Down Home Cooking

The release of Modernist Bread is just a couple of months away—you’ll find it in bookstores starting November 7. To celebrate, coauthors Nathan Myhrvold and Francisco Migoya are hitting the road this fall to give audiences a preview of their book before it goes on sale. Join us at any of the events below to hear new insights and discoveries from Modernist Bread as well as the story behind what is sure to be the biggest, most comprehensive book about bread. Tickets are on sale now.

September 2017

Thursday, September 28 at 7:00 p.m., Toronto

Royal Canadian Institute and George Brown College Talk

In Conversation with Nathan Myhrvold: The Future of Bread

Event location: George Brown College

Tickets and information

October 2017

Monday, October 2 at 7:00 p.m.,  Boston

Harvard Science and Cooking Public Lecture Series

Insights from Modernist Bread with Nathan Myhrvold

Event location: Harvard University

Tickets and information

Wednesday, October 4 at 7:00 p.m., Brooklyn

A special event for members of Heritage Radio Network and MOFAD

Modernist BreadCrumbs Live: Nathan Myhrvold in Conversation with Michael Harlan Turkell 

Event location: MOFAD

Tickets and information

Saturday, October 7 at 10:00 a.m., New York City

The New Yorker Festival

Nathan Myhrvold Talks with Michael Specter

Event location: Gramercy Theatre

Tickets and information

Thursday, October 19, Chicago

Read It & Eat Author Talk

Insights from Modernist Bread with Co-Author and Head Chef Francisco Migoya

Event location: Read It & Eat

Tickets and information

Monday, October 23, Brooklyn

StarChefs 12th annual International Chefs Congress

Modernist Bread demo with Francisco Migoya

Event location: Brooklyn Expo Center

Tickets and information

Thursday, October 26 at 7:30 p.m., Seattle

Town Hall Seattle

Modernist Bread with Nathan Myhrvold

Event location: SIFF Cinema Egyptian Theater

Tickets and information

We have more appearances in the works—follow us on Facebook, Twitter, and Instagram for event announcements, updates, coverage, and more.

posted by Jaden

We’re giving away an Amana Top Loading Washer (Model:NTW4516FW) from Best Buy. 

Wash your clothes with this Amana top-load washer. The dual-action agitator rolls clothes throughout the entire wash basket while the 700 rpm spin cycle removes water from clothing to dry them faster, and the deep water wash option adds more water during the rinsing cycle. The Amana top-load washer has a porcelain tub to stop clothes from snagging.

Domino’s will cover the earth in pepperoni pizza

Not a fan of Domino’s pizza? Tough, because the delivery chain is plotting world domination: The company says it will open nearly 10,000 new stores over the next six years. “You don’t get to be dominant number one in the world without being dominant in every neighborhood,” CEO Rich Allison said at an investor conference on Thursday. (Does this mean it’s finally time to resurrect the Noid?)

And in other news...

• An ISIS suicide bomber targeted a Syria restaurant that was popular with Americans on Wednesday, killing four U.S. troops. [NY Times]

• OpenTable users can now use their OT points — which have historically been turned into dining certificates for use at any restaurant that uses OpenTable — for discounts on hotels via travel booking site Kayak. [Skift Table]

• NYC legend Prince Street Pizza, purveyor of an airy, crisp-crusted square slice that is the object of obsession for countless pizza lovers (not to mention the subject of a copycat feud and related lawsuit), is now available for shipping nationwide. [Goldbelly]

• A good tip for snagging a table at busy restaurants that don’t take reservations: Arrive 10 minutes before the hour (so 7:50 instead of 8:00) to beat groups that are meeting up on the hour. [Lifehacker]

• Americans drank less alcohol in 2018 for the third year in a row, which is pretty surprising given the current political climate. Must be all those CBD gumdrops. [Bloomberg]

• Cookbooks without photos are actually great, because cooking from them is more about enjoying the process rather than trying to emulate perfection. [WSJ]

• ...But if you just have to know what that coq au vin should look like before you cook it, there’s new AI technology capable of generating images of food just by reading a recipe. [Fast Company]

[Photographs: Vicky Wasik]

Even when a recipe is well written, it can be tough to truly gauge how long a dish will take to make from start to finish. Estimates for cooking time are often unable to take into account subtle factors that come into play when making dinner, such as how long my workday was and how much whiskey I drank at the happy hour just before.

This isn’t one of those recipes. Even at tipsy half-speed, you should be able to cook this whole roasted porgy with tomatoes and shishito peppers in under thirty minutes. The secret is to keep everything whole and blast it with high heat under the broiler until blistered and charred. By skipping all the fussy knife work, I can get to the good eating sooner—just what I need on a busy weeknight.

When you need a quick-cooking meal fish is one of your best options—here I’ve chosen whole porgy, which is affordable and plentiful; if you can't find porgy, dorade is a very similar option. And while it’s a bony fish, the flesh is sweet, delicate, and absolutely worth the effort. Especially with a recipe that requires such minimal prep, I don’t mind taking extra time at the dinner table.

To start, I line a rimmed baking sheet with foil and lemon slices. The lemon not only infuses the fish and vegetables with its bright, aromatic flavor, but it also prevents the fish from sticking to the pan, allowing me to enjoy every bit of sticky skin.

Next, I prepare the whole fish by rubbing it inside and out with extra-virgin olive oil, kosher salt, and freshly ground black pepper. The porgies I’ve picked out here are on the smaller end—at just under a pound, each fish is a perfect portion for one person. The average porgy ranges from one to three pounds, but this recipe can quickly scale up to work with larger fish by merely adjusting the cooking time. One larger two-pound fish may need an extra minute or two compared to two smaller one-pound fish.

I then stuff the cavity of the fish with whatever herbs I have around. I prefer soft herbs with tender stems such as cilantro, parsley, and chives, which steam inside the cavity, perfuming the flesh while also growing tender and succulent. Woody herbs such as thyme, rosemary, and sage can can also offer a great aroma to the fish, but won’t break down and become edible the way softer herbs do.

I toss the vegetables in a large bowl with extra-virgin olive oil, salt, and pepper before arranging them alongside the fish. Peppers and tomatoes are ideal in a dish like this because they can be delicious at any stage of doneness, from crisp and fresh to profoundly charred and caramelized. This allows me to focus on accurately cooking the fish and not fuss over whether or not the tomatoes and peppers are evenly browned.

Small fish like these need just ten minutes under the broiler. Because porgy is a flatter fish, they cook evenly without much effort on my part. I just flip the fish once with a slotted fish spatula and toss the vegetables around halfway through cooking. Once the fins pull off the body easily, you can feel confident that it has cooked through.

While the fish is under the broiler, I make a straightforward garlic-and-herb oil to serve alongside. I start by thinly slicing garlic before gently toasting it in oil until barely golden brown. Garlic can taste burnt long before it browns, so it’s always best to pull it off the heat earlier rather than later. Once off the heat, I stir in a touch of smoked paprika and dried oregano. You can choose how to use it: for dipping, dunking, and/or drizzling onto the fish.

To be honest, I tend to eat meals like this right off the sheet tray, without any cutlery, until I’ve plucked off every last morsel of flaky fish. Who's got time for plates?

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Slow Cooker Beef Stew – Rich and hearty stew packed with melt in your mouth beef chunks and veggies, and slow cooked to a crazy delicious and tender perfection. This is a recipe that you’ll go back to again and again.

Slow Cooker Beef Stew is a hearty dish packed with slow cooked tender chunks of meat and veggies, making this meal a comforting option for the cold months ahead. Or, for this weekend! Making a hearty, yet low carb and healthy dinner has never been easier and more delicious than with this Beef Stew recipe.

While I really do LOVE my stove-top and quick to make Beer Beef Stew, I have to say that the slow cooker method is my favorite way to make this classic meal, minus the potatoes. Who wants those extra carbs, anyway?! ME: Raises both hands. �

Buuuut, let’s just keep it all healthier and lighter, whenever possible.

As I was saying… Slow cooking allows time for the beef to get to that much wanted melt-in-your-mouth tenderness, and also, it gives plenty of time for the veggie and beef flavors to meld and come together.

To add, this is an awesome make-ahead meal. Make a pot on Sunday and you’ve got lunch for the entire week!

OR! You can enjoy this slow cooker beef stew on a weekday by throwing everything in the slow cooker first thing in the morning and coming home to a ready-to-dig-in dinner.

Here’s how it’s done:

HOW TO MAKE SLOW COOKER BEEF STEW

• First and foremost, you want to chop up all your vegetables and meat. To save on time, I almost always have the butcher cut up my meats. I suggest you do the same, if possible.
• After chopping up all the ingredients, this stew recipe starts off with browning the meat. You can totally just go ahead and skip that part, but I highly suggest you don’t. Browning the meat is just that extra step we need to make towards a more flavorful and tender beef stew.

• I also sauté the onions and garlic before adding them to the slow cooker – all the difference is in the flavor and texture – but again, that’s up to you.
• Once you’ve completed the steps above, all there is left to do is arrange everything in the slow cooker and prepare the liquid. You will use the same pan that you cooked the beef in and deglaze it with red wine. Then, you’ll whisk in the tomato paste and beef broth, bring it all to a simmer, and finally pour it into the slow cooker.

• Close with a lid and cook for 7 to 8 hours on LOW, or for about 5 hours on HIGH.
• To thicken the stew, you want to make a slurry with cornstarch (or flour) and water, and add that to the slow cooker about 20 minutes before it’s done cooking.

Tender beef and melt-in-your-mouth veggies in a rich gravy? This is my kind of meal! And, this could very well be the best and easiest slow cooker beef stew recipe you’ve ever made. Maybe? I mean, dinner practically cooks itself IF you skip all the sautéing and browning. But I suggest to give it that extra 12-ish minutes of prep time because it will be worth it in the end.

HOW TO MAKE AHEAD

• If you want to start this beef stew in the morning, I recommend cutting up the beef, carrots, celery, onions and garlic the night before you want to cook it. Store all the veggies and meat separately, and keep in the fridge.
• In the morning, you can brown the beef, sauté the onions, and prepare the liquid, which should take around 10 to 15 minutes. Transfer everything to the slow cooker/crock pot, and this will cook all day while you’re gone.

HOW TO STORE BEEF STEW

• Completely cooled down leftovers should be stored in an airtight container and kept in the refrigerator for up to 5 days.
• To reheat a single serving, cover your bowl with a microwave-safe lid or a wet paper towel. Reheat the stew for 2 minutes on high, and then let stand for 1 minute before taking it out of the microwave.
• Larger batches can be reheated on the stove top over medium-low heat until it reaches a temperature of 165F. This could take up to 30 minutes.

FYI: According to the USDA, as long as you reheat any leftovers to at least 165F each time, the food is technically safe to eat.

HOW TO FREEZE BEEF STEW

If you want to freeze cooked stew, consider not adding the slurry/thickener because it will separate on thawing.

• To freeze uncooked beef stew, combine all the prepared (chopped) ingredients in a large freezer bag or an airtight container and place in the freezer.When ready to make, thaw all the ingredients and continue with the recipe. You can also just place all the thawed ingredients in the crock pot and cook for 7 to 8 hours on LOW.
• To freeze cooked beef stew, allow beef stew to cool down completely. Transfer beef stew to large freezer bags or airtight containers and place in the freezer for up to 2 months.

YOU MIGHT ALSO WANT TO TRY

ENJOY!

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Source: https://diethood.com/slow-cooker-beef-stew/

A list of my favorite kid friendly, snack ideas that happen to be both healthy and delicious!

Snacks pretty much rule our life around here. With two growing boys ages 5 and 7, we basically live and breath by snacks. Hey, I love snacks too so I can’t say the apple falls far from the tree. 

Since snacks are such a huge part of their diet, I am always looking for nutritious, healthy options that are not only delicious but good for my boys as well. As you know very well, we are long time fans of Stonyfield organic yogurt which is why I’m so excited to share that they have just released two NEW flavors of their snack packs for kids!

The two new flavors are Strawberry Yogurt and Chocolate Chip Cookies and Vanilla Yogurt and Chocolate Cookies. Available at national retailers across the country including Meijer, you will see these hitting store shelves near you soon if they’re not already there!

The best part? They are portable and easy to open, ideal for stashing in backpacks or serving on the go in between school, sports and other after school activities.

Why do I feel so good feeding these snack packs to my littles? Because, just like ALL Stonyfield products, they made without the use of toxic persistent pesticides or GMO’s which means it’s not only good for them but good for our planet too.

Want more healthy, portable kid-friendly snack ideas? Here are a few other snacks my boys have been loving lately:

What are your favorite kid-friendly snack ideas? I’d love to hear from you! In the meantime, head here to explore all of my snack recipes!

Photography by Alejandro Photography // Recipe by The Lemon Bowl

Disclosure: I am honored to be a Stonyfield Brand Ambassador. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

Want more snack ideas? Check out my Pinterest board!

Ilam Dosai, spelt als E’lam Dosai is from the Chettinad Cuisine, Tamil Nadu. Ilam dosa is absolutely soft and can be folded like a handkerchief.

These soft naturally fermented dosa is light on the stomach and can be served for breakfast or dinner. Since its cooked on low flame, it hardly needs oil and is white in colour.

Only after clicking did I realize that I don’t have any other colour plates. Konda was saying I should get some black coloured plates. Every time I think about it, I decide to shop for it, and it again gets postponed.

Anyway coming to this recipe, this was part of the eight fermented batter that was made and the most simplest of all. I is a tough letter to find and when I found a recipe, I didn’t want to clarify or check if I already have it on the blog. Ilam means young, and it also can refer to soft. I was super excited finding this from the Chettinad Cuisine.

So for I, it is Ilam Dosai in the AtoZ Flatbread and more, where I am doing AtoZ Dosa Varieties. If you want to know what’s I in AtoZ Indian Flatbreads, hop over!

A to Z Dosa Varieties

A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa

PIN This for Later!

Step by Step Pictures for making ILam Dosai

ILam Dosai | Soft Dosai from Chettinad

Ingredients Needed:

For the batter:

2 cups Rice Raw
1/2 cup Urad Dal / Husked black gram
1/2 tsp Fenugreek Seeds /Methi seeds
1 cup Water
Salt to Taste
Cooking Oil for making Dosas

Grinding the batter:

Wash the rice, urad dal and methi seeds and soak them together for 4 hours.
Drain the water and grind everything together to a smooth batter using the soaked water.
Mix the batter well, keep it in a warm place overnight or at least for 8 hours to ferment.
The batter will rise up .
Mix salt and your batter is ready to be made into soft dosas.
If you are not using right away, you can refrigerate.

To make the dosa:

Heat a nonstick tawa and spread 2-3 drops of oil uniformly. You can wipe off the excess oil with a tissue paper.
When the tawa is just hot, pour a ladle full of batter in the center of the tawa and spread the batter from the center to the edges in a circular motion.
Cover and cook the dosa in low heat for a minute. This dosa doesn’t require to be flipped
Remove the dosa using the spatula.
Repeat the same process for the rest of the batter.
Serve with Milagi Pori or Chutney of choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

Source: https://www.cooking4allseasons.in/2018/09/ilam-dosai-soft-dosai-from-chettinad.html

This post has The Top Ten Unique and Amazing Slow Cooker Pulled Pork Sandwiches, and slow cooker pulled pork is easy and delicious for a holiday meal! All these sandwiches have something special about them; check it out and see what you think!

Click here to PIN The Top Ten Slow Cooker Pulled Pork Sandwiches!

Click here for The BEST Instant Pot or Pressure Cooker Pork Carnitas!

It’s Labor Day weekend in the U.S. and if you’re thinking about an easy menu for the holiday, this post has our picks for The Top Ten Unique and Amazing Slow Cooker Pulled Pork Sandwiches. All these recipes would be perfect for a holiday party, and don’t you agree that Slow Cooker Pulled Pork Sandwiches one of the best things to make in the slow cooker?

Every recipe featured here has some added deliciousness that takes it beyond the typical pulled pork sandwich recipes you see all over the web. We looked far and wide to put together this collection of slow cooker pulled pork sandwiches that are all special in some way, and if you like pulled pork sandwiches you just might find a new favorite here!

So pick a recipe, grab some pork, get out the slow cooker, and tasty eating will be happening before you know it! And happy Labor Day weekend everyone!

(All photos are copyrighted to the blog that posted the recipe; just click the recipe title under any photo to see the complete recipe on the original site.)

Slow Cooker “Pho” Pulled Pork Sandwiches from Food Faith Fitness have Vietnamese flavors!

Slow Cooker Balsamic Honey Pulled Pork from Just a Taste is served with Asian Slaw! I love the addition of balsamic vinegar here.

CrockPot Honey BBQ Pulled Pork Sandwiches from Chelsea’s Messy Apron are served with a tasty slaw and the sauce has Chipotle Peppers for a little heat!

I love the idea of Ranch Slaw in these Spicy Slow Cooker Pulled Pork Sandwiches with Ranch Slaw from In Good Taste.

It was the word pickle that caught my eye in Barbecue Pulled Pork Sandwiches with Pickle Slaw from Buns in My Oven.

I’m intrigued by Slow Cooker Pulled Pork with Island Jerk Seasoning from Cook the Story, and jerk seasoning is always so good on pork.

There are so many good flavors in these Cheesy BBQ Pork Sliders with Bacon Broccoli Slaw from Carlsbad Cravings. And Bacon Broccoli Slaw, yes please!

Bacon fans will love Slow Cooker Apple Bacon BBQ Pulled Pork with chopped apple and bacon from Emily Bites.

Slow Cooker Cuban Sliders from Bev Cooks have pulled pork with Cuban flavors, sliced ham, and Swiss Cheese for a sandwich that looks like a wow.

And finally, what’s not to love about Slow Cooker Pulled Pork Sliders with Bourbon-Peach Barbecue Sauce from Recipe Girl?

Still Hungry for Holiday Food?
Check out The BEST Slow Cooker Dip Recipes for Holidays or Parties! or The BEST Instant Pot Party Dips!

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Eat Your Words

Hurry! Ends Soon: Stock Up on Steven Raichlen’s Cookbooks for Less Than $3

From time to time, Steven’s publisher offers a limited-time offer on the ebook version of his bestselling cookbooks. This month, you have a chance to purchase TWO of Steven’s recent ebooks for less than $3 each. We’re happy to announce that from 8/21 – 8/27 you can purchase Project Smoke on sale wherever ebooks are sold. And from 8/20 – 9/4, the newest cookbook Project Fire will be available at the same amazing discount.

Where There’s Smoke, There’s Fire. With over 200 innovative smoking and grilling recipes between the two books, how can you pass up this great value?

These low-price ebook offers are available on your device of choice, including but not limited to:

Amazon Kindle – Project Smoke
Amazon Kindle – Project Fire
Barnes & Noble NOOK – Project Smoke
Barnes & Noble NOOK – Project Fire
Apple iPad/iPhone – Project Smoke
Apple iPad/iPhone – Project Fire
Kobo – Project Smoke
Kobo – Project Fire

And newly launched this week, Walmart and Kobo have a dedicated ebook website featuring Project Fire. Check it out here.

Using your device at the grill? Share with us on Facebook, Twitter, Instagram, and on the Barbecue Bible board on Reddit.

I’m snagging up all of the last peaches from the market this season because I’m totally addicted to this easy Peach and Avocado Salsa.  My tacos, rice bowls, chicken salads, and tortilla chips are so happy with a big dish of this peach avocado salsa by their side!

Peach season may be my very favorite season in our region of the country.  I make everything from peach freezer jam and canned honey peaches, to classic peach pie, pizza with peaches and prosciutto and peach chicken curry. You starting to see my obsession yet?! And if you’re looking for more inspiration for your peaches, try my peach breakfast crisp (a good excuse to eat dessert for breakfast) and this peach salad that is my absolute favorite late summer meal.

What to do with peach salsa?

I literally put this on everything but if you want specifics here are some ideas:

• Chicken Tacos – I put chicken breast in the slow cooker or pressure cooker with a 1/2 cup of red salsa and cook until it’s ready to be shredded. Serve with warm corn tortillas + this peach salsa
• Taco bowl -Rice or quinoa, black beans and chicken (or no meat for meatless meal) then top with a few spoonfuls + this peach salsa
• Taco Salad – greens, chicken, crumbled tortilla chips  + this peach salsa
• Everything bagel with plain cream cheese + this salsa
• Add chickpeas to this salsa and toss with greens, olive oil and s&p and you have a peach & avocado chopped salad.
• And last but not least pick up a bag of simple tortilla chips and start scooping.

How to make easy peach salsa?

My peach salsa is super easy and can be altered to use whatever you have on hand.

• Chop your peaches and avocado in a medium dice.
• Finely dice up red onion or shallot.
• Squeeze half of lime and season with salt and pepper
• Add an herb like basil or cilantro if you’re feeling fancy