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United Airlines Brings Back Tomato Juice After Twitter Outrage

United Airlines Brings Back Tomato Juice After Twitter Outrage


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The carrier removed the juice from all flights less than 4 hours long

istockphoto.com

One of the best parts of any flight is that magical moment when the trolley, loaded up with pretzels and drinks, makes its way slowly down the narrow aisles. But United Airlines customers got one heck of a shock recently when they tried to order one drink in particular. Those asking for tomato juice were met with a resounding no last week when United removed it completely from their list of complimentary in-flight drinks on domestic flights.

Upon learning that tomato juice was no longer available as part of a “streamlining” of services on flights less than four hours long, fliers took to Twitter to voice their anger and disappointment. Though Bloody Mary mix was still an option, people were still totally up in arms.

Deeply saddened by the @united decision to drop tomato juice from their beverage offerings. It was the healthiest drink on the cart!

— Debra Sanborn (@DebraSanborn) May 8, 2018

@united There's a big difference between Mrs. T's mix and tomato juice. If you must economize, eliminating something that isn't healthy would make more sense. More importantly, you would be keeping your tomato juice fans happy on flights.

— Eleanor Rogers (@EleanorRogers4) May 8, 2018

Customers voiced their grievances so loudly that just one week after removing tomato juice from menus, United announced that it would be bringing it back — phew! — with a Tweet that read: “You say tomato. We say, we hear you. Tomato juice is here to stay. #letscallthewholethingoff”

The Daily Meal reached out to United for comment, and a spokesperson directed us to their official statement on the matter:

“We want our customers to know that we value and appreciate them and are listening. Our customers told us that they were not happy about the removal of tomato juice so we’re bringing it back onboard as part of our complimentary beverage offering.”

One fascinating tidbit that this kerfuffle has brought to light is that many of the disgruntled fliers admitted that they only drink tomato juice when flying. This surprising fact actually makes a lot of sense once you understand a bit of the science behind it. Studies have found that a change in air pressure affects taste quite significantly, so tomato juice actually tastes better at a higher altitude.

United Airlines is removing tomato juice from its on-board menu and many flyers are angry. Turns out that its more popular in the air than on the ground. More tomato juice is served in-flight than beer. Changes in air pressure making sweet and salty tomato juice taste better. pic.twitter.com/xRrMX7Qsoq

— Richard Southern (@richard680news) May 10, 2018

At 30,000 feet, one’s ability to pick up on sweet and salty flavors changes noticeably, so a greater appreciation of tomato juice is just the tip of the iceberg when it comes to crazy facts about airplane food.


3 dishes you can make for Mom on Mother’s Day – Daily News

Surprise your mom with an easy-to-make Mother’s Day treat. Simple Mother’s Day cooking is not a feast, but a delicious compliment to honor your mom. You do not need to enroll in the Cordon Bleu Cooking School Quick Course. A well-meaning family with little cooking experience can make edible gifts.

You might have suggested giving a whole home-cooked meal before the pandemic problem occurred, but for now, we’d love to have one nice, hearty meal. If necessary, enhance your selected dishes with complementary add-ons. I wrote down the suggestions at the end of each recipe designed to end the meal with merchandise purchased from an optional store.

Sweetened creme fresh berry stew is a delicious cold dessert that you can prepare in advance. (Photo by Stacy Clamp)

Sweetened creme fresh berry stew

For dessert-centric gifts: Don’t let the “stewed” Monica throw you away. A delicious and chilled dessert that can be prepared in advance. You can enjoy it in a bowl. It’s like a crustless berry pie with a welcome herbal rim. The recipe is from the new cookbook “Eat Cool” by Vanessa Seder (Rizzoli, $ 39.95). I like to serve shortbread cookies on the side.

Yield: 4 servings

Material

2 cups of strawberries, peeled, halved, or 1/4 if larger

3/4 cup and 2 tablespoons sugar, split use

8 twigs Fresh thyme, fresh lemon thyme is desirable but not essential

Peel the whole lemon (remove it into a wide strip with a vegetable peeler)

1 cup creme fresh see cook’s note

2 tablespoons vanilla extract

Cook’s Note: My local supermarket sells creme fresh. It is stocked in the cheese case next to Brie and Parmesan cheeses. If you can’t find it, replace it with sour cream.

Procedure

1. Put strawberries, blackberries, blueberries and raspberries in a large bowl and set aside.

2. Put 3/4 cup sugar, thyme, mint and lemon zest in a small saucepan with water. Stew on medium heat and simmer for a total of about 12 minutes, stirring once or twice until the sugar melts and smells. Pour the hot liquid over the berries through a fine mesh strainer and stir gently to mix.

3. Mash the berries using a potato masher (or a kind of tenderizer with a handle attached at right angles to the disc), leaving some completely intact and some completely mashed. Cover and let cool for about 1 hour. At this point, the berry stew can be placed in a closed refrigerator container and stored for up to 2 days before serving.

4. In the meantime, in a small bowl, mix the creme fresh together with a whisk and the remaining 2 tablespoons of sugar and vanilla. It can be made up to 2 days before serving and stored in a closed container in the refrigerator.

5. To serve: Divide the berry stew into 4 bowls and add a little sweetened creme fresh to each. Eat immediately.

Source: Vanessa Cedar’s “Eat Cool” (Rizzoli, $ 39.95)

add on: Serve with crisp cookies or chocolate brownie wedges. If you like nuts, you can sprinkle some candied nuts on top or put a small bowl aside. If you need a pie crust garnish, buy refrigerated puff pastry. Cut the dough into bowl-sized hearts. To bake, place it on a top plate lined with parchment paper. Lightly polish with egg wash (1 beaten egg). Bake in a 350 degree oven until golden. Place a heart on each “stew” when serving.

Potato and green frittata is a crust-free quiche-like egg-based Italian dish that can be used as a breakfast, lunch, or dinner item. (Photo by Cassitomas)

Frittata with potatoes and vegetables

Try this delicious frittata for breakfast gifts such as lunch and brunch. Frittata is a quiche-like egg-based Italian dish without crust. Adding Greek yogurt gives this formula a delicious, spicy taste. This recipe is versatile and you can use your personal favorites. My favorite rendition uses a combination of chopped Tuscan kale and fresh dill and parsley. I use baby Dutch yellow potatoes without skin. Because they are cooked quickly — boil for a soft fork in about 9 minutes, then slice in half and cut into chunks laterally.

Yield: 4-6 servings

Material

1 cup of plain whole fat Greek yogurt

1/4 cup of finely chopped herbs such as dill, mint, basil, parsley and chives

2 pieces of garlic, finely chopped

1 1/2 teaspoon of fresh lemon juice

Coarse salt such as Kosher salt, split use

2 tablespoons of olive oil

2 cups of coarsely chopped (about 1/2 inch chunks) cooked potatoes

2 cups of coarsely chopped raw or cooked vegetables such as Swiss chard, kale, arugula, spinach, etc.

Freshly ground black pepper

Procedure

1. Preheat the oven to 350 degrees. For yogurt sauce, mix yogurt, herbs, garlic, lemon juice and 1/2 teaspoon of salt in a small bowl.

2. Lightly whisk the egg and the remaining teaspoon of salt into another medium bowl. Add 1/2 cup yogurt sauce and stir several times (do not take in yogurt sauce completely).

3. Heat the oil over medium heat in a 10-inch cast iron or oven-safe non-stick pan. Add the shallot and potatoes and cook for about 3 minutes with occasional stirring until the shallots soften and the potatoes turn golden. Adjust the taste with salt and pepper. Add the vegetables and if the vegetables are raw, warm and cook until wilted. Add the egg mixture and cook for 5-7 minutes until the sides just start to set.

4. Transfer the pan to the oven and inflate the frittata and bake for 18-20 minutes until it hardens. Cut the frittata into 4 or 6 wedges and serve with the rest of the yogurt sauce.

Source: Adapted from epicurious.com

add on: Fruit salad for breakfast, mixed green salad or coleslaw for lunch or dinner. Sliced ​​tomatoes topped with vinaigrette can be used at any time of the day.

Caramelized shallot and bacon tarts are a great treat for a Mother’s Day picnic. (Photo by Nick Kuhn)

Caramelized shallot and bacon tart

A delicious tart shouts for a picnic in warm weather. This caramelized shallot and bacon tart is a favorite whether you’re out outdoors or on the first course of a company dinner. The sweetness of the charred onions and shallot blends beautifully with the refreshing bacon and creamy ricotta cheese. If you go on a picnic, bring a small plate or a sturdy napkin and a sharp knife. Place the tart on a rustic cutting board so guests can do it themselves.

Yield: 8 servings

Material

1 round of prepared puff pastry such as refrigerated pills berry puff crust

Cut 4 shallots horizontally and slice into thin slices

1 1/2 large yellow onion, cut in half from top to bottom and slice thinly laterally

1 1/2 tablespoon of freshly chopped thyme leaves

Season with salt and freshly ground black pepper

1 cup of whole milk ricotta cheese

Grated Parmesan cheese 1/4 cup

Egg wash: 1 egg yolk tapped with 1/2 teaspoon of water

Procedure

1. Adjust the oven rack to the center position and preheat it to 350 degrees. Place the chilled dough in a 9 1/2 inch tart pan with a removable bottom. Use the top of your bent fingers to push the dough into the grooved sides of the pan. To create a double layer of dough on the sides of the crust, trim the dough 1/4 inch above the top of the pan. Fold the overhanging dough over so that the top of the crease is the same as the top of the pan to reinforce the sides. Press with the top of your bent finger to seal the sides. Roll the rolling pin over the tart bread and make it all the way over the dough. Poke the dough at 1 inch intervals with the tines (bottom and sides) of the fork. Arrange the dough on a sheet of aluminum foil. Add about 1 cup of dried beans, raw rice or pie weights. Bake for 15 minutes. Remove from the oven. Remove foil and beans, rice or weights. Save it.

2. Cook the bacon in a large, deep frying pan until crispy. Remove the bacon from the pan, drain with a paper towel and leave a tablespoon of bacon grease in the pan. Add 1 tablespoon of canola oil and heat the oil over medium to high heat. Add shallot and onions. Cook for about 9 minutes, stirring occasionally, until it begins to soften and turn brown. Reduce to medium or medium heat. Add sugar, thyme, salt and pepper. Mix. Heat for another 20 minutes, stirring occasionally, until the onions turn golden.

3. In a small bowl, add ricotta cheese, egg yolk, parmesan cheese, salt and pepper. Gently spread the ricotta cheese mixture on the bottom of the tart shell. Place the shallot mixture on top and spread it in a uniform layer. Crush or chop the bacon and sprinkle on top of the shallot mixture. Lightly brush the top edge of the crust with an egg wash. Place on top and heat in a preheated oven for 35-45 minutes until golden. Allow to cool for 15 minutes before cutting into wedges.

Source: “Daily Cooking with Melissa’s Organic Agricultural Products” by Kathy Thomas (Wiley, $ 29.95)

add on: The picnic is served with a mixture of olives and fresh fruit or fruit salad platter. A cucumber salad is a good choice — sliced ​​peeled “cucumber” with rice vinegar and salt to taste and toast the sesame seeds. Or a tomato salad wrapped in fresh herbs and vinaigrette.

3 dishes you can make for Mom on Mother’s Day – Daily News Source link 3 dishes you can make for Mom on Mother’s Day – Daily News


3 dishes you can make for Mom on Mother’s Day – Daily News

Surprise your mom with an easy-to-make Mother’s Day treat. Simple Mother’s Day cooking is not a feast, but a delicious compliment to honor your mom. You do not need to enroll in the Cordon Bleu Cooking School Quick Course. A well-meaning family with little cooking experience can make edible gifts.

You might have suggested giving a whole home-cooked meal before the pandemic problem occurred, but for now, we’d love to have one nice, hearty meal. If necessary, enhance your selected dishes with complementary add-ons. I wrote down the suggestions at the end of each recipe designed to end the meal with merchandise purchased from an optional store.

Sweetened creme fresh berry stew is a delicious cold dessert that you can prepare in advance. (Photo by Stacy Clamp)

Sweetened creme fresh berry stew

For dessert-centric gifts: Don’t let the “stewed” Monica throw you away. A delicious and chilled dessert that can be prepared in advance. You can enjoy it in a bowl. It’s like a crustless berry pie with a welcome herbal rim. The recipe is from the new cookbook “Eat Cool” by Vanessa Seder (Rizzoli, $ 39.95). I like to serve shortbread cookies on the side.

Yield: 4 servings

Material

2 cups of strawberries, peeled, halved, or 1/4 if larger

3/4 cup and 2 tablespoons sugar, split use

8 twigs Fresh thyme, fresh lemon thyme is desirable but not essential

Peel the whole lemon (remove it into a wide strip with a vegetable peeler)

1 cup creme fresh see cook’s note

2 tablespoons vanilla extract

Cook’s Note: My local supermarket sells creme fresh. It is stocked in the cheese case next to Brie and Parmesan cheeses. If you can’t find it, replace it with sour cream.

Procedure

1. Put strawberries, blackberries, blueberries and raspberries in a large bowl and set aside.

2. Put 3/4 cup sugar, thyme, mint and lemon zest in a small saucepan with water. Stew on medium heat and simmer for a total of about 12 minutes, stirring once or twice until the sugar melts and smells. Pour the hot liquid over the berries through a fine mesh strainer and stir gently to mix.

3. Mash the berries using a potato masher (or a kind of tenderizer with a handle attached at right angles to the disc), leaving some completely intact and some completely mashed. Cover and let cool for about 1 hour. At this point, the berry stew can be placed in a closed refrigerator container and stored for up to 2 days before serving.

4. In the meantime, in a small bowl, mix the creme fresh together with a whisk and the remaining 2 tablespoons of sugar and vanilla. It can be made up to 2 days before serving and stored in a closed container in the refrigerator.

5. To serve: Divide the berry stew into 4 bowls and add a little sweetened creme fresh to each. Eat immediately.

Source: Vanessa Cedar’s “Eat Cool” (Rizzoli, $ 39.95)

add on: Serve with crisp cookies or chocolate brownie wedges. If you like nuts, you can sprinkle some candied nuts on top or put a small bowl aside. If you need a pie crust garnish, buy refrigerated puff pastry. Cut the dough into bowl-sized hearts. To bake, place it on a top plate lined with parchment paper. Lightly polish with egg wash (1 beaten egg). Bake in a 350 degree oven until golden. Place a heart on each “stew” when serving.

Potato and green frittata is a crust-free quiche-like egg-based Italian dish that can be used as a breakfast, lunch, or dinner item. (Photo by Cassitomas)

Frittata with potatoes and vegetables

Try this delicious frittata for breakfast gifts such as lunch and brunch. Frittata is a quiche-like egg-based Italian dish without crust. Adding Greek yogurt gives this formula a delicious, spicy taste. This recipe is versatile and you can use your personal favorites. My favorite rendition uses a combination of chopped Tuscan kale and fresh dill and parsley. I use baby Dutch yellow potatoes without skin. Because they are cooked quickly — boil for a soft fork in about 9 minutes, then slice in half and cut into chunks laterally.

Yield: 4-6 servings

Material

1 cup of plain whole fat Greek yogurt

1/4 cup of finely chopped herbs such as dill, mint, basil, parsley and chives

2 pieces of garlic, finely chopped

1 1/2 teaspoon of fresh lemon juice

Coarse salt such as Kosher salt, split use

2 tablespoons of olive oil

2 cups of coarsely chopped (about 1/2 inch chunks) cooked potatoes

2 cups of coarsely chopped raw or cooked vegetables such as Swiss chard, kale, arugula, spinach, etc.

Freshly ground black pepper

Procedure

1. Preheat the oven to 350 degrees. For yogurt sauce, mix yogurt, herbs, garlic, lemon juice and 1/2 teaspoon of salt in a small bowl.

2. Lightly whisk the egg and the remaining teaspoon of salt into another medium bowl. Add 1/2 cup yogurt sauce and stir several times (do not take in yogurt sauce completely).

3. Heat the oil over medium heat in a 10-inch cast iron or oven-safe non-stick pan. Add the shallot and potatoes and cook for about 3 minutes with occasional stirring until the shallots soften and the potatoes turn golden. Adjust the taste with salt and pepper. Add the vegetables and if the vegetables are raw, warm and cook until wilted. Add the egg mixture and cook for 5-7 minutes until the sides just start to set.

4. Transfer the pan to the oven and inflate the frittata and bake for 18-20 minutes until it hardens. Cut the frittata into 4 or 6 wedges and serve with the rest of the yogurt sauce.

Source: Adapted from epicurious.com

add on: Fruit salad for breakfast, mixed green salad or coleslaw for lunch or dinner. Sliced ​​tomatoes topped with vinaigrette can be used at any time of the day.

Caramelized shallot and bacon tarts are a great treat for a Mother’s Day picnic. (Photo by Nick Kuhn)

Caramelized shallot and bacon tart

A delicious tart shouts for a picnic in warm weather. This caramelized shallot and bacon tart is a favorite whether you’re out outdoors or on the first course of a company dinner. The sweetness of the charred onions and shallot blends beautifully with the refreshing bacon and creamy ricotta cheese. If you go on a picnic, bring a small plate or a sturdy napkin and a sharp knife. Place the tart on a rustic cutting board so guests can do it themselves.

Yield: 8 servings

Material

1 round of prepared puff pastry such as refrigerated pills berry puff crust

Cut 4 shallots horizontally and slice into thin slices

1 1/2 large yellow onion, cut in half from top to bottom and slice thinly laterally

1 1/2 tablespoon of freshly chopped thyme leaves

Season with salt and freshly ground black pepper

1 cup of whole milk ricotta cheese

Grated Parmesan cheese 1/4 cup

Egg wash: 1 egg yolk tapped with 1/2 teaspoon of water

Procedure

1. Adjust the oven rack to the center position and preheat it to 350 degrees. Place the chilled dough in a 9 1/2 inch tart pan with a removable bottom. Use the top of your bent fingers to push the dough into the grooved sides of the pan. To create a double layer of dough on the sides of the crust, trim the dough 1/4 inch above the top of the pan. Fold the overhanging dough over so that the top of the crease is the same as the top of the pan to reinforce the sides. Press with the top of your bent finger to seal the sides. Roll the rolling pin over the tart bread and make it all the way over the dough. Poke the dough at 1 inch intervals with the tines (bottom and sides) of the fork. Arrange the dough on a sheet of aluminum foil. Add about 1 cup of dried beans, raw rice or pie weights. Bake for 15 minutes. Remove from the oven. Remove foil and beans, rice or weights. Save it.

2. Cook the bacon in a large, deep frying pan until crispy. Remove the bacon from the pan, drain with a paper towel and leave a tablespoon of bacon grease in the pan. Add 1 tablespoon of canola oil and heat the oil over medium to high heat. Add shallot and onions. Cook for about 9 minutes, stirring occasionally, until it begins to soften and turn brown. Reduce to medium or medium heat. Add sugar, thyme, salt and pepper. Mix. Heat for another 20 minutes, stirring occasionally, until the onions turn golden.

3. In a small bowl, add ricotta cheese, egg yolk, parmesan cheese, salt and pepper. Gently spread the ricotta cheese mixture on the bottom of the tart shell. Place the shallot mixture on top and spread it in a uniform layer. Crush or chop the bacon and sprinkle on top of the shallot mixture. Lightly brush the top edge of the crust with an egg wash. Place on top and heat in a preheated oven for 35-45 minutes until golden. Allow to cool for 15 minutes before cutting into wedges.

Source: “Daily Cooking with Melissa’s Organic Agricultural Products” by Kathy Thomas (Wiley, $ 29.95)

add on: The picnic is served with a mixture of olives and fresh fruit or fruit salad platter. A cucumber salad is a good choice — sliced ​​peeled “cucumber” with rice vinegar and salt to taste and toast the sesame seeds. Or a tomato salad wrapped in fresh herbs and vinaigrette.

3 dishes you can make for Mom on Mother’s Day – Daily News Source link 3 dishes you can make for Mom on Mother’s Day – Daily News


3 dishes you can make for Mom on Mother’s Day – Daily News

Surprise your mom with an easy-to-make Mother’s Day treat. Simple Mother’s Day cooking is not a feast, but a delicious compliment to honor your mom. You do not need to enroll in the Cordon Bleu Cooking School Quick Course. A well-meaning family with little cooking experience can make edible gifts.

You might have suggested giving a whole home-cooked meal before the pandemic problem occurred, but for now, we’d love to have one nice, hearty meal. If necessary, enhance your selected dishes with complementary add-ons. I wrote down the suggestions at the end of each recipe designed to end the meal with merchandise purchased from an optional store.

Sweetened creme fresh berry stew is a delicious cold dessert that you can prepare in advance. (Photo by Stacy Clamp)

Sweetened creme fresh berry stew

For dessert-centric gifts: Don’t let the “stewed” Monica throw you away. A delicious and chilled dessert that can be prepared in advance. You can enjoy it in a bowl. It’s like a crustless berry pie with a welcome herbal rim. The recipe is from the new cookbook “Eat Cool” by Vanessa Seder (Rizzoli, $ 39.95). I like to serve shortbread cookies on the side.

Yield: 4 servings

Material

2 cups of strawberries, peeled, halved, or 1/4 if larger

3/4 cup and 2 tablespoons sugar, split use

8 twigs Fresh thyme, fresh lemon thyme is desirable but not essential

Peel the whole lemon (remove it into a wide strip with a vegetable peeler)

1 cup creme fresh see cook’s note

2 tablespoons vanilla extract

Cook’s Note: My local supermarket sells creme fresh. It is stocked in the cheese case next to Brie and Parmesan cheeses. If you can’t find it, replace it with sour cream.

Procedure

1. Put strawberries, blackberries, blueberries and raspberries in a large bowl and set aside.

2. Put 3/4 cup sugar, thyme, mint and lemon zest in a small saucepan with water. Stew on medium heat and simmer for a total of about 12 minutes, stirring once or twice until the sugar melts and smells. Pour the hot liquid over the berries through a fine mesh strainer and stir gently to mix.

3. Mash the berries using a potato masher (or a kind of tenderizer with a handle attached at right angles to the disc), leaving some completely intact and some completely mashed. Cover and let cool for about 1 hour. At this point, the berry stew can be placed in a closed refrigerator container and stored for up to 2 days before serving.

4. In the meantime, in a small bowl, mix the creme fresh together with a whisk and the remaining 2 tablespoons of sugar and vanilla. It can be made up to 2 days before serving and stored in a closed container in the refrigerator.

5. To serve: Divide the berry stew into 4 bowls and add a little sweetened creme fresh to each. Eat immediately.

Source: Vanessa Cedar’s “Eat Cool” (Rizzoli, $ 39.95)

add on: Serve with crisp cookies or chocolate brownie wedges. If you like nuts, you can sprinkle some candied nuts on top or put a small bowl aside. If you need a pie crust garnish, buy refrigerated puff pastry. Cut the dough into bowl-sized hearts. To bake, place it on a top plate lined with parchment paper. Lightly polish with egg wash (1 beaten egg). Bake in a 350 degree oven until golden. Place a heart on each “stew” when serving.

Potato and green frittata is a crust-free quiche-like egg-based Italian dish that can be used as a breakfast, lunch, or dinner item. (Photo by Cassitomas)

Frittata with potatoes and vegetables

Try this delicious frittata for breakfast gifts such as lunch and brunch. Frittata is a quiche-like egg-based Italian dish without crust. Adding Greek yogurt gives this formula a delicious, spicy taste. This recipe is versatile and you can use your personal favorites. My favorite rendition uses a combination of chopped Tuscan kale and fresh dill and parsley. I use baby Dutch yellow potatoes without skin. Because they are cooked quickly — boil for a soft fork in about 9 minutes, then slice in half and cut into chunks laterally.

Yield: 4-6 servings

Material

1 cup of plain whole fat Greek yogurt

1/4 cup of finely chopped herbs such as dill, mint, basil, parsley and chives

2 pieces of garlic, finely chopped

1 1/2 teaspoon of fresh lemon juice

Coarse salt such as Kosher salt, split use

2 tablespoons of olive oil

2 cups of coarsely chopped (about 1/2 inch chunks) cooked potatoes

2 cups of coarsely chopped raw or cooked vegetables such as Swiss chard, kale, arugula, spinach, etc.

Freshly ground black pepper

Procedure

1. Preheat the oven to 350 degrees. For yogurt sauce, mix yogurt, herbs, garlic, lemon juice and 1/2 teaspoon of salt in a small bowl.

2. Lightly whisk the egg and the remaining teaspoon of salt into another medium bowl. Add 1/2 cup yogurt sauce and stir several times (do not take in yogurt sauce completely).

3. Heat the oil over medium heat in a 10-inch cast iron or oven-safe non-stick pan. Add the shallot and potatoes and cook for about 3 minutes with occasional stirring until the shallots soften and the potatoes turn golden. Adjust the taste with salt and pepper. Add the vegetables and if the vegetables are raw, warm and cook until wilted. Add the egg mixture and cook for 5-7 minutes until the sides just start to set.

4. Transfer the pan to the oven and inflate the frittata and bake for 18-20 minutes until it hardens. Cut the frittata into 4 or 6 wedges and serve with the rest of the yogurt sauce.

Source: Adapted from epicurious.com

add on: Fruit salad for breakfast, mixed green salad or coleslaw for lunch or dinner. Sliced ​​tomatoes topped with vinaigrette can be used at any time of the day.

Caramelized shallot and bacon tarts are a great treat for a Mother’s Day picnic. (Photo by Nick Kuhn)

Caramelized shallot and bacon tart

A delicious tart shouts for a picnic in warm weather. This caramelized shallot and bacon tart is a favorite whether you’re out outdoors or on the first course of a company dinner. The sweetness of the charred onions and shallot blends beautifully with the refreshing bacon and creamy ricotta cheese. If you go on a picnic, bring a small plate or a sturdy napkin and a sharp knife. Place the tart on a rustic cutting board so guests can do it themselves.

Yield: 8 servings

Material

1 round of prepared puff pastry such as refrigerated pills berry puff crust

Cut 4 shallots horizontally and slice into thin slices

1 1/2 large yellow onion, cut in half from top to bottom and slice thinly laterally

1 1/2 tablespoon of freshly chopped thyme leaves

Season with salt and freshly ground black pepper

1 cup of whole milk ricotta cheese

Grated Parmesan cheese 1/4 cup

Egg wash: 1 egg yolk tapped with 1/2 teaspoon of water

Procedure

1. Adjust the oven rack to the center position and preheat it to 350 degrees. Place the chilled dough in a 9 1/2 inch tart pan with a removable bottom. Use the top of your bent fingers to push the dough into the grooved sides of the pan. To create a double layer of dough on the sides of the crust, trim the dough 1/4 inch above the top of the pan. Fold the overhanging dough over so that the top of the crease is the same as the top of the pan to reinforce the sides. Press with the top of your bent finger to seal the sides. Roll the rolling pin over the tart bread and make it all the way over the dough. Poke the dough at 1 inch intervals with the tines (bottom and sides) of the fork. Arrange the dough on a sheet of aluminum foil. Add about 1 cup of dried beans, raw rice or pie weights. Bake for 15 minutes. Remove from the oven. Remove foil and beans, rice or weights. Save it.

2. Cook the bacon in a large, deep frying pan until crispy. Remove the bacon from the pan, drain with a paper towel and leave a tablespoon of bacon grease in the pan. Add 1 tablespoon of canola oil and heat the oil over medium to high heat. Add shallot and onions. Cook for about 9 minutes, stirring occasionally, until it begins to soften and turn brown. Reduce to medium or medium heat. Add sugar, thyme, salt and pepper. Mix. Heat for another 20 minutes, stirring occasionally, until the onions turn golden.

3. In a small bowl, add ricotta cheese, egg yolk, parmesan cheese, salt and pepper. Gently spread the ricotta cheese mixture on the bottom of the tart shell. Place the shallot mixture on top and spread it in a uniform layer. Crush or chop the bacon and sprinkle on top of the shallot mixture. Lightly brush the top edge of the crust with an egg wash. Place on top and heat in a preheated oven for 35-45 minutes until golden. Allow to cool for 15 minutes before cutting into wedges.

Source: “Daily Cooking with Melissa’s Organic Agricultural Products” by Kathy Thomas (Wiley, $ 29.95)

add on: The picnic is served with a mixture of olives and fresh fruit or fruit salad platter. A cucumber salad is a good choice — sliced ​​peeled “cucumber” with rice vinegar and salt to taste and toast the sesame seeds. Or a tomato salad wrapped in fresh herbs and vinaigrette.

3 dishes you can make for Mom on Mother’s Day – Daily News Source link 3 dishes you can make for Mom on Mother’s Day – Daily News


3 dishes you can make for Mom on Mother’s Day – Daily News

Surprise your mom with an easy-to-make Mother’s Day treat. Simple Mother’s Day cooking is not a feast, but a delicious compliment to honor your mom. You do not need to enroll in the Cordon Bleu Cooking School Quick Course. A well-meaning family with little cooking experience can make edible gifts.

You might have suggested giving a whole home-cooked meal before the pandemic problem occurred, but for now, we’d love to have one nice, hearty meal. If necessary, enhance your selected dishes with complementary add-ons. I wrote down the suggestions at the end of each recipe designed to end the meal with merchandise purchased from an optional store.

Sweetened creme fresh berry stew is a delicious cold dessert that you can prepare in advance. (Photo by Stacy Clamp)

Sweetened creme fresh berry stew

For dessert-centric gifts: Don’t let the “stewed” Monica throw you away. A delicious and chilled dessert that can be prepared in advance. You can enjoy it in a bowl. It’s like a crustless berry pie with a welcome herbal rim. The recipe is from the new cookbook “Eat Cool” by Vanessa Seder (Rizzoli, $ 39.95). I like to serve shortbread cookies on the side.

Yield: 4 servings

Material

2 cups of strawberries, peeled, halved, or 1/4 if larger

3/4 cup and 2 tablespoons sugar, split use

8 twigs Fresh thyme, fresh lemon thyme is desirable but not essential

Peel the whole lemon (remove it into a wide strip with a vegetable peeler)

1 cup creme fresh see cook’s note

2 tablespoons vanilla extract

Cook’s Note: My local supermarket sells creme fresh. It is stocked in the cheese case next to Brie and Parmesan cheeses. If you can’t find it, replace it with sour cream.

Procedure

1. Put strawberries, blackberries, blueberries and raspberries in a large bowl and set aside.

2. Put 3/4 cup sugar, thyme, mint and lemon zest in a small saucepan with water. Stew on medium heat and simmer for a total of about 12 minutes, stirring once or twice until the sugar melts and smells. Pour the hot liquid over the berries through a fine mesh strainer and stir gently to mix.

3. Mash the berries using a potato masher (or a kind of tenderizer with a handle attached at right angles to the disc), leaving some completely intact and some completely mashed. Cover and let cool for about 1 hour. At this point, the berry stew can be placed in a closed refrigerator container and stored for up to 2 days before serving.

4. In the meantime, in a small bowl, mix the creme fresh together with a whisk and the remaining 2 tablespoons of sugar and vanilla. It can be made up to 2 days before serving and stored in a closed container in the refrigerator.

5. To serve: Divide the berry stew into 4 bowls and add a little sweetened creme fresh to each. Eat immediately.

Source: Vanessa Cedar’s “Eat Cool” (Rizzoli, $ 39.95)

add on: Serve with crisp cookies or chocolate brownie wedges. If you like nuts, you can sprinkle some candied nuts on top or put a small bowl aside. If you need a pie crust garnish, buy refrigerated puff pastry. Cut the dough into bowl-sized hearts. To bake, place it on a top plate lined with parchment paper. Lightly polish with egg wash (1 beaten egg). Bake in a 350 degree oven until golden. Place a heart on each “stew” when serving.

Potato and green frittata is a crust-free quiche-like egg-based Italian dish that can be used as a breakfast, lunch, or dinner item. (Photo by Cassitomas)

Frittata with potatoes and vegetables

Try this delicious frittata for breakfast gifts such as lunch and brunch. Frittata is a quiche-like egg-based Italian dish without crust. Adding Greek yogurt gives this formula a delicious, spicy taste. This recipe is versatile and you can use your personal favorites. My favorite rendition uses a combination of chopped Tuscan kale and fresh dill and parsley. I use baby Dutch yellow potatoes without skin. Because they are cooked quickly — boil for a soft fork in about 9 minutes, then slice in half and cut into chunks laterally.

Yield: 4-6 servings

Material

1 cup of plain whole fat Greek yogurt

1/4 cup of finely chopped herbs such as dill, mint, basil, parsley and chives

2 pieces of garlic, finely chopped

1 1/2 teaspoon of fresh lemon juice

Coarse salt such as Kosher salt, split use

2 tablespoons of olive oil

2 cups of coarsely chopped (about 1/2 inch chunks) cooked potatoes

2 cups of coarsely chopped raw or cooked vegetables such as Swiss chard, kale, arugula, spinach, etc.

Freshly ground black pepper

Procedure

1. Preheat the oven to 350 degrees. For yogurt sauce, mix yogurt, herbs, garlic, lemon juice and 1/2 teaspoon of salt in a small bowl.

2. Lightly whisk the egg and the remaining teaspoon of salt into another medium bowl. Add 1/2 cup yogurt sauce and stir several times (do not take in yogurt sauce completely).

3. Heat the oil over medium heat in a 10-inch cast iron or oven-safe non-stick pan. Add the shallot and potatoes and cook for about 3 minutes with occasional stirring until the shallots soften and the potatoes turn golden. Adjust the taste with salt and pepper. Add the vegetables and if the vegetables are raw, warm and cook until wilted. Add the egg mixture and cook for 5-7 minutes until the sides just start to set.

4. Transfer the pan to the oven and inflate the frittata and bake for 18-20 minutes until it hardens. Cut the frittata into 4 or 6 wedges and serve with the rest of the yogurt sauce.

Source: Adapted from epicurious.com

add on: Fruit salad for breakfast, mixed green salad or coleslaw for lunch or dinner. Sliced ​​tomatoes topped with vinaigrette can be used at any time of the day.

Caramelized shallot and bacon tarts are a great treat for a Mother’s Day picnic. (Photo by Nick Kuhn)

Caramelized shallot and bacon tart

A delicious tart shouts for a picnic in warm weather. This caramelized shallot and bacon tart is a favorite whether you’re out outdoors or on the first course of a company dinner. The sweetness of the charred onions and shallot blends beautifully with the refreshing bacon and creamy ricotta cheese. If you go on a picnic, bring a small plate or a sturdy napkin and a sharp knife. Place the tart on a rustic cutting board so guests can do it themselves.

Yield: 8 servings

Material

1 round of prepared puff pastry such as refrigerated pills berry puff crust

Cut 4 shallots horizontally and slice into thin slices

1 1/2 large yellow onion, cut in half from top to bottom and slice thinly laterally

1 1/2 tablespoon of freshly chopped thyme leaves

Season with salt and freshly ground black pepper

1 cup of whole milk ricotta cheese

Grated Parmesan cheese 1/4 cup

Egg wash: 1 egg yolk tapped with 1/2 teaspoon of water

Procedure

1. Adjust the oven rack to the center position and preheat it to 350 degrees. Place the chilled dough in a 9 1/2 inch tart pan with a removable bottom. Use the top of your bent fingers to push the dough into the grooved sides of the pan. To create a double layer of dough on the sides of the crust, trim the dough 1/4 inch above the top of the pan. Fold the overhanging dough over so that the top of the crease is the same as the top of the pan to reinforce the sides. Press with the top of your bent finger to seal the sides. Roll the rolling pin over the tart bread and make it all the way over the dough. Poke the dough at 1 inch intervals with the tines (bottom and sides) of the fork. Arrange the dough on a sheet of aluminum foil. Add about 1 cup of dried beans, raw rice or pie weights. Bake for 15 minutes. Remove from the oven. Remove foil and beans, rice or weights. Save it.

2. Cook the bacon in a large, deep frying pan until crispy. Remove the bacon from the pan, drain with a paper towel and leave a tablespoon of bacon grease in the pan. Add 1 tablespoon of canola oil and heat the oil over medium to high heat. Add shallot and onions. Cook for about 9 minutes, stirring occasionally, until it begins to soften and turn brown. Reduce to medium or medium heat. Add sugar, thyme, salt and pepper. Mix. Heat for another 20 minutes, stirring occasionally, until the onions turn golden.

3. In a small bowl, add ricotta cheese, egg yolk, parmesan cheese, salt and pepper. Gently spread the ricotta cheese mixture on the bottom of the tart shell. Place the shallot mixture on top and spread it in a uniform layer. Crush or chop the bacon and sprinkle on top of the shallot mixture. Lightly brush the top edge of the crust with an egg wash. Place on top and heat in a preheated oven for 35-45 minutes until golden. Allow to cool for 15 minutes before cutting into wedges.

Source: “Daily Cooking with Melissa’s Organic Agricultural Products” by Kathy Thomas (Wiley, $ 29.95)

add on: The picnic is served with a mixture of olives and fresh fruit or fruit salad platter. A cucumber salad is a good choice — sliced ​​peeled “cucumber” with rice vinegar and salt to taste and toast the sesame seeds. Or a tomato salad wrapped in fresh herbs and vinaigrette.

3 dishes you can make for Mom on Mother’s Day – Daily News Source link 3 dishes you can make for Mom on Mother’s Day – Daily News


3 dishes you can make for Mom on Mother’s Day – Daily News

Surprise your mom with an easy-to-make Mother’s Day treat. Simple Mother’s Day cooking is not a feast, but a delicious compliment to honor your mom. You do not need to enroll in the Cordon Bleu Cooking School Quick Course. A well-meaning family with little cooking experience can make edible gifts.

You might have suggested giving a whole home-cooked meal before the pandemic problem occurred, but for now, we’d love to have one nice, hearty meal. If necessary, enhance your selected dishes with complementary add-ons. I wrote down the suggestions at the end of each recipe designed to end the meal with merchandise purchased from an optional store.

Sweetened creme fresh berry stew is a delicious cold dessert that you can prepare in advance. (Photo by Stacy Clamp)

Sweetened creme fresh berry stew

For dessert-centric gifts: Don’t let the “stewed” Monica throw you away. A delicious and chilled dessert that can be prepared in advance. You can enjoy it in a bowl. It’s like a crustless berry pie with a welcome herbal rim. The recipe is from the new cookbook “Eat Cool” by Vanessa Seder (Rizzoli, $ 39.95). I like to serve shortbread cookies on the side.

Yield: 4 servings

Material

2 cups of strawberries, peeled, halved, or 1/4 if larger

3/4 cup and 2 tablespoons sugar, split use

8 twigs Fresh thyme, fresh lemon thyme is desirable but not essential

Peel the whole lemon (remove it into a wide strip with a vegetable peeler)

1 cup creme fresh see cook’s note

2 tablespoons vanilla extract

Cook’s Note: My local supermarket sells creme fresh. It is stocked in the cheese case next to Brie and Parmesan cheeses. If you can’t find it, replace it with sour cream.

Procedure

1. Put strawberries, blackberries, blueberries and raspberries in a large bowl and set aside.

2. Put 3/4 cup sugar, thyme, mint and lemon zest in a small saucepan with water. Stew on medium heat and simmer for a total of about 12 minutes, stirring once or twice until the sugar melts and smells. Pour the hot liquid over the berries through a fine mesh strainer and stir gently to mix.

3. Mash the berries using a potato masher (or a kind of tenderizer with a handle attached at right angles to the disc), leaving some completely intact and some completely mashed. Cover and let cool for about 1 hour. At this point, the berry stew can be placed in a closed refrigerator container and stored for up to 2 days before serving.

4. In the meantime, in a small bowl, mix the creme fresh together with a whisk and the remaining 2 tablespoons of sugar and vanilla. It can be made up to 2 days before serving and stored in a closed container in the refrigerator.

5. To serve: Divide the berry stew into 4 bowls and add a little sweetened creme fresh to each. Eat immediately.

Source: Vanessa Cedar’s “Eat Cool” (Rizzoli, $ 39.95)

add on: Serve with crisp cookies or chocolate brownie wedges. If you like nuts, you can sprinkle some candied nuts on top or put a small bowl aside. If you need a pie crust garnish, buy refrigerated puff pastry. Cut the dough into bowl-sized hearts. To bake, place it on a top plate lined with parchment paper. Lightly polish with egg wash (1 beaten egg). Bake in a 350 degree oven until golden. Place a heart on each “stew” when serving.

Potato and green frittata is a crust-free quiche-like egg-based Italian dish that can be used as a breakfast, lunch, or dinner item. (Photo by Cassitomas)

Frittata with potatoes and vegetables

Try this delicious frittata for breakfast gifts such as lunch and brunch. Frittata is a quiche-like egg-based Italian dish without crust. Adding Greek yogurt gives this formula a delicious, spicy taste. This recipe is versatile and you can use your personal favorites. My favorite rendition uses a combination of chopped Tuscan kale and fresh dill and parsley. I use baby Dutch yellow potatoes without skin. Because they are cooked quickly — boil for a soft fork in about 9 minutes, then slice in half and cut into chunks laterally.

Yield: 4-6 servings

Material

1 cup of plain whole fat Greek yogurt

1/4 cup of finely chopped herbs such as dill, mint, basil, parsley and chives

2 pieces of garlic, finely chopped

1 1/2 teaspoon of fresh lemon juice

Coarse salt such as Kosher salt, split use

2 tablespoons of olive oil

2 cups of coarsely chopped (about 1/2 inch chunks) cooked potatoes

2 cups of coarsely chopped raw or cooked vegetables such as Swiss chard, kale, arugula, spinach, etc.

Freshly ground black pepper

Procedure

1. Preheat the oven to 350 degrees. For yogurt sauce, mix yogurt, herbs, garlic, lemon juice and 1/2 teaspoon of salt in a small bowl.

2. Lightly whisk the egg and the remaining teaspoon of salt into another medium bowl. Add 1/2 cup yogurt sauce and stir several times (do not take in yogurt sauce completely).

3. Heat the oil over medium heat in a 10-inch cast iron or oven-safe non-stick pan. Add the shallot and potatoes and cook for about 3 minutes with occasional stirring until the shallots soften and the potatoes turn golden. Adjust the taste with salt and pepper. Add the vegetables and if the vegetables are raw, warm and cook until wilted. Add the egg mixture and cook for 5-7 minutes until the sides just start to set.

4. Transfer the pan to the oven and inflate the frittata and bake for 18-20 minutes until it hardens. Cut the frittata into 4 or 6 wedges and serve with the rest of the yogurt sauce.

Source: Adapted from epicurious.com

add on: Fruit salad for breakfast, mixed green salad or coleslaw for lunch or dinner. Sliced ​​tomatoes topped with vinaigrette can be used at any time of the day.

Caramelized shallot and bacon tarts are a great treat for a Mother’s Day picnic. (Photo by Nick Kuhn)

Caramelized shallot and bacon tart

A delicious tart shouts for a picnic in warm weather. This caramelized shallot and bacon tart is a favorite whether you’re out outdoors or on the first course of a company dinner. The sweetness of the charred onions and shallot blends beautifully with the refreshing bacon and creamy ricotta cheese. If you go on a picnic, bring a small plate or a sturdy napkin and a sharp knife. Place the tart on a rustic cutting board so guests can do it themselves.

Yield: 8 servings

Material

1 round of prepared puff pastry such as refrigerated pills berry puff crust

Cut 4 shallots horizontally and slice into thin slices

1 1/2 large yellow onion, cut in half from top to bottom and slice thinly laterally

1 1/2 tablespoon of freshly chopped thyme leaves

Season with salt and freshly ground black pepper

1 cup of whole milk ricotta cheese

Grated Parmesan cheese 1/4 cup

Egg wash: 1 egg yolk tapped with 1/2 teaspoon of water

Procedure

1. Adjust the oven rack to the center position and preheat it to 350 degrees. Place the chilled dough in a 9 1/2 inch tart pan with a removable bottom. Use the top of your bent fingers to push the dough into the grooved sides of the pan. To create a double layer of dough on the sides of the crust, trim the dough 1/4 inch above the top of the pan. Fold the overhanging dough over so that the top of the crease is the same as the top of the pan to reinforce the sides. Press with the top of your bent finger to seal the sides. Roll the rolling pin over the tart bread and make it all the way over the dough. Poke the dough at 1 inch intervals with the tines (bottom and sides) of the fork. Arrange the dough on a sheet of aluminum foil. Add about 1 cup of dried beans, raw rice or pie weights. Bake for 15 minutes. Remove from the oven. Remove foil and beans, rice or weights. Save it.

2. Cook the bacon in a large, deep frying pan until crispy. Remove the bacon from the pan, drain with a paper towel and leave a tablespoon of bacon grease in the pan. Add 1 tablespoon of canola oil and heat the oil over medium to high heat. Add shallot and onions. Cook for about 9 minutes, stirring occasionally, until it begins to soften and turn brown. Reduce to medium or medium heat. Add sugar, thyme, salt and pepper. Mix. Heat for another 20 minutes, stirring occasionally, until the onions turn golden.

3. In a small bowl, add ricotta cheese, egg yolk, parmesan cheese, salt and pepper. Gently spread the ricotta cheese mixture on the bottom of the tart shell. Place the shallot mixture on top and spread it in a uniform layer. Crush or chop the bacon and sprinkle on top of the shallot mixture. Lightly brush the top edge of the crust with an egg wash. Place on top and heat in a preheated oven for 35-45 minutes until golden. Allow to cool for 15 minutes before cutting into wedges.

Source: “Daily Cooking with Melissa’s Organic Agricultural Products” by Kathy Thomas (Wiley, $ 29.95)

add on: The picnic is served with a mixture of olives and fresh fruit or fruit salad platter. A cucumber salad is a good choice — sliced ​​peeled “cucumber” with rice vinegar and salt to taste and toast the sesame seeds. Or a tomato salad wrapped in fresh herbs and vinaigrette.

3 dishes you can make for Mom on Mother’s Day – Daily News Source link 3 dishes you can make for Mom on Mother’s Day – Daily News


3 dishes you can make for Mom on Mother’s Day – Daily News

Surprise your mom with an easy-to-make Mother’s Day treat. Simple Mother’s Day cooking is not a feast, but a delicious compliment to honor your mom. You do not need to enroll in the Cordon Bleu Cooking School Quick Course. A well-meaning family with little cooking experience can make edible gifts.

You might have suggested giving a whole home-cooked meal before the pandemic problem occurred, but for now, we’d love to have one nice, hearty meal. If necessary, enhance your selected dishes with complementary add-ons. I wrote down the suggestions at the end of each recipe designed to end the meal with merchandise purchased from an optional store.

Sweetened creme fresh berry stew is a delicious cold dessert that you can prepare in advance. (Photo by Stacy Clamp)

Sweetened creme fresh berry stew

For dessert-centric gifts: Don’t let the “stewed” Monica throw you away. A delicious and chilled dessert that can be prepared in advance. You can enjoy it in a bowl. It’s like a crustless berry pie with a welcome herbal rim. The recipe is from the new cookbook “Eat Cool” by Vanessa Seder (Rizzoli, $ 39.95). I like to serve shortbread cookies on the side.

Yield: 4 servings

Material

2 cups of strawberries, peeled, halved, or 1/4 if larger

3/4 cup and 2 tablespoons sugar, split use

8 twigs Fresh thyme, fresh lemon thyme is desirable but not essential

Peel the whole lemon (remove it into a wide strip with a vegetable peeler)

1 cup creme fresh see cook’s note

2 tablespoons vanilla extract

Cook’s Note: My local supermarket sells creme fresh. It is stocked in the cheese case next to Brie and Parmesan cheeses. If you can’t find it, replace it with sour cream.

Procedure

1. Put strawberries, blackberries, blueberries and raspberries in a large bowl and set aside.

2. Put 3/4 cup sugar, thyme, mint and lemon zest in a small saucepan with water. Stew on medium heat and simmer for a total of about 12 minutes, stirring once or twice until the sugar melts and smells. Pour the hot liquid over the berries through a fine mesh strainer and stir gently to mix.

3. Mash the berries using a potato masher (or a kind of tenderizer with a handle attached at right angles to the disc), leaving some completely intact and some completely mashed. Cover and let cool for about 1 hour. At this point, the berry stew can be placed in a closed refrigerator container and stored for up to 2 days before serving.

4. In the meantime, in a small bowl, mix the creme fresh together with a whisk and the remaining 2 tablespoons of sugar and vanilla. It can be made up to 2 days before serving and stored in a closed container in the refrigerator.

5. To serve: Divide the berry stew into 4 bowls and add a little sweetened creme fresh to each. Eat immediately.

Source: Vanessa Cedar’s “Eat Cool” (Rizzoli, $ 39.95)

add on: Serve with crisp cookies or chocolate brownie wedges. If you like nuts, you can sprinkle some candied nuts on top or put a small bowl aside. If you need a pie crust garnish, buy refrigerated puff pastry. Cut the dough into bowl-sized hearts. To bake, place it on a top plate lined with parchment paper. Lightly polish with egg wash (1 beaten egg). Bake in a 350 degree oven until golden. Place a heart on each “stew” when serving.

Potato and green frittata is a crust-free quiche-like egg-based Italian dish that can be used as a breakfast, lunch, or dinner item. (Photo by Cassitomas)

Frittata with potatoes and vegetables

Try this delicious frittata for breakfast gifts such as lunch and brunch. Frittata is a quiche-like egg-based Italian dish without crust. Adding Greek yogurt gives this formula a delicious, spicy taste. This recipe is versatile and you can use your personal favorites. My favorite rendition uses a combination of chopped Tuscan kale and fresh dill and parsley. I use baby Dutch yellow potatoes without skin. Because they are cooked quickly — boil for a soft fork in about 9 minutes, then slice in half and cut into chunks laterally.

Yield: 4-6 servings

Material

1 cup of plain whole fat Greek yogurt

1/4 cup of finely chopped herbs such as dill, mint, basil, parsley and chives

2 pieces of garlic, finely chopped

1 1/2 teaspoon of fresh lemon juice

Coarse salt such as Kosher salt, split use

2 tablespoons of olive oil

2 cups of coarsely chopped (about 1/2 inch chunks) cooked potatoes

2 cups of coarsely chopped raw or cooked vegetables such as Swiss chard, kale, arugula, spinach, etc.

Freshly ground black pepper

Procedure

1. Preheat the oven to 350 degrees. For yogurt sauce, mix yogurt, herbs, garlic, lemon juice and 1/2 teaspoon of salt in a small bowl.

2. Lightly whisk the egg and the remaining teaspoon of salt into another medium bowl. Add 1/2 cup yogurt sauce and stir several times (do not take in yogurt sauce completely).

3. Heat the oil over medium heat in a 10-inch cast iron or oven-safe non-stick pan. Add the shallot and potatoes and cook for about 3 minutes with occasional stirring until the shallots soften and the potatoes turn golden. Adjust the taste with salt and pepper. Add the vegetables and if the vegetables are raw, warm and cook until wilted. Add the egg mixture and cook for 5-7 minutes until the sides just start to set.

4. Transfer the pan to the oven and inflate the frittata and bake for 18-20 minutes until it hardens. Cut the frittata into 4 or 6 wedges and serve with the rest of the yogurt sauce.

Source: Adapted from epicurious.com

add on: Fruit salad for breakfast, mixed green salad or coleslaw for lunch or dinner. Sliced ​​tomatoes topped with vinaigrette can be used at any time of the day.

Caramelized shallot and bacon tarts are a great treat for a Mother’s Day picnic. (Photo by Nick Kuhn)

Caramelized shallot and bacon tart

A delicious tart shouts for a picnic in warm weather. This caramelized shallot and bacon tart is a favorite whether you’re out outdoors or on the first course of a company dinner. The sweetness of the charred onions and shallot blends beautifully with the refreshing bacon and creamy ricotta cheese. If you go on a picnic, bring a small plate or a sturdy napkin and a sharp knife. Place the tart on a rustic cutting board so guests can do it themselves.

Yield: 8 servings

Material

1 round of prepared puff pastry such as refrigerated pills berry puff crust

Cut 4 shallots horizontally and slice into thin slices

1 1/2 large yellow onion, cut in half from top to bottom and slice thinly laterally

1 1/2 tablespoon of freshly chopped thyme leaves

Season with salt and freshly ground black pepper

1 cup of whole milk ricotta cheese

Grated Parmesan cheese 1/4 cup

Egg wash: 1 egg yolk tapped with 1/2 teaspoon of water

Procedure

1. Adjust the oven rack to the center position and preheat it to 350 degrees. Place the chilled dough in a 9 1/2 inch tart pan with a removable bottom. Use the top of your bent fingers to push the dough into the grooved sides of the pan. To create a double layer of dough on the sides of the crust, trim the dough 1/4 inch above the top of the pan. Fold the overhanging dough over so that the top of the crease is the same as the top of the pan to reinforce the sides. Press with the top of your bent finger to seal the sides. Roll the rolling pin over the tart bread and make it all the way over the dough. Poke the dough at 1 inch intervals with the tines (bottom and sides) of the fork. Arrange the dough on a sheet of aluminum foil. Add about 1 cup of dried beans, raw rice or pie weights. Bake for 15 minutes. Remove from the oven. Remove foil and beans, rice or weights. Save it.

2. Cook the bacon in a large, deep frying pan until crispy. Remove the bacon from the pan, drain with a paper towel and leave a tablespoon of bacon grease in the pan. Add 1 tablespoon of canola oil and heat the oil over medium to high heat. Add shallot and onions. Cook for about 9 minutes, stirring occasionally, until it begins to soften and turn brown. Reduce to medium or medium heat. Add sugar, thyme, salt and pepper. Mix. Heat for another 20 minutes, stirring occasionally, until the onions turn golden.

3. In a small bowl, add ricotta cheese, egg yolk, parmesan cheese, salt and pepper. Gently spread the ricotta cheese mixture on the bottom of the tart shell. Place the shallot mixture on top and spread it in a uniform layer. Crush or chop the bacon and sprinkle on top of the shallot mixture. Lightly brush the top edge of the crust with an egg wash. Place on top and heat in a preheated oven for 35-45 minutes until golden. Allow to cool for 15 minutes before cutting into wedges.

Source: “Daily Cooking with Melissa’s Organic Agricultural Products” by Kathy Thomas (Wiley, $ 29.95)

add on: The picnic is served with a mixture of olives and fresh fruit or fruit salad platter. A cucumber salad is a good choice — sliced ​​peeled “cucumber” with rice vinegar and salt to taste and toast the sesame seeds. Or a tomato salad wrapped in fresh herbs and vinaigrette.

3 dishes you can make for Mom on Mother’s Day – Daily News Source link 3 dishes you can make for Mom on Mother’s Day – Daily News


3 dishes you can make for Mom on Mother’s Day – Daily News

Surprise your mom with an easy-to-make Mother’s Day treat. Simple Mother’s Day cooking is not a feast, but a delicious compliment to honor your mom. You do not need to enroll in the Cordon Bleu Cooking School Quick Course. A well-meaning family with little cooking experience can make edible gifts.

You might have suggested giving a whole home-cooked meal before the pandemic problem occurred, but for now, we’d love to have one nice, hearty meal. If necessary, enhance your selected dishes with complementary add-ons. I wrote down the suggestions at the end of each recipe designed to end the meal with merchandise purchased from an optional store.

Sweetened creme fresh berry stew is a delicious cold dessert that you can prepare in advance. (Photo by Stacy Clamp)

Sweetened creme fresh berry stew

For dessert-centric gifts: Don’t let the “stewed” Monica throw you away. A delicious and chilled dessert that can be prepared in advance. You can enjoy it in a bowl. It’s like a crustless berry pie with a welcome herbal rim. The recipe is from the new cookbook “Eat Cool” by Vanessa Seder (Rizzoli, $ 39.95). I like to serve shortbread cookies on the side.

Yield: 4 servings

Material

2 cups of strawberries, peeled, halved, or 1/4 if larger

3/4 cup and 2 tablespoons sugar, split use

8 twigs Fresh thyme, fresh lemon thyme is desirable but not essential

Peel the whole lemon (remove it into a wide strip with a vegetable peeler)

1 cup creme fresh see cook’s note

2 tablespoons vanilla extract

Cook’s Note: My local supermarket sells creme fresh. It is stocked in the cheese case next to Brie and Parmesan cheeses. If you can’t find it, replace it with sour cream.

Procedure

1. Put strawberries, blackberries, blueberries and raspberries in a large bowl and set aside.

2. Put 3/4 cup sugar, thyme, mint and lemon zest in a small saucepan with water. Stew on medium heat and simmer for a total of about 12 minutes, stirring once or twice until the sugar melts and smells. Pour the hot liquid over the berries through a fine mesh strainer and stir gently to mix.

3. Mash the berries using a potato masher (or a kind of tenderizer with a handle attached at right angles to the disc), leaving some completely intact and some completely mashed. Cover and let cool for about 1 hour. At this point, the berry stew can be placed in a closed refrigerator container and stored for up to 2 days before serving.

4. In the meantime, in a small bowl, mix the creme fresh together with a whisk and the remaining 2 tablespoons of sugar and vanilla. It can be made up to 2 days before serving and stored in a closed container in the refrigerator.

5. To serve: Divide the berry stew into 4 bowls and add a little sweetened creme fresh to each. Eat immediately.

Source: Vanessa Cedar’s “Eat Cool” (Rizzoli, $ 39.95)

add on: Serve with crisp cookies or chocolate brownie wedges. If you like nuts, you can sprinkle some candied nuts on top or put a small bowl aside. If you need a pie crust garnish, buy refrigerated puff pastry. Cut the dough into bowl-sized hearts. To bake, place it on a top plate lined with parchment paper. Lightly polish with egg wash (1 beaten egg). Bake in a 350 degree oven until golden. Place a heart on each “stew” when serving.

Potato and green frittata is a crust-free quiche-like egg-based Italian dish that can be used as a breakfast, lunch, or dinner item. (Photo by Cassitomas)

Frittata with potatoes and vegetables

Try this delicious frittata for breakfast gifts such as lunch and brunch. Frittata is a quiche-like egg-based Italian dish without crust. Adding Greek yogurt gives this formula a delicious, spicy taste. This recipe is versatile and you can use your personal favorites. My favorite rendition uses a combination of chopped Tuscan kale and fresh dill and parsley. I use baby Dutch yellow potatoes without skin. Because they are cooked quickly — boil for a soft fork in about 9 minutes, then slice in half and cut into chunks laterally.

Yield: 4-6 servings

Material

1 cup of plain whole fat Greek yogurt

1/4 cup of finely chopped herbs such as dill, mint, basil, parsley and chives

2 pieces of garlic, finely chopped

1 1/2 teaspoon of fresh lemon juice

Coarse salt such as Kosher salt, split use

2 tablespoons of olive oil

2 cups of coarsely chopped (about 1/2 inch chunks) cooked potatoes

2 cups of coarsely chopped raw or cooked vegetables such as Swiss chard, kale, arugula, spinach, etc.

Freshly ground black pepper

Procedure

1. Preheat the oven to 350 degrees. For yogurt sauce, mix yogurt, herbs, garlic, lemon juice and 1/2 teaspoon of salt in a small bowl.

2. Lightly whisk the egg and the remaining teaspoon of salt into another medium bowl. Add 1/2 cup yogurt sauce and stir several times (do not take in yogurt sauce completely).

3. Heat the oil over medium heat in a 10-inch cast iron or oven-safe non-stick pan. Add the shallot and potatoes and cook for about 3 minutes with occasional stirring until the shallots soften and the potatoes turn golden. Adjust the taste with salt and pepper. Add the vegetables and if the vegetables are raw, warm and cook until wilted. Add the egg mixture and cook for 5-7 minutes until the sides just start to set.

4. Transfer the pan to the oven and inflate the frittata and bake for 18-20 minutes until it hardens. Cut the frittata into 4 or 6 wedges and serve with the rest of the yogurt sauce.

Source: Adapted from epicurious.com

add on: Fruit salad for breakfast, mixed green salad or coleslaw for lunch or dinner. Sliced ​​tomatoes topped with vinaigrette can be used at any time of the day.

Caramelized shallot and bacon tarts are a great treat for a Mother’s Day picnic. (Photo by Nick Kuhn)

Caramelized shallot and bacon tart

A delicious tart shouts for a picnic in warm weather. This caramelized shallot and bacon tart is a favorite whether you’re out outdoors or on the first course of a company dinner. The sweetness of the charred onions and shallot blends beautifully with the refreshing bacon and creamy ricotta cheese. If you go on a picnic, bring a small plate or a sturdy napkin and a sharp knife. Place the tart on a rustic cutting board so guests can do it themselves.

Yield: 8 servings

Material

1 round of prepared puff pastry such as refrigerated pills berry puff crust

Cut 4 shallots horizontally and slice into thin slices

1 1/2 large yellow onion, cut in half from top to bottom and slice thinly laterally

1 1/2 tablespoon of freshly chopped thyme leaves

Season with salt and freshly ground black pepper

1 cup of whole milk ricotta cheese

Grated Parmesan cheese 1/4 cup

Egg wash: 1 egg yolk tapped with 1/2 teaspoon of water

Procedure

1. Adjust the oven rack to the center position and preheat it to 350 degrees. Place the chilled dough in a 9 1/2 inch tart pan with a removable bottom. Use the top of your bent fingers to push the dough into the grooved sides of the pan. To create a double layer of dough on the sides of the crust, trim the dough 1/4 inch above the top of the pan. Fold the overhanging dough over so that the top of the crease is the same as the top of the pan to reinforce the sides. Press with the top of your bent finger to seal the sides. Roll the rolling pin over the tart bread and make it all the way over the dough. Poke the dough at 1 inch intervals with the tines (bottom and sides) of the fork. Arrange the dough on a sheet of aluminum foil. Add about 1 cup of dried beans, raw rice or pie weights. Bake for 15 minutes. Remove from the oven. Remove foil and beans, rice or weights. Save it.

2. Cook the bacon in a large, deep frying pan until crispy. Remove the bacon from the pan, drain with a paper towel and leave a tablespoon of bacon grease in the pan. Add 1 tablespoon of canola oil and heat the oil over medium to high heat. Add shallot and onions. Cook for about 9 minutes, stirring occasionally, until it begins to soften and turn brown. Reduce to medium or medium heat. Add sugar, thyme, salt and pepper. Mix. Heat for another 20 minutes, stirring occasionally, until the onions turn golden.

3. In a small bowl, add ricotta cheese, egg yolk, parmesan cheese, salt and pepper. Gently spread the ricotta cheese mixture on the bottom of the tart shell. Place the shallot mixture on top and spread it in a uniform layer. Crush or chop the bacon and sprinkle on top of the shallot mixture. Lightly brush the top edge of the crust with an egg wash. Place on top and heat in a preheated oven for 35-45 minutes until golden. Allow to cool for 15 minutes before cutting into wedges.

Source: “Daily Cooking with Melissa’s Organic Agricultural Products” by Kathy Thomas (Wiley, $ 29.95)

add on: The picnic is served with a mixture of olives and fresh fruit or fruit salad platter. A cucumber salad is a good choice — sliced ​​peeled “cucumber” with rice vinegar and salt to taste and toast the sesame seeds. Or a tomato salad wrapped in fresh herbs and vinaigrette.

3 dishes you can make for Mom on Mother’s Day – Daily News Source link 3 dishes you can make for Mom on Mother’s Day – Daily News


3 dishes you can make for Mom on Mother’s Day – Daily News

Surprise your mom with an easy-to-make Mother’s Day treat. Simple Mother’s Day cooking is not a feast, but a delicious compliment to honor your mom. You do not need to enroll in the Cordon Bleu Cooking School Quick Course. A well-meaning family with little cooking experience can make edible gifts.

You might have suggested giving a whole home-cooked meal before the pandemic problem occurred, but for now, we’d love to have one nice, hearty meal. If necessary, enhance your selected dishes with complementary add-ons. I wrote down the suggestions at the end of each recipe designed to end the meal with merchandise purchased from an optional store.

Sweetened creme fresh berry stew is a delicious cold dessert that you can prepare in advance. (Photo by Stacy Clamp)

Sweetened creme fresh berry stew

For dessert-centric gifts: Don’t let the “stewed” Monica throw you away. A delicious and chilled dessert that can be prepared in advance. You can enjoy it in a bowl. It’s like a crustless berry pie with a welcome herbal rim. The recipe is from the new cookbook “Eat Cool” by Vanessa Seder (Rizzoli, $ 39.95). I like to serve shortbread cookies on the side.

Yield: 4 servings

Material

2 cups of strawberries, peeled, halved, or 1/4 if larger

3/4 cup and 2 tablespoons sugar, split use

8 twigs Fresh thyme, fresh lemon thyme is desirable but not essential

Peel the whole lemon (remove it into a wide strip with a vegetable peeler)

1 cup creme fresh see cook’s note

2 tablespoons vanilla extract

Cook’s Note: My local supermarket sells creme fresh. It is stocked in the cheese case next to Brie and Parmesan cheeses. If you can’t find it, replace it with sour cream.

Procedure

1. Put strawberries, blackberries, blueberries and raspberries in a large bowl and set aside.

2. Put 3/4 cup sugar, thyme, mint and lemon zest in a small saucepan with water. Stew on medium heat and simmer for a total of about 12 minutes, stirring once or twice until the sugar melts and smells. Pour the hot liquid over the berries through a fine mesh strainer and stir gently to mix.

3. Mash the berries using a potato masher (or a kind of tenderizer with a handle attached at right angles to the disc), leaving some completely intact and some completely mashed. Cover and let cool for about 1 hour. At this point, the berry stew can be placed in a closed refrigerator container and stored for up to 2 days before serving.

4. In the meantime, in a small bowl, mix the creme fresh together with a whisk and the remaining 2 tablespoons of sugar and vanilla. It can be made up to 2 days before serving and stored in a closed container in the refrigerator.

5. To serve: Divide the berry stew into 4 bowls and add a little sweetened creme fresh to each. Eat immediately.

Source: Vanessa Cedar’s “Eat Cool” (Rizzoli, $ 39.95)

add on: Serve with crisp cookies or chocolate brownie wedges. If you like nuts, you can sprinkle some candied nuts on top or put a small bowl aside. If you need a pie crust garnish, buy refrigerated puff pastry. Cut the dough into bowl-sized hearts. To bake, place it on a top plate lined with parchment paper. Lightly polish with egg wash (1 beaten egg). Bake in a 350 degree oven until golden. Place a heart on each “stew” when serving.

Potato and green frittata is a crust-free quiche-like egg-based Italian dish that can be used as a breakfast, lunch, or dinner item. (Photo by Cassitomas)

Frittata with potatoes and vegetables

Try this delicious frittata for breakfast gifts such as lunch and brunch. Frittata is a quiche-like egg-based Italian dish without crust. Adding Greek yogurt gives this formula a delicious, spicy taste. This recipe is versatile and you can use your personal favorites. My favorite rendition uses a combination of chopped Tuscan kale and fresh dill and parsley. I use baby Dutch yellow potatoes without skin. Because they are cooked quickly — boil for a soft fork in about 9 minutes, then slice in half and cut into chunks laterally.

Yield: 4-6 servings

Material

1 cup of plain whole fat Greek yogurt

1/4 cup of finely chopped herbs such as dill, mint, basil, parsley and chives

2 pieces of garlic, finely chopped

1 1/2 teaspoon of fresh lemon juice

Coarse salt such as Kosher salt, split use

2 tablespoons of olive oil

2 cups of coarsely chopped (about 1/2 inch chunks) cooked potatoes

2 cups of coarsely chopped raw or cooked vegetables such as Swiss chard, kale, arugula, spinach, etc.

Freshly ground black pepper

Procedure

1. Preheat the oven to 350 degrees. For yogurt sauce, mix yogurt, herbs, garlic, lemon juice and 1/2 teaspoon of salt in a small bowl.

2. Lightly whisk the egg and the remaining teaspoon of salt into another medium bowl. Add 1/2 cup yogurt sauce and stir several times (do not take in yogurt sauce completely).

3. Heat the oil over medium heat in a 10-inch cast iron or oven-safe non-stick pan. Add the shallot and potatoes and cook for about 3 minutes with occasional stirring until the shallots soften and the potatoes turn golden. Adjust the taste with salt and pepper. Add the vegetables and if the vegetables are raw, warm and cook until wilted. Add the egg mixture and cook for 5-7 minutes until the sides just start to set.

4. Transfer the pan to the oven and inflate the frittata and bake for 18-20 minutes until it hardens. Cut the frittata into 4 or 6 wedges and serve with the rest of the yogurt sauce.

Source: Adapted from epicurious.com

add on: Fruit salad for breakfast, mixed green salad or coleslaw for lunch or dinner. Sliced ​​tomatoes topped with vinaigrette can be used at any time of the day.

Caramelized shallot and bacon tarts are a great treat for a Mother’s Day picnic. (Photo by Nick Kuhn)

Caramelized shallot and bacon tart

A delicious tart shouts for a picnic in warm weather. This caramelized shallot and bacon tart is a favorite whether you’re out outdoors or on the first course of a company dinner. The sweetness of the charred onions and shallot blends beautifully with the refreshing bacon and creamy ricotta cheese. If you go on a picnic, bring a small plate or a sturdy napkin and a sharp knife. Place the tart on a rustic cutting board so guests can do it themselves.

Yield: 8 servings

Material

1 round of prepared puff pastry such as refrigerated pills berry puff crust

Cut 4 shallots horizontally and slice into thin slices

1 1/2 large yellow onion, cut in half from top to bottom and slice thinly laterally

1 1/2 tablespoon of freshly chopped thyme leaves

Season with salt and freshly ground black pepper

1 cup of whole milk ricotta cheese

Grated Parmesan cheese 1/4 cup

Egg wash: 1 egg yolk tapped with 1/2 teaspoon of water

Procedure

1. Adjust the oven rack to the center position and preheat it to 350 degrees. Place the chilled dough in a 9 1/2 inch tart pan with a removable bottom. Use the top of your bent fingers to push the dough into the grooved sides of the pan. To create a double layer of dough on the sides of the crust, trim the dough 1/4 inch above the top of the pan. Fold the overhanging dough over so that the top of the crease is the same as the top of the pan to reinforce the sides. Press with the top of your bent finger to seal the sides. Roll the rolling pin over the tart bread and make it all the way over the dough. Poke the dough at 1 inch intervals with the tines (bottom and sides) of the fork. Arrange the dough on a sheet of aluminum foil. Add about 1 cup of dried beans, raw rice or pie weights. Bake for 15 minutes. Remove from the oven. Remove foil and beans, rice or weights. Save it.

2. Cook the bacon in a large, deep frying pan until crispy. Remove the bacon from the pan, drain with a paper towel and leave a tablespoon of bacon grease in the pan. Add 1 tablespoon of canola oil and heat the oil over medium to high heat. Add shallot and onions. Cook for about 9 minutes, stirring occasionally, until it begins to soften and turn brown. Reduce to medium or medium heat. Add sugar, thyme, salt and pepper. Mix. Heat for another 20 minutes, stirring occasionally, until the onions turn golden.

3. In a small bowl, add ricotta cheese, egg yolk, parmesan cheese, salt and pepper. Gently spread the ricotta cheese mixture on the bottom of the tart shell. Place the shallot mixture on top and spread it in a uniform layer. Crush or chop the bacon and sprinkle on top of the shallot mixture. Lightly brush the top edge of the crust with an egg wash. Place on top and heat in a preheated oven for 35-45 minutes until golden. Allow to cool for 15 minutes before cutting into wedges.

Source: “Daily Cooking with Melissa’s Organic Agricultural Products” by Kathy Thomas (Wiley, $ 29.95)

add on: The picnic is served with a mixture of olives and fresh fruit or fruit salad platter. A cucumber salad is a good choice — sliced ​​peeled “cucumber” with rice vinegar and salt to taste and toast the sesame seeds. Or a tomato salad wrapped in fresh herbs and vinaigrette.

3 dishes you can make for Mom on Mother’s Day – Daily News Source link 3 dishes you can make for Mom on Mother’s Day – Daily News


3 dishes you can make for Mom on Mother’s Day – Daily News

Surprise your mom with an easy-to-make Mother’s Day treat. Simple Mother’s Day cooking is not a feast, but a delicious compliment to honor your mom. You do not need to enroll in the Cordon Bleu Cooking School Quick Course. A well-meaning family with little cooking experience can make edible gifts.

You might have suggested giving a whole home-cooked meal before the pandemic problem occurred, but for now, we’d love to have one nice, hearty meal. If necessary, enhance your selected dishes with complementary add-ons. I wrote down the suggestions at the end of each recipe designed to end the meal with merchandise purchased from an optional store.

Sweetened creme fresh berry stew is a delicious cold dessert that you can prepare in advance. (Photo by Stacy Clamp)

Sweetened creme fresh berry stew

For dessert-centric gifts: Don’t let the “stewed” Monica throw you away. A delicious and chilled dessert that can be prepared in advance. You can enjoy it in a bowl. It’s like a crustless berry pie with a welcome herbal rim. The recipe is from the new cookbook “Eat Cool” by Vanessa Seder (Rizzoli, $ 39.95). I like to serve shortbread cookies on the side.

Yield: 4 servings

Material

2 cups of strawberries, peeled, halved, or 1/4 if larger

3/4 cup and 2 tablespoons sugar, split use

8 twigs Fresh thyme, fresh lemon thyme is desirable but not essential

Peel the whole lemon (remove it into a wide strip with a vegetable peeler)

1 cup creme fresh see cook’s note

2 tablespoons vanilla extract

Cook’s Note: My local supermarket sells creme fresh. It is stocked in the cheese case next to Brie and Parmesan cheeses. If you can’t find it, replace it with sour cream.

Procedure

1. Put strawberries, blackberries, blueberries and raspberries in a large bowl and set aside.

2. Put 3/4 cup sugar, thyme, mint and lemon zest in a small saucepan with water. Stew on medium heat and simmer for a total of about 12 minutes, stirring once or twice until the sugar melts and smells. Pour the hot liquid over the berries through a fine mesh strainer and stir gently to mix.

3. Mash the berries using a potato masher (or a kind of tenderizer with a handle attached at right angles to the disc), leaving some completely intact and some completely mashed. Cover and let cool for about 1 hour. At this point, the berry stew can be placed in a closed refrigerator container and stored for up to 2 days before serving.

4. In the meantime, in a small bowl, mix the creme fresh together with a whisk and the remaining 2 tablespoons of sugar and vanilla. It can be made up to 2 days before serving and stored in a closed container in the refrigerator.

5. To serve: Divide the berry stew into 4 bowls and add a little sweetened creme fresh to each. Eat immediately.

Source: Vanessa Cedar’s “Eat Cool” (Rizzoli, $ 39.95)

add on: Serve with crisp cookies or chocolate brownie wedges. If you like nuts, you can sprinkle some candied nuts on top or put a small bowl aside. If you need a pie crust garnish, buy refrigerated puff pastry. Cut the dough into bowl-sized hearts. To bake, place it on a top plate lined with parchment paper. Lightly polish with egg wash (1 beaten egg). Bake in a 350 degree oven until golden. Place a heart on each “stew” when serving.

Potato and green frittata is a crust-free quiche-like egg-based Italian dish that can be used as a breakfast, lunch, or dinner item. (Photo by Cassitomas)

Frittata with potatoes and vegetables

Try this delicious frittata for breakfast gifts such as lunch and brunch. Frittata is a quiche-like egg-based Italian dish without crust. Adding Greek yogurt gives this formula a delicious, spicy taste. This recipe is versatile and you can use your personal favorites. My favorite rendition uses a combination of chopped Tuscan kale and fresh dill and parsley. I use baby Dutch yellow potatoes without skin. Because they are cooked quickly — boil for a soft fork in about 9 minutes, then slice in half and cut into chunks laterally.

Yield: 4-6 servings

Material

1 cup of plain whole fat Greek yogurt

1/4 cup of finely chopped herbs such as dill, mint, basil, parsley and chives

2 pieces of garlic, finely chopped

1 1/2 teaspoon of fresh lemon juice

Coarse salt such as Kosher salt, split use

2 tablespoons of olive oil

2 cups of coarsely chopped (about 1/2 inch chunks) cooked potatoes

2 cups of coarsely chopped raw or cooked vegetables such as Swiss chard, kale, arugula, spinach, etc.

Freshly ground black pepper

Procedure

1. Preheat the oven to 350 degrees. For yogurt sauce, mix yogurt, herbs, garlic, lemon juice and 1/2 teaspoon of salt in a small bowl.

2. Lightly whisk the egg and the remaining teaspoon of salt into another medium bowl. Add 1/2 cup yogurt sauce and stir several times (do not take in yogurt sauce completely).

3. Heat the oil over medium heat in a 10-inch cast iron or oven-safe non-stick pan. Add the shallot and potatoes and cook for about 3 minutes with occasional stirring until the shallots soften and the potatoes turn golden. Adjust the taste with salt and pepper. Add the vegetables and if the vegetables are raw, warm and cook until wilted. Add the egg mixture and cook for 5-7 minutes until the sides just start to set.

4. Transfer the pan to the oven and inflate the frittata and bake for 18-20 minutes until it hardens. Cut the frittata into 4 or 6 wedges and serve with the rest of the yogurt sauce.

Source: Adapted from epicurious.com

add on: Fruit salad for breakfast, mixed green salad or coleslaw for lunch or dinner. Sliced ​​tomatoes topped with vinaigrette can be used at any time of the day.

Caramelized shallot and bacon tarts are a great treat for a Mother’s Day picnic. (Photo by Nick Kuhn)

Caramelized shallot and bacon tart

A delicious tart shouts for a picnic in warm weather. This caramelized shallot and bacon tart is a favorite whether you’re out outdoors or on the first course of a company dinner. The sweetness of the charred onions and shallot blends beautifully with the refreshing bacon and creamy ricotta cheese. If you go on a picnic, bring a small plate or a sturdy napkin and a sharp knife. Place the tart on a rustic cutting board so guests can do it themselves.

Yield: 8 servings

Material

1 round of prepared puff pastry such as refrigerated pills berry puff crust

Cut 4 shallots horizontally and slice into thin slices

1 1/2 large yellow onion, cut in half from top to bottom and slice thinly laterally

1 1/2 tablespoon of freshly chopped thyme leaves

Season with salt and freshly ground black pepper

1 cup of whole milk ricotta cheese

Grated Parmesan cheese 1/4 cup

Egg wash: 1 egg yolk tapped with 1/2 teaspoon of water

Procedure

1. Adjust the oven rack to the center position and preheat it to 350 degrees. Place the chilled dough in a 9 1/2 inch tart pan with a removable bottom. Use the top of your bent fingers to push the dough into the grooved sides of the pan. To create a double layer of dough on the sides of the crust, trim the dough 1/4 inch above the top of the pan. Fold the overhanging dough over so that the top of the crease is the same as the top of the pan to reinforce the sides. Press with the top of your bent finger to seal the sides. Roll the rolling pin over the tart bread and make it all the way over the dough. Poke the dough at 1 inch intervals with the tines (bottom and sides) of the fork. Arrange the dough on a sheet of aluminum foil. Add about 1 cup of dried beans, raw rice or pie weights. Bake for 15 minutes. Remove from the oven. Remove foil and beans, rice or weights. Save it.

2. Cook the bacon in a large, deep frying pan until crispy. Remove the bacon from the pan, drain with a paper towel and leave a tablespoon of bacon grease in the pan. Add 1 tablespoon of canola oil and heat the oil over medium to high heat. Add shallot and onions. Cook for about 9 minutes, stirring occasionally, until it begins to soften and turn brown. Reduce to medium or medium heat. Add sugar, thyme, salt and pepper. Mix. Heat for another 20 minutes, stirring occasionally, until the onions turn golden.

3. In a small bowl, add ricotta cheese, egg yolk, parmesan cheese, salt and pepper. Gently spread the ricotta cheese mixture on the bottom of the tart shell. Place the shallot mixture on top and spread it in a uniform layer. Crush or chop the bacon and sprinkle on top of the shallot mixture. Lightly brush the top edge of the crust with an egg wash. Place on top and heat in a preheated oven for 35-45 minutes until golden. Allow to cool for 15 minutes before cutting into wedges.

Source: “Daily Cooking with Melissa’s Organic Agricultural Products” by Kathy Thomas (Wiley, $ 29.95)

add on: The picnic is served with a mixture of olives and fresh fruit or fruit salad platter. A cucumber salad is a good choice — sliced ​​peeled “cucumber” with rice vinegar and salt to taste and toast the sesame seeds. Or a tomato salad wrapped in fresh herbs and vinaigrette.

3 dishes you can make for Mom on Mother’s Day – Daily News Source link 3 dishes you can make for Mom on Mother’s Day – Daily News


3 dishes you can make for Mom on Mother’s Day – Daily News

Surprise your mom with an easy-to-make Mother’s Day treat. Simple Mother’s Day cooking is not a feast, but a delicious compliment to honor your mom. You do not need to enroll in the Cordon Bleu Cooking School Quick Course. A well-meaning family with little cooking experience can make edible gifts.

You might have suggested giving a whole home-cooked meal before the pandemic problem occurred, but for now, we’d love to have one nice, hearty meal. If necessary, enhance your selected dishes with complementary add-ons. I wrote down the suggestions at the end of each recipe designed to end the meal with merchandise purchased from an optional store.

Sweetened creme fresh berry stew is a delicious cold dessert that you can prepare in advance. (Photo by Stacy Clamp)

Sweetened creme fresh berry stew

For dessert-centric gifts: Don’t let the “stewed” Monica throw you away. A delicious and chilled dessert that can be prepared in advance. You can enjoy it in a bowl. It’s like a crustless berry pie with a welcome herbal rim. The recipe is from the new cookbook “Eat Cool” by Vanessa Seder (Rizzoli, $ 39.95). I like to serve shortbread cookies on the side.

Yield: 4 servings

Material

2 cups of strawberries, peeled, halved, or 1/4 if larger

3/4 cup and 2 tablespoons sugar, split use

8 twigs Fresh thyme, fresh lemon thyme is desirable but not essential

Peel the whole lemon (remove it into a wide strip with a vegetable peeler)

1 cup creme fresh see cook’s note

2 tablespoons vanilla extract

Cook’s Note: My local supermarket sells creme fresh. It is stocked in the cheese case next to Brie and Parmesan cheeses. If you can’t find it, replace it with sour cream.

Procedure

1. Put strawberries, blackberries, blueberries and raspberries in a large bowl and set aside.

2. Put 3/4 cup sugar, thyme, mint and lemon zest in a small saucepan with water. Stew on medium heat and simmer for a total of about 12 minutes, stirring once or twice until the sugar melts and smells. Pour the hot liquid over the berries through a fine mesh strainer and stir gently to mix.

3. Mash the berries using a potato masher (or a kind of tenderizer with a handle attached at right angles to the disc), leaving some completely intact and some completely mashed. Cover and let cool for about 1 hour. At this point, the berry stew can be placed in a closed refrigerator container and stored for up to 2 days before serving.

4. In the meantime, in a small bowl, mix the creme fresh together with a whisk and the remaining 2 tablespoons of sugar and vanilla. It can be made up to 2 days before serving and stored in a closed container in the refrigerator.

5. To serve: Divide the berry stew into 4 bowls and add a little sweetened creme fresh to each. Eat immediately.

Source: Vanessa Cedar’s “Eat Cool” (Rizzoli, $ 39.95)

add on: Serve with crisp cookies or chocolate brownie wedges. If you like nuts, you can sprinkle some candied nuts on top or put a small bowl aside. If you need a pie crust garnish, buy refrigerated puff pastry. Cut the dough into bowl-sized hearts. To bake, place it on a top plate lined with parchment paper. Lightly polish with egg wash (1 beaten egg). Bake in a 350 degree oven until golden. Place a heart on each “stew” when serving.

Potato and green frittata is a crust-free quiche-like egg-based Italian dish that can be used as a breakfast, lunch, or dinner item. (Photo by Cassitomas)

Frittata with potatoes and vegetables

Try this delicious frittata for breakfast gifts such as lunch and brunch. Frittata is a quiche-like egg-based Italian dish without crust. Adding Greek yogurt gives this formula a delicious, spicy taste. This recipe is versatile and you can use your personal favorites. My favorite rendition uses a combination of chopped Tuscan kale and fresh dill and parsley. I use baby Dutch yellow potatoes without skin. Because they are cooked quickly — boil for a soft fork in about 9 minutes, then slice in half and cut into chunks laterally.

Yield: 4-6 servings

Material

1 cup of plain whole fat Greek yogurt

1/4 cup of finely chopped herbs such as dill, mint, basil, parsley and chives

2 pieces of garlic, finely chopped

1 1/2 teaspoon of fresh lemon juice

Coarse salt such as Kosher salt, split use

2 tablespoons of olive oil

2 cups of coarsely chopped (about 1/2 inch chunks) cooked potatoes

2 cups of coarsely chopped raw or cooked vegetables such as Swiss chard, kale, arugula, spinach, etc.

Freshly ground black pepper

Procedure

1. Preheat the oven to 350 degrees. For yogurt sauce, mix yogurt, herbs, garlic, lemon juice and 1/2 teaspoon of salt in a small bowl.

2. Lightly whisk the egg and the remaining teaspoon of salt into another medium bowl. Add 1/2 cup yogurt sauce and stir several times (do not take in yogurt sauce completely).

3. Heat the oil over medium heat in a 10-inch cast iron or oven-safe non-stick pan. Add the shallot and potatoes and cook for about 3 minutes with occasional stirring until the shallots soften and the potatoes turn golden. Adjust the taste with salt and pepper. Add the vegetables and if the vegetables are raw, warm and cook until wilted. Add the egg mixture and cook for 5-7 minutes until the sides just start to set.

4. Transfer the pan to the oven and inflate the frittata and bake for 18-20 minutes until it hardens. Cut the frittata into 4 or 6 wedges and serve with the rest of the yogurt sauce.

Source: Adapted from epicurious.com

add on: Fruit salad for breakfast, mixed green salad or coleslaw for lunch or dinner. Sliced ​​tomatoes topped with vinaigrette can be used at any time of the day.

Caramelized shallot and bacon tarts are a great treat for a Mother’s Day picnic. (Photo by Nick Kuhn)

Caramelized shallot and bacon tart

A delicious tart shouts for a picnic in warm weather. This caramelized shallot and bacon tart is a favorite whether you’re out outdoors or on the first course of a company dinner. The sweetness of the charred onions and shallot blends beautifully with the refreshing bacon and creamy ricotta cheese. If you go on a picnic, bring a small plate or a sturdy napkin and a sharp knife. Place the tart on a rustic cutting board so guests can do it themselves.

Yield: 8 servings

Material

1 round of prepared puff pastry such as refrigerated pills berry puff crust

Cut 4 shallots horizontally and slice into thin slices

1 1/2 large yellow onion, cut in half from top to bottom and slice thinly laterally

1 1/2 tablespoon of freshly chopped thyme leaves

Season with salt and freshly ground black pepper

1 cup of whole milk ricotta cheese

Grated Parmesan cheese 1/4 cup

Egg wash: 1 egg yolk tapped with 1/2 teaspoon of water

Procedure

1. Adjust the oven rack to the center position and preheat it to 350 degrees. Place the chilled dough in a 9 1/2 inch tart pan with a removable bottom. Use the top of your bent fingers to push the dough into the grooved sides of the pan. To create a double layer of dough on the sides of the crust, trim the dough 1/4 inch above the top of the pan. Fold the overhanging dough over so that the top of the crease is the same as the top of the pan to reinforce the sides. Press with the top of your bent finger to seal the sides. Roll the rolling pin over the tart bread and make it all the way over the dough. Poke the dough at 1 inch intervals with the tines (bottom and sides) of the fork. Arrange the dough on a sheet of aluminum foil. Add about 1 cup of dried beans, raw rice or pie weights. Bake for 15 minutes. Remove from the oven. Remove foil and beans, rice or weights. Save it.

2. Cook the bacon in a large, deep frying pan until crispy. Remove the bacon from the pan, drain with a paper towel and leave a tablespoon of bacon grease in the pan. Add 1 tablespoon of canola oil and heat the oil over medium to high heat. Add shallot and onions. Cook for about 9 minutes, stirring occasionally, until it begins to soften and turn brown. Reduce to medium or medium heat. Add sugar, thyme, salt and pepper. Mix. Heat for another 20 minutes, stirring occasionally, until the onions turn golden.

3. In a small bowl, add ricotta cheese, egg yolk, parmesan cheese, salt and pepper. Gently spread the ricotta cheese mixture on the bottom of the tart shell. Place the shallot mixture on top and spread it in a uniform layer. Crush or chop the bacon and sprinkle on top of the shallot mixture. Lightly brush the top edge of the crust with an egg wash. Place on top and heat in a preheated oven for 35-45 minutes until golden. Allow to cool for 15 minutes before cutting into wedges.

Source: “Daily Cooking with Melissa’s Organic Agricultural Products” by Kathy Thomas (Wiley, $ 29.95)

add on: The picnic is served with a mixture of olives and fresh fruit or fruit salad platter. A cucumber salad is a good choice — sliced ​​peeled “cucumber” with rice vinegar and salt to taste and toast the sesame seeds. Or a tomato salad wrapped in fresh herbs and vinaigrette.

3 dishes you can make for Mom on Mother’s Day – Daily News Source link 3 dishes you can make for Mom on Mother’s Day – Daily News



Comments:

  1. Langford

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  2. Heinz

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  3. Arashakar

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  4. Cohen

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  5. Dole

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  6. Simon

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