#which gives the dish a nice texture and a light nutty flavor. This salad tastes best when chilled and is great for picnics. quinoa salad | Explore Tumblr posts and blogs

mywdw · 7 years ago

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Satu'li Canteen - Restaurant Review

One of the things that you will find in abundance in Pandora: World of Avatar is a sense of the natural and native overtaking the destructive forces of the RDA - the mining company whose poor practices in regards to the native Na'vi were the center of the conflict of the original film. One place that this is very evident is in the Satu'li Canteen, a former RDA mess hall now converted into a Na'vi cultural center. I like story as much as the next person, but what about the food? Read on to find out more!

As I noted before, the atmosphere at the Satu'li Canteen is a blend of cold and industrial and warm and organic. You can see the original structure very clearly - all very practical, clean lines and harsh, white light. There are large windows that do provide natural light, but these seem to hit the woven baskets and other cultural items suspended from the ceiling and wrapped around the newer, organic lamp posts just right to accentuate them well.

Looking around, you get a sense of the history of the place very well... this affect is added to by a series of photographs along the walls.

Including my favorite: this groundbreaking ceremony photo op featuring several Disney elite with giant shovels - including Joe Rohde at the far right. Joe is the lead Imagineer on the Pandora project, as well as the rest of Animal Kingdom, and is kind of my personal Disney hero. One of these days, I may have to do a write up on him and all he's done with the Disney company, but for now I suggest you follow him on Instagram - it's quite enlightening!

Let's face it, though, you came here for a write up on the food, so let's take a look at the menu board.

Starting with entrees - Create-Your-Own Satu'li Bowls, which allow you to put together your own custom creation, with quite a few choices to select from! Also featured are the "pods" - vegetable curry or cheeseburger.

The Kids' Meals are largely the same as the adult choices, with the addition of a dough-wrapped hot dog and cheese quesadilla as choices (though only the bowls are Mickey check meals, which meet certain nutrition guidelines as long as you don't make substitutions).

And lastly... the drinks and desserts. There are a few beer and wine options (is Bud Light technically an import on Pandora?), the wines chosen based on their name, and a couple of beers brewed specifically for the World of Avatar by the Terrapin Brewing Company..

Did I mention the cool floating mountain tap for Mo'ara High Country Ale? Let me do so now: Mo'ara High Country Ale has cool floating mountain taps.

We'll start with the most unusual menu item: the Cheeseburger Pods. The soft steamed bao bun goes very nicely with what you'll find inside: ground beef, mustard, ketchup, pickles, and cheese. As Tabby put it, it "tastes like a fast food burger from when you're a kid, but in a good way." In other words, it's a bit of a flash back to childhood, but with higher quality ingredients and far less grease. The root vegetable chips are crisp and tasty with just the slightest hint of spicy heat and the slaw adds a nice bit of freshness to the dish, as well as the unique "pop" from the yogurt balls, providing a kind of second "dressing." Definitely a recommended dish for those feeling like trying something a little on the different side (despite the fact that it is, in fact, a deconstructed, then reconstructed, cheeseburger.)

Next up: a Satu'li Bowl with Slow Roasted Roast Beef, Quinoa and Vegetable Salad, and Charred Onion Chimichurri. The beef in this is perfectly cooked: tender and juicy. While I loved my little burger pods, I was admittedly a little jealous of that beef and stole a bite or two. The quinoa and vegetable salad was good, though nothing terribly exciting, but it blended nicely with the same slaw from the burger plate. The chimichurri added the right amount of herbal spice to really bring the dish together nicely.

Here we have the Blueberry Cream Cheese Mousse. I rather liked the presentation on this one - very well themed while not being too "out there." It was topped with a shaving of white chocolate, a dolloped meringue, and a very nice passionfruit curd to add a bit of flavor and texture. The cream cheese mousse itself had a strange (but not bad) texture of "not quite cheesecake, not quite bagel spread," but definitely satisfied the sweet tooth without being too heavy or sugary.

Speaking of sweet, on the right you'll find the Dreamwalker Sangria - a white sangria with a hint of Blue Curaçao. It's quite sweet, but not overbearingly so, and has a nice little alcoholic bite to it. On the left is Hawkes' Grog Ale, which was mildly hoppy with just a hint of fruit that I could not identify, though I'm fairly certain that green color isn't entirely natural. It was a decent beer and a bit of food coloring I was okay with ingesting for a bit of themed fun.

The experience we had at Satu'li Canteen was positive enough that we returned the next day to try the fish (top) and tofu (bottom) in bowls with the black bean vinaigrette - both also quite excellent, having similar slightly crispy on the outside, moist and tender on the inside textures, very lightly spiced. The black bean vinaigrette added a soy sauce-like character to the flavor profile and worked well with the somewhat nutty mixed whole grains and rice. With the tofu, Tabby got the red & sweet potato hash, which in my opinion probably would have complimented the beef a bit better, but overall was quite good.

All in all, I definitely give Satu'li Canteen a resounding thumbs up. The cuisine blends the familiar and the different very nicely, while also keeping with the story of Pandora by not exactly adhering to any one particular culture, blending things to portray both the diversity of Earth ex-pats who moved to the distant world and the world that they now call their home. If you're looking to try something exciting and adventurous on your trip to Pandora, be sure to make your way over to Satu'li Canteen! Until next time, everyone, stay magical!

#food #restaurant review #animal kingdom #wdw #disney #disney world #walt disney world #disney's animal kingdom #pandora #avatar #na'vi #mywdw

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industry5566-blog · 4 years ago

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Best Roasted Pumpkin Seeds Recipe

Pumpkin seeds (pepita) are edible kernels of fruit pumpkin The seeds, indeed, are concentrated sources of several well being-benefiting vitamins, minerals, antioxidants, and vital amino acids such as tryptophan, and glutamate. Leaving all the gunk on prevents sunflower seeds 11cm from receiving good and toasty. Pumpkin seeds are packed with vitamins and minerals , and they are a excellent supply of fibre Plus, although a packet of prepared-prepared pumpkin seeds from the wholefoods aisle is quite reasonably priced, there's absolutely nothing greater than the feeling of saving money by making use of up a item most people would throw away. Toss the seeds in a bowl with olive oil , salt, garlic powder, paprika , and black pepper. The nutty flavor of pumpkin seeds tends to make them a organic addition to creamy, slightly sweet soups such as butternut squash soup You can also add them to veggie chili, thick potato chowder or spicy pumpkin soup. This cornbread is packed with pumpkin flavor : Pumpkin filling on the inside and crunchy pumpkin seeds on the outdoors. Pumpkin seeds are extremely nutritious and packed with potent antioxidants. The Vitamin E identified in pumpkin seeds that aid make them a truly considerable source of antioxidants. Spray your baking sheet with non-stick cooking spray or coat with a thin layer of olive oil. Roast the seeds in the oven until the seeds turn out to be golden brown, about 1 hour and 15 minutes. Take away the pumpkin guts: You may possibly be tempted to try roasting pumpkin seeds without having cleaning them, but that'll give you chewy pumpkin seeds. Since it can be difficult to separate the endosperm envelope from the shell, eating the entire pumpkin seed—shell and all—will ensure that all of the zinc-containing portions of the seed will be consumed. There are 2.9 milligrams of zinc in every ounce of roasted, unshelled pumpkin seeds and, given that adult males need to have 11 mg of zinc day-to-day and adult ladies need eight mg of the mineral per day, pumpkin seeds can prove invaluable in assisting you meet your day-to-day nutritional wants (Ho, 2013). Ingredients: Fresh broccoli, quinoa, cucumber, cherry tomatoes, raw pumpkin seeds, sea salt, black pepper, Dijon mustard (optional), vinegar, added virgin olive oil, maple syrup. We advocate that you obtain certified organic raw pumpkin seeds and then light-roast them oneself (see next section on how to do so). In addition to minerals, these mighty seeds are also packed with cell protective antioxidants, including carotenoids and vitamin E In addition to minimizing inflammation, antioxidants aid fend off premature aging and chronic illnesses. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or till golden brown stir sometimes. Pumpkin seed oil is used in salad dressing as nicely as in cooking. Crunchy, scrumptious pumpkin seeds are high in calories about 559 calories per one hundred g. Also, they are packed with fiber, vitamins, minerals, and many well being promoting antioxidants. I utilized to heavily season the pumpkin seeds prior to baking, but I discover that if you bake with lots of spice coating the seeds, the spices tend to more than bake or even burn. Pumpkin seeds have a malleable, chewy texture and a subtly sweet, nutty flavor. Season seeds with kosher salt to taste. Yes, although an allergy to pumpkin seeds is rare and they are not regarded to be a very allergenic meals, in contrast to sesame seeds. This go-to method is the easiest way to appreciate pumpkin seeds, especially simply because there's so many ways you season them. Pumpkin seeds—also identified as pepitas—are flat, dark green seeds. Develop pumpkins for pies, roasted seeds and jack-lanters. Make your own pumpkin seed butter (like peanut butter) by blending complete, raw pumpkin seeds in a food processor till smooth. Each varieties of pumpkin seeds make for delicious dishes. Confession: For years, I threw away the seeds following carving pumpkins. 3. Toss pumpkin seeds with orange juice. Initial and foremost, because Wholefully is all about discovering foods that make you feel excellent, let's dive into the nutrition of roasted pumpkin seeds. Pumpkin seeds are high in manganese, magnesium and zinc, and pumpkins themselves are loaded with Vitamin A in the type of beta-carotene.

The World's Healthiest Foods site is a major source of info and experience on the Healthiest Way of Eating and Cooking. If you have problems sleeping, you might want to eat some pumpkin seeds prior to bed. Pumpkin seeds are wealthy in omega-3 important fatty acids, which act as a precursor of prostaglandins - hormonelike substances crucial for sexual well being. As soon as you have the seeds largely separated, fill up a massive bowl with warm water and dunk in the seeds. Though they are also pumpkin seeds, pepitas come from distinct pumpkins than the ones you may possibly recognize. Starting with dry seeds permits the oil and any seasonings to adhere effectively, and also encourages them to crisp up far better. As a kid I loved tearing them out of our carved pumpkins at Halloween, and cleaning them to roast in the oven. I've tried it both ways—dried overnight and just towel drying—and the difference in baking time was only a handful of minutes. Add spices: Toss the seeds with olive oil, salt and your option of spices - return to the oven and bake until crisp and golden, for about 20 much more minutes. In salads, pumpkin seeds add flavor and texture. Hand-on-heart, this is not like a single of these occasions in which folks suggest you consume the complete apple - core, seeds and all - or gnaw the gristle from your chicken bones roasted pumpkin seeds are merely a joy, via-and-through, and it is a single of the fantastic foodie crimes that so a lot of thousands are discarded like yesterday's coffee grounds, year after year. Ingredients: Gluten-free of charge rolled oats, peanut butter, dried tart cherries, pistachios, flaxseed meal, walnuts, pumpkin seeds, sunflower seeds, agave syrup. Components: Pumpkin seeds, tomatoes, garlic, cayenne pepper, olive oil, cilantro, salt. NOW Genuine Food® Organic Raw Pumpkin Seeds are a tasty and crunchy treat, best for snacking or as a delicious addition to salads, homemade breads, snack mixes, and desserts. Pumpkins seeds are also a fall favored for their nutty flavor and added health rewards. Separate the seeds from any pumpkin flesh and pat dry with paper towels or a clean kitchen cloth. Possessing a handful of pumpkin seeds ahead of bed, with a tiny quantity of carbohydrates such as a piece of fruit, may be beneficial in offering your body with the tryptophan necessary for melatonin production. Boiling the seeds in salted water for five minutes prior to roasting helps to clean and season them. That identical cup of roasted pumpkin seeds also boasts 168 milligrams of magnesium, a lot more than half of the 310-320 milligrams adult ladies must consume everyday, according to the National Institutes of Wellness (NIH). Spread the seeds evenly in a single layer on your prepared baking sheet. Browse our variety of pumpkin seeds beneath for inspiration. Wealthy in antioxidants like carotenoids and vitamin E, pumpkin seeds can assist to minimize inflammation and safeguard your cells from damaging cost-free radicals. You can, of course, buy pumpkin seeds in the retailer. You will want to Pin this sweet and salty pumpkin seed recipe for next year, too. Just a quarter cup of pumpkin seeds involves 42 % of a person's advisable every day intake of magnesium, a potentially easy answer for nearly half of Americans who never get adequate magnesium in their diets. Antioxidants have a wide range of utilizes, like minimizing inflammation 1 study, published in 1995, found that, in rats with arthritis , symptoms enhanced soon after taking pumpkin seed oil. Toss seeds in a bowl with the melted butter or oil and the seasonings of your choice. Parchment paper is going to give you the greatest roast: I really like utilizing reusable kitchen items wherever feasible, but this is a job for parchment paper instead of your silicone baking mat I've tested it each methods, and the parchment appears to wick away moisture from the pumpkin seeds far better than the silicone. Pat the seeds dry with a paper towel. When removed from the flesh of a pumpkin, they can be rinsed and roasted, either plain or with other flavours such as oils and spices, to produce a scrumptious, crunchy snack.

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uphamshousema-blog · 6 years ago

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Top chefs and operators share 5 tips for a more flavorful crust

http://www.pmq.com/October-2013/Top-chefs-and-operators-share-5-tips-for-a-more-flavorful-crust/

Perhaps it’s impossible to explain the hows and whys behind individual tastes in food—and that definitely holds true for pizza. Some people swear by hefty deep-dish or doughy pan styles, while others crave cracker-thin, Neapolitan, New York-style, or something off the beaten pizza path. But whatever results you desire, there are plenty of ways to infuse more flavor into your finished crusts, whether through the baking process, prep, mixing, dough additives and more. Here, PMQ chats with operators who subscribe to a wide variety of pizza styles to find out how they ensure the most flavorful crusts possible.

1. A Better Flour

Most operators would agree: Great pizza begins with top-notch ingredients. When CraftWorks Restaurants and Breweries, which operates the Old Chicago Pizza & Taproom (oldchicago.com) chain, with nearly 100 locations nationwide and headquarters in Chattanooga, Tennessee, and Bloomfield, Colorado, recently revamped its decades-old dough recipes, the first step was selecting a better flour. “With today’s focus on health and nutrition, we sought out a flour with no enzymes or additives that’s made from a single ingredient: wheat,” says Mike Thom, senior director of CraftWorks. With several different styles of pizza and baked goods on the menu, the pizzeria now uses two flours: one with a lower protein content, used for its tavern-style thin-crust and ciabatta bread, and one with a higher protein content, ideal for Chicago-style pizzas and calzone dough.

Will Bingham, owner of The Pizza Peel and Tap Room (tapandpeel.com) in Charlotte, North Carolina, used to offer both white and wheat pizzas at his operation, but now he fuses the two into one signature crust—creating his dough with white high-gluten and wheat flours to create “more body” in the finished product.

Shawn McClain, chef and managing partner at Five50 Pizza Bar (arialasvegas.com/dining/restaurants/five50) in Las Vegas, developed his own hybrid crust, but instead of combining flours, he merged Neapolitan and New York styles. “We combined dry yeast and a starter, plus a little olive oil,” he recalls. “We wanted the dough to have a little air and texture. The starter helps with the maturation process and flavor profile-building, and the dry yeast acts as a stabilizer so we’re not at the whim of the elements, as you’d be with a strictly starter dough.” In addition, high-quality ingredients—including fresh-milled flour from a San Francisco-based supplier—are an important part of the process for great crusts at Five50.

2. Rising to the Occasion

Neapolitan-style dough is known for its signature light texture, crispy exterior and chewy interior. The secret, according to Matteo Schiavone, executive chef at Pomo Pizzeria Napoletana (pomopizzeria.com), with two locations in Phoenix and Scottsdale, Arizona, is double fermentation. “It’s very important to raise the dough twice, for four hours and then again (after balling) for eight to 12 hours—it’s a process!” he says. “Raising the dough too quickly makes the pizza heavy, and warm temperatures make the dough rise faster; we put the dough in the walk-in, and then the second fermentation is done at 70° to 75° for a soft dough.”

Chef Joseph Boness, owner of Vella Pizza (vellapizza.com), a mobile pizzeria based in Redondo Beach, California, adheres to a Neapolitan-inspired style, but he has made his own tweaks to the traditional Italian format. For operators who want to experiment with a slower rise for their dough, he suggests the following: Try a double fermentation process, then reserve a cup of the finished dough in the freezer. When making the next dough batch, bring the frozen dough to room temperature, then add it to your new dough batch. “That dough has developed completely, and there’s a huge difference in fast-rising dough, with a lot of yeast, versus a slow rise,” he explains. “You get more strength and elasticity out of the dough, and it’s easier to work with by hand.” The formula he recommends: 4 ounces of old dough for each quart of new dough.

To experiment with the double fermentation process, Boness says, try using 1/10 of the amount of yeast and work two days ahead. Work in small batches and play around with ratios; for a batch that will create 100 8-ounce dough balls, try 5 grams of yeast; letting it rise slowly over a couple of days will impart more chewiness and better flavor. “You can even play around with adding leftover dough instead of yeast,” he says. “If you start today, you can eventually have yeast strains that are five years old—which can also be a marketing point.”

Indeed, during the dough revamp at Old Chicago, one major tweak involved allowing for a slower development process, which, according to Thom, results in bigger flavor and better-tasting results. Part of this change required a switch from instant yeast to dry active yeast, and now the Chicago-style dough, for example, has a 24- to 48-hour development time. At Five50, McClain adheres to a three-day process—a 24-hour fermentation, followed by balling and cooling for 48 hours.

3. The Joy of Baking

Chefs at Pomo, true to Neapolitan style, cook their pizzas in a 900° oven, creating what Schiavone refers to as “leopard skin” on the pizza—spots of char that lend a seductively smoky characteristic to the finished pie. McClain works with combination fire-deck ovens; the decks maintain a consistent cooking surface temperature, but he can also add apricot wood for smoke, top heat and color. Crunchy crusts at The Pizza Peel also stem from a high-heat oven—about 600°—and a longer bake. “The hotter the better—this gives the crust some extra crunch, plus nice browning and caramelization,” says Bingham.

Also see: Learn how to use your pizza oven to expand your menu and generate blazing-hot profits

However, utilizing certain dough recipes can also allow for other types of ovens, such as conveyors and convections, to create crispier outcomes. At Old Chicago, its tavern-style dough is proofed quickly, then baked to set the crust, adding a little height to the dough and some airiness. Because this dough style has a lot of yeast and is very fast-rising, a brief time in the oven sets the structure to give it a crispy, crunchy texture (and, to maintain this effect, the pizza is served on a wire rack ¼” above the pan for improved airflow and no sogginess).

4. Extra! Extra!

While dough may, in its simplest form, require only a few ingredients, there are also ways to boost flavor through additives. Old Chicago adds powdered egg white to the dough used for its calzones, pepperoni rolls and stromboli, which adds a “great crispy texture and hearth-baked color,” Thom says. Meanwhile, its ciabatta dough (a wet dough formed into 18” loaves) creates all of the garlic breads for salads, pastas, bruschetta and dips and is brushed with egg white mixture, then sprinkled with kosher salt to bring out the flavors in the bread. For tavern-style pizzas, which have enjoyed a surge of popularity since being introduced on the menu, Asiago cheese is sprinkled around the outside edge of the crust to impart a nutty taste as it browns in the oven. Finally, for the Chicago-style crust, oil in the bottom of the pans, plus a brush with clarified butter, gives a deep-fried texture. “Customers today really appreciate a depth of flavors and textures,” Thom says.

Boness notes that adding oil to the dough during initial mixing can help add strength and make it easier to work with, but he doesn’t advocate “drowning” the dough in oil—simply let the mixture turn two to three times in the mixer while adding a slow drizzle. You can also experiment with adding starter cultures—mix a cup each of flour and water and put the mixture in the refrigerator. “It’ll change each day, getting denser, then thinner,” says Boness. “Once it thins, it’s time to feed it—a tablespoon of flour each day.” This starter culture can then be added to your dough recipe; simply replace any used starter with flour.

Meanwhile, some pizzeria chefs have a definitive sweet spot—adding ingredients such as honey or sugar to their dough. Bingham uses molasses in his dough recipe, which, he says, lends a unique flavor profile. “The molasses creates caramelization, leading to a darker bake,” he notes. “And it helps in fermentation, because it takes longer for the yeast to break down molasses than sugar.” Adding olive oil to his dough also lends extra flavor so that the dough never gets “cardboard-y,” he says—even after the pizza cools, the oil helps the crust retain its flavor and texture when reheated.

5. In the Mix

Finally, some pizzerias are very particular about their mixing strategies—often a concern for those who take their inspiration from Neapolitan styles. Pomo Pizzeria uses an imported mixer from Italy that has a fork-like (instead of spiral) attachment to handle the dough gently—thus making the finished product light, puffy and more digestible. Five50 utilizes mixers that are programmed to have rest time built into the process, and air is retained in the dough through proper hand-stretching technique. “In New York-style pies, pizza makers may push air out of the dough when they stretch it, leading to the thin crust and thin edges on these pizzas,” McClain says. “Instead, we keep a 3/4” edge and pull the dough rather than pushing the dough down on a table; our method traps air inside, allowing for more chew versus a denser finished product.”

#Uphams House #dorchester #MA #pizza

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weederfall18-blog · 6 years ago

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Recipe: Light & Easy Broccoli Salad — Recipes from The Kitchn

In my Southern family, we grew up eating broccoli slaw that had raisins, peanuts, a sweet mayonnaise dressing, and toasted ramen noodles on top. It's a delight. But every time I crave it now and look up a recipe, I'm turned off by the amount of mayonnaise or inclusion of the ramen noodle seasonings packet.

So I set out to modernize this retro slaw with a few fresh tweaks. The result is easy, lightened-up, and still oh-so-crunchy.

Most of the recipes I've seen call for a bag of pre-shredded broccoli slaw. Even the recipes that call for fresh broccoli use only the stalks. And while this would be a fine way to use up stalks if you don't usually eat them, I'm all for using the tops. They shred up a bit fine, but they're perfectly delicious in this slaw.

I will say that a food processor is pretty handy in making this dish. You could finely julienne the stalks and slice the florets into tiny pieces, but it's much, much quicker with a food processor.

I skipped the ramen noodles and used almonds instead of peanuts, which added a little more crunch and a milder flavor. I also used currants instead of raisins, because I love how their smaller size meshes well with the fine texture of the slaw.

There is mayonnaise in the dressing, but not nearly as much as in most recipes I saw. It's just enough dressing to keep everything moist without making a pool at the bottom of the bowl.

I've eyed this recipe for quite a long time so I was happy to finally give it a go. It's no doubt a versatile, crowd-pleasing salad that will go with just about anything you're serving. Grating the broccoli yourself (versus buying bagged pre-shredded) really does make a difference in terms of taste and texture, so do try to go this route if you can.

As many previous commenters can attest, this recipe is adaptable. If you can't find currants, feel free to use one of the many substitutes suggested at the bottom of the recipe — I personally loved it with dried cranberries and am eager to try it next time with golden raisins. I did make a couple of changes to the recipe based on feedback from you. I toasted the almonds for extra crunch and nuttiness, and lowered the amount of both the sugar and salt in the recipe, as I felt the rice vinegar lent a good amount of sweetness already and the mayo carried a nice balance of flavor as well.

- Sheela, May 2018

1/3 cup

dried currants

1/2 cup

boiling water

1/2 cup

mayonnaise

2 tablespoons

freshly squeezed lemon juice

2 tablespoons

rice vinegar

1/4 teaspoon

granulated sugar

1/2 teaspoon

kosher salt, plus more as needed

Freshly ground pepper

2 pounds

broccoli (about 1 large head), cut into large florets

4 ounces

red onion (1/2 small onion), finely chopped

3/4 cup

sliced almonds, toasted

Place the currants in a small heatproof bowl. Pour the boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.

Using the shredding disk on a food processor, shred the broccoli. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.

Recipe Notes

Quicker slaw: If you do want to skip the broccoli shredding, substitute about 6 cups of pre-shredded broccoli slaw mix for the whole broccoli.

Currant substitution: If you can’t find currants, dried cranberries, cherries (chopped if large), or raisins (regular or golden) can be substituted.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Source: https://www.thekitchn.com/recipe-light-easy-broccoli-salad-83866

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sentrava · 6 years ago

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Where to Get The Best Poké Bowl in Copenhagen

Originating from the state of Hawaii in the USA, a traditional poké bowl combines raw reef fish, sushi rice, and soy sauce with a few choice spices. Since the rise in healthy eating trends, this simple dish has been endlessly refashioned – sometimes controversially – with alternative ingredients.

In Copenhagen, poké bowls occupy the space between low-cost street food and pricey haute cuisine, spawning a wave of new takeaway dining ventures. We’ve devoured some of the city’s best bowls so you can find your perfect poké experience.

Here are the places to get the best poké bowls in Copenhagen:

Mypoké

Since opening in 2017, Mypoké has become one of the city’s chicest concepts. Its restaurants ooze opulence with their black metal and marbled stone fixtures, style choices that CEO Michael Ryding suggests are key to the dining experience.

“Our philosophy is that nothing tastes better than healthy ingredients served in beautiful surroundings,” he says. “Every meal you eat should make you stronger, happier, and boost your energy.”

This focus on aesthetics extends to their poké bowls, which are exquisitely presented. The Ahi bowl – with tuna, edamame beans, and red cabbage – offers a light, clean Danish twist on modern poké. But their menu, comprising eight signature bowls, also offers flavors from further afield.

“Our Deep Dive bowl is inspired by the famous Thai papaya salad,” explains Executive chef Shirley Kvistgaard Braager. “With a combination of prawns, fresh papaya, carrots and goma, it’s a good example of how we’re influenced from all around the world.”

This approach remains rooted in reasonable prices and brisk service: “Our mission is to change the perception of fast food as something unhealthy which slows you down,” Michael says. “We want our restaurants to work for those seeking a modern dining experience or a quick takeaway meal that’s also healthy and nutritious.”

Visit Mypoké

Birkegade 2 2200 København N

Gammelkongevej 173 1850 Frederiksberg

Rosenvængets Allé 3 2100 København Ø

Illum Østergade 52 1100 København K

Strandvejen 185 2900 Hellerup

Opening Hours for all restaurants: Every day 11:00 am – 9:00 pm

Standard poké bowl price: 85 DKK Bowl menu price range: 75-115 DKK

California Kitchen

Cameron Bergh launched California kitchen in 2016, and now has three Copenhagen premises. He grew up on an organic farm in central United States and later pursued a career investing in sustainable agriculture.

His wholesome ecological principles inform the restaurant’s concept: “The goal of California kitchen is to enable and support healthy lifestyles, but we leave how that’s determined to the individual,” Cameron explains. “We’re also warm, welcoming and very all-encompassing – that’s part of the Californian experience.”

Their signature poké bowl is a local twist on those found along Venice Beach, California. Salmon, edamame beans, avocado, seaweed and kimchi sit above a bed of nutty black rice – a hearty, comforting dish infused with aromatic seasoning.

“We’re just trying to stay close to the flavors of poké as we know it,” says Cameron. “The challenge is that tuna is highly unsustainable. Salmon is more local, so I think that’s an easier transition. Plus Danes are much more familiar with Salmon – the taste, the texture – so I think it is a great substitution for the standard use of tuna in Hawaiian poké.”

California Kitchen offers vegan, vegetarian and meat alternatives for each of their eight warm and cold dishes, which this season includes a rich winter curry along with their much loved Mexicali bowl.

Visit California Kitchen

Nørrebrogade 12 2200 København N

Vesterbrogade 58 1620 København V

Opening Hours: Every day 11:00 am – 9:00 pm

Strandgade 95 1401 København K

Opening Hours for this location only: Every day 11:00 am – 10:00 pm

Standard poké bowl price: 105 DKK Bowl menu price range: 85-105 DKK

Olioli

Frederik Darger Johansen and Nicolai Suwinai Nielsen founded Olioli in 2017, hailing it as Denmark’s first dedicated poké bar. They provide spirited, upbeat dining experiences at their Copenhagen locations.

“Olioli means ‘joy’ in Hawaiian, so that’s the cornerstone of our concept,” Frederik explains. “For us, food is joyful when you eat together.”

Olioli’s six standard bowls offer spice and bite from radishes, broccoli and kimchi, along with sweetness from citrus fruits and zesty dressings. But Nicolai and Frederik’s true originality lies in their meat and fish selection, which includes shrimp, beef bulgogi, and pulled duck.

“I’m half South Korean, and Nicolai is half Thai,” Frederik details. “so we use a lot of Asian flavors, especially in the dressings, seaweed salad, pickled ginger, and kimchi.”

“We both grew up in Denmark though, so we also use a lot of vegetables that are not in the traditional poké bowl,” Nicolai adds.

Whilst not unique to Olioli, customers can also experiment with these ingredients via the popular “build your own bowl” service.

“At each step, you can choose something different,” Frederik says. “we have eight sauces, eight vegetables, six toppings, and six premiums [meat, fish or tofu]. If you really get into detail, you could make ten billion different bowls!”

Visit Olioli

Gammel Kongevej 169, st. 1850 Frederiksberg C

Frederiksborggade 31 1360 København K

Østerbrogade 43 2100 København Ø

Lyngby Hovedgade 74 Kgs. Lyngby 2800

Opening Hours for all restaurants: Mon – Sun 11:00 am – 9:00 pm

Standard poké bowl price: 95 DKK Bowl menu price range: 89 – 129 DKK

Maui

Youssef Ramy opened Maui Poké in 2017 after a trip to Japan. “I went there for three months and found this amazing restaurant in Kyoto that had a poké bowl – or a Japanese interpretation of it – on their menu,” he says. “And when I came back, I really wanted another one!”

Now with three restaurants, the Maui take on the poké bowl stems from this initial experience. “In the test kitchen I thought: what would I like in my poké?” he says. “We tried with flavors normally associated with Hawaii, such as mango and watermelon, but that sweetness never worked for me. Hawaiian food has a strong connection to Japan, through trade and immigration, so we focused on ingredients from there.”

Maui’s ten signature bowls offer tuna, salmon, tofu, or tsukune chicken meatballs set amid seaweed salad, pickled ginger, shredded cabbage and other vegetables. The dishes exude refinement in presentation and flavor profile, with each ingredient enhanced by a carefully selected dressing.

Despite this subtle sophistication, Ramy insists his menu is accessible: “We’re not trying to create a restaurant feeling; we’re trying to create a nice, affordable meal that fills you up for 80 kroner,” he explains. “People are welcome from anywhere, but we rely on our locals. I really want to make everybody in our neighborhoods feel welcome.”

Visit Maui

Ravnsborggade 14A 2200 København N

Reykjaviksgade 3 2300 København S

Istedgade 109 1650 København V

Opening Hours for all restaurants: Mon – Fri 11:00 am – 9:00 pm Sat & Sun 12:00 – 9:00 pm

Standard poké bowl price: 80 DKK Bowl menu price range: 80 – 110 DKK

Gló

Arriving from Iceland in 2017, Gló is another restaurant embracing the healthy takeaway-dining concept in Copenhagen. Sólveig Eiríksdóttir, twice named best raw chef in the world, launched the brand 11 years ago. Her regard for customers’ well-being still informs its mission today.

“Most people are really busy, so they often don’t have time to eat or cook healthily,” explains local representative Birgitta Sigurðardóttir. “We want to be an easy, quick option for those who are moving fast but still want to take care of their body and soul.”

Though not offering traditional poké, Gló uses Icelandic ingredients to give its own twist on the “bowl” concept. “Iceland is known for its nature, and it’s really easy for us to get good clean food because we’re so close to the countryside,” explains Birgitta. “At Gló, we work mostly with ingredients that have roots in our nation.”

Their signature Mediterranean bowl combines crunchy spiralized greens, edamame beans and falafel with hummus and tzatziki – a light but satisfying dish that fits well as a lunchtime option.

Their regularly changing seasonal bowl provides flavors for each stage in the year. Gló also carries a range of wraps, soups, breakfast bowls and cakes suiting vegan and vegetarian diets.

Visit Gló

Magasin du Nord Kongens Nytorv 13 1050 København K

Opening Hours: Mon – Fri 7:00 am – 8:00 pm Sat & Sun 10:00 am – 8:00 pm

Tivoli Food Hall Vesterbrogade 3 1630 København K

Opening Hours: Sun – Thurs 11:00 am – 9:00 pm Fri & Sat 11:00 am – 11:00 pm

Ny Østergade 9 1101 København K

Opening Hours: Mon – Fri 8:00 am – 7:00 pm Sat 10:00 am – 7:00 pm Sun Closed

Standard poké bowl price: 99 DKK Bowl menu price range: 79 – 99 DKK

Where to Get The Best Poké Bowl in Copenhagen published first on https://medium.com/@OCEANDREAMCHARTERS

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keijay-blog · 6 years ago

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New Post has been published on https://cookingtipsandreviews.com/how-to-make-easy-hollandaise-sauce/

How to Make Easy Hollandaise Sauce

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Chicken-Fried Steak & Gravy

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Lemon Supreme Pie

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Moist Turkey Breast with White Wine Gravy

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Family-Favorite Fried Chicken

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Light Strawberry Pie

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My daughter-in-law, a gourmet cook, served this soup as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I’m happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey

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Blue Plate Open-Faced Turkey Sandwich

Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. —Chris Schwester, Divide, Colorado

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Irresistible Coconut Cream Pie

My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma

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Strawberry Creme Crepes

I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they’re well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania

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Toasted Reubens

New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. —Patricia Kile, Elizabethtown, Pennsylvania

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Zippy Breaded Pork Chops

Need a perky update for baked breaded pork chops? These chops with ranch dressing and a light breading will bring a delightful zing to your dinner table. —Ann Ingalls, Gladstone, Missouri

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Thin Mint Milk Shake

Save a sleeve of Girl Scout cookies for this creamy milkshake that’s fun for kids and adults, too. —Shauna Sever, San Francisco, California

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Tomato and Green Pepper Omelet

Fresh green pepper, onion and tomato give this savory omelet garden-fresh flavors. You can easily vary it based on the fresh ingredients you have on hand. —Agnes Ward, Stratford, Ontario

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Swiss Cobb Salad

Topped with ham, roast beef, bacon and other fixings, this hearty salad has an excellent blend of flavors. A from-scratch vinaigrette adds the refreshing final touch. —Taste of Home Test Kitchen

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Buffalo Chicken Wraps

Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps. Filled with chicken, cheese, lettuce and tomatoes, these buffalo chicken wraps are colorful, fun to eat…and tote-able, too! —Athena Russell, Florence, South Carolina

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Blue-Ribbon Apple Pie

This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania

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Fruit Cup with Citrus Sauce

This fruit salad is so elegant that I serve it in my prettiest crystal bowls. With its dressed-up flavor, it’s perfect for a special event, but easy enough for every day. —Edna Lee, Greeley, Colorado

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Best Spaghetti and Meatballs

One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona

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Silky Chocolate Pie

Chocolate makes the world go round! We have a family that just loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh-so-special. —Kathy Hewitt, Cranston, Rhode Island

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True Belgian Waffles

It was on a visit to my husband’s relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are great with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. —Rose Delemeester, St. Charles, Michigan

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Eggs Benedict with Homemade Hollandaise

Legend has it that poached eggs on an English muffin started at Delmonico’s in New York. Here’s my take on this brunch classic, and don’t spare the hollandaise. —Barbara Pletzke, Herndon, Virginia

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Best Ever Mac & Cheese

To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it’s gooey goodness with a crunchy topping that…don’t get me started! —Beth Jacobson, Milwaukee, Wisconsin

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Makeover Nutty Monkey Malts

Get all the flavor of a classic diner milkshake with only a fraction of the calories and fat. Flavored with peanut butter and bananas, this is one drink the kids will go crazy for! —Taste of Home Test Kitchen

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Sunday Pot Roast

With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. —Brandy Schaefer, Glen Carbon, Illinois

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Very Vanilla French Toast

These French toast slices have creamy vanilla flavor from convenient pudding mix, plus a hint of cinnamon. We like to top them with syrup or powdered sugar and fresh berries. —Linda Bernhagen, Plainfield, Illinois

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30-Minute Chicken Noodle Soup

This quick and easy chicken noodle soup recipe is perfect for a cold, wintry day. It is my favorite thing to eat when I’m not feeling well; it makes me feel so much better. —Lacy Waadt, Payson, Utah

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Banana Cream Pie

Made from our farm-fresh dairy products, this pie was a sensational creamy treat anytime that Mom served it. Her recipe is a real treasure, and I’ve never found one that tastes better! —Bernice Morris, Marshfield, Missouri

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Country Brunch Skillet

Using frozen hash browns and packaged shredded cheese shaves minutes off the prep time of this skillet egg dish, making it an appealing meal you can put together quickly. —Elvira Brunnquell, Port Washington, Wisconsin

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Bacon & Swiss Chicken Sandwiches

I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska

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Chipotle Turkey Club Sandwich

We’re crazy for BLTs. A nearby roadside stand carries gorgeous tomatoes every summer. We load up, then stuff our sandwiches with the usual suspects, plus smoked turkey and cheese. —Pamela Shank, Parkersburg, West Virginia

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Burger Joint Onion Rings

These onion rings cook to a crisp, golden brown. This is one of those foods you never tire of and a great side dish to so many meals. —Betsy King, Duluth, Minnesota

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Diner Corned Beef Hash

I created my hash to taste like a dish from a Northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona

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Blackened Pork Caesar Salad

When I cook, the goal is to have enough leftovers for lunch the next day. This Caesar with pork has fantastic flavor even when the meat is chilled. —Penny Hedges, Dewdney, British Columbia

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Quick Pork Chili

A dear neighbor gave me a pot of this delicious chili, and I asked for the recipe. The pork sausage is a nice change from the ground beef many chili recipes call for. —Janice Westmoreland, Brooksville, Florida

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oovitus · 7 years ago

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Maple Mustard Kale, Quinoa & Toasted Pecan Salad

As I was writing this post I got to thinking about how long it’s been since I posted a kale salad recipe on the blog. Turns out it’s been a while: the last was my tahini mint kale salad, which I shared last March! In other words, I’m overdue, and this maple mustard kale, quinoa & toasted pecan salad is a nice way to get back into the kale salad game.

This is a great kale salad for February. It’s packed with quinoa, golden beets, green beans, and toasted pecans, which together make for a lot of heartiness and nutrition and contrast in texture. What brings the salad together—underscoring the sweetness of the beets along the way—is the maple mustard vinaigrette, which is straight out of Power Plates (I shared the recipe with the harvest bowls, too).

The dressing began as a vinaigrette, and then one of my recipe testers tried it with tahini in place of oil and raved about it. I tried it that way, and I liked the two versions so much (in different ways) that I gave both options in the book. I think the vinaigrette version works better for massaging kale, and in this recipe overall, but you can definitely use the tahini version if you choose to avoid oils.

No matter what, the dressing lends a sweet, salty, and slightly savory (thanks to nutritional yeast!) flavor to the salad.

The salad also benefits from nutty, crunchy toasted pecans. I’ve been working with the American Pecan Council this year to explore and showcase all of the culinary versatility and health benefits of pecans, which are the only major tree nut indigenous to America. Pecans are packed with nutrients, which you can read more about here.

My favorite among pecan’s nutritional highlights are their beneficial, monounsaturated fats and protein, which can aid in satiety after meals. They’re also a good source of fiber and contain plant flavonoids, which are a type of phytonutrient. The food lover in me loves their slightly sweet flavor, which works nicely in all sorts of dishes.

This salad qualifies as a power plate, thanks to protein-packed and complex-carb-rich quinoa, plenty of good fats from the pecans, and lots of veggies. It’s nice for a light lunch, but it’s an even more filling and nutritious meal if you pair it with a cup of soup, a slice of hummus toast, or some baked tofu or tempeh. It’ll give you four generous servings, or—if you’d like to serve it as an appetizer—6 smaller ones.

Maple Mustard Kale, Quinoa & Toasted Pecan Salad

Recipe type: salad, side dish

Cuisine: vegan, gluten free, soy free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 4-6 servings

Ingredients

For the salad

4 golden beets (or however many you have from one small bunch)

¾ cup (dry) quinoa, rinsed through a fine sieve (or 2 cups cooked quinoa, if you'd like to prepare the grain ahead of time)

1½ cups water

1 cup green beans, chopped

⅔ cup pecan pieces

1 small bunch curly kale, stems removed and chopped (about 5 ounces after preparation)

Salt and freshly ground black pepper, to taste

For the maple mustard dressing:

2 tablespoons olive oil or tahini

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 tablespoon tamari, Bragg Liquid Aminos, or coconut aminos

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar

11⁄2 tablespoons nutritional yeast

1 to 2 tablespoons warm water, if needed

Instructions

Preheat your oven to 400F. Trim the beets and wrap each one in foil. Roast for 40-45 minutes, or until the beets are fork tender. Allow them to cool for ten minutes or so, then run them under cold water and slip the skins off (they should come off very easily; if you coat the beets with a little oil before roasting, the skin removal is even easier). Chop the beets and set them aside.

While the beets roast, add the quinoa and water to a medium sized saucepan. Bring to a boil. Reduce the heat to low, cover the quinoa, and simmer for 8 minutes. Uncover the pot and throw in the green beans, then recover and continue simmering the quinoa for 5 more minutes. Remove the quinoa and beans from heat and allow them to stand for 5 minutes. Fluff the grain with a fork, re-cover, and allow it to sit until you need it.

Place a small frying pan or skillet over low heat. Add the pecan pieces and toast, shaking the pan every 30 seconds or so, until they smell nutty and toasted, about 5 minutes. Transfer the pieces to a plate right away (they'll keep cooking if you leave them in the pan).

To make the dressing, combine the oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and nutritional yeast in a small bowl or measuring cup. Whisk to combine. If the dressing is thicker than you’d like, whisk in the warm water as needed. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week; it makes ½ cup.)

When all of the ingredients are ready, add the kale to a large mixing bowl, along with 3 tablespoons of the dressing. Massage the dressing into the kale, rubbing the pieces between your fingers, until the kale is softened and well coated with dressing (but not soaked; you'll be adding more vinaigrette in a second!). Add the cooked quinoa and green beans, beets, and pecan pieces to the mixing bowl and mix everything together. Keep adding dressing until the salad is dressed to your liking. Taste and add salt if needed and freshly ground black pepper to taste. Serve.

Notes

The quinoa and beets can be prepared up to three days in advance of making the salad. The dressing keeps for a week in an airtight container in the fridge, and can be made 5-6 days ahead of time.

3.5.3229

I can definitely imagine making this salad for a potluck lunch with friends sometime before winter’s end here in the city. For now, I’m enjoying the leftovers all on my own. Like all kale salads, this one keeps pretty nicely: a full two days in the fridge after you make it. Quick weekday lunches for the win.

I’ll be swinging back around this weekend with the usual link love; for now, wishing you a good week ahead.

This post was sponsored by the American Pecan Council. All opinions are my own. Thanks for your support!

The post Maple Mustard Kale, Quinoa & Toasted Pecan Salad appeared first on The Full Helping.

Maple Mustard Kale, Quinoa & Toasted Pecan Salad published first on

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gardencityvegans · 7 years ago

Text

Maple Mustard Kale, Quinoa & Toasted Pecan Salad

https://www.thefullhelping.com/wp-content/uploads/2018/02/Maple-Mustard-Kale-Quinoa-Pecan-Salad-10.jpg

No matter what, the dressing lends a sweet, salty, and slightly savory (thanks to nutritional yeast!) flavor to the salad.

Maple Mustard Kale, Quinoa & Toasted Pecan Salad

Recipe type: salad, side dish

Cuisine: vegan, gluten free, soy free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 4-6 servings

Ingredients

For the salad

4 golden beets (or however many you have from one small bunch)

¾ cup (dry) quinoa, rinsed through a fine sieve (or 2 cups cooked quinoa, if you'd like to prepare the grain ahead of time)

1½ cups water

1 cup green beans, chopped

⅔ cup pecan pieces

1 small bunch curly kale, stems removed and chopped (about 5 ounces after preparation)

Salt and freshly ground black pepper, to taste

For the maple mustard dressing:

2 tablespoons olive oil or tahini

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 tablespoon tamari, Bragg Liquid Aminos, or coconut aminos

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar

11⁄2 tablespoons nutritional yeast

1 to 2 tablespoons warm water, if needed

Instructions

Notes

The quinoa and beets can be prepared up to three days in advance of making the salad. The dressing keeps for a week in an airtight container in the fridge, and can be made 5-6 days ahead of time.

3.5.3229

I’ll be swinging back around this weekend with the usual link love; for now, wishing you a good week ahead.

This post was sponsored by the American Pecan Council. All opinions are my own. Thanks for your support!

[Read More ...] https://www.thefullhelping.com/maple-mustard-kale-quinoa-toasted-pecan-salad/

#infrared #health

0 notes

miamibeerscene · 7 years ago

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Everything You Need to Know About Pairing Beer and Cheese

Credit: CraftBeer.com

June 2, 2017

Pairing beer and cheese is often perceived as complicated, but it’s easier than you think. After peeling back the curtain to reveal there is no such thing as a pairing wizard, you should know that the rules are simple.

If it tastes good, then continue on with it.

If it tastes bad, stop and choose another.

Cheese and beer pairing is an adventure.

In the CraftBeer.com Beer & Food Course, we speak in-depth about pairing guidelines. Here are a few of those terms that will help ensure success on your beer and cheese adventures.

Complement

Cheese and beer are no different than our human interactions. If we want to get along with each other then we need to find the commonalities and use them to make connections. A classic food complement is chocolate and peanut butter. The salty, sweet nuttiness combines with the rich and creamy chocolate. In the world of beer and cheese, find the common flavors and use them as a bridge to harmoniously unite the two.

(READ: Peanut Butter Beer is Nostalgia in a Glass)

Contrast

Another food example is peanut butter and jelly where the salty, sweet nuttiness works wonderfully together with the fruity, sweet acid. Basic rules of thumb are sweetness counters acidity, spiciness and bitterness. Not all contrasting pairings work, as in oil and water, but this idea is wonderful to play with.

Cutting and Cleansing

Imagine washing down a gob of peanut butter with fresh, heavy cream from the dairy. They would overwhelm the palate and coat the mouth so heavily we wouldn’t taste anything else for quite a while. We need to cleanse our palate so we can enjoy other flavors without one bite dominating our evening.

Bitterness in our beer can effectively cut through the fatty cream and neutralize it. Carbonation uses scrubbing bubbles to cleanse the palate and give it an easy rub down before the next bite. Acidity can also join the team to refresh the palate and prepare it for more. This formidable team works together to prevent palate fatigue, which is an actual thing.

Impact

No one wants to get dressed in a nicely tailored suit only to drive his date in a rusty old clunker that sputters down the road. Equally, a light Pilsener will be dominated by a beef stew and an imperial stout will overpower a summer salad. This is Impact.

Simply put, pair light cheese with light beer, and pair that funky, washed-rind, juggernaut of a cheese with a beer so strong and flavorful that it can stand toe to toe with a grin.

(LEARN: Beer Flavors Six Pack)

Here’s another piece of pairing advice: That which grows together often goes together. Either through terroir or the home field advantage, products that grow within the same region are generally a safe pairing. Good examples include Mexican beer, guacamole and flip flops, as well as an IPA, Northwest salmon and a flannel shirt.

Before you dive in, you should know cheese flavors vary within a style as much as beer. Find a cheese expert, like those at the American Cheese Society, to navigate you through the wonderfully diverse world of cheese. The following pairings are meant to help you begin your adventure, not to help finish it.

10 Popular Styles for Pairing Beer and Cheese

Pepper Jack

Pepper Jack is a creamy, sweet cheese with peppers, chilies, herbs and other flavors. Frankly, this cheese can pair with beer either really well or really poorly. The spicy bite of alcohol and the bitter hops can potentiate the spiciness in the cheese.

I prefer to contrast this cheese. I’ve discovered one of my favorite pairings is pepper jack cheese with a Scottish-style ale. The phenolic character in some examples of the beer seem to provide a bridge to the smoky and spicy flavors of the cheese while the malty sweetness enveloped the vegetal spiciness and began an elegant dance that fuses the two cultures together in a wonderful and surprising way.

Feta Cheese

Feta is one of the cheeses that most often finds its way onto my plate. It is creamy, tangy and briny. It has a dominant flavor that doesn’t bully other ingredients, but instead works very well with many dishes.

However, the clear winners came with complementing this cheese in the form of lighter and equally interesting beers such as a Belgian-style witbier or a Belgian-style blonde. Both beers are light but full of character and can pair with Feta any day of the week.

(MORE: Get to Know 75+ Popular Beer Styles)

Goat Cheese

Goat Cheese comes in many glorious forms. The creamy, spreadable, fresh versions often have a distinct, tart, sweet and earthy flavor. Don’t dismiss this cheese as light and delicate as it can pair very well with a beer with a bit of alcohol spice on the back end.

The best pairings for a creamy goat cheese tend to be those that complement such as German-style pilseners, American-style pale ales, Belgian-style wits, Belgian-style golden strong ales, tripels and saisons. You can also try a maltier German-style doppelbock or the bananas and clove from a German-style hefeweizen with a semi-firm goat cheese.

Bleu, Stilton and Gorgonzolas

Bleu, Stilton and Gorgonzolas are amazingly complex and diverse, which opens them up to many delicious pairings. Generally speaking, these cheeses tend to be creamy, nutty, mild to sharp, complex, earthy, caramelly, with the distinct character of the Penicillium Roqueforti mold.

With so many bridges that complement flavors in our beer, you could almost cover your eyes and point aimlessly to the beer cooler and pull out an acceptable winner. The trick to pairing these types of cheeses is finding an equal impact. Imperial IPAs, barley wines, tripels and quads, even Baltic-style porters and imperial stouts can be amazing.

Gruyere

Gruyere is a swiss cheese similar to French comté that comes across as sweet, salty, nutty, creamy and earthy. This cheese practically begs for rich and complex malt and spicy or earthy hops to complement it. Try pairing with beers like German style doppelbocks, English bitters, American-style amber ales and Scottish ales.

(LEARN: CraftBeer.com’s Big List of Beer Schools)

Parmesan

Parmesan cheese is gloriously sharp, fruity, nutty and savory with a gritty to somewhat creamy texture. However, one of the defining flavors is the saltiness. When you break free from the obvious pairing of pasta marinara with chunks of good parmesan and a doppelbock, the world opens up.

A light and refreshing wheat beer may contrast wonderfully, but I prefer to complement this cheese with a British or American barley wine, a Belgian-style gueuze/ lambic, a salty gose, or even the grassy hop notes of an IPA.

Havarti

Havarti is a sweet, creamy, acidic and buttery white cheese that ends up in most of my sandwiches. The creamy smooth texture envelopes the palate and insists on a fairly long finish.

The flavors can easily pivot from contrast to complement, but I suggest using beer’s cutting potential as well. Think dry body, a bit of acidity and high carbonation for this cheese. A German Berlinerweiss, Pils, IPA, dry stout would all find a sweet spot with Havarti. For a rare treat, pair your havarti and turkey sandwich with a Grodziskie, which is bone dry, highly carbonated and tastes of light, bready malt and smoked oak.

Cheddar

Cheddar is the classically versatile mild, sharp and extra sharp cheese of British origin that we all know and love. The aged versions of this wonderful cheese are sharply bitter, pungent, earthy, creamy, sweet, even hazelnutty and often the object of palate envy. Following the “if it grows together, it goes together” food pairing guideline, British bitters, stouts, porters, Irish-style reds, browns and Scottish ales are the “dog’s bollocks,” (which means really, really good in plain English).

(RECIPES: Hundreds of Ways to Cook with Beer)

Manchego

Manchego is one of my all-time favorites. It’s a lightly to well-aged Spanish cheese that is also mild, nutty, creamy, grassy, earthy, lightly briney and sometimes subtle.

Manchego is such a clean slate with which to pair any beer that I suggest letting your palate be your guide. Light and fruity lagers and wheat beers are equally as excellent as earthy rye IPAs and barley wines.

Brie & Camembert

Most people have had a version of Brie cheese, especially if baked in a bread crust. It is creamy and buttery. While Brie presents somewhat of a neutral flavor for many pairings, it is so creamy and buttery that I strongly suggest a beer that can cut through it such as German or Bohemian-style pilseners, weissbiers, IPAs or Belgian trippels.

Then along came Camembert, Brie’s funky cousin that adds earthy, mushroomy, slightly pungent and barnyard-farm animal aromas. There is a lot of wiggle room for pairings here, but I am so in love with saisons paired with Camembert cheese that I don’t see the point in looking any further.

The art and craft of pairing is a delicate balance between these variables. However, there is a safety net to catch us if we lose the balance. After all, it is beer and cheese — we have the odds of a good pairing stacked for us. But if we have the occasional bad pairing, there is a world of beer and cheese pairings for us to discover, and it can only get better.

The post Everything You Need to Know About Pairing Beer and Cheese appeared first on Miami Beer Scene.

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cookingsos · 3 years ago

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25 Authentic Thai Vegetarian Recipes

Aromatic and appetizing, Thai cuisine is a feast for all the senses. It’s also very healthy, judging by this list of deliciously different Thai vegetarian recipes.

Fragrant stir-fries, zesty salads, and creamy curries are a delight for the senses. Dinner is covered with this list of 25 flavorful Thai dishes.

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And not just dinner. Dessert too! Thai fruit salad, coconut cake, and rolled ice-cream provide plenty of decadent, veggie-friendly options for afters.

Spicy, sweet, sour, and savory – there’s so much flavor and variety in Thai cuisine. So take your tastebuds on a trip and enjoy these exotic eats.

If you’re a Pad Thai addict you’ll love this easy recipe for recreating the takeout classic at home.

On the table in just 30 minutes, this is a satisfying stir-fry made with rice noodles and firm chunks of protein-rich tofu.

The tangy sauce is made from tamarind, coconut amino acids, sugar, chili, garlic, and lime. It’s just the right ratio of spicy, sweet, and tongue-tingling.

Light and fresh, this zesty salad is a bright blend of juicy tastes.

Made with butter lettuce, sweet diced mango, red bell pepper, and jalapeño, there’s goodness in every bite.

Toss everything in a spicy peanut dressing, and enjoy one of the most irresistible salads you’ll ever make.

Satay crept into Thai cuisine thanks to its neighbours, Malaysia and Indonesia – both of which have a huge influence on the country’s cuisine.

The term usually describes spicy, seasoned meat cooked on a skewer over a grill.

In this vegan recipe, tofu gets the satay treatment after hanging out in a soy sauce and peanut butter marinade.

Colorful veggies are tossed in a rich, creamy sauce for this scrumptious salad.

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Crunchy, shredded cabbage, carrots, bell pepper, and radish give this dish a nice bite while tender noodles soak up the flavorful sauce.

Top with toasted peanuts for extra nutty goodness.

Thai curries come in traffic light flavors – red, yellow, and green.

As you might suspect, red is the most fiery. It’s made with chili peppers and a hot red curry paste.

You can easily tweak this recipe though if your spice tolerance isn’t up to it.

Add more coconut milk for a creamier curry or just make as-is and enjoy the warming blend of heady spices and herbs.

A delightfully different side, Thai coconut rice is sweet, sticky, fluffy, and very addictive.

It’s really easy to make too. Just simmer long-grain rice in coconut milk with a dash of sugar, turmeric, and ginger.

Garnish with candied ginger and sliced almonds to serve.

If you’re doing a veggie Thai dinner party, these cauliflower wings will get the party started with a bang.

Ridiculously addictive, you won’t believe the humble cruciferous vegetable could be this tasty.

Cauliflower florets are dipped in a peanut butter curry batter and baked until golden, crispy, and crunchy.

Don’t forget the agave soy dipping sauce, which gives each popcorn-like piece a sweet and tangy bite.

Peanut sauce goes with everything, so it’s handy to have a quick and easy recipe around for those times you need more pep on your plate.

This vegan dip is creamy and nutty, but surprisingly light.

A squeeze of fresh lime cuts through the richness while ginger and chili bring a hint of spice.

Eat with veggies or noodles, pour over a stir-fry or salad, this silky sauce adds something special to every meal.

Caramelized pineapple meets Thai spices in this sweet and savory side.

Bulked out with fresh bell peppers, cashews, and egg, this also works as a meal in itself.

If you like more protein, add some fried tofu pieces. Want to make it vegan? Just skip the eggs.

This dish stores well and tastes even better the next day after the flavors have had a chance to mingle.

The tropical Thai climate is home to some of the most delicious exotic fruits. They’re used to full effect in this fruity and fresh salad.

Banana, pineapple, lychee, star fruit, and strawberries are tossed together in a coconut and lime dressing.

It’s a healthy and refreshing dessert that would also go down well at breakfast, or as a summer-time snack.

You’ll only need one pot for this spicy noodle dish, which means less time washing-up and more time getting a bowl in your belly.

It’s also one of those recipes that lends itself to experimentation. Want less spice? Cut the sriracha.

Need more protein? Add some tofu or hard-boiled egg. Going low-carb? Use zucchini ‘zoodles’ instead of rice noodles.

They might enjoy a balmy, tropical climate but that doesn’t mean Thailand can’t do comfort food.

This cozy, creamy pumpkin soup is the perfect mood-booster on dull, drizzly days.

It’s made with rich coconut milk and flavored with ginger, lemongrass, and fresh cilantro.

Light and refreshing, this salad is perfect as a quick, healthy lunch or an enticing appetizer.

Crunchy cucumber is mixed with sesame oil, red pepper, onion, and chopped peanuts.

This is a sweet and spicy dish with complex tastes and textures.

Green papaya is just orange papaya that hasn’t fully ripened yet.

The immature fruit is less sweet but has a firmer texture and more bite, making it ideal for this mildly sweet and tangy salad.

This vibrantly colorful salad is almost too pretty to eat. Almost.

Kale, carrots, bell peppers, and cilantro provide a rainbow-like mix of shredded veggies.

This healthy blend is then drizzled with a homemade sesame garlic dressing.

There are two words guaranteed to get me drooling. And those words are corn fritters.

These addictive appetizers may involve deep frying, but they’re surprisingly easy.

Just whisk up a simple corn batter, chill until thick, and drop into hot oil to make golden brown, crispy nuggets.

Serve warm with a side of Thai sweet chili sauce and watch them disappear.

Forget salt and pepper peanuts, it’s time to rethink your condiments with this unique recipe for Thai-flavored nuts.

Peanuts are fried with lemon leaves, garlic, and chili until crispy, spicy, and irresistibly delicious.

If you’ve never made spring rolls you owe it to yourself to try this easy and fun recipe.

Crunchy veggies and soft noodles are encased in rice wrappers and served with a zesty, peanut sauce.

Once you’ve mastered the technique, you’ll want to eat these for breakfast, lunch, and dinner.

You’ve probably eaten carrot soup before, but have you tried Thai carrot soup?

Adding classic Thai flavors like sweet basil, garlic, coconut, and peanut transforms this traditional soup into something exotic and enticing.

Try a bowl, and you’ll never want to make it any other way.

Fed up with Thanksgiving-style sweet potatoes? This Thai-inspired side will reignite your sweet potato spark.

Chunks of sweet potato are roasted and coated in a Thai spice blend before being served up with coconut shavings, green onion, and a dash of lime juice.

This quick and easy curry is a must for meatless Mondays.

Packed with healthy vegetables – including asparagus, carrot and spinach – it’s a creamy, mild curry that’s more fragrant than fiery.

Serve over rice or quinoa and add tofu if you’re in the mood for something more filling.

Thai desserts showcase the best of the region’s fruits and there’s no fruit more commonplace in Thai cuisine than coconut.

Here, coconut milk and flakes are whipped into a potato flour batter and baked until golden brown.

This isn’t your usual sugary cake, it’s a lightly sweet, moist bread that would be equally delicious as a snack, at breakfast time, or served with dinner.

This inventive recipe for rolled ice-cream features just two ingredients. Yes, you read that right – two!

Simply mix sweetened, condensed milk with cream, spread on a baking tray, and freeze.

When it sets, you can then roll the flattened mixture into a spiral shape.

The fun part comes when you pick your toppings. The recipe gives three suggestions – strawberry cheesecake, Nutella, and cookies n’ cream.

In the spirit of scientific endeavor, you’ll simply have to make all three and choose your favorite.

Sticky rice is simmered in coconut milk and sugar for this fruity dessert.

Chunks of sweet and juicy mango are added just before serving, and the whole bowl is finished off with a sprinkling of sesame seeds.

If you’ve never had rice for dessert before, now’s the time to give it a try!

Known as Kluai Buat Chi, this is a deceptively simple dessert that’s healthy but satisfying.

It has just four ingredients – banana, coconut milk, salt, and sugar – and is ready in 15 minutes.

Stir everything together and serve warm for a sweet, porridge-like pudding.

25 Authentic Thai Vegetarian Recipes

Ingredients

Directions

Select your favorite recipe.

Organize all the required ingredients.

Prep a Thai recipe in 30 minutes or less!

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source https://cookingsos.com/25-authentic-thai-vegetarian-recipes/

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oovitus · 7 years ago

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Maple Mustard Kale, Quinoa & Toasted Pecan Salad

No matter what, the dressing lends a sweet, salty, and slightly savory (thanks to nutritional yeast!) flavor to the salad.

Maple Mustard Kale, Quinoa & Toasted Pecan Salad

Recipe type: salad, side dish

Cuisine: vegan, gluten free, soy free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 4-6 servings

Ingredients

For the salad

4 golden beets (or however many you have from one small bunch)

¾ cup (dry) quinoa, rinsed through a fine sieve (or 2 cups cooked quinoa, if you'd like to prepare the grain ahead of time)

1½ cups water

1 cup green beans, chopped

⅔ cup pecan pieces

1 small bunch curly kale, stems removed and chopped (about 5 ounces after preparation)

Salt and freshly ground black pepper, to taste

For the maple mustard dressing:

2 tablespoons olive oil or tahini

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 tablespoon tamari, Bragg Liquid Aminos, or coconut aminos

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar

11⁄2 tablespoons nutritional yeast

1 to 2 tablespoons warm water, if needed

Instructions

Notes

The quinoa and beets can be prepared up to three days in advance of making the salad. The dressing keeps for a week in an airtight container in the fridge, and can be made 5-6 days ahead of time.

3.5.3229

I’ll be swinging back around this weekend with the usual link love; for now, wishing you a good week ahead.

This post was sponsored by the American Pecan Council. All opinions are my own. Thanks for your support!

The post Maple Mustard Kale, Quinoa & Toasted Pecan Salad appeared first on The Full Helping.

Maple Mustard Kale, Quinoa & Toasted Pecan Salad published first on https://storeseapharmacy.tumblr.com

0 notes

oovitus · 7 years ago

Text

Maple Mustard Kale, Quinoa & Toasted Pecan Salad

No matter what, the dressing lends a sweet, salty, and slightly savory (thanks to nutritional yeast!) flavor to the salad.

Maple Mustard Kale, Quinoa & Toasted Pecan Salad

Recipe type: salad, side dish

Cuisine: vegan, gluten free, soy free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 4-6 servings

Ingredients

For the salad

4 golden beets (or however many you have from one small bunch)

¾ cup (dry) quinoa, rinsed through a fine sieve (or 2 cups cooked quinoa, if you'd like to prepare the grain ahead of time)

1½ cups water

1 cup green beans, chopped

⅔ cup pecan pieces

1 small bunch curly kale, stems removed and chopped (about 5 ounces after preparation)

Salt and freshly ground black pepper, to taste

For the maple mustard dressing:

2 tablespoons olive oil or tahini

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 tablespoon tamari, Bragg Liquid Aminos, or coconut aminos

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar

11⁄2 tablespoons nutritional yeast

1 to 2 tablespoons warm water, if needed

Instructions

Notes

The quinoa and beets can be prepared up to three days in advance of making the salad. The dressing keeps for a week in an airtight container in the fridge, and can be made 5-6 days ahead of time.

3.5.3229

I’ll be swinging back around this weekend with the usual link love; for now, wishing you a good week ahead.

This post was sponsored by the American Pecan Council. All opinions are my own. Thanks for your support!

The post Maple Mustard Kale, Quinoa & Toasted Pecan Salad appeared first on The Full Helping.

Maple Mustard Kale, Quinoa & Toasted Pecan Salad published first on

0 notes

oovitus · 7 years ago

Text

Maple Mustard Kale, Quinoa & Toasted Pecan Salad

No matter what, the dressing lends a sweet, salty, and slightly savory (thanks to nutritional yeast!) flavor to the salad.

Maple Mustard Kale, Quinoa & Toasted Pecan Salad

Recipe type: salad, side dish

Cuisine: vegan, gluten free, soy free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 4-6 servings

Ingredients

For the salad

4 golden beets (or however many you have from one small bunch)

¾ cup (dry) quinoa, rinsed through a fine sieve (or 2 cups cooked quinoa, if you'd like to prepare the grain ahead of time)

1½ cups water

1 cup green beans, chopped

⅔ cup pecan pieces

1 small bunch curly kale, stems removed and chopped (about 5 ounces after preparation)

Salt and freshly ground black pepper, to taste

For the maple mustard dressing:

2 tablespoons olive oil or tahini

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 tablespoon tamari, Bragg Liquid Aminos, or coconut aminos

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar

11⁄2 tablespoons nutritional yeast

1 to 2 tablespoons warm water, if needed

Instructions

Notes

The quinoa and beets can be prepared up to three days in advance of making the salad. The dressing keeps for a week in an airtight container in the fridge, and can be made 5-6 days ahead of time.

3.5.3229

I’ll be swinging back around this weekend with the usual link love; for now, wishing you a good week ahead.

This post was sponsored by the American Pecan Council. All opinions are my own. Thanks for your support!

The post Maple Mustard Kale, Quinoa & Toasted Pecan Salad appeared first on The Full Helping.

Maple Mustard Kale, Quinoa & Toasted Pecan Salad published first on https://storeseapharmacy.tumblr.com

0 notes

oovitus · 7 years ago

Text

Maple Mustard Kale, Quinoa & Toasted Pecan Salad

No matter what, the dressing lends a sweet, salty, and slightly savory (thanks to nutritional yeast!) flavor to the salad.

Maple Mustard Kale, Quinoa & Toasted Pecan Salad

Recipe type: salad, side dish

Cuisine: vegan, gluten free, soy free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 4-6 servings

Ingredients

For the salad

4 golden beets (or however many you have from one small bunch)

¾ cup (dry) quinoa, rinsed through a fine sieve (or 2 cups cooked quinoa, if you'd like to prepare the grain ahead of time)

1½ cups water

1 cup green beans, chopped

⅔ cup pecan pieces

1 small bunch curly kale, stems removed and chopped (about 5 ounces after preparation)

Salt and freshly ground black pepper, to taste

For the maple mustard dressing:

2 tablespoons olive oil or tahini

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 tablespoon tamari, Bragg Liquid Aminos, or coconut aminos

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar

11⁄2 tablespoons nutritional yeast

1 to 2 tablespoons warm water, if needed

Instructions

Notes

The quinoa and beets can be prepared up to three days in advance of making the salad. The dressing keeps for a week in an airtight container in the fridge, and can be made 5-6 days ahead of time.

3.5.3229

I’ll be swinging back around this weekend with the usual link love; for now, wishing you a good week ahead.

This post was sponsored by the American Pecan Council. All opinions are my own. Thanks for your support!

The post Maple Mustard Kale, Quinoa & Toasted Pecan Salad appeared first on The Full Helping.

Maple Mustard Kale, Quinoa & Toasted Pecan Salad published first on

0 notes