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The Food Almanac: Dinsdag 30 April 2013

The Food Almanac: Dinsdag 30 April 2013


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Wortels van die Kreoolse kookkuns
Vandag in 1812 is die gebied van Orleans in die Verenigde State toegelaat as die Staat Louisiana-die agtiende staat. Dit is ook die dag, in 1803, toe Thomas Jefferson die Louisiana -aankoop onderteken het, wat dit amptelik deel van die Verenigde State maak. Ons staat is vernoem na koning Lodewyk XIV van Frankryk-die sonkoning. Selfs volgens koninklike standaarde het hy in hoë styl geleef. Sy smaak vir heerlike kos en wyn het die ontwikkeling van die Franse kookkuns aangemoedig. Wat New Orleans geërf het as deel van die ryk.

Musiek om rooibone te eet
Vandag is die verjaardag (1925) van Johnny Horton, wat die trefferlied opgeneem het Die Slag van New Orleans in die 1950's. Dit was een van die vele liedjies wat die toeriste -uitspraak van die naam van ons stad vereis:

Hulle het 'n bietjie spek gevat en 'n bietjie boontjies geneem,
En hulle beveg die bloedige Britte in die stad New Orleans.

Voedsel Kalender
Vandag is na bewering Nasionale rosyntjiedag. Rosyne is ultra-ryp rooi druiwe. Hulle bly op die wingerdstok totdat dit gekreukel en intens soet is. Dieselfde effek kom deur die druiwe te pluk en in oop mandjies te laat ryp word. Rosyne is baie goed vir jou, maar nie almal hou daarvan nie. In elke pan broodpoeding-waarin rosyne 'n algemene bestanddeel is-sit ek al die rosyne aan die een kant en laat die ander rosyntjievry.

Die vreemdste gebruik van rosyne waarvan ek nog ooit gehoor het, was 'n wedstryd wat 'n eeu gelede in Engeland gespeel is. Jy sit rosyne in 'n bak brandewyn en steek dit aan in 'n donker kamer. Die spel was om in die vlamme te kom en rosyne uit te haal en dit dan te eet. Hulle brand nog steeds, maar sodra jy jou mond toemaak, sal die vlamme geblus word. Ons beveel hierdie speletjie nie aan nie.

Ek merk ook op dat vandag eindig Nasionale sojavoedselmaand. Vervlaks! Ons het vergeet om iets daaraan te doen!

The Old Kitchen Sage Sez:
As wyn beter is met ouderdom, en 'n rosyntjie 'n druif met ouderdom is, hoekom smaak druiwe dan rosyne? En sou u die verouderde wyn smaak kry as u wyn gemaak het met rosyne? Baie vrae moet hier beantwoord word.

Gourmet -koerant
Crabtown Creek, New Jersey is langs die Jersey Shore-oord, vyf en sestig myl suid van New York. Dit is 'n natuurlike hawe, baie gebruik deur plesierbote, langs die gety Manasquanrivier. Dit is die soort plek waar krappe waarskynlik in digte getalle woon-of in elk geval gewoond. Die Union Landing, die Sand Bar en die Shipwreck Grill is restaurante binne 'n paar blokke van Crabtown Creek.

Aandete in die eetkamer
Casey Jones hardloop van die spoor af in die groot treinongeluk wat hom in sang verewig het. Dit het gebeur naby Vaughn, Mississippi, ongeveer vyftig kilometer noord van Jackson.Die stad New Orleans het die plek waar die Cannonball Express sy ondergang bereik het, oorgesteek, maar word nou na die weste gery. Al die hoendergombo in die eetwa loop in 'n sloot uit, maar daaroor praat hulle nooit. Hmph.

Musiek om op die pad te eet (weer!)
Dit is die verjaardag (in 1933) van die Texas country -ikoon Willie Nelson, net so 'n goeie skrywer as 'n kunstenaar. Onder sy vele geskenke aan die woord is sy jaarlikse Farm Aid -konsert wat die beleërde Amerikaanse familieboer gehelp het. Hy lyk egter nie asof hy genoeg eet nie.

Annale van die gewilde kookkuns
Op hierdie datum in 1904, 101 jaar nadat die Louisiana -aankoop onderteken is (sien hierbo), het president Theodore Roosevelt amptelik die Louisiana koop wêrelduitstalling in St. Daar word beweer dat die worsbroodjie, die hamburger en die roomyshout daar uitgevind is. As dit nie die geval was nie, het hulle beslis gewild geword as gevolg van die beurs. Dr Pepper, min bekend voor die beurs, was 'n groot treffer daarna.

Eetbare woordeboek
arrabbiata, Italiaans, adj. Ook alle 'arrabbiata--Bedien met 'n tamatiesous met genoeg fyngedrukte rooipepervlokkies om 'n duidelike warmte in die smaak te kry. Die woord beteken 'kwaad', 'n verwysing nie net na die rooipeper nie, maar ook na die feit dat dit vinnig oor hoë hitte gemaak word, asof die kok opgewonde was oor iets. Arrabbiata -sous bevat gewoonlik ook meer as die gemiddelde hoeveelheid knoffel. Dit is 'n spesialiteit van Rome en word meestal saam met pasta bedien-gewoonlik buispasta's soos penne of ziti.

Kos op die lug
Vandag in 1945, Arthur Godfrey begin 'n daaglikse radioprogram op CBS Radio. Hy het dit eers op dieselfde datum in 1972 beëindig, toe sy program die laaste oorblyfsel van die ou netwerkradio was. Dit was 'n verskeidenheid vertonings met lewendige musiek, onderhoude met gaste en 'n grap deur Godfrey. Die formaat, wat moontlik die invloedrykste program in die uitsaaigeskiedenis is, word nog steeds deur die meeste televisiegeselsprogramme gebruik. A Prairie Home Companion lyk baie soos wat Godfrey se vertoning was. Godfrey het al die advertensies self gedoen, ad-lib. Sy mees lojale borg was Lipton Tea.

Deft Eetreël #616:
'N Chinese restaurant wat nie sy tee op individuele tafel bestel met los teeblare nie, amerikaniseer ook die grootste deel van sy spyskaart.

Kos naamname
Hier is 'n vreemde toeval. Volksanger Richard Farina is vandag gebore in 1956. Sy vrou Mimi Farina is ook gebore op hierdie datum, in 1945. (Sy was Joan Baez se suster.) En Johnny Farina-wat glad nie 'n verband met een van die bogenoemde gehad het nie-was ook vandag gebore, in 1941. Johnny was die helfte van die vroeë rockduo Santo en Johnny, bekend vir hul instrumentale treffer Slaapwandel.(Farina verwys na allerhande meel.)

Woorde om deur te eet
"'N Rosyntjie is net 'n bekommerde druif."-Fred Allen, radiokomediant van die 1930's en 1940's.

Woorde om deur te drink
'' N Verharde en skaamtelose teedrinker het twintig jaar lank sy maaltye verdun met slegs die infusie van hierdie fassinerende plant; wie se ketel skaars tyd het om af te koel; die oggend."--Samuel Johnson.


FarmVille Mobile

Die eerste taak om 8 tamaties te versamel, is baie elementêr. Gryp dit net in u tamatieveld om die taak te voltooi. Gee dit dan weer water totdat jy 8 daarvan het.

Die volgende taak om 12 wol te versamel, is nie moontlik nie, tensy u 'n skaap het. En dit sal ook tyd neem om te produseer. U moet u skape voer om 3 wol met tamatie te produseer. Die produksietyd van die skape is 30 minute. Die totale tyd vir 12 is 2 uur. Eenvoudige soeke, maar dit neem tyd.

Die laaste taak om twee broeke te maak, is waar u die wol wat u versamel, sal gebruik. U moet ook 'n weefstoel hê om 'n langbroek te maak. U kan 'n weefstoel in die winkel met goud koop. 6 wol is nodig om 1 broek te maak. Die bereidingstyd is 20 minute.

As u klaar is, haal u 100 XP van Marie af. Wees gereed vir die volgende soeke van haar.


Kook aspersies en 'n uietert saam met Deborah Madison

Recipe Lab, 'n maandelikse funksie, nooi u uit om saam met die eetgedeelte te kook. Ons publiseer 'n paar opvallende resepte uit 'n nuwe kookboek wat u kan probeer. Die volgende week neem die skrywer van die boek saam met Julia Moskin en lesers 'n regstreekse videoklets. Hierdie maand se boek is Deborah Madison ’s “ Groente geletterdheid. ”

Die sjef en tuinier Deborah Madison skryf al meer as 25 jaar omtrent heeltemal oor groente. Huiskokke soos ek, wat gereeld haar landdrosboek “Vegetarian Cooking for Everyone ” gebruik, dink miskien dat daar in hierdie leeftyd nie nog 'n groentekookboek nodig is nie. Ons is verkeerd.

Hierdie nuwe boek, “ Vegetable Literacy ” (Ten Speed ​​Press, 2013, $ 40), kyk anders na die heelal groente en verdeel dit in botaniese gesinne en die wortels (wortel, seldery, venkel, pastinaak), die Sonneblomme (suurlemoen, kardoen, artisjok, endief, escarole, blaarslaai) ensovoorts op 'n interessante en uiters nuttige manier. Aanvanklik, mev. Madison, skryf sy 'n versameling navorsing, nie resepte nie, gedeeltelik om haarself op te lei om 'n beter tuinier te word. Toe dink sy: sou dit nie nuttig wees om te verduidelik hoe hierdie gesinne met mekaar in die kombuis in aanraking kom nie? ), maar dat boerenkool en broccoli -rabe in 'n ander een is (die kool) help 'n kok om al die duiselingwekkende produkte uit die boeremark te bestuur.

Ons gaan twee lente -resepte uit die hoofstuk met die titel "The (Oud) Lily Family ” ondersoek: 'n geurige uietert en aspersies met salsa verde en skarlakenrooi uie.


'N Verandering van planne, te danke aan 'n voël

Sandra Lee (46) is die gasheer van 'Semi-Homemade Cooking' in sy 15de seisoen op die Food Network. Haar eerste roman, "Die resepboks", verskyn hierdie somer. Sy is gebore in Santa Monica, Kalifornië, en woon in Manhattan en deel 'n huis in Westchester County met goewerneur Andrew M. Cuomo.

Dinsdag, 30 April

Sewe uur, opgewonde om my Mr. Coffee pot te groet. Ek gaan na 'n vergadering met borge vir my fondsinsameling vir my wêreld se grootste bakverkoping. Ek trek 'n gemaklike blou Michael Kors-rok aan en 'n Tom Ford-sonbril, die beste truuk vir dae sonder grimering. Teen 18:00 was hy terug in die woonstel en het hy vir twee rooi tapyte verander. Eerstens, die Can Do Awards vir die Food Bank in New York, ter ere van my dierbare vriend Mario Batali. Ek het 'n Thakoon -rok gedra: goud, room met blou en pienk blomme, voëls en skoenlappers. My skoene was Oscar de la Renta silwer stilette. Honderde gloeilampe later, terug in die motor vir die 100ste herdenking van Girl Scouting in die gala in New York. Ek het hul Inspirational Leadership Award ontvang. Ek het 'n room Carmen Marc Valvo bolero gelaag. Dit het koud geword.

Woensdag, 1 Mei

Bak verkoop dag! Trek my Haute Hippie goud-koper-roos romp aan met 'n ligpienk Carlos Miele sybloes en Roberto Cavalli faux python gordel. Ek het my Juicy Couture -woonstelle gedra waarin ek eintlik kan hardloop, en my roosgoud- en perske -koraaloorbelle wat ek 12 jaar gelede in Capri gekry het. Ek het my dames se Hat Luncheon -uitrusting ingepak vir later. Dit is alles wit. Ek was mal daaroor om wit te dra voor Memorial Day, maar ek moet ek wees! Ek was in die motor na Fox studios om te praat oor die bakverkoping. Dan na Grand Central vir die verkoop, lint sny en die perslyn. Voor die middag was ek in 'n openbare badkamer en het verander in 'n pragtige Moschino-rok met ronde kant, my wit rokjas Alexander McQueen, 'n wit jas van Miu Miu, 'n wit Fleur de Paris-hoed.

Donderdag, 2 Mei

Ek het my ontbyt vir my wit sambreelkaketoe, Phoenix, gevoed. Twee weke tevore het ek my uitnodiging na die Met Gala ontvang, opgewonde oor die tema van hierdie jaar: punk. Ek het 'n Vivienne Westwood-rok gehad, middernag swart, perfek kralige lyf en 'n vloerlengte tulle rok met 'n vloerlaag-perfek vir die gala. Ek het die inloopkas binnegekom om te sien dat Phoenix byna elke kraal, kristal en pêrel van die rok gesny het. Sonder grappies. In die hok het Phoenix gegaan en in 'n wit boertjie-filosofie-jurk met 'n wit pêrel versierde Calypso-slippers gaan ek inkopies doen. Twee uur later het ek opgegee vir die dag.

Beeld

Vrydag, 3 Mei

By my huis in Westchester, wat ek Lily Pond noem, het ek 'n wit tee van H & amp M, 'n ligblou Dolce & amp Gabbana -baadjie en 'n wit Ralph Lauren -jeans, gegooi. Halfpad na die stad verander my onderhoud met die tydskrif People na 'n telefoonoproep. Vir ete saam met 'n vriend, verander in 'n kakie capri broek en 'n grys en room flanel hemp met Tod loafers.

Saterdag, 4 Mei

Het na die Hamptons gegaan om antiek te gaan en vriende te besoek. Ek het 'n swart Tory Burch-trui gedra oor 'n swart-en-wit-gestreepte lang Old Navy-katoenrok.

Sondag, 5 Mei

Trek Levi's en 'n Free People-hemp met 'n langmou aan vir 'n vinnige uitstappie na die tuinsentrum vir varings, blomme, 'n fontein en kunsmis. Om 15:30, motorfietsrit! In vars Levi's, 'n swart langmou-T-hemp van Chrome Hearts en 'n swart nylon Harley-baadjie en swart Harley-staalstewels.

Maandag, 6 Mei

In 'n swart T-shirt van Club Monaco, 'n swart Zara-tuxedo-baadjie, jeans en pienk blomme-Dolce-rugpompe wat ek in St.-Tropez gekoop het, het ek die stad ingeslaan vir 'n intense Kmart-byeenkoms.

Vir die Met het ek besluit om 'n rok te dra wat ek vir Elton John se verjaardag gekry het: 'n organza -strapless -toga van Alexander McQueen. Vier-duim Jimmy Choo-stilette in swart en goud. Enige hoër as vier duim en dit sou 'n eenrigtingkaartjie by die trap gewees het.


Maandag 25 Maart 2013

Slow Cooker -gevulde koolrolletjies (varke in 'n kombers)

Op pad na my skoonfamilie se huis, het my man 'n paar jaar gelede gesê dat sy ma 'Varke in 'n kombers' regmaak. Toe ons aankom, was ek verward toe ek nêrens op die tafel worsbroodjies of brood sien nie. In plaas daarvan bedien sy ma wat lyk soos rolle koolblare in 'n rooi tamatiesous. Dit was goed en iets wat ek nog nooit gesien het nie. Nadat ons vertrek het, het ek aan hom verduidelik wat MY 'Varkies in 'n kombers' is: worsbroodjies toegedraai in sekelrolletjies met ketchup of mosterd vir doop. Uiteindelik het hy gevind (natuurlik deur Google) dat dit die Pennsylvania/Nederlandse weergawe was waarop hy grootgeword het, maar die meeste foto's en resepte het gekom as die worsbroodjie waaraan ek gewoond was.

Ek het besluit om op die internet te soek na wat vir my die beste klink vir SY soort 'Pigs in a Blanket'. Nadat ek op Melissa Norris se koolrolletjie -resep afgekom het, het ek 'n paar aanpassings gemaak en het ek iets gekry wat ek en my man kon saamstem dat dit lekker was. (En ek het hom selfs my woord gegee dat ek SY naam van die gereg in my blogtitel sou insluit. Hoe lieflik is ek, reg?)

Ek is seker jy kan dit in die oond bak, maar ek vertrou altyd op my pot om dit sag en ekstra lekker te kook.

12 blare kool
1 lb gemaalde beesvleis
1/2 koppie jasmynrys, ongekook
1/4 koppie melk
1 eier, geklits
1 eetlepel knoffelpoeier
2 teelepel uie poeier
1/2 teelepel sout
1/4 teelepel swartpeper
2 blikkies tamatiesous
4 eetlepels bruinsuiker
4 eetlepels suurlemoensap
4 teelepels Worcestersous

Kook koolkop 'n paar minute in groot pot water totdat die blare sag genoeg is om te draai. (Ek moes myne ongeveer 5 minute kook, 5 blare afskil, en dan nog 5 minute laat kook en nog 'n paar keer afskil)

Meng gemaalde beesvleis, rys, melk, eier, knoffelpoeier, uie poeier, sout en peper in 'n medium bak. Skep beesvleismengsel in koolblare, steek die kante van die blare in en rol styf. Plaas in 'n pot met die naatkant na onder.

Meng in 'n aparte bak tamatiesous, bruinsuiker, suurlemoensap en Worcestershire -sous. Meng goed en gooi dan oor die koolrolletjies.


Ferry Plaza -mark kweek revolusie

1 van 18 Blaarslaai met ertjies, Radyse en Romerige Geroosterde Uieversiering soos gesien in San Francisco, Kalifornië, op 24 April 2013. Kos wat deur Sarah Fritsche gestileer is. Craig Lee/Special to The Chronicle Show More Show Less

2 van 18 Gestroopte kersies en rabarber met vanielje en pienk peperkorrel soos gesien in San Francisco, Kalifornië, op 1 Mei 2013. Kos styl deur Sarah Fritsche. Craig Lee/Special to The Chronicle Show More Show Less

4 van 18 Tierra Vegetable Fresh Fava Stew met Heirloom Polenta en Harissa soos gesien in San Francisco, Kalifornië, op 24 April 2013. Kos wat deur Tara Duggan gestileer is. Craig Lee/Special to The Chronicle Show More Show Less

5 van 18 Gebakte Eatwell -plaaseiers met groen knoffelroom en kruiepistou soos gesien in San Francisco, Kalifornië, op 24 April 2013. Kos wat deur Tara Duggan gestileer is. Craig Lee/Special to The Chronicle Show More Show Less

7 van 18 'n Koper dra 'n sak groente (links) terwyl mense op Dinsdag, 30 April 2013 in San Francisco, Kalifornië, die Ferry Plaza Farmers Market geniet. Lea Suzuki/The Chronicle Show More Show Less

8 van 18 Melissa van Arizona (l tot r) gesels met Karen Shore van Zuckerman's Farm terwyl sy aspersies kies by die Zuckerman's Farm -stand op die Ferry Plaza Farmers Market op Dinsdag 30 April 2013 in San Francisco, Kalifornië. Lea Suzuki/The Kroniek Wys meer Wys minder

10 van 18 Snap -ertjies en sprietuie word gesien op die Everything Under the Sun -staanplek op die Ferry Plaza Farmers Market op Dinsdag 30 April 2013 in San Francisco, Kalifornië. Lea Suzuki/The Chronicle Show More Show Less

11 van 18 Jolie Devoto Wade en haar pa, Stan Devoto van Devoto Gardens by die Ferry Plaza Farmers Market soos gesien in San Francisco, Kalifornië, op 27 April 2013. Craig Lee/Special to The Chronicle Show More Show Less

13 van 18 Tatiyana Woodward (17) (links) en Anthony Perez (16) van Life Learning Academy op Treasure Island op hul Schoolyard to Market staan ​​op die Ferry Plaza Farmers Market op 27 April 2013 in San Francisco, Kalifornië. Craig Lee/Special in The Chronicle Wys meer wys minder

14 van 18 Bill Crepps van "Everything Under the Sun", saam met kliënt, Patricia Unterman (links), op die Ferry Plaza Farmers Market soos gesien in San Francisco, Kalifornië, op 27 April 2013. Craig Lee/Special to The Chronicle Show Meer Wys minder

16 van 18 Anthony Perez (16), (regs) van Schoolyard to Market, waar 'n kliënt 'n fabriek op die Ferry Plaza Farmers Market sien, soos gesien in San Francisco, Kalifornië, op 27 April 2013. Craig Lee/Special to The Chronicle Show More Show Minder

17 van 18 Jolie Devoto Wade en haar pa, Stan Devoto van Devoto Gardens by die Ferry Plaza Farmers Market soos gesien in San Francisco, Kalifornië, op 27 April 2013. Craig Lee/Special to The Chronicle Show More Show Less

Dit het so 'n San Francisco -ikoon geword dat dit moeilik is om 'n tyd voor te stel dat dit nie hier was nie. Tog was dinge heel anders toe die Ferry Plaza Farmers Market in 1993 geopen is.

Die veerbootgebou is in kantore opgesny, en die verhoogde Embarcadero -snelweg is eers onlangs afgebreek na die Loma Prieta -aardbewing in 1989. San Francisco het net twee ander boeremarkte - Alemany, en die Heart of the City in Civic Center - eerder as die 20 -plussers wat nou in die stad bedrywig is.

Spoel 20 jaar vorentoe na 'n Saterdagoggend in die Ferry -gebou. Vyf minute voor die opening van die mark om 08:00 begin daar gereeld besoekers kom om hul weeklikse opvulling van Eatwell Farm -eiers en White Crane -groente te kry. Kokke stoot karre vol babakool en kruie rond terwyl hulle die aand se spyskaart saamstel. Later die oggend begin toeriste die paadjies van die mark vul om pas geplukte aspersies te ruik en geurige aarbeie te proe.

'As ek nie gaan nie, voel ek baie ongelukkig', sê advokaat Judith Ganz, wat elke week van Oakland af inry en onlangs haar 65ste verjaardag gevier het deur vriende bymekaar te bring op die mark. 'Ek probeer eintlik vakansies beplan, sodat ek nie 'n Saterdag misloop nie.'

Behalwe die opwindende huiskokke, toeriste en sjefs, is dit moeilik om die impak van die mark te oorskat, waarvan die klem op onderwys en volhoubaarheid klem.

"The Ferry Plaza het gehelp om die voortou te neem in die verdieping en verryking van die voedselkultuur van hierdie stad," sê Annie Somerville, uitvoerende sjef van Greens Restaurant.

Alhoewel 'n paar ander boeremarkte in die Bay Area ouer is, is Ferry Plaza 'soos die moedermark vir al die buurtmarkte wat deur die jare ontstaan ​​het,' sê sy. 'Dit het 'n revolusie in die mark op die mark veroorsaak.'

Streeksbyeenkoms

Saam met die opgeknapte Ferry -gebou is die mark ook 'n sosiale spilpunt vir die Baai, sê Jasper Rubin, 'n voormalige stadsbeplanner en assistent -professor in stedelike studies en beplanning aan die San Francisco State University.

"Die deelnemers aan die boeremark kom uit die hele streek, wat die aard van die veerbootgebou en die plein beklemtoon as 'n bymekaarkomplek en 'n ontmoetingsplek vir die streek. Dit is op 'n sentrale plek in die baai," sê Rubin.

Selfs al het 'plaas-tot-tafel' 'n cliche in die Baai geword, is dit nie iets waaroor boere in die berugte stalletjies wat moeilik verkrygbaar is nie, sou kla.

"Dit is nog steeds ons beste mark. Ons het baie blootstelling," sê Stan Devoto van Devoto Gardens, 'n appelkweker van Sebastopol wat sedert die begin van die mark bestaan.

Met inagneming van die mark se beraamde 25 000 besoekers op 'n piek somer Saterdag, is dit moeilik om te glo dat die hawe van San Francisco eens huiwerig was om die organiseerders toe te laat om dit voor die veerbootgebou te begin, wat destyds ver van 'n aangename bestemming was.

'Dit was 'n baie donker plek, beslis met die snelweg op en selfs af,' sê die stigterdirekteur van die mark, Sibella Kraus, 'n voormalige kok van Chez Panisse wat deur die 1980's betrokke was by restaurante-boerinisiatiewe.

Bayside -instelling

Die doel van Kraus en haar mede -organiseerders was om 'n openbare mark te skep, gebaseer op Pike Place in Seattle en ander in Europa en Asië. Die Ferry -gebou was nie die enigste plek wat hulle in gedagte gehad het nie. Piers 15/17, nou die tuiste van die Exploratorium, en Piers 30/32, waar die Warriors beplan om hul nuwe arena te bou, is ook oorweeg.

Voordat die herontwikkelingsplan van die Ferrygebou afgehandel is, het die groep in September 1992 'n eendag-oesmark gereël in 'n oop gebied aangrensend aan Justin Herman Plaza oorkant die Embarcadero van die Ferrygebou.

Toe die fees meer as 100 boere, 16 voedselverkopers en ongeveer 10 000 besoekers lok, het die hawe ingestem dat 'n permanente mark die volgende Mei op dieselfde plek kan oopmaak.

Dit was eers 'n bietjie stadig, en boere het gekla dat daar te veel enkellopendes kom en 'n enkele perske koop.

'Almal het hoopvol gelyk, maar 'n bietjie huiwerig', sê Lynne Raider, 'n jarelange weeklikse koper, van die eerste markte. 'Maar die leierskap was baie oortuigend dat dit iets was wat sou gebeur.'

Om meer gesinne te lok, het die mark kookklasse vir kinders en ander opvoedkundige programme begin aanbied. In 1994 het markorganiseerders die Sentrum vir Stedelike Onderwys oor Volhoubare Landbou, wat die mark steeds bedryf, gestig. Om op die mark te verkoop, moes boere aan sekere standaarde vir volhoubaarheid voldoen.

In 1995 het CUESA 'n weeklikse Dinsdagmark bygevoeg. Binnekort is herontwikkelingsplanne vir die Ferrygebou afgehandel, met die mark as 'n verankerende huurder. Maar toe die heropbou op die Embarcadero begin, het die Saterdagmark etlike jare na 'n nabygeleë parkeerterrein in Greenstraat verhuis. Met die opening van die Ferry Building Marketplace in 2003, kan die mark in 'n permanente huis intrek.

Deur die jare was die algehele aantal boere en verkopers redelik konsekwent, sê Dave Stockdale, uitvoerende direkteur van CUESA, hoewel daar 'n toename was in boere wat die hele jaar deur kom eerder as net seisoenaal.

"Wat hulle ontdek het, is dat hulle hul gehoor ontwikkel, dan vertrek hulle (gedurende die winter), en as hulle terugkom, sal hulle moet veg om hul gehoor terug te kry. Dit was 'n beter sakemodel vir hulle om hul gewasse, ”sê hy.

Sommige boere het byvoorbeeld blaarslaai en wortelgewasse bygevoeg om gedurende die winter te verkoop. Bill Crepps van Everything Under the Sun in Winters, nog een van die oorspronklike verkopers van die mark, het gedroogde tamaties en ontwaterde gerookte knoffel by sy reeks vars groente gevoeg, wat ook pas by toeriste wat nie vars tamaties huis toe kan bring nie.

'N Plek vir idees

Terwyl sommige van die mark se boere ook groothandel verkoop, verkies baie sjefs om inspirasie op die mark te kry.

"Dit is een ding om 'n lys te lees van wat Green Gulch te bied het. Dit is 'n ander ding om daar te wees en dit te sien en te proe," sê Somerville van Greens.

Sommige jare lange markverkopers kry nuwe energie uit die tweede generasie. Jolie Devoto Wade (25) het op die mark grootgeword om haar pa, Stan, te help en sal uiteindelik die plaas oorneem. Intussen het sy en haar man, Hunter Wade, 'n siderbedryf begin met appels wat nie as vrugte verkoop kan word nie. Hulle het in hul eerste jaar 1,100 kaste van hul appelsap verkoop, en hulle verhoog die produksie met 500 %.

'Ons kan nie nou aan die vraag voldoen nie,' sê Devoto Wade.

Die mark is lankal 'n broeikas vir vakmanbedrywe soos Far West Fungi, Prather Ranch Meat Co., Recchiuti Chocolates, Miette -bakkery, Blue Bottle Coffee en binnekort Rancho Gordo, wat almal as markstalletjies begin het en nou winkels in die veerboot het. Gebou, wat onder ander bestuur is as die mark. Ander verskaffers, soos Hodo Soy Beanery, Tacolicious en 4505 Meats, het eers 'n gehoor op die mark gekry en bedryf nou steen-en-mortel ondernemings elders.


The Food Almanac: Dinsdag 30 April 2013 - Resepte

Ek het gewonder watter grootte voorraadpot jy vir hierdie resep gebruik het? Ek is op die kollege en wil loskom van afhaal en ramen. Met dit gesê, het ek 'n paar nuwe potte en panne nodig, want die broodrooster -oond kan nie werk nie. Ek is baie lief vir jou video en die kos lyk altyd ongelooflik. Ek wil die gebraaide varkvleis van cider maak en het gewonder watter grootte Nederlandse oond jy gebruik het. Dit sal ongelooflik nuttig wees en baie waardeer word.

Hallo sjef John,
Hierdie resep lyk baie lekker!
Om nie so vroeg in hierdie pos te erg te raak nie, maar was u eers die hoender af? As ek hoor van 'n "fecal sop", gee dit my die willys!

Sal hierdie resep probeer (soos baie ander) - dit lyk goed.

Het lekker gelag oor u kommentaar: & quot van die mense wat nooit die handleiding gelees het nie & quot.

Ek kom uit 'n gesin wat as kinders geglo het dat die eerste ding wat u moet doen as u die boks van 'n nuwe produk oopmaak, die gebruiksaanwysing na die ander kant van die kamer gooi en begin met die sortering en montering van dele.

Natuurlik sou my gesinsmetode - ondanks die feit dat verskeie jong gedagtes saamgewerk het oor hoe om die beste te werk te gaan - teen 'n muur toeslaan en selde het ons die handleiding opgespoor en 'n vergaderingsfout reggestel. maar dit is net so lekker om te groepeer en te sê: & quot Ons het dit gedoen! Dit werk! & Quot

Lyk goed - maar is dit 1:15 of 65 minute? Ja, ek weet ek is net 'n slim $. :-) Maar ek het gedink dis snaaks.

Lyk en klink wonderlik! Dankie sjef !!*

Waarom moet u met soveel water begin as stap 2 die meeste daarvan afkook?

Ek is opgewonde om dit vir môre se ete te probeer! Dankie sjef John! :)

Laastens 'n uitstekende resep vir hoenderspaghetti. Die konsep is so eenvoudig, maar dit het dekades geneem voordat iemand (ten minste iemand wat ek ken) 'n resep kry wat nie room van iets bevat nie en soos elke ander Midwest -hotdish smaak. Dankie sjef!

Absoluut 5*se sjef John! Perfek in alle opsigte! Almal was mal oor hierdie gereg en jy het reg om nie pasta in 'n bak te gooi nie. Om die pasta by die sous en hoender te voeg om saam te verhit, het die geur regtig verbeter. UITSTEKENDE gereg!

Ek het dit pas gemaak met my eie plaasvervanger vir spaghetti -muurbal. dit is regtig goed! Dankie!

Kan ek die rooipepervlokkies uit my broers laat, ek hou nie van pittige kos nie

Ook watter grootte pot gebruik u

Ook watter grootte pot gebruik u

Die blogger James Payne het gesê & quotKan ek die rooipepervlokkies los& quot?

Natuurlik. Soos sjef John sou sê,
Jy is die baas,
van jou spaghetti -sous. '

Hallo van Londen! Word vanaand opgewonde om dit vir die eerste keer ooit te maak. Hoender, sous en ansjovis in die pot. Kan nie wag nie!

Hallo John. Sedert ek my plaaslike bekroonde slagter in Duitsland oortuig het om vir my 'n rompsteak te kry, groet hy my by die naam. So dankie daarvoor. Aangesien Duitsland Bratwurst-Country is en die Barbecue-seisoen naby is-dit is my koswens: 'n nuwe idee van Bratwurst! Die uwe, Oliver

Ek het dit gemaak en dit geniet - dit sal 'n nuwe stapelvoedsel word in die Bonzulac -huishouding. Maar! Sjef, ek het 'n vinnige vraag: bedoel jy tafelsout of kosher sout? Ek het die tafel aangeneem, maar dit was miskien 'n bietjie te sout. (Ek het dit natuurlik ook te veel verminder, sodat dit moontlik die probleem was.)

Het dit in die Instant Pot gemaak. Minder water gebruik en dit het uitstekend gevaar. Soos regtig wonderlik.

Hierdie weergawe van spaghetti het my vlaggereg geword as vriende by ons kom kuier. Dit is so eenvoudig, smaakvol, heerlik en ekonomies, vergelykende bedrag/prys! Baie dankie vir hierdie resep :)


Federal Grill kom tot sy reg

Matt Brice se fokus by die Federal Grill is uitstekende kos, maar ook uitstekende diens.

2 van 30 Die Jumbo Lump Crab Cake met sjampanje buerre blanc by die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

3 van 30 'n Kelner lewer nagereg by die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

4 van 30 Chef Antoine Ware, voorheen van Hay Merchant, berei 'n gereg voor by die Federal Grill. Die restaurant het 'n nuwe eienaar en 'n nuwe voorkoms. Michael Paulsen/personeel wys meer wys minder

Die Federal Grill se 22-ounce cowboy-gesnyde ribbetjie word bedien met gebraaide spinasie en truffelmac en kaas.

6 van 30 The Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

7 van 30 Die patio buite by die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

8 van 30 Die eetarea by die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

9 van 30 Die kroeg by die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

10 van 30 Die kroeg by die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

11 van 30 Die kroeg by die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

12 van 30 Die eetarea by die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

13 van 30 'n Kelnerin stap deur die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

14 van 30 Matt Brice, links, en Mike Frank, die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

15 van 30 Matt Brice, links, en Mike Frank, die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

16 van 30 Matt Brice, links, en Mike Frank die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

17 van 30 Matt Brice by sy restaurant, die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

18 van 30 Chef Antoine Ware berei 'n gereg voor by die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

19 van 30 The Tartare of Yellow Fin Tuna met avokado, dijonemulsie en knapperige sjalot by die Federal American Grill, Dinsdag 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

20 van 30 Die broodpoeding -nagereg by die Federal American Grill, Dinsdag, 30 April 2013, in Houston. (Michael Paulsen / Houston Chronicle) Michael Paulsen / personeel wys meer wys minder

21 van 30 The Braised Kalfsbors met sampioenrisotto, boerenkool en kalfsvleisvermindering by die Federal American Grill, Dinsdag 30 April 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

22 of 30 The Tartare of Yellow Fin Tuna with avocado, dijon emulsion and crispy shallot at the Federal American Grill, Tuesday, April 30, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

23 of 30 The Braised Veal Breast with mushroom risotto, kale and veal reduction at the Federal American Grill, Tuesday, April 30, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

24 of 30 The Smothered Pork Chop with pimento cheese polenta, Tuscan kale and grain mustard jus at the Federal American Grill, Tuesday, April 30, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

25 of 30 The Smothered Pork Chop with pimento cheese polenta, Tuscan kale and grain mustard jus at the Federal American Grill, Tuesday, April 30, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

26 of 30 The Smothered Pork Chop with pimento cheese polenta, Tuscan kale and grain mustard jus at the Federal American Grill, Tuesday, April 30, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

27 of 30 The 22oz Cowboy Cut Bone-In Ribeye served with sautéed spinach and truffle mac & cheese at the Federal American Grill, Tuesday, April 30, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

28 of 30 The Jumbo Lump Crab Cake with champagne buerre blanc at the Federal American Grill, Tuesday, April 30, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

29 of 30 The 22oz Cowboy Cut Bone-In Ribeye served with sautéed spinach and truffle mac & cheese at the Federal American Grill, Tuesday, April 30, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

30 of 30 The Jumbo Lump Crab Cake with champagne buerre blanc at the Federal American Grill, Tuesday, April 30, 2013, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

When restaurants are sold or change hands, the first thing the new owner usually does is distance the new concept from the previous - in name, look, menu and every other way possible.

That isn't the route that the owners of the Federal Grill took when they bought Branch Water Tavern from chef/owner David Grossman in January. In an unusual deal, Federal purchased not just the popular Branch Water space but its menu and recipes, and enlisted Grossman to stay on board for a two-month transition period. Grossman, who operated the restaurant at 510 Shepherd for three years, retained the name with plans to open a new Branch Water Tavern in Houston. (He and his fiancee/partner, Julia Sharaby, are opening a brick-and-mortar version of her Fusion Taco truck downtown.)

But because the name Branch Water lingered with the new ownership, and Grossman was still in the house, it had more than a few diners scratching their heads. Was this still Branch Water, or is it the new Federal Grill? Matt Brice - who owns Federal Grill with his partner and father-in-law, Mike Frank - acknowledges it was an atypical transition. His wife, Jenny, was more blunt: "It was incredibly confusing."

Hopefully, it isn't any longer, said Brice, who happily announced that the Federal Grill is finally emerging as its own distinct restaurant. There's new signage plus a new menu, new patio, new chef (former Hay Merchant chef Antoine Ware joins executive chef Michael Hoffman at the stove) and new look for the restaurant billed as a fine-casual grill with a modern American menu.

Federal hopes to capitalize on the things that made Branch Water a success: a great space with a menu of comfort-driven, crave-worthy fare. The menu includes tartare of yellowfin tuna with avocado and Dijon emulsion, jumbo lump crab cake with champagne buerre blanc, sesame-crusted eggplant napoleon with cucumber salad and raita, almond-crusted red snapper with braised chickpeas and chorizo vinaigrette, braised veal breast with mushroom risotto and kale, and a steak and chops menu that features Prime filet, New York strip, bone-in ribeye and a smoked pork chop. The lunch menu boasts sandwiches (oyster po'boy, Texas Wagyu cheeseburger, croque monsieur) and entrees such as Gulf fish and chips, blackened Gulf shrimp, chicken pot pie and fishermen's stew. Some of Grossman's signatures have remained, but Federal's owners have worked hard to stamp the menu as theirs.

The bar features a menu of cocktails, bourbon and whiskey flights, craft beers and an enhanced wine list.

While Brice is proud of the menu, he said he's working just as hard on the service end.

"It's about the treatment every guest deserves," said Brice, who owns Bistro des Amis in Rice Village and was the former operating partner at Mo's A Place for Steaks. "It should be 'Yes is the answer, what is the question?' Your food should speak for itself, but it's really about the service."

Brice, 37, is a workaholic obsessed with all aspects of restaurant operations. The Massachusetts native started out in the business on the lowest rung. In high school "my parents told me I had to get a job, and I did," he said. That was as a dishwasher at a local restaurant, a job he kept all through high school, even getting a chance to cook. After college, he got a management position with Brinker International Restaurants (Chili's), which led to a general manager position at Ruth's Chris Steak House in New York. From there, he worked for Milwaukee restaurateur Johnny Vassallo directing restaurant concepts for the owner of Mo's A Place for Steaks in Wisconsin and Indiana. He became operating partner at Houston's Mo's, which led to development work with Cyclone Anaya's. He purchased Bistro des Amis in 2011.

"This is where my home is. I love Houston," Brice said, adding that Houston is an ideal restaurant city. "The economy is amazing. The area is such a melting pot. Restaurants are popping up every day. There's a lot of foodies in this city. And you have a hub where people are flying in from all over the world. It's a perfect storm."

Brice said he wants to concentrate on Federal Grill for a good two years to perfect it as a brand before potentially opening other locations in Houston. The best part about a Federal Grill expansion? They won't have to deal with a confusing name change.


Homemade Frappuccino


I love the Starbucks bottled Frappucccinos that you can buy at almost every store. They always tempt me from the little drink cooler while I wait in line to check out at the store. A nice, cold sip of sweet coffee, just what a mama needs after a stressful shopping trip with 2 or 3 little boys in tow. I almost never treat myself to one though, they just seem too expensive for what seems like 3 or 4 gulps of coffee. (Anyone else polish those off in 3 “sips”?) So I quickly learned to make my own.

The thing I love about making my own is that I can customize it to my taste. I like my coffee flavor a little stronger, and my drink not quite as sweet, so I add a little more coffee and a little less sugar. You can also make it skinny or deliciously creamy by using skim or whole milk – your choice! Your flavor options are limitless too…mocha – add chocolate syrup. Vanilla, mix in a little vanilla extract. Salted caramel frappuccino…add some amazing salted caramel sauce! Have fun creating and customizing your perfect chilled coffee drink! It’s also a great way to use up any leftover coffee you might have in the pot (um, yea, like that ever happens!).

2 cups strong brewed coffee, chilled
5 cups milk
1/2 koppie suiker
chocolate syrup, caramel sauce, vanilla extract – add if desired

Combine all ingredients, stir until sugar dissolves. Chill.

© 2019 The Merrythought. Alle regte voorbehou. We allow for one photo to be shared with a link back and proper credit given. No full posts or tutorials may be shared without written permission.


Food Network Magazine's 30 Days of Superfoods

Here's how to get a month’s worth of good-for-you snacks, dinners and more!

Verwant aan:

Photo By: Christopher Testani ©Christopher Testani 2013

Photo By: Christina Holmes ©2013, Christina Holmes. CH2 CREATIVE.

Foto deur: Antonis Achilleos

Let's Begin!

While you&rsquove probably already heard of superfoods, you might not know that incorporating a variety of them into your daily diet is a lot easier than you might think. In fact, you probably have quite a few sitting in your refrigerator right now! In their newest issue, Food Network Magazine rounded up 30 delicious and creative ways for you to explore a new superfood each and every day this April. From fruity breakfasts, veggie-packed lunches, mouthwatering dinners and irresistible snacks, here's how to make your meals a bit more "super" this month.

All captions written by Michelle Baricevic.

Thursday, April 1st: Blueberries

If you normally find yourself grabbing a crispy piece of buttered toast in the morning, these elevated Blueberry-Almond Toasts are just the thing for you! Our test kitchen chefs top their toast slices with brain-friendly blueberries and a yummy almond butter-like custard spread for the perfect balance of tart and sweet. If you're not a fan of blueberries, raspberries also work!

Friday, April 2nd: Chickpeas

One of the things we love most about canned chickpeas is their versatility. Case in point: this chocolaty Hazelnut Chickpea Chocolate Spread van The Kitchen's Katie Lee Biegel. Made from a yummy combination of ground hazelnuts and ground chickpeas, this creative take on dessert hummus pairs perfectly with everything from fresh strawberries and cherries to crunchy pretzels and store-bought graham crackers. Make a big batch of it and store it in an airtight container for whenever your next chocolate craving strikes!

Saturday, April 3rd: Matcha

Filled with nutrient-rich antioxidants, matcha green tea continues to be celebrated for its ability to boost brain-function, lower the risk of heart disease and enhance weight loss. While drinking matcha is a great way to incorporate it into your daily routine, it is in no way, shape, or form the only way to do so. In fact, our test kitchen chefs love to combine matcha powder with confectioner's sugar and kosher salt to make a unique and bright topping for freshly popped popcorn. Trust us &mdash this Matcha Popcorn recipe (No. 41) will turn even the biggest green tea naysayer into a complete fan.

For Even More Yummy Snacks: 50 Colorful Snacks

Sunday, April 4th: Mushrooms

While mushrooms are essential add-ins for dishes like chicken marsala en chicken cacciatore, they're delicious on their own too! In hierdie Smoky Roasted Mushrooms dish, you'll bake a variety of vitamin D-rich mixed mushrooms on a sheet pan until beautifully browned. You'll then toss them with a fragrant butter sauce made from smoked paprika and sliced garlic cloves. It&rsquos a mouthwatering way to explore a beloved ingredient in a brand-new form.

Monday, April 5th: Avocados

You might be surprised to learn that avocados actually have more potassium in them than bananas do. That's just one of the reasons why they&rsquore the MVPs of the superfood world. While we love a loaded piece of avocado toast as much as the next person, these Spicy Avocado Cucumber Cups (No. 33) might just dethrone it as our favorite fast and easy avocado dish. Green hot sauce pairs with pureed avocados to give each of these poppable snacks a fiery kick even better than your favorite go-to potato chip!

For Even More Yummy Snacks: 50 Colorful Snacks

Tuesday, April 6th: Turmeric

Turmeric is known for being a powerful anti-inflammatory and a very strong antioxidant. To make these bright, golden-colored Turmeric Flatbreads, you'll combine 1 1/2 teaspoons of the spice with flour, salt, baking powder, water and olive oil. You then knead all those ingredients together until smooth and divide the resulting dough into 4 generous pieces. All that&rsquos left for you to do is to cook each piece in an oiled skillet until nice brown spots form on each side. Just think of it as a &ldquoguilt-free&rdquo way of getting your bread fix.

Wednesday, April 7th: Salmon

Salmon is much higher in omega-3 fatty acids than almost any other fish. In this flavorful Foil-Packet Salmon with Mushrooms and Spinach dish, you'll place sliced shiitake mushroom caps and baby spinach in the center of each packet and top them with a skinless, salmon fillet. A zesty ginger-scallion butter tops the salmon off, leaving you with a dinner that's both refreshing and mess-free.

Thursday, April 8th: Fennel

While fennel is often known for its licorice-like flavor, it also contains powerful anti-inflammatories like vitamin-C and quercetin. In hierdie lightened-up take on traditional gratin, fennel bulbs and seeds are paired with grated Parmesan cheese and panko to give you a unique and sunny side dish that's perfect for springtime.

Friday, April 9th: Yogurt

Tzatziki is a staple of Greek and Mediterranean cuisine, but it also makes a quick, easy and flavorful dip you can snack on during the busy work week. You'll use Persian cucumbers and calcium-rich Greek yogurt to make this version (No. 2) from Food Network Kitchen, which pairs nicely with store-bought crackers and pita chips.

For Even More Flavorful Dips: 50 International Dips

Saturday, April 10th: Açai

Soda often gets a bad rap for being overly sugary and high in calories, but this homemade Açai Soda (No. 34) is filled with good-for-you ingredients like strawberries, blueberries and raspberries. We can't wait to sip on an extra tall glass of this thirst-quenching beverage come summertime.

For Even More Homemade Sodas: 50 Homemade Sodas

Sunday, April 11th: Eggs

Jammy eggs are a favorite on Instagram, and these beautiful and delicious Spicy Oatmeal Bowls with Eggs (No. 27) are sure to get you a lot of likes! Featuring a heart-healthy base made from steel-cut oats and mouthwatering mix-ins like chopped chipotle peppers, diced avocados, zesty pico de gallo, cilantro and soft-boiled eggs, it's sure to become your new favorite bowl-based recipe. Eggs also contain 13 essential vitamins and minerals including vitamin A, B2, B5, B12, D, and E, so it tastes just as good as it looks!

For Even More Ways To Use Oats: 50 Things to Make with Oats

Monday, April 12th: Oats

Everyone knows that oats are one of the healthiest grains on earth. Not only are they gluten-free, they're also loaded with important vitamins and minerals and can help lower cholesterol. But oat-based recipes don't need to be bland or flavorless in order for them to be healthy. In this delicious Chocolate-Peanut Butter Oatmeal Muffins recipe, Molly Yeh uses a handful of yummy ingredients like rolled oats, dark chocolate, coconut flakes, unsweetened peanut butter, maple syrup and cherries, blueberries or raisins to create a better-for-you breakfast or snack option in just a few steps.

Tuesday, April 13th: Ginger

Ginger has long been celebrated for its soothing properties &mdash often in regard to stomach aches and sore throats. In this simple Ginger Broiled Oranges (No. 16) dish, brown sugar and candied ginger are used to form a smoky, crystallized crust on top of sliced orange segments. It's like a better-for-you version of creme brulee!

For Even More Yummy Snacks: 50 Colorful Snacks

Wednesday, April 14th: Walnuts

Walnuts are packed with omega-3 fatty acids, making them one of the best-known superfoods. Though you can easily use them in baking, the crunchy texture and earthy taste of walnuts also makes them perfect for savory dishes too. Vir dit Crunchy Sweet Brussels Sprout&ndashWalnut Salad, Sunny Anderson tosses chopped walnuts with tart cranberries and wilted Brussels sprouts to create a side dish that's sure to be the star of your dining room table.

Thursday, April 15th: Garlic

Terwyl Garlic Soup may not sound like the most appetizing of meals, this innovative dish is chock full of health benefits. Low in calories and high in antioxidants, garlic was once prescribed as medicine to treat a variety of physical alignments and illnesses, including the common cold. For this soup, you'll use 3 small heads of garlic, plus 2 cloves. Despite what you might be thinking, the overall taste is actually quite sweet!

Friday, April 16th: Pumpkin

If you're of the opinion that cookies can't be healthy, allow us to introduce you to your new favorite recipe! These one-of-a-kind Pumpkin-Quinoa Oatmeal Cookies are studded with rolled oats, salted roasted pepitas, dried cranberries, vitamin-rich pumpkin puree and nutrient-dense quinoa to give you a sweet treat unlike any other. We love to refer to them as a healthier take on the good ole kitchen sink cookie!

Saturday, April 17th: Watercress

Just like kale, Brussels sprouts and cabbage, watercress is packed full of powerful nutrients, including vitamin K. In this easy Lentils and Watercress dish, dried green lentils are tossed with chopped watercress and sliced scallions to create an effortless side dish in just 20 minutes. Go ahead and pair it with your favorite protein to create a jam-packed dinner everyone's sure to remember.

Sunday, April 18th: Beets

Geroosterd sweet potatoes and beets (No. 9) take center stage in this bright and spicy side dish, which also uses maple syrup and ancho chile powder as an elevated seasoning. While it might remind you of autumn, it's a perfect way to satisfy your sweet potato craving year-round too.

For Even More Creative Potato Sides: 50 Potato Sides

Monday, April 19th: Farro

While we love a to indulge in a big, warm bowl of soup during the winter, it can be just as comforting in the spring too. Hierdie Spring Vegetable-Farro Soup is loaded with carrots, zucchini, snap peas, briny pancetta and fiber-rich farro to give you the taste of comfort with each and every spoonful. Making it is also a great way to kickstart spring cleaning your freezer and refrigerator.

Tuesday, April 20th: Dark Chocolate

We've never met a chocolate-covered snack we haven't loved and these Dark Chocolate Dipped Cherries are no exception. Dark chocolate has also been championed as a heart-healthy treat for a really long time, so go ahead and have a few extra handfuls &mdash we won&rsquot tell!

Wednesday, April 21st: Kale

Kale is full of vitamins A, K and C and is beloved among nutritionists, dieticians and personal trainers alike. In hierdie quick dish, you'll combine kale and escarole with crunchy shallots, grated lemon zest and red pepper flakes to give you a flavorful way to add some new greens into your diet.

Thursday, April 22nd: Black Beans

Black beans are full of protein and fiber, making them the absolute perfect ingredient for these hearty Black Bean Burgers from Ree Drummond. Ree combines her canned black beans with breadcrumbs, green onions, chili powder, eggs, salt and pepper to give them a bit more heft that might just have you swearing off beef (for a few days at least. )

Friday, April 23rd: Honey

Whether you eat them before a workout or after, these bite-sized Honey-Oat Power Balls will have you shunning store-bought snacks for a lank time! Our test kitchen chefs used a delicious combination of shredded coconut, crunchy peanut butter, rolled oats, ground flaxseed and dried cranberries to make their addictive filling. A refreshing drizzle of honey &mdash often thought to be a natural bacteria fighter &mdash tops them off, giving them just the right touch of sweetness.

Saturday, April 24th: Coconut

Though coconut is often used to make yummy desserts like custards and cream pies, they're also full of iron and copper, making it a great add-in for savory sides. This recipe uses coconut milk to infuse boxed basmati rice with a unique and tangy flavor that&rsquoll have everyone grabbing a second helping.

Sunday, April 25th: Sauerkraut

Believe it or not but sauerkraut actually has more probiotics in it than yogurt, making it an extremely powerful superfood. In this sweet-and-spicy Turkey Sausage with Fennel Sauerkraut dish, Valerie Bertinelli pairs hot turkey sausage with chopped Gala apples, caraway seeds, fennel and well-drained sauerkraut to give you a flavorful way to enjoy everyone's favorite hot dog topping.

Monday, April 26th: Pomegranate Seeds

Pomegranate seeds are bursting with antioxidants, which makes them perfect for snacking on by the handful or adding into a variety of sweet and savory dishes like this Tabbouleh with Pomegranate Seeds. You'll use a hearty combination of riced cauliflower, broccoli and green beans to make the base, plus a tangy mix of lemon juice, mint and pomegranate seeds to finish it off. It's another fun way to add some unexpected color, texture and flavor to your springtime dinner rotation.

Tuesday, April 27th: Pistachios

Pistachios have a reputation for being the only nuts to contain high amounts of lutein and zeaxanthin, which are very important antioxidants for eye health. While store-bought snack mixes make a quick and easy mid-day or late-night snack, they can be high in calories and saturated fats. Take the guesswork out of snack time with this sweet and spicy Sesame-Pistachio Snack Mix. Not only is it packed with pistachios, it also features a handful of other good-for-you elements like roasted pepitas, sesame seeds and wasabi peas.

Wednesday, April 28th: Pepitas

Though pumpkin seeds are often associated with Halloween and Fall, there's absolutely no reason why you can't indulge in a fistful of pepitas during springtime too. Packed full of healthy fats like magnesium and zinc, the little rounds have been associated with a number of health benefits including improved heart and prostate health. Diets rich in pumpkin seed consumption have also been linked to a reduced risk of developing certain types of cancers. Vir this 35-minute weeknight dinner, unsalted pepitas, cumin seeds, store-bought salsa verde and allspice are used to make a delectable sauce that instantly dresses up anything you put it on.

Thursday, April 29th: Edamame

Edamame is a complete protein this means that it contains all the essential amino acids that you need in your body, but that your body can't produce on its own. To make this Chile-Garlic Edamame recipe, you toss frozen edamame with lime juice, red pepper flakes and garlic cloves for even more oomph.

Friday, April 30th: Raspberries

Raspberries are known for being full of vitamin C, a substantial nutrient needed for skin health and immunity support. Whether you buy them fresh or frozen, a generous handful of raspberries can be used to add a healthful touch to drinkable smoothies, yogurt cups, fruit tarts, muffins and more. Vir dit bessie bright (see what we did there?) Smoothie Bowl (No. 2), we used an ultra-refreshing combination of strawberries, raspberries, goji berries, chia seeds and cranberry juice to breathe new life into your lunchtime.


The Food Almanac: Tuesday, April 30, 2013 - Recipes

Printable version
My Mom has always been a big fan of patty melts and she is responsible for introducing me to these yummy delights. She has waited tables part-time for years and she has probably served about 37,000 of them. I was young when she introduced them to me and whenever I get hungry for one I think about being a kid at the local diner and Mom suggesting it for lunch to me for the first time.

I think of patty melts as grilled cheese sandwiches with a meat patty tucked inside.

I have some rules for patty melts:

• Never eat one at a fancy place, they have to be served at a typical mom and pop diner and should require lots of napkins.

• When the sandwich is touched, there should be an ultra-thin layer of grease left on the finger tips that will leave an annoying grease-fingerprint on any object touched.

• Grilled onions aren’t required but one without is like a salad without dressing.

• Finally, there must be lots of cheese, more than a typical cheeseburger. Almost a burger with double cheese – not a double cheeseburger – a double cheese single burger!

Instead of beef for this patty melt I used Italian sausage. Combined with the onions and provolone it was spectacular. I ate two of them myself. Had I not been feeding others, I might have destroyed another half sandwich, thank God more people were eating.

This is the first time I have designed a recipe with a black background and white text. Usually there is too much writing in a typical recipe to do this. There is only so much type a person can read in that style without it starting to mess with their eyes.

This, and the next recipe, are an exception and something new. I love the look and will try to incorporate it more. I think it will work best with sandwiches and pizza, or recipes that don’t include as much written instructions.

It’s always good to experiment when it comes to design and presentation, it might be the start of a new trend, or I may say to myself in a couple of weeks “What the hell was I thinking!” For now, I think it’s cool.

THE RECIPE
4 sandwiches 30 minutes
1/4 C Mayonnaise
8 slices Bread
16 slices Provolone cheese
1 C Caramelized onions
4 patties Cooked Italian sausage (1l4 lb each)

Spread a thin layer of mayo on sides of bread to be grilled. Layer 2 slices cheese, 1 sausage patty, a 1/4 of the onions, 2 more slices of cheese and top piece of bread. Grill sandwiches over medium heat until it's golden brown on each side and cheese is melted, 3 to 4 minutes per side. Then serve.


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