In.gredients, which is slated to open this Fall in Austin, TX, plans to specialize in fresh produce, dairy, beverages, dry bulk goods, and household toiletries and cleaners. Shoppers will not only be required to bring tote bags to take home groceries with, but they'll also need to bring reusable containers to purchase foods such as grains, nuts, spices, and coffee from the store's bulk inventory. For more details on the store concept, keep reading.
Posts for June 24th 2011
Editor's note: The following is a guest post written by Cooking Channel personality Kelsey Nixon; she's the host of Kelsey's Essentials, which debuts its second season tomorrow. In her first article, she discusses three of her Summer must haves.
To kick things off I wanted to share a favorite tip, tool, and technique that I consider essential in my kitchen during the Summer months.
- Tip: Break up with your oven. Preheating the oven on a warm, Summer day for dinner or dessert can send the internal temperature of your home or apartment soaring through the roof. Summer is a great time to make recipes that don’t require the oven. This usually means quick cooking times, fresh food, and cooler living spaces. On the first episode of Kelsey’s Essentials, airing June 25, I share my favorite Summer desserts that require no cooking in the oven. I’ll even show you how to bake a cake in the refrigerator!
1 1/2 cups sifted all-purpose white flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon mace
About 3 ripe bananas (to make 1 1/3 cups, mashed)
1/4 cup buttermilk
4 ounces (1 stick) unsalted butter
1/2 teaspoon vanilla extract
2/4 cup dark or light brown sugar, firmly packed
Finely grated rind of 1 large lemon
4 ounces (1 cup) mix-ins, like walnuts, pecans, chocolate chips, coconut, etc. (optional)
- Adjust a rack to the center of the oven and preheat the oven to 350°F. Butter a 9x5x3-inch loaf pan and dust it all with flour. Tap to shake out excess flour over a piece of paper. Set aside.
- Sift together the flour, baking soda, salt, and mace, and set aside.
- Mash the bananas either on a plate with a fork (in a processor or blender, be careful not to liquefy the bananas), or in a small bowl of an electric mixer. You need 1 1/3 cups. Stir the bananas and buttermilk to mix and set aside.
- In a large bowl of an electric mixer (if using the mixer for mashing the bananas it is not necessary to wash the beaters), cream the butter.
- Beat in the vanilla and the sugar. Add the egg and beat well.
- On low speed, add the sifted dry ingredients in three additions alternately with the banana mixture in two additions, scraping the side of the bowl as necessary and only beating until incorporated after each addition.
- Remove the bowl from the mixer and stir in the grated rind and the mix-ins, if using.
- Turn into the prepared pan and smooth the top. Bake for 50 to 55 minutes, until a cake tester inserted into the middle comes out clean and dry. Let cool in the pan for about 20 minutes.
- Cover with a rack, turn the pan and the rack over, remove the pan and very gently (the loaf is delicate — do not squash it) turn the loaf over again leaving it right side up to cool. If there is time, wrap the loaf in plastic wrap and refrigerate overnight before serving. This is especially good sliced rather thick and well toasted — it becomes very crisp and crunchy; it is best to toast it on a cookie sheet under the broiler.
Makes one 9-inch loaf.
- Breads, Loaf Bread
- North American
The Turbinado is a combination of rum, lime juice, and ginger beer. The recipe calls for demerara syrup, which is simple syrup made with sugar in the raw. I didn't have any raw sugar, so I substituted brown sugar simple syrup, which imparts a slight molasses flavor to the drink. If you're a fan of rum, I would give this refreshing, well-balanced concoction a try. It's wonderful! Here's the recipe.
In between seminars about grilled cheese and wine pairings and nouveau New Orleans cooking, we managed to spot new trends, interview the festival's top chefs, and get exciting updates about our favorite shows.
Did you keep up with everything that we learned? Find out when you take the quiz.Take the Quiz
2 ounces rum (preferably Brugal Añejo)
1 ounce fresh-squeezed lime juice
.75 ounce demerara syrup (simple syrup made with sugar in the raw)
1.5 ounces ginger beer
Dash of Angostura bitters
- In a cocktail shaker, combine the rum with the lime juice and simple syrup. Add ice and shake to combine the ingredients.
- Strain into a highball glass filled with crushed ice. Top with the ginger beer and bitters. Enjoy immediately.
Makes 1 drink.
- Drinks, Cocktails
For the patties
3 tablespoons olive oil, divied
1 teaspoon minced garlic
1 tablespoon minced jalapeno
3 scallions, dark greens remove, finely chopped
1 1/2 tablespoons minced parsley
1 1/2 (15-ounce) cans of garbanzo beans, drained and rinsed, pulsed until finely chopped in a food processor, be careful not to process completely, you want them to be chunky
1/4 cup panko bread crumbs
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
Salt and freshly ground black pepper
1 egg, lightly beaten
For spicy lemon mayo
1 cup mayonnaise
2 teaspoons minced garlic
1/8 teaspoon cayenne
Finely shredded zest and juice of 1/2 lemon
For carrot slaw
1 tablespoon rice vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups shredded carrots (2/3 lb.)
1 cup shredded radishes
For burger assembly
4 broiche buns
2 tablespoons extra-virgin olive oil, divided
About 1/4 tsp. kosher salt
4 ounces salad mix (5 cups lightly packed)
- Make the patties: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the garlic, jalapeno, and green onion. Cook until the garlic is fragrant and the green onions soft and bright green, about 5 minutes. Be careful not to burn the veggies. Remove from the heat and set aside to let cool.
- Meanwhile prepare the mayo: Mix all ingredients together in a small bowl. Chill, covered.
- Make slaw: Whisk together vinegar, oil, salt, and pepper in a medium bowl, then gently stir in carrots and radishes. Chill until ready to assemble the burgers.
- Finish making the patties: In a large bowl, combine the cooled cooked garlic-jalapeno mixture with the beans, bread crumbs, spices, and egg.
- Mix with your hands to incorporate everything well. Shape into 4 equal-size patties.
- To cook the patties, heat a large skillet over medium heat. Coat the pan with olive oil and brown the patties for 3-4 minutes per side until the outside is crispy and golden and the inside is warmed through.
- Preheat broiler and set a rack 4 inches from heat. Split buns, leaving one side attached, and open up. Place buns cut side up in a large rimmed baking pan; lightly brush tops with 1 tbsp. olive oil. Broil until golden, about 1 minute.
- To assemble, generously spread mayo on cut sides of buns. Place some salad greens on bottom side of each bun and top with a patty and some carrot slaw, then the top of the bun. Enjoy immediately.
Makes 4 burgers.
- Main Dishes, Beans
- Mediterranean/Middle Eastern