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Chef and Menu Report: Week of 12/14/14

Chef and Menu Report: Week of 12/14/14


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National
The website MealSharing is promoting community and generosity this holiday season by donating $10 to Feeding America for every guest at a MealSharing dinner between Christmas Eve and New Year’s Day. Hosts simply create a meal on the website specifying what they are making, how many people can come to their table, and the optional “chip-in” price (the average is $8) per person to help offset the cost of ingredients. Then, guests can easily search for meals, see reviews for past dinners from each host, and view the menu for upcoming meals.

Nashville
City Winery Nashville is closing out the year with two fantastic shows by the five-time, Grammy-winning multi-instrumentalist and singer songwriter, Marty Stuart and His Fabulous Superlatives. Sam Outlaw will be opening both the 7 p.m. and 11 p.m. on New Year’s Eve. shows, which will offer a variety of ticket packages including the VIP Dinner Ticket Packages, which will include a prix fixe five-course dinner with wine pairings in City Winery’s barrel room. This menu will also be offered in the restaurant throughout the evening and will feature items like an arugula and king trumpet mushroom salad, roasted chestnut and parsnip bisque, and chocolate ganache torte.

The next day, they will ring in the New Year with its first-ever New Year’s Day Extravaganza with Langhorne Slim and Cory Chisel, plus special guests. The wine bar, restaurant, and concert venue will also host a New Year’s Day brunch with live music, special sparkling cocktails, and build-your-own Bloody Marys.

New York
Nearly every bar and restaurant around the city is offering a festive holiday cocktail, and here are a few that should definitely be on your radar:

· The 21 Club decks the halls with their flavor-packed ’Tis The Season Wine Punch ($17): apple cider is simmered with spices including cloves and cardamom and then chilled before adding Myer's rum, red wine, and sugarplum-sized bites of apple, pear, and orange.

· Fung Tu’s new seasonal concoctions include Money Tree: fino andamontillado Sherry, cynar, bitters, and Scotch rinse; the off-menu specialty dubbed the High Five features sesame-infused cognac, Averna, Chartreuse, and a Chinese five-spice ice cube, which infuses the cocktail with the Chinese five-spice blend as the cube melts into the drink.

· Il Mulino Prime shakes up a new take on a classic cocktail with their Cosmopolitan No.2 ($18): house-infused cranberry Russian Standard Vodka, Cointreau, and fresh lime.

· Louro’s new drinks include the Auteur: rye, amaro, cinnamon, and pine; Winter Old Fashioned: bourbon, apple brandy, and genepì; Stockholm Syndrome: Scandinavian bitters, orgeat, and lime; Country Comfort: cognac, peach, and tarragon; and Arctic Cynar toasted chili-infused rye, cynar, lemon, grapefruit, and honey.

· NYY Steak is the place to warm up with a Bronx Bomber Toddy ($16): Templeton rye, Carpano Antica vermouth, Combier cherry, orange bitters, and fresh-steeped Twinings of London honeybush, Mandarin, and orange tea.

French-bred chef Francois Payard grew up celebrating Epiphany (12th day after Christmas) by eating Galette de Rois, a puff pastry almond tart filled with luscious marzipan. Traditionally, a figurine is hidden in the cake and the person who finds the trinket in their slice becomes "king" for the day. This year, chef Payard is partnering with Le Creuset to hide a miniature Dutch oven in each of the hundreds of galettes he is producing in his bakeries. However, two of the galettes will contain yellow figurines. Whoever finds the figurines will be gifted cookware from Le Creuset and Payard goodies for a sweet start to the New Year.

Just Salad has announced their new winter menu, which includes four new bowls: Warm Rustic Grain, Artisanal Angus, New Year’s Resolution, and Jamaica Jammin’. The seasonal dressing is Zesty Mango-Lime, and the seasonal ingredients that can be added to any of the above for an additional price are jerk chicken, roasted cauliflower, Turkish figs, and broccoli coin.

SD26 has launched their Guest Bartender Series. This monthly series will showcase the talent of some of the best bartenders in the city as they share their favorite spirits and cocktail wisdom. Guests can enjoy cocktail specials for the evening plus bar snacks like complimentary pizza and $5 Panzerotti or Salumeria Plates starting at 6:30 p.m. On Wednesday, January 28, Christopher Dobey of Maysville will be highlighting his specialty: whiskey, by offering a curated American Whiskey flight and an Old Fashioned flight. All three Old Fashioned cocktails will also be available full size to imbibe that evening.

SoHo Tiffin Junction offers a five-step customizable menu featuring Modern Indian cuisine, and is dedicated to “food with care:” flavorful food that is low in calories and high in quality, at a great value. Dishes are tailored by customers’ ingredient preferences and rank in at an incredibly low 450 to 900 calorie range despite an infinite number of combinations. Meals are prepared to order, beginning with a choice of three options (in either regular or petite size): Tiffin Dosa, Tiffin Bowl, or salad, followed by choice of rice, then sambar and bean variations, and finally a choice of protein, before finished with an assortment of chutneys and garnishes.

Kate Kolenda is the Restaurant and City Guide Editor at The Daily Meal. Follow her on Twitter @BeefWerky and @theconversant.



Hearty Luncheon
A nourishing lunch which is also a good idea for a small dinner party. Serve with mineral water, fruit juice, tea and coffee

Seasonal Mixed Greens with Ranch Dressing

Ripe Tomato Slices with Lemon Juice and Fresh Basil

Salad Extravaganza
Protein and vegetable salads are all at once light and filling.  Serve these on platters lined with lettuce leaves.  Garnish with lemon and lime wedges and serve with an assortment of low-carb crackers.

Fresh Lemonade, Mineral and Sparkling Waters, Freshly Brewed Coffee

Cut recipe in half if needed

Arugula leaves and sliced radishes tossed with olive oil and lemon juice

Whole Fruit
Bananas, berries, apples, pears

Surf and Turf Lunch Menu
Here's a complete menu hearty enough for a late lunch or early dinner menu.  Good accompanied with light beer or wine

Orange Chicken Breast
Grill or cook under a broiler

Variety Lunch Menu
Here is an eclectic mix of tastes which come together into one tasty luncheon buffet. Instead of salmon cakes, serve Grilled Salmon Salad . Substitute one of these easy green bean recipes for the grilled veggies

Crispy Crackers, Assorted Rolls

Watermelon Slices and/or Fresh Pineapple Wedges

Flavorful Lunch Menu
These Asian-inspired flavors can be paired with sweet white wine or fruit punch .

Assorted rice, sesame and herbed crackers or flatbreads

TGIF Luncheon
Also consider an Asparagus Parmesan Rice Salad . If desired substitute blanched cut green beans or carrots for the asparagus. Also try plain cornbread


Crowd Pleaser
This big menu is full of everybody's favorite party foods. Serve with cranberry juice, lemonade, raspberry tea with mint and fruit smoothies for the kids.

Sweet Lunch Time
Also consider a Shrimp Caesar Salad instead of the pasta salad and Walnut Biscotti for this simple menu. Variety of flavored teas and coffee, vegetable and fruit juices


A little something to whet the appetite, antipasti translates to "before the meal." Begin your feast with these small bites, from simple flatbreads to Italian salads and crispy bruschetta.

The stars of the show, secondi—or second courses—are simply-prepared dishes of fish, chicken and meat. Serve them as part of a big meal or on their own.

Pasta Perfect 44 Photos

Serve it as a first course—or primo—like the Italians do, or as a satisfying main. Either way, our collection of pastas is perfect for dinner tonight.

Sweets Endings 20 Photos

The meal isn’t over in Italy until something sweet, or dolce, hits the tongue. Go simple with fresh fruit and biscotti, or step it up with a rich Italian indulgence.

Weeknight Pasta Ideas 9 Photos

When that pasta craving hits, turn to these easy recipes after work.

Laura Vitale's Web-Only Recipes

Watch Laura Vitale's web-only bonus recipe videos from Cooking Channel's Simply Laura.


  • Organic Milk
  • Organic Eggs
  • Organic Whole Grain Breads
  • Organic Fresh Fruits & Veggies
  • Organic Frozen Fruits & Veggies
  • Organic Crackers
  • Organic Peanut Butter
  • Organic Free-Range Chicken & Hamburg
  • Organic Nitrate Free Ham, Bacon & Sausages
  • Organic 100% Juice &ndash No Sugar Added
  • Raw Unfiltered Honey &ndash In Place Of Sugar
  • No Bleached White Flour &ndash Only Organic Unbleached Flour
  • No White Pasta &ndash Only Organic Whole Grain Pasta

Fresh Fruit: Some fruit that we may purchase that are not organic would be fruits that have a thick peel. The foods with a thick peel should have very little pesticides. Some of the fruits that may not be organic would be watermelon, bananas, cantaloupe and honey dew melons.

MSG: Check your food labels. We always make sure MSG or sometimes hidden under "natural flavors" is not on the food label. I have found if I have msg I get heart palpatations. So we no longer serve anything with MSG in it.

ADHD: Some foods bother children with ADHD and make it worse: Here is a message about ADHD from one mother whose child has ADHD.

About My Child & ADHD &ndash Written by Juli: My almost 7 year old reacts to nitrates, food dyes, MSG, preservatives and others. I was shocked to see that MSG is still in a lot of foods.

It can be so hard for parents of kids with ADHD to find a daycare provider who is sympathetic to the child. They aren't behaving like this because they want to, they really have no control over it, their brain and body is always just on overdrive.

And foods really can make a difference. We have chosen not to medicate our son and be very careful as to what he eats and do a lot of therapy with him. Sometimes I think that the meds. Would be easier but I feel that this is the right choice for him. But when he does get things he shouldn't, like that red icing off the birthday cake at a friend’s party . watch out!

Sick Children In Daycare: Feeding the children healthy meals will help them to build up their immune systems. If children are eating whole grain breads, dairy, fresh fruits and vegetables and getting protein each day this will help them to build up their immune system and not be so sickly in daycare.

Most children are in your care 8 to 10 hours each day and can receive up to 3/4 of their daily food requirements in your care.

Try to make sure that children are receiving fresh fruits and vegetables along with some protein and whole grains at your home each day, along with getting outside and getting some fresh air and exercise to help them build up their immune systems.

USDA Food Program Information: Our daycare is on the USDA food program. Being on the USDA food program means that our daycare has certain guide lines that we need to follow at meal times. See food program information in chart below.

Being on the food program helps to make sure that the children in our care are being served well-balanced meals each day. As some children eat 3/4 of their daily food requirements at daycare, making sure the children are eating healthy should be a major priority in a daycare provider’s daily routine.

Children need healthy foods to grow up healthy and strong.

A Bread or Bread Alternate
A Fruit
Milk

A Bread or Bread Alternate
2 Fruits or Vegetables
Meat or Meat Alternative
Milk

A Bread or Bread Alternate
2 Fruits or Vegetables
Meat or Meat Alternative
Milk

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Side Dishes

Some of these dishes are full meals by themselves, but others may not be quite enough food for your family. Along with the recommendations under each recipe, some other sides you should consider are:

Vegetables:

Starches (Potatoes, Rice, Pasta):

Breads:

Shopping List for the 14 Day Self Isolation and Home Quarantine Meal Plan

See our printable shopping list here. Shop your pantry, fridge, and freezer first and check off what you already have. Then be sure to add any necessary substitutions, sides, breakfast, and lunches to your personal shopping list as well.


100 Italian Food/Drink Words and Phrases

If you haven’t eaten your way across Italy yet, consider the advice of someone who has. Italian food varies dramatically from region to region, but you can rest assured that you will find pasta, wine, espresso, and gelato wherever you go.

I, however, suggest stepping out of your culinary comfort zone to try all (or almost all) the country has to offer. Here is a guide to the basics. When it fails, your best bet is to order what the guy next to you is having – “prendo quello che ha preso lui.”

At the coffee bar

  • Caffè – an espresso
  • Cappuccino – a breakfast beverage not to be ordered after lunch or dinner
  • Macchiato – an espresso “stained” with milk foam
  • Caffè shakerato – an espresso shaken over ice forming a frothy summer treat
  • Caffè corretto – an espresso “corrected” with a shot of liquor, often grappa
  • Grappa – distillate made from grape pomace, the leftovers from wine-making
  • Caffè americano – an espresso served in a cappuccino cup with hot water on the side not to be mistaken with…
  • Un americano – an aperitivo of Campari, sweet vermouth, and club soda
  • Cornetto – an Italian croissant also referred to as a “brioche” in Northern Italy
  • Succo di frutta – fruit juice
  • Spremuta d’arancia – fresh-squeezed orange juice
  • Un bicchiere d’acqua – a glass of water

At the pizzeria

    – a flatbread, often circular in shape, baked with or without toppings
  • Mozzarella – cow’s milk cheese made by pulling or stretching the warm curd
  • Mozzarella di bufala – mozzarella made with buffalo’s milk
  • Pomodoro fresco – fresh tomato
  • Salsa di pomodoro – tomato sauce
  • Basilico – basil
  • Origano – oregano
  • Acciughe – anchovies
  • Capperi – capers
  • Cipolle – onions
  • Peperonicni – red chilis, often dried and in flakes
  • Peperoni – bell peppers
  • Salame picante – pepperoni or spicy, cured sausage
  • Ananas – pineapple, an unacceptable Italian pizza topping
  • Wurstel – hot dog, a passable Italian pizza topping

At the gelateria

  • Fiordilatte – “the flower of milk,” theoretically made with the best part of the milk, meaning the cream
  • Panna – cream made without egg yolk
  • Crema – cream made with egg yolk
  • Cioccolato – chocolate
  • Cioccolato fondente – dark chocolate
  • Nocciola – hazelnut
  • Gianduja – chocolate hazelnut
  • Bacio – also chocolate hazelnut, but easier to pronounce
  • Stracciatella – chocolate chip, but with chocolate flakes rather than chocolate chunks
  • Fragola – strawberry
  • Lampone – raspberry
  • More – blackberry

At the paninoteca

At the salumeria

  • Prosciutto di Parma – salt-cured, air-dried ham, aged in or around Parma for months.
  • Prosciutto San Daniele – salt-cured, air-dried ham from San Daniele in the Friuli region of Northeastern Italy
  • Speck – dry-cured, smoked ham from Northern Italy
  • Coppa (in Lombardy and Emilia Romagna) – cured sausage made of pork shoulder
  • Coppa (in central Italy) – cured sausage made of pork head
  • Finocchiona – fennel-flavored cured pork sausage
  • Guanciale – cured pork jowl
  • Pancetta – pork belly, cured but not smoked. It’s bacon with an Italian accent.
  • Pancetta affumicata – smoked pancetta
  • Porchetta – spit-roasted stuffed pig

Ingredients/dishes to look for

  • Bottarga – salt-cured fish roe often from Sardinia or Sicily
  • Bruscandoli – hop shoots
  • Foccacia di Recco – a very thin flat bread filled with cheese. Arguably the most delicious thing you are likely to eat in Italy. Look for it in select parts of the Ligurian coast.
  • Frico – fried cheese served in Friuli
  • Granita – Sicilian shaved ice
  • Moeche – soft-shelled crabs from the Venetian lagoon
  • ‘nduja – spicy, spreadable pork sausage from Calabria
  • Tartufo nero – black truffle, found year-round
  • Tartufo bianco – white truffles, available late fall to early winter

Good to know

  • Colazione – breakfast
  • Pranzo – lunch
  • Cena – dinner
  • Merenda – snack, normally acceptable only if you are under the age of ten
  • Pane – bread
  • Olio extra vergine di oliva – EVOO
  • Formaggio – cheese
  • Carne – meat
  • Pesce – fish
  • Pollo – chicken
  • Maiale – pork
  • Cinghiale – wild boar
  • Di stagione – in season
  • Fuori stagione – out of season
  • Andato a male – gone bad
  • Vino – wine
  • Rosso/biano – red/white
  • Vino della casa – house wine
  • Vino della zona – wine produced nearby
  • Il conto – the check
  • Coperto – service charge, normally included in the check
  • Compreso – included
  • Escluso – excluded
  • Un’altra grappa, per favore – another grappa, please

Even better to know

Literally – I know my chicken.
What it means – I know what I am talking about

Literally – You are like parsley
What it means – You pop up everywhere.

Literally – Don’t act like salame.
What it means – Don’t be a ham, you idiot.

Literally – Not all donuts come out with a hole.
What it means – Things don’t always turn out as expected.

Literally – You can’t have a full wine barrel and a drunk wife.
What it means – You can’t have your cake and eat it too.

Still room left in your brain? Oui? Brush up on your Français food and drink essentials with 100 French Food/Drink Words and Phrases.


The 3,000 Clam Project: 4 New Quahog Recipes

Mix things up in the kitchen with new takes on classic clam recipes.

The author harvested over 3,100 shellfish in 2020 with some basic tools and a $30 license.

For me, 2020 was the “year of the clam.” I spent much of it living like one, secluded, enclosed in a shell, only occasionally sticking my neck out into the outside world. With nowhere to go and a strong urge to avoid supermarkets, I spent much of my free time harvesting a ridiculous number of shellfish.

One of the first jobs I ever had was as a “picker” at a screen printing factory. My sole duty was to count t-shirts in a basement for various orders, pack them into boxes, and hump them up a rickety old staircase to the screen printing press. I counted shirts, always by the dozen, all day long, and when I went to bed at night, I counted shirts in my sleep. To this day, anytime I am carrying out a mundane task, I count every item I am handling. It has become engraved into my subconscious. I count everything. I am like Count von Count on Sesame Street. And, in particular, I always count my clams.

So, last year, I decided to keep a clam log and record each one I brought home. I knew I ate a lot of clams, and I thought it would be interesting to document how many I plow through in a year.

The answer to that question for 2020 is exactly 3,178. That averages out at about 61 clams per week. By my estimation, I harvested well over a ton of shellfish. With my only expense being a $30 shellfishing license, it cost me less than a penny per clam. The bulk of my bounty was steamers (1,558), closely followed by oysters (835), and quahogs (770). That’s a lot of clams!

I gave a few away, some were bartered for beer, and I traded two dozen oysters to a man named Dick Austin for two pounds of Maine bear sausage. However, the vast majority of those clams were consumed by my wife and I. It got to the point where she was complaining about the amount of steamers we were eating (which I think is a preposterous thing to complain about). So, I was forced to get creative, mix things up, dig other kinds of clams, and try some new recipes.

One might think that after eating so many bivalves, I would be sick of them. That’s not the case at all, and in 2021, I will attempt to break my record.

Our first recipe was sent to me by Scott Crain, who is the executive chef at a ritzy private golf club in Rhode Island. Scott is one of the finest chefs I know, and any time he sends me a recipe, I follow it to a T. Following is his interpretation of a classic dish, oysters Rockefeller.

Below are some of my favorite ways to mix up shellfish recipes to keep things fresh.

Clam Recipes

Did you know?

The current world record for clam eating was set in 2010 when Sonya “The Black Widow” Thomas consumed 312 cherrystone clams in six minutes. This epic feat occurred during a clam-eating contest at Peter’s Clam Bar in Island Park, NY. The Black Widow also holds the women’s world record for eating oysters (564 in eight minutes) and softshell lobsters (44 in 12 minutes).

The Perils of Eating Too Much Shellfish

In the winter of 2013, I went on a shellfish-eating bender of epic proportions. It started off with a peck of quahogs, six dozen steamers, and a 6-pound lobster. Soon after, a powerful winter storm washed thousands of bay scallops up onto a local beach I walked away with exactly 673 of them.

The next week, my mollusk mow-down continued. Baked scallops, sautéed scallops, scallop bisque, and scallop po’ boys. I was in seafood nirvana, eating like a Viking and washing it all down with frosty IPAs. (I had traded 100 un-shucked scallops for a case of Shed Brewing Co. IPA.) And then it hit me. I woke up in severe pain in the middle of the night. It felt like someone had clamped a vice grip onto my big toe. The pain was excruciating, and to make matters worse, I had no idea of the cause.

There was no sign of trauma, just a little bit of swelling and a whole lot of bone-chilling pain. Since I am as stubborn as a clam, I waited several agonizing days before finally breaking down and going to the doctor. I needed industrial-strength painkillers and a good explanation for what was causing my mystery ailment.

The doctor took one quick look at my toe and then asked me a simple question. “Have you been eating a lot of shellfish? Or drinking more beer than normal? Looks like you might have a bad case of gout.”

Up until then, I thought gout was an ailment that affected only old men. But it turns out that gout is caused by a buildup of uric acid in the blood, which can form crystals in a joint, usually somewhere in your foot. Both shellfish and bitter beer create high levels of uric acid, and I had overindulged on both, causing this little piggy to go to the hospital. The doctor gave me some painkillers and a bottle of little blue pills that cleared up the gout in no time.

I learned my lesson and now refrain from overdosing on clams. I still eat copious amounts of shellfish but try to limit it to three meals per week, and I’ve been gout-free ever since.


11 Balanced Breakfast Examples

So how do you work these healthy foods into your breakfast when you're dashing out the door on a weekday morning? Try these 11 quick and healthy breakfast ideas:

1. A higher-fiber granola bar (like Fiber One chewy bars), a banana, and 8 ounces low-fat or skim milk. This breakfast will give you 365 calories, 67 grams carbohydrate, 12 grams fiber, 13.5 grams protein, 7.5 grams fat, 3.6 grams saturated fat, 15 mg cholesterol, and 235 mg sodium.

2. 1 small whole-wheat bagel, 1 ounce reduced-fat cheese or 1 tablespoon natural peanut butter, plus 1 cup fresh fruit (like sliced strawberries). (384 calories, 65 grams carbohydrate, 12.3 grams fiber, 20 grams protein, 6 grams fat, 3 grams saturated fat, 15 mg cholesterol, 654 mg sodium.)

3. Omelet made with 1/2 cup egg substitute, 1/2 cup vegetables, and 1 ounce reduced-fat cheese, served on 100% whole-grain English muffin. (288 calories, 35 grams carbohydrate, 7 grams fiber, 28 grams protein, 6 grams fat, 2.5 grams saturated fat, 15 mg cholesterol, 724 mg sodium.)

Continued

4. Multigrain waffle topped with 1/2-cup fresh fruit and 1/4 cup plain yogurt with 1/8 teaspoon vanilla extract and a pinch of ground cinnamon stirred in. (265 calories, 48 grams carbohydrate, 8 grams fiber, 11 grams protein, 5 grams fat, 1 gram saturated fat, 12 mg cholesterol, 386 mg sodium.)

5. Two slices French toast made with whole-grain bread and one egg (use a higher omega-3 type if possible) blended with 1/4 cup fat-free half-and-half or low-fat milk, 1/8 teaspoon vanilla, and a pinch of cinnamon. (278 calories, 42 grams carbohydrate, 5 grams fiber, 14 grams protein, 6.5 grams fat, 1.5 grams saturated fat, 215 mg cholesterol, 480 mg sodium.)

6. Breakfast burrito made with 1 whole-wheat tortilla (weighing about 50 grams), 1/2 cup egg substitute scrambled with 1/2 cup assorted cooked vegetables, and 1 ounce of reduced-fat cheese. (304 calories, 32 grams carbohydrate, 6 grams fiber, 25 grams protein, 7 grams fat, 2.5 grams saturated fat, 15 mg cholesterol, 669 mg sodium.)

Continued

7. Cooked oatmeal (1/2 cup "lower sugar" instant oatmeal cooked with 3/4 cup skim or low-fat milk), topped with 1/4 cup dried fruit or 1/2 cup fresh fruit and 1 tablespoon chopped nuts. (341 calories, 60 grams carbohydrate, 5 grams fiber, 13 grams protein, 7 grams fat, 0.5 grams saturated fat, 5 mg cholesterol, 365 mg sodium.)

8. Breakfast sandwich made with 1 whole-grain English muffin, 1 1/2-ounces light turkey breakfast sausage and 1 ounce reduced-fat cheese. (300 calories, 28 grams carbohydrate, 5 grams fiber, 21 grams protein, 12 grams fat, 4 grams saturated fat, 83 mg cholesterol, 690 mg sodium.)

9. Smoothie made with 6 ounces low-fat "lite" yogurt blended with 1 cup frozen fruit and 1/2 cup soy milk or low-fat milk. (230 calories, 42 grams carbohydrate, 6.5 grams fiber, 9 grams protein, 4 grams fat, 1 gram saturated fat, 5 mg cholesterol, 130 mg sodium.)

10. Yogurt breakfast parfait made with 6 ounces low fat "lite" yogurt, 1/2-cup fresh chopped fruit and 1/2-cup low-fat granola. (302 calories, 65 grams carbohydrate, 7 grams fiber, 10 grams protein, 4 grams fat, 2 grams saturated fat, 4 mg cholesterol, 170 mg sodium.)

11. Whole-grain cereal (1 cup) with 1/2-cup skim or low-fat milk and 1/2-cup fresh fruit (like blueberries). (276 calories, 62 grams carbohydrate, 10 grams fiber, 11 grams protein, 2 grams fat, 0.2 grams saturated fat, 3 mg cholesterol, 424 mg sodium.)


TV Listing

Season 9

The ninth season of Sara’s Weeknight Meals kicks off with a trip to Florida to dive into the best local home cooking in the Sunshine State. First up, Miami and its delicious Cuban food. I go on a culinary tour of Little Havana before joining a Cuban Abuela (grandmother) to make a traditional dish with fresh Florida shrimp. Then I learn how to prepare Vaca Frita, crispy fried onions and shredded chicken with a spicy mango salsa, with another Cuban American. Finally, it’s off to Key West with the king of that island’s cooking, Norman Van Aken. We make a Fish Stew layered with spicy flavors, and assemble a Key West version of pot luck, a salad composed of fruit picked from everyone’s backyard trees. With trips to Charleston, the Louisiana Bayou and Savannah, plus easy weeknight favorites from my own kitchen, it’s another season of discovery with me and America’s best weeknight cooks.

Episodes

Episode 901: Havana Weeknights

Episode 902: Simple Elegance

Episode 903: Latin Twist

Episode 904: French Eggs

Episode 905: Ginger Mix Up

Episode 906: Meaty Salads

Episode 907: Key West Eats

Episode 908: America’s Favorite Sandwiches

Episode 909: Chicks Rule

Episode 910: Mouth of the South

Sponsors

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Season 8

Welcome to season 8 of Sara’s Weeknight Meals. This season I travel to Europe. In Tuscany I will learn how to make tortelli, turned pink by the addition of chianti at an old villa. And then it is on to a lemon farm on the Amalfi coast to make homemade lemon cheese and lemon pasta (with a classic lemon cocktail along the way). In Spain, I visit the fairy tale village of Madremanya, north of Barcelona to prepare 3 different tapas with a local innkeeper followed by a trip to Valencia to learn everything there is to know about paella from a seasoned paella chef. Back in the states a young Californian rice farmer with his own video blog schools me about rice farming and I learn how to make sushi from a local sushi chef. In Napa I connect with a cookbook club to prepare several dishes and dine in the middle of a vineyard. Back at home a viewer joins me to make her beloved family dishes – arroz con gandules and tostones from Puerto Rico. I prepare Asian and middle eastern dinners with two special guests. And finally, I head out to the garden to forage with a professional forager and turn our “weed” harvest into a meal.


Pan-Seared Hake with Kale and Chorizo

The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Chef and Menu Report: Week of 12/14/14 - Recipes

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Ready to Eat


Watch the video: How Two Master Chefs Run the Only Michelin-Starred Korean Steakhouse Mise En Place (June 2022).


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