#what an excellent dish of boiled potatoes

[abigailspinach]

LOL doing the cat dangle test with your padawan.

This isn’t so much a question but I’m so emotional about how in your fix-it au, little baby Padawan Cal would get to grow up with his Master ;—;

Idk I’m just so emotional about how he gets to grow up along side Master Tapal and gets to have adventures. I cant stop thinking about it

YEAAA same same same it makes me go insane!!! TAPAL GETS TO SEE HIM GROW UP!!!!

(commission info // tip jar!)

[kcrossvine-art]

Hi fellow adventurers!! A few weeks ago i caught wind of "Delicious in Dungeon". I'm not really an anime person, but I am a TTRPG, CRPG, and cooking person- . And holy shit. It is so good i  convinced my partner to binge read the whole thing. I'm caught up on dungeon meshi, the anime, and just yesterday i also finished dungeon meshi, the manga.

Its rare to come across a serialized story that is so thematically cohesive and knows its characters so well. All of the bonus content like the artbooks and monster tidbits are just the icing on top.

So, inspired by Ryōko Kui's writing and illustration I'm going to attempt to create a recipe for every single Delicious in Dungeon recipe!-

Today that means Huge Scorpion and Walking Mushroom hotpot is on the menu!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Huge Scorpion and Walking Mushroom hotpot?” YOU MIGHT ASKThis is one of the pricier dishes until we get to the kelpies and dragons of the menu-

Rock lobster tail

Porcini mushrooms

Shiitake mushrooms

Snow fungus

Small potatos

Fensi (glass noodles)

Water

OPTIONAL: your choice of dipping sauces

There was a crossover/promotional event in Shibuya which featured various realworld dishes from the series. They had one for Huge Scorpion and Walking Mushroom, but they used prawns.  while those cook better in a hotpot, they also didn't look enough like the scorpion for me, they also used udon noodles for the slime and a seaweed/kale(?) mixture for the algae. If you're looking for substitutes due to price or availability i would start with those ingredients.

AND, “what does a Huge Scorpion and Walking Mushroom hotpot taste like?” YOU MIGHT ASKI hope Senshi would forgive me for technically cooking the lobster outside the pot, once he tastes it.

Okay im always partial to veggies but wowowowowowowoowowowow the snow fungus and the mushrooms tasted soooooooooooo good in the lobster stock

A nice delicate layering of different flavors

Try to get a bite with the lobster meat and shiitake together, dip in butter then chili- trust me

Its up to you what texture you prefer if you want to put the noodles in at the end or put them in halfway through the meal. Either way dont go for eating those first as theyre very filling

I think this would pair well with a citrus drink, something light and clarifying

This would also pair well with being extremely high and hungry (if you feel safe cooking while inebriated lol) very calorically dense

For the trial run I did one lobster tail in the pot with everything else, and one lobster tail off to the side to be picked apart. The former is more in spirit with a hotpot, but it got rubbery as the meal went on and lost its nice taste. The latter may be a bit more work but all you have to do still is boil it and set it aside. I found it held up much better. It was also easier to get inside the shell.

. If you have hardshell maine lobster available, i think it would be superior to rock lobster (keep in mind crustaceans will get rubbery if cooked too long in the pot) . Green onions and/or lotus root would make excellent additions

-----------------------------------------------------------------------------------------------------------

From getting the ingredients out to sitting down and eating, id say it took maybe 30 minutes max? It'd vary on how fast you can prep vegetables and get the various implements heated.

Hotpots are not something i do very often as i'm usually just feeding myself. I think thats why a hotpot makes perfect sense to start the series off. If you want to set the tone of "take care of yourself, eat food with others, and use what you have" (generally speaking) there is nothing more simplistic, flexible, and defeats-the-purpose-if-you-eat-it-alone than a hotpot. Gather around and let your friends bring ingredients to the pot if you want to fill your heart up extra full <3

I'm doing something different here because unlike previous recipes where i used a bunch of different sources and made my own recipe out of hodge-podging it, or just used another persons recipe entirely if they did it really well, i made this more whole-cloth based off of what i had available, what I could discover through research, and my existing knowledge. Instead of the recipe being 50/50 original, this one is more 20/80. So. I'll pass the final verdict off to you guys :D 

What would you rate this recipe out of 10? (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Did you love it, did you hate it? What're your thoughts on what I could do different, and what would you have done instead?

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

2 Rock lobster tails

3 Porcini mushrooms

2 Shiitake mushrooms

Snow fungus (a good handful, should rehydrate in the hotpot)

2 Small waxy potatos

Fensi (glass noodles)

Water/lobster stock

Method:

Lightly rinse all of your vegetables beforehand and let them dry.

Vertically slice the porcini mushrooms. Cut off and dice the stems of the shiitake mushrooms. You can slice the tops if youd like.

Peel and cube the potatoes, roughly an inch each.

For the lobster tails; Boil a pot of salted water. Keep the shell on. Weigh the largest tail and add 1 minute of cooking time for every ounce of weight.

When done, strain the lobster from the water. Pour the water into your hotpot as the base. Serve the lobster on the side so people can pick the meat out to dip into the hotpot.

Bring the hotpot to a simmer. Add the potato cubes, snow fungus, mushrooms, and noodles.

OPTIONAL: this wasnt in the show, but its fun having sauces on the side :) i had oyster sauce, dry seasoned chili dip, melted butter, and soy sauce available

[rotten7rat]

Batfamily + Cooking

Alfred:

He's the main cook, and has been since taking the job as the Wayne's butler. Classically trained in the culinary arts, and thankfully stillvery much enjoys it, though not as much as he used to. He likes baking more than cooking, and has gotten more of a sweet tooth as he's gotten older. Leans more on your classic British dishes, but is always happy to try a requested recipe. Prefers to cook either alone or with competent help.

Bruce:

No. Cannot even be trusted to make a grilled cheese, he always burns them.

Barbara:

Pretty good. Very much a 'throw something together at 7:30, eat at 8' kind of person, but everyone is always happy to have what she cooks. If it takes hours to make then its not worth it. A teacher suggested once that being raised by a single father, she must do most of the cooking and cleaning, and after that she refused to learn how to cook out of sheer stubbornness.

Dick:

An excellent cook. I think it comes naturally to him, he didn't spend much time cooking growing up but once he taught himself the basics he can pretty much throw anything together. Its by no means a passion of his, but he does enjoy it. However, he doesn't cook often due to being too busy and/or tired, so he gets a lot of takeout or just has something quick or microwavable very often. But if he's cooking you best be there. Anything can be a social occasion and he happily accepts help in the kitchen. Not great at baking though, he always manages to over-cook or over-mix.

Cassandra:

I'm sorry but she will throw rice, water, and and an unseasoned chicken breast in the rice cooker and call it a night. Either that or she'll have a protein shake and seven eggs.

Jason:

Quite good. Unlike Dick, it doesn't come naturally to him, but he is a fast learner and picked it up mostly from Catherine, Alfred, and YouTube. That being said, would he prefer tortellini en brodo or four boxes of Kraft mac and cheese? Tamales or something quick and greasy from Bat Burger? Its always the second option. I think he often cooks as a distraction or just something to do, and just gives it to the single mother across the hall or throws it in the freezer to eat a week later.

Stephanie:

Decent. She'll see a recipe on TikTok and will try it instantly, and she's always excited to try something new. Works best with a recipe but decides just to wing it mostly. Cooking with her mother has become somewhat of a bonding activity. Really good at baking, especially things like brownies and cookies. However, she will also throw pickles, peanut butter and ice cream in a blender and swear it tastes fantastic. Is learning to cook more because everytime she sees Cass eating a boiled chicken breast she takes psychic damage. Trying to sneak meat alternatives into Cass without her noticing. It worked once.

Tim:

Not great. Will follow the recipe to the letter and will somehow still fuck it up. He mostly sticks to simple recipes that are hard to mess up, and also just doesn't have the desire to spend heaps of time in the kitchen. He does make a mean sandwich though, every time someone tries to replicate one its just never as good.

Duke:

Doesn't particularly enjoy cooking but he's fine at it. Not as bad as Cassandra, he will season his food, but prefers it to be quick and not complicated. Loves heavier foods like pastas and other carbs but doesn't have the patience or desire to make them from scratch so he uses jar sauces, frozen potatoes etc. Will put taco seasoning on everything.

Damian:

Good eventually. Doesn't cook a lot now, but when he was younger he had a kind of 'well obviously its not difficult, its just cooking' mindset. He was humbled. By Dick. I think when he's older he is much better. Will still follow a recipe so it is perfect every time. It isn't a hobby, just a task that must be completed, but he'll be damned if he's eating bland food, he will spend an hour preparing vegetable tagine. Nobody can help of even be in the kitchen with him while he is cooking, because they are breathing all the kitchen air and taking up all the room. Get out.

[takeariskao3]

any other out of context spoilers you feel like sharing? like from the christmas chapter maybe?

oh sure why not

Ginny was going to master this bloody spell if it was the last thing she did. 

Standing in front of the sink, she prodded the peeler with her wand. The tool flopped uselessly a couple of times before settling back onto the countertop. 

A growl of frustration bubbled up in her throat but Ginny held it in. She just needed the right intention, that was what her mother always said. Household spells were finicky, they needed purpose, as well as determination. 

Warmth spread through her middle as she imagined her family all sat around the table, everyone talking and laughing and eating her delicious dish. Letting out a deep breath, Ginny tried to center herself around the idea. Letting the joy of feeding her loved ones consume her thoughts. 

In this frame of mine, she prodded the peeler once more. 

It sprung to life, setting to work so furiously, strips of skin flew every which way. They stuck to the walls, the floor, her hair-

“Ahh!” Ginny shrieked, “Too much, too much!”

She shot off a spell to make the peeler stop, but at the same time, was hit in the face with yet another potato peel. Her spell missed, hitting the faucet instead, which cracked and started spitting steaming hot water three feet into the air. 

“Stop!” she cried to the entire kitchen. “Stop! Stop! Stop!”

Everything froze mid air, including the steady spray of water that soaked the ceiling. Ginny gaped at it all, wondering how on earth she’d managed that, until she heard an impatient sigh behind her. 

“Ginny,” Her mum reentered the room. “What are you doing?”

Embarrassed, she pulled a peel from her hair and muttered, “Trying to boil potatoes.”

Mum looked like she wanted to laugh, but just hrmph’d instead. With a wave of her wand, the faucet repaired itself, and the water within a five foot radius all vanished. 

“You never did excel in the domestic,” her mum chuckled, joining Ginny in front of the sink. 

Ginny scowled. “Not for lack of trying.”

With another wave, the peeler jumped from its spot on the counter and began stripping the potatoes in a completely manageable rhythm. Ginny ground her teeth at it.

“You know, dear,” Mum commented, handing Ginny a bowl of apples already peeled and sliced. “You don’t have to be the best at everything.”

[toneophealth]

Explore The Best Breakfast Choices For Weight Loss 

The first meal of the day is breakfast. Breakfast is good for your mental and physical well-being. Healthy food gives the body what it needs to start the day by replenishing blood sugar or glucose.

Breakfast is crucial for individuals of all ages, particularly kids and teenagers. Breakfast eaters are more likely to be more focused, capable of solving problems, and have better hand-eye coordination. 

They might also be more creative and aware. A hearty and nutritious breakfast generally helps prevent many lifestyle disorders, including diabetes, PCOD, and hypertension.

In English, "breakfast" means ending the fast from the previous night. There are a variety of "typical" or "traditional" breakfast alternatives, with cuisine selections varying globally based on geography and custom.

5 Simple Vegan Breakfast Ideas

There are plenty of vegan breakfast options available. Your morning meal with a delicious vegan spread gives your body the nutrition it needs. Nonetheless, milk, bread and butter, an omelette, and scrambled eggs make up the majority of Indians' breakfasts. Here are some vegan options for Indian breakfast that you can try from ToneOp:

1. Roti/Paratha With Vegan Curd Or Sabzi

A great and easy vegan breakfast option is paratha/roti with sabzi, a North Indian breakfast classic. To make a complete meal, add some vegan curd to the mixture. Steer clear of butter and ghee when cooking. To make your paratha even more delicious and nutrient-dense, stuff it with veggies like potatoes, cauliflower, radish, and coriander.

2. Dosa/Idli With Chutney And Sambar

Sambar and idli/dosa make a pretty simple breakfast. Sambar is a hot curry with vegetables, including onion, carrots, and tomatoes. Since split black gram and rice are used to make idli/dosa, they are high in fibre. Together, they make a delicious vegan breakfast.

3. Upma

Upma, also known as rava upma, is a traditional breakfast dish that is a savoury porridge prepared with a mixture of vegetables and semolina. This makes a tasty and nutritious dinner, especially with filter coffee or vegan chai.

4. Besan Chilla 

In North India, besan chillas are a well-known dish that is both vegan and gluten-free. They are made by creating crepes using a spicy chickpea flour batter, which is easy to prepare.

5. Dalia

Dalia, also called broken wheat porridge, is a well-liked and nourishing vegan breakfast option. It is tasty and an excellent source of fibre, protein, and essential nutrients such as iron and magnesium. 

7 Recipes For Egg Breakfasts

Here are a few recipes for egg breakfasts:

1. Mughlai Paratha

The quintessential Indian staple, parthas go well with almost anything. One such variation with a sizable fan base is Mughlai Paratha. From West Bengal, India, to Bangladesh, people love the traditional Bengali street food known as mughlai paratha, fried to perfection and loaded with eggs.

2. Baked Eggs

Onions, cherry tomatoes, and other seasonings are added to whisked eggs before they are cooked to perfection. It produces one of the greatest breakfasts, full of protein.

3. Parsi Eggs

Scrambled eggs with subtle spices, a traditional Parsi dish, are eaten with bread, buns, or pav.

4. Indian Style Omelet

Stir-fried spicy eggs with tomatoes, onions, and fragrant spices. A quick, easy, and savoury typical Indian morning food is the masala omelette. It's a fantastic high-protein breakfast option from India. 

5. Bhurji Egg

Nothing matches a spicy, delicious egg bhurji paired with parathas for a hearty breakfast. All vegetarians love this scrambled egg recipe since it is so easy and quick to make.

6. Cheese And Egg Wrap

The most portable and all-inclusive source of nutrients is an egg. Protein, vitamins, and minerals like calcium, phosphorus, iron, and lecithin are all included. While there are many methods to cook eggs, the three most common ones in this recipe for breakfast are scrambled, poached, and boiled.

7. Sandwich Egg With Mayo 

The mayo sandwich is a quick, simple, and distinctive recipe. Its origins are in British cooking. 

7 Breakfast Choices For Professionals In The Workforce

Replace the standard breakfast menu with these delicious and nourishing alternatives:

1. Vegetable and cottage cheese sandwich

2. Substituted Chicken

3. Chaat Fruit

4. Fresh Fruit and Oatmeal

5. The Sandwich Tiranga

5. Poha

7. Sprout Cutlets with Moong

The Advantages Of Eating Breakfast

Individuals who consume a nutritious breakfast are more likely to experience the following advantages:

Increases your level of focus and productivity all day long. This may be the result of glucose, the brain's main energy supply, being restored. 

Eating breakfast can help people lose weight by lowering their appetite later in the day, which helps them avoid junk food at later meals. 

People who eat breakfast tend to be more energetic and exercise more than many people who skip breakfast. It keeps them in shape and busy.

Research indicates that people who eat a nutritious breakfast consume less cholesterol than those who don't.

The Final Say

Having a nutritious breakfast is essential for individuals of all ages since it enhances focus, productivity, and energy levels. It also helps prevent lifestyle disorders such as diabetes, PCOD, and hypertension. There are numerous vegan and egg-based breakfast options that are both delicious and nutritious. Furthermore, substituting unhealthy breakfast choices with wholesome alternatives can provide nourishment and aid in weight loss

About ToneOp

TONEOP is a platform dedicated to improving and maintaining good health through a comprehensive range of goal-oriented health plans with up to 3 Coach support. With a range of Weight Management, Medical Condition and Detox Plans, the app also provides premium health trackers, recipes and health content. Get customised diet, fitness, naturopathy & yoga plans and transform yourself with ToneOp. 

Click Know more about Healthful Choices For Losing Weight

Visit Our Website

Download ToneOp

Play Store: https://play.google.com/store/apps/details?id=com.toneop.mobile

App Store: https://apps.apple.com/in/app/toneop/id1586794292 

[elenasunshinemagazine]

Healthy properties of sage and recipes for delicious dishes

Sage is a fragrant spice with pronounced taste qualities. It has a tart, subtle aroma. Fresh gray-green leaves have a spicy-astringent bitter taste. Sage is used in cooking and medicine. Healthy properties of sage and recipes for delicious dishes.

Who often use spice, it is necessary to know what a healthy sage is:

Tincture from the leaves of the plant can relieve inflammation in the throat and mouth, and tea cleanses the liver well. The juice contains essential oils with antibacterial and hemostatic properties. Infusions and compresses from it treat wounds, burns, and skin diseases. In addition, the plant is rich in vitamins B1, P, C, phosphoric acid, and tannins. Herbal decoction is rinsed with problematic or gray hair, as a result, their color improves, dandruff disappears, and fat content decreases. Sage is valued for its bactericidal and astringent properties, for its ability to tone blood vessels.

But most importantly, sage is an excellent antioxidant! Sage leaves rich in essential oils, flavonoids, alkaloids, tannins, and resinous substances are endowed with medicinal properties. They also contain vitamins C, E, P, PP, and phytoncides, and mineral salts of iron and zinc.

(1) - "Salvia species may represent a natural, safe, and effective treatment for many diseases and their symptoms. In recent decades, with the increase in pharmacological knowledge about the beneficial effects of sage, especially S. officinalis, these herbal medicines with antibacterial, antioxidant, anti-inflammatory, free radical scavenging, and antitumor activities have been found to be very effective in the development of novel natural drugs to prevent, control, and treat many minor health problems as well as more serious and complicated diseases such as diabetes, Alzheimer's, and cancer."

How to use sage in cooking?

Only the leaves of the plant have spicy properties.

They are cut off during active flowering, dried, then transferred to glass or porcelain vessels, tightly closed with a lid, and stored in a dark place.

The spicy herb serves as a seasoning for fish, poultry, meat, and vegetables. It gives special properties to salads, canned food, and drinks – the taste of dishes becomes more saturated with a slight bitterness.

Sage is added to food in small quantities. Its aroma is colorful and strong, capable of drowning out more subtle odors. Excess spice can ruin food.

What is combined with sage?

Dried sage is an integral component of various spicy mixtures. It goes well with marjoram, rosemary, oregano, thyme, and juniper.

Sage is used in cooking in fresh, dried, and fried forms.

Add spice to give a piquant taste to veal, beef, and fish. Powder from the leaves is used in the manufacture of beer, and salting lard. It can be combined with cheese, and vegetables (pumpkin, zucchini, potatoes). It makes soups with beans and peas cooked in meat broth more pleasant to taste. It is added to the broth after it is ready so that the flavor is not too saturated. It is suitable for stuffing eggs, chicken, and turkey.

Powdered leaves and twigs are seasoned with fatty meats when stewing. At the same time, the meat becomes tender, tasty, and easier to digest. Filling pies with a spoonful of crushed plant leaves will also be more fragrant. Sour-milk products are also seasoned with it. It is believed that it is able to reduce the amount of fat and make the taste of meat softer. The spice helps to preserve the products longer because it prevents the appearance of bacteria. Fried sage in cooking is put in hamburgers, cheeseburgers, chicken, and meat sandwiches. Young fresh leaves of medicinal sage have a bitter-spicy taste. They are added to salad, and crumbled into vegetable stews and fish dishes. Also, sage leaf powder is added to a plate with broth, omelet, boiled fish, and beef stew. Sage is used as an additive to green tea varieties. There are exquisite varieties of sage. Pineapple sage gives the dishes a fruity aroma. And elegant sage has a fragrant melon flavor.

#1. Zucchini baked with cheese, sage, and bacon

Try to cook stuffed zucchini with bacon, sage, cream, and goat cheese according to this recipe.

Ingredients for 6 servings:

Zucchini round 6 pcs. Bacon (or smoked brisket) 5.29oz Cream (fat content 35%) 1/2 cup Onion 2 pieces Goat cheese 7.0oz Olive oil for frying and greasing Salt to taste Black pepper (ground) to taste Sage (leaves) 2 tablespoons

Instruction:

Cooking time 1 hour 10 minutes

Preheat the oven to 392F. My zucchini cut off the top from them and clean the pulp with any handy spoon. I used a melon spoon, very convenient. Cleaned zucchini are installed in a refractory form.

Lightly fry the bacon so that it remains soft. We put it on paper and let the excess fat drain. Bacon can be replaced with smoked brisket, then roasting is not necessary.

Fry finely chopped onion in olive oil until transparent. The pulp of the zucchini is finely chopped and added to the onion. Let's fry slightly (rather evaporate excess liquid).

At this time, cut the bacon into small pieces. We cut 6 pucks from the Chevre cheese, and cut the rest of the cheese into small cubes. Add bacon, cheese, and heavy cream to the stewed zucchini pulp. Simmer the filling for about 5 minutes on low heat. Salt, and pepper to taste.

Lubricate the zucchini outside with olive oil with a brush. Salt and pepper inside. Fill the zucchini with stuffing, and put a cheese washer and sage leaves on top. Bake in the oven for 40-50 minutes. Ready-made zucchini stuffed with goat cheese, bacon, and cream are served hot. Enjoy your meal!

#2.Ravioli with sage, walnuts, and ricotta

Ravioli with sage, walnuts, and ricotta is a quick and easy dish to prepare. In its raw form, sage leaves do not have much to themselves - they are rough and quite hard. But, as soon as they connect with heat and fat, they reveal their wide range of wonderful flavors.

Ingredients for 3 servings:

Ravioli (fresh, with any filling) 17.64oz Ricotta 7.0oz Lemon 1 pc. Sage (crushed) 1 bunch Butter 3 tablespoons Walnuts (peeled) 2 tablespoons Salt, black pepper to taste For submission: Grated parmesan (or other hard cheese).

Instruction:

Cooking time 20 minutes

Fry the walnuts in a dry frying pan for more flavor. We separate the sage leaves from the stalks and cut them quite large.

Boil the ravioli al dente, for 3-4 minutes in salted water. We throw the ravioli into a colander. In a saucepan, heat the butter and fry the sage.

Add the zest and juice of one lemon, and mix. We lower the ravioli back into the pan and mix gently. Add the ricotta slices and sprinkle nuts on top. Mix lightly, but not too much. Pepper. Serve with heat from the heat, sprinkled with grated Parmesan on top. Enjoy your meal!

#3. Turkey baked with sage and garlic

Don't know how to cook a turkey in the oven so that it turns out juicy and delicious? Take a look at this recipe. There is a fragrant filling with herbs and lemon and an oil marinade with zest. If you follow the instructions, you are guaranteed to get a really delicious turkey.

Ingredients for 8 servings:

Turkey 1 piece Onion 1 piece (large) Apple 1 piece. (or 2 pcs. small) Lemon 1 pc. Fresh rosemary 2 sprigs Sage (fresh) 1 bunch Butter 5.29oz Salt to taste black pepper - to taste Red wine 1 cup Garlic 5 cloves Olive oil 1 tablespoon Dried thyme 2 teaspoons Chili pepper (flakes) 1/4 teaspoon

Instruction:

Preparation 8 hours

Cooking time 2 hours 30 minutes

Mix butter at room temperature, salt, ground black pepper, and dried thyme into a homogeneous mass in a bowl of suitable volume. Add flakes of dried chili pepper, garlic passed through a press, olive oil, 20 pieces of crushed sage leaves, and finely grated lemon zest.

In the prepared turkey carcass, carefully separate the skin from the meat on the breast, wings, and legs with your hands. And distribute 2/3 of the sage-oil mixture under the turkey skin.

Prepare the stuffing for the turkey. Slice an apple, an onion, and a lemon (the one from which the zest was removed). Add sprigs of rosemary and remaining sage and fill the turkey belly with this.

Grease the whole turkey on top with the remaining oil mixture, and sprinkle with black pepper and salt flakes. Tie the legs with a culinary thread (twine) and wrap the wings under the back so that they do not burn. At this stage, cover everything with a cellophane bag and send it to the refrigerator overnight.

The next day, take the turkey out of the refrigerator 1 hour before cooking. Preheat the oven to 356F. Pour red wine into a small deep baking tray and cover it with foil so that it sags to the middle. Make a hole in the center to collect the juice. Put the grill on a baking sheet and put the turkey on top. Wrap the legs with foil so that they do not burn. Bake for about 2 hours.

Remove the turkey from the oven and let stand for 45 minutes before serving and cutting. Before serving, spread the contents of the turkey belly around the baked carcass. The juice collected in a baking tray, drained when baking the turkey, will serve as an excellent sauce. It can also be used to make a stuffing side dish for turkey. The turkey baked in the oven is ready. Enjoy your meal!

#4.Warm potato salad with sage

For a warm salad of new potatoes, a dressing is prepared for which olive oil is mixed with white balsamic vinegar, and mustard, and a little sugar is added to neutralize the vinegar acid. The finished salad can be decorated with flowers of chives.

Ingredients for 3 servings:

New potatoes 17.64oz Sage 3 sprigs Onion (red) 2 pcs. Chives (with flowers) to taste For dressing: White balsamic vinegar 1 tablespoon Olive oil 5 tablespoons Mustard (sweet) 1/2 tablespoon Sugar to taste.

Instruction:

Cooking time 25 minutes

While the new potatoes are cooking, we prepare the dressing. We will need olive oil, white balsamic vinegar, mustard, and sweet. Pour vinegar and olive oil into a cup and put mustard. Whisk-mix well and add a little sugar to taste to neutralize the acid of vinegar. We crumble the sage into a salad bowl.

We also crumble 1 onion there. Chop a bunch of chives into a salad bowl, leaving the flowers for decoration.

We put hot-boiled potatoes in a salad bowl immediately after draining the water, dividing the largest into parts. Fill with dressing, mix, and let stand for half an hour. Decorate with onion flowers.

#5.Crostini with baked butternut squash, ricotta, and sage

Ingredients for 5 servings:

Pumpkin squash 31.75oz Olive oil 5 tablespoons Light brown sugar 1 tablespoon Sea salt, and pepper to taste Sage (fresh leaf) 24 pcs. Ricotta 1 cup Lemon zest 1 teaspoon Baguette (thick pieces) 12 pcs. Garlic 1 clove Lemon juice to taste.

Cooking recipe:

Cooking time 40 minutes

To cook Crostini with baked pumpkin butternut, ricotta, and sage, you need:

Mix the diced peeled pumpkin butternut with 2 tablespoons of olive oil and sugar, put on a baking sheet, season with salt, and pepper, and bake at 396F. Stirring occasionally, until golden brown, until the pumpkin is soft (about 30 minutes). Let the baked pumpkin cool down.

In hot oil, cook the sage leaves until their edges begin to wrap (about 1-2 minutes). Put the fried sage leaves on a paper towel to remove excess fat.

Mix ricotta cheese, finely grated lemon zest, salt and pepper.

Grease the baguette slices on both sides with olive oil, using a cooking brush, and fry in a frying pan over medium heat or in the oven for 2 minutes on each side until the slices are browned. Allow to cool slightly and rub each slice with garlic.

Put 1 tablespoon of the ricotta mixture on each crostini, put cubes of baked pumpkin butternut on top, pour lemon juice and olive oil, sprinkle with salt and pepper and garnish with sage leaves. Enjoy your meal!

(1) - Chemistry, Pharmacology, and Medicinal Properties of Sage (Salvia) to Prevent and Cure Illnesses such as Obesity, Diabetes, Depression, Dementia, Lupus, Autism, Heart Disease, and Cancer. Mohsen Hamidpour, Rafie Hamidpour, Soheila Hamidpour, and Mina Shahlari.

https://elenasunshinemagazine.com/cooking/healthy-properties-of-sage-and-recipes-for-delicious-dishes/

[hausmeisterwiesbaden]

Discovering the Versatility of Cassava: An African Culinary Treasure

Cassava, also known as yuca or manioc, is a staple in many African cuisines and beyond. Its unique properties and versatility make it an essential ingredient in a variety of dishes, from fufu to cassava chips. Let’s explore this fascinating root vegetable, its uses, and the vibrant flavors of African food.

What is Cassava?

Cassava (Manihot esculenta) is a root vegetable native to South America, but it has become a crucial part of African diets. Known as yuca in many Spanish-speaking countries, this drought-resistant plant thrives in various climates, making it an essential food source in regions where other crops may fail.

Nutritional Benefits of Cassava

Cassava is rich in carbohydrates and serves as a significant source of energy. It’s gluten-free and can be a healthy alternative to traditional grains for those with dietary restrictions. The benefits of manioc extend beyond energy; it contains some essential vitamins and minerals, including vitamin C, folate, and potassium.

Exploring Cassava Products

Cassava Flour: A popular gluten-free alternative to wheat flour, cassava flour can be used for baking, thickening sauces, or creating delicious bread. It has a mild flavor, making it versatile for both sweet and savory dishes.

Yuca Flour: Similar to cassava flour, yuca flour is another great option for gluten-free baking. Its fine texture makes it an excellent substitute in recipes calling for traditional flour.

Cassava Chips: These crunchy snacks are a popular alternative to potato chips. Made from thinly sliced cassava, they are often seasoned and baked or fried, offering a delightful crunch and a unique flavor.

Fufu: A staple in many African households, fufu is a dough-like food made from boiled cassava (or yuca) and often served with soups and stews. It’s a hearty accompaniment that pairs beautifully with flavorful dishes.

Cassava Bread: Known as kwanga in some regions, this traditional bread is made from fermented cassava. It’s often enjoyed with a variety of dips and stews, making it a beloved part of the culinary landscape in places like DR Congo.

Mashed Yuca: This creamy dish can be seasoned with garlic, butter, or herbs, offering a rich alternative to mashed potatoes.

Cooking with Cassava

Whether you’re boiling cassava roots for a side dish or frying yuca chips for a crunchy snack, the preparation methods are as diverse as the cultures that embrace them. In East Africa, cassava leaves are often used in stews, providing not just flavor but also a nutritional boost.

Where to Find Cassava and Yuca

If you're wondering, "Where can I buy cassava root or yuca near me?" many African food stores and markets now stock these essential ingredients. A simple search for "African food store near me" can help you discover local markets that carry a variety of cassava products, including frozen yuca, cassava flour, and more.

Conclusion: Embracing the Flavor of Africa

Cassava is more than just a food source; it’s a cultural staple that embodies the spirit of African cuisine. From the rich flavors of Congo food to the comforting dishes found in East Africa, cassava plays a pivotal role in many culinary traditions.

Exploring the benefits and uses of this remarkable root not only expands your culinary repertoire but also connects you with the rich cultural heritage of African food. So, the next time you’re at an African food market or looking for a rice alternative, consider picking up some cassava or yuca to bring home a taste of tradition.

[theeggholic]

Are you a foodie who loves to try out new cuisines? Are you on the hunt for authentic Indian food near me? Look no further than EggHolic restaurant!

At EggHolic, we specialise in serving authentic Indian Street Food that will satisfy all your cravings. Our restaurant is located in the heart of the US, making it easily accessible for anyone looking for a taste of India.

HERE’S A GUIDE TO HELP YOU FIND THE BEST INDIAN FOOD NEAR YOU:

Research the Menu

Before heading to any restaurant, make sure to check out their menu online. This will give you an idea of what to expect and help you decide if the restaurant has what you’re looking for.

At EggHolic, we have an extensive menu that offers a wide range of Indian delicacies. From savoury snacks like samosas and chaat to delicious entrees like Egg Bhurji and Chicken sandwiches, we have something to suit every taste bud.

Read Reviews

One of the best ways to find out if a restaurant is worth trying is by reading reviews from other customers. Look for reviews that mention the authenticity of the food, the quality of the ingredients, and the overall dining experience.

At EggHolic, we are proud to have received many positive reviews from our customers. Our authentic Indian food has been praised for its rich flavour and high-quality ingredients, and our staff has been commended for their friendly and attentive service.

Ask for Recommendations

If you’re not sure what to order, don’t be afraid to ask for recommendations from the staff. They are experts on the menu and can help you find a dish that suits your tastes.

At EggHolic, our staff is always happy to help our customers navigate our menu and find the perfect dish. Whether you’re a vegetarian, a meat lover, or have dietary restrictions, we can recommend a dish that will satisfy your cravings.

Try Something New

One of the best things about trying new cuisines is discovering new flavours and dishes you’ve never tried. Feel free to step outside your comfort zone and try something new.

At EggHolic, we have a variety of dishes that may be new to you, such as authentic Indian food like egg pulav, egg kheema, and Samosa chaat. Our chefs use traditional Indian cooking techniques and authentic ingredients to create dishes that are sure to impress.

Here are some of our recommendations if you are newly trying out the authentic food at EggHolic:

Experience the Best of Indian food Near You at EggHolic:

Surti Gotalo

This visually appealing dish comprises gravy made with shredded hard-boiled eggs and special spices and is served with two sunny-side-up eggs, butter-toasted bread loaves, or hot Rotis. It’s a dish that’s perfect for sharing with loved ones during lunch or dinner and is quite filling.

Samosa Chaat

The Samosa, a popular snack throughout India, is a pastry filled with mashed, seasoned potatoes and wrapped in processed wheat. Our Samosa Chaat features mashed samosas, yogurt, tamarind sauce, and sweet-sour spices, and is perfect to enjoy with friends.

Pani Puri

This chaat dish can be quite healthy if the right ingredients are used, which we take care of. Our Pani Puri platter comprises puffed wheat balls filled with mashed potatoes and chickpeas, accompanied by flavoured water. It’s an excellent snack option.

Chicken Pulav

A protein-rich meal, our Chicken Pulav consists of flavoured rice topped with marinated and fried chicken nuggets, making it a satisfying and popular dish that everyone enjoys. It’s best enjoyed with a chilled beverage.

Paneer Wrap

This mouthwatering wrap includes paneer tikka made on a skillet, green chutney, and a crisp mixed vegetable salad, all wrapped in wheat-based bread. It’s perfect for a quick, on-the-go bite, and the paneer offers essential nutrients such as potassium, calcium, protein, and carbohydrates.

Egg Chicken Wrap

Our Egg Chicken Wrap is packed with energy, making it the perfect choice for those who need a quick boost. It includes a desi omelette, delicious chicken nuggets, and vegetables, all wrapped in well-cooked wheat-based bread. It’s best enjoyed with a cup of desi tea or chilled Limca.

Egg Curry

EggHolic’s Egg Curry is a popular dish that features shredded hard-boiled eggs cooked in a flavorful tomato and garlic gravy. This dish has a runny consistency and is typically enjoyed with Indian bread such as roti for an authentic experience. Originating from the streets of Gujarat, this egg platter is a must-try for those craving a delicious and hearty meal.

Dahi Puri

If you’re looking to satisfy your cravings for something zesty, Dahi Puri is a perfect choice. Similar to its sister dish, Pani Puri, this dish consists of puffed wafers stuffed with boiled chickpeas, onions, and tomatoes. It is then topped with different chutneys to give it a tangy taste and finished with a layer of yogurt or dahi.

Veg Cheese Grill Sandwich

For vegetarians looking to experience the flavours of the subcontinent without straying too far from their comfort food, EggHolic’s Veg Cheese Grill Sandwich is an excellent option. This sandwich includes a layer of cilantro paste, tomato, onion, and bell pepper slices, all packed between two slices of bread.

Paneer Kadai

Originating from the energetic state of Punjab, Paneer Kadai is a cottage cheese dish simmered in creamy gravy of tomato paste. This sumptuous dish also includes diced bell peppers and onions and is typically cooked in a cauldron or metal pot on the stove. Served with bread or rotis, this dish is a must-try for any lover of Indian cuisine.

Veg Pulav

EggHolic’s Veg Pulav is a one-pot recipe that will leave you feeling full and satisfied. This dish features a combination of rice, vegetables, and spices, with the unique addition of bay leaf, cinnamon, and clove for a highly seasoned taste and aroma. Perfect for those looking for a hearty and flavorful vegetarian meal.

Conclusion,

In conclusion, if you are searching for authentic Indian food near you, look no further than EggHolic. Our restaurant offers a variety of mouth-watering dishes that are sure to satisfy your cravings. From the protein-rich Chicken Pulav to the popular snack, Samosa Chaat, our menu boasts an array of flavorful options.

Don’t forget to try our visually appealing Surti Gotalo or grab a Paneer or Egg Chicken Wrap for a quick and delicious bite. At EggHolic, we take pride in serving authentic Indian cuisine that is both satisfying and flavorful. So, the next time you’re searching for an Indian restaurant near me, come to EggHolic and experience the best of Indian cuisine.

[drahdoutcosmeticdentistry]

Immerse Yourself in Flavor at The Boiling Crab in Woodland Hills, CA

For seafood enthusiasts in Woodland Hills, CA, The Boiling Crab is a must-visit spot. Known for its casual, laid-back vibe and delectable seafood dishes, this popular eatery offers a dining experience that stands out. From its signature boiled seafood to its lively atmosphere, The Boiling Crab is a sensory delight.

The Boiling Crab is famous for its distinctive approach to seafood dining. The menu boasts a variety of fresh seafood options, including shrimp, crab, and crawfish, all cooked to perfection. What truly sets this restaurant apart is its signature Cajun-style seasoning, infusing every dish with bold, spicy flavors that will excite your taste buds.

One of the most enjoyable aspects of dining at The Boiling Crab is the interactive experience. Instead of traditional plates and cutlery, your seafood is served in a bag, allowing you to dive in hands-on. This fun, messy method adds a layer of excitement and creates memorable moments shared with family and friends.

The Boiling Crab's menu is extensive, catering to a variety of tastes and preferences. Beyond their famous boiled seafood, they offer a range of sides and appetizers like garlic noodles, corn on the cob, and sweet potato fries. Each dish perfectly complements the main courses, ensuring a well-rounded dining experience.

The ambiance at The Boiling Crab is relaxed and inviting. The simple yet vibrant décor creates a comfortable environment where guests can unwind and savor their meals. The friendly staff enhances the welcoming atmosphere, ensuring every visit is enjoyable.

Conveniently located in Woodland Hills, The Boiling Crab is easily accessible and situated near other local attractions. Whether you're stopping by for a quick lunch or a leisurely dinner, it's the perfect place to enjoy delicious seafood without straying far from home.

The Boiling Crab is committed to quality and freshness, sourcing their seafood from reputable suppliers to ensure every dish is made with the finest ingredients. This dedication to excellence is evident in every bite, making it a favorite among both locals and visitors.

The Boiling Crab in Woodland Hills, CA, offers an outstanding seafood dining experience. With its fla vorful Cajun-style dishes, interactive dining approach, and welcoming ambiance, it's no surprise this restaurant has become a beloved destination for seafood lovers. Whether you're a regular or visiting for the first time, The Boiling Crab guarantees a meal that is both fun and delicious.

[high-energy-foods]

10 High-Energy Foods to Fuel Your Day

In today's hectic world, it's essential to stay energized throughout the day. What we consume has a major impact on our energy levels. Certain foods provide a quick burst of energy, while others offer sustained fuel for hours. Here are ten high-energy foods that can keep you energized and focused all day long.

1. Oatmeal

Oatmeal is a classic breakfast food, and for good reason. It contains a lot of complex carbohydrates that take longer to digest, allowing for a consistent and gradual release of energy. Oatmeal is also high in fiber, keeping you feeling full and satisfied. For an extra burst of energy, try mixing in some fresh fruit or nuts with your oatmeal.

2. Bananas

Bananas are a convenient and portable source of quick energy. Bananas contain natural sugars such as fructose and glucose, which give you a quick energy boost. Plus, they are a good source of potassium, a mineral that supports muscle function and helps to avoid cramps.

3. Almonds

Almonds are an excellent source of healthy fats, protein, and fiber. These nutrients combine to provide sustained energy and keep you feeling full. A small serving of almonds is an ideal snack to keep you energized during a hectic day. Plus, they are rich in magnesium, a mineral essential for energy production and muscle health.

4. Greek Yogurt

Greek yogurt is a high-protein food that can help keep you energized and focused. Greek yogurt offers a sustained source of energy due to its high protein content, and the probiotics it contains are beneficial for gut health. For a quick energy boost, try adding honey, berries, or granola to Greek yogurt for a snack or breakfast.

5. Quinoa

Quinoa is a highly adaptable grain packed with complex carbohydrates and protein. As a complete protein, it contains all nine essential amino acids, making it a valuable addition to any diet. Whether you toss it into salads, serve it as a side dish, or use it as the foundation for a filling meal, quinoa's slow-releasing carbohydrates offer a steady source of energy throughout the day.

6. Sweet Potatoes

Sweet potatoes are loaded with nutrients, serving as a robust source of complex carbohydrates that deliver a consistent energy boost. They're also packed with fiber, as well as an array of vitamins and minerals, including vitamin C and potassium. Roasted sweet potatoes make a delicious side dish, or you can use them as a base for a healthy bowl.

7. Eggs

Eggs are packed with top-notch protein, which can keep you feeling full and energetic. They also provide key nutrients like choline and B vitamins, both of which are vital for energy production. Whether scrambled, poached, or boiled, eggs make a versatile addition to your diet.

8. Spinach

Spinach is a leafy green that packs a punch with vitamins and minerals, boasting high levels of iron and magnesium. Iron helps transport oxygen to your cells, while magnesium plays a role in energy production. You can enhance your energy levels by incorporating spinach into smoothies, salads, or omelets

9. Apples

Apples provide a quick boost of energy without the extra calories, thanks to their natural sugars and high fiber content. They also contain antioxidants, which play a role in reducing oxidative stress and inflammation. With their portability and nutritional benefits, apples are a convenient and healthy snack option that can keep you energized throughout the day.

10. Dark Chocolate

Dark chocolate not only satisfies your sweet tooth, but it can also give you an energy boost. It's packed with caffeine for a quick jolt and theobromine, which offers a gentler form of stimulation. Furthermore, dark chocolate is loaded with antioxidants, which support cardiovascular health and help decrease inflammation. Just be sure to choose chocolate with a high cocoa content (70% or more) and consume in moderation.

These ten high-energy foods provide the sustained energy you need to tackle your day, reducing the temptation to grab unhealthy snacks or sugary drinks. Incorporate them into your diet to maintain sustained energy and stay focused on your daily tasks.

[stealingpotatoes]

What's your top 5 potato movies?

i couldnt think of 2 more but

the martian (of course!)

dnd: honor among thieves (i respect the use of potatoes as a deadly weapon and therefore integral part of the plot)

pride and prejudice 2005 (what an excellent dish of boiled potatoes)

honourable non-movie mention

portal 2 (how are you holding up. because I am a PotAto)

[foodmagazineofficial]

Exploring unique and exotic vegetables found in specialty markets.

When we think of vegetables, the usual suspects come to mind: carrots, broccoli, tomatoes, and lettuce. These vegetables are staples in our diets, readily available in most grocery stores and markets. However, if you're looking to elevate your culinary experience and expand your palate, the vegetable market can be a treasure trove of unique and exotic finds. Specialty markets are where you can unearth hidden gems that add flair and flavor to your meals.

The World of Specialty Vegetable Markets

Specialty vegetable markets are a haven for those who crave novelty and adventure in their culinary pursuits. These markets, often tucked away in cultural enclaves or thriving in bustling cities, offer a rich tapestry of vegetables from around the world. Walking through the aisles of a specialty vegetable market is like embarking on a global gastronomic journey without ever leaving your town.

Kohlrabi: The Extraterrestrial Turnip

Kohlrabi, often called the "extraterrestrial turnip," is a unique vegetable that looks like it landed from another planet. Its bulbous, pale green, or purple exterior conceals a crisp, white flesh. With a taste somewhere between a cabbage and a radish, kohlrabi is versatile and can be enjoyed both raw and cooked. Try it thinly sliced in a salad or roasted with a drizzle of olive oil and your favorite herbs.

Romanesco Broccoli: A Natural Fractal

Romanesco broccoli is not your ordinary broccoli; it's a mathematical marvel. Its striking, lime-green appearance resembles a fractal, with spiraled florets that create an intricate pattern. Romanesco broccoli has a mild, nutty flavor and is an excellent addition to salads, pasta dishes, or as a side roasted with garlic and lemon.

Click here to know more : -

Dragon Fruit: A Vibrant Tropical Delight

While dragon fruit is typically associated with tropical fruits, it deserves a mention when exploring specialty vegetable markets. This exotic beauty boasts bright pink or yellow skin and speckled flesh flecked with tiny black seeds. Its flavor is a delicate balance of sweetness and mild tartness, making it a delicious addition to smoothies, fruit salads, or enjoyed fresh on its own.

Chayote: The Vegetable Pear

Chayote, also known as vegetable pear, is a unique vegetable that resembles a knobby green pear. It has a crisp, juicy texture and a mild, slightly nutty flavor. Chayote can be prepared in various ways, from sautéing and stir-frying to adding it to soups and salads. In some cuisines, it's even used to make a refreshing, chilled drink.

Yucca: The Starchy Powerhouse

Yucca, a staple in many Latin American and Caribbean cuisines, is a starchy root vegetable with a tough, bark-like exterior. Once you peel away its rugged outer layer, you reveal a creamy, white flesh. Yucca can be boiled, fried, or mashed, and it's often enjoyed as a side dish or a main course. Its texture is similar to that of a potato, making it a delicious alternative for those seeking variety in their starches.

Bitter Melon: An Acquired Taste

Bitter melon, also known as bitter gourd, is exactly what its name implies—a bitter vegetable. This cucumber-like vegetable is known for its unique and challenging flavor, which can be an acquired taste for some. It's a common ingredient in Asian cuisine and is believed to have numerous health benefits. When cooked properly, it can be a delightful addition to curries, stir-fries, and soups.

Jackfruit: The Vegan Meat Substitute

Jackfruit is a tropical fruit that has gained popularity in recent years as a vegan and vegetarian meat substitute. In its unripe form, the flesh of the jackfruit has a neutral flavor and a fibrous, meat-like texture, making it a versatile ingredient for savory dishes. It can be used in tacos, sandwiches, stews, and more, providing a meaty texture without the animal products.

Watercress: A Peppery Delight

Watercress is a nutrient-packed leafy green with a peppery flavor that adds a zesty kick to salads, sandwiches, and soups. It's often found in specialty markets and is a great addition to your vegetable repertoire. Watercress is also known for its health benefits, as it's rich in vitamins and minerals, including vitamin K and vitamin C.

Pandan Leaf: Fragrant and Flavorful

Pandan leaf, also known as screwpine leaf, is a fragrant and flavorful ingredient used in various Southeast Asian cuisines. Its leaves emit a sweet, vanilla-like aroma and are often used to flavor rice, desserts, and beverages. Pandan leaf infuses dishes with a unique and delightful fragrance, making it a standout in the world of exotic vegetables.

Exploring the Vegetable Market

Specialty vegetable markets offer a playground for food enthusiasts, chefs, and adventurous eaters. Exploring these markets not only introduces you to a world of flavors and textures but also supports local vendors who often carry these unique and exotic vegetables. To make the most of your visit to a vegetable market, consider these tips:

Do Your Research: Before you visit a specialty vegetable market, do some research on the vegetables you're interested in. Learn about their flavors, how to select the best ones, and how to prepare them.

Ask for Advice: Don't hesitate to ask the vendors for advice. They can provide valuable insights on how to use the vegetables, share their favorite recipes, and even suggest complementary ingredients.

Experiment and Have Fun: Embrace the spirit of adventure in the kitchen. Experiment with these unique vegetables, try new recipes, and enjoy the process of discovering flavors from around the world.

Support Local and Sustainable Practices: Many specialty markets prioritize locally-sourced, organic, and sustainable produce. By shopping at these markets, you're not only expanding your culinary horizons but also contributing to more eco-friendly and ethical food systems.

In conclusion

The vegetable market is a treasure trove of unique and exotic vegetables that can add excitement and variety to your meals. From the otherworldly kohlrabi to the vibrant dragon fruit, these specialty markets provide a gateway to a world of flavors and experiences. So, venture into the world of specialty vegetable markets, and let your taste buds embark on a journey that transcends borders and traditions. Your culinary adventures await, and you may just discover your new favorite vegetable.

Read more : - The Science Behind Aseptic Packaging Materials for Liquid Foods.

[foodvips]

Gnocchi How Can I Make It?

Gnocchi is a classic Italian dish that is beloved by many. Making homemade gnocchi from scratch may seem intimidating, but with the right guidance, anyone can create delicious gnocchi right in their own kitchen. In this article, we will provide you with step-by-step instructions on how to make perfect gnocchi every time.Whether you're a beginner or an experienced cook, this article is designed to help you master the art of making gnocchi. We will walk you through the entire process, from choosing the right potatoes to adding flavors and variations, rolling and shaping the dough, cooking methods, serving and pairing, troubleshooting and tips, and even storing and freezing for future use.By the end of this article, you will have all the knowledge and confidence you need to create delicious homemade gnocchi that will impress your family and friends. So let's get started on this culinary adventure and unlock the secrets to making perfect gnocchi from scratch!

Choosing the Right Potatoes

When it comes to making gnocchi, choosing the right potatoes is essential for achieving a light and fluffy texture. Not all potatoes are created equal, and some varieties are better suited for making this delectable Italian dish.So, what are the best types of potatoes to use for making gnocchi? The ideal potatoes for gnocchi are starchy and low in moisture. This helps to create a tender and airy gnocchi that melts in your mouth. Russet potatoes are a popular choice due to their high starch content. They have a dry texture and fluffy consistency, making them perfect for gnocchi. Yukon Gold potatoes are another excellent option as they are slightly waxy but still have a creamy texture.When you're at the grocery store, keep an eye out for potatoes that have a smooth skin and are free from blemishes. Avoid potatoes that are sprouting or have a greenish tint, as these can affect the taste and texture of your gnocchi. It's best to choose potatoes that are similar in size to ensure even cooking.Remember, the right potatoes are the foundation of a great gnocchi dish. So, take the time to select the perfect ones, and you'll be rewarded with light and pillowy gnocchi that will impress your family and friends.

Making the Dough

When it comes to making gnocchi, the dough is the foundation of this delicious Italian dish. In this section, we will explore the key ingredients and measurements needed to create a smooth and elastic dough that will result in perfect gnocchi every time.To start, you will need the following ingredients: - 2 pounds of starchy potatoes - 1 ½ cups of all-purpose flour - 1 large egg - A pinch of salt - Allow the cooked gnocchi to cool completely before storing or freezing. This will prevent them from sticking together. - If you plan to use the gnocchi within a few days, store them in an airtight container in the refrigerator. They can be stored for up to 3-4 days. - If you want to freeze the gnocchi for longer storage, place them in a single layer on a baking sheet lined with parchment paper. Make sure they are not touching each other. Freeze them for a few hours until they are firm. - Once the gnocchi are firm, transfer them to a freezer-safe bag or container. Label the bag with the date and contents. - Gnocchi can be frozen for up to 2-3 months. To cook the frozen gnocchi, there is no need to thaw them. Simply drop them directly into boiling water or add them to your favorite sauce. - Q: Can I use any type of potato to make gnocchi? - Q: How do I know if the potatoes are cooked enough for making gnocchi? - Q: Can I make gnocchi without eggs? - Q: How do I prevent my gnocchi from turning out dense and heavy? - Q: Can I freeze homemade gnocchi? - Q: How do I cook frozen gnocchi? - Q: What sauces go well with gnocchi? - Q: Can I pan-fry gnocchi instead of boiling them? A: Yes, pan-frying gnocchi can give them a crispy exterior while keeping the inside soft. Heat some oil or butter in a skillet and cook the gnocchi until they are golden brown on all sides. Serve them as a crispy alternative to boiled gnocchi. Read the full article

[edgewaterfarmcsa]

CSA WEEK 8

P i c k l i s t

Blueberries - cabbage - tomatoes - cucumbers - summer squash - patty pan squash -

 wax beans - dill - potatoes - peppers - eggplant - fennel

This week in farming…

The past week has been extremely chill compared to the past few weeks of fury.  While we are still figuring out what comes next and what takes priority, it is a bit of a relief to usher in cooler, drier weather.  This allows the crops to hold their horses and slow down production.  This is especially helpful in cucurbit land (summer squash, zucchini, cucumbers, etc) where it is more often than not that we are culling caveman club sized zucchini from the fields, then picking the more epicurean faves.  Thankfully, it is not just our crew coming in for harvest.  Willing Hands- the awesome organization that assists in food security for the Upper Valley has been dropping by weekly with their own crew to glean from the fields.  To glean, is to pick from a field post initial harvest.  Gleaning is an excellent opportunity for farms to share the literal fruits of their labor.  These crops are known as “seconds” on our farm- still great stuff, but not necessarily the most supreme picking.  Typically in July, we host a strawberry glean for you all, our dearly beloved CSA crew.  However, this July was met with the most extreme rain that brought the season to a real hard stop.  Super fun times for all, amiright?

As far as the current veg situation goes, we are delighted to welcome potatoes to the team.  Prior to our big potato harvest that will start in about a month, we hand dig these cuties.  Digging for potatoes is like searching for buried treasure.  Rather than an x marking the spot, you hone in on the potato plant.  Once you pull the plant, you can get an idea of how glorious the potatoes will be underground by the resistance the plant gives.  The Harder to pull, the more potatoes you reap.  There is also a very satisfying plucking sound that occurs when potatoes leave the plant- pop-pop-pop-pop.  Anyhow, once the aboveground plant has separated from their babies,  you dig until every last sphere is found.  After last year’s drought that culminated in a very small potato harvest, it is a real joy to pluck these beauties from the earth, wash them off, and make some dynamite potato salad.  

Another veg to geek out about are the wax beans.  However, a big heads up to you all, we did not wash the bagged beans.  Because there is so much rot in the fields from the very damp weather, we opted to keep them dirty to avoid ushering in any unnecessary rot.  They should keep for a hot minute, but absolutely wash before use.  No one likes a gritty bean salad.

That is all from the fields.  Melon is on the horizon friends!

FARMY FOODIE PRO-TIPS: 

THINGS TO GRILL THIS WEEK: 

EGGPLANT! SUMMER SQUASH! PATTY PAN SQUASH! PEPPERS! FENNEL! Just add salt!  Also shaved parm takes all the above grilled crops to the next level.

This clever wax bean dish is a cross between a salad and a side dish: it's served warm but loaded with the bright, fresh flavors of tomatoes and basil.

By Jody Williams  Updated on March 31, 2014

2 pounds yellow wax beans, trimmed (UNFORTUNATELY, you only have .75lbs of these beans, but i STILL think the recipe is worth downsizing the rest of the  ingredients for…)

3 tablespoons extra-virgin olive oil

4 ounces thickly sliced bacon, cut into lardons (1 cup)

2 tablespoons sherry vinegar

10 ounces halved cherry tomatoes (or chopped regular tomatoes!)

1 small shallot, very finely chopped

2 garlic cloves, very finely chopped

1/3 cup chopped dill

Kosher salt

Freshly ground pepper

Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.

In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and dill. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.

SOUR CREAM SLAW WITH FENNEL

From my second favorite cook book, START SIMPLE by Lukas Volger

1 small cabbage 

1 medium fennel bulb, cored and very thinly sliced, fronds reserved

¼ cup sour cream

1 tablespoons olive oil

1 tablespoon fresh lemon juice

1 teaspoon or more herbs de provence (thyme!!! Oregano, rosemary, etc)

½ teaspoon salt, or to taste

¼ teaspoon sugar

Pinch red pepper flakes

 In a serving bowl combine the cabbage (kale) and fennel.

In a small bowl, stir together the sour cream, olive oil, lemon juice, herbes de provence (thyme etc!), sugar, and red pepper flakes.  Taste and season with salt.  Add most of the dressing to the cabbage (kale) and fennel and taste, adding more if needed (you may have some dressing left over).  Coarsely chop about 3 tablespoons of the fennel fronds and stir them in.  You can eat this slaw immediately, but the flavors will meld a bit after and hour or so at room temperature.  

A crisp salad of pole beans, fennel, and parmesan cheese 

From my tried and true old standby eating bible, TENDER by Nigel Slater

Wax  beans 

Medium fennel bulb

Small, salad leaves (chop up your savoy!) 4 double handfuls… 

White bread- 2 thick slices

Oil for frying the bread

For the dressing:

Tarragon vinegar- a tablespoon 

Dijon mustard- a teaspoon

An egg yolk

Olive oil- a scant ½ cup

Grated parmesan cheese- 3 tablespoons, plus a block of parm for shaving

Lemon juice- 2 teaspoons

 Trim the beans and boil them in lightly salted water or steam them, until tender.  Drain them under cold running water.  Cut the fennel bulb in half and shred finely.  Make the dressing by whisking the vinegar, mustard, and egg yolk together with a little salt and black pepper, then beating in the oil followed by the grated cheese.  It should be thick and creamy.  Squeeze in the lemon juice, stir, then set a side for a few minutes.  

 Put the “salad” leaves in a large bowl with the cooked beans and the fennel.  Cut the bread into small squares and fry in shallow oil until golden on all sides.  Drain the croutons on paper towels.  Toss the leaves and beans lightly with the dressing.  Pile the salad into two plates and shave pieces of parmesan over with a vegetable peeler.  I usually do at least 8 per salad, depending on my dexterity with the peeler.  Tip the hot croutons over the salad and eat straight away while all is fresh and crunchy.  

POTATO SALAD!

I have no real recipe, but for crunch and flavor, add your fennel!!  Also dill :)