By Stephanie David The holidays are fast approaching. All the décor I see up in stores right now keeps reminding me. That means it’s time to start planning for all the gatherings and events surrounding this festive time of year. One of my favorite parts of get togethers are all the tasty appetizers – charcuterie boards in particular. When it comes to deciding what to serve up, a charcuterie board is a perfect to-go option that is always a hit and makes for a beautiful display. They’re versatile and can take on almost any theme for the occasion. You can easily adjust the components for different preferences, scale the portions based on guest count, the price range you’d like stay within or to take on a theme by focusing on a color palette, geographic region or season. At times, charcuterie boards can seem intimidating to create, but they’re easier than you might think! I’m going to help break down the process by sharing my tips and tricks so you can knock your holiday charcuterie board out of the park. Your Cheese Board Tools First things first, we must pick a serving dish and tools for delivering the deliciousness. You can use anything ranging from a platter, wooden board, piece of slate, all the way to right on the counter to make a grazing set up. The size of your gathering will help determine the size of the spread you will want to put out. You’ll also want to have a few ramekins or small bowls on hand to fill with the liquid items like, honey, jams, chutney, etc. and some cheese knives for cutting and spreading. Your Cheeses and Meats Selecting your cheeses is a good starting place. Here you can offer a range of flavors through aging, milk, etc….
By Charles Oppman This may be the best―if not the most delicious―medical news since the Aztecs gave the world chocolate in the mid-16th century. (Well, actually the Spanish Conquistadors slaughtered the Aztecs and took their chocolate back to Europe.) Recent studies have shown that dark chocolate and cocoa has beneficial effects on the human cardiovascular system. The chemical behind this miracle are polyphenols, which are a type of plant-based antioxidants found in a variety of other foods such as blueberries, beans, cherries, red wine and grains. Can it be true that a food so delicious is good for us to boot? One of the more definitive studies was reported in the July, 2007 edition in the Journal of the American Medical Association (JAMA) where it was reported that dark chocolate actually reduced blood pressure among participants who suffered from stage 1 hypertension, the least severe level. One group was given polyphenol-rich dark chocolate and the other polyphenol-free white chocolate every day for 18 weeks. The group that ate dark chocolate group showed a significant reduction in blood pressure. Dark chocolate and cocoa are rich in flavanols, plant-based antioxidants that may improve blood flow and keep vessels healthy. The study participants might have derived some of the same health benefits by munching on broccoli or apples, but that wouldn’t have been nearly as much fun. Consuming dark chocolate and cocoa offer other health benefits. Chocolate’s low glycemic index is not the only good news for people who must vigilantly watch their blood sugar. The antioxidants in dark chocolate and cocoa may aid the impaired circulation and unhealthy blood vessels that often precede the development of diabetes while also possibly improving cells’ sensitivity to insulin and glucose. Dark chocolate and cocoa contain essential minerals such as copper, magnesium, potassium and iron while…
By Cooking Classy It is said that the first caramel apple was created in the 1950s when a Kraft Foods employee named Dan Walker discovered the recipe when he experimented with excess caramels from Halloween sales. He melted the caramels down and dipped the apples, and as they say – the rest is history. Caramel apples are one of the ultimate fall treats! This is a foolproof recipe that is nearly impossible to mess up and it makes perfectly tempting and tasty caramel apples that are great for holidays, parties and gifting. The easiest caramel apple recipe! Made with just three ingredients, plus toppings if you want to make them extra special. One of the ultimate fall treats! Perfect for gifting and parties. Makes 7 caramel apples (about 3 servings per apple). Ingredients 7 small granny smith apples (about 2 1/4 lbs) 15 oz. caramels, such as Werther’s Chewy* 3 Tbsp heavy cream Various toppings, optional (see hints) Instructions Rinse and thoroughly dry apples with a paper towel. Insert a caramel apple stick*. Having toppings ready if you’ll be adding some to apples. Line a 13 by 9-inch baking sheet or baking dish with a sheet of parchment paper, spray parchment paper with non-stick cooking spray, set in the fridge. Place caramels and heavy cream in a microwave safe bowl (about 5 cup size bowl)*. Heat in microwave in 30 second increments, stirring well between intervals, until melted and smooth. This will take about 2 – 3 minutes. If caramel is extra runny let it cool just briefly so it doesn’t run right off the apples. Dip apples one at a time into caramel on an angle so it covers nearly to the top center. Rotate and turn to coat apple. Lift apple and let excess run off, then run bottom of apple along inside edge of bowl to remove…
By Mr. Food What a novel dip to serve when you’re expecting company and what a good way to use up some of the very last of the sweet corn in season! Our creamy, Fresh Corn Dip is made with super sweet corn and lots of flavorful add-ins, so you know it’s going to be addictive. Serve it in an edible bread bowl for a super change-of-pace from traditional dip recipes. What You’ll Need 4 ears fresh corn on the cob, cooked (see Note) 3 cups shredded sharp cheddar cheese 4 scallions, sliced 1 (4-ounce) can diced green chilies, drained 1/4cup diced roasted red pepper 1 cup sour cream 3/4cup mayonnaise 1 tablespoon chili powder 1 teaspoon cumin powder 1 teaspoon crushed red pepper 1 (1-pound) round pumpernickel bread, unsliced What to Do Using a sharp knife, remove corn from cob and place in a large bowl. Add cheese, scallions, green chilies, and roasted red pepper; set aside. In a small bowl, combine remaining ingredients except the bread; mix well. Pour over corn mixture and toss until evenly coated. Refrigerate 2 hours, or until ready to serve. Using a serrated knife, cut a hole in top of bread about 3 inches in diameter. Hollow out bread, leaving one inch of bread around sides. Spoon dip mixture into bread bowl. Cut bread top and hollowed out pieces into 1-inch chunks for dipping. Mr. Food Test Kitchen Tip! If you prefer, you can substitute 2 cups thawed frozen corn for the fresh. Here are 3 easy ways to cook corn on the cob: Steam — Bring 1 inch of water to a boil, add husked corn, return to a boil, cover, and cook 3 to 4 minutes. Microwave — Wrap corn in a damp paper towel and microwave 2 minutes per ear….
By Nicole Flannigan / Photo by Busra Yaman The hazy hot and humid days of summer are here. Regardless of the heat, my favorite part of summer is cooking out on the grill and relaxing with friends and family. The wonderful part of summer is all the fresh produce that is available at your local farmers market. Fresh fruit or garden salads make a great addition to any meats cooked on the grill, and it’s all healthy! This month I have made a list of some of my favorite summer recipes. These healthy and flavorful dinners and drinks will be a great way to compliment a nice summer day. Perfect Burgers 1 slightly beaten egg white 2 tablespoons water 1/4 cup fine dry bread crumbs 1/4 cup finely shredded carrot 1/4 cup finely chopped onion 1/4 cup finely chopped sweet pepper 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons grated Parmesan cheese 1 pound lean ground beef 6 whole-grain buns Shredded carrot, sprouts, mixed greens, tomato slices, and/or red onion slices (optional) Combine egg white, water, bread crumbs, carrot, onion, sweet pepper, salt, and pepper in a large bowl. Add Parmesan cheese and ground beef; mix well. Shape mixture into six 1/2-inch-thick patties. Grill burgers on an oiled grill rack for 7 minutes. Turn and grill 8 to 11 minutes more or till no pink remains. Serve burgers on buns with vegetables, as desired. 6 servings – Calories 232, Fat 9g, Saturated Fat 3g, Sodium 334mg, Carbohydrate 19g, Fiber 3g, Protein 18g Chicken With Black Bean Sauce 3 tablespoons diced yellow onion ½ tsp minced garlic 1 14oz can of black beans rinsed and drained 2 tsp ground chipotle chile 1 cup chicken stock ¼ cup diced tomatoes ½ tsp minced fresh cilantro 1 tsp sea salt 1 tbsp of…
By Charles Oppman Shrimp Creole is a dish of Louisiana Creole origin―French and Spanish heritage―consisting of cooked shrimp in a mixture of diced tomatoes or tomato sauce, onion, celery and bell pepper, parsley and garlic spice with condiments. This dish is commonly served over steamed or boiled white rice. The shrimp may be cooked in the mixture or cooked separately and added at the end. Other “Creole” dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely and make an all veggie version. Nearly every restaurant in Louisiana has its own version of Shrimp Creole. Apart from the foundation ingredients of onion, celery and bell pepper, Creole dishes are commonly used as “improvisational” delight, as the basic recipe may be altered to include whatever ingredients the cook has readily available. The shrimp may be substituted with alligator, fried fish, chicken or pork. Smoked sausage may be added. Serves: 8-10 Time: 1½ hours Ingredients 2 pounds large shrimp with heads and shells ½ cup bacon, diced 1 cup bell peppers, chopped 1 cup onion, diced 1 cup celery, diced 1 cup curly parsley 2 bay leaves 2 tablespoons minced garlic 2 tablespoons dried thyme leaves 2 cups tomato sauce Worcestershire, hot sauce salt and cayenne and black pepper to taste Directions Peel the shrimp and use the shells and heads to make a shrimp stock. Simmer the heads and shells in two cups of water for 20 minutes. Reduce to one cup. In a large heavy-bottomed skillet sauté bacon until fat is rendered out. Add celery, bell pepper, parsley, onion, bay leaves and thyme and sauté for 6 to 8 minutes. Add garlic, Worcestershire and hot sauce, salt and cayenne and black pepper. Add shrimp stock and tomato sauce. Simmer entire mixture…
By Charles Oppman With Fathers’ Day just around the corner many families are wondering what they can do for dad to make his special day a memorable one. No, you can’t just give him a card and be done with it. And cutting the lawn for him isn’t good enough either. Doing a household chore for dad isn’t exactly a gesture of unconditional love. As a devoted family who appreciates dad you’re obligated to come up with something he won’t soon forget. What better way is there to say “Pops we love you.” than to feed that special guy an unforgettable meal? Here are easy BBQ pork and black bean salsa and corn recipes for Fathers’ Day. This is also a good way to kick off the BBQ season. The Pork Roast First you need to select the correct cut of pork. You could use pork loin, but this is not the best choice. The loin cut is devoid of collagen and only has a scant amount of surface fat. (One of the cruelest rules of nature I know is that animal fat equals flavor.) I would select pork shoulder or butt for this particular cooking method, dry radiant heat. A 5 to 7 pound roast should do nicely. It’s better to cook a roast that is more than necessary because approximately one-third will be lost to shrinkage and there is that pesky bone. Preheat the coals as you would for any other BBQ procedure. If you have a gas grill, heat the chamber to 300ºF. The Dry Rub 1 teaspoon salt 1 teaspoon brown sugar 1 teaspoon black pepper 1 teaspoon cumin powder 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon chili powder Combine all dry ingredients and hand-rub mixture over pork roast. Cover with plastic wrap and…
By Judy Eichner Growing up in Manhattan was an education in itself. I never realized how much of an education until I met people from other States and Western Europe. My mother’s family came from Eastern Europe and when she married my dad at the ripe old age of 18, she knew as much about cooking as a toddler does. She was determined to learn how and by the time I was married she had become one of the best cooks I had ever known. In honor of her and all the mothers around the world, I am sharing two of her favorite recipes…they are mine, too. Linguini with Scallops 1 lb. bay scallops 1 bunch of flat leaf Italian parsley Juice of ½ lemon (about 2 tablespoons) 1 large clove of garlic Pinch of freshly ground nutmeg Pinch of ground ginger Salt Freshly ground white pepper 5 tablespoons of unsalted butter ¼ cup of heavy cream ¼ cup freshly grated Parmigiano Reggiano cheese 1 lb. of linguini Wash scallops thoroughly under cold water and drain well. Put them in a bowl and add the lemon juice. Start a large pot of water to boil, covered. Chop enough parsley to yield ½ tablespoon. Chop the garlic and grate the nutmeg and ginger. Add the parsley, garlic, nutmeg, ginger, salt and white pepper to the mixing bowl holding the scallops. Toss well. Taste the marinade and adjust the seasonings, if necessary. Let the scallops sit in the marinade until ready to cook. When the water comes to a boil, drop in the linguine and stir once or twice with a fork. Cook according to package directions, or until the pasta is cooked al dente. Drain the pasta. Set the skillet over a medium flame and wait 1 minute; then add…
by Chef Charles Oppman With Easter just around the corner, it’s time to break out the lamb recipes. When we think spring lamb, most of think of that boneless roast or a bone-in leg, but let’s try something different. Of course, French cut lamb chops are wonderful, but expensive and lack flavor. Why not do lamb shanks? This is a great cut of lamb for several reasons―fairly inexpensive, bursting with flavor, soft texture and high collagen (when heated, collagen dissolves to provide flavor and gelatinous texture). A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. Since the leg muscles are well developed they tend to be tough must be braised or slow-baked in the oven. This recipe calls for the braising in the oven. As with any cut of lamb, the shanks are delicious with mint sauce. Please don’t resort to mint jelly. Fresh mint sauce is a snap to make. You just add mint leaves and a pinch of sugar to the natural juices. This is an easy recipe that you’ll love. One caveat, the bone in lamb shanks can be large (this is a good thing because this means more flavor) so compensate for this when judging how many shanks to cook. Ingredients 3-4 pounds of lamb shanks ¼ cup vegetable oil 1 teaspoon table salt 1 teaspoon black pepper 1 cup onion, diced 1 cup celery, diced 2 tablespoon fresh garlic, chopped 4 bay leaves 1 teaspoon thyme leaves 2 cups beef broth, canned is fine 1 tablespoon Worstershire sauce 6 sprigs fresh mint, finely chopped Method In a heavy skillet or Dutch oven heat the oil over a high flame. Salt and pepper the shanks and sear in hot oil on all sides…
By Grace Stewart If you have never heard of colcannon and champ, you’d be hard pressed to figure out what these are. Colcannon is a much beloved Irish mashed potato dish. It is a heavenly concoction, traditionally served on All Hallows’ Eve, with either charms or coins hidden inside it, but equally as welcome on St. Patrick’s Day. Colcannon (along with champ), is one of the 1,000 foods to eat listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. If you’ve never tried colcannon, I beg you to make this and indulge in a huge bowl of it soon! I can describe it as creamy and buttery mashed potatoes mixed with softened and boiled cabbage. Green onions (champ) are added last, along with a generous amount of pepper. A significant amount of butter should then be placed in the middle of a mound of the colcannon, to melt into it. You should go about eating the colcannon by spooning up a heap of the potatoes, along with some of the melted butter. This is heaven. INGREDIENTS 2 large Russet potatoes ¼ cabbage cored and chopped 6 green onions sliced 6 tablespoon butter split ½ cup milk salt to taste pepper to taste INSTRUCTIONS Peel and cut your potatoes into small pieces and place in a pot. Add water to just cover the potatoes. Add a pinch of salt, and then bring the potatoes to the boil. Once boiling, lower the heat to medium and then simmer for approximately 10 minutes until the potatoes are fork tender. Meanwhile bring another pot of water (filled about ¾ full) to the boil. Add your chopped cabbage along with a pinch of salt, and boil for about 2 minutes. Lower your heat to medium and simmer for another 8 minutes or so. Once your potatoes and cabbage are tender drain. Add the potatoes…
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