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Almanah o hrani: utorak, 30. aprila 2013

Almanah o hrani: utorak, 30. aprila 2013


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Koreni kreolske kuhinje
Danas, 1812. godine, teritorij Orleansa primljen je u Sjedinjene Američke Države kao Država Louisiana-osamnaesta država. To je ujedno i dan, 1803. godine, kada je Thomas Jefferson potpisao kupovinu Louisiane, čime je postao službeno dio Sjedinjenih Država. Naša država nosi ime po francuskom kralju Luju XIV-Kralju Suncu. Čak je i po kraljevskim standardima živio u visokom stilu. Njegov ukus za odličnu hranu i vino potaknuo je razvoj francuske kuhinje. Koji je New Orleans naslijedio kao dio carstva.

Music To Eat Red Beans By
Danas je rođendan (1925) Johnny Horton, koji je snimio hit pesmu Bitka za New Orleans 1950 -ih. Bila je to jedna od mnogih pjesama koja zahtijeva turistički izgovor imena našeg grada:

Pa uzeli su malo slanine i malo pasulja,
I borili su se protiv krvavih Britanaca u gradu New Orleansu.

Kalendar hrane
Danas je navodno Nacionalni dan grožđica. Grožđice su ultrazrelo crveno grožđe. Ostaju na vinovoj lozi sve dok se ne naboraju i postanu intenzivno slatki. Isti učinak dolazi od branja grožđa i ostavljanja da sazrije u otvorenim korpama. Grožđice su jako dobre za vas, ali ne vole ih svi. U svaku tavu hljebnog pudinga-u kojem su grožđice uobičajen sastojak-stavljam sve grožđice na jednu stranu, a drugu ostavljam bez grožđica.

Najčudnija upotreba grožđica za koju sam čuo bila je igra koja se u Engleskoj igrala prije jednog stoljeća. Stavite grožđice u činiju rakije i zapalite ih u zamračenoj prostoriji. Igra je bila posegnuti u plamen i iščupati grožđice, a zatim ih pojesti. I dalje bi gorjele, ali čim biste zatvorili usta, plamen bi se ugasio. Ne preporučujemo ovu igru.

Takođe napominjem da se današnji dan završava Nacionalni mjesec hrane od soje. Prokletstvo! Zaboravili smo učiniti bilo šta po tom pitanju!

Stara kuhinjska kadulja Sez:
Ako je vino s godinama bolje, a grožđica s godinama grožđe, zašto je grožđe boljeg okusa od grožđica? A biste li dobili okus odležanog vina ako napravite vino s grožđicama? Ovdje morate odgovoriti na mnoga pitanja.

Gourmet Gazetteer
Crabtown Creek, New Jersey se nalazi uz ljetovalište Jersey Shore, 65 kilometara južno od New Yorka. To je prirodna luka, koju često koriste čamci za razonodu, pored plimne rijeke Manasquan. To je mjesto gdje rakovi vjerovatno žive u gustom broju-ili su uostalom nekada bili. Union Landing, Sand Bar i Shipwreck Grill su restorani u nekoliko blokova od Crabtown Creeka.

Dinner in the Diner
Casey Jones pobegao sa tračnica u velikoj železničkoj nesreći koja ga je ovekovečila u pesmi. To se dogodilo u blizini Vaughna, Mississippi, pedesetak milja sjeverno od Jacksona.Grad New Orleans nekada je prelazio mjesto gdje je Cannonball Express doživio smrt, ali je sada usmjeren prema zapadu. Sav pileći gumbo u vagon -restoranu iscijeđen je u jarak, ali oni nikada ne pričaju o tome. Hmph.

Muzika za jelo na putu (opet!)
Ovo je rođendan (1933.) ikone country muzike u Teksasu Willie Nelson, jednako dobar pisac koliko i izvođač. Među njegovim mnogobrojnim darovima riječi je njegov godišnji koncert Farm Aid, koji pomaže opsjednutoj američkoj porodičnoj farmi. Ipak, ne izgleda mi kao da dovoljno jede.

Anali popularne kuhinje
Na današnji dan 1904. godine, 101 godinu nakon potpisivanja kupovine u Louisiani (vidi gore), predsjednik Theodore Roosevelt službeno je otvorio Louisiana Purchase World Exposition u St. Louisu. Hrenovka, hamburger i kornet od sladoleda slovili su da su tamo izmišljeni. Da nisu, svakako su postali popularni kao rezultat Sajma. Dr Pepper, malo poznat prije Sajma, poslije je bio veliki hit.

Jestivi rječnik
arrabbiata, Talijanski, prid. Takođe sve 'arrabbiata--Poslužuje se s umakom od rajčice s dovoljno zdrobljenih pahuljica crvene paprike da na nepcu zabilježe izrazitu ljutinu. Riječ znači "ljut", a odnosi se ne samo na crvenu papriku, već i na činjenicu da se brzo kuha na jakoj vatri, kao da je kuhar uznemiren zbog nečega. Arrabbiata umak obično uključuje i više od prosječne količine češnjaka. To je specijalitet Rima, a najčešće se poslužuje uz tjesteninu-obično tjestenine s cijevima poput penne ili ziti.

Hrana u eteru
Na današnji dan 1945. Arthur Godfrey započeo je dnevnu radijsku emisiju na radiju CBS. Nije ga prekinuo sve do istog datuma 1972. godine, kada je njegova emisija bila posljednji zaostatak starog mrežnog radija. Bila je to raznovrsna emisija sa živom muzikom, intervjuima sa gostima i šalom od Godfrija. Možda najutjecajniji program u povijesti emitiranja, njegov format još uvijek koristi većina televizijskih emisija. Prairie Home Companion mnogo liči na Godfrijevu predstavu. Godfrey je sve reklame radio sam, ad-lib. Njegov najvjerniji sponzor bio je Lipton Tea.

Pravilo spretne trpezarije #616:
Kineski restoran koji svoj čaj ne kuha po narudžbi pojedinačnog stola s rastresitim listovima čaja također amerikanizira svoj jelovnik.

Imenici hrane
Evo jedne čudne slučajnosti. Narodna pevačica Richard Farina rođen je danas 1956. Njegova supruga Mimi Farina je takođe rođena na ovaj datum, 1945. (bila je sestra Joan Baez.) I Johnny Farina-koji uopće nije bio u vezi s bilo čim od gore navedenog-bio je takođe rođen danas, 1941. Johnny je bio polovica ranog rock dueta Santo i Johnny, poznat po svom instrumentalnom hitu Sleepwalk.(Farina je riječ koja se odnosi na sve vrste brašna.)

Riječi za jelo
"Grožđice su samo zabrinuto grožđe."-Fred Allen, radio komičar 1930 -ih i 1940 -ih.

Riječi za piće
"Očvrsli i besramni pijanac čaja. Dvadeset godina razrjeđuje svoje obroke samo infuzijom ove fascinantne biljke; čiji čajnik jedva ima vremena da se ohladi; koji čajem zabavlja večer, čajem utješi ponoć i čajem dobrodošlicu jutro."--Samuel Johnson.


FarmVille Mobile

Prvi zadatak koji je prikupiti 8 paradajza je vrlo elementaran. Samo ih zgrabite u polje s rajčicama da završite zadatak. Zalijevajte, a zatim ponovo skupljajte dok ih ne dobijete 8.

Sljedeći zadatak koji je prikupiti 12 vune nije moguć ako nemate ovcu. Takođe će trebati vremena za proizvodnju. Morate hraniti svoje ovce da biste proizveli 3 vune s rajčicom. Vrijeme proizvodnje ovaca je 30 minuta. Ukupno vrijeme za 12 je 2 sata. Jednostavna potraga, ali za to je potrebno vrijeme.

Posljednji zadatak izrade 2 hlače je korištenje vune koju sakupite. Za kreiranje pantalona morate imati i razboj. Razboj u trgovini možete kupiti od zlata. Za izradu 1 pantalone potrebno je 6 vune. Vrijeme pripreme je 20 minuta.

Kad svi zadaci završe, sakupite svojih 100 XP od Marie. Budite spremni za sljedeću potragu od nje.


Kuhanje šparoga i luka s Deborom Madison

Recipe Lab, mjesečna funkcija, poziva vas da kuhate u odjeljku Trpezarija. Objavit ćemo nekoliko istaknutih recepata iz nove kuharice koje ćete isprobati. Iduće sedmice autor knjige će se pridružiti Juliji Moskin i čitateljima u video chatu uživo. Ovomjesečna knjiga je Deborah Madison ’s “Povrćna pismenost. ”

Kuharica i vrtlarica Deborah Madison već više od 25 godina gotovo u potpunosti piše o povrću. Kuhari poput mene, koji redovito koriste svoju knjigu "#Vegetarijansko kuhanje za sve"##x201D, možda će pomisliti da nema potrebe za još jednom kuharicom od povrća u ovom životu. Nismo u pravu.

Ova nova knjiga, “Vegetable Literacy ” (Ten Speed ​​Press, 2013, 40 USD), drugačije gleda na univerzum povrća, dijeleći ga na botaničke porodice — Mrkva (šargarepa, celer, komorač, pastrnjak), Suncokreti (suncokera, kardun, artičoka, endivija, eskarola, zelena salata) i tako dalje — na zanimljiv i izuzetno koristan način. Gospođa Madison je isprva pisala zbirku istraživanja, a ne recepata, dijelom kako bi se osposobila za boljeg vrtlara. Zatim je, pomislila je, 𠇋i li ’zar ne bi bilo korisno objasniti kako te porodice komuniciraju kada se sastanu u kuhinji? ” Znajući, na primjer, da su blitva, spanać i repa u istoj botaničkoj porodici (guska ), ali da su rale od kelja i brokolija u drugom (kupus) pomaže kuharu da upravlja svim tim vrtoglavim proizvodima s tržišta poljoprivrednika.

Istražit ćemo dva proljetna recepta iz poglavlja pod naslovom “ (Bivša) porodica Lily ”: mirisni kolač od luka i šparoge sa salsom i grimiznim lukom.


Promjena planova, zahvaljujući ptici

Sandra Lee (46) je voditeljica "Polu-domaćeg kuhanja", u svojoj 15. sezoni na Food Network-u. Njen prvi roman, "Kutija recepata", izaći će ovog ljeta. Rođena u Santa Monici, Kalifornija, živi na Manhattanu i dijeli kuću u okrugu Westchester s guvernerom Andrewom M. Cuomom.

U utorak, 30. aprila

U sedam ujutro, oduševljen sam što mogu pozdraviti moj lonac za kavu. Idem na sastanak sa sponzorima događaja za mog najvećeg prikupljača sredstava za prodaju peciva na svijetu. Obukla sam ležernu plavu haljinu Michael Kors i sunčane naočale Tom Ford, najbolji trik za dane bez šminke. Do 18 sati vratio sam se u stan i presvukao se za dva crvena tepiha. Prvo, nagrade Can Do za Banku hrane za New York City u čast mog dragog prijatelja Maria Batalija. Nosila sam Thakoon haljinu: zlatnu, krem ​​sa plavim i ružičastim cvjetovima, pticama i leptirima. Moje cipele su bile Oscar de la Renta srebrne štikle. Stotine žarulja kasnije, nazad u automobilu za 100. godišnjicu izviđanja u New Yorku. Dobio sam njihovu nagradu za inspirativno liderstvo. Složila sam kremu Carmen Marc Valvo bolero. Postajalo je prohladno.

Srijeda, 1. maj

Dan rasprodaje peciva! Obucite moju Haute Hippie suknju od zlata-bakrene ruže s blijedo ružičastom svilenom bluzom Carlos Miele i remenom od umjetnog pitona Roberto Cavalli. Nosila sam svoje Juicy Couture stanove u koje se zapravo mogu istrčati, a svoje naušnice od ružičastog zlata i koralja dobila sam na Kapriju prije 12 godina. Spakirala sam svoju žensku odjeću za ručak na šeširu za kasnije. Sve je belo. Agonizirao sam da ću nositi bijelo prije Dana sjećanja, ali moram biti ja! Bio sam u autu u studiju Fox da razgovaram o prodaji peciva. Zatim u Grand Central na prodaju, rezanje vrpci i liniju za prešanje. Prije podne bila sam u javnom kupatilu, presvukla se u prekrasnu kremastu haljinu Moschino sa čipkom, moj dvoredni bijeli jahaći kaput Alexander McQueen, rumene štikle Miu Miu i bijeli šešir Fleur de Paris.

Četvrtak, 2. maj

Hranio sam svog kućnog ljubimca bijelim kišobranom kakaduom, Phoenix, njegov doručak. Dvije sedmice prije primio sam poziv na Met Gala uzbuđen zbog ovogodišnje teme: punka. Imala sam haljinu Vivienne Westwood, ponoćno crnu, prsluk savršeno ogrnut perlama i višeslojnu suknju od tila do poda-savršeno za svečanu večeru. Ušao sam u garderobu i otkrio da je Phoenix odrezao gotovo svaku perlicu, kristal i biser sa haljine. Bez šale. U kavez je ušao Phoenix, a u bijeli sarafanski odjel Philosophy u seljačkom stilu s bijelim biserima ukrašenim japankama Calypso otišao sam-u kupovinu. Dva sata kasnije odustala sam od dana.

Image

Petak, 3. maj

U svom domu u Westchesteru, koji zovem Lily Pond, nabacio sam bijelu majicu iz H & amp M, svijetloplavi sako Dolce & amp Gabbana i bijele traperice Ralph Lauren. Na pola puta do grada, moj intervju za časopis People promijenio se u telefonski poziv. Za večeru sa prijateljem presvučena u kaki pantalone boje kaki boje i sivu i krem ​​flanelsku košulju sa Tod mokasinama.

Subota, 4. maj

Došao sam u Hamptons kako bih otišao u antikvitete i posjetio prijatelje. Nosila sam crni Tory Burch džemper preko crno-bijele dugačke pamučne haljine Old Navy.

U nedelju, 5. maja

Obucite Levi’s and a Free People majicu dugih rukava za brzi odlazak u vrtni centar po paprati, cvijeće, fontanu i gnojivo. U 15:30 vožnja motociklom! U svježi Levi’s, crnu majicu sa dugim rukavima od Chromea u obliku srca i crnu najlonsku jaknu Harley te crne čizme s čeličnim prstima Harley.

Ponedeljak, 6. maj

U crnoj majici Club Monaco, crnom smokingu od Zare, crnim trapericama i ružičastim cvjetnim Dolce pumpama na leđima koje sam kupio u St.-Tropezu, krenuo sam na put za grad na intenzivan Kmart sastanak.

Za Met sam odlučila odjenuti haljinu koju sam dobila za rođendan Eltona Johna: haljinu s naramenicama na bretele od Aleksandra McQueena. Štikle Jimmy Choo od četiri inča u crnoj i zlatnoj boji. Bilo šta više od četiri inča i to bi bila karta u jednom smjeru niz stepenice.


U ponedjeljak, 25. marta 2013

Punjene kiflice od zelja (svinja u ćebetu)

Na putu do moje tazbinske kuće prije nekoliko godina, moj muž je spomenuo da mu je majka popravljala 'Svinje u ćebetu'. Kad smo stigli, bio sam zbunjen jer nigdje na stolu nisam vidio hot -dogove ili pohanje. Umjesto toga, njegova majka je u sosu od crvenog paradajza poslužila ono što je ličilo na kolutove listova kupusa. Bilo je dobro i nešto što nikada ranije nisam video. Nakon što smo otišli, objasnio sam mu šta su MOJE 'Svinje u ćebetu': hrenovke umotane u polumjesečeve rolice s kečapom ili senfom za umakanje. Na kraju je otkrio (putem Google-a, naravno) da je Pennsylvania/nizozemska verzija ono na čemu je odrastao- ali većina fotografija i recepata pojavila se kao hot-snack na koji sam navikao.

Odlučio sam potražiti na internetu ono što mi je najbolje zvučalo za NJEGOVU vrstu "Svinje u ćebetu". Nakon što sam naišla na recept za kupus Melisse Norris, napravila sam malo prepravke i završila s nečim što smo se moj suprug i ja mogli složiti da je ukusno. (I čak sam mu dao riječ da bih u naslov svog bloga uvrstio NJEGOV naziv jela. Koliko sam sladak, zar ne?)

Siguran sam da biste ih mogli ispeći u pećnici, ali uvijek vjerujem da će moj lonac kuhati nježne i izuzetno ukusne stvari.

12 listova kupusa
1 lb mljevene govedine
1/2 šolje jasminovog pirinča, nekuhanog
1/4 šolje mleka
1 jaje, umućeno
1 kašika belog luka u prahu
2 kašičice luka u prahu
1/2 kašičice soli
1/4 kašičice crnog bibera
2 limenke (15oz) Umak od rajčice
4 kašike smeđeg šećera
4 kašike soka od limuna
4 žličice Worcestershire umaka

Kuhajte glavicu kupusa u velikom loncu vode nekoliko minuta dok lišće ne omekša da se umota. (Morao sam kuhati oko 5 minuta, odlijepiti 5 listova- i onda vratiti glavu da vri još 5 minuta i oljuštiti još nekoliko)

U srednjoj činiji pomešajte mleveno goveđe meso, pirinač, mleko, jaje, beli luk u prahu, luk u prahu, so i biber. Žlicom miješajte goveđu smjesu u listove kupusa, savijte stranice listova i čvrsto zarolajte. Stavite u posudu sa šavom prema dolje.

U posebnoj zdjeli pomiješajte paradajz sos, smeđi šećer, sok od limuna i Worcestershire sos. Dobro promiješajte pa prelijte preko kiflica.


Tržnica Ferry Plaza gaji revoluciju

1 od 18 dječjih salata s graškom, rotkvicama i kremasto pečenim preljevom od luka viđenim u San Franciscu, Kalifornija, 24. travnja 2013. Hranu je oblikovala Sarah Fritsche. Craig Lee/Posebno za The Chronicle Prikaži više Prikaži manje

2 od 18 poširanih trešanja i rabarbare sa vanilom i ružičastim biberom u zrnu viđenim u San Franciscu, Kalifornija, 1. maja 2013. Hranu je oblikovala Sarah Fritsche. Craig Lee/Posebno za The Chronicle Prikaži više Prikaži manje

4 od 18 Tierra svježih Fava paprikaša od povrća s baštinom Palenta i Harissa viđeno u San Franciscu, Kalifornija, 24. aprila 2013. Hranu je oblikovala Tara Duggan. Craig Lee/Posebno za The Chronicle Prikaži više Prikaži manje

5 od 18 pečenih Eatwell poljoprivrednih jaja sa kremom od zelenog bijelog luka i začinskim biljem viđenim u San Franciscu, Kalifornija, 24. aprila 2013. Hranu je oblikovala Tara Duggan. Craig Lee/Posebno za The Chronicle Prikaži više Prikaži manje

7 od 18 Kupac nosi vreću povrća (lijevo) dok ljudi uživaju na farmi Ferry Plaza u utorak, 30. aprila 2013. u San Franciscu, Kalifornija. Lea Suzuki/The Chronicle Prikaži više Prikaži manje

8 od 18 Melissa iz Arizone (od l do r) razgovara s Karen Shore sa Zuckermanove farme dok bira štampe na štandu Zuckermanove farme na tržnici Ferry Plaza Farmers u utorak, 30. aprila 2013. u San Franciscu, Kalifornija. Lea Suzuki/The Chronicle Prikaži više Prikaži manje

10 od 18 graška i mladog luka možete vidjeti na štandu Everything Under the Sun na farmi Ferry Plaza u utorak, 30. aprila 2013. u San Franciscu, Kalifornija. Lea Suzuki/The Chronicle Prikaži više Prikaži manje

11 od 18 Jolie Devoto Wade i njen otac, Stan Devoto iz Devoto Gardens na Ferry Plaza Farmers Market -u viđeno u San Franciscu, Kalifornija, 27. aprila 2013. Craig Lee/Posebno za The Chronicle Prikaži više Prikaži manje Prikaži manje

13 od 18 Tatiyana Woodward, 17, (lijevo) i Anthony Perez, 16, sa Akademije za učenje života na Otoku blaga u svom Školskom dvorištu do štanda na tržnici Ferry Plaza Farmers Market viđenog u San Franciscu, Kalifornija, 27. aprila 2013. Craig Lee/Posebno za The Chronicle Prikaži više Prikaži manje

14 od 18 Bill Crepps iz filma "Everything Under the Sun," sa mušterijom, Patricia Unterman (lijevo), na farmi Ferry Plaza, viđena u San Franciscu, Kalifornija, 27. aprila 2013. Craig Lee/Posebno za The Chronicle Show Više Prikaži Manje

16 od 18 Anthony Perez, 16, (desno) iz Schoolyarda do marketa prikazuje kupcu pogon na Ferry Plaza Farmers Market viđenom u San Franciscu, Kalifornija, 27. aprila 2013. Craig Lee/Posebno za The Chronicle Prikaži više Prikaži Manje

17 od 18 Jolie Devoto Wade i njen otac, Stan Devoto iz Devoto Gardens na Ferry Plaza Farmers Market, viđeno u San Franciscu, Kalifornija, 27. aprila 2013. Craig Lee/Posebno za The Chronicle Prikaži više Prikaži manje Prikaži manje

Postala je takva ikona San Francisca da je teško zamisliti da nije bilo ovdje. Ipak, stvari su bile vrlo drugačije kada je Ferry Plaza Farmers Market otvorena 1993.

Zgrada trajekta podijeljena je u urede, a povišena autocesta Embarcadero tek je nedavno srušena nakon potresa Loma Prieta 1989. godine. San Francisco je imao samo još dvije poljoprivredne tržnice - Alemany i Heart of City u Civic Centru - umjesto 20 -ak plus koje sada posluju u gradu.

Premotajte 20 godina unaprijed do subote ujutro u zgradi trajekta. Pet minuta prije otvaranja tržnice u 8 sati ujutro, redovni ljudi počinju stizati kako bi dobili sedmično punjenje jaja pašnjaka Eatwell Farm i zelje bijelog ždrala. Kuvari se kreću oko kolica natovarenih belim kupusom i začinskim biljem dok sastavljaju noćni meni. Kasnije ujutro, turisti počinju puniti prolaze na pijaci kako bi pogledali tek ubrane šparoge i probali mirisne jagode.

"Ako ne odem, osjećam se jako nesretno", kaže advokatica Judith Ganz, koja svake sedmice vozi iz Oaklanda, a nedavno je proslavila 65. rođendan okupljajući prijatelje na tržnici. "Zapravo pokušavam planirati odmor kako ne bih propustio subotu."

Osim mučenja domaćih kuhara, turista i kuhara, teško je precijeniti utjecaj tržišta - čiji je dio zahvaljujući naglasku na obrazovanju i održivosti.

"Ferry Plaza pomogla je u produbljivanju i obogaćivanju kulture hrane ovog grada", kaže Annie Somerville, izvršna šefica restorana Greens.

Iako je nekoliko drugih poljoprivrednih tržišta u Bay Area -u starije, Ferry Plaza "je poput matične na svim tržištima u susjedstvu koja su se pojavila godinama", kaže ona. "To je na neki način pokrenulo revoluciju na tržištu poljoprivrednika."

Regionalno okupljalište

Zajedno s revitaliziranom Ferry Building, tržište je i društveno središte za zaljev, kaže Jasper Rubin, bivši urbanist i docent urbanih studija i planiranja na Državnom sveučilištu San Francisco.

"Učesnici na tržištu poljoprivrednika dolaze iz cijele regije, što naglašava prirodu trajektne zgrade i trga kao mjesta okupljanja i sastajališta regije. Nalazi se na centralnoj lokaciji u području zaljeva", kaže Rubin.

Čak i da je "farma od stola" postala kliše u Bay Areau, to se ne bi žalilo na poljoprivrednike na bilo kojem od ozloglašenih tezgi koje je teško nabaviti.

"Ovo je i dalje naše najbolje tržište. Imamo veliku izloženost", kaže Stan Devoto iz Devoto Gardens, uzgajivač jabuka iz Sebastopolja koji je prisutan od početka tržišta.

S obzirom na procijenjenih 25 000 posjetitelja na vrhuncu ljetne subote, teško je vjerovati da je luka San Francisco nekada oklijevala u dopuštanju organizatorima da je pokrenu ispred zgrade trajekta, koja je u to vrijeme bila daleko od ugodne destinacije.

"Bilo je to prilično mračno mjesto, sigurno s autoputem nagore, pa čak i s njim naniže", kaže direktorica tržišta Sibella Kraus, bivša kuharica Chez Panisse koja je bila uključena u inicijative poljoprivrednika do 1980-ih.

Postavka kraj uvale

Cilj Krausa i njenih kolega organizatora bio je stvoriti javno tržište po uzoru na Pike Place u Seattleu i druga u Europi i Aziji. Zgrada trajekta nije bila jedina lokacija koju su imali na umu. Piers 15/17, sada dom Exploratorija, i Piers 30/32, gdje Warriors planiraju izgraditi svoju novu arenu, također su uzeti u obzir.

Prije nego što je plan preuređenja zgrade trajekta dovršen, grupa je organizirala jednodnevnu berbu žetve u septembru 1992. na otvorenom prostoru u blizini Justin Herman Plaza preko puta Embarcadera od zgrade trajekta.

Kada je festival privukao više od 100 poljoprivrednika, 16 prodavaca hrane i oko 10.000 posjetitelja, luka je pristala dopustiti da se na istom mjestu sljedećeg maja otvori stalno tržište.

U početku je to bilo malo sporo, a poljoprivrednici su se žalili da dolazi previše samaca koji kupuju jednu breskvu.

"Svi su izgledali puni nade, ali pomalo oklijevajući", kaže Lynne Raider, dugogodišnja sedmična kupnica tih prvih tržišta. "Ali vodstvo je bilo vrlo uvjerljivo da će se to dogoditi."

Kako bi privuklo više porodica, tržište je počelo nuditi sate kuhanja za djecu i druge obrazovne programe. Godine 1994. organizatori tržišta osnovali su neprofitni Centar za urbano obrazovanje o održivoj poljoprivredi, koji i dalje upravlja tržištem. Da bi prodavali na tržištu, poljoprivrednici su morali zadovoljiti određene standarde održivosti.

CUESA je 1995. dodala sedmično tržište za utorak. Ubrzo su dovršeni planovi obnove trajektne zgrade, s tržištem kao zakupcem za sidrenje. No, kada je započela rekonstrukcija Embarcadera, subotnja tržnica se nekoliko godina preselila na obližnje parkiralište u Green Street. Otvaranjem Tržnice za izgradnju trajekata 2003. godine, tržište bi se moglo preseliti u stalni dom.

Tijekom godina, ukupan broj poljoprivrednika i prodavača bio je prilično konzistentan, kaže izvršni direktor CUESA-e Dave Stockdale, iako je došlo do povećanja poljoprivrednika koji dolaze tijekom cijele godine, a ne samo sezonski.

"Ono što su otkrili je da razvijaju svoju publiku, zatim bi odlazili (tokom zime), a onda bi se, kad bi se vratili, morali boriti da povrate svoju publiku. To im je bio bolji poslovni model da diverzificiraju svoju publiku. usjeva ", kaže on.

Na primjer, neki poljoprivrednici su dodavali zelenu salatu i korjene za prodaju tokom zime. Bill Crepps iz filma Everything Under the Sun in Winters, još jedan od originalnih prodavača na tržištu, dodao je sušeni tomatillos i dehidrirani dimljeni češnjak u svoju liniju svježeg povrća, što također odgovara turistima koji ne mogu donijeti kući svježi paradajz.

Mesto za ideje

Dok neki od poljoprivrednika na tržištu prodaju i veleprodaju, mnogi kuhari radije odlaze na tržište radi inspiracije.

"Jedna je stvar pročitati popis onoga što Green Gulch nudi. Druga je stvar biti tamo i vidjeti je i okusiti je", kaže Somerville iz Zelenih.

Neki dugogodišnji prodavači na tržištu dobivaju novu energiju iz druge generacije. Jolie Devoto Wade, 25, odrasla je na tržnici pomažući svom ocu Stanu i na kraju će preuzeti farmu. U međuvremenu su ona i njen suprug Hunter Wade započeli posao jabukovače koristeći jabuke koje se ne mogu prodati kao voće. U prvoj godini prodali su 1.100 kutija jabukovače od jabuke i povećavaju proizvodnju za 500 posto.

"Trenutno ne možemo popuniti potražnju", kaže Devoto Wade.

Tržište je dugo bilo inkubator za zanatske prehrambene kompanije poput Far West Fungija, Prather Ranch Meat Co., Recchiuti čokolade, pekare Miette, kave u plavim bocama i uskoro Rancho Gordo, koji su svi započeli kao štandovi na tržnici, a sada imaju trgovine unutar trajekta Zgrada koja je pod drugačijim upravljanjem od tržišta. Ostali dobavljači, poput Hodo Soy Beanery, Tacolicious i 4505 Meats, prvo su stekli publiku na tržištu, a sada vode poslove od cigle i maltera drugdje.


Almanah o hrani: utorak, 30. april 2013. - Recepti

Pitao sam se koju ste veličinu zalihe koristili za ovaj recept? Ja sam na fakultetu i želim se osloboditi iznošenja i ramena. S tim u vezi, trebaju mi ​​novi lonci i tave jer toster neće raditi. Zaista volim vaš video i hrana uvijek izgleda nevjerojatno. Želim napraviti svinjetinu pirjanu od jabukovače i zanimalo me koju ste veličinu holandske pećnice koristili. Ovo bi bilo izuzetno korisno i cijenjeno.

Pozdrav kuvaru Johnu,
Ovaj recept izgleda jako dobro!
Da ne postanete previše grubi u ovom postu, ali da li prvo operete piletinu? Slušanje o & quotfecal supi & quot nekako mi daje volju!

Isprobat ću ovaj recept (kao i mnogi drugi) - izgleda odlično.

Dobro sam se nasmijao nad vašim komentarom: & citirajte one ljude koji nikada ne čitaju uputstvo za upotrebu & quot.

Dolazim iz porodice koja je kao djeca vjerovala da je prva stvar koju morate učiniti kada otvorite kutiju novog proizvoda baciti priručnik s uputama na kraj sobe i započeti sortiranje i sastavljanje dijelova.

Naravno da je moja porodična metoda - uprkos tome što je nekoliko mladih umova sarađivalo oko toga kako najbolje postupiti - udarila u zid i u rijetkim smo slučajevima dohvatili priručnik i ispravili grešku u montaži. ali jako je zabavno navijati za grupe i reći: & quotUspjeli smo! Radi! & Quot

Izgleda odlično - ali je li to 1:15 ili 65 minuta? Da, znam da sam samo pametnjak. :-) Ali mislila sam da je smiješno.

Izgleda i zvuči odlično! Hvala kuvaru !!*

Zašto započinjati s toliko vode, kada je korak #2 da skuha većinu vode?

Uzbuđen sam što ću ovo probati za sutrašnju večeru! Hvala kuvaru Johnu! :)

Konačno, odličan recept za pileće špagete. Koncept je tako jednostavan, ali su trebale decenije da neko (barem neko koga poznajem) smisli recept koji ne sadrži kremu od nečega i ima ukus kao i svaki drugi hotdish na Srednjem zapadu. Hvala kuvaru !!

Apsolutno 5*s šef kuhinje John! Savršeno u svakom pogledu! Svi su obožavali ovo jelo i u pravu ste što niste samo "bacili tjesteninu u zdjelu"#39. Dodavanje tjestenine s umakom i piletinom da se zajedno zagriju zaista je poboljšalo okus. ODLIČNO jelo!

Upravo sam ovo napravio sa vlastitom zamjenom za špagete. zaista je dobro! Hvala!

Mogu li ostaviti pahuljice crvene paprike, moji inlaws ne vole začinjenu hranu

Takođe, koju ste posudu koristili

Takođe, koju ste posudu koristili

Rekao je bloger James Payne & quotMogu li izostaviti pahuljice crvene paprike& quot?

Naravno. Kako bi rekao kuhar John,
'ti si šef,
vašeg umaka za špagete. '

Zdravo iz Londona! Veoma sam uzbuđen što ću ovo večeras napraviti po prvi put. Piletina, sos i inćuni u loncu. Jedva čekam!

Zdravo John. Otkad sam uvjerio svog lokalnog nagrađivanog mesara u Njemačkoj da mi nabavi odrezak sa suknje, pozdravlja me imenom. Pa hvala na tome. Budući da je Njemačka zemlja Bratwurst-a, a sezona roštilja je u blizini-Ovo je moja hrana Želja: Molim vas novi pogled na Bratwurst! Tvoj, Olivere

Napravio sam ovo i svidjelo mi se - postat će novi proizvod u domaćinstvu Bonzulac. Kako god! Šefe kuhinje, imam kratko pitanje: jeste li mislili na kuhinjsku sol ili košer sol? Pretpostavio sam stol, ali otkrio sam da je možda malo preslan. (Naravno, i ja sam ga malo previše smanjio, pa je to možda bio problem.)

Napravljeno u Instant Pot -u. Potrošila sam manje vode i pokazalo se odlično. Kao zaista odlično.

Ova verzija špageta postala je moje jelo za zastavu kada su nam u posjetu prijatelji. Tako je jednostavno, ukusno, ukusno i ekonomično, uspoređujući količinu/cijenu! Hvala vam puno na ovom receptu :)


Federalni roštilj dolazi na svoje

Fokus Matta Bricea na Federalnom roštilju je odlična hrana, ali i izvrsna usluga.

2 od 30 Jumbo paušalna torta od rakova sa šampanjac buerre blanc na Federal American Grill, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

3 od 30 Konobar dostavlja desert na Federal American Grill -u, utorak, 30. aprila 2013. u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

4 od 30 kuhar Antoine Ware, bivši trgovac sijenom, priprema jelo na Federalnom roštilju. Restoran ima novog vlasnika i novi izgled. Michael Paulsen/Osoblje Prikaži više Prikaži manje

Federalni grill, kaubojsko izrezano meso od 22 unce, poslužuje se uz dinstani spanać i mac i tartufe.

6 od 30 Federal American Grill, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

7 od 30 Vanjsko dvorište na Federal American Grill -u, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

8 od 30 Trpezarija na Federal American Grill -u, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

9 od 30 Bar u Federal American Grill -u, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

10 od 30 Bar na Federal American Grill -u, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

11 od 30 Blagovaonica u Federal American Grill -u, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

12 od 30 Blagovaonica u Federal American Grill -u, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

13 od 30 Konobarica prolazi federalnim američkim roštiljem u utorak, 30. aprila 2013. u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

14 od 30 Matt Brice, lijevo, i Mike Frank Federal American Grill, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

15 od 30 Matt Brice, lijevo, i Mike Frank Federal American Grill, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

16 od 30 Matt Brice, lijevo, i Mike Frank Federal American Grill, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

17 od 30 Matt Brice u svom restoranu Federal American Grill, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

18 od 30 kuhar Antoine Ware priprema jelo na Federal American Grill -u, u utorak, 30. aprila 2013. u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

19 od 30 Tartare od žute tunjevine s avokadom, emulzijom dijona i hrskavom ljutikom na Federal American Grill -u, utorak, 30. aprila 2013. u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

20 od 30 Desertni puding od kruha na Federal American Grill -u, utorak, 30. aprila 2013, u Houstonu. (Michael Paulsen / Houston Chronicle) Michael Paulsen / Osoblje Prikaži više Prikaži manje

21 od 30 Pržena teleća prsa sa rižotom od gljiva, keljom i teletinom na Federal American Grill -u, utorak, 30. aprila 2013. u Houstonu. ( 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 šolje šećera
chocolate syrup, caramel sauce, vanilla extract – add if desired

Combine all ingredients, stir until sugar dissolves. Smiri se.

© 2019 The Merrythought. Sva prava zadržana. 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!

Vezano za:

Photo By: Christopher Testani ©Christopher Testani 2013

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

Fotografija napisao: 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 from 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 i chicken cacciatore, they're delicious on their own too! U ovom 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. U ovom 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. Za ovo 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

Dok 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

Pečeno 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. Ovo 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. U ovom 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 Burgeri od crnog graha 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 dugo 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. Za 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. Za ovo bobica 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.


Pogledajte video: ZDRAVA Hrana Je LEK - Miroljub Petrovic i Lepomir Bakic na RUCKU


Komentari:

  1. Severin

    Žao mi je, ali mislim da grešite. Mogu to dokazati. Pošaljite mi e-poštu u PM.

  2. Husain

    What necessary phrase ... Great, an excellent idea

  3. Tygolabar

    Veoma sam vam zahvalan na informacijama.



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