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YummlyI don’t eat a lot of beef. I love beef, especially good beef. Yet, I very rarely eat it. When I eat protein, I typically eat pork, chicken, shrimp and/or salmon. I occasionally pepper in beef, turkey, duck, mussels and other forms of walking, running and/or swimming creatures, but only ever to change it up. And, while beef is a very common meat, I tend not to buy it or cook it. I really don’t know why! I’ve decided to beef up my site, a bit. You’ll notice I cooked up an open-faced meatloaf sandwich, just the other day. Today? Asian-y Beef Short Ribs! I’m looking to give beef some love! This one is a bit outside my typical repertoire, which is either good news or bad news, depending on who you are and what you’re all about. Aside from the fact that this is about big boney beefy goodness, it also involves a prepared shortcut, as well as a slow cooker. I get lots of requests for more slow cooker recipes. I listen. In kind, here’s a doozy! (I’m still working up the desire to grab an Instant Pot. I still view them as voo-doo, but … don’t tell anyone I said that) Prepared Shortcut: There’s a silly joke I love. It goes something like this … A young woman comes home from college for a weekend visit. She heads into the kitchen for something to eat then pops to the bottom of the stairs, dejected. “MOM!!”, she shouts up the stairs. “MOM! Do we have any food? All I can find are ingredients!” I cook a lot, and usually with good old-fashioned ingredients. I usually combine them in interesting ways to prepare actual food. However, we all know that I use sugar alternatives. Another area where I’m prone to cutting shorts is … jam. Jelly. I always have a variety of different sugar-free preserves lying around. I use them to stir into my Yo-Cheese, as well as forming the base for a tantalizing ice cream, or a cream cheese schmear. It’s a quick way to get some fruity flavor, while skipping all the steps of processing the fruit, myself. It also is often lower in carbs than anything I can make at home. I trade my time for some of the additional preservatives, wonky thickeners and emulsifiers in these ingredients. I do. I admit it. Sometimes, I run out of time and cheat. Today, I’m cheating with Orange Marmalade (one of my absolute favorites!). This amazing recipe is quite easy, actually. The beef ribs are seasoned with salt and pepper. They are seared, then placed into a slow cooker. Then, the remainder of the ingredients are mixed together, poured over the ribs, then locked away to cook for several hours. That’s it! Serving Notes: The ribs in the photos are being served over some seasoned sesame oil stir-fried broccolini from CostCo. Quick, easy and delicious!Food52For more than 15 years, I worked as a species at risk biologist on ranches and farms across the Canadian Prairies. The farmers and ranchers I worked with were dedicated conservationists, and many would have done more for the wildlife and habitat on their lands had they not be constrained by the vagaries of consumer markets. I had grown up in the city, and travelling between these worlds forced me to wake-up to the significance of my role as a consumer in supporting the stewardship efforts of our food producers. But the issues are complex, and we as consumers are constantly bombarded by confusing and conflicting headlines regarding what to eat and why. As a result, I switched gears, and tried new ways of reaching consumers – one of which was to start up a small food company. Through this company, I produced an artisan line of granola with a focus on sourcing ingredients from sustainable growers, and providing food consumers with evidence-based solutions toward achieving balance between environment, economy, and community. The line of granolas included 4 flavours: FAIRLY DECADENT (recipe below): Highlighting “Fairtrade” certified products, with ingredients featured ensure a fair price for the small-scale organic producers that grow them. GROUP OF SEVEN; A celebration of Canadian food producers, with ingredients sourced from North of the 49th and including B.C. miso, smoked sea salt, and dried fruits; local cream and honey; Prairie-harvested grains, wild rice and seeds; Ontario hazelnuts, and Quebec maple syrup. WASTE NAUGHT: The heart of Waste Naught granola was in quality ingredients that would otherwise go to waste. Grapeseed oil – a byproduct of wine production – and “spent grains” from local craft breweries. LOCAL ROOTS: Sweet, and cardamom-spiced, this carrot granola was made with ingredients sourced from farms as close to home as possible. Here, I am sharing the recipe for the ‘Fairly Decadent’ granola as it is both the most accessible geographically in terms of sourcing ingredients, and the easiest/ least time consuming to prepare. I didn’t think I would want chocolate for breakfast, but this changed my mind! Hope you enjoy!CookingLightMaking your own sauerkraut may seem like a daunting task, but it’s actually easy to prepare and just needs a little bit of babysitting as the fermentation process unfolds. The result is a most delicious science experiment. This sauerkraut has all the flavor and probiotic benefits of a traditional fermented kraut but with less salt. The cabbage has a great crunch and tang along with the added flavor from the caraway seeds. This is a traditional sauerkraut, perfect for adding to hotdogs and sandwiches, as a side with sausages or pierogies, or just straight from the jar. Here's what you need to know, followed by the recipe: Start with the Basics You don’t need any special tools to make sauerkraut—just cabbage, salt, a big jar, and your hands. But if you get serious about your "krautkraft," you might consider investing in some tools of the trade. Here are three handy tools, and their alternatives: Fermenting Crock. This will seal the kraut, while still letting gasses from the fermentation escape—and let you avoid having to "burp" it every day. However, any big jar will work. Wooden Vegetable Tamper. It can be handy, especially when making a big batch, to have something to press the cabbage with. But you can also use your hands or a wooden spoon. Glass or ceramic weights. It's important that the cabbage doesn't rise above the liquid while fermenting. But you can use anything heavy as long as it's food safe and not likely to corrode (glass and ceramic are best) This base recipe can easily be multiplied to make larger batches (an average crock can hold about 10 lbs of sliced cabbage). Be aware that the larger the batch the longer it will take to ferment. This recipe is written for a lower salt content than the average at-home sauerkraut, but you should feel free to experiment to find what suits your personal taste. In fact: you can make this recipe completely salt free! To do that, we recommend subbing in 1/2 teaspoon of celery seeds and 1/2 teaspoon of black pepper, and, because the cabbage won't release as much liquid, topping off the jar with filtered water. Speaking of Taste There's no need to stick solely to cabbage. Try using other vegetables in your kraut, such as carrots, red cabbage, Brussels sprouts, beets, or garlic, as well as other herbs and spices, such as dill seeds, celery seeds, curry powder, or red pepper flakes. Just be sure to taste the mixture as you’re making it (to make sure your flavors are what you want) and then every three days after the fermentation begins. This will help you judge when the kraut has reached the point of being “done.” Again, it’s based on your personal taste, but it’s worth it to continue to taste the kraut at different times to know what you like the best. Temperature Matters The warmer the temperature (70 degrees and above), the quicker the kraut will ferment, but it can result in a softer, less textured product. The cooler the temp (anything above freezing), the more time it will take the kraut to ferment, but the result will be a crunchier texture. The sauerkraut will keep for an extremely long time in the refrigerator after fermenting (Some people keep kraut up to a year in the refrigerator.) No need to can or “process” the mixture—the high temperature needed for canning will kill all the good bacteria. And here’s the most important thing to remember—sauerkraut is best served in its cold state. If you warm it up or cook it, you’ll kill all the good bacteria and lose all the awesome probiotic potential.YummlyQue tal? Mira, I’ve got great news for those of you who have been asking for more plant-based recipes—I partnered with @vevan.foods and @thefeedfeed to create this tasty recipe! #ad These fried quesadillas are made with Vevan P’Jack-Melts. I am especially excited about this recipe because Vevan is 100% awesome with 0% dairy. Entonces, if you are lactose intolerant, don’t even trip! Vevan has the perfect creamy and gooey texture when melted and makes this recipe amazing for anyone who is dairy-free but still wants a yummy quesadilla. What impressed me the most about Vevan is the flavor. This product is made by award-winning cheesemakers. Y pues, the flavor is totally on point! Finally, all Vevan products are vegan, dairy-free, gluten-free, lactose-free and non-GMO. If you are looking for an allergy-friendly option with that the melt, flavor, and texture that you are looking for, this is the recipe for you! These fried quesadillas are amazing for snacking or entertaining (when we are able to entertain again, that is!). Find them at a Costco near you #vevanfoods #feedfeedFood52Budget Bytes » Recipes » Globally Inspired Recipes » Asian Inspired Recipes » Garlic Noodles Garlic Noodles $2.54 recipe / $0.64 serving by Beth - Budget Bytes published Dec 3, 2009updated Jul 28, 2015 4.78 from 108 votes Pin Recipe Jump to recipe → This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you. These sweet, salty, and rich Garlic Noodles are an absolutely addictive dish that you’ll want to make again and again. Serve them as the bed for glazed meat, like my Sticky Soy Ginger Glazed Chicken, Honey Sriracha Tofu, or simple stir-fried vegetables. With a super short ingredient list of pantry staples, this delicious garlic noodles recipe will become a staple in your menu. Garlic Noodles in the skillet topped with green onion See this recipe used in my weekly meal prep. Where Do I Find Oyster Sauce? Oyster sauce can be found in the International aisle of most major grocery stores (look near hoisin sauce). If you can’t find it there, it’s worth it to seek out an Asian market, where oyster sauce is likely to be much less expensive than in chain grocery stores. What Can I Use in Place of Oyster Sauce? I personally feel that the salty rich flavor of the oyster sauce makes this dish what it is and I wouldn’t suggest substituting it. That being said, several readers have said they’ve used hoisin sauce, which is much sweeter, and have enjoyed the results. Substitute the oyster sauce in this garlic noodles recipe at your own risk. What Else Can I Add to Garlic Noodles? This is a great base recipe to which you can add all sorts of other ingredients! Garlic noodles are great as a side dish, but you can add protein and vegetables to make it a meal. Try adding some Teriyaki Chicken or Honey Sriracha Tofu on top, or check out my Garlic Noodles with Beef and Broccoli for some inspiration. Front view of Garlic Noodles in a bowl Looking for a spicy noodle recipe? Check out my Spicy Sriracha Noodles! Share this recipe Quick & Easy Garlic Noodles 4.78 from 108 votes Garlic Noodles are sweet, rich, and savory with a strong garlic punch. They make the perfect side dish to any Asian inspired meal. Servings 4 Prep 10minutes mins Cook 15minutes mins Total 25minutes mins Save Recipe Print Recipe Cook Mode Prevent your screen from going dark Ingredients 8 oz angel hair pasta ($0.54) 4 cloves garlic ($0.24) 1/2 bunch green onions ($0.35) 4 Tbsp butter ($0.50) 2 tsp soy sauce ($0.20) 2 Tbsp brown sugar ($0.05) 1 tsp sesame oil ($0.40) 2 Tbsp oyster sauce ($0.26) Instructions Add the oyster sauce, brown sugar, soy sauce and sesame oil to a bowl and stir until combined. Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander, then set aside. While the pasta cooks, mince the garlic and slice the green onions. Melt the butter in a large skillet over medium-low heat. Once the butter is melted and bubbly, add the garlic and onions (save a few for garnish) and sauté until they are soft and fragrant (1-2 minutes). Remove the skillet from the heat. Add the drained pasta and oyster sauce mixture to the skillet, and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, sprinkle a small amount of hot water over the pasta to loosen it up. Garnish the pasta with any reserved sliced green onions, then serve. See how we calculate recipe costs here. Nutrition Serving: 1Serving Calories: 374.9kcal Carbohydrates: 62.85g Protein: 8.98g Fat: 14.23g Sodium: 268.55mg Fiber: 2.73g Read our full nutrition disclaimer here. Email Me This Recipe Get this sent to your inbox, plus get new recipes from us every week! Email * Email Address Send! Video Garlic Noodles How to Make Garlic Noodles – Step by Step Photos Mix Sauce ingredients in a bowl Mix the easy noodle sauce before you begin. In a small bowl stir together 2 Tbsp oyster sauce, 2 Tbsp brown sugar, 2 tsp soy sauce, and 1 tsp toasted sesame oil. Stir until combined. Slice Green Onions Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain and set aside. While the pasta is cooking, mince four cloves of garlic and slice about four green onions (1/2 bunch). Sauté Garlic and Green Onions Heat 4 Tbsp of butter in a large skillet over medium-low heat. Once melted, add the minced garlic and most of the sliced green onions (save a few for garnish). Sauté the garlic and green onions until soft and fragrant (1-2 minutes). Add Noodles and Sauce to skillet Remove the skillet from the heat, then add the cooked and drained pasta and the prepared sauce. Mix Pasta and Sauce and top with green onion Toss the ingredients in the skillet until the pasta is evenly coated with sauce. Garnish the garlic noodles with the reserved green onions and serve. Overhead view of Garlic Noodles in a bowl This easy Garlic Noodles Recipe is totally addictive… BEWARE. Share this recipe Posted in: Asian Inspired Recipes, East Asian, Globally Inspired Recipes, Pasta Recipes, Quick Recipes, Recipes under $3, Top Recipes, Under $1 per serving Beth Moncel I’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others. More About Beth Eat More. Spend Less. Sign up for the Budget Bytes newsletter and you’ll get new content delivered by email weekly, helpful tips, PLUS my FREE 14 Day Pantry Meal Plan! First NAme(Required) First Name... Email Address(Required) Email address... Leave a Comment Your email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Comment * Name * Email * This site uses Akismet to reduce spam. Learn how your comment data is processed. Comments Leave a Comment Tara Doneice Vaughn 08.16.24 at 11:54 am Totally delicious! Reply Ellis 06.03.24 at 10:40 am I have made this so many times. I used less sugar and more garlic. When I don’t have green onions I have substitute them with red onions that are cooked until transparent, not caramelized. I made it for a pasta class last weekend. Everyone loved it, is always a success. Reply Alicia 04.27.24 at 1:10 am Absolutely love this recipe! I always add way more garlic and it’s a bit sweet for my liking so I more than half the sugar. Totally addicting and I can’t wait to make this again. Would also highly recommend making this with Trader Joe’s Thai wheat noodles. Those absorb the flavor soooo well. Reply Sarah C. Prokop 03.24.24 at 3:46 pm These were so easy and tasted incredible!! We’ll definitely be making these again!! Reply Shwaunda Smith 02.05.24 at 12:06 pm ❤️ Reply Laci 02.16.24 at 6:07 pm This is a staple. We make it with grilled teriyaki chicken thighs. Reply Shannon 01.27.24 at 9:22 pm We made this and added raw shrimp when we got to the butter step. It was UNBELIEVABLE! * chefs kiss* Reply Jennifer Baylor 10.11.23 at 5:17 pm I make this recipe often it is so tasty Reply Sarah Gonzales 10.05.23 at 8:09 pm This is our go to recipe. My son’s girlfriend said it was too sweet, so I made it different the next time. I had to add more sugar because it tasted better the 1st I made it. To each his own, the sweet makes it for me. I prefer this over garlic noodles at a restaurant any day!! I’d give you more stars if I could. Reply Don Campbell 06.25.24 at 9:51 pm Over all good.. but too sweet for me as well. Maybe add a lil sweet soy instead. Reply Comment navigation Older Comments Budget Bytes Icon Small Budget? No Problem! Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Welcome to the world of delicious recipes designed for small budgets.Food52I bought a pasta machine as a post breakup gift to myself last summer and that moment really is what started family dinner. Since that first pasta night we have done five or six and without fail, no matter when I make the dough or how early I begin shape the pasta, we will not eat before 11pm. I mostly make traditionally Italian if not more specifically Roman pasta dishes that I picked up while living in Rome in 2012: Bucatini all’Amatriciana, Ragu, Carbonara, occasionally delving into Umbrian Penne alla Norcina. I am fully a snob when it comes to pasta, and this leads us to the true hypocrisy of this post: I made meatballs. Quick recap on the meatball: Italians only serve them by themselves if they’re large, and when they’re small they usually go in soup. When the Italians immigrated to America at the turn of the 20th century they were actually spending less of their income on food then they were in Italy and thus eating more meat and the meatball “snowballed” for lack of a better word. I found a recipe for tiny meatballs last week that had tons of herbs and ricotta AND I could make them the day before dinner, so we put all prior rules and feelings about American meatballs in the bathroom. So these meatballs are a combination of a couple recipes that have all clearly been based off of Marcella Hazan’s recipe from her book Marcella’s Italian Kitchen. The last time I tried to make pasta sauce Ian yelled at me. It was arguably bad pasta sauce. Bad in the sense that it was fully edible and had anyone but me served it we all would have been more than happy, but it was bland, there was much too much sauce in relation to the amount of meat, the flavors didn’t combine right, it didn’t cook long enough, and we all have come to expect more from me. I was not going to let that happen again so I went back to my recipe hunting for making the perfect marinara sauce. Sourcing back to Marcella Hazan she claims that whole peeled tomatoes, a stick of butter, salt, and an onion, and those four things alone make the perfect sauce. Besides the fact that she’s a best-selling James Beard Award-winning food writer, her meatballs came out really good and I figured i’d give it a shot with my own tweaks. Makes 12-14 servings of sauce. Unless you’re feeding a small army or my friends that have apparently never eaten before, halve recipe or plan on freezing some of it.YummlyIf you have some stale bread in your pantry, you may be much closer to a delicious meal than you imagined. Mixed with a few basic ingredients, dry bread cubes can become knodel — traditional German bread dumplings. Sometimes called 'semmelknodel,' these dumplings are quick and easy to make. They're an inventive way to transform old bread into a warming side dish, or the base of a hearty a main course. Dry bread cubes are simply moistened with milk and eggs, and flavored with minced onion, fresh parsley, and some black pepper. This mixture is formed into balls, and simmered until fluffy. Knodels are particularly popular in Bavaria. They're an ideal accompaniment to traditional dishes like jägerschnitzel or rouladen. They're also in popular in Austria, in the Tyrol region especially, but you'll also find them in the most elegant restaurants of Vienna. The northern Italians even have a version of knodel, also in the Tyrol region. These are classic winter comfort food. In Germany and elsewhere, they are both a childhood favorite and a sophisticated, satisfying staple. Although hearty and satisfying, the ideal knodel are also light and fluffy. These tasty Bavarian dumplings are not at all tricky to make. But a few simple tricks will ensure great results. ## Tips And Tricks For Easy Knodel Preparation And Perfect Results _Start with dry bread:_ Knodel originated as a clever way to use up dry bread rolls so stale bread is the best base for light knodel -- they'll soak up a mixture of milk and egg. If you don't have stale bread, you can do what German cooks do: cut the bread into small cubes and toast them in the oven on a low temperature, much like croutons. Be careful to not let the bread cubes get too dark, but lightly browned bread cubes can give your dumplings a nice toasty flavor. _Use your judgement:_ While this knodel recipe provides the quantity of bread, milk, and eggs you need to make it, knodel recipes are flexible and forgiving and because all bread types are different, you may need a little more or a little less bread. Some bread is very airy and absorbent and can soak up lots of liquid. Other bread may be denser and need less liquid. What you are looking for is a mixture that will hold together nicely and form a smooth ball. If your mixture is too wet, the bread dumplings will fall apart as they simmer. If it's too dry, the dumplings may turn out to be dense and heavy. If you aren't sure you have the right consistency, go ahead and cook a test dumpling. If it falls apart in the water, you need to add a little more bread to help the mixture hold together. If the fully cooked dumpling is too heavy, you can loosen up the mixture with some extra milk. _Use a light hand:_ The key to making feather-light dumplings is a light touch. You don't need any special equipment to make knodel - just a large bowl and your hands. Mix the dough only until it comes together. Some of the bread cubes will remain intact, giving the finished dumplings a little texture. _Get your hands wet:_ Knodel dough can stick to your hands. Before you begin to shape the dumplings, make sure your hands are completely free of any traces of dough. Then get your hands nice and wet. This makes forming the balls much easier. You may need to periodically rinse your hands as you make the dumplings. _Smooth surface:_ Knodel dough is delicate. You want the dumplings to hold together as they simmer, so make sure the surface of your dumplings is absolutely smooth. Be careful not to leave any cracks or openings for water to seep into the dumpling and break it apart. This also ensures that your dumplings look great on the plate. _Simmer, don't boil:_ Easy does it with knodel, every step of the way. Just as you mix the dough gently, and form the dumplings smoothly, you'll want to cook them gently, too. A full rolling boil may break the fragile knodel apart. Before you start to cook, let the water boil to make sure it's hot enough. But then lower the temperature and wait for the bubbles to subside. Slide your knodel into gently simmering water, not boiling water. _Give them room:_ Knodel expand as they cook. Use a large pot to give your dumplings room to swell up and to cook evenly. Fill the pot about three-fourths full. The water temperature will lower as you add the dumplings and deep water will keep its heat better. But you also want to leave enough room for the dumplings. ## Versatile Dumplings There are many knodel recipes to suit every occasion and every taste. And you can easily customize your favorite recipe. For example, although most dumpling recipes call for white bread, you can use whatever bread you like, or even a mixture of breads, to make your bread dumplings distinctive. Most classic German knodel are served as a neutral side dish flavored with some onion and fresh parsley and little else. Semmelknodel can also be added to your favorite chicken soup to give classic American chicken and dumplings a German twist. You can also add meat to them -- some Austrian knodel recipes call for bacon or sausage for a dish that needs little more that melted butter to make it delicious. These simple bread dumplings can also turn a salad into main course fare, like in this recipe for Beet and Knodel Salad that takes its inspiration from traditional German cuisine. In this sweet and tangy salad, the boiled beets are tossed in a light honey mustard sauce. The savory bread dumpings, made with gruyere cheese for added flavor and texture, make an ideal accompaniment. Serve this German-style Beet and Knodel Salad on its own, or pair it with grilled meat.YummlyThis traditional French cake (there’s a similar Sicilian version), is simplicity at its finest, though the preparation is a little strange. Oranges are boiled whole, then puréed in their entirety and mixed with eggs to create an incredibly moist, rich cake with a sunny orange flavor. Perfect for brunch or any time you’ve got some fragrant fruit on hand. _Whole oranges? What about the pith! Or the seeds? Won’t it be bitter?_ This cake has that exquisite French quality of not being bothered by silly things like rules or limitations— with delicious results. While the pith and the seeds of citrus are notably bitter, boiling them for an extended period of time mellows that away until all you taste is bright, clean orange. And you don’t lose any of the nutrients in the fruit. The humble ingredients and effortless techniques (boil water, push buttons on a food processor, grease a cake pan, open and close the oven door a couple times) lets anyone envision themselves in a rustic French farmhouse, casually throwing together a delicious treat from a few simple, fresh ingredients. _Five eggs? Isn’t that a lot?_ Some versions of this recipe call for a full half-dozen! Using five eggs produces a cake that is moist and almost custardy, and inadvertently packs a lot of protein into a decadent dessert— having a slice with breakfast or brunch isn’t unreasonable at all. _Orange, eggs, sugar and a little flour— this sounds a lot like a soufflé?_ It’s very similar, at least in the ingredient list! Except this recipe is the easy, somewhat lazy, no-muss no-fuss version. Traditional soufflé technique calls for separating the egg whites and beating them until they form stiff peaks, then carefully folding them into the rest of the batter (which would merely contain citrus zest and a little juice). A soufflé could never support the weight of an entire orange’s fiber. The texture of this cake is closer to a fallen, dense soufflé-custard hybrid— and requires no elaborate technique to prepare. _Can I use any oranges for this? What about those tiny clementines?_ Any regular-sized orange will be delicious in this recipe: Naval oranges will taste bright and turn it a glorious sunrise color, a cake from blood oranges will be more complex and may turn a little pink, and Cara Cara oranges will produce a clean, nearly candy-like sweetness. Smaller varieties won’t work so well— the ratio of peel and pith to pulp throws off its balance and produces a not so good cake. _That isn’t much flour. Is it really enough?_ The little bit of flour helps provide structure for the batter as it cooks, and ensures a more evenly baked cake without having to use a bain marie (water bath around the cake pan). Any more flour and it would change the crumb and make a leavening agent necessary. _Jägermeister? In a cake? Is that a joke?_ While many people think of this spirit as existing in a “Shots!” milieu, full of inebriated guys and gals throwing it back right before the night takes a raucous turn, it’s actually a multifaceted liquor with a lot of botanicals (including super sweet orange peel from Ghana). In this cake, it blends in gently and gives the orange flavor a depth and fascinating complexity it won’t have otherwise. If you want to double down on orange, substituting Grand Marnier will make the flavor pop, but not quite as interesting. Keeping the liquor cabinet closed? The cake will still be bright, delicious, and sing of oranges with every bite. _The water left behind after boiling the oranges smells amazing. Do I have to throw it out?_ It makes a great cup of black tea, or a wonderful base for chai to sip while you’re waiting for the cake to bake. You could also toss in a cinnamon stick or few slices of fresh ginger while the oranges boil for a home that smells like a holiday. _Recipe adapted from the original source by Tory Davis. Photo by Miha Matei Photography_Food52How is it when harvesting during the fall there is a “sure” feeling that come winter all this deliciousness will run out? Yet after the holiday indulgence there seems to be PLENTLY left to fold out into winter recipes and carry us into the beginnings of growing season again. Life is so good. A favorite New Year’s resolution for me is to make a conscious effort to cook most of our meals with ALL the yummy goodies we spent hours putting up, either by freezing or by canning. Funny, when we are going through the harvesting process we are absolutely SURE we will never forget the labor of love put in but as the months pass, somehow the time spent fades in our memory…. It was a Sunday afternoon and I went out to refresh my memory on what treasures were hidden away. As I hung over the side of my deep freezer digging away, I saw an entire box of frozen roasted tomatillo sauce I had completely forgotten about! For us, this is one of the easiest things to grow and if I didn’t figure a use, I could easily see filling another 20 jars next year…. Since we are a soup lovin family, I decided I wanted to make posole. I LOVE traditional posole but this time I wanted a bit of a change and these frozen tomatillos would be perfect! I would make posole verde and add some shredded roasted chicken and then pile on a bunch of fresh crunchies such as radish, cabbage, tomato, and avocado! I was starting to drool….it sounded so fresh and delish! In I went and prepped the chicken to roast. While it was roasting, I pulled out some poblano chiles, jalapenos, onion, and garlic; these were the perfect sofrito for the posole. I love to get that “char” on the skins of the chile and infiltrate the broth with that flavor…ooohhhhh I was getting jazzed! Once those flavors melded, I added the oregano and cilantro and seasoned with salt and pepper. Then came the chicken stock and hominy. It was looking awesome! Now for the star of the show, straight from our garden, the roasted tomatillo sauce, the smell brought me right back to harvest, right back to the memories of those long days preserving our garden treasures… Lastly I put in the shredded chicken, you could leave this out and add it along with the garnishing’s on top, but I decided to marry all the flavors and fold it in. I seasoned a bit more and heated it through. I hadn’t told Enrique what I had made so when dinnertime came, I served it up in big bowls and topped it with the fresh goodies and toasted up some fresh corn tortillas. I brought it to him and his eyes got as big as saucers, this is his soul food and when I shared that the base was all of our tomatillos, he grinned from ear to ear……. It’s nights like this, many months later that I easily see the circle of life……foodpairing.com
- The term "flavor profile" refers to a dish or recipe's overall taste characteristics and sensory attributes. It encompasses the combination and balance of various flavors, including sweet, salty, sour, bitter, umami, and other taste elements, as well as aromas and textures.
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Sep 16, 2021 · The principles of flavor is a concept that looks at how different elements give us the sensation of “flavor”. It also divides tastes and flavors into categories that can work together to balance and enhance a dish.
When chefs discuss a recipe's flavor profile, they analyze and articulate the unique combination of tastes, aromas, and textures that make the dish distinctive. This understanding helps in both the creation and appreciation of well-crafted and delicious recipes.
Dec 18, 2023 · A flavor profile refers to the combination of tastes, aromas, textures and other factors that contribute to the overall flavor experience of a dish. Sweetness, sourness, bitterness, saltiness and umami are all components that play into a flavor profile along with the use of herbs, spices, fats and acidity.
In simple terms, a flavor profile is the combination of various flavors that make up a dish or ingredient. It involves the intricate balance of taste, smell, texture, and even temperature that creates a unique culinary experience.
May 5, 2022 · At its most basic, a flavor profile is made up of ingredients that help define the common flavors found within a specific cuisine. What makes something taste Italian or Cajun or Moroccan? Here's a quick guide to understanding flavor profiles and how ingredients work together to define various cuisines.
Jul 21, 2023 · Understanding flavor necessitates a scientific understanding of taste profiles and their harmonic combinations, from the subtle harmony of sweetness and acidity in a perfectly ripe fruit to the complex interaction of scents in a well-crafted dish.
Oct 6, 2014 · First, let’s review the basic flavors. Up until 2002, scientists recognized 4 ‘official’ tastes: 1) salty; 2) sweet; 3) sour; and 4) bitter. However, in 2002 umami was crowned the fifth flavor. Umami simply means yummy in Japanese, and it’s hard to describe what the flavor of umami tastes like.
