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Shark Week Cake!
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Shark Week began on July 22nd and runs through July 30th, which means we're right smack in the middle of all the festivities! If you follow me on Instagram, you know I've been busy making loads of shark week-themed cupcakes for the folks at Discovery headquarters. Along with all those cupcakes, I delivered this guy, too. He made a big splash (hehe) even though he's more cute than scary.
I'm including a few process shots of the cake in this blog post, but to view the entire process - and video tutorial - you'll need to hop over to FoodNetwork.com. That's where the how-to gallery and recipe live. There's already been some really cute versions of this cake popping up on Instagram (such as here and here).
The big reveal is the pinata-style cache of candy spilling from the shark's middle when you cut the cake. The aquarium fish candies I used held up extremely well inside the moist cake. They can be found for purchase here.
If you're not into making an entire cake for shark week, then check out my gallery of Shark Week-themed bites on HGTV.com!
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| Shark Warning Milkshakes on HGTV.com! |
Happy Shark Week!
By Heather Baird Published: Wednesday, July 25, 2018 Wednesday, July 25, 2018Shark Week Cake Recipe 
WEEKLY MENU PLAN (#179)
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WEEKLY MENU PLAN (#179) – A delicious collection of dinner, side dish and dessert recipes to help you plan your weekly menu and make life easier for you!
In these menu plans, we will be sharing some of our favorite recipe ideas for you to use as you are planning out your meals for the week. Just click any of the recipe titles or pictures to get the recipe.
A little about how we plan our week and our menu plan:
Mondays are soup and salad.
Tuesdays we are bringing you delicious Mexican cuisine.
Wednesdays are a taste of Italy.
Thursdays are designed around yummy sandwiches, burgers, pizzas, and wraps.
Fridays are a no cook day around here. Going out with friends and loved ones is something that we think is important. It’s your night off from cooking- enjoy!
Saturdays are an exotic food night, it’s a great night to try something new, from cooking with seafood, to trying Indian or Thai dishes.
Sundays are a traditional old fashioned all American family dinner- think meat and potatoes.
There will also always be a couple of delectable desserts to use any day you wish.
A new weekly menu plan will be posted every SUNDAY morning so be sure to check back each week!
CLICK ON THE LINKED RECIPE TITLES OR PHOTOS TO GET THE FULL RECIPE
WEEK #179
* DATE NIGHT *
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
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Source: https://diethood.com/weekly-menu-plan-179/
Fat Tony's at Bar Termini Centrale, Bond St
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Since the arrival of Padella, the bijou and blindingly popular pasta bar in Borough Market, the race has been on amongst the London restaurant community to emulate its success - or hell, even some of its success - elsewhere in the capital. Results so far, it has to be said, have been mixed. Stevie Parle's Pastaio looked like it might be onto something but could only manage a very weak facsimile of the rightly famous Padella cacio e pepe, and the shared tables are a trial. More recently I bounded enthusiastically into the gleaming new Lina Stores pasta bar on Greek Street, only to be served completely unseasoned tortellini with horrid hard edges.
So why haven't proto-Padellas spread out across London, when clearly the demand is there? Well, I'm guessing because making great pasta - and running a great pasta restaurant - isn't anywhere near as easy as Padella makes it look. It's a difficult, laborious job rolling out fresh pasta every morning before service, and all sorts of factors - not least the space to operate in - need to be just right. And any Italian will tell you there's far, far more skill, time and effort goes into the construction of a truly excellent tomato sauce than your average punter would appreciate. Padella is no accident, it's the result of years of experience (the team behind Trullo in Islington, also excellent) and bloody hard work.
Given, then, that we're probably not going to be exactly spoiled for choice for great pasta any time soon, all the more reason to shout from the rooftops about anywhere offering a genuinely world-class product. So with that in mind, please let me introduce you to Fat Tony's at Bar Termini Centrale, and the best pasta I've ever eaten in London.
It sounds a bit unfair to the scale of what the Bar Termini team have achieved with Fat Tony's to say that quite how brilliant it is came out of the blue. Food this good is always, to some degree, unexpected, no matter how much previous experience is being brought along. If I had been told half the staff of the River Café were working downstairs at this rather functional spot on Duke Street that Tuesday evening I still would have been flabbergasted by the quality of the dishes they were turning out, but from chef James French, someone whose name was completely new to me before the press release landed in my inbox, the shock is all the greater.
I hardly need to say, given Bar Termini's pedigree, that the drink offering is amongst the very finest in the capital. Intelligently conceived and immaculately assembled, the Marsala Martini is a thing of stark, clean beauty, balanced and fresh to taste. And the Bellini, similarly stripped-back to its essentials and bathed in a gentle peach glow, is - I believe - spiked with essence of fresh fruit (one of Tony Conigliaro's signature techniques) for extra zing.
But OK, OK, the food. Burrata arrived first. A giant, beautiful thing draped in olive oil and speckled with black pepper, it cut open under gentle pressure to reveal a filling of soft seasoned cream, being in every way about as good as a burrata you could hope to encounter in this city or any other.
Another starter was wonderful in all kinds of different ways, pieces of expertly-prepared octopus complimented by potato, fresh herbs and a kick of nduja. There are a lot of great octopus dishes in London at the moment - the Holborn Dining Room version is particularly noteworthy, and this stood up to the very best of them.
Fat Tony's pici cacio e pepe is about the only version of this dish that has been anywhere near up to the standard of Padella's, and in fact - whisper it - may even be slightly better. The sauce is that same worryingly addictive emulsion of cheese and butter spiked with black pepper, salty and dense with flavour, and speaks of a kitchen that really knows what its doing. But the pici itself was so bouncy and vibrant it was practically alive, jumping around on the end of the fork like a Star Trek special effect. Sorry if that simile doesn't make them sound particularly appetising, but there it is.
Pappardelle with beef shin ragu is another classic dish where extreme attention to detail is the difference between a soggy plate of nonsense and a journey to pasta heaven. With soft yet firm folds of pasta bound with an unbelievably rich and beefy sauce, this was very much in the latter camp, again - at the risk of repeating myself - right up with the very best versions of this dish I've sampled anywhere, and probably a little better still. It's also worth pointing out that the generous chunks of beef that appeared in the bowl were tender, flavoursome little things that almost deserve a blog post all of their own.
Bucatini is (I discovered) similar to pici but with a hole running through the middle. What this means is that as well as being coated on the outside with the most incredible tomato and guanciale sauce, it bursts in the mouth into even more flavour when you bite into them, which if you've not experienced it before let me tell you is A Very Good Thing.
You'll have got the idea by now. Everything Fat Tony's do is (apart weirdly from the house bread, which was a tad stale, but we could have just been unlucky) worth shouting about; yes the pasta is worth crossing continents for but, as I said before, this is no kind of accident. Everything this team has been involved with, even since way back in the days of 69 Colebrook Row, has been touched with a kind of obsessive perfectionism and now they've turned their attention to pasta it makes sense that they've ended up making the best pasta in London, too. Some people are just that annoyingly good at what they do.
Anyway, for now I'll let you go and discover it for yourself. With its obsessively-perfect rendition of classical Italian cuisine, Fat Tony's is a singular achievement for its owners and a new jewel in the crown of London dining. If you sit down for a meal here and manage to come away even in the least bit disappointed, then I'll shut down the blog, sell my house and go and live on an island somewhere. In fact, they've turned me into such an evangelical that despite this meal beginning with a PR invite, I decided to pay my bill in full so that my message wouldn't be diluted. And the message, in short, is this - go and eat at Fat Tony's. It'll change everything.
10/10
Source: http://cheesenbiscuits.blogspot.com/2018/06/fat-tonys-at-bar-termini-centrale-bond.html
Roll With It: Sushi Jones, Alexandria
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Sushi Jones is a very friendly neighbourhood Japanese restaurant located on Fountain Street in Alexandria. They serve up tasty, solid Japanese offerings from sushi rolls, salads, rice bowls, Japanese curries and all sorts of deliciousness.
Sushi Jones was a plan B. Earlier we had tried to go to our favourite sushi train, a cheap and cheerful place that we both love. But for the last couple of weeks it has been closed without explanation so with sushi still on the brain we found somewhere else closeby.
Service is super friendly and from overhearing conversations there are lots of repeat customers. There is a large undercover outdoor dog friendly section as well as an indoor section where they sell ceramics and food products. Although it is quite large it gets quite busy this Friday night so booking is probably recommended.
Now a little note if you eat early eg around 6pm. It's very popular with families with kids and the noise can be a bit overwhelming. Ivy and Ryan have had the same experience and we both said next time we'd come a little later like say 7:30pm.
We take some recommendations and order and food comes out quite quickly although you don't feel rushed. Mr NQN starts with a ramune (Japanese lemonade) drink while I stick to water although there is a good sized drinks list with whisky, shochu, sake and soju too.
Goma Spinach $5.80
I was already planning to order the goma spinach but then they told us that it was one of their most popular dishes which piqued my interest even further. I used to buy goma spinach almost every day on my way home from work when I lived in Japan. It's a simple salad but so wholesome and tasty. It's basically wilted spinach, carrot, bonito stock and sesame dressing. This version is fantastic and I want to order another as soon as I try a little bit. It's perfectly balanced and moreish. And I even consider getting an order to take away so that I can eat it the next day for lunch (psst! I made my own version of this gomaae spinach here).
Goma Broccolini $9.90
The goma broccolini is a deep fried lightly tempured broccolini with tempura crumbs and a sesame miso-ish sauce on the side. It too is excellent and the deep frying brings out the sweetness of the tender stemmed broccolini. I scoop some of the sauce and alternate bites with tastes of the sauce.
Spicy Chicken Karaage $9.50
When offered the choice of regular or spicy I always go for spicy. The chicken karaage is juicy and tender on the inside and lightly crunchy on the outside with a sprinkling of togarashi seasoning and thin slices of Spanish onion. I also ask for some mayo to go with this that I also sprinkle with togarashi because it's not overly spicy.
Spicy Tuna Avocado Sushi Roll $8
We decided on two sushi rolls. I chose one and Mr NQN chose another. This was his choice. He loves tuna but I prefer salmon (unless it's tuna belly). This one is fine but we don't love it as the rest of the dishes and the tuna is a bit watery in flavour.
Aburi Lovers Sushi Roll $9
The aburi salmon on the other hand is delicious. The salmon is lightly torched and rolled with nori, cucumber and avocado. I could have eaten all of this quite happily.
Koji Chicken $14.80
There are a few signature dishes and the one I wanted to try was the koji chicken or chicken thigh marinated in rice malt and served with yuzukosho on the side, a spicy yuzu (Japanese citrus) based condiment. The chicken is nicely cooked although it is quite mild in flavour. I think I would have loved a bit more of the yuzukosho. As it was, I dipped it in the sesame tempura crumbs from the broccolini.
Taiyaki Donut $9.50
We're both quite full but I liked the sound of their taiyaki. Usually taiyaki has a soft of dry wafer outer that I don't really enjoy. But this one is a deep fried waffle stuffed with sweet red bean paste. It normally comes with matcha ice cream but we both prefer hojicha and there's no problem switching to that. There are actually two taiyaki which is really nice of them since there's only one in the picture and a very generous enormous scoop of the Serendipity hojicha ice cream with cornflakes for crunch. Mr NQN happily devours this before we decide that this could become our next sushi regular!
So tell me Dear Reader, do you have a favourite local sushi or Japanese restaurant? And what time do you tend to eat out-early or later?
This meal was independently paid for.
shop 8/2-10 Fountain St, Alexandria NSW 2015
Monday 11am–3pm
Tuesday to Thursday 11am–3pm, 5:30–9pm
Friday 11am–3pm, 5–9pm
Saturday 5–9pm
Sunday closed
Phone: (02) 9550 5166
sushijones.com/alexandria/
Source: https://www.notquitenigella.com/2019/04/13/sushi-jones-alexandria/
Interview: Chef Patrick Mulvaney and Bobbin Mulvaney of Sacramento’s Mulvaney's B & L
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Patrick and Bobbin Mulvaney co-own and operate Mulvaney’s B & L in in Sacramento, California. Open for more than a decade, the “B&L” as locals call it, is one of the region’s best-known restaurants with perhaps the best-known local chef. Their restaurant’s name pays homage to the 1946 film “It’s a Wonderful Life” in which star Jimmy Stewart worked at Bailey Brothers Building and Loan.
The Mulvaneys are a new breed of restaurateurs — equal partners in a demanding business that requires the best of their combined talents. Executive chef Patrick Mulvaney is one of the Sacramento region’s most vocal champions of its “Farm-to-Fork Capital” claim, and as the only Sacramento chef to be invited to cook at the famous James Beard House, he has the culinary credentials to back it up. The couple cooked at the James Beard House in 2014. They were also named the 2018 "Sacramentans of the Year" by the Sacramento Metropolitan Chamber of Commerce.
The Daily Meal: How did you get into cooking?
Patrick and Bobbin Mulvaney: I graduated college in 1993 with a degree in English, which qualified me to be a waiter. I was living in Manhattan, and thought that if I learned how to cook, I would be better prepared to own my own restaurant. So in 1995 I took an apprenticeship with Sean Kinsella at the Waterville Lake Hotel in County Kerry Ireland, where I was fired six times in nine months for being an illegal immigrant. I returned to New York to cook, working for Leslie Revsin at Metropolis and Argenteuil, and David Burke when he started at the River Café.
In 1988 I moved to Phoenix, Arizona, and cooked at the former RoxSand restaurant. I then came to California to work with Madeleine Kamman at the School for American Chefs and fell in love with the agriculture and beauty of the Valley. I knew then my roots were destined to grow in Sacramento.
My wife Bobbin was raised on a ranch in California’s Central Valley. She worked in the family businesses from a young age, learning all about agriculture, cooking and hospitality. Bobbin moved to Sacramento in the 1990s and later began a successful catering business. Soon we found each other and then founded the restaurant together.
Do you have a specialty dish?
Whatever the farmer brings in the front door goes on the menu.
Do you prefer a particular style of cooking?
Chef Kinsella gave me a strong background in classic French techniques. Chefs Revsin and Burke and RoxSand Restaurant taught me how to apply them to the glorious mosaic that is American food.
I prefer simple, fresh food, which is why I settled in the middle of the richest agricultural region in the world. I’m also fond of pigs, every part. Still working on a use for the oink.
What kind of atmosphere do you create in the kitchen?
I consider myself the “captain of the pirate ship.” It is my job to make sure everyone — from the kitchen staff to the servers — stay afloat in the chaos. Even when we are super busy, everyone treats each other with respect. We are like family.
What do you look for when you hire restaurant staff?
Hospitality workers are a special breed of people. I look to see if they have passion for food, and if their temperament fits in a small, stressful business. I [Patrick] am very interested in how to identify and perhaps help a staff member who is living with mental illness. Many people don’t ask for help, even when they have a serious problem.
Since Anthony Bourdain died in 2018, we’ve also lost Sacramento chefs to suicide. My peers in this region are concerned as well, and we are working together, with the support of Kaiser Permanente, Wellspace Health and the Steinberg Institute to find appropriate solutions. For example, we offered courses in Mental Health First Aid to restaurant managers and staff. We will continue this important work.
I [Bobbin] am passionate about promoting the valuable role that women play in culinary arts. Patrick and I are proud to have helped Saint John's Program for Real Change open Plates, and Plates to Go, two Sacramento restaurants that are dedicated to helping formerly homeless women develop marketable food service skills.
How has the restaurant industry changed since you started cooking?
I now prepare food that may have been growing in the field just hours earlier. It doesn’t come much fresher than that. I have a personal relationship with growers and ranchers. They tell me what they have available, and I tell them to bring it in. I certainly didn’t have this access to fresh products when I began cooking in New York and Europe 30 years ago.
My attitude about waste in our kitchen has also changed. We used to compost about three garbage cans per week of pre-consumer waste: husks, skins, and stock vegetables. But now there’s a large anaerobic digester at a nearby cardboard plant, and they need nitrogen to fuel the digester. Sending our compost there has reduced our landfill production from three dumpsters per week to less than a 5-gallon bucket.
Women are more accepted and appreciated in the kitchen than they were 30 years ago. In many kitchens now (including mine) there is no tolerance for harassing women. I know the industry is still evolving in this arena, and the change is necessary. Bobbin and I see more women opening their own restaurants now, which may be how women make sure to work in a respectful kitchen.
Source: https://www.thedailymeal.com/cook/interview-chef-patrick-mulvaney-bobbin-mulvaney-mulvaneys-b-l
Coconutty Candy Bars Recipe & Kit
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It’s hard to believe Christmas is just a little over a week away. I’m consciously trying to slow down and work less day by day as we inch closer, trying to feel present and enjoy the little “visuals” I love immersing myself in this time of year. Our sweet-to-us ornaments hanging on our tree, and the lights strung haphazardly with love on the homes in our neighborhood. Something that always brings me back to the moment, and the physical world, is reorganizing – and I’ve been doing quite a bit of that around the house lately. There’s nothing like pulling out the Christmas decorations to make you feel like decluttering your home a bit. We kept gifts simple and to-the-heart this year, something that our wallets and souls are really grateful for. Because the truth is we have enough, but the other truth is there is joy to be had in giving.
On the note of giving, I’ll segment into something sweet you can give too. It’s my very own Cake in a Crate dessert kit for homemade Coconutty Candy Bars that I am so excited to share with you! This is something I’ve been working on with their lovely team for just shy of a year now. If you don’t know who Cake in a Crate is, they are an online shop for vegan baking kits that are also free of gluten and refined sugar – the dream team. They’ve partnered with so many wonderful bloggers to create a recipe kit unique to them, and I am incredibly honored and touched to have gotten to create one of my very own now too. The extra nifty part about this is I have the recipe below for you to follow if your heart desires, and the kit will be available to order for at least the next year on Cake in a Crate’s site here – yippee!
If you choose to order the kit, you’ll receive the cutest packaged box filled with all of the ingredients pre-measured for you, along with a recipe card with photos for guidance. This is nice seeing as the ingredients below may require one or two special items you don’t normally have on hand – and instead of buying a large amount of something you may not use again, you can get just the right amount in the kit instead. This is also wonderful for gifting to a special friend or family member who loves to make their own treats too!
I find these bars to be really exciting to make, because you’re not only building your own candy bar but making the chocolate from scratch as well! I always feel like Willy Wonka when I make these. Aside from being vegan and naturally sweetened, the gluten free cookie crust is absent of nuts – so this really is an allergy friendly treat. Two simple ingredients make up the chewy base, tigernut four and medjool dates. This special flour is one I fell for last spring when I shared these cookies with you, and I have been enjoying it in a variety of treats since. Tigernuts are a tuber rich in fiber and minerals, and when dried and ground, create a wonderfully sweet and nutty flour. Topped with a creamy coconut layer and dunked in homemade chocolate – these flavors are everything I want in a candy bar (and hope that you do too). Pop down to see the recipe, and order my kit here if you so fancy at anytime over the next year. I created a badge with a link in my sidebar that will take you directly to the kit at anytime, so you won’t have to find this post if you come-a-looking ;).
I hope you all have a joy-filled and festive weekend! Scott and I drove to Phoenix for a few days to spend Christmas time with each side of our family. We decided to do it a little more casually the week before so that we could spend our first Christmas in our home together. Typically we travel for the holiday, but this year we will get to carve out new traditions between just him and I here in California. It will be sweet for sure. I also cannot wait to chat more with you in future posts about some recent changes – like how I’ve been completely obsessed with savory breakfasts, and how (and why) Scott and I gave up coffee *gasp*, seventeen days clean! (Laughing.) It was pretty intense. Sending love and light and holiday cheer to you all.
COCONUTTY CANDY BARS
Makes 12 mini candy bars in a 9×5 tin.
tigernut cookie base
1 1/2 cups tigernut flour
1 1/2 cups packed, pitted medjool dates
coconut layer
1 1/2 cups shredded, unsweetened coconut
3 tablespoons brown rice syrup
3 tablespoons virgin coconut oil
1/4 teaspoon pure vanilla extract
chocolate shell
3/4 cup raw cacao butter
3/4 cup raw cacao powder
1/4 cup plus 2 tablespoons pure maple syrup
Line a 9×5 baking tin with parchment paper. (I used a pullman loaf pan.) Set aside.
Make the cookie base. In the bowl of a food processor, combine the tigernut flour and pitted dates. Process until a sticky dough ball is whirling around the bowl (about 30 seconds).
Press the dough evenly into the parchment lined tin using the back of a spatula and set aside.
Make the coconut layer. Wipe the food processor bowl clean (no need to wash) and add the ingredients of the coconut layer to the bowl. Blend until incorporated well (about 30 seconds).
Scoop the coconut layer into the tin and press down evenly over the tigernut cookie base using a spatula. It’s okay if the top looks “wet”, this is normal. Place the tin in the freezer to set for 1 hour.
When ready to dip the candy bars, line a small cookie sheet with parchment and set aside. Remove the tin from the freezer, and pull on the parchment to remove the candy bars. Slice once length-wise to form two halves, and slice each of those halves into 6 mini rectangles. (If too difficult to slice, let thaw for a few minutes.) Place the rectangles on the parchment lined cookie sheet and return to the freezer to keep cold.
Make the chocolate shell. (Make sure all ingredients used to make the chocolate are moisture- free. A single drop of water will cause the chocolate to seize.) Melt the cacao butter in a double boiler on the stove. Remove and add the cacao powder with the maple syrup. Whisk until smooth.
Remove the candy bar tray from the freezer, and dip each bar one by one – top down first, then flip and dip the bottom half too (scraping off excess chocolate with your finger). Place the dipped bar back on the parchment lined sheet. If you have extra chocolate too, scrape it into a small baggie and snip the corner to drizzle it over the tops of the dipped bars for a nice effect. Once finished, place in the refrigerator until the chocolate is fully set. Transfer to an airtight container and keep in the fridge. Enjoy within one to two weeks.
I love seeing what you create! Be sure to tag your photos on Instagram with #FWmakers.
This post contains affiliate links (they are underlined for clarity). Purchases you make through these links will help fund the work I do here on Faring Well at no extra cost to you. Thank you sincerely for your constant love and support.
O R D E R K I T
Whether you make this recipe on your own, or through ordering my kit on Cake in a Crate, I hope you enjoy these special little candy bars every bit as much as we do! Thank you for your support, always.
Source: http://faring-well.com/coconutty-candy-bars-recipe-kit/
August Scripture Writing Plan: God's Promises
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Elway’s Charred Red Pepper Soup
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Today’s 5 star secret recipe comes from Elway’s at the Ritz-Carlton in Denver. This upscale steakhouse serves up the best hand-cut steaks with an impressive wine list. They also serve up a terrific charred red pepper soup. This flavorful and completely vegan soup is absolutely delicious. Bell peppers are in season now, so this is a great time to make this soup.
Enjoy!
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Evening Red Tea Latte (Tastes Like Heaven)
There’s nothing better than finishing your day with a sweet and soothing red tea latte that’ll keep your metabolism burning all night long, right? So… Try out this delectable red tea latte tonight and let me know what you think… Go Here
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New 5 Star Secret Recipe
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Elway’s Charred Red Pepper Soup
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4 red bell peppers
5 tablespoons vegetable or canola oil, divided
Salt and freshly ground pepper
2 onions
3 large carrots, chopped
3 large cloves garlic, coarsely chopped
1 (28-ounce) can whole peeled tomatoes
6 cups water
3 tablespoons sherry vinegar, or as desired
Heat the broiler. Core the bell peppers and place them, skin-side up, on a baking sheet. Drizzle over 2 tablespoons oil and season with a generous pinch of salt and pepper. Broil the peppers until they are well-charred but not burnt, 3 to 5 minutes depending on the heat of the broiler.
Heat a grill or grill pan over medium-high heat until hot. Meanwhile, peel the onions and halve them lengthwise. Coat the onions with 1 tablespoon canola oil and season with a pinch each of salt and pepper. Grill the onions on all sides until well-charred. Set aside until cool enough to handle, then trim off the root end and coarsely chop the onions.
In a large, heavy-bottomed pot, heat the remaining 2 tablespoons of oil over medium-high heat until hot. Add the onions and stir around the pot for a minute to soften, then add the carrots. Cook, stirring occasionally, until the onions are translucent. Stir in 2 teaspoons of salt and one-half teaspoon of pepper, along with the garlic. Continue to cook, stirring frequently, until the carrots are softened slightly and the garlic is aromatic, 1 to 2 minutes.
Stir in the tomatoes and peppers. Cook, stirring frequently, for about 10 minutes to develop the flavors. Add the water and bring the soup to a simmer. Reduce the heat to a gentle simmer, loosely cover the pot and cook for 45 minutes.
Blend the soup using an immersion blender, or in batches using a stand blender, and strain. Add the sherry vinegar, and season to taste with salt and pepper. This makes a generous 2 quarts soup.
Serves 6-8
Until Next Time… Be Well!
Kind Regards,
Ron
PS- Join us on Facebook and get more recipes and freebies: Go Here
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Source: https://www.recipesecrets.net/blog/recipes/elways-charred-red-pepper-soup/
How to Roast Delicata Squash
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October 5, 2018
Delicata squash is the easiest winter squash out there. Why? Well, it’s small, relatively easy to cut, and – with its ultra-tender skin – you don’t even have to peel it! Yep, cook delicata squash and enjoy it skin-on.
It’s also packed with vitamin A and is also a great source of vitamin C. So that’s cool.
Though I fully admit I used to peel mine, because I wasn’t in love with the idea of eating squash skin. Eventually I came around, though – as my daughter likes to say when she decides she hates a food she formerly loved, “Tastes change, mom! Tastes change.”
I have loved a lot of squashes in my life, but delicata is right up there toward the top. I even grew some of these cucumber-size squash in my vegetable garden this year! Okay, so I was only able to grow three of them in my tiny winter squash bed, but darn if those weren’t the best delicata squash I’ve ever tasted! I have big delicata squash growing plans next year. Big.
And what does a delicata squash taste like? Well, I think it tastes kind of like a mild sweet potato. Texture-wise, it’s really nice and creamy. It lends itself to all kinds of preparations, but my favorite way to eat delicata squash is roasted, without a doubt. (If you ever want to try it a different way, check out this quesadilla recipe that features smoky seared delicata squash. Delicious!)
So if you’re wondering how to roast delicata squash, look no further! Read on for the detailed explanation, or scroll on down to the recipe for the quick & dirty.
Selecting Delicata Squash
Selecting good delicata squash is pretty straightforward. Choose squash that’s mostly yellow with green stripes and/or teetering toward orange. But if the squash is all green, it’s not quite ripe yet. Make sure it’s firm and heavy for its size. I like to choose delicata squash that are uniform in size so that they’re easier to cut into even pieces for roasting.
Cutting Delicata Squash
If you’ve ever attacked a butternut squash or gone at a spaghetti squash, you’re going to love how easy this is! Seriously, just lop off each end then cut it lengthwise down the middle.
Then scoop out the seeds with a spoon.
And then slice each half into 1/4-inch pieces.
Done and done.
Roasting Delicata Squash
Throw your sliced delicata squash into a bowl and drizzle with olive oil. Sprinkle with salt and a bit of pepper if you like, and toss to coat well.
Then simply spread your squash onto a rimmed baking sheet, in a single layer.
Bake at 400 degrees Fahrenheit for about 40 minutes, turning once about halfway through baking. Once they’re tender and golden brown around the edges, your delicata squash is done!
Enjoy however you like – in salads, on pizza, or straight off the pan!
Yield: About 3 cups
How to Roast Delicata Squash
Packed with vitamins A and C – and hands-down the easiest winter squash to prepare – delicata squash is a fave around here! And it’s so delicious roasted; here’s how to make it happen.
Ingredients:
- 2 delicata squash, halved, seeded, and sliced into 1/4-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or sea salt
- 1/2 teaspoon freshly ground black pepper or ground white pepper
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- Place prepped delicata squash in a bowl. Drizzle with olive oil. Toss with hands or a wooden spoon until all pieces have been coated.
- Sprinkle on salt and pepper. Toss again to distribute.
- Spread on a large rimmed baking sheet in a single layer.
- Bake at 400 degrees Fahrenheit for about 40 minutes, turning once about halfway through baking. Once they’re tender and golden brown around the edges, they’re done.
- Store in a sealed container in the refrigerator for up to 4 days. Freezes well, too!
Nutrition Information
Yield: About 3 cups, Serving Size: 1 cup (about 1/2 squash)
- Amount Per Serving:
- Calories: 94 Calories
- Total Fat: 7g
- Saturated Fat: 1g
- Sodium: 415mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 3g
- Protein: 2g
All images and text ©Kare for Kitchen Treaty.
Source: https://www.kitchentreaty.com/how-to-roast-delicata-squash/
Hot dog! We’ve found your dream job, and it’s a wiener
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Is your current job just not cutting the mustard? Here’s a new career you’re sure to relish. Oscar Mayer is hiring Hotdoggers — people to drive their famous Wienermobile, and to promote the company’s hot dogs and other products.
The Best Food and Drink in Every State
“Do you have an appetite for adventure, a friendly personality, and boundless enthusiasm?” the job application asks. “Do you want to represent the Oscar Mayer brand as a goodwill ambassador through radio and television appearances, newspaper interviews, grocery store and military visits, and charity functions? Do you want to meet and greet people from coast to coast? … If the answer is ‘Yes,’ you could qualify to be an official Oscar Mayer Hotdogger.”
The company is currently accepting applications through January 31 for a one-year position beginning in June. Applicants must have a B.A. or B.S. degree, and the position is “100 percent travel” with “a company car guaranteed to turn heads.”
There are six different Wienermobiles driving across the U.S. at any given time, Oscar Mayer’s website says, and the 27-foot-long hot-dog-shaped car makes even being stuck in traffic a fun ride.
Wherever you live, there are delicious dogs to be eaten. Here’s a guide to the best hot dog in every state.
Source: https://www.thedailymeal.com/oscar-mayer-hiring-wienermobile-drivers-hotdoggers/012319
