#experiment! Serve with crusty buttered bread. potatoes

[realmofinfinitepeaches]

Soups, Stews and Chili - Leftover Scalloped Potato Soup

[brooklynislandgirl]

🥧 pie: let’s talk about food in your wip. are there any special recipes or traditional meals? do any of your OCs cook or bake?

Porch Talk || Accepting

Okay, hun, I'm gonna be honest. Beth cannot cook to save her life. It's almost like she has a permanent paradox flaw: kitchen-disaster. She can prep/chop/measure anything one needs like a champ, but once she applies any actual cooking method, whether she follows a recipe exactly or experiments? What comes out is...non edible on the scale of biological hazards. She cannot explain this or understand why it happens. Riley on the other hand, can walk by a Michelin star restaurant, glance at a menu or a dish, and walk away with something as good or better when he finally gets around to making it. He started cooking as a teenager, when Beth's mom left the family, and his dad was pulling duty aboard the USS Mercy. Something he'd snort about if it is ever brought up. Because of his background and growing up where he did, Riley has learned how to make traditional poi, and will sometimes, if Beth is having a hard time, pull out his wooden board and his basalt pestle and pound it by hand, so as to provide her with a 'taste of home'. He can bake, but he prefers cooking. In another life, I imagine he would have been an excellent celebrity chef.

Riley's Irish Stew recipe {{all measurements are US. If you need UK/European measurements, feel free to send me an ask.}}

Ingredients:

1 tablespoon butter 4 slices thick bacon, chopped 1/2 cup all purpose flour {I use King Arthur Unbleached AP} 2 lbs. lamb stew meat or beef chuck roast/stew meat, cut into 1 inch cubes 1 cup Alien stout or dry red wine {actual wine, not the 'cooking wine' they sell in the grocery section. Trust me on this.} 1 tablespoon red wine vinegar 1 tablespoon tomato paste 1 tablespoon minced fresh garlic 1 and 1/2 teaspoons kosher salt 1 teaspoon black pepper {2-3 if using fresh ground} Leaves of 2 sprigs of fresh thyme or 1 teaspoon dried/ground thyme 2 bay leaves 1/2 teaspoon paprika 2 1/2 cups beef broth or stock, plus more as needed 3 large onions, red or white, chopped 4 large carrots, peeled and chopped 2 lbs new potatoes, quartered, or use russets that have been peeled and large diced 2 tablespoons chopped fresh parsley, plus extra for garnish ~*~ Instructions:

In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside. Pat lamb (or beef) dry with a paper towel. Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the meat and toss to coat well. Remove coated meat from the bowl and discard any extra flour. Sear meat in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so that the meat can brown without overcrowding. Remove the meat from the pot and add the stout (or wine) and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. The browned bits and residue is called fond and it is beautiful. Add bacon and meat back to the pot, along with the tomato paste, garlic, remaining 1 teaspoon of kosher salt, remaining ½ teaspoon of pepper, thyme, bay leaf, paprika, and broth. Stir really well to completely combine. Bring to a boil; then reduce to a low simmer. Cover and cook, stirring occasionally, until the meat is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 20 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add more broth at the end to thin the stew, if necessary. Discard bay leaf; stir in parsley, and season with salt and pepper, to taste. Ladle into bowls and serve with crusty bread fresh from the oven or you know, the cupboard you keep your regular bread in. Remember Turtle loves you. Garnish with additional fresh parsley, if desired.

Notes: If you don't have Alien stout, I mean...Guinness could work. It will only kill my soul but you do you, bunny. You can add mushrooms if you like but really why not ask me for my burgundy wine mushrooms instead?

[ecoamerica]

Watch the 2024 American Climate Leadership Awards for High School Students now: https://youtu.be/5C-bb9PoRLc

The recording is now available on ecoAmerica's YouTube channel for viewers to be inspired by student climate leaders! Join Aishah-Nyeta Brown & Jerome Foster II and be inspired by student climate leaders as we recognize the High School Student finalists. Watch now to find out which student received the $25,000 grand prize and top recognition!

[pateltimil94]

What are some savory recipes I can make with Ninja Creami?

In the realm of culinary innovation, the Ninja Creami stands as a beacon of versatility, offering a delightful array of sweet and savory creations. While its prowess in crafting creamy desserts is well-known, the Ninja Creami's potential extends far beyond the realms of sweetness. With its ability to whip, blend, and churn, this multifunctional appliance opens doors to a realm of savory possibilities that can elevate your cooking to new heights.

So, if you're ready to embark on a journey of savory delights with your ninja creami, buckle up as we delve into some tantalizing recipes that will tantalize your taste buds and leave you craving for more.

Creamy Tomato Basil Soup

There's nothing quite as comforting as a bowl of warm tomato basil soup, and with the Ninja Creami, you can achieve that creamy texture without the need for heavy cream. Simply blend together roasted tomatoes, garlic, basil, vegetable broth, and a splash of olive oil until smooth. Then, churn the mixture in the Creami for a few minutes until it reaches the desired consistency. Serve piping hot with a garnish of fresh basil and a drizzle of olive oil for a restaurant-worthy experience.

Herbed Goat Cheese Spread

Impress your guests with a decadent herbed goat cheese spread that pairs perfectly with crackers or crusty bread. Blend together creamy goat cheese, fresh herbs like thyme, rosemary, and chives, a hint of garlic, and a splash of lemon juice in the Ninja Creami until smooth and well-combined. Adjust the seasoning to taste and refrigerate for an hour to allow the flavors to meld together. Serve as a delightful appetizer at your next gathering.

Creamy Mushroom Risotto

Indulge in the rich flavors of a classic mushroom risotto made effortlessly with the Ninja Creami. Start by sautéing arborio rice, shallots, and garlic in a pan until translucent. Then, add in sliced mushrooms and continue to cook until they are golden brown and tender. Pour in vegetable broth and allow the mixture to simmer until the rice is cooked through and creamy. Finish by stirring in a generous dollop of mascarpone cheese and season with salt and pepper to taste. The Creami can help achieve that luxuriously creamy texture without constant stirring.

Garlic and Herb Whipped Potatoes

Elevate your side dish game with fluffy and flavorful whipped potatoes that are sure to steal the show. Boil potatoes until tender, then transfer them to the Ninja Creami along with butter, roasted garlic, fresh herbs like parsley and thyme, and a splash of milk or cream. Blend until smooth and creamy, adjusting the consistency with more milk if needed. Season with salt and pepper to taste and serve alongside your favorite protein for a hearty and satisfying meal.

Creamy Avocado Dip

For a healthier alternative to traditional dips, whip up a creamy avocado dip that's perfect for dunking veggies or spreading on toast. Simply blend ripe avocados, Greek yogurt, lime juice, cilantro, and a pinch of cumin in the Ninja Creami until smooth and creamy. Adjust the seasoning with salt and pepper to taste and serve with crunchy carrot sticks, cucumber slices, or whole-grain crackers for a guilt-free snack that's bursting with flavor.

Conclusion

The Ninja Creami isn't just limited to dessert-making; it's a culinary powerhouse that can transform ordinary ingredients into extraordinary savory dishes. From soups and spreads to risottos and dips, the possibilities are endless when it comes to unleashing your creativity in the kitchen with this innovative appliance. So, roll up your sleeves, experiment with flavors, and let the ninja creami deluxe take your savory cooking to new heights. Your taste buds will thank you!

[james34111]

Exploring the Best Uses of Lakers Trout

Lakers trout, also known as lake trout, are a prized catch among anglers and a delicacy in the culinary world. With its rich, buttery flesh and versatility in cooking, lakers trout offers a myriad of culinary possibilities. From elegant fine dining to rustic home-cooked meals, here are some of the best uses of this delectable fish.

Grilled Lakers Trout:

Grilling brings out the natural flavors of lakers trout while imparting a smoky aroma. Season the fish with a simple blend of salt, pepper, and olive oil, then grill over medium-high heat until the skin is crisp and the flesh is tender. Serve with a squeeze of lemon and a side of grilled vegetables for a healthy and flavorful meal.

Pan-Seared Lakers Trout:

Pan-searing lakers trout results in a crispy skin and moist interior. Heat a skillet with butter or olive oil over medium heat, then add the seasoned trout fillets, skin side down. Cook for a few minutes until the skin is golden and crispy, then flip and cook for an additional few minutes until the flesh is cooked through. Finish with a drizzle of lemon butter sauce for a restaurant-quality dish.

Baked Lakers Trout:

Baking is a foolproof method for cooking lakers trout, ensuring moist and flavorful results every time. Serve with a fresh herb salad and roasted potatoes for a wholesome meal.

Lakers Trout Ceviche:

Ceviche is a refreshing and light dish that showcases the delicate flavor of lakers trout. Dice the trout into small pieces and marinate in a mixture of lime juice, diced onions, tomatoes, cilantro, and jalapeños. Let the flavors meld in the refrigerator for at least an hour before serving with tortilla chips or crispy plantain slices.

Smoked Lakers Trout:

Smoking lakers trout infuses it with a rich, smoky flavor that pairs well with a variety of dishes. Brine the trout fillets in a mixture of salt, sugar, and spices for several hours, then smoke them over low heat until they are cooked through and tender. Serve as an appetizer with crackers and cream cheese or incorporate into salads and pasta dishes for added depth of flavor.

Lakers Trout Chowder:

Creamy and comforting, lakers trout chowder is a hearty dish that is perfect for chilly evenings. Sauté onions, celery, and potatoes in butter until tender, then add broth, cream, and flaked lakers trout. Simmer until the flavors meld together, then season with salt, pepper, and fresh herbs. Serve with crusty bread for a satisfying meal that will warm you from the inside out.

Lakers Trout Tacos:

Give traditional tacos a gourmet twist by using lakers trout as the star ingredient. Season trout fillets with chili powder, cumin, and garlic powder, then grill or pan-sear until cooked through. Serve in warm tortillas with shredded cabbage, avocado, salsa, and a squeeze of lime for a fresh and flavorful meal that is sure to impress.

In conclusion, lakers trout is a versatile and delicious fish that can be prepared in numerous ways to suit any taste or occasion. Whether grilled, baked, smoked, or incorporated into various dishes, lakers trout never fails to delight the palate with its rich and buttery flavor. Experiment with these best uses to elevate your culinary repertoire and savor the finest flavors that lakers trout has to offer.

[bonsai-vibe]

Recipe for Leftover Scalloped Potato Soup This is a great soup for using up yesterday's leftovers. Try making my 'Really Good Scalloped Potatoes' recipe, then whip up this soup with the leftovers. A very versatile and easy recipe, add, omit, experiment! Serve with crusty buttered bread. 4 cups leftover scalloped potatoes, 1 cup shredded Cheddar cheese, 1 tablespoon garlic powder, 1/4 cup grated Parmesan cheese, salt and pepper to taste, 4 cups chicken broth or as needed, 1 cup cubed cooked ham

[ecoamerica]

Watch the American Climate Leadership Awards 2024 now: https://youtu.be/bWiW4Rp8vF0?feature=shared

The American Climate Leadership Awards 2024 broadcast recording is now available on ecoAmerica's YouTube channel for viewers to be inspired by active climate leaders. Watch to find out which finalist received the $50,000 grand prize! Hosted by Vanessa Hauc and featuring Bill McKibben and Katharine Hayhoe!

[charlottecheesenan]

Leftover Scalloped Potato Soup Recipe This is a great soup for using up yesterday's leftovers. Try making my 'Really Good Scalloped Potatoes' recipe, then whip up this soup with the leftovers. A very versatile and easy recipe, add, omit, experiment! Serve with crusty buttered bread.

[stewartcarsen]

Vegetable Soup - Leftover Scalloped Potato Soup This is a great soup for using up yesterday's leftovers. Try making my 'Really Good Scalloped Potatoes' recipe, then whip up this soup with the leftovers. A very versatile and easy recipe, add, omit, experiment! Serve with crusty buttered bread.

[bestofcosplay]

Soups, Stews and Chili - Leftover Scalloped Potato Soup This is a great soup for using up yesterday's leftovers. Try making my 'Really Good Scalloped Potatoes' recipe, then whip up this soup with the leftovers. A very versatile and easy recipe, add, omit, experiment! Serve with crusty buttered bread.

[aclsclasstampa]

Soups You Must Consume To Revitalize Your Heart

In addition to being loaded with nutrients, these healthy soup recipes are also flavorful and potent.

The best way to stay warm is with a bowl of soup, but this recipe isn't just for the colder months. The six meals that follow are both delicious and excellent ways to increase your intake of vegetables. The fact that these recipes come from different parts of the world makes them even better because they provide you with contrasting flavors while being good for your heart.

Every single one of these recipes is simple and unique in its way.

Vietnamese pho with chicken

It's simple and delicious to cook this pho. You can be at the table with a spoon in your hand and ready to take your first bite in just four steps and twenty minutes. Keep chicken stock and soy sauce with reduced salt on hand in your pantry. This will enable you to have a delicious lunch while still managing your blood pressure.

Minestrone Verde soup

This recipe would be ideal for lunch or dinner given that spring is almost here. It blends tastes and textures in a way that complements one another. With the substantial richness of beans and mushrooms, the lightness of asparagus, peas, and parsley, and the lovely sweetness of the leek, the recipe base are made.

Soup with yogurt and herbs

This dish will cause you to reevaluate any preconceived notions you may have about the use of yogurt in soups, let alone as a base. This recipe is for folks who enjoy a sour or tart touch to their cuisine. Butter beans, dill, and freshly cracked black pepper provide a counterbalance to Greek yogurt and lemon juice. Although this recipe isn't your typical soup, you'll want to make it again.

Lamb ribs with barley soup

This is a timeless staple, much like its cousin, the stew. Given that it takes more than two hours to prepare, a Sunday afternoon with a largely vacant schedule is probably the best time to do it. However, you'll be richly rewarded if you invest the time. Why not prepare a double batch and freeze part of it for those days when you don't have time to cook, since you're already setting aside the time?

Pumpkin soup

With good cause, this is an old favorite. It's a go-to dish for many folks and a terrific choice when you're stuck for ideas. Sweet potato is added to the vegetable foundation to add variety, and kidney beans add extra protein that may be missing from more conventional versions of this dish.

This dish is delightfully finished off with croutons. Additionally, this recipe demonstrates that if done properly, melting cheese over crusty bread need not be unhealthy for your heart.

Vegetable and lentil soup

This lentil and vegetable soup is a vegetarian-friendly crowd-pleaser, keeping with the crusty bread motif from earlier. This dish can be prepared in only four steps and serves four people. Additionally, you can make our heart-healthy homemade vegetable stock.

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[bondsmagii]

hey Miceál! if you are in the mood, i'd like to ask you for a great favor. could you share some irish recipes with me? even just one would mean a lot to me. i am half irish, but i am an orphan and i grew up in another part of europe, so i have very little connection to that side of me, and i believe it is very intimate to share something that my ancestors also shared, in order to commune and get to know them through my body in whatever way i can. thank you in advance fellow fenian!

hello, fellow Irish orphan! there are lots of wonderful Irish recipes out there, but I’ll share a couple that have special meaning to me and that I have fond memories of. it’s a classic: Irish stew and soda bread! this is a classic for a reason. there’s nothing more comforting on a cold and rainy day than a steaming bowl of Irish stew, and soda bread is probably the easiest kind of bread to make. it requires no waiting around for the dough to rise; you just make that dough and get that bread.

soda bread

first, the soda bread. it’s a great accompaniment, but it can also be made on its own and eaten whenever you need a good wholesome snack. slather a bit of butter on that badboy and indulge.

soda bread ingredients:

250g plain white flour (not self-raising, just plain)

250g plain wholemeal flour

100g porridge oats (I have made it without these before but if you want that authentic experience you’ll probably want the oats)

1 tsp bicarbonate of soda

1 tsp salt

25g butter, cut into small cubes

500ml buttermilk (if you have no buttermilk, I find adding 1 tablespoon of lemon juice to a cup of milk and stirring for a few minutes works fine)

soda bread creation time:

preheat oven to [takes a deep breath] regular oven 200C, fan oven 180C, or if you work with Fahrenheit (holy shit I spelled that right first time??) that’s around 390F and 355F respectively.

mix together all the dry ingredients, so your two flours, your oats, your bicarbonate of soda, and your salt.

rub in the butter so it’s all good and mixed in. remember to go easy on the dough, it has to be treated very gently. 

add the buttermilk and stir the mixture carefully but quickly with a kitchen knife. you don’t want to be doing anything remotely near kneading, so you get to stir with a knife because apparently that’s somehow more gentle.

once everything is mixed, shape the dough into a round, flat-ish lump. just like the round loaves you see.

use the knife to score a nice good cross over the top of the dough. according to tradition, this is to allow the fairies to escape, but it’s also really good for allowing the bread to cook through properly.

put on a baking sheet and bake until it sounds hollow when you knock on it. this takes between 30-45 minutes in my experience, but after the 30-minute mark check regularly because it can be any time.

if for whatever reason it’s not ready yet, just flip ‘er upside-down for a few minutes.

leave to cool on a wire rack (to prevent the bottom from getting soggy) and covered with a tea towel (to keep the crust crusty).

from my experience this bread can sometimes be very dense, but experimenting with cooking times and flour ratios will shift it. I’ve found wholemeal to be slightly denser than plain flour, so once you get the hang of it tweak the recipe until it’s to your liking!

Irish stew

now times have changed you can make this in a slow cooker if you like, but I’ve never done that (yet -- I shall this winter and report back). this is how I used to eat it: sitting at the old wooden table in my friend’s kitchen, while her mam ladled it out of the massive saucepan that could drain a small lough.

(I have since become vegetarian, but this recipe would be just as nice as a hearty vegetable stew. if you’re vegetarian or there are any vegetarians out there who’d like to try it, hit me up for a recipe as I’d change this one pretty significantly in terms of technique if there was no meat.)

there’s a little controversy, as there always is with classic recipes: traditionally Irish stew is made with mutton, but mostly everyone just uses lamb. there’s also a debate raging about whether or not it should just have potatoes and onions in it, but honestly go ham. so long as there’s some nice tasty root veggies in there it’s grand, but of course potatoes are a must.

Irish stew ingredients

2 tablespoons vegetable oil 

lamb chunks (I just get them already cut from the supermarket)

potatoes 

roughly chopped onion

finely sliced leeks

roughly chopped carrots

2 tablespoons plain flour

1 1/2 pints beef stock (I just use a stock cube or two)

note how the vegetables have no measurements. this is just because I tend to make whatever looks right for the amount of people I’m cooking for.

Irish stew creation time:

heat the oven to 180C (or 355F)

take half of your vegetable oil and heat it up until it’s warm but not going crazy, and then add half your lamb and brown it.

take the lamb out and put it into a big casserole dish (or any large dish that has a lid and can go in the oven).

cover the lamb with half the potatoes, carrots, onions, and leeks.

add the rest of the oil to your frying pan and brown the rest of the lamb, and then add that into your casserole dish (or equivalent) over the veggies.

cover with the rest of the veggies so you have a weird veggie-meat lasagne.

add the flour to the frying pan and stir it around to soak up all the juices, then heat for a couple of minutes. add the stock a little at a time until everything turns to a nice, thick sauce with no lumps. it’ll kind of look like thick soup or brown gravy.

pour this sauce into your dish with all the meat and veggies.

if you have any stock left over, throw that in too. put the lid on and cook it in the oven for about an hour.

after an hour check to make sure there’s still plenty of sauce. if there isn’t, add some boiling water. the meat and veggies must always be covered with liquid, or they’ll dry out. once this is done (or if everything is fine!) bake for another hour, checking a little more regularly to make sure it’s nice and saucy.

if there’s too much sauce at the end, bake for a little longer with the lid off.

once the hour is up, it’s done! add salt and pepper if you like. best served piping hot with a hunk of thick crusty bread, while the wind and rain howls outside.

I hope these work out well for you and I hope they succeed in making you feel a little closer to your family. as part of your wider Irish family and the slightly narrower Irish orphan family, I hope these recipes bring you warmth and comfort as the days get colder.

[hyperbolicpurple]

ASOIAF cooking challenge: the Crownlands (with recipes)

more info below

I chose the Crownlands as my region to represent. All the dishes except the actual crown roast are represented in the books from chapters set in King’s Landing (all Tyrion and Sansa chapters, as you can tell from the menu). The actual crown roast symbolizes the crown itself of course, as well as honors Robert’s death by boar. ;) Hence the red sauce, also!

My goal was not really medieval authenticity--just something tasty that made strong connections to the dishes set in the books. While I consulted Inn at the Crossroads and A Feast of Ice and Fire, I mostly used them as a reference for finding food and dishes represented in the books and didn’t follow any of their recipes in particular.

SUMMER GREENS SALAD:

I wasn’t sure what exactly constituted “summer greens.” Some googling led me to various greens like Malabar spinach, dandelion greens, sweet potato leaves, etc, that I wasn’t going to find in stores (and it’s not summer here anyway). I ended up going with a spring mix with some watercress (named as a summer green in at least one article I read). The ingredients are all the same as listed on the menu, and the salad dressing came from a bottle, because who has time for that? Also I added edible flowers I found at Whole Foods, since I know they’re a medieval thing and they charmed me. I kind of want to grow edible flowers now.

CREAMY CHESTNUT SOUP WITH CRUSTY HOT BREAD

Ingredients:

3 slices of bacon, cooked and set aside

2 leeks, white and light green parts halved and sliced

2 parsnips, peeled and diced small

1 lb dried chestnuts, soaked in water overnight

1 c white wine (I used a chardonnay)

7 c chicken stock

1 c half-and-half

Instructions:

Add a few tablespoons of butter (or bacon fat) to a soup pot over medium-low. Saute leeks until soft.

Add parsnips, chestnuts, and white wine. Let the wine reduce by half.

Add the chicken stock and bring to a simmer. Let it simmer for 30 minutes.

Blend. (I used an immersion blender.)

Strain through a fine-mesh strainer, one ladleful at a time and pressing with the back of the ladle to coax the soup through. (Seriously, don’t try to pour a bunch in at once ... I had to start the process over.)

Add the half-and-half. Garnish with crumbled bacon.

Other Notes:

I actually forgot to use bacon, so it didn’t make it into the soup. Other people said they really liked the soup, but personally I felt the carrotty flavor of the parsnips overpowered the chestnuts and I couldn’t really taste them (which is a shame, because the whole reason I wanted to make this soup in particular was my love of chestnuts). If I try this again, I’ll probably swap the parsnips out for rutabaga, which simmers up sweet and very mild, and see if it tastes more chestnutty that way. I might also try fresh chestnuts instead of dried.

I entertained a notion of making bread from scratch and then decided, nah. That’s store-bought, my friends.

CROWN ROAST OF PORK WITH BUTTERED CARROTS

I got an 18-rib crown roast (!), which was more than 12 pounds and hella expensive, and there are a lot of leftovers because that was way too much meat for six adults and a child. I dry-brined the pork a day in advance with two tablespoons of table salt, some minced garlic, and a mix of traditional fresh and dried herbs. In the future, I would want at least 2-3 days for the meat to continue to brine itself.

I followed the Serious Eats crown roast recipe. It came out moist and delicious, but fair warning: it took three hours at 250F, not two, for the thickest parts of the chops to come to 140F. Dinner delayed. Also, I sadly didn’t get the “charred bone” look the SE article promised. I thought they would look authentic! Alas.

The sauce was a basic red wine pan sauce. I started with some butter and a diced shallot in a pan. After sauteing, I added half a cup of red wine and half a cup of chicken stock, along with about 2-3 tablespoons of cherry preserves. I let that reduce by about half, then stirred in 2-3 tablespoons of cold butter to thicken and emulsify the sauce. (Contra many recipes, I’ve never found room-temp fats to emulsify correctly.) (Tip: A lot of pan sauce recipes are frustrating because they’ll ask you to do reduce, like, an entire bottle of wine, which might literally take hours in my experience, and there’s no point that much sauce anyway! One cup of starting liquid was more than enough for all of us.)

For the buttered carrots, I simmered carrot coins cut on the bias until they were soft-ish, then added them to a pan with half a stick (four tablespoons) of butter. To this was added cumin, cinnamon, and ginger paste (I didn’t measure the amounts tbh), then a few long drizzles of honey and a bit of apple cider vinegar, which I let reduce again. They got a bit too soft like that; I would drain them earlier if I made this recipe again.

HONEYCAKES WITH BLACKBERRIES AND NUTS

I thought I had taken a picture of these, but apparently I didn’t. It’s a shame, because they’re cute!

Inspired by basboussa, Arabic semolina cake recipes soaked in rosewater or orange blossom water syrup, I made this semolina cake recipe, leaving out the baking soda (unless I missed something, there was no acid to react with it, so it wouldn’t do anything), and adding 1/2 c of sliced almonds and 1/2 c frozen blackberries halved/quartered to the batter. It made about 10 nice thick cupcakes, but you could make it 12 if you wanted. They baked at 350F for about 25 minutes.

For the honey syrup, I stirred together 1/2 c each honey, water, and white sugar and let it simmer and reduce a bit on the stovetop. When the cakes were done, I took them out of their tins (I have a square cupcake tin, so they came out squares) and put them in a 9x13 pan, poked some holes in the top with a fork, and drizzled all the honey syrup over and let them soak it up. It might seem like too much, but the cakes are up to the task! They were really delicious, IMO. The best part of the dinner. But then, I love sweets.

Although this wasn’t on the menu, I served them with iced milk sweetened with honey. I gently heated a half-gallon of whole milk and stirred in about a cup of honey, then splashed some half-and-half in for creaminess. Medieval milk had cream in it, didn’t it? So that’s totally authentic, right? ;) VERY GOOD. And rich. And good.

[the-coconut-asado]

Sand and Sandwiches

When I posted pictures of Clacton Pier from our road trip last month, alot of friends recalled fond memories of their childhood, whizzing down the helter skelter and eating whelks on the beach. How many of those friends returned to Clacton between puberty and the menopause? I’m guessing zero.

British seaside holidays - especially those on the bracing North Sea coastline - are freeze-framed in our consciousness as an ice cream in a 10-force gale, or a sandy mouthful of picnic behind a wind break. That’s if you ever got out of the car to eat. My own holiday memories involve that great British institution The Car Picnic: cold baked beans on crispbread, washed down with a thermos of tea, watching the rain lash the windscreen before going to queue for Les Dennis and Dustin Gee at the Winter Garden.

When I was very young we would follow my half-sister (a dancer) around the seaside panto circuit, performing variously alongside Danny la Rue (the ultimate drag queen), Dickie Henderson (a comedian I announced I wanted to marry, aged 5) and The Clitheroe Kid (there would have been no Crankies without him. You figure out if this was a good thing). Any dreams I had of a career in showbiz were quashed by seeing the leading lady in Robinson Crusoe sitting in her dressing room in a candlewick robe drinking soup out of a flask and puffing aggressively on a Malboro’ Light . Cold soup did not signal glamour, and no amount of gourmet gazpacho over the years has made me change my mind.

But back to Clacton. We had come for the day from our glamping site near Colchester (Covid has done nothing if not made us adventurous), hoping to build better seaside food memories in a post-Jamie Oliver era.

It didn’t bode well that we couldn’t get warm. Icy winds blew from the stall selling an irresistible if confusing combination of ice cream and chips, right through the rat run of Vegas-adjacent slot machine arcades, where you could win anything you wanted as long as it was a baby Yoda.

But nestling in the back streets was a cafe called Tracie’s which, unlike those around it, was teeming with people. Its fogged up windows promised warmth, so we snapped on our face masks and dived in.

And we were rewarded. While Adam couldn’t think past a burger and chips (no blame there) I noticed a chalkboard with their special of the day: goat curry. I figured that restaurant which stakes their reputation on a goat curry has to serve a good one - and I wasn’t wrong. Dark, glossy and caramelised from long, slow cooking, with just the right lick of habanero chilli pepper and meltingly tender potatoes, served with a flavourful jollof rice.

From the gleeful expressions of our fellow diners it seemed that Tracie, the owner-chef, is turning out plate after plate of delicious and consistent food - including Adam’s burger and crispiest fries. But that curry, over and above all else, banished all my dodgy seaside supper memories for good and replaced them with a whole bowl of yum.

I went straight home and experimented, and here is the result. You might feel like an ice cream to follow (with or without a side order of chips) so my choc chip sorbet ice cream should fill the bill nicely. And if, like me, your childhood is sprinked with the crumbs of a back seat picnic, then I hope that my Pork Cholas will change the course of your summer outdoor eating.

Goat Curry

Unlike Tracie, I have developed this as an off the bone curry. Still full of flavour but less fiddly to eat. Serve with jollof, coconut or plain basmati rice. Serves 6-8

Ingredients:

2kg goat leg, off the bone and chopped into generous chunks

4-5 garlic cloves, crushed

1 red pepper, cubed

1 scotch bonnet/ habanero pepper seeded and chopped finely

1 in piece of fresh ginger, grated

2 tsp kosher salt

2 onions chopped

1-2 tbsp. Sunflower oil

Few sprigs fresh thyme

1 tin cherry tomatoes

3 tbsp plain yoghurt

250 ml beef stock

1 small tin coconut cream

200g potatoes, peeled and roughly chopped

Curry Paste:

2 tsp allspice

3-4 tsp cumin powder

2 tsp. Turmeric

½ tsp. Cinnamon

1 tsp ground black pepper

1tbsp. Reloja powder (this is a Puerto Rican mix of toasted ground cinnamon sticks, dried chillis, cumin, pumpkin seeds, bay leavesm sesame seeds and cocoa powder)

3 tbsp sunflower oil

How to make

Marinate the goat in the garlic, ginger, salt, thyme and chopped scotch bonnet. Leave the flavours to develop over an hour or two.

Heat the oil in a large, deep casserole, then fry the onion and pepper until brown. Add the curry paste and fry until the oil starts to separate and the aromas hit you. Add the marinaded goat meat and stir until coated.

Add the tin of cherry tomatoes, the beef stock and the coconut cream, stir well to combine then reduce heat and simmer, covered for about 3.5 hours.

Add the chopped potatoes, then simmer, uncovered, for a further 30 mins until the potatoes are cooked but still holding together. Test the goat for tenderness - it should be meltingly tender - and serve.

Choc Chip Sorbet Ice Cream

How can you have an ice cream and a sorbet all in one? Simple - by using my friend Sam’s Chocolate Sorbet recipe (see my Last Kitchen Show blog) as a base, then adding whipped egg white, double cream and of course chocolate chips. An ice cream maker will make this effortless, but don’t despair if you don’t have one. Just remember to take the ice cream out of the freezer a couple of hours after freezing and whisk thoroughly before returning to the freezer. Serves 4-6

Ingredients For the sorbet mix:

200 g caster sugar

50g cocoa powder

50 g 70% dark chocolate, broken into pieces

1 tsp. Vanilla extract

600 ml water

To finish:

1 egg white

300 ml double cream

30g dark chocolate chips

How to make:

First, make the sorbet mix. Bring the water to the boil, then whisk in the sugar and cocoa powder. Simmer for 5 minutes, then take off the heat and stir in the chopped chocolate and vanilla extract until smooth. Cool (you can make this the day before and refrigerate over night)

Whisk the egg white to soft peaks, and in a separate bowl, whisk the double cream until just holding its shape. Fold the egg white and cream into the sorbet mix, then mix in the ice cream maker.

Five minutes before it is ready, add the chocolate chips to the ice cream as it mixes (or if you are not using a maching, add the choc chips after you have whisked the mix out of the freezer). Transfer to a plastic container, cover and freeze. Bring to room temperature for around 20 minutes before serving.

Pork Cholas

This is the national sandwich of Bolivia - probably getting its name from Cholitas, Bolivia’s indigenous women. You can just serve this with the traditional salsa verde but I also like to add a small dollop of Stokes Jalapeno Jelly for extra zing. I made my own crusty bread rolls for these photos, but sandwich making shouldn’t be a morning-long process, so just buy 6 of these and off you go. Makes 6 Cholas.

Ingredients:

1.5kg pork shoulder off the bone, skin removed and aside

1 tsp fennel seeds, crushed

1 tsp salt plus extra for salting the skin

1 tsp garlic salt

Freshly ground black pepper

1 tsp chilli flakes

2 tbsp. Olive oil

300ml cider

6 crusty white bread rolls

Lettuce

Salted butter

For the salsa verde:

3 tbsp. Flat parsley

1 tbsp. Mint leaves

3 tbsp. Capers

6 anchovy fillets

1 clove garlic

1 tbsp. Dijon mustard

Juice of ½ a lemon

120 ml extra virgin olive oil

How to make:

First, roast your pork (you can do this the day before). Mix the fennel seeds, salt, garlic salt, pepper and chilli flakes in a bowl. Add the olive oil and stir to combine, then rub this all over the pork shoulder. Set aside. Rub salt all over the skin (which should be scored) and then pop, uncovered, in the fridge.

Heat the oven to 240C. Put the pork shoulder into a roasting tin and pour the cider around it. Pop into the over, uncovered and immediately turn the oven down to 180C. Pat the skin dry, salt again and put onto a rimmed baking sheet. Slot into the top shelf of your oven and roast skin and shoulder for 2 - 2.½ hours. The pork should be tender and the crackling super crisp. Set both pork and cracking aside to cool.

To make the salsa verde: put all the ingredients except for the olive oil into a blended and pulse. You dont want this mix to be super smooth. Tip into a bowl, add the olive oil and whisk. Cover and chill until needed.

Split the rolls and butter, then layer with a lettuce leaf, slices of pork, a tbsp. Salsa verde and a dollop of jalapeno jelly (optional) before sandwiching with the crusty top. Serve with shards of crackling on the side.

[ouraidengray4]

The 9 Best Kitchen Tools Every New Chef Needs

FluxFactory/Getty Images

You swear to yourself you’re going to start cooking, but when you attempt to slice an onion with a butter knife and boil spaghetti in a sauté pan, you run into problems.

You’re convinced that you’re just not cut out to be a cook. But that’s so wrong. Anyone can cook — yes, even you. You just need the best kitchen gadgets at your disposal.

Unsurprisingly, cooking has become less common in the U.S., as more people rely on fast food, fast-casual joints, and there-in-an-instant delivery options. But learning to cook for yourself can be a really life-affirming experience.

Yes, you’ll save money, and making healthier choices will become easier, but cooking can also be an enjoyable solo task or a nice way to spend some time with your roommate/partner/family.

So, where do you start? The first step is to equip yourself with the best cooking tools. These are the essentials you’ll need to start your adventures… the ones that entail you making a meal, start to finish.

Knives

Come on, then. Chop chop.

1. Chef’s knife

A good chef’s knife is one of the most important tools to have in your kitchen. You’ll use this baby for just about every meal you make, from prepping vegetables to breaking down full chickens (you’ll get there eventually).

This 8-inch variety from MOSFiATA is a good start: High-carbon steel (and a titanium coating) means this knife will get sharp and stay sharp, which you’ll soon realize is v. important.

Plus, it comes with a finger guard, which means you won’t accidentally be serving any of your fingertips in your first meal. Once you have the gear, you can learn the skills.

2. Paring knife

Size doesn’t always matter.

This little paring knife will prove its might and be surprisingly helpful when you’re prepping some of the smaller ingredients you’ll be cooking (try peeling garlic without it and you’ll see what we mean).

You can also sub in a good paring knife for more specialized tools like a peeler and a tomato stem scoop (yes, that exists, and it’s a complete waste of money).

Victorinox makes a great paring knife that will stay with you for life.

3. Serrated knife

Yep, we got another one for ya: the serrated knife. These guys are useful for cutting breads and softer foods like tomatoes.

The thought of taking a smooth-edged chef’s knife to a crusty loaf of sourdough is enough to make Gordon Ramsay cry (and he’s known for making other people cry).

So avoid damaging the blade (and your bread) by keeping a serrated knife handy instead.

Since these guys are tough to sharpen, you want a blade that retains its edge over time. While expensive ones do exist, this Orblue knife gets the job done for less than $20.

Chopping assistance

It’s not just about using a knife.

4. Peeler

We know we said a paring knife can sub in for a vegetable peeler, but honestly, this is something you’ll also want to own. Peeling starchy veggies like potatoes with a knife should probably be left to the professionals, anyway.

Ironically, this is one tool where cost has nothing to do with its quality. For less than $3, this cooking tool will have peels piling up quicker than a chimp at a banana party.

5. Cutting board

You can’t use those new knives without something to cut on (unless you want your kitchen counter to hate you).

The cutting board will become your prep station, where ingredients get sliced, diced, minced, and mashed to make your meal delicious.

While plastic cutting boards have become more popular, we still like wood for its aesthetic and durability.

This Bamboo variety will get the job done. It’s big enough to provide plenty of room to work without being so massive that you have trouble stashing it away when you’re not on a chopping spree.

The small liquid collector running around the edges is handy for collecting runoff from cooked proteins as well.

Pots and pans

Food needs a place to get warm. This is it.

6. Cast-iron skillet

Cast-iron skillet = cast-iron skillz.

This will become your go-to pan in the kitchen. Sure, you could go with a nonstick or stainless steel variety, but what’s great about cast iron is that it can be used for literally anything.

Sautéing, frying, baking, roasting — all of these techniques are possible with one simple hunk of metal.

You can even put together dope desserts with a skillet.

The American Manufacturer Lodge has been making cast-iron pans since 1896, so it’s fair to say they know a thing or two. This 9-inch version of their pre-seasoned skillet will be a perfect jumping off point for mastering the stove top and oven.

And guess what? It’s only $14.88.

7. Stock pot

Soup is one of the easiest meals to make when you’re a new cook.

It usually only requires one pot, yields large amounts of food (leftovers are everything), and makes you feel cozy in cold weather. That’s a trifecta of winning endorsements for soup.

But you need a big pot to make soup. Same goes for mashed potatoes, spaghetti, etc. A solid stock pot will open the door to exploring even more recipes and techniques (but most importantly, churning out mashed potatoes like there’s no tomorrow).

When buying a stock pot, you want something heavy that comes with a lid. This 16-quart model is on the smaller side, but a high-quality pick for a cook who’s just starting out.

8. Saucepan

Contrary to the name, these guys are useful for more than just making sauces. You can also boil vegetables, cook grains or rice, and melt cheddar… for mac and cheese, what else.

For less than $20, this 1.5 quart version from Cuisinart is perfect for all of those tasks.

Stainless steel means it has even heat distribution, and a tight-fitting lid ensures that heat will stay exactly where it needs to be. And if you’re cooking pasta in it, get to know, because you’ve probably been doing it wrong.

Recipes

Because every adventurer needs a map.

9. A good cookbook

Thanks to Pinterest, relying on a recipe book is no longer essential to learning how to cook. But the millions of recipes online can be overwhelming (and borderline confusing for those of us struggling to boil a pot of water).

Which is why we suggest going back to the basics and opening a cookbook for some guidance in the kitchen.

There are tons of cookbooks out there, but one that has never steered us wrong is Alice Waters’s The Art of Simple Food.

This classic comes from one of California’s most legendary chefs, who breaks down everything from ingredients and equipment to providing introductory methods designed to teach us the basics. Cooking your way through this masterpiece will make you a better chef, we promise.

If you’re looking to branch out, we rounded up the best healthy cookbooks you can buy, and even more options for our friends who follow plant-based diets.

Takeaway

There’s no shame in being a learner. But there are ways to make it easier for yourself. And having the best kitchen tools readily available is one hell of a head start

No one’s expecting fine-ass French cuisine within your first month, but it’s also not that hard to produce delicious, nutritious nosh.

We put together a bumper list of kitchen tools here, so you can really fill out your arsenal.

from Greatist Health RSS Feed https://ift.tt/3mwvgW3 The 9 Best Kitchen Tools Every New Chef Needs Greatist Health RSS Feed from HEALTH BUZZ https://ift.tt/3mDkw8t

[abramsbooks]

RECIPE: Beef Stew in a Hurry (from The Dinner Plan by Kathy Brennan and Caroline Campion)

Purists might scoff at a beef stew that isn’t cooked low and slow, but when we’re craving the dish on a cold, busy night, this version suits us just fine. Cutting the vegetables into smaller-than-usual pieces and using top sirloin—a leaner cut than traditional stew meat, which requires long simmering to become tender—saves on the cooking time. You can omit the wine, if you like (use an extra cup of broth in its place), but give the Worcestershire sauce and anchovy paste a try; as odd as they may seem, they add lots of flavor. Serve the stew with buttered egg noodles, steamed rice, or crusty bread.

Serves 4-6

1 tablespoon vegetable oil, plus 1 tablespoon, plus extra, if needed 

1½ pounds (680 g) top sirloin, cut into 1-inch (2.5-cm) cubes and patted dry

Salt and pepper

4 carrots, cut on the diagonal into ½-inch (12-mm) pieces

1 pound (455 g) potatoes (we prefer a waxy type, such as Yukon gold), cut into ½-inch (12-mm) cubes

3 celery stalks, cut on the diagonal into ½-inch (12-mm) pieces

1 yellow onion, chopped

2 garlic cloves, minced

1 scant teaspoon dried thyme

3 tablespoons all-purpose flour

1 heaping tablespoon tomato paste

1 cup (240 ml) dry red wine

3 cups (720 ml) low-sodium chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon anchovy paste

1 cup (135 g) frozen peas (optional)

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of the oil over medium-high heat until it shimmers. Season the beef with salt and pepper, add half to the pot, and cook until browned on two sides and still rare, about 4 minutes total. Transfer the meat to a plate and set aside. Repeat with the remaining beef, adding more oil, if needed.

Add the remaining 1 tablespoon oil to the pot and reduce the heat to medium. Add the carrots, potatoes, celery, onions, garlic, and thyme and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the flour and tomato paste and stir for about 1 minute. Stir in the wine, scraping the bottom of the pot to incorporate all the caramelized bits and flour, and simmer until most of the wine has evaporated. Stir in the broth, Worcestershire sauce, and anchovy paste.

Bring to a boil, then reduce the heat and simmer, partially covered and stirring occasionally, until the vegetables are just tender and the sauce has thickened, about 10 minutes.

Stir in the peas (if using) and the reserved beef and any accumulated juices and simmer until just heated through, about 2 minutes. The meat should still be quite pink inside; if you prefer it cooked more, simmer a little longer, but it will start to get tough if you go past medium. Check the seasonings, adding salt and pepper, if needed.

Make-Ahead: To keep the meat from overcooking, store it separately from the stew and add it just before serving. Keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Staggered: Serve hot. Keep, covered, on the back of the stove with the meat separate, if possible, for up to 2 hours. Reheat gently, covered, stirring occasionally. If it looks too thick, add a little water. If the meat is separate, add it when the stew is almost hot.

From the authors of the IACP award-winning cookbook KEEPERS, an entirely new and personalized approach to tackling the dinner dilemma:

Between juggling work, family activities, mismatched schedules, and often bare refrigerators, there are all sorts of situations that make weeknight cooking a universally challenging—and frustrating—experience. The Dinner Plan offers five meal strategies—Make-Ahead, Staggered, One-Dish, Extra-Fast, and Pantry—that will help get dinner on the table no matter what the workweek throws at you. The 135 recipes—from main dishes to sides to salads and “lifesaver” condiments—provide lots of practical options whether time is super-tight, you haven’t had a chance to run to the store, or everyone is coming home at a different time.

And most importantly, all of the recipes are “keepers”—brag-worthy, reliable, crowd-pleasing preparations that you’ll confidently turn to again and again. Shrimp Scampi, Sheet-Pan Chicken Fajitas, Foolproof Carbonara, and Mexican Skillet Lasagna are just a few examples of doable recipes that will earn their place in any busy cook’s repertoire. Rounded out with plenty of tips and a bonus section on healthful snacks called The Forgotten Meal, The Dinner Plan is every home cook’s indispensable weeknight dinner guide.

For more information, click here.

[journal-of-journeys]

Carers Lunch & Art 8th April 2019 A Perfect Combination

Barbara’s Cookery Experience Story

The Tonge Moor carers enjoyed a lovely lunch at Johnson Fold UCAN Centre as part of the Journal of Journeys project. Whilst lunch was being prepared and cooked by the lovely Opor cooking Thai chicken and rice and Babs cooking corned beef hash; the carers carried on with their journal of journeys art work.

Helped by Sandra Bouguerch ‘CREATIVE COMPANION’ our Artist in residence

As lunchtime neared the carers had been busy beavering away on their artwork and were ready for a hearty lunch.

Thai Chicken Curry with rice.

Opor and Barbara helped by Dougie were busy in the kitchen preparing all the vegetables.

Everyone pitched in with Pauline making brews, Dougie slicing baby sweetcorn, slicing mushrooms and even some brave individuals chopping up raw chicken into chunks for the Thai dish.

Susan and Dougie ‘hands on’ and busy in the kitchen

Dougie said Grace before we ate then everyone tucked in and really enjoyed the food. 

Next was the corned beef hash that Babs made; everyone was getting a little full but they still managed to have some.

They even left room for a dessert of muffins and donuts.

The Carers all posed for an impromptu selfie.  The carers were keen to have the recipes for the food that they ate so here’s the recipe for Corned Beef Hash…

Barbara’s Corned Beef Hash Recipe (Serves 4)

Ingredients:

1 Kg baby potatoes washed and chopped into small pieces

1 Medium onion chopped

1 Tin corned beef chopped into chunks

1 Beef stock cube

Dash of Worcester sauce

Dibble of tomato ketchup

Salt and pepper to taste

Method:

Place onion, potatoes and stock cube into a pan and cover with boiling water so it just comes under the level of the ingredients. 

Add dash of Worcester sauce, dibble of tomato ketchup and salt and pepper.

Simmer for 20 mins checking and stirring from time to time.

Remove from simmer and place the corned beef into the pan and stir in well.

Put back onto the heat and bring back to a simmer for 10 minutes, stirring together from time to time to break up the corned beef chunks so they merge into the potatoes and onion.

Finally leave to rest for 5 minutes then serve with crusty bread and real butter.

Enjoy!

And that is the end of this story……