http://www.thekitchn.com/feedburnermain
In our office, we get really excited about things like yum emojis and blender butter, but we’re also normal people with lives outside of food. So this weekend, we’re going to make ourselves some popcorn, open a bottle of rosé, and find out who will be taking home an Oscar.
http://www.thekitchn.com/feedburnermain
This week we’ve been having a full-on vegan snack attack! It turns out that vegan snacking is pretty simple, and also extremely delicious. Admittedly, when I was put on the case to make a queso dip devoid of cheese, I was a bit skeptical. But not only did I surprise myself with how amazingly delicious it is, I also managed to sneak in a bunch of nutritious vegetables to the recipe. In fact, most of these snacks, although they might sound decadent, have a secret hidden healthy component. So if you’re planning on going on a snack binge, these recipes might be your friend.
Originally Posted At: https://breakingmuscle.com/feed/rss
Welcome to our brand new weekend roundup, Three of the Best! Every Sunday, we’ll post up Breaking Muscle’s top three articles of the week. These pieces have caught your attention throughout the last seven days. So here they are in one place for you to consume, digest, and enjoy.
http://www.thekitchn.com/feedburnermain
The borough depicted in Brooklyn, one of this year’s Oscar contenders for Best Picture, is a nostalgic, blue-collar departure from today’s posh condos flaunting shiny granite kitchens. While 21st-century Brooklyn remains proudly anchored to its deep ethnic roots, it is no longer defined by middle-class families savoring carefree afternoons on brownstone stoops or parish dances (leading, many immigrant women hoped, to a potential suitor). And food is one powerful way of chronicling Brooklyn’s transformation.
http://www.thekitchn.com/feedburnermain
Why do we crave food to bless a union, lavish a birth, or bury the dead? Why toast the future and savor the past? Why do we use bread and bones and salt and wine to tell the stories of ourselves and our people that cannot possibly be told in any other way? Because we like to give meaning to our food, and food to our meaning. Ask any anthropologist — humans like ritual.
http://www.marksdailyapple.com/
Bone broth has been getting so much buzz, it doesn’t need a lengthy introduction. By now, you probably know that sipping a warm mug of broth is not only soothing, but also a nourishing source of gelatin. So you keep a supply of bone broth in your refrigerator or freezer*. And you’re sipping mugs of it, and it’s soothing, and nourishing, and all that—but it’s also getting a little boring. Not because you don’t like bone broth. It’s just that you’re craving a little more flavor, a little more pizazz, a little something different than a basic mug of broth. Perhaps broth with the rich flavor of porcini mushrooms? Or the spicy kick of Sichuan peppercorns? How about of mug of broth laced with the exotic flavor of cinnamon, ginger and star anise, or the comforting flavor of butter and leeks?
Luckily, after you’ve already gone through the lengthy process of making homemade broth, changing the flavor is easy to do. Each of the recipes below require 1 hour and just a few ingredients to transform a basic pot of beef bone broth into a whole new flavor experience.
*Wait, you don’t have a batch of homemade bone broth in your freezer? No problem. There’s a basic bone broth recipe at the end of this post.
Servings: Makes 2 quarts/2 L flavored broth
Time in the Kitchen: 1 hour
Beef & Mushroom Broth
Heat olive oil over medium heat. Add the fresh mushrooms and garlic and cook until the mushrooms are soft, 5 minutes.
In a pot, combine the bone broth with cooked mushrooms and garlic, dried mushrooms and thyme. Bring to a boil then turn down heat and simmer 1 hour. Strain the stock and discard the solids.
If desired, stir a little crème fraiche into the warm broth before drinking.
Vietnamese Beef Broth
In a pot combine the broth, ginger, cinnamon stick, star anise, cloves and coriander seeds. Bring to a boil then turn down heat and simmer 1 hour.
Strain the stock and discard the solids.
If desired, add 1 tablespoon (15 ml) each of fish sauce and coconut aminos to the pot of broth before serving.
Butter and Leek Beef Broth
Roughly chop the leeks. Because the leeks will be strained out of the stock, use the tough dark green part as well.
Add the leeks to the stock. Bring to a boil then turn down heat and simmer 1 hour. Strain the stock and discard the leeks.
Right before drinking, add a tablespoon or so of butter to each serving of broth, letting the butter melt into the warm broth.
Peppercorn Beef Broth
Add Sichuan peppercorns and black peppercorns to the stock. Bring to a boil then turn down heat and simmer 1 hour. Strain the stock before drinking.
Basic Bone Broth Recipe
Ingredients:
Instructions:
Optional: Browning the bones before simmering gives the broth a deeper, richer flavor, but it’s optional. Preheat oven to 375 °F/190 °C. Spread the bones out on a large roasting pan. Roast 30 to 40 minutes, until nicely browned.
Put the roasted (or unroasted) bones in a large stockpot or 6 to 8-quart slow cooker. Add carrots, celery, onion, garlic, bay leaves. Add enough water to cover the bones by an inch or two.
In a stockpot, simmer on very low heat, with a lid, for at least 10 to 12 hours, or up to 24 hours to extract the most nutrients and flavor, occasionally skimming foam and fat from surface.
In a slow cooker, cook on low for at least 8 hours and up to 24 hours.
The broth is done when it has a rich, savory flavor and deep reddish-brown color.
Pour broth through a strainer to remove all solid ingredients. Cool the broth quickly by pouring it into a shallow and wide container. When the broth has cooled, then cover and refrigerate. Use the refrigerated stock within several days, or freeze for several months.
http://www.thekitchn.com/feedburnermain
In theory, packing a lunch sounds like a simple thing. But it’s always those simple things that turn out to be the toughest to tackle. Even with the best of intentions and best-laid plans, packing a lunch can be a tall order. But these smart tips will make it a little easier for you.
http://www.thekitchn.com/feedburnermain
I love how the concept of a sandwich is simple yet freeing. Yes, there’s usually bread involved, but the fillings are entirely up to you. There’s nothing wrong with the classics, but how about a few new ones to try out for lunch next week?
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