Twice-Cooked Pig’s Ears
Simmer cleaned pigs' ears (one kilo) in one bottle bear, one boullion cube (or a tbsp chicken powder), one tsp black peppercorns, one sliced onion and one tbsp crushed garlic. When the ears are tender enough to pierce with a fork, but not falling apart, take out of the pot and cool.
Slice the beer-stewed ears into one-inch-wide strips, and thread through bamboo BBQ skewers. Brush with a marinade of banana catsup, the stewing liquid, and crushed chili, and broil over hot coals.
How to Make Your Own Turkish Delight
Few foods are as culturally iconic as Turkish Delight is with Turkey. If you want to try your hand at making this sweet treat - now you can! This infographic tells you everything you need to do to make Turkish Delight in your own home.
Pan Fried Mushrooms with Crispy Polenta
2 tbs. olive oil, divided
2 tbs. butter, divided
2.5 cups mushrooms, rinsed and loosely chopped
1 teaspoon dry thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 oz. dry white wine, Savingnon Blanc
12 oz. ready-made polenta
1 teaspoon ground garlic
Salt and pepper to taste
Pinch of red pepper flakes
Directions
- Melt 1 tbs. butter and olive oil in large skillet over medium high heat until it begins to froth, about 2 minutes. Add mushrooms, thyme, salt and black pepper. Cook about 10 minutes, until browned, stirring occasionally. Add white wine and cook until liquid is reduced. Reduce heat.
- Meanwhile, cut polenta into 1/3-inch sections. In second skillet, melt 1 tbs. butter and 1 tbs. olive oil over medium heat until it begins to froth. Add ground garlic and stir. Evenly distribute polenta in skillet and cook for about 5 minutes on each side, until golden brown and crisp.
- Season mushrooms to taste with salt, pepper and red pepper flakes. Plate polenta and stack with mushrooms. Serve immediately.
Mushroom Parcel
4 small Yukon potatoes, cooked and quartered (skin on)
4 cups mushroom cleaned and chopped, portobello, crimini, button
1 tbs. fresh tarragon, chopped fine
1 tbs. rosemary, chopped fine
4 garlic cloves, crushed
2 tbs. olive oil
1/2 cup heavy cream or plain yogurt
2 tbs. vermouth
1/4 teaspoon Sriracha sauce
Kosher salt and black pepper to taste
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Place potatoes in a small saucepan and bring water to a roiling boil. Reduce heat and cover.
- Meanwhile, prep mushrooms, slicing into roughly equal sizes. Place in large mixing bowl. Add quartered potatoes. Add rosemary, tarragon and garlic. Then add heavy cream, olive oil, vermouth and Sriracha. Fold gently, adding salt and pepper to taste.
- Tear 2 long sections of butcher paper, about 20 inches.
- Line a 2-cup bowl with butcher paper, add half the mix. Bunch ends of paper together and twist, forming a softball-sized pouch. Repeat with remaining mix. Seal pouches with twine. Place on baking sheet and then place sheet on the center rack of oven and cook for about 20 minutes, or until aromatic. Remove from oven and serve.
Mushroom Ratatouille
Ingredients
1 medium eggplant, cubed
1 teaspoon salt
1 lb. large button mushrooms, rinsed and sliced
1 medium yellow onion, diced
4 cloves garlic, minced
2 tbs. fresh parsley, chopped fine
1/4 teaspoon red pepper flakes
1 large red bell pepper, cut into ribbons
2 Roma tomatoes, cut into moons
4 tbs. olive oil, divided
Salt and pepper to taste
1 tbs. lemon juice
Directions
- Toss cubed eggplant with salt in large mixing bowl. Cover and set aside for about 30 minutes. Meanwhile, prep the remaining vegetables in the order listed. Pat dry eggplant with paper towels to remove excess moisture.
- Heat 2 tbs. olive oil over medium high heat in large skillet, about 2 minutes. Add eggplant and cook for 10 minutes until browned. Return to mixing bowl.
- Add 1 tbs. olive to pan and cook mushrooms for about 10 minutes, until golden brown. Add to eggplant in bowl.
- Add 1 tbs. olive oil to pan, cook onions until tender about 5 or 6 minutes. Bank onions to the side of skillet, add garlic and cook until fragrant about 1 minute. Combine with onion. Add parsley and red pepper flakes to vegetables and stir. Bank cooked onions to the side of pan.
- Then add bell pepper, cook 2 or 3 minutes, until slightly tender. Add tomatoes, cook 2 minutes. Combine with onions, eggplant and mushrooms. Reduce heat and simmer, about 10 minutes. Season to taste with salt, pepper and lemon juice.
- Plate entrée with a cooked grain and serve.
Caramelized Onions and Mushrooms Puff Pastry
Ingredients
1 puff pastry sheet (thawed as directed)
1 tbs. olive oil
1 tbs. butter
1 large yellow onion, peeled and sliced
1 garlic clove, minced
4 cups button mushrooms, cleaned and sliced
1 tbs. fresh thyme, chopped fine
2 oz. dry white wine
1 cup Swiss cheese, grated
Fresh thyme to garnish (optional)
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Thaw pastry according to package directions.
- Melt butter and olive oil in skillet over medium high heat. Add onions and garlic, cook for about 10 minutes. Then add mushrooms, cooking about 10 minutes more, stirring occasionally until the mushrooms are browned. Add thyme, stir until aromatic, and then add white wine. Cook ingredients until the wine is reduced, leaving mushrooms and onion.
- Meanwhile, unfold puff pastry on baking sheet. Place in the oven and bake about 10 minutes until pastry rises. Prick a few holes in pastry sheet to allow air to escape. Remove from oven to cool slightly. Reduce heat to 350 degrees.
- Place onions and mushrooms on pastry sheet, layer with cheese. Return pastry to oven until cheese melts and edges of pastry turn golden brown, about 10 minutes.
Stuffed Crimini Mushrooms
14-16 crimini mushrooms, wiped and stemmed
Canola or olive oil spray
6 oz. ricotta cheese
2 garlic glove cloves, minced
2 tbs. + 1/2 teaspoon pesto
2 tbs. Parmesan cheese, grated
1 tbs. lemon juice
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease baking sheet. Rub tops of mushrooms to remove grit. Place mushrooms on sheet and place in preheated oven. Cook mushrooms for 5 minutes.
- Meanwhile, combine ricotta, garlic, pesto, Parmesan and lemon juice in mixing bowl. Fold ingredients until blended, about 1 minute.
- Remove mushrooms from oven, allow mushrooms to cool briefly and add about 1 tablespoon ricotta filling to each one. Return to oven and cook 20 minutes, until mushrooms are tender. Reserve liquid and combine with 1 tablespoon olive oil and 1/2 teaspoon pesto.
- Plate mushrooms on serving dish. Drizzle liquid over mushrooms and serve warm.
House Curry
Think of curry as vegetarian gravy; heat and time bring out the best in ingredients that can be incorporated with tofu, chicken and vegetable dishes.
Ingredients
2 tablespoons ground turmeric
1 teaspoon ground coriander
1 teaspoon red chili powder
1 teaspoon ground cumin
Pinch ground cardamom
Pinch paprika (optional)
Pinch ground cinnamon (optional)
5 tablespoons vegetable oil, divided
2 medium yellow onions, chopped
3 cloves garlic, crushed
1 1-inch section fresh ginger, peeled and chopped
1 tablespoon butter
2 tablespoons tomato paste
2 1/2 cups water
Dollop plain yogurt (optional)
Cooking directions
- Combine spices in a mixing bowl. Set aside.
- Heat 2 tablespoons vegetable oil in large skillet. Add onions, garlic and ginger.
- Sautee until onions begin to brown, 12 to 15 minutes. Reduce heat.
- Transfer ingredients to food processor or blender. Process until a smooth paste forms, about 30 seconds.
- Add remaining oil and butter to skillet. Add onion, garlic and ginger paste. Cook 5 to 6 minutes more over medium high heat. Combine with spices and stir until aromatic, 1 to 2 minutes.
- Add tomato paste and water. Stir. Bring sauce to a low boil and reduce heat. Simmer about 30 minutes, until sauce thickens. When done curry will be rich reddish brown with flecks of oil on the surface. If it is too intense, add yogurt.
Easy Aioli
Ingredients
1 clove garlic, minced
1-2 tablespoons light olive oil
4 ounces soy-based mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Dash salt and pepper to taste
Cooking directions
Combine all ingredients in mixing bowl. Stir until well blended. Refrigerate to allow flavors to fuse.
Marinara
A savory tomato sauce that King Neptune could be proud of, this marinara can be used in pasta, pizza and casserole dishes.
Ingredients
6 ounces tomato paste
12 ounces water
28 ounces stewed plum tomatoes with juice
4 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch red pepper flakes (optional)
Cooking directions
- Combine tomato paste, water and tomatoes in blender. Process until smooth and set aside.
- Heat olive oil in large heavy-bottomed pot. Add onion and garlic, sautee 5 to 6 minutes, until tender. Add dried herbs. Cook until aromatic, about 1 minute. Add salt and pepper. Stir.
- Add tomato puree to pot and stir. Bring to a low boil, about 10 minutes. Cover and simmer 30 minutes, stirring occasionally.
Basil Walnut Pesto
Ingredients
2 bunches basil, stemmed
1/2 cup walnuts, halves and pieces
1/2 cup Parmesan cheese, grated
3 cloves garlic, peeled and crushed
1/2 cup olive oil
Pinch salt and pepper to taste
Squeeze fresh lemon (optional)
Cooking directions
Rinse basil in colander and shake to remove excess water. Place on cutting board. Remove leaves from stem for about 4 cups packed tightly in a quart-sized container.
Chop walnuts in food processor about 30 seconds. Add garlic and chop.
Add cheese and chop. Add 2 cups basil. Slowly add olive oil until a thick paste forms. Use a rubber spatula to scape down sides. Add remaining leaves with olive oil until well blended, about 2 minutes.
Pack pesto into small jars with tight fitting lids. Stir lightly to remove air pockets and top with a thin layer of olive oil. Refrigerate for up to one week.
Harissa
Ingredients
4 dried Guajillo peppers, or dried red chili peppers, seeded and stemmed
4 cherry bomb peppers, seeded and stemmed
1 tablespoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 large cloves garlic, crushed
1/2 cup olive oil
1/2 teaspoon salt
Cooking directions
- Turn on oven fan. Place dried peppers in a ceramic bowl. Add boiling water and steep for 30 minutes. Remove. Use gloves to stem and scrape away seeds and chop pepper into small sections.
- Meanwhile, use tongs to roast cherry bomb peppers over open flame until skin begins to blacken and blister, about 5 minutes. Place on cutting board. Use gloves to stem and scrape away seeds and chop into small sections.
- Heat skillet. Toast seeds over medium flame until fragrant, 1 to 2 minutes.
- Process peppers, garlic and toasted seeds in food processor about 10 seconds. Slowly add olive oil until a thick red paste forms, about 1 minute. Add salt.
- Pack sauce into small jar with tight fitting lid. Stir lightly to remove air pockets. Refrigerate.
Cooking Formula for a Simple Vinaigrette
Ditch the bottled salad dressings and use our simple formula to make your own. Try our three favorites or use your own creativity to make healthy salads an everyday part of your life.
Meat Done-ness Hand Test
If you never know just how long to cook your meat to get the perfect doneness try using the hand test. By poking the meat of your hand and then comparing that to the feel of your meat you can see if your meat is safe to be eaten.
Encyclopedia of Pasta
Have you ever stood in the pasta aisle at the grocery store and thought to yourself, “why are there so many damn pasta shapes?” If so, you’re not alone. But before I answer that question (hint: the answer is sauce – spoiler alert), let’s look at where pasta came from, and what makes up pasta.
WHAT IS PASTA
Pasta is, at its most basic, a kneaded mixture of flour and water. Pasta, at its most exuberant, is still essentially a kneaded mixture of flour and water – okay, and oil, egg, salt, and other flavorings. Like all great dishes however, the possibilities are endless. Most pastas use a semolina dough. Semolina dough and water makes a simple dough. Semolina dough with water, egg, and oil makes a rich pasta dough. Flavored and colored doughs can use herbs, vegetables, fruits, and more.
Guide to Flavoring with Spices
What makes spices so exciting? Let’s use the analogy of an artist. You as the cook are the artist and spices are your paints – they can bring a blank canvas (or dish) to life! They allow you to be creative and adventurous with your cooking and best of all, they prevent you from eating another bland meal.
Spices serve several purposes in cooking and can be used to:
Add Flavor and Aroma. Spices can transform a meal by adding a range of flavors, from a hint of sweetness to a kick of heat. They also give beautiful aromas that are often our first determining factor for whether we want to eat a meal or not.
Enhance taste of food. We always think of salt as our go-to when a meal tastes too bland, but there are other spices, like cumin, that bring out the natural flavors of food.
Change or enhance color. If you’ve ever eaten at an Indian restaurant you may have noticed that many of the dishes have a deep yellow, orange or red color. That’s because the spices used in typical Indian cooking, such as turmeric and paprika, give color to the foods making them more bright and appealing.
Seasoning with spices can be intimidating if you’re not familiar with it but – like painting – with the right tools and practice, you’ll be cooking up a masterpiece in no time.
We created our ‘Guide to Flavoring with Spices’ infographic to show you some of the most common spices that are hiding in your cupboard and how to use them. This chart gives you an idea of the flavor each spice will add to your meal, what spices go well together, and what foods to add them to.
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