Cooking with Butter: Any good cook know that butting is a key ingredient in any meal. So, I have decided to put together a couple of tips for all you aspiring cooks to help you master the art of butter.
1) Before sautéing wait for butter to stop foaming.
Sautéing is best done in hot fat. When foaming subsides, it’s an easy visual cue that the melted butter is hot enough for cooking.
2) For pastry use cold not softened butter.
Good, light pastry and biscuits depend on distinct pieces of cold, solid butter distributed throughout the dough that melt during baking and leave behind pockets of air.
Swirling a tablespoon or two of cold butter into a pan sauce right before serving adds both richness and body. pull the pan off the heat and add at least one tablespoon of cold butter. To make sure your sauce is thick and glossy, you need to create an emulsion. Swirl or whisk in the butter, returning the pan briefly to the heat if necessary, to help it melt. If you want to thicken and enrich the sauce even more, add more butter, one tablespoon at a time, letting it melt and emulsify between each addition; this gradual process of adding the butter is called mounting.
Start by sliding your fingers between the meat and the skin, entering at either end of the chicken. Working slowly, separate as much of the skin from the meat as you can reach
Grab a few tablespoons of the softened -butter and use your fingers to push it beneath the loosened skin. Rub it directly into the meat as evenly as possible. You can massage the outside of the bird to distribute the softened -butter to the areas that you can’t reach directly.
5) For creamy mashed potatoes add butter before dairy in.
If the dairy is stirred into the hot cooked potatoes before the butter, the water in the dairy will combine with the potatoes’ starch, making them gummy. The result? Smoother, more velvety mashed potatoes.
6) Add butter bits to uncooked eggs for omelets.
Whisking a tablespoon of cold, diced butter into the eggs before cooking is the secret to a soft, creamy omelet.
Tortellini Minestrone: If you’re of the opinion that a bean and pasta soup doesn’t sound delicious then this recipe will make you reconsider. In each bowl you have tender cheese tortellini, a silky spinach, and a broth that is so rich you might not think you can afford it.
Prepare your ingredients:
The first thing we do is prep ingredients, preheat the oven to 350°F. Slice the baguette into 1⁄2- inch thick pieces, then tear into rough 1⁄4- inch croutons. Then we grate 2 large garlic cloves.
Time to make garlicky croutons:
On a rimmed baking sheet, you toss bread with one tablespoon of oil, and half of the thyme sprigs. Then add half of the grated garlic and season lightly with salt.
Bake the baguette croutons until toasted, stirring only once. It should only take about 15 minutes. Let cool, then pull crisp thyme leaves from stems and toss with the croutons.
Sauté aromatics:
Meanwhile, in a medium saucepan, let’s heat 1 tablespoon oil with remaining thyme sprigs and grated garlic with a pinch crushed red pepper. Cook over medium-high until you can smell the aroma.
Build soup:
Add beans and their liquid with 3 cups water and add both packets of vegetable broth concentrate. Let it simmer over medium heat until slightly reduced, wait about 10 minutes and then stir in tortellini and cook until it’s just right, 3–4 minutes. Stir in spinach and cook just until wilted, about 1 minute.
Add grated Parmesan and stir half of it into soup. Grab a bowl of soup and top with remaining cheese and garlicky croutons. Add a little crushed red pepper if you are feeling adventurous and enjoy your Tortellini Minestrone with Spinach and Garlicky Crouton .
Tortellini Minestrone with Spinach and Garlicky Croutons
If you’re of the opinion that a bean and pasta soup doesn’t sound delicious then this recipe will make you reconsider.
Prep ingredients: Preheat oven to 350°F. Cut roll into 1⁄2- inch thick slices, then tear into rough 1⁄4- inch pieces. Grate 2 large garlic cloves.
Make garlicky croutons: On a rimmed baking sheet, toss bread with 1 tablespoon oil, 1⁄2 of the thyme sprigs, and half of the grated garlic. Season lightly with salt and bake until toasted, stirring once, about 15 minutes. Let cool, then pull crisp thyme leaves from stems and toss with croutons. Discard stems.
Sauté aromatics: Meanwhile, in a medium saucepan, heat 1 tablespoon oil with remaining thyme sprigs and grated garlic and a small pinch crushed red pepper. Cook over medium-high until garlic is beginning to brown, about 1 minute.
Build soup: Add beans and their liquid, 3 cups water, both packets of vegetable broth concentrate, and 1 teaspoon salt and bring to a boil. Simmer over medium heat until slightly reduced, about 10 minutes.
Finish soup: Stir in tortellini and cook until just tender, 3–4 minutes. Stir in spinach and cook just until wilted, about 1 minute.
Finish & serve: Remove thyme sprigs. Grate Parmesan and stir half of it into soup. Ladle soup into bowls and top with remaining cheese and garlicky croutons. Garnish with remaining crushed red pepper if desired and serve immediately. Enjoy!
Lemony Paprika Shrimp with Grits and Wilted Spinach: Shrimp and grits is a traditional Southern breakfast dish. Originating from the “low country” of coastal South Carolina. This particular recipe gives it a slight Spanish twist, with a hearty pinch of smoked paprika, and spinach.
Lets prepare the ingredients:
The first thing you should to is Peel and very thinly slice 2 large garlic cloves. Than grate 1⁄2 teaspoon lemon zest for that nice little bight. Squeeze the juice from half the lemon, and cut the rest into little wedges. Next thinly slice the scallions at an angle. Grate cheese on large holes of a box grater, or finely chop.
Marinating the shrimp:
It is always important to make sure to pat the shrimp dry to make sure to take out the extra moisture. Transfer shrimp to a medium sized bowl. Toss shrimp with smoked paprika, lemon zest, 3⁄4 teaspoon salt, and a few grinds pepper. Let marinate the shrimp marinate for 15 minutes.
Making the grits:
Take a small saucepan, and add 2 1/4 cups water and 1⁄2 teaspoon salt and bring to a boil. Slowly stir in the quick-cooking grits. Cover, reduce heat to low, and cook. Make sure to stir occasionally to prevent sticking, watch carefully it should take about, 6–8 minutes.
Finishing the grits:
Once you have your grits perfect take it off the heat and stir in cheddar, scallions, several grinds pepper and a little salt. Cover to keep warm.
Sauteing the shrimp:
Now take a large pan and heat 3 tablespoons of olive oil over high. Add shrimp and garlic, and cook, stirring occasionally, until shrimp are pink and just curled but not browned, 1–2 minutes.
Finish dish:
Now its time to finish the dish. Add spinach with shrimp and toss to wilt halfway. Add lemon juice and 1⁄3 cup water and bring just to a boil. Immediately remove from heat and season to taste with salt and pepper. Stir grits, adding 1 tablespoon water to loosen if necessary. Spoon grits into bowls, top with shrimp, spinach, and pan juices. Finish off with a drizzle of oil. Serve with lemon wedges.
Lifetime Vibes Yummy Factoid
From Native American beginnings in the 1500’s to a 1980s restaurant boom, enthusiasm for this once humble dish continues to spread throughout the South and beyond.
Southerners now recognize the shrimp and grits dish as a staple dish in their every day diet. So much so that the South is sometimes referred to as the “Grits Belt.” Georgia has even named grits as its official prepared food. Even one of the South’ most influential rap groups, “Outkast”, sings about “fish and grits!”
What is so special about this seemingly simplistic meal?
Surprisingly, while grits has a rich and deep history in Southern cuisine. Up north, shrimp and grits has become a popular choice among upscale cuisine aficionados. The origin of grits’ can be traced back to the Native American Muskogee tribe’s. Preparation of Indian corn similar to hominy. The Muskogee were traditionally from the southeastern woodlands. They would prepare grits by grinding corn in a stone mill. Giving it the “gritty” texture from whence the name “grits” evolved.
From this tribe, the preparation was passed down to settlers in the area. Because hominy was used as a form of currency.
There are also known writings from the Gullah Geechee, who were descendants of slaves that were taken from West Africa. That mention meals similar to shrimp and grits. This is most likely because the Gullah slaves would periodically receive allowance or food, including grits from the slave masters.
Making the most of their local resources on the coast. The Gullahs would catch shrimp and other fish in nets. Cook them in a variety of ways, incorporating grits as a main staple.
More History
Since then, shrimp and grits has remained a breakfast dish. Mainly in the low country marshes near the Southern coast. Spicy shrimp and grits with Cajun flavors can be found at Magnolia’s in Charleston; some versions, like the one at Commander’s Palace (pictured at top). In New Orleans, top off shrimp and grits with a delicious barbecue sauce; or, you can stick with the more traditional dish, still found at Crook’s Corner in Chapel Hill, North Carolina.
Lemony Paprika Shrimp with Grits and Wilted Spinach
Shrimp and grits is a traditional Southern breakfast dish, originating from the “low country” of coastal South Carolina. This particular recipe gives it a slight Spanish twist, with a hearty pinch of smoked paprika, and spinach.
Prep ingredients: Peel and very thinly slice 2 large garlic cloves. Grate 1⁄2 teaspoon lemon zest. Squeeze the juice from half the lemon, cut the rest into wedges. Trim ends from scallions and thinly slice on an angle. Grate cheese on large holes of a box grater, or finely chop.
Marinate shrimp: Pat shrimp dry and transfer to a medium bowl. Toss shrimp with smoked paprika, lemon zest, 3⁄4 teaspoon salt, and a few grinds pepper. Let marinate until step 5.
Make grits: In a small saucepan, bring 2 1/4 cups water and 1⁄2 teaspoon salt to a boil. Slowly stir in the quick-cooking grits. Cover, reduce heat to low, and cook, stirring occasionally to prevent sticking, until grains are tender, 6–8 minutes.
Finish grits: Remove grits from heat and stir in cheddar, scallions, and several grinds pepper. Cover to keep warm.
Sauté shrimp: Heat 3 tablespoons oil in a large skillet over high. Add shrimp and garlic, and cook, stirring occasionally, until shrimp are pink and just curled but not browned, 1–2 minutes.
Finish dish: Add spinach; toss to wilt halfway. Add lemon juice and 1⁄3 cup water and bring just to a boil. Immediately remove from heat and season to taste with salt and pepper. Stir grits, adding 1 tablespoon water to loosen if necessary. Spoon grits into shallow bowls, top with shrimp, spinach, and pan juices and drizzle with oil. Serve with lemon wedges. Enjoy!
Cod & Coconut Curry Bowl with Brown Rice: Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder. Smooth, sweet coconut milk perfectly soothes the spice of the sauce, which is absorbed by a bed of soft brown rice.
There are 5 simple steps for this recipe. First we chop garlic, sweet peppers and cherry tomatoes. Next we make brown rice and put to the side. Sauté vegetables and add curry coconut milk and finally the fish. Cook for about 10 minutes and you have a wonderful meal.
Prepare the ingredients:
Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.
Step one cook the rice:
Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.
In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.
To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.
Finally we finish the curry & serve:
Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.
Cod & Coconut Curry Bowl with Brown Rice
Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder.
Prepare the ingredients: Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.
Cook the rice: Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.
Cook the vegetables: In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.
Start the curry & cook the fish: To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.
Finish the curry & serve your dish: Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.
This simple dish is all about contrasting flavors, textures, and colors. Spinach helps create silky ribbons, then combined with rich, creamy ravioli. It’s all topped with a “dressing” of crispy-fried sage, shallots, and pine nuts.
The best part of this dish is that there is not much to prep. Bring a medium pot of salted water to a boil. And pick and thinly slice your sage leaves. Halve shallot, and then peel, and thinly slice about ¾ of a cup. Finely grate Parmesan.
Toast pine nuts:
Heat 2 tablespoons oil in a medium skillet over medium-high. Add pine nuts and cook, stirring, until just golden, 2–3 minutes. Using a slotted spoon, transfer pine nuts to a paper towel-lined plate.
Finish dressing for your three cheese ravioli dish:
Take your ¾ of the shallot to the skillet and cook, stirring occasionally, until they are nice and browned, 4–5 minutes. Add sage and cook until sage is crispy, 1–2 minutes. Season to taste with salt and transfer to the paper towel to drain. Transfer all to a small bowl and stir in ¼ of the Parmesan and several grinds of pepper.
Cook your raviolis:
Add ravioli to boiling water and let it cook, stirring once or twice, for 3–4 minutes to get to al dente,. Reserve 1 cup pasta water, then carefully drain pasta.
Cook spinach:
The last bit to do is cook the spinach. Heat 1 tablespoon butter in the skillet over medium-high. Add remaining shallot and cook until golden, 2–3 minutes. Add ravioli and ¾ cup pasta water and simmer until reduced, 3–4 minutes. Sprinkle in remaining cheese, salt and pepper, and stir until sauce is creamy, 1–2 minutes. Add spinach and remaining pasta water and let wilt over the top.
Garnish & serve:
Carefully fold ravioli together, spoon onto plates, and garnish with crispy pine nut dressing
History of Ravioli
The origin of ravioli is wrapped in mystery. And it just so happens that one of the first dishes called “riavvolgere” meant “to wrap”. This might be the first known example of ravioli. In the 13th-century, a chef in the Repubblica di Genova is credited with the creation of this dish.
Like with most enduring and beloved culinary dishes, there are countless stories and conflicting tales about its origin. There have been rumors dating back to early Roman times, but it wasn’t until the 12th century that the first manuscripts were found describing raviolis—square or round shaped pasta, probably filled with ricotta and other ingredients.
In a more holistic viewing of ravioli, it’s just one of the many types of filled pastas or tortelli, as they were called in Italian. After all, who wouldn’t want to take credit for this amazing dish.
Torte (plural form), tortellini, and ravioli can all be traced back to the Middle Ages in Italy. The earliest versions of torte were not so different than those we are familiar with today: vegetables cooked with herbs and spices, and often combined with ricotta or other cheese, wrapped in dough.
Interestingly enough, ravioli was also know in England and was mentioned in a 14th century cookbook by King Richard II’s cooks called Forme of Cury, where it was listed as “rauioles”.
Tomato-based sauces with the pasta wasn’t popularized until the 16th century when the fruit (tomato) was introduced to the country from the Americas.
Brown Butter Cheese Ravioli with Spinach
This simple dish is all about contrasting flavors, textures, and colors. Spinach helps create silky ribbons, then combined with rich, creamy ravioli. It’s all topped with a “dressing” of crispy-fried sage, shallots, and pine nuts.
Prep ingredients: Bring a medium pot of salted water to a boil. Pick and thinly slice sage leaves. Halve shallot, then peel, and thinly slice (about ¾ cup). Finely grate Parmesan.
Toast pine nuts: Heat 2 tablespoons oil in a medium skillet over medium-high. Add pine nuts and cook, stirring, until just golden, 2–3 minutes. Using a slotted spoon, transfer pine nuts to a paper towel-lined plate.
Finish dressing: Add ¾ of the shallot to the skillet and cook, stirring occasionally, until browned and crisp, 4–5 minutes. Stir in sage and cook until sage is crispy, 1–2 minutes. Season with salt and transfer to the paper towel with pine nuts to drain. Transfer all to a small bowl and stir in ¼ of the Parmesan and several grinds of pepper.
Cook ravioli: Add ravioli to boiling water and cook, stirring once or twice, until barely al dente, 3–4 minutes. Reserve 1 cup pasta water, then carefully drain pasta.
Cook spinach: Heat 1 tablespoon butter in the skillet over medium-high. Add remaining shallot and cook until golden, 2–3 minutes. Add ravioli and ¾ cup pasta water and simmer until reduced, 3–4 minutes. Sprinkle in remaining cheese, salt and pepper, and stir until sauce is creamy, 1–2 minutes. Add spinach and remaining pasta water and let wilt over the top.
Garnish & serve: Carefully fold ravioli together, spoon onto plates, and garnish with crispy pine nut dressing
Moroccan-Spiced Pork Tenderloin with Apricot Chutney: Butterflying tenderloin can truly do justice to a amazing piece of pork. It creates more surface area for all those yummy spices to cling to, plus there’s more surface contact with the skillet, creating lots of delicious crispy bits. The apricot chutney does double duty as part salad dressing and part condiment.
Preparing the pork:
It is very important for you to Pat the pork tenderloin dry. Than using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open the pork up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Now you rub Pork with 1 tablespoon of olive oil. Ras El Hanout is one of my favorite spices for pork loin, add to the pork also with 1⁄2 teaspoon salt and several grinds pepper.
Making the chutney for spicy pork tenderloin recipe :
To take this spicy pork tenderloin recipe to the next level we need to make a nice chutney. Take you apricots and finely chop into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a nice boil. Turn down the heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.
Time to Make the kale:
While chutney cooks lets take a few minutes to prep the Kale, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.
Time to finish off the spicy pork loin:
Heat 1 tablespoon oil in a heavy, skillet over medium-high heat. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots. It should take about 3 minutes per side watch closely. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.
Making the salad:
While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.
Its time to Finish & serve:
Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy
History of Moroccan Food
Morocco’s location on the northwestern edge of Africa, gives Moroccan cuisine a distinctive amalgamation of different cultures. The food prepared in this region reflects the influence of centuries of unique cultures who have called it home, and who brought commerce and trade to this region’s shores.
Indigenous peoples, traders, invaders, immigrants, and colonizers have all played a role in the development of the local culture and dietary habits, as each brought new ingredients, cooking techniques and styles still influential today.
Over 2,000 years ago, the first known inhabitants were nomadic Berbers who first gave us the combination of ingredients still found in today’s Moroccan soups and stews.
When Arabs invaded this land in the 7th century, they brought with them new breads, cereals, grains, and spices, as well as the sweet and sour flavor pairings favored by the Persians like raisins with lentils or apricots in couscous dishes.
Cinnamon, saffron, dried ginger, cumin, and caraway as well as nuts like almonds and walnuts found their way into the marketplace.
When the Moors arrived at Gibraltar from Andalusia in the 15th century, they brought with them new varieties of olives, oranges, and lemons, all of which are still staples in Moroccan cooking today.
Moroccan food is specifically known for its barbecuing and grilling meat on skewers, known as kebabs, which the invading Ottomans brought with them during their 16th century conquest.
Moroccan-Spiced Pork with Apricot Chutney and Kale Salad
Butterflying tenderloin can truly do justice to a amazing piece of pork. It creates more surface area for all those yummy spices to cling to, plus there’s more surface contact with the skillet, creating lots of delicious crispy bits.
Prep pork: Pat pork tenderloin dry. Using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Rub all over with 1 tablespoon oil and season with ras el hanout, 1⁄2 teaspoon salt and several grinds pepper. Set aside until step 4.
Make chutney: Finely chop apricots into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a boil. Reduce heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.
Prep kale: While chutney cooks, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.
Cook pork: Heat 1 tablespoon oil in a heavy, medium skillet over medium-high. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots, about 3 minutes per side. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.
Prep salad ingredients: While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.
Finish & serve: Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy!
Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.
It’s draped over the top of the meatballs and a bed of garlic mashed potatoes, making this a pretty perfect plate.
Swedish meatballs are actually not a Swedish recipe. Sweden has admitted its iconic meatballs actually originate from Turkey.
The country’s official Twitter account tweeted.“Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century. Let’s stick to the facts!”
In turkey the dish is known as”köfte” minced meat pressed into a ball. Topped with gravy, is a popular dish around the world.
King Charles XII used food as a way to help boost the relationships between the two countries. Please follow me on Instagram and Pinterest.
Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes
Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.
Prep ingredients: finely chop 3 large garlic cloves. Peel potatoes and cut into 1-inch pieces. Bring a medium saucepan of salted water to a boil. Cover and keep warm on low heat.
Prep meatballs: In a medium bowl, combine panko, ⅓ of chopped garlic, 1 large egg, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit 5 minutes for panko to absorb the egg. Add beef and knead or stir to combine. form mixture into 10 equal-sized meatballs.
Make sauce: In a small bowl, add 1½ cups water, beef broth concentrate, cherry preserves, 2 tablespoons of the vinegar, 1½ teaspoons of the cornstarch , 1½ teaspoons sugar and mix.
Make potatoes & peas: Return saucepan of water to a boil. Add potatoes and another ⅓ of the garlic and cook until tender, about 8 minutes. Add peas and cook for one more minute. Reserve 3 tablespoons cooking water, then drain and return potatoes, peas, and garlic to saucepan. Add butter and coarsely mash, adding reserved cooking water to loosen. Season with salt, cover to keep warm.
Brown meatballs: In a medium nonstick skillet, heat 1 tablespoon oil over medium-high Add meatballs and cook turning once or twice, until browned but not cooked through, 6–8 minutes. Remove from heat.
Finish & serve: Stir remaining chopped garlic into skillet and cook over medium-high heat, 1 minute. Add sauce and season lightly with salt and pepper. Simmer, turning the meatballs in the sauce until sauce is glossy and meatballs are cooked through, 6–7 minutes. Spoon meatballs and gravy over mashed potatoes (reheat if necessary) and serve.
Four-Cheese Ravioli alla Norma with Crispy Garlic Breadcrumbs. Ravioli “alla Norma” translates into a delicious tomato sauce with pieces of fried or sautéed eggplant scattered throughout.
Here we combined cheese ravioli, then top it with toasted Parmesan-breadcrumbs for a cheesy crunch in each bite, and a scatter of freshly torn basil leaves. Cook, relax, and enjoy!
The key to this meal
What makes this meal special is its sauce. First you add 1⁄4 cup oil to same skillet and heat over medium-high. Add eggplant, 1⁄2 teaspoon salt, and a few grinds pepper. You should only need to stir occasionally, until eggplant is browned and tender. should take no more than 5-7 minutes. Add tomatoes, and remaining garlic, and let simmer. Than add 1⁄2 teaspoon salt, and 1⁄2 cup water. Simmer sauce, breaking up tomatoes with a spoon, until thickened, 5-6 more minutes and you are done.
Side not Pay close attention to this step
Toast breadcrumbs: Heat 2 tablespoons oil in a large skillet over medium-high. Add panko mixture and cook, stirring, until golden, 3-5 minutes. Add half of the garlic. Cook, stirring, until fragrant and breadcrumbs are crisp, about 1 minute. Return breadcrumbs to bowl; season with a pinch of salt. Wipe out skillet.
Pasta alla Norma is one of the most well-known Italian pasta dishes. It is typical of the Sicilian cuisine created originally in Catania, Sicily, Italy.
The original recipe is made with macaroni, tomatoes, fried aubergines, grated ricotta salata cheese, and basil.
Wine Pairing for Ravioli
Pinot Grigio
Body and Tannins: light-bodied
Pinot gris, pinot grigio or Grauburgunder is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance.Pairs Well With These Foods: pasta, raw dishes, light salads, coconut milk, gouda
Four-Cheese Ravioli alla Norma with Crispy Garlic Breadcrumbs
Ravioli “alla Norma” translates into a delicious tomato sauce with pieces of fried or sautéed eggplant scattered throughout.
Prep ingredients: Bring a large saucepan of salted water to a boil; cover and keep warm over low heat. Grate Parmesan. Trim stem end from eggplant, then cut into 1⁄2-inch pieces. Roughly chop tomatoes. Grate 2 large garlic cloves. In a small bowl, toss panko and 2 tablespoons of the Parmesan to combine. Pick basil leaves from stems and tear large leaves.
Toast breadcrumbs: Heat 2 tablespoons oil in a large skillet over medium-high. Add panko mixture and cook, stirring, until golden, 3-5 minutes. Add half of the garlic. Cook, stirring, until fragrant and breadcrumbs are crisp, about 1 minute. Return breadcrumbs to bowl; season with a pinch of salt. Wipe out skillet.
Make sauce: Add 1⁄4 cup oil to same skillet and heat over medium-high. Add eggplant, 1⁄2 teaspoon salt, and a few grinds pepper. Cook, stirring occasionally, until eggplant is browned and tender, 5-7 minutes. Add tomatoes, remaining garlic, 1⁄2 teaspoon salt, and 1⁄2 cup water. Simmer sauce, breaking up tomatoes with a spoon, until thickened, 5-6 minutes.
Prep dressing & lettuce: While sauce simmers, in a large bowl, whisk vinegar, 2 tablespoons oil, a pinch each sugar and salt, and a few generous grinds pepper. Cut romaine crosswise into 1⁄2-inch pieces, discarding end.
Cook ravioli: Return water to a boil and add ravioli. (If stuck together, gently pull apart only if possible without tearing. Boiling water will help separate.) Cook, stirring gently, until al dente, 3-4 minutes. Drain ravioli, then add to skillet with sauce.
Finish & serve: Place skillet over medium-high heat, add remaining Parmesan in large pinches to avoid clumping. Toss and cook 1 minute. Add half of the basil to sauce and season to taste with salt and pepper. Serve pasta topped with breadcrumbs, remaining basil, and another drizzle of oil. Toss romaine with dressing and serve alongside. Enjoy!
Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.
Place the lightly sautéed shrimp on crisp lettuce leaves along with sticky sushi rice, chopped peanuts, and freshly torn mint for a light-as-air dinner that will have you on cloud 9.
The reason why i love this recipe is because of how easy it is to make. The first step is something every person can do cook rice. Place rice in a small saucepan or pot. Add 1 cup water and 1⁄2 teaspoon salt and bring to a boil.
Once the water is boiling reduce heat to low, cover and cook until rice is tender. it will take 15 minutes. Check every 5 minutes and stir to make sure the rice doesn’t stir. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.
The next step is to prep ingredients. Chop the ends of the shallot, halve, peel and thinly slice. Slice half of the Fresno Chile, remove stem and seeds. Make sure to cut the Chile in slim slices.
Next take a lime and Juice. A worth while investment is a Manual Citrus Press Juicer. Makes it so much easier to squeeze a lemon or a lime. I personally can not eat peanuts but if you are able just roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper and you are all prepped.
Key to this meal
To add that something special to this meal we need to make a tasty sauce. In a medium bowl, combine fish sauce, lime juice, 2 tablespoons of warm water, and 1 tablespoon sugar. Mix until the sugar is dissolve.
The final steps are sauté́ aromatics and cooking the shrimp. Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile and sauté́ until shallots are softened and golden brown, about 3 minutes
Add shrimp and cook, stirring, for 1 minute. Last but not least add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm.
Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves.
Today’s quote is by Confucius. He was a Chinese teacher, editor, politician, and philosopher of the spring and autumn period of Chinese history. The philosophy of Confucius, also known as Confucianism, emphasized personal and governmental morality, correctness of social relationships, justice, and sincerity.
Wine Pairing for Thai Shrimp Lettuce Wrap
Sangiovese
Body and Tannins: medium to full bodied, tannic
Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, “the blood of Jupiter”
Pairs Well With: soy and teriyaki sauces
Tips for cooking shrimp
HOW TO DEFROST SHRIMP
There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.
Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.
Thai Shrimp Lettuce Wrap Recipe with Mint, Sushi Rice
Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.
Cook rice: Place rice in a small saucepan with 1 cup water and 1⁄2 teaspoon salt and bring to a boil. Reduce heat to low, cover and cook until rice is tender, and water is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.
Prep ingredients: Trim ends from shallot, then halve, peel and thinly slice. Thinly slice half of the Fresno chile, remove stem and seeds (save rest for own use). Juice lime. Roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper.
Make sauce: In a medium bowl, combine fish sauce, lime juice (about 2 tablespoons), 2 tablespoons warm water, and 1 tablespoon sugar. Stir to dissolve sugar.
Sauté́ aromatics: Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile (or less depending on heat preference) and sauté́ until shallots are softened and golden brown, about 3 minutes
Cook shrimp: Add shrimp and cook, stirring, for 1 minute. Add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm and cooked through, about 1 minute more.
Assemble & serve: Line shallow bowls with lettuce leaves. Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves. Use lettuce leaves to scoop up filling, if desired, or eat with knife and fork. Enjoy!
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Notes
Allergens Fish (1), Peanuts (2), Shellfish (3). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
How can food break down cultural difference: Breathing, sleeping, eating, family these are all basic universal experiences all humans understand. This is a test
The first step to a more unified society is understanding. Shared communal experiences are the most common way humans pass information. The most common shared communal experience is the ritual of eating together.
I want you to just think about the idea of food for a second. Every holiday has a ritual revolving food. Almost every religious experience has a food attached to it. Why do we attach food to special occasions and do the special occasions influence the food that we eat.
I want you to really think about that for a second. What does the story of food tell you about the people who created it.
For example in America, Thanksgiving and turkey has a history. In Canada they are famous for a dish called Poutine. Ireland you think of potatoes
When you think of Italian food you think of Marinara sauce, and pasta, but if you do a little digging Italians didn’t invent either. In India Curry is not the curry you know. The curry in your cubert is a british invention.
Have you every wondered why is Soy Sauce served at Chinese food restaurants. Is this an American thing or does it have cultural roots in China Chinese history.
People’s relationship with food is a great way to understand people who created it, and help breach the cultural divide.
How can we use food to help breach the cultural divide.
Every culture around the world has traditions revolving around food. This is a perfect place to start learning if you’re interested in breaching the cultural divide.
Humans naturally want to form societies. It goes back to our caveman days as a survival mechanism. Humans do not have great physical abilities. We don’t have claws, we’re not that fast, we’re not that strong. But what we do have is the ability to work in groups. To hunt to build and to start communities, that work as a collective for the betterment of the group. In these communities traditions are born. Stories are told and culture is developed.
The stories about people’s food, is a history of their culture. These stories are what make you who you are. By understanding the stories you have the ability to understand a culture and to understand its people.
Understanding the people and their struggles you will learn to appreciate said culture. By learning the history of food you’ll be able to connect with that culture at a fundamental level.
How do I become part of the change
If you are truly interested in being part of social change. Ask yourself how I can do better. Where do I start? What is the right way for me to learn and share this information with my family.
Start by making a tradition in your own family. Choose one family dinner a week.
Try making or ordering something new from another culture. Designate someone in the family to do a little research on that dish. All it takes is a quick google search and you can find all sorts of fun information.
And while you are eating, have a discussion on what you learned.
Learning about other cultures’ food is a starting point that we all can understand. We all have this reference point in our experiences. Food equals traditions, traditions equals relationships, relationships are a key part to understanding .
If you understand the relationship a culture has with its food you can start understanding their culture and start breaching the cultural divide.
Garlic Steak Banh Mi sandwiches are a staple in Vietnamese street food culture. This sandwich is stacked with meat—typically pork—pickled veggies, and fresh herbs. I’ve decided to change it up a little and use steak.
Thin slices are piled onto garlicky ciabatta rolls, along with creamy mayo, pickled carrots and cucumbers, sliced jalapeño, and fresh cilantro. It’s every bit as flavorful as it sounds! Cook, relax, and enjoy!
Sir Winston Leonard Spencer-Churchill (30 November 1874 – 24 January 1965) was a British politician, army officer, and writer, who was Prime Minister of the United Kingdom from 1940 to 1945 and again from 1951 to 1955. As Prime Minister, Churchill led Britain to victory in the Second World War.
key step to this meal
Pickle carrot & cucumber: Grate carrot on the large holes of a box grater (no need to peel). Thinly slice cucumbers into rounds. In a medium bowl, combine vinegar, chopped ginger, 1⁄2 of chopped garlic, 1 tablespoon sugar, and 1⁄2 teaspoon salt, whisking to dissolve. Add carrots and cucumbers and let sit until step 6, stirring occasionally.
Garlic Steak Banh Mi
Wine pairing
A Nice Cabernet: Who doesn’t love the occasional filet? Fatty meats like filet, skirt steak, and a New York strip, should be paired with a bold red wine. A Cabernet for example has a high tannins, and works as a palate cleanser when eating beef. Cabernet Sauvignon is one of the world’s most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada’s Okanagan Valley to Lebanon’s Beqaa Valley. The fatty beef combines with the tannins creates a rich and delicious sensation in your mouth. This is the perfect wine pairing for a steak meal.
Before you start cooking the perfect steak, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently.
SALT STEAK BEFORE COOKING:
Salt steak for 30 minutes before cooking. This is the best option for those nights when you’re cooking steak on a whim. Salting relatively close to cooking seasons the steak and helps create a dry surface for searing
Salt steak for 24 hours: Salting your steak overnight also creates a dry surface for searing, but with the added bonus of a bit more concentrated flavor in the interior tissue.
RUB STEAK WITH A CLOVE OF FRESH GARLIC:
Cut a clove of garlic in half and rub the entire steak with the cut side. Fresh garlic makes for a quick and delicious steak rub. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.
Garlic Steak Banh Mi with Pickled Carrots & Cukes
Scott
Banh Mi sandwiches are a staple in Vietnamese street food culture. This sandwich is stacked with meat—typically pork—pickled veggies, and fresh herbs. I’ve decided to change it up a little and use steak.
Prep ingredients: Peel and finely chop 1⁄2 of the ginger (save rest for own use). Peel and finely chop 2 cloves garlic. Coarsely chop cilantro leaves and stems. Thinly slice jalapeño and discard stem
Pickle carrot & cucumber: Grate carrot on the large holes of a box grater (no need to peel). Thinly slice cucumbers into rounds. In a medium bowl, combine vinegar, chopped ginger, 1⁄2 of chopped garlic, 1 tablespoon sugar, and 1⁄2 teaspoon salt, whisking to dissolve. Add carrots and cucumbers and let sit until step 6, stirring occasionally.
Dry brine steaks: Split steaks horizontally and pound to a 1⁄4-inch thickness with a meat mallet or heavy skillet and rub with oil. Sprinkle with remaining garlic, 1 teaspoon salt, and several grinds pepper and let sit until step 5.
Toast rolls: Heat a grill or grill pan over high. Split rolls. Reduce heat to medium high. Open rolls and grill, cut-sides down, until lightly toasted, about 2 minutes. Flip rolls and grill, turning once or twice, until outsides are lightly toasted, 1– 2 minutes (watch closely).
Grill steaks: Rub grill or grill pan grates with oil. Add steaks and cook over medium-high until lightly charred about 11⁄2 minutes. Flip and cook just 1 minute more. Transfer to a plate (or cutting board to slice if desired).
Assemble & serve: Spread mayo on rolls and top each with 2 steaks. Use a slotted spoon to add some of the pickled carrots and cucumbers to sandwiches. Garnish with jalapeños and cilantro. Close sandwiches and serve with remaining pickled veggies alongside. Enjoy!
Video
Notes
Allergens
Egg (1), Wheat (2). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Today we are going to make a super-tender roasted pork and Shiitake mushrooms. And to spice it up we are adding an umami-forward sauce with amazing shiitake mushrooms and savory white Miso. The pork is served with roasted kale tossed in sesame oil and yummy jasmine rice.
The key to this meal is the miso butter
Make miso shiitake butter: Its simple but key, heat skillet with pan drippings from your pork over medium-high. Add mushrooms; cook, stirring occasionally, until golden-brown, about 3 minutes. Whisk in mirin, sesame oil, 2 tablespoons of the miso, and ½ cup water; bring to a simmer. Cook until sauce is slightly thickened and coats back of a spoon, about 5 minutes. Remove from heat and whisk in 2 tablespoons butter.
Lets learn about the ingredients
Let’s talk about these unique combinations of ingredients. Shiitake mushrooms are probably the most notable mushrooms when it comes to cooking. Shiitake mushrooms are low in calories. They also offer many vitamins, minerals, and other health-promoting compounds.
Shiitake mushrooms are brown-capped mushrooms mainly used for cooking and supplements. Around 83% of shiitake mushrooms are grown in Japan, but you will find some in the United States, Canada, Singapore, and China.
Another staple of this meal is the pork tenderloin. When you are at the butcher shop or the supermarket, look for a pork tenderloin that has a pinkish-red in color with some marbling in the meat. A little marbling is good because fat equals flavor. Make sure to stay away from meat that’s pale in color or has dark spots on the fat.
Tips for cooking pork
Tips for Checking Doneness:
When pricked, the juices should run clear or have just a very faint pink tint.
Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.
To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145°F for medium doneness (160°F to 165°F for well done).
Wine Pairing for Shiitake Miso Butter Roast Pork
Grenache
Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together.Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork.
Roast Pork Tenderloin with Miso Shiitake Butter & Sesame Kale
Today we are going to make a super-tender roasted pork. And to spice it up we are adding an umami-forward sauce with amazing shiitake mushrooms and savory white Miso.
Cook rice: Preheat oven to 450°F with a rack in the upper third. In a small saucepan, combine rice with 1¼ cups water and ½ teaspoon salt. Bring to a boil, then cover and cook over low until rice is tender and liquid is absorbed, about 17 minutes. Remove from heat and keep covered until ready to serve.
Prep ingredients: While rice cooks, trim stems from mushrooms, then thinly slice caps. Remove kale leaves from stems, then cut or tear leaves into large pieces. On a rimmed baking sheet, massage kale with sesame seeds, 1 tablespoon each of neutral oil and water, and a pinch each of salt and pepper.
Sear pork: Pat pork dry, then season all over with salt and pepper. Heat 1 tablespoon neutral oil in a medium skillet over medium-high. Add pork and sear until well browned on all sides, 3–4 minutes per side (pork will not be cooked through). Transfer pork to baking sheet with kale. Reserve skillet and any pan drippings for step 5.
Roast pork & kale: Roast pork and kale on upper oven rack until pork is cooked to an internal temperature of 145°F, and kale is crispy, about 7 minutes. Transfer pork to a cutting board and allow to rest 5 minutes.
Make miso shiitake butter: Meanwhile, heat reserved skillet with pan drippings over medium-high. Add mushrooms; cook, stirring occasionally, until golden-brown, about 3 minutes. Whisk in mirin, sesame oil, 2 tablespoons of the miso, and ½ cup water; bring to a simmer. Cook until sauce is slightly thickened and coats back of a spoon, about 5 minutes. Remove from heat and whisk in 2 tablespoons butter.
Slice pork & serve: Thinly slice pork tenderloin. Fluff rice. Serve pork with crispy sesame kale and rice alongside. Spoon miso shiitake butter over top as desired. Enjoy!
Video
Notes
ALLERGENS
Soy, Sesame and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
