Escargot for Beginners in Aruba

By

-

June 17, 2020

For all my food lovers out there, something to add on your bucket list is escargot. When I first tried it, my mouth watered with happiness. The flavors were like no others and the texture was out of this world. Though, you will have to watch how it is prepared and served at the restaurant you are in. I had the pleasure of trying this dish outside of the United States.

I’m from a small town in New Hampshire that isn’t known for escargot. This dish is known to be consumed by many people throughout France, Germany, Great Britain, Italy, Portugal, and more. I had this fantastic dish while visiting Aruba. It has a mixture of cultures and diverse food to match.

You may only think of dazzling beaches when Aruba comes to mind but this beautiful island has much more to offer. This island provides tasty rum, incredible art, and a lively place to socialize and party. On top of all of that, it has incredible food that is a must try, one being some amazing escargot dishes that you won’t find in the States.

What is Escargot?

Escargot is a snail that has been cooked and prepared to eat. Usually giant snails are used to make this dish. Some chefs cook them and then keep the shells while others veto the shells altogether and mix the escargot with something else like mushrooms. If you get the chance, you must try them both ways. It is one of the best appetizers you can enjoy while on any trip.

How does Escargot taste?

I was lucky enough to dine at Quinta Del Carmen, a four-star restaurant. It was casual and comfortable with candlelit tables. The perfect setting to try my first plate of escargot. It was served in a round bowl, with no shells and the most delicious scent I have ever smelled.

The escargot was served with a garlic butter sauce and mushrooms all mixed in together. The texture was interesting because it was smooth like the mushrooms mixed in but slightly gooey. While I was eating the plate, I couldn’t quite tell the difference between the mushrooms and the escargot. The only thing that I knew was that it melted in my mouth and was one of the best dishes I had ever had.

How is escargot cooked and prepared?

Fun fact about escargot shells, they can actually be cleaned and reused like little dishes. Usually, chefs will buy the meat or snail and reuse the same shells from others. Before that, they cook the snails in the oven. The shells are covered in a delicate butter lemon sauce. It can be baked and then served with a nice slice of bread to enjoy.

Where to Find the Best Escargot in Aruba?

• Quinta Del Carmen– Now I may be biased because this is one of the first places I tried escargot without knowing it was even a snail. It was put together delectably with buttered mushrooms and lemon served along with crunchy toasted bread.

• Water’s Edge Restaurant and Bar– One of the best places to grab a quick bite to eat and, of course, a fantastic drink. They serve escargot with lemon butter sauce topped with garlic bread crumbs.

• Papillion Restaurant– This restaurant provides a romantic vibe for a couple on vacation. Best of all, it is one of the best places to get escargot. It is served with a garlic cream sauce, onions, and a lot of herbs with toasted breadsticks to enjoy.

Though many of my American friends find this to be a weird or gross dish, it is a delicacy that you should try once in your life. They have the texture of oysters or other shelled creatures, but if appropriately served, you won’t know it is a snail. It will melt in your mouth and taste like one of the best things you have ever eaten.

Romantic Springtime Treats!

By

Bailey Woodean

-

June 17, 2020

0

It’s always a good time for a little romance and some treats! Here are some excellent examples!

Baked Crab Cakes with Meyer Lemon Aioli

https://www.prouditaliancook.com/tag/romantic-dinner

Crab cakes like these can make a delicious appetizer, snack, or even an entree!

Ingredients

Makes 4 generous crab cakes

½ lb. of cooked jumbo lump crab
¼ cup each, or even less ( you be the judge) of finely chopped celery, red onion, red pepper
2 tablespoons fresh chopped parsley
1 tablespoon of fresh chopped basil
¼ teaspoon of Dijon mustard
¼ cup of panko breadcrumbs
zest of a ½ lemon
3 tablespoons of real mayo for the filling, plus extra for aioli
Old Bay seasoning to taste, or creole if you want it spicier

FOR THE AIOLI

1 cup of good quality mayo
Meyer lemon juice or regular lemon juice, fresh. Mix well till you get a nice consistency, add some salt and pepper.

Instructions

Preheat oven to 500 degrees
Spray a small baking sheet or pie tin with olive oil spray, no parchment or foil.
Take a mixing bowl then add the mayo, zest, and old bay, mix well.
Fold in the celery, red pepper, red onion, parsley and basil, and panko.
Gently fold in the lump crab meat and combine everything. At this point you can taste for seasoning as you like it, adding salt and pepper to taste or more spice.
Place the bowl into the freezer for 10 minutes or fridge for 20 minutes, no longer! This allows the panko to set up and hold everything together.
Take a ring mold, the one I used was around 3″ and fill it almost to the top, packing it down as you fill it.
Gently push it out onto your greased baking sheet.
Place them into the hot 500-degree oven for 8 minutes and do not touch or flip them over.
Take them out after 8 minutes and let them sit on the baking sheet for a minute before removing.
Swipe your platter or serving dish with some of the aiolis then carefully take a fish spatula and lift the crab cake gently off the pan and actually flip it over with your hand so the deeper golden side that was on the bottom is now facing up.
Garnish with more aioli, some parsley, and a sprinkle of Old Bay seasoning.

Chocolate covered strawberries

https://www.aheadofthyme.com/2017/02/chocolate-covered-strawberries/#tasty-recipes-5620

This is a classic romantic recipe! It’s a sweet and sexy treat that screams romance! While chocolate-covered strawberries are typically enjoyed during the Valentine’s Day holiday, they are such an amazing classic that they can be made as a romantic treat anytime!

Ingredients

12 strawberries, washed and dried
3/4 cup semi-sweet chocolate chips, melted
3/4 cup white chocolate chips, melted
food coloring (optional)
assorted sprinkles (optional)

Instructions

Line a baking sheet with parchment paper.
Dip half the strawberries into melted chocolate and place on parchment paper.
Dip the remaining strawberries into melted white chocolate. Note: if you want to make the chocolate pink for Valentine’s Day, add a drop of pink or red food coloring to the white chocolate first.
Drizzle the remaining chocolate on top and sprinkle with assorted sprinkles (optional).
Place the baking sheet in the refrigerator and chill for 30 minutes.

Love Potion Vodka Cocktail

https://www.thechunkychef.com/love-potion-vodka-cocktail/#wprm-recipe-container-13765

This recipe may not suit all palates but, it is certainly deliciously romantic.

Ingredients

1/3 cup vodka
1/4 cup peach schnapps or peach liqueur
1 cup ruby red grapefruit juice (or any red juice with cherry or raspberry in it)

Instructions

Rim glasses in a bit of corn syrup and sugar if desired. Set aside.
Add ice to the cocktail shaker, then add all ingredients. Cover the shaker and shake a few times until cold. Pour into prepared glasses.
Garnish with a toothpick with maraschino cherries and strawberries if preferred.

Pre-Mixed Cocktails Are Convenient Solutions to Efficient Entertaining

If the prospect of creating cocktails from scratch seems too daunting or time consuming for your liking, don’t despair! Many supermarkets and liquor stores now provide pre-mixed cocktails which can be served straight out of the bottle for effortless entertaining. Classic cocktails such as margaritas and cosmopolitans to more unique concoctions like the Moscow Mule cocktail make an excellent treat during any romantic springtime date night. Even adding fresh fruits or garnishes can elevate any cocktail. Simply chill, pour, and enjoy! Alternatively, consider using cocktail mixers – these non-alcoholic blends of juices and syrups used in certain cocktails can quickly create the ideal cocktail! Simply follow the instructions on your mixer to craft the ideal drink quickly.

Nature’s Nosh Launches Portable, CBD-Infused Fruit & Nut Snack Packs

By

admin

-

June 16, 2020

0

Aims to make it healthy and convenient for consumers to reap the natural benefits of CBD and the additional functional ingredients in each delicious bite

Chicago, IL, June 16, 2020 — Nature’s Nosh, an innovative leader in healthy, functional CBD snacks, announces today the launch of their single-serve CBD fruit and nut snack packs. These delicious CBD bites are available in Oatmeal Raisin, Peanut Butter, and Jelly, Mint Chocolate, Chili Lime, and Blueberry, with 25mg premium, hemp-derived CBD per bite. These single-serve packs are now the second product line for Nature’s Nosh, accompanied by the multi-serve (5mg per bite) packs that launched in June 2019.

“We received an overwhelming amount of positive feedback after the launch of our multi-serving packs that we wanted to expand our offerings to include a more convenient, smaller option for our active consumers,” said Liza Cohen, Founder of Nature’s Nosh.“Our new single-serving bites are ideal for on-the-go snackers, looking to gain the benefits of CBD in a convenient, portable, and healthy way.”

CBD-infused products

When first launching Nature’s Nosh in early 2019, Cohen noticed that many CBD-infused products on the market were paired with unhealthy, sugar-loaded food or beverages. A strong believer in ensuring CBD’s vehicle to consume stays in the health and wellness category, Cohen knew she had to use her culinary expertise to create a product that aligned with CBD’s all-natural state of consumption.
“The concept for Nature’s Nosh came to me while training for the New York Marathon. In researching the best foods for athletes to eat in training, the same two foods kept topping the list: dried fruit and nuts. It immediately became clear that these functional ingredients would become the base for my better-for-you CBD snacks,” said Cohen. “By pairing the natural benefits of hemp extract with other functional ingredients, dried fruit for energy and digestive support and nuts for protein and antioxidants, we are on a mission to prove that food is and can be, medicine.”

Cohen herself holds an impressive culinary background. After graduating from Vanderbilt University, she continued her education at the International Culinary Center (formerly French Culinary Institute) in New York City. Upon graduating from Culinary school, Cohen began working in the Food Network’s test kitchen where she mastered recipe development. Along with leading this women-owned and operated company, Cohen currently manages recipe development for a product line of globally-inspired sauces and spices, launched by Iron Chef Stephanie Izard.

Nature’s Nosh fruit & nut bites are crafted with premium isolate hemp extract with 0% THC and no more than 8 all-natural ingredients. They are vegan, gluten-free, soy-free, and GMO-free. All products are US-Hemp Authority certified and 3rd party tested for potency and purity. Consumers can buy Nature’s Nosh in two sizes, multi-serving bags with 40mg CBD per bag (5mg per bite) for $11.50 or single-serve bags with 25mg CBD per bag for $5.00. For more information about Nature’s Nosh, please visit eatnaturesnosh.com.

Hangover remedy recipes

By

Bailey Woodean

-

June 16, 2020

0

Over the last few months of quarantine, alcohol consumption has risen dramatically (along with several other statistics both of good and not so good nature). So, it is only natural to assume that hangovers are on the rise as well. But, what are the best hangover remedies and how are they made?

Suero: The Mexican Hangover Cure

Source: https://theothersideofthetortilla.com/2016/12/best-mexican-hangover-cures/

This is more of a basic hangover cure remedy. After all, water is your best friend when you are dehydrated after a night of drinking, right?

Ingredients

12 ounces cold agua mineral (in the U.S., Topo Chico is my preferred brand of mineral water)
3/4-1 teaspoon of salt
juice of 1 lime

Instructions

Pour mineral water in a highball glass and add salt.
Squeeze the juice of one whole lime directly into the glass and stir to mix everything well, until the salt dissolves. You can also toss in a few lime wedges if you like.
Add ice if you like, and drink the entire glass while it’s still cold.

Salami Sandwich

https://tasty.co/recipe/salami-sandwich

A good ol’ salami sandwich is a great option if you need to get something hearty in your belly. The combination of bread, salty meat, etc will help ease you into feeling more like yourself again.

Ingredients

12 mini buns
sliced salami
mozzarella
tomato
cream cheese
butter, melted
parmesan cheese
parsley

Instructions

Slice mini buns horizontally. Top with sliced salami, mozzarella cheese, and chopped tomatoes.
Spread cream cheese on the other half of the bun and layer.
Drizzle melted butter on the buns. Sprinkle parmesan cheese and top with parsley. Bake at 300°F (150°C) for 10-15 minutes.
Enjoy!

Banana Peanut Butter French Toast Roll-up

https://tasty.co/recipe/banana-peanut-butter-french-toast-roll-up

This is for the hungover person with a sweet tooth first thing in the morning.

Ingredients

10 slices sandwich bread
peanut butter
banana, sliced
3 eggs
1 tablespoon milk
½ teaspoon cinnamon
½ teaspoon vanilla extract

Instructions

Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
Spread the desired amount of peanut butter and bananas along the edge of the bread, and roll-up.
In a bowl, combine eggs, milk, cinnamon, and vanilla.
Dip each roll-up in egg mixture, and pan-fry in a buttered skillet until all sides are golden brown.
Enjoy!

Grandma’s Fish Soup

https://tastycraze.com/recipes/r-69703-Grandmas_Fish_Soup

This one is probably less about making you feel better and more about testing your gag reflex. Based on the name itself I probably would turn green if I were offered it while hungover. Although, under normal circumstances, it probably makes a delicious soup!

Ingredients

fish – about 2 lb (1 kg), heads, tails and cut meat from at least 2 kinds of fish
onions – 1 bowl, finely chopped
carrots – 1 bowl, finely chopped
peppers – added to the carrot bowl
tomatoes – 1 bowl, grated or canned
potatoes – 1 bowl, finely diced
all-purpose spice – 1 tbsp, vegetable
oil
lovage – 1 large bunch, fresh
parsley – 1 large bunch, fresh
black pepper – freshly ground
thyme – 2 – 3 bunches, dried
tarragon – several leaves
broth – about 12 1/2 cups (3 L) water + fish broth
chili peppers – ground, dry
lemon juice – and/or vinegar
salt

Instructions

Salt the fish a little and sprinkle it with lemon juice, then boil it in salted water. The lemon juice keeps the meat tight. Boil it for about 5 min.
Debone the fish and set aside part of the broth. In boiling water, mixed with part of the fish broth (pure fish broth is a bit too strong for my taste, so I dilute it with water), put the vegetable spice, onions, carrots, peppers, potatoes, and oil. Once they boil a bit, add the tomatoes as well.
Cook until the vegetables are fully ready. Toward the end, add the pieces of fish.
Turn the stove off and add the finely chopped parsley, lovage, tarragon, thyme, and black pepper. Season with 1-2 tbsp vinegar or lemon juice and sprinkle with dried chili pepper.
Enjoy! It’s the tastiest soup grandma used to make!

The interesting story of Julia Child

By

Bailey Woodean

-

June 15, 2020

0

For many home chefs, Julia Child is the mother of the culinary world. She is a trailblazer as a home chef that started her culinary profession later in life and with little to no training. She gave all of us female home chefs the inspiration to experiment and play in the kitchen. But, what do we really know about this incredible trailblazer?

Julia Child before The French Chef

Julia was born in Pasadena, California to John McWilliams Jr and Julia Carolyn Weston. Her family was not short on funds as her father was a highly regarded land manager and her mother was an heiress to a paper company. Her family hired on a cook though Julia did not spend time observing her.

Julia attended polytechnic school before eventually receiving an education at a boarding school, Kathrine Branson school. She was tall or a girl and she was drawn to sports such as tennis and golf.

Julia went on to attend and graduate from Smith College with a major in history.

Julia spent some time in New York City as a copywriter before attempting to serve her country during the second world war. First, she tried to join the Women’s Army Corps then she attempted to enlist in the U.S. Navy’s WAVES, both of which turned her down for being too tall. However, all was not lost. She began to serve as a typist for the OSS in Washington until they felt her education and experience could be better utilized as a top-secret researcher for General William J. Donovan. This career path would turn out to introduce her to her future husband.

Julia met Paul Cushing Child while they both worked for the OSS. Paul and Julia were married in 1946 and never had children. He was familiar with living and working in Paris and he introduced Julia to hat lifestyle as well as his palate for fine French cuisine. Paul would be stationed in Paris in 1948 and Julia would start experimenting with French cooking.

Julia attended the infamous culinary school, Cordon Bleu, in Paris and graduated in 1951.

Julia Child's Kitchen on display at the National Museum of American History — Julia Child’s Kitchen on display at the National Museum of American History RadioFan at English Wikipedia

The French Chef, Julia Child

After assisting in the creation of several cookbooks, Julia went on to write articles, books, and other publishings. Much of her written work discussed her life with Paul intertwined with her cooking and other life events.

Julia began her television career after doing a book review and omelet demonstration for NET (now called PBS). From there she launched her cooking show and several cookbooks.

Through her nearly unedited cooking show, Julia was able to connect with housewives everywhere in a way that other television shows didn’t. Why? Julia Child reigned before the feminist movement began and her cooking show unintentionally shined a light on some of the issues women were dealing with. It helped them feel as though their issues were not only validated but normal.

American cook, author, and television personality Julia Child (August 15, 1912 – August 13, 2004).
depicted person: Julia Child (age: 76.17) Elsa Dorfman / CC BY-SA (http://creativecommons.org/licenses/by-sa/3.0/)

Julia Child lives on

Child ended up being a member of several television shows, cookbooks and also founded the American Institute of Wine and Food. Julia also began the Julia Child Foundation for Gastronomy and Culinary Arts. Her kitchen and several of her pieces are on display in museums such as the Smithsonian. Julia will live on because of the cookbooks and trailblazing advances she made for women as well as the creation of her foundation and the overall legacy that she earned while on this earth. This legacy includes the following awards and accolades listed on https://en.wikipedia.org/wiki/Julia_Child:

Awards

1965: Peabody Award for Personal Award for The French Chef
1966: Emmy for Achievements in Educational Television- Individuals for The French Chef
1980: U.S. National Book Awards for Current Interest (hardcover) for Julia Child and More Company[24]
1996: Daytime Emmy Award for Outstanding Service Show Host for In Julia’s Kitchen with Master Chefs
2001: Daytime Emmy Award for Outstanding Service Show Host for Julia & Jacques Cooking at Home

Nominations

1972: Emmy for Special Classification of Outstanding Program and Individual Achievement – General Programming for The French Chef
1994: Emmy for Outstanding Informational Series for Cooking with Master Chefs
1997: Daytime Emmy Award for Outstanding Service Show Host for Baking with Julia
1999: Daytime Emmy Award for Outstanding Service Show Host for Baking with Julia
2000: Daytime Emmy Award for Outstanding Service Show Host for Julia & Jacques Cooking at Home

How has the old industry changed over the last 50 years

By

Bailey Woodean

-

June 15, 2020

0

How has the old industry changed over the last 50 years

50 years sure is a long time for technology to evolve, ideas to form, and hybrid foods to be created. So, how has the industry changed in 50 years?

What has changed?

There is a long, long laundry list of areas that the food, restaurant, bar, and cooking industries have changed. The following are only a couple of them.

Farms are factories

50 years ago the suppliers of dairy, meat, and produce were the family-owned and operated farms around the country. These small-town farms began work before dawn and ended after sundown. They worked as though their lives depended on it because it did! Today, we still have small-town farms, we still have family-owned and operated farms and we still have hard-working farmers rising before dawn as though their lives depend on it.

The difference is that these little farms are falling by the wayside. They are not nearly as sought after as they once were. Why? Because factory farms are everywhere! These much larger corporately run factory farms are able to produce at least twice as much product in likely half the time and for likely half the price. These qualities are incredibly appealing for buyers and distributors. Why? Because they are more interested in finding ways to save money rather than supply the people with higher quality food products.

Food&Drink Industry: Food is more processed

The food that we consumed as a nation 50 years ago was far less processed compared to the food we consume today. Much of our food products are treated with large amounts of sodium and other preservatives. These practices are put in place to extend the shelf life of the food as well as manipulate the flavor profile. Some of these foods are created rather than grown. For example, there are some types of cheese that are not made with real cheese. Instead, the end result is a waxy substance that is made into a black formation and is typically melted for making ”cheese dip” or even mac n cheese.

Restaurant Industry: Fast food restaurants

Fast food restaurants were still a relatively new concept 50 years ago. White Castle was established in the United States in 1921 which was more than a century ago now. But, other fast-food chains didn’t begin to pop up until later. For example, McDonald’s was established in 1940 and KFC was established in 1951. Today, these fast-food chains remain among the most visited restaurants in the world with McDonald’s alone serving more than 62 million people each year.

Bye-bye milkman delivery

50 years ago many households received their milk directly from the dairy farm. The delivery service was usually a man driving a van filled with glass bottles of milk. As the times changed, many of the bottles became plastic and the milk came in flavors as well as regular. The milkman was so beloved in the daily lives of his customers that it became a household joke that the ”odd child” in the house was actually the milkman’s child rather than the father of the other children. While this was widely used as a joke I am sure that somewhere in the world I was actually a true story.

Today, there are very few milk delivery services that offer farm to home milk delivery. I have one of these farms in my area, though I recently learned that the milk they deliver is no longer from their dairy farm.

Plant-based products are created

50 years ago the plant-based products sold in grocery stores were fruits and vegetables. Though, Plant-based meats are believed to have begun production around the 1970s. Today, it is the latest fad to consume plant-based best, butter, and various other products.

Air frying booms

Another concept that was far from popular 50 years ago was air frying. Back then if you wanted something fried, you heated up some oil and fried it. Today, much of our food choices are fried (and delicious) but, when you want to satisfy the craving for fried food without the added grease and fat clogging your arteries then you should turn to the air fryer. This is basically just a convection oven but it cooks food in the same ”crispy on the outside and delicious on the inside” way that is unique to frying.

Meet Cookbook Author Tasneem Ahmad

By

admin

-

June 14, 2020

0

She wrote a book (bilingual in English and German) on Indian-Pakistani cuisine several years ago that won an award at the Paris cookbook Fair / Gourmand and received excellent reviews in newspapers and magazines in Switzerland, including one from the prestigious Co-op supermarket:

Cookbook: TASNEEM'S INDIAN-PAKISTANI CUISINE MADE EASY

“Tasneem’s Indian-Pakistani Cuisine Made Easy”

The cookbook was originally published as hard cover and has recently been made available on Kindle:

Tasneem’s Indian Pakistani Cuisine Made Easy: This book is Bilingual (English and Deutsche Ausgabe)

We can list some features of the cookbook as follows:

Bilingual (English / German)
· Award winning
· Very good newspaper reviews
· Ingredients available at local supermarkets in most western countries (no trips to special Indian stores required)
· Very quick (most recipes take approx.30 minutes to prepare)
· Small portions
· Beautifully designed as a cultural journey

Book Reviews:

· “This book is much more than a collection of recipes.” Coop Supermarket magazine, Switzerland September 2011

· “There is a good selection of typical recipes, including a lot vegetarian and suggestions for variations. Particularly useful if you want to try something but have not got the right ingredients” Hello Switzerland, June 2011

· “Tasneem has a gift for sharing herself and her culture that shines throughout in every detail of the book. In addition to the breath taking photographs with every recipe, beautiful pages are devoted to the India-Pakistan Kitchen” Round Robin magazine, Jan-Feb 2012

· “This cookbook is pleasant to hold. The chapters differ by themes and colors. The home cooking recipes cover meat, fish, poultry and vegetarian dishes, specialties from eggs, various raitas and chutneys as well as drinks and desserts”. 19 July ZurichSee-Zeitung July 2011

About Tasneem Ahmad

Tasneem Ahmad originally comes from Lahore, a city in the Northeastern region ok Pakistani that is about 50 km west of the Indian city of Amritsar. She loves healthy living, cooking delicious and nutritious food and teaching people that Indian-Pakistani cuisine is easy and fun to prepare. Other passions include travel, discovering new cultures, yoga, ayurveda and designing products that blend East and West.

A Canadian citizen, Tasneem has been living in Zurich, Switzerland for the last ten years. She has been working in financial services and management consulting for the last eighteen years. Her work experience includes work for large global corporations such as the Royal Bank of Canada, KPMG and UBS.

With her international background and professional experience, she has lived or worked in Pakistan, the United Kingdom, Canada, Germany and Switzerland.

Foreword to the book

Over the years, friends, colleagues and acquaintances who enjoy the delectable nature of Indian- Pakistani food have asked me how to makes certain dishes. It has always been a pleasure to share my family’s cooking secrets and most rewarding when others find it fun and easy to follow my recipes.

This book is about more than recipes; it is about sharing a part of my culture and myself with people whom i have not had a opportunity to meet personally. It is a food autobiography rather than a simple cookbook. I have selected dishes that i have been preparing over the years and that are part of basic home cooking in the Indian-Pakistani region. This is the book i wish i had had when i was learning to cook!

Food is a passion. Having trained and worked as a banker and management consultant, home cooking has provided me a work-life balance in my professional career. My philosophy is two-fold: to encourage readers to make delicious and easy Indian-Pakistani meals and to entice them to discover a very old civilization which a rich cultural and spiritual heritage.

Visually, the book’s journey goes beyond food and spices; it includes maps, architecture, embroidery and textiles, and even festive and fragrant flowers- just enough to pique your interest.

We will occasionally post Tasneem’s articles and recipes on our website.

What’s for dinner?Everything bagel chicken tenders and spinach rice!

By

Bailey Woodean

-

June 14, 2020

0

Tonight, I am making something a little different, yet a little predictable. We tend to eat a lot of chicken breast and rice in our house but this time I’m going to try something a little different by using everything bagel seasoning in the chicken tender breading and adding some spinach to the rice. The following recipes are what I chose to follow!

Everything Bagel Baked Chicken Tenders

https://www.averiecooks.com/everything-bagel-baked-chicken-tenders/

Ingredients

1/2 cup panko breadcrumbs
2 tablespoons Everything But The Bagel Sesame Seasoning (or homemade as outlined in the blog post)
1 large egg
1 to 1.25 pounds boneless skinless chicken tenders
ranch dressing, blue cheese dressing, ketchup, etc. for serving if desired

Instructions

Preheat the oven to 400F and line a baking sheet with aluminum foil for easier cleanup; set aside.
To a large zip-top, the storage bag adds the panko, everything bagel seasoning, and stir to combine; set the bag aside.
To a medium bowl, add the egg, lightly beat it with a fork, add the chicken, and toss and flip chicken with the fork so all pieces are coated evenly.
Remove chicken from the bowl using the fork (discard excess egg), drop it into the plastic bag, seal bag, and toss and shake the bag to evenly coat the chicken.
Place chicken pieces on the prepared baking sheet, evenly spaced. If there is excess panko in the bag, use your fingers to push it onto the chicken in sparsely coated areas.
Bake for about 15 minutes, flip midway through to ensure even cooking. Serve immediately with your favorite dip or dressing if desired. The chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting that reheated chicken will not retain its crispiness.

Something that often happens with chicken is that it becomes too dry and can easily be over or undercooked. But, this chicken tender recipe is wonderful and the tenders turn out perfectly tender and moist if you follow the instructions and combine it with a little bit of intuition.

I chose to serve my husband’s chicken tenders with ranch dressing as well as a side of Frank’s Hot Sauce whereas I only served my own chicken tenders with ranch. Our son didn’t use a dipping sauce but I’m sure ketchup or blue cheese dressing would work really well with them.

Spinach Parmesan Rice Bake

https://www.the-girl-who-ate-everything.com/spinach-parmesan-rice-bake/#wprm-recipe-container-14379

Ingredients

1 (10 ounces) package frozen chopped spinach (thawed and squeezed to remove excess liquid)
2 cups cooked white rice
1/3 cup melted butter
2 cups shredded cheddar cheese
3/4 cup grated parmesan cheese
1/3 cup chopped onions or 2 large green onions, chopped
1 garlic clove, minced
3 large eggs, beaten
3/4 cup milk
salt and pepper to taste
1/4 cup grated Parmesan cheese, for topping
shredded mozzarella cheese (optional)

Instructions

Preheat the oven to 350°F and generously grease an11 x 7-inch baking dish.
In a large bowl, combine spinach, rice, butter, cheddar cheese, Parmesan cheese, onions, garlic, eggs, and milk until well combined.
Season with salt and pepper to taste.
Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
Bake for 25 minutes and then top with mozzarella cheese the last 5 minutes of baking if desired.

The spinach and rice bake is something I haven’t made before but I happily will again. I was pleasantly surprised by this meal and how much my family enjoyed it. While my husband and I will eat practically anything, our three-year-old son is quite picky (as most kids are) and even our son was excited to try it!

Eat like you’re in Spain!

By

Bailey Woodean

-

June 13, 2020

0

I think that most of us (especially on the east coast of the united states) wish that we were lying on a beach in Spain instead of dealing with a polar vortex in May! But, unfortunately, many of us are unable to travel to Spain and escape this chilly Spring. So, what can we do? Well, we can bring Spain to us!

Traditional Spanish Paella

https://www.myrecipes.com/recipe/traditional-spanish-paella-0

Ingredients

Herb Blend:

1 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minced

Paella:

1 cup of water
1 teaspoon saffron threads
3 (16-ounce) cans fat-free, less-sodium chicken broth
8 unpeeled jumbo shrimp (about 1/2 pound)
1 tablespoon olive oil
4 skinned, boned chicken thighs, cut in half
2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup of frozen green peas
8 mussels, scrubbed and debearded
1/4 cup fresh lemon juice Lemon wedges (optional)

Instructions

To prepare the herb blend, combine the first 4 ingredients, and set aside.
To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from the pan. Add sausage and prosciutto; saute 2 minutes. Remove from the pan. Add shrimp, and saute 2 minutes. Remove from the pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook for 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook for 10 minutes, stirring frequently. Add mussels to the pan, nestling them into the rice mixture. Cook for 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook for 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand for 10 minutes. Serve with lemon wedges, if desired.

Patatas Bravas Recipe

Source:https://spanishsabores.com/2018/08/26/patatas-bravas-recipe-spanish-fried-potatoes-with-spicy-sauce/

Ingredients

4 medium potatoes
Olive oil (for frying, about 1-2 cups)
Salt
½ cup of homemade bravas sauce

Instructions

Peel the potatoes, rinse thoroughly, and dry with a paper towel.
Cut the potatoes into bite-size chunks.
Heat the olive oil in a large skillet over medium heat.
Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
Remove the potatoes and let them cool in the fridge for a few more minutes.
Turn the heat up to high and add the potatoes back into the pan.
Fry until crispy and golden.
Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
To serve, drizzle the bravas sauce over the potatoes.
Dig in—no forks necessary!

Sangria

Ingredients

1-liter red wine
1-liter lemonade
100ml brandy or red vermouth
1 peach (wedges)
1 orange (sliced)
1 lemon (sliced)
dried orange peel or orange zest
5 to 8 strawberries (wedges)
1 orange (juice of)
1 lemon (juice of)
20g brown sugar (optional)
1 cinnamon stick or 1/2 tsp cinnamon powder
fresh mint leaves
ice cubes

Instructions

Add all your fruit to a large jug (2.5l minimum). Your lemon and orange slices, strawberries and peach wedges, and the orange peel or orange zest.
Then add the orange and lemon juice and the brandy.
Next, add sugar if you are going to. This step is optional. The fruit makes the sangria sweet enough, but if you have a sweet-tooth then go ahead! Stir the sugar and then add the cinnamon.
Then pour in the rest of your liquid, first the red wine and then the lemonade. Add them slowly because your sugary concoction will make lots of bubbles!
Lastly, add your fresh mint leaves and lots of ice.
Serve and enjoy!

Technology in the food industry

By

Bailey Woodean

-

June 13, 2020

0

There are so many different levels of technology used in the food industry. Every aspect of bringing the food from the farm to the table includes some kind of technology to make it an easier job for those that have to endure it.

On the farm

There are several types of technology that farmers use.

Tractors
Plows
Combines
Fertilizer
Biotechnology

Fruits and vegetables are harvested or picked using these and other methods of technology and then they are processed and packaged for distribution and sale. Some farms are capable of handling each aspect of this themselves. These farms typically have a stand or shop where they sell their produce and other goods from the farm to the locals.

Animal farms usually do not process and sell their cuts of meat themselves but rather sell their livestock to a buyer who will then proceed with the butchering process.

The butcher

Some meat processing companies use ”robot butchers” to break down the animal into sections or cuts of meat for sale. The robot butchers use Xray and CT capabilities to scan and create the most efficient cut plan for that specific meat.

Processing and packaging

Some foods will need to be processed and cleaned before being packaged. This may include washing, fermenting, freezing, chopping, or even cooking the food prior to packaging it for sale.

Once the food is processed it is ready for packaging. The packaging can be any one of nine different methods including bags, trays, boxes, cartons, cans, flexible packaging, wrappers, and pallets. Bags are typically used for snacks and fruit. Trays are commonly used for meat or drink carriers. Boxes are used for cereal, frozen pizzas, and crackers but boxes are also used to make transporting the food easier. Cartons are similar to boxes in that they can also be used to make food transportation easier. However, some cartons are molded to safely fit their contents, such as egg cartons.

Cans are used for foods that require preservation such as soups, sauces, and some vegetables. Pallets are not ways of packaging the food itself by rather a way of packaging large quantities of the products for easier shipment and distribution. Wrappers are seen on individual items such as candies or granola bars. There is also aseptic packaging which is made from a combination of materials including polyethylene, paper, and aluminum. This type of packaging is typically used for dairy and dairy products, as well as liquid eggs.

Distribution

Some technology used for distribution has been mentioned in the previous section. These include boxes and pallets as they are commonly used for transporting and distributing the food after it is packaged. The food is also distributed using large delivery trucks such as 18 wheelersI even shipping containers. Once the trucks or ships arrive at their distribution centers or wherever their destinations may be, the workers may use forklifts or other wheeled devices to help to unload the food from them.

Other technology throughout the food industry

Not only is there technology used to harvest, butcher, process, package, and distribute the food but there are other technologies used beyond that.

For example, there is technology used in the kitchen to store, prepare, and cook the food. These include refrigeration, freezer storage, ovens, and stovetops.

Technology continues beyond the kitchen. Moving out to the main dining room you may see technology right at the tables. These are often tablets or small computers that are capable of many things including taking your order, making adjustments to your order, allowing you to pay your bill, and even provide games for the family to play while they wait. These devices practically eliminate the need for waitresses.

Technology has drastically improved the way that farmers harvest their produce, butchers cut their meat and even changed how patrons pay for their meal in a restaurant. What will technology do for us next?

What is Escargot?

How does Escargot taste?

How is escargot cooked and prepared?

Where to Find the Best Escargot in Aruba?

Baked Crab Cakes with Meyer Lemon Aioli

Ingredients

FOR THE AIOLI

Instructions

Chocolate covered strawberries

Ingredients

Instructions

Love Potion Vodka Cocktail

Ingredients

Instructions

Pre-Mixed Cocktails Are Convenient Solutions to Efficient Entertaining

CBD-infused products

Suero: The Mexican Hangover Cure

Ingredients

Instructions

Salami Sandwich

Ingredients

Instructions

Banana Peanut Butter French Toast Roll-up

Ingredients

Instructions

Grandma’s Fish Soup

Ingredients

Instructions

Julia Child before The French Chef

The French Chef, Julia Child

Julia Child lives on

What has changed?

Farms are factories

Food&Drink Industry: Food is more processed

Restaurant Industry: Fast food restaurants

Bye-bye milkman delivery

Plant-based products are created

Air frying booms

Book Reviews:

About Tasneem Ahmad

Foreword to the book

Everything Bagel Baked Chicken Tenders

Ingredients

Instructions

Spinach Parmesan Rice Bake

Ingredients

Instructions

Traditional Spanish Paella

Ingredients

Instructions

Patatas Bravas Recipe

Ingredients

Instructions

Ingredients

Instructions

On the farm

The butcher

Processing and packaging

Distribution

Other technology throughout the food industry

Follow us on Instagram @fooddrinkmag

POPULAR POSTS

POPULAR CATEGORY

Add to Collection

No Collections