring a large pot of very well-salted water to a boil and cook linguine until it is tender but still with a good bite left to it, about 1 minute less than the final doneness you’d prefer. Carefully ladle out (about) 1 cup of pasta water into a glass or bowl, set aside. Drain pasta, discarding remaining cooking water.

Cook the clams: In your empty pasta pot or a large sauté pan with a lid, drizzle oil in empty pot and add garlic, a couple pinches of pepper flakes (up to a teaspoon is great here for people who like more heat), and kosher salt, I use about a teaspoon here but use less if you’re nervous. Turn heat to medium, stirring the garlic and pepper flakes until the garlic begins to sizzle and just barely begins turning golden brown. Add wine and half of reserved pasta water and turn heat up so that it boils. Add clams (discarding the water they were soaking in) and cover pot to steam them open. Manila clams take 3 or so minutes to steam open; cherrystone and/or little neck can take up to 5 to 7 minutes. Peeking under the lid is fine.

[If you’re really obsessive like me, after a minute or two, you might open the lid and start removing, with tongs, the ones that have opened. It’s basically like playing one of those fishing games at a beach carnival, where the fish mouths open wide with a prize inside, except these you can actually catch and eat.]

Finish the dish: Scoop cooked clams into a large bowl with a slotted spoon, discarding any that don’t haven’t opened, and leaving the cooking liquid behind. Simmer the cooking liquid in the pot until it has reduced slightly; you want a little less than cup. Taste for seasoning; adjust as needed. Add butter and, once it has melted, add drained linguine and half of parsley; cook them together for 1 minute, tossing frequently, until linguine is well-coated and only a little liquid remains at the bottom. If needed, use some or all of remaining pasta water to keep pasta loose. Add clams (and any liquid that has collected in the bowl) to the pot and toss to combine, once or twice, then tip whole mixture into serving bowl.

Finish with lemon juice, to taste, and remaining parsley. Eat right this very second.

Addl Recipe from Williams Sonoma:

https://blog.williams-sonoma.com/linguine-with-clams-2/#more-49177

#linguine with clams #smitten kitchen #williams sonoma

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tebbyclinic11 · 6 years

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This Shrimp Scampi Recipe Holds the Key to My Hear...

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This Shrimp Scampi Recipe Holds the Key to My Hear...

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Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down.

If you want me to show up to a location or perform an arduous task, casually slip in the fact there will be garlicky seafood there. I will show up.

Hey dude, want to help me move next Saturday? My new spot is a six floor walk-up without A.C. There will be linguine alle vongole. Yes. Sounds great! I’ll be there.

Hey dude, I need to give my dog it’s new medication, and it’s really a two person job. Will you come assist me in the procedure? I’m making some steamed mussels in a garlicky tomato sauce. Of course! It would be my pleasure to hold down your hundred pound Doberman while you attempt to get it to swallow pills.

Hey dude, I have to drive my Great Aunt Bertha to my Mom’s house in Ohio. The speakers in my car don’t work, but it’s a quick six hour drive. And she doesn’t really yell that much. I made some shrimp scampi for the road. Packed it all up in Tupperware. And Great Aunt Bertha is bringing some crispy bread for dipping. Will you come to keep me company? Wow. Really? When do leave? I am DOWN.

Carla Makes Shrimp Scampi

Because shrimp scampi is the real ticket, the greatest excuse to bask in the comforts of shrimp, garlic, wine, and butter. It is the simplest of meals, with the most indulgent payoff, and we have a pretty damn good recipe for it. There’s nothing in this scampi recipe that will be unfamiliar to you. All of these ingredients are very run-of-the-mill stuff that you probably have in your fridge or pantry already.

It starts with taking your shrimp and marinating them briefly in a mix of kosher salt, garlic, and oil. This step might seem like standard procedure, but it’s the secret for getting a deep garlicky flavor into those crescent-shaped crustaceans and turning up the garlic from one to eleven.

The scampi comes together quickly after that. You cook the shrimp halfway and then remove them from the pan. At that point, you cook a bunch of sliced garlic in the remaining oil, lemon juice, and a bit of wine, before adding the shrimp back into the pan and bringing the whole thing home.

Hirsheimer & Hamilton

If you really want to do it up, serve this with garlic bread. But that’s only for the true garlic daredevils.

This scampi starts and ends with really working garlic and fat into your shrimp, and it’s a worthwhile effort. By the end, each bite of tender shrimp is completely suffused with layer after layer of flavor. Acid from the lemon. Heat from chile flakes. Creaminess from the butter. A little bit of fruitiness from the wine. And equal parts bite and sweetness from the garlic. It’s a roster of simple flavors that turn into a beautiful symphony.

But this is really just proof that scampi doesn’t have to be dumped on top of pasta. Sure, many of the Italian-American restaurants of our time have done just that, but in my eyes, shrimp scampi does its best work when served on a big platter surrounded by warm crusty bread. Dip your bread into that sauce, and pile a few tender, flavorful shrimp on top. Eat. Again. And again. And again. Is this a single serving? Or an experience for the whole family? That’s up to you. Either way, doubling this recipe won’t hurt.

But I can’t stick around while you decide. I have to run. Great Aunt Bertha is outside in the car. And…yes, it looks like she brought the bread.

Oh! And here’s the shrimp scampi recipe in question. It will not fail you:

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jdimal29-blog · 6 years

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The American Cuisine Experience

When we’re thinking about a certain country’s cuisine, it is easy for us to recognize by their ingredients and recipes. However, since America have gone through a lot before it came up to what it is right now and its country is made out of various cultures of different countries, it can be somewhat difficult to understand and recognize its identity of cuisine. When we were thinking about what could be the best possible cuisine that we can use for our blog, we thought about doing Asian or European because their cuisine is easy to recognize by anyone. But we came to an idea of doing American cuisine for it is barely used in doing blogs because of its too basic and too complex cuisine. Blake's wings and stake is an american casual dining restaurant. They offer hearty food in hefty portions. They are serving america's favorites like Wings, Rib BBQ, Steak and many more. They are not just focusing on serving quantity of foods but they also consider the quality of it. Our experience at Blake's wings and steak is very memorable not only for the ambiance of the place that will make you feel like you're just eating at home with your love ones but also because of the quality service of their staff. The prices of their product is very affordable for the quality of the meal they are serving. We tried each best sellers of their menu. For the appetizers, we get the Blake'd mussels which is a freshly baked mussels with cheese that you'll truly crave for when you get one, garlic parmesan wicked chicken wings with bleu cheese dip is personally one of our favorites. The crispness of the chicken wings is very appetizing and the juicness of the meat is undeniably delicious. For the salad, we ordered Kani-mango salad. It is a mixed vegetables like tomato, lettuce, mango and shredded crab sticks and dressed with vinaigrette. For the entrée, we ordered porterhouse steak with mushroom pepper sauce and Hickory BBQ pork ribs which are very soft and full of flavors. We also ordered penne garlic pesto with grilled chicken breast which we can say is one of the best pesto pasta we ever had. it has the perfect balance of the pesto and garlic flavor but for the grilled chicken it is quite salty than the usual. We therefore conclude that not because a cuisine features some foods we recognize in daily basis, they will not be given some credits for their rich culture and tradition especially their cuisine. There are unlimited possibilities and continuous growth of a certain country in terms of sustaining their culture and traditions and innovating ideas to maintain them for future generations. There are cuisines that have identical or same foods but it varies mainly for their different approcach in making it and its historical significance in establishing a country’s culture. In our blog, we featured variety of foods that are not-so-cliché in American cuisine like burger, pancakes and sausages. We featured their foods that are not recognizable as theirs to somewhat introduce it to people and let them know that American cuisine is so broad that it can offer a lot we never knew they have. Doing this blog was not just full of learnings and realizations, we also had so much fun because the foods are satisfying and affordable. As a matter of fact, we almost forgot that we are doing an academic-related activity, just normal eating with a bit of memorizing lines.

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sied1981462 · 4 years

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