16 Sep 2019

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Chicken and Rice Casserole

Way better than casserole made with canned soup! This from-scratch version of chicken and rice casserole bakes with mushrooms, garlic, cream, and herbs. So worth it!

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16 Sep 2019 9:00pm GMT

Cacio e Pepe Chicken Wings

These Cacio e Pepe Fried Chicken Wings are made with freshly grated Parmesan cheese and LOTS of pepper. Eat 'em on their own or with your favorite dipping sauce!

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16 Sep 2019 2:00pm GMT

15 Sep 2019

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Potato Leek Soup

Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day. And it's easy, too! No cream needed, just purée the soup to make it thick and creamy.

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15 Sep 2019 9:00pm GMT

Tomato Tortellini Soup with Italian Sausage

Creamy tomato soup is elevated by adding cheese-filled tortellini, Italian sausage, and fresh spinach. A touch of cream and a handful of fresh basil make this easy weeknight meal a fan favorite!

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15 Sep 2019 2:00pm GMT

14 Sep 2019

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Carrie Havranek’s Amish-Style Soft Pretzels

These Amish-Style Soft Pretzels are coated in buttery goodness, are easy to make, and will be gone in a flash. From the cookbook Tasting Pennsylvania by our associate editor Carrie Havranek!

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14 Sep 2019 2:05pm GMT

Simply Recipes 2019 Meal Plan: September Week 3

This week's meal plan has a little something for everyone! Moo Goo Gai Pan kicks off Monday, while turkey sausage-stuffed zucchini gets you through midweek. Not to be outdone, bourbon BBQ meatloaf and skillet chicken help ease you into the weekend.

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14 Sep 2019 2:00pm GMT

13 Sep 2019

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Aviation Cocktail

Have you ever had an Aviation cocktail? Made with gin, maraschino liqueur, and crème de violette (the secret to the gorgeous lavender color!), this once-retro cocktail is back for good.

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13 Sep 2019 2:05pm GMT

The Friday Buzz: Desert Island Foods Edition

Here's our roundup of all good things, good advice, good feelings. It's the happy hour of blog posts! Up this week: The Team is dishing all about foods they'd want if stranded on a desert island!

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13 Sep 2019 2:00pm GMT

12 Sep 2019

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Beef Brisket Pot Roast

Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. The leftovers freeze beautifully, too!

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12 Sep 2019 9:00pm GMT

12 Recipes if You’re Cooking On Your Own for the First Time

Cooking on your own for the first time? Don't worry. You've got this. Here are 12 easy recipes covering breakfast, lunch, and dinner that you can make in a jiffy, from a fancy tuna sandwich and veggie quesadillas to brownie-in-a-mug and fried rice.

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12 Sep 2019 2:00pm GMT

11 Sep 2019

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Apple Carrot Cupcakes

It's as if carrot cake and apple cake decided to get together and have babies. These apple carrot cupcakes are the best of both, and the cream cheese frosting is amazing!

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11 Sep 2019 9:00pm GMT

Grilled Chicken Under a Brick

Want to know the secret to crispy chicken skin? Grilled Chicken Under a Brick! No actual brick required, just something heavy. Get ready for weeknight chicken dinner perfection!

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11 Sep 2019 2:00pm GMT

10 Sep 2019

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Homemade Tartar Sauce

Homemade tartar sauce with mayonnaise, dill pickles, capers, and more. It's quick, easy to make, and much better than anything you can buy in a jar! Serve it with fish or crab cakes.

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10 Sep 2019 9:00pm GMT

9 Ways to Grocery Shop Smarter and Faster

Love picking out your own produce but wish grocery shopping wasn't so stressful? Looking to learn how to save a little money on your next trip? Our editorial team is sharing our best shopping tips to help you shop quicker AND smarter!

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10 Sep 2019 2:00pm GMT

09 Sep 2019

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Sausage, Peppers, and Onions

Such a satisfying combo! Italian sausages cooked with bell peppers, sweet onions, crushed tomatoes, and garlic. Served on a hoagie roll or over pasta or polenta.

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09 Sep 2019 9:00pm GMT

Cacio e Pepe

Cacio e pepe is the most divine pasta dish made with simple, high quality ingredients. Tender noodles tossed in a two-cheese blend and a hint of cream ensure luscious forkfuls. Freshly cracked black pepper adds tiny spicy bursts of flavor with each bite.

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09 Sep 2019 2:00pm GMT

28 Aug 2019

feedCooking with Amy: A Food Blog

All About Walnut Oil from La Tourangelle

La Tourangelle is a family-owned company that produces outstanding nut and seed oils, with heritage in the Loire Valley of France, an area known for nut oils. Their toasted sesame, roasted walnut, roasted peanut and roasted pistachio oils are all award winners. The company began in 2002 in Woodland, California and their nut oils are all expeller pressed and are GMO-free. Their walnut, almond, hazelnut, pecan and pistachio oil are made in house and their almonds and walnuts come from California.

Earlier this year I got a chance to visit the La Tourangelle mill and also a farm that supplies some of their nuts. Bullseye Farms grows tomatoes, cucumbers, hay, and nuts sustainably on about 16,000 acres. They have 500 acres of walnuts and they use a black walnut rootstock which is resistant to diseases. The walnuts are a cross between different varieties and are self pollinators. You might be surprised to learn that ugly nuts make the best oil. It's the variety of different nuts rather than uniformity that makes the oil taste better.

The process La Tourangelle uses to make their oil is unique and combines two different styles-refined and unrefined to make an oil that is full-flavored and yet affordable. All their oils are made in small batches and they use only French presses for their limited edition oils. All the nut oils are handcrafted by the master roaster who relies on years of experience to know exactly how to roast the nuts for maximum flavor.

The scent in the mill is intoxicating! Luscious and buttery, roasted walnut oil is the essence of walnuts. Walnut oil has a very short shelf life. Unopened it will last about two years, but once opened it's best to use it within six months. So don't hoard it! Use it! If you don't think you can use a whole tin of it, La Tourangelle now sells it in convenient single-serving pouches. While making a vinaigrette is probably the most common way to use roasted walnut oil, there are plenty of uses. Here are some of my favorite ways to use roasted walnut oil:

+ Use on top of pancakes or waffles instead of butter
+ Add to pasta with Parmesan cheese and chopped toasted walnuts
+ Drizzle over grains such as farro, bulgar or freekeh, top with fresh herbs
+ Combine with toasted walnuts and use on top of brussels sprouts, green beans or asparagus
+ Use in place of olive oil in pesto
+ Substitute it for butter or vegetable oil in granola recipes
+ Dip bread in it instead of olive oil or butter
+ Use in shortbread recipes
+ Add a few drops to soup before serving
+ Use in a carrot walnut slaw salad with Dijon mustard
+ Drip on top of vanilla or chocolate ice cream
+ Add to popcorn instead of butter

More about the visit from my colleague Anneli Rufus over at Oakland Magazine.

Disclaimer: My thanks to La Tourangelle for hosting me, I was not compensated monetarily for this post.
©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

28 Aug 2019 6:38pm GMT

25 Jul 2019

feedCooking with Amy: A Food Blog

Cherry Cranberry Chutney Recipe



It's #canbassador time again. That means I get a big box of cherries from the Northwest Cherry Growers and head into the kitchen to do some canning. Last year I finally bit the bullet and purchased a canner. It's not terribly expensive and stacks inside one of my stockpots. I generally can small batches and this time around I decided to make chutney with the help of my pal Alison. She shared the ingredients she would use and I tweaked the proportions.

The first rule of cooking with fruit is you need to taste it. How sweet is it? How juicy is it? That should guide your recipe. Adapt the recipe based on your preferences and the quality of your fruit. My cherries turned out to be very juicy so I added some dried fruit towards the end of the cooking to thicken the mixture. While this chutney has a great sweet and sour flavor, someone in my household actually used it in place of jam on toast. So far I've used it on grilled cheese sandwiches and on lamb chops. How you use it is entirely up to you!

Cherry season is short, but there are so many great ways to preserve the fruit. In past years I've made cherry barbecue sauce and cherry vanilla balsamic shrub. When Winter comes, I'll be making cocktails with bourbon cherries and eating turkey with cherry cranberry chutney...

Cherry Cranberry Chutney

Makes about 5 1/2 pint jars

Ingredients

9 cups pitted cherries
3 cups apple cider vinegar
2 cups brown sugar
2 onion chopped
Zest of two oranges
3 Tablespoons minced ginger
2 heaped teaspoons allspice
1 heaped teaspoon Garam Masala
1/2 teaspoon kosher salt
1/2 cup dried sweetened cranberries
1/2 teaspoon kosher salt

Instructions

Fill a canner with water and bring to a boil. Place the jars in the canner and boil for 10 minutes.

Roughly chop the cherries and in a large stockpot combine them with the vinegar, sugar, onion, orange zest, ginger, allspice, garam masala and salt. Bring to a boil then simmer, stirring occasionally until the fruit is cooked and soft about 30-40 minutes. Add the cranberries and cook for another 15 minutes. Chutney will thicken further after being processed.

Lift the jars out of the canner, pouring the hot water back into the canner. Ladle the chutney into the jars, leaving 1/2 inch headspace. After filling the jar, release the air bubbles by inserting a narrow silicone spatula or similar tool between the chutney and the inner surface of the jar. Place the rims on top of each jar and loosely seal with the bands. Carefully place the jars back in the canner and boil for 15 minutes. Remove from the canner and let rest overnight, you may hear the lids pop. Store for up to one year.

Enjoy!

Disclaimer: My thanks to Northwest Cherry Growers for providing me with fruit. I was not compensated monetarily for this or any other post.


©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

25 Jul 2019 10:52pm GMT

12 Jul 2019

feedCooking with Amy: A Food Blog

Fresh Corn & Smoked Salmon Flatbread Recipe

I always crave pizza but I am trying to cut back on carbs, so when I saw little street taco sized whole wheat tortillas at the store, I was inspired to revisit a recipe I created a few years back for Whole Wheat Mini Pizzas. This time I went in a slightly different direction, making flatbreads that are not very pizza like at all-no grated cheese, no tomatoes, no sauce, no meat.

Right now it's corn season and the combination of corn, smoked salmon, a little crunchy cucumber and goat cheese is a real winner. What takes this recipe from good to even better, is the addition of a bit of Chili Onion Crunch. Chili crisp has been a condiment I've been seeing all over the internet and I finally bought a jar from Trader Joe's. It was so good I decided to do a little taste test and compare it to the more well known Lao Ganma brand.

A comparison-

Lao Ganma Spicy Chili Crisp, 7.4 ounces, $2.19. available online or in Asian markets
Ingredients: soybean oil, chili, onion, fermented soybeans, MSG, salt, sugar, prickly ash powder, sulfur dioxide and sodium sulfite
- Very oily and very crunchy, more salty than sweet, not much heat at all

Trader Joe's Chili Onion Crunch, 6 ounces, $3.99 availabe at Trader Joe's stores
Ingredients: olive oil, dried onion, dried garlic, dried red bell pepper, crushed chili pepper, toasted dried onion, sea salt, natural flavors, paprika oleoresin (color)
- Fine texture, more crisp than crunchy, not very oily, balanced sweet and salt, heat on the back end

Both are delicious, but I prefer the vegetal sweetness, texture and heat of the Trader Joe's Chili Onion Crunch. I also appreciate that it doesn't have any artificial ingredients. Also, doesn't garlic make everything better?

Fresh Corn & Smoked Salmon Flatbread
Serves 4

4 small whole wheat tortillas
1/4 cup soft goat cheese
2 teaspoons water
1 small Persian cucumber, thinly sliced
1 ear corn on the cob
4 slices smoked salmon, torn into bite sized pieces
2 teaspoons or to taste, chili oil, crisp or crunch

Preheat oven to 400 degrees. Strip the corn off the cob and place 2-3 tablespoons of the corn on a piece of foil. Prick the tortillas with a fork to minimize puffing. Place the tortillas on a non stick pan along wit the corn on the foil, and bake for 5 minutes, flip the tortillas at about the halfway point. You want the tortilla to be crisp and browned, but not burnt.

In a small bowl mix the goat cheese with the water in order to make a spreadable texture.

Spread each tortilla with a tablespoon of goat cheese, top with the salmon and cucumber slices and scatter about 2 teaspoons of the corn. Drizzle the flatbread with the chile oil.

Enjoy!
©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

12 Jul 2019 7:25pm GMT

10 Jul 2019

feedCooking with Amy: A Food Blog

Ten Grapes to Know Book Review



Over time I've tried selling wine books back at a used bookstore with very little success. I'm sorry to say it's because many wine books just aren't that good and quickly become out of date. Sure there are some exceptions, but it can be hard to find a book that hones in on just the useful stuff you really need to know. That's exactly why I'm so enthusiastic about Ten Grapes to Know by Catherine Fallis, the "grape goddess of Planet Grape." Fallis is a master sommelier but is not in the least bit snooty or pretentious and doesn't fall into the trap of writing for other wine writers and sommeliers. She's all about enjoying wine and makes learning about it fun. And she lets you in on many of the secrets that sommeliers know and many wine drinkers don't know.

The book begins with what feels like the best cheat sheets on tasting wine, pairing food with wine and buying wine in a store or restaurant. She walks you through exercises for your senses and how to properly store wine (as well as explaining which wines will last longer once opened) and even explains how markups typically work. The main sections of the book are devoted to ten wine varietals. Each chapter follows a set pattern-there is a description of the varietal, the history and geography, taste profile and styles, a sense exercise, a section on matchmaking (what to pair with the wine) what to look for when shopping or dining out (with specific labels and price points) and "branch out" which gives you some other varietals to consider that are in some way related. There are also plenty of personal stories and anecdotes along the way all written in a light and breezy manner.

You can use the book in several different ways. You can use it to learn about wine (there are even quiz questions to test your knowledge), to shop for wine or as a general reference guide. Now about the varietals. They are Pinot Grigio (Gris), Sauvignon Blanc, Chardonnay, Viognier, Pinot Noir, Sangiovese, Syrah (Shiraz), Merlot, Cabernet Sauvignon and Zinfandel. Now if I had chosen the varietals, I would have swapped out the Viognier for Riesling and the Sangiovese for Tempranillo or maybe even Grenache, but those are just minor quibbles. The book is really entertaining and easy to understand and one I do not plan on parting with anytime soon. It would make a great gift for anyone who is interested in learning more about wine.

Disclaimer: This post includes an affiliate link
©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

10 Jul 2019 4:42pm GMT

04 Jun 2019

feedCooking with Amy: A Food Blog

StarChefs San Francisco 2019

Courtesy of StarChefs

I've long been impressed by the Rising StarChefs awards. Unlike chef awards, their process is transparent and has a rigor that is often missing. I spoke with Antoinette Bruno, the CEO and Editor in Chief of StarChefs to discuss the upcoming awards and the diversity that they reflect. The StarChefs Gala takes place on June 11, 2019, buy tickets or learn more.


What's the process for selecting Rising StarChefs?
Antoinette Bruno (AB): The selection process has more or less remained the same since 2002. The awards program has just grown in size and scope. StarChefs covers four cities or regions a year. From the nomination process through the Gala, it takes about six months per city. Today, we have a network of more than 1,200 Rising Stars alumni who contribute their nominations. We also accept recommendations through social media, our website, and during in-person interviews. We do in-house research as well, and candidates are vetted through a "pre-interview." Generally, an editorial crew of two, sometimes more, visits the restaurants for an in-person interview, tasting, and photography, and then reports back to the editorial team at StarChefs HQ in Williamsburg, Brooklyn. Many times we will return to restaurants for more than one visit.

Often the StarChefs Rising Stars Award is the first major award or national recognition a young chef, sommelier, bartender, or artisan may receive. Because StarChefs is on the ground in restaurants interviewing and tasting with hundreds of chefs and other industry professionals across the country every year, we have insights into the hospitality industry on a micro level. No other publication in the country has been able to do this kind of grassroots work.

The current list of Rising Star Chefs in San Francisco is incredibly diverse, was that intentional?
AB: Talent is talent. Identifying the talented young leaders of the hospitality industry is our intention. We intend to find winners that represent the diversity of the industry and the city or region they represent. We have gotten better at this over the years by expanding the pool of communities we reach out to for nominations and from whom we gather information and recommendations. Unless the people involved in our process are diverse, generally the group of winners won't be terribly diverse either.

How important is diversity in the restaurant industry?
AB: The diversity of the workforce in the restaurant industry is what drives it forward. It's the industry's greatest asset and strength. Some of the most exciting restaurants in America right now are run by immigrants or the children of immigrants-San Francisco Rising Star Chefs Robert Hernandez of Octavia, Nicolas Delaroque of Nico, Laura and Sayat Ozyilmaz of Noosh, Francis Ang of Pinoy Heritage, Reem Assil of Reem's, Janice Dulce of FOB Kitchen, and Bartenders Emilio and Miguel Salehi of The Beehive are among them.

It's been a few years since StarChefs had an awards gala in San Francisco, what brought you back this year?
AB: We've been taking a deep dive into the San Francisco Bay Area every three years since 2005. We return to a city in search of a new class of Rising Stars based on the city's size and depth of the restaurant industry there. For example, we cover New York every other year, Chicago and Los Angeles every three years, and Washington, D.C. every four years.

How would you characterize the San Francisco dining (and bar) scene?
AB: The Bay Area has always been a region of peaks and valleys, and indeed we saw a metropolis bouncing with growth and change. Still, in a challenging city for cooks, we found no shortage of talent-in San Francisco and Oakland. StarChefs gave out 23 Rising Stars Awards this time around, to a total of 26 winners. Eleven of those award winners are women-the most of any class of Rising Stars in the 17-year history of the program. The San Francisco Bay Area's diversity-including the second largest population of Filipino Americans in the country-is reflected.

2016 Rising Star Chef Yoni Levy is now the chef of Salesforce HQ. He left his post at beloved Outerlands so that he could spend more time with his growing family. Chefs are now taking care of themselves and their staff more than ever. We saw these trends of self-care and tech influence merge at Rising Star Chef Adam Tortosa's restaurant Robin, where he has created an extraordinary benefits program (including a trip to Japan!). We found San Francisco and Oakland in love with natural wines, with Rising Star Somm Louisa Smith leading the charge. And, of course, so much outstanding bread-more than you can stuff in a suitcase.

In what ways is the dining scene in San Francisco different from other American cities?
AB: The Michelin stars for California were released today, and Northern California has the highest concentration of stars in the country. No surprise there. So, the bar is high in San Francisco. StarChefs is an industry-facing publication, rather than consumer. I encourage all young cooks to come to San Francisco to stage around if they can swing it. Because the city is such a tough one for young cooks to survive financially, the labor shortage is acute. Kitchens need the extra hands and it can be relatively easy to get in the door and gain valuable experience at some of the best restaurants in the country.

Looking forward, any predictions for how dining will continue to evolve?
AB: I hope that we will continue to see more of what we found in this class of Rising Stars: more women, people of color, and the LGBTQ community represented in leadership roles. I also hope we continue to see the expansion of proper benefits programs for restaurant workers, like we have seen in the Bay Area, as well as a continued focus on the work/life balance and the mental and physical health of chefs and hospitality professional on the whole.

Thanks StarChefs!

©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

04 Jun 2019 10:50pm GMT

08 Mar 2019

feedCooking with Amy: A Food Blog

7 Trends from the Winter Fancy Food Show 2019

The Winter Fancy Food Show is a great place to identify trends. It's also a way to see how trends are evolving. Here is a short list of what caught my attention.
Cauliflower is everywhere! This isn't new and you've probably seen cauliflower rice in stores. From the Ground Up makes gluten free pretzels and crackers from cauliflower. I wasn't crazy about the pretzels, but the cheddar crackers taste a lot like Cheez-its. The other brand I liked was Caulipower. They make gluten free cauliflower pizzas, pizza crusts and tortillas. They each have the right texture, something I found lacking in other brands.
I wrote about mushrooms before but this year I saw even more innovations, including snack bars with mushrooms, from a brand called Shrooms offering a sweet and savory version as well as one with chocolate. Mushrooms are also showing up more in tea and coffee including one from the Republic of Tea called Restore and Reset that combines Reishi and cocoa.
Long a favored ingredient in skin care, collagen is moving into food. I saw it in fuel bars and drink mixes from the Paleo focused Primal Kitchen, teas and added to random products like a sweet and creamy "granola butter" from Kween. Will ingesting collagen peptides help support healthy joints, tendons, and muscles, skin, hair, and nails? From what I've read, the jury is out.
One of the coolest things I noticed at the show this year were all the new ways food is being packaged, new form factors in particular. Lots of individual packets of things like ghee from Fourth and Heart, extract pastes from the British company Taylor & Colledge, nut oils from La Tourangelle. Remember the Altoids tin? It's back but ingeniously filled with teas for travelers from Numi, and with tubes of curry and harissa from Jacobsen Salt. Fit Fit Bites offers fruit snacks in little pucks. Uncle Dougie's solves the frustration with barbecue sauce bottles by packaging their product in a squeeze-able pouch. Another cool innovation is the Slingshot with chia granola to add to an accompanying yogurt based drink.
Hummus has been trending for a while, but now in addition to being available in tons of flavors, it's showing up as an actual ingredient. A couple of examples include Firehook's hummus crackers and O'Dang hummus dressing which comes in a variety of flavors.
Turmeric is another trendy ingredient. This year I saw it in ghee, in "shots" that a coming soon from Numi, in a particularly delicious hummus from Blue Moose of Boulder, in tonic from Turveda, in crackers from RW Garcia, in bone broth from Nona Lim, in pinchetti pasta from Al Dente Pasta, in ice cream from ReThink and even in Ritrovo balsamic vinegar.
Frico is a cheese crisp from Italy, traditionally made from heating Parmigiano Reggiano until it melts and forms a thin crust. But companies have created products that mimic this treat, Sonoma Creamery, Whisps and Parm Crisps were a few I noticed this year. Crunchy, cheesy and available in a variety of flavors and shapes, these snacks are gluten free, low in carbs, high in protein.

A few other things I took note of this year that were new to me included:

Schizandra which sounds like the name of a Disney princess, but is really a berry and showed up in an elixir from Rebbl called Schizandra Berries & Creme as well as in the Daily Beauty tea from Republic of Tea. It's used in traditional Chinese medicine for and is adaptogenic, which means it supports the adrenal system and combats stress on the body. It supposedly tastes sweet, sour, bitter, pungent, and salty.

You know about probiotics, but what about prebiotics? Prebiotics complement probiotics, basically providing food for probiotics grow, which in turn help promote better digestive health. When you see prebiotics on labels it means generally some kind of fiber.

My favorite prebiotic product was Zen Basil, a line of organic drinks made with basil seeds. Basil seeds are similar to chia seeds, they plump up when added to liquid but compared to chia seeds they have more iron, fiber, potassium and calcium. Used in ayurvedic and Chinese medicine they purportedly have antioxidant, anticancer, antiviral, antibacterial, antispasmodic and antifungal properties. The drinks which are made from a family recipe are fruity, juicy and delicious. They also offers bags of the basil seeds.


Last but not least, I don't remember seeing eggs at the show before. This year several companies were featuring eggs from pasture raised chickens.
©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

08 Mar 2019 6:39pm GMT

01 Mar 2019

feedCooking with Amy: A Food Blog

Traditional Italian Almond Biscotti recipe

"There is no beating grief. There is no getting over it. Yet, the beauty of grief is that it stretches your emotional bandwidth. Joy, happiness, love, compassion: The degree to which you can feel them is directly proportional to the amount of pain, grief, sadness, and devastation you have felt." This is a quote from Beautiful Grief, a book I read recently. It came into my life at a time when I was experiencing more than my fair share of grief. I'm trying to focus on this idea of letting my grief expand my capacity for joy. Baking is where I often find joy.

One of the reasons I am grieving is the loss of my dear friend Susan Russo. I met her in the early days of blogging. She was a terrific writer and recipe developer but mostly just a wonderful person. I am trying to hold on to my happy memories of her and celebrate her with one of her recipes, Traditional Italian Almond Biscotti.

The cookies are chock full of toasted almonds, scented with vanilla and orange. The recipe makes a big batch, so there are plenty to keep and to share.

I associate many recipes with Susan-Italian American dishes of course, and ingredients like fennel and olives. Her two blog posts, one on Kitchen Window and another on her blog about biscotti capture so much of what I loved about her-the way she shared her heritage, humor, and warmth, all while caring for others. I hope these cookies bring you, and anyone you share them with, some joy.



Traditional Italian Almond Biscotti

The recipe is from Susan Russo's mother, I've adapted the instructions.

Makes 36 (3/4 inch-wide cookies)

3 cups whole raw almonds
1 cup granulated sugar
1 cup light brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
2 1/2 cups all-purpose flour
3 jumbo eggs (if you don't have jumbo eggs, use 4 medium eggs)
1 teaspoon pure vanilla extract
zest of 1 large orange (about 1 -2 teaspoons)
1 egg, lightly beaten for brushing the tops of loaves

Preheat oven to 350 degrees F. Line two rimmed sheet pans with parchment paper.

Place almonds in a single layer on a baking sheet and toast in the oven for 10 minutes. Remove and let cool.

In a large bowl, stir together the toasted almonds, sugars, cinnamon, baking powder, and flour.

In a small mixing bowl, combine 3 jumbo eggs, vanilla and orange zest and whisk until well blended. Add the wet ingredients to the flour mixture. Work the batter together with lightly floured hands. The mixture will be very sticky. Squeeze the dough and once it comes together, form a ball. Divide the ball into four equal pieces.

On a lightly floured surface place one piece of dough, and roll into a log approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. Repeat with the remaining three pieces of dough. Place two logs on each baking sheet. Brush the tops of the dough with the beaten egg.

Bake for 35-40 minutes, or until the tops of the loaves are shiny and deep golden brown. Remove from the oven and transfer to a rack for about 20 minutes before slicing. Place a loaf on a cutting board, and using a large serrated knife, slice cookies 3/4 of an inch thick on the diagonal. If the slices crumble, then let cool a few more minutes before slicing. Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30-60 minutes. The longer they stay in the oven,the harder they will become. Remove from oven and cool completely before storing up to one month in a tin or another air tight container.

Disclaimer: This post includes an affiliate link

©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

01 Mar 2019 4:59pm GMT

25 Feb 2019

feedCooking with Amy: A Food Blog

15 Discoveries from the 2019 Winter Fancy Food Show

The Fancy Food Show provides a terrific opportunity to discover new and delicious things. Some of these things are new, some are just new to me, but all of them are worth seeking out.

Satsumas are a tangy sweet hybrid citrus fruit. Blackberry Patch has recently introduced three satsuma products, a syrup and two preserves intended to be served with cheese. The Satsuma Cane Vanilla is also delicious as jam on toast. It's very intense and juicy.

I've had honey infused with different ingredients including lavender and citrus, but I've never had any as heady as Makabi & Sons, rosewater infused honey. Based in Los Angeles, they also make beautiful boxes of gourmet cookies, but it was the honey that really won me over. They also make cardamom honey.

If you've been to France you've no doubt seen that the supermarket brand Bonne Maman has a much larger line of jams and preserves available there than they do here. In France, you'll find flavors like pineapple with rum and vanilla as well as Mara Des Bois Strawberry. At the show, they were introducing a new line called "intense" and I loved the Red Fruit Intense. Looking online I now I see they are offering Strawberry Intense instead which includes some black currant juice. Might it be the same thing as Red Fruit? I'll have to buy a jar to be sure. The Intense line has less sugar than conventional jams, and true to the name, a more intense flavor.
I wish I could tell you that Liege waffles were trending, but I only saw two companies exhibiting them at the show. Mountain Waffle Co. sells wholesale and Belgian Boys sells retail. What sets these waffles apart is their crunchy almost crackly texture thanks to the inclusion of pearl sugar that does not melt. Belgian Boys offers plain as well as chocolate covered Liege waffles.

Roons are definitely the best macaroons I have ever tasted. They are moist inside, toasty and crunchy on the outside and dipped in Guittard chocolate. Smaller ones called Lil Roonies are completely coated in chocolate, the espresso chocolate ones are particularly good and are "coming soon." Right now most of their macaroons are available primarily in Portland OR or online.

Choffy is a product developed by an engineer who had a dream about chocolate that could be brewed like coffee. After three years of experimentation, he found a way to make it work. It tastes a bit like chocolate but also a bit like coffee. It's good black or with milk or sugar if you prefer. The ground roasted cacao also can be used in recipes.
I really like sweet treats with a bitter edge. Infusions are a line of chocolate covered almonds from Canada with tea. They start with crunchy roasted almonds cover them in toffee, dip them in chocolate and then coat them with powdered tea-matcha, rooibos or raspberry rooibos. The matcha is my favorite. Available at Costco in Canada, I hope they make it to our side of the border.
Good Catch fish free tuna tastes like tuna, not just the texture of tuna, but also the flavor of tuna. It's high in protein, made from plants and in particular a blend of peas, chickpeas, lentils, soy, fava beans and navy beans along with algae oil which gives it a fresh from the sea flavor. It's just launching in stores now.

Ramen noodles from Sun Noodle. I've known about Sun Noodle since I started writing about ramen. I'd say the majority of ramen shops in the US use noodles from Sun Noodle. Their base line includes 200 different formulas, but of course, each restaurant generally puts their own twist on it. Now you can find fresh ramen noodles from Sun at many Japanese specialty grocery stores and even at some Whole Foods stores.

You may have seen egg bites, the little souv-vide cooked eggs at Starbuck's. I go to Starbuck's so infrequently I hadn't seen them but I tried the version from Trois Petits Cochons and was impressed! They are tender and flavorful and come in a variety of flavors including bacon and swiss and prosciutto and gruyere.

I eat a lot of almond butter. But I had never had walnut butter until recently. Walnut butter from Wellnut Farms has a bit of sugar and RSPO certified palm oil but it's generally pretty healthy. The sugar is necessary to cut the bitterness. I might try making my own with a bit of walnut oil.

Angkor Cambodian Food is a food company started by two ex-engineers. They have a whole line of Cambodian sauces, but my favorite is the award-winning lemongrass paste. It's a beguiling blend of lemongrass, garlic, onion, jalapenos, fish sauce, galangal, lime and lime leaf, and a few other things. Use it for stir frys, marinades or even as a soup base.

Muso from Japan produces a line of umami products-hot sauces, miso pastes and more. They add a savory quality without seeming overly salty. Most of their products are organic. If you're interested in specialty Japanese ingredients, check out their booklet. Some of their products are available on Amazon, but only one umami paste. I hope they find distributors and more of their products become available soon.

Smoky red mustard from Freak Flag is a unique condiment that has notes of garlic, tomato and mustard and a balance of honey and vinegar. But it needs another name. Heinz is selling a mayo-ketchup combination called "mayochup" so maybe "mustup"?
Red Duck makes condiments and their latest ones are taco sauces. If you love Korean tacos, you're in luck. Their Korean Taco Sauce is definitely my favorite, and is good in a taco or quesadilla but I imagine it would be good in a marinade for meats, in meatloaf, chili or in a gooey bean dip. I'm looking forward to experimenting with it.

Chile crisp is having a moment. It's a Chinese condiment that has gotten a lot of press with plenty of copycat recipes online. Don Chilio offers basically a Mexican version that consists of thin slices of chile peppers fried to a crisp in olive oil. I tried the jalapeno but they also offer a habanero and serrano version. It's super crispy and plenty spicy. I'd eat it by the spoonful. It's heavenly over a slice of cool avocado.
©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

25 Feb 2019 11:20pm GMT

13 Dec 2018

feedCooking with Amy: A Food Blog

Kitchen Gift Guide 2018 & Giveaway

This year my recommendations are short, sweet and all really practical but are things I genuinely enjoy using. Without further ado…
Save space
I used to have two big clunky wooden knife blocks. My knives only fit in certain slots and the blocks took up a ton of room. Worst of all, they tended to tip over. So I bought this good looking bamboo knife block to replace them and am sorry I didn't buy it sooner. It holds an amazing number of knives! One block replaces two, and holds 14 knives of varying sizes and shapes. It takes up little space and won't dull knives the way wood blocks do. If you or someone you know are still using a wooden block, I highly recommend upgrading to this bamboo block with plastic needles. $22.99



Season away
I have had various ceramic salt cellars and none of them quite suited me. I like to grab a pinch of salt and most cellars use a spoon or are too deep to reach into. This triple salt box has 3 levels and easily swings open so kosher salt, smoked salt and flaky salt are all within reach. But you could use it for other seasonings like ground pepper or dried herbs if you prefer. They also make a 2 tiered box. It's reasonably priced and something I genuinely enjoy using. It's also rather handsome. $21.89

Cook it
Non-stick pans have come a long way since the days of Teflon. Today you can find pans that are free of harmful chemicals, yet affordable and durable. Everyone should have a good nonstick pan for frying eggs and making omelets. The light weight DiamoTech nonstick pan features a 4 layer design and is made with aluminum. It can be used in the oven up to 500° F and is scratch resistant. It's free of PTFE/PFOA/PFOS and dishwasher safe but I cannot imagine ever needing to put it in a dishwasher. I used this pan consistently for 3 months and even made a huge batch of crepes and never needed to use any butter or oil. It's the best ceramic nonstick pan I've ever used. The 9.5 inch pan with a glass lid is just $19.99

If you're the kind of person who prefers cooking with nonstick (I can't blame you!) the Circulon Symmetry Merlot Twin Pack Skillets Set nonstick French skillets are incredibly durable, made from hard-anodized aluminum and have a magnetic stainless steel base so they are compatible with all cooktop ranges, including induction. The pans feature a unique cooking surface of raised circles that reportedly lasts 10 times longer than ordinary nonstick coatings. Unlike many other nonstick pans they are metal-utensil-safe, in addition to being PFOA-free and oven-safe to 400° F. and are dishwasher safe, though I find them easy to clean. The high sides to these pans make them perfect for frying, sautéing, as well as making pan sauces and gravies. A 10 and 12 inch pan set in gorgeous Merlot color is $67.39 (other colors are a bit less)

Drizzle it
Laudemio extra virgin olive oil is made from Frantoio, Maraiolo and Leccino olives that come from an estate near Florence. It's a very "green" olive oil with notes of artichoke and grass. It's one of the best you can buy and because Laudemio is celebrating their 30th anniversary the bottle is a stunning gold this year. Great quality extra virgin olive oil must be used fresh, so don't save it, savor it! I wouldn't use this olive oil on salads, it's too good. But I would use it on plain cooked beans, grilled meats, potatoes, steamed vegetables, toast, vanilla ice cream, any "blank canvas" that will allow you to fully enjoy the flavor. $44.95

Bake, toast, roast or slow cook
I know everyone is going nuts for the Instant Pot but I'm still a fan of this great counter top oven. I just replaced my original Breville Smart Oven with a newer model and am really loving it. It heats quickly, has a convection feature, a light, and now has a slow cooking function so I can put a Dutch oven in it for hours and hours. My last Breville SmartOven lasted 8 years. It costs $215.95

GIVEAWAY!

Deiss Kitchenware is offering one of my readers a lemon zester/cheese grater (value $10.98). I have an earlier model and use it practically daily. It would make a nice gift or a stocking stuffer. To win you must reside in the United States. Please leave a comment telling me what's on YOUR kitchen wish list this year. I will choose one winner at random on Monday December 17, 2018.

Disclaimer: I purchased some of these items, but received the oil as a gift, the pans for review purposes. This post does include some affiliate links. I was not paid to write this or any other post.

©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

13 Dec 2018 6:12pm GMT

21 Nov 2018

feedCooking with Amy: A Food Blog

Interview with Jim Kempton author of First We Surf, The We Eat


There are many parallels between surfing and cooking starting with the fact that both can be an adrenaline rush. But has there ever been a surfer's cookbook? That was the question I asked Jim Kempton, a jourmalist, chef, restaurater and surfer. Kempton is the author of First We Surf, Then We Eat: Recipes from a Lifetime of Surf Travel. The answer? Not like this one. Even though I'm not a surfer (yet!) I love this book which combines the best of a memoir and travelogue with recipes. Recipes run the gamut from banana pancakes from Hawaii, Basque tuna steaks, machaca and eggs from Mexico and Rujak, a spicy sweet fruit salad from Bali.

How important is the communal aspect of dining to you and to surfers in general?
It's important to me because it's part of what attracted me to certain cuisines, even though we don't always practice it everywhere it is very important in some places. It's especially true for surfers. A lot of surfers don't cook so they dine with whoever does! Surfers travel a lot and so it's also practical. Also bringing it [BRINGING WHAT?]brings back the communal aspect of living, the idea of hanging out with people is missed and is being revived. Eating together is a way to do that.

How have you gathered recipes from so many places? From chefs, other surfers?
Every recipe I have is something I came across somewhere-a friend, at a hotel, a restaurant-and I was so taken with it that I had to learn it. The hardest thing was standarizing the recipes because I'd been cooking them for so long I never thought about it. Recipes were on the back of envelopes or tucked into books or in books I'd received as gifts. I learn so much from reading cookbooks.

How did you learn to cook?
The same way I learned to surf! Unless you go to school, there's no way to learn except by doing it. Both my parents loved to cook. We lived in a lot of places where you cooked differently. I always enjoyed it and was an observer of it.

You grew up in Guam and have some recipes from Guam, what can you tell me about it?
I would say, it has some of the best fish dishes, although no match for Tahitian restaurant cuisine which has a French influence. The fresh fish and variety there is incredible.

What are your favorite surf destinations for food?
People don't think of the Atlantic coast of France but it has great waves. It's also a beautiful coastline, the Basque country with rocky ledges and long stretches of beach are amazing. Stop anywhere and the food is great and the quality is high.

The food in Bali is really a fusion of different Indonesian elements and the Caribbean with different cultural influences from other places. It's tropical but there are different kinds of dishes you wouldn't find ther. The food in Morocco is getting better all the time. Peru is a booming place for food.

What's your favorite comfort food recipe from the book?
I was raised in the South Pacific and Southeast Asia. My wife was born in Southern California. She wants rice and beans and I grew up on rice and noodles. So the first recipe is Pancit noodles. It's one of the first things I learned to cook along with fried rice, I have one fried rice recipe from Peru and another from Hawaii and another from Central America. Fried rice is a good way to clean out the fridge! Another is soups and I have quite a few soup recipes. Soups are better the next day. The eggplant and shrimp soup is a favorite.

What's your most impressive recipe from the book?
The Moroccan lamb with fruit. You can't screw it up. Cooking with fruit is not something Europeans have done since the Middle Ages but the Arabs have always done it. The combination of savoriness and sweetness, and the textures, is a real mind blower. It's got the wow factor.

Thanks Jim!

Disclosure: I received a review copy of the book and this post includes an affiliate link

©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

21 Nov 2018 6:35pm GMT

01 Nov 2018

feedCooking with Amy: A Food Blog

Remembering James Beard at the Stanford Court

Erica Peters, Marelene Sorosky Gray, Jacqueline Mallorca and John Phillip Carroll
In the 1970's and 80's James Beard, the "dean of American cookery" took up residence at the Stanford Court hotel. The hotel was his home for three months out of the year. The San Francisco Professional Food Society recently hosted a conversation with three of his friends and co-workers, John Phillip Carroll, Jacqueline Mallorca and Marlene Sorosky Gray who reminisced about his time at the Stanford Court. It was moderated by food historian Erica Peters.

Here are just a few highlights from the event:

On his time in San Francisco:
This city and this hotel room were great refuge for him. It was chaos in New York. Julia Child once referred to his New York house as being full of loonies but here he was invited to everyone's home for dinner and he was taken care of. He said, "the city just gets into my blood." - John Phillip Carroll (JPC)

He loved the West Coast and he had a lot of friends here from years back that pampered him. Chuck Williams would have him for dinner at least once a week. He kept his private life private. He enjoyed his life, he had a good time and he lived it up. - Jacqueline Mallorca (JM)

Even towards the end of his life he loved to party, he would tell me--"Jackie don't get old." - (JM)

On his career:
He had a genuine interest and admiration for American cuisine and how special it was. In his hands it was new and fresh. - JPC

I think he knew he was doing something important but he was humble. - JC

During his entire career as a freelance writer he did not make a ton of money off his books and he was never good on television. He was a bit envious of Julia Child's success but they were very good friends and spent time here together. - JPC

Illustration of James Beard by Jacqueline Mallorca
I worked with Julia Child and James, Julia was a teacher, that was what she loved to do, she was curious Jacques is the best technical cook in the country, no one can touch him and James was like an encyclopedia when it came to food. If you wanted to know anything you could ask him and he would go into a dissertation on it. - Marlene Sorosky Gray (MG)
Kraft offered him a huge amount of money to promote squeeze Parkay. Marion Cunningham and I made toast and he wanted to like it but he hated it and said no. - JPC

He told me, "I wouldn't do Aunt Jemima. I don't look good in a bandana." - JM

Some funny anecdotes:
Jim (James Beard) was a very jovial man. We had gone to New York for a book signing at Bloomingdales and Jim walked very slowly. We were making very stately progress and a drunk came up and said, "Aren't you Winston Churchill?" Jim roared with laughter and said, "I wish I was!" he was always fun and very social, he loved to party. - JM

In a cookware shop a woman came up to him and said excitedly, "I can't believe it, James Child, aren't you the famous chef and he responded not unless there is a Julia Beard. He was never insulted; he just made light of the experience. - MG

In the holiday season in the mid 70's in the corner suites, on the top floor was Julia and Paul Child, James Beard on the 7th floor, Marcella & Victor Hazan on the 6th floor and Craig Claiborne on the 5th. If the hotel had crumbled the food world would have changed. For me it was a golden age to be involved in any aspect of food, wine and hospitality. It was a much smaller world. We were all very good friends. We were lucky to all be there are the same time. - JPC
©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

01 Nov 2018 8:03pm GMT

26 Sep 2018

feedCooking with Amy: A Food Blog

Instant Indian Cookbook Review


Indian cooks have discovered the Instant Pot and how well it works for Indian cuisine-it can be used to cook everything from rice to yogurt to complex layered meat and vegetable dishes. There are at least 10 Indian Instant Pot cookbooks on Amazon at the moment, and I suspect there are more e-books out there on the topic as well. There are also a ton of blogs that focus on Indian recipes made in the Instant Pot.

I recently purchased an Instant Pot but had never used it. I tried it out with a recipe from Instant Indian: Classic foods from every region of India made easy in the Instant Pot! By Rinku Bhattacharya. The recipe I chose was Cozy Butter Chicken. The instructions for this dish were incredibly clear, so much so that I was able to make this dish without having ever used the Instant Pot before. The author points out that timing is an issue "You need to factor in the time it takes to come to full pressure, the actual pressure cooking time, and the time for steam release. I have accounted for the complete cooking cycle by noting a total time needed with all my recipes." But that was the problem I had with the recipe which states:

TOTAL TIME: 40 MINUTES
Prep Time: 5 minutes
Sauté Time: 15 minutes
Pressure Cook: 10 minutes
Pressure Release: 10 minutes

I found that this does not include the time it takes for the Instant Pot to come to full pressure, and an accurate time for pressure release. It took almost another 10 minutes to reach full pressure and over 15 minutes to release naturally rather than the stated 10 minutes. That is a considerable amount of additional time.

Cozy Butter Chicken
Cozy Butter Chicken, on the right according to the instructions and on the left with the sauce reduced

The other issue I had with this recipe was that the finished dish was incredibly watery and the chicken was somewhat overcooked and falling apart. The sauce did not resemble the thick creamy sauce I know from having had this dish in the past. I spent almost another 10 minutes reducing the sauce in a saucepan. Once I did, the sauce and the dish were absolutely delicious.

I struggled with the decision to purchase an Instant Pot because I really don't have room for it. But I thought perhaps I would be able to replace my rice cooker and my pressure cooker with it. But I found it took longer for the Instant Pot to come up to pressure than it takes my old pressure cooker, so I'm not sure that it will replace it after all. The biggest convenience factor to making this dish was the built in timer which allows you to set the cooking time. I also like that it has settings for things like yogurt and rice.

So would I recommend the Instant Pot and using it for Indian Recipes? Probably, but I will need to do some more experimenting.

Disclaimer: A pdf of this book was given to me for review purposes

©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

26 Sep 2018 6:53pm GMT

25 Sep 2018

feedCooking with Amy: A Food Blog

All About White Peaches

Recently I received a flat of white peaches. I was planning to preserve them but I quickly realized that wasn't such a good idea. White peaches are lower in fruit acid so they are extremely sweet. They have a lovely almost floral fragrance and a very soft juicy texture. All of this makes them great to eat out of hand, but not so great for canning or cooking. If you can them you need to add a lot of acid such as lemon juice and if you bake with them they lose their shape and can get very mushy.

White peaches are the most popular kind of peaches in Asia, but in the West and in Europe we tend to prefer yellow peaches. White peaches ripen very quickly and require refrigeration once soft or they will spoil. Freezing them is also an option. Since using them raw is best, I had to figure out what to do with them as fast as I could.

I decided to freeze most of the peaches. Frozen they can be added to smoothies. I also pureed some peaches and froze the puree to use to make the Bellini cocktail which is just prosecco and peach puree. But what else can you do with white peaches?

Here are a few more ideas:

Use them in simple syrup

Make a shrub

Add them to kombucha

Include them in fruit salad

Use a few slices to sweeten iced tea

Mix up a peach smash with bourbon or whiskey

Disclaimer: My thanks to Washington State Stone Fruit Growers for the peaches. I was not compensated monetarily for this or any other post.
©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

25 Sep 2018 6:49pm GMT

28 Aug 2018

feedCooking with Amy: A Food Blog

Easy Peach Jam Recipe

Easy peach jam



I've made peach jam several times, thanks in part to an annual delivery of peaches courtesy of the Washington Stone Fruit Growers, but I continue to look for ways to simplify the canning process. Standard peach jam recipes call for a lot of sugar and some powder or liquid pectin. The result is good, but can be a bit on the sweet side and a little rubbery. My preference is for a softer jam with less sugar and frankly less fuss. I wondered if there might be a way to make jam without bothering with the tedious job of peeling peaches? It turns out, there is.

The key to this recipe is the peels. Lemon peel and peach peel are high in pectin and so if you cook the peaches with them, you won't need to add any additional pectin. I started with a recipe from A Sweet Spoonful, but the main difference was I skipped peeling the fruit and used the lemon peel as well as the juice. I added some slices of fresh ginger in my first batch but I didn't find it added much flavor so I'm skipping it. You could certainly add some powdered ginger, candied ginger or even scraped vanilla bean if you like.

This jam is in between jam and preserves. It has some skin in it, but it's silky smooth and doesn't detract from the texture or flavor of the peaches. The pureed skins add a pretty rosy tint. How much you puree is up to you, I estimate I pureed about 1/3 cup or so. Note: You could can this in half pint or pint jars. I used a combination of both.

Easy Peach Jam
Makes 2 1/2 pints

Ingredients

4 pounds washed peaches, pitted and cut into chunks, about 8 cups
2 cups ganulated sugar
1/4 cup freshly squeezed lemon juice
Lemon rind from one lemon, cut into large pieces

Instructions

Fill a canner with water and bring to a boil. Place the jars in the canner and boil. Put a small plate in the freezer so you can test the jam later.

Place the peach chunks in a large non-reactive bowl. Sprinkle with sugar and lemon juice. Don't stir-just let the sugar sit and macerate, this helps to release the natural juices of the fruit. Allow to sit at room temperature for 1-2 hours.

Add the fruit along with the lemon peel to a large pot and bring to a boil. Using a potato masher mash the peaches. Continue stirring the peaches as they cook, using a wooden spoon. After about 10 minutes skim as much of the peels out of the pot using a slotted spoon and puree them in a blender then add them back to the pot. Remove the lemon peel and discard. Continue cooking until the mixtures thickens, about another 20 minutes. Test the thickness by placing a teaspoon full of the jam on the chilled plate and let it rest for about 30 seconds. Run your finger through the dollop and if it stays separated where your finger was, it's thick enough.

Lift the jars out of the canner, pouring the hot water back into the canner. Ladle the jam into the jars, leaving 1/2 inch headspace. After filling the jar, release the air bubbles by inserting a narrow silicone spatula or similar tool between the jam and the inside of the jar. Place the rims on top of each jar and loosely seal with the bands. Carefully place the jars back in the canner and process/boil for 10 minutes. Remove from the canner and let rest overnight, you may hear the lids pop. Store for up to one year.

Enjoy!

Disclaimer: Peaches were provided to me as part of the canbassador program by Washington State Stone Fruit Growers and to Ball Home Canning for the jars.
©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

28 Aug 2018 5:31pm GMT

26 Aug 2018

feedCooking with Amy: A Food Blog

Alison's Peach Chutney Recipe

Peach Chutney Recipe



I met Alison McQuade 15 years ago. She wanted me to try her chutney and invited me to meet her at a local wine bar. At that time she was on the verge of quitting her day job and becoming a full time artisanal food producer. While to this day she doesn't describe herself as a cook, she has mad skills when it comes to chutney. She is also quite a wonderful person and we quickly became friends.

Over the years I have bought McQuade's Celtic Chutney to give as gifts, made recipes using her various varieties of chutney and been an all around fan of her products. Faced with a box full of peaches this year supplied to me by the Washington State Stone Fruit Growers, I knew I wanted to make chutney but couldn't imagine just turning to any old recipe. So I called on Alison for some guidance. Her recipe uses weights, so if you don't have a digital scale, please use this as the excuse to buy one, they are not expensive and are essential for baking. The one I currently use is a SmartWeight model that cost less than $20 and displays pounds, ounces, grams and milliliters. You'll note the chutney is in Ball jars for gifting, and the company that produces them makes a donation to Feeding America for every package purchased (up to $150k).

Alison has a keen sense of what flavors will go together and balancing heat, acidity and sweetness. Her chutneys are always chunky, fresh tasting and highlight the fruit. They are not goopy, gloppy, too sweet or sour and always have just the right amount of zing. This peach chutney is particularly wonderful. It uses a mixture of different vinegars and classic spices, fresh ginger, cinnamon and allspice. If you're wondering how to use chutney, it's terrifc with cheese of course, but also on sandwiches, with stews and curries on sausages or chops, or mixed in chicken salad. Honestly I could eat it straight out of the jar with a spoon!

Note: This recipe makes 3 pints, but you can easily use 6 half pint jars if you prefer. The recipe can easily be doubled or tripled if you want to make a bigger batch.

Alison's Peach Chutney

Makes about 3 pints

Ingredients

2 yellow onions, peeled and diced
800 ml apple cider vinegar
200 ml malt vinegar
400 gm brown sugar
Knob ginger peeled and grated, about 2 Tablespoons
1.5 kg ripe but firm peaches, about 3 1/2 pounds
2 teaspoons kosher salt
2 teaspoons cinnamon
2 teaspoons allspice
180 gm golden raisins

Instructions

Fill a canner with water and bring to a boil. Add the peaches to the water and cook for about a minute then transfer the peaches using a slotted spoon to a boil with cold water. Peel and coarsely chop the peaches and set aside. Place the jars in the canner and boil for 10 minutes.

In a large stock pot combine the onion, vinegars, sugar, ginger, salt, cinnamon and allspice. Bring to a boil then simmer, stirring occasionally until reduced by half, about 15 minutes. Add the peaches and stir occasionally, adding golden raisins after about 15 minutes, continue cooking until tender and jam-like about 30-40 minutes total. Chutney will thicken further after being processed.

Lift the jars out of the canner, pouring the hot water back into the canner. Ladle the chutney into the jars, leaving 1/2 inch headspace. After filling the jar, release the air bubbles by inserting a narrow silicone spatula or similar tool between the chutney and the inner surface of the jar. Place the rims on top of each jar and loosely seal with the bands. Carefully place the jars back in the canner and boil for 15 minutes. Remove from the canner and let rest overnight, you may hear the lids pop. Store for up to one year.

Enjoy!

Disclaimer: A special thanks to Alison McQuade for helping with the recipe. Peaches were provided to me as part of the canbassador program by Washington State Stone Fruit Growers and to Ball Home Canning for the jars. This post includes one affiliate link.
©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

26 Aug 2018 4:56pm GMT

31 Jul 2018

feedCooking with Amy: A Food Blog

Halibut Burgers Recipe

Halibut burgers
I get a delivery of seafood once per week from Real Good Fish, and for two weeks in a row, it's been halibut. Rather than just cook the filets, I decided to go in a different direction, burgers. Sometimes I'm in the mood for a burger even if it's not a hamburger. Salmon is very popular for burgers, but halibut works too. The trick with fish burgers, much like fish cakes, is to minimize the filler.

I came across a brilliant technique from Melissa Trainer, who wrote that she learned it from chef Jordan Mackey. The trick is to use pureed raw fish as the binder, rather than bread crumbs or egg. That's pretty much it. The burgers hold together beautifully. Halibut is lean though, so it's important not to overcook it. You can check the temperature if you like and when it's 145 degrees it's done, but I just cook it until it's firm.

I like my burger served on a bun, but you could also serve it on a bed of greens. It does benefit from a slathering of tartar sauce. Use any recipe for tartar sauce that you like. Tartar sauce is just mayo, lemon juice and some chopped capers and pickle relish or chopped cornichons. If you're not planning to use tartar sauce but just mayo, double the salt in the burgers.

Halibut Burgers
Serves 4

Ingredients

1 pound halibut, skin and bones removed
1/4 - 1/2 teaspoon kosher salt
Pinch sugar
2 teaspoons Dijon mustard
1 teaspoon finely grated lemon peel
1 Tablespoon minced fresh dill
Oil for grilling

Instructions

Roughly dice the halibut into about 1/2 inch pieces. Sprinkle the diced halibut with salt and sugar and let rest for 10 minutes. Remove about 1/3 of the fish and process in a food processor until smooth. Add the puree back to the remaining fish along with the mustard, lemon peel and dill and stir until well combined then form 4 patties.

Heat a grill pan or skillet and lightly oil it. When hot, add the burgers and cook for 3 minutes over medium high heat. Flip the burgers and cook until cooked through but still moist, about 3 minutes. Serve on a bun with tartar sauce, arugula and a slice of tomato.

Enjoy!

Disclaimer: My thanks to Real Good Fish for providing me with the halibut used in creating this recipe.
©2019 Cooking with Amy. All rights reserved. This material may not be published, rewritten or redistributed without permission.

31 Jul 2018 11:34pm GMT