pantryplanet65-blog

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Watch: Why Max’s Restaurant Is a Beloved Filipino Chain

Halo Halo is back, and we’re in my hometown of Las Vegas for a highly special episode. Growing up Filipino in Las Vegas, my family and I celebrated just about every milestone we could at Max’s Restaurant — a Philippines-based chain that’s known for its fried chicken.

Max’s all began after WWII, when American G.I.s would visit the home of Maximo Gimenez’s to hangout, drink, and feast. The G.I.s were there so often that they eventually insisted on paying for their meals, which prompted Maximo to open a cafe [with the G.I.s requests of fried chicken and steak on the menu].

It was Maximo’s niece Ruby Trota who created the recipe for the now-famous fried chicken at Max’s, the one that’s a tender, juicy, and crispy staple for my family. Today, Max’s Restaurant has over 200 locations around the world, each a familiar reminder of home for Filipinos abroad.

Click here to meet Halo Halo host Francesca Manto | Subscribe to Eater on YouTube here

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Source: https://www.eater.com/2019/3/4/18249903/maxs-restaurant-filipino-food-video

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The world’s oldest person can’t get enough of these foods

Being named the oldest person in the world by the Guinness Book of World Records should come with some privileges, and that should include the ability to eat whatever you want. Japan’s Kane Tanaka was just recognized as the world’s oldest person at the sprightly age of 116 years, and apparently she’s not too old to tuck in to strawberries and chocolates.

How Much Breakfast Cost the Year You Were Born

She was apparently in a hurry to get here even back a century-plus ago, arriving prematurely on Jan. 2, 1903, Guinness reports. Tanaka was born the same year the Wright brothers achieved powered flight. She wed Hideo Tanaka in 1922 when she was 19, despite not meeting before their wedding day, and they raised five children.

Food was a big part of her life, as Hideo ran a family business that made and sold sticky rice, Udon noodles, and Zenzai, a traditional Japanese bean dessert. In 1937, while her husband was in the military, she became more involved in the business, Guinness reports, polishing rice and making rice cakes.

She now lives at a rest home in Fukuoka, Japan, where she rises at 6 a.m., studies math, and is an expert Othello player. But at 116, she’s not sticking to kale and rice.

One of the main photos snapped of her world-record celebration shows her digging into a giant tower of strawberries, served with whipped cream. But she enjoys other treats too.

“During the presentation ceremony, Kane was given a box of chocolates which she immediately opened and started eating,” Guinness reported. “Later she was asked how many chocolates she wants to eat today, and replied, ‘100.’”

And according to The Daily Mail, she “had previously attributed her longevity to a strong appetite and her liking of sweets, coffee, and fizzy drinks.” So maybe you don’t need to put down that coffee cup or box of chocolates, at least if you’d like to make it to the century mark. Here’s a look at what the world’s oldest people eat every day.

Source: https://www.thedailymeal.com/worlds-oldest-person-kane-tanaka-loves-these-foods/031119

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Happy Birthday to Us

My Dear Readers,

A decade ago I started this blog and you all showed up. You are, by a mile, the best thing to come out of this hobby of mine. Some of you have been here with me for the entire decade, some of you have become my real-life friends and collaborators, all of you have made the site the wonderful place that it is. Ten years is a long time for us to be in a relationship so I am celebrating our perseverance with a very special Lottie + Doof 10th Anniversary Dinner.

Three of the greatest (and my favorite) Midwestern chefs will be in the kitchen:

Sandra Holl, pastry genius and owner of Floriole Bakery and Cafe SLASH longtime bestie of L + D, will be making all of our pastry dreams come true.

Abra Berens, chef at Granor Farm and author of forthcoming cookbook Ruffage, will provide dad jokes and the best vegetables you’ve ever had.

Jonny Hunter, Culinary Director of Underground Food Collective, and unofficial mayor of Madison, WI, will make a rare Chicago appearance and bring the meat (too much?).

Together these three superstars will cook a meal that celebrates the wonders of autumn in the Midwest. It will probably include things like relish trays and jello molds. It will not include lemon zest. It will definitely be a little witchy because it is late October and I am me.

The details: Floriole Bakery & Cafe. Sunday, October 28th, 6-8pm. Tickets are $75 (available HERE and very limited) and include food and drink and gratuity as well as some very special surprises (Trick or Treat Style! Imagine an episode of Oprah where she gives away a lot of cool stuff but I am Oprah and none of the things are cars).

Finally, it would be weird to just celebrate ourselves, so the other important thing to know is that all of the profits from the dinner will be going to support Planned Parenthood in their tireless and moral work to provide safe and affordable healthcare.

Please join me for what will surely be a night to remember (and post about on Instagram).

Love, Tim

Fine print:

*We’re not able to accommodate special diets at this dinner. There will be gluten. There will be dairy. There will be some animals. (Though a casual vegetarian/pescatarian can probably skip a course or two and still be happy—let me know and we can discuss.)

*The only way to be guaranteed the super cool tote bag pictured up top is to come to the dinner. It was designed by my friend Jenny Volvoski and is inspired by Judy Chicago’s Dinner Party. An homage to some of the women who have inspired me.

*For those of you not in Chicago, I will be sure to share things like photos and recipes from the dinner, so it will be like we were all there together. And we’ll find other ways to celebrate in the next couple of months. Don’t worry.

UPDATE 9/10/18 1pm: SO sorry everyone, but this sold out super fast. Tickets are all gone. Will keep you posted if we have cancellations or if anything changes. Thanks to everyone who bought a ticket and sorry we can’t all be together. xo

Source: http://www.lottieanddoof.com/2018/09/happy-birthday-to-us/

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Target adds sangria to its line of $5 wines

In 2017, Target announced it would debut a new wines for $5 each. The first batch, from the company’s California Roots line, included chardonnay, pinot grigio, moscato, cabernet sauvignon and a red blend. Now, just in time for summer, the selection will grow to include a 750-milliliter bottle of red sangria.

20 Reasons Why You Should Drink a Glass of Wine Every Day

California Roots Sangria has an 11 percent ABV and promises notes of fresh berries and zesty citrus. Just pour this baby into a pitcher with some ice, add some fresh berries if you’re feeling crafty, and then you’re good to go. It’s expected to hit store shelves starting May 20 and will retail for $5 just like its sister bargain wines. According to a brand spokesperson, the fruity booze will be available on a national level — but that doesn’t mean everywhere, unfortunately. Not all Target stores have a license to sell alcohol.

Shoppers in locations that are permitted to sell alcohol have the option of picking from another cheap line of wines at “Tar-Jay” simply called “The Collection.” Launched just this year, it boasts five bottles including cabernet sauvignon, a red wine blend, rosé, pinot grigio and chardonnay. Why go to the liquor store when you can find perfectly great wine an aisle over from the 10 foods you should always buy at Target?

Source: https://www.thedailymeal.com/drink/target-california-roots-sangria/050819

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Disney’s Streaming Service Will Include a Cooking Show Called ‘Be Our Chef’

As part of its plan to build a Netflix-esque streaming platform, Disney is producing a new cooking competition show that will feature families participating in food challenges at Walt Disney World. The new series, dubbed Be Our Chef, will land on Disney Plus during the first year of the service, which kicks off on November 12.

Hosted by Angela Kinsey, the actor who played Angela on The Office, the series will feature “families from diverse backgrounds” cooking in a competition that’s “positive and playful in tone,” according to a press release. Each episode will feature two families cooking dishes based on their own traditions and “the magic of Disney.” At the end of the competition, the finalists will be asked to “create a dish that represents their family through a Disney lens.”

While shows like Top Chef, Hell’s Kitchen, and the Great British Baking Show are perennially popular, the TV landscape is littered with competition series that never took off, including the Great American Baking Show, a program produced by Disney-owned network ABC. That series was plagued by casting and concept changes since its inception, and the sexual misconduct allegations against judge Johnny Iuzzini resulted in most of Season 3 getting pulled from the air. The streaming platform might be a better place for a new cooking competition, but at the end of the day, the success of Be Our Chef will likely depend on whether or not the producers can nail the format and/or offer something new to stand out from the rest of the pack.

In other Disney Plus news, the streaming platform will include a new nature show called Earthkeepers produced by Chef’s Table creator David Gelb and his frequent collaborator Brian McGinn, as well as a new series called The World According to Jeff Goldblum, where the Hollywood actor will explore various subjects of interest including, occasionally, food. And the service will also have a limited series called Forky Asks a Question, a new animated explainer show starring the spork character from the forthcoming movie Toy Story 4. Apparently, in one episode Forky will learn all about cheese.

These titles will join all the Star Wars movies, every Simpsons episode, the entirety of the Marvel Cinematic Universe, Disney classics from the vault, and a slew of new TV series and feature films. The service will cost subscribers $6.99 per month.

Stay tuned for more updates on the Disney Plus food TV offerings as they become available.

• Disney+ Full List Of Programming: Streaming Service’s Series, Movies, Specials & More [Deadline] • Disney+ will launch in November for $6.99 per month [Vox]

Eat, Drink, Watch.

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Source: https://www.eater.com/2019/4/12/18307680/disney-plus-food-show-be-our-chef

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A Sweet Feast: Paris Food & Photography Workshop With Olaiya Land 2018

I am so thrilled to announce that Olaiya Land and I are getting the band back together for a photography and styling workshop in PARIS May 23-27, 2018! If you don't already know her, Olaiya is a Seattle-based cook and photographer. She draws on her experience cooking in professional kitchens and years spent living abroad to create visual stories for her food and travel blog, Milly’s Kitchen. She also teaches cooking classes, hosts a series of pop-up dinners and leads food and photography retreats designed to help people bring more creativity and inspiration into their lives. Her Paris workshops and pop-up dinners  always sell out quickly, and I am so excited to revisit Paris under her expert guidance!

We’ve planned four glorious days of cooking, shooting, and styling in a light-filled, absolutely stunning flat. We’ll visit local markets, boulangeries and cafes as we stroll the streets capturing the light Paris is famous for and tasting the city's best chocolate, coffee, pastries, cheeses and natural wines. And of course we'll gather around the table to share meals both in our beautiful workshop apartment and out and about in Paris. 

The workshop is open to food and photography lovers of all abilities, and we will provide tons of hands-on learning experiences as well as opportunities to explore and relax. We have taken care of all of the arrangements for you so you can focus on learning and absorbing all Paris has to offer. All you need to do is show up with your camera and comfy shoes, ready to learn and be inspired. This workshop is limited to 8 participants,

Registration opens at 10 am PST / 1 pm EST today! Click through this link to learn all of the deets and sign up! See you in Paris! 

Source: http://www.apt2bbakingco.com/home/a-sweet-feast-paris-food-photography-workshop-with-olaiya-land-2018

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Thyroid Nutrition w/ Mary Purdy

In today’s podcast episode we talk about a topic that is near and dear to home for me (Jess speaking), Hashimoto’s thyroiditis. Hashimoto’s thyroiditis, or just Hashimoto’s, is an autoimmune condition where the body is attacking itself, and in this case, the body attacks the thyroid gland. 

I actually have Hashimoto’s and it is a condition that runs in my family – my grandmother, mother, and sister have it. Today we will be learning more about what Hashimoto’s is, associated signs and symptoms, how food plays a role in managing this condition, and more!

Here to give us more information about Hashimoto’s disease is Mary Purdy. Mary is an Integrative Dietitian who has worked in private practice for 8 years and has also served as a professor and clinic supervisor at Bastyr University. Mary currently provides lifestyle counseling to clients using personalized genetic data and functional labs with a food as medicine approach. She’s the host of the really funny web series & podcast “Mary’s Nutrition Show” and is also the author of the recently published book “Serving the Broccoli Gods.”

In this episode, we’ll talk about:

What it means to be an integrated RD and the food as medicine approach

What Hashimoto’s disease is 

Difference between Hashimoto’s disease, hypothyroidism, and hyperthyroidism

How common is Hashimoto’s disease

Common signs and symptoms to look out for

When to go see a practitioner and be tested for Hashimoto’s

Integrative nutrition recommendations specifically related to Hashimoto’s

Long-term implications of Hashimoto’s

Resources mentioned in this episode: 

Can you do us a huge favor?

If you enjoyed this episode, please do us a huge favor and leave us a review on iTunes ….right now. The more reviews we get, the higher we are ranked in iTunes, which means we reach more people!

Become a podcast sponsor:

Our podcast reaches thousands of engaged listeners each week. If you are a brand interested in becoming a sponsor, contact us to learn more about our affordable rates.

Connect with us online:

Our podcast is released every week. In each episode, we cover tips and tricks for making lifelong sustainable healthy living changes to upgrade your diet and health. We also interview leading experts in the field of health and nutrition. We hope you enjoyed this episode, and we’ll catch you next time!

Source: https://foodheavenmadeeasy.com/thyroid-nutrition-with-mary-purdy/

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Upstream On Sale Today

My new book, Upstream: Searching for Wild Salmon, from River to Table, goes on sale today. Pick up a copy at your local indie book store, Amazon, Barnes & Noble, or Apple iBooks. It's also available as a free audiobook with an Audible trial.

The timing of the book's release has been known for more than a year, but we couldn't have predicted the socio-political atmosphere it would land in. Wild salmon have survived all manner of tectonic tumult through the ages, from fire to ice, in part because of their genetic diversity and legendary resilience. The human-caused upheaval of land use, economics, and politics is more recent. Even more recent is the acrimony and partisanship that gets in the way of people coming together to solve problems.

Wild salmon face myriad problems today—and so do we. Most of their problems are our problems. We are tied to these fish like no other, and taking a closer look at our relationship with salmon strikes me as a worthy pursuit, especially in light of current events.

A big thank-you to everyone who helped me see this book into print as well as my many readers and supporters. I sincerely hope you enjoy Upstream and find passages that stay with you.

Monday, June 5, I will talk about the book and show slides at Town Hall Seattle, 7:30 pm.

Source: http://fat-of-the-land.blogspot.com/2017/05/upstream-on-sale-today.html

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On days like these

“On days like these when skies are blue and fields are green” it’s hard to imagine that we were ever in winter or in early Spring. That there were ever days when the trees were bare, the vineyards grey and empty. The cherries in our garden have come and gone, the strawberries are retreating, the peonies struggling with the heat. White asparagus is becoming a distant memory and the broad beans are starting to wilt. Right now I’m drinking an iced, herbal tea – a real summer drink. Our tomatoes are just around the corner, as are the plums and peaches. Does life really go this fast? Did spring really happen?

I guess it did because I have photographic evidence. Many weeks ago, just when we were getting very tired of winter, I planned a little spring blogpost. To celebrate early spring and all it brings. The cherry blossoms were at their best and I was playing with a few little recipes I wanted to share. A lot of our energy has been devoted to other things lately, workshop season, developing our new website, travelling. But here it is finally, a little souvenir of spring, of cherry blossoms before they were fruits, of branches before they were green. And two recipes that don’t really rely on seasonal ingredients so they can be made any time of the year. Two crumbles of very different origins.

The opening lines of this blog post are borrowed from the song “On days like these” which features during the opening credits of the film “The Italian job”(written by none other than Quincy Jones). It’s played a big part in our lives recently as my husband loves it (too much). Recently he drove to Holland to pick up our brand new Bracco Italiano puppy and according to him he listened to the song on repeat the whole way up and down Europe. Which probably means close to a thousand times. From an Ipod without headphones or speakers (which probably mean he didn’t really hear it very well – that Land Rover is loud). I’m very glad I wasn’t on that trip but how glad am I that we got that dog. So beautiful and heartwarming. We let him sleep in our bed the other night which is the first time that has ever happened. You’ll see a lot of Monte Cristo in the future.

RUE LOUDENNE

I have been talking a lot about our new online magazine over the past year, made a few announcements that haven’t really come true. But now we’re ready. Within very few weeks we’ll be up and running. First a soft opening over the summer and then in full force from September onwards. This is not a hoax 🙂 You can find us at www.rueloudenne.com The title is borrowed from our address, a simplified version. We think of our house as a home and haven for our family but it’s also very much a house of food. A place where food, good produce & cooking is of the highest importance. I have been thinking about it for a while now, because people sometimes ask me, what is my message, what am I trying to do, to achieve? Of course I’m very fond of France, proud of it’s culinary traditions and happy to live here. I’m thrilled if people come to our beautiful region because they’ve found out about it through me. I love it when people like my recipes, find my books useful or entertaining. But none of that is really my message.

The one point I would most like to get across is this. Cook real food, then sit down with your family and eat it. Simple as that. Of course it’s fun to get a little elaborate or go to lenghts sourcing the finest produce, even growing it yourself. But cooking doesn’t need to fancy or expensive to serve its purpose. A thoughtful, simple meal, enjoyed with your kids at the end of the day has never been more necessary or more in danger. The family meal needs a home. Rue Loudenne will do its best. But ours is not a preaching site, there are no taboos, no food snobbery, no exclusivity. It’s a “house” of food which is open to everyone who likes to eat and cook. Rue Loudenne will have entries 2-3 times a week, not just from me but from my friends, from my husband and from all sorts of people I admire and like. We will broaden our horizons, travel a bit. Recipes will be more accessible and better filed (so you can find all recipes for artichokes when they are in season etc). We’ll have current information about our events and activities, such as workshops, our future farmers market, pop-ups and special events we are planning. We’ll have an online shop, we’ll produce more things to sell ourselves. There will be a wine corner, a dog corner. Maybe even a cocktails corner.

Mostly we’ll be there regularly and it will all be delicious.

As for my beloved Manger it will not cease to exist but it will take on a less prominent role. We won’t change a thing but posts will be less frequent (ehrm if that’s possible). My idea is to do 4 posts a year, to celebrate each season. I have always adored writing and cooking for Manger but while our format has proven popular and successful it also comes with restraints. There are times when I simply want to share a lunch I just made, a story I heard.

Manger has brought us together and given me so many opportunities. Without her (of course she’s a girl) I wouldn’t have done any of the things I’ve done, no cookbooks, no rue Loudenne, no tv show.

She will forever be honorary chair lady of the food board – queen of my kitchen.

Merci my friend …

ps Very soon we’ll be announcing the workshop dates for 2018. As always we’ll shake things up a little bit, try new things. I hope you will like what we’re offering.

The girls dresses are from Marie Puce Paris.

Leeks with hazelnuts and goat’s cheese crumble

25 g/ 5 ounces hazelnuts, ground coarsely 6 medium-sized leeks, washed and trimmed 2 garlic cloves, sliced finely 1 tablespoon salted-butter 1/2 glass glass of white wine 1/2 glass chicken or vegetable stock 230 g/ 8 ounces goat cheese (choose a firmer one, in the style of a brie) Two shallots, sliced fried until golden and crispy Olive oil A handful of salad (I used shiso salad) Coarse sea-salt and freshly ground black pepper

Trim the dark green tops of the leeks and the roots and remove the outer layer from each one. Rinse under cold water. In a large pot, heat the olive oil and butter over medium heat. Add the garlic and cook for a minute or two. Add the leeks, season with salt and pepper, and cook for 5 minutes. Pour in the stock, then the wine and simmer to reduce, about 2-3 minutes. Lower the heat, cover and cook until the leeks are tender, about 10 minutes.

In another pan, sauté the shallots in olive oil until golden and crispy. Set aside.

Make the crumble:

In a food processor, combine the hazelnuts and goat’s cheese, add a tablespoon of olive oil, salt and pepper. Pulse a few seconds until you get a crumble.

In a small bowl,make the vinaigrette. Whisk together the olive oil, mustard and vinegar. Season with salt and pepper.

Place the leeks in an oven-proof dish, and place the crumble on top. Place under the grill for a few minutes until golden. Pour the leek stock into a deep plate or bowl, transfer the golden leeks with the crumble, into the bowl, and scatter the salad (optional) and shallots all over. Drizzle with the vinaigrette and serve immediately.

Cod with gratinée chorizo

(for 6 people)

6 cod fillets 230 g/ 8 ounces chorizo 45 g/ 1/2 cup tablespoons grated Parmesan cheese 45 g/ 3/4 cup tablespoons of breadcrumbs 15 g/ unsalted butter Olive oil Piment d’Espelette Coarse sea-salt and freshly ground black pepper

Preheat the oven to 400F/200°C

Fry the chorizo in a pan and cook on a medium heat until it becomes golden, about 3 to 4 minutes. Set aside. In a food processor, combine chorizo ​​with parmesan and breadcrumbs. Add softened butter and pulse until you get a crumbled mixture. Place the cod filets on a baking dish, generously smooth the crumbled chorizo mixture on the cod and place the dish in the fridge for 30 minutes. Transfer the fish in the preheated oven for 10 to 12 minutes, until the cod is cooked through and the chorizo is golden and sizzling. Sprinkle a dash of piment d’Espelette and a drizzle of olive oil. Serve immediately.

Source: http://mimithorisson.com/2017/06/11/on-days-like-these/

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Next Daniel Patterson Collab Is Guamanian Restaurant Prubechu

Following the departure of its executive chef and partner, Brett Cooper, chef/restaurateur Daniel Patterson has decided to close Michelin-starred Aster in the Mission. Aster closed after Cooper’s last service on March 30 after four years in business; Cooper and his family will relocate to Los Angeles.

It’s not much of a surprise that Patterson would choose to close Aster, whose menu and success were driven personally by Cooper. But now, in what has become a pattern for Patterson’s Alta Restaurant Group, he’ll transition the space at 1001 Guerrero Street to a minority-owned restaurant in need of a brick-and-mortar: Aster will become Prubechu, the Guamanian restaurant displaced by a rent hike, as early as May.

Since it closed last fall, Prubechu owners Shawn Naputi and Shawn Camach have been serving their food at pop-up dinners, including an upcoming LA dinner collaboration with former Almanac Beer founder Jesse Friedman. And while details are scarce on what iteration of Prubechu will open in the space, there’s no doubt that chef Naputi’s menu of Spanish, Japanese, and Filipino flavors that make up Chamorro cuisine will be the star.

Prubechu follows in the footsteps of fellow Alta Group restaurants, including Kaya with chef Nigel Jones, Besharam with chef Heena Patel, and Dyafa with chef Reem Assil.

Eater SF

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Source: https://sf.eater.com/2019/4/2/18292648/aster-closed-prubechu-reopening-mission-san-francisco

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Buffalo Cauliflower Tacos with Ranch Sauce

These Buffalo Cauliflower Tacos are a great meat-free main—all the flavor of buffalo wings, but made with cauliflower! Top these easy tacos with vegan ranch dressing and serve.

Photography Credit: Erin Alderson

After becoming a vegetarian, there were certain flavors I missed that were primarily meat-based. Certain spice rubs and sauces were only really found paired with meat. One of my favorites: buffalo sauce.

It didn’t take long for me to start experimenting with the sauce in vegetarian ways. One of my favorite combinations became buffalo cauliflower.

These buffalo cauliflower tacos are the perfect vegan meal. Pan-frying the cauliflower helps soften the cauliflower just enough to lose the extreme crunch from raw cauliflower. However, the cauliflower still has enough texture that you’re not eating a mushy taco!

What’s in the buffalo sauce?

One of the main challenges with buffalo sauce and vegan eating is that buffalo sauce is traditionally made with butter and hot sauce. For this recipe, I’ve taken a simple cashew cream (which also forms the base for the ranch dressing drizzled over top), and used it in place of the butter. The cream helps cut the heat and gives the buffalo sauce a bit more hold on the cauliflower.

How to Make Cashew Ranch Dressing

About 75 percent of my diet is vegan and so I think it’s fun to take a favorite vegetarian recipe and make it vegan. For these tacos, I made them vegan with help of an all-purpose cashew cream flavored to mimic classic creamy ranch dressing. For this dish, I use the cream as a replacement for the traditional mayo/buttermilk ranch dressing base and it’s a delicious and cooling drizzle to finish these slightly spicy tacos.

Cashew ranch dressing only sounds confusing. It’s made from cashew cream, which is super easy to make: just soak cashews in water and a bit of lemon juice. Bonus! It can be made in a large batch and used throughout the week as a salad dressing or dip. Just keep it refrigerated for up to five days in an airtight container.

I love using cashew cream as a base instead of the buttermilk/mayo combination because the slightly thicker texture reminds me of store-bought ranch.

The fresh herbs really liven up the sauce. I like to keep cut carrots, cucumbers, and celery available in the fridge—with some cashew ranch on hand, this makes an easy after-work snack!

By the way, cashew cream is worth having around if you or loved ones aren’t eating dairy! You can easily incorporate it into other dishes, such as an herb-heavy sauce for pasta, finishing drizzle for grain bowls, or a creamy base for a vegan dip.

Assembling the Buffalo Cauliflower Tacos

The cashew cream does double duty—it gets added to the buffalo sauce, and then serves as a base for the ranch dressing. The pan-fried cauliflower is tossed in the buffalo sauce then finished with a drizzle of the cashew ranch. These tacos benefit from the creaminess of the ranch and the heat of the buffalo sauce.

To round out your meal, consider serving some black beans on the side!

More Meat-Free Mains!

Buffalo Cauliflower Tacos with Ranch Sauce Recipe

Print

This recipe is easily doubled.

Ingredients

For the tacos:

2 cups cauliflower, chopped into bite-size pieces

2 teaspoons neutral oil

Pinch of sea salt

2 tablespoons cashew cream

2 tablespoons Frank’s Red Hot Sauce

4 8-inch corn tortillas, warmed

For the cashew ranch sauce:

2 teaspoons minced fresh, flat-leaf parsley

2 teaspoons minced fresh chives

1 teaspoon minced fresh dill

1/4 teaspoon garlic powder

Pinch of salt

Pinch of pepper

1/4 cup cashew cream

For serving:

1/2 avocado, diced

1 tablespoon chopped parsley, to garnish

Method

1 Cook the cauliflower: Heat a skillet over medium heat and add the oil followed by the cauliflower. Cook, stirring frequently, until the cauliflower is tender and starting to brown, 8 to 10 minutes.

2 Add the buffalo sauce: In a small bowl, combine the cashew cream with the hot sauce. Add to the pan with the cooked cauliflower and toss to coat the cauliflower. Add more hot sauce, if desired.

Remove the pan from heat until ready to serve.

3 Make the cashew ranch: Combine the parsley, chives, dill, garlic powder, salt, pepper, and cashew cream in a bowl. Stir to combine.

4 Warm the tacos: In a dry skillet over medium-high heat, toast the tortillas one at a time until they are warm and show a few charred spots. Keep warm under a clean kitchen towel.

5 Assemble the tacos: Divide the cooked cauliflower between the tortillas. Top with diced avocado, a drizzle of the cashew ranch, and some chopped parsley.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Buffalo Cauliflower Tacos with Ranch Sauce on Simply Recipes. Thank you!

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Erin Alderson

Erin Alderson is a photographer/videographer living in Sacramento, CA. She currently runs Grove Haus Studio, focusing on capturing the stories behind food/farms through visual media and recipes. Erin can also be found sharing fresh, vegetarian recipes on her site, Naturally Ella.

More from Erin

Source: https://www.simplyrecipes.com/recipes/buffalo_cauliflower_tacos_with_ranch_sauce/

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Promising New Rooftop Bar Overlooks the Great Wheel Downtown

In recent restaurant news, Mike Easton is opening a pasta restaurant in West Seattle, Vita Uva’s natural wine shop has closed, and Georgetown’s Deep Sea Sugar and Salt cake bakery has closed its Airstream trailer. As for the updates below, Rhein Haus is open in Leavenworth, Macrina Bakery has expanded to Capitol Hill, and the Charter Hotel’s Fog Room bar is now mixing drinks with a view downtown.

Have intel about a newly opened restaurant, bar, cafe, or other food emporium that’s been overlooked? Tipping is essential: Send Eater the details over the Seattle tipline and we’ll check it out. Meanwhile, check out this other post for more of Seattle’s restaurant openings from earlier in 2018.

September 11, 2018

LEAVENWORTH — The Central District’s hip German beer and bocce hall, Rhein Haus, now sports a huge two-story expansion in the Bavarian-themed mountain town of Leavenworth. The fourth Rhein Haus location — additional locations opened in Denver in 2015 and Tacoma in 2017 — doesn’t have bocce courts, but it does serve the German brews, schnitzels, giant pretzels, and brats familiar to fans of the growing chain. Status: Certified open. 707 Highway 2, Leavenworth.

CAPITOL HILL — Macrina Bakery’s fifth location has arrived, this time on Capitol Hill’s 19th Avenue, in the former Tully’s building. While bread is the local chainlet’s main commercial specialty, the cafes serve an array of pastries, tarts, soups croissants, cakes, coffee, and sandwiches. At this new spot, there’s also brunch on the weekends, along with communal tables, a grab-and-go section, and a true urban unicorn: a parking lot. Status: Certified open. 746 19th Ave.

DOWNTOWN — With indoor seating and a rooftop lounge overlooking the waterfront and the Great Wheel, Fog Room is perched on the 16th floor of Hilton’s new Charter Hotel. There are small bites, like seared scallops with tomatillo and avocado salsa, and original cocktails with local ingredients, including Twisted Bliss, featuring mezcal, peach, and manzanilla sherry. This place has potential, especially as hotel bars go, given that former Rob Roy manager Jesse Cyr is the assistant general manager, and Silas Manlove, formerly of the Nest at the Thompson hotel, is general manager. The bar joins the hotel’s Argentine restaurant, Patagon. Status: Certified open. 1610 2nd Ave., Floor 16.

Correction: September 11, 2018, 9:30 p.m. This article was updated to reflect that Fog Room no longer promises live music, in contrast with information sent in a press release.

August 8, 2018

Bao House specializes in open-faced steam buns in the International District.

Bao House/FB

BELLEVUE — Belltown’s La Parisienne French Bakery has added a Bellevue address, and it’s connected to a wine bar, Cépaé Tasting Room. Cépaé claims to have the largest selection of wines by the glass in the Seattle area, with 120 bottles — a broad mix from Europe, the U.S., and South America — all available as 1⁄2-ounce or 5-ounce pours. The bakery’s selection, meant to complement the wines next door, includes pastries from croissants to Paris-Brest, lunch options like salad nicoise, sandwiches, and quiches, and, in the evening, boards with charcuterie, seafood, cheese, and vegetables. Status: Certified open. 258 106th Ave. NE.

INTERNATIONAL DISTRICT — Newcomer Bao House serves a small menu of open-faced Taiwanese steam buns, a type of bao. The selection of fillings includes 24-hour brined pork and roasted duck. Accompanying dishes range from fried egg rolls to fried fish balls to chicken wings. The restaurant is already open but holding a grand opening celebration on August 12 with two-for-one bao and drinks. Status: Certified open. 514 S. King St.

QUEEN ANNE — Uptown Hophouse’s 24 beer and cider taps are flowing near Key Arena. The sports bar’s current tap list includes names like Reverend Nat’s Hard Cider, Georgetown Brewing, Fremont Brewing, and Pfriem Family Brewers. There’s food, too, like fingerling potatoes with curry ketchup, a charcuterie board, spicy coconut curry bowl, and Cubano sandwich. Status: Certified open. 219 1st Ave N #101.

August 2, 2018

Capitol Hill-born Victrola has opened a downtown cafe.

Victrola/FB

DOWNTOWN — Capitol Hill’s respected Victrola Coffee Roasters has opened a downtown cafe at 3rd and Pine, inside the Macy’s building, which now also houses Amazon offices above. It’s only Victrola’s fourth location in its 18-year history. As with the other locations, the new cafe serves espresso drinks, pastries, and sandwiches in a modern space with lounge chairs and window benches. Status: Certified open. 300 Pine St, Suite 100.

SOUTH LAKE UNION — Jeffrey Kessenich, former chef at the late Tanglewood Supreme, has opened airy and ambitious Birch next to White Swan Public House on Lake Union. Diners have two options at Birch: a three-course prix fixe menu for $50 that includes choices for antipasto, primo, and secondo courses, plus a dessert add-on for $11; and a seven-course chef’s tasting menu for $70, which puts diners in the hands of the kitchen. Kessenich promises locally sourced, sustainable ingredients with plenty of gluten-free and vegan options. Status: Certified open. 1001 Fairview Ave. N.

GREEN LAKE — The owners of Capitol Hill’s La Cocina Oaxaqueña have added a sibling in the similarly named Cocina Oaxaca, serving Mexican staples in the former Mio Sushi space. Yelp reviews thus far praise the restaurant’s shrimp tacos and fajitas. Other specialties include tlayudas (thin, crunchy tortillas topped with refried beans, lettuce or cabbage, avocado, and meat) and the Oaxacan stew, pozole. Status: Certified open. 7900 E Green Lake Drive N Suite 107.

July 24, 2018

Heritage Distilling Co. has added a Capitol Hill distillery and tasting room.

Adam H. Callaghan/Eater

BELLTOWN — Renovated Hotel Five has added a dining component called Pineapple Bistro and Bar, a nod to parent company Staypineapple. The restaurant features a slew of pineapple accents, new floors and furniture, and a rebuilt bar with 22 seats, huge TVs, and giant Scrabble. The menu includes themed drinks like the Pineapple Express with bourbon, caramelized pineapple puree, maraschino cherries, and club soda. Food ranges from customizable mac and cheese to sandwiches and snacks like barbecue pork sliders and buffalo chicken wings. Status: Certified open. 2200 5th Ave.

QUEEN ANNE — Matias Tona, who helped open Grappa in the same neighborhood, and his brother Kleon are now serving Mediterranean tapas and cocktails at their new restaurant, Dandylion, which also includes a private events space and “speakeasy bar” called the Den. The Tonas source local produce and plan to change the menu seasonally. Current dishes include meatballs with chimichurri sauce, chorizo with yogurt and potato chips, and squid with potato herb puree and saffron oil. Status: Certified open. 532 Queen Anne Ave. N.

CAPITOL HILL — Gig Harbor-based Heritage Distilling Co. now has a Capitol Hill location in addition to a recently opened Ballard expansion. The Capitol Hill tasting room also includes a distillery, bottling operation, and retail shop. Visitors can try flights of the company’s full lineup here, including its many award-winning flavored vodkas, gins, and whiskeys, as well as buy bottles and merchandise and take classes on cocktail-making. In the coming months, the company will add a private events space and overflow seating, too. Status: Certified open. 1201 10th Ave.

July 23, 2018

eneral Porpoise’s doughnuts overflow with custards, creams, and curds.

Suzi Pratt for Eater

LAURELHURST — Renowned chef Renee Erickson and her Sea Creatures restaurant group have opened their fourth General Porpoise doughnut shop. The new Laurelhurst cafe, near University Village, features a unique selection of coffee roasters and a full slate of sugar-coated doughnuts filled with a seasonal selection of jams, jellies, curds, custards, and creams, from classics like vanilla custard to less-common options like peanut butter and jelly or rose cream. Still to come: a General Porpoise location in Los Angeles. Status: Certified open. 4520 Union Bay Place NE.

CENTRAL DISTRICT — Kin Dee has opened at the corner of 23rd and Madison, serving Thai standards like pad Thai and panang curry along with a handful of street food dishes like steamed chicken with garlic ginger rice and a side of broth (kao mun gai), duck noodle soup, and five-spice pork shank. Yelp reviews so far are largely positive, with diners enjoying the hot basil with chicken, pumpkin curry, and tom yum soup. Status: Certified open. 2301 E Madison St.

CAPITOL HILL — Melrose Market has gained a wine bar and bottle shop called Marseille, near Sitka and Spruce. The focus here is trendy natural wines, made with minimal intervention, like orange wine. Marseille is also open for lunch, brunch, and dinner, serving plates like clams with fennel in leek broth, braised monkfish in an almond saffron sauce, and avocado toast topped with spring onion and pickled shrimp. Status: Certified open. 1531 Melrose Ave.

July 19, 2018

Asadero Mexican steakhouse has moved to a bigger location in Kent.

Asadero/FB

KENT — Popular Mexican steakhouse Asadero, which also has a busy Ballard address, has moved to a bigger location in Kent. Owner David Orozco’s restaurant now has room for 80 diners — twice as many as before. He’s kept the menu mostly the same, with a few enticing additions: prime carnita con chile (braised tenderloin with ranchero salsa), vacio Akaushi (Akaushi bavette steak served on a hot stone), and bone marrow gorditas (bone marrow and chopped steak in thick corn tortillas). Orozco is also opening a Tacoma location in early 2019. Status: Certified open. 310 Washington Ave. N.

SODO — Urban Works, the collection of warehouses in Sodo, has added a Patterson Cellars tasting room. It joins other tenants — mostly wineries — like Kerloo Cellars, Sleight of Hand Cellars, Schooner Brewing Company, and Nine Pies Pizzeria. This is the fourth location for Patterson, which also pours its “approachable New World wines” in Leavenworth and at two Woodinville locations. Status: Certified open. 3861-D 1st Ave. S.

WALLA WALLA — Chef Jason Wilson (Miller’s Guild, the Lakehouse) is giving Seattleites another reason to trek out to Eastern Washington with Eritage luxury resort and restaurant. It’s set on 300 acres surrounded by vineyards in Walla Walla — recently named “Wine Town” of the year by Sunset Magazine. Guests have access to 10 suites and a menu of locally sourced ingredients from the area’s farmers and ranchers, plus a local wine selection, of course. Wilson’s Fire and Vine restaurant group is also working on Walla Walla Steak Co. and Crossbuck Brewing nearby. Status: Certified open. 1319 Bergevin Springs Rd.

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Source: https://seattle.eater.com/2018/7/19/17591028/seattle-restaurant-openings-summer-2018-bars

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Presenting the Eater Awards Winners Across 24 Cities

Sure, there are certain restaurants and chefs that gain nationwide renown — places recognized among America’s 38 Essential Restaurants, for example. But the beauty of dining out is that, even in this day and age, it’s a local game: The best restaurants, bars, bakeries, and even food trucks are born of their communities, reflect local flavors, and are indispensable parts of their neighborhoods.

Which is why we’re pleased to announce the ninth annual Eater Awards across 24 Eater cities, recognizing the establishments that have taken their cities by storm. These are the restaurants that emerged as community hubs, the bars that became destinations, the pop-ups that made waves, and the chefs who made an impact on the local dining scene and perhaps beyond.

Below, take a peek at the establishments and individuals in 24 cities that emerged as truly award-worthy in 2018 — and head here for this year’s national Eater Awards winners.

Atlanta

Eater Atlanta’s Restaurant of the Year is Tiny Lou’s: “Hotel restaurants never caught on as a dining option for local Atlantans. That is, until Tiny Lou’s opened on the ground floor of the newly-renovated hipster paradise, Hotel Clermont on Ponce De Leon Avenue, above the infamous strip club, the Clermont Lounge. The French-American restaurant’s eponym danced at the hotel’s Gypsy Room in the 1950s. The timeless design of Tiny Lou’s includes elegant touches — white marble floors, brass accents, and bold wallpaper — harkening back to the golden age of fine dining at luxury hotels. With a dream team of culinary talent, including executive chef Jeb Aldrich, who worked alongside his father, Jay Swift, at 4th and Swift, veteran manager and director of restaurants Nick Hassiotis, and young pastry chef dynamo, Claudia Martinez, the restaurant is a breathtaking example of a nouveau French brasserie.”

See the rest of Atlanta’s 2018 Eater Award winners >>

Austin

Eater Austin’s Restaurant of the Year is Better Half: “In a year where many Austin restaurants and chefs turned to the oh-so-casual, all-day dining craze, it is West 5th Street cafe and bar Better Half that best exemplifies how the trend is done well. It makes sense, since co-owners Matt Wright, Matthew Bolick, and Grady Wright already run the very good East Austin cafe and beer bar Wright Bros Brew & Brew — they know what they’re doing when it comes to creating a warm, inviting, and, most importantly, accessible restaurant.

The result is a space that is, well, just perfectly Austin. There’s the easygoing yet still refined menufrom chef Rich Reimbolt (of course there are tater tots made out of cauliflowers and a solid cheeseburger), a killer coffee program, effortless cocktails, a perfectly curated wine and beer list, a very dog-friendly back patio, and — as a sigh of relief to Austinites — plentiful parking. Better Half is a place that fulfills every potential need.”

See the rest of Austin’s 2018 Eater Award winners >>

Boston

Eater Boston’s Restaurant of the Year is Celeste: “Created by a passionate team with roots in the arts — a filmmaker, an architect, a writer, an artist — Union Square’s new Peruvian spot Celeste is more of an experience than a restaurant. Sure, you’ll eat and drink, and it’s all wonderful, from the gorgeous ceviches to the fragrant lomo saltado, not to mention the pisco- and mezcal-based cocktails or the carefully chosen beer and wine selections. (Try Oyster River’s pét-nat, Morphos, a bubbly mainstay on the wine list that complements everything, including Celeste’s celebratory vibe.) But it’s not just about the food...”

See the rest of Boston’s 2018 Eater Award winners >>

Charleston

Eater Charleston’s Chef of the Year is Evan Gaudreau of Renzo: “Chef Evan Gaudreau helms the kitchen at modern, buzzing pizzeria Renzo. his Neo-Neapolitan pie is a riff on the classic — it’s similar in style but not quite traditional. The main difference is his addition of a savory natural levain, which leads to a fermentation of the dough — the entire process takes about 60 hours. He’s also the mind behind the wild toppings, savory starters, and Fernet ice cream. Gaudreau keeps it weird, yet approachable.”

See the rest of Charleston’s 2018 Eater Award winners >>

Chicago

Eater Chicago’s Restaurant of the Year is Pacific Standard Time: “Chicago’s food scene has been trending away from meaty gut bombs and towards lighter fare in recent years, and arguably no restaurant in recent memory has done it better than Pacific Standard Time. The California-inspired spot, helmed by former Nico Osteria and Avec chef de cuisine Erling Wu-Bower, in partnership with mentors and Chicago hospitality icons Paul Kahan and Donnie Madia, overcame obstacles to help Chicago diners fall in love with an outside-the-box menu that draws from an array of different cultures inside a breezy space in River North.”

See the rest of Chicago’s 2018 Eater Award winners >>

Dallas

Eater Dallas’ Restaurant of the Year is Macellaio: “After opening Lucia in 2010 and earning a reputation as one of Dallas’s most talented chefs, David Uygur returned in 2018 with Macellaio, a modern Italian restaurant with a major focus on salumi. ... Macellaio is also responsible for one of the year’s most-discussed dishes: tender confit duck tongues served with an addictive onion dip. Unlike Lucia, where a reservation is still pretty difficult to score, Macellaio makes for a more accessible entry point into Uygur’s cuisine that’s a little more affordable.”

See the rest of Dallas’ 2018 Eater Award winners >>

Denver

Eater Denver’s Bar of the Year is The Family Jones: “The Family Jones Spirit House is hard to pin down, and that’s precisely why we love it — a distillery, a bar, and a restaurant combined, each with talent at the top of their respective games steering the larger ship. Distiller Rob Masters sets the tone here with his imposing copper still, perched in plain sight above the half-moon bar downstairs. Barman Nick Touch is behind the drinks, made with all-house spirits and crèmes and shrubs. And chef Tim Dotson creates a food menu that pairs well but also stands up just fine on its own. Meet the Denver bar scene 2.0. In a city that has produced enough over-the-top cocktails and vodka sodas alike, this new combination at the Family Jones is a refreshing twist.”

See the rest of Denver’s 2018 Eater Award winners >>

Detroit

Eater Detroit’s Restaurant of the Year is Marrow: “Good things come to those who wait. That’s the case with many of Detroit’s restaurants but even more so with Marrow, whose West Village space was originally designated for a restaurant in 2015. By 2017, the Royce Detroit wine bar’s Ping Ho had stepped in to help usher in a new concept that combined a neighborhood butcher shop with a restaurant. Marrow, which arrived earlier this fall, manages to seamless blend the two halves and doesn’t take itself too seriously in the process. Customers enter through the bar and butcher shop passed a sign that unabashedly declares “We Got Hot Birds” in its advertisement for rotisserie chicken.”

See the rest of Detroit’s 2018 Eater Award winners >>

Houston

Eater Houston’s Chef of the Year is Jonny Rhodes of Indigo: “ Chef Jonny Rhodes, an alum of Oxheart and chef-owner at Indigo in Lindale Park, is at the forefront of the city’s most innovative, socially aware cuisine. At his 13-seat restaurant tucked into the neighborhood where he grew up, Rhodes experiments endlessly with preserved ingredients of all kinds, whether fermented, smoked, pickled, dried or cured. He also offers diners a lesson in the history of the cuisines of the African diaspora, and the influence they’ve had on dining in America and beyond. It’s a lesson worth hearing, and it’s paired with some of the most captivating dishes in town.”

See the rest of Houston’s 2018 Eater Award winners >>

Las Vegas

Eater Las Vegas’ Restaurant of the Year is the NoMad Bar: “The name NoMad Bar is a misnomer, since the restaurant from chef Daniel Humm and restaurateur Will Guidara is really an all-day restaurant with breakfast, lunch, dinner, and late-night dishes along with that award-winning bar program from bar director Leo Robitschek. The bar and restaurant sits off the lobby of NoMad and the new NoMad casino, a perfect spot for a cocktail before a show or a bite to eat late at night. The bar comes draped in oxblood red velvet chairs and sofas, some elevated as they approach the commanding bar, while an Austrian velvet and sheer curtain, custom made by Rosebrand, cloaks the bar. In the corner, a Steinway piano sits ready for live performances, often jazz in the evening. The restaurant’s menu offers a lesson in perfection. From the carrot tartare and black truffle tart to the hot and cold oysters and mixed fry, diners here will find a playful yet carefully executed menu that only exhibits why the sister bar in New York earned a Michelin star.”

See the rest of Vegas’ 2018 Eater Award winners >>

London

Eater London’s Chef of the Year is Clare Smyth: “For a chef to open their first restaurant in London is never easy. To do so having been in charge of one of the country’s only three-Michelin-starred restaurants — while working for Britain’s most famous chef — for eight years, means that expectations might hinder rather than help the effort. For Clare Smyth to open Core and earn two Michelin stars at the first available opportunity, with a fine dining restaurant in Notting Hill that is table-clothed without being claustrophobic, and to earn a controversial title by the World’s 50 Best awards body that overlooked Core itself, indicates that she remains firmly among this country’s and the world’s greatest chefs.”

See the rest of London’s 2018 Eater Award winners >>

Los Angeles

Eater LA’s Design of the Year is The Wolves: “One of the city’s most unexpected cocktail and restaurant projects, The Wolves comes from Al Almeida and Daniel Salin, with partner Isaac Mejia as a managing partner and bartender Kevin Lee helming the drink menu. And what a drink menu it is. ... But the ultimate star of The Wolves is the space, an homage to Parisian salons that uses actual European antiques and period-authentic pieces, creating something that’s unlike anything LA has ever seen. Tucked into the Alexandria Hotel, a century-old building in Downtown’s Historic Core, The Wolves is an antique designer’s delight from the entrance up to the stunning illuminated ceiling.”

See the rest of Los Angeles’ 2018 Eater Award winners >>

Miami

Eater Miami’s Restaurant of the Year is Amara at Paraiso: “After years of anticipation, Michael Schwartz’s Edgewater stunner Amara at Paraiso finally debuted in the beginning of 2018. And more importantly — it lived up to its hype. The two-story, waterfront eatery, which Schwartz called his “love letter to Miami,” was one of the most exciting new spots of the year, seemingly knocking every detail out of the ballpark. From its enviable waterfront location, to its flavorful Latin American inspired fare, to its well-executed wine list, every part of the dining experience was thought out in meticulous detail. Proving once again, good things come to those who wait.”

See the rest of Miami’s 2018 Eater Award winners >>

Montreal

Eater Montreal’s Restaurant of the Year is Pastel: “Kabir Kapoor and Jason Morris were already accomplished Montreal restaurateurs — they made that clear with their Griffintown restaurant Le Fantôme. Now, three years later, their talents have become even stronger as they brought Pastel to Old Montreal. With Kapoor dubbing Pastel as “the complete yin to the yang of Fantôme”, the new restaurant marked progression from the pair’s first opening. Where Fantôme was playful, Pastel skewed intellectual in its approach, boosted by a much larger space and kitchen that allowed for greater experimentation.”

See the rest of Montreal’s 2018 Eater Award winners >>

Nashville

Eater Nashville’s Restaurant Import of the Year is Emmy Squared: “Opening in March of this year, Hyland’s Nashville outpost of the Detroit-style pizza joint has already found its way onto most every best pizza and burger list in the city. While there have been a flurry of restaurateurs nationwide focusing on importing restaurants to Nashville, many of them relocating here to do so, the Gulch’s Emmy Squared shows that yes, the city did really need another place for pizza and burgers.”

See the rest of Nashville’s 2018 Eater Award winners >>

New Orleans

Eater New Orleans’ Restaurant of the Year is Bywater American Bistro: “Bywater American Bistro, the feverishly anticipated restaurant from James Beard Award-winningchef Nina Compton, followed a tough act considering the meteoric success of Compton’s first restaurant, Compére Lapin. Opened by Compton, Larry Miller, and former Compére sous chef Levi Raines, Bywater delivered big-time.

Already named one of Eater’s Best New Restaurants in America, the precisely executed menufrom Compton and Raines acknowledges the various groups that make up New Orleans’ cuisine as it also reflects America’s current culinary landscape with tuna-brasaola-topped toast, rabbit curry, crab fat rice, and a spaghetti pomodoro that has critic Bill Addison ‘wondering if Compton has the lock on the next pasta trend.’”

See the rest of NOLA’s 2018 Eater Award winners >>

New York City

Eater NY’s Chef of the Year is Kyo Pang: “For a couple years, plenty of people knew that Kyo Pang was a talent. Her tiny version of Malaysian cafe Kopitiam had a cult following for her deft take on sweets and classics from her native country. But it closed due to a rent hike — and as far as shutters go, turns out this one might have been a blessing. Her bigger and more ambitious version of Kopitiam, opened along with restaurateur Moonlynn Tsai, has been one of the most satisfying new restaurants of the year, and with it, Pang’s following has reached an expanded audience.”

See the rest of NYC’s 2018 Eater Award winners >>

Philadelphia

Eater Philly’s Restaurant of the Year is Suraya: “The one restaurant everyone was talking about in 2018 was Suraya, an all-day destination spot in Fishtown (1528 Frankford Avenue). The Lebanese menu of flatbreads and sandwiches during the day and kebabs and whole grilled fish in the evenings is inspired by dishes siblings Nathalie Richan and Roland Kassis grew up with in Beirut — the restaurant is named after their grandmother. They own Suraya with Greg Root and chef Nick Kennedy of cocktail bar R&D (formerly Root). With attractive design both indoors and in the courtyard garden, shelves stocked with olive oils and spices for sale, creative cocktails, and an expertly executed Middle Eastern menu, it’s no wonder Suraya was an immediate hit.”

See the rest of Philly’s 2018 Eater Award winners >>

Portland

Eater Portland’s Restaurant of the Year is Canard: “This shouldn’t be a surprise to anyone: Gabriel Rucker’s exceptional restaurant, which was originally branded a wine bar, extends far beyond that classification. Think of it, instead, as a modern diner, a restaurant defined by its accessibility, playfulness, and eclectic style. Beyond its eye-catching dishes and drinks, like its foie-gras-washed bourbon cocktail and its borderline excessive stack of smothered duck fat pancakes, Canard’s beauty comes in its simple touches — a piece of cinnamon toast in the morning, a cabbage salad tossed in a house-made creamy dressing, a slider with American cheese. Rucker understands that a restaurant should be both understated and creative, but most of all, it should be fun.”

See the rest of Portland’s 2018 Eater Award winners >>

San Diego

Eater San Diego’s Casual Restaurant of the Year is Lola 55: “In a town inundated by tacos, Lola 55 has dominated the conversation since its summer opening in the East Village. With a structure set up for success and the intention to become a serious contender in the fast-casual market, the eatery is banking on a crave-worthy menu from executive chef Drew Bent, made using admirable ingredients, to put them above the pack.”

See the rest of San Diego’s 2018 Eater Award winners >>

San Francisco

Eater SF’s Bar of the Year is True Laurel: “From its inception as a spinoff to showcase Lazy Bear bar director Nicolas Torres’s cocktails, True Laurel was destined for greatness. The bar’s design — a quirky mid-century-inspired room filled with primary colors and an homage to the work of Isamu Noguchi — invites creativity, which extends from cocktails to the menu of bar bites like crispy hen of the woods mushrooms with a gourmet approximation of sour cream and onion dip. The “Pea-casso” cocktail combines aquavit, snap peas, Espodol, clarified lime, flat tonic, and Arak Sannine to create one of the city’s best cocktails of the year, complete with a Picasso-esque garnish of snap peas. Above all, it’s a fun, bustling addition to SF’s craft cocktail scene.”

See the rest of SF’s 2018 Eater Award winners >>

Seattle

Eater Seattle’s Restaurant of the Year is Little Neon Taco: “With popular eateries Neon Taco, Tortas Condesa, and Westman’s Bagel and Coffee, chef Monica Dimas has been showing off her range of cooking skills, leadership, and adaptability for years. But until 2018, Dimas’s projects have all been walk-up windows, rather than full-fledged restaurants. With Little Neon Taco on First Hill, Dimas finally spreads her wings in a charming space bedecked with Mexican ephemera. Here, she slings her tacos — some of the best in the city even when they were only available inside the Capitol Hill bar Nacho Borracho — alongside additional winning dishes like mole ribs, elote, tortas, posole menudo, and horchata. She’s truly realizing her immense potential with this opening, taking her rightful place among Seattle’s top chefs.”

See the rest of Seattle’s 2018 Eater Award winners >>

Twin Cities

Eater Twin Cities’ Chef of the Year is Jose Alarcon: “Alarcon went from working the line with the chef collective at Lyn65 and helming a few pop-ups to opening not one, but two Mexican restaurants that beguiled Twin Cities dinners. ... [At Popol Vuh and Centro] Alarcon and his team single-handedly elevated exceptions for what Mexican cuisine can be - moving far away from fried tortillas and cheese into a world of subtlety that celebrates the regions into the rightful world arena where people everywhere are realizing the astounding breadth and depth of the country’s food.

That this chef opened not one, but two restaurants to such success and still managed the tightrope walk of Minnesota’s expectations and busting through boundaries of fine dining is nothing short of extraordinary.”

See the rest of the Twin Cities’ 2018 Eater Award winners >>

Washington DC

Eater DC’s Chef of the Year is Marjorie Meek-Bradley: “Tasked with lending a local perspective to an established Brooklyn brand, Marjorie Meek-Bradley pulled off a major feat. At the St. Anselm tavern that opened in Northeast D.C. in September, Meek-Bradley has flipped the stuffy D.C. steakhouse stereotype on its head, deploying a fun, fresh menu full of salads and sides that draw attention away from a full complement of animal proteins. Her grilled winter squash salad with hazelnuts and beets sounds simple enough, but a precise injection of grapefruit purée whisks its to a higher place.”

See the rest of DC’s 2018 Eater Award winners >>

Head here to read about the national 2018 Eater Awards winners >>

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Source: https://www.eater.com/2018/12/5/18114597/eater-awards-winners-2018-cities-best-restaurants-chefs

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How to Cook Crispy Bacon in the Oven

Easy and mess-free, once you read my step-by-step guide to cooking crispy bacon in the oven you will never cook it on the stovetop again!

Bacon is one of my favorite ingredients. Whether I’m using it to flavor Brussels spouts, provide richness in a split pea soup want to add crunch to a potato salad, nothing beats the smoky, saltiness of bacon.

After many years of cooking bacon on the stove top, microwave and oven, I’ve decide that my favorite technique of them all is, hands down, baking the bacon in the oven.

There are several reason why I prefer to bake bacon in the oven. First and foremost, by placing the bacon on a baking rack placed inside a baking sheet, the fat is able to drip off the bacon as it bakes resulting in the most crispy bacon of any method (without all excess fat/grease!)

Second, I love that baking bacon in the oven is hands-free! I don’t have to mess with it or fuss with it while it bakes. Instead, I can make something else like eggs or sit and drink my coffee.

Lastly, I love that it’s mess-free! Whenever I cook bacon on the stovetop it makes such a huge mess with all the splattering grease. Cooking it in the oven using tin foil is much easier for clean-up which keeps me happy.

Speaking of happy, is there anything better than perfectly crispy bacon? I hope you love this technique for baking bacon in the oven as much as I do!

No forks required.

Easy and mess-free, once you read my step-by-step guide to cooking crispy bacon in the oven you will never cook it on the stovetop again!

<![CDATA[.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * fill: #ffffff; ]]> Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: bacon in the oven, how to

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 8

Calories: 236kcal

Author: Liz DellaCroce

Instructions

Pre-heat oven to 400 degrees.

Line a large bacon sheet with foil then place a cooking rack on top. Spray rack with cooking spray to prevent sticking then place bacon in a single layer on top of cooking rack. This will allow the grease to fall off the bacon and on to the pan while it bakes. 

Bake for 18-25 minutes, depending on your desired level of doneness. I love my bacon crispy so I usually cook it on the longer side. 

Nutrition Facts

How to Cook Crispy Bacon in the Oven

Amount Per Serving (3 slices)

Calories 236 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 7g 35%

Cholesterol 37mg 12%

Sodium 375mg 16%

Potassium 112mg 3%

Total Carbohydrates 0g 0%

Sugars 0g

Protein 7g 14%

Vitamin A 0.4%

Calcium 0.3%

Iron 1.3%

* Percent Daily Values are based on a 2000 calorie diet.

Want more great recipe ideas? Check out my Pinterest board!

Source: https://thelemonbowl.com/how-to-cook-crispy-bacon-in-oven/

[pantryplanet65-blog]

12 Ways To Remember To Drink Water

Hydration is key — here are 12 Ways To Remember To Drink Water.

Just because it’s cold and we may not be sweating as much while we’re outside, doesn’t mean we can’t get dehydrated in the winter too! Beginning stages of dehydration can make you feel a little lethargic, may cause headaches, cause a feeling of “hunger” yet it’s thirst, dry skin, chapped lips, and constipation.

Water plays a role in metabolism, cellular membrane function, regulating our body temperature (sweating is a great example), aiding in digestion to break down foods, helps deliver oxygen throughout your entire working body, aids in digestion from saliva production (which also houses digestive enzymes), lubricates joints, helps our brains create hormones and neurotransmitters, keeps our mucosal membranes moist (think of your lung and digestive tissues), transports nutrients from our foods (especially water-soluble vitamins), and keeps our cells rejuvenated, reproducing, and surviving.

Hydration Time

Focus the in-between meal time as your “hydration time”, sipping on hot tea, water, sparkling water so you’re focusing on drinking enough water.

One of my personal favorite tips I use daily is to take a large water bottle and put 3-4 rubber bands on it, each time you drink the full water bottle, take off a rubber band and repeat until all rubber bands are off the bottle. Each rubber band could represent 1 cup of water or 2 cups depending on if you’re drinking other beverages throughout the day.

How Much Water Do I Need?

The “golden rule” for the amount you should drink is 8-10 cups a day, but we’re all so different that a better guideline may be to start from the 10 cups a day, then adjust depending on your activity level, climate, digestion, etc.

You’ll need increased amounts if you exercise and sweat, if you’re active throughout the day, if you’re not eating enough water containing foods, or if you eat a high fiber diet. Also, pay attention to the color of your urine – ideally it should be pale yellow/clear, and if it’s dark yellow this a good indicator you may need much more water.

Otherwise, chat with a licensed dietitian to help you figure that out! Side note, don’t forget foods also contain water — cucumbers, watermelon, lettuces, etc.

12 Ways To Remember To Drink Water

Here are creative ways and tips to stay hydrated throughout the day and to help remember to drink enough water throughout the day.

1. Use a colorful water bottle

There are so many fancy water bottles from the self-cleaning to the colorful, to the more simple camper-style water bottles. Whatever resonates with you and your style, match your water bottle to it to encourage you to bring it around more and leave it in your sight.

Check out these brands to find one you like:

Larq

Swell Bottle

My Bkr

Hydroflask

Camelbak

Corkcicle

and more!

2. Hourly alarms

Set alarms on your phone that encourage you to drink more water. It can be as simple as naming your alarm “Hey, drink some water!”. Added bonus, if you’re trying to get more steps in that day you can name the alarm “Get up to grab a glass of water!” A gentle nudge is all you need.

3. Drinking out of a clear container

This can help you visualize how much water you have already consumed and how much more you have to go! Added bonus if you have sliced lemon instead for a little visual motivation and inspiration to sip.

4. Place water bottles wherever you frequent

For example, keeping a water bottle with you at all times, but for ease, keeping one in the car, one at the office, one in the gym bag, etc. can ensure that you have a water bottle wherever you go no matter if you accidentally leave one behind!

5. Make markings on your bottle

Mark dots or markings on your water bottle where each dot or marking represents a cup of water. If you put 8 dots on your water bottle or the goal amount of servings you want to drink in that bottle, then move a rubber band down the dots as you drink 1 cup.

6. Dress it up

Have you heard of our popular simply infused waters? Try this hack when you need to make your water more exciting by adding sliced lemons, limes, mint, etc. Make your own spa water to keep with you all day long!

7. Make it tea

Technically not just “water”, but adding a tea bag to your water can infuse it with a little flavor and little antioxidants from the tea leaves.

8. Plan the night before

Start off your day with drinking plenty of water after you wake up, by planning it the night before. Before you go to bed, fill up a large water bottle and put it by your nightstand or in the bathroom so that first thing in the morning you can hydrate.

9. Use a reusable straw

Sometimes it’s about efficiency and “just drinking it”, so in this case, drinking water from a straw can help you drink a bit faster and enough.

10. Use an app

There are some apps such as the water tracker app or gallon a day app which helps you measure your water intake. If you’re on your phone like most of us daily, then this could be a great one to use and push notifications.

11. Have backups

Fill several mason jars or water bottles and keep them cold in the fridge. That way when you’re ready to leave or just hanging out at home, drinking water is so convenient.

12. Make time markers

Set goals, so that by X time of day you’ve drunk 2 water bottles or by X time of day you’ve drunk 4, etc. Setting goals for time can help you stay on track with how many you drank already and how many you have left to go.

So, what are your go-to tips to remember to drink enough water and stay hydrated? Comment below or tag us on Instagram to show off your hydration game #nutritionstripped

Source: https://nutritionstripped.com/12-ways-to-remember-to-drink-water/

[pantryplanet65-blog]

Spring Foraging Classes

I've partnered once again this spring with both Bainbridge Island Parks & Rec and The Field Trip Society in Seattle to offer a variety of spring foraging trips, from short, after-work wild edible ID walks in a Seattle park to all-day shellfish extravaganzas on Hood Canal. Two of these classes are already sold out, so don't delay.

Below are the classes and dates. Please do not contact me for registration—click on the links. Also, check back for additional classes.

***JUST ADDED*** May 18: Wild Edible Hike, Issaquah, WA

April 3: After-Work Wild Edible Walk, Seattle, WA SOLD OUT

April 17: Shellfish Foraging & Cooking, Dosewallips State Park, WA

April 24: After-Work Wild Edible Walk, Seattle, WA SOLD OUT

April 27: ***NEW*** Wild Edible Hike, Issaquah, WA

April 29: Shellfish Foraging & Cooking, Dosewallips State Park, WA SOLD OUT

May 13: Shellfish Foraging & Cooking, Dosewallips State Park, WA SOLD OUT

June 15: Geoduck Foraging & Cooking, Dosewallips State Park, WA SOLD OUT

Source: http://fat-of-the-land.blogspot.com/2018/02/spring-foraging-classes.html

[pantryplanet65-blog]

Curly Pasta with Roasted Golden Tomatoes and Sausage

I’m BACK, DID YOU MISS ME? (don’t answer that.)

Because I missed you.

I did!

No, I did!

When you’re out of your regular work slash community rhythm, it totally does a number on your work slash community . . . rhythm. Never mind.

I HAVE PASTA FOR YOU.

And the fabulous thing about this ultra-simp recipe, is that you can totally willy nilly with it. It’s not about perfection. Or measurements. It’s all ’bout that bass, ’bout that bass.

Wait, that’s something else.

Let’s look at this.

I don’t think there’s any other sight that gives me as much deep, unbridled soul explosion as the above. Besides my offspring, my soulmate, my dog blah blah BLAH.

But like, pasta + Italian sausage + golden tomatoes that you’re going to roast until submission + fresh spinach + zingy lemon. Duh, please.

Nothing better.

Nothing.

Nuttin’, honey. (sorry I called you honey.)

You know the drill – brown that sausage, babe. (sorry I called you babe.)

Cook that pasta, bunny. (sorry I called you bunny.)

ROAST THOSE TOMATOES, pigeons. (sorry I called you pigeons.)

This is the thing about them thar ‘maters (my coffee is strong today), depending on the size of them, like cherry vs. grape vs. these wacky plum size ones that I found at the farmer’s market, the roasting time will be different. You can absolutely SLOW roast your tomatoes all day long if you have the time. Like, 250 degrees for a few hours. If you don’t have that time, and need to blitz these beauts to charred bombs of bliss (I dunno), then blast them under a 500-degree oven for like, 30 minutes. Less than that if they’re tiny Tims. (who’s Tim?)

Know what I mean, Vern? (please don’t x out.)

Wherever your life takes you in this, just get them blistered and softened and charred and seductive.

The end.

Except not.

Theeen you’ll toss everything together (even some reserved pasta water because starchy water = life) in a pan, squeeze a bunch of fresh lemon on top, nestle the roasted babies back in, and garnish with so much freshly grated parmesan that you can’t feel your upper torso.

The end.

Except not.

Because theeeeeen you’ll take your fork and lightly mash down on the tomatoes, and they’ll lusciously morph into sauce with the lemon and pasta water, creating an irresistible flavor volcano in your face hole.

The end.

For real this time. Maybe.

Curly Pasta with Roasted Golden Tomatoes and Sausage

Ingredients

About a pound and a half vine tomatoes of your choice

1-2 Tbs. extra-virgin olive oil

1 pound Italian sausage

2 cups cellentani pasta, (or your favorite small curly pasta)

5 cups baby spinach

1 lemon

Freshly grated parmesan, for garnish

Coarse salt and pepper

Instructions

Preheat your oven to 400. Place the tomatoes on a baking sheet, and drizzle with olive oil and a pinch of salt. You can even cut them in half, if they’re on the larger size. Which is what I probably should have done. Roast for about an hour, cut side up, until they’re charred and blistered all over.

In a large pot of salted water, boil the pasta until al dente, according to package directions.

In the meantime, brown the Italian sausage in a large skillet until cooked through, about six minutes.

Reserve about a cup of the starchy pasta water, and transfer the cooked pasta to the sausage, along with the spinach, juice of a lemon, and a bit of the pasta water. Stir and let wilt and marry for a minute or two. Taste right now, and season with a pinch of salt and pepper, if needed.

Nestle the tomatoes in the pasta, along with a healthy sprinkling of grated parmesan. Serve immediately!

You can mash the tomatoes into the sauce before serving, if you like. YOU DO YOU.

Serve 4-ish.

7.6.7

172

http://bevcooks.com/2018/08/curly-pasta-with-roasted-golden-tomatoes-and-sausage/

For the love, get in that.

Source: http://bevcooks.com/2018/08/curly-pasta-with-roasted-golden-tomatoes-and-sausage/