Here's another bunch of topics and articles I've had on my show.
The Meatball Recipe to Conquer All Others
By Chef Shane Solomon, Pizzeria Stella, Philadelphia, as told to Francine MaroukianMaking a tender meatball relies on a few basic principles: First there's ratio, and about 20 percent of the meat mix should be fat. If you own an Italian restaurant, you can grind the end nubs of cured meats like prosciutto or sopressata to get fat and flavor at the same time. But at home, you can use pancetta or nice smoky bacon. Quality matters because during the low, slow oven cooking, the fat flows out of the meatballs and goes right into the tomato sauce.
Then there's shape, and here you want to make sure to get all the air out as you form the meatball. For that I use an old-fashioned trigger ice-cream scoop. Firmly pack the meat into the scoop, pressing down on the flat side with your palm. Then use the spring trigger to release it, and roll it between your flattened palms into a ball. Of course, in between the mix and the shaping comes the filler, added for texture and to help retain shape. Go really easy — bread crumbs, salt, and pepper. A meatball should taste like meat.
- Meat mix: 1 lb ground beef (80 percent lean/20 percent fat), 1 lb ground pork, 1 lb ground veal
- 1 lb pancetta or thick-sliced smoky bacon, finely minced
- 2 whole eggs
- ⅓ cup finely grated Parmigiano-Reggiano
- ½ cup finely diced yellow onion
- 8 garlic cloves, minced
- Herb mix: ¼ cup finely chopped flat-leaf parsley, 2 tbsp chopped oregano, 2 tbsp chopped rosemary
Slowly add milk to bread crumbs, stirring until the mixture has the consistency of wet sand. Immediately add to the meat mixture, season with the salt and pepper, and mix well. To taste for seasoning: Heat a small amount of canola oil in a small pan. When it's hot — it will ripple in the pan — pinch off a bit of meat and fry in the oil. Remove with a spoon, taste, and correct seasoning, adding more salt if necessary. Refrigerate the meat mixture for about 30 minutes.
- canola oil for browning
- about 12 cups good-quality tomato sauce, kept warm over low heat
- finely grated Parmigiano-Reggiano, for serving
· Preheat oven to 350 degrees. Shape meatballs, preferably using an ice-cream scoop (see introduction). In a large skillet, heat about a quarter-inch canola oil until very hot. Working in batches, brown all sides of each meatball.
· As they finish, transfer browned meatballs to a deep, ovenproof casserole. Cover meatballs with tomato sauce. (Don't skimp — they must be totally submerged.) Place in oven and bake until well done, about 1 ¾ to 2 hours. When done, they should feel firm to the touch, or an instant-read meat thermometer should read 160 degrees.
· To serve: Spoon sauce over meatballs (2 or 3 per person), top with grated cheese, and pass crusty bread. Makes 25 to 30 meatballs. Serves 8 to 10 as an entrée, with leftovers.
8 Foods That Keep You Full (and 4 That Don’t)
Anyone who’s ever walked away from the table only to be starving moments later (Chinese food, we’re looking at you) knows that certain edibles can leave you more famished than you were before you ate ‘em. If you want to stay satisfied longer—a key to weight control—remember this magic trio: protein, healthy fats and fiber. Here, nutritionists’ favorite healthy filler-uppers.
Food That Keeps You Full:
Eggs
For just 70 calories, an egg delivers more than 6 grams of protein, says Shelley McGuire, Ph.D., a spokesperson for the American Society for Nutrition. One study found that women who ate eggs for breakfast lost more weight than those who had bagels with the same number of calories, possibly because all that protein kept their hunger in check. The egg eaters reported more energy too!
Soup
Studies show that foods containing a lot of water can keep you feeling full. And when you start a meal with soup, you activate brain signals that begin to tell you you’ve had enough to eat—so that by the time you finish your second course, you’ll be satisfied. “Go for a broth-based bowl with fiber-rich veggies like celery and spinach,” says Amy Jamieson-Petonic, R.D.
Avocados
Their healthy monounsaturated fats may help slow the rate at which your stomach empties, says McGuire. They’re also loaded with folate, potassium and vitamin E, and early research suggests that foods containing these nutrients may be more satiating than others.
Low-Fat Greek Yogurt
Seventeen grams of protein in a 6-ounce container (that’s more than you get in four slices of turkey!) means major hunger control.
Oatmeal
All that filling fiber (4 grams per half-cup serving in the old-fashioned variety; 3 grams in the instant) helps this breakfast stick to your ribs. It also provides a surprising 4 to 7 grams of protein (the steel-cut kind typically has the most)—and that’s before you add milk. For extra staying power, toss in blueberries, which have 4 grams of fiber per cup.
Apples
“Only 80 calories, but one can be as filling as a meal because of the 4 grams of fiber and high water content,” says Jamieson-Petonic.
Beans and Lentils
Eat them and you may end up eating less of everything else. “They’re high in protein—about 7 grams per half cup—and high in complex carbohydrates, the type that take longer to break down,” says McGuire.
Nuts
“They have the perfect combination of fiber, protein and fat,” says Jamieson-Petonic. The nutritionists’ faves? Walnuts, almonds and pistachios. Just stick to an ounce or less to avoid calorie overload.
Food That Makes You Hungry:
Cookies, Crackers and Croissants
Steer clear of the three C’s— those processed, sugary carbs tend to cause hunger to rebound. Pick whole-grain snacks instead. (Low-fat popcorn counts!)
Alcohol
Famished after happy hour? It’s not just your willpower: Booze can spike your appetite, experts say.
Cereal
Many are high in hunger-producing sugar and little else. Look for protein and fiber like in Kashi GoLean.
“Diet” Foods
Some frozen dinners, for example, actually have too few calories and not enough filling fruits and veggies.
Blooming Onion is an appetizer served at some restaurants. It consists of one large fried Vidalia onion which is cut to resemble a flower. The name of the dish comes from its menu name at the Outback Steakhouse ("Blooming' Onion"), which claims to be the dish's inventor, although there are competing claims.[1] Whoever invented it, it tastes delicious and makes a fantastic party centerpiece. In this article, you'll learn how to make it at home.
Ingredients
- 2 cups vegetable oil
- 1 giant onion, the larger, the better
- 1-2 eggs, depending on the size of the onion, cracked and mixed
- 1 cup flour – put some hot water into it, season it with pepper, paprika, oregano, thyme and cumin, chili, and any spices you prefer; stir everything thoroughly
Steps
Cut off the top of the onion and remove the skin. Cut an "X" pattern into the the onion, being careful not to cut all the way through the onion. Leave 1/2" of the base of the onion in tact. Continue cutting "X" patterns into the onion by turning the onion 90 degrees, then cut another "X" shape. Keep doing this until you cut at least 10-14 times across the onion. Remember to leave the bottom of the onion intact, otherwise the flower will be destroyed. After cutting the "X" patterns into the top of the onion cut out or pull out the center of the onion.
Put the onion into an iced water bath for 2 minutes, carefully spread the onion petals apart and away from the center.
Pour oil into a cooking pot. There should be enough oil to cover the whole onion. Preheat the oil at medium-to-high level heat.
Dip the onion into the egg (or baste the onion with the egg if preferred). Once coated with egg, dip the whole onion into the flour mixture. Make sure every petal is fully coated – you may need to pat some flour on hard to cover areas.
o Keep the egg and flour mixtures separate. It helps to put them into separate bowls large enough for you to dip the onion in.
o In using dry flour, this may prove difficult to ensure the onion is fully coated. If so, try adding some hot water into cornflour until the flour becomes semi-liquid, and then pour your onion into it. A small brush for basting can help.
Deep fry the onion. At the beginning, the oil must be hot enough to set the onion coating, but within 20 seconds, turn the heat down to the lowest level, or the onion will be burnt. Fry onion for 8-10 minutes.
When the onion turns a deep brown, take it up, and turn the heat back to the highest heat. When the oil is hot enough, put the onion back for no more than 20 seconds. The higher heat can help to extrude excess oil from the onion and its coating.
Remove the onion from the oil. Let the fried onion rest on several pieces of paper towel to allow the the excess oil to be absorbed. If desired, shake some salt and pepper into the fried onion to season to taste.
Put the dipping sauce in a small dish. Place this dish at the middle of the blooming onion. Serve immediately.
Tips for Making the Perfect Mac 'n' Cheese
Nothing beats a creamy bite of mac 'n' cheese, especially when you're in the mood for something warm and comforting. On the flip side, nothing is worse than a poorly made batch —especially when you're looking for utter perfection. (Think cold noodles, congealed cheese, or a stale crust — yuck.) If you've ever visited the Beecher's Handmade Cheese store, in either Seattle or New York, then you've probably tasted the"World's Best" Mac and Cheese and have not been disappointed. (Photo credit: Maryse Chevriere, TheDailyMeal.com)
It's so good that it made Oprah's list of favorite foods last year (and created a huge flux in sales because this tasty dish can be ordered nationwide). Though the fresh version is best, the frozen one they sell is surprisingly similar and makes a near-to-perfect substitute (plus, you can store it in your refrigerator and access it in case of emergencies).
What makes it so special and delicious? Well, that's exactly what we wanted to know. The lovely folks at Beecher's shared how they came up with this fantastic recipe, highlighting the main tips that lead to perfection, and even sharing how to make it at home. Check out their tips below and enjoy the best mac 'n' cheese ever!
The Cheese
Obviously a main and popular component of this dish, having agood quality cheese is clutch. At Beecher's, they use their award-winning flagship cheese (which can be purchased online). Why is it so important? The New York's store manager, Mejken Poore, explains that the quality of the cheese you use is similar to the concept of cooking with wine, "If the flavor is going to be condensed in the process, why would you use a wine you wouldn't drink?" Lesson learned: don't skimp on the cheese. The better you buy, the better it will taste.
It's so good that it made Oprah's list of favorite foods last year (and created a huge flux in sales because this tasty dish can be ordered nationwide). Though the fresh version is best, the frozen one they sell is surprisingly similar and makes a near-to-perfect substitute (plus, you can store it in your refrigerator and access it in case of emergencies).
What makes it so special and delicious? Well, that's exactly what we wanted to know. The lovely folks at Beecher's shared how they came up with this fantastic recipe, highlighting the main tips that lead to perfection, and even sharing how to make it at home. Check out their tips below and enjoy the best mac 'n' cheese ever!
The Cheese
Obviously a main and popular component of this dish, having agood quality cheese is clutch. At Beecher's, they use their award-winning flagship cheese (which can be purchased online). Why is it so important? The New York's store manager, Mejken Poore, explains that the quality of the cheese you use is similar to the concept of cooking with wine, "If the flavor is going to be condensed in the process, why would you use a wine you wouldn't drink?" Lesson learned: don't skimp on the cheese. The better you buy, the better it will taste.
Type of Cheese
At Beecher's, they use a blend of their Flagship cheese (a semi-hard cow's milk cheese with a nutty flavor that's similar to Cheddar), and jack, which provides a "smooth finish" and is a great melting cheese. (Photo courtesy of Beecher's Handmade Cheese)
The Butter
"Of course, the butter," says Poore. She explains that the store only uses local, top-quality products (butter included) because that makes a difference in the outcome of the dish. If the butter was not up to par, then you'd taste it in the final product. As long as you keep this in mind, "It's actually pretty simple," she says. "I think people think it's a lot more complicated than it is." (This is ideal for the home cook because this fantastic dish can be easily replicated at home.)
At Beecher's, they use a blend of their Flagship cheese (a semi-hard cow's milk cheese with a nutty flavor that's similar to Cheddar), and jack, which provides a "smooth finish" and is a great melting cheese. (Photo courtesy of Beecher's Handmade Cheese)
The Butter
"Of course, the butter," says Poore. She explains that the store only uses local, top-quality products (butter included) because that makes a difference in the outcome of the dish. If the butter was not up to par, then you'd taste it in the final product. As long as you keep this in mind, "It's actually pretty simple," she says. "I think people think it's a lot more complicated than it is." (This is ideal for the home cook because this fantastic dish can be easily replicated at home.)
The Noodle
Beecher's uses penne instead of the traditional elbow macaroni because it "sucks up the cheese better" since it has a long tunnel-like hole.
Undercooking the Pasta
"It's the magic," according to Poore. Mixing anal dente pasta (cooking for about two minutes less then the package instructions) and combining it with the cheese sauce before it goes in the oven is really the key to the whole operation. It will finish cooking as it bakes to achieve that perfect texture and consistency.
Proportions of Pasta to Cheese
As cheese fanatic and Beecher's founder Kurt Dammeier says, "The proportion of pasta to cheese sauce is crucial to the success of the dish. It will look like a lot of sauce for the pasta, but some of the liquid will be absorbed." (In the recipe, it's 3 ¼ cups pasta to 2 cups cheese sauce — plus the addition of grated cheese on top.)
The Extra Little Something
"Whenever people taste the dish, they always wonder, 'what's that we're tasting?' and it's thechipotle powder we use." This powder gives it just that slight bit of heat that's barely tangible in each bite but essential to the overall taste.
Beecher's uses penne instead of the traditional elbow macaroni because it "sucks up the cheese better" since it has a long tunnel-like hole.
Undercooking the Pasta
"It's the magic," according to Poore. Mixing anal dente pasta (cooking for about two minutes less then the package instructions) and combining it with the cheese sauce before it goes in the oven is really the key to the whole operation. It will finish cooking as it bakes to achieve that perfect texture and consistency.
Proportions of Pasta to Cheese
As cheese fanatic and Beecher's founder Kurt Dammeier says, "The proportion of pasta to cheese sauce is crucial to the success of the dish. It will look like a lot of sauce for the pasta, but some of the liquid will be absorbed." (In the recipe, it's 3 ¼ cups pasta to 2 cups cheese sauce — plus the addition of grated cheese on top.)
The Extra Little Something
"Whenever people taste the dish, they always wonder, 'what's that we're tasting?' and it's thechipotle powder we use." This powder gives it just that slight bit of heat that's barely tangible in each bite but essential to the overall taste.
For a Crispy Crust
To get that luscious top layer? Simply grate on more cheese (always the answer) and stick it under the broiler for a few minutes until it browns nicely. This can be done with a homemade recipe or even with the frozen boxed mac 'n' cheese that Beecher's sells.
To get that luscious top layer? Simply grate on more cheese (always the answer) and stick it under the broiler for a few minutes until it browns nicely. This can be done with a homemade recipe or even with the frozen boxed mac 'n' cheese that Beecher's sells.
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