Farmers Market- August Produce and recipe ideas

 

August brings to the market one of my favorite items.... apples, as well as some items I have recipes for I would like to try. What are some of the things you are excited to see at the market this month? It may surprise you but some of the items I would like to try are leeks, sweet potatoes, and plums. If anyone knows me well, I have some weird food things, like textures bother me some. Some I have bad memories from, like brussels sprouts, and I'm not overly fond of food that is really messy to eat. It's just some of my own weird food things. 

Does anyone else have a weird food thing? Another one of mine is I eat one thing at a time. I eat all my veggies at once, then move on to my next item, for instance. I've always eaten this way, not sure why I just always have. Although my dad may also eat this way if I remember correctly so maybe its genetic! LOL!

So, what are the benefits to the produce we see in August and how can you use them?

Up first, my favorite, apples. They are rich in fiber and antioxidants. They are also linked to lower risk of diabetes, heart disease, and cancer. Maybe that's why they say eating an apple a day will keep the doctor away. They are one of the world's most popular fruits. Apples are a great option if you are trying to eat healthy. They not only are nutritious but have sweetness making them a great option to add sweetness to a dish. I personally use apples frequently in my overnight oats for breakfast. And who can forget the most American pie, the Apple pie. Apples can also be paired with savory foods like meatballs, pork, and are a popular option for charcuterie boards. It also makes a great beverage as either apple juice or a fall favorite, Apple Cider. 

Slow Cooker Apple Cider Maple Meatballs

50 frozen meatballs

2 C apple cider

1/2 C maple syrup

3 TBSP apple cider vinegar

2 apples cored and chopped

Turn slow cooker on Low. Place the meatballs into the slow cooker and add the apple cider, maple syrup, and apple cider vinegar. Place the apples on top. Cook on Low for 4-8 hours, then turn to warm. Serve with additional chopped apples if desired. 

Bok Choy is not something you hear a lot about. It is helpful for reducing inflammation, and reducing risk of heart disease, diabetes, and various cancers. One of the most common ways to have Bok Choy is in stir fry. This is probably my favorite way to have it. Another way is in a Hot Pot (see post on Sukiyaki and Korean Hot Pot restaurant). 

Bok Choy Stir Fry

1/2 C vegetable both

1/3 C soy sauce

2 TBSP honey

2 tsp sesame oil

2 TBSP ginger

3 cloves of garlic minced

1 TBSP sesame seeds

Whisk together and reserve.

12 oz chow main noodles

1 TBSP peanut oil

1 C red pepper sliced

1 C mushrooms sliced

6 C bok choy cleaned and chopped.

1 TBSP cornstarch

1 TBSP cool water

Cook the noodles according to package and reserve. In large skillet, add peanut oil and heat over med-hi heat. Add bell pepper, mushrooms, and bok choy. Cook, stirring often, for about 4 minutes until fork tender. Add reserved chow mein and reserved sauce and toss to combine until well coated. Combine cornstarch and water in small bowl and add to stir fry. Continue to cook until the sauce thickens. 

Carrots promote healthy vision, balance blood sugar, help manage weight, regulate blood pressure, and improve immunity. Carrots are another vegetable like zucchini that can be used in savory and sweet dishes. I love a good carrot cake made with pineapple. Yumm! And in my opinion, the carrots are the best addition to a good pot roast. I would rather have more carrots than potatoes. Carrots can be added to other dishes or are just as good on their own or as a snack. 

Roasted Carrots

Carrots

Olive Oil

Seasoning of choice- (my favorite salt and black lime)

Peel and chop carrots as desired. Drizzle carrots in olive oil and toss. Sprinkle with seasoning. Place carrots on baking sheet and cook in oven at 400 degrees for 18-20 minutes.

*These would be great in the air fryer as well. Time would depend on the air fryer being used. Mine has a roast setting and takes 20 minutes. 

Plums are low calorie, improve bone health, improve memory and brain health, and protect against cell damage. I have always wanted to try plum jam since watching Sweet Home Alabama. Alas, I have not had the opportunity. Maybe this year!

Refined Sugar Free Plum Jam

2 C Plum chopped

1/2 lemon juiced

2 TBSP maple syrup

2 TBSP chia seeds

Over medium heat in a saucepan add plums, lemon, and maple syrup. Bring to a boil and turn the heat down slightly allowing the plums to simmer, reduce, and soften (approx 10-15 minutes.) Add chia seeds, stir through for a minute then turn off the heat. Allow the jam to thicken by cooling down at room temperature. Store in an airtight jar in the refrigerator and use as needed. 

*Jam can be left chunky or mashed up. Yield is for 1 jar. It will stay good in the fridge for 5-10 days. You can freeze it in jars. 

Leeks are rich in antioxidants; they also reduce inflammation as well as the risk of diabetes and cancer. I've never really thought about leeks much but at Christmas I had a meal out and they served a leek mashed potato, and it was so good. One recipe I would like to try to make is a bacon and leek quiche. It sounds so good!

Bacon and Leek Quiche

1 refrigerated crust pre-made

3 strips of bacon

2 medium leeks thinly sliced

8 large eggs

1 C Gouda shredded

1/2 C of half n half or heavy whipping cream

3/4 tsp salt

1/4 tsp pepper

Cook the bacon until crispy. Transfer to plate and set aside. In same skillet, add sliced leeks, and cook in the bacon grease until tender. Set aside to cool. Preheat the oven to 375 degrees. Place thawed crust in pie tin and trim excess crust. Pierce with fork or line with parchment paper and weigh down with pie weights and blind bake for 10 minutes.  Chop bacon into small pieces and in a large bowl combine the bacon, leeks, and all remaining ingredients for the filling. Remove pie crust from oven and fill with filling. Place back in the oven to bake for approximately 40 minutes or until set. 

Sweet Potatoes are high in fiber and antioxidants. They promote a healthy gut and brain. They support vision and immunity. Sweet Potatoes are another popular fall item that we see a lot of at Thanksgiving. There are so many ways to make them, and they can be seen in savory and sweet dishes. I personally am not a fan of them mashed. Not sure why but I do like a good sweet potato fry, and I like them in a dish called Tzimmies often served at Passover. I have always wondered about a sweet potato pie...it looks like Pumpkin; does it taste similar? I may need to explore this further this fall. Below is a recipe I have wanted to try but have not yet. Maybe this month will be my chance. 

Melting Sweet Potatoes

2 lbs sweet potatoes (apprx 2 large)

1/2 tsp Kosher salt

4 TBSP unsalted butter- melted and cooled

Cinnamon (optional)

Preheat oven to 425 degrees. Peel the sweet potatoes (if desired) and cut crosswise into 1-inch-thick rounds. Place the rounds on a rimmed baking sheet and drizzle with butter and sprinkle with salt. Sprinkle with cinnamon if desired. Toss to coat. Arrange in a single layer with at least 1/2 inch between rounds. Roast for 20 minutes. Using tongs, flip the rounds, then roast for 20 minutes more.

*They will look like they are burning but be patient. It is just the butter carmelizing. 

*This recipe can be adjusted easily for just one or for a crowd.

What produce are you excited about this month? I hope you get a chance to try out some of the great items available this month and feel free to share how you are using them?

Boards, Boards, Boards- sophisticated and rustic

A relatively new trend in the last few years has been the emergence of the Charcuterie. Charcuterie is a French term for a branch of cooking devoted to prepared meat products. It was originally intended as a way to preserve meat before the age of refrigeration. A Charcuterie board is an appetizer typically served on a wooden board or stone slab. It is either eaten straight from the board or added straight to flatware. It features a selection of preserved foods like cured meats, cheeses, and crackers or bread. 

Charcuterie actually has its roots back in the medieval times, so it is not really a new concept at all. But like all things, it is having its comeback. Back in the medieval days, laborers would eat this simple meal while working. These meals evolved and found their way to higher society with the cheese course of formal dinners in the 18th and 19th centuries in France, Great Britain, and in Colonial America. The cheese course would eventually be replaced by the dessert course at these formal dinners by the end of the 19th century.

In 1910 in America, the formal dinner was replaced by cocktail parties where more finger foods were prepared and were preferred over more formal dinners. During WW2, American soldiers were introduced to regional charcuteries and cheeses in France, Italy, Germany, and Greece, and helped spread an interest in European Cuisine once they returned home. However, it wasn't until the 1990's what Charcuterie boards had a comeback in popularity among Americans as grocery stores diversified and specialty items became more common. 

Charcuterie boards not only can be found in restaurants and at wineries today, but they are still served in homes for their ease of preparation. However, it wasn't until the 2010's with the beginning of social media especially Instagram that Charcuterie Boards have been made more expensive and complex. They now will feature more options than ever before. They will include designs (like Salami Roses), and some even specialize a certain type of food like a dessert charcuterie or a fruit and veggie board, for example. There even has been an emergence of a smaller option called a Jarcuterie, where you add a little of the different offerings all in a jar together. 

What to include in a Charcuterie board?

Let's talk about meat. You want to balance out taste, texture, and flavor. Some great options for meat on a Charcuterie board are: Uncured Soppressata, Calabrese, Mortadella, Prosciutto, and Genoa Salami. Personally, I prefer the salami or prosciutto the best. The Calabrese does have a bit of spice so keep that in mind when looking for your meat options. You can also use a good Pepperoni on your board as well, the pepperoni would be similar in taste to the Calabrese. 

Cheese- it's all about the cheese. You want a variation of textures from soft, semi-soft, and hard. You can also mix up milk differences like cow, sheep, and goat. A good rule of thumb is to set out about 3-4 ounces of cheese per person on your board. A good soft cheese is brie or mozzarella, semi- soft would-be gruyere or, and hard would-be parmesan or Gouda. 

Dips are a great thing to add that also adds to the flavor options. You can use jams, honeys, marmalades, dips, hummus. The possibilities are endless. I also like adding a cheese dip as well. Just keep in mind you will need a dish for any dips or sauces that you add to your board. 

Salty/savory items like pickles and olives are a great option to add to your board for a little variety. You can even add different types of olives and pickles. Nuts are another great option to add to your board. You can go sweet, savory, or raw. 

Sweet options are something I always like to add to my Charcuturie. You can be healthy and add some fresh fruit like berries, dried fruits, peaches, grapes, or apples. You can add chocolate, which I always add in some form. I mean chocolates like a necessity, right? I like to use small pieces of Dove chocolate, or chocolate covered pretzels to give a little bit of that chocolaty goodness. You can even use chocolate chips! 

Crackers and breads are a necessity for a good Charcuterie board. You will want to have a few options depending on the size you are going to be feeding. One of my favorite options are the pretzel thins, they are great for dipping. I also really like the crostini for making sandwiches with the cheese and meat. 

Some tips to keep in mind:

Serve cheese at room temperature. 

Serve with cheese knives and spreaders.

Display some cheese whole and others cut into shapes like spears, wedges, or cubes.

These Charcuterie boards are a great and easy addition to your get together with family, friends, or co-workers. You can make them as small as a serving for 1-2 or as large as you like. I like making myself a small Charcuterie board to snack on for my lunches sometimes. Really the possibilities are endless you can go more traditional like a meat and cheese board. Or you can experiment with other types like a dessert board or a pastry board. It really is up to you and the type of event you are planning. 

The Italian Kitchen: Beef Tortellini al Limone

 

Pasta al Limone originated in Campania, a southern region of Italy. It is served throughout Italy especially during the summer, when lemons are plentiful. There are two ways to make Pasta al Limone. One is with a cream sauce, and one is without. Usually, the dish is made with spaghetti or linguine. However, I used a beef tortellini pasta instead. 

The ingredients used were tortellini, juice and zest of 1 lemon, 1 TBSP olive oil, 2TBSP butter, 2 tsp garlic powder, chopped basil, 1/4 tsp silk chili flakes, and parmesan cheese grated. It is a really simple dish to whip up but it has quite a bit of flavor to it. The only thing I did not use was pepper. Next time, I think I will add some Wild Timur Peppercorn which has a citrusy taste to it so it will go well. 

This is a true 30 minutes or less meal from start to finish. I started by setting a pot of water with salt to boil. While that heated up, I zested and juiced the lemon and grated the parmesan cheese to be used. 

Once the water was boiling, I added the pasta and cooked until al dente, or for the tortellini, cook until they float, then drain and set aside, after reserving 1 C of starch water. 

In a saucepan, add the olive oil, butter, garlic, and silk chili, cook until garlic changes color, but be careful not to burn it. Then add the pasta back in the sauce with a bit of starch water and the lemon juice and zest and toss to combine. I added in a bit of chopped basil and topped with some parmesan. Once it was all combined, I baked in the oven to finish, but this is optional. 

This dish had some pops of flavor with the garlic and lemon. Some bites were like an explosion of lemon, and it was so refreshing. This dish was so light without all of the heavy sauces and most of the ingredients were a pantry staple. This allows you to make a last-minute decision in making the dish. Instead of using tortellini, you can use spaghetti and add meat like chicken if desired. You could also add vegetables or use different herbs, like parsley. If you decide to use dried herbs instead of fresh just remember to rehydrate them in the sauce. 

The Learning Kitchen: Local cooking classes

 Springfield has great options for learning more about cooking if you are so inclined. Some I have mentioned in our events space on the blog, but others will be more in depth. 

Good Decisions Cooking Class- Monthly

Located at Danenberger Family Winery in New Berlin. The class is filled with an evening of cooking and great food. The winery's cooks will demonstrate and teach how to make three of Good Decision's classic recipes: hand pie, seasonal pasta, and a sweet treat. Each class includes a three-course dinner and will highlight local farms, stores, and suppliers. This way you can recreate the dishes at home. The cost of the class is $50 and lasts from 6:30-8:30pm. You can register for the class and find the dates of the class online at the Good Decisions website.

Copper Pot Cooking Studio

Copper Pot offers two types of classes a 'cook' class and an 'eat' class. The cook class is a hands-on experience where everyone makes the recipe and takes home the finished product. The eat class is a demonstration style class where you watch the chef make the dish. This is a dining experience where you get to observe different cooking techniques. The cook class is $40. The eat class is $45. The classes have different themes as well. They also offer classes just for kids. This is called Cookie Friday. Your kids get to go to the studio and bake a dozen of two types of cookies. The Cookie Friday class is $35.

They are located at 916 W Laurel St. Springfield IL 62704. You can go the Cooking Pot website to register for the classes. 

History Cooks Demonstrations

This is a demonstration only class offered every Friday afternoon during the summer from 12-1pm. This is located at the Lincoln's Home Visitors Center picnic tables. Each week offers recipes that would have been cooked at the time that the Lincoln's lived in Springfield and some of Abraham and Mary Lincoln's favorites. Each demonstration is taught by a culinary instructor at LLCC's culinary school. You can find more information on the Lincoln's Home website. 

The Nook at Harvest Market

Located upstairs at Harvest Market behind the bar. The Nook is an instructional and educational kitchen. The classes are demonstration style with an array of cooking techniques being introduced. They use an array of different ingredients and cuisines. Currently their website does not include a list of cooking classes offered. If interested check them out on Facebook or in the store. If I find a list of classes, I will let you know. 

Culinary Classes at LLCC

LLCC offers fun, educational, non-credit culinary experiences. These include hands on, demonstrations, dinners, special nights out, team building, and youth programs. Local chefs and food experts share their knowledge on a variety of topics. Gift certificates are also available. 

Dinners at Bistro Verde are multi-course experiences (not hands on). The chef offers remarks on the menu for each course. One glass of wine, spirits, or beer are served with each course. Participants must be 21 to register. The cost of these dinners are $79. There is one dinner offered per month. 

Hands-on Baking Classes are baking and pastry classes where you can learn to bake breads, pies, pastries, etc. For ages 19 and over. These classes are $59.

Hands-on Cooking classes are classes where you can learn the basics. You will join a culinary expert for hands-on cooking classes on the skills every cook needs to know. For ages 19 and over. If interested in learning basics there is a Kitchen 101 class offered on Sept 7. All these classes are $59.

Parent and Me Classes are hands on classes where you and your child will work side by side. The fee for one adult and one child is $55. If registering a 2nd child, it is an additional fee of $25. There is a limit of 2 children per adult. There are no scheduled classes at this time but check back at the website above if interested. 

Special Night Out Classes are a great way to spend a fun night with family, friends, or that special someone. You will watch a chef demonstration, enjoy a drink (cocktail, wine, beer). This is a fun and tasty night out. There is a 2-drink limit per person. Must be 21 years old to register. The cost of this class is $69.

Youth classes are designed specifically for young chefs ages 8-18. They are a perfect opportunity for youth to explore their interests and build their skills. The only class offered upcoming is on Oct 28 from 9:30am-12:30pm and the focus is on Halloween Treats. Costumes can be worn to class as long as they can work safely in the kitchen while wearing them. The cost of this class is $59.

The Sweet Kitchen: Peanut Butter cookies with Chocolate Chips

 I am not normally a fan of peanut butter. For me it is not the taste so much as the texture. I have some weird texture issues with food. It's too gooey and sticky and I just don't prefer. I can make myself eat it but I prefer using things like PB2 powder for the taste of peanut butter without the texture issues. One way I can use peanut butter is in making a healthier version of the Peanut Butter cookie. 

If you are anything like me, you like a little sweet at the end of the day. Yesterday, I was thinking about if I wanted to make something or go to the store for some sweet. I decided I would try my hand at making the peanut butter cookies but would add some chocolate chips to give it a bit of something extra. 

The recipe is very simple. Only 4 ingredients and it yields 12 cookies. I doubled the recipe and put half in the freezer for later. I also changed the sugar. Instead of using regular granulated sugar I replaced it with Splenda. This is due to a need to limit the amount of sugar I consume.  The nutrition for this recipe is 225 calories, 11.9g of fat, 21.9g of Carbs, 1.5g dietary fiber, 19.6g of sugars, and 6g of protein per cookie. 

Next time I make these cookies I think I will swap brown sugar for the Splenda. Even though Splenda is a sugar alternative it does carry more carbs from sugar. 15.3g with brown sugar instead of the 19.6g with Splenda. Another option would be to use honey instead of sugar. 

Recipe:

1 C peanut butter- creamy

1 C sugar or alternative

1 egg

1/2 C chocolate chips

Preheat oven to 350 degrees. Mix the peanut butter, egg, and sugar together. Fold in or gently mix in chocolate chips. Spoon and roll into balls and place onto baking sheet and use fork to add criss cross pattern to top of cookie. Bake in the oven for 8-10 minutes. Let cool on baking sheet an additional 5 minutes before transferring to a cooling rack. Cookies will still be soft. 

This is a great cookie to make that is quick, easy, has limited ingredients, and you most likely have the ingredients as staples in your pantry already. This means at the last minute you can decide to make these and have a relatively healthy sweet treat to snack on. Just be aware that this cookie can be a bit crumbly. However, it still tastes good. 

The Global Kitchen: Mexico- Tacos al Pastor and Mexican Rice

 Today I made what is probably one of my favorite new dishes so far. Tacos al Pastor from Mexico with a side of Mexican Rice.

One of the reasons I think is because I used some new techniques and feel like my cooking skills are improving. Plus, I mean tacos, right!

First a little history about the dish. Also known as, tacos de trompo, is Spanish for 'shepherd style'. Authentically, this is grilled on a spit and pork is the meat used. It originated in the Central Mexican region of Puebla and Mexico City. It was originally brought to Mexico by Lebanese immigrants and is based on their lamb shawarmas. It features a flavor palate typical of traditional Mexican adobada (marinade). It is a popular street food that has spread to the US. Traditional ingredients are pork, onion, cilantro, and pineapple. It was brought to Mexico in the late 19th early 20th century. In the 1920's the lamb was replaced with pork and later they added marinating it in adobo and adding corn tortillas and thus the Taco Al Pastor was born. In it thought to have become popular during the 1960's. 

Pork is marinated in a combination of dried chilies, spices, pineapple, and anchiote paste. It is then typically slowly cooked on a spit. The meat is thinly sliced into a corn tortilla and served with chopped red onion, chopped cilantro, and diced pineapple. 

The marinade:

2 tsp garlic powder

1 tsp dried oregano

1 tsp cumin

1 tsp salt

1/4 tsp pepper

4 dried guajillo chiles, seeded, and stems removed and rehydrated for 5 minutes

1 TBSP honey or agave

1/4 C pineapple juice

1/4 C White vinegar

2 TBSP achiote paste

1/2 C water

Mix all together in a small pot and bring to simmer. Cook for 3 minutes then cool for 10 minutes. 

Pour the marinade into a blender and blend until smooth.

Place the pork in a large bowl and add the marinade. Toss to coat and chill in the refrigerator for at least 1 hour up to 24 hours. You can slice pork before marinating or after. I used pork shoulder and sliced it thinly before adding the marinade. 

Tip: when slicing the pork make sure if is still slightly frozen, it slices easier. 

Recipe:

When ready to cook, preheat grill or pan to medium high heat.

Place the pork and pineapple in the pan and cook 3-4 minutes per side until pork just cooked through.

Chop the pork and pineapple if you have not yet (you can use canned pineapple that's diced)

Divide the pork and pineapple between the tortillas.

Top with onion and cilantro, add lime if desired. I also added some shredded monterey jack cheese. 

                                         

I added a couple things to my dish. I added a splash of lime juice and some black lime seasoning from Burlap and Barrel. I also omitted the onions, since I don't prefer them. 

I warmed my corn tortillas on the gas oven until some scorch marks appears. 

                                       

I was very excited when chopping the cilantro because I use some techniques I have learned on some cooking shows especially Selena+Chef, and it worked so well, and I still have all my fingers!

The finished product was surprising to me but very good. I was expecting with all the seasoning for it to still be pretty spicy with the chilies and achiote paste but it was more sweet than anything. The honey, pineapple, and lime juice would have contributed to this. If you prefer spicier food, you could omit the honey and lime juice, it will still have the sweet flavors from the pineapple. 

For the side, I made a prepackaged Mexican rice from Knorr brands. I like their rice mixes but always add my own things. In this case I made the rice with a mix of chicken broth and water, and when it finished cooking in my rice cooker I added a splash of lime juice, some chopped cilantro, and some black lime seasoning. 

To add a beverage to this dish you could make yourself a margarita or enjoy a nice glass of water with sliced lime. 

The hardest part of this recipe was making the marinade and it wasn't difficult just time consuming. I was actually surprised how easy it was to make. It would be elevated even more if I had a grill and could grill the meat and pineapple. 

This would be a great recipe to try out for Taco Tuesdays if you are looking to change up your normal taco routine. Or a great recipe to try out on Cinco De Mayo. 

The Organized Kitchen: Mason Jars

 

The newest kitchen organization trend is not even a new concept. I'm sure your mother or grandmother may have done this in the past. It is using mason jars to store your food stores. Mason jars can be used to store anything but today we are focusing on our pantry and refrigerator food stores. 

One way to use mason jars is to remove the food from the boxes they come in and use jars to store. The jars seal tight so things last longer, they are sustainable, and they take up less space. It is especially helpful if you tend to but products in bulk with minimal packaging. 

You can store your spices in mason jars or buy from a company that uses glass jars. This is a more sustainable practice. The jars then can be re-used for blends like homemade chili powder or italian seasoning. 

You can store fresh herbs in the fridge like a bouquet in a mason jar filled with water. This will also make your herbs last longer as well which will help cut down on food waste. 

Mason jars are also great at storing your produce in the refrigerator and also helps cut back on waste. Lettuce, strawberries, blueberries, carrots, celery, etc. can all be stored in mason jars in the refrigerator. Some research is needed because different items need to be stored differently. Some can be cut up like carrots and celery, but others like berries should be stored whole. Don't believe me? Give it a try and see how much longer your food lasts. Check out the video below from my sister in law's you tube channel, Planting Birches. She has become a believer in using mason jars to store her food and she did a video about the benefits (if you like her channel- subscribe for alerts).

The benefits of using mason jars in your kitchen storage:

• come in various sizes
• sturdy
• looks very nice 
• prolongs the life of your food items thus saving money and food waste
• keep pests out of grains
• can be used as drinking glasses as well as storage so are multipurpose
• you can find them everywhere from big box stores, to markets like Harvest Market, to antique and thrift stores.
• can be used in pantry, fridge, can be used as a container in the freeze, and is microwave safe. 
• Can use to store other kitchen items like utensils, cookie cutters, baking items
• You can also use them for prepared treats like cookies, trail mix, etc. 
• You can also buy just the lids for times when the lids need to be replaced but the jars are just fine
• Can be used as an herb planter
• Can be used to take lunches to work or school

History Cooks Demonstration: Chicken and Sausage Etouffee July 14th, 2023

 Friday, I had the opportunity to go to Lincoln's Home in Springfield IL and attend their History Cooks demonstration, which is part of the History Comes Alive program. The chef was Chef Howard Seidel and he made a chicken and sausage etouffee. 

The program started with a National Park Service employee talking a bit about New Orleans and what it would have been like in the early 1800's and how Abraham Lincoln connected with New Orleans. An interesting historical fact...New Orleans was the only southern city that Abraham Lincoln ever visited. Another interesting fact was that Lincoln could cook and when he worked on the flat boat was the designated cook according to one historian. 

They then turned it over to Chef Howard Seidel and he talked about cooking in that day a bit, he talked about the difference between creole and cajun cooking.  The bottom line is cajun is more rustic and found in parts outside New Orleans more, creole is more refined and found mostly in New Orleans. Creole also uses tomatoes and tomato based sauces while cajun does not. Creole food uses more seafood and cajun uses more smoked meats. 

He also was demonstrating how to make a popular New Orleans dish as he talked. Normally etouffee is made with shrimp or crawfish but due to the heat and possible allergies to shellfish he instead made it with chicken and sausage. Etouffee means 'smothered' and in this dish everything is cooked together in the juices of the vegetables and meat with a bit of oil or butter. 

One of the tips he provided had to do with seasoning. He said if you only remember one thing, I want you to remember this... season everything! If you are making a dish like this and you make rice to go with the dish season the rice as well as the dish. Even if it is just with salt and pepper. 

His mantra was seasoning + bland = bland. 

This dish used paprika, black pepper, thyme, and minced garlic.

His other tip had to do with dried seasonings like thyme for instance. He said anytime you use a dried herb it needs to be rehydrated. If you don't rehydrate the herbs, then the herb just tastes bland or bitter. To get the really good taste you have to add it to liquid to get it to rehydrate. This recipe used oil, tomato juice, and chicken broth as liquid. 

He also talked about the trinity of creole and cajun dishes which are: onion, celery, and bell peppers. These three things are the base for many dishes in the region. 

He mentioned things like when cooking with chicken if he can he likes to use boneless chicken thighs because they do not dry out like a chicken breast. He said chicken breasts are difficult to cook without drying them out. I personally prefer chicken thighs as well due to this fact. He also talked about tomatoes and that he likes to use canned tomatoes in juice from a good brand. He talked about cooking with parsley and how it adds a depth of flavor to dishes. In this dish as well, he added some red wine which was not on the recipe, he indicated if you do cook with wine to never use a cooking wine. He indicated cooking wine is just short of vinegar. 

Overall, it was a great way to spend an hour and to learn some cooking tips and techniques from a professional. Chef Howard is an instructor with the LLCC Culinary Arts program and has worked in restaurants all over, spending some time in New Orleans. At the end, we all got to try a bowl of the chicken and sausage etouffee. I was really excited about this dish because I had always wanted to try it. One thing he did say about creole and cajun cooking is that a lot of people think it should be really spicy but really it does not need to be spicy it just needs to be seasoned well. 

The finished produce smelled amazing and was so tasty. I really liked the parsley he added to the rice. Like he said I was expecting it to be spicy and it really was not overly spicy. Most of the spice probably came from the Andouille sausage more than the spices that were used. If you like spicier food, you could always add seasoning to kick it up like instead of smoked paprika use a hot paprika. 

At each demonstration they pass out a souvenir recipe card with the recipe that was used. It's a nice souvenir and a great way to recreate the recipe at home. 

I would encourage you, if you are able to, to check out one of the remaining sessions for the season. They are every Friday from 12-1pm at Lincoln's Home at the picnic tables outside the visitor's center.  The session next week with talk about some of the excavation of the site and how they learned some of the things that the Lincoln's would have eaten at the time. The last session is on August 4th so there is limited time left to attend a demonstration this summer. 

The Family Kitchen: Grandma Hazel dressing with a twist inspired from my mom

 My Grandma Hazel made the best dressing. I used her recipe to try and recreate it with a few tweaks inspired by my mom. 

My mom would make this dressing but would add either chicken or turkey into it to make it more of a chicken and stuffing bake. I followed the recipe except I added extra chicken broth (still could have used more in my opinion) and added chicken and fresh sage.  When Grandma made this, it was always so soft and only crispy on the edges same with my mom. However, mine was still on the drier side. I either need to use more chicken broth or water, or maybe add a can of cream of chicken soup. I also did not use any stale bread just the stuffing croutons. It still tastes great just not as good as Mom and Grandma's!

With this dish I also made southern green beans with red potatoes, and cubed ham in the crockpot. I used fresh green beans from the produce stand and red potatoes as well. 

The recipe:

I used 3lbs aprx of green beans trimmed

5-6 small red potatoes cubed or diced

1/2 C chicken broth

1 Ham steak cubed

1 TBSP butter

1 tsp garlic powder

1 tsp onion powder

red pepper flakes optional

salt to taste

I added it all to the crockpot and cooked on high for 3 1/2 hours

The finished product was very good and was a great comfort food/ classic recipe as well. This would be great to make for thanksgiving and in fact I did make this for myself for Thanksgiving last year. 

The Global Kitchen: Restaurant review of The Hot Pot and BBQ Buffet- Korea

 

Last night, I had the opportunity to join a friend in trying a new restaurant in town. The Hot Pot and BBW Buffet. It was very good and an all around food experience. It was a little pricey so won't be someplace I go frequently but it is well worth it for the experience.

First, the table was interesting because you cook all of the food at your table so you have spots for the hot pots and a grill pan at the table. The grill pan is if you do the Korean BBQ (we did not). Not all of the tables had the option for both some just had the spots for the hot pots. You could control the burners at your seat so if your pot or grill needs adjusted you have control of it. 

Second, the menu did not have all the options but gave a good idea of what would be available. The Hot Pot buffet and Korean BBQ were $30 per person but you could do both for $36. You ordered a soup base from the wait staff, and they got it all set up for you at the table and got it started cooking. While they did that you went to the buffet and grabbed the raw ingredients you would add to your pot. There were a lot of options from beef, chicken, pork, to exotic seafoods like octopus, squid, and things like tofu and meatballs. Then there were the vegetables everyday things like mushrooms, potato, romaine, but also special items like seaweed, watercress, bok choy, etc. You had noodles you could add to your pot, and they had a make your own dipping sauce bar. 

                                          

I ordered the red curry broth but they had everything from an original soup baste with minimal flavorings to a spicy one. I chose the red curry because it had a little spice but was not too spicy. It was perfect for me and so tasty. I will advise you do no realize how small the meat shrinks up when cooked so I would suggest doubling what you think is enough. My favorite items to add to the hot pot was the corn and the watercress. I had not had watercress before but I actually really liked it.         

                                         

I tried a couple different dipping sauces, but their house made teriyaki sauce is really good. I added a little brown sugar and healthy bunch of cilantro to mine and it tasted so good. 

I would highly suggest everyone go check them out. I know I plan to go back and try the Korean BBQ next time. It is quite the experience, and you definitely get plenty of food. The wait staff was very friendly, and they make sure that you know what to do and were on hand for any questions we may have had. 

They do offer a selection of different ice creams as dessert. 

Overall, this was a great experience, and we had a great time trying something new. If you remember my post about the Japanese Sukiyaki the Hot Pot is similar to that. Just keep in mind the cost because it is more that I would normally spend on a meal. However, it is a great place to enjoy on occasion. It would be a great place to have a date night if you are looking for something new. 

Cooking Show Review: Magnolia Table with Joanna Gaines

 

One of my favorite cooking shows is Magnolia Table. For a few reasons...A) I love her kitchen, it is my dream kitchen! B) I love her personality, and C) the food is sooo good! I have made a couple of these recipes and both were amazing!

The clip above actually shows my two recipe attempts the Green Beans Amandine and the Cherry Almond Crisp! 

I like that she is not perfect in her cooking. She makes mistakes and is real about her limitations like with her chopping skills. She uses a stand mixer in her cooking, so she is not afraid of using cooking appliances to help make things easier. I am partial to cooking shows where the cook makes mistakes on occasion. I feel it is more real. Let's be honest, no cook is perfect. I feel cooks that portray themselves as perfect set a high bar to live up to. Mistakes are a part of life and how we learn. 

Joanna Gaines' cooking show Magnolia Table is very family oriented. She has some of her family join her in cooking and she shares recipes they eat as a family and some recipes that were passed down to her. 

To date, there have been 7 seasons of Magnolia Table and they can be found on Max and Discovery Plus, as well as any other streaming service or cable provider that carries Magnolia Network. The TV show also features recipes found in Joanna Gaines' Magnolia Table Cookbooks. Volume 3 was released recently, and it is the only one I do not have yet.  

The Italian Kitchen: Ravioli in browned butter garlic sauce

Have you ever been to the Old Spaghetti Factory? There is a dish there that I love and get any time I go. It is Mizithra Spaghetti in browned butter. This is not that recipe but when I decided to make ravioli for dinner, I wanted to do something other than the basic marinara sauce. I found a recipe for browned butter garlic sauce and thought I'd give it a try and like I am known to do...I made some slight changes. 

Ingredients:

Frozen ravioli

4 TBSP butter

1 tsp of garlic powder or 1 clove of garlic

1 tsp of Italian seasoning

parmesan cheese to top

Salt and pepper to taste

Recipe: 

Make the ravioli as usual (added part water and part chicken broth to cook the ravioli) once done drain and set aside, reserving 1/4 C of water for later. 

In saucepan or skillet, add butter and melt, cook for 3-6 minutes (mixing as you cook) until turns brown and brown specks are visible (be careful not to overcook). 

Remove from heat and add garlic and Italian seasoning and mix well for an additional 30 seconds. 

Add ravioli back in with the reserved water and top with parmesan cheese.

Bake (if desired) for a few minutes to melt the cheese. 

What I added is the Italian seasoning and I used garlic powder instead of garlic clove. I also added the parmesan cheese. 

Recently while shopping I found a new kitchen tool that looked very convenient that I just had to try. It is a mason grater jar set. It is a mason jar with a lid that has a grater attachment so you can grate the cheese right into the jar. I had to have it and it was less than $10. The convenient part it is easy to clean, and if you have left over cheese, you can store it in the fridge right in the jar! But who has left over cheese!

I tried it for the first time tonight and it made grating the cheese a breeze and was so convenient and easy to clean! I, of course, had no leftover cheese to store. 

You can also use this grater for other things you would like to grate like garlic, cinnamon, cocoa, or even carrots.  The brand is Kilner, and I found this item at Harvest Market.