Recipes and resources from your favourite twitch streamers Ap r il 2 0 1 9
COOKERY NATION
Accessible Cooking For Everyone ratenni’s kitchen Authentic Carbonara
Missmollymakes CHOCOLATE ZUCCHINI BROWNIES
Let’s talk about cast iron
chefdeparty’s
Mediterranean Pasta
twogirls1game
Green Chile Chicken Pot Pie
ChefJohnreed’s cook along & vegan village Beer Minute - Streamer Directory - Subscriptions Giveaway
Ta b l e o f C o n t e n t s ARTICLE
Let’s Talk About Cast Iron
RECIPE Subscriber Signature Cookies
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Don’t be intimidated by this awesome cookware option
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INFOGRAPHIC Cast Iron Facts, Cooking, & Seasoning
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Keep these handy as quick reference guides
@Rushdenlad123’s Raspberry White Chocolate Cookies
RECIPE
COOK ALONG ChefJohnReed Makes Trifle
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Learn to make this show stopper at home!
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MissMollyMakes Chocolate Zucchini Brownies Luscious, rich, gooey, chocolatey brownie that tastes incredible
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5 FAVOURITE THINGS ChefJohnReed
Check out his favourite ingredients, tools, and dishes
cookerynation@gmail.com
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RECIPE
ChefdeParty’s Mediterranean Pasta
RECIPE TwoGirls1Game
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VEGAN VILLAGE
Incredible, flavourful pasta at home
Ramsay, Bull Fighting & a Contest
Maria adds a spicy kick with this amazing Green Chile Chicken Pot Pie
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VeganChikEatery brings the latest news and a fun contest
Q&A
VeganChikEatery
RECIPE
Ratenni’s Kitchen
Get to know more about this amazing Twitch streamer
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BEER MINUTE Mr. Cookery’s Cider Minute?
Diego shows us the authentic way to make Carbonara
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What does he really think of ciders?
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Stream Chat
Rooms
Welcome to the chat room So, what can I say about the month of March? It was pretty eventful. For those who do not know, I had a stroke on March 20 th. It was very shocking and has taken a bit for us to process. We are so so grateful that the lasting affects will be few, if any. We are extremely lucky. The support and love I received from my Twitch family is beyond comprehension. It has been the subject of conversation within our family every day. Thank you so much for making this incredibly scary time more manageable. Aside from that, our calendar declared that Spring arrived. Hmmmm, really? Perhaps in some places, but not so much here. As I write this (March 30) we have a freezing rain and snow fall warning. I think I need to have a little chat with Mother Nature. Ignoring Mother Nature’s ongoing shenanigans, I am so happy that we managed to get the newsletter out the door on time. A big shout out to @thepracticalescapist for helping out with the final edit! Guess what? We have a new contributor!: @TwoGames1Girl is a new regular contributor that specializes in cooking food with a spicy kick. Her Green Chili Chicken Pot Pie looks so good and is sure to wake up those taste buds. Finally, we have decided to make the Tier 1 gift subscriptions giveaway a monthly thing. We want to support cooking channels and help viewers get the most out of their favourite channels. There is a Gleam link provided at the bottom of the Directory page that you can click or cut and paste into a browser. At the end of each month, three winners will be randomly chosen to receive gift subscriptions to their chosen cooking streamer. Have a wonderful month @everyone. See you on stream! Lisa (aka Cookery Nation)
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Twitch gift subscription giveaway details: No purchase is required and any contact information obtained in order to contact winners, is deleted when the contest closes each month. Recipes and images belong to the contributors unless otherwise stated.
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@rushdenlad
Cookie Base
Cookie Topping
• 1/2 Cup Butter
• 1/ 4 Cup Raspberry Jam
• 1/3 Cup Sugar
• 1/3 Cup Melted White Chocolate Chips
• 1 Cup Flour • 1/2 Tsp Salt
1. Preheat the oven to 350 °F (176 °C). 2. Cream butter and sugar until nice and light and smooth (about 2-3 minutes). 3. Mix salt with the flour and then add the flour mixture to the creamed butter. 4. Mix until the flour and butter is combined. Do not overmix. 5. Spread all of the dough out onto a greased cookie sheet (about 1/4 inch thick). 6. Press lightly into the dough to create a trough that will hold the jam. 7. Fill the troughs with a small amount of jam. 8. Bake for approximately 12 minutes or until the edges are starting to brown slightly. 9. Remove from oven and let cool for about 3 minutes. Now cut into slices. 10. Once cooled, drizzle cut cookies with melted white chocolate. 11. Allow chocolate to set and dry before placing in cookie tin.
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okies
60 min
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Easy
la co
24 Cookies
rry White spbe Ch a o s’ R
let’s talk about cast iron The purpose of this article is to remove some of the fear and intimidation associated with cooking with cast iron. So many people are letting perfectly beautiful pans sit, gathering dust. All because there are real or imagined rules that must be followed or else the sky will fall. One of the reasons cast iron was used hundreds of years ago was its durability. If they were that difficult to use, they would not have been a staple of so many kitchens. Let me assure you the sky will not fall. All will be well and over time you will become a seasoned cast iron cookware user. 6
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what does “cast iron” mean? The manufacturing process involved in making cast iron pans has not changed for centuries. In a nutshell, molten iron is poured into a sand mold. Once the iron is cooled, the mold is broken and the pan comes out in one piece. The pans are then cleaned up and sold. The modern differences include: • • •
machines are used to pour the molten iron different companies decide whether they are hand sanded smooth or not. Less expensive brands are usually not hand sanded companies that pre-season the pans usually do it with machines
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what is “seasoning”?
myths & misunderstantings There are many myths and misunderstandings when it comes to cast iron. This can lead to frustration and hesitation to even use them. This frustration is not necessary and can be avoided with a little bit of clarification. 1. Cast iron is becomes non-stick Unlike Teflon®, a seasoned cast iron pan is not truly non-stick. Yes, foods stick less as the seasoning is built up, but it will never perform exactly like Teflon®.
Cast Iron seasoning building up over time
When talking about cast iron seasoning, we are not talking about salt, pepper and other spices. We are actually talking about the extremely hard, baked on coating that fills all of the crevices in the pan’s surface and protects it from rusting.
With a little help, however. Cast iron can prove to be a formidable rival to this non-stick wonder. Four main things need to be remembered: •
The seasoning of a pan happens over time. It is not complete with the first seasoning at the factory or at home. This first seasoning just protects the pan from rusting, it does not provide the beautiful, shiny patina. That is only achieved with many uses. Give your pans a head start by cooking fatty foods or deep frying a few times after the first seasoning.
•
Always preheat the pan on medium-low before adding oil or food. Once the pan is preheated, add the oil and wait a moment for that to warm. Then add your food. Adding food and oil too soon can cause food to stick. Using the oven to preheat a pan is also a great option.
•
Be patient with your food. Do not rush it. When placing potatoes, meat or vegetables into a preheated pan, let them cook undisturbed until it releases from the pan on its own. Trying to move the food around too soon, will result in a stuck on mess.
•
Add a layer of seasoning to the pan after every use. This is done by adding oil to the warm, clean pan and then wiping it off with a lint free cloth. Then heat the pan to bond the oil to the pan.
Without this seasoning, a pan will rust very easily. Even humidity in the air is capable of rusting an unseasoned pan. Seasoning is achieved by covering a pan with extremely thin layers of oil and then baking them until the oil is bonded to the cast iron. This is known as polymerization. Over time, layer upon layer of seasoning creates an amazing protective coating the will be very easy to maintain.
why is cast iron so popular? Cast iron was very popular until the 1970s. It was looked down upon as old fashioned as new modern tools, especially non-stick pans, came along. But, cast iron is enjoying a resurgence as people recognize the tried and true benefits. 1. Its ability to withstand high heat. Cast iron is cast as one piece and can safely be used on the stovetop, bbq, oven and even over fire. 2. Cast iron holds heat incredibly well. Because of this, lower heat can be used while cooking and the finished dish remains warm for longer while in the pan. 3. Cast iron is incredibly strong and durable. Other than cracking due to thermal shock (exposing a pan to a drastic change in temperature), cast iron is virtually indestructible. Even if it does get damaged, it can be restored. 4. Cast iron gets better with use. The seasoning becomes more durable and the surface becomes more non-stick. 5. Many people are concerned about the chemicals in modern pans leeching into the food, which is a non-issue with cast iron.
2. Which oil is best to use for seasoning? There are two main camps about which oil to use when seasoning initially and after every use. Many old school cooks swear by animal fats like beef lard and bacon fat. This is primarily because that is what was most readily available when they were taught how to care for their pans. Animal fats work fine, especially on pans that are used regularly. But, keep in mind that these fats can
go rancid if stored for long periods of time. Others swear by using unsaturated fats like Canola, Vegetable or Corn oils. These are much less expensive options and are widely accepted as the better choice. These are the types of oil I use on all my pans. There is still one other camp that needs mentioning. The “flaxseed is scientifically the best” camp. I have read the article that started all of this, and I have indeed tried it. I had hit and miss success. But, the biggest thing I realized it that this method is just too finicky and expensive for my liking. 3. Old vs New Many people swear that an 80 year old Griswold is way better than a brand new Lodge pan. My answer is, it depends. Older pans can be absolute gems, but so can new ones. Two main differences come to light: weight and texture. Weight Older pans tend to vary the most when it comes to weight. Two of the same vintage antique pans could easily have differing weight because the weight is determined by how much metal is used. When hand pouring, this is difficult to keep consistent.
Modern manufactured pans will be more consistent because many use machines to pour the iron. The heavier the cast iron, the better it retains heat after coming to temperature. If that is important to you, go with a heavier pan, whether old or new. For me, whether old or new, a cast iron pan needs to be held to know whether I like the shape, size and weight. Smooth or Bumpy The cooking surface texture is the subject of much debate. Bumpy vs Smooth is where it all starts. The most common manufacturer that sells “bumpy” cast iron is Lodge. After the molding process, their pans get sprayed with seasoning and then baked. They skip the sanding step. Some say that the texture allows the seasoning to hold on better. Some don’t. There are many forums that discuss how to take a new Lodge pan and sand it down to remove the texture. Even Lodge states: “For concerns about roughness, it is OK to use a fine grade of sandpaper to smooth out the rough areas. Make sure to re-season the item before using.” My opinion on this: I like smooth bottomed pans and have sanded down a pan or two. But a loved pan, whether bumpy or smooth, is well used. This makes cooking a pleasure. That is all that.
what is enamelled cast iron? Enamelled cast iron is simply cast iron that has had a porcelain enamel bonded onto it. Being able to coat cast iron helped address issues like having to season the pan and not being able to slow cook acidic foods for long periods of time. The benefits also came with challenges however, and it is important to understand the differences before making a purchase.
CAST IRON
ENAMELLED CAST IRON
Highly heat resistant. Can even be used over fire
Much less heat resistant. Usually can not be used above 400-500 °F . Too high heat can damage the enamel coating
Metal utensils will not damage the surface
Metal utensils can easily damage the enamel coating
Heat up low and slow to avoid hot spots
Heat up low and slow to avoid cracking the enamel coating
Acidic foods can be cooked, but only in a well seasoned pan, and only for short periods of time
Acidic foods can be cooked for long periods of time because of the enamel coating
Highly soiled pans cannot be left to soak as this can damage the seasoning
Can be left to soak for long periods to help release stuck on food
Will rust if not seasoned
Will not rust unless the enamel coating is chipped exposing the cast iron
s e a s o n i n g
CAST IRON
Seasoning cast iron is an ongoing process. It starts with the first layer that protects it from rust. Don’t worry if your pan ends up needing a brand new start. Just get it down to bare metal and s t a r t o v e r.
FROM OLD
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2
1
Place pan on oven rack inside oven
Scrub pan with soapy water to remove obvious dirt and rust
Set oven to “Self-Clean” for 2 - 3.5 hours
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4 Allow pan to cool enough to be handled safely
Wash with dish soap and fine steel wool, rinse & dry well. Repeat if necessary
TO NEW AGAIN 7
Move on to Seasoning
1
Allow to cool in oven or remove from oven to cool
Place into oven and heat to 200 °F (94 °C) oven for 15 minutes
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Increase oven temp to 400 ºF (200 ºC)Place pan back in oven and set timer for 2 hrs
2 2
Repeat this process 1 - 2 times to season the pan well
Remove from oven and coat the entire pan (inside + out + handle) with a small amount of oil
3 Use lint free cloth or paper towel to wipe the pan to remove "all" of the oil
5 Remove pan and check for excess oil bubbles or pooling. If there is, use a link free cloth to wipe off the pooling
4 Increase the oven temp to 300 ºF (150 ºC) Place pan in oven and set timer for 15 minutes
S o u r c e s : S e r i o u s E a t s . c o m C o o k s I l l u s t r a t e d . c o m L o d g e m f g . c o m A m e r i c a s Te s t K i t c h e n . c o m C a s t I r o n C o l l e c t o r . c o m
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cooking & cleaning
CAST IRON
Use on any cooktop, but not in the microwave. Always follow your appliance manual.
Cast iron get H O T. A l w a y s protect your hands with oven mitts.
Use whatever utensils you like, even metal.
Cooking acidic food: the longer acidic food is cooked, the more it can affect seasoning. I cook acidic food that can be done in a max of 15 minutes unless my pan is extremely well seasoned.
When a very hot pan is needed, the best way to achieve even heating is by placing it in an oven and then preheating the oven to 400 450 °F (204 - 232 °C).
CLEAN UP
COOKING Rinse warm cast iron with hot water and wipe clean
Lift the pans, do not drag them.
!
Thermal shock can warp or crack your cast iron. Do not expose a hot pan to cold water or a cold pan to extreme heat.
Cast iron reacts slowly when a stove’s temp is changed. So, if your pan is getting too hot, remove it from the heat source and then lower the temp. Wait for the pan to cool slightly before returning it to the heat.
I f n e c e s s a r y, g e n t l y s c r u b w i t h chainmail or non-scratch scrub pad, rinse and dry
Add oil to the pan and wipe until it looks like all the oil is wiped off. Keep pan on the heat for 5 more minutes
Cast iron holds heat extremely well. Once a pan i s H O T, t h e h e a t needs to be turned down to maintain high heat while not get too hot.
Place pan back on stove over medium/low heat to evaporate all the water
Tu r n o f f h e a t a n d l e t p a n cool undisturbed before storing
S o u r c e s : S e r i o u s E a t s . c o m C o o k s I l l u s t r a t e d . c o m L o d g e m f g . c o m A m e r i c a s Te s t K i t c h e n . c o m C a s t I r o n C o l l e c t o r . c o m
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f a c t
v s
f i c t i o n
CAST IRON FACT
FICTION Cast iron owners must take care of their pans perfectly and have prestine seasoning. Anything less means they are irresponsible and angels will c r y.
Cast iron pans are not delicate flowers. They are tough and resilient. Do not be so cautious that your pans never get used. All cooking utesils have the potential to be damaged.The beauty of cast iron is that you can always start over and reseason.
N e v e r, e v e r, e v e r u s e s o a p o n c a s t i r o n . S e r i o u s l y, don’t ever do it. That is the most unforgivable sin imaginable.
This rule originated because soap used to contain lye. Lye is very strong and harsh and can easily strip away seasoning. H o w e v e r, m o d e r n d i s h s o a p n o l o n g e r c o n t a i n s l y e . W h e n u s e d s p a r i n g l y, i t i s f a r too mild to remove seaoning.
Seasoning a cast iron pan makes it completely non-stick.
A well seasoned pan along with good cooking techniques will prevent food from sticking, but will not be non-stick like Te f l o n . P r e h e a t i n g t h e p a n b e f o r e a d d i n g o i l , b u t t e r, o r f o o d , w i l l h e l p p r e v e n t f o o d f r o m sticking.
Cast iron is the best because it heats up so e v e n l y.
Cooking with cast iron will add iron to your food and is good as an iron supplement.
Never cook acidic food in cast iron pans.
C a s t i r o n d o e s n o t h e a t u p e v e n l y. I t d e v e l o p s hot spots that can be difficult to deal with. But, it really shines with its ability to hold heat once it is preheated. Use medium/low h e a t t o b r i n g i t u p t o t e m p e r a t u r e s l o w l y. P a n s can also be preheated in the oven.
A well seasoned pan will leech next to NO iron. The seasoning acts as a barrier to the iron. If cooking acidic food in an unseasoned pan, iron will indeed leech from the pan. But, we do not want to cook with an unseasoned cast iron pan. It is best to get your iron elsewhere.
T h i s i s b o t h FA C T & F I C T I O N . Cooking acidic food on a newly seasoned pan is not a great idea because it will eat away at t h e s e a s o n i n g . H o w e v e r, i n a w e l l s e a s o n e d pan, acid foods can be cooked for short periods of time and be used as deglazers with minimal problems.
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chefjohnreed’s
COOK ALONG
Every Friday, Chef John Reed invites his community to cook with him. They all cook the same dish with the same ingredients, but in thier own kitchens. At the beginning of the week, Chef John posts the recipe along with the ingredients and tools that will be needed. This gives the community plenty of time to gather everrything they need and to ask any questions. After the cook along, viewers are invited to post pictures of their completed dish on Chef John Reed’s Discord server. This is one of the recipes that he and his community cooked together.
Shopping List SPONGE
CUSTARD
2 Egg Whites 30 g / 3 tbsp Sugar 2 Egg Yolks 30 g / 1/4 cup Plain Flour 10g / 1 tbsp Unsalted Butter (melted) 1 tsp Vanilla Extract 4 tbsp Sherry (Optional)
700 ml / 3 Cups Milk 2 tsp Vanilla Extract 3 Egg Yolks 1 Egg 25g/1/4 cup Plain Flour 25g / 1/4 cup Corn Starch 80g/1/2 Cup x Sugar
JELLY & MIXED BERRIES
CREAM
500 g / 1.1 lbs Mixed Berries (fresh or frozen) 100 g / 1/2 cup Caster Sugar 600 ml / 2 1/2 cups Water 50 g / 1/2 cup Sugar 5 Platinum Gelatin leaves or 9 g Nox Powdered Gelatin
500 ml / 2 cups Heavy Cream 86 g / 3/4 cups Powdered Sugar 1 tsp Vanilla Extract
TOPPINGS (OPTIONAL) 50g/1.75oz x Dark chocolate 50g/1.75oz x Fresh berries 1 x Graham cracker/cookie
Equipment Large trifle bowl (21.5cm/8.5inches Tall x 20.32cm/8inches wide x 11.43cm/4.5inches depth) Sauce pans Spatulas/wooden spoons Baking trays Piping bags Whisks Star nosel Electric whisk Measuring jug Measuring scales Baking parchment Mixing bowls Cling film
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Mixed berry trifle METHOD 1. Pre heat the oven to 180 °C / 350 °F. Melt the butter into a small saucepan or microwave, then set aside. In a large mixing bowl, whisk the egg whites slowly adding the sugar bit by bit until stiff and shiny. Gently whisk in the egg yolks and sift in the flour while folding the flour through the mix carefully. Add the vanilla and the melted butter carefully folding into the mix. Line a tray with baking parchment and carefully pour the mixture onto the tray. Place into the oven for 5 – 7 minutes until the sponge springs back. Take out of the oven and allow to cool before slicing into fingers. 2. Place the sponge fingers at the bottom of the trifle dish and soak with the sherry if you are using it. 3. Soak the gelatin leaves in cold water or if you’re using powder weigh out with the sugar. Place the mixed berries into a large sauce pan with the water. Place onto a high heat and bring up to a boil. Once boiling take off the heat and strain the water off into a measuring jug, keeping the berries in the other pan. Make sure you have 600 ml of berry juice. Weigh out the 50 g sugar and whisk into the hot liquid. Squeeze out the excess water from the gelatin and whisk into the hot liquid. Allow to cool and set aside. 4. Weigh out the other 50 g sugar and place into the pan with the mixed berries. Place back onto a medium heat to cook for 15 minutes, until the liquid has evaporated. Allow to cool and place on top of the sponge fingers. Pour the jelly over the top carefully. Once the jelly has totally cooled, place into the fridge to set for about 1 – 2 hours. 5. Pour the milk into a medium size saucepan with the vanilla. Place onto a medium heat and bring up to a simmer. In a mixing bowl weigh out the rest of the ingredients and whisk until pale. Once the milk has come up to a simmer, take off the heat and add a small amount of the milk into the egg mix. Whisk and pour in the rest until it has incorporated. Pour back into the pan and place back onto a medium heat whisking for 5 – 7 minutes to cook out the eggs and thicken the custard. Pour the custard into a tray and line with cling film to avoid a skin. Once cool, gently place over the jelly and put back into the fridge. 6. In a mixing bowl, whisk up the cream with the rest of the ingredients until stiff. Grab a piping bag and put the star nozzle at the bottom. Scoop the cream into the piping bag and decorate the top of the trifle with the cream. Finish the trifle off the shavings of chocolate, graham cracker crushed over the top and the fresh berries.
Watch this entire cook along VOD at https://www.twitch.tv/videos/395862595 or on Youtube at https://youtu.be/OkGeiYCMJjA To see more of Chef John Reed’s recipes and videos, visit his website: chefjohnreed.com
ChefJohnReed cooks LIVE on Twitch Check him out at twitch.tv/ChefJohnReed
CHOCOLATE ZUCCHINI BROWNIES Luscious, rich, gooey, chocolatey brownie that tastes incredible.
Serves 8-10
Ingredients •
2 cups finely grated zucchini (I firmly packed it in)
•
1 cup cocoa powder
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1 cup brown sugar or Sukrin Gold (Erythritol)
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2 teaspoons baking soda
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1- 1 1/3 cup applesauce (I used unsweetened)
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1 1/2 teaspoons baking powder
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2 eggs
•
1/2 teaspoon cinnamon
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2 teaspoons vanilla
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1/2 teaspoon salt
•
1 cup flour (Almond but can use All Purpose)
•
(Optional) handful of choc chips
Directions 1. Preheat the oven to 160 ºC / 350 ºF. Grease a 33 x 23 cm (9 x 13 inch) pan. 2. Mix together the zucchini, sugar, applesauce, eggs, and vanilla. 3. Stir together the remaining ingredients and add to the wet ingredients, stirring until combined. 4. Stir in the chocolate chips and/or nuts if using. 5. Bake for about 45-55 minutes. 6. Frost with melted Chocolate is desired.
Notes •
I’ve been testing our recipe using Sukrin which is a sugar alternative. The main ingredient is Erythritol and i find it delicious without any after taste. Have check for availability in your country. They have substitutions for regular sugar, brown sugar, icing sugar and syrups.
•
This recipe will be quite moist. Either reduce the applesauce or increase flour a little to play with the consistency you like. When measuring, please note that in Australia 1 Cup = 250 ml and 1 Tablespoon = 20 ml
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GREEN CHILE CHICKEN POT PIE Yield: 2 Pies
Prep Time: 1 Hour Cook Time: 30 minutes
INGREDIENTS •
2 large cubed cooked chicken breast
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1.5 teaspoons garlic power
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2 unbaked pie crusts
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1.5 teaspoons salt
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1/2 cup of butter
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1/8 teaspoon ground sage
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4 cloves minced garlic
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1/4 teaspoon dried rosemary
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1 cup chopped onion
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1 teaspoon ground pepper
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1 cup chopped celery
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1 teaspoon dried parsley
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1 cup chopped carrots
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2 tablespoons flour
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3 large mushrooms sliced
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2 cups chicken broth
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1 small diced russet potato
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2 cups heavy cream
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1 cup chopped green chili
* EGG WASH: 1 egg 1 tablespoon heavy cream 1 tablespoon water
DIRECTIONS 1. Preheat oven to 425° F.
7. Whisk in chicken broth to prevent clumps.
2. Melt butter in large pot at medium heat.
8. Season green chile with salt, pepper and garlic powder.
3. Add garlic and onion. Cook for 2 mins, until translucent. 4. Add herbs, spices, and remaining vegetables. 5. Cook on medium heat for 2 mins. 6. Sprinkle flour on the vegetable mixture and cook until it become a light tan color.
9. Lower the heat to simmer and add heavy cream, plus chopped green chile. 10. Simmer for 30 mins. 11. Pour the pot mixture into pie crust. 12. Apply top crust, then brush with egg wash*. 13. Bake for 30 mins till golden brown.
NOTES • For best results use hatch green chile or chile from New Mexico, that is frozen. Bueno brand is good. • If not frozen, canned is ok. Make sure first ingredient is green chile and not lime or it will taste more sour. Some canned chile can taste really acidic.
Maria cooks LIVE on Twitch. Check her out at twitch.tv/twogirls1game
RUNNING THE PASS MEDITERRANEAN PASTA © ChefdeParty
Sauce
Tomatoes
• • • • • • • • •
1 can (28 fl oz / 796 ml) San Marzano tomatoes 8 cloves of garlic minced 1 med sized onion diced 1 tbsp kosher salt 2 tsp cracked black pepper 1 carrot grated 8 fl oz olive oil 2 basil stems, chopped 5 fresh basil leaves
1. Quarter the tomatoes, salt and pepper, oil and roast for 2 hours.
• • • • • •
1 roasted red pepper, julienned 4 tomatoes quartered and oven dried at 300 °F 1 link of wine cured chorizo sliced on a bias 15 kalamata olives halved 2 tbsp capers 1/4 cup of white wine
Sauce 1. In a pot heat olive oil. Add onion and garlic, sweat until translucent. 2. Add carrot, add salt and pepper, add basil stems, let cook for 3-5 mins on medium heat. 3. Add tomatoes, simmer for 15-20 mins, add basil leaves, blend. •
While sauce is simmering, roast red pepper in broiler or if you have a gas stove on the flame until just blackened. Place in bowl, cover in plastic wrap and let sit for 5 mins. Peel the charred skin, rinse in water, leaving you with red flesh. Julien.
Pasta • 500 g gemineli (can you use penne or rigatoni as alternatives)
1. Cook pasta in salted water.
Garnish
• In a pan sauté off cut chorizo, add oven roasted tomatoes, capers, olives and roasted red pepper, cook for 2 minutes. Add, deglaze with white wine.
• 1 bulb shaved fennel • 1/4 cup of crumbled feta
• Toss pasta in sauce. • Garnish with fennel and basil.
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Spain’s Toro De La Vega Fiesta & Supreme Court Ruling
NEWS
GORDON RAMSAY & VEGANISM Chef Ramsay, a celebrity Chef that once harshly criticized vegans, shared his new vegan breakfast with the public and posted about it on Twitter. Ramsay’s dish features tofu eggs, mushroom, spinach, avocado, and tomato. Ramsay’s trending Twitter post read: “Who knew tofu eggs were this tasty?” He is now serving this breakfast dish at his Bread Street Kitchen restaurant in London and includes the recipe on his website. Ramsay has recently acknowledged the increasing demand for vegan food. He is not only serving vegan dishes, but has also discussed the need for chefs to adapt to this rise in veganism while being humble.
This medieval bull festival is celebrated in the town of Tordesillas, Spain. It’s a half century old traditional tournament that consists of hundreds of lancers (people with spears) chasing a bull throughout the town to stab it to death. In 2016, there was a ban put in place and passed which announced there be no death of the animal. Since then, the Tordesillas City Council challenged this ban and argued the death of the bull “did not detract from its dignity, but rather enhanced it.” Animal-protection organization, Humane Society International, and other charities have continued to work to a definitive end to stop the festival’s torture of bulls. As of March 19, 2019 the Supreme Court has rejected the appeal from the Tordesillas local council. Animal-rights activists welcome and celebrate the definitive abolition of a practice that they say is “not in accordance with today’s modern society.”
A VEGAN MAY DAY CHALLENGE Food & Drink Streamers: To all of you wonderful streamers in the Food & Drink on Twitch category kick up your spatulas and get ready!!! During the Month of May, VeganChikEatery is challenging you to participate in “A Vegan May Day Challenge”. This challenge is as simple as you want it to be! 1. Twitch DM VeganChikEatery informing her the day you will be streaming your challenge so she can promote it as well :) 2. Stream a meal or dessert of your choice FULLY VEGAN!!! 3. Those that decide to participate will be entered into a random drawing to win a prize of up to $25 on June 1, 2019.
VeganChikEatery cooks LIVE on Twitch. Check her out at twitch.tv/VeganChikEater 18
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AUTHENTIC CARBONARA
DIRECTIONS INGREDIENTS • • • • •
100 g Spaghetti ( a good brand) 80 g Pecorino Romano 2 Egg Yolks 100 g Guanciale (cured pork cheeks) Black Pepper
1. Bring water to boil. 2. Crack the egg yolks in a bowl and mix it smoothly with pecorino. 3. Now place a pan over medium heat and gently cook the guanciale until it is crispy. (I like to crisp the guanciale slice and cut it after). 4. Set the guanciale to the side. 5. Use the warm fat (not too hot) to pasteurize and emulsify the eggs and pecorino. 6. Cook the pasta, but take it out 3-4 minute earlier than the stated cooking time. 7. Add the pasta to the guanciale pan and stir the pasta with a little of the cooking water until the pasta is al dente. 8. Put the pasta in the egg and mix it together. 9. Grind some black pepper, if you feel like the pasta is not creamy enough, add more cooking water. Put the pasta in a dish and dig it like is not tomorrow!
Rattenni’s Kitchen cooks LIVE on Twitch Check Diego out at twitch.tv/rattenni 19
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What is your channel name, and how did you choose it? @VeganChikEatery - I’m a VeganChik .. Chik because Chick is related to chicken in my mind ahaha ... Eatery being that i would love to open up my own Eater aka Cafe aka food truck one day :) When and why did you start streaming? I started streaming to educate people on veganism and to tell my story about health issues that I hoped would bring about more conversation and less shame. How would you describe your channel? My channel is about showing viewers that vegans don’t eat boring food and adding spices/herbs to dishes can make them wonderful in taste! I love to educate people and help where i can if they have questions about vegan life. I also love laughing and having a good time so that’s what I mainly do on stream! Oh and break Spatula’s unfortunately.
What has been one of your favourite streaming moments? I have a habit of breaking spatulas so the first spatula break was during a caribbean dish from Trinidad where you had to beat the dough but it isn’t working and chat got to experience that with me haha! I also enjoyed a non vegan recipe (chocolate zucchini bread) from a viewer that we experimented with and turned vegan. It was very good. What was one of your biggest mistakes made on stream? Dropping cameras into flour, applesauce, etc. Also forgetting baking powder in some cookies that I made. What advice would you give someone thinking about starting a cooking channel? Be yourself, have confidence, and know that mistakes happen, but they’re a great laugh to look back on.
What is the focus of your streams? Baking but mostly cooking! I like to interact with people and provide a positive atmosphere while showing viewers my vegan dishes. What are your future goals for your cooking or stream? Having fun, continuing to learn and build a positive community. I would love to start an Etsy or small business with vegan food. CONNECT WITH @VeganChikEatery Twitch: https://twitch.tv/VeganChikEatery Twitter/Instagram: @veganchikeatery
SOMERSBY BLACKBERRY FLAVOURED CIDER Some time ago, Cookery Nation’s chat challenged me to try ciders. Normally, I don’t like cider; I find them a little too sour for my tastes. Don’t get me wrong, I do like fresh cider – the kind one buys in the fall made at the orchard from fresh apples. Yum! I love apples, and, like Ben Franklin advised, I have one a day. Doctor be damned! However, it had an opportunity to try some Danish ciders. Somersby; from the Carlsberg conglomerate. In this case, it was their Blackberry Flavoured Cider, and I must admit, I like it! Reading the ingredients of this, though, I have my misgivings. “Water, apple wine (more water, glucose syrup!, apple juice concentrate), sugar (!) (more) apple juice concentrate, carbon dioxide, natural flavour, citric acid, potassium sorbate, colour, and sulphites.” Sounds like a juice box for a kindergarten class, except that it’s 4.7% ABV! Nothing “natural” or “artisinal” about this; it is a full-blown commercial concoction. But, it sure tasted wholesome. The apple flavour was crisp and deceptively real. The blackberry well balanced, not overly sweet, natural, and entirely appropriate. The aftertaste was clean, and I encountered none of the sourness I dislike in other ciders I’ve sampled. I drank the entire 500 ml can, and enjoyed every drop.
FARMED AND DANGEROUS This cider offering - Farmed and Dangerous”, brought to you by the North American Craft, a Hamilton (just west of Toronto) based sales agency that represents a number of independent craft brewers across North America. Farmed and Dangerous is a proper cider made with Ontario apples. It doesn’t say where the apples come from, so I am guessing it is a mixture of Blue Mountain and Niagara region apples. Mind you, unlike the Carlsberg beverage, that is all that is in this. Apples and sulphites, the latter of which is used in the wine making process. What did I think? Wow. So this is a proper cider? Oh, boy! It was a fine white wine, slightly carbonated, but a translucent pale yellow colour. Slightly more acidic than the Somersby, but definitely crisper and cleaner to the nose, palate, and aftertaste. It is a little stronger, too, at 6.5%. Unfortunately, the North American Craft site does not list this refreshing little beverage, but an online search suggests this was a special, limited, or perhaps one-off production. Whatever, I’m intrigued! https://northamericancraft.ca/
RUBEE I’m really enjoying ciders, especially when they’re the proper ciders with good ol’ Ontario apples. Sometimes, like “Rubee”, they introduce other fruits like cherries and cranberries to the mix. Produced by the Ernest Cider Company of Hamilton, Ontario, Rubee is one dry cider. The cherries are no doubt responsible, as anyone who’s tried their uncle’s homemade cherry wine can attest. I wasn’t surprised to see they also had to include honey and cane sugar, because i could imagine it would be beyond palatable without. I don’t know if they add these sugars before the fermentation process; but since this stuff comes out at 5.9% ABV, so I suspect they did. Mind you, it is wildflower honey and organic cane sugar (not beet), and that goes along with the fact that this is a premium cider. They also include 7 different types of apples, which like the honey, is proudly Ontario-sourced. I certainly experienced that as I drunk it, because I found it to be what I thought a cider ought to be – well balanced, clean, refreshing, and enjoyable. I thought the cranberries might make it too sour for my tastes, but I was pleased that it did not. This is the type of cider I would keep on hand for guests, particularly if I was serving barbecue pork, or chicken. So far, my forays into Ontario ciders has been pleasantly surprising. I am thinking I shall prefer to offer ciders over wines for meals, and with Rubee, I’ve found a decent replacement for rose. http://www.ernestcider.com/ourciders/7gld2ip5tan9f2pbp93h0loeq9wxij
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This is a growing list of cooking streamers on Twitch. We have decided to place them into categories so that it is easier to see each streamer’s main focus. You may see some listed in more than one category because it is difficult to pick just one. If you are a streamer that is not listed, please contact Cookery Nation in the Discord Server. To go to a channel, simply click on the channel name or copy and paste the name after twitch.tv/
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