Category: Recipes (Page 33 of 55)

Food Science

December 17, 2010 / / 0 Comments

Our resident “Food Scientist,” Chef Joe LaVilla, received his Ph.D. in Organic Chemistry from the University of Rochester and his Bachelor of Arts degree, Cum Laude, in Chemistry from Cornell University. He also received an associate’s degree in Culinary Arts from the Culinary Institute of America, where he graduated with honors.

In this series of articles, he explains the chemical reactions that take place as we cook and prepare the foods we eat each day. In the kitchen, knowledge ia power! Put on your nerdy glasses, tie your apron strings, and click here to learn some food science.

Capistrano’s Breakin’ Bread: Apple Danish Bread

December 17, 2010 / / 0 Comments

by Emily King

The living room looks as if it has been vandalized by disgruntled Hallmark employees, the most expensive toys are already broken, and you’re wondering why anyone bothers to send electronic gifts sans batteries…

For all the joy and laughter the holiday season brings, it certainly has its difficult moments; moments best spent out of earshot and eyesight of the in-laws. My suggestion: Steal away from the “merriment” for awhile, head to the kitchen, and work a little Christmas magic of your own making a simple, gorgeous breakfast. Luckily, in this age of ready-made, gourmet foods, this is one miracle even the most inexperienced cook can pull-off.

Sure, you could spring for the “break-and-bake” cinnamon rolls or muffins in a box, but why cheapen your precious moments alone? Just think about how impressive a stack of Apple Danish or Cinnamon Raisin stuffed French toast would be. Add a few sausage links or bacon, some warm syrup, and a pitcher of juice for a hearty, homemade breakfast that will sustain your guests until you re-heat your Honey Baked Ham around 2 p.m.

Of course, a really delicious breakfast bread can be eaten all by itself (and if you’ve ever had a loaf of Capistrano’s Apple Danish Bread, you know what I mean), but using it in place of plain bread makes even the most mundane of recipes special. Since it’s the holidays and we’re feeling generous, we’ll even share our top-secret recipe for stuffed French toast; just promise us you’ll make it with love.

Merry Christmas and Happy Holidays from your friends at into the Soup, and Capistrano’s Bakery!

Apple Danish (or Cinnamon Raisin) Stuffed French Toast

Serves 4 -8 (depending on appetite)

Ingredients:

16 Slices Capistrano’s Apple Danish or Cinnamon Raisin Bread

Butter, melted to oil pan or griddle

Cream Cheese     ½  Cup

Apple Butter         ½ Cup

Eggs, beaten        6

Heavy Cream       ½ Cup

Cinnamon            ¼ teaspoon

Nutmeg                ¼ teaspoon

Procedure:

Beat eggs, heavy cream, cinnamon, and nutmeg in mixing bowl.  Set aside.

Make apple butter and cream cheese “sandwiches” with the bread of your choice. Spread 1 tablespoon of cream cheese on one slice and 1 tablespoon of apple butter on the other. Put them together like a sandwich and cut off the crusts. Repeat this process until you have 8 “sandwiches”. Set aside.

Gently heat 1 stick of butter in a small saucepan until it is completely melted. Do not allow it to burn. Remove it from the heat source.

Heat griddle or non-stick pan over medium heat.  Brush or drizzle your cooking surface generously with the butter.

One at a time, take the “sandwiches” and dip them into the egg mixture making sure all sides are thoroughly coated. Allow excess egg to drip back into the bowl, and lay the sandwich on the cooking surface. Repeat this process, but do not over-crowd the griddle or pan.  You probably do not want to exceed more than two sandwiches in the pan at a time. You should hear a quiet sizzle as you place the sandwiches on the cooking surface.

When the first side of the sandwich is deep, golden brown, turn it over to cook on the other side. When the same result is achieved on the second side, remove the sandwich from the cooking surface and place it on a warmed plate under foil. Repeat this process for the remaining sandwiches. Keep in mind that you may need to wipe-out the pan or griddle after a few sandwiches if the butter becomes dark or burnt. Also, continue to add butter throughout the process as the bread will soak it up during the cooking.

Drizzle with melted butter, warm syrup, and a sprinkle of powdered sugar.

Visit Capistrano’s Wholesale Bakery online by clicking here.

Click Here to read more Breakin’ Bread Features

Or, in Arizona, Capistrano’s artisan breads are available at Vincent’s Saturday Market on Camelback when it is open, at Holsum Outlets, and now at Luci’s Healthy Marketplace. Here are the locations.

  • Apache Junction – 10107 E. Apache Trail
  • Casa Grande – 823 N. Pinal
  • Chandler – 7275 W. Detroit
  • Peoria – 9210 W. Peoria
  • Tucson – 2801 S. 4th Avenue
  • Luci’s Healthy Marketplace -1590 East Bethany Home Road, Phoenix

 

Coffee and Covert Operations

December 11, 2010 / / 0 Comments

Whether you brew a fresh pot at home or drop by a local coffee shop to get your fix, that steaming cup of java is the life-blood of non-morning and morning people, alike.  Whether mind and body are prepared to rise and start the day, that a.m.-jolt has been a habit for millions of people for thousands of years!

Historians and scientists identify 800 AD as the start-date for human consumption of coffee in its purest form.  Africans combined coffee beans with animal fat to form energy-packed snacks that would sustain them during rigorous daily activities.  Consider that the next time you take a sip of your seasonally flavored pumpkin spiced latte or bite into your chocolate-peanut butter Power Bar ™!

Coffee made its grand entrance in Arabia around 1000 AD. The Arabians began experimenting with the beans and found that roasting and boiling them resulted in a satisfying “bean broth.” The Muslims became particularly fond of coffee and its energizing properties, thus the beverage became an integral part of their culture and as Islam spread, so did the coffee-drinking tradition.

The Arabians were savvy businessmen who saw great potential for wealth in monopolizing the coffee-trade. They went to great measures to isolate coffee growth in Arabia by boiling or roasting all exported beans in order to prevent outside cultivation. They successfully dominated the coffee-production market until the 1600’s when a clever smuggler managed to leave Arabian borders with fertile seeds.

Slowly but surely, coffee began to spread throughout Europe by way of travelers and traders. Europeans were often wary of Eastern products and coffee was no different. While some embraced the new drink, others turned up their noses. Some even called it “the bitter invention of Satan.”  I like to think the devil would be pleased with this credit.

When coffee arrived in Venice in 1615, Pope Clement VIII decided to sample this beverage to determine whether it was an acceptable, Catholic libation. Perhaps Pope Clement hit the communion wine a bit too hard the night before and felt the therapeutic effects of “the caffeine buzz”, but he enthusiastically deemed it satisfying and gave it Papal approval.

In “the New World” (North America to all of you who were drooling on your desks during history class), coffee became the preferred “pick-me-up” of the Colonists who refused to pay the high taxes the British had imposed on their tea.  Just think, if not for the Boston Tea Party (and the ensuing Revolutionary War), Americans might be trading-in their coffee breaks for tea time!

By the 17th century, the Dutch had their own coffee plantations on the Indonesian islands of Java, Sumatra, and Celebes. The Dutch aspired to corner the European coffee market, but failed to convey that message to the Mayor of Amsterdam who gave a young coffee plant to King Louis XIV of France for his Botanical Garden.  Oops! 

Sure enough, in 1723, a naval officer by the name of Gabriel de Clieu managed to sneak a seedling from the coffee plant and successfully transport it to the Island of Martinique in the French West Indies. The seedling thrived and soon its offspring were flourishing throughout the islands of the Caribbean.

South and Central American leaders soon took notice of this Caribbean cash crop and were eager to get their hands on the magical bean. In 1727, Brazil’s Emperor sent Francisco de Mello Palheta to Cayenne, French Guiana with an overt request for some fertile beans. The French governor flatly refused him; however, the governor’s lovely wife, had her own ideas. No woman can resist a man from Ipenema, tall and tan, and young and lovely – you get the gist.  In a covert act of retaliation against her stingy-husband, she gave a large bouquet of flowers to darling Francisco in which she had sewn the precious seedlings. Today, Brazil is the world’s largest coffee producer and is becoming a significant player in the specialty coffee industry. Hope he was worth it!

It seems coffee has been coveted for generations with well-documented occurrences of covert operations, Papal acceptance, and misguided Mayors.  Roll it in fat, cover it in chocolate, or simply wake to that gorgeous aroma every morning – folks played hardball for that cup o’ joe – enjoy it!

For More Coffee 101, click here

Brought to you by Village Coffee Roastery, turning Science into Art

Heidi’s Pho Shooters

December 7, 2010 / / 0 Comments

Inspired by her time in Southeast Asia, Heidi and a friend worked on this soup for a recent event in Phoenix. She enjoys it almost weekly at one of her favorite restaurants, Pho Avina. You’re gonna LOVE it!!

Ingredients:

  • 1 gallon beef broth
  • 1/2 ea onion
  • 1/2 cup wood ear mushrooms
  • 1 pod star anise
  • 1 ea cinnamon stick
  • 2 cloves garlic, crushed
  • 1/2” piece ginger, sliced
  • 1” piece lemongrass, crushed
  • 1 tsp ground black pepper
  • 2 Tbsp fish sauce
  • Rice noodles
  • Scallions

In a large pot, place the broth and the mushrooms. Place over medium heat and bring to a low simmer

Halve and char the onion in a hot –nonstick pan – let cool. In a large piece of cheesecloth, place the onion, star anise, cinnamon, garlic, ginger, and lemongrass. Tie into a sachet and place in the pot of broth. Add the black pepper and simmer for 1 hour.

Add the fish sauce and simmer another 15 minutes. Remove the sachet, check for seasoning and add salt if necessary.

Once the broth is complete, pour over rice noodles and garnish with chopped scallion. YUM!

 

About Savory Choice Broths

The Soup of the Week is brought to you by Savory Creations and their Savory Choice products. When you don’t have time to make your own stock, Into the Soup recommends Savory Choice. It’s our broth of choice. Find it in your local grocery store or buy online by CLICKING HERE

Sharon Levinson’s Seafood Chowder

December 3, 2010 / / 0 Comments

Sharon Levinson is a big supporter of C-CAP and a world traveler so it’s not hard to see why we’re featuring her killer recipe for Seafood Chowder this week! She and her husband, Larry were inspired by the Chowder they shared at the Boat Shed Cafe in Nelson, New Zealand and they hope that this recipe will inspire you to go there, too! Rock lobster makes a nice addition to this dish.

Larry’s Seafood Chowder

Ingredients:

Seafood Stock

  • 30    Mussels [optional] well cleaned and bearded
  • 1-2 lb    Prawns and shells
  • 1 1/2 lb     Fish and fish scraps [tilapia]
  • Vegetable scraps – onion, celery, carrot
  • 2 1/2 Qt    Water

1. Combine ingredients, except mussels, in a large pan, simmer uncovered for 20 minutes.  
2. Add mussels and cook until shells open, discarding those that don’t.  Strain and reserve.

Tomato Provençal

  • 1/2    White onion, finely diced
  • 3    Garlic cloves, finely diced
  • 1 1/2 oz    Olive oil
  • 1 1/2 oz    White wine
  • 26+oz    Tomatoes, pureed or can of pureed tomatoes    
  • 1 tsp    Rosemary, Oregano
  • 1/2 tsp    Marjoram
  • 1 oz    Honey
  • Salt and pepper to taste

1. Sauté the onion and garlic in the olive oil until translucent.  Add the white wine and reduce.
2. Add the pureed tomatoes and bring to a simmer.
3. Add the herbs and honey; continue to simmer for 15 minutes stirring occasionally.
4. Check the flavor; season with salt and pepper but keep the Provençal slightly sweet.  Set aside.

Chowder Base

  • 4 oz    Butter
  • 3 oz    Carrots, finely chopped
  • 3 oz    Onion, finely chopped
  • 3 oz    Celery, finely chopped
  • 4 oz    Flour
  • 1 Qt    Reserved Seafood Stock
Fish to add in step 3:
  • 12 oz    White fish – sole, tilapia
  • 4 oz    Mussels, chopped
  • 12 oz    Shrimp, chopped if large
  • Calamari tubes, finely sliced [optional]

1. In a large pot, sauté onions, carrots and celery in butter until tender.  Add the flour and cook gently for 2-3 minutes until you get a somewhat sandy texture.
2. Slowly add the seafood stock until you have a smooth sauce, stirring frequently.
3. Bring to a boil and add the seafood; cook for 3-4 minutes or until the fish is cooked.  Stir in the mussels.
4. Check the seasoning.  Add dill, if desired.

Assembly

  • 3 C     Chowder base
  • 1 1/2 C    Provençal sauce
  • 1/2 C    Cream

1. To serve the chowder, put 3 C of chowder base and 1 1/2 C of Provençal in a medium saucepan.  Add 1/2 C of cream.
2. Stir together and simmer two minutes.
3. Meanwhile, sear 12 scallops in butter until golden.
4. Ladle chowder into bowls; add 3 scallops each and sprinkle with parsley. Serve with crusty bread!

 

Careers through Culinary Arts Program (C-CAP) works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. A national nonprofit, C-CAP manages the largest independent culinary scholarship program in the United States. Since 1990, C-CAP has awarded students $31 million in scholarships and donated $2.5 million worth of supplies and equipment to classrooms. C-CAP operates in seven locations: New York; Los Angeles; Chicago; Philadelphia; Hampton Roads, VA; Prince George’s County, Maryland; and statewide in Arizona.

 

About Savory Choice Broths

The Soup of the Week is brought to you by Savory Creations and their Savory Choice products. When you don’t have time to make your own stock, Into the Soup recommends Savory Choice. It’s our broth of choice. Find it in your local grocery store or buy online by CLICKING HERE

Maintaining Healthy Habits During the Holidays

December 1, 2010 / / 0 Comments

by Katie Haarala

Here they come, ready or not! Family, friends, fa-la-la-ing: What’s not to love? Oh yeah–those holiday pounds that come with all the FOOD! Food is EVERYWHERE during the holiday season; everyone is testing his or her inner-Rachael Ray, bringing treats to every social gathering. These treats send us into a sugar frenzy one moment, and then heading for the couch to enter potato-mode when that “high” wears off. 

On average, studies have shown that people gain about 1-5 lbs over the holidays +1 lb? Not so bad, you say? Well, one pound of fat is equal to 3,500 calories, and if those calories aren’t expended beyond your daily caloric equilibriums by NEXT holiday season when you will probably gain ANOTHER pound (or five)–well, this trend could result in a weight gain ranging from 10-50 lbs. in the next 10 years.  Woops! Didn’t see that creep up!

Of course, holiday weight gain is not inevitable; it just takes a little strategizing, planning, and less pumpkin pie cheesecake (Darn you, mother, and your luscious dessert!)  Your main goal over the holiday season should be to maintain your weight.  You are given the “go-ahead” to enjoy the delectable deserts and dishes that are associated with the holidays.  Just do so in moderation. Moderation does not mean you can have a 3rd sugar cookie— No, I do NOT care if they are adorable snowmen with little confectionary carrot noses- put Frosty down!  Your waistline will thank you.  Ok, now that that’s settled – onward!

Here are just a few tips to allow you to enjoy the holiday season without having to let out your belt buckle:

**Try not to hangout by the food table.  You’ll find that Frosty’s alluring voice will be even stronger if he is within reach.

**Check out the entire selection of food before you start piling the goodies on.

**Find the items that you really want and choose those first. You may want the entire table of treats, but that doesn’t mean you can eat the entire table of treats. Stick with 1-2 that tickle your fancy the most.

**If you are the host or hostess, make sure to include healthy options for your guests such as vegetable and fruit trays with nutrient-dense dips like hummus.  It will add color and nutrition to plates full of calorie-dense appetizers.

**Do not try to “save up your calories” by skipping meals throughout the day. This will leave you famished and inevitably lead you to eat a few too many “Frosties.” Reminder: that carrot nose does NOT count for a vegetable.  Nice try,though.

**Sip water in between alcoholic holiday beverages or punches.  This will leave you hydrated and with less calories consumed by the end of the night.  It’s understood that a couple cocktails in, your “tough-as-nails-no-I-won’t-have-another-goodie” mindset will relax and turn into “hey-sure-why-not?-it’s-the-holiday-season! Cheers!”

**Stick to your healthy habits! Continue on with your exercise routine.  If you don’t have one, start. Seize the day, people! Continue with those fruits and vegetables I KNOW you are consuming every day.  Right? RIGHT!? Good.

**Turn those shopping sessions into an activity packed session, too! Burning the bank account AND calories at the same time! What could be better? Park in the farthest parking spot.  Turn the leisurely walk in between stores into a brisk, sweat-breaking venture that will make that piece of pumpkin pie eaten last night tremble.

**Understand that there will be a couple times throughout this splendid season where you will want to splurge a little.  That is FINE! As long as you don’t overdo it and plan accordingly the rest of the day. Make sure you get in a workout and have low-calorie, nutrient-packed fruits and veggies at the other meals of your day.

Mainly, just remember that you are in control and the holiday pounds are not inevitable. Be a smart planner and a smart eater; you can enjoy the holiday festivities without affecting your health or the scale!

Happy Holidays and Eat Intelligently, Friends!

To read more of Katie’s Health & Wellness Advice on intotheSoup.comClick Here

About Katie

Kathryn Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu.  She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.

 

 

 

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