Recipes and resources from your favourite twitch streamers Ju n e 2 0 1 9
COOKERY NATION
Accessible Cooking For Everyone chefjohnreed
lulaboo
Gumbo Shrimp & Chicken
Keto Low Carb Cauliflower Pizza
happycheftv
Spicy Sesame Meatballs
ratTenni’s kitchen Vegan Chocolate & Strawberry Treat
Missmollymakes Flourless Chocolate Chip Cookies
DOUBLE CHOCOLATE COOKIES
OKONOMIYAKI
CAULIFLOWER WINGS
LEMON POPPYSEED COOKIES
FRIED POTATO TACOS
ROSEMARY & SEA SALT FOCACCIA
PLUS: Beer Minute - Streamer Directory
SPICY TURKEY ZUCCHINI BOATS
Ta b l e o f C o n t e n t s ARTICLE
The Benefits of DIY Mixes Save time and money on using your favourite recipes
RECIPE Subscriber Signature Cookies
@Veganchikeatery’s Double Chocolate Cookies
RECIPE
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BohemianBreads A fantastic Focaccia bread that is perfect any day of the year
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COOK ALONG ChefJohnReed
This Gumbo Shrimp & Chicken dish is a keeper
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RECIPE
KattsKitchen
Beef & Black Bean Chilli Stuffed Peppers With Pico De Gallo
RECIPE
MissMollyMakes Miss Molly shows you how to make Flourless Chocolate Chip Cookies
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ARTICLE JasonSipe
Jason discusses Enlightened Hospitality
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RECIPE Lulaboo
Check out this amazing Keto Low Carb Cauliflower Pizza
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VEGAN VILLAGE VeganChikEatery
Fried Potato Tacos, the Impossible Burger, and more
RECIPE
TwoGirls1Game Spicy Turkey Zucchini Boats are on the menu this month
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ARTICLE
ThePracticalEscapist Cauliflower is the focus of this month’s substitution article
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RECIPE
Rattenni’s Kitchen
This show stopping recipe is easier than you think
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RECIPE
HappyChefTV This Spicy Sesame Meatball recipe is divine
Q&A
KitchenConfidence Get to know more about this amazing Twitch streamer
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RECIPE
Jane_Henry Learn how to make
Okonomiyaki at home
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RECIPE
LordBakington Omg, you must make this Almond Wild Blueberry Tart
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Stream Chat
Rooms
Welcome to the chat room Wait, what? It is June already? I desperately need a machine to slow down time! I hope that everyone’s month was fantastic. Mine was quite good with lots of progress made regarding my stroke recovery. The big thing was getting my driver’s licence back. Woooot! I need to say a big thank you to everyone for showing such awesome support. It has really fuelled my fire, and helped with my recovery so far. I am quite excited about this issue as we welcome some new contributors: BohemianBreads: Do you love making your own bread, or wish you could? Then BohemianBreads is the streamer to watch. Her first contribution is a gorgeous focaccia that you simply must try. Lulaboo: I have watched Lulaboo for almost 2 years. She cooks a bit of everything and it is just a joy to be in her chat. I am thrilled she has joined our humble little newsletter. I will definitely be giving her cauliflower pizza a try. HappyChefTV: Sven is the first streamer I ever followed on Twitch. His plating is just on point and it is so awesome to see it come together. I love that I can now make his recipes at home. Jane_Henry: Jane_Henry is a wonderful home cook that makes amazing comfort food. She also tackles some of the recipes that can intimidate us. I am thrilled that she is joining the newsletter. Since summer is finally here, and we have had such a busy few months, I have decided to take a much needed holiday. I will spend the next couple of months relaxing and smelling the roses with my family. We will be back working on the next issue of the newsletter in September. Rest assured that I will still be around on Discord and you may even spot me in a streamer’s chat. I hope you all have a wonderful summer! Lisa (aka Cookery Nation)
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EDITOR / DESIGN Lisa Solonynko (Cookery Nation) COPY EDITORS @ThePracticalEscapist @Jane_DS
CONTRIBUTORS @ChefJohnReed @VeganChikEatery @Rattenni @MissMollyMakes @Jane_Henry @Lulaboo @KattsKitchen
@ChefdeParty @RyanHowe @KitchenConfidence @JasonSipe @TwoGirls1Game @ThePracticalEscapist @HappyChefTV
This publication is copyright 2019 Cookery Nation / Lisa Solonynko. Contributors own the copyright to their recipes, articles, and images unless otherwise stated. No reproduction is permitted without expressed permission from the contributor.
• 1 Medium Avocado – peeled and pitted • 1/2 Cup (110 g) Brown Sugar • 1 Large Egg • 1/2 Cup (60 g) Natural Cocoa Powder • 1 Tsp Baking Soda • 50 g Dark Chocolate, chopped into rough chunks
1.
Preheat oven to 350°F.
2.
Line a baking sheet with silicone baking mat or parchment paper.
3.
Combine all ingredients – except chopped dark chocolate – in food processor.
4.
Process until smooth.
5.
Fold in chopped dark chocolate.
6.
Use a spoon or cookie scoop to drop cookie dough onto prepared baking sheet.
7.
Use the flat side of a spoon (I just use my fingers) to smooth out cookie dough and flatten them a bit.
8.
Bake for 12-14 minutes – cookies are done when they no longer stick to the baking sheet liner.
9.
Allow to cool on the sheet for a couple of minutes before removing and placing on a cooling rack.
10. Allow to cool completely. Note: To make these cookies vegan, simply replace the egg with your favourite egg replacement.
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ookies
@Veganchik ea
Double Cho co l
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Easy
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THE BENEFITS OF DIY MIXES Save time and money, while still being in control of the ingredients of your favourite dishes.
When scanning the grocery store, we see hundreds, if not thousands, of products designed to save us time in the kitchen. • Cake, brownie, muffin, mixes • Seasoned rice mixes • Pasta mixes • Spice blends • And many more
cookie
So what do all these products have in common? • They all combine the necessary pre-measured dry ingredients into one package. • They include instructions about other ingredients that may need to be added (i.e., eggs, oil, milk) as well as cooking times, if necessary. Yes, they are huge time savers, but this convenience comes at a high cost. They are expensive, and can be very unhealthy. But, without even realizing it, these companies have shown us how to do it on our own. Making them ourselves will save us time and money while still controlling the ingredients we use.
you can make:
HOW TO STORE MIXES
1. Single recipe mixes (i.e., one pan of cornbread) 2. Larger batch mixes (i.e., pancake batter mix where you scoop out as much as you need)
I like to store my mixes in the freezer so that they are fresh when I want to use them.
The key is that any recipe calling for “mixing dry ingredients together” is a perfect candidate for making a mix. Simply take those dry ingredients, measure the amounts needed and add them to a bag or jar. WHAT CAN’T BE PRE-MIXED Some ingredients cannot be measured and stored ahead of time. Wet ingredients are often excluded, as they tend to be more volatile when mixed with other ingredients. They are also not as shelf stable as dry ingredients. As a general rule, all dry ingredients can be freely mixed together. But wet ingredients need to be added when you are ready to cook the mix.
HOW TO MAKE A MIX
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MY FAVOURITE DIY MIXES I make mixes out of many everyday recipes: • • • • • •
Corn Bread Waffles Crepes Oatmeal Soup Spice Blends
Any recipe that has a list of dry ingredients (all added at the same time in the recipe) ends up being a mix. Another tip is to follow the example of those commercial pre-mixes, and write the instructions on the container. No longer do you have to try and remember how much milk you need for your waffle mix, or whether you cook your cookies for 10 or 15 minutes. I love pre-mixes so much that we have created free “DIY Mix Labels“, with additional tips, so that you can fill them in and attach them to your own mixes. Visit http://bit.ly/305tkcz for these and more free printables.
There are a couple of types of mixes 6
You can also store mixes that are used often in the pantry in air tight containers.
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INFOGRAPHIC .
@BohemianBreads’
ROSEMARY AND SEA SALT FOCACCIA & EASY TOMATO AND GARLIC CONFIT This is a great recipe to pair with whole roasted or grilled fish such as Branzino, with vegetables, and your favorite summer beverage! The Tomato And Garlic Confit can be used to top the focaccia, and any leftovers can be refrigerated and added to soups, stews, or really any dish to add a little depth in flavor. You can easily double the recipe for bigger gatherings. This is the bread that made me fall in love with bread baking, and I’ve tailored it to make the process easy and fun for beginners!
EQUIPMENT • Mixing bowl • Scale
• 8” or 9” cake pan, any shape • Dough scraper, or your hands
• Cling film (plastic wrap) • Oven safe ramekin
INGREDIENTS DOUGH • • • • •
250 g Bread Flour 5 g Instant Yeast 5 g Sea Salt 1 Tbsp (15 ml) good quality Extra Virgin Olive Oil, plus extra for the countertop and bowl 190 ml of cold Water, divided into two equal portions
TOPPING • Rosemary Sprigs, de-stemmed and coarsely chopped • Sea Salt • Extra Virgin Olive Oil
CONFIT • Handful of Cherry Tomatoes • 5 or 6 Garlic Cloves, smashed and peeled • Extra Virgin Olive Oil
BohemianBreads cooks LIVE on Twitch.tv. Check her out at https://www.twitch.tv/bohemianbreads
DIRECTIONS 1. Weigh out all ingredients for the dough and set each aside. This is intended to be a sticky and wellhydrated dough, so once you weigh out the flour, put any extra flour away as you will not be needing it. I promise to get you through the sticky stages with ease!
more minutes, and place the dough in an oiled bowl. Cover with cling film, and leave to rise (proof) at room temperature until the dough has doubled. In a 70 °F kitchen, this will take approximately 1 hour and 15 minutes. It will take less time in a warmer kitchen, and more time in a cooler kitchen.
2. Place your flour in your mixing bowl. Salt can slow down or kill the yeast, so make sure to keep them separate. Place your yeast on top of your flour on one side of the bowl, and place the salt on the opposite side. Add your olive oil anywhere in the bowl.
6. Once the first proof is complete, preheat your oven to 350 °F for the confit, then liberally oil your focaccia pan. One of the main ingredients of focaccia is olive oil, so don’t be afraid to use it in this recipe! Take your bowl, and gently tip your dough directly into the pan. Using your fingers, push into the dough, creating deep dimples within and all around the dough. It should be very elastic and won’t tear during the process, so have fun with it! Take your chopped rosemary and place all around the surface of the dough. During the next rise, the dough will “hug” each sprig, helping to hold the rosemary in place during baking. Be liberal with the rosemary, as some may fall off during slicing. Cover your pan with cling film, and leave to rise for approximately 50 min to 1 hour.
3. Pour in your first 95 ml of water and, using your dough scraper or your hands, start bringing the ingredients together. Drizzle in the remaining water, bringing the dough around and around in the bowl until all ingredients are incorporated and there are no dry patches of flour remaining in the dough or around the bowl. At this stage the dough should be shaggy. If there are any dry patches once all ingredients are incorporated, add an extra teaspoon of water and mix again. 4. Drizzle about a tablespoon of olive oil on your counter. Remove the dough from your bowl, and place on your counter. Begin to knead, pushing in to the middle of the dough with the palm of your hand, stretching the dough away from you, and rolling the dough back onto itself with your fingers, using your fingers as a scoop. Every time you bring the dough back, turn the dough about 90 degrees. This process is building up the gluten in the dough so that the dough will rise properly. As you knead, you will see the dough begin to stick together more and more. Do this for about 4 minutes, or until you see the dough start to become sticky/tacky again. This is a good sign, and is showing that the dough is becoming well hydrated so again, do not add any additional flour. 5. After those 4 minutes are up, bring the dough into a general ball shape and cover the dough with cling film. Leave to rest for 7 minutes. This allows the dough to build up strength on its own. Once you come back, you will notice the dough has become more elastic and easy to work with. Knead for a few 9
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7. While the bread is on its final proof, place the cherry tomatoes and garlic in a ramekin. Drizzle olive oil into the ramekin until almost covering the tomatoes. Bake for approximately 45 min, until the tomatoes have softened. Set aside. 8. After the confit is done, turn up the temperature of your oven to 430 °F. Sprinkle a generous amount of sea salt over your focaccia, and lightly drizzle olive oil over its surface. Place the pan in your oven, and set your timer for 18 minutes. After 18 minutes is done, reduce the temperature to 425 °F, and rotate the focaccia, leaving it to cook for 6 more minutes. 9. Once baked, the surface of the focaccia will be golden brown, and should hold its shape when removed from the pan. Cool on a wire rack for 10 minutes before slicing, and serve with your confit. Enjoy!
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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 their 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 everything 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 BASE OF THE GUMBO
SHRIMP & CHICKEN STOCK
125 ml / 1/2 Cup x Vegetable oil 125 g / 1 Cup x All purpose / plain flour 1 x Green bell pepper 1 x White onion 2 x Large celery sticks 6 – 8 x Okra 6 x Garlic cloves (Grated) 2 Tsp x Paprika 1 Tsp x Cayenne pepper 1 x Bay leaf 1 x Sprig fresh thyme 368 g / 13 oz x Smoked turkey sausage (Sausage of your choice) 1 x Large skinless chicken breast (Diced) 1 x Pound shrimp from the stock (1000 ml / 4 Cups) 1 x Sprig fresh parsley 2 x Spring onions
1 x Chicken Bone Carcass 1 x Celery 1 x Carrot 2 x Garlic cloves (Grated) 1 x Sprig thyme 1 x Pound shrimp shells (Keep the shrimp for the end) 1500 ml / 6 Cups x Water
RICE 200 g / 1 Cup x White rice 250 ml / 8.4 fl oz x Water
Equipment Chopping board Knives Oven Trays Cast iron pan Saucepans (All sizes) Microplane/Garlic crusher Colander
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Spatulas/Wooden spoons Measuring scales Measuring jug Mixing bowls (All sizes) Sieve Tongs
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gumbo shrimp & chicken METHOD 1. Preheat the oven to 180 °C / 350 °F. Place the chicken bones onto a roasting tray, and bake for 40 – 50 minutes until golden. Peel & de-vein the pound shrimp. Put the shrimp in the fridge covered and the shells aside. 2. Wash and roughly chop up the vegetables and peel and grate the garlic. Add a tablespoon of vegetable oil to a large size saucepan on medium heat. Once hot, add the shrimp shells, cooking them down for 3 – 5 minutes until golden. Add the rest of the vegetables and the chicken carcass from the oven. Remove the fat from the tray using paper towel, then de-glaze the tray with water and add this to the saucepan. Add the thyme and the water to the pan. Turn the heat down to low and allow to cook down gently for 1 – 2 hours. 3. Place a cast iron pan onto medium heat and slice up the okra. Add the okra and cook down for 5 minutes on each side. It should remove the gooeyness from the okra and keep it from going into the gumbo. Set the okra aside. 4. Chop down the chicken breast and cover. Place it into the fridge. 5. Wash, peel, and dice the three vegetables (onion, celery and green pepper). Peel & grate the garlic cloves. Place a large saucepan onto low heat and add the vegetable oil. Once hot add the flour and keep stirring continuously until it becomes a dark chocolate brown. Add the diced vegetables and mix well, followed by the okra. Add the grated garlic cloves and mix well. Slowly start adding the stock to the gumbo mix bit by bit. Add the spices and the bay leaf. Add the turkey sausage and the thyme. Allow to cook down on low heat for an hour. 6. While waiting for the gumbo, chop up the parsley and the spring onions. Prepare the rice by washing the starch off in a pan and draining it until clear. Once clear, drain and add the 250 ml water. Bring up to a boil and put a lid on and cook for 10 minutes. Take off the stove and do not take the lid off for 10 minutes. 7. Drop the diced chicken breast in for the last 25 minutes of the gumbo’s cooking time. Then add the shrimp at the last 5 minutes. 8. Serve up with the rice.
Watch this entire cook along VOD at https://www.twitch.tv/videos/419786711 or on Youtube at https://youtu.be/iBtguIqqsS4 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 https://www.twitch.tv/ChefJohnReed
FLOURLESS CHOCOLATE CHIP COOKIES These cookies are gluten free, light and delicious. Eat them warm, or try putting them in the freezer for a chewy treat. Makes 10 - 12 Cookies
INGREDIENTS •
2 Cups Almond Meal
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2 Eggs
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1/2 Tsp Vanilla Bean Paste (or extract)
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1/4 Cup Cacao Powder
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1/4 Cup Oil
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1/2 Tsp Bicarb Soda (Baking Soda)
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1/4-1/3 Cup Honey
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1 Tsp Ground Cinnamon
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1/2 Tsp Ground Ginger
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1/2 Tsp Ground Nutmeg
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A couple of handfuls of roughly chopped Milk or Dark Chocolate
DIRECTIONS 1. Mix everything except chocolate until well combined. 2. Stir in chocolate. 3. Drop by tablespoons onto lined baking trays. 4. Cook 12-15 mins at 180 °C / 350 °F. 5. Eat hot for gooey chocolate texture, or let them cool on the trays then store in the freezer for chewy texture! (Eat straight from the freezer!)
When measuring, please note that in Australia 1 Cup = 250 ml and 1 Tablespoon = 20 ml
MissMollyMakes cooks LIVE on Twitch. Check her out at https://www.twitch.tv/MissMollyMakes 12
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BEEF & BLACK BEAN CHILLI STUFFED PEPPERS WITH PICO DE GALLO By: KattsKitchen Gluten Free / Dairy Free
Serves 4
INGREDIENTS Chilli Filling • Olive Oil • 1 Jalapeno • 1 Large Brown Onion (peeled and finely diced) • 3 Cloves Garlic (peeled and finely diced) • 300 g Lean Ground Beef • 1 Tbsp Tomato Paste • 1-2 Tsp Chipotle in Adobo • 1 Small Green Bell Pepper (deseeded and finely diced) • 1 Can Black Beans (drained and rinsed) • 1 Corn Cob (cooked and kernels removed from the cob) • 2 Tsp Ground Cumin
Pico De Gallo • • • • • • • • • •
2 Tsp Smoked Paprika 1 Tsp Onion Powder 1 Tsp Garlic Powder Pinch of Salt 50 ml Tequila (optional) 1 Can Tomato Puree or Tomato Passata 180 ml Beef Stock 1 Lime, juiced ½ Cup Cooked Rice 8 Scallions (thinly sliced)
• • • • • •
3 Tomatoes 1 Red Onion (small) 2 Jalapenos (deseeded) 1 Bunch Coriander/Cilantro Pinch Salt 1 Lime, juiced
Toppings
Base • 4 Red Bell Peppers (small - medium) • Olive Oil
• • • •
1 Avocado (diced) Corn Chips Store bought Salsa Store bought dairy/gluten free Mexican Crema Sauce or regular Mayonnaise
DIRECTIONS 1. Heat up a large frying pan with a splash of olive oil. Finely dice up one of the jalapeno peppers. Add this pepper and the onion and garlic to a pan and cook until soft. 2. Add the ground beef and cook until browned. Now add the tomato paste and stir while cooking for one minute. Then, add the chipotle in adobo, stirring well to combine. Add the green pepper, black beans and corn, followed by the ground cumin, smoked paprika, onion powder, garlic powder and a pinch of salt. Stir until well combined. 3. Add the tequila (if using) and cook for a few minutes to allow some of the alcohol to burn off. Pour in the tomato puree and beef stock and stir well. Cover and simmer on low heat for about 10 to 15 minutes. 4. Remove the lid and add the juice of one of the limes as well as the cooked rice. Stir thoroughly. Add the scallions and stir to combine. Transfer the chilli to a large bowl and allow it to cool. 5. Cut each of the red peppers in half and scoop out the seeds and membrane. Fill each pepper half with the chilli filling, pressing it in firmly. 6. Place the filled pepper halves on a baking tray lined with grease proof paper. Drizzle lightly with olive oil and bake in a 180 °C (350 °F) oven for approximately 25 to 30 minutes, or until the peppers are soft and tender. 7. To make the pico de gallo: deseed and finely chop the tomatoes and place them in a bowl. Add peeled and finely diced red onion. Add finely diced jalapenos and chopped coriander. Sprinkle some salt and squeeze the juice of the other lime over all the ingredients in the bowl and stir well to combine. 8. Place 2 of the cooked pepper halves on each plate, spoon the pico de gallo generously over the top of each pepper and some diced avocado. 9. Press some corn chips into each pepper half and drizzle over a generous amount of the store bought salsa and crema sauce or mayonnaise over the peppers. Serve immediately.
KattsKitchen cooks LIVE on twitch.tv. Check her out at https://www.twitch.tv/kattskitchen
WHAT IS ENLIGHTENED HOSPITALITY AND WHY SHOULD I CARE? By Jason Sipe (@jasonsipe) In 2015 I had one of the defining moments of my career.
Enlightened hospitality informs decision-making with a people-centered component. It’s a departure from the management style of treating employees like cogs in a I was working as a line cook and attending business machine or numbers on a spreadsheet; it’s a system of school at night. My school pointed its values based on trust, generosity, and being othercurriculum at manufacturing processes I left our meeting centered instead of self-centered. and management strategies, and my feeling scrubbed classes were filled with employees from Enlightened hospitality wants to make its team large airplane manufacturers and software raw and more than members feel safe and secure, knowing that a companies. a little foolish, but I feeling of togetherness translates to more authentic for the restaurant’s guests, suppliers also knew that I had hospitality I’d run to class straight from the kitchen, and stakeholders. How can a restaurant employee something. smelling like onions and garlic and park ever hope to carve out time and energy for a my tiny car next to a fleet of luxury sedans. guest when they’re constantly worrying about a manager breathing down their neck, an owner When it finally came time to defend my thesis who doesn’t seem to be on their side, or the million in front of my cohort, I opened with this other things that go into working at a restaurant? line: Enlightened hospitality is trustworthy. “People matter more than profits.” Earlier in the year, I had heard a speech from the owners of Canlis restaurant in Seattle, Washington titled ‘Imprisoned Lightning.’ The speech was given at the inaugural Welcome Conference, and in it I heard two young business owners offer a vulnerable look at their process to a room of the nation’s most important restaurant people. After tripping out over their speech, I emailed the restaurant and asked if I could meet with them. “Come on down”, was the reply. I hopped in my tiny car and went. I spent an hour with Mark Canlis in his bar while he systematically broke down everything I thought I knew about the restaurant and hospitality business. I left our meeting feeling scrubbed raw and more than a little foolish, but I also knew that I had something. I kept in touch with Mark, even flying out to the Welcome Conference a couple of times and using his feedback to tune my final thesis. Mark (and his brother Brian, the co-owner of the restaurant) are champions of enlightened hospitality, an idea coined by the legendary restaurateur Danny Meyer.
There was a thread on Reddit recently asking about restaurant experiences. In it was a long discussion theorizing that a restaurant staff that seems to enjoy working together is a relatively reliable sign of a well-run restaurant. Restaurants where the staff can relax a bit can offer a more personalized experience for the guest. Greater relaxation may bring a moment where the staff will overhear mention of a special event or something else to send the evening over the top; even a word of congratulations could make the evening special. That is enlightened hospitality on display! Enlightened hospitality is generous. At the end of the day, streaming is an act of hospitality. People come and watch your channel because they like how you make them feel. Sure, your audience might like the food you make or the game you’re playing, but they’ll come back because of you. If you make someone feel welcome, cared about and acknowledged, you’re committing an act of enlightened hospitality. You’re taking that moment to take the spotlight off of you, and put it onto your guests. Enlightened hospitality is other-centered. I’ve spent the last four years trying to fit enlightened hospitality into more parts of my life. I love the tenants of being trustworthy, generous, and other-centered. I think it’s an exciting way to do business and to live life. Enlightened hospitality is fun!
JasonSipe cooks LIVE on Twitch. Check him out at https://www.twitch.tv/JasonSipe
KETO LOW CARB CAULIFLOWER PIZZA
INGREDIENTS For The Crust
For The Topping
• • • • •
• • • • • • • •
10 ounces Cauliflower 1 Cup Parmesan, grated 1/4 Tsp Onion Powder 1/4 Tsp Garlic Powder 1 Egg
DIRECTIONS
1/2 Cup Premade Alfredo Sauce 1 Cup Cooked Chicken Breast 1/4 Cup Red Onions, sliced 1/2 Cup Ricotta Cheese 1/2 Cup Mozzarella Cheese 1/4 Cup Parmesan Cheese, shredded 1/4 Tsp Red Pepper Flakes 1/4 Cup Basil, ripped up
For The Crust
For The Topping
1. Preheat oven to 400 °F (200 °C). 2. Place cauliflower in a food processor and pulse until the size of rice. 3. Heat cauliflower on medium heat, in a dry skillet to remove excess water content. 4. Add parmesan cheese, garlic, and onion powder to the cauliflower and mix well. Keep cooking on gentle heat until cheese has melted. 5. Remove skillet from heat and stir in egg. 6. Place cauliflower and cheese mixture on a very lightly oiled parchment paper. 7. Lightly oil your hands and press out the cauliflower into a round shape. Begin at the middle and work your way out. Form a circle with about a 1/4 – 1/2 inch crust. 8. Bake cauliflower mix for 20 minutes.
1. Remove pizza from oven when finished with the initial baking. Spread Alfredo sauce evenly onto crust while leaving room for the edge. 2. Add chicken and red onion evenly over the Alfredo sauce. 3. (Optional) You can also add spinach or broccoli and bacon to this step to add more toppings. 4. Add mozzarella, parmesan cheese, and red pepper flakes on top. 5. Bake pizza for 8-10 minutes, or until the cheese has melted. 6. Remove from the oven and sprinkle ripped basil all over pizza. Cut and serve. Note: Crust Recipe from Sugarfreemom food blog.
Lulaboo cooks LIVE on Twitch. Check her out at https://www.twitch.tv/lulaboo
SPICY TURKEY ZUCCHINI BOATS Yield: 6 Servings Prep Time: 1 Hour Ttl Time: 1 3/4 Hours
INGREDIENTS •
4 Medium Zucchini
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1 Tbsp Olive Oil
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1/2 Tsp Salt
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1/2 Tsp Sugar
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2 15 oz Cans Tomato Sauce
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1.5 Tsp Italian Seasoning
•
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1 15 oz Canned Diced Tomato
1 Cup Yellow Onion, diced
1/2 Tsp Cayenne Pepper
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1 lb Ground Turkey
• 5 Cloves Garlic, minced • 2.5 Tbsp Garlic Powder
1/4 Cup Shredded Mozzarella
• •
1 Tsp Red Pepper Flakes
DIRECTIONS 1. Pre-heat oven to 350 °F (180 °C). 2. Cut zucchini length wise. With a spoon, remove seeds and hollow out the middle for filling. They should resemble a boat. 3. In a large 8-quart pot, saute onion and garlic on medium heat until translucent. 4. Add your ground turkey with the onion and garlic. Break up the meat into small pieces. 5. Season meat with 1.5 Tsp of the garlic powder. Cook till no longer pink. 6. Lower the heat to medium. Add tomato sauce and diced tomatoes, along with seasonings: salt, Italian seasoning, cayenne, crushed red pepper, sugar, and remaining Tsp of garlic powder. 7. Simmer sauce for 30 min. 8. In a 14” x 10” casserole dish, cover the bottom with a layer of sauce. 9. Place zucchini on top of the sauce length wise and add more sauce into each zucchini boat. 10. Top zucchini boats with mozzarella. 11. Cover the dish with aluminum foil. 12. Bake for 30 min. Remove foil and bake an additional 15 min. or till zucchini is fork tender, about 45 min. total.
NOTES • • • •
You can make this with ground beef also. Since its a more healthy recipe, I did not add much cheese. But remember, you can never have too much cheese! Serve with a side salad or pasta of your choice. A metal tablespoon works well to hollow out the zucchini. A regular spoon will work too.
Maria cooks LIVE on Twitch. Check her out at https://www.twitch.tv/twogirls1game
A Word From VeganChikEatery: When developing my channel, I contemplated ceasing to stream because of numerous trolls and negative comments I received live & through DM’s about being vegan.
PRODUCTS Impossible Burger Hype
The article, “Internet Trolls Invited to Taste Vegan Meat & Share Their Views” not only hits close to home, but makes me smile. I am forever grateful for the viewers and people that support me and for those that don’t, because it only lights a flame of motivation. Take a look at this video: Click Here Burger King launched its Impossible Whopper April 1!!!
RECIPE
After its trial launch in 59 locations in and around St. Louis, Missouri it has now rolled out to three new cities: Miami (FL), Montgomery (AL), and Columbus (GA). Due to its high success this burger will become available across the states by the end of 2019. So the big question is: have you tried it yet?! What were your thoughts?
Vegandale Fried Potato Tacos! Are you looking for an easy dinner that is budget friendly, can feed a lot of people, and is super easy? Check out these Fried Mashed Potato Tacos! They were delicious and can be made with sweet potatoes as well! (Omit the cheese & it’s vegan) Click Here
The biggest Vegan Festival of 2019 will be in New York, Houston, Miami, Chicago & Toronto! Check out the amazing food and vendors!
Plant-Based World Conference & Expo: This event will take place in NYC from June 7-8 at The Jacob K. Javits Convention Center. Its focus is to welcome all professionals in the food & drink world to the rapidly evolving plant-based community. There are many food festivals around the globe which offer vegetarian options and information on plants, but only a few now that are solely plantbased. “Joel Davis, Founder and President of JDE saw the need for an event that could bridge the gap and be entirely plantbased focused to tap into the passion behind the movement...” To find out more about this event: Click Here
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Vegetarian and vegan cuisine isn’t all about fake meat. As tasty and as much fun as those veggie dogs and burgers can be, adventuring out into the world of substitutions can be just as fun! Each month, I’ll feature a new substitution, plus suggestions of how it can be used in cooking, and a recipe to go along with it.
This Month’s Feature: Cauliflower
I spent a good chunk of my adolescence absolutely despising cauliflower. To me, it was bland, boring, and it tended to detract from the meal instead of add to it. Whenever I saw it as a side dish, it was pushed to the side and rarely eaten. And then I discovered that boiling cauliflower was, quite possibly, the worst way to prepare it. In fact… it may be the only bad way to have it. Here are some of the many things that can be done with this vegetable—far
beyond the reaches of a side dish. • cook it and add it to smoothies (yes, really!) • slice it into 1 inch “steaks” and cook it up in a frying pan • blend down to use as a rice replacement, or in a pizza crust And my personal favourite, all-time Escapist house staple…
CAULIFLOWER WINGS INGREDIENTS • 1 Head Cauliflower • 1/2 Cup Milk of choice (I use unsweetened almond) • 1/2 Cup Water • 1 Cup Flour of choice (I use chickpea) • 2 Tsp Garlic Powder • 2 Tsp Onion Powder • 1 Tsp Paprika (smoked works great)
• • • • • •
1 Tbsp Nutritional Yeast 1/4 Tsp Sea Salt 1/4 Tsp Pepper 1 Tbsp Butter or Earth Balance 1 Cup Hot Sauce of choice 1 Cup+ Panko crumbs
DIRECTIONS 1. Preheat oven to 450 °F (230 °C). 2. Chop cauliflower into wing-sized bites. Mix all ingredients minus cauliflower, butter, hot sauce, and Panko crumbs in a medium bowl. Whisk to combine. Measure Panko crumbs in a separate bowl. 3. Coat all cauliflower in the mixture, then roll to coat with Panko. You may need more than one cup of Panko, depending on the size of your cauliflower. 4. Spread a sheet of parchment paper onto a baking sheet and place all the coated cauliflower on top. Bake in the oven for 25 minutes. 5. While the cauliflower is baking, heat the 1 cup of hot sauce and the butter in a small saucepan on the stovetop. Stir to combine. 6. Toss the cauliflower in the sauce, then bake for another 25 minutes. If they’re still a bit soggy, bake for another 5-10, keeping a close eye.
ThePracticalEscapist cooks LIVE on Twitch. Check her out at https://twitch.tv/ThePracticalEscapist 18
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VEGAN CHOCOLATE & STRAWBERRY TREAT
INGREDIENTS
DIRECTIONS
• • • • •
Step 1
50 g Almonds A few Dates or Dry Figs or Dry Apricots 1 Avocado 1 Tablespoon Raw Cacao 1 Tablespoon Date Syrup or Honey or Agave • 1 Tablespoon Canapa (Hemp) Seeds or any Seeds (Plus extra for the end) • A few Strawberries
•
Blend almonds to form a paste. Add the dry fruits and blend until it forms a sticky dough and then set aside.
Step 2 •
Blend the seeds, then blend the avocado together with the cacao and the syrup until smooth. Place the cream in to a piping bag with a star tip.
Step 3 • • •
•
Place dough in between baking paper and roll until it is 1/2 cm thick. Transfer dough into the fridge for a few minutes. The dough will now be a bit more hard. Cut a shape that you like and move it onto the plate. Pipe the cocoa cream on top of the dough, and sprinkle with seeds. Slice the strawberry how you like it.
This is a super simple, good, sweet dessert. Enjoy!
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What is your channel name, and how did you choose it?
What are your future goals for your cooking or stream?
My channel name is Kitchen Confidence. My goal was to create a name brand that people would instantly feel drawn to or at least feel that they could learn and grow their cooking abilities with.
I have a few things currently in the works. I also have goals, and many people I’d like to be able to reach and help in their culinary journey.
My main goal is to pass on my knowledge to those who are eager and willing to learn.
When and why did you start streaming? I started off on Youtube and devoted all my time to it but a Twitch streamer friend of mine convinced me to give Twitch a shot and I never have looked back. I love the interaction with the community and fellow streamers! Feb 2018 is when I started streaming. How would you describe your channel? It’s honestly hard to pin this all down. I try to be informative and teach while I cook. Covering basic cooking skills at the moment to help encourage others to jump into the kitchen. The community I’m building is built around food and the passion for food. Whether it’s as a professional, homechef or an outside observer. Food brings us all together.
Cooking has always been huge part of my life, even before I started cooking. I’d love to see more people cooking and creating beautiful dishes. What has been one of your favourite streaming moments? I love seeing the community come together and when chat ends up being a big party. It’s just so much fun to see everyone hanging out, sharing their day with me and each other. It’s awesome, I love that part of streaming. What was one of your biggest mistakes made on stream? Beef.....Wellington -_What advice would you give someone thinking about starting a cooking channel? Don’t think about doing it, just do it! Work out the kinks later! I never thought I’d be doing this and here I am.
What is the focus of your streams? One thing I try to emphasize is that ALL cooking in every form comes back to the bare basic cooking techniques. Baking, sauteing, braising, etc. So once someone can understand and execute these techniques properly, they can cook everything. It then becomes a matter or learning and expanding ingredients with the application of the basics. CONNECT WITH @KitchenConfidence Twitch: https://twitch.tv/KitchenConfidence
Twitter: @kitconfidence
Instagram: @kitconfidence
Facebook: @kitConfidence
@HappyChefTV’s SPICY SESAME MEATBALLS WITH PAK CHOI, FRIED SWEET POTATO AND SWEET POTATO CREME
INGREDIENTS • 500 gram Minced Meat • 2 Medium Onions • 4 Cloves of Garlic • 4 Large Sweet Potatoes • 1 Big Pak Choi • A Small Piece of Ginger • 2 Red Chilli Peppers • 2 Spoons of Soy Sauce • An Extra Pinch of Salt and Pepper • Olive Oil and a Chunk of Butter • A Sprinkle of Massala or Curry Mix (optional). You gotta love them spices. • 2 Eggs • A Cup of Milk or Cream • Breadcrumbs or Panko to bind the structure a bit • Sesame Seeds or Panko to roll the balls through DIRECTIONS 1. 2. 3. 4. 5.
Finely chop the garlic, chilli, ginger and onions. Set aside. Stir fry a large portion of the meat and a little bit of the pak choi. You can cut the pak choi smaller if you like. Peel the sweet potatoes, and chop a few nice pieces that can be grilled in the oven. (optional) Boil the leftover pieces of sweet potato to use as a crème puree later. Meanwhile mix together the meat, eggs, soy sauce, spices, a few sprinkles of Panko and a large amount of the fine chopped garlic mixture. 6. Create balls from the mixture and roll them in sesame seeds or breadcrumbs. 7. Grill in the oven at 180 °C (350 °F) with the sweet potato pieces, which have been sprinkled with oil, salt, and pepper. 8. In the meantime, finish the sweet potato mash with butter and a splash of milk or cream, while still on the heat. Season to taste. Stir fry the remaining pak choi with the rest of the yummy finely chopped garlic mixture.
Plate and enjoy this simple happy dinner. Yeah boy! HappyCheftv cooks LIVE on Twitch. Check him out at https://www.twitch.tv/happychefTV 21
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OKONOMIYAKI By: @Jane_Henry
So what’s okonomiyaki (OH-ko-no-me-YA-kee)? Think pancakes, except more savory and with bacon and veggies instead of blueberries or other fruit. This is one of my favorite dishes in the world, mainly because you can throw almost anything into it. INGREDIENTS
DIRECTIONS
• 1 Cup Wheat Flour • 2/3 Cup Dashi / Chicken Stock • 2 Eggs • 1/4 Cup Okra, chopped, Nagaimo (mountain yam), grated
1. In a large bowl, whisk the okonomiyaki flour and dashi / stock until smooth. Add the eggs and combine. 2. Add the chopped okra / grated nagaimo. (Try to freeze it before you grate it, otherwise you’ll have a gooey, slimy mess. The smallest holes on the grater are traditional, but I prefer the bigger ones--it’s faster.). 3. Add the stir ins / optional ingredients (but not the bacon or toppings!) and mix lightly. 4. Heat a skillet on the stove and add a tablespoon of oil to it. Swirl the pan to coat it with the oil. (I add a tiny amount of sesame oil for taste, but it’s optional.) 5. Put 4 pieces of bacon in the pan and fry them thoroughly on one side. Flip them over. Cook the other side, then remove 2 pieces. Set aside. 6. Add half the mixture to the pan, on top of the 2 remaining pieces of bacon. Press it down to the best of your ability with a spatula. It should take up most of the pan. Let it cook for three minutes or until browned on one side. Peeking is allowed. 7. Place the other two cooked pieces of bacon on top of the oko side and (carefully) flip the whole thing over. You may need another spatula for this, but it’s ok if it gets messy. 8. Let it cook until it’s brown on the other side, about 4 minutes. 9. Slide the Oko onto a plate. But wait, there’s more! Drizzle the okonomi sauce and the kewpie mayo over your oko. Sprinkle the furikake and katsuobushi on top.
STIR INS • 4 Cups Cabbage, shredded and roughly chopped • 2 Cups Bean Sprouts • 6 Strips Bacon, cut in half • 2 Stalks Green Onions, thinly sliced • 1/4 Cup Tenkasu (Tempura bits) TOPPINGS • Okonomi Sauce • Kewpie Mayonnaise • Katsuobushi (Bonito Flakes) • Furikake (dry rice seasoning) OPTIONAL INGREDIENTS • 1/2 Cup Raw Shrimp, cut into approx. 1 cm (1/2”) chunks • 1-2 Links Chinese Sausage, cut diagonally • 1 oz Beni Shoga (Pickled Ginger)
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@LordBakington’s
ALMOND & WILD BLUEBERRY TART This is a super tasty tart that you can twist and play with to your own personal tastes! The rich, buttery almond filling mixes with the sweet, tart blueberries and crisp pastry to make a tart perfect for a get together!
INGREDIENTS FOR THE PASTRY
FOR THE FILLING
• • • • •
• • • •
1 1/2 Cups Flour 8 Tbsp Cold Butter, cubed 2 Tbsp Sugar 1/4 Tsp Salt 3-4 Tbsp Ice Water
8 Tbsp Soft Butter 1 Cup Ground Almonds 1 Cup Sugar 1 Cup Frozen Wild Blueberries, thawed and drained
• • • • •
2 Eggs 1/4 Cup of Milk 2 Tbsp Flour 1/2 Tsp Vanilla Extract 1/2 Tsp Almond Extract
DIRECTIONS FOR THE PASTRY 1. Preheat your oven to 375 °F (190 °C). 2. In a stand mixer add all the ingredients, except the water, and mix on low with the paddle attachment. 3. Add the water a tablespoon at a time until you get a moist, solid ball of dough. 4. Press the dough into a ball and wrap it in plastic. Place in the fridge for one hour to chill the butter and relax the gluten. 5. Roll the dough out into a 12 inch disc. This is big enough for a 10 inch tart pan. 6. Trim away the excess pastry and set aside. THE FILLING & ASSEMBLY 1. In a stand mixer, cream the butter and sugar together. 2. Add in the eggs and the extracts and continue creaming. 3. Add the flour, almonds, and milk and mix until smooth. 4. Pour the almond filling into your lined tart pan, then arrange your blueberries. 5. Optionally: You could fold the blueberries into the filling before adding it to the tart, but this may cause a lot of color bleeding to affect the look of your tart. If this is not an issue to you, then go ahead! 6. Bake for 25-30 minutes or until browned and puffy, but not wet. 7. Let cool for 10-15 minutes before serving.
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FROM CRAFT BREWER TO CRAFT MALTER
Beer making has been around for thousands of years. The composition of beer has varied greatly over the millennia, but they all have one thing in common – they are essentially cereal grain drinks. The primary grain today is barley, but some brews use oats, corn, wheat, rye, sorghum, even rice. The grains must be prepared - “malted” - in order to be used, and that requires a fairly large facility to dry, sprout, and then roast the grains into the product that is used. Craft beer aficionados like me are painfully aware that there is a full-scale assault on our precious grains. This happened a couple of years ago with hops, the bittering ingredient, but this is actually even more disconcerting. A number of factors are rapidly depleting the supply of barley, and things look like they are only to get worse.
for even if the latter could obtain a few bags of barley, they are useless unless malted. Starting a brewery is one thing; starting a malting facility is quite another. So, it was to me a tremendous surprise to find at least one craft brewer who has decided to take the plunge into malting as well as brewing: Phillips Brewing and Malting Company, of Victoria, BC. They have been doing this for almost 4 years, but I have to admit I only just found out.
Climate change is eroding fields, urban sprawl is consuming farmland, and finally, many farmers are turning to more lucrative crops, like marijuana, which produce a higher value over the same Phillips Brewing and Malting Company land. But, I think the most insidious threat is that of the big, faceless multinational brewing companies, who, with their billions of dollars, are cornering the grain market. They, too are facing these pressures, and they’re going to make sure they secure their market share. The real advantage they have, in addition to their money, is their complete supply-chain management system, from the field right up to the big, expensive malting facilities. This is also where they really put the screws to the craft brewer, 24
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Now, I’ve had the pleasure of trying their Blue Rock Ale last year, and was greatly pleased with it. I did not know then that they malted their own grain, and it was my most recent foray into their Phoenix Gold Lager that brought this fact to my attention. This is a beer that has very much a pale ale tone to it, but is crisper and drier like a lager.
However, there was something distinct and unique to their malt. It reminded me of freshly roasted coffee, or freshly baked bread, an almost indescribable, fleeting quality that does not store well. This beer gave me that. Its freshness was like the freshly baked bread of a Boulangerie; unmistakable and ephemeral. I am glad I sampled this beer. More than thoroughly enjoying its truly craft nature, I am intrigued by the business proposition of becoming a malter in addition to a brewer. Phillips Phoenix Gold Lager https://phillipsbeer.com/thebeers/
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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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