Foie gras: which literally translates to fatty liver

Wednesday, September 26, 2018 Food

Foie gras, which literally translates to “fatty liver” in French, is the rich, buttery, and silky product of a fattened goose or duck liver. While it can be prepared many ways and has grown in popularity both as an ingredient and delicacy around the world, it is generally synonymous with French cuisine—and with controversy surrounding how it is made. In fact the sale or production of it may be outlawed, which has only increased interest and curiosity in its origins.

So, what’s the history of it ?

“Foie gras, or the technique of gavage, is something that dates back to the ancient Egyptians,” says Franck Ete, the preferred private chef of Chateau de Courtomer, a distinguished French chateau open to guests that is located in the Orne region of Normandy.

Food historian Cathy Kaufm...

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Delicious Creamy Polenta with White Beans and Roasted Broccoli

Monday, September 24, 2018 Food

White beans and nutritional yeast give this polenta a creamy and cheesy taste, without the dairy. Add some roasted broccoli and a drizzle of chili oil, and you’ve got an easy, filling meat-free dinner!

The cooler months always bring the comfort food out in full force. Pasta and casseroles are usually the big hit in my family. But for me, it’s all about the creamy polenta. During fall and winter, I’ve been known to eat a bowl that consists only of creamy, cheesy polenta.

Occasionally, I add vegetables, but the comfort food really is in the polenta base. In my book, there’s nothing quite as satisfying.

HOW TO MAKE CREAMY VEGAN POLENTAOf course, if you’re looking to make creamy polenta and you’re vegan, some items have to change. Cheese is out of the question...

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Crescent Roll Dough is great for Easy Dishes from Breakfast to Dessert

Monday, September 24, 2018 Food

There’s a lot to be said for slow food, and even for truly labor-intensive food, but sometimes you just need a shortcut in the kitchen, like Bisquick or boxed cake mix—or crescent roll dough. It stars in all sorts of dishes, from appetizers and breakfasts to dinners and desserts, and is a worthy secret weapon to keep on hand.

The dough bakes up tender and flaky with a crisp golden-brown crust no matter what form you use it in, so you can stuff it, braid it, use it as a crust or topping, take it sweet or savory, fry it, even give it a little baking soda bath to make it more like a pretzel (more on that below).

While many crescent roll dough recipes use butter, Pillsbury—the original refrigerated crescent roll brand, first marketed in the 1960s—actually uses palm oil, so their product ...

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If you like Thin and Crispy Chocolate Chip Cookies Look no Further

Sunday, September 23, 2018 Food

These thin and crispy chocolate chip cookies taste just like Tate’s Bakeshop Cookies from the bright green bag! It’s all about baking your cookies low and slow.

Are you familiar with Tate’s Bakeshop Cookies? You know, the unassuming-looking chocolate chip cookies packaged in a green roll-top bag that you can find at the grocery store?

If you have, then you probably know that they are crazy delicious.

Why Crispy Chocolate Chip Cookies are the Best

Usually, I prefer the classic chewy-gooey-in-the-middle and crisp-around-the-edges kind of chocolate chip cookie, but these crispy chocolate chip cookies are an exception.

These cookies are thin around the edges and crispy all the way through. They have a deeply burnished taste, almost like buttery toffee.

The semi-sweet chocolate chips ...

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Kombucha the living drink

Sunday, September 23, 2018 Food

An apple a day was enough to keep the doctor away, or so the saying went. But if the latest health food craze to sweep the supermarket aisles is anything to go by, the answer might actually lie in a cold cup of sparkling, fermented tea.

Originating in China more than 2,000 years ago, kombucha is a ‘living drink’ made from a blend of water, tea, cane sugar and a special live culture called a ‘scoby’, or a ‘symbiotic colony of bacteria and yeast’ to give it its full name.

The ‘scoby’ starts the fermentation process in the blend, converting the sugar to alcohol and activating the friendly bacteria, which in turn consume the alcohol. The result is a lightly sparkling fermented tea full of acids, enzymes and live probiotics and a trace of alcohol.

Reported health benefits range from boosting im...

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Bagel Breakfast Casserole with Sausage, Egg, and Cheese

Saturday, September 22, 2018 Food

1 Prep the oven: Preheat your oven to 350°F, then lightly grease or butter a 13”x 9” casserole dish.

2 Prep the bagels: Using a serrated bread knife, cut each bagel into bite-size pieces. I like to cut the bagel in half (from top to bottom) and then cut each half into fourths. Try to cut the bagel into pieces that are no larger than an inch.

Breakfast Casserole with Bread cut the bagels up

3 Make the egg mix and combine with the bagels: In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until no yolk is visible and the mixture is smooth.Add the cut bagels to the egg mixture and, using a large spoon or spatula, toss to coat the bread in the liquid. Set this to the side to allow the bread to soak while you brown the sausage.

Sausage Breakfast Casserole with Bagels whisk together egg and half and half

Overnight Breakfast Casserole with Sausage add the egg to the bagels

4 Cook the sausage, onion, and pepper: Heat the oil in a large skillet over m...

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Apple Pie recipe

Friday, September 21, 2018 Food

1 Make the pie crust: To make a homemade crust, in a large bowl whisk together 2 1/2 cups of flour, 1 teaspoon of salt, and 2 teaspoons of sugar.

Add the cubed butter and use your clean dry hands to toss to coat with the flour. Using your hands work the butter into the flour, pressing the cubes of butter between your thumb and fingers. Continue to work the flour until the mixture is shaggy and the largest pieces of butter are no larger than a kernel of corn.

Make a well in the center and add the sour cream to it. Use a fork to work the buttered flour and the sour cream into each other until the dough begins to clump.

Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk. Sprinkle with flour and wrap with plastic wrap...

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Balsamic Risotto with Tomatoes and Basil

Friday, September 21, 2018 Food

This Balsamic Risotto is rich and tangy with Parmesan cheese and balsamic vinegar, and a great way to use garden tomatoes and basil!

In the world of perfect food pairings, high on the list are balsamic vinegar and Parmesan cheese. Both originate in the same Emilia-Romagna region of Italy and they play exceptionally well together in this simple balsamic risotto.

I first encountered balsamic risotto at a Michelin starred restaurant in Modena, Italy. The risotto was served as a simple side to an otherwise rather fancy meal. It was so creamy with Parmesan and the starchy risotto rice, and so richly flavored with the balsamic vinegar, it was the favorite of everyone at the table!

This is my recreation of that dish, to which I have added some fresh cherry and Sungold tomatoes, as well as a f...

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Homemade Nutella is not only easy, but way More Delicious,

Friday, September 21, 2018 Food

Nutella—that chocolate-hazelnut manna from Italy—is so good it’s inspired people to name their children after it. But some diehards were unhappy when they changed the recipe (adding more skim milk and sugar). Even those who weren’t put off by the update must admit it can be a little cloying after a spoonful or two. Luckily, making homemade Nutella is not only easy, but way more delicious, and healthier too.

The key is to get the freshest hazelnuts you can find. Blitz them up with some chocolate and a handful of pantry staples and in about 30 minutes, you have a jar of pure decadence—that happens to be better for you than the mass-produced stuff, as well as nuttier, more chocolately, and far less sweet...

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