What better way to celebrate Mardi Gras than with sweets. It's a tasty way to celebrate all the bad for you treats before heading into austere Lent. There are so many different ones that you can have a feast of them.
One of the most famous is the King Cake. This is more of a bread, originating in France and also popular in Switzerland and Belgium. The sweet airy breads are actually made for Epiphany , hence the name, and continue well into the Mardi Gras season. The recipe does involve yeast as well as some kneading. Some recipes have cardamon and cinnamon along with citron and raisins. These last can be omitted. A vegan version can also be made. This involves subbing in cow's milk with almond milk and eggs with egg replacers (which can be found in the egg section of your grocery store). Vegan butter is also used and again you can use Country Crock's plant butters.The cake bread is braided and baked and then iced with a simple icing glaze. The fun part is adding the Mardi Gras colored sugars of green which represents faith, purple for justice and gold for power. Remember to add in a gold coin or plastic baby as the traditional "gift". You could also make mini King Cakes using Pillsbury Grand Cinnamon rolls. These are fun because you can add a gift to each mini cake so everyone wins.
Beignets are another Mardi Gras treat which can also be made all year round. Again this is basically a bread recipe, made with yeast and bread flour. Again it does require kneading along with another labor intensive step. Eggs and yeast are mixed together and then the bread flour is added. There's also shortening and frying in vegetable oil. They're then dredged in sifted powdered sugar. You could do a sprinkling of blended green, gold and purple sanding sugars to give them a Mardi Gras vibe. Vegetarians can enjoy their version. Again use egg replacers and vegan or vegetable shortening for texture.Use vegan evaporated milk such as Nature's Charm, made with coconut milk. It can be found at Wal-Mart and Whole Foods. Again, the vegetarian beignets are deep fried in vegetable oil. As for the powdered sugar, some vegans refuse to use it because there is animal bone char in it. You can create your own by mixing ground white sugar or evaporated cane sugar and cornstarch. Can beignets be fried in an air fryer? Yes! They'll still be crisp and hot. They're cooked at about 390 F for three minutes each on each side.
Enjoy these sweet treats to be made for Mardi Gras. They're a great way to celebrate a decadent holiday. Enjoy them with a cafe au lait or Sazarec or Hurricane cocktail!
Monday, February 24, 2020
Saturday, February 22, 2020
A Vegan Mardi Gras
It's Mardi Gras season, a time for delicious foods and "le bonne temps roule". Yet it can be tricky navigation for vegetarians and vegans. Don't worry. You can still let the good times roll with some tasty meatless dishes, full of flavor and that New Orleans spice.
Jambalaya is always a must for Mardi Gras. This rich rice dish is always full of Andouille sausage, chicken and shrimp, yet these can be subbed in with vegan versions. Beyond Meat has sausages you can use while Morningstar Farms has the chicken strips. The shrimp may be a little hard to get, especially with the holiday just a few days away, You could go to Vegan Essentials, a popular vegan site, and buy the Be Leaf Shrimp. You could also make your own using sweet potato dough that's been boiled into a dulse or seaweed flakes broth. Another idea is loading the jambalaya up with different kinds of beans. Try it with kidney or black beans. Some vegans toss in some cubes of tofu for more protein. Just remember to always include the holy trinity of Cajun and Creole cooking - peppers, celery and onions. A new Mardi Gras recipe can be made with these and any kind of tofu. Add some tomato paste , garlic and cayenne pepper for some zing.This would be great over rice or even grits for a more Southern feel. Gumbo is another must for Fat Tuesday, Of course it has the holy trinity of peppers, celery and onions but then there's vegan sausage and jackfruit , an exotic fruit with a meat like texture . It will give a sweet pear and mango. You can eliminate the last if you find that it adds too much of a sugary taste.
One of the best dishes to come out of New Orleans is the muffaletta sandwich. This originated in sicily and was brought over with the Sicilian immigrants who helped shape the city. It's a hearty combination of different cold cuts such as mortadella and salami along with different cheeses and giardiniera - a pickled vegetable salad. All of this is layered on a round Sicilian bread. However it's easily converted into a meatless feat. There are some great cold cuts from Tofurky that can easily pass for what your deli offers. Another sub in is grilled portabella mushrooms. Giardiniera is a easy find, especially in Italian delis, however if you can't find it, try chopped black and green olives. As for the bread, Italian bread or ciabatta rolls work nicely. If you want another Mardi Gras sandwich, then think the Po'Boy.It's usually a shrimp filled one rich with remoulade - a spicy sweet mayo blend. For vegetarians, try oyster mushrooms dipped in a mix of panko breadcrumbs and cornmeal. You can add flax seeds for more flavor. These can be air fried and then popped onto a baguette cut into four to five inch lengths. Slather on remoulade sauce made with Nayonnaise, the vegan mayonnaise mixed with Cajun or Creole seasoning, pickle juice , garlic and hot sauce. Add sliced tomatoes, pickles and arugula lettuce.
Mardi Gras is a time for fun and fun eats. Vegetarians and vegans can easily celebrate too with all sorts of good meatless Cajun and Creole adaptations. Let the meat free good times roll!!
Jambalaya is always a must for Mardi Gras. This rich rice dish is always full of Andouille sausage, chicken and shrimp, yet these can be subbed in with vegan versions. Beyond Meat has sausages you can use while Morningstar Farms has the chicken strips. The shrimp may be a little hard to get, especially with the holiday just a few days away, You could go to Vegan Essentials, a popular vegan site, and buy the Be Leaf Shrimp. You could also make your own using sweet potato dough that's been boiled into a dulse or seaweed flakes broth. Another idea is loading the jambalaya up with different kinds of beans. Try it with kidney or black beans. Some vegans toss in some cubes of tofu for more protein. Just remember to always include the holy trinity of Cajun and Creole cooking - peppers, celery and onions. A new Mardi Gras recipe can be made with these and any kind of tofu. Add some tomato paste , garlic and cayenne pepper for some zing.This would be great over rice or even grits for a more Southern feel. Gumbo is another must for Fat Tuesday, Of course it has the holy trinity of peppers, celery and onions but then there's vegan sausage and jackfruit , an exotic fruit with a meat like texture . It will give a sweet pear and mango. You can eliminate the last if you find that it adds too much of a sugary taste.
One of the best dishes to come out of New Orleans is the muffaletta sandwich. This originated in sicily and was brought over with the Sicilian immigrants who helped shape the city. It's a hearty combination of different cold cuts such as mortadella and salami along with different cheeses and giardiniera - a pickled vegetable salad. All of this is layered on a round Sicilian bread. However it's easily converted into a meatless feat. There are some great cold cuts from Tofurky that can easily pass for what your deli offers. Another sub in is grilled portabella mushrooms. Giardiniera is a easy find, especially in Italian delis, however if you can't find it, try chopped black and green olives. As for the bread, Italian bread or ciabatta rolls work nicely. If you want another Mardi Gras sandwich, then think the Po'Boy.It's usually a shrimp filled one rich with remoulade - a spicy sweet mayo blend. For vegetarians, try oyster mushrooms dipped in a mix of panko breadcrumbs and cornmeal. You can add flax seeds for more flavor. These can be air fried and then popped onto a baguette cut into four to five inch lengths. Slather on remoulade sauce made with Nayonnaise, the vegan mayonnaise mixed with Cajun or Creole seasoning, pickle juice , garlic and hot sauce. Add sliced tomatoes, pickles and arugula lettuce.
Mardi Gras is a time for fun and fun eats. Vegetarians and vegans can easily celebrate too with all sorts of good meatless Cajun and Creole adaptations. Let the meat free good times roll!!
Friday, February 21, 2020
Is Cauliflower The New Kale?
There will always be trends in food just as there are trends in everything else. One season a certain food is popular, the next it's not. Is this what's happening with cauliflower? Is this good for you veggie becoming the new kale?
Cauliflower has been around for centuries. The ancient Turks first cooked with it and then the Europeans . Americans have had it on their tables sometimes reluctantly since the early 1900's. Even though it's good for us, our relationship with it has always been iffy. Kids have always hated it, wanting their moms to drench it in melted cheddar cheese while American home chefs have either undercooked or overcooked the creamy white florets. Yet it's becoming super popular thanks to the different ways in which it can be prepared. Maybe it was the Obamas' White House chef, the great Sam Kass who got us on this cauliflower kick. He started with cauliflower steaks , a easy sheet pan dish that can be spiced up in any way possible. America went wild for these. Then there was his cauliflower pizza which took off like wildfire. This healthy crust pie was the best thing to happen to the Neopolitan classic since pepperoni was added. Now you can buy premade crusts made by Green Giant along with ones with toppings. The company also cauliflower gnocchi (! - and definitely a must try!!!) along with riced cauliflower. This is meant to be a side but it can easily be made into a main course. Green Giant mixes it with cheese , along with pairing it with other veggies like sweet potatoes.
I tried the Green Giant premade crust the other night and it was very good. This gluten free square has no wheat flour, being made with the veggie and rice flour. I first brushed it olive oil then topped it with pizza sauce and vegan mozzarella .There was some of the strong brassicae taste, giving it a cauliflower flavor. Yet it worked. I have tried the riced cauliflower and again it's good and refreshingly not glutenous as real rice. Maybe that's why it's outshining kale at this point. It mixes so well with other flavors. It does have a distinct taste but not as overpowering as onions or Brussels sprouts. It blends in - a plus for any ingredient. Maybe another reason is its' many benefits. Cauliflower heads are loaded with sulfurophanes - molecules that have wide ranging protective effects. One important benefit of them is that they lower estrogen and can reduce the risk of breast cancer. Another benefit is that cauliflower can help in detoxing the liver, thanks to its' phytonutrients. However its' closest cousins, Brussels sprouts and broccoli also have these attributes and in Brussels sprouts even more so. Maybe they'll be the next big thing.
Is cauliflower having a moment? It sure is, shining bright in home kitchens across the US. Yet how could you not like it?It's wonderful to cook with and wonderful to eat, plus having a load of good for your health benefits.
Cauliflower has been around for centuries. The ancient Turks first cooked with it and then the Europeans . Americans have had it on their tables sometimes reluctantly since the early 1900's. Even though it's good for us, our relationship with it has always been iffy. Kids have always hated it, wanting their moms to drench it in melted cheddar cheese while American home chefs have either undercooked or overcooked the creamy white florets. Yet it's becoming super popular thanks to the different ways in which it can be prepared. Maybe it was the Obamas' White House chef, the great Sam Kass who got us on this cauliflower kick. He started with cauliflower steaks , a easy sheet pan dish that can be spiced up in any way possible. America went wild for these. Then there was his cauliflower pizza which took off like wildfire. This healthy crust pie was the best thing to happen to the Neopolitan classic since pepperoni was added. Now you can buy premade crusts made by Green Giant along with ones with toppings. The company also cauliflower gnocchi (! - and definitely a must try!!!) along with riced cauliflower. This is meant to be a side but it can easily be made into a main course. Green Giant mixes it with cheese , along with pairing it with other veggies like sweet potatoes.
I tried the Green Giant premade crust the other night and it was very good. This gluten free square has no wheat flour, being made with the veggie and rice flour. I first brushed it olive oil then topped it with pizza sauce and vegan mozzarella .There was some of the strong brassicae taste, giving it a cauliflower flavor. Yet it worked. I have tried the riced cauliflower and again it's good and refreshingly not glutenous as real rice. Maybe that's why it's outshining kale at this point. It mixes so well with other flavors. It does have a distinct taste but not as overpowering as onions or Brussels sprouts. It blends in - a plus for any ingredient. Maybe another reason is its' many benefits. Cauliflower heads are loaded with sulfurophanes - molecules that have wide ranging protective effects. One important benefit of them is that they lower estrogen and can reduce the risk of breast cancer. Another benefit is that cauliflower can help in detoxing the liver, thanks to its' phytonutrients. However its' closest cousins, Brussels sprouts and broccoli also have these attributes and in Brussels sprouts even more so. Maybe they'll be the next big thing.
Is cauliflower having a moment? It sure is, shining bright in home kitchens across the US. Yet how could you not like it?It's wonderful to cook with and wonderful to eat, plus having a load of good for your health benefits.
Thursday, February 20, 2020
Making Healthy Appetizing
Anything healthy for you can be daunting - and off putting. Even a healthy, chock full of goodness whole grain bread may not be as appealing as its' white cousin. How to change that? By creating a loaf similar to much loved white sliced bread. Can it be done? yes. Can it be loved? Yes.
Regular contributor Amelia Nierenberg wrote about this problem and its' solution in yesterday's New York Times Food section.It seems that whole grain breads, despite all that they offer are just not as popular as the standard preservative laced ones made by national brands.Even some of brown breads have chemical preservatives or additives plus sugars to make them more appealing. Companies like the famed King Arthur Flour of Norwich Vermont sells a loaf that's whole grained and sliced. It's popular selling 350 loaves a week.Another artisan bread company , The Bread Lab,a research center associated with Washington State University offers a version that is more or less your standard sandwich bread. People love it because it's easy to handle and a way to sneak wholesome ingredients into kids' diets. It's crusty and sliced, exactly what's great for making sandwiches. It's not going to be those bricks of whole wheat whatever that hippies baked back in the Sixties and early seventies according to the director who runs the Bread Lab, Stephen Jones.
How did we wind up being a nation heavily reliant on white bread? It started in the late 19th Century when a new process came over from Europe. The process changed how American flour was milled. It started with roller mills which separate the bran - the "whole" part of the whole wheat from the kernel.Without the bran's oils and proteins the chalky all purpose flour we know today is inert and easy to preserve. Even though it does last longer, white flour is less nutritious as the bran hold's most of the kernel's fiber. Certain chemicals and preservatives are also added to stave off mold and staleness. Luckily the approachable bread movement is changing all that. Bread eaters and bread lovers can have the best of both worlds. The Bread Lab has set strict parameters for its' loaves. The flour used has to be sixty per cent or more whole wheat. There cannot be any chemical additives and must contain seven or less ingredients. It also has to cost under six dollars a loaf and not be sold at an exorbitant price as some other artisan bread companies do. Still it can be expensive for families on a budget looking for a loaf as cheap as Wonder Bread which sells for about $1.80 a loaf at some stores.
America is a country that does love natural foods. Yet trying to sell it on the idea of whole grain bread is a hard one.Thanks to the approachable bread movement and the people who make it happen, like Dr Jones , Americans may be switching over to a slice of brown goodness soon.
Regular contributor Amelia Nierenberg wrote about this problem and its' solution in yesterday's New York Times Food section.It seems that whole grain breads, despite all that they offer are just not as popular as the standard preservative laced ones made by national brands.Even some of brown breads have chemical preservatives or additives plus sugars to make them more appealing. Companies like the famed King Arthur Flour of Norwich Vermont sells a loaf that's whole grained and sliced. It's popular selling 350 loaves a week.Another artisan bread company , The Bread Lab,a research center associated with Washington State University offers a version that is more or less your standard sandwich bread. People love it because it's easy to handle and a way to sneak wholesome ingredients into kids' diets. It's crusty and sliced, exactly what's great for making sandwiches. It's not going to be those bricks of whole wheat whatever that hippies baked back in the Sixties and early seventies according to the director who runs the Bread Lab, Stephen Jones.
How did we wind up being a nation heavily reliant on white bread? It started in the late 19th Century when a new process came over from Europe. The process changed how American flour was milled. It started with roller mills which separate the bran - the "whole" part of the whole wheat from the kernel.Without the bran's oils and proteins the chalky all purpose flour we know today is inert and easy to preserve. Even though it does last longer, white flour is less nutritious as the bran hold's most of the kernel's fiber. Certain chemicals and preservatives are also added to stave off mold and staleness. Luckily the approachable bread movement is changing all that. Bread eaters and bread lovers can have the best of both worlds. The Bread Lab has set strict parameters for its' loaves. The flour used has to be sixty per cent or more whole wheat. There cannot be any chemical additives and must contain seven or less ingredients. It also has to cost under six dollars a loaf and not be sold at an exorbitant price as some other artisan bread companies do. Still it can be expensive for families on a budget looking for a loaf as cheap as Wonder Bread which sells for about $1.80 a loaf at some stores.
America is a country that does love natural foods. Yet trying to sell it on the idea of whole grain bread is a hard one.Thanks to the approachable bread movement and the people who make it happen, like Dr Jones , Americans may be switching over to a slice of brown goodness soon.
Wednesday, February 19, 2020
The Backbone OF British Cooking
Mention the titans of British cooking and most people will come up with Jamie Oliver and Gordon Ramsey. Yet there are two other, lesser known forces , Margot and Fergus Henderson. They brought back good British food to an island and a nation torn by outer influences and culinary boredom.
Julia Moskin wrote about this fascinating couple in today's New York Times Food section. The Hendersons are not really known being not as famous as their fellow Brit chefs yet they are important. They brought English cooking back to England. This is the food that Jane Austen and the Romantic Poets like Coleridge and Wordsworth relished. It is not the food such as toad in thole and mushy peas that people mock. It is simple and elegant, renditions of a pre-Industrial Revolution country.It is taking cuts from whole pigs and dishes rich with cabbage.Their restaurant , St John is evident of that. The menu reflects the best of English cooking and baking. The famed eatery offers saddle of hare along with braised tripe and Welsh rarebit. Desserts are simple , reflecting the heart of the Anglo-Saxon kitchen, with such sweets as treacle tart and Eccles cake , the current filled pastries.There are also other classics such as turnips and beets along with all sorts of brassica, from cabbage salads to butter braised Brussels sprouts.One of their protegees, John Lowe of Lyle's uses such classic British ingredients as Alexanders a local sort of parsley and bereneal, an ancient grain from Scotland. There is also Sticjhelton a kind of Stilton blue cheese made with unpasteurized milk.
Yet there are problems thanks to Brexit and Mr. Henderson's Parkinson's disease. There are going to be new laws regarding what can be brought back into the country. Kitty Travers, their artisinal ice cream maker and fiercely loyal friend will be affected by this. She travels to Italy to pick Amalfi lemons and France for ripe apricots for her small batch ice creams. Now there are thornier issues about what stays in the United Kingdom and what can be brought in. The Hendersons may use more British raised plants and meats along with indigenous plants that were used in cooking centuries ago. Yet this won't stop them from trying other cuisines. The current chef at St John Bread and Wine is Farokh Talati, the son of Parsi immigrants from India and hosts a pop up Parsi supper club once a month.Mr. Henderson also had to step back from all his restaurants. He can't work fast enough anymore to deal with the demands of a busy restaurant. It is Margot who took over although his presence is clearly felt. They still have good fistful of restaurants which also includes the popular Black Axe Mangal a take on the British love of kebob shops (mangal is named for the late night kebob shops that dot London).
Margot and Fergus Henderson are the quiet backbone of modern British cooking. They update classic ingredients and make classic recipes exciting again. They are the faces of English cooking today.
Julia Moskin wrote about this fascinating couple in today's New York Times Food section. The Hendersons are not really known being not as famous as their fellow Brit chefs yet they are important. They brought English cooking back to England. This is the food that Jane Austen and the Romantic Poets like Coleridge and Wordsworth relished. It is not the food such as toad in thole and mushy peas that people mock. It is simple and elegant, renditions of a pre-Industrial Revolution country.It is taking cuts from whole pigs and dishes rich with cabbage.Their restaurant , St John is evident of that. The menu reflects the best of English cooking and baking. The famed eatery offers saddle of hare along with braised tripe and Welsh rarebit. Desserts are simple , reflecting the heart of the Anglo-Saxon kitchen, with such sweets as treacle tart and Eccles cake , the current filled pastries.There are also other classics such as turnips and beets along with all sorts of brassica, from cabbage salads to butter braised Brussels sprouts.One of their protegees, John Lowe of Lyle's uses such classic British ingredients as Alexanders a local sort of parsley and bereneal, an ancient grain from Scotland. There is also Sticjhelton a kind of Stilton blue cheese made with unpasteurized milk.
Yet there are problems thanks to Brexit and Mr. Henderson's Parkinson's disease. There are going to be new laws regarding what can be brought back into the country. Kitty Travers, their artisinal ice cream maker and fiercely loyal friend will be affected by this. She travels to Italy to pick Amalfi lemons and France for ripe apricots for her small batch ice creams. Now there are thornier issues about what stays in the United Kingdom and what can be brought in. The Hendersons may use more British raised plants and meats along with indigenous plants that were used in cooking centuries ago. Yet this won't stop them from trying other cuisines. The current chef at St John Bread and Wine is Farokh Talati, the son of Parsi immigrants from India and hosts a pop up Parsi supper club once a month.Mr. Henderson also had to step back from all his restaurants. He can't work fast enough anymore to deal with the demands of a busy restaurant. It is Margot who took over although his presence is clearly felt. They still have good fistful of restaurants which also includes the popular Black Axe Mangal a take on the British love of kebob shops (mangal is named for the late night kebob shops that dot London).
Margot and Fergus Henderson are the quiet backbone of modern British cooking. They update classic ingredients and make classic recipes exciting again. They are the faces of English cooking today.
Tuesday, February 18, 2020
Are You a Forager Shopper
Do you dedicate one day of the week to go food shopping. Is it more of a treasure hunt for bargains as you drive from one grocery to another? Then you may be a forager shopper. Is this a good thing? Or bad? There are pros and cons to it.
Many people do spend a whole day foraging for different bargains. Another reason for their madness is that certain stores may have something the others don't I'm familiar with this. I know that Acme has an oatmeal and flax hot cereal that Stop and Shop doesn't have. If I need ingredients for baking I will most definitely head to Stop & Shop which probably has the best stocked baking aisle.Vegan cream cheese? Then i go to Shop-Rite. Yet I won't go to all three stores in one day. To me that's kind of a waste of gas and time. I have a full day everyday. To take away precious minutes from cooking or work is silly. Yet many do this , preferring to have a completely stocked kitchen at all times. An idea like this may work in a big city like Paris or London where there are a variety of stalls that stretch blocks and food shoppers have to traipse from one end to another. New York and other big American cities have long avenues where there are still butchers and green grocers. There's a lot of traveling simply because there aren't any fully stocked grocery stores in these areas, only specialized shops.
What about the bargain side of foraging shopping? Do you really want to go gadding about for the best price for tomatoes or pork chops? This can be tiring, especially on the busiest shopping days - Saturday and Sunday. Then there's the fear of having the store sell out of what you want. The best bet is down loading the stores' apps. These alert you when there are sales and buy one get one free. It's a great way of planning your shopping experience. Also club cards help in discounts too. Many stores such as Stop & Shop, Foodtown and Shop Rite have them in both card and key chain charm form. These give you instant discounts which are always welcome. Another way of catching all the good bargains is scanning the circulars in your local papers. Write up a list of what you need at one particular store and get everything there. If they don't have one item, wait til you go to another store to get it (unless it's immediately needed for that day's eating).
Is foraging shopping a good thing? That depends on the shopper. it can be too much , especially on the weekends. The best bet is sticking to one store at one time. It makes it easier to shop and makes life easier too.
Many people do spend a whole day foraging for different bargains. Another reason for their madness is that certain stores may have something the others don't I'm familiar with this. I know that Acme has an oatmeal and flax hot cereal that Stop and Shop doesn't have. If I need ingredients for baking I will most definitely head to Stop & Shop which probably has the best stocked baking aisle.Vegan cream cheese? Then i go to Shop-Rite. Yet I won't go to all three stores in one day. To me that's kind of a waste of gas and time. I have a full day everyday. To take away precious minutes from cooking or work is silly. Yet many do this , preferring to have a completely stocked kitchen at all times. An idea like this may work in a big city like Paris or London where there are a variety of stalls that stretch blocks and food shoppers have to traipse from one end to another. New York and other big American cities have long avenues where there are still butchers and green grocers. There's a lot of traveling simply because there aren't any fully stocked grocery stores in these areas, only specialized shops.
What about the bargain side of foraging shopping? Do you really want to go gadding about for the best price for tomatoes or pork chops? This can be tiring, especially on the busiest shopping days - Saturday and Sunday. Then there's the fear of having the store sell out of what you want. The best bet is down loading the stores' apps. These alert you when there are sales and buy one get one free. It's a great way of planning your shopping experience. Also club cards help in discounts too. Many stores such as Stop & Shop, Foodtown and Shop Rite have them in both card and key chain charm form. These give you instant discounts which are always welcome. Another way of catching all the good bargains is scanning the circulars in your local papers. Write up a list of what you need at one particular store and get everything there. If they don't have one item, wait til you go to another store to get it (unless it's immediately needed for that day's eating).
Is foraging shopping a good thing? That depends on the shopper. it can be too much , especially on the weekends. The best bet is sticking to one store at one time. It makes it easier to shop and makes life easier too.
Monday, February 17, 2020
Easy Cooking From The Sunday Times.
Many think cooking a chore. It involves too much time and effort to create a delicious dish.Then there's the endless clean up afterwards. Yet imagine having recipes that are not only flavorful but also relatively easy to cook up. You can. The Sunday New York Times put out a keeper issue One/Pot/Pan /Skillet yesterday of simple dishes.
This is a compilation of all the Wednesday Food section writer's recipes.There are twenty-four recipes that can make for an easy supper, lunch or even brunch.Best of all they're made in either a single skillet, pot or pan.There are meat recipes along with vegetarian options too. Best of all you won't find yourself tied to the kitchen sink for thirty minutes to an hour. These free you up.Another plus is that there are little tips at the bottom of every recipe. The feature everything from pro tips to fun facts and substitutions along with additions and slow cooker instructions. I really like this extra and plan on making many of the recipes. They're the perfect winter ones too. I definitely want to try the shakshuka with feta one. This North African egg dish is a one skillet blend of spicy tomato- red pepper blend and eggs.Cumin and paprika add fire while crumbled feta on top keeps the dish cool.Another must cook is Kay Chun's baked barley risotto with mushrooms and carrots. This is a mix of different mushrooms, from white button cremini and shitakes cooked in a Dutch oven with carrots and pearl barley.it's first cooked on top of the stove and then popped into the oven for thirty minutes.
There are some delicious meat recipes here too. They can easy be made meatless thanks to vegan beef crumbles and Beyond Meat sausages. There is a cheesy baked pasta with sausage and ricotta by Melissa Clark. It's chock full of ricotta and crushed tomatoes all cooked and baked in one skillet.Another hearty , rib sticking dish comes from Sam Sifton and is based on Los Angeles chef Roy Choi's mother's recipe. It's Korean braised short rib stew or galbijjim. This tasty stew can also be cooked in a slow cooker or even an outdoor cooker. They're marinated in a mix of fresh orange juice, mirin,a type of rice wine along with apple juice and garlic cloves. A variety of mushrooms are added to it as well. Sheet pan lovers will appreciate Ali Slagle's sausage and Brussels sprouts with honey mustard.The name says everything. It's these ingredients plus Yukon gold or red potatoes drizzled with a homemade honey mustard sauce. It's zinged up with mustard seeds. Another sheet pan recipe is roasted fish with roasted peppers. Again this is another Melissa Clark recipe that has hake fillets cooked with sweet red peppers and black or green olives.
One Pot/Pan/Skillet is a must keep. It's chock full of easy , unfussy recipes that you can make any time. Try any of them today and be free from all the clean up afterwards.
This is a compilation of all the Wednesday Food section writer's recipes.There are twenty-four recipes that can make for an easy supper, lunch or even brunch.Best of all they're made in either a single skillet, pot or pan.There are meat recipes along with vegetarian options too. Best of all you won't find yourself tied to the kitchen sink for thirty minutes to an hour. These free you up.Another plus is that there are little tips at the bottom of every recipe. The feature everything from pro tips to fun facts and substitutions along with additions and slow cooker instructions. I really like this extra and plan on making many of the recipes. They're the perfect winter ones too. I definitely want to try the shakshuka with feta one. This North African egg dish is a one skillet blend of spicy tomato- red pepper blend and eggs.Cumin and paprika add fire while crumbled feta on top keeps the dish cool.Another must cook is Kay Chun's baked barley risotto with mushrooms and carrots. This is a mix of different mushrooms, from white button cremini and shitakes cooked in a Dutch oven with carrots and pearl barley.it's first cooked on top of the stove and then popped into the oven for thirty minutes.
There are some delicious meat recipes here too. They can easy be made meatless thanks to vegan beef crumbles and Beyond Meat sausages. There is a cheesy baked pasta with sausage and ricotta by Melissa Clark. It's chock full of ricotta and crushed tomatoes all cooked and baked in one skillet.Another hearty , rib sticking dish comes from Sam Sifton and is based on Los Angeles chef Roy Choi's mother's recipe. It's Korean braised short rib stew or galbijjim. This tasty stew can also be cooked in a slow cooker or even an outdoor cooker. They're marinated in a mix of fresh orange juice, mirin,a type of rice wine along with apple juice and garlic cloves. A variety of mushrooms are added to it as well. Sheet pan lovers will appreciate Ali Slagle's sausage and Brussels sprouts with honey mustard.The name says everything. It's these ingredients plus Yukon gold or red potatoes drizzled with a homemade honey mustard sauce. It's zinged up with mustard seeds. Another sheet pan recipe is roasted fish with roasted peppers. Again this is another Melissa Clark recipe that has hake fillets cooked with sweet red peppers and black or green olives.
One Pot/Pan/Skillet is a must keep. It's chock full of easy , unfussy recipes that you can make any time. Try any of them today and be free from all the clean up afterwards.
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