www.homenewspa.com | June 25, 2020 | The Dish
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The Home News
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Free
Best Dish Contest Winner PAELLA! pg. 4
2020
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The Dish | www.homenewspa.com | June 25, 2020
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A Brief History of Al Fresco Dining stroll through beautiful surroundings and partake in ice cream cones and other portable delicacies. Post Civil War, Germany followed suit with the now beloved beer garden, and globally, the picnic basket became a must-have accessory. Meanwhile, on the wilder frontiers of the western United States, cowboys grilled their dinners outdoors during cattle drives; a practice that would later become the American barbecue… or the Australian “chop picnic.” Today, we’re presented with a genuine smorgasbord of al fresco dining options. So whether under a cheerful awning at an outdoor café, or while serving up Memphis BBQ ribs for your pop this weekend, take a moment to relish the joy that is eating outdoors.
White chocolate isn’t chocolate Its name is deceiving, because white chocolate doesn’t have any components of regular chocolate. It’s really just a mixture of sugar, milk, vanilla, lecithin, and cocoa butter.
thetable.homechef.com In Medieval Times, outdoor supping originated so hunting parties could get their snack on before setting off to take down wild beasts. These affairs typically included meat, pastry, and lots of wine. Then came the picnic, the formal version of which started in America in the 18th century, when our industrious forefathers began charging families an admission to their “pleasure gardens”– essentially private gardens where families paid to
The Home News Office Location: 255E S. Best Ave. (Rt. 145), Walnutport, PA 18088 Phone: 610-923-0382 • Fax: 610-923-0383 E-mail: AskUs@HomeNewsPA.com Paul & Lisa Prass - Publishers William J. Halbfoerster, Jr. - Editor Emeritus Catherine Stroh - Associate Publisher Kristy O’Brien - Account Executive Anthony Pisco - Art Director Deby Beuscher & David Farkas - Delivery Drivers
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The Dish | www.homenewspa.com | June 25, 2020
Best Dish Contest Winner Paella by Diane Cortazzo Your dish looks amazing! Would you be willing to share your recipe with us?
My recipe originated with Tyler Florence's Ultimate paella recipe. I just tweaked it by reducing the rice, replacing and reducing the water with broth, and eliminating the lobster tails. (The original recipe already includes chicken, chorizo, clams, and shrimp.) I had tasted paella in Barcelona the first time I had it and knew I would want to make for friends and family at home. I usually do this when traveling... I find new foods I like and then try to replicate them at home.
What was your inspiration to share this dish?
I was scheduled to go on a Spain Wine and Food tour next month. When that was postponed (along with three other international tours I had scheduled for this year), I decided to enter the contest with a Spanish dish I make when I saw the contest online.
What is another favorite dish that you like to make?
As you can tell, I like making dishes from various
countries. I grew up eating my mom's Austrian and Hungarian dishes, so I enjoy making things like goulash, chicken paprikash, and plum dumplings. You can always tell where I traveled last by the foods I'm attempting at home...Greek salads, homemade pasta, Wiener Schnitzel, etc. I've eaten street food in Beijing, haggis in Scotland, currywurst in Berlin, and crepes and macarons in France. Some culinary highlights have included cooking classes in France, Italy, San Francisco, and Greece. I have also had lunch at a Countessa's farm in Sicily, eaten while sitting on the floor in Dubai, and had GlĂźhwein while walking around Christmas Markets in Germany, Denmark, and Sweden. I've also eaten tagine when we visited Morocco.
How does this dish compare to the one you had in Spain?
I think my dish compares favorably with the ones I've had in Spain. In Spain, there are so many different types to try... vegetarian, seafood, etc. Each one has its distinctive flavor. The first time I tasted it in Barcelona, a group of us got three different ones to share. Interesting note... the earliest reservation we could get for dinner was at 10:30 p.m. I love cultural differences.
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2nd Place Runner Up
3rd Place Runner Up Pina Colada Cupcakes by Jeanae Jacelon, a junior chef at Young Chef’s Academy in Allentown.
Homemade Fresh Blueberry Bread Pudding by Giana Perez, a junior chef at Young Chef’s Academy in Allentown.
2716 Community Dr., Bath 18014
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Grab-N-Go dinners available 610-837-1800 Food made fresh 0081-738-016 Homemadeto Fridayfrozen Night Dinner renniD thgdinners iN yadirF edamemoH Healthy alternative 4:30 pm to Close esolC ot mp 03:4
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The Dish | www.homenewspa.com | June 25, 2020
Instant Pot Summer Corn and Zucchini Chowder Recipe and photo courtesy of blog.williams-sonoma.com
When it’s too hot to turn on the stove or oven, break out that (maybe) dusty Instant Pot and get cookin’!
Ingredients
• 1 Tbsp. olive oil • 2 zucchini, thinly sliced • 2 green onions, thinly sliced • 1 tsp. fresh thyme leaves • Kosher salt and pepper • ½ lb. sliced bacon, diced • 1 yellow onion, diced • 2 garlic cloves, minced • Kernels from 6 ears of corn, cobs reserved • 1 bay leaf • 2 fresh thyme sprigs • 2 ½ c. water • 4 red potatoes, cut into ½ inch dice • 1 c. heavy cream • ¼ tsp. Cayenne pepper • 3 Tbsp. minced fresh chives
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Directions
1. Select Sauté on the Instant Pot and warm the oil. Add the zucchini, green onions, and thyme and cook, stirring occasionally, until the zucchini are tender, about 5 minutes. 2. Season with salt and pepper. Transfer the zucchini to a bowl. 3. Switch to Sauté More, add the bacon, and cook, stirring occasionally, until crisp, about 5 4. minutes. Transfer the bacon to a plate. Spoon out all but 1 tablespoon of the fat from the pot and discard. 5. Add the onion to the pot and cook, stirring often, until tender, about 3 minutes. 6. Add the garlic and cook, stirring, for 30 seconds. Add the corncobs, bay, thyme, and water. 7. Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 10 minutes at high pressure. 8. Turn the valve to Venting to manually release the steam, then carefully remove the lid. Discard the corncobs. 9. Add the potatoes, corn kernels, and half of the bacon and season with salt and pepper. 10. Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 4 minutes at high pressure. 11. Turn the valve to Venting to manually release the steam, then carefully remove the lid. Press 12. the Keep Warm/Cancel button to reset the program, then select Sauté, stir in the cream, milk, cayenne, and zucchini, and heat until hot. 13. Ladle into individual bowls, garnish with the chives and remaining bacon, season with salt and pepper, and serve.
Cheese is the most stolen Food in the world
In fact, it’s stolen so much it has its own percentage. About 4 percent of all cheese made around the globe ends up stolen. There’s even a black market for cheese!
www.homenewspa.com | June 25, 2020 | The Dish
Strawberry Moscow Mule
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Watermelon Feta Salad
Recipe courtesy of delish.com
Ingredients
www.thespeckledpalate.com
Ingredients
• 5 strawberries, muddled • 3 oz. ginger beer • 1 ½ oz. vodka • 1 oz. simple syrup • ½ oz. lime juice, freshly squeezed • Ice, for serving • Fresh mint, for garnish
Directions
Slice the strawberries. Place the strawberries in a glass (a copper mug or your glassware of choice), and muddle with a muddler. Measure in the ginger beer, vodka, simple syrup and lime juice. Use a spoon to stir up the ingredients. Top with ice, garnish with an additional strawberry and a sprig of mint, and enjoy immediately.
One in four hazelnuts End up in Nutella
Nutella is so popular, 25 percent of all hazelnuts end up in a jar. Since they’re in such high demand, some universities are trying to grow them in labs in order to negate global shortages.
Ripe cranberries will bounce
If you want to test how ripe your cranberries are, drop them on the ground. Cranberries are nature’s bouncy ball – even farmers use this technique to see if their cranberries are ready for shipment.
• 1/4 c. extra-virgin olive oil • 2 tbsp. red wine vinegar • 1/2 tsp. kosher salt • 3 c. cubed seedless watermelon • 1 c. medium cucumber, chopped • 1 c. crumbled feta • 1/2 c. red onion, thinly sliced • 1/2 c. coarsely chopped mint • Flaky sea salt, for garnish (optional)
Directions
In a small bowl, whisk together olive oil, red wine vinegar, and salt. In a large serving bowl, combine watermelon, cucumber, feta, red onion, and mint. Pour over dressing, tossing to combine. Garnish with more mint and flaky sea salt.
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The Dish | www.homenewspa.com | June 25, 2020
13 BBQ and Grilling Tips and Tricks You Need to Know Summer is in the air, and that means the smell of barbecue should be too! www.onegoodthingbyjillee.com
Warm it up.
Allow meat to sit out at room temperature for 2030 minutes. The key to a perfect steak is cooking it at a high temperature for a short amount of time. The colder the steak is when it hits the grill, the longer it will take to cook it.
Season meat liberally.
A good rule of thumb for home cooks is to salt the meat twice as much as you think is needed.
Clean your grill grate.
A clean grill will allow for non-stick grilling. Invest in a good grill brush and at the beginning of each cooking session, after you’ve preheated your grill, give it a good scrub down with the brush to remove any remains from the previous session. After scrubbing the grate, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate.
Give your grill plenty of time to preheat.
To gauge the heat of a fire, hold your hand about
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four inches above the grill grate and start counting: “One Mississippi, two Mississippi.” Over a hot fire, you’ll get to two or three Mississippi before you’re forced to move your hand; over a medium-high fire, four to five Mississippi; over a medium-low fire, eight to ten Mississippi. It helps kill bacteria!
Create heat zones.
On a kettle grill, bank coals in the center. Sear food in the middle, where heat is highest, then move it to the outer edges of the grill to perfectly cook without burning. On a gas grill, leave one burner on high, another on medium.
Avoiding grill flare-ups.
Flare-ups are an inevitable part of grilling. When they occur: Move the food from the hot zone to the medium zone until the flames subside. You can also try putting down the lid. (If you’re working on a charcoal grill, close the top and bottom vents.) This deprives the fire of oxygen, which eventually extinguishes the flames. A few squirts of water from a spray bottle can also dampen a flame. But use the technique sparingly. The water may stir up loose ashes or even spread the fire. As a last resort, sprinkle salt or baking soda over the fire to extinguish it.
Don’t move & don’t poke.
Let your steak develop a seared crust on the grill before moving or flipping it. If you try to lift the meat before it’s ready, it’ll stick to the grates. When checking for doneness, resist the urge to repeatedly poke, stab, or pierce your meat with a fork or prongs. The juices will escape, making the meat drier and less flavorful. Use a spatula or tongs to move and flip your food.
Skewer it!
If you’re running short on time, instead of grilling large pieces of meat, cut meat into pieces and make kebabs.
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Don’t sauce too soon.
Be careful not to sauce food too early, especially if you are using a sweet sauce, as the sugars will burn. Wait until the last few minutes of grilling if using a sauce that contains sugar.
Timing is crucial.
Food continues to cook after it comes off the grill, so it’s best to remove it just before it has reached the desired doneness.
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Here are two ways to test for doneness: Your hand. Test the doneness of your meat by pressing down on the surface of your steak with a (clean!) finger. Now, hold one hand relaxed, and likewise push down on it with a finger from your other hand. DOES YOUR STEAK FEEL: • Like the meat of your thumb? (where your thumb meets the rest of your hand) Then it’s currently Rare. Like the area between your thumb and your palm? Then it’s currently Medium. • Like the middle of your palm? Then it’s currently Well Done. A Thermometer A thermometer is the only way to guarantee that your meat has been cooked to the correct internal
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temperature and it makes it really easy to get consistently great results from your grilling efforts.
Let it rest.
Once your meat is off the grill, wait at least 5 minutes before slicing. This gives the juices a chance to settle back into the meat. But don’t place them directly onto a plate or tray. To preserve the crispy grill marks you worked so hard to achieve, place the meat on a cooling rack. This allows enough air to circulate underneath that it doesn’t have to rest quite as long. Works perfectly every time!
Clean grill grate….AGAIN.
Clean the grill while it’s still hot to easily remove burned bits of food stuck to the grate. I like to cut an onion in half and scrub the grill with it. It leaves a nice residue that adds flavor and prevents food from sticking. Periodically clean the drip pan of a gas grill so accumulated fats don’t ignite. Sprinkle crushed red pepper in the bottom of the grill. They’ll keep pests away when you’re not using it.
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The Dish | www.homenewspa.com | June 25, 2020
Five Tips on How to Cut Onions Without Tears www.thekitchn.com Here are our five favorite ways to stop the waterworks: 1. Use a sharp knife. A sharp knife will cause less damage to cell walls, and fewer irritants will be released.
2. Keep the exposed cuts away from you.
As soon as you cut an onion in half, turn both halves down on your cutting board. Leave the side you aren’t currently chopping unpeeled. Once you’ve finished with one half, move the diced onion into a prep bowl, and set it on the opposite side
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of the kitchen, before proceeding with the rest of the onion.
3. Cut the onion properly. Chefs have
an efficient way of dicing onions which conveniently keeps the most of the exposed cuts against the board.
4. Chill the onions.
With a cold onion, less propanethial S-oxide will evaporate. You’ll still get some irritants, but this will help. Remember – refrigerate, don’t freeze. Frozen raw onions are often mushy when they thaw. 5. Run the vent hood. Position your cutting board next to the stove and turn on the exhaust fan. Irritants will be pulled away from you and your eyes. Still having problems? Buy a cheap set of safety goggles from the hardware store, the only method guaranteed to fully work.
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It can take anywhere from 144 to 411 licks. However, one study conducted determined the average was 364 licks.
Twinkie cream isn’t cream at all Although the inside is the best part and we’re always excited to get a solid bite of that fluffy goodness, it’s actually vegetable shortening.
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Ripen Bananas In A Flash With This Creative Cooking Hack www.onegoodthingbyjillee.com Preheat your oven to 300 degrees. Take a bunch of bananas from the grocery store and separate them from each other. Lay them out on a baking sheet and pop them in the oven for about 30 minutes, or until the skin is shiny black. Remove and let cool for at least 30 minutes before using (or toss them in the fridge to speed things up even more.) The heat causes the sugar in the bananas to come out faster so you’re left with a super-soft and extra-sweet final product, perfect for use in banana bread, muffins, pancakes, etc!
Quickly and Easily Remove Silk From Corn www.onegoodthingbyjillee.com All you need for this simple hack is a small piece of shelf liner. You’ll want a shelf liner that has a
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decent amount of “grip” and feels slightly tacky to the touch. If you have a larger piece of shelf liner, use a pair of scissors to cut out a piece of liner so that it is slightly bigger than the size of your hand. After removing the husk from an ear of corn, just rub the shelf liner over the surface of the kernels. The liner will grip onto the silks and pull them away from the corn! Bonus Tip: Easy Microwaved Corn Interested in cooking up some quick, mess-free corn in a hurry? Just pop one ear of corn in your microwave (husk and all), and cook it for 4 minutes. When it’s done, use an oven mitt to remove the corn from the microwave and hold it steady on your cutting board. Use a sharp knife to cut off the bottom end of the corn, right through all the husks, silks, and cob. Finally, squeeze the ear of corn from the top of the husk. The cooked corn will slide right out, leaving the husk and silk behind!
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The Dish | www.homenewspa.com | June 25, 2020
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