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What Is Taste Of Home Recipes For Two Recipe - Yahoo Recipe Search
Food.comI found this recipe on the Taste of Home website while searching for strawberries and the photo had me drooling!!! I am posting it here so I can make it in the near future. Here is what the description states: "The gorgeous torte combines two great ingredients—chocolate and strawberries. —Paula Magnus, Republic, Washington.YummlyMany store-bought soups are made with a long list of unrecognizable ingredients and include tons of added salt or preservatives. This recipe is easy to make at home and comes together with only eight ingredients. ## Minimal Prep Time Since this soup doesn’t require much hands-on time or effort, you can enjoy it any day of the week! You can even make it ahead of time and simply bring it back to temperature over medium-low heat until it's ready to serve. Because it reheats so well, it’s perfect for weekend meal prep. Then, just heat it up on busy nights when you need a quick, healthy meal. ## Quality Ingredients The vegetable broth is studded with onions, garlic, and mushrooms to form this simple, yet flavor-packed soup. Using a blender or immersion blender creates a silky smooth texture. But the highlight of this creamy mushroom soup, of course, is fresh mushrooms. Too many other ingredients, like heavy cream or half and half, will take away from the deep, earthy flavor of the mushrooms. Not to mention how light and refreshing this version is! Most mushroom soup recipes call for tons of butter and cream, but this recipe is low-fat, low-carb, and low-calorie, making it a much healthier option than traditional versions. It's also vegan, gluten-free, dairy-free, and paleo — suitable for just about any diet! ## Health Benefits Mushrooms have been used for their healing properties around the world for centuries. They've been shown to boost the immune system, and prevent many serious health conditions. There is promising research being done that suggests the power of mushrooms in cancer prevention and treatment. According to [this 2016 study] (https://www.ncbi.nlm.nih.gov/pubmed/27447602 "this 2016 study"), mushrooms contain a class of proteins called lectins, which are able to bind to abnormal cells and cancer cells and label the cells for destruction by our immune system. Additionally, they're low in calories, high in fiber, and increase satiety, which can aid in weight loss. They're popular among vegans, thanks to their meaty texture. They provide many critical nutrients, including B vitamins, potassium, copper, and selenium, and they're packed with antioxidants. ## Range of Options You may be wondering what type of mushroom to use in this recipe. Here's an overview of commonly used mushrooms and their characteristics, so you can decide for yourself which ones you'd like to use! For this soup, you can use one type or create a mushroom mixture by using two or three varieties. Be careful with wild mushrooms, though, since some are toxic to humans and not edible. Better to stick to store-bought ‘shrooms. ## Portobello Mushrooms Dense portobellos are commonly used in Italian cooking, thanks to their rich flavor and the depth they lend to sauces and pasta dishes. Use them in this mushroom soup recipe for an amazing depth of flavor! ## Shiitake Mushrooms Shiitake mushrooms originally grew wild in the forests of Japan, but most are cultivated these days - so they ’re easy to find in your local grocery store. They have a relatively light flavor which, when dried, can be much more intense. When used in this soup recipe, they add a lovely earthy flavor. ## White Button Mushrooms White button mushrooms are the most commonly used mushroom and they are also the mildest in taste. Most of the dishes you order at a restaurant or recipes you see call for this variety. They are readily available, which means you'll have no trouble finding them for this recipe. ## Preparing Mushrooms To prepare the mushrooms for this recipe, use a moist paper towel to brush off any dirt. You can also lightly rinse the mushrooms and pat them dry, but don’t soak them so they don’t absorb extra water. ## Mushroom Soup Recipe Ready to get to the good part? Here's how to make it! If you want to make it thicker, you can blend in pureed beans or cashews to keep it vegan. If you want a non-vegan, non-vegetarian version, you can use chicken stock in place of the vegetable stock and top it with Parmesan cheese.Food52When Erin and I first started dating she told me about how she would love if we could cook something together one night. I’ll be honest, I wasn’t too into the idea at first. I tend to be a kitchen Nazi and like things done my way or you aint eating, I’m slowly working on overcoming that. But being that I wanted to make her happy, and we were still in that impressionistic phase, I said “Sure, lets give it a try, what do you have in mind”, with my most reassuring voice. At that point she proceeds to pull out this small pink leather cookbook that her mom had put together for her when Erin moved to NYC and says “Let’s take a look in here!” I was in awe when I opened it. It was a collection of recipes her mom had perfected and written by hand into the pink lined note book. First off I was impressed, the penmanship was out of control, not like my mom’s scribble (we’ll leave that for another time). Second, there were so many different recipes that sounded so good and you can tell they were tried and tested. As we were flipping through it one recipe popped out right away… Cioppino. I looked over at Erin and I just let her know “We are gonna rock through this recipe together tomorrow afternoon!” with the excitement of a fat kid in a candy store. Erin seemed just as excited telling me it was one of her favorite dishes, as it is mine. Just then I realized maybe this wasn’t gonna be so bad after all. The dish originates in San Francisco, it’s beginnings attributed to Istrian & Venetian fisherman who worked the SF Bay and would “chip in” their random scraps of seafood they couldn’t sell at the end of their long days. They took these scraps and would make a spicy tomato based stew that was reminiscent of Istrian & Northern Italian seafood brodetto. Side Note: The most authentic Cioppino is served in SF at Istrian run Tadich Grill, yeah my people are all over this dish. This of course is a match made in heaven for me. Fresh fish, shell fish, spicy broth with just enough of a brine to remind you that this is what the ocean should taste like. That one night was the first of many where we made this dish and started a new tradition of cooking together, although I still won’t let her use the really sharp knives. When we make Cioppino we will go out to a really good fish market together, stock up on fresh fish & shell fish and come right home to get it cooking. I have to say this recipe has become a staple in our house during the winters and early springs. If you like seafood and warm stews this is gonna be your go to after a few tries. Cioppino (Special thanks to Denise Wolf) Before I get into the recipe I want to stress one thing, make sure to buy good quality seafood. Don’t be buying some garbage from Associated, you know that scary half frozen fish wrapped in blue Styrofoam trays. There are plenty of really good fish mongers in Brooklyn. One of my favorites is Carroll Gardens Fish Market. Take the extra time speak to the people in the store, ask them what they have that is the freshest and inspect the fish. Also feel free to substitute for the actual fish part in the recipe. We tend to go with Flounder or Striped Bass, use whatever looks the freshest at the store.Food52One of the many things I like most about this website is the impetus it has given me to revisit the recipes I've cooked my way through over the years. Some of recipes are ones I've modified from magazines and cookbooks; some are ones I've created from different areas of inspiration; and some are from my mom. Many years ago as I was getting ready to move into my first apartment in Boston, I had my mom write down all my favorite things that she cooked onto notecards that we put into a recipe box. Seafood Eggs was something she used to cook for breakfast brunches around the holidays or for the two of us when my dad traveled, so we could have something special - just the two of us. And oh so decadent! Living in Pittsburgh, Pennsylvania, shrimp and crabmeat were not on anyones regular diet in those days. But my mom found a fish store a 45 minute drive away that flew in fresh seafood every day. When I made this last night (since my husband is out of town and I was having a home alone dinner) what a rush of memories! And they tasted just like I remembered them tasting as we sat in our kitchen all those 40 years ago. The only changes I made was to roast a poblano pepper to make a home for the eggs since I love the combination of eggs and roasted peppers and I added the cheese. Hope you enjoy them as much as I have.Food52After college, I lived in Jerusalem for two years. Thursday afternoons, with class and work over for the week, I’d flee my office in the suburbs and hop on the 21 bus, which took me right smack into the heart of downtown. From there, I’d bound up the stairs of the Jaffa Gate, pass the first few vendors in the Shuk (market), and hook a left. Tucked across from the Church of the Holy Sepulcher and just steps from the hustle of the market was Lena’s, home of the best hummus and labneh Jerusalem has to offer. To Jerusalemites, those may be fighting words; countless stalls would lay claim to that title. But Lena’s truly is the best. Their hummus is served warm, with plenty of fresh tahini, a pile of just-cooked chickpeas , and a more-than-healthy swirl of really fragrant olive oil. And their labneh is equally perfect, dressed, too, with plenty of that olive oil and a big sprinkle of za’atar. (What is labneh? An ultra-creamy, slightly tart cheese made from straining yogurt. It's like sour cream, if it got magically thicker and more luscious.) My time in Jerusalem flew by. Before I knew it, I was back in the U.S., without either my fun non-profit job or my beloved Lena’s. The job I could replace, but the hummus and labneh I couldn’t live without. Within a week of moving to my apartment in D.C., I was testing recipes. Hummus proved easy, in part because recipes abound. Over the years, I’ve settled on a formula very similar to the one Yotam Ottolenghi published in his last book, Plenty, with lots of garlic, an obscene amount of tahini, and the secret ingredient: baking soda. But then there was the matter of a labneh recipe. My Israeli friends tried to intimidate me, saying the Jerusalem water makes the original formula not replicable. But I knew that was bunk, because a) since when is labneh akin to San Francisco sourdough? And b) Jerusalem water is not my favorite, taste-wise. As it happens, making good labneh is even easier than making good hummus. You absolutely need good extra virgin olive oil and good za’atar. Those are non-negotiables. But the method is simple: 1. Just stir a tiny bit of lemon juice and salt into Greek yogurt. 2. Set the mixture inside a cheesecloth-lined strainer, and let time do the work. (As in, 12 to 24 hours.) 3. After a nice long wait, the salt will dissolve into the yogurt, which mellows slightly as it sits. Most importantly, the whey strains out, leaving you with thick, concentrated labneh. From there, all you have to do is drown the labneh in good olive oil, sprinkle more than a few pinches of za’atar overtop, and have warm pita at the ready. Were you hoping for something more complicated? Sorry about that.Food52{This is a first person biography of a Mexican restaurateur in Los Angeles that I published through AltaMed. It is one entry into a book that served as a fundraiser for uninsured individuals. The recipe is prepared by Rogelio Martínez and served at Casa Oaxaca in Culver City, CA and Santa Ana, CA.} Casa Oaxaca Rogelio Martinez Juarez 3317 West First Street Santa Ana, CA 92703 Tel: 714.554.0905 I was born twenty minutes from the city of Oaxaca in a small town called Tlacochahuaya. My mother, Carmen, and my father, Ricardo, were native Zapotecos. I have six siblings and we all speak our native dialect as well as Spanish. My name is Rogelio Martinez Juarez. I dropped out of school in the eighth grade. I decided at that time that I wanted to be a baker. I came to this decision because nobody else in town wanted to be a baker. It was considered the lowest of the low in the economic class structure of the town. To learn how to bake, I went to one of the largest hotels in Oaxaca, Hotel Victoria, and asked for a job. They saw my enthusiasm and decided that I would be a good employee. They taught me how to bake and also how to Cuchariar (perform spoon service) at the tables of their most important clients. Spoon service is the art of dishing the plates artistically while at the table in front of the client instead of preparing the dish in the kitchen. I enjoyed this very much and decided that in addition to being a baker, I would also be a professional server. By the time I was 22, I had become a true professional in the food service industry. I had worked in all the fine restaurants in the city of Oaxaca and some in Mexico City. My eagerness as an entrepreneur was beginning to show in my character and I made the greatest venture in my life: I immigrated to the United States and established myself in Los Angeles. During this period, I never faltered in my desire to be a professional in food service. Among the finest of chefs in Los Angeles, who knew me as “Elvis” because of my hairstyle, I became known as the hardest of workers. I worked for Mark Peel and Nancy Silverton at Campanile and for Wolfgang Puck at Spago. I worked for many, many important chefs and restaurateurs in Los Angeles but the most significant for me was my relationship with Frederic Meschin at The Little Door on Third Street. In retrospect, I now realize that after so many years in L.A., my overwhelming drive and my crushing loneliness in Los Angeles led to me becoming an alcoholic. In 1986, when President Ronald Reagan issued amnesty for immigrants, I applied to become a resident of the United States through La Hermandad Mexicana. By this time, I had married a woman from Santo Domingo Albarradas in Oaxaca, named Angelica and we had two children, Diana and Aldo. I petitioned and promised La Virgen de Juquila that if she allowed me to bring my family over from Oaxaca, I would stop drinking. I applied for myself and for my family and we were granted amnesty and residency in 2000. I stopped drinking to fulfill my promise to Juquila and we began to live together in the mid-Wilshire area of Los Angeles. Frederic at The Little Door helped me to purchase a triplex in the area. We were so happy. I was 36 years old. In 2004, with the money we saved from my tips, we decided to start two businesses: ServiOax, an import/export shipping service and Siete Regiones, a bakery. The bakery was moving along slowly and closed after three months but ServiOax grew tremendously. On the days that I had off from my work as a busboy at The Little Door, I would fly back and forth from LAX to OAX with packages from all the Oaxaqueños in the area. I would carry up to seven boxes and suitcases myself. I did everything I could to make the business a success. One day, during a routine revision of all our shipments, we found contraband hidden in one of the packages. It was at that point that I became frightened with the business and decided to return to my original plan: Opening a restaurant. Since my friend Fernando Lopez at Guelaguetza was operating and serving Oaxacan food in Los Angeles, I traveled south a bit and found a Mexican city in Orange County called Santa Ana. In 2007, I chose the first location that I was offered and leased 3317 West First Street and I called it Casa Oaxaca. After 17 years of working as a busboy in Los Angeles, I had realized my dream of owning my own restaurant. Angelica and her brother Gilberto became my financial partners and we braved the business of a small family restaurant. The building at 3317 was formerly a house of prostitution and we discovered that someone had been killed in the restroom. The floors were uneven and nothing worked right but we were never detoured. We fixed it, cleaned it, painted it and designed it to be just like we were dining in our towns in Oaxaca. The menu, handwritten on a notepad, was a combination of seven dishes that we loved the most including our favorite moles and tlayudas typical of our towns. It was very hard. I thought that since I knew the service side of the business, I could make it a successful endeavor but quickly I realized that I lacked business experience. I lacked fluency in English. I lacked capital. I lacked the close-knit community of Oaxaqueños that lived in Los Angeles. Even though I only went 45 minutes away, I was immediately forced to understand that I could not rely on that network to make this business work. It was just my wife and I and our faith in La Virgen de Juquila. Together, we built a clientele, as they say, slowly but surely. In 2011, we finished the year with close to $500,000 in sales. We have ten employees and a Facebook business page and people on Yelp! seem to really enjoy our food. After years of financial mismanagement, we established a banking relationship with City National Bank and we bought our first iPad and were trained to manage our ADP payroll through an App! There are days when we think that we just can’t bear another day and there are days when we can’t believe our good fortune. I still bake our Pan de Yema daily and I perform spoon service for special corporate parties, weddings and quinceañeras. There was one day this year that really made me reflect on my life and my chosen vocation. My mother, Carmen, died at the age of 86 in September. On Día de los Muertos in November, I went home to spend time with my father and to pay tribute to her contribution to my life. I was in the living room of my house in Tlacochahuaya with my father and we were eating a dish of Guajolote Enchilado con Pasta de Frijol in front of the altar we created for her. I remembered the taste of her food in that meal I realized at that moment that every day since I left my home in México at the age of 22, I have been attempting to feed that taste to all the people whom I have come across in my life at Casa Oaxaca. Recipe Blurb: This recipe is as authentically Oaxacan as they get. Mexico’s diverse indigenous ethnicities offer a striking variety of food. The turkey in dried chiles is a great example. The chiles in this recipe are very mild and simply give the turkey a nice smoky flavor. Using these types of chiles often constitutes a sauce that is called an adobo. What makes this dish stand apart is the avocado leaf. Used mainly in Oaxaca and a few other regions in Mexico, the avocado leaf adds a hint of anise and bay leaf flavor to the beans and the turkey. There have been concerns about toxicity levels in avocado leaves, but Mexican food maven Diana Kennedy puts it to rest in her 2003 book “From My Mexican Kitchen.” She said that toxicity reports stem from a 1984 study at the University of California at Davis, which showed that dairy goats suffered some toxic effects from ingesting very large amounts of avocado leaves (the toxic agent remains unknown). The crucial point, according to Dr. Arthur L. Craigmill, toxicology specialist at Davis and one of the authors of the study, is that the toxic effects were traced to the Guatemalan avocado (Persea American) and not Mexican avocado leaves (Persea dryminfolia), a different variety. So be sure to buy the Mexican variety from a specialty Mexican food market. This dish is a unique one that should be reserved for a special occasion or to impress your friends.YummlyItalians know it well, making gnocchi without the right potatoes can be a key for disaster. Imagine making gluten free paleo gnocchi that are potato free as well! …That’s one tough recipe to come up with! I remember my grandpa, when I was a little girl, carefully selecting potatoes from the carriage loaded of produce he would bring home from the fields. He always made sure that my grandma would only used the best, starchier tubers to prepare her infamous gnocchi recipe, that we used to enjoy seasoned with a sage, gorgonzola and Parmigiano sauce. So many wonderful family lunches had this dish as a protagonist!! Today, I want to show you guys how I turn these epic gnocchi memories into reality without potatoes, flour and respecting the paleo, grain free canons as well! How Can You Make Your Gnocchi Be Paleo?!? I know your concerns. And before I tried this recipe, I was very skeptical too. But you know what? Not only is it possible to make this recipe paleo. It’s also possible to make AIP (Auto Immune Paleo) as well, as it’s also free from nightshades (potatoes, tomatoes, eggplants and peppers). The key for the success of this recipe lies in the replacements. And here I really want to stress on the important of using the right kind of squash to replace potatoes. Kabocha Squash, also known as Japanese Pumpkin or Buttercup Squash, has a very distinctive, chestnut like flavor, and its firm and starchy consistency is perfect to replace white potatoes when making potato free gnocchi. As for the paleo, grain free flours we can chose to replace regular wheat flour, cassava is by far the best choice. Starches like tapioca or arrowroot would make your gnocchi taste like glue. Trust me, I made that mistake before and I talk by experience ;( Cassava flour instead, keeps your paleo gnocchi dough nicely together while still keeping their final texture soft and delicious to eat.A Gnocchi Sauce for Everyone! As you’ll have the chance to test yourself, this paleo gnocchi recipe is a much lighter, healthier version of the original. And because I know that you all have different preferences when it comes to seasonings, I prepared two different kinds of sauces: one for the Balsamico lovers (just like me) and one for those who don’t want to give up their beloved cheese sauce (just like my husband)!Food52I'm going to say right up front that this is a project, and while it can absolutely be assembled in a single session, it wouldn't hurt to consider dividing the labor over two days, or between morning and late-afternoon/early evening (i.e., around dinnertime). Not because it's particularly complicated--don't be intimidated by length of the ingredient list; it's mostly the contents of your spice rack--but because after the initial busywork, it's mostly waiting around for the meat to slow-cook at low heat over an extended period. And don't stews always taste better the next day? Anyway, the back story: I was home sick (read: hungover) from work one day about five years ago, trying in vain to find a Law & Order marathon on the tube, when I came across Good Eats on Food Network. The episode was "Beef Stew," and Alton Brown was preparing a goulash in a way I had never seen before. He took several pounds of English-cut short ribs and seared them on a griddle pan. Then he blended tomato paste, worcestershire sauce, cider vinegar, paprika, and herbs, and coated the browned meat in it. Then he sealed it in foil and cooked it in the oven for 4 hours at 250. The meat was then separated from its juices, which were refrigerated until a fat cap formed and could be easily removed (and saved). He then cooked onions and potatoes in a little of the reserved fat before returning the meat and de-fatted sauce to the mixture and stewing them together briefly to complete the dish. I became fascinated with this technique and decided to try adapting it to the classic Hungarian Szekely Gulyas, which is a pork and sauerkraut stew, usually seasoned with paprika and caraway, sometimes cooked with tomatoes and banana peppers, and always finished with sour cream. I've tried this method several times now, with varied cuts of pork including cheek, butt, shoulder, neck, belly, and sparerib. A combination of belly, butt, and neck has yielded the best results so far, so that is what I call for here. Some notes about esoteric ingredients: Lecso is like a Hungarian version of ratatouille. It's a stew of tomatoes, peppers, and onion, usually seasoned with garlic and paprika, and if you're into canning, it's a great way to preserve the late-summer bounty. (In the colder months, many Hungarian cooks substitute lecso for the out-of-season fresh tomatoes and peppers in their recipes.) It's admittedly not the easiest ingredient to source, but there are two varieties I have seen: the one by Bende is like a chunky sauce and has a sweeter, more tomato-y flavor than the Gossari brand, which is slightly more bitter and emphasizes the pepper flavor, while also having a higher oil content, which gives it good body when pureed. If you can't find either of these, stewed tomatoes make an acceptable substitute. But if you want to be really DIY about it (and have the basis for another meal altogether--lecso is really good cooked with smoked sausage and/or eggs), it's super-easy to make. These are good recipes: http://homepage.interaccess.com/~june4/lesco.html OR http://zsuzsaisinthekitchen.blogspot.com/2010/10/hungarian-ratatouille-lecso.html OR http://www.thehungarydish.com/lecso-recipe-guest-post-by-peter-pawinski/. The basic rule of thumb is a 2:1:1 (by weight) ratio of peppers:tomatoes:onions. Cook the onions (and garlic, if using) in a little lard or bacon fat until soft, then add some paprika to taste (do this off heat so as not to burn the paprika), then throw in the peppers and cook a few minutes before adding the tomatoes, salt, and pepper, and simmering until a saucy consistency has been achieved. As for which peppers to use, traditionally you'd use Hungarian wax, a mixture of sweet and hot to taste, but you can use banana, bell, cubanelle, green Italian frying peppers, whatever is available, basically. If you do make your own, you can omit the stewed tomatoes and banana peppers when finishing the goulash and substitute an equivalent amount of lecso. Dill seed is, yes, the seed of the dill plant, and it has a flavor reminiscent of caraway, but lighter. Information here: http://www.seriouseats.com/2010/11/spice-hunting-dill-seed-how-to-use.html As mentioned above, this is an adaptation of Alton Brown's "Good Eats Beef Stew" recipe, which can be found here: http://www.foodnetwork.com/recipes/alton-brown/good-eats-beef-stew-recipe/index.htmlFood52This recipe is inspired by my favorite hole-in-the wall Cambodian restaurant in San Francisco, whose menu curiously has an entire section (following poultry, seafood, and vegetables) devoted to asparagus. I guess the owners have a thing for asparagus. They're not alone in this obsession-- asparagus is one of those foods which inspires passion and mania among its fans. People start looking for it in farmers’ markets and produce stalls with the first signs of Spring, and snatch it up greedily in neat bundles. There’s obsession, and then there’s obsession. My husband's obsession involves gaining entree to a restaurant's "secret menu." He is determined to get "authentic" food, the “real” food in any ethnic restaurant we go to, and he’s convinced that every restaurant has this food on a secret menu. You just have to be worthy of it. A classic example is this story. It was a month after I had given birth to my first baby, and I wasn’t getting out much. Cambodian food has a special place in our hearts, as it was the cuisine my husband and I had adopted as our favorite when we were in college. So I was excited when my husband called me from work to tell me that he would be picking up some Cambodian food on his way home. (At that point, I would have been happy with anything edible that I didn’t have to prepare; that it was Cambodian food was a bonus.) He came home with a large brown paper bag emanating the seductive fragrances of lemongrass, turmeric and coconut milk. But he looked agitated. Before I was able to dig in, he said, “There’s something I need to tell you.” I paused for a second, wondering about the anxiety in his voice. But my postpartum mind was too muddled, and my stomach too hungry, to wonder too much. I just wanted to eat. ”What?” “Well, you know how when we go to Chinese restaurants, and there are two menus, with the better and more authentic food on the menu written in Chinese?” “Yeah.” I said, opening takeout cartons in a rush. “So, well, the nice lady at the Cambodian restaurant was so happy to hear that we had a baby, and um, she thinks you are Cambodian.” This got my attention enough that I looked up from the food. “She asked me if you were Cambodian,” he continued, “and I said you were half, because I didn’t want to hurt her feelings.” “You didn’t want to hurt her feelings so you made up my heritage?” “I was hoping there was a secret menu.” “Was there?” “No. But, um, next time we go there, you might want to speak Khmer.” * * * Despite my love for Cambodian flavors, and with all due respect to our favorite restaurant, I find that the delicate taste of asparagus is overshadowed by heavy sauces. To preserve the elegant beauty of asparagus, I prefer it grilled, with aioli on the side. As an ode to Cambodian cuisine, I’m spiking the aioli with the flavors of lime, lemongrass and curry. This aioli would also make a great spread for Vietnamese banh mi or other sandwiches.
