#well cooked onions; bacon; broccoli; spinach + a melting of cheddar cheese at the end; all in a vegetable stock + cream cheese sauce | Explore Tumblr Posts and Blogs

indiepulserocks · 5 years

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BOSTON CALLING MUSIC FESTIVAL ANNOUNCES 2019 FOOD & DRINK LINEUP

The Festival’s 10th Edition Presents An All-Star Food & Drink Lineup

Featuring An Array Of Hometown Culinary Favorites, Local And International Brews, And Platinum Menus Curated By Some Of The City’s Most Prestigious Chefs

Boston Calling, headlined by Twenty-One Pilots (Friday), Tame Impala (Saturday), and Travis Scott (Sunday), delivers a food & drink lineup that is sure to please even the foodiest of festival goers. With a variety of fare ranging from award-winning barbecue to a raw bar sourced directly from the Atlantic, the festival rolls out a stellar collection of new culinary treats from legendary chefs, and brings back fan favorites. This year’s menu has something for everyone, including a wide assortment of craft beers and wines on hand to toast to Boston Calling’s 10th edition. Boston Calling takes place Memorial Day Weekend, May 24-26, 2019, at the Harvard Athletic Complex in Allston (65 North Harvard Street, Boston). Tickets are available at www.bostoncalling.com. New to Boston Calling’s General Admission food offerings are Sweet Cheeks Q, two-time James Beard Best Chef nominee Tiffani Faison’s barbecue mecca, which will be serving up Smoked Hot Chicken Philly Cheese Steaks, Oooey Gooey Cheesy Nachos, and a mind-blowing Fluffernutter Garbage Sundae; and Café Beatrice, an exciting new pop-up restaurant from Will Gilson, the celebrated chef and owner of Cambridge’s Puritan & Co., which will feature, among other options,Roasted Pork, Provolone and Broccoli Rabe, and Prosciutto, Pepper, Fig and Burrata Sandwiches.Stuffed by Papi is a new addition to the bill, offering its signature Sopapillas like Chipotle and Pineapple Marinated Smoked Pork with Pineapple Pico and Homemade Hatch Green Chile Aioli Slaw served with a Handmade to Order Sopapilla, while the locally acclaimed food truck, Boston Trolley Dogs, rolls in with the Duke, their popular beef hot dog topped with relish, onion and deli mustard. Also in General Admission, Boston Calling welcomes back Roxy’s Grilled Cheese, with its delicious grilled cheese sandwiches, including the Green Monster stuffed with three cheeses, crispy bacon and fresh guacamole; Arancini Bros and their variety of mouthwatering arancini flavors, such as the Classic Ragu which is Saffron Risotto with Tomato Meat Sauce, Peas & Mozzarella;The Smoke Shop, chef and owner Andy Husbands’ award-winning barbecue joint; and local burger authority Tasty Burger, which returns with its Tasty Burger Tots and introduces its newTasty Burger Chicken Nuggets. Other returnees include Zinneken’s with authentic Belgian Wafflesand the Shuck Truck with an incredible raw bar selection and Cape Cod lobster roll sliders. Between Whole Heart Provisions and The Chubby Chickpea, there will be ample vegetarian and vegan options, and when paired with decadent vegan ice creams from Fomu, a meal is complete. As in past years at Boston Calling, Platinum ticketholders will be treated to specialty evening menus created and prepared by some of the city’s most rousing culinary talent. Friday night features legendary two-time James Beard Award winning chef Jody Adams of Trade, Porto, and Saloniki. Adams will welcome guests with a Greek, Saloniki menu including a brilliant Meze Boardcomprised of crispy pita chips and house made dips, olives, sheeps milk feta and veggies before hosting a Souvlaki Sandwich Bar, complete with an assortment of grilled skewered meats includingchicken, pork, and lamb. Yet another James Beard Award winner, Jamie Bissonnette, chef and partner of Toro, Coppa and Little Donkey, will host Saturday’s Platinum menu. He will offer aFoie Bratwurst with Japanese flavors, a Lamb, Bacon, and Lettuce wrap station, Fried Chicken Sandos and the sensational Impossible Burger. Sunday nights menu closes the festival with a classic northeastern seafood spread from an icon within New England cooking: Jeremy Sewall, chef and partner of of Island Creek Oyster Bar and Row 34. Sewall’s seafood expertise will be represented with a selection of Maine Lobster Tacos, Crispy Oyster Sliders, a Smoked Salmon Plate complete with pickles and grilled bread, and a Roasted Chicken with Rigatoni and Basil Pesto. Just as Boston Calling has curated a vast assortment of culinary choices for its 10th edition, it has also sourced an equally standout selection of beers and wines in both General Admission and Platinum. Hometown brewing favorites Samuel Adams will be returning again this year with an assortment of flavors, including three staple summer brews, Summer Ale, Sam ‘76 and Boston Lager. Returning to Boston Calling from across the Atlantic is Copenhagen’s acclaimed Mikkeller Brewing with a wide array of signature craft brews on tap including Staff Magician NE Pale Aleand Mikkeller Chill Pils Yuzu Pilsner. Barefoot Wines will also be featured with an assortment of wines such as the Barefoot Summer Red Spritzer and the classic Barefoot Pinot Grigio. Platinum guests will have access to, during limited serving hours, exclusive curated bars, signature cocktails and an assortment of superlative spirits including Kettle One and Bulleit Bourbon. Sodas and bottled water will be available for purchase throughout the entire festival. In addition, several free water stations will be onsite at Boston Calling for attendees who bring a factory sealed water bottle or empty beverage container. The full food and drink lineup is below. All vendors and menu items are subject to change. A * denotes the 2019 newcomers. A folder containing images of dishes for this year as well as Platinum chef headshots can be accessed here.

BOSTON CALLING 2019 GENERAL ADMISSION FOOD MENU Arancini Bros Classic Ragu - Saffron Risotto w/ Tomato Meat Sauce, Peas & Mozzarella Bianco Verde - Basil Pesto w/ Mozzarella Buffalo Ball - Roasted Chicken w/ Gorgonzola Cheese Pizza Ball - Margherita Style Basil, Tomato & Mozzarella Bucatini Fritti - Italian Style Mac & Cheese Our Famous Nutella - Hazelnut Chocolate w/ Cinnamon Sugar Bon Me The Namesake - Sandwich with BBQ Pork The K-Town - Sandwich with Korean Style Spicy Chicken The JP - Sandwich with Roasted Paprika Tofu *Trolley Dogs Original (plain or mustard/ketchup) Duke (relish, onion & deli mustard) Dutchess (caramelized onions) California (chili & nacho cheese) New Yorker (sauerkraut & deli mustard) *Café Beatrice Tacos Chicken, Pork or Vegetable Tomato and Avocado BLT Prosciutto, Pepper, Fig and Burrata Sandwich Grass Fed Beef Meatball Sandwich Roasted Pork, Provolone and Broccoli Rabe Sandwich Chicken & Rice Guys Halal Chicken Plate Lamb Gyro Combination Plate (chicken & gyro) The Chubby Chickpea Chicken Shawarma Rice Bowl Falafel Bowl (Rice/Tabbouleh) Vegetarian Stuffed Grape Leaves Chickpea Fries Hummus with Pita Copperdome Pizza Cheese Slice Pepperoni Slice Spinach & Feta Slice Whole Pizza (8 Slices - any combination) Dean’s Concessions Chicken Fingers & Fries Fries Fried Oreos El Pelon Taqueria Cheese Quesadilla V Salsa Fresca Side V/GF Guacamole Side V/GF Chips Boston Calling Combo (Cheese Quesadilla/Chips/Salsa/Guacamole) The Flatbread Company Cheese Pizza Fomu Ice Cream Scoops of Ice Cream Waffle Cone Sprinkles Chocolate Chip Ice Cream Sandwich Joe’s American Bar & Grill Mac & Cheese Gluten Free Mac & Cheese Clam Chowder Jaju Pierogi Mix & Match Pierogi Potato & Cheese V Kielbasa & Red Pepper Jalapeno Cheddar V Sweet Potato & Caramelized Onion V Love Art Sushi Love Art Special Hawaiian Poke Onigiri (Rice Ball) Inari Seaweed Salad Moyzilla Hand Folded Pork and Cabbage Dumplings Soy Ginger Dipping Sauce Katsu Meal Box add Spring Roll - Twice Fried Pork Cutlet, Rice, Shredded Cabbage, Homemade Japanese BBQ Sauce Katsu Sandwich - Twice Fried Pork Cutlet, Bulky Roll, Shredded Cabbage, Homemade Japanese BBQ Sauce, Aioli Crispy Spring Rolls with Thai Sweet Chili Sauce V Riceburg Crispy Chicken Rice Burger/Rice Bowl (Sweet & Sour) Bulgogi Shaved Steak Rice Burger/Rice Bowl GF upon request Shitake Mushroom Rice Burger/Rice Bowl V/GF upon request Matcha Green Tea Lemonade Roxy’s Grilled Cheese Three Cheese Melt Rookie Melt (three cheese melt with tomato) Hot Honey Bacon (three cheese melt with bacon and Mike's Hot Honey) Green Monster (three cheese melt with bacon & guacamole) Deep River Chips Ruth’s Chris Steak House Steak Sandwich Lobster Roll Chicken Salad Wrap Cape Cod Chips The Sausage Guy Sausage Guy Sausage Sweet Sausage Guy Sausage Hot Sausage Guy IPA Brat Sausage Guy All Beef Hot Steak Cheese Peppers-Onions Sate Grill (Momogoose) Banh Mi Sandwich Build Your Own Bowl + Side Rice Noodles or Salad Chicken or Curry Tofu CrispyRoll or Dumpling Vietnamese Coffee Chocolate Chip Cookie Shuck Truck Oysters on the Half Shell Lobster Roll Hot & Butter'd or Cape Cod Cold Lobster Roll Slider Hot & Butter'd or Cape Cod Cold Lobster Fries! Old Bae Fries With Brown Butter Bisque, Smoked Gouda Cheese, Fresh Shucked Lobster and Bacon Aioli V/GF Old Bae Fries V/GF/Vegan The Smoke Shop The BBQ Bomb The Pit Boss The BBQ Sandwiches (Pulled Pork, Pulled Chicken, Burnt Ends) The Sides (Cornbread, Mac & Cheese, Pit Beans, Coleslaw) The BRL (Bacon-Wrapped Smoked Pork Loin) Stone & Skillet Cheese Pizza Pepperoni Pizza *Stuffed by Papi Seared Steak and Cheese Fresh grilled steak with caramelized onions and peppers, artisan romaine, fontina or chef's choice cheese of the day and homemade Papi sauce/served with a handmade to order sopapilla Pork Al Pastor Chipotle and pineapple marinated smoked pork with pineapple pico and homemade hatch green chile aioli slaw/served with a handmade to order sopapilla Sopapilla Doughnut Fried and glazed to order with cinnamon toast crunch or Oreo The OG Sopapilla drizzled with honey and dusted with powdered sugar *Sweet Cheeks Q Smoked Hot Chicken Philly Cheese Steak add avocado or bacon Oooey Gooey Cheesy Nachos add guacamole, chicken, or bacon Fluffernutter Garbage Sundae Tasty Burger Hamburger Cheeseburger Bacon Cheeseburger Veggie Burger Veggie Burger with Cheese Tasty Burger Chicken Nuggets Chicken Nuggets Bag of Chips Tasty Burger Tots Tater Tots GF Cheese Tots Chili Tots Chili Cheese Tots Whole Heart Provisions MISO BOWL vegan & gluten free TAZON BOWL vegan & gluten free VIET BOWL vegan & gluten free SEARED AVOCADO vegan & gluten free Zinneken’s Liege Waffle The Gourmand (Caramel, Bananas, Whip Cream) Fruit Delight (Melted Chocolate, Bananas, Strawberries) Ice Cream Zandwich (Vanilla Ice Cream)

BOSTON CALLING 2019 PLATINUM FOOD MENU

Friday, May 24 Chef Jody Adams Trade, Porto, Saloniki

Appetizer: Meze Board w/ Pita Chips & House Made Dips, Herb Marinated Olives, Sheeps Milk Feta, Veggies Main: Souvlaki Sandwich Bar w/ Grilled Skewered Meats (Chicken, Pork, Lamb, and Veggie) On the Buffet Line: Rolls, Toppings, House Made Sauces Salads: Village Salad Seasonal Salad Dessert: Baklava Triangles Mini Chocolate Cookies Halva Chocolate Chip Cookies Saturday, May 25 Chef Jamie Bissonnette Toro, Coppa, Little Donkey Celery Caesar COPPA V Foie Bratwurst (with Japanese Flavors) LD Corn (Off the Cob) TORO GF/V Lamb Bacon Lettuce Wrap Station (build your own) LD GF Impossible Burgers LD Fried Chicken Sandos LD Vegan Paella TORO V/GF Sunday, May 26 Chef Jeremy Sewall Island Creek Oyster Bar, Row 34 Romaine Salad, Roasted Tomatoes, Balsamic Vinaigrette Grilled Asparagus, Sauce Gribiche Maine Lobster Tacos, Mango, Avocado Chilled Shrimp Salad, Sesame, Roasted Peppers, Cucumber Crispy Oyster Sliders, Pickled Onion, Chili Aioli Roasted Chicken with Rigatoni And Basil Pesto Smoked Salmon Plate, Pickles, Grilled Bread Cookies and Brownies BOSTON CALLING 2019 BEER & WINE MENU BEER: Miller Lite Miller High Life Sol Cerveza Peroni Nastro Azzurro Pilsner Urquell (Draft Only) Sam Adams Summer Ale Sam Adams NEIPA Sam Adams ’76 (Draft Only) Sam Adams Boston Lager (Draft Only) Truly Wild Berry Spiked Seltzer Angry Orchard Crisp Apple Angry Orchard Rose (Draft Only) Mikkeller Table Talker Belgian Table Brew Mikkeller Chill Pils Yuzu Pilsner Mikkeller Staff Magician NE Pale Ale Mikkeller Passion Pool Gose Mikkeller Raspberry Blush Berliner Weisse Mikkeller Windy Hill NE IPA Mikkeller Beer Geek Brekkie Loq ABV Stout Mikkeller Ripple Effect West Coast IPA WINE: Barefoot Pinot Grigio Barefoot Pinot Noir Barefoot Moscato Spritzer Barefoot Rose Spritzer Barefoot Sangria Spritzer Barefoot Summer Red Spritzer Featured Liquor Sponsors: Bulleit Bourbon Ketel One Vodka

The day-by-day music lineup for Boston Calling 2019 is as follows. Performance times are forthcoming. *Artists are subject to change.

Friday May 24, 2019 Twenty One Pilots Greta Van Fleet Chvrches Lord Huron Christine and The Queens Tank and The Bangas Mura Masa Yaeji Gang of Youths Turnstile Pale Waves Bear Hands Naeem Adia Victoria Arena: Fred Armisen Sam Jay Lamont Price Saturday May 25, 2019 Tame Impala ODESZA Anderson. Paak & The Free Nationals Hozier Big Red Machine King Princess Mitski Clairo Denzel Curry Princess Nokia Young Fathers Superorganism Shame Pile White Reaper Sasha Sloan Dessa Sidney Gish Arena: Jenny Slate Imogen Heap Boston Ballet Marina Franklin Lamont Price Sunday May 26, 2019 Travis Scott Logic Brandi Carlile Sheck Wes Rainbow Kitten Surprise Marina Guster Chromeo (DJ Set) Snakehips Snail Mail SOB x RBE Ravyn Lenae Cautious Clay Rolling Blackouts Coastal Fever Kilo Kish SKEGSS Easy Life Arena: Michael Che Imogen Heap Boston Ballet Melissa Villaseñor Lamont Price

Images of 2019 Boston Calling artists and highlight images from the previous nine festivals can be found here. Boston Calling is proud to have Delta Air Lines, Samuel Adams, Miller Lite, Chase, JBL, Vans, Barefoot Wine, Subaru of New England, and 47 Brand as sponsors for this year’s festival. Tickets: A limited number of Single Day and Three-Day General Admission, VIP and Platinum Passes are on sale now at www.bostoncalling.com. Getting There: Boston Calling is best accessed by the T on the Red Line’s Harvard Square stop; from there, it is a short walk to the festival’s main entrance. Boston Calling will also be coordinating with taxi and rideshare programs for safe and easy pickup and drop off points. There will also be bike racks available onsite. Onsite parking is available only to Platinum package purchasers. Boston Calling is produced by Boston Calling Events LLC (BCE) which is owned by Crash Line Productions and The Madison Square Garden Company. Crash Line Productions is a Boston-based entertainment production company that owns and produces dozens of events each year. Formed in 2012 by Brian Appel and Mike Snow, Boston Calling Events continues to build its event platform around Boston Calling Music Festival. Boston Calling Events is part of The Madison Square Garden Company (MSG), a world leader in live sports and entertainment experiences. The company presents or hosts a broad array of premier events in its diverse collection of iconic venues: New York’s Madison Square Garden, Hulu Theater at Madison Square Garden, Radio City Music Hall and Beacon Theatre; the Forum in Inglewood, CA; and The Chicago Theatre. Other MSG properties include legendary sports franchises: the New York Knicks (NBA) and the New York Rangers (NHL); two development league teams – the Westchester Knicks (NBAGL) and the Hartford Wolf Pack (AHL); and esports teams through Counter Logic Gaming, a leading North American esports organization, and Knicks Gaming, MSG’s NBA 2K League franchise. In addition, the Company features the popular original production – the Christmas Spectacular Starring the Radio City Rockettes – and through Boston Calling Events, produces New England’s preeminent Boston Calling Music Festival. Also under the MSG umbrella is TAO Group, a world-class hospitality group with globally-recognized entertainment dining and nightlife brands: Tao, Marquee, Lavo, Avenue, Beauty & Essex and Vandal. More information is available at www.themadisonsquaregardencompany.com

#boston calling music festival

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visiononion28-blog · 5 years

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drop cornbread biscuits

This past Saturday, we hosted our second Friendsgiving, stuffing 17 people in an apartment that has no business holding 17 people, but it’s okay, there’s wine for that. Our first one was in 2016; you can read about it here. I took 2017 off because I was a teensy bit busy book touring for Smitten Kitchen Every Day** It was fun to be back.

When having friends over, I like to get everything done that I can in advance and I do this for completely selfish reasons: I want to enjoy my party, too, and I can’t if I’m scrambling around all day and am bone tired by the time food comes out. But last week was abnormally busy and I only got to grocery shopping on Thursday, only to discover that one week before Thanksgiving, it’s like tumbleweeds, the lull before the weekend stampede, all past-prime rosemary and other sadness. I almost cancelled but my husband miraculously found almost everything that evening, and instead I did a very beautiful, highly recommended thing: I nixed a few things on the planned menu and swapped more complicated ones for simpler recipes with shorter ingredient lists but high reward. Here’s the menu, a few details, and completely random tips:

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* Herb and garlic baked camembert: This is in Smitten Kitchen Every Day and there will never be an SK party without it. In fact, it’s gotten so popular that my friends and family make it now too, so I outsourced it. My SIL brought three, we heated them here. It was so nice to have one less thing to do.

* Bacon-wrapped dates: No recipe, but there are a gazillion on the web. I don’t stuff them (I did it once and it was way too pesky, especially given that they’re good without stuffing) and no dip. We made a ton and they were gone quickly; my daughter called them “bacon candy.”

* Turkey: In 2016, I did a hybrid wet brine from a bunch of sources. It was delicious but not worth the logistical nightmare. And mopping. This year, I made The Judy Bird, a Thanksgiving application of Zuni Cafe’s famous roast chicken. There are many dry brine recipes out there but this was the simplest and why make something more complicated unless you know it’s necessary? Based on the turkey reviews, I don’t think it needs anything else. My changes are that I baste it with a melted 1/2 cup of butter, and then when I’m out of butter, the pan juices, and this year, I put quartered red and yellow onion wedges in the bottom of the pan (tossed with a little oil, salt, and pepper) and friends, they were glorious after getting caramelized and lightly charred in turkey-butter drippings for a few hours. Here’s a logistical tip I don’t think enough recipes make clear: You want to rest your turkey for 20 to 30 minutes before carving it, tented lightly with foil. It’s then going to take 15 minutes to carve (I had a friend holding a YouTube video tutorial in front of me because I’m very bad at it.) This gives you 30 to 45 minutes of empty oven time where you can reheat sides, which is more than most need. I have a single, not big, not great oven and it was all I needed. [I mean, needs being relative, just in case Nancy Meyers is out there and wants to lend me a set kitchen and the life that goes with it next time.]

* Gravy: I really ought to write up a recipe one day, huh, but I use a basic formula of 1/2 cup butter, 3/4 cup flour, 8 cups chicken or turkey stock, a splash of dry marsala or sherry to deglaze the pan, and a lot of salt and pepper. (You cook this the way you would a bechamel.) When your turkey is done, if you want to separate the drippings, you can replace any of that butter with fat and any of that broth with juices. Or you can skip it! The gravy will have a less nuanced turkey flavor, but it’s still pretty awesome, especially if you have homemade stock. (In a freak bit of luck, I discovered two quarts of this in the freezer from last winter and used them for the gravy, stuffing, and more.) I make the gravy right in the bottom of the roasting pan, stretched across two burners; this way I can scrape up all the good, flavorful bits. If you don’t use the dippings to make gravy, I highly recommend you use them to drizzle over the sliced turkey, to keep it as moist as possible when you serve it.

* Stuffing: I also owe you a recipe for this but although I have two stuffing recipes on this site that I adore, I made a simple challah stuffing instead — although I made it decidedly less simple by making my own challah. Each loaf will make enough bread cubes to easily fill a 9×13-inch dish. I made mine with just celery, onion, and herbs, but you could easily sauté some mushrooms, diced apples, pancetta or crumbled sausage in too. Oh, and definitely make enough to have leftovers; this is important.

* Cranberry sauce: I went old-school with this, with a very early recipe on this site. I wanted something on the sweet side because my friend Ang was bringing a more savory one with tomatillos. Both were delicious.

* Green bean casserole with crispy onions: Don’t knock it until you’ve tried it (homemade). I make the green beans extra firm (just 2 minutes, then into ice water), then the mushroom sauce. Cool them both fully before mixing them. This goes in the fridge overnight. I’ll fry the onions — always make more than you need — and keep those separate until we’re about to eat the warmed casserole.

* Slow-roasted sweet potatoes: Once I realized I’d have no time for the root vegetable gratin I’d originally planned, I added these and 10/10, would recommend because the ingredient list is basically nonexistent. I baked them for the 2 to 3 hours before the turkey goes in, because they need a lower temperature. Broil them to get a good color on the skin. Leave them out while the turkey roasts (they’ll stay decently warm for a couple hours) and rewarm them just before eating. We served these in 2-inch segments, skin and all, and I was texting the recipe to friends demanding it even before going to bed that night. It’s that good.

* Stuffed mushroom casserole: My friend Ang brought this too and it was delicious. (She thinks it needs more cheese, though. I had no complaints!)

I didn’t make any pie at all! (Although my friend Molly brought a mincemeat pie with a cheddar crust and it was wonderful.)

* Bourbon pumpkin cheesecake: I made this in a 9×13-inch pan to cut as bars instead. Same recipe. Same temperature. However, you’ll want 1.5 or even 2x the crust, and it bakes in about 30. Seriously. It’s awesome.

* Perfect Manhattans: Because why not. I made two carafes of them, just scale up the recipe until you run out of an ingredient or carafe space. Friends can pour or shake it over ice; leave cherries or orange peel strips on the side.

* Cranberry crumb bars with mulling spices: This is in The Smitten Kitchen Cookbook.

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Finally, as always, I have a last minute recipe for people who do things at the last minute. It’s never my intention, but it’s consistently my reality. I made these biscuits the first time over the summer, a season where we eat outside and act like it’s no big deal (waah), for a 4th of July ribs fest along with slaw and corn and all of those summery things. So, they go really well with warm weather. But they’re also a great quickie dinner roll, or even a fun addition to a breakfast-for-dinner night (like we had last night) with scrambled eggs and bacon. They take 5 minutes to put together and 15 to bake and there’s nothing not to love about that. They’re craggy and crisp on the outside and plush within, perfect for splitting open with your fingers, buttering, drizzling with honey, and finishing with flaky salt or nestling into the side of your holiday plate.

Previously

One year ago: Endive Salad with Toasted Breadcrumbs and Walnuts Two years ago: Root Vegetable Gratin and Cheesecake-Marbled Pumpkin Slab Pie Three years ago: Kale and Caramelized Onion Stuffing, Apple Cider Sangria and Date, Feta and Red Cabbage Salad Four years ago: Sticky Toffee Pudding, Pickled Cabbage Salad and Pretzel Parker House Rolls Five years ago: Perfect Uncluttered Chicken Stock, Cranberry Orange Breakfast Buns, Green Bean Casserole with Crispy Onions, and Apple-Herb Stuffing For All Seasons Six years ago: Granola Crusted Nuts and Spinach Salad with Warm Bacon Vinaigrette and Gingersnaps Seven years ago: Sweet Potatoes with Pecans and Goat Cheese, Creamed Onions with Bacon and Chives Eight years ago: Sweet Corn Spoonbread Nine years ago: Moroccan-Spiced Spaghetti Squash and Chard and Sweet Potato Gratin Ten years ago: Mushroom and Barley Pie Eleven years ago: Roasted Stuffed Onions and Simplest Apple Tart [New!] Twelve years ago: Cranberries: Candied, Fruity, and Drunk

And for the other side of the world: Six Months Ago: Pasta Salad with Roasted Carrots and Sunflower Seed Dressing 1.5 Years Ago: Rhubarb Upside-Down Spice Cake and Tall, Fluffy Buttermilk Pancakes 2.5 Years Ago: Failproof Crepes + A Crepe Party and Crispy Tortellini with Peas and Proscuitto 3.5 Years Ago: Crispy Broccoli with Lemon and Garlic, Not Derby Pie Bars, Liege Waffles, and Mushrooms and Greens with Toast 4.5 Years Ago: Strawberry Rhubarb Crisp Bars and Five Egg Sandwiches

** have you bought it? There’s so much great Thanksgiving and holiday stuff in there, like a chocolate pecan slab pie, a kale caesar that we have out at almost every dinner party, a wild mushroom shepherd’s pie, and a few of my favorite cookie recipes, ever. Between now and December 12th you can order either my first book, The Smitten Kitchen Cookbook, or Smitten Kitchen Every Day, my second with a custom inscription of your choice from The Strand and it will arrive by Christmas.

Drop Cornbread Biscuits

Servings: 8 to 12

Time: 20 minutes

Source: Land O Lakes

Shown here are 8 large biscuits; you can make 12 smaller ones, just use the short end of the baking time range.

1 3/4 cups (230 grams) all-purpose flour

2/3 cup (90 grams) cornmeal

1 to 2 tablespoons granulated sugar (use 1 for a more savory biscuit)

1 tablespoon baking powder

1/2 teaspoon fine sea or table salt

1/2 cup (115 grams) cold butter, in cubes

1 cup (235 ml) cold buttermilk (buttermilk substitutes)

Heat oven to 450°F. I covered my baking sheet with parchment paper but it shouldn’t be strictly necessary, and many shouldn’t go in this hot of an oven, so use your own discretion.

Stir flour, cornmeal, sugar, baking powder, and salt in the bottom of a large bowl with a fork or whisk. Add butter and toss to coat cubes in dry mixture. Use your finger or a pastry blender to break the butter into smaller and smaller bits, until the largest is pea-sized. Add buttermilk and stir once or twice, until a dough comes together.

My very scientific method of dividing the dough evenly is to press it gently into the bottom of your mixing bowl into roughly a circle. Cut into 8 or 12 wedges. Pull out one triangle of dough with a soup spoon for each biscuit, pressing it into a craggy, messy ball, then drop it onto your baking sheet. Repeat with remaining dough.

Bake for 12 to 14 or 15 minutes; smaller ones should be done at 12, larger ones at 14 or 15. Remove from oven and serve warm. Biscuits are best on the first day. On the second, gently rewarming them will improve the texture.

Source: https://smittenkitchen.com/2018/11/drop-cornbread-biscuits/

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babyminors · 5 years

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Homemade Mac and Cheese (Stove Top)

The ultimate kid-favorite dinner doesn’t have to come from a box! Make this easy, creamy homemade mac and cheese on your stove top using just simple, nutritious ingredients.

You’re never too old to love macaroni and cheese. True, it may have been a long time ago that those chewy noodles in yellow creamy sauce first captured your heart but this… this is a love that lasts a lifetime. And now you can share all those good feels with your kids with this delicious, gooey, homemade mac and cheese recipe.

The big not-so-well-kept secret of homemade stove top mac and cheese is that you can make it SO EASILY, and in exactly the same amount of time that it takes to whip up the boxed stuff.

So if you thought homemade mac and cheese was super involved, or if the idea of making a roux has you running back to boxed mac and cheese, stick with us here. You’ll be glad you did. Because once you have a solid homemade mac and cheese recipe in your back pocket, you’ll always have a crowd-pleasing dinner idea for all ages.

Why Homemade Mac and Cheese is Healthy

Homemade mac and cheese is healthy because you make it healthy! And the key to a healthy mac and cheese is to use simple, whole-food ingredients.

Here are the ingredients we trust for making nourishing mac and cheese we feel good about serving our kids:

Whole wheat noodles. Whole wheat pasta is more accessible now than ever, and kids tend to accept this high-fiber swap in place of regular white flour noodles. Dellalo makes an excellent whole wheat macaroni noodle you can buy at Walmart.

Real cheese. Even some homemade mac and cheese recipes call for highly-processed cheese-type foods (Velveeta, we’re looking at you.) We prefer to stick with minimally-processed, whole milk cheeses. Shred your own for a creamier sauce.

Whole wheat flour. Flour thickens the creamy cheese sauce in this dish, and white whole wheat flour works perfectly.

Nutritious add-ins. Adding tiny, tender vegetables to homemade mac and cheese brings the nutrition in this dinner to the next level. We’ll talk about some of our favorite add-ins further along in this post.

Here’s another mac and cheese nutrition tip: think of this recipe as a main course, not a side dish. Mac and cheese provides plenty of complex carbs and protein for kids (really!), so you can focus on fresh produce sides instead. Serve roasted or steamed veggies, or simple green salad, or cut fruit for balance.

The Basics: How to Make Homemade Stove Top Mac and Cheese

We’re going to give you the step-by step version of how to do this because trust us: once you get the basic technique down, you can add “homemade mac and cheese maker” to your list of life skills, and it will never let you down again.

Start with two pots. One pot is for boiling your pasta, plain and simple. You already know how to do this. So we’re going to focus on the sauce pan. Go ahead and start heating your pasta water while you work on the sauce. With a little practice, you can get everything ready at the same time.

Add the butter to the bottom of your sauce pan and let it melt gently. Then sprinkle the flour over the butter, and use a whisk to turn the butter-flour mixture into a paste. Keep the heat on medium low and whisk. You’ll notice small bubbles forming, and the paste starting to thicken. This only takes a couple of minutes. There! You’ve made a roux.

Next, add your milk to the pan, and use that whisk to mix it in with the roux really well. For one hot second, it’s going to look like a mess. But before you know it, the thickening power of your roux is going to create a smooth, creamy-looking sauce.

At this stage, add a pinch of garlic powder and onion powder. Strictly speaking, this is optional. But it adds a nice extra dimension to the flavor of your sauce (and since you’re using powdered spice, you don’t have to worry about texture-sensitive kids reacting negatively to chunks of onion or garlic.) You may also add a half teaspoon of a good dijon mustard here to develop the flavor even more. Again, optional.

Now it’s cheese time. The best time! Sprinkle your cheeses into the sauce one handful at a time, whisking gently to melt as you go. Keep your heat on low to prevent the sauce from sticking to the bottom of the pot.

Taste, and add some salt. If you’re used to eating boxed mac and cheese, you might be surprised at how very UN-salty your cheese sauce tastes. Don’t be afraid to add a generous pinch of salt.

Pour your sauce over cooked noodles. Stir well, and enjoy.

What Can I Add to Mac and Cheese?

You can use this base recipe as the starting point for so many different healthy and delicious variations. Here’s just a partial list of add-ins, and how to get them into your dish without a fuss. (Most of the time, you don’t need an extra pan. Cool!)

Spinach: Stir raw baby spinach into the pasta immediately after draining, until wilted.

Frozen peas: Pour frozen peas into the pasta cooking water just before you drain it.

Carrots: Add small diced carrots to the boiling water along with the dry pasta.

Mushrooms: Saute separately in a pan until tender, then stir into finished pasta.

Bell peppers: Saute separately in a pan until tender. Add a pinch of Cajun spice for a twist, then stir into finished pasta.

Cauliflower: Add small florets into the boiling water along with the dry pasta.

Broccoli: Add small florets to the pasta water during the last two minutes before draining.

Ham. Stir in cubed ham just before serving.

Bacon. Sprinkle cooked bacon on top of finished mac and cheese.

Tomato. Sprinkle raw chopped tomato on top of the finished dish.

Basil. Cut fresh basil into ribbons, and sprinkle it on top of the finished dish.

Chicken. Stir in hot cooked and cubed chicken to the finished dish for an Alfredo-like mac and cheese.

Apples. Yes, apples! Try sprinkling cubed green apples on top at serving time.

Can I Make Mac and Cheese without Flour?

Yes! Believe it or not, you can skip the roux phase altogether and still end up with serviceable mac and cheese. You even earn the added benefit of turning this recipe into a one-pot dish.

Here’s how to tweak this recipe if you don’t have flour on hand: boil your pasta, drain it, add it back to the pot, then simply stir in the shredded cheese and milk.

So you can totally do this. Here’s the thing, though: the flour goes a LONG way to creating a creamy texture in your mac and cheese. If you leave it out, you can expect to have a slightly lumpier sauce, and it’ll become more lumpy still as it cools. A dollop of cream cheese can help if you choose this option. Just stir it in with the cheeses.

1 pound whole wheat pasta macaroni, rotini, or other short chunky shape

4 tbsp butter

3 tbsp white whole wheat flour

2 cups whole milk

8 ounces sharp cheddar you may use a blend of cheeses if you like.

1/8 tsp garlic powder

1/8 tsp. onion powder

1/2 tsp. salt

Boil a large pot of water for the pasta and cook as directed. Grate cheese and set aside.

Meanwhile, in a large sauce pan, melt the butter over low heat. Add the flour and whisk constantly until bubbles form and the roux begins to thicken.

Add milk, garlic powder, onion powder, and salt, and continue whisking until the cream sauce starts to thicken. (You may need to turn the heat up slightly if your milk is cold.)

Add cheese by the handful and whisk between handfuls to melt. Taste and adjust seasonings.

Pour sauce over cooked, drained pasta and serve immediately.

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sloan01 · 6 years

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Charcuterie Board With Cheese

We’re heading fast into holiday entertaining time and whether you’re planning a big dinner or just inviting friends over for a drink, choosing and making hors d’oeuvres can be a confounding part of the cooking and hosting.

So here’s a list of appetizers that are not very complex and most are very easy to make. I’ve tried to avoid expensive ingredients. No foie gras in sight, but there is a little prosciutto and some smoked salmon, as well as popcorn and bacon (although not together). I’ve included some buy-it-take-out options, which can make a cocktail party really simple to produce. Add a case of wine or prosecco or set up a serve-yourself bar, and everyone will be happy.

Remember it’s the guests who count. And the food!

Mix crabmeat with tiny diced celery and shallots and a little mayo (I find regular lump or backfin work better in this than the more expensive jumbo lump) and serve on crackers or individual endive leaves.

Place a dab of fresh goat cheese on a slice of seedless English cucumber or cracker. Sprinkle with a little freshly ground black pepper or paprika.

Bruschetta. Small slices of baguette or good country bread. Lightly toast the bread, rub it with a piece of cut garlic, drizzle with a little olive oil (don’t soak it!), and top with halved cherry tomatoes or room temperature cooked spinach or broccoli rabe that have been tossed with a little olive oil and rough chopped so that it’s easier to eat. Most bruschetta end up being a two-bite hors d’oeuvre.

Wrap pitted dates that have been stuffed with a shard of Parmesan and wrapped with a half slice of bacon. Skewer with toothpicks and broil, turning once, until the bacon is cooked.

Arrange a charcuterie platter, with slices of salami, prosciutto, soppressata or chorizo. You can add a cheese selection, some grapes, and also some accompaniments like honey to drizzle on the cheese, fig jam, or slices of fresh pears.

Cook a pork tenderloin by first pan searing it until brown on all surfaces and then oven-roasting at 400° F until it’s medium-rare, about 8 to 10 minutes. Let rest 10 minutes and then slice into 1-inch slices and cut again in half so that the pieces are bite-sized, and top with a thin piece of cheddar or manchego and a small slice or cube of membrillo (quince paste). If they don’t hold together, secure them with a toothpick.

A dish of good olives and another dish for the pits. Do not serve pitted olives because there’s always an errant pit and no one will be expecting it if they think they’re all pitted. I know this from experience.

A big, generous bowl of the best pistachios you can find, plus a little dish for the shells.

Baby caprese on a little skewer: a little mozzarella bocconcini, plus a cherry tomato, and a basil leaf. Drizzle with a little olive oil and a tiny pinch of salt and pepper.

You can do the same thing with the popular flavor combo of prosciutto and melon by stacking a cube of cantaloupe with a piece of prosciutto folded small enough to sit on top and then placing a basil leaf on each end.

Most people love shrimp cocktail. You can buy shrimp already cooked and peeled (or do it yourself) and serve with a dish of cocktail sauce (1/2 c. chili sauce, 1/2 c. ketchup, a squeeze of fresh lemon juice, a heaping teaspoon of horseradish, plus a few shots of Tabasco) or buy prepared pesto. Or you can turn the shrimp into canapés by placing a shrimp and a dab of the cocktail sauce or pesto on shrimp-sized slices of baguette.

Generous bite-sized pieces of candied bacon, like Julia Reed’s recipe that we have. See our link.

Buy slices of paté at a good specialty market like Zabar’s or its equivalent (not that there is an equivalent to Zabar’s). Include a salmon or vegetable paté for those who don’t eat meat and serve with slices of baguette, some coarse mustard, and a dish of cornichons.

Good pizza made by your favorite pizza joint, gently re-warmed and cut into two-bite pieces. Keep the pizza thin and simple because it will re-heat more successfully than ones with complex toppings, plus simple ones are less messy to eat. A plain white pizza or margherita are good choices. If you’re anywhere near Sullivan Street Bakery in Chelsea, their potato pizza is ideal and re-heats beautifully, but if that’s inconvenient, investigate choices near you.

Also made by someone else — a selection of sushi rolls, combining vegetable ones with those with fish. Just be sure to get them as close as possible to the time of your event because they do not refrigerate well (they dry out). Remember to provide a little dish of soy sauce and wasabi for dipping.

Meatballs. Easy to make in advance and then re-warm in a little tomato sauce. Make them one-bite-sized and serve with toothpicks. Or buy them already made, but only if they’re not too big because that can be a mess to eat without a knife and fork.

Smoked salmon is luxurious and popular. Cut slices into squares and place on small pieces of pumpernickel or 1/4-inch slices of seedless English cucumbers. Make pretty with a little piece of fresh dill.

Another deluxe hors d’oeuvre is small slices of filet of beef roasted to medium rare and served in generous 3/4-inch slices, on thin pieces of baguette with a dab of horseradish sauce. You can buy the sauce already made at many delis (Boars Head makes a rather nice one) so all you have to do is roast the beef. Medium rare is usually best.

Another way to serve the filet of beef is to slice it thin and serve it on equally thin slices of rye bread with a little mustard.

Wrap steamed asparagus in a slice of prosciutto.

Wrap scallions in a slice of pancetta and broil it until the pancetta is cooked, about 5 minutes on one side and 2 on the other. Drain briefly on a paper towel and serve warm.

Crudités. Bite-sized raw vegetables are always popular, even if there are more glamorous options nearby. Arrange a large platter of them, using some less common vegetables like raw fennel. You can also serve a dip like one made with feta (see our recipe) or store-bought hummus, which almost everyone loves.

Hummus needn’t be just a sideshow to raw veggies. It’s also nice with small wedges of fresh pita or fingers of toasted good bread.

Popcorn can become fancy by serving it in a big bowl and while it’s still warm, toss it with melted butter and grated Parmesan, or a drizzle of truffle oil.

Cheese board. Choose a variety of cheeses — good cheddar, gouda, and other firm cheeses do well here, plus include a chevre and a blue cheese like Stilton — and either pre-cut them into small pieces or let your guests cut their own. Arrange the cheeses on a cutting board, perhaps alongside your crudités, some jam or fresh fruit, and slices of dry salami. Have toothpicks handy so that folks don’t have to pick up the cheese with their fingers.

Make a cream cheese dip by adding minced fresh chives, minced red peppers and a tiny dice of red onion and mix with some cream to loosen it until it’s soft (or else buy a flavored cream cheese at your deli and whip this one, too, with a little cream or half-and-half until it’s softened into a dip instead of still being a spread) and serve with bagel chips.

A bowl of mixed nuts or the luxury of good toasted pecans halves or cashews, warmed and tossed with melted butter, a pinch of cayenne, and tiny mince of rosemary.

Potato chips. Who doesn’t love them? (I consider them one of the world’s most perfect foods.) Serve the best quality you can find — or make your own by baking them with olive oil (see our recipe).

Cheese sticks are quick to make by using store-bought puff pastry. Defrost it, roll it out a bit, cut into strips and twist, dust with grated cheese and bake. Here’s a recipe from TheKitchn.com.

My favorite dips are from Ina Garten who makes a luscious one with salmon caviar, another with sun-dried tomatoes, and a third with pan-fried onions that is reminiscent — but so much better! — than the one we used to make with Lipton Soup mix. Her dips are worth a web search or the price of one of her terrific books.

A few tips on serving appetizers:

Try to keep each item or each piece a single or double bite. Beyond that and people will want a plate and fork and it sort of becomes dinner.

Make the presentation attractive by putting each type of hors d’oeurve on its own serving platter.

Use a cutting board to present things that need to be cut, as with your cheeses and charcuterie, even if you’ve already cut them.

Have lots of napkins since most hors d’oeuvres are eaten with our fingers.

If anything is remotely messy, offer small plates in addition to napkins.

If you have a big selection of appetizers, give each its own serving tools.

Cheese tastes best at room temperature so if you’re doing a cheese board, remove the cheese from the refrigerator about a half-hour before your guests arrive.

As folks mingle and eat, make sure you or someone periodically makes a sweep to clean up dirty napkins, bowls of olive pits, and any other debris that may be collecting. You want to keep things neat and, well, appetizing.

Save a couple of bites for yourself, stashed in the kitchen. Otherwise the cook will lose out!

Happy entertaining!

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nielsencooking-blog · 6 years

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Simple and Quick Appetizers | The City Cook, Inc.

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