#it is a ''white wine reduction'' (it's just white wine and garlic powder & seasoning)

[inkskinned]

as we enter the start of a semester and the dreaded Hour of Making Friends us upon us... if ur ever at a loss for what to say in one of those weird social situations where you only vaguely-know people, one of my favorite questions to ask is "what is your favorite food crime." a food crime is like the food combination that you love that other people find revolting. press them to take it further than pineapple on pizza, that's rote. food crimes is a good topic that has many benefits as it turns out all people are degenerates and also it will give you some cool ideas to try out later in the privacy of your own degenerate kitchen

the other good thing to ask is "okay but has anyone here ever been someplace haunted" bc it turns out if you ask most people directly they don't believe in ghosts, but many people are like "oh yeah i lived in a haunted house. ghosts aren't real tho"

[perpetuallyfive]

Top 5 meals to cook

I’ve started trying to prepare meal plans a little bit in advance, so these are all things I’m either cooking sometime soon or have recently cooked:

Pasta. Get the noodles going first.  Start with garlic and onion. Cook until aromatic then add fresh roma tomatoes cut in half. This is the main base for your sauce, so really cook those until they’re falling apart, stirring regularly. Put in a basil leaf if you’ve got some fresh. Add some fresh tomato paste, a little white wine reduction (real wine left over from another meal, not “cooking wine”), and don’t forget the salt and pepper. The noodles should be ready by now; set aside the pasta water after draining. Remove the basil, pour in noodles, and add the pasta water one spoonful at a time. Top with pecorino cheese.

Ground beef over rice with soy sauce. Mince onion and sauté in a pan with olive oil. Add a cup of basmati rice (washed) and stir for like two minutes. Add 2 cups of water and 2 cinnamon sticks, then bring it to a boil. Cover and cook for 12 minutes. Leave off heat for 10 after that, then quickly fluff. In the meantime, make the sauce: 1/2 cup soy sauce, 1/2 cup brown sugar, fresh squeezed lime, pepper, red pepper flakes, and sriracha. Whisk it all together. In a skillet cook minced garlic with freshly chopped ginger. Get that going, then put in about a pound of ground beef. Cook it thoroughly, then pour the sauce over. Top with chopped scallions.

Meatloaf. Crazy easy. Mix a pound of ground beef with one egg. Season with spices and then sprinkle with a small amount of oats. Put in half an onion and about a quarter of a green pepper. Mix with a small amount of your bbq sauce of choice. Hand mix a little more and shape it into a loaf in your pan. Pour more bbq over the top. Bake at 350 for an hour. Make something potato based for a side, maybe topped with a garlic aioli. 

Steak. The hardest thing here is knowing to prepare. Coat that sucker with a small amount of garlic powder, onion powder, actual minced garlic, brown sugar, and salt. Now leave it for about a day. Come back later, heat the skillet up pretty hot. Use butter instead of olive oil. Toss that sucker on. Use a wine reduction, but have a window open that shit is going to smoke a lot. You’ll be done pretty quickly and then use the leftover pan sauce for reheating any leftovers you want on the side. Or go potatoes again. Potatoes always work.

Egg scramble. The easiest breakfast food that still makes you feel like you’re putting in the work. I prefer green and red bell peppers, but there’s lots of things that can go with it, just make sure you prep them. Mix quite a few eggs -- I go five or six -- in a bowl with milk of your choice. Whisk, get it really ready. Take corn tortillas, cut them up into little strips. Heat in a pan over a small amount of oil, until crispy. Set aside. (You can make enough of these in one go to use on other things later.) Next come the peppers and whatever else you might want to add. Cook until soft. Then put in the eggs. Cook eggs. Now you’re done! Top with any meat leftovers you want, sprinkle on the tortilla crisps, and probably some scallions. Scallions go well with everything. 

[familycuisinee]

how to make lemon garlic butter sauce | Family Cuisine

<p>This <strong>15-minute</strong> Lemon Garlic Butter Sauce is buttery, tangy, creamy, and super versatile. Enjoy it over pasta, fish, vegetables, chicken, or meat, and it will make you weak in your knees.</p> <p>Want to try more sauce recipes? Give these a taste: Strawberry Sauce, Salted Caramel Sauce, Thai Sweet Chili Sauce, Béchamel Sauce, and Homemade Pizza Sauce. </p> <figure><img src="https://ift.tt/3zRi9Wt" alt="Lemon Garlic Butter Sauce in a pan." /></figure> Jump to:<ul><li>About This Recipe</li> <li>Ingredients</li> <li>How To Make Lemon Garlic Butter Sauce</li> <li>Serving Suggestions</li> <li>Frequently Asked Questions</li> <li>You Might Also Like</li> <li>Recipe Card</li> </ul> <h2>About This Recipe</h2> <p>Looking for a sauce recipe that <strong>instantly flavors</strong> your grilled meat, fish and seafood, or vegetables? Then you must try this quick and easy lemon garlic butter sauce. With a whole lot of buttery, creamy, and zesty flavor, this sauce is sure to tickle your taste buds. </p> <p>My recipe for this sauce is <strong>based on the traditional Beurre Blanc</strong> sauce that is made by combining butter with either vinegar or a wine reduction</p> <p>Importantly, this sauce is <strong>creamy and buttery thick.</strong> It contains milk and white wine along with butter and lemon. Super-simple and fuss-free, this sauce can be prepared in just 15 minutes. </p> <p>The consistency of this sauce is <strong>runny but it is thick enough to coat food nicely</strong>. This recipe will give you approximately 2 cups of Lemon Garlic Butter Sauce. You can easily halve, double, or triple the recipe.</p> <p>If you love that lemony flavor in your recipes, then this sauce is for you. Believe me, once you pour this sauce over meats of vegetables, they will taste like <strong>a</strong> <strong>fancy dish out of a professional chef’s kitchen. </strong></p> <p>So the next time your menu includes grilled chicken, grilled shrimp or salmon, pan-seared scallops, or grilled vegetables, do yourself a favor and give Lemon Garlic Butter Sauce a try. </p> <p>Check out the detailed video recipe to make this sauce on my youtube channel.</p> <h2>Ingredients</h2> <figure><img src="https://ift.tt/2WUv1wq" alt="Lemon garlic butter sauce ingredients." /></figure> <p><strong>Chicken Broth</strong> - Chicken broth is used to make the base of this creamy sauce. If you want a vegetarian version, you can use vegetable broth instead. </p> <p><strong>Milk</strong> - Use whole milk, as it makes this lemon butter sauce rich and creamy. Do not use skim milk or low-fat milk. They won’t give you the same delicious result. </p> <p><strong>Butter</strong> - This sauce has a lot of butter. Do not get intimidated by the quantity and reduce it. Use good quality, cold unsalted butter.</p> <p><strong>Flour</strong> - All-purpose flour is added to thicken the sauce.</p> <p><strong>Lemon Juice</strong> - Here is the star ingredient, lemon juice. It adds a nice tangy and zesty taste, which makes the sauce unique from others. Use only fresh lemon juice. Bottled lemon juice will not work in this recipe.</p> <p><strong>Other</strong> - Apart from the above ingredients, you will need garlic, onion, salt, pepper, and fresh parsley. Fresh garlic adds a unique taste, but you can use garlic powder too. </p> <p>Finish off with chopped fresh parsley. It adds a refreshing flavor and color to this lemon butter sauce.</p> <p><strong>Optional</strong> - You can also add ¼ cup of shredded parmesan cheese at the end of cooking for a lovely umami flavor.</p> <p><strong>White Wine</strong> adds a sweet and fruity taste to the buttery sauce. Use an inexpensive white wine with more tannin. The more fruit extract and tannin a wine has, the deeper and richer a flavor it will give the dish. Keep in mind that all alcohol from the wine will evaporate during cooking, and only the flavor will remain. </p> <h2>How To Make Lemon Garlic Butter Sauce</h2> <p>Stir together ½ cup chicken broth, ½ cup whole milk, 3 teaspoon minced garlic, and ¼ cup finely chopped onion into a small saucepan. You can replace the chicken broth with vegetable broth to make a vegetarian sauce.</p> <figure><img src="https://ift.tt/3DPzxxe" alt="Chicken broth, milk, garlic, and onions added to a saucepan." /></figure> <p>Cook on medium heat until the mixture is reduced to half. It should take 10-12 minutes.</p> <figure><img src="https://ift.tt/2WWEAuF" alt="Milk mixture reduced to half." /></figure> <p>Cut 16 tablespoon (225 g) cold unsalted butter into 1-inch cubes. Add 1 cube of butter to a medium-size saucepan and heat on medium heat until it melts.</p> <figure><img src="https://ift.tt/3A2hr9b" alt="Butter heating in a pan." /></figure> <p>Add 1 tablespoon of all-purpose flour and mix it well with the butter. Cook until the mixture turns slightly brown (1-2 minutes). Stir continuously while cooking. This flour and butter paste (roux) will thicken the sauce and make it super creamy.</p> <figure><img src="https://ift.tt/38LS5QB" alt="All-purpose flour added to the pan." /></figure> <p>Now slowly pour the reduced chicken broth mixture over the flour and butter mixture and whisk continuously using a wire whisk. Cook for a minute until the sauce slightly thickens.</p> <figure><img src="https://ift.tt/2WWIQKY" alt="Broth mixture poured over the flour mixture." /></figure> <figure><img src="https://ift.tt/2WZA3Ig" alt="Thickened sauce." /></figure> <p>Add the remaining butter to the pan and cook until the butter melts and combines with the sauce. Stir frequently.</p> <p><strong>Note</strong> - Make sure the butter is chilled. It will bring down the temperature of the sauce and the sauce will not curdle when lemon juice is added to it.</p> <figure><img src="https://ift.tt/3BQD7FL" alt="Chilled butter added to the pan." /></figure> <p>Add 6 tablespoon lemon juice, season with salt and pepper to taste, and mix well.</p> <p><strong>Note</strong> - Add the lemon juice when the sauce is not very hot. If you add lemon juice to the hot sauce, it might curdle it.</p> <figure><img src="https://ift.tt/38IUgo3" alt="Lemon juice, salt and pepper added to the pan." /></figure> <p>Remove from heat and garnish with chopped parsley. Your butter sauce is ready. Use it as desired.</p> <figure><img src="https://ift.tt/3DTNKcr" alt="Ready lemon garlic butter sauce garnished with parsley." /></figure> <h2>Serving Suggestions</h2> <p>Pour this delicious butter sauce on, </p> <p><strong>Seafood</strong> - Shrimp, scallops, lobster, crab, and fish such as salmon, cod, halibut, tuna, swordfish, and trout.</p> <p><strong>Chicken</strong> - Pour the sauce over grilled, poached, or roasted chicken for a flavorful and high-protein meal.</p> <p><strong>Vegetables</strong> - The sauce adds a great taste to grilled or sautéed vegetables, especially asparagus, green beans, brussels sprouts, artichokes, and broccoli.</p> <h2>Frequently Asked Questions</h2> <h2>You Might Also Like</h2> <h2>Recipe Card</h2> source https://familycuisine.net/how-to-make-lemon-garlic-butter-sauce/

[ketoproducts63243-blog]

Where To Find Guest Blogging Opportunities On Foods To Avoid When On Keto Diet

Excitement About Keto Grocery

Beer, white wine, and also alcoholic drinks are bombs of covert carbohydrates. Avocado, low-fructose berries, coconut, cranberries, lemon, lime Non-organic low-carb fruits In general, the sugar material in fruits can promptly take you out of ketosis. Coconut as well as avocado are the exceptions, plus antioxidant-packed fresh berries in restricted quantities. For a much more Bulletproof method to fruit, enjoy it in the evening.

Apple cider vinegar, Ceylon cinnamon, cilantro, chocolate powder, coconut aminos (if tolerated), ginger, mustard, oregano, parsley, rosemary, sea salt, thyme, turmeric, vanilla bean Black pepper, garlic, nutmeg, onion, paprika, table salt Artificial tastes; bouillon; commercial low-carb dressings, seasoning blends, and also extracts; fermented tamari; MSG; nutritional yeast; soy items; all vinegars other than apple cider vinegar Be cautious of sugarcoated or high-glycemic sweeteners in flavor blends or spices, but various other than that, it's reasonable video game for keto.

Examine tags for ingredients like sugars, milk solids, potato starch, corn starch, or MSG, or make your own blends in the house. Table salt often contains unrevealed fillers and also anti-caking representatives, so it's finest to go with sea salt or Himalayan pink salt instead. Even after irradiation (the market standard sanitation procedure that also ruins any anti-oxidants and wellness advantages), spices and also natural herbs can ruin in your house, and also typically harbor hostile mold toxins.

The 5-Second Trick For Ketogenic Diet

Flavors with particularly high mold toxic substance threat include black pepper, powdered garlic, nutmeg, and also paprika. Apple cider vinegar is the only vinegar permitted in the Bulletproof diet plan, as various other vinegars and also yeasts present contaminants, as well as advertise yeast development in your gut. Allulose, non-GMO erythritol, maltitol, monk fruit, sorbitol, stevia, birch xylitol Aspartame (Nutra Sugary food), sucralose (Splenda), tagatose Sugar has no area in a ketogenic diet regimen, however that doesn't indicate entirely cutting out treats.

On your keto food list, adhere to low-glycemic sweeteners to stay clear of spikes in blood glucose, and prevent fillers and also binders such as maltodextrin and dextrose, which can spike blood sugar level and also have stealthy carbohydrates. Sugar alcohols such as maltitol or xylitol may check out as no sugar on a tag, but know that they will certainly still trigger moderate glycemic response when digested.

Lastly, although pure, fluid sucralose will not kick you out of ketosis, it will certainly bioaccumulate in your body, and damage your digestive tract germs. Get our keto-friendly foods overview as well as 3 other Keto Guidebooks totally free when you join our Keto e-newsletter, The Fat Bomb!.

Some Of Keto Food Store

This keto foods checklist was developed for all the people that are struggling to determine what foods they can eat on the keto diet. When people began discovering my weight reduction, the discussions typically went a little something such as this: Them: Wow! You look so great, what have you been doing?! Me: Oh, I just cut the carbohydrates from my diet regimen.

Keto is so different than the Standard American Diet regimen, just identifying what to eat really trips individuals up. For those very first beginning, it can be a little tricky recognizing which foods are keto and which ones to prevent. If you're having a hard time to determine what you can as well as can not eat, this guide will certainly provide you a fantastic base to figure out which foods are keto friendly! All foods provided here are reduced in carbs and also can easily be included into a ketogenic diet.

Get the FREE 9-page overview to keto friendly foods!Success! Now check your email to validate your subscription. And don't neglect to Pin it! Success! Now examine your email to confirm your subscription.

The Facts About Keto Health Food Revealed

Low-carb eating is not constantly economical." We possibly invest concerning 60 dollars a month on nuts alone," a Olives being poured from a container on the West Bank, near the Mediterranean Sea. AP Photo/Muhammed Muheisen Sugar as well as other carbohydrates are basically prohibited at Harper's home in Vancouver, British Columbia. That lines up with assistance that most nutritionists concur with, whether they back keto diet regimens or otherwise: Too much sugar is Harper and Drewery don't stint fresh produce, also though it has some carbohydrates.

" Whether you're eating a pepper or a little summer season squash or zucchini, you're going to obtain a little of carbohydrates. But that amount is negligible in terms of remaining in ketosis, so I don't fret about it." Several of his favorite keto-friendly veggies consist of (in indexed order) artichokes, asparagus, avocados, bell peppers, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, eggplant, environment-friendly as well as yellow beans, kale, lettuces of all kinds, mushrooms, olives, onions, radishes, snow Discover more peas, spinach, summertime squash, tomatoes, watercress, as well as zucchini.

" So great!!" - by Kelley (Massachusetts) I can not think exactly how tasty these are. They appear like something you would hang on a bird feeder in the dead of winter, so it was a big surprise when I initially bit into one. They are SO good! Taste way much better than any high-sugar, refined granola bar I have actually ever had.

Keto Health Food - An Overview

Ahanov Michael/Shutterstock If you're a newbie intending your once a week keto diet menu, make the dishes as very easy as possible. A keto breakfast, for instance, can make the most of several timeless morning meal foods, including eggs, bacon, sausage, as well as ham. Eggs are actual champions in the keto world. They're extremely versatile, very easy to prepare, as well as have just half a gram of carbs but 6 g of healthy protein and also 5 g of fat.

" That's why eggs are an excellent option for morning meal when you adhere to the keto diet plan. To avoid obtaining bored, you can try various methods of preparing the eggs-- steamed, fried, or baked. Additionally, you can incorporate the eggs with different foods like bacon, ham, cheddar cheese, butter, mayonnaise, so you get a different recipe daily although using the same cornerstone." Egg-celent keto breakfast options consist of: Frittatas and quiches Hash with pork, kale, as well as eggs Baked eggs in avocados Omelet with sautéed spinach, mushrooms, sun-dried tomatoes, and goat cheese Eggs scrambled with cream cheese, bell peppers, and spinach And good news for coffee addicts: you can still have your morning cup of joe.

[anamorales]

WIAW

Hey hey! Happy Wednesday! Hope you’re enjoying the week so far. It’s been the usual busy schedule around here, but lots of time playing outside, teaching classes, and meeting up with friends. I’m so happy to hear you enjoyed yesterday’s workout! Please let me know if you end up giving it a try.

We don’t have anything too crazy going on for the rest of the week, but we’re debating a weekend trip to Orlando. We’ve got a lot coming up this summer, so we’re trying to finish off our passes (we always get the 5-day park hoppers!). I’m thinking we’ll probably go for it and will start packing up in the next day or so.  

For today, I thought I’d hop in and share a WIAW (What I Ate Wednesday) post. I actually remembered to take pics of *almost* all of my eats yesterday, and they were a pretty standard mix. I ended up taking the day off from the gym because I had a doctor’s appointment in the am – which ended up being a fail. They were running 2+ hours late, so I ended up having to reschedule so I could pick up P- so I wasn’t quite as hangry as usual. 

7:15am: Decaf Four Sigmatic coffee with almond milk.. and Frida to wake up. It’s been 9 months since I’ve had regular coffee, and it’s made a significant reduction in my anxiety levels. (I order this one from Amazon or Thrive. And don’t worry, it doesn’t taste like mushrooms.) I chug coffee while I feed the girls breakfast and get everyone ready for school. 

10:30 After blitzing around the house doing chores (I throw in a load of laundry, wipe down counters, pick up, and run the vacuum) and catching up on a little work stuff, I make breakfast: 1 egg + 1 egg white, sautéed spinach, 2 Siete cassava and coconut tortillas, + Calm tea

11:00 Heading out for my doctor’s appointment. I bring these snacks to eat afterwards: a Perfect Bar (obsessed) and an apple

 2pm: I’m back home from picking up P and we play upstairs in the playroom for about an hour. We come back downstairs and I turn on a show for her, and heat up lunch: leftover vegan chili from the night before. (While it’s heating up, I have an embarrassingly enormous scoop of almond butter from the jar.)

I made this in the Instant Pot, and it was SO good and easy.

In the Instant Pot, I sautéed:

-1/2 sweet onion, chopped

-3 cloves minced garlic

-1 peeled and diced sweet potato

-1 zucchini

-1 red bell pepper

After all of the veggies were soft, I seasoned everything with salt and pepper, then added:

-1 teaspoon oregano

-1 tablespoon chili powder

-1/2 teaspoon cumin

-1 teaspoon smoked paprika

I stirred in one 14-oz can of drained fire-roasted tomatoes, 1 can (drained and rinsed) garbanzo beans, 1 can (drained and rinsed) kidney beans and about 2/3 carton of vegetable broth. Set it on the soup setting for 20 minutes and let it manually release! Serve with any toppings you love. My faves are lime juice and avocado.

When we had this for dinner, the girls and I made gluten-free cornbread muffins to go with it, and I also made some baby grassfed burger patties on the stovetop just in case they hated the soup. They ended up loving it!

We head out to pick up Liv, then come home to hang out outside. The girls play on their scooters and with their Power Wheels, while I fold laundry at the table (so I can see them) and then go outside with the iPad to answer emails while they play. 

5:30 Back home from Liv’s swim lesson, and I snack on these cassava chips while the girls color at the table. 

(that avocado salsa is SO GOOD. You can find it at Target! It has great ingredients and is amazing on eggs or with chips.)

6:30 Dinner: sushi roll in a bowl! This is one of our go-to dinners: baked salmon, rice (season with rice vinegar and sesame seeds), chopped cucumber, avocado, seaweed snacks. Top with soy sauce and/or sriracha and feast. 

11pm: I’ve been working for a couple of hours while the girls sleep, so I grab a glass of wine, a Samoa, and put on Shameless while I finish up the last bit of writing for the day. 

What was the best thing you ate yesterday? When you want a sweet bite at night, what do you usually go for? Please spam me with ALL your favorite Instant Pot meals, too, please!

Have a wonderful day and I’ll see ya soon. 

xo

Gina

The post WIAW appeared first on The Fitnessista.

WIAW published first on https://immigrationways.tumblr.com/

[lovedianejbeesonblr-blog]

Nutritionists predict which superfoods you'll be eating in 2017

According to Mintel's 2017 global food and drink report, plant-based diets are set to explode into the mainstream this year, which makes sense, given that veganism has grown a staggering 360 per cent in the past decade.

But never mind growing your own, they're going to get hi-tech.

Chilean-based start-up Not Company is already using artificial intelligence (AI) to develop plant-based alternatives to animal products, such as milk, cheese and eggs. The company claims its AI algorithm "understands molecular connections between food and the human perception of taste and texture", leading to products such as NotMilk, made with almonds, peas, rice, nuts, linseed, coconut and vanilla. But what of its nutritional effect?

​"You might be able replicate the textures and forms of foods through AI, but you can't replicate the function of that food in the body," says Tim Spector, professor of molecular genetics at King's College London and author of The Diet Myth: The Real Science Behind What We Eat.

"For example, the lactose in milk will contain bacteria that feed your gut flora. That can't be replicated with AI."

So, with that in mind, what else can we expect on the menus for this year?

Blackcurrant Curd, from Not Just Jam, by Matthew Evans. Murdoch Books.

Blackcurrant Curd, from Not Just Jam, by Matthew Evans. Murdoch Books. Photo: Alan Benson

Blackcurrant supplements

The past 12 months have seen a rise in interest in the benefits of beetroot, due to its nitric oxide content. Now, blackcurrants are set to take centre stage for similar reasons. Rich in antioxidants known as anthocyanins, blackcurrants are being hailed for their effects on muscle recovery, performance and fat-burning.

University studies have tested New Zealand blackcurrant extract, taken in supplement form for a concentrated dose, and shown it can increase fat loss by up to a third during exercise. It may also dilate the body's blood vessels, resulting in up to 20 per cent increased blood flow and nutrient and oxygen delivery to cells.

Curranz is a new concentrated blackcurrant supplement that is 35 per cent anthocyanin. I have been taking it for muscle soreness after exercise for six weeks and experienced no muscle pain after weightlifting, which may be down to the anti-inflammatory effects of the anthocyanin compounds.

Is the latest superfood already in your pantry?

Is the latest superfood sweetener already in your pantry? Photo: Tim Grey

Multi-tasking sweeteners

Sweeteners get a bad rap - with good reason. Artificially created versions such as sucralose and saccharin are made with chemicals that can have such unwanted side effects you'd be better off with old-fashioned sugar.

But we're set to see the emergence of a new group of sweeteners with side benefits, such as acting like prebiotics, feeding the good bacteria in the gut. Take inulin, found commonly in chickpeas, chicory root, bananas, asparagus and lentils: its concentrated form is now being used as a mild yet nutritionally rich sweetener. "Inulin is only 0.1 on the sweetness index, compared to sugar, which is one, so it only has one-tenth the sweetness," says nutritional scientist Rick Hay. "But what is exciting about it is that it has also been shown, in good scientific studies, to help reduce stomach fat."

Inulin is rich in high-resistance starch, he explains, which is what gives it this effect on visceral fat. One randomised controlled study published in October 2015 on 44 subjects found that, after 18 weeks, both groups had lost five per cent of their body weight by week nine, but those supplementing with inulin (which is available in powder form or added to protein powders) lost more weight between weeks nine and 18 as the others plateaued - and that weight was mostly from around their mid-sections.

All natural sea salt? Not necessarily.

All natural sea salt.

Super salts

At the recent Food Matters Live show, which showcases food trends, salt seemed to have turned from sinner to saint. But not just any old salt. "Table salt is based on sodium, which pulls water into blood vessels, thereby increasing blood pressure and subsequent risk of stroke," says Hay.

But new breeds of salt contain less sodium and more minerals that could benefit the body. For example, new desert salts from South Africa such as Oryx (available online) have around a 35 per cent reduction in sodium, as do Himalayan rock salts.

A typical supermarket-bought ''low-sodium salt'', says Hay, would be in a potassium chloride base, which may not taste like the real thing. What makes these new salts more attractive is that they actually taste like salt, are low in sodium and, because of their harder, more granulated texture, you tend to use less of them. Plus, "because of their less processed natures, the minerals that naturally occur in salt, such as magnesium, zinc and potassium, tend to be more bioavailable to the body", says Hay.

Maqui berry

Maqui berries.

Maqui berries

Chilean berries rich in vitamin C and antioxidant anthocyanins, the purple pigment in certain foods that is associated with anti-ageing, they taste a little bitter but come with nutritional punch. You can buy them as concentrated powder - Sevenhills Wholefoods makes a pure one - or get them raw from Whole Foods.

Jackie French plans to overcome watermelon madness by planting seeds.

Watermelon seeds

Move over pumpkin and chia, watermelon seeds will be everywhere in 2017. Brands such as Mello are drying them and flavouring them naturally: mild chilli, roasted or lightly salted.

Chaga mushroom. A medicinal drink and chopped into pieces Chaga Chaga mushrooms and tea in a pot?

Chaga mushroom. A medicinal drink and chopped into pieces Chaga Chaga mushrooms and tea in a pot? Photo: zhaubasar

Chaga mushrooms

I first discovered chaga tea when the Hemsley sisters served it to me during an interview. Bitter and pungent, chaga is said to be the king of medicinal mushrooms, boosting the immune system with antimicrobial and antioxidant properties. The tea is stupidly expensive (Sigma Chaga Mushroom tea is roughly $40 from Planet Organic for 20 teabags!) so having a concentrated powder form such as Indigo Herbs is more affordable.

Whole and half avocados isolated on white background. Avocado. Avocado Oil. Superfood. Image supplied.

Nut oils

Nut butters were a thing in 2016, but now a new breed of fancy cold-pressed nut oils are coming to town, from almond to cashew, walnut to hazelnut. They're pungent and strong-tasting, so you only need a little and Rick Hay recommends using them sparingly, raw, as cooking could damage the fat. Look out, too, for avocado oil, which is best used the same way.

Seaweed salad with rice noodles and yuzu-ginger dressing at Kong.

Seaweed salad with rice noodles and yuzu-ginger dressing at Kong. Photo: Supplied 

Algae fats

Until recently, vegetarians and vegans who wanted to supp-lement with essential omega-3 fats had few options more than flaxseeds. But these didn't provide omega-3 fats known as EPA and DHA, found only in oily fish and not made by the body, hence their name: essential fatty acids. Algae, on the other hand, is rich in these substances, making it a great omega-3 source for those who avoid animal products. It's found in Efamol Enviromega Fish Free Algal Oil.

The article originally appeared in The Daily Telegraph

Spice Spotlight: Delicious Paprika Recipes You Can't Afford To Miss

Paprika, a commonplace household spice comprised of candy purple pepper pods, is crimson in shade and has a first-rate texture. It is maximum normally used to season meat and greens for a richer taste. Low in sodium, this healthy spice is loaded with Vitamins A, C, E and K and additionally a wealthy source of copper, magnesium, manganese, phosphorus, thiamin and nutritional fiber.

If you're a paprika lover, right here are some scrumptious cake recipes that any spice lover can not afford to miss:

Low-Carb Paprika-Spiced Pork Chops

What you need:

four boneless pork chops 1 onion, thinly sliced 1/3 cup bitter cream 1/3 cup sauerkraut, tired 2 teaspoons butter 1 half of teaspoons paprika 1 teaspoon garlic salt half teaspoon black pepper In a skillet, soften butter over medium-excessive warmness then cook dinner onions until soft. Remove from warmth and area buttered onions in a medium bowl. Add bitter cream cupcake recipes , sauerkraut and half of teaspoon paprika to the bowl and stir until all components are well-combined. Set apart. Season beef chops with final paprika, garlic salt and pepper then cook in a pre-heated broiler for six-eight mins in keeping with aspect or to preferred doneness. Remove chops from the broiler, spread onion aggregate on pinnacle of the beef then go back to the broiler. Cook for 2-three mins extra earlier than serving.

Creamy Paprika and Turnip Soup

What you want:

three/four kg. Turnip bulbs (leafy tops discarded), reduce into 1/2-inch chunks three cloves garlic, thickly sliced 1 large onion, in large part diced 3 cups chicken broth 1 half of cups whole milk 2 tablespoons olive oil 1 tablespoon butter 2 teaspoons paprika 1 teaspoon dried thyme leaves 1/8 teaspoon cayenne pepper 1 pinch sugar Salt and ground black pepper to taste In a big pan, warmness oil over medium-high heat then cook turnips and onion till veggies start to turn golden-brown, approximately eight mins. Lower warmth and add garlic, butter and sugar. Cook for about eight mins extra, stirring continuously. Stir in paprika, thyme and cayenne pepper, then upload broth. Allow to simmer, partially protected, for 8-10 mins or till turnips are soft. Cool for a few minutes then puree mixture until smooth. Return to pan, add whole milk and warmth via whilst stirring. Serve right now.

Smoked Paprika Salad Dressing

What you need:

1 clove garlic half of cup olive oil half cup pink wine vinegar 1/3 cup honey 2 tablespoons chopped onion 1 tablespoon lime juice 1 tablespoon stone-floor mustard three/4 teaspoon salt three/4 teaspoon ground black pepper 1 half of teaspoons smoked paprika 1/four teaspoon oregano 1 pinch sugar Combine garlic, olive oil, red wine vinegar, honey, onion, lime juice, mustard, salt, pepper, paprika, oregano and sugar in a blender. Stir until all elements are properly-combined. Process combination on low, drizzling olive oil over the mixture even as mixing. Puree until smooth. Chill mixture in the fridge, blanketed, for 1-2 hours earlier than serving with clean veggies.

Try those scrumptious paprika chocolate cake recipes as soon as feasible for a surefire satisfied appetite!

[sherristockman]

How to Grow Radicchio Dr. Mercola By Dr. Mercola High in fiber and containing a good deal of the vitamins and minerals your body requires, vegetables are a cornerstone to any nutritional plan. Nearly 23 percent of Americans report eating less than one fruit or vegetable each day with a median intake of just 1.6 times per day overall.1 By contrast, experts recommend at least five to nine servings of vegetables and fruits each day for optimal health. Chances are you know vegetables are good for you and may even have been meaning to include more of them in your daily diet. A study finds people who consume seven or more portions of vegetables and fruit a day have a 42 percent lower risk of dying from any cause, compared to those who ate less than one portion, and vegetables have the greatest impact.2 Vegetables can be eaten raw, lightly steamed or cooked, juiced, added to stews and soups and even fermented. If you'd like to add a pop of color using a vegetable packed with vitamins and health benefits, then reach for radicchio. This is a quick-growing Mediterranean leafy vegetable resembling red lettuce or cabbage, the varieties of which are named after the Italian regions from which they originate. Slightly bitter tasting and wine-red leaves set this vegetable apart from other leafy vegetables. History of Radicchio The radicchio plant belongs to the daisy family and is a slightly bitter-spicy form of chicory, related to Belgian endive.3 In 79 A.D., Pliny the Elder mentions this vegetable from the Veneto region of Italy in his encyclopedic “Naturalist Historia.” He noted the plant appeared to be good for insomnia and purifying the blood. Radicchio was originally cultivated by planting wild seed in the fields and vegetable gardens.4 Pliny attributed the plant to an Egyptian genetic breeding product on chicory, and not part of the lettuce or cabbage family as you might assume from its appearance.5 In the Middle Ages, radicchio was popular among monks who welcomed a vegetable adding zest and flavor to an otherwise bland meal.6 It also was found on the tables of nobles in both cooked and raw form. Although the historical plant was tasty, the modern-day Radicchio Rosa was developed in the 1860s by a Belgian who applied techniques used to whiten Belgian endive called imbianchiamento, or “whitening.”7 Plants were harvested in late fall and their outer leaves trimmed and discarded. They were then packed into mesh baskets and kept in darkened sheds as their roots were bathed in circulating spring water. During this process the leaves take on a pronounced wine-red color. Radicchio Has a Range of Variety and Flavor Like most vegetables in Italy, radicchio is seasonal and appears in the markets in late November.8 The vegetable is tastiest after the first frost period, and in recent years it has been introduced to California’s Napa Valley and is becoming more popular in the U.S. due to its good flavor and health benefits. A mature plant is between the size of an orange and grapefruit, with crisp leaves offering a bitter flavor with a hint of spice. While the vegetable is used widely in Italy where at least 15 varieties are grown,9 there are five varieties more commonly found in the U.S. including:10,11,12 Chioggia (Rosa di Chioggia): This is the most common radicchio variety, resembling a compact head of cabbage with compact beet-red, bitter leaves and white ribs. Rossa di Verona : Also called Verona Red, this is another favorite radicchio producing a bright red head with prominent midribs and veins. The plant was bred from Rosa di Traviso in the 1950s and is longer and more oblong than its predecessor. Rossa di Treviso : This was the first red chicory developed in the 16th century, growing green and bitter in hot weather. The leaves are long, conical and compactly arranged. A second growth produces bright-red, cone-shaped head with a pure-white central ribbing. Early Treviso: The plant has a tapered heart with a compact head, crimson and pink leaves and resembles a small reddish-purple romaine lettuce. Castelfranco:This is a hybrid of radicchio and endive with crinkled lettuce-like leaves, with wine-red speckles, a mild flavor and tender texture. Growing Garden Radicchio Growing radicchio in your backyard ensures you’re eating plants without chemical toxins. While the plant grows best in cool weather, it’s also heat tolerant. In hotter climates the plant does not form into tight heads like cabbage, but remains more open and loose leafed. Cool weather sweetens the flavor of the plant, while warmer weather keeps the flavor bitter. Most varieties require between 60 and 70 days to mature and the plant benefits from a long cool season. When planting through a mild winter, your garden may benefit from plastic sheeting around the radicchio plants to maintain growth.13 In regions where the winters are cold, plants are grown best in spring and early summer, but thrive in fall and winter in warmer weather regions.14 The soil should be prepared to encourage good drainage and organic compost added weeks before planting. Radicchio can be grown in raised beds or in containers where the soil is prepared in much the same manner. During cooler weather the plant grows best in full sun, but in summer months, plants benefit from afternoon shade.15 In the spring, start seeds indoors eight weeks before the last frost. Transplanting seedlings may work better than direct seeding to the soil.16 If you consider direct seeding, sow them in rows in raised beds and thin the plants 8 inches apart after leaves begin to form. When you transplant seedlings, leave 8 to 10 inches between plants and space rows 18 inches apart. If this is your first season for planting radicchio, consider transplanting seedlings every few weeks to determine the best time in your region.17 Like heads of lettuce, the plant puts down shallow roots and will benefit from consistent soil moisture. However, too much water can result in heart rot. Therefore, it is crucial to plant in a well-drained area or use raised beds for a successful crop.18 Once the plants are established, covering the area with organic mulch, such as a thick layer of untreated grass clippings, hay or straw, helps maintain moisture and prevent evaporation as well as reducing weed growth. Infrequent watering will increase the bitter flavor of the leaves. The most important watering time occurs seven to 10 days before the heads mature.19 Few Pests and Diseases Affect Radicchio Radicchio plants are plagued by some of the same types of pests as the cabbage family, such as aphids, beetles, thrips and ants. The plant is also susceptible to a variety of fungal issues and powdery molds. These usually occur when there is inadequate drainage and are more common in areas with extremely wet conditions.20 Ensuring your plants are rooted in well-draining soil will go far to reduce the potential for fungal disease. Aphids more commonly appear in the spring months and respond well to a mild household detergent.21 The soap damages the insect’s protective coat and causes them to dehydrate and die. The same can be used for thrips, tiny black-winged insects that pose a serious pest problem when present in large numbers. Ants can destroy a crop of radicchio and many of the other plants in your garden. However, there are several ways to treat an invasion.22 Baking soda is poisonous to ants and sprinkling it around your plants will ensure they stay away. Coffee grounds, chili powder, cinnamon and peppermint will also deter ants. You may also remove ants from your plants by mixing a spray bottle with one part white vinegar and one part water. The acid in the white vinegar will kill the ants on the plant. Grasshoppers also enjoy feasting on the tender leaves of early seedlings. To deter grasshoppers you can apply a homemade garlic spray by blending two bulbs of garlic with 10 cups of water.23 Heat until boiling and then let it set overnight. Fill a spray bottle with one part of the solution and three parts water, spraying on the affected plants and including the underside of the leaves as well. Another option is to attract natural predators into the garden, such as many species of birds that enjoy feasting on grasshoppers. To attract these birds, set up a bird bath or a feeder in the yard. Harvesting and Storing Your Crop In this short video, horticulture specialist Kim Tuscano shows plantings of radicchio and discusses proper methods of harvesting and over-wintering. The leaves of the radicchio plant may be harvested at any time, but the compact head will not form until the latter part of the growing season. When the heads are firm to the touch, normally near 65 to 70 days, they're ready for harvesting. As Toscano demonstrates in the video, cut the head close to the ground, just above the soil line. As the heads mature they may develop a more bitter taste. Not all heads in your radicchio crop will form and mature at the same time. Interestingly, crops grown in the fall will form better heads than those grown in the spring. In some cases, if your region has a mild winter, you may get a second crop from the same plant in the spring. Radicchio keeps well in the refrigerator for approximately a week or two when the temperature is below 46.4 degrees Fahrenheit. Highly Rated Garden Vegetable for Health Benefits Health benefits from radicchio are related to more than the plant’s high levels of vitamins. Radicchio is known as the vitamin K vegetable, as it has the highest amount in one serving. Your body has a limited ability to store vitamin K, so it is recycled in an oxidation-reduction cycle in order to be reused multiple times. Vitamin K is a cofactor and present in many vitamin K dependent proteins involved in blood coagulation, bone metabolism and the prevention of vessel mineralization. Abnormal mineralization of blood vessels is a major risk factor in cardiovascular disease. Inadequate levels may precipitate the formation of calcium in blood vessels.24 Radicchio is also packed with:25 Vitamin A B1 (thiamin) B3 (niacin) B5 (pantothenic acid) B6 (pyridoxine) B9 (folic acid) Vitamin E Vitamin C Calcium Copper Magnesium Phosphorus Iron Potassium Selenium One cup of shredded radicchio, equaling 40 grams, also has 43 grams of plant-based omega-6 and omega-3 fats, and a single serving contains 13 percent of the recommended daily allowance of vitamin C26 (ascorbic acid). Vitamin C is a powerful antioxidant and an essential water-soluble vitamin, as you do not have the ability to make it and it must be obtained from your diet.27 It plays a significant role in the formation of collagen, important to antiaging skin care.28 Vitamin C also functions as an essential cofactor in the number of enzymatic reactions, and has been found to: Reduce the risk of cardiovascular disease Support the immune system Support the growth of beneficial gut bacteria Support neutralization of environmental toxins Also found in radicchio are:29,30 Lactucopicrin (intybrin): Responsible for radicchio’s bitter flavor, lactucopicrin may be an effective antimalarial agent, and possesses sedative and analgesic effects. Phenolic flavonoid antioxidants zeaxanthin and lutein: These carotenoids protect your eyes from age-related macular degeneration by filtering out harmful ultraviolet rays. Inulin: This substance could help balance your body’s blood sugar levels and reduce risk for cardiovascular diseases like strokes and/or heart attacks. Furthermore, the combination of inulin and some polysaccharides could stimulate the growth of beneficial gut bacteria like Lactobacilli and Bifidobacteria, and potentially prevent harmful bacteria growth. Using Radicchio in Recipes at Home Radicchio can be eaten raw or cooked, using either the individual leaves or cutting the head. Adding Himalayan sea salt when serving the leaves, which are slightly more bitter tasting than the head, will help to counter the bitterness. Consider a simple side dish of radicchio leaves tossed with olive oil and salt. The plant may be blended with milder lettuces and greens for a fresh salad or roasted and grilled in chunks.31 Radicchio can also be sautéed, baked or added to soups, rice dishes and even omelets. The bitter flavor of the leaves works well with balsamic vinegar, butter, Italian cheeses, salami and lemon. Plants purchased at the grocery store are often imported from the Mediterranean. Prepare your plants by trimming off the outer leaves as you would a cabbage and washing the head under cool running water. Now the head can be cut into quarters or wedges and mixed with your favorite dishes.32 Although grilling radicchio chunks is popular, it is ideal to eat this veggie raw as you'll obtain most of the nutrients this way.33 If you want an easy recipe to try, consider this radicchio salad with endives, orange and walnuts recipe:34 Radicchio Salad with Endives, Orange and Walnuts Ingredients 3 cups thinly sliced radicchio 3 cups chopped endive 1 cup peeled and segmented orange 1/3 cup walnuts 2 tablespoons olive or walnut oil 2 tablespoons orange or grapefruit juice 1 tablespoon lemon juice 2 teaspoons maple syrup 1/4 teaspoon sea salt (or to taste) Black pepper to taste Instructions Combine the radicchio, endive, orange, and walnuts in a large mixing bowl. Whisk the oil, juices, syrup, sea salt and black pepper. Toss dressing with salad and mix well. Serve immediately.

[greatdrams]

Some interesting Balblair food and whisky pairing ideas

I love Food and whisky pairing, many meals out, and at home, end up being impromptu pairing occasions so when Balblair sent these recipes through I had to share with you... will be hopefully giving these a try at home over the summer too. Let me know how you get on in the comments.

Charcoal Venison Bun with Bramble

Designed to be eaten in one hand, these fluffy steamed buns turned a striking black colour with the addition of charcoal, filled with a rich and sweet braised venison reduction. A small pipette of bramble sauce is inserted into the bun to squeeze into the centre. Bun is topped with flakes of smoked sea salt.

Ingredients (makes 8)

For The Dough:

250g x Bread Flour (Sifted)

50g x 00 Pasta Flour (Sifted)

5g x Charcoal Powder

20g x Caster Sugar

14g x Dried Yeast

20g x Warm Milk

165g x Tepid Water

125g x Unsalted Butter, Cubed

Hebridean Smoked Sea Salt

For The Bramble Sauce:

100g x Brambles (Fresh or Frozen)

100g x Caster Sugar

100ml x Port

25ml x Red Wine Vinegar

1 x Star Anise

For The Venison Ragu:

350g x Diced Venison Mince

2 x Large Banana Shallot, Finely Diced

3 x Cloves Garlic, Finely Diced

1 x Fennel, Finely Diced

200ml x Sherry

100ml x Beef Stock

3g x Thyme Leaves, Finely Chopped

3g x Rosemary Leaves, Finely Sliced

1 Tablespoon x Tomato Purée

Method

To make the dough, combine the ingredients and mix in an electric mixer, using a dough hook, until a smooth dough forms and all the butter has been fully incorporated. Cover with Clingfilm and leave to prove for one hour.

Portion the dough into eight 50g balls. Place the balls on an oiled baking sheet and cover with a clean tea towel, leave to prove for another hour at room temperature.

In a heavy-bottomed pan brown the venison mince over a high heat then add the garlic, shallots, thyme, rosemary & fennel. Once the meat has caramelised and the veg has softened, add the tomato purée and continue cooking for a minute. Add the Sherry and stock, season and reduce the heat to a simmer. Reduce until a thick consistency is achieved.  Set aside and leave to cool.

In a small pan, gently simmer all the ingredients for the bramble sauce until the sugar has dissolved and the berries have broken down. Continue reducing until it has thickened to the consistency of ketchup. Pass the sauce through a fine sieve into a dipping dish (or to take the dish to the next level, fill pipettes with the sauce and skewer into the centre of the buns so that guests can squeeze themselves!).

Once the dough balls have almost doubled in size and the mince mixture has cooled to room temperature, fill each dough ball with 40g of venison, pinch the edges to reform the ball shape and generously sprinkle smoked sea salt over the top.

Using a bamboo steamer, place the buns over a pot of boiling water and steam for 11 minutes. Serve immediately.

Whisky Pairing: Balblair 05 Thyme & Heather Honey Sour Cocktail

The luxurious sweetness of the venison ragù benefits from the bright tartness of this cocktail that cuts through the richness of the bun.

[divider]Pairing Two[/divider]

  Ham & Langoustine, Pea Ravioli, Dulse Seaweed Shellfish Broth

An elegant starter course that screams of summer and celebrates the Rolls Royce of Scottish waters… the deliciously sweet Langoustine.

Ingredients (makes 8) 

For The Langoustines:

8 x Langoustines, Peeled

4 Slices x Air-Dried Scottish Ham

  For The Ravioli:

400g x 00 Pasta Flour, Sifted

6 x Large, Free Range Egg Yolks

250g x Frozen Peas

50ml x Double Cream

2 x Garlic Cloves, Chopped

10g x Marjoram Leaves

  For The Broth:

8 x Large Langoustine Shells

2x Fennel, Roughly Chopped

1 x Large Spanish Onion, Roughly Chopped

1 x Head of Garlic, Halved

1 x Star Anise

50g x Tarragon

2 Tablespoon x Tomato Purée

75ml x Balblair Single Malt Whisky 2005

1.5 Litre x Fish Stock

200ml x Double Cream

100g x Dulse Seaweed, Finely Chopped

  For The Garnish:

3 x Large Beef Tomatoes, Skinned, Deseeded and Finely Diced

15g x Chives, Finely Chopped

32 x Micro Basil Leaves

24 x Red Amaranth Leaves

Highland Rapeseed Oil

  Method

On the hob, start the broth by roasting the langoustine shells, along with the fennel, onion and garlic in a deep, heavy-bottomed pan over a medium heat. Once caramelised, pour in the whisky, bring to the boil and carefully flambé using a long-stemmed kitchen match. Add the tomato purée, star anise, tarragon and fish stock and simmer for 2 hours. Pass through a fine sieve into a smaller pot, ready to reheat. Taste, season and chill.

  For the ravioli filling, fry the garlic and marjoram in a touch of oil over a low heat, in a small pan on the hob. Once the garlic has slightly browned (but not burnt!) add the cream, the peas and season. Simmer the peas until they have just cooked and are still vibrant and green. Pour the entire mix into a food processor and blitz until smooth. Check the seasoning and chill in the fridge.

  Cut the slices of ham in half, length ways, and wrap each langoustine tail in a half of ham. Cover the langoustine tails and place them back in the fridge.

  To make the pasta dough, blitz the flour and five of the egg yolks in a food processor until they combine. Pour the crumbly mix into a large mixing bowl and start kneading the mix together - if the mix in sticky, add a little more flour, and if the mix is too dry to come together, simply add another egg yolk. After kneading the dough for 5 minutes, it should be smooth and elastic. On a heavily floured surface, cut the dough into 2 and use a rolling pin to roll the dough out as thin as possible.

  Pass the two sections of dough through a pasta machine one after the other, starting on the thickest setting and working down through the settings until the dough is as thin as a 20p coin. Lay the pasta flat on the floured surface and lightly brush one side with the remaining egg yolk. Using a small round presentation ring place eight large tablespoons of the chilled pea mix on one of the sheets of pasta and gently place the other sheet of pasta, egg side down, on top. Using a slightly larger presentation ring, cut out eight raviolis. Pinch the edges of the rounds to seal in the pea filling, whilst ensuring that there is no air trapped in the centre. Place the raviolis in the fridge to rest for 20 minutes.

  To serve, bring a large pot of salted water to the boil. In a separate pot, on a medium heat, simmer the broth for five minutes and add the cream and the finely chopped dulse. Fry the wrapped langoustines in a pan with a touch of hot oil and a pinch of salt for one minute on each side - they should be nicely caramelised on the outside and just blushing pink on the inside. Drop the raviolis into the boiling water for three minutes, scoop out with a slotted spoon onto a clean tea towel to remove any excess moisture.

  Place one ravioli in each bowl and top with one langoustine tail on top and the diced tomato and herbs round the outside of the ravioli. Finish by pouring the broth into a teapot or large jug and drizzle each bowl with rapeseed oil.

   Whisky Pairing: Balblair 05

A light summery dish to go with a light, bright citrusy whisky. 05 seems like the right pairing for the seafood course.

[divider]Pairing Three[/divider]

Smoked Highland Ribeye, Potato Rösti with Green Beans, Wasabi & Pickled Shallots &

Brown Butter Béarnaise

A truly epic piece of meat that is a guaranteed summer barbecue showstopper. Let your guests carve at the table and get stuck into the sides family-style.

  Ingredients (serves 8)

  For The Beef:

1 Bunch x Rosemary

1 Bunch x Thyme

2 Heads x Garlic, Halved

2 Tablespoons x Smoked Paprika

2.5kg x Highland Fore Rib Beef, French Trimmed

  For The Green Beans:

2kg x Green Beans, Top and Tailed

  For The Pickled Shallots:

8 x Large Banana Shallots, Peeled and Sliced into Thin Rounds

250ml x White Wine Vinegar

200g x Caster Sugar

10 x Juniper Berries

1 x Bay Leaf

  Dressing:

2 Teaspoon x Wasabi Paste

100ml x White Wine Vinegar

200ml x Highland Rapeseed Oil

  For The Rösti:

4 x Large King Edward Potatoes, Peeled

2 x Large Egg Yolks

20g x Rosemary, Finely Chopped

10g x Cracked Black Pepper

  For The Béarnaise:

300g x Unsalted Butter

120ml x White Wine Vinegar

15g x Tarragon Leaves, Finely Chopped

6 x Large Free Range Egg Yolks

   Method

  The day before serving, cold smoke the beef over oak wood chips for 1 hour at 20 - 30C. Remove the beef from the smoker and place on a baking tray. Run the remaining ingredients over the beef and place, uncovered, in the fridge to marinade overnight. Make sure to remove the beef from the fridge at least 2 hours before cooking.

Preheat the oven to 190C/ 375F/ Gas Mark 5.

Lay a clean tea towel over a large mixing bowl and coarsely grate the potatoes into it and season with salt and pepper. Over the sink, twist the towel into a ball, squeezing as much moisture as possible. Mix the grated potatoes with egg yolks and rosemary. Heat up a 12-inch non-stick frying pan with an inch of oil, over a medium heat. Carefully fill the pan with the potato mix, gently pushing the mix down in the pan with the back of a spatula. Fry for 4 minutes and then place the pan in the oven for 15 minutes or until golden brown. Turn the rösti out onto a baking tray and set aside for later.

Drizzle oil over the beef, season generously with sea salt and roast in the oven for 1 hour 35 minutes.

To make the pickle liquor for the shallots, bring the vinegar, sugar, bay and juniper berries to the boil along with 200ml of water in a pot over a high heat. Boil for a minute and then remove from the heat and chill until cold enough to touch. At this stage add the sliced shallot rounds and leave to steep for at least an hour.

The wasabi dressing is simply made by whisking the oil, wasabi paste and vinegar until it combines. Taste, season and chill.

To make the Béarnaise sauce, melt the butter in a small pan over a medium heat. When the butter starts to turn a light brown, and begins to smell nutty, turn the hob down to its lowest temperature. Once the butter has entirely melted, set aside for 10 minutes so that the milk solids sink to the bottom of the pot. In a heatproof mixing bowl, whisk the egg yolks with the vinegar and a tablespoon of cold water. Place the bowl over a pan of gently simmering water (ensuring that the bottom of the bowl isn’t touching water). Continuously whisk the eggs until they have doubled in size and become light and fluffy. Remove the bowl from the water and slowly add the clarified brown butter whilst constantly whisking until the sauce is thick and smooth. Add the tarragon, taste and season then set aside. Do not leave this sauce for more than two hours.

Remove the beef from the oven and place back in the smoker over oak wood chips at 30C for 30 mins, allowing the meat to absorb the smoky flavour as it rests and becomes tender.

Simmer the green beans in a large pot of salted boiling water, then toss in a large mixing bowl with the pickled shallots and wasabi dressing. Serve on a large platter along with the rösti. Pour the Béarnaise into a small gravy boat then finish the dish by carving the smoked beef and placing on a large board, finishing with a sprinkle of smoked salt.

  Whisky Pairing: Balblair 99

A robust piece of beef like this needs the full-bodied finish of the 99. The warmth and fruity spiciness of this whisky will complement the sweet cherry smoke of the meat.

[divider]Pairing Four[/divider]

Nitro 1990 Balblair Ice Cream, Toffee Granny Smith, Banana Raisin Bread &

Salted Shortbread Crumb

Liquid Nitrogen makes this the smoothest ice cream you will ever taste… but if you don’t have any handy it works very well indeed with a traditional ice cream churning machine too!

Ingredients (serves 8)

  For The Ice Cream:

300ml x Double Cream

150ml x Whole Milk

5 x Free Range Egg Yolks

2 x Vanilla Pods, Split

150g Heather Honey

50g x Caster Sugar

50ml x 1990 Balblair Single Malt

1 Litre x Liquid Nitrogen

  For The Banana Bread:

570g x Plain Flour, Sifted

2 Teaspoons x Bi Carb

1 Teaspoon x Table Salt

220g x Unsalted Butter

550g x Caster Sugar

4 x Large Free Range Eggs

8 x Ripe Bananas

170ml x Buttermilk

2 Teaspoon x Vanilla Extract

200g x Raisins

 For The Toffee Apple:

3 x Granny Smith Apples

200g x Caster Sugar

1 Teaspoon x White Wine Vinegar

2 Tablespoon x Golden Syrup

  For The Shortbread Crumb:

150g x Plain Flour, Sifted

100g x Unsalted Butter, Cubed

50g x Caster Sugar

10g x Sea Salt

  For The Garnish:

50g x Sweet Cicely, Leaves Only

  Method

  To make the custard base of the ice cream, whisk the eggs and sugar until smooth, light and fluffy. In a heavy-bottomed pot, gently heat the rest of the ingredients (not liquid nitrogen). Once the custard mix has reached 82C slowly pour it into the bowl with the eggs, constantly whisking making sure the eggs don’t scramble. Chill in the fridge for at least 2 hours. Pour the chilled custard mix into an electric mixer and beat on a medium speed with a paddle attachment. Wearing the appropriate protective clothing, carefully pour nitrogen into the custard until the mix starts to thicken and set. Once set transfer the ice cream to the freezer immediately.

  Preheat the oven to 180C/ 355F/Gas Mark 4.

  Blitz all the shortbread ingredients in a food processor until crumbly then pour onto a clean surface and knead together and heavily flour. Roll out the dough into a sheet that is as thick as a £1 coin, place on a parchment-lined baking sheet and bake for 35 minutes at 180C. Once baked, leave to cool and firm up for ten minutes and then crumble into a textured rubble.

  Pour the flour, bi-carb and salt for the banana bread into a mixing bowl. In an electric mixer cream together the butter and sugar until smooth, light and fluffy. One by one add the eggs and the bananas to the butter before adding the raisins and the flour mix. Thoroughly combine and mix in the buttermilk and the vanilla extract. Once combined, pour into a parchment lined loaf tin and bake at 180C for 45 minutes or until the bread is golden brown and cooked throughout. Rest the bread on a cake rack to cool for 30 minutes before cutting into portions.

  To make the toffee apples, in a heavy bottomed pan gently bring the sugar, vinegar and golden syrup 148C on a sugar thermometer. Take off the heat and allow to settle. In the meantime, cut balls out of the flesh of the granny smith apples using a melon baller. Spear the apple balls with a cocktail stick and dip into the cooled toffee sauce, before laying on parchment lined baking tray to cool.

  To serve, place a wedge of the banana bread in the centre of the plate, top with shortbread crumble and a toffee apple and a scoop of ice cream.

   Whisky Pairing: 90

The Balblair 90 says dessert all over and the flavours of honey and raisin are be directly complemented in the dish whilst the zing of the citrus character of the whisky will help cut through the creaminess of the ice cream and the butteriness of the shortbread.

  The post Some interesting Balblair food and whisky pairing ideas appeared first on GreatDrams.

from GreatDrams http://ift.tt/2sXMtLP Greg

[anoopkam]

A couple of months ago was when I discovered the Cocoa Bean Cafe in Kazhakuttom… I first thought of it to be just another coffee shop and basically stayed away since I am not really a Coffee enthusiast… However, in the EAT community, I began to see some posts by people who went there and it peaked my interest…

Although it calls itself a cafe and looks like one, it certainly is not just that… But rather its an Italian fine dining restaurant and that was completely unexpected at Kazhakuttom… The menu had a good collection of classic italian dishes that untill then I could only see in the menus of places with a 5-7 star rating… For example, the Tuscan Shrimp salad with Balsamic reduction… The last time I saw this in a menu was when I went to the Sun N Sand Hotel in Mumbai, which is a 5 star hotel…

And yet here it is in a place thats practically at my door step :) and also tastes quite close to the one I had in that much much more expensive place to eat… Other than this salad, I had a Prawn Chowder in my visit there which was heavenly to say the least…

Pretty much all places use corn flour to thicken their soup… Here its different as they use potato flour and hence has that potatoie flavour to it that works brilliantly with the shrimp in it… Served along with the soup to the side there is a piece of garlic bread…

I have been visiting this place multiple times over the 2-3 months since the first time and the place is yet to not surprise me with their food… One that requires special mention is a starter dish that I couldn’t believe that it was real…

They call this the Chicken Red Velvet Cake, which is basically a minced chicken meat (same as meatball) cutlet like thing with a piece of carrot inside and coated with red velvet powder (instead of bread crumbs), served with some bell peppers, mayo dip and a very strange green coloured sauce at the side… I asked the waiter what it is and he told me that its a mint sauce… Unfortunately that sauce is ruining the dish since its too sweet for me and maybe because of the sweetness, I couldn’t detect the mint at all and it really looks and tasted like a green colored (food color that is) cream sauce… Other than the sauce, the dish tasted quite unique and interesting…

Then on another visit came across this which they call the Gamerialla Griglia…

I guess it was supposed to be Gamberi alla Griglia, which, here, is orange wine soaked prawns grilled and served with some fragrant vegetable rice and a cold tomato based sauce which tasted like Gespacho topped with some raw vegetables and yogurt dip (the white color in the dish’s pic)… This tasted really good and the prawns were cooked and seasoned perfectly… Only complaint is that in the menu they said it comes with jumbo prawns and the ones I got is hardly that…

Being an italian restaurant, pasta is obviously good as I found out when I had their Fusilli Alfredo…

And being a cafe they have a bunch of drinks from hot and cold coffee to Frappes, Ices teas and smoothies… I tried their Mango Smoothie once and I can tell you it felt exactly like the one they serve at KFC :)

A good thing atleast for me is that portion sizes are quite small but considering the price and quality, just enough to enjoy the taste really well… To get the idea, that piece of bread with the soup is roughly 2.5 inch in diameter… I don’t like it when restaurants serve a lot because once you cross that threshold, you end up unable to enjoy the food anymore and you end up eating for the sake of it to avoid wastage, etc…

So, hopefully I’ll continue to get surprised by them in the days to come… Once concern though is that most of the time I see the place empty, which gives me the creeps as to whether they will close down… I for one hope that it never happens… :)

Regarding Cocoa Bean A couple of months ago was when I discovered the Cocoa Bean Cafe in Kazhakuttom... I first thought of it to be just another coffee shop and basically stayed away since I am not really a Coffee enthusiast...

[ovenbirdonwheels]

Roasted Quail and Bresse Pigeon with Sauternes and Rhubarb Sauce, Smoked Pimento Potato Coulis

(Serves 3)

This was a spur-of-the-moment dinner which I whipped up last Friday. The evening before, I treated my dad to his 73rd birthday party at Imperial Treasure Super Peking Duck. My daughter Edith had her first transformational experience eating the roasted quails at the restaurant. These were beautifully done - the skin was lacquered like a Chinese classic jewel box, immaculately favoured, but I thought it was cooked through too much… I’m more of a 70% done person when it came to my game meats, especially quails and pigeons. 

So the very next day, I popped down to Secret’s Fine Food at Tiong Bahru and picked up a couple of quails and a Bresse Pigeon. The plan was to marinade them quickly in a Chinese style five-spice powder, and sear them in some smoked salt-flavoured Bordier butter with goose fat. Then pop them into the oven for a quick roast. The sauce would be made from more leftovers in the house - this time, cognac, a week-old quarter bottle of Carmes di Rieussec Sauternes, and fresh Rhubarb, dried orange peel and shallots. The Rhubarb and orange peel gives a great fusion of fresh citrus and red fruit flavors to the sauce which will help to amp up the union of game and fruit. I also had a smoked pimento sauce which I had made earlier, to which I planned to add some potatoes, cream and turn it into a coulis. 

It worked out pretty well, as you can see; the edible flowers from Secrets’ Fine Food also afforded me some training on plating! 

Ingredients

2 x quails

1 x ~500g Bresse Pigeon

2 tsp five-spice powder

1 tsp fine sea salt

1 tsp white pepper powder

30g smoked sea-salt Bordier butter

1 tbsp goose fat

For the Sauternes reduction

120ml Sauternes

30ml Cognac

120ml chicken stock

2 x 5 cm lengths of rhubarb, chopped 

1 x 1 cm dried orange peel, diced (optional - a small thumb of young ginger, julienned can be added for more freshness)

2 shallots, finely chopped

1 tsp goose fat

20g Pancetta, roughly chopped

1 tbsp corn flour

Wings, necks and other trimmings from the quails and pigeon

For the Smoked Pimento-potato coulis

2 red capsicums, sliced, charred in the oven

1 shallot, chopped, charred in the oven

2 garlic, crushed, charred in the oven

2 tsp sugar

75ml whipping cream

50ml Creme fraische

30g butter 

1 tbsp olive oil 

80ml vegetable stock

2 Russett potatoes quartered, boiled for 10 minutes, left to steam for another 10 minutes and mashed 

1 tbsp finely chopped parsley

Salt and pepper to taste

Start by marinating the quails and pigeon. Trim off the wing tips and neck; reserve them for the sauce. Mix the 5-spice, white pepper, and salt together in a small bowl, and rub liberally over the whole bird, as well as inside their cavities. Place them in a baking dish, wrap with cling wrap, and refrigerate for about 1 hour, up to 4 if you can afford to.

Meanwhile, make the Smoked Pimento-potato coulis. Char the capsicums, shallot, and garlic - you can use the oven broiler, or a blow torch. Rub them in olive oil thoroughly, sprinkle 2 tsp sugar over them, and proceed to saute in a cast iron or heavy bottom skillet until soft, caramelised and fragrant. Strain them and add them to a blender. 

Prepare the potatoes - quarter them, boil them in salted water for 10 minutes, and allow them to steam for another ten. Mash them and add them to the blender. Top up the blender with the rest of the ingredients, and blend well. Pour in more olive oil if you want a smoother texture. Do this while the ingredients are hot. The oils and creams will bind better. 

Take out the birds from the fridge about 30 minutes before you are ready to cook them. To cook them, first warm the butter and goose fat in a heavy bottle skillet - I used a copper pan. You don’t need a lot of heat - medium flame will do. Sear the birds well all round. Set them on a baking dish and put them into a pre-heated oven at 190 deg C. Roast for 12 minutes for the quail (15 if you want them well done); remove the quails. Turn the oven up to 210 deg C, and return the pigeon into the oven for another 5 minutes (if you like your pigeon to be pink), or 10 minutes if well done. 

Strain off most of the oil in the skillet, leaving about a tbsp worth. Turn up the heat to medium-high, and proceed to brown the pancetta. Remove them once crispy; do the same for the quail and pigeon trimmings, then add in the rest of the ingredients, and saute them till the shallots become translucent. Flambe the cognac in the pan briefly, and then add in the sauternes, and turn the heat down to medium. Reduce the amount of liquids to about 2-3 tbsp, then add in the chicken stock. Cook till you have about the bottom of the pan coated with liquids; sprinkle in about 1 tbsp of corn flour, stir in well and thicken it. Season at this point with pepper and salt. 

At this point, you’re ready to plate the dish. Let your imagination take over! This is a lovely dish to plate; you can carve the legs and breasts out, or just simply half each bird if you’re pressed for time and prefer a larger helping! 

Wine Suggestion: I would have served this dish with a nice Super-Tuscan or a Sangiovese-based red from Italy. 

[anamorales]

WIAW

Hey hey! Happy Wednesday! Hope you’re enjoying the week so far. It’s been the usual busy schedule around here, but lots of time playing outside, teaching classes, and meeting up with friends. I’m so happy to hear you enjoyed yesterday’s workout! Please let me know if you end up giving it a try.

We don’t have anything too crazy going on for the rest of the week, but we’re debating a weekend trip to Orlando. We’ve got a lot coming up this summer, so we’re trying to finish off our passes (we always get the 5-day park hoppers!). I’m thinking we’ll probably go for it and will start packing up in the next day or so.  

For today, I thought I’d hop in and share a WIAW (What I Ate Wednesday) post. I actually remembered to take pics of *almost* all of my eats yesterday, and they were a pretty standard mix. I ended up taking the day off from the gym because I had a doctor’s appointment in the am – which ended up being a fail. They were running 2+ hours late, so I ended up having to reschedule so I could pick up P- so I wasn’t quite as hangry as usual. 

7:15am: Decaf Four Sigmatic coffee with almond milk.. and Frida to wake up. It’s been 9 months since I’ve had regular coffee, and it’s made a significant reduction in my anxiety levels. (I order this one from Amazon or Thrive. And don’t worry, it doesn’t taste like mushrooms.) I chug coffee while I feed the girls breakfast and get everyone ready for school. 

10:30 After blitzing around the house doing chores (I throw in a load of laundry, wipe down counters, pick up, and run the vacuum) and catching up on a little work stuff, I make breakfast: 1 egg + 1 egg white, sautéed spinach, 2 Siete cassava and coconut tortillas, + Calm tea

11:00 Heading out for my doctor’s appointment. I bring these snacks to eat afterwards: a Perfect Bar (obsessed) and an apple

 2pm: I’m back home from picking up P and we play upstairs in the playroom for about an hour. We come back downstairs and I turn on a show for her, and heat up lunch: leftover vegan chili from the night before. (While it’s heating up, I have an embarrassingly enormous scoop of almond butter from the jar.)

I made this in the Instant Pot, and it was SO good and easy.

In the Instant Pot, I sautéed:

-1/2 sweet onion, chopped

-3 cloves minced garlic

-1 peeled and diced sweet potato

-1 zucchini

-1 red bell pepper

After all of the veggies were soft, I seasoned everything with salt and pepper, then added:

-1 teaspoon oregano

-1 tablespoon chili powder

-1/2 teaspoon cumin

-1 teaspoon smoked paprika

I stirred in one 14-oz can of drained fire-roasted tomatoes, 1 can (drained and rinsed) garbanzo beans, 1 can (drained and rinsed) kidney beans and about 2/3 carton of vegetable broth. Set it on the soup setting for 20 minutes and let it manually release! Serve with any toppings you love. My faves are lime juice and avocado.

When we had this for dinner, the girls and I made gluten-free cornbread muffins to go with it, and I also made some baby grassfed burger patties on the stovetop just in case they hated the soup. They ended up loving it!

We head out to pick up Liv, then come home to hang out outside. The girls play on their scooters and with their Power Wheels, while I fold laundry at the table (so I can see them) and then go outside with the iPad to answer emails while they play. 

5:30 Back home from Liv’s swim lesson, and I snack on these cassava chips while the girls color at the table. 

(that avocado salsa is SO GOOD. You can find it at Target! It has great ingredients and is amazing on eggs or with chips.)

6:30 Dinner: sushi roll in a bowl! This is one of our go-to dinners: baked salmon, rice (season with rice vinegar and sesame seeds), chopped cucumber, avocado, seaweed snacks. Top with soy sauce and/or sriracha and feast. 

11pm: I’ve been working for a couple of hours while the girls sleep, so I grab a glass of wine, a Samoa, and put on Shameless while I finish up the last bit of writing for the day. 

What was the best thing you ate yesterday? When you want a sweet bite at night, what do you usually go for? Please spam me with ALL your favorite Instant Pot meals, too, please!

Have a wonderful day and I’ll see ya soon. 

xo

Gina

The post WIAW appeared first on The Fitnessista.

WIAW published first on https://immigrationways.tumblr.com/