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Being Vegan During The Holidays

By
Bailey Woodean
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0
Being vegan during the holidays

Brussels Sprouts Salad with Cranberries & Citrus Dressing

https://healthymidwesterngirl.com/brussels-sprout-salad-cranberries/

Ingredients
  • Oil-Free Citrus Vinaigrette (makes about 1/2 cup – see notes)
  • 1/2 large orange juiced and zested (or one small orange–about 3+ tablespoons of juice)
  • 1 lemon juiced and zested (about 3+ tablespoons of juice)
  • 2 teaspoons almond butter
  • 2 teaspoon mellow white miso paste
  • 2 teaspoons maple syrup
  • 1 large shallot finely diced
  • Freshly ground pepper, to taste

Brussels Sprouts Salad

  • 1 1/2 pounds brussels sprouts cleaned and ends removed
  • 1/4 cup fresh mint leaves chopped (reserve some whole leaves for garnish if desired)
  • 1/2 cup pistachios chopped
  • 1/2 cup dried organic cranberries
  • 1 cup orange juice
Instructions

To make the vinaigrette:

  1. Mix all of the vinaigrette ingredients except the lemon zest and orange zest in a blender, and process until well blended.
  2. Pour the vinaigrette into a bowl or plastic container, and whisk in the lemon zest and orange zest.
  3. Cover and place in the refrigerator to chill and allow the flavors to blend, for at least 30 minutes.

To make the orange-infused cranberries:

  1. Bring the orange juice to boiling in a saucepan, stir in the dried cranberries, remove from the heat, and allow to sit for 15-25 minutes or until the cranberries are soft. 

To make the salad:

  1. Shave the brussels sprouts using your food processor’s fine slicing blade, or by hand using a mandoline slicer. (Leave them raw, or if you prefer, LIGHTLY parboil them. See notes.)
  2. Place the shaved brussels sprouts in a large bowl, add the chopped mint leaves and half the chopped pistachios, and toss together. Pour the citrus vinaigrette over the salad and toss well to coat.
  3. To assemble, place the salad on a large serving platter or individual dishes, and top with the remaining chopped pistachios and cranberries. Garnish with reserved whole mint leaves if desired.
Being vegan during the holidays

Vegan Holiday Shepherds Pie

https://www.ilovevegan.com/vegan-holiday-shepherds-pie/
Ingredients
  • 2 cups roasted veggies (Brussels sprouts, carrots, potatoes, and onion)
  • 1 cup chopped thin-sliced Tofurky or other vegan holiday roasts
  • 1 ½ cups mushroom gravy
  • 2 ½ cups mashed potatoes
Instructions
  1. Preheat the oven to 375F.
  2. Chop vegetables and vegan holiday roast into bite-sized or smaller pieces.
  3. Layer vegetables and chopped holiday roast into a 5″x7″ casserole dish.
  4. Top with mushroom gravy, ensuring all vegetables and roast are well coated,
  5. Spoon mashed potatoes over the top of the base, starting with the edges to form a seal and working inwards.
  6. Place the casserole dish on a baking sheet or layer of aluminum foil to prevent a messy cleanup if the filling boils over.
  7. Bake for 35 minutes or until the gravy is bubbling and the mashed potatoes are slightly browned and crisp on top. If necessary, brown the mashed potato topping under the broiler for a couple of minutes. Let sit for 5-10 minutes before serving.

Vegan Stuffing with Apples and Hazelnuts

https://www.mydarlingvegan.com/vegan-thanksgiving-stuffing/#wprm-recipe-container-17612

Ingredients
  • 8 cups French bread, cut int 1″ cubes
  • 2 tbsp vegan butter
  • 1 small yellow onion, sliced thin
  • 4 stalks celery, diced
  • 1 large Granny Smith apple, diced
  • 3/4 cup hazelnuts, chopped
  • 1/4 cup fresh parsley, minced
  • 1 tbsp fresh sage, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper, or to taste
  • 2 1/2 cups vegetable broth
  • 1/4 cup chickpea flour
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Place cubed bread in a single layer on baking sheets and bake for about 10 minutes, until slightly toasted. Remove from the oven and transfer to a large bowl.
  2. Reduce heat to 350 degrees. Lightly spray an 11×7 (roughly 6 cups) casserole dish and set aside.
  3. Heat vegan butter in a large skillet over medium heat. Add onions and sauté for about 5 minutes until onions are translucent and fragrant. Add celery and apples and sauté for another 3-4 minutes until apples are slightly soft. Add spices and hazelnuts. Stir to coat and remove from heat.
  4. In a small bowl whisk together vegetable broth and chickpea flour until chickpea flour has dissolved.
  5. Add toasted bread to the apple/hazelnut mixture, stirring to combine. Slowly pour the vegetable broth/chickpea flour over the stuffing, mixing while adding until everything is evenly hydrated.
  6. Transfer stuffing to the prepared casserole dish, cover in tin foil, and bake for 20-25 minutes. Remove tin foil and bake for an additional 10 minutes until the bread is slightly brown.
  7. Let cool slightly before serving.

What Constitutes a Substantial Meal

By
Dave Winteridge
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0
Substantial Meal

Following a national lockdown for Covid, England has moved into a tiered system of restrictions which came into force on December 2nd. The majority of England has moved into either Tier 2 or Tier 3, with only Cornwall, the Isle of Wight and the Isles of Scilly being in the lowest category of Tier 1. 

Substantial Meal

Substantial Meal

Depending on which Tier you are in will depend whether or not pubs and restaurants are open.  In Tier 1 pubs and restaurants can open pretty much as usual but in Tier 3 they are only permitted to offer a takeaway service.  But it is Tier 2 that we are concerned with because it allows pubs to open and serve alcohol but only with a “substantial meal”. What constitutes a substantial meal has long been a bone of contention within the licensed trade in England.

Without getting too deep into the legalities of licensing law we do, however, need to go back to the Licensing act of 1964.  In the granting of liquor licences to restaurants and guest houses it states that alcohol may only be consumed with a “table meal” and that the serving of alcohol is subsidiary to the meal. 

In a legal case in 1965, it was determined by the then Lord Chief Justice that a “substantial sandwich” served with pickles and beetroot was a “table meal” and not just a “bar snack”.  The age at which you can legally drink alcohol in England is 18 years but there was an exception to allow 16 and 17 year olds to drink certain alcohols alongside a “table meal”.  At that time a table meal was defined as “might be expected to be served as the main midday or main evening meal, or as a main course at either such meal”.

Substantial Meal
İmage: falco – Pixabay

Since then licensing law has moved forward considerably and it is generally not as restrictive as previously. The new Licensing Act which came into force in 2005 allowed pubs to pretty much choose their hours and, in theory, serve alcohol 24 hours a day. But as we have all seen during 2020 the licensed trade has been one of the biggest casualties of government restrictions and thousands of jobs have been lost and pubs have closed permanently.

As recently as this year a member of Parliament has stated that a Cornish Pasty does not constitute a substantial meal any more than a packet of crisps or a plate of chips.  But if that pasty is served with a side order of, for example, chips and salad it has become a substantial meal.  The law now appears to be relatively clear on what can be served but like anything it will be open to interpretation.

There are many pubs in England that do not normally serve food, certainly in the town centres where their clientele will tend to be younger.  So how does the publican keep his business alive and offer food?  How does he ensure that every customer orders something substantial to eat?  And how much alcohol is permitted?

Firstly, it may be completely impractical for a pub to suddenly start offering food.  Considerations such as kitchen space, refrigeration and hygiene laws spring to mind, along with staffing.  Since the re-opening of pubs after the first national lockdown all bar service has to be table service and all customers must be seated.  Previously where two decent bar staff could have run the bar you now need two extra staff members to be waiting on tables……and now food service.

Secondly, a group of four friends come in and only two want to eat.  Do you turn all four away, or do you allow only two of them to drink alcohol? As a licensee you could take the decision that two people eating and four drinking is worth the risk of being caught.  With regard to the risk of being caught flouting the rules I am not sure how this ludicrous system can be monitored effectively. Are the police going to inspect all licensed premises and check whether the customers are eating a substantial meal?

Finally, as previously stated the amount of alcohol consumed should be subsidiary to the meal being eaten.  So ordering 10 pints of lager and a hamburger is not going to stand up! But we all know how insistent customers can be and the likelihood of conflict between customers and licensees is huge. 

There is a further issue concerning how long someone can stay drinking alcohol after they have finished eating. In reality someone going to the pub on Saturday night is wanting to stay for the evening, some will go earlier and have dinner but then stay until closing time.  Under the law that the government is implementing there is a grey area about continuing to drink after eating.

For me as a caterer and former licensee in England I cannot see the sense in the government’s decision to implement these rules. They are so open to abuse and misinterpretation that they are not actually practical.  There will be many instances of licensees being accused of not respecting the legislation, whether it be their fault or the fault of customers, and it is always the licensee who will have to pay the fine. 

Unfortunately this government has once again not thought through a new hurried legislation.  In my opinion you either allow the service of alcohol or you don’t.  If the decision is not to allow the sale of alcohol then the government needs to continue its financial support of the entire hospitality industry during these exceptional times.

Mini Desserts

By
Bailey Woodean
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0
Mini desserts

Sometimes the best way to end a meal is by enjoying a mini dessert! Why? All the satisfaction with a fraction of the calories! Check out these mini desserts!

Mini Desserts Trio

https://www.chsugar.com/recipe/mini-desserts-trio

This recipe was such a score! Not only do you get to see a recipe for a mini dessert but you get three recipes for mini desserts for the price of one! Below you will find a base recipe for the desserts and then it is broken down into the tweaks that are made to differentiate between the strawberry shortcake shooters, toasted almond treats, and the chocolate eclairs. You can then choose which mini dessert (or desserts, I’m not judging) you wish to make. You can mix and match if you wish! You can make a one or enough for a crowd (with measurement adjustments). Anything you want! Enjoy the freedom of mini desserts!

Mini desserts
Ingredients

Cake

  • 1 1/4 cups C&H® Granulated Sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon almond extract
  • 4 large eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Frosting Starter

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1/2 cup all-vegetable shortening
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons water
  • 1 (2 lb.) pkg. C&H® Confectioners Sugar

Strawberry Shortcake Shooters

  • 2 cups frosting starter
  • 1/2 cup strawberries, finely diced
  • 6 strawberries, for garnish

Mini desserts

Toasted Almond Treats

  • 2 cups frosting starter
  • 1 teaspoon almond extract
  • 1/2 cup almonds, toasted and finely chopped
  • 6 almonds, for garnish
  • 1 teaspoon almond extract

Chocolate Eclairs

  • 2 cups frosting starter
  • 8 teaspoons cocoa powder
  • 8 chocolate wafers, crushed
Instructions

Cake

  1. Preheat the oven to 325°F. Grease a 17 1/4 x 11 1/2-inch sheet pan and dust with flour; set aside.
  2. In a large bowl, beat sugar, butter, cream cheese, and extracts until fluffy. Beat in eggs, one at a time.
  3. In a separate bowl, combine flour, baking powder, and salt. Beat into sugar mixture until smooth. Spread batter onto prepared sheet pan. Cut through batter several times with a knife to break large air bubbles.
  4. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to rest for 15 minutes.

Frosting Starter

  1. In a large bowl, using an electric mixer, combine butter, cream cheese, shortening, and salt. Beat on medium speed until smooth. Reduce speed; add vanilla and gradually add sugar while mixing. Add water; beat until smooth.
  2. Yields 6 cups.

Strawberry Shortcakes

  1. Cut out 18 (1 1/2 inch) pieces of pound cake.
  2. Layer as follows:
  3. Place 2 teaspoons of diced strawberries in a mini dessert shooter, followed by frosting, followed by 1 piece of pound cake. Continue with 2 more layers, for a total of 3 layers. Top with a whole strawberry.

Toasted Almond Treats

  1. Cut out 18 (1 1/2 inch) pieces of pound cake.
  2. Combine almond extract with chopped almonds and frosting starter; mix well.
  3. Layer as follows:
  4. Place 1 piece of cake in a mini dessert shooter, followed by 1 teaspoon of chopped almonds, then almond-flavored frosting. Continue with 2 more layers, for a total of 3 layers. Top with a whole almond.

Chocolate Eclairs

  1. Cut out 18 (1 1/2 inch) pieces of pound cake.
  2. Combine cocoa with frosting starter; mix well.
  3. Layer as follows:
  4. Place 1 piece of pound cake in a mini dessert shooter, followed by 1 teaspoon of cookie crumbs, followed by chocolate frosting. Continue with 2 more layers, for a total of 3 layers. Top with cookie crumbs.

White House Favorites!

By
Bailey Woodean
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0
White house favorites!

Ever wonder what recipes are beloved by the presidential families? Below are some examples and they may become some of your favorites as well!

White House Favorites!

President Bush’s Butterfinger Oatmeal

https://www.recipezazz.com/recipe/president-bushs-butterfinger-oatmeal-33578

Ingredients
  • 1/2 cup dry oats (old fashioned oatmeal)
  • 1 cup water
  • 1/16 teaspoon salt, just a shake
  • 1 tablespoon crushed Butterfinger Candy Bar
  • 1 tablespoons milk
Instructions
  1. In a large microwave-safe bowl mix the water and oats and salt
  2. Put on high
  3. It will foam up, I tend to cover mine
  4. Stir when it comes out of the microwave
  5. Top with crushed candy
  6. And milk

Chicken Enchiladas, Bill Clinton’s Favorite Recipe

https://www.justapinch.com/recipes/main-course/chicken/chicken-enchiladas-bill-clintons-favorite-recipe.html

Ingredients
  • 2 Tbsp vegetable oil
  • 1/2 tsp oregano
  • 2 can(s) green chilis
  • 3 c cooked chicken meat, shredded
  • 1 can(s) chopped tomatoes (about 28ounces)
  • 2 c shredded cheddar cheddar
  • 2 c onion, chopped
  • 1/3 c vegetable oil
  • 2 tsp salt (i use less)
  • 15 corn tortillas
  • 2 clove minced garlic
  • 2 c sour cream
  • chopped fresh parsley and/or additional sour cream for garnish
Instructions

CHILI SAUCE:

  1. Preheat 2 T vegetable oil in skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 tsp salt, oregano, and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside.

CHICKEN FILLING:

  1. Combine chicken with sour cream, cheese, and remaining salt. Heat 1/3 cup oil.

ENCHILADAS:

  1. Heat 1/3 cup oil. Dip tortillas in oil. Drain well on paper towels.
  2. Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in a 9 by 13-inch baking dish. Pour chili sauce over enchiladas.
  3. Bake at 275 degrees until heated through about 20 minutes. Remove from the oven and garnish with chopped fresh parsley and/ or additional sour cream.
White House Favorites

JFK’s New England Fish Chowder

https://www.food.com/recipe/jfk-s-new-england-fish-chowder-530630?photo=cGhvdG8tMzk2MDQx&soc=socialsharingpinterest

Ingredients
  • 2 lbs haddock
  • 2 ounces diced salt pork
  • 2 onions, sliced
  • 4 large potatoes, diced
  • 1 cup chopped celery
  • 1 bay leaf, crumbled
  • 1-quart milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1⁄8 teaspoon fresh ground black pepper
Instructions
  1. Simmer haddock in two cups of water for 15 minutes, drain. Reserve broth.
  2. Remove bones from fish.
  3. Saute diced pork until crisp, remove and set aside.
  4. Saute onions in pork fat till golden brown.
  5. Add fish, potatoes, celery, bay leaf, salt, and pepper.
  6. Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
  7. Simmer for 30 minutes.
  8. Add milk and butter and simmer for 5 minutes.
  9. Serve chowder sprinkled with pork dice.

President Reagan’s favorite macaroni and cheese

https://www.food.com/recipe/president-reagans-favorite-macaroni-and-cheese-12592

Ingredients
  • 1⁄2 lb macaroni
  • 1 teaspoon butter
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 3 cups sharp cheddar cheese, grated
  • 1 cup milk
Instructions
  1. Boil macaroni in water until tender and drain thoroughly.
  2. Stir in butter and egg.
  3. Mix mustard and salt with 1T hot water, and add to milk.
  4. Add cheese, leaving enough to sprinkle on top.
  5. Pour into the buttered casserole; add milk, sprinkle with cheese.
  6. Bake at 350°F for about 45 minutes or until the custard is set and the top is crusty.
White House Favorites

Barbara Bush’s Famous Chocolate Chip Cookies

https://creative-culinary.com/barbara-bushs-famous-chocolate-chip-cookies-recipe/

Ingredients
  1. 2 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon salt
  4. 1 cup (2 sticks) unsalted butter, softened
  5. 1 cup granulated sugar
  6. 1 cup firmly packed light brown sugar
  7. 2 eggs
  8. 2 teaspoons vanilla extract
  9. 2 cups quick-cooking oats (not instant)
  10. 1 (12 ounces) bag semisweet chocolate chips, preferably  Valrhona (I used Milk Chocolate and everyone loved them!)
Instructions
  1. Heat oven to 350 degrees F.
  2. Sift together flour, baking soda, and salt onto waxed paper. Set aside.
  3. Beat together butter, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until fluffy.
  4. Stir in flour mixture until well blended. Stir in oats and chocolate chips.
  5. Drop batter by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.
  6. Bake at 350 degrees for 10-12 minutes or until lightly browned. Transfer cookies to a wire rack to cool.

What To Eat If You…

By
Bailey Woodean
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0
What To Eat

As Americans, we are often looked at as some of the most unhealthy eaters in the entire world. And for good reason! Americans far exceed any other country in the consumption of deep-fried foods, fast foods, and red meat-eating. What this kind of eating leads to is poor health. So, once we are diagnosed with a health condition caused by our poor eating, what do we eat? Let’s take a look!

*Disclaimer: everyone is different and you should follow the recommendations provided by your physician first and foremost. It is also important to mention that these foods are not guaranteed to cure you of your diagnosis but that by making dietary changes you are merely taking a step in the right direction.

Heart disease or Stroke

Eat more:

  • Whole grains
  • Nuts
  • Fruit
  • Vegetables
  • And seafood

An example of a heart-healthy seafood recipe can be found below.

Oven-Roasted Salmon With Avocado Citrus Salsa

https://recipes.heart.org/en/recipes/hcm-oven-roasted-salmon-with-avocado-citrus-salsa

Ingredients
  • 1 ripe, fresh avocado (halved, pitted, peeled, diced)
  • 3 tablespoons fresh lime juice
  • 1 ripe navel orange, peeled and diced
  • 1/2 cup diced, seedless cucumber
  • 1/4 cup finely diced scallions
  • 1 jalapeño pepper (seeded, finely diced)
  • 2 tablespoons chopped, fresh cilantro leaves
  • 1/2 teaspoon salt (divided)
  • 4 skinless salmon fillets (approximately 2 oz. each)
Instructions
  1. In a medium bowl combine avocado, lime juice, orange, cucumber, onion, jalapeno, cilantro, and 1/4 teaspoon of the salt; set aside.
  2. Heat broiler.
  3. Season salmon with remaining 1/4 teaspoon salt.
  4. Arrange fillets on a lightly greased foil-lined rimmed baking sheet.
  5. Broil salmon 4 inches from heat source until cooked through, 8 to 10 minutes.
  6. To serve, place fillets on a platter; top with salsa.

Gastrointestinal problems

Eat more:

  • Yogurt, sauerkraut, and other probiotic foods
  • Whole grains, beans, vegetables, and fruits (high fiber foods)
  • Warm liquids such as tea

An example of a healthy gut recipe can be found below.

What to eat if you…

Probiotic Power Bowls

Gut Healthy Probiotic Power Bowls

Orange Cider Vinaigrette

  • 1/2 cup avocado oil or olive oil
  • 1/4 cup orange juice
  • 2 tablespoons cider vinegar
  • 1 1/4-inch nub fresh ginger peeled
  • 1 small clove garlic peeled
  • sea salt to taste

Probiotic Power Bowls

  • 4 cups cooked brown rice
  • 1 large red beet roasted and chopped
  • 1 small head cauliflower roasted
  • 3 cups dandelion greens chopped
  • 1/4 small red onion thinly sliced, optional
  • 1 cup sauerkraut
  • 2 tablespoons raw pumpkin seeds
  • 1/4 cup raw walnuts chopped
Instructions

Make the Dressing:

  1. Add all ingredients for the dressing to a small blender and blend until completely smooth and thick. Set aside or refrigerate until ready to use.

Make the Power Bowls:

  1. Divide the cooked rice between 3 or 4 large bowls. Top with roasted beets, roasted cauliflower, dandelion greens, green onion, sauerkraut, pumpkin seeds, and raw walnuts. Drizzle the dressing over each bowl and serve.

Tooth decay

Eat more:

  • Fiber-rich fruits
  • Milk, cheese, plain yogurt,
  • Green and black tea

An example of a healthy teeth and gums recipe can be found below.

Dr. Inku’s Collard Greens with Short Ribs

https://collardgreensandcaviar.com/tag/dental-health/

Ingredients
  • 1 medium white onion, chopped
  • 5 cloves garlic, chopped pieces
  • 1 teaspoon fresh ginger, chopped
  • 1/4 cup canola oil
  • 3 carrots, peeled and diced
  • ¼ pound tri-tip or sirloin, cut in cubes  (optional)
  • 2-3 short ribs (optional)
  • 1 teaspoon salt
  • 4 pounds collard greens, stems removed and chopped
  • 2 jalapeño peppers, cut in half (optional)
Instructions
  1. Mash chopped ginger with the chopped garlic. Set aside.
  2. Heat canola oil in a large pot set on medium heat.
  3. Saute onions.  And add carrots, garlic, ginger and cook until onions are translucent.
  4. Add the meat and salt and cover the pot. Turn heat to low and let it simmer for 30 minutes.
  5. Add the collard greens and mix them in the juices.
  6. Cover pot and cook on low heat for 15 to 20 minutes in its own juice. Cook to taste.
  7. Add the jalapenos the last 5 minutes before the greens have finished cooking.

In addition to the possible health conditions caused by poor diet choices discussed above, you should also be aware of:

  • Type 2 diabetes
  • High cholesterol
  • High blood pressure

If you haven’t been diagnosed with a poor diet health condition yet, but maybe you don’t eat like you should, then now is the perfect time to make the changes you need to! Try to limit or remove red meat and fried foods, increase your consumption of fresh fruits and vegetables (especially leafy green vegetables) drink more milk, and don’t forget to get up and move!

Roux vs Béchamel

By
Morgen Sechler
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0
Roux vs Béchamel

Roux’s and béchamel’s, it’s quite possible that you haven’t heard either of these words. Most commonly they’re used in a professional kitchen, or maybe you’ve heard them get thrown around in your favorite Food Network show. Even though the words possibly seem unfamiliar, you have for sure tasted what they can do.

Roux’s and béchamel’s are staples in any kitchen. Rooted in French cuisine, they are the foundation to a number of different known dishes. There’s often confusion between the two, so, let’s go over exactly what they are and how to use them to your culinary benefit.

Roger469, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons

Roux

A roux is a base to a sauce, soup, etc. It is used as a thickening agent for that velvety creamy texture you’d associate with a mushroom sauce or a clam chowder soup.

A roux is made with two simple ingredients; butter and flour. When making a roux you’ll want to melt down your butter in a saucepan, make sure to melt it gently on low as butter cannot tolerate high temps and will brown incredibly fast. After your butter is completely melted you add in roughly an equal amount of flour. I personally, will use a 2:3 ratio, with butter remaining dominate in the roux. Keep in mind this is entirely up to your preference of the dish, the less flour you use the thinner your sauce, soup, etc. consistency will be, and of course, the more flour you use, the thicker it will get.

You want to keep the temp low and make sure the flour absorbs all the butter, it should look almost pasty and become thick pretty quickly at this point. This butter and flour paste you now have is a roux. This simple combination of ingredients helps to stabilize a multitude of different dishes and is vital in so many of our favorite foods; mac n cheese, alfredo sauce, lasagna, and the list can go on.

Okay, so a roux’s important, but what exactly is a béchamel?

Roux’s and béchamel’s are actually two of the same, a small addition propelling the dish forward is what changes it into a béchamel. Let’s go over this.

Roux vs Béchamel
Created with Nokia Smart Cam

Béchamel

A béchamel begins the same as a roux does, a roughly equal ratio of butter to flour. One small addition changes it into a béchamel; milk. At this stage you should be looking down into your saucepan at a pasty pale-yellow mixture of butter and flour, once you add your dairy (cream, milk, even milk alternatives can work if you’re finessed in the kitchen) this dairy will break up the flour and butter and become the base of the sauce, think a clean canvas to whatever saucy art work you can throw at it.

This stage is important because the béchamel needs to cook down enough for it to hold and stabilize so it will not split. Keep in mind that this cannot be left alone! A béchamel needs constant movement (a whisk is your friend here) or else a film will develop and texturally remain in the sauce. Also be mindful to scrape down the edges of the pan to avoid any solidified parts that can get into your sauce. When you want to see if it’s done cooking there’s a great way to do so.

The tried and true method is to dip a flat spatula or wide spoon into the béchamel, swipe your finger down the spoon/spatula and tilt it to its side. If the line of your finger stays intact, as in the sauce doesn’t drip down and cover the open space of the spoon, your sauce is done. What we’re looking for with a béchamel is if it can hold on its own, flour is a stabilizer and the béchamel needs to be cooked down enough for the flour to do its job in the finalization of the dish.

At this point after the milk has been added, you can do anything imaginable with this sauce! You can add some cheese and make a mac n cheese, maybe add some spices and herbs and layer over a bed of vegetables before you throw it in the oven. You could add some mushrooms and red wine, reduce and pair it with a fatty cut of steak for a delicious steak sauce. Endless possibilities when you use these famous French methods, try giving them a shot, once you master the make you’ll be able to do so much with it, have fun experimenting!

Simple appetizers to please your holiday guests

By
Bailey Woodean
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0
Simple appetizers to please your holiday guests

(should you have them this year)

Everything bagel sticks

https://www.foodnetwork.com/recipes/geoffrey-zakarian/everything-bagel-sticks-2767952

Ingredients
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon granulated onion
  • 1 sheet frozen puff pastry (8 inches by 12 inches), thawed
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine the white and black sesame seeds, salt, poppy seeds, garlic powder, onion powder, and granulated onion in a small bowl.
  3. Divide the puff pastry sheet in half crosswise, leaving two 8-by-6-inch sheets. Cut eight 1-inch strips from each sheet and twist each strip 6 to 8 times. Transfer to the prepared baking sheet. Brush each piece of puff pastry with the egg and sprinkle with the seasoning.
  4. Bake for 8 minutes, then rotate. Bake until the pastry is golden brown, another 4 minutes.

Cranberry and goat cheese crostini

Cranberry Goat Cheese Gluten Free Crostini

Ingredients
  • 2 cups fresh cranberries (Or previously frozen)
  • 1/4 c sliced red onion
  • Salt/pepper, pinch
  • 1 tbsp avocado or olive oil
  • 1 tbsp balsamic vinegar
  • 4–5 gluten-free rolls, sliced 1/4 to 1/2 in thick
  • 1/4 cup or so of soft goat cheese (or soft cheese of choice, vegan cream cheese works too!)
  • Maple syrup or sugar to sweetened (to taste)
  • 1/2 c – 2/3 cup bunch basil, stemmed and chopped
  • Thyme 1 sprig
  • cracked pepper and sea salt to taste (after baked).
  • balsamic glaze to top
Instructions
  1. Preheat the oven to 400F.
  2. Spray a baking sheet with foil or line with parchment paper
  3. Make sure your onion is sliced or chopped so it will fit on the crostini.
  4. Mix together your olive oil and balsamic vinegar and salt/pepper in a small bowl. Add your onion and cranberries and toss to coat all.
  5. Spread coated cranberries and onion on a baking dish and bake for 15-18 minutes. Remove from the oven.
  6. While cranberries are baking, you can also bake your gluten-free bread or do that after.
  7. Cut gluten-free rolls into 1/4 to 1/2 thick slices.
  8. Place on a baking tray and bake for 7-10 minutes at 400F. Flip them over once during baking time.
  9. Remove from the oven. Place in a bowl and add enough maple syrup so the mixture doesn’t taste too tart. You will need to taste and adjust to your liking. Set aside.
  10. Place gluten-free toasted bread slices on a platter.
  11. Smear 2-3 tsp of goat cheese on each baked slice.
  12. Add 1/2 tbsp (or small spoon full) of the cranberry/onion/maple mix on top of each.
  13. Add a piece of chopped basil and thyme leaves onto each piece. Thyme is optional but delicious.
  14. Drizzle balsamic glaze over each crostini.
  15. Cracked pepper and sea salt to finish! YUM!
  16. If the cranberry balsamic combo is too tart, add an additional sprinkle/ drizzle of sugar or maple syrup on top of each crostini. Optional.
  17. Serve right away or cover and place in the fridge for later.
Simple appetizers to please your holiday guests

Garlic and herb stuffed peppadew peppers

https://www.errenskitchen.com/garlic-herb-cream-cheese-stuffed-peppadews/#wprm-recipe-container-8057

Ingredients
  • 20-30 Peppadew piquant peppers
  • 6 ounces cream cheese at room temperature
  • 1 garlic clove minced
  • 1 good handful fresh flatleaf parsley chopped
  • Salt and pepper to taste
Instructions
  1. In a bowl, combine cream cheese garlic, and chopped parsley, stirring until evenly incorporated.
  2. Season to taste with salt and pepper.
  3. Add the mixture to a piping bag and pipe the filling into the peppers
  4. Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes before serving.

Being an English Chef in France

By
Dave Winteridge
-
2
Being an English Chef in France

In 2015 my wife and I decided we were going to open a restaurant in France.  Knowing that I am an English chef wanting to open a restaurant in the country that considers itself the mother and father of all restaurants you might be correct in thinking we were crazy.  But this was not our first rodeo!

I first met the lady who was to become my wife in the late 1980’s.  We were students at the same catering college, albeit a year apart, and met on industrial placement.  We went our separate ways, did different things with other people and got back together in 2005 and married in 2007.  At which point she suggested, and I stress – SHE suggested, we pack up, move to Spain and open a restaurant! Which is exactly what we did. One year before the biggest financial crash in living memory!

It had always been my dream to live in France, so after 7 years in Spain it was my suggestion to pack up and move to France.  My wife reminds me on a regular basis that France was my idea!

We had spent time in the Pyrenees Orientales on holiday and knew the area well and had even made some friends.  We have Perpignan and the Mediterranean to the east of us and the majestic Pyrenees mountains to the west.  We are literally one hour from the coast and one hour from the ski stations.

Being an English Chef in France

We found an old restaurant in January 2015 that had been closed for three years and decided to re-open it. Between March and May we redecorated, had a disabled-friendly toilet built, scrubbed the kitchen, bought new equipment for the kitchen and scoured second hand shops and the internet for restaurant furniture.  We managed to get water and electricity connected, with a little help. 

English Chef in France

We were quite obviously becoming a tourist attraction.  Two questions were asked daily by the locals as they stopped to stare in – when do you hope to open? (early May) and you are English? (yes!) Our command of French at this stage was limited but we knew enough to know that the locals thought we were cuckoo and they were most likely running a book as to how long the crazy English would last!

Being an English Chef in France

Whilst we spent a large part of our days covered in paint, old kitchen grease and general filth, we also had to tackle the notorious French bureaucracy. We made two great finds, an accountant who spoke English, although he had never dealt with a restaurant, and a bank.  Our contact in the bank had not a word of English but we had a mutual appreciation of rugby and food and got on like a house on fire! But I still had to spend three days on a French licensing course.

Along with twenty other hopefuls and wannabe licensees I turned up at 8.45 on the first morning feeling more than slightly trepidatious! After coffee and croissants (this is civilised!) and the ubiquitous “vous etes anglais?” followed by the not so civilised smirk! It was down to business.  After the third day I left clutching my certificate and feeling like I had been let out of school early! Now was the time to apply for the licence, which is granted by the local town hall and which has to be granted two weeks before the restaurant is allowed to open.

Before the town hall would issue the licence they needed my business registration number.  But before I could get the business registration number I needed the liquor licence! At which point my stumbling French switched to fluent Anglo Saxon! I started to understand why the locals were sniggering about us opening in May.  If I am honest I put a signature in a box on a form where it may not have belonged and we got our licence and registration number – enough said!

Being an English Chef in France

We opened one week behind schedule on May 8th 2015! All the local interest in us became extreme caution.  We opened to four people – all of them friends!  As I said earlier, France considers itself the mother and father of all things “restauranty” and every French person is a frustrated chef.  Their opinion of British food  and British chefs is pretty well summed up by the fact that they call us “le rosbif”.

Over the first few weeks some of the locals were brave enough to try this novelty.  Often appearing very nervous their expectations were clearly low.  My wife became proficient at feilding the usual question of “vous etes anglaise?” But it was the follow up question that tickled us, which was asked with hope and expectation, “et le chef, il est  francais?” Imagine their disappointment when finding out that, no, the chef was also English! As we got used to hearing, “Incroyable!”

La Meridienne

Gradually we moved on and the French started to accept the fact that this slightly strange English couple might actually stay.  But their comments regarding the food remain with us. “Ca change”, “C’est innovative!”, “Mmm…fait maison!” After nearly six years we are established, have a good reputation, are number two on Tripadvisor and have got used to the fact that the French remain nervous of us and still demand, “Et le chef…….il est Francais?”

addressRue de Marchands Prades, Languedoc-Roussillon, France
Websitehttps://www.lameridienne.eu/
telephone+33 6 77 67 82 26
+33 4 68 96 78 87

Holiday dips

By
Bailey Woodean
-
0
Holiday dips

Baked biscuit wreath dip

https://www.delish.com/cooking/recipe-ideas/recipes/a45181/baked-biscuit-wreath-dip-recipe/

Ingredients
  • 1 can refrigerated biscuits (such as Pillsbury)
  • extra-virgin olive oil, for brushing biscuits
  • 1/2 c. plus 1 tbsp. grated Parmesan
  • 2 c. shredded mozzarella
  • 1 c. ricotta
  • 3/4 c. frozen spinach, defrosted and chopped
  • 1/4 c. mayonnaise
  • 2 tsp. garlic powder
  • 1 tsp. kosher salt
  • Crushed red pepper flakes, for garnish
Instructions
  1. Preheat oven to 350°. Halve biscuits and flatten each one out, then roll into a ball and place in an oven-proof skillet seam side down. Arrange in a ring around the skillet. Brush biscuits with olive oil and sprinkle with 1 tablespoon Parmesan.
  2. In a large bowl, combine mozzarella, ricotta, spinach, Parmesan, mayonnaise, garlic powder, and salt and mix until combined.
  3. Spoon dip into the center of the skillet and sprinkle with red pepper flakes.
  4. Bake until warmed through, bubbly, and golden, 25 to 30 minutes. Serve hot.
Holiday dips

Garlicky shrimp dip

https://www.delish.com/cooking/recipe-ideas/recipes/a50823/garlicky-shrimp-dip-recipe/

Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 lb. medium shrimp, thawed if frozen, peeled and deveined
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 oz. (8-oz.) block cream cheese, softened
  • 1/4 c. mayonnaise
  • 3/4 c. shredded mozzarella
  • 1/4 c. grated Parmesan
  • Juice and zest of 1 lemon
  • 2 tbsp. freshly chopped parsley, plus more for garnish
  • Pita chips, for serving
Instructions
  1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add shrimp and garlic and season with salt and pepper. Cook until shrimp is pink and no longer opaque, 3 to 4 minutes. Let cool slightly, then coarsely chop.
  2. In a large bowl, stir together cream cheese, mayonnaise, mozzarella, Parmesan, lemon juice and zest, parsley, and chopped shrimp, and season with salt and pepper.
  3. Transfer dip to a small baking dish and bake until golden and bubbly, 25 minutes.
  4. Garnish with parsley and serve with pita chips.
Holiday Dips

Baked onion dip

https://www.delish.com/cooking/recipe-ideas/recipes/a44547/baked-onion-dip-in-a-bread-bowl-recipe/

Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 1 clove garlic, minced
  • 1 c. shredded swiss
  • 8 oz. cream cheese, softened
  • 1/4 c. mayonnaise
  • kosher salt
  • Freshly ground black pepper
  • 1 boule, top removed
  • Baguette, for serving
Instructions
  1. Preheat the oven to 350°. In a large skillet over medium heat, heat oil. Add onions and cook, stirring occasionally, until golden and caramelized, 20 minutes. Add garlic and cook for 2 minutes more.
  2. Scrape onions and garlic into a large bowl and add cheese, cream cheese, and mayo. Season with salt and pepper.
  3. Transfer dip to bread bowl and place on a baking sheet.
  4. Bake until warmed and bubbly, 15 minutes. Serve warm with bread.
holiday dips

French dip crescent ring

https://www.delish.com/cooking/recipes/a55281/french-dip-crescent-ring-recipe/

Ingredients
  • 3 tbsp. butter, divided
  • 1/2 onion, thinly sliced
  • 2 sprigs thyme, divided
  • kosher salt
  • Freshly ground black pepper
  • 2 8-oz. tubes Crescent Rolls
  • 1/3 c. Grainy mustard
  • 1 lb. deli roast beef
  • 8 slices provolone
  • 2 eggs, beaten with 1 tsp water for egg wash
  • 1 tbsp. chopped parsley, plus more for garnish
  • 1 tsp. garlic powder
  • 1 Garlic clove, minced
  • 1 c. beef stock
  • 1 tbsp. Worcestershire sauce
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Melt 2 tbsp butter in a medium skillet over medium-high heat. Stir in onion and 1 thyme sprig. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Season with salt and pepper and reduce heat to medium. Continue cooking, stirring occasionally, until the onions are soft and caramelized. Remove from heat.
  3. Line a large baking sheet with parchment paper. Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base of the triangles should overlap).
  4. Spread mustard on dough. Top with provolone, roast beef, and onions creating a ring at the base of the triangles. Fold triangle tips over filling and tuck under base to secure.
  5. In a small bowl, whisk egg. Brush the top of the dough with egg and sprinkle with parsley and garlic powder. Bake until the dough is golden and cheese has melted, 15-20 minutes.
  6. Meanwhile, make au jus. Melt remaining butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce, and thyme, stripped from the stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly. Pour into a small bowl and garnish with parsley.
  7. Serve ring hot with the dipping sauce.

How to Hire Best-in-Class Restaurant Staff During COVID

By
admin
-
0
GigSmart

The food service industry is dependent on great workers and exceptional service, from back of house food prep to front of house hosts and servers. To deliver, you need first-class restaurant staff. Your workers are a huge asset, but hiring and retaining talent remains one of the biggest challenges of running a successful restaurant.

The hospitality industry has been forced to adapt and adhere to guidelines and restrictions put in place to help combat COVID-19. Restaurants in 2020 look different with proper social distancing enforced and QR codes in lieu of traditional menus. Restaurant owners and management have shown their versatility as they reopen and pivot their services to comply with local guidance. A challenge, more prevalent now than ever, is staffing. With COVID-19 guidance for food workers & restaurants continuously changing, the number of workers you need any given day is hard to estimate. Fortunately, there is a solution. The restaurant industry can turn to temporary restaurant workers to fill in during peak times to support bringing customers back through the doors.

How to Hire Best-in-Class Restaurant Staff During COVID By: GigSmart
GigSmart

Whether you’re fine dining bistro looking for a sous chef, a popular restaurant chain in need of additional front of the house staff, a catering company looking for additional servers, or a pizza chain looking for delivery drivers, GigSmart can connect you with hourly, skilled food and beverage professionals to meet your business needs.

What is Get Workers?

Get Workers instantly matches businesses that are hiring with individuals looking for work. There are over 100,000 food service and hospitality workers already on Get Workers, who are ready to help at a moment’s notice. Here are 5 good reasons to try Get Workers today: 

  1. You’re in charge. You set the hourly rate for your workers, decide the number of people you need, and the date and time you need them. We match you with qualified professionals that align with the skills you list in your post. Once you accumulate a pool of applicants, you review potential workers and select who to hire.
  2. Find certificated, background checked workers. Before you hire, you can make sure applicants have the required training, license, or certifications to meet your needs. You can also add worker background or motor vehicle records (MVR) checks as a prerequisite to your application.
  3. Source workers ASAP. We can help you find workers right when you need them. You can schedule shifts up to 30 days in advance, or you can source ASAP workers if you need help immediately. Get Workers can source applicants within minutes, and have a worker on-site in under an hour.
  4. Protect your workers. Every worker you hire is protected by Occupational Accident Insurance (OAI) at no cost to you.
  5. Pay the lowest fees in the industry. Starting at just 15% of the hourly rate you set, our sourcing fees help you save money compared to other temporary hiring agencies or staffing platforms.

Create a Get Workers Account

If you haven’t already, create a Get Workers account by visiting getworkers.gigsmart.com or downloading our mobile apps for iOS or Android. Next, you’ll need to create a free Gig post to source workers for your restaurant position(s).

GigSmart connects you to restaurant staff via skills matching. We know every restaurant Gig is a little different and may require various skill sets. Post specific and informative Gigs. Include the types of skills you require your workers to have, which could include: Cook, Hostess, Bartender, Food Server, Dishwashers, Delivery Drivers and more. The Gigs that you post should include relevant specifics regarding job description and schedule requirements.

Wait For Applicants

While other solutions often use algorithms to find workers, Get Workers, gives you complete control over the hiring process and ultimately, who you hire. You will be notified as soon as qualified hourly workers apply. You can review their profiles, ratings and reviews, and applicant questionnaires. You can check references and certifications (for example a TIPS certification), and even use in-app messaging to confirm the worker meets your expectations. Once you feel confident it is time to hire.

Cook it, Shake it, Serve it

Once the date of the Gig arrives, you can use the Get Workers app to easily manage each temporary worker you hire. You’ll want to start their Gig clock when they arrive at your job site. They can pause their clock at any time should they need to take a break for lunch or to rest. Once the job is completed, you’ll end their Gig clock, which will take you to a Gig Summary screen. Here you can review all of the details of your Gig, like the total time worked. If they did a great job, you can even add additional payment in the form of a tip.

Lastly, we’ll ask you to provide a worker rating (from 1-5 stars), and we’ll give you the option to leave additional comments about the worker. We also ask each worker you hire to leave you a rating and review as well. These community ratings and reviews help people find the best worker or requester for future Gigs.

When it comes to opening a restaurant smoothly and running it successfully, temporary restaurant staff can help you run the show. Get Workers makes it easy to find, hire, and manage workers for all your restaurant’s needs.

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