#or that tomato and cheese appetizer from an Italian restaurant in my hometown

[thelastspeecher]

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

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

[shapelytimber]

It's *definitely* not a date

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I love these two glhohkgkgjgk the silly 60s spies are cute ok ;; (and there is something about an american man and a russian man romancing each other during the cold war-)

Process (+ a long ass rant about what they are eating (with pics)) below vvv

For this one I wanted to challenge myself by drawing something that's really challenging for me : food ! It's really hard for me to make it look appetizing- I don't really like eating, and I don't usually bother to cook (why cook when I could just grab a baguette, a piece of cheese that could kill an american on sight, and combine the two to create easely one of the top 5 dish france has to offer ?), so I really struggle with making it look good lgkglflfofi but I'm very happy with how it turned out !!!

Welcome to my long ass rent on a very specific type of french food :

So the plan for this was always to have them eat at a french restaurant, but I could not resist doing something really personal and extremely specific to my hometown- so they are eating in Nice ! And Nissart cuisine is very different from the rest of France. Why ? Quick history (I swear this has something to do with food), Nice was a very late addition to France, only becoming french in 1860, before that point it was part of the kingdom of Sardinia (so not Italian, but pretty close). It mostly translate to it having it's own dead language "Niçois" (a derivation of "Provençal", the old french language of the south), it's own anthem "Nissa la bella" and a very distinct cuisine.

So what are they eating ? First, you'll notice they have a little plate of Pissaladière ! It's flatbread with caramelized onions, anchovy (this is a crucial part of the dish, if you exclude them your just eating onion pie (/neg)), and black olive (btw I checked the english wikipedia page for pissaladière- it's so shit omg nooo)

It's commonly free in restaurants, and served while you wait for your order (not all restaurants do that, but it's always so nice when they do fkfjkf). It's a pain in the ass to make, and all the ones you buy in boulangeries or stores are dogshit-

Ok for the actual dishes (It was hard to find something that would go well with red wine kgkgfjlfk because that means no fish-) ! Napoleon is eating roasted rabbit a la Niçoise ! The rabbit is flavored with olive oil, onions, garlic, lard and white wine (quick note, nearly everything we cook in Nice is in olive oil, not a big fan of butter). It's served with cooked tomatoes, rosemary, potatoes and black olive.

And Illya is eating two distinct things, 1) zucchini flower fritters ('beignets de fleurs de courgette' in french) ! More specifically, the flatter version (it taste more like the flower. The more crispy version tastes more like just oil (in my opinion)).

And 2) stuffed vegetable a la niçoise ('farcis niçois' in french) ! Just empty a tomato/zucchini/eggplant/bell pepper, stuff it with a mixture of meat, garlic, thyme, parsley and parmesan, then put bread crumbs on top.

PS : just wanted to share a quote from my evil advisor (@quijicroix) : "I'm glad the waiter brought their F cups" (this is my best attempt to translate : "damn le serveur de genre indéterminé qui ramene les miches !")

[abiteofnat]

AN ANXIETY-APPROVED GUIDE TO SOCIALLY-DISTANT  DINING IN THE NORTH SHORE

A headline I truly thought I would never write, because I used to be the type of person to leave work, jam myself into an L train packed with people, scroll through my phone while breathing in someone’s backpack, and then get to a busy restaurant to meet friends and dive into food without washing my hands. My entire immune system was chock-full of city scum, and eating indoors with dozens of other people who likely got off an equally full train? Not even a question of a doubt in my mind. Things took a quick and dire turn in May when suddenly I became afraid of everything and grossed out by anything, and after moving home with family I was certain I would never leave the house again. I miss being the fearless gutter rat I used to be, but times are different, and staying safe is key. 

Alas, while my family has been taking quarantine very seriously, we reached a point in August where we all felt “ok” with sitting at a restaurant once or twice a week to feel like we were still part of society and because we all mutually hate cooking. After not being at a restaurant once since March, we nervously ventured out to a local Italian restaurant, sat outside very far from others, and ate pasta that was still piping hot from the kitchen and that didn’t taste mediocre after sitting in a takeout container for an hour. It was refreshing as FUCK. Rose? In a real wine glass? Served chilled? What am I, a QUEEN? 

Ever since we have been carefully dining, only ever sitting outdoors, and carrying packs upon packs of antibacterial wipes and hand sanitizer like actual loons. But safe loons! Being home and enjoying the local restaurants through new eyes and new level of appreciation has made me love them 10x more, even if we’ve eaten somewhere a hundred times before. I am so grateful to have the opportunity to dine with these spots, eat favorite dishes & try new ones, and be out of the house for 1-2 hours on a Friday during these wild times. So, why not share some of my favorite spots?? Maybe you’re also living back in the good ole North Shore, and looking for any excitement at all in the quiet of the suburbs. Here you go. 

1. Mino’s Italian - Winnetka

This restaurant is newer to Winnetka, however it became an instant local favorite and is always, always full. They have a huge patio area with lighting, cozy wooden benches, tons of tables, heaters, and a menu packed with classic Italian dishes done so right. Their Calamari is unreal due to the seasoning and the roasted garlic aioli it comes with for dipping. Their Cacio e Pepe is magically light but still full of cheese and fresh cracked peppercorns, and the seasonal Risotto consists of warm mushroom richness. Their pizza is great to-go as well, and tastes like an NYC slice if you order the largest size. 

2. Pescadero - Wilmette 

Ok to be fair, Pescadero is not somewhere we’ve actually dined AT during the pandemic. We do pick it up quite often though, and it is some of the best carryout in Wilmette. The Fish & Chips is mouth-watering, with fresh fish covered in a seasoned batter that alone is delectable. Their chips (really more french fries) are thin, crispy, and topped with a parmesan and herb dust. DO NOT MISS OUT ON THE FRIES. The Mahi Mahi tacos are excellent and a lighter, fresher dish with broccoli apple slaw and avocado crema, and for fuck’s sake order a side of the Mac & Cheese just to stick a fork in. Pro Tip: You want as much extra tartar sauce as they will give you!!!

* Edit - since I wrote this post a few days ago, we ate on the Pescadero patio and it was delightful. Even though it was 55 degrees, the hot Clam Chowder and Fish & Chips warmed me up real quick. Clam Chowder served in a hot mug = a new fall dinner staple. Will only accept soup in a mug from now on. And, they do have heaters!

3. Depot Nuevo - Wilmette 

I have eaten here no fewer than 3,456 times in my life and every single time I feel like I’m on vacation because the vibes, the food, and the booze are immaculate. Located in an old train station turned restaurant, Depot Nuevo is warm and inviting no matter if you’re inside (pre pandemic) or on their gigantic patio that allows for spaced out and comfy seating. They’ve added heaters for the fall, so don’t worry about being chilly- and if you are, the Pomegranate Margarita will warm you right up. It’s strong, delicious, and comes in a very pleasing traditional margarita glass. I always order the Appetizer Trio as my entree, which has queso fundido (ordered without the chorizo!), guacamole, and ceviche composed of scallops, shrimp, and calamari with vegetables and lime. Usually this comes with tortilla chips as it’s meant to be shared, but I ask for corn tortillas instead and then pile a little of everything in there for the taco of my DREAMS. Do it. Order it. I dare you. 

The staff is exceptionally friendly and have taken COVID precautions seriously, so menus are disposable and everyone has gloves on. They will treat you like family, and they are family to us because we go there so often. See you on Friday, Depot! 

Other good things on the menu are the Fish Tacos, Shrimp Tacos, BBQ Salmon, Chipotle Mashed Potatoes, Cheese Quesadilla (smothered in their salsa verde of course). 

4. The Noodle - Wilmette

Can you tell downtown Wilmette is the place to be? It has truly popped off and the majority of restaurants aren’t serving up your typical “suburbs” food (you know- fried appetizers and burgers and weird salads and overpriced meat dishes) so I am always happy to be out in our little mini city. The Noodle is as classic Italian as you can get, with overflowing ceramic boats of buttery garlic bread, a salad OR soup included with your entree, and no bar- only wine (or beer) if you want a drinky drink. Incredible. I am partial to the house-made spinach linquine with Roasted Garlic and Sun-dried Tomatoes sauce, and the starter salad with house Creamy Garlic Parmesan dressing. Their Tomato Basil soup is also delicious, however I have some suspicion that that soup is the same as the Roasted Garlic and Sun-dried Tomatoes sauce... just served as soup... they refuse to confirm or deny whenever I ask. Either way, delicious. I tried a NEW DISH when we went last week to sit at one of the 6 large tables they have spaced out outside, and let me tell you that the bowtie pasta (not house-made) with Alfredo sauce is THE SHIT. It may be my new go-to when I just want to carbo-load the hecking out of my night. On your way out, get a Pot de Creme to go- it’s the richest, smoothest chocolate dessert on this side of town. 

5. Hometown Coffee & Juice - Glencoe 

Hometown deserves a round of applause for breathing life back into the stuffy grandmother of the North Shore - Glencoe. Between the gorgeous Writers Theatre and countless boutiques selling blouses and hand-blown glass jewelry, it used to only really serve a certain demographic, however Hometown said “let me give it a try” and changed weekends in Glencoe for good. This coffee shop, smoothie bar, bakery, & cafe hotspot is the perfect afternoon spot to grab a drink, enjoy avocado toast, and sit outside at one of the dozens of tables they’ve lined the corner and two streets with. They’ve moved their registers outside so you don’t even need to go inside to order, and the wait staff will bring you your order right to your table to make it as organized and safe as possible. The tables are spread out, the corner it’s located on is beautiful in the fall, and there are lots of good dogs out and about. 

I will say that while Hometown is doing a great job with COVID precautions, the people of Glencoe are a little high & mighty, and seem to think they’re exempt from wearing a mask to wait in line to get their smoothie. It’s irritating that they’re putting the staff at risk and just ignoring state mandates because they feel safe in their little North Shore bubble and because it’s entirely outside, but come on. Be respectful and understand the privilege of these places even being open to serve you, and just wear mask. I hate people. ANYWAY. Love you, Hometown. 

6. Coast Sushi - Evanston 

Ok, so this gem is not open for dining indoors OR outdoors, however they have their carryout system down and their sushi is so, SO fresh and good. I’ve picked up from here a few times and eat time I fall more in love with the flavors and how consistently tasty it is- and with sushi, it’s always a gamble if it’s going to be really good or kinda fishy and old. The Coast in South Loop was a favorite spot for a while, however it has shut down and I am so happy to be able to get my favorite rolls up in the burbs. My go-to order is a Spicy Tuna Maki, Spicy Scallop Maki, Spicy Miso Soup, a side of Spicy Mayo, and a side of Sushi Rice. This sounds odd, but hear me out- I like to mix the spicy mayo into the sushi rice and eat it just like that. It’s. So. Good. Am I gross? I might be gross. 

Anything you get from here is going to rock your socks off, so for your next night in (aka every night lol) treat yourself to some sushi, babbyyy! 

I sincerely hope that we can keep dining outside for at least a few more weeks, and I am absolutely ok with wearing Uggs and a full-on coat to be able to. Just a reminder to keep your mask on when talking to wait staff, be polite, be patient, and don’t be an asshole. You don’t NEED to dine out- it’s a treat- and you should treat it as such. Don’t be a Karen, or don’t leave your house. Those are literally the only two options.

I hope you try somewhere new, whether it’s carryout or dining out, and tell me if you have any favorite North Shore spots I missed! 

Until next time, Happy Eating!

- Natalie

[suckitsurveys]

1. What’s the last thing you ate? Overnight oats with peanut butter and banana.

2. What’s your favourite cheese? Goat and cheddar.

3. What’s your favourite fish? Catfish, if crab doesn’t count as a fish.

4. What’s your favourite fruit? Pomegranates, watermelon, pineapple, bananas.

5. When, if ever, did you start liking olives? I don’t remember? I never liked the Kalamamamamama olives they have in greek salads, but I love black olives and green olives with pimento. That was always on my dad’s go-to tray of appetizers when we’d have Christmas at our house. 3 kinds of olives, some cheese, and salami or whatever. I always ate the green and black olives from there. I also like green olives stuffed with other things too, like bleu cheese or garlic.

6. When, if ever, did you start liking beer? I only like some beers really. I think I’ve been conditioned to like it at baseball games because my dad does, haha.

7. When, if ever, did you start liking shellfish? My whole life dude. When my parents would go out to dinner with us when we were little, they always just gave us stuff from there plates to eat. So if someone had lobster or crab legs or shrimp I would too.

8. What was the best thing your mom/dad/guardian used to make? My dad makes KILLER bleu cheese dressing. I could eat that shit with a spoon it’s SO GOOD. He also makes amazing spaghetti sauce and is pretty good at getting popcorn perfect everytime. My mom used to make really good beef stew, and her famous potatoes and eggs fr dinner. She also made the BEST potato salad, and that recipe has been handed down to me. Everyone claims it’s amazing, but I still think she made it better.

9. What’s the native specialty of your hometown? Deep dish pizza, hot dogs, beef sandwiches, caramel and cheese popcorn.

10. What’s your comfort food? Everything.

11. What’s your favourite type of chocolate? Milk chocolate. With caramel. 12. How do you like your steak? Medium rare.

13. How do you like your burger? Medium rare.

14. How do you like your eggs? In omelet form.

15. How do you like your potatoes? I ain’t got no type.

16. How do you take your coffee? I don‘t, really.

17. How do you take your tea? Green.

18. What’s your favourite mug? The one I use most often is just a plain red one that I got from Home Goods because it came with a tea infuser.

19. What’s your biscuit or cookie of choice? Sugar cookies. My favorite ones are actually those Pillsbury pre-made-dough ones you break off and bake. I also love Oreos.

20. What’s your ideal breakfast? Lox and bagels.

21. What’s your ideal sandwich? ^. Or tuna on any bread.

22. What’s your ideal pizza: Very saucy, lightly cheesy, with pepperoni and black olives.

23. What’s your ideal pie (sweet or savoury)? Cheesecake. <– Same, and it’s been waaaay too long since I last had a good piece of cheesecake. <----CHEESECAKE IS NOT PIE YOU HEATHENS, IT’S CAKE. Anyway, pumpkin pie has been my go to since I was a baby.

24. What’s your ideal salad? I don’t really have an “ideal” salad, but I like spinach salads with various toppings.

25. What food do you always like to have in the fridge? Hmm. Eggs, soy milk, condiments and marinades, sriracha, pickles, olives, cheese, water.

26. What food do you always like to have in the freezer? Ice. :P And frozen dinners for Mark. We don’t buy a ton of frozen stuff.

27. What food do you always like to have in the cupboard? Oatmeal, Ramen and other soups, pasta, rice, flour, breadcrumbs, olive oil and other oils, tea.

28. What spices can you not live without? Celery salt, red pepper, and cilantro. And of course salt and pepper.

29. What sauces can you not live without? Sriracha.

30. Where do you buy most of your food? Jewel-Osco. We might start shopping at Aldi for boxed and bagged goods. I don’t trust meat and produce from there though.

31. How often do you go food shopping? Twice a week. Once on Sunday to get lunch things and snacks for the week and dinners for that night, Monday, and Tuesday, and then Wednesday just for dinner things for that night, Thursday, Friday, and Saturday.

33. What’s the most expensive piece of kitchen equipment you own? I mean, probably the fridge or stove? We don’t really own those though? Sooooo the food processor?

34. What’s the last piece of equipment you bought for your kitchen? It’s been a while since we’ve actuall bought something for the kitchen. A lot of our stuff is hand-me-downs or wedding gifts. So probably something from when we first moved in and needed basic things like plates and silverware.

35. What piece of kitchen equipment could you not live without? Probably most of them? Like we need the fridge and stove for obvious reasons, so I guess next to that, the microwave?

36. How many times a week/month do you cook from raw ingredients? We try to almost every night.

37. What’s the last thing you cooked from raw ingredients? Chicken and spinach last night, unless overnight oats count, which I made shortly after that to eat this morning.

38. What meats have you eaten besides cow, pig and poultry? I’ve had lamb, duck, goat, alligator, buffalo, and ostrich. Well I guess duck and ostrich are poultry?? Oh and a shit ton of seafood too since that wasn’t listed in the question. Way too much to name.

39. What’s the last time you ate something that had fallen on the floor? Yesterday. I ate a chip that fell in sand oops. Haha.

40. What’s the last time you ate something you’d picked in the wild? Uh, I mean, we have a veggie and herb garden in our yard. I packed some cucumbers and tomatoes from there for lunch today.

41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi – Sushi, Thai, and Mexican are tied for first. Then Italian, Indian, Chinese.

42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum – Rum, Vodka, Whiskey, Brandy.

43. Arrange the following in order of preference: Garlic, Basil, Caramel, Lime, Mint, Ginger, Aniseed – I have no idea what aniseed is, but the rest are all tied.

44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. – Watermelon, pineapple, banana, strawberry, orange, apple, cherry.

45. Bread and spread: Um. My favorite bread is garlic bread, if that’s what you’re asking.

46. What’s your fast food restaurant of choice, and what do you usually order? Popeye’s. I get chicken strips and Cajun fries. If they are having some promotional thing with the strips I’ll probably get that.

47. Pick a city. What are the best dining experiences you’ve had in that city? Any city and any restaurant that has crab legs is a good dinning experience in my mind.

48. What’s your choice of tipple at the end of a long day? What the hell is a tipple?

49. What’s the next thing you’ll eat? Lunch. I made tuna and have cucumbers and tomatoes to eat with it. I brought bread too but I probably wont end up eating that.

50. Are you hungry now? I’m a little hungry.

51. Do you eat your breakfast everyday? Yes. I have oatmeal or cereal every day.

52. At what time do you have breakfast? When I work, it’s sometime after 7am. On weekends, it’s whenever I get up.

53. At what time do you have lunch? 11:30am on weekdays, whenever on weekened.

54. What do you have for lunch? I mentioned this above.

55. At what time do you have dinner? around 7.

56. What do you have for dinner? Obviously different things every night? Tonight’s dinner is up in the air because my cousin is coming in from Hawaii and we are staying with my dad so my he will most likely order takeout.

57. Do you light candles during dinner? No.

58. How many chairs are there in your dining room and who sits in the main chair? We don’t have a dining room in our apartment. We have a kick ass coffee table that pulls up to dining-table height and we eat on the couch at that.

59. Do you eat and drink using your right hand or the left one? I eat with my right and I don’t have a hand preference with my drinks.

61. Mention the veggies that you like most: Spinach, asparagus, zucchini, butternut squash.

62. What fruit and vegetable do you like the least? Apparently fennel is a vegetable, so that. And water chestnuts if that’s a veggie too. My least favorite fruit is blackberries and raspberries.

63. You like your fruit salad to have more: Watermelon.

64. You prefer your vegetable salad to contain more: Uh. Cucumbers, I guess? Is a vegetable salad just raw veggies thrown together?

65. What’s your favourite sandwich spread? Peanut butter, I guess?

66. What’s your favourite chocolate bar? Butterfingers.

67. What’s your favourite dessert? Brownies or cheesecake.

68. What’s your favourite drink? Root beer. Preferably Barq’s.

69. What’s your favourite snack? Chips and guac or salsa, popcorn, Goldfish crackers, Cheez-its, Chex mix.

70. What’s your favourite bubble gum flavour? WATERMELON BUBBLICIOUS. I haven’t had that in a hot minute.

71. What’s your favourite ice cream flavour? Salted Caramel Butter Pecan. Only one brand makes it. I haven’t seen it in a while though.

72. What’s your favourite potato chip flavour? Sour cream and cheddar.

73. What’s your favourite soup? Potato. Egg lemon. Lobster bisque.

74. What’s your favourite pizza? Deep dish from Lou’s, thin crust from Marie’s, and 8-corner pan pizza from Jet’s.

75. What’s your favourite type of dish? Seafood dishes.

76. What food do you hate? I’ve kinda mentioned these throughout this survey. There’s not much I dislike.

77. What’s your favourite restaurant? Any place with crab legs.

78. Do you eat homemade food, food delivered from outside? Both.

80. Who cooks at home? Mark usually.

81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? I try to balance it.

82. How do you keep yourself fit? I work out every day. I’m by no means “fit” yet, but I am getting there.

[usewords]

Stable, Comfortable: #1

I ordered some garlic bread, five waters and a pilsner. I thought that was an appropriate gesture, given the circumstance. Since I arrived at the restaurant ahead of everyone else I deducted that it would be nice to for our group to walk in to an appetizer and water. I’m always overthinking everything in that specific, hospitable way.  Our waitress came by to check if everything was alright - I guess it is an openly suspect move to come in to a restaurant, place an order for 5-6 people, and sit there for 25 minutes starting over scorched basket of garlic bread and slowly sip a pilsner with an infant in tow. I told her that we were just waiting for the rest of our party to arrive and she turned with a quick pivot, off to the kitchen, likely to pull side salad orders with extra ramekins Ranch dressing for other patrons of the restaurant. My hometown doesn’t have the greatest track record with health food. I’m about 86% sure that everything at this particular Italian joint came out with an extra side of ranch to dip whatever you were eating in. Store bought pasta under marinara combined with Sysco-deal breaker meat, iceberg lettuce salads featuring precut, bagged, carrot shavings with halved cherry tomatoes, and over-cheesed pizzas. It was the type of place that made their a big splash in the late 80’s for being the only Italian food available, continued through some hard times and now was just a community restaurant staple in the town supported by the vast elderly community. Nothing fancy and reliably, vehemently, mediocre.

Twenty minutes goes by and Dash is poking me every few minutes at this point and asking me when everyone else will arrive. I scour my (now very impressive) mental rolodex of excuses, cherry pick them, and recite off to my son as if I’m on stage reading lines in a broadway play - not exactly truthful, but impressively confident from rehearsal. They stopped for gas. They went to go drop off the car. Someone had to do a bathroom break on the way. Someone’s animal needed to be walked. They ran into someone for a chat. In reality, I didn’t actually have any idea why I arrived before the rest of our party. After 35 minutes, when I started to really think about it, it became apparent that there really wasn’t any reason for them to be this late. A low level 2018 check-in with anyone on earth at this point begins with a simple text message, so I fired off a “How close are you?” to my Wife. Ten minutes pass, no response. I upgrade my check-in to an actual phone call (I think I may be the last generation of people who actually place those ) - no answer. I call again. Straight to voicemail. Trying not to over-react, I checked my phone for to see if I had the person who my wife was with’s contact info - we will call her Jessica. I didn’t. Wasn’t extremely close with her. I looked on facebook, through old messages, on instagram to see if there was any way that I could possibly contact Jessica or my Wife. After calling a few more times, shooting off a few more texts, messaging various facebook/instagram accounts (including Jessica’s BF / love interest / what have you, who was to meet us at dinner), 20 more minutes passing, I receive a phone call from Jessica’s BF.  

“Did her sister call you?”

“What? Who’s sister?”

“Jessica’s sister. They called her first - Jessica’s been in a bad accident.”

“Wait, what?”

“Yes, out near the Air Force base”

“My wife was riding with her”

“Oh my god, she was in the car? Oh my god”

“Yes. We need to link, now. Text my your address, I will be there in 10 minutes and we will go to the Air Force base”

I hung up the phone. I look over at Dash, who at that moment, was just bored with no grasp or awareness of the conversation I just had. Fumbling around with some garlic bread (and ranch), trying to keep occupied, humming small jingles to himself. I’m holding back from tears, like real Niagara Falls type shit, at this point but there wasn’t any time for my feelings. We needed to go. My girl was at some Air Force base after being in a car accident and I needed to get to her, help her, and know the full nature how hurt she may be. I didn’t know what to say to Dash, so I didn’t say anything. I put $20 on the table and we left. I dropped him at his grandparents house, all while he was asking what was going on to no response, and headed off to the Air Force Base. It’s a funny, existential, thing to be ordering garlic bread, thinking about the granular details of how to be hospitable in a group dinner setting and wrangling a 4 year old in an establishment that seemed to evolved into a westernized version of Italy’s greatest disappointment, while almost simultaneously, your soulmate is gasping for air and wondering if they will live or die after plunging 50mph into a brick wall with their inebriated best friend.

[chocolateheal]

You Will Never Believe These Bizarre Truths Behind Chocolate Meringue Pie Recipe Paula Deen | chocolate meringue pie recipe paula deen

Some recipes are not meant to be messed with.

Key Lime Pie with Meringue Topping Recipe | Paula Deen … – chocolate meringue pie recipe paula deen | chocolate meringue pie recipe paula deen

Those accommodate temptations such as a ablaze and buttery amber souffle, a cautiously browned Broiled Alaska and annihilation fabricated by your mother — abnormally if your mother is Southern baker extraordinaire Paula Deen.

Brothers Bobby and Jamie Deen grew up on the home-style advantage of Paula’s craven and dumplings, deep-fried lasagna, buttery blah beanery aliment and Gooey Adulate Cake. They abstruse aboriginal on to acknowledge the archetypal abundance foods that were a basic on the card at the family’s restaurant, The Lady & Sons, and afore that, at their accouterment business and restaurant, The Bag Lady, both in their hometown of Savannah, Georgia.

Bobby, who will appointment two Pittsburgh-area Market District aliment this weekend, says he hit a axis point in his activity 12 years ago aback he was extensive his 30th altogether that fabricated him amend his bistro habits.

“We had been in the restaurant business for 10 years already,” he says. “I was alive continued hours and bistro and bubbler whatever was in advanced of me. I accomplished I was demography far bigger affliction of the business than myself.”

His adumbration was the atom that set him on a aisle to a convalescent affairs and, ultimately, a Affable Channel show, “Not My Mama’s Meals,” and his aboriginal abandoned cookbook, “From Mama’s Table to Mine” (Ballantine Books, $22). His book debuted in February and bound fabricated its way to the top of The New York Times album list.

The affair of his TV appearance and his new cookbook is acid some of the carbs and calories and still adequate the acceptable aftertaste of archetypal Southern dishes. His ambition for streamlining his mother’s recipes was to accumulate them at 350 calories or beneath per serving.

Looking back, he says the about-face action was a challenge, abnormally for recipes with a aerial fat content.

“There’s a lot of acidity in fat whether it’s acceptable Southern or Italian food,” Bobby says. “Anything affluent and corrupt contains fat. The allotment I feared the best was aback we got to desserts. In the South, desserts tend to accommodate a lot of butter, amoroso and cream.”

He begin that he could accumulate the flavors and cut the fat by substituting convalescent ingredients: applesauce for oil, fat-free arctic yogurt for ice cream, Greek yogurt for acerb chrism or mayonnaise. In the case of Paula’s Bittersweet Amber Cheesecake, he alone the calorie calculation from 562 to 248 by application fat-free aerated topping, fat-free Greek yogurt and fat-free chrism cheese — and acid a thinner confined slice.

Bobby says his mother has been admiring of his efforts to eat better.

“I’m her son. What mother wouldn’t appetite to see her son alive best with a advantageous lifestyle?” he says. “I’m not aggravating to change my mom’s apperception with my appearance or my book. It’s never been my appearance to wag my feel in anyone’s face, abundant beneath my mother’s.”

Paula, who has struggled with her weight and was diagnosed with diabetes a year ago, “has begin a akin of balance, as well” with her diet, according to her son.

“One of her vices is she loves candied tea, and she gave it up,” he says. “She looks admirable and feels good.”

Bobby maintains an exercise dieting that includes appropriation weights and active every day. On Sundays aback he’s at home, he finds time to accept banquet with his mother, who still prepares home-cooked commons for her family.

“My cookbook is a Monday through Friday cookbook,” he says. “On Sundays, I’m activity to adore whatever my astronomic serves.”

Candy Williams is a accidental biographer to Trib Total Media.

Charleston Shrimp and Grits

“They say you can’t booty the South out of the man. So you don’t appetite to get amid me and my grits,” writes Bobby Deen in “From Mama’s Table to Mine.” “Luckily, abating up this basin didn’t aching it one bit. For starters, I use Canadian bacon, which is beneath blubbery than acceptable bacon but still gives you begrimed flavor. And I’ve done abroad with the chrism to cut bottomward on fat and calories. Rest assured, though, my adaptation is aloof as buttery and indulgent-tasting as grits care to be. This basin has gone into aerial circling on my account menu.”

The new compound bargain the calorie calculation from 581 to 211 per serving, and cut the fat from 21.2 grams to 6.

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1 tablespoon olive oil

3 slices Canadian bacon

1 medium-size onion, cautiously chopped

1 medium-size candied blooming alarm pepper, cautiously chopped

1 medium-size abysm garlic, cautiously chopped

1⁄4 cup dry white wine

1 teaspoon cornstarch

1⁄2 cup low-sodium craven broth, disconnected

1⁄2 cup fat-free or low-fat half-and-half, alternative

3⁄4 batter ample shrimp, bald and deveined

3⁄4 cup quick-cooking grits

Chopped blooming onions, dark-green acme only, for confined

In a large, nonstick skillet, calefaction the oil over average heat.

Add the bacon, onions and alarm peppers and cook, active frequently, until the vegetables are softened, for about 3 to 5 minutes. Add the garlic and baker for 30 seconds. Add the white wine and let it balloon until it is mostly evaporated, for about 1 minute.

In a baby bowl, amalgamate the cornstarch with 1 tablespoon of the craven borsch and activity until dissolved. Add the actual borsch to the bucket forth with the half-and-half and the cornstarch mixture. Bring to a affable abscess and cook, stirring, for 3 minutes, until hardly thickened. Add the shrimp and baker until opaque, for about 3 minutes.

Meanwhile, baker the grits according to the amalgamation directions.

Serve the shrimp and booze over the grits and top with the blooming onions.

Makes 4 servings.

Nutrition advice per serving: 211 calories, 6 grams fat, 19 grams protein, 21 grams carbohydrates, 1 1 / 2 grams comestible fiber, 650 milligrams sodium

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Jambalaya, Y’all

“Mama consistently fabricated jambalaya in the blink of an eye: aggregate in the pot and no oil needed. Banquet served,” writes Bobby Deen. “That’s aloof the way I like to do it. And with all the appetizing Cajun spices befuddled into this pot, you can be abiding it’s bent with flavor.”

The new compound cut the calorie calculation from 445 to 361 per serving, and the fat from 15 grams to 4 grams.

2 cups low-sodium craven borsch

1 cup long-grain white rice

3⁄4 batter boneless, skinless craven breasts, cut into 1 1⁄2-inch pieces

1⁄4 batter smoked turkey sausage, such as andouille or kielbasa, broken

1 can (14 ounces) low-sodium diced tomatoes

3 tablespoons dried, minced onions

1 tablespoon chopped, beginning parsley

1⁄2 teaspoon broiled thyme

1⁄2 teaspoon garlic crumb

1⁄2 teaspoon afresh arena atramentous pepper

1⁄8 teaspoon cayenne pepper

1 bay blade

In a Dutch oven, amalgamate the craven broth, rice, chicken, sausage, tomatoes, onions, parsley, thyme, garlic powder, atramentous pepper, cayenne and bay leaf. Bring to a abscess over medium-high heat. Accomplish abiding that all of the rice is abysmal in liquid, and awning the pot. Reduce the calefaction to medium-low and simmer, active occasionally, until the rice is tender, for about 30 minutes.

Makes 4 servings.

Nutrition advice per serving: 326 calories, 4 grams fat, 25 grams protein, 46 grams carbohydrates, 3 grams comestible fiber, 640 milligrams sodium

Raspberry Angel Pie

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“I anticipate this is a appealing acute little pie,” Bobby Deen writes. “Instead of a abundant dough-based crust, the band actuality is fabricated from lighter-than-air broiled meringue. It’s again abounding with a ablaze and adorable raspberry gelatin and topped with beginning raspberries. My Astronomic thinks this pie is aloof as appealing as a picture. And I’d accept to accede with her on that point. It’s light, beginning with acidity and accessible on the eyes, a absolute catastrophe to any backyard barbecue.”

The adapted compound afflicted the calorie calculation from 223 to 163 per serving, and the fat from 6 grams to zero.

For the meringue:

Nonstick affable aerosol

4 ample egg whites

1⁄8 teaspoon chrism of tartar

3⁄4 cup amoroso

For the filling:

1 amalgamation (3 ounces) raspberry gelatin

2⁄3 cup baking baptize

2 cups ice cubes

1 alembic (8 ounces) fat-free aerated topping (or use light; optional), aqueous

Beginning raspberries, for serving, alternative

Calefaction the oven to 275 degrees. Agilely covering a 9-inch pie pan with affable spray.

To accomplish the meringue: In the basin of an electric mixer adapted with the barrel attachment, exhausted the egg whites until frothy. Add the chrism of tartar and abide assault until bendable peaks form. Exhausted in the sugar, 1 tablespoon at a time, continuing to exhausted until annealed peaks form.

Beanery the meringue into the able pie pan, application the aback of a beanery or a spatula to advance the whites analogously over the basal and up the abandon of the pan. Bake for 1 hour, or until agilely colored. Turn off the oven, accessible the aperture slightly, and leave the meringue in the oven for 30 account to air-conditioned gradually. Remove the meringue from the oven and let it air-conditioned absolutely on a wire rack.

To accomplish the filling: Place the gelatin in a ample basin and cascade 2⁄3 cup baking baptize over the gelatin, active for about 2 minutes, until the gelatin is absolutely dissolved. Add the ice cubes and activity until the gelatin thickens, for 2 to 3 account more. Remove any unmelted ice cubes. Barrel the aerated topping into the gelatin until it is a compatible color. Air-condition for 10 to 20 minutes, or until the admixture is blubbery abundant to bank into the meringue pie shell.

Beanery the bushing into the meringue pie carapace and air-condition until set, for about 2 hours. Top with beginning raspberries, if you like.

Makes 8 servings.

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Nutrition advice per serving: 167 calories, 0 fat, 2 grams protein, 38 grams carbohydrates, 0 comestible fiber, 87 milligrams sodium

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It’s been a while since I did a foodie blog post.  It’s been makeup, and product review overhaul lately and I think it’s time to change it up a bit before I flood your feeds again with more makeup, and more products LOL.  So if you guys don’t know I live in the greatest borough out of the boroughs in New York which is Brooklyn.  We can be found here LOL.

(If you aren’t too sure or never been here before New York City has 4 other boroughs besides itself which consist of Brooklyn, Queens, Staten Island and the Bronx).

I myself live in South Brooklyn which is about 45 minutes in bumper to bumper traffic in my car or a 45 minute ride on the train right to New York City.

(This is my commute every day to work too, ugh Lol!)

Being able to live in such an amazing place I get to try some amazing food and since I am such a foodie I figured I would share with you guys my top 5 favorite places to eat in Brooklyn.  Whether you live close by, in another country or another state I hope that all of you come to Brooklyn one day and get to try these amazing places!

1. DeStefano’s Steakhouse

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If you are all about your meat then this is the place for you!  DeStefanos is located right in the Williamsburg/Green Point area of Brooklyn.  They offer prime aged dry steaks with an amazing extensive wine collection at a kick ass price.  I must have here about a million times.  This is our place to go when we are craving a good steak.  When Chris and I go we usually get the potato croquette for appetizer then filet mignon with a side of mashed potatoes to share or even green beans for dinner.  Desserts are always different and are always so amazing!  Staff is friendly and the owner is always around to greet us. I had Chris’ 27th birthday surprise dinner here last year and we had the whole back room to ourselves plus they were nice enough to give us free appetizers, and shots of lemoncello to end the evening off right.

2. La Nonna Ristorante & Bar

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La Nonna has to be one of my favorite Italian restaurants on the planet.  Located on Kent avenue right near the water in Williamsburg this is one Italian restaurant that steals my heart.  The chef/owner at this restaurant comes straight from Teggiano which a town in Campania, Italy. This is also another restaurant Ive been too many times, and some are my favorite dishes are: Frittura di Calamari, Burrata Deliziosa, Mozzarella di Bufala in Corrozza, Mozzarella di Bufala in Corrozza, Lombatello ai Ferri, and the Costine di Manzo.

3. Ho’Brah: A Taco Joint

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Located in the Bay Ridge part of Brooklyn right on 3rd avenue this little hidden gems sends out the best Mexican food around with a California spin.  If there is one thing I am obsessed over it has to be tacos, guacamole, burritos and bull dog margaritas.  This restaurant is super small so if you plan on going make sure to steer clear of the weekends or else you are going to be waiting forever! I usually go during the week at night, or drive all the way over here from my house to pick up takeout.

4. Panino Rustico

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Panino Rustico is located right in the heart of Bensonhurst, Brooklyn and they for sure have my heart.  This is a family ran establishment that takes cash only so make sure you don’t show up with credit cards or else you wont be eating!  But I do think they have an ATM on site.  I go here at least once a week or once every two weeks to get my classes P15 Panini.  It has fresh mozzarella, basil, tomato and olive oil, OMG!  It comes with a side salad with the most amazing green basil pesto dressing I have ever had in my life.  Every time I come here I also get a large hazelnut iced coffee to drink with my Panini.  I know weird combo but it works well!  Besides the Paninis they have appetizers, wraps, salads, crepes and so much more!

5. L&B Spumoni Gardens

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You know you cannot come to Brooklyn and not try our delicious pizza.  This restaurant is located in the Gravesend part of Brooklyn, and has so much going on!  Besides pizza on this property they also have an ice place, hero stand, and a restaurant!  But this is all about pizza here today.  L&B has the best square slices that you will ever find in Brooklyn!  They make their slices so much different than anything other place!  First comes the cheese then the sauce so when you bite into that slice you are getting the full flavor from the dough and cheese mixed.  There are few seats to sit inside because most the seating is on the outside.  There is always a line out the door waiting for a pie, a slice or a ½ a pie but that’s because all pizza is made fresh right there in the window.  Summer time this place is packed but you will never have an issue finding a seat.  When you’re done with your pizza you could go right next door and get the best spumoni ices you will ever taste!  And if you’re still hungry after that then I highly recommend to check out the restaurant because they do have some kick ass Italian food in there as well.

Looking at this post is just making me hungry! What are some of your local hometown restaurants?

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Top 5 Best Restaurants in New York #foodie #foodieblog @grlpowrchat @femalebloggerrt #NYC It’s been a while since I did a foodie blog post.  It’s been makeup, and product review overhaul lately and I think it’s time to change it up a bit before I flood your feeds again with more makeup, and more products LOL.