#or my grandmother's famous vegetable beef soup!

[thelastspeecher]

some fucking French chef on Chopped was just like "why are French techniques so important for food? bc they are centuries old"

my guy. you aren't fucking special. techniques from like. every culture are centuries old.

[travelonlinetipsofficial]

These are the 10 best restaurants in Paris, ranked by local expert

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These are the 10 best restaurants in Paris, ranked by local expert

There’s something comforting about wandering outside and seeing the familiar – familiar surroundings, familiar faces, familiar bakeries, butchers and, yes, bistrots. It’s always a challenge to update this ‘Best Restaurants’ list for Paris. It’s like having to choose your favorite child. And with 44,896 restaurants in Paris (as of last count in 2017, compared to NYC’s 26,697 also from 2017 tally) I’d be fibbing if I said I’d tried them all. 

But that said, there are some bstrots and neighborhood favorites that remain with you long after the meal has stopped lingering. So this update of Best Paris Restaurants is for all of you who yearn to visit the City of Light just one more time, for those of you who dream of visiting for the first time, and for those of us who never left. It’s for all of us who have come to love and appreciate the familiar, the familial, and the faces at the corner bistro we see as we pass on our daily comings-and-goings. In other words, sometimes the simplest really is the best. 

After wandering the streets and visiting the landmarks of Paris, there are times when all you really want is a good meal. Those times seem to occur quite often in Paris where excellent bistros and restaurants line nearly every street you walk down. And that’s not to mention all those ‘must’ places, you know, the ones that have all the user recommendations and Instagram photos.

But image doesn’t always equate with quality. So when the only thing that will do is a satisfying, taste-good, sure-fire meal, you can have confidence that any of these restaurants on this list won’t let you down. Some offer haute cuisine, what some men might call frilly food, and others offer just that perfectly grilled, thick steak served with potatoes and an excellent glass – or bottle, why not? – of red wine. 

Many of today’s noteworthy chefs here in Paris have begun to practice the cult of personally sourced ingredients. There was a time when restaurants made their purchases at the big fresh market called Rungis out by Charles De Gaulle airport, every morning. Many still do that, but you’ll find that the really finicky chefs have their fish provider, their meat cultivator and their butter and cheese curator on speed dial on their portable phones. And some even have their own vegetable gardens. Here on this list, many of these chefs meet that telling criteria. 

‘In the heart of the gariguette;’ That is this Provençal Restaurant/Bistrot’s moniker. Lets air that out a bit. Ready for a mini-deep dive into French nostalgia and romantic cultural references? ‘Gariguette’ refers to the potpourri of scents you find when hiking the dry, hot country trails of the S. of France. The scent is evocative of sagebrush, thyme, rosemary and a distant hint of lavender. For a French person it prompts memories of long, langourous summer afternoons spent playing petanque while sipping pastis on summer holiday. And this is exactly where you step into when you enter Chez Janou. Time stops and all of a sudden you are ‘en Provence’ once again. The central, classic zinc bar is lined with over 80 types of different pastis that you can order by the glass. The menu is just as classic and full of nostalgia. Much of it is market driven.

Recommended for Best Restaurants because: Leave room for chocolate mousse, it’s served in a big soup terrine and is enough for a table of four. Also prepare to taste pastis!

Paige’s expert tip: I love Paris, but sometimes you really do wish you were ‘en Provence.’ At this neighborhood bistrot, you get to have it both ways. As you enter Chez Janou, you get to step into a France that’s been immortalized in the caper films of Louis de Funes. All that is good and right, classic and delicious about France, you’ll find here at this simple, neighborhood bistrot hidden just a stone’s throw away from Place des Vosges and Bastille. Here you can always find an abundant selection of fresh-caught seafoods and shellfish. And, of course, succulent meats grilled ‘à point’ round out the choices. The bistrot’s sprawling terrace in the summer not only encircles the angular sidewalk but overtakes the little ‘place’ across the street, too. The decor is full of Jacques Tati posters from 1950s films.

Read more about Chez Janou →

The Southwest region of France is known for its food. After all, this is where the Perigord is located and from which the famous truffles come. Less known are its wines. But once you’ve been introduced to the beauty of Malbec’s original terroir, there is no going back. This restaurant consecrated itself to being the culinary tapestry by which the region’s wines would shine. So the menu is fairly simple: a dozen oysters to share for starters, a huge (1 kgl) chuck roast of beef ‘Irish Vintage’ to share between two or even two adults and two kids are the kinds of items you’ll get to choose from here. Gazpacho, devilled eggs and other nibbles are also S. West classics that go well with these deep reds and sometimes sweet whites. Roast duck served with raspberries and beets as its cold side; and the French toast as dessert which is made with brioche (not bread!) served with melted salted caramel butter – now aren’t these mouthwatering?

Recommended for Best Restaurants because: On Sundays, their upstairs ‘speakeasy’ bar transforms into a children’s babysitting den. Yep, that means parents can enjoy their Sunday brunch, in peace for once.

Paige’s expert tip: French Southwestern cuisine is known the world-over. After all, the Perigord is famous for its truffles and foie gras. But here in Paris, it, likes its lovely wines, is often overshadowed by its glitzier kinsfolk. So this lovely little bistro, in a historical building just a couple doors down from where Jim Morrison once lived, offers the whole Southwestern-inspired culinary package.

Read more about Aux Vins des Pyrenees →

My Burgundy – “Ma Bourgogne.” The family traditions carried forward by this landmark bistro occupying a place of honor in the arcades of the Place des Vosges harken from his mother and grandmother. It’s from these family recipes the daily specials and the evergreen dishes originate from. ‘Menu’ in French means Special of The Day. (Whereas ‘la carte’ in French means ‘menu’ in English). Here Le Menu includes an appetizer, a main dish, a dessert or ‘fromage’ and a beverage. All that for a fixed price. Given that you’re dining at one of the top 3 real estate addresses in Paris, this is a fair deal for superior quality food. The bistro’s wine list lives up to its name, too. Whether you’re fond of Pinot Noirs and Chardonnays or not, pretty much anything from Burgundy is sure to win you over, if you’re a wine lover. They do take reservations here (subtle hint) so it’s probably good to plan ahead since this is an overwhelmingly popular choice with locals and visitors alike.

Recommended for Best Restaurants because: Could there be more of a ‘living the fantasy’ moment than dining on classic Burgundy ‘Jambon Persillé’ while sipping Chardonnay at the Place des Vosges?

Paige’s expert tip: Here you’ll find welcoming staff and service. Meaning, despite this being a destination dining address at one of the most beautiful Parisian landmarks, they’re still keeping it real.

Read more about Ma Bourgogne →

Photo courtesy of L’Absinthe

Beetroot Gaspacho with goat cheese, a thick juicy steak – the kind you dream of, their signature Le Hot Duck as appetizer… these are only a few of the savory items on the menu that you’ll find here at the Rostang’s L’Absinthe. Pair that with a chilled carafe of Beaujolais and you’ve got yourself a memorable meal. Adding to the charm of this family bistro is its location on the Marche St. Honore, a pedestrian area and market square hidden between the Eglise St. Roch and Place Vendome. And let’s not forget the handcrafted absinthe cocktails, the namesake of this little gem. Though if sitting out on this picturesque terrace on a Parisian market square and pedestrian zone is your idea of a perfect end to a wonderful day, then rest assured there are plenty of cocktails and a solid wine list, too, to choose from for your down time.

Recommended for Best Restaurants because: Comfort French food served in generous proportions at a neighborhood-feel bistro in a pedestrian zone in the center of Paris is what L’Absinthe is.

Paige’s expert tip: This is the charming neighborhood bistro to dine at when you want a thick cut steak, a carafe of chilled Beaujolais and a side of roasted baby potatoes. You’ll find more than just comfort food here, though. They’ve got a crafted menu of absinthe cocktails and their own signature appetizer, too, Le Hot Duck, which, once you’ve tasted, you understand why they trademarked it.

Read more about L’Absinthe →

This is the kind of tucked away little bistro on a Parisian sidestreet in a chic quartier that inspires novels and pivotal scenes in French films. The young team of Jonathan Caron and Anne Legrand have the mentorship of Christophe Pele (2 stars, Le Clarence) in common, save for a passion pure of serving up excellence on a plate. Here at L’innocence, with its tightly fitted dozen tables, the food becomes the sole focus. Chef Legrand works in the open kitchen to craft her fixed menu dishes while Caron interacts with guests and selects wine pairings. Each evening differs, but you can expect delicacies of grilled cauliflower with minted fromage blanc and citrus condiments; toasted foccaccia with basil olive oil; white asparagus with smoked poutargue in a white butter sauce; lamb shank served with carrots from Annie Bertin’s gardens, and for the pre-dessert, tempura-fried acacia blossoms with Bruyere dipping honey.

Recommended for Best Restaurants because: New talent with fresh, imaginative cuisine is a rarity. What Legrand and Caron serve up here will have you re-discovering what fine dining truly means.

Paige’s expert tip: This is the restaurant to take someone special for whom food is an art form. Yes, of course, ingredients are sourced from only the best producers who sell their products exclusively to only a handful of the top chefs. But even more than that is what Chef Legrand delicately does with her materials. And with Caron working the dining room, the partnership dishes up a superlative alchemy of food and wine. Perhaps it is the pedigree of chefs past such as Chef Rose who have left a bit of fairy dust inside these walls? Or, more likely, it is simply the absolute purity of passion and dedication to excellence in French cuisine that sets this young duo’s restaurant apart. It is one not to be missed and offers promises of a meal breathtaking in its delicacy, imaginative creativity, execution, presentation and service.

Read more about L’innocence →

Refreshing here is that the service is quick and pleasant and the staff is welcoming and warm. Duck is the dish here, so much so that it even embodies its mascot. Other classics on the menu not to miss is the Mimosa eggs which are a crab salad filled devilled eggs appetizer, heavy on the fresh crab. The foie gras is top quality. Sides – whipped mashed potatoes, full of cream and butter, a fresh green salad, roasted potatoes and sauteed crisp vegetables in, yes, butter come in dishes that you can share. Don’t even think about skipping dessert here. If you’ve never tried the French whipped, lightly toasted egg white in a sea of creme anglaise, otherwise known as Ile Flottante, I highly recommend you do. The portion here is more than generous and its done exceptionally to perfection. Or you can always go for the tarte du jour.

Recommended for Best Restaurants because: During the warmer months, outdoor terrace dining here means looking out over the Seine onto the Cathedrale Notre Dame de Paris and the Ile Saint-Louis.

Paige’s expert tip: For your first visit to this bistro, stick with the classics and signature dishes. That means have a taste of the roast duck and the crab stuffed devilled eggs. The wine cellar at the sister ship (La Tour d’Argent) is ranked one of the best in the world. So even the wines by the glass here will be excellent choices for whatever you order. Sides are fun and are meant to be shared. A simple tapenade and country style bread is your pre-appetizer for whetting the palate as you peruse the menu. Under the recently assumed reigns of André Terrail, son of the famous Tour d’Argent restaurateur, Claude Terrail, the family’s gastronomic bistro La Rotisserie d’Argent offers delightful accessibility. The sizzle of the establishment’s signature roasting duck and farm-raised chicken greets you when you enter this red-checked tablecloth icon on the Left Bank. It is literally just next door to the shrine of gourmets the world over, La Tour d’Argent, but here what is served is the bistro version of French food of the highest quality ingredients. Claude Terrail acquired this bistro in 1989 with the intention that snobbery had no place within its walls.

Read more about La Rotisserie d’Argent →

This is one of Paris’ newest and most elegant restaurants. You may have heard of the Prince Robert of Luxembourg’s famous wine estate in Bordeaux, Chateau Haut-Brion? In 2016 he opened these doors to his private mansion in Paris not far from the prestigious Champs-Elysees. Devoted exclusively to the French Art de Vivre, dining here is a most memorable experience that transports you into a luxury cocoon of timelessness. Chef Christophe Pele offers his deliciously devilish take on French classics that marry a modern twist to the favorites. Each day he uses his 2-star Michelin prowess to create the day’s offerings. But of course you can choose from the menu as well. In terms of gastronomic dining, a phenomenal wine list and surroundings unparalleled even in Paris, Le Clarence with its friendly and welcoming team, offers you the kind of fairytale experience heretofore only a dream.

Recommended for Best Restaurants because: When the occasion calls for chateau dining Le Clarence instantly transports you into that magic of French luxury and refinement, while retaining that at-home ease.

Paige’s expert tip: Fairytales do come true. That is what dining at Le Clarence will have you believe. The chateau’s decor was done by Prince Robert himself who tastefully recreated the atmosphere of his legendary Bordeaux estate here in the heart of Paris. For those exquisite wine pairings with lunch or dinner, you are in excellent hands here with Head Sommelier Antoine Petrus. There are over 120 outstanding winemakers to choose from on the menu representing mostly French but also international wine regions. And, of course, you have your choice of all the excellent Domain Clarence Dillon vintages as well including Haut-Brion, La Mission Haut-Brion and Quintas.

Read more about Le Clarence →

Set menus come in a range of three or four services for lunch and four or seven services for dinner. Rather than being seated in one large dining room, you are seated in one of several smaller dining salons, thus adding to the air of intimate dining. Many tables have views out onto the exquisite private garden surrounding the manor. Things to taste on the menu include ‘blue’ lobster from the Iles Chausey, pigeon de la Guerche on a bed of roses ‘eternelle’ accompanied by balsamic whipped beets. Delicate white cod served with raw slivered coconut over a fine glaze of lightly curried pumpkin purée. And the chocolate soufflé, so rich and velvety that it melts the bourbon vanilla ice cream and the créme chantilly it’s served with.

Recommended for Best Restaurants because: The creative flair Chef Pacaud lends to his classically interpreted cuisine, maintains Apicius as a culinary temple.

Paige’s expert tip: I don’t always recommend Michelin-starred restaurants, but this one I do, and without hesitation. Apicius has long been a culinary landmark, a Parisian temple of gastronomy, and now under Chef Pacaud’s masterful touch, you not only dine on extraordinary finesse but experience the complete and whole pleasure of haute cuisine presented with excellent, friendly, professional service. The restaurant’s bar off to the left when you enter the private manor is a good way to begin or end your meal. Named after the Roman who wrote the first culinary book in the times of antiquity, Apicius is the Michelin-starred restaurant set apart in a world unto itself nestled in an 18th c. mansion just a few streets away from the Grand Palais. Helmed now by the young and extraordinarily accomplished Chef Mathieu Pacaud, within a year of taking over, he maintained this iconic temple of gastronomy’s Michelin star. He and his business partner, Laurent de Gourcuff have infused this park-like setting in the center of the city with a hip, fun, dynamic ambiance while not relinquishing a shred of the establishment’s elegance.

Read more about Apicius →

Located now at the Monnaie de Paris, this celebrated restaurant serves contemporary haute cuisine in a just redone – though historical – space overlooking the Seine on the Quai Conti. The Monnaie de Paris, France’s former mint, is the oldest French institution and was founded in 864 under the reign of Charles II. It offers, now, in this newest incarnation, spectacular views overlooking the Seine. The interior design has notes of the theatrical, with tables placed just so, to capture the natural lighting. Salmon, flown in direct from Scotland, is served on its bed of ice at table, seasoned before your eyes with a triad of citrus before gingerly being sprayed with a consomm– of citrus. One of the signature dishes you mustn’t miss is Chef Savoy’s savory use of brioche. It’s a recipe original to him and one that, with its homage to the simple mushroom, delights every time.

Recommended for Best Restaurants because: Chef Guy Savoy is one of France’s culinary ambassadors, hands down. This, his ultimate flagship restaurant, overlooks the Seine from its minted, majestic perch.

Paige’s expert tip: If the exquisite meal here has left you sated, and you absolutely must pass up the signature house brioche, don’t fret. Just down the street, Team Guy Savoy has opened up a Brioche Takeaway so now you purchase this lovely, doughy (sweet and savory) goodness to bring with you.

Read more about Guy Savoy →

Photo courtesy of photo by Pauline Le Goff copyright of Chef Alain Passard used with permission

When Parisians speak of Chef Alain Passard’s restaurant, Arpege, it is in hushed, reverential tones. Descriptions of meals enjoyed here invariably include mention of vegetables; also that it requires a good three hours of dining time spent at the table. Vegetables have become, since the early 2000s, the chef’s signature. He still serves meat and his preferred method of cooking is still over an open flame, a technique his grandmother taught him. But in the past decade he adapted this talent of flamb–ing, grilling and roasting to vegetables: “Learn how to travel delicately with your pan on the open flame guaranties texture, taste, color, light and transparency with your vegetables,” declares this illustrious French chef. He maintains three of his own vegetable and herb gardens to assure the highest quality ingredients: “Between the gardeners and me, we discuss carrots and beetroot like others speak of Chardonnay and Cabernet Franc!”

Recommended for Best Restaurants because: Long before ‘plant based diet’ became a buzz phrase, Chef Passard was dishing up veggies in his 3-star restaurant. They’re grown in his Normandy garden.

Paige’s expert tip: This is the only restaurant in the French capital today to manage all its own fresh vegetables, herbs as well as red and black fruit cultivation. The restaurant’s name is inspired by the chef’s second love: music. Makassar wood furnishings and Lalique crystal ware round out the clubby decor.

Read more about L’Arpège →

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[19rmak-blog]

Restaurant Recommendations #5

As you could probably tell from my composition about my grandmother’s kitchen, a large portion of the time I spend with my family is centered about food. Another one of my family’s traditions is trying as many new restaurants as possible during the weekend. We try not to eat the same style of cuisine more than once per week, so our restaurant choices are usually varied and often new to me.

As a result of this tradition, I’ve been to quite a few unknown, hole-in-the-wall restaurants in the Bay Area, and many of them have pleasantly surprised me. Here are some of my favorites:

Chibog                                                                                                               Daly City                                                                                                           Filipino                                                                                                               Best dishes: chicken adobo and beef caldereta

Din Tai Fung                                                                                                     Santa Clara                                                                                                 Chinese                                                                                                               Best dishes: pork xiao long bao (soup dumpling), shrimp and pork wonton with spicy sauce, braised beef noodle soup, and Shanghai rice cakes with chicken

Din Tai Fung is chain of restaurants from Taiwan. They are famous for their soup dumplings.

Yummy Tofu and BBQ                                                                                     San Jose                                                                                                         Korean                                                                                                               Best dishes: man du kook (dumpling soup with beef and vegetables), pa jun (seafood and vegetable fried pancake), go gi soon du bu (tofu stew with beef and vegetables), and gal bi tang (beef short ribs soup with glass noodles)

Hokkaido Ramen Santouka                                                                            San Jose                                                                                                           Japanese                                                                                                             Best dishes: grilled salmon with salmon roe over rice and shoyu ramen (soy sauce ramen)

Social Policy                                                                                                     San Jose                                                                                                   American                                                                                                           Best dishes: croissant sandwich, avocado smash, and banana granola bowl

They have the most adorable little cacti centerpieces on their tables.

The Dutch Goose                                                                                         Menlo Park                                                                                                 American (pub-style)                                                                                       Best dishes: cheeseburger, fries, and tuna melt

[viohra]

Viktor’s Borsch

So this is one of two recipes I use when I make borsch. This one is the long / more traditional way (however it’s very modern). The recipe is based on my grandmother’s and various restaurants’ and some of my own additions and things I learned on the way.

Ingredients

3-4 beets

2 potatoes 

cabbage 

3 carrots 

2 onions

2 lemons

dill

parsley 

rosemary

garlic 

bay leafs

smoked slav sausage

sieved tomatoes

meat with bone

sour cream 

stock gel pack

sunflower oil

butter

pumpernickel/rye

salt

black pepper 

Preparations

The Stock:

Cut 2 carrots and 1 onion in half

In preferably a cast iron skillet, put the carrots and onion face down on high heat and burn the shit out of them (I’m not kidding – blacken them)

In a large pot on high heat, brown the boned meat until nice and... brown

After that, pour in ~2 litres of water into the pot and add your blackened onion and carrots

Add 2 or 3 bay leaves

Now simmer that for like. 5 hours. At 30 minutes to 1 hour into the simmer, skim the top and get rid of the scum

In this time follow the rest of the recipe

After the five hours, remove and discard the meat and vegetables, strain if you feel like it.

The Beets:

Cut the ends off 4 beets and peel them

Put the beets in a pot with ~3-4 litres of water (or 2 if you pot really isn’t big enough)

Add fresh lemon juice of entire lemon

Boil for like 30 minutes half covered

Add 1 tablespoon of salt per litre of water

Add a branch of rosemary

Simmer for another 30 minutes half covered again

Turn off heat then cover completely and let stand for about an hour

After that, take them out of water and let cool

When cool, grate them

Literally Everything Else:

Finely chop up an onion, 2 potatoes, a carrot (or grate it), 1/4-1/3 of a white cabbage, and half of a smoked slavic sausage like kolbasa or kielbasa

Put aside in separate bowls or something and wait for the stock to finish

Making the Borsch

At this point the stock should be done and the meat/veggies are discarded

Add the potatoes into the stock and simmer on medium heat for 15 minutes

While that is going, prepare 2 pans with butter and sunflower oil at high heat

Fry onions in one pan and the sausage in the other pan

After 1-2 minutes, add the carrots to the onion pan 

After another 1-2 minutes, move the sausage to the onion pan with a crushed clove of garlic

In the empty pan, fry the grated beets

After 1-2 minutes, add 2-3 tablespoons of sieved tomatoes to both pans 

After 5 minutes or so (until it reduces a bit), transfer one pan into the other and lower the heat to a simmer

Add some of the stock (like 2 tablespoons) to the pan and make sure all is mixed and simmer until other steps are done

After the potatoes are done, add the cabbage to the pot and cook for another 15 minutes

After the 15 minutes are up, pour in the contents of the pan into the pot

Add the juice of 1/2 lemon

Simmer for 15 minutes then add 2 cloves of garlic and one beef stock gel pack (cheating, but makes it taste like a restaurant) 

Simmer for another 30 minutes 

Bring to a quick boil, then turn off the heat

Add chopped dill and parsley (to taste) and black pepper (to taste)

May have to add some water if to viscous – this is ok

Cover and let sit for however long you wish because it’s done, just super hot

Serving

Toast rye or pumpernickel bread

Pour borsch into bowl

Add spoonful of sour cream and garnish with chopped dill

Serve with a side of the bread and with a shot of ice cold vodka

Ok there’s my borsch recipe that I make once every so often because it takes fucking FOREVER to make (7 hours??) 

For leftovers you can keep adding water (and stock gels when too watery) until you have Viktor’s Famous: Desperation Because No Money Soup.

[easyfoodnetwork]

Porcupine Meatballs

Porcupine Meatballs are hearty and well-seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!

Another great way of making these famous porcupine meatballs is in the slow cooker recipe. Enjoy both ways depending on what is best for your family!

Porcupine Meatballs

Oh porcupine meatballs. How I love you.

This was a recipe that my grandmother used to cook for my mom. My mom would make it for us all of the time and now I make it for my family! These kind of ��tried and true” recipes that are passed down are the very best. So many memories come back to me when I make these for my family. I remember how excited we would all get when my mom was making porcupine meatballs for dinner. I loved to help her in the kitchen and make the little meatballs. As soon as they were done, they were devoured by our family in a matter of minutes.

I love using McCormick spices because they are such high quality and add such amazing flavor to your dish. McCormick has been around since 1889. I remember looking in my grandmothers cabinets and seeing the red caps in her cupboards. My mom uses them in her cooking and now I use them in mine. It is a company that I can stand behind and know and love.

Meatball Ingredients:

Now is the time to keep your cupboards stocked with all of your favorite McCormick spices. We are entering in the cozy comfort food season full of casseroles, soups, and slow cooker meals.

I am always using garlic powder, paprika, chili powder, and tons of cinnamon throughout the year. And McCormick has so many other amazing quality spices that I love to use as well.

Ground Beef: Ground Chuck is the best for meatballs

Long grain rice: This type of rice includes American long-grain white and brown rice, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy

Egg: This will be the binding agent that holds everything in shape

Parsley: Adds balance to this savory dish and brightens the flavor

Onion: The onion gives the meatballs a cleaner taste

Garlic Powder: This powder has a slightly sweeter taste than fresh garlic

Paprika: Colorful Spice derived from ground peppers gives these meatballs their stand out flavor

Pepper: Add to taste

Salt – Adding salt to your food will enhance the other flavors

Condensed tomato soup: Using this in both the meatball and the sauce gives the tomato texture consistency

Water: Used to thin out the sauce

Worcestershire sauce: Made from a base of vinegar, which gives it a bit of a tangy flavor, this sauce adds both sweet and savory tastes to the sauce

How to Make Porcupine Meatballs:

These porcupine meatballs are well seasoned with McCormick spices to bring out amazing flavor. The rice in the meatball which give it the porcupine name add such a delicious texture. They simmer in a rich tomato sauce and cook to perfection.

These are some of the best little meatballs that you are going to eat. They are a family favorite of ours and I know that they will become a family favorite at your house as well!

Combine ingredients: In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix Sauce: Mix together remaining soup, water and Worcestershire sauce. Pour over meatballs.

Bring to a boil: Once the sauce is bubbling reduce the heat. Cover and simmer for about 35-40 minutes stirring often.

Variations:

This is the perfect recipe to sneak in some extra nutrition in for your kids (or your husband) by adding in or swapping out some ingredients.  It doesn’t take away from the flavor at all and no one will have any clue they are getting some extra vitamins or an extra lean meat.  Mix around the ingredients and try something new! You can’t mess up this tried and true favorite!

Cheese: Use some of your favorite shredded cheese for an extra ooey gooey texture and flavor.

Protein: Swap out the ground beef for ground chicken, pork, sausage, or turkey.

Vegetables: Chop up small pieces of mushroom, carrot, or zucchini or bell peppers to add into your meatball.

What to Serve with Your Meatballs:

Make a complete meal with a simple side dish! To compliment these delicious meatballs I suggest trying mashed cauliflower or mashed potatoes. 

How to Store Dinner Time Porcupine Meatballs:

Make meatballs ahead of time: Keeping a stock of frozen meatballs on hand means you can easily prepare a quick satisfying meal for you family.  Busy weeknights, late practices, unexpected guests? No problem when you have these insanely delicious meatballs on hand.

Storing leftover meatballs: Wrap tightly in heavy duty aluminum foil or freezer wrap.  They will last 3-4 days in the refrigerator.

Can you freeze meatballs? Yes! Store in airtight freezer containers or heavy duty freezer bags. Properly stored they will be at their best quality for 2-3 months if cooked and 3-4 months if stored uncooked, but will remain safe beyond that if kept at 0 degrees.

Reheating meatballs: These meatballs can be re-heated easily from frozen or thawed.  To thaw meatballs, simply place in the refrigerator overnight.  Re-heat on a greased baking pan in the oven at 350 degrees until heated through.  Frozen meatballs will take 50% longer to re-heat.  Cook time is 20-25 minutes if cooking from frozen.

More Meatball Recipes To Try:

Easy Chipotle Honey Meatballs

Meatloaf Meatballs

Slow Cooker Swedish Meatballs

Creamy Cajun Chicken Meatballs

Slow Cooker Cranberry Balsamic Meatballs

This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.

  Print

Porcupine Meatballs

Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce.  This is a family recipe passed down from my grandma and I know that your family will love it too! 

Course Dinner, Main Course

Cuisine American

Keyword meatball recipe, meatballs, porcupine meatballs

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 Servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

1 Pound Ground Beef

1/4 cup long grain rice uncooked

1 egg slightly beaten

1 tablespoon parsley chopped

1/4 cup onion finely chopped

1/2 teaspoon McCormick® Garlic Powder

1/4 teaspoon McCormick® paprika

1/8 teaspoon McCormick® Pepper

1/2 teaspoon salt

1 can condensed tomato soup 10 3/4 oz, divided

1/2 cup water

2 teaspoons Worcestershire sauce

Instructions

In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.

Video

https://therecipecritic.com/wp-content/uploads/2015/10/Porcupine20Meatballs.mp4

Notes

Updated on April 3, 2020

Original Post on October 8, 2015

Nutrition

Calories: 269kcal | Carbohydrates: 15g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 461mg | Potassium: 524mg | Fiber: 1g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg

from The Recipe Critic https://ift.tt/3dW0D8T https://ift.tt/2UGcEb7

Porcupine Meatballs are hearty and well-seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!

Another great way of making these famous porcupine meatballs is in the slow cooker recipe. Enjoy both ways depending on what is best for your family!

Porcupine Meatballs

Oh porcupine meatballs. How I love you.

This was a recipe that my grandmother used to cook for my mom. My mom would make it for us all of the time and now I make it for my family! These kind of “tried and true” recipes that are passed down are the very best. So many memories come back to me when I make these for my family. I remember how excited we would all get when my mom was making porcupine meatballs for dinner. I loved to help her in the kitchen and make the little meatballs. As soon as they were done, they were devoured by our family in a matter of minutes.

I love using McCormick spices because they are such high quality and add such amazing flavor to your dish. McCormick has been around since 1889. I remember looking in my grandmothers cabinets and seeing the red caps in her cupboards. My mom uses them in her cooking and now I use them in mine. It is a company that I can stand behind and know and love.

Meatball Ingredients:

Now is the time to keep your cupboards stocked with all of your favorite McCormick spices. We are entering in the cozy comfort food season full of casseroles, soups, and slow cooker meals.

I am always using garlic powder, paprika, chili powder, and tons of cinnamon throughout the year. And McCormick has so many other amazing quality spices that I love to use as well.

Ground Beef: Ground Chuck is the best for meatballs

Long grain rice: This type of rice includes American long-grain white and brown rice, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy

Egg: This will be the binding agent that holds everything in shape

Parsley: Adds balance to this savory dish and brightens the flavor

Onion: The onion gives the meatballs a cleaner taste

Garlic Powder: This powder has a slightly sweeter taste than fresh garlic

Paprika: Colorful Spice derived from ground peppers gives these meatballs their stand out flavor

Pepper: Add to taste

Salt – Adding salt to your food will enhance the other flavors

Condensed tomato soup: Using this in both the meatball and the sauce gives the tomato texture consistency

Water: Used to thin out the sauce

Worcestershire sauce: Made from a base of vinegar, which gives it a bit of a tangy flavor, this sauce adds both sweet and savory tastes to the sauce

How to Make Porcupine Meatballs:

These porcupine meatballs are well seasoned with McCormick spices to bring out amazing flavor. The rice in the meatball which give it the porcupine name add such a delicious texture. They simmer in a rich tomato sauce and cook to perfection.

These are some of the best little meatballs that you are going to eat. They are a family favorite of ours and I know that they will become a family favorite at your house as well!

Combine ingredients: In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix Sauce: Mix together remaining soup, water and Worcestershire sauce. Pour over meatballs.

Bring to a boil: Once the sauce is bubbling reduce the heat. Cover and simmer for about 35-40 minutes stirring often.

Variations:

This is the perfect recipe to sneak in some extra nutrition in for your kids (or your husband) by adding in or swapping out some ingredients.  It doesn’t take away from the flavor at all and no one will have any clue they are getting some extra vitamins or an extra lean meat.  Mix around the ingredients and try something new! You can’t mess up this tried and true favorite!

Cheese: Use some of your favorite shredded cheese for an extra ooey gooey texture and flavor.

Protein: Swap out the ground beef for ground chicken, pork, sausage, or turkey.

Vegetables: Chop up small pieces of mushroom, carrot, or zucchini or bell peppers to add into your meatball.

What to Serve with Your Meatballs:

Make a complete meal with a simple side dish! To compliment these delicious meatballs I suggest trying mashed cauliflower or mashed potatoes. 

How to Store Dinner Time Porcupine Meatballs:

Make meatballs ahead of time: Keeping a stock of frozen meatballs on hand means you can easily prepare a quick satisfying meal for you family.  Busy weeknights, late practices, unexpected guests? No problem when you have these insanely delicious meatballs on hand.

Storing leftover meatballs: Wrap tightly in heavy duty aluminum foil or freezer wrap.  They will last 3-4 days in the refrigerator.

Can you freeze meatballs? Yes! Store in airtight freezer containers or heavy duty freezer bags. Properly stored they will be at their best quality for 2-3 months if cooked and 3-4 months if stored uncooked, but will remain safe beyond that if kept at 0 degrees.

Reheating meatballs: These meatballs can be re-heated easily from frozen or thawed.  To thaw meatballs, simply place in the refrigerator overnight.  Re-heat on a greased baking pan in the oven at 350 degrees until heated through.  Frozen meatballs will take 50% longer to re-heat.  Cook time is 20-25 minutes if cooking from frozen.

More Meatball Recipes To Try:

Easy Chipotle Honey Meatballs

Meatloaf Meatballs

Slow Cooker Swedish Meatballs

Creamy Cajun Chicken Meatballs

Slow Cooker Cranberry Balsamic Meatballs

This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.

  Print

Porcupine Meatballs

Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce.  This is a family recipe passed down from my grandma and I know that your family will love it too! 

Course Dinner, Main Course

Cuisine American

Keyword meatball recipe, meatballs, porcupine meatballs

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 Servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

1 Pound Ground Beef

1/4 cup long grain rice uncooked

1 egg slightly beaten

1 tablespoon parsley chopped

1/4 cup onion finely chopped

1/2 teaspoon McCormick® Garlic Powder

1/4 teaspoon McCormick® paprika

1/8 teaspoon McCormick® Pepper

1/2 teaspoon salt

1 can condensed tomato soup 10 3/4 oz, divided

1/2 cup water

2 teaspoons Worcestershire sauce

Instructions

In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.

Video

https://therecipecritic.com/wp-content/uploads/2015/10/Porcupine20Meatballs.mp4

Notes

Updated on April 3, 2020

Original Post on October 8, 2015

Nutrition

Calories: 269kcal | Carbohydrates: 15g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 461mg | Potassium: 524mg | Fiber: 1g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg

from The Recipe Critic https://ift.tt/3dW0D8T via Blogger https://ift.tt/2yyZAf1

[donaldcariati-blog]

9 Secrets to the Most Fun Places to Eat in Los Angeles

There’s no place like Los Angeles. That certainly holds true when you look at the city’s deep and wide-ranging array of restaurants. L.A. eateries run the gamut from ritzy fine dining establishments to grimy hole-in-the-walls, and everywhere in-between. They also offer a dizzying array of cuisine from all over the globe. If you’re looking for a unique dining experience that no other city can offer, be sure to check out one of these fun hidden gems.

Off Vine

At first glance, Off Vine looks like a run-of-the-mill Hollywood bungalow, albeit one oddly out of place among the city’s high rises and traffic-clogged streets. Look closer, and it’s actually a cozy and charming little café inside what was once a craftsman-style home. You could drive right by every day and never even know it was there, but Off Vine has been serving their unique spin on classic, hearty American comfort food since 1989. The food is delicious, and the atmosphere is comfortable and inviting, like if your grandmother’s house suddenly became a restaurant.

Dai Ho Restaurant

Some might shy away from Dai Ho Restaurant for any number of reasons. It’s cash-only, open during very limited hours (11:30 am to 3 pm, six days a week), and operated by a proprietor who has a reputation for being, shall we say, cantankerous. A sign above the register urges you to move along the line quickly, Soup Nazi-style. But it would really be a shame to skip this amazing Thai noodle joint in Temple City, and there’s a very simple reason. Their noodles are out of this world. Menu highlights like the fiery beef noodle soup and the sesame dry noodles are some of the best authentic Thai food in Los Angeles, which is really saying something.

Monte 52

You could be forgiven for not noticing Monte 52, a tiny sandwich shop nestled inside a neighborhood grocery store in Highland Park. But they slap together some seriously next-level gourmet sandwiches, all made completely from scratch. From brining and smoking the meats to pickling the vegetables, everything is done in-house, and it shows. Monte 52 has a small dining area for those who like to sit and savor, but they mostly focus on take-out, and they’re one of my favorite spots to grab a quick meal on the go.

Mirabelle Wine Bar

Tucked away in a quiet corner of Valley Village, Mirabelle Wine Bar has a spectacular wine list, along with an extensive menu of all things that pair well with their dizzying selection of reds and whites. With a fun, vibrant atmosphere, it’s a great place to grab brunch or a late-night snack. Wine and food aside, my favorite thing about Mirabelle is their collection of cassette tapes. Seriously — all the music you hear through the speakers inside the café is played from cassettes on a vintage tape deck.

Tacos El Negro

Asking someone from Los Angeles where to get the best tacos is like asking a New Yorker where to get the best pizza. There’s no right answer, but also no wrong answer. In a city with a taco truck on seemingly every street corner, you can’t throw a great taco without hitting another great taco. But for my money, you can’t go wrong at Tagos El Negro in Southgate. Their menu is simple — there are four kinds of tacos, take your pick — but this hidden hole in the wall stands up to any taqueria in town.

Otomisan Restaurant

The Boyle Heights neighborhood was once an enclave of Japanese immigrants when they arrived in America in the late 18th and early 20th centuries. Sadly, few of the family-owned Japanese restaurants that once lined the neighborhood’s streets still remain, but there’s still Otomisan Restaurant. Operated by the same family for decades, this unfussy eatery was founded in 1956, and has become a beloved part of its community. Not only is it the last Japanese restaurant standing in Boyle Heights, but it’s also one of my favorite places to get fresh and expertly-prepared gyoza, tempura, teriyaki and sushi in L.A.

South End

Los Angeles is famous for a lot of things. Pizza is not one of them. Apparently, nobody told the owners of South End, an amazing hidden gem of a pizzeria tucked at the end of a Venice strip mall. It doesn’t look like much from the outside, but South End makes a strong case for not judging a book by its cover. Their rustic pies are absolutely delicious, with a wide range of fresh and unique ingredients. My favorite is the 1905 pie, made with Heritage pork salsiccia, crushed Roma tomatoes, Kalamata olives, fresh mozzarella, red onion, and marjoram. Their extensive wine list and tasty charcuteries are great when you’re more in the mood for a glass of wine and a snack with friends.

Cole’s Restaurant

No discussion of L.A. dining would be complete without mentioning Cole’s Restaurant. Founded in 1908, this staple of Downtown Los Angeles is the oldest restaurant in the city still in its original location. It’s a revered landmark, with a menu of classic American diner fare and tasty cocktails in a saloon-like atmosphere. Cole’s biggest claim to fame is being the originator of the French Dip Sandwich, an assertion that another L.A. restaurant (Phillipe the Original, also founded in 1908) will heartily dispute. Rest assured, you can get a great sandwich at either, and I highly recommend trying both.

Velvet Margarita

West Hollywood’s Velvet Margarita has a lot of things going for it, not the least of which is it’s spooky, Day of the Dead-themed decor. Another is its amazing menu of high-end Mexican dishes like Scampi Camarones (sautéed Mexican prawns in a spicy white wine beurre blanc and caper sauce). The restaurant shares its name with its signature drink, the Velvet Margarita, which is made with Herradura Silver and served inside a fresh pineapple. I’ll be honest though, I usually skip the fancy version and go with a basic margarita. It’s plenty boozy and delicious, and you can grab one during happy hour for just five bucks.

[yegfoodie]

One of the most epic places in the city of Edmonton to be able to support your local small businesses, find sustainable and healthy food choices and get that “Farm to Fork” experience is the Old Strathcona Farmer’s Market. 

The market started outdoors in 1983 in the space that is now the free parking.  It is now Edmonton’s largest year-round indoor market with approximately 10,000 people through the door each Saturday. 

A team of Edmonton bloggers was invited to a meet and greet with some of the local producers and farmers this past weekend.  This was their first “food tour” and they called it the “Picnic Edition”. 

It was an early start for some, but the market gets busy (and quite crowded) quickly.

After we were all introduced to our lovely Hostess, April, we were on our way to our first stop which was Sunworks Farm. 

Sheila was very passionate when she was talking about her farm and the way that the animals are treated humanely and respectfully.  Coming from an indigenous background myself, this is something that has always been important to me.  The animals should be treated well, killed humanely and we should use as many parts from snout to tail as we are able.  Sunworks does all those things. 

Their farm was started because their daughter had such severe allergies and food sensitivities that they needed to be able to grow their own food.  They started out feeding themselves and through a few requests started raising a little bit more, and a little bit more until it grew into what it is today.  No farming background.  Amazing! 

Free range, BCSPCA certified humane, grass fed, certified organic and “as close to nature as possible”.

These folks are passionate about their farm and their animals and it shows.  The end products are delicious, good for you AND celiac safe and allergy free.  The Chicken Moroccan sausages are so good. 

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Sunworks has an open farm day on September 3.  Go and meet the family, have lunch and get a tour.  You need to REGISTER to attend.  See you there!  

  Our next stop is now one of my new favourite things to eat!  

Alex from Golomein Noodle House introduced us to his fresh, healthy and convenient meal packs.

There is always a lovely story on how every small business started and Alex’s story is inspiring as well:

“Our Dad developed the recipe initially 52 years ago where he worked the streets of Brunei, as a hawker trying to earn enough money to support a family of 10.  Struggling agains all odds, he developed the awesome recipe he would later bring to North America”.

He made his noodles only to serve his friends, family and coworkers charging them only for their gas and their time it took them to visit his home.  He even delivered packages to his mother who always looked forward to the tasty treat. 

The fabulous noodles caught on and before long, everyone wanted more.  People searched for the delicious meals, but they were at the mercy of whenever Dad felt like making them and his kitchen was the only place this amazing taste could be found.

Alex, the youngest was unable to sleep one night , so he decided to do a marathon session of watching 5 episodes of “Dragon’s Den”.  Tired of beating his head in the corporate world, he decided a change was in order.

It brought back memories of the work his Dad put into his noodle recipe that he created over 50 years ago.  The noodles were so good that Alex’s childhood friend, Paris, would rid his way too small bike halfway across the city just to eat the noodles. 

Recognizing the incredible opportunity before him, he immediately told his 2 brothers, Albert and Allen.  Alex’s enthusiasm was infectious and it didn’t take much convincing to persuade his 2 siblings to join his quest to bring their dad’s noodle recipe to the masses.  All 3 brothers were excited about continuing their beloved Dad’s legacy and making noodles for future generations.”

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For the meal packs, the noodles are lovingly prepared and then packaged in a neatly folded square of butcher paper.  They are then frozen.  They are sold individually ($11) or in packages of 5 ($50).  You simply pop the frozen package, paper and all in the microwave for 5 to 6 minutes and then unfold the package to open and enjoy!  You don’t even need to transfer the contents to a plate or bowl.  They are available in beef or pork.  

If you crave them like I do, the family has a restaurant waaaaay in the south with a more varied menu. Worth the drive!

Next stop was Mojo Jojo Pickles and Preserves.  Johwanna has been an Edmonton staple for many years now.  She is definitely a pickling artist and knows how to make the vinegar bend to her will!

Salted caramel pear butter… Do I even need to say anything else?  We were treated to some very lovely marscapone grilled cheese sandwiches with some equally lovely pear butter to dip it in.  This was simply joy on the tongue!  The pear butter would go well with so many things, as do many of her pickled veggies.  Charcuterie anyone? 

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Johwanna was also sampling “Shrubs” which is a drinking vinegar.  I had no idea how tasty they are.  I am a new fan!  

If you can’t make it to the market, Johwanna has a store on the website where you can purchase most of the products. 

Nancy from Market Pizza was our next stop.  “Delicious take & bake pizza made with the finest ingredients”.   The booth smells amazing!  They offer samples all day. 

If you would like to make your own creation, they also offer frozen, ready-made crusts.  They have a secret recipe that makes it the lightest pizza crust that I have ever come across. It is not a thin crust, but it is light and airy, almost like the dough is whipped before baking.  

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The take & bake pizzas are frozen and are $15 each.  There are some amazing flavours available and it will be a different mix every Saturday at the market.  I tried the Bacon Cheeseburger and the Donair pizzas.  It was like you were eating a cheeseburger or a donair, just a flat version without the traditional bun or wrap.  Both of them were delicious, but my favourite out of the two was the donair pizza.  A donair eating experience without all the mess!  

I can’t wait to get my hands on another.  

Monica with Rainbow Acres was our next stop.  Berry farm extraordinaire!! 

How Rainbow Acres farms differently:

From Dave’s own market garden specific equipment to their modified old granary pack house, Dave and Monica are masters at making use of materials to fit their needs. This kind of instinctual innovation is part of what makes their operation so unique.

Their incredible variety of crops is a result of their eagerness to try anything new that comes to their attention. They like to “dabble” in many crops to see what will thrive on their land and add to their already diverse produce offerings. Anytime something new comes up, they want to try it out.

When they started in 1989, Dave and Monica were cautioned against doing fruits and veggies at the same time because their harvest seasons overlapped. While it can be an intense work load, they’ve been making it work for years. While most of their fruit is used in processing their delicious jams, jellies and juices, in her commercial kitchen Monica also processes many of the veggies that are leftover from market. To make sure none of their product ever goes to waste, Rainbow Acres regularly donates left over fresh produce to the Edmonton and Leduc Food Banks.

And those are just the Coles notes!  Rainbow Acres is famous for their carrots, but they have a wide selection of preserves to choose from at the market.  These are some hard working farmers!  

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I used to help my Grandmother with the canning, pickles and jam.  It’s a lot of hard work!  Rainbow Acres makes it easy for you to stock up for the winter and to pop a few of their products into a gift basket at Christmas time (its close folks!) 

Martina’s Vegan House, where veggies are sexy, is up next. 

I got the impression that the Peanut Brittle is what Martina’s passion is.  Vegan Peanut Brittle is available in the regular version, or the spicy version.  The spicy version is amazing.  

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Martina has frozen vegan meals, soups and stews at her booth for all of you folks that are passionate about plant based eating!

Doef’s Greenhouses visit was a bit of an eye opener.  The family has been farming since 1979.  What is grown today is all done hydroponically in greenhouses which allows vegetable production all year round.  Currently the greenhouses span 11 acres and employ 50 people. I had no idea that we even had such an operation near Edmonton.  

Tomatoes are what they started with, their grape tomatoes are juicy and full of flavour. The main crops continue to be Long English cucumbers, mini cucumbers, tomatoes, and bell peppers, with small amounts of eggplant and hot peppers as well.

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Birds & Bees Organic Winery and Meadery was the next stop.  My Grandfather kept bees so I was fortunate to see the whole process of how the honey was extracted from the hives.  A sweet treat for me as a child was to be able to chew on the beeswax that had a bit of honey left behind.  As an adult I still love the smell of beeswax and used to be obsessed with making candles. 

From the website: 

“Birds & Bees Organic Winery and Meadery straddles the fine line between naughty and nice – and sometimes more. Flirtatiously flavored and seductively styled, our full-bodied wines and mead are always up for a one night stand or an evening rendezvous. 

But, you can’t have your Marilyn Monroe without your Jackie-O.

A little restraint can make a true romance.

So how do you like it? The purity and innocence of the Bird? Or the seductive tease of the Bee?”

The statement above from the website sums things up quite nicely.  Naughty names like “Kinky Cranberry” and “Big Tease Raspberry” adorn the bottles.  If you visit the website, it gives you the sassy profile of the wine and tells you what it pairs best with.  

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The wines and meads are available at some liquor stores in Edmonton. Liquor Connect can help you find them! 

Ben was next up with Farm Fresh Lamb/Blacksheep Farm 

Another reason why I love the farmer’s market: Sustainably grown & humanely treated without the use of animal by-products or growth promotants.  No antibiotics, no animal by-products.  The sheep are fed a mixture of oats, barley, yellow peas and alfalfa hay grown on the farm in the Peace Country, and allowed to pasture graze during the summer months.

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I find that when you treat the animals well and give them a good diet, the meat tastes much better.  With lamb, if it is butchered properly, it doesn’t have that “gamey” taste that a lot of people complain about.  I am going to be looking up all kinds of lamb recipes now!  

  Last, but certainly not least was Sean from Mighty Trio.  (no website)  From Organic Box:

  “Mighty Trio Organics is a family owned and operated business located on a beautiful acreage just outside of Redwater Alberta. They are both a manufacturer and distributer of highly nutritious, fresh foods such as hemp, flax, and canola oils. This allows them the opportunity to interact directly with customers and seed producers. By bringing people closer to the farms where their food is grown they are able to provide the freshest, most nutrient rich foods available. Mighty Trio Organics values the environment and supports local businesses, which is why they only use seeds that are grown as close to their facility as possible. By supporting Mighty Trio Organics you are also supporting local farmers and because their products have not traveled great distances, you are also making a friendlier choice for our planet. Mighty Trio Organics provides you and your family with the fats, fibers, proteins and nutrients essential for healthy bodies and minds. To your good health!”

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“Smoke Point” is a thing.  Hemp is not recommended for frying.  Canola on the other hand has a pretty high smoke point compared to other oils.  So the hemp and flax oils are great for salad dressings etc.  In fact Culina has done a collaboration project with Mighty Trio to make their salad dressing. 

This food tour was an absolutely wonderful experience.  It gave me the opportunity to get to know the people behind the brand.  I am very passionate about shopping local, but not necessarily someone that will approach the owners to get to know them.  This was very informative and very fun.  

I look forward to meeting more of the vendors for the next round, and sharing them with you! 

  New Blog Post: OSFM Quarterly Local Food Tour - Picnic Edition! Meet 10 of the @strathconamrkt vendors. #yegfood #newfriends One of the most epic places in the city of Edmonton to be able to support your local small businesses, find sustainable and healthy food choices and get that "Farm to Fork" experience is the…

[kynaswhereabouts]

TIYA EB’S AND PIP’S BANANAS

Location: Naga City Subdivision

It was a cold and gloomy day and I was actually craving for some Kinalas which is a famous Naga delicacy. Kinalas is Bicol’s version of mami noodle soup. Kinalas on the other, is a distinct noodle soup dish which either has beef or pork meet extracted near the bony parts with brown sauce.  The most famous one is being served is Tsa Kamot and Kitchen Everywhere but I really feel lazy to go there, I will have to take tricycle to Dayangdang so I ended up trying one here which is just within the vicinity of the subdivision.

I grew up in the subdivision and everyone in the subdivision seemed to have known Tiya Eva. She once have the small stall in a corner near Bambi Sari Sari Store before and she sells baduya, turon, banana cue and some fruits and vegetables. We used to buy there too for our merienda (afternoon snack) every once in a while. I am quite delighted to see that see now owns a bigger space where she can continue her business and venture out with newly improved product. As I try their Kinalas, I also tried their turon with cheese and ube flavors. In a worth of 50 pesos, I was satisfied with my merienda. It turns out that not leaving the vicinity of the subdivision for some merienda is a good idea after all.

After I ate, I decided to talk to Tiya Eva. I was led to Pips Banana store which is just the extension of Tiya Eb’s. It was only there that I found out that Tiya Eb’s and Pip’s Banana are both hers however, it was her sons who managed Pip’s Bananas. I was able to talk to her sons at first since Tiya Eba was still busy cooking. I found out that Pip’s Bananas just started this year. They improved and experimented with Tiya Eva’s recipe of turon and added flavors like halo-halo, ube, cheese, ube-cheese, chocolate and langka (jackfruit).

I had a little chat with Tiya Eva and she was able to recognize me. We had our small talks like asking if I already graduated college, where I was working now, how my grandmother was and how my dad was after my mom’s death… it seems like a long time since I was able to talk to her. I usually buy turon and banana cue with my mom and sometimes, with my dad and they will have little chats too. Living in the same subdivision, she is pretty much known by everyone. As I asked for her permission to feature this here in my blog, she gladly helped me for this feature story. I did an interview which is more like normal conversation so that she will not feel a little awkward about it. Though, she said that it is okay since there were several bloggers who had already conducted the same interview for story feature recently.

I first asked her about what made her venture out from that small stall into getting her own place where she can sell her goods and products and her answer was simple, “Wala yun sa plano. God’s will lang siguro.” For her, she believed that maybe it was God’s will. She didn’t planned it. It just happened that a new commercial building was being built just in front of her stall and it was for lease so she decided to invest for a bigger space for her business.

I also happen to ask about the Kinalas. It was only then that I was able to know that they also have a Kinalas business near PNP in Barlin Street before. But since she was able to get a bigger and better place wherein she can do all of her business in one place, she decided to continue it serving along with the flavor turons at Pip’s Bananas. She also have a place for her fresh vegetables and fruits now.

She said that she is just as happy and very much grateful that she was able to provide for her family and as well as was able to let some of her children finish their schooling. While some of them hasn’t graduated yet, they have been very helpful in their business. Tiya Eva was among those with very humble beginnings that slowly rose up to success in their small business. She started from a small stall to having a bigger space for her growing business of flavoured turon and kinalas.

[iamtaylar-blog1]

FINAL PROJECT!!! In the project I present my memories about culture food in my hometown. I did sketches different kind of food and some special ingredient in recipe. It looks like the old CD that present the documentary film about cultural food in western Vietnam. The documentary film has 3 parts. The first part I want to show where do Vietnamese get food. Second part is some famous food. Finally, it is the recipe from my grandmother.  In the first pages, it is sketches of traditional Vietnamese market. Vietnamese traditional markets come in different forms and sizes, from a tiny and basic hamlet market, to a more substantial village market, which takes place where roads meet, or a town market, which also has proper shop houses. Secondly, I did the sketches about Vietnam’s national dish a the country’s great staple is pho, a noodle soup eaten at any time of day but primarily at breakfast. The basic bowl of pho consists of a light beef or chicken broth flavoured with ginger and coriander, to which are added broad, flat rice noodles, spring onions and slivers of chicken, pork or beef. Furthermore, it is vermicelli with fired tofu and shrimp paste, is consists of noodles with tofu, pork belly and shrimp paste. It is one of the most popular street foods in Vietnam. The shrimp paste is fermented ground shrimp and sun dried. Additionally, the grill pork is one of popular food for every family in my hometown in the weekend. Essentially a small hamburger, the pork patties are barbecued on an open charcoal brazier and served on a bed of cold rice noodles with assorted foliage and a slightly sweetish sauce. The Vietnamese Baguette is really popular in Vietnam; it also has another name "Saigon baguette or Fried pork bread". People usually sell bread in small stalls on the street-side. Depending on customer’s needs, the seller will offer lots of types. Common varieties are chicken bread, omelette bread, shredded pork skin bread, grilled pork bread, juicy crushed pork meatballs bread. If you are vegetarian, you can enjoy it with vegetable and tofu. It is one of reasons why traditional Vietnamese food is really delicious. Another part is the recipe of sizzling pancake. It is one famous food from my hometown, These enormous, cheap and filling Vietnamese pancakes contain shrimp, pork, bean sprouts and egg, which is then fried, wrapped in rice paper with greens and dunked in a spicy sauce before eaten. Through the project, I had chance to share to everyone the culture food in my hometown. I got more experience in sketches. At first time, I wanted to use the Vietnamese traditional hat for sketches. However, it was hardtop find it in Melbourne. I changed my ideas that I would make the CD. I did not colour it because it is old documentary film. The hard part for me is handwriting. I am happy with my final project.

[thehungrykat1]

Pamana Restaurant Continues Legacy in Quezon City

Whenever I have a vacation or roadtrip to Tagaytay, I never fail to visit Pamana Restaurant which has become an institution and landmark in that city. I really love their traditional heirloom recipes which have been handed down from previous generations (read about it here) and all put together in one restaurant by owner Happy Ongpauco-Tiu. When you have the Barrio Fiesta Group as your parents and family, you will definitely have so many good recipes and dishes to share, and that is what Happy has done with Pamana.

I was happy to find out that Pamana Restaurant now has a couple of branches in Metro Manila as well. Before we headed out for our unforgettable Isdaan Roadtrip (Read: Isdaan Floating Restaurant) last June, we gathered together for lunch at Pamana’s Quezon City branch at Mother Ignacia Avenue, just in front of the ABS-CBN studios. There are actually two restaurants here as another one of Happy’s restaurants, The Original Hawaiian BBQ, also occupies the same location.

Similar to their Tagaytay branch, Pamana Restaurant offers a timeless glance at the Ongpauco family’s rich history and tradition. Both of Happy’s parents worked in the showbiz industry, aside from operating the popular Barrio Fiesta and other notable restaurants. Heart Evangelista is Happy’s cousin, so there is no shortage of exciting stories and culinary experiences in the Ongpauco family.

We took our seats upstairs which had bigger and longer tables for family gatherings and foodie groups like us. We were going on a long road trip to Tarlac and Nueva Ecija in the afternoon so we needed all the energy we can get. Pamana Restaurant definitely answered our calls.

I was happy to see the Okoy Bites (P215) on the table because this is one appetizer I could not forget. This recipe was handed down from Tita Violy Reyes of Bahay Malabon, a close Ongpauco family friend. Okoy is a classic Filipino dish made with small shrimps mixed with flour, cornstarch and egg batter then deep fried until crispy. I have tried several versions before, but this is still the best Okoy for me. It has the perfect crispiness with a light shrimp flavor that would be great to nibble on any time of the day.

The Crispy Adobong Pusit Calamares (P305) is a new Pamana innovation. These Calamari fritters are coated in black squid ink sauce then deep fried to perfection. The calamari was crispy to the bite and the black sauce is not that overpowering.

One advantage of dining at Pamana’s Quezon City branch is that you can cross order from The Original Hawaiian BBQ without having to leave your seats. One of the bestsellers there is the Hawaiian Spam and Fries (P235) with its caramelized Spam and fries sauteed in onions and their special barbecue sauce.

Nueva Ecija is just around three hours away but it seems like we were going to be on the road for ten hours given what we were served at Pamana Restaurant. They offer Set Menus good for up to 10 persons ranging from P5,000 to P7,000 per set so we were able to try all of their specialties.

The Pancit Malabon is always a good merienda item but you can always have it for lunch as well. This pancit palabok is topped with various seafood ingredients which makes it stand out from the regular palabok.

One of my all-time favorites at Pamana Restaurant is their Chicken Binakol (P300). This is one of the classic Filipino dishes which is popular in the Visayas region. It has a delicious chicken broth using young coconut as its soup base. Think of it as a Tinola but with a sweeter coconut flavor. The chicken and vegetables were also cooked well as they absorbed most of the sweet coconut flavors. An extra pot of hot soup is also served on the side which you can use to fill up the coconut shell once the soup level runs low. I just love this dish!

Next we had the Sizzling Tadyang ng Baka with Bone Marrow Gravy (P415). The very tender beef ribs are highlighted further by the savoury gravy, all served on a sizzling stone plate.

Barrio Fiesta’s Pinakbet with Shrimp and Lechon Kawali (P295) is a Barrio Fiesta specialty served with a medley of vegetables cooked in their famous bagoong. Favorite dishes from the family’s other restaurants make their appearance at Pamana Restaurant and rightfully so.

Another classic that will always be a Filipino favorite is the Crispy Pata. Happy’s father, Rod Ongapuco, actually invented the Crispy Pata back in the 60′s at Barrio Fiesta so it’s great to have a taste of the Original Crispy Pata ni Rod (P630). Aside from the original version, you can also have it served Boneless (P650), or Maanghang at Mabawang (P645).

If you want all of the family’s specialties in one order, then ask for Mama Chit's Special (P850). Mama Chit is Happy’s grandmother and all her favorite fried dishes are presented here combined in one huge family-sized platter. 

We thought we had finished everything, but we still had The Original Hawaiian Baby Back Ribs (P990) from The Original Hawaiian BBQ. These sumptuous barbecue ribs are roasted in their homemade sweet and tangy sauce then served Hawaiian style with pineapple and a choice of side dish including french fries, coleslaw, mashed potato, buttered corn and carrot.

Another monster serving is The Barbecue Platter (P940) which has a combination of meat and seafood barbecues such as shrimp, pork bbq, chicken, fish, pork belly and squid served with pineapple, mango and oranges. We were all so stuffed from all the delicious dishes presented, but we still had room for dessert.

I always order the Ginumis with Panucha Ice Cream (P130) at Pamana to finish my amazing meals. This is a shaved ice dessert similar to Halo Halo but with more emphasis on coconut milk. It is served with homemade panucha, or raw coconut sugar ice cream to complete this refreshing classic. Pamana Restaurant is always on the top of my list when I am looking for a hearty feel-good meal with friends and family. I was in Tagaytay two days after this visit and I could not resist dining at Pamana again. For me, Pamana Restaurant is not just a favorite, it’s tradition.

Pamana Restaurant

Mother Ignacia Avenue (in front of ABS-CBN), Quezon City

374-3798

www.pamanarestaurant.com

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[thedigitalglobe]

World Map of the Best Food per Country, Through the Eyes of a Man Who Visited Them All

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World Map of the Best Food per Country, Through the Eyes of a Man Who Visited Them All

This is part of my series about maps of the world where I compare each country I have visited in different categories. The point of this analysis is that after having visited almost all the countries (173/196) I believe I have finally acquired the experience and the credibility to be able to put them side by side and give an honest comparison. Of course, many of them are personal views following my personal tastes and is only a generalization. But since I get so many questions all the time about “what are my favorite country, for this, for that, for everything… “ I decided to represent my results graphically for people to get a better understanding of my opinion.

Eating is definitely one of the best parts of traveling! Local food is a great way to represent local culture and its creativity, in the form that is decodable only by our senses! It plays such an important role that it is, with accommodation, probably the spending that eats up most of the peoples budget while on a holiday. But without exaggerating, it is totally worth it! Some countries really are a delight to travel to simply for their food! Some others have devoted their skills as a form of art like in France, or even Vietnam! some others, unfortunately, have not developed the same talent for foodies. But that is part of traveling, some destinations are just better than others in different ways.

I love eating that’s for sure! For the record, my preference has always been into healthy eating and I am a devoted carnivore. In general, I like cuisines that are rich in ingredients and flavors like Mediterranean cuisine and Asian Specialties. I dislike cuisines that have too many simple ingredients like potatoes in Russia, Fats in Kazakhstan (Salo) or over overly oily foods like in Indonesia.

With this in mind, my map has been created to illustrate the quality of food I have observed in different countries and compared them together. I have made my choice in terms of the local cuisine in general, not about 1 or 2 good dishes that are famous in a specific place.

To summarize the top ranked “Jaw Dropping” category, four countries made the list. France is the winner of all. I am always stunned by the innovation that French people can do with the same ingredients found in most countries! It’s like a touch of magic! For example, a roasted chicken leg with vegetables will be meticulously prepared, spiced, roasted at the perfect temperature to keep tenderness, and the vegetables will taste as fresh as they can be! Truly amazing! The second is Japan, I just love their sushi but Japanese cuisine is much more evolved than just that. The third country making the list is Vietnam. Cooking in Vietnam is considered an art-form, and any Vietnamese meal will come with a nice presentation and especially a lot of freshness! Pho soup served with a plate a variety of fresh leaves… mmMMmm. Or my favorite, “Roll Your Own” spring rolls with rice sheets, fresh mint, and beef! Any restaurant in Vietnam is sure to please you, and that, always at an affordable price!

The last country on the list is one that is quickly gaining popularity in the world: Peruvian food. Base on a variety of fresh seafood, Peruvian ceviche is a personal favorite and I often try to find some Peruvian restaurants while traveling in cities around the world. If you haven’t tried already, “Leche de Tiger” is a must!

  Local Market in Northern Peru

Cuisines that make the “incredible” category are Mexico, Argentina, Spain, Italy, Greece, India, Thailand, Laos, and Korea (both south and north). A Gourmet would include any of these countries to its itinerary to and would happily satisfy its pallet!

On the other end of the specter for worst foodie countries, I have designated several countries of West Africa, simply because finding food is just so hard sometimes, that many times you rely on bread and bananas (which is where I started eating bread and banana sandwiches and still do so today!). On one of my western African adventures, we found so few meat on our 4 months long trip that I can only remember the 2 times we bought live chicken or bought a goat from a local Malian in Bamako, which we gladly skinned and roasted over a bond fire). Most English speaking countries such as USA and CANADA are not good for their local food. Being from Canada myself, of course, I can name many local delicacies that I swear are mouth watery! But they are usually family traditional meals we eat during special events such as Christmas and new years (like tourtiere from my grandmother). But in general, fast food makes the most of people’s meals.

Keep in mind that you can definitely find any kind of restaurants from all over the world and eat very well in most of North America, but I have abstained from considering this factor and focused mainly on local traditional dishes.

[sashawong33]

Welcome back to another episode of #5QuestionsTo series. This time I am in talk with a talented lady, who I’ve been longing for interviewing: Emiko Davies.

I met Emiko the first time during a gathering at Giulia’s place, when I learned that she was a food writer. And in the many later contacts , I have also known that besides her talent in cooking, she also has an art study educational background, and a good photographer. The interactions between her and her daughter Mariu always inspire me to encourage my son to start helping in the kitchen. Emiko definitely has become the one (and maybe she hasn’t know this yet), to whom I will go for advise on getting kids involved in the kitchen.

Following her first cook book Florentine, Emiko published recently her new book ACQUACOTTA, presenting a list of recipes from the southern Tuscan riviera Maremma. Similar to the region itself, the dishes there are as well “not the usual Tuscany you know”. Inside the book, recipes are categorized into 5 sections: woods, sea & lagoon, vegetable, farmhouse, sweet. You can find many vegetable and seafood recipes inside the book, which make it a good references for vegetarian and gluten free ideas, as well as a wonderful gift to anyone that enjoys cooking!

In this Q&A post, let’s hear what Emiko talks about her cooking inspirations, ideas on everyday dishes, as well as tips on food photography, etc.

Name: Emiko Davies Profession: Cookbook author Blog/ Website: http://emikodavies.com

  1. From the book and some previous interviews, I learned that you were majored in Art subjects at the beginning. What made you turn to food section? Does art education background contributes to your cooking inspirations?

I think I have always been a creative person, as in someone who needs to create, to work with my hands, whether that was drawing, printmaking, darkroom photography, restoration or cooking. I’m at my happiest doing things like that! And I see a close correlation between why I love the process of baking bread or pastries, for example, and creating an etching or developing a black and white photograph. They all require a bit of patience and what feels like a little bit of magic, too!

Happy New Year! Wishing everyone plenty of clinking of glasses, good food and merriment x

A post shared by Emiko Davies (@emikodavies) on Dec 31, 2015 at 3:19am PST

2. You mentioned in the book that one-pot dishes are preferred way of cooking in the Maremma area, and it ranges from seafood soup to lamb stews. That sounds amazing! As a Mom, I think one-pot cooking is such a great solution for preparing family meals: easy to prepare, spontaneous in the way that we can add in whatever we have/ prefer, and needless to mention that there are less to be washed!

Which of those one-pot recipes is your favorite for a lazy day meal?

Yes I agree entirely, it’s the ideal family meal! I particularly love the classic acquacotta, which is a tomato and onion soup. Once you poach the eggs in it too, it makes such a delicious and hearty meal with relatively little. And if you’re feeling particularly hungry, you can add some sausage in there too, or perhaps some cannellini beans. If you want more vegetables, anything leafy green goes well, but so do mushrooms or strips of red peppers, depending on the season. It’s so adaptable.

Acquacotta recipe (photo by Lauren Bamford)

3. I also like cooking. I think it is one of the most precious and beautiful thing you could do for the others. And I definitely would like to involve my son in the kitchen more when he’s bigger. I’ve seen from your photos that your daughter Mariu helps a lot in the kitchen. What is her interpretation of “cooking” at this moment? A fun game, or a daily errand, or a way of showing love, etc?

We practically live in the kitchen, Mariu is always watching me cook and offering to help. Often, she will get an idea and ask to cook something herself – in particular she loves baking cakes and cupcakes, and this is always because she wants to give it to someone. A chocolate cake for her nonna, or strawberry cupcakes for her friends, decorated with icing and sprinkles, the works. The reason I know this is fully out of love is because she never once has eaten one of her sweet creations! Can you imagine a four year old that doesn’t like cakes or cupcakes?! I have one.

photo by Emiko Davies

photo by Emiko Davies

  4. These days a like-able #OnTheTable photo helps a lot in food blogging & writing. In order to get a picture-perfect dish, do you need to compromise in certain aspect (cooking time, colors of the ingredients, table set up, etc.)? Tell us some truth behind the food-photographer’s lenses!

I absolutely cannot stand wasting food, so I’ll never compromise on the food itself, it has to be delicious! But I usually cook during day light hours so that I always have natural light to photograph the dishes. Natural light just makes taking a good photograph so much easier. And I use some portable surfaces so that I can even photograph outdoors – my own kitchen is quite dark, even though I have a huge window that looks out to the garden, we have a lot of vines covering and hanging down over the front of the flat that act like a curtain!

I also try to use very neutral colours – beige, off white, light greys and white, which keep things minimal and make the food the focus. To have different backgrounds, I often buy a meter of fabric to have as a “tablecloth” – there is a stand at the Sant’Ambrogio markets that I often go to that sells lovely linen and cotton fabrics.

I'm craving simplicity and comfort right now. And for ages I've been particularly craving a bowl of zhajiangmian, a Chinese dish of thick noodles with a sauce made of pork or beef with ginger, garlic and shallots in fermented bean paste, topped with a garnish of fresh cucumbers. Each slurp (the only way to eat it) of this reminds me so much of my adolescence in Beijing. The idea is remarkably like spaghetti al ragu, or not far from it. Both are comfort in a bowl. #eastmeetswest

A post shared by Emiko Davies (@emikodavies) on May 2, 2017 at 7:28am PDT

5. Choose one of your favorite dishes from the Acquacotta book, and add an Asian twist in it. What would that be? LOL

Oh there already is one!

It happens to be the dish to try if you’re in Orbetello, an ancient dish that goes back about 500 years when the lagoon town was under Spanish rule. It’s made with eel (the lagoon is famous for it), usually, and is known as scaveccio, from the Spanish ‘escabeche’. Pieces of eel are floured, deep-fried then marinated in vinegar, white wine, garlic, chilli and herbs.

My first taste of it took me straight to my childhood in my grandmother’s home near Tokyo, and a dish that my mother often makes at home still, but with mackerel. In Japanese it’s called Nanbanzuke and it is also about the same age as scaveccio, a Japanese adaptation of a dish they learned from Portuguese merchants. It’s practically the same: pieces of fish, dipped in flour, deep-fried then marinated in rice vinegar, soy sauce, chili, sliced onions and perhaps thinly sliced carrot. It’s one of my favourite dishes, ever.

In Acquacotta I’ve done it with mackerel, which has a similar, meaty texture to the eel but is considerably easier to get and to prepare!

Cooking class announcement! June 17 I'll be teaching a class at the wonderful Latteria Studio in Rome with recipes from my latest #Maremma inspired cookbook, Acquacotta. We will handroll strozzapreti, cook a fisherman's stew, whip up a refreshing salad and make melon granita, all with a few laughs, some wine and then we get to eat it all too. For more info check my events page or the Latteria Studio website. {Fun fact: Acquacotta's recipe photos were shot on location in a secluded B&B @ilbaciarino in Maremma with props rented from @alicekiandra.adams' Latteria Studio and an all-Aussie team @laurenbamford @debkaloper @weaving @helenj97 @alicekiandra.adams 😍}#acquacottathecookbook

A post shared by Emiko Davies (@emikodavies) on May 4, 2017 at 3:57am PDT

5 Questions To: Emiko Davies Welcome back to another episode of #5QuestionsTo series. This time I am in talk with a talented lady, who I've been longing for interviewing: Emiko Davies.

[healthwomen09-blog]

Five Best Foods Of America That You Must Eat

Over the few decades, American food has undergone a vast change and also the influence of European colonization of south america gave creativity and style towards healthy and sustainable ingredients. The cuisine of United States varies in every state and needed to realize the regionalism and diversity associated with food. While surfing the channels of my Dish TV, a show in regards to the evolution of yankee Food caught my knowledge. Each and every regional cuisine has a tale along with it and if you are new built traveler or simply a tourist visiting United States, here a couple of insider learn how to a couple of the must eat foods.

Mashed Potato

Potato made aware of Americans by English traders has numerous recipes in American cook books. Mashed potato served with beans an additional vegetable continues to be one for this famous Thanksgiving foods as well as other variations of the same dish will be displayed. Some recipes call for mashed potatoes with their skin as it gives a suitable texture and additional nutrients also as looks good in discussion. The creamy, chunky, buttery mashed potatoes cooked with milk, butter, salt, paprika and pepper, dressed with baked beans is one delicious dish that would certainly think enjoy flavored. Modern twists in the recipe follows a hint of garlic flavor served with ketchup or salsa.

Casseroles

Casseroles have a long history in America and a person's look each morning neighborhood, quite often unique recipes that seriously are a family tradition in each household. With easier modern cooking techniques and several variations to the good old grandmothers recipe, casseroles have returned on the tables for breakfast, lunch and food. Earlier this dish was made with accompaniments like vegetables, savory meats and grains or pounded hemp. Todays versions include a lot of meat typically chicken or fish, like tuna when a variety of vegetables, binding agents like flour, potato or pasta mixed with Gin, cider, vegetable juice, milk, wine or beer as stock in addition to the juices from the meat or vegetables that are released once the casserole is cooked. Youll love eating casseroles and trust me! It will leave you for craving more.

Hot Dogs

Hot dog also in order to as red hots, wieners, franks or frankfurters and traces its origin to Frankfurt, Germany. Its one with the favorite foods of American people. Hot dog is a sausage sandwiched in sliced bun and garnished with seasonings like coriander, garlic, ground mustard, nutmeg, salt, sugar, and white pepper. Usually served hot, sausage is often a meat involving beef and pork or all beef which is cured, smoked or fried, baked and cooked. It's a must-try the summertime food and youll have a lot of fun eating it.

Sourdough Breads

Bread is a kind of staple as well as Sourdough bread was introduced in America by European bakers. Sourdough is probably one with the oldest a couple of original regarding leavened a loaf of bread. It is usually eaten as a carrier improving foods; and is dunked in gravy, olive oil, or soup and eaten or can be topped with various jams and savory spreads, or that would make sandwiches with types of meats, cheeses and well-liked. You can find best Sourdough breads in either of the bakery or food joint capsules.

Pancakes

The humble delicious pancake is their most favorite breakfast in American households. This simple treat made with flour, eggs and milk one in all cherished food eaten by kids to adults. Whenever move from region to region, the recipe changes with local ingredients you can even offer find pancakes made with organic wheat flour and Cabot sweet cream butter whisked into buttermilk. Served with creative toppings, sugary or savory fillings and syrups pancakes are a great food.

About Health Women Education To Website.

[easyfoodnetwork]

Porcupine Meatballs are hearty and well-seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too! Another great way of making these famous porcupine meatballs is in the slow cooker recipe. Enjoy both ways depending on what is best for your family! Porcupine Meatballs Oh porcupine meatballs. How I love you. This was a recipe that my grandmother used to cook for my mom. My mom would make it for us all of the time and now I make it for my family! These kind of “tried and true” recipes that are passed down are the very best. So many memories come back to me when I make these for my family. I remember how excited we would all get when my mom was making porcupine meatballs for dinner. I loved to help her in the kitchen and make the little meatballs. As soon as they were done, they were devoured by our family in a matter of minutes. I love using McCormick spices because they are such high quality and add such amazing flavor to your dish. McCormick has been around since 1889. I remember looking in my grandmothers cabinets and seeing the red caps in her cupboards. My mom uses them in her cooking and now I use them in mine. It is a company that I can stand behind and know and love. Meatball Ingredients: Now is the time to keep your cupboards stocked with all of your favorite McCormick spices. We are entering in the cozy comfort food season full of casseroles, soups, and slow cooker meals. I am always using garlic powder, paprika, chili powder, and tons of cinnamon throughout the year. And McCormick has so many other amazing quality spices that I love to use as well. Ground Beef: Ground Chuck is the best for meatballs Long grain rice: This type of rice includes American long-grain white and brown rice, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy Egg: This will be the binding agent that holds everything in shape Parsley: Adds balance to this savory dish and brightens the flavor Onion: The onion gives the meatballs a cleaner taste Garlic Powder: This powder has a slightly sweeter taste than fresh garlic Paprika: Colorful Spice derived from ground peppers gives these meatballs their stand out flavor Pepper: Add to taste Salt – Adding salt to your food will enhance the other flavors Condensed tomato soup: Using this in both the meatball and the sauce gives the tomato texture consistency Water: Used to thin out the sauce Worcestershire sauce: Made from a base of vinegar, which gives it a bit of a tangy flavor, this sauce adds both sweet and savory tastes to the sauce How to Make Porcupine Meatballs: These porcupine meatballs are well seasoned with McCormick spices to bring out amazing flavor. The rice in the meatball which give it the porcupine name add such a delicious texture. They simmer in a rich tomato sauce and cook to perfection. These are some of the best little meatballs that you are going to eat. They are a family favorite of ours and I know that they will become a family favorite at your house as well! Combine ingredients: In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet. Mix Sauce: Mix together remaining soup, water and Worcestershire sauce. Pour over meatballs. Bring to a boil: Once the sauce is bubbling reduce the heat. Cover and simmer for about 35-40 minutes stirring often. Variations: This is the perfect recipe to sneak in some extra nutrition in for your kids (or your husband) by adding in or swapping out some ingredients.  It doesn’t take away from the flavor at all and no one will have any clue they are getting some extra vitamins or an extra lean meat.  Mix around the ingredients and try something new! You can’t mess up this tried and true favorite! Cheese: Use some of your favorite shredded cheese for an extra ooey gooey texture and flavor. Protein: Swap out the ground beef for ground chicken, pork, sausage, or turkey. Vegetables: Chop up small pieces of mushroom, carrot, or zucchini or bell peppers to add into your meatball. What to Serve with Your Meatballs: Make a complete meal with a simple side dish! To compliment these delicious meatballs I suggest trying mashed cauliflower or mashed potatoes.  How to Store Dinner Time Porcupine Meatballs: Make meatballs ahead of time: Keeping a stock of frozen meatballs on hand means you can easily prepare a quick satisfying meal for you family.  Busy weeknights, late practices, unexpected guests? No problem when you have these insanely delicious meatballs on hand. Storing leftover meatballs: Wrap tightly in heavy duty aluminum foil or freezer wrap.  They will last 3-4 days in the refrigerator. Can you freeze meatballs? Yes! Store in airtight freezer containers or heavy duty freezer bags. Properly stored they will be at their best quality for 2-3 months if cooked and 3-4 months if stored uncooked, but will remain safe beyond that if kept at 0 degrees. Reheating meatballs: These meatballs can be re-heated easily from frozen or thawed.  To thaw meatballs, simply place in the refrigerator overnight.  Re-heat on a greased baking pan in the oven at 350 degrees until heated through.  Frozen meatballs will take 50% longer to re-heat.  Cook time is 20-25 minutes if cooking from frozen. More Meatball Recipes To Try: Easy Chipotle Honey Meatballs Meatloaf Meatballs Slow Cooker Swedish Meatballs Creamy Cajun Chicken Meatballs Slow Cooker Cranberry Balsamic Meatballs This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.   Print Porcupine Meatballs Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce.  This is a family recipe passed down from my grandma and I know that your family will love it too!  Course Dinner, Main Course Cuisine American Keyword meatball recipe, meatballs, porcupine meatballs Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Servings 6 Servings Calories 269kcal Author Alyssa Rivers Ingredients 1 Pound Ground Beef 1/4 cup long grain rice uncooked 1 egg slightly beaten 1 tablespoon parsley chopped 1/4 cup onion finely chopped 1/2 teaspoon McCormick® Garlic Powder 1/4 teaspoon McCormick® paprika 1/8 teaspoon McCormick® Pepper 1/2 teaspoon salt 1 can condensed tomato soup 10 3/4 oz, divided 1/2 cup water 2 teaspoons Worcestershire sauce Instructions In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet. Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often. Video https://therecipecritic.com/wp-content/uploads/2015/10/Porcupine20Meatballs.mp4 Notes Updated on April 3, 2020 Original Post on October 8, 2015 Nutrition Calories: 269kcal | Carbohydrates: 15g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 461mg | Potassium: 524mg | Fiber: 1g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg from The Recipe Critic https://ift.tt/3dW0D8T

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