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Uganda – Africa’s Current Hotspot

When you think of the continent of Africa, it’s easy to think of the old standby countries like South Africa, Kenya or Ethiopia – all countries that either have made a splash in the news in the past or are already well established tourist hot spots. It’s unlikely you’d rush to mention some of the other up and comers such as Zambia, Botswana, or Uganda, but you should! With so much to see and do they’re fast becoming huge hot spots with backpackers, flashpackers and luxury travellers alike. But which should you check out? Here are a couple of reasons why Uganda is currently Africa’s number one hot spot.

The Cities

There’s only one official city in Uganda – the capital, Kampala. Kampala is your typical bustling African capital featuring maze-like streets, curious tin roof markets such as the Kampala market and a whole host of bars and restaurants that range from local holes in the wall all the way up to posh five star luxury eateries. A huge number of NGO’s operate out of Kampala, giving the city a huge expat base and an international vibe. There are a great number of outdoor based things to do in Kampala as well, including river rafting and boating safaris along the shorelines nearby.

The Countryside and Towns

The countryside of Uganda is lush and dotted with subsistence farms, villages and larger towns. Some of the larger towns are well worth a visit, such as Jinja at the base of the Nile River. An absolute must see in Jinja is the Jinja market – a crowded network of colourful shacks that offer up every manner of item that you can imagine. Quite honestly when it comes to Jinja market, you can find it all. The town is a hotspot with backpackers and adventure travellers who come for the rapids and other outdoor sports. It’s also located right on the East African Highway, so if you’re going by road to neighbouring countries, this is a great stop off for a day or six to experience the more rural side of Uganda.

The Safaris

Options for going on safari in Uganda are, hands down, some of the best in Africa. With numerous national parks to choose from such as Ajai, Kidepo, Bwindi, Mgahinga, and Murchison Falls the options for locations to see truly stunning wildlife are nigh on endless. Gorilla tracking is popular in Uganda, and permits to see these magnificent creatures in the wild can be obtained from the Uganda Wildlife Authority prior to arrival. In fact, they must be obtained prior to arrival as they sell out extremely quickly due to not just the popularity of the trek, but the significantly limited numbers of permits given out to help in conservation efforts.

So if you’re looking for an African country that has it all, consider Uganda. Touted as one of the safest countries in eastern Africa it’s no wonder it’s becoming the next big thing in terms of tourism. While the infrastructure still needs a sprucing up, there are enough higher rated hotels, guesthouses and restaurants for discerning travellers to whet their African appetites in this up and comer. Don’t miss out!

Source: http://kissmyspatula.com/africa/uganda-africas-current-hotspot/

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Pumpkin Swirl Donut Bread

This Pumpkin Swirl Donut Bread is a sweet cakey loaf with a delicious cinnamon swirl, baked until perfection and then dipped into butter and coated with cinnamon and sugar!

I’ve done it again.

My Cinnamon Swirl Donut Bread has taken the internet by storm, much to my prediction (and delight), so with the chillier temps starting to set in here in New York City, I thought it was time to bust open a can of pumpkin and make a Fall version of this ever popular treat! This is very very similar to my first donut bread recipe, but obviously made with pumpkin, swirled with a cinnamon/molasses mixture and baked to perfection. After it’s cooled, you dip the entire loaf in melted butter and cinnamon sugar to get the full donut effect that I am positive will blow your minds.

My swirls weren’t the best as you can see in these pictures and you can most definitely skip that step and add the molasses and cinnamon directly into the batter instead of dividing it out, but man, it’s sure fun to do 🙂 I just went back and forth, up and down with a butter knife a few times as you could probably guess based on the fourth photo down. Again, an optional step that doesn’t make any difference for taste.

Your texture should be relatively cakey as long as you don’t mix it too vigorously (keep that gluten at bay!) and as long as you don’t over bake. The butter that you coat the entire loaf with will take care of any crispy edges and the cinnamon and sugar coating takes it over the top.

Below are several photos of the process with the recipe card listed at the bottom. A relatively simple recipe with easy to find ingredients. Just follow the directions as best as you can and enjoy the sugar coma that will folloe 😉

Have a great day, friends!

Pumpkin Swirl Donut Bread

 A sweet pumpkin loaf with a delicious cinnamon swirl baked until perfection and then dipped into lots of butter and coated with cinnamon and sugar!! 

Total Time 1 hour 30 minutes

Ingredients

1/4 cup canola oil

1/4 cup softened butter

1 cup granulated sugar

2 eggs at room temperature

1 teaspoon vanilla extract

1/4 cup pumpkin puree

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup buttermilk or 1/4 cup milk + 1/4 teaspoon white vinegar

1/2 teaspoon cinnamon

1/2 teaspoon molasses

coating:

1/2 cup melted butter

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees. Grease light colored loaf pan (8 1/2" x 4 1/2" x 2 3/4” high) with non-stick cooking spray and set aside.

In large bowl, mix oil, butter and sugar until well combined. Stir in eggs, vanilla and pumpkin until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present. Remove 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.

Pour half of the prepared batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops overtop the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a butter knife, swirl two batters together. Bake 45-50 minutes or until toothpick comes out with a few moist crumbs.

While loaf is baking, get coating ready. Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.

Cool 10 minutes before loosening edges and removing loaf from pan. The loaf should be very warm, but cool enough to handle with your hands.Dip each side of loaf into melted butter until fully coated. Spoon remaining melted butter over the edges that tend to be more crispy. Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.

Slice into pieces and serve warm or at room temperature.

Nutrition Facts

Pumpkin Swirl Donut Bread

Amount Per Serving

Calories 315 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 7g 35%

Cholesterol 58mg 19%

Sodium 216mg 9%

Potassium 88mg 3%

Total Carbohydrates 38g 13%

Sugars 25g

Protein 2g 4%

Vitamin A 23.9%

Vitamin C 0.3%

Calcium 3.5%

Iron 5.5%

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

Source: https://laurenslatest.com/pumpkin-swirl-donut-bread/

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Jamaican Coconut Okra Rice

1. Virgin Coconut Oil: This adds to the coconut flavor and hence I added it. But you can use sunflower or any neutral flavored oil of your choice.

2. Germinated Brown Rice: Its nutritious and hence I use it for wholegrain rice. But you can use any variety of rice. The best choice would be short grained brown rice since its the perfect choice for "creamy" anything!

3. Coconut Milk: Depending on the rice you are using and your preferable level of creaminess, you might need anywhere from 2.5 cups to 3 cups of milk. If you do not have the Lite (light) version, you can always use a regular coconut milk along with water.

4. Mixed Greens: I used a mix of tat soi, swiss chard, arugula and spinach for this recipe. But you can use just spinach instead.

Source: http://chefinyou.com/coconut-okra-rice-recipe

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Behind the Phenomenon That Makes Your Wine Smell Like Farts

Have you ever taken a sip of, say, a nice full-bodied Shiraz and smelled something that crossed over from earthiness into just plain stinky? Did the stink kind of remind you of cooked cabbage? A coworker’s broccoli-heavy lunch? Did it perhaps smell a little...farty?

You’re not just smelling things. The wine isn’t “earthy” and it doesn’t just have “terroir”—no matter what the person who sold it to you says or what’s written on the blurb on the back of the bottle. That stinky wine is suffering from a flaw called “reduction.” (You can read more about other commonplace wine flaws here.)

After 10 years of tasting and buying wine for retail and restaurants, I’ve realized just how few people know this phenomenon even exists, let alone how to identify or troubleshoot it. I spoke to a few wine industry experts to help understand what it is, what causes it, and how you can fix it (at least most of the time), even if you don’t have any fancy wine accessories.

According to wine science expert Jamie Goode’s excellent and very thorough book Flawless: Understanding Faults in Wine, “Reduction is the common name for the above-threshold presence of volatile sulfur compounds (VSCs) in wine.” Eric Jensen, vigneron and winemaker for Paso Robles, California–based labels Booker Wines and My Favorite Neighbor, both of which he started, broke it down a little more simply. “I would just call it stinky!” he said. “It is plain and simple...If we say it’s reduced, it needs more oxygen.”

Faith Comas, wine consultant for Prestige-Ledroit Distributing Company, explains that reduction is what happens “when you have a lack of oxygen during the fermentation process.”

So, if you smell cabbage, fartiness, canned vegetables, or burnt rubber in a wine, what you’re smelling is an excess of volatile sulfur compounds, which is caused by a lack of air in the wine-making process. And if you don’t like it, you’re not an unsophisticated rube—you’re picking up on a real wine flaw.

There are a few commonplace volatile sulfur compounds responsible for stinking up your wine. According to Goode, hydrogen sulfide smells like rotten eggs or a drain that needs to be cleaned, while dimethyl sulfide has an aroma akin to canned corn or cooked cabbage. Next are another mean little group of aroma compounds called mercaptans. 3-Mercaptohexyl acetate has a pungent, grapefruity, passionfruit-like aroma, and if you think that doesn’t sound too terrible, you’re right. In certain wine styles, many people like these aromas. Other mercaptans produce less pleasant aromas, like ethyl mercaptan, which is reminiscent of burnt matches, and methyl mercaptan, which produces aromas like burnt rubber and more of those fun cabbage scents.

There isn’t any consensus among industry professionals about whether reduction is happening more frequently now than before; some will say yes, and some will hedge. I’ve personally noticed more reductive wines in the course of tasting for retail buying in the last five years or so. Pete Turrone, winemaker for Booker Wines and My Favorite Neighbor, wrote in an email exchange, “I haven't seen a trend one way or the other.”

If you know a bit about wine, you may be wondering whether screwcap closures might be the culprit because of the airtight seal they provide. But while they’ve been implicated in reduction and could be the cause of some cases, Goode points out that studies haven’t demonstrated a clear link between the two. Comas says, in her experience, “almost all of the bottles that have been reduced have been sealed with a cork.”

The rise in popularity of natural wine could explain a perceived proliferation of reduction in wines. Many natural wine producers use little to no sulfur dioxide, which acts as a preservative, in order to minimize how much they add to or futz with their product. One of the roles sulfur dioxide plays in wine-making is to mitigate unwanted aromas and flavors caused by oxidation, which is a fancy way to say "spoilage." You know how apple slices turn brown if you leave them on the counter uncovered for too long? The same process —called enzymatic oxidation—happens in wine. If the wine-making process ends up including too much air or introduces air at the wrong time, oxidation might ruin the wine.

But if a winemaker decides not to use sulfur dioxide, one of the few methods they have to replace it is limiting the amount of air involved in the process, which can lead to reduction. David Witkowsky, the sales manager of Maryland-based importer and distributor Potomac Selections, thinks this is responsible for the fact that he’s run across more reduction in wine now than in the past. “I think it’s become a tool for winemakers who want to utilize less sulfur,” he says, “since sulfur helps protect against unwanted oxidation.”

[Photograph: Wes Rowe]

Now we have a name for that cabbagey wine funk, and we have a theory or two about where it might come from. But what do you do if you encounter one of these stinky wines?

Every expert I talked to agreed that what reduced wine needs, whether it’s in the winery or on your kitchen table, is air.

Here is Jensen’s advice: “Splash it around. Just grab a pitcher if you don’t have a decanter . . . and splash it in there. Let it rip!” Here’s another old-school trick from Turrone: “If the problem is a simple sulfide, sometimes you can put an old copper penny in the glass and notice the smell magically disappear. Unless the problem is truly horrible, usually just a little time and air will be enough to see through to what the wine actually is.” Copper converts some of the compounds that cause reductive aromas into a solid material that will settle to the bottom of the container. However, because wine is acidic, it can also cause the metal to leach into your wine, so I wouldn’t go throwing handfuls of pre-1982 pennies (pennies made before this date are 95 percent copper) into every bottle you buy. Still, a pitcher and possibly a copper penny might be all you need to fix that stank. Take that, wine accessory companies!

If you’re in a restaurant and order a wine that’s smelling reduced, mention it to your server or the sommelier and ask that it be decanted. After 20 minutes or so, at least some of that reduction will have blown off. You can also expedite this process by pouring the wine into your glass, swirling enthusiastically, and then waiting a few minutes. If that doesn’t work, most restaurants with a decent wine program will bring you something else and not charge you for the stinky bottle, but since reduction isn’t a cut-and-dried flaw, that will depend on the restaurant’s policy.

Some flaws are always bad no matter what, like the 2,4,6-trichloroanisole, or TCA compound, that causes cork taint (this is what people mean when they say a wine is corked). When a wine is corked, there is no gray area: It’s always gross.

But reduction is one of those gray-area flaws, and it comes out of the gray and into the stinky at different points for different people. As Turrone told me, “To make this even more difficult for the winemaker, everyone's threshold concentration is different, so a group of people may have wildly different impressions of a wine that rides the threshold line. For the casual wine-drinker, only a reduction that is quite severe will be noticed specifically, but they may like or dislike a wine due to sulfides without really knowing the reason.” Sneaky, right?

To complicate matters even further, in small doses, reduction can add aromatic complexity to wines. Remember our friend 3-Mercaptohexyl acetate? If you’re a fan of Sauvignon Blanc’s pungent, grapefruity twang or of that kind of smoky, matchstick-like aroma that some Chardonnays from France have, then you’ve probably had wine that’s a little bit reduced, thanks to this compound or one of its cousins. When it’s in check in these styles, it gives them the character they’re known for. However, too much reduction can also cause a kind of uniformity that obscures the characteristics that make different grape varieties and wine styles unique. Here’s David Witkowsky again: “In both cases I think it’s unfortunate because noticeable reduction flavors and aromas have no sense of place—they are the same everywhere in the world—so if they become a dominant character in the wine, it obscures the wine's identity.”

But not everyone loves these stylistic instances of reduction, so if you don’t, either, that’s okay! Jensen says, “There are a lot of great winemakers around the world that make very reduced wines; that’s their style. They don’t want a lot of air; they have their reasons. I think their reasons are dated and, from a chemistry standpoint, incorrect.” But, he adds, whether you like that style is a matter of taste, “I’m not a reduction guy . . . but those guys aren’t wrong; it’s just different.”

So, a little reduction can be good, but a lot of reduction can turn what should be a great bottle of wine into a disappointing experience. Often airing out these stinky wines can set them right, but a wine has to be really good once the funk has blown off for me to exhibit that kind of patience!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/2019/03/what-is-reduced-wine.html

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How to Preserve Fresh Herbs in the Freezer

Whether you have a bunch of fresh herbs from the farmer’s market, your garden or the grocery store we are sharing tips on how to preserve them in the freezer for use any time of the year! If you are looking for how to store fresh herbs in your refrigerator, see this post!

Preserving Fresh Herbs in Your Freezer

Using fresh herbs is a great way to brighten any dish and bring it from just ok to really delicious! But sometimes a little goes a long way with fresh herbs and you can be left with an entire bunch leftover from one recipe. Or you have an overabundance of herbs from your summer CSA or your backyard garden and want to preserve the freshness all year long. Fear not there are TONS of ways you can preserve fresh herbs so you don’t have to waste any. We’re telling you all about the ways we’ve been successful preserving fresh herbs in the freezer. If you are looking for ways to store herbs fresh in the refrigerator, check out this post here.

There isn’t one hard and fast rule about preserving herbs, so we’re going to walk you through all of our favorite ways to store each particular herb that is good to freeze!

Can you freeze fresh herbs?

Absolutely yes. We’re talking about three main ways to store fresh herbs in the freezer for preservation today.

Storing whole herbs in the freezer.

Storing herbs submerged in water, stock or oil in the freezer.

Storing pureed herbs in the freezer.

Not all herbs are equal, however. Depending on the type of herb will determine how it is best to freeze it. Soft herbs, like parsley, cilantro and dill have to be slightly processed before being able to be frozen. Others, like sage and rosemary can be frozen just as is because they are more hearty. If you don’t see an herb on this list, such as mint, it’s because we do not recommend freezing.

The Best Way to Clean Herbs

Herbs can be very dirty and gritty, whether coming from the supermarket or the farmer’s market. The best way to clean herbs is to fill up a big bowl with clean, cool water. Dunk the herbs in the water, letting all the dirt and grit sink to the bottom a few times. Empty the water, fill it back up and repeat until no sand or dirt remains at the bottom of the bowl.

It is best to dry herbs in a salad spinner. If you do not have that you can let the herbs dry in a clean kitchen towel, taking off as much water as possible, especially if you are storing the herbs in oil.

Storing Whole Herbs

Some herbs are great candidates to store in the freezer whole. To prepare them for freezing follow the steps below. Most important you want to remove as much air as possible from the storage containers, so we recommend plastic bags. You can use a straw to suck as much air out of the bag as possible before closing.

Rosemary: Wash and dry the leaves / stems very well. Place in a plastic bag with as much air removed as possible and store in the freezer for up to 6 months.

Thyme: Wash and dry the leaves / stems very well and then pick off the leaves. If you have trouble removing some of the softer pieces of stem, that’s okay. You can roughly chop your pile of herbs instead. However, make sure you discard any woody pieces of stem as they don’t taste good! Store in a plastic bag or airtight container in the freezer for up to 6 months.

Chives: Wash and dry and slice. Store in a airtight container or plastic bag or with as much air removed as possible and store in the freezer for up to 6 months.

Lemongrass: Wash and dry and slice. Store in a airtight container or plastic bag or with as much air removed as possible and store in the freezer for up to 6 months.

Storing Chopped Soft Herbs in Water or Oil

Soft herbs cannot be stored whole without some processing in the freezer. The herbs are washed, chopped how you would like it to be used and then submerged in either oil, water or broth. Small portions can be stored in ice cube trays, small mason jars or bags. Freeze in small quantities so you can easily take out a small amount that you’ll need in a specific dish.

Oil preserves the herbs the best because it’s air tight and prevents discoloration, plus then the oil is infused with the herb flavor. BUT you don’t always need the oil in the recipes you’ll be using the fresh herbs in in the future. You can alternatively use water or broth to store the herbs. 

Parsley: Wash and dry the parsley and pick off the leaves. Rough chop parsley and freeze in ice cube trays or other small containers and submerge with either water, broth or oil.

Cilantro: Wash and dry the cilantro and pick off the leaves. Rough chop cilantro and freeze in ice cube trays or other small containers and submerge with either water, broth or oil.

Basil: Wash and dry the basil and pick off the leaves. Rough chop basil and freeze in ice cube trays or other small containers and submerge with either water, broth or oil.

Sage: Wash and dry the sage and pick off the leaves. Rough chop sage and freeze in ice cube trays or other small containers and submerge with either water, broth or oil.

Storing Pureed Herbs in the Freezer

Our favorite method for storing herbs is to make a simple puree with olive oil and storing in the freezer. Delicate herbs like basil, dill and cilantro are best preserved this way. We’ve included a recipe for a simple puree below but really any combination of herbs with a touch of olive oil will brighten up any future dish. We recommend adding an extra splash of olive oil to the surface of the herbs to help preserve them longer, since oil creates an air tight seal. You could also use broth and stock as well.

When making a puree you do not always need to take all of the stem off. There is a lot of flavor in the stem so often times I will leave portions of the stem in and not be as careful with taking off invididual leaves. This is only true thought for soft herbs like basil, parsley, dill and cilantro. “Woody” stems from herbs like thyme, rosemary and sage are not edible.

Parsley: Clean the parsley. Pick the leaves from the stem or optionally leave some of stem in for more flavor.  Puree with oil or water and (optionally add in garlic or nuts) and make parsley pesto.

Cilantro: Clean the cilantro. Pick the leaves from the stem or optionally leave some of stem in for more flavor. Puree with oil or water and (optionally add in lemon and garlic) and make cilantro pesto.

Dill: Clean the dill. Pick the fronds from the stem or optionally leave some of stem in for more flavor. Puree with oil, water or broth.

Basil: Clean the basil. Pick the leaves from the stem or optionally leave some of stem in for more flavor. Puree with oil, water or broth or make a pesto.

Sage: Clean the sage Pick the leaves from the stem (do not puree with stem). Puree with oil, water or broth or make a pesto.

Ways to use preserved herbs:

in soups, stews or sauces

With pasta, rice

In a salad dressing

In egg dishes (omelet or quich)

As a sauce (think freezer pesto chicken)

As a spread on sandwiches, pizza

As a dip

Source: https://lexiscleankitchen.com/how-to-preserve-herbs-freezer/

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Bohemian Switzerland: A Story in Photos

Once Upon a Time…

Last Saturday, to be exact, we went on an excursion with Discovering Prague to Bohemian Switzerland National Park (in Czech, it’s České Švýcarsko).

We met at the train station at 7:30 a.m. (ahem) to board a blessedly air conditioned bus for a 2-hour ride toward the northwestern border of Czechia. Bohemian Switzerland is close to the German border and has a sort of sister park on the German side called Saxon Switzerland National Park.

What’s all this ‘Switzerland’ business in Germany and Czechia?

The name was coined by 18th century Swiss artists Adrian Zingg, an engraver (his works), and Anton Graff, a portraitist (his works), who were reminded of their homeland by the Bohemian landscape. By the 19th century, outdoorsy tourists were tromping through the area and Romantic era artists like Ludwig Richter (his works) were all over it. The composer Carl Maria von Weber even set his opera Der Freischütz nearby, an opera with such lasting impact that it inspired a stage musical—The Black Rider—by Robert Wilson, Tom Waits, and William S. Burroughs (!).

We did not take the time to paint or compose operas on our trek, but we did eat a lot of good snacks, pose amidst gorgeous greenery, and walk more than a half marathon on terrain that included pavement, large flagstones, medium-sized rocks embedded in the soil, pebbles, tree roots, smooth sandstone, and sand.

On our morning bus ride, we ate Breakfast Pizza (new recipe in our soon-to-be-released meal plan magazine) on gluten-free bread and tried to play cards. When the road became too twisty for cards, we watched the greenery out the window while looking for werewolves and dragons.

Our hike started with a switchback descent on a smooth flagstone path. I’m not too proud to say that I am a big baby when I walk downhill, but my spirits were lifted by a group of German ladies and gentleman who shared the trail with us and sang a song in German at the steepest, twistiest part. Danke meine Freunde!

I was very happy when we got to the river and crossed a sweet wooden bridge.

For about an hour or so, we followed the course of the river to our first rest stop—where Dave and Pepper took advantage of the snack bar hranolky s tatarkou (french fries with tartar sauce). No photographic evidence of fries, but here are our happy faces. Photos of us decreased as the day went on and our sweat factor went through the roof. High temp on Saturday: 91F/30C.

After our snack break, we walked a bit to the dock for a boat ride on the river Kamnitz through Edmund’s Gorge. Here’s everybody in our hiking group—the other half of the crew took a longer route and we met up with them at a secret rendezvous. (It wasn’t really a secret spot, but I like to pretend.)

The 1km boat ride was the perfect mix of relaxation and entertainment. Our boatman pointed out rock formations along the way in Czech, and our guide Filip translated into English. If you squint and give yourself over the whimsy, there are rocks that resemble Bart Simpson, a gorilla, a sperm whale, a mythical family, an elephant, and a snake—plus there are a few statues along the way, including this dragon. But, alas, not real dragons (as far as I know.)

We were delighted to see that the park is open minded enough to employ dalmatians as boat captains.

Here’s a bit of video to transport you to the river:

After the boat ride, we walked for a bit and enjoyed another break—ice cream and iced coffee for the gang! Then we started our 45-minute, uphill climb to the Pravčická brána, the geographical highlight of the trip. We were a sweaty mess by then, but exhilarated, too—and looking forward to the view and lunch break at the top. There was a lot of scrambling onto tall rocks and declaring ourselves kings and queen of the world, as well as the singing of showtunes. There is no video of these antics.

Pravčická brána is the largest natural sandstone arch in Europe: 86 feet long, 52 feet high, and 26 feet wide. Back in the day, an intrepid adventurer could walk on it, but now we can only gaze upon it.

That gingerbread house on the left is a hotel built in 1881 by Prince Edmund (of Edmund’s Gorge). It’s called Hotel Sokolí hnízdo (Falcon’s Nest) and had 50 beds. Now it’s only a restaurant, but I can imagine how spooky-awesome it would be to spend a night there.

At the tippy-top, there’s a lovely patio area where we ate our picnic lunch—schnitzel meatballs (from Well Fed Weeknights), raw veggies, blueberries, and deliciously cold, refreshing radler (beer mixed with Sprite).

Our trek continued with a short walk to a lookout point where we could see into Germany…

… and get a clear, lovely view of the Gate.

And that is where our photos—but not the walk—ended.

From the Gate, it was a 90-minute stroll on a winding path through lusciously cool woods and over sunny sandstone worn smooth by so many feet. By the time we returned to the bus, around 6:00 p.m., we were sweaty, dirty, smelly, and smiling—just as it should be.

The end.

We’ve been on several trips and weekend hikes with Discovering Prague, and they’ve all be really awesome. If you’re visiting Prague or are lucky enough to live here, definitely check out the fun stuff that Filip has on offer via the Discovering Prague web site or the Meetup group.

Source: https://meljoulwan.com/2018/07/31/bohemian-switzerland-story-photos/

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Diversifying Dietetics w/ Tamara Melton

And we’re back! We’re kicking off the new season with a very special guest joining us…Tamara Melton. Tamara Melton is an RDN and the co-founder of Diversify Dietetics, a nonprofit organization dedicated to increasing racial and ethnic diversity in the field of nutrition and dietetics.

She’s been practicing as a dietitian for over a decade. She also works for Morrison Healthcare as the Director of Health Informatics and teaches nutrition at Georgia State University. Today we’re talking with Tamara about the importance of diversifying the nutrition and wellness space, and also about her experiences as a black woman within the field of nutrition.

In this episode, we’ll talk about:

Tamara’s experience being a black woman in the nutrition & wellness world 

How to educate people about food and culture ways that are effective

The importance of cultural representation through food 

The inspiration behind Diversify Dietetics

Resources:

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

Source: https://foodheavenmadeeasy.com/diversifying-dietetics-with-tamara-melton/

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Where to Eat in Paris

Where to Eat in Paris – a comprehensive Paris travel guide with our most memorable bites, pastry shops, and restaurant recommendations. For a custom, navigational Google map containing all of these spots and more, click here. 

Back in May, Connor and I spent three glorious, food-filled days in Paris, France. It always takes me a while to sift through the photos and put these guides together, but today I’m (finally!) sharing our best bites and recommendations! 

Since Connor has a very intense work schedule, we strive to plan at least one big trip together every year. Travel is one of our greatest passions, so in lieu of anniversary, birthday, or holiday gifts, we go places.

On a side note, Connor has become a pro at accumulating free airline miles, which helps make this possible! If you ever want a post about this, please let me know in the comment section and we’ll share our tricks.

Paris has been at the top of my travel bucket list ever since I graduated from French culinary school five years ago. My first trip to France was over 20 years ago, and let’s just say, my palate has improved dramatically since those days.

For this trip, we spent the first five nights in the sleepy village towns of Provence (which I’ll share more about in a separate post!) and then headed to Paris for the final leg of the trip.

We stayed in a studio apartment airbnb in the popular Marais district for the entirety of our trip, and it was a great home base for exploring the city on foot. It also happens to be home to many excellent restaurants and pastry shops.

Our time in Paris was food-filled to say the least. We practically ate our way through the city. Thankfully we walked everywhere, which helped make up for some of it. I always like to do a fair amount of research leading up to any trip, and this one was pretty extensive.

I’m almost embarrassed to admit how many pastry, chocolate, and food establishments were flagged on our custom Google map – but it payed off.

Access a free, navigational ‘Best Bites Paris Edition’ Google map by clicking here. It includes more places than shared in this post (including ones that we didn’t have a chance to visit), but is a wonderful starting point.

For more resources on where to eat and what to do in Paris, see the bottom of this post. 

While this list isn’t exhaustive by any means, I highly recommend visiting at least one or more of these spots if you are planning a trip to Paris anytime soon.

Pastry Shops and Bakeries:

Travel Tip: I highly recommend making your way to most of these pastry shops by 10 am at the latest in order to snag the freshest pastries. Your efforts will be rewarded!

Stohrer – (51, rue Montorgueil, 2nd) – one of the oldest bakeries in Paris (established in 1730), Stohrer is worth a visit even if it’s just to poke your head in the door to oggle at the beautiful interior and impeccable pastries. While their baba au rhum is famous, Connor and I indulged in a fresh-out-of-the-oven kouign-amann and it was one of the best bites of our entire trip. Earth shatteringly flaky. One of the best pastries I’ve ever had. You really can’t go wrong with anything here.

Du Pain Et Des Idees – (34, rue Yves Toudic, 10th) – another incredibly beautiful, famous Parisian bakery (established in 1889) that is known for their homemade breads (particularly their pain de amis, cereal bread), croissants, and pistachio escargot pastries. I highly recommend visiting this spot early in the morning as the pastries will be freshest at this time. We had better pastries elsewhere, but I’m glad we visited. The interior is tiny, but stunningly beautiful and classic. It also happens to be within blocks of Holybelly Cafe, one of our favorite breakfast spots in the city.

Pain Pain – (88 rue des Martyrs, Montmartre) this bakery shop was an unexpected discovery as we walked back from Sacré-Coeur (one of the reasons why walking everywhere pays off!). Unlike many of the other bakeries in this guide, Pain Pain has only been open since 2012, but since that time has won the prestigious Grand Prix de la Baguette award twice. If you’re making your way over to Montmartre, I definitely recommend popping in for a quick visit. I wish I had tried some of the beautiful pastries in this shop, but we did enjoy a delicious slice of quiche lorraine and cornichon saucisson sandwich for lunch.

Maison Aleph – (20 Rue de la Verrerie, Marais) – this unique pastry shop, which specializes in bite-sized Middle Eastern inspired pastries, was one of the most memorable stops in Paris. Most of the pastries in this shop are made from crisp kataifi (shredded phyllo dough) and are filled with a variety of fillings from fresh mango (the purest mango flavor ever!) to cardamom lemon curd, strawberry orange blossom, rhubarb almond, and everything in between. They’re then topped with various flavors of normandy cream. Incredibly delicious and unlike any other pastries we had! I loved the smaller size of these pastries, because it allowed us to get a variety of flavors. Highly, highly recommend.

Pierre Herme (72 Rue Bonaparte, 6th) – a classic not to be missed, Pierre Herme is unequivocally thought to be home to the best and most creative macarons in the city. As someone who has never been obsessed with macarons, I can fully declare that these were incredible and worth the price tag/visit. I highly recommend picking up a box in order to try a variety of flavors (they come in odd numbers). You could even time your visit so that you could bring a box home with you.

We tried everything from their signature rose, lychee, raspberry (excellent) to jasmine wild strawberry, passion fruit milk chocolate (so good), hazelnut asparagus (we couldn’t detect the asparagus, but it was delicious) to fresh mint (one of my unexpected favorites). In hindsight, I wish we had tried some of their other beautiful pastries as well, since they are considered some of the best in the city!

L’Eclair de Genie (14 rue Pavee, Marais) – this modern bakery is famous for its stunningly beautiful eclairs. We ended up meeting our friends Lindsay and Taylor – who also happened to be traveling in France at the same time as us – here for a quick afternoon pasty snack one afternoon. We shared three eclairs amongst all of us, which was the maximum that I could handle at that point in the trip. While I preferred the pastries above more, this spot is worth a visit if you’re in the mood for impeccable, beautifully decorated eclairs.

Jacque Genin – (133 Rue de Turenne, Marais) –  the beautiful caramels, chocolates, pate de fruit, and other candies at this famous chocolatier are displayed like fine jewelry. It is worth stepping into this shop just to appreciate how seriously the French take their cuisine, particularly pastries and chocolate. While we didn’t end up purchasing any of the chocolates from this store (be prepared for high prices), I really wish we had brought a few home with us to try! The caramels are particularly famous.

Berthillon – (29-31 Rue Saint-Louis en l’Île, Ile Saint Louis) – this gelato shop is one of the most famous in the city and rightfully so. While many restaurants and shops sell Berthillon gelato, I highly recommend visiting the actual gelato shop on Ile Saint Louis. Not only is it fairly centrally located in the city (particularly if you are visiting famous sights such as Notre Dame or Sainte-Chapelle) but the island is worth a visit for the beautiful views and casual stroll. The gelato was some of the best that we’ve ever had! Try to time your visit at an off-hour in order to avoid long lines.

Casual Food and Breakfast Spots:

L’as Du Fallafel – (32-34 Rue des Rosiers, Marais) – this famous falafel shop in the Marais District is often teeming with lines. Our Airbnb apartment was located within just 100 feet of this spot, so we did make time to grab one of their famous falafel sandwiches topped with spicy sauce. While the price tag was unbeatable and the falafel was very good (and extremely generous in serving), we felt it was slightly overrated for the hype. However, it’s definitely worth a visit if you are in need of a quick lunch, can avoid the lines, or are already in the area!

Frenchie To Go – (9 Rue du Ni, 2nd) – This casual breakfast and lunch spot, founded by one of Paris’s most popular chefs, is located in a quiet, nondescript alley in the 2nd arrondissement. I received a recommendation for this spot from a friend, and we shared a great breakfast of eggs Benedict with spinach and a delicious homemade granola yogurt bowl. Be sure to spend a few minutes exploring the fish market, speciality food market, and other Frenchie restaurants and shops on the street while you’re in the area.

Holybelly Cafe – (5 Rue Lucien Sampaix, 10th) – our favorite breakfast (and one of our favorite meals)  in Paris! This trendy, Instagrammable cafe is known for it’s excellent American-style pancakes (some of the best that I’ve had!) and egg dishes. The coffee was also some of the best that we had in the city (sadly, most of the coffee we had in France was horrible). I highly, highly recommend taking time to visit this spot while you’re in the city. The food is great and the atmosphere is wonderful.

Restaurants and Bistros:

Travel Tip: We chose more casual, bistro-style restaurants for our dinners in Paris (in lieu of expensive, multi-course Michelin-star spots!) during this trip, but I’ve included helpful resources at the bottom of this post with additional recommendations if you are looking for additional ideas. As a general tip, remember that it is easier to snag reservations at slightly earlier dining times (6:30-8:00 pm) in Paris than later in the evening (8:30 pm and onwards), as eating fairly late is common in France.

Bistrot Paul Bert – (22 Rue Paul Bert, 11th) – the best meal that we had in Paris. Bistrot Paul Bert is considered one of the best bistros in the city, and in our opinion, lived up to all of its expectations and then some. The general menu changes daily, but they always offer their famous steak au poivre (peppercorn steak). All of the dishes that we had here were excellent (their seafood is incredibly fresh too), but the steak was incredible. It lived up to the hype and it was literally one of the best things that I’ve ever tasted. The atmosphere, service, and ambiance is lovely too. Since this spot is fairly popular, I highly recommend booking a reservation a week or two in advance of your visit (you cannot do this online, so be sure to call!).

Breizh Cafe – (109 Rue Vieille du Temple, Marais) – it is worth noting that this casual restaurant (which has several locations!) actually started in Tokyo, Japan. Although the atmosphere isn’t overly memorable, this eatery is famous for it’s savory and sweet buckwheat crepes. We enjoyed a low-key casual diner here one night and really enjoyed it. The crepes were excellent and were offered with a large variety of fillings (below: classic Parisian combination of smoked herring, potatoes, creme fraiche, and herring caviar) to choose from. Definitely worth a visit for lunch or dinner if you are looking for a casual dining option. Reservations are recommended and can be made in advance online.

Au Passage – (1bis Passage Saint-Sébastien, 3rd) – this unique restaurant, which was started by a Texan chef, is known for it’s creative, seasonal small plates. The atmosphere is lively, fairly casual, and friendly, and the dishes are artfully presented and reasonable in price. The menu is constantly changing, which makes this a really fun spot to visit if you’re looking to mix up your dinners! It was a nice change of pace from our more traditional bistro style meals. Reservations are recommended and can be made online on their website.

Bistroy Les Papilles – (30 Rue Gay-Lussac, Latin Quarter) – a well-regarded classic bistro in Paris, which offers a very reasonable (31 euros) pre-fixe 4-course menu (which changes daily) featuring generously portioned family-style French cuisine in an intimate, cozy setting. While this spot might not be best if you prefer having a choice of dishes, we enjoyed our meal here. Be prepared to buy a bottle of wine from their generous selection on sale or bring your own (expect a corkage fee). Reservations recommended and can be made online on their website.

Specialty Food Shops and Stores:

E.Dehillerin – this famous cookware shop is known for its large selection of copper cookware. The atmosphere is classic and old school (be prepared to look up prices of items by code in a large binder). You’ll find almost every pastry mold and tool that you can imagine too. Tip: if you do make a large purchase, the shop provides a very easy-to-use refund tax form to scan at the airport on your way home.

Libraire Gourmande – if you’re looking for French cookbooks, magazines, or food-related publications, this bookstore is a fun place to pop into!

Shakespeare and Company – this unique, squirky bookstore is home to a huge selection of English publications. If you happen to be in the area, I recommend peeking into this store just for a few minutes! Just remember that no photographs are allowed.

Other Favorites:

Saint-Chapelle – if you can visit only one church or basilica during your time in Paris, I would pick Saint-Chapelle over every other option! It is stunningly beautiful on the inside – pictures can’t do it justice – and well worth the admission price (which has an added bonus of keeping away some tourists). Be sure to pick a clear sunny day in order to see the stained glass at it’s most beautiful!

Additional Resources:

For a custom Google map (containing all of the places listed above, and more!), click here. 

Source: https://www.abeautifulplate.com/where-to-eat-in-paris/

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Food News: Trader Joe’s Shares Its Most Popular Products of 2018

Plus: Marie Kondo’s spice cabinet, the most popular hot sauces, and the most-liked post on Instagram.

Trader Joe’s just released the results of its 10th annual Customer Choice Awards. The most popular product for 2018? Mandarin Orange Chicken. [PEOPLE]

Marie Kondo, author of The Life-Changing Magic of Tidying Up, says she only has five spices in her kitchen: Black pepper, salts, cumin powder, and turmeric. [Bon Appétit]

Keith Pandolfi writes about how shopping at Williams Sonoma is akin to the “embrace of a country French kitchen” in his essay, “Life Lessons Among the Pots & Pans at Williams-Sonoma.” [Food & Wine]

Instacart says these are the top 10 hot sauces in America right now. [Food & Wine]

A plain, boring brown egg has officially surpassed Kylie Jenner to become the most-liked post on Instagram. [New York Times]

This week President Donald Trump hosted college football champions, the Clemson Tigers, at the White House. He served the team an array of things from McDonald’s, Wendy’s, Burger King, and Domino’s Pizza. [Eater]

Whole Foods will end its 365 store format, but the current 12 locations will remain open. [Fortune]

Source: https://blog.williams-sonoma.com/food-news-trader-joes-shares-its-most-popular-products-of-2018/

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Twenty-Five+ Healthy Low-Carb Mexican Food Dinners for Cinco de Mayo

posted by Kalyn Denny on April 26, 2019

Cinco de Mayo will be here soon, and here are Twenty-Five+ Healthy Low-Carb Mexican Food Dinners for Cinco de Mayo! Now you can enjoy Mexican food without overloading on carbs. Use Recipe Round-Ups to find more low-carb round-ups like this one.

PIN Twenty-Five+ Healthy Low-Carb Mexican Food Dinners for Cinco de Mayo!

You probably couldn’t help but notice that I’m a huge fan of Mexican food around here, and through the years I’ve made so many tasty low-carb favorites with those flavors. And Cinco de Mayo is next weekend, so it’s time to plan the menu! There’s nothing I like more than a good excuse to eat Mexican food for a whole week, so for the occasion I’m updating my collection of Twenty-Five+ Healthy Low-Carb Mexican Food Dinners for Cinco de Mayo.

I’ve divided the favorite Low-Carb Mexican Food Recipes into two categories: Low-Carb and Gluten-Free Mexican Food Dinners and Low-Carb But Not Gluten-Free Mexican Food Dinners (that use low-carb tortillas). Hopefully there’ll be something for everyone in this collection!

All these Mexican food dinners are favorites that I bet your family will like. And I promise I won’t tell if you decide to make one of them right away before Cinco de Mayo gets here; enjoy! If you still want more Mexican Food yumminess, check after the photos for more round-ups of Low-Carb and Keto Mexican Food from around the web!

Low-Carb and Gluten-Free Mexican Food Dinners

Cheesy Stuffed Poblanos with Ground Turkey (If you like Poblano chiles, you will love this dish!)

Cheesy Low-Carb Taco Casserole This Cheesy Low-Carb Taco Casserole will probably be a hit with the whole family!

Instant Pot or Slow Cooker Low-Carb Green Chile Pork Taco Bowl (We loved this spicy green chile pork on a bed of cauliflower rice, you choose the cooking method you prefer!)

Green Chile and Chicken Mock Enchilada Casserole (Everyone in my extended family loves this recipe!)

Low-Carb Ground Beef Cauliflower Rice Taco Bowls (This is quick and easy for a work night dinner!)

Low-Carb Twice-Cooked Chicken with Green Chiles and Cheese (This new recipe has really been a hit!)

Beefy and Cheesy Low-Carb Green Chile Bake (This is the perfect low-carb casserole with ground beef.)

Instant Pot (or Stovetop) Low-Carb Taco Soup (My favorite taco soup recipe, without the carbs!)

Green Chile Turkey Paleo Taco Salad (I came up with this when my nieces were doing Whole 30.)

Slow Cooker Browns-in-the-Crockpot Spicy Ground Beef for Tacos, Burritos, or Taco Salad (Low-carb tortillas are not gluten-free; eat on taco salad or in lettuce wraps for gluten-free!)

Low-Carb Southwestern Pot Roast in the Slow Cooker (Have pot roast for dinner and use leftover meat for taco salad!)

Southwestern Turkey Collards Wraps (If you haven’t tried a wrap with collards, these might surprise you!)

Fish Taco Cabbage Bowl (If you like fish tacos, you’ll love this low-carb version!)

Instant Pot Salsa Chicken with Lime and Melted Mozzarella (This is an Instant Pot version of an ultra-popular slow cooker recipe, get the slow cooker version here.)

Ground Turkey Low-Carb Enchilada Casserole with Red and Green Chiles (This casserole has whole green chiles and red chile sauce.)

Spaghetti Squash Low-Carb Taco Bowl (All the flavors you love in tacos, in a spaghetti squash bowl!)

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese (This is a bit more work than some of the other recipes, but oh so worth it!)

Slow Cooker Green Chile Shredded Beef Cabbage Bowl (I’ve made this over and over!)

Instant Pot Low-Carb Green Chile Chicken Burrito Bowl (If you like Green Chile Chicken you’re going to love this meal!)

Low-Carb Vegetarian Chile Rellenos Bake (This is as delicious as battered chile rellenos, but it’s low-carb and gluten-free.)

Low-Carb But Not Gluten-Free Mexican Food Dinners

(These recipes use low-carb tortillas so they’re not gluten-free, but they are low in carbs.)

Ground Turkey Green Chile Low-Carb Tacos with Avocado Salsa (PLEASE do not skip the avocado salsa; that’s what makes these tacos amazing!)

Pressure Cooker Low-Carb Flank Steak Tacos with Spicy Mexican Slaw (We loved these tacos with ultra-tender flank steak. The recipe also has slow cooker instructions!)

Low-Carb Shrimp and Avocado Tacos (We absolutely swooned over this recipe when we tested it!)

  Slow Cooker Low-Carb Mexican Lasagna Casserole (Your family will love this one; use low-carb tortillas.)

Slow Cooker (or Pressure Cooker) Shredded Beef Tacos with Spicy Slaw and Avocado (A complete winner; use low-carb tortillas and don’t skip the slaw!)

Low-Carb Breakfast Tacos with Sausage, Peppers, and Eggs (Use low-carb tortillas and have breakfast for dinner!)

Low-Carb Green Chile Chicken Enchilada Casserole (This will be a hit with the family; use low-carb tortillas.)

Easy Guacamole Tostadas (So much YUM! Use low-carb tortillas.)

Low-Carb Slow Cooker Green Chile Chicken Tacos with Poblano-Cabbage Slaw (I love the slaw in this recipe; use low-carb tortillas.)

Chicken Fajitas in the CrockPot (Use low-carb tortillas or eat the chicken and veggies with melted cheese.)

Low-Carb Slow Cooker Sour Cream Chicken Enchiladas (This was a huge hit when we tested the recipe!)

More Low-Carb Mexican Food to Try:

15 Best Low-Carb Mexican Recipes ~ I Breathe I’m Hungry Keto Mexican Recipes ~ Seeking Good Eats 10 Low-Carb Mexican Food Favorites You’ll Make Over and Over ~ Kalyn’s Kitchen

Tell us in the comments about what’s going on the Cinco de Mayo menu at your house!

posted by Kalyn Denny on April 26, 2019

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Source: https://kalynskitchen.com/twenty-five-healthy-mexican-food-recipes/

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Mini Cheese Flatbreads with Mint

Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Mini Cheese Flatbreads with Mint

These mini cheese flatbreads with mint are a Lebanese tradition, part of the mana’eesh, the man’oushe flatbread family and just one of the many variations of toppings used. I love making cheese flatbreads in little rounds using my fatayar dough recipe, party-ready and so soft and tender. The topping is out-of-this-world flavorful, with halloumi, labne, scallions, and dried mint (if you haven’t tried my Mint Salts from Maureen Abood Market yet, I know you’ll love them!).

I can’t imagine two guys more different than Camille Abood and Anthony Bourdain. Dad, a brilliant attorney who trained in the seminary for the priesthood. Bourdain, also brilliant, and, well, you know.

Yet I’m surprised by the thoughts I’ve been having in the wake of Bourdain’s death. Anthony Bourdain reminds me of, or rather much more accurately, makes me think of my father.

Maybe this connection is happening just because whenever something really awful happens in the world, I want my dad. Maybe it’s because this weekend is Father’s Day and pretty much everything is making me think of Dad. Maybe it’s because the end of June will mark the 18th anniversary of his passing. Probably it’s all of that, and more.

My relationship with Bourdain is similar to yours, in that we didn’t know him, but we feel like we did. The show he shot in Lebanon in 2006 when the Israeli-Lebanese war broke out was what first drew me to him. This was the same summer Chris and Ruth were in Lebanon adopting John, and getting Ruth home with the baby was dramatic and difficult and took true grit and bravery on Ruth’s part.

And then, a couple of short years later, we lost Ruth. Anything we could see that shed light on her time in Lebanon, we were riveted. Also, I hadn’t been to Lebanon yet when this episode of No Reservations came out, and was sorting through my fear/reservations/want to go/need to go/fear/reservations feelings. Then, in 2012, I went. Then, in 2013, I met Bourdain as a fan at his “No Guts No Glory” show in East Lansing. We talked about Beirut and Lebanese food. Then, in 2014, I asked him to review and write a blurb for my book. I wanted to hug the man like my father, but with a big Lebanese spread to express my thanks better than words could.

No matter how I got here, the Dad-Bourdain thoughts are swimming around in my head freely. Both men liked a certain raw-ness in life. Both never met a person they couldn’t talk with. Both were supremely generous (Bourdain had no need to spend time on the cookbook of a non-celebrity chef, did he? He was generous, and cared about Lebanon, so he did it).

Learning that Bourdain killed himself struck such a painful cord throughout the world. For me, I just keep thinking what my dad would say. Dad was a counselor in every sense of the word, an attorney who dove deep and drove hard at the truth. He could talk you through, into, or out of anything. He was especially adept at facing suffering with others. There’s not a reason to think about it, but I think that if Dad knew Anthony Bourdain, Anthony Bourdain would still be here.

The strongest connection I keep thinking of, though, is OF COURSE! the food. My father was not a traveling man. He was happiest in his own house, his own bed, his own kitchen. He was not a food explorer like Bourdain.

But the eating! The savoring! The necessary marriage of people, story, and the food! To watch Dad eat anything was to crave that food for the rest of your life. Same Bourdain.

Seems like I have for a long time chased after the recipes of the Lebanese foods my dad loved. But too, I think of how much I wish I could hand him plate after plate of the new recipes I’m developing all of the time, classics and inventive dishes, to see what he’d think of them.

That’s especially true of anything pizza-esque. No better appetizer in my dad’s book than a pizza. Get one for the table while we look over the menu!

The cheese flatbreads, mini mana’eesh, man’oushe: case in point. Little soft pillows of goodness, with melty minted cheese and labne. I’d like to watch Dad, Bourdain, any lover of food eat these, and set the lifelong craving in play.

I’ve auditioned many a dough recipe for these little beauties, and my fatayar dough wins it. The flavor and texture of this dough are spot on, and with no second rise, these soft little breads come together more swiftly. Serve them as part of a maza or as an appetizer with a glass of wine. Bake them ahead, and freeze them wrapped very well. Thaw and revive in a low oven. Store the fresh flatbreads in an airtight container for a couple of days, warming in a low oven before serving.

Print

For the dough:

1 tablespoon active dry yeast

1 cup warm water, about 80 degrees, divided

1 teaspoon granulated sugar

3 cups unbleached, all-purpose flour

1 teaspoon kosher salt

1/3 cup neutral oil, such as canola or safflower

Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for about 15 minutes.

Whisk together the flour and salt in a mixer bowl or medium bowl. Create a well in the center and add the oil and proofed yeast mixture. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding the remaining 3/4 cup water slowly.

Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers when touched).

In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes (don't go much longer than that, though).

While the dough rises, make the filling. In a medium bowl, combine the halloumi, labne, scallions, and dried mint.

When the dough is ready, heat the oven to 375 degrees. Line two sheet pans with parchment paper. 

To shape the flatbreads, roll out half of the dough at a time to about 1/4-inch. Use a 2 1/2-inch round cutter, or the top of a glass, to cut out circles. Position these as close together as possible. Using a spatula or by hand, transfer the circles to one of the pans. Repeat this same process with the second half of the dough.

Spread about a teaspoon of the filling on top of each little circle. Brush the tops with olive oil.

Bake one sheet at a time for 12-15 minutes, or until the breads are light golden brown.

Serve the cheese breads warm or at room temperature.

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Source: https://www.maureenabood.com/mini-cheese-flatbreads-with-mint/

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4 Best Add-Ins for Macaroni and Cheese

There are some comfort foods that just never get old and that make both kids and adults ridiculously happy. On the top of the list is macaroni and cheese.

I have a very sophisticated friend who, upon arriving at my house for dinner, will say, “Is that mac and cheese I smell? Oh, please tell me that’s mac and cheese. I really hope it’s mac and cheese.” And for her, it usually is.

GUSSY UP YOUR FAVORITE MAC AND CHEESE

Plain macaroni and cheese is absolutely delicious. But as you may have guessed from the title of this piece, there are many ways to gussy it up and keep it interesting from dinner to dinner.

Mac and cheese is a great base for all kinds of seasonings, for hot sauces of all stripes, for different vegetables, even for different types of meat. There are almost no wrong answers here!

START WITH A BASIC RECIPE, THEN IMPROVISE

Start with a favorite mac and cheese recipe – like this one! – and then work in whatever ingredients speak to you. The suggested amounts of add-ins will work with any macaroni and cheese recipe that calls for one pound of pasta.

Green Chile Mac and Cheese

1 Punch Up Your Sauce

A standard cheese sauce is delightful, and using your favorite cheese or cheeses will already give your mac and cheese a distinct personality. But try adding a little spice!

A little heat goes a long way, and there are so many ways to add some spice to your sauce. If you want to really bring it, then keep adding heat until you reach the right tongue-tingling level for you and your family.

The amounts given below are merely guidelines; the good news is that you can start with smaller amounts, and then keep tasting your sauce to see if you like it as is, or want to keep dialing up the heat.

Add the following to the sauce after the cheese is melted:

Add cayenne pepper or dried red pepper flakes to the sauce, starting with about 1/2 teaspoon and increasing the amount gradually.

Add 1 tablespoon chili powder.

Hot sauces! You may never reach the end of these variations, such as Sriracha (Southeast Asian), Harissa (Moroccan), Gochujang (Korean), or good old Tabasco sauce. Start with 1/2 teaspoon, and increase as desired.

Start with spicy peppers, such as hatch, Anaheim, or jalapeño, then roast them, chop them, and add them in after the cheese melts. Amounts are hard to suggest because the heat varies so much, so start small, taste as you go, and add gradually!

Try this recipe for a little kick in your mac and cheese routine:

Green Goddess Mac and Cheese

2 Add Some Veggies

If you pair mac and cheese with a salad, you are good to go. But for a bona fide one dish meal, you can also put some vegetables right into the mac and cheese after the cheese has melted into the sauce.

For vegetables that need to be cooked, such as broccoli and butternut squash, roasting them is a good way to add nice caramelized flavor to the dish. Leftover vegetables prepared another way you can certainly be used as well.

Here are some choices for adding those nutritious veggies to your dish.

About 2 to 3 cups roughly chopped greens, such as kale, chard, spinach, or a power greens mix

2 to 3 cups roughly chopped cooked broccoli, cauliflower, or broccoflower, or Romanesco

2 cups cooked asparagus, cut into 1/2-inch pieces.

1/2 to 1 cup sautéed chopped or sliced leeks

2 cups sautéed cubed zucchini or summer squash

2 cups diced tomatoes

2 cups cooked corn kernels

2 cups cooked cubed butternut or other winter squash, or sweet potatoes

Try these vegetable-infused cheesy pastas:

Chili Mac and Cheese

3 Pack It With Protein

Adding some meat or other protein to your mac and cheese makes it even heartier and certainly defines it as a main dish. Although mac and cheese (amongst its many appeals) is a vegetarian dish for the most part, it doesn’t have to be.

You can add in all sorts of meaty and even seafood-y additions. Some people even like to mix beef chili into their mac and cheese. But don’t forget all of those vegetarian versions of proteins available today, like baked tofu or tempeh or soy versions of things like shredded chicken—all of those non-meat options work as well.

Add any of these proteins after the cheese has melted, and stir for a couple of minutes to heat through before adding the pasta to the sauce:

1 to 2 cups cooked cubed (or shredded) chicken, ham, pork, or beef.

1/2 to 1 pound sautéed and drained ground beef, pork, turkey or chicken (you could also add in 1 tablespoon chili powder as you sauté the meat for a more chili-like vibe).

1 to 2 cups sautéed extra firm tofu, or puree some of the sauce with 1 cup soft tofu in a blender, then return it to the pot, then add your noodles.

1 to 2 cups cubed cooked lobster or shrimp.

1/2 to 1 cup cooked crumbled sausages, from pork to turkey to chicken (or try a vegetarian “sausage”).

1/4 to 1/2 cup cooked crumbled bacon, speck, or pancetta (watch the addition of salt if you add one of these salty cured or smoked meats). Sauté any of these in a skillet until crispy, then fold it in at the very end, so it holds on to its crisp-chewy texture.

Try these meaty mac and cheese recipes as well:

4 Crispy Panko Topping

The contrast of the creamy mac and cheese against the crunchy breadcrumb topping is delightful. It’s a great way to make macaroni and cheese part of a more elegant dinner—kind of like a gratin!

Make a simple crispy topping with from panko breadcrumbs (a fluffy type of Japanese breadcrumbs) and a bit more cheese.

Your Turn!

There are so many ways you could riff on a simple bowl of mac and cheese. What are some of your favorite add-ins and toppings?

Source: https://www.simplyrecipes.com/4_best_add_ins_for_macaroni_and_cheese/

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Spicy Corn and Chorizo Pizza

You guys. You know how sometimes you don’t realize that a food is the food of your dreams until you see it on a menu or in a cookbook, and instantly know that that particular dish is clearly made for you? That was me and this pizza when I saw it on a restaurant menu a few weeks ago. With corn, chorizo, and pickled jalapeños, it was impossible to pass up! Once it was served, it really was everything I had hoped for and I couldn’t wait to have it again. But life is busy and who knows when I’ll get there again? So, I made it at home.

The homemade version is phenomenal and I dare say, maybe even better than the original. I added a poblano garlic white sauce (it’s really more of a green sauce when all is said and done) to my rendition and loved it. I popped the seeds out of the jalapeño slices so the kids wouldn’t complain about it being too spicy and it gave a nice mild level of heat. You can leave the seeds in if you love heat, and make it even spicier by adding the jalapeños in the last minute or two of cooking since the heat of the oven will tame them slightly. It’s your call, and it’s all good whichever way you go.

If you prefer a meatless version, this would be just as delicious with some spiced black beans dotted over the pie in place of the chorizo. If I were going that route, I would use this black bean taco filling and gently mash it a bit before adding to the pie. It’s pizza Friday, and this pizza needs to be in your plans for the weekend. Let me know if you make it!

Source: https://everydayannie.com/2018/08/10/spicy-corn-and-chorizo-pizza/

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After School Protein Bars

September 12, 2018 by Nick

Here’s a phrase I never thought I’d hear my three-year old say: “Daddy, can I have a protein bar PLEEEEASSSE?”

I just never really thought that I’d be offering protein bars to my kids. I certainly never had them as a kid. But the truth is that my kids need more protein. They tend to eat carbs and fruit, neither of which gives them a boost of protein.

I can literally see my kid’s personality change if he hasn’t had enough protein in the day. I can see it change because usually he has just broken something because he is having an epic tantrum! Solution: PROTEIN.

So these protein bars are a staple in our house now. They have no added artificial sugar. They are easy to make. They are gluten-free if that’s your thing. They also have a whopping 7 grams of protein per bar, which is really good considering how small the bars are (I would cut them into larger bars if they were for me). 7 grams of protein is about 40% of what my 3 year old needs in a day!

And they have chocolate because I know how to do this parenting thing and if it has chocolate the kid will eat the thing.

These easy protein bars are healthy, gluten-free, and have no artificial sugar added! I love them as an after-school snack for the kiddos. A little chocolate never hurt, right?!

Ingredients

1 cup super fine almond flour

2 tablespoons sesame seeds

8 ounces semi-sweet chocolate, melted

Directions

In a mixer with the paddle attachment (or with a sturdy spoon) mix together the peanut butter, protein powder, almond flour, honey, and milk, until the mixture is smooth.

Pack mixture into an 8×8 baking dish lined with wax paper for easy removal. Press on peanuts, sesame seeds, and dried cherries so the toppings stick. Chill in the fridge for around an hour.

Cut the bars into the size you would like. For kid-sized bars, I get 15 bars out of the batch.

Melt your chocolate over a double boiler or in quick 15-second bursts in the microwave and then dip the bars in the chocolate. Drizzle extra chocolate over the top. Return bars to the fridge to set the chocolate and firm up the bars.

Store bars in the fridge for 10-14 days. They will stay firmer in the fridge.

After School Protein Bars

There really isn’t much too these bars. You don’t need to bake them or anything. They set up perfectly in the fridge and mix together in just a few minutes.

The good stuff.

Using good quality Whey Protein like Bob’s Red Mill and a super fine almond flour makes these bars have a really smooth texture. It isn’t grainy at all or have any sort of off flavors from the protein powder.

Love this stuff.

To make the base for the bars, mix together the peanut butter, almond flour, protein powder, milk, and honey in a mixing bowl. You could do this by hand actually with a sturdy spoon, but a mixer makes quick work of it. You just want it to be an even consistency and it should easily hold its shape.

Chewy mix.

Pack this mixture into an 8×8 baking dish lined with wax paper for easier removing!

In the pan!

Then the fun part! Press on the toppings! I used dried cherries, roasted peanuts, and sesame seeds, but as you might imagine you could use almost any dried fruit or nut on these guys.

Pack it in.

It’ll be easier to handle these bars if you let them set up and chill in the fridge for an hour or so. Then you can easily slice them up.

Chilled and chopped.

I like to just melt some semi-sweet chocolate and give the bars a dip and a drizzle. They are fine without the chocolate, but really good with the chocolate.

Keep these after school protein bars in the fridge for fast snacks and know that you aren’t just feeding you kids sugary bars masquerading as protein bars! These are the real deal!

Source: https://www.macheesmo.com/after-school-protein-bars/

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Overnight Oatmeal Muffins

Overnight Oatmeal Muffins are an easy breakfast for any day of the week. They can be made ahead for breakfast during the week or frozen for easy breakfasts, lunches, or snacks. 

We love muffins. They are great to eat for breakfast with yogurt, but they also make a great snack or dessert for the kids.

Muffins also make a great on the go food. You can easily eat them for a breakfast on the go or as a lunchbox treat. 

I have quite a few muffin recipes that we enjoy, but I am always experimenting with new muffin recipes because we love them so much. 

Years ago I saw a recipe for Overnight Oatmeal Muffins in a cookbook that I checked out of the library. It caught my attention because it was healthy, or at least healthier, than most of my muffin recipes. It contained both oatmeal and whole wheat flour which made for a healthier heartier muffin. 

Over the years I have changed the recipe up to fit our needs, but it is still a favorite. I have made this recipe so many different ways and I am sharing a few of the versions today. 

This recipe can be made with oats and whole wheat flour. It can be made with oats and all  purpose flour. It also turns out well with gluten free oats and a gluten free flour blend. All three versions are delicious.

You can also change up the add ins for this recipe. My kids love the oatmeal chocolate chip version. I love the oatmeal raisin version. But you can add all kinds of different things like blueberries to this as well. 

No matter how you make these muffins they are delicious. 

I like the fact that the oatmeal soaks overnight in this recipe. That is why it is called overnight oatmeal muffins. Soaking the oats overnight helps soften the oatmeal and give the muffins a better texture.

This recipe also calls for buttermilk instead of regular milk, which I think also helps the texture. I have made these with both old fashioned oats and quick oats and both work. The old fashioned oats give you more of an oatmeal texture. 

Need more muffin recipes? 

Yield: 18 muffins

Overnight Oatmeal Muffins are an easy make ahead muffin.

Prep Time 10 minutes

Cook Time 17 minutes

Total Time 27 minutes

Ingredients

1 cup old fashioned oats or quick oats ( use gluten free oats for gluten free version)

2 cups buttermilk

1  2/3  cups whole wheat flour, all purpose flour, or gluten free flour blend

1 cup brown sugar

¼ cup oil

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 eggs

Instructions

The night before:

Combine oats and buttermilk in a bowl, cover and refrigerate overnight.

In the morning:

Add flour, sugar, oil, baking powder, baking soda, salt, and eggs to oat mixture. Stir until well combined.

Stir in chocolate chips, raisins, or other add ins.

Scoop into greased or lined muffin cups filling 3/4 full.

Bake at 350 for 16-17 minutes.

Let cool in pan 5 minutes. Remove to wire rack to finish cooling.

Notes

This recipe works well with whole wheat flour, all purpose flour, or a gluten free baking blend. I used Bob's Red Mill 1 to 1 Gluten Free Blend and gluten free oats to make them gluten free.

You can make these as is for plain oatmeal muffin or still in chocolate chips, raisins, blueberries, etc.

Originally published August 2019. Updated February 2019. 

Source: https://www.lynnskitchenadventures.com/overnight-whole-wheat-muffins/

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Raclette Cheeseburger with Bacon, Horseradish Aioli, and Pickled Shallots

Ready for another summer grilling recipe? You’re going to love this Raclette Cheeseburger with Bacon, Horseradish Aioli, and Pickled Shallots. It’s juicy, flavorful, and will be the star of your next barbecue. This post is a paid collaboration with Emmi USA. It highlights raclette, an incredible melting cheese that takes cheeseburgers to a whole new level.

Ok, are you sitting there wondering what the heck a Raclette cheeseburger is? No worries! I’m here to help.

Working with Emmi USA this year has been an incredible experience, because it has introduced me to so many wonderful new cheeses. How many of us are guilty of not stepping out of our cheesy comfort zone? I’ve certainly fallen into this pattern many times.

What is Raclette Cheese?

Raclette is a semi-hard cow’s milk cheese that’s commonly used for melting. In Switzerland, it’s also the name of a dish based around a melted wheel of the same cheese. It’s similar to fondue; the raclette is heated, often using a gadget similar to an electric griddle, then scraped onto diners’ plates and served along with a variety of accompaniments.

What does Raclette Taste Like?

Raclette has an aromatic smell and a creamy texture that’s similar to Gruyere. The flavor can be mild or sharp, depending on the age of the wheel.

Raclette pairs well with a variety of ingredients including white wines such as Riesling (dry or sweet), American or Belgian Ales, pickled ingredients (especially cornichons), potatoes, and prosciutto.

Now! Onto the raclette cheeseburgers. I decided to use a variation of the quick pickling recipe from my Ramp Pesto Pasta with Quick Pickled Onions to use on the burgers, since the raclette pairs so well with pickles. I loved how the mild flavor of the shallots worked here, but feel free to substitute red onions if you prefer.

The horseradish aioli comes together quickly and adds tons of flavor to the burgers as well. You get just the right amount of bite from the horseradish and garlic without them overpowering the other components.

You can use Emmi USA’s Where to Buy store locator to see if raclette is available near you!

Looking For More Cheese Recipes?

Check out my Warm Zucchini Salad and Classic Cheese Fondue!

Raclette Cheeseburger with Bacon, Horseradish Aioli, and Pickled Shallots

Ready for another summer grilling recipe? You’re going to love this Raclette Cheeseburger with Bacon, Horseradish Aioli, and Pickled Shallots. It’s juicy, flavorful, and will be the star of your next barbecue.

For The Horseradish Aioli:

1/2 cup mayonnaise

1 tablespoon fresh squeezed lemon juice

1 teaspoon prepared horseradish

1 garlic clove, minced

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

For The Pickled Shallots:

1 medium shallot, sliced into thin half moons

3/4 cup white wine vinegar (rice vinegar may be substituted)

3/4 teaspoon granulated sugar

1/2 teaspoon kosher salt

6 slices bacon

4 (6-ounce) ground chuck patties

Kosher salt

Ground black pepper

10 ounces Emmi USA Raclette Cheese

4 hamburger buns, toasted

Optional toppings: lettuce and tomato

In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, garlic, salt and pepper.

Using a medium saucepan or kettle, boil 3 cups of water. Place the shallots in a colander. Once the water is boiling, pour evenly over the shallots and drain.

Place the vinegar, salt and sugar in a jar with a tight fitting lid, stirring to dissolve. Add the shallots, cover, and set aside for at least 30 minutes.

Preheat the grill to high. Cover a grill pan with foil, and top with the bacon. Cook for around 15 minutes, or until the bacon is golden and crisp, flipping after about 10 minutes. Use heat-resistant tongs to remove the bacon, and set aside on a plate lined with paper towels. Cut the bacon in half crosswise.

Lower the heat to medium-high. Season both sides of the burgers lightly with salt and pepper, and use your thumb to make a small indentation in the center of each (this will prevent the burger from puffing up).

Use a heat-resistant brush to oil the grill grates with vegetable or canola oil. Grill the burgers on one side for 5 minutes, closing the grill lid. Flip the burgers (don’t press down on them or you’ll release juices!) and cook for around 4-5 additional minutes for medium doneness. In the last minute of cooking, top each burger with around 2 1/2 ounces Raclette, then cover the grill to help melt the cheese.

Serve cheeseburgers on toasted buns, topped with 3 half slices of bacon, aioli, pickled shallots, and any optional toppings you like.

I recommend using a microplane zester to mince the garlic, as opposed to chopping it. This will release the juices from the garlic and create more of a paste, which will incorporate better with the aioli.    Pickled shallots will keep in the refrigerator for up to 2 weeks, so I recommend making these ahead to save time!

Raclette Cheeseburger with Bacon, Horseradish Aioli, and Pickled Shallots

Calories 657 Calories from Fat 432

Total Carbohydrates 24g 8%

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

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

Source: https://www.savorysimple.net/raclette-cheeseburger-recipe/

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Want to Sharpen Your Knives Like a Professional? Here’s Where to Start

At a party, dull is a drag. In the kitchen, dull is dangerous. Keeping your knives sharp is essential so you don’t risk slipping or twisting your wrist (and hurting yourself more) when cutting through something tough. But knife sharpening can be super intimidating, and not just because of the sharp blades. The whole process can get really technical, really fast.

There’s a ton of information on sharpening out there, from step-by-step guides to subreddits to online courses on the topic, but it can be… a lot. Some might find it easier to send out their knives to professionals, either at a local shop or via a service like KnifeAid. But for those who want to do it at home, there are some methods to know before you start shopping for a sharpener. For a simplified primer, we asked different pros, each with different culinary expertise and experiences, for their preferred methods.

There’s no unequivocal right or wrong way to get that edge; but there are a few approaches to consider before you dive in.

Getty Images/iStockphoto

Get started with whetstones

A whetstone is a block of stone that functions similar to sandpaper: Each stone has a certain level of coarseness, and running the knife over the stone helps sand it back. That coarseness is measured by grit. “The lower the number of the grit is, the more coarse it is,” says Jamie Tran, the chef/partner of Black Sheep in Las Vegas. Many chefs, including Tran, favor whetstones for sharpening, and almost all recommend getting a variety of grit options.

Tran recommends a double-sided whetstone, with one side having a coarse #1000 grit and the other side a finer #6000 grit. “You use the [#1000] side to get your edge back,” says Tran. Once the grit gets higher, on the #6000 side, she says, “you’re refining it back,” which basically means you’re taking your now-sharp blade and making it even sharper.

Eater Young Gun Jesse Ito (’17), chef/owner of Royal Izakaya in Philadelphia, recommends a similar approach. “The coarser the grit, the more it will eat into the blade, so anything under #1000 is really used to fix chips and/or recreate the edge,” says Ito. “[A home chef] will need a #1000 grit, #3000 grit, and a stone fixer.”

”If a home cook has traditional Japanese knives, then they need to invest in whetstones and also learn how to use them,” adds Ito. That said, the technique can be hard to master (as more in-depth explanations of whetstones make very clear). “It requires a lot of training and one can easily ruin their expensive knife if they improperly sharpen it. It also requires a lot of time.”

One of the most typical whetstones is the water stone; in fact, the terms are often used interchangeably. For use at home, Tran suggests soaking the stone in water for about 15 or 20 minutes. “The trick is to just put it in the water and [soak until there’s] no bubbles,” she says. “That means the stone has absorbed enough water.” But as Ito points out, high-end Japanese knives “oxidize quickly if wet, so they need to constantly be wiped down and polished.”

Several whetstone examples, including the King Two-Sided Stone from Korin (far right)

If it all sounds too overwhelming…

Consider an oil stone

“I like oil stones because they’re a great way to learn,” says Kate Kavanaugh, butcher and CEO of Western Daughters in Denver. Made of different materials and using oil instead of water, oil stones can be slower and often have a coarser grit. Says the 2018 Eater Young Gun, “they are more forgiving, primarily because they are a coarser grit, so you can still get an edge with fewer passes,” aka swipes of the knife. “It might not last as long, but you can get [a sharp edge].”

Kavanaugh uses oil stones when teaching butchers at her shop. “The stones themselves hold up better, are less fragile, and are more user-friendly; where water stones are soft and more prone to wearing down and/or breakage.” (She also suggests watching a video on “quarter technique” to figure out the best angle for your blade.)

Getty Images/iStockphoto

Always be honing

If sharpening creates an edge, honing maintains it. Even the sharpest edge is impacted by repeated pressure; as you press down on a knife, the edge gets bent over and misaligned. Knife maker Moriah Cowles, owner and bladesmith at Orchard Steel in Vermont, suggests a 14-inch hone to “keep the edge up.”

Honing can be done more frequently (and more easily) than sharpening. If you “use the honing steel every time, then the knife should stay sharp,” says Ito. “It only requires a couple passes on each side.” Josh Russ Tupper, the fourth-generation co-owner of New York salmon institution Russ & Daughters along with his cousin Niki Russ Federman, uses honing steels to maintain the team’s 12-inch knives between weekly sharpenings.

Honing will also “knock burr[s] into place,” says Cowles. Burrs are, as she puts it, “little gummy piece of steel that’s caught onto the edge.” That’s a simplification, of course — and burrs are no simple thing — but the important thing to know if that burrs happen over time when the knife hits a surface; they are noticeable (just try — gently — scraping your nail along the edge of the knife) and regular use of a honer will realign them.

About electric sharpeners and other tools...

Fewer pros swear by electric sharpeners or other sharpening gadgets, though the former might be easier for at-home users, as Wirecutter explores. On Eater’s Kitchen Gadget Test Show, knife maker Chelsea Miller approves of the Wusthof PEtec electric sharpener as well as the power tool-like Work Sharp, which uses an abrasive belt (and has other professional fans). Cheaper gadgets like the SunrisePro and the $10 AccuSharp, billed as “a knife sharpener anyone can use,” have their fans on Amazon but don’t come as highly recommended by chefs and knife pros.

Improve your cutting to keep knives sharper for longer

When it comes to maintaining a sharp knife, consider how you cut. “You don’t want to touch the blade to the board,” says Tupper. “It sounds weird if you’re thinking about… cutting something. But we’re not cutting stuff in a typical way [at Russ & Daughters]. You’re slicing gently through the side of salmon and trimming through the tip of the knife, not the whole blade of the knife.”

Not every food works this way, of course. But being gentle and strategic with how you use your knives, from the cutting boards you choose to which knives you use for certain foods, can help them stay sharper for longer. Committing to upkeep, no matter which technique you use, will ensure a clean cut (almost) every time.

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Source: https://www.eater.com/2019/4/25/18310976/knife-sharpener-whetstone-stone-how-to