Recipes and resources from your favourite twitch streamers Ma y 2 0 1 9
COOKERY NATION
Accessible Cooking For Everyone chefjohnreed Tiramisu Cook Along
chefdeparty
Spaghetti Squash Noodles & Red Thai Curry Broth
ratTenni’s kitchen Beet Root Salad
Missmollymakes Molly’s Bagels
CHOCOLATE WALNUT BISCOTTI
CARNE ADOVADA
CHICKPEA “TUNA” SANDWICH
LEMON POPPYSEED COOKIES
KITCHEN SCIENCE: CHLOROPHYLL
THE ROLE OF THE FOOD CRITIC
DETROIT STYLE PIZZA
PLUS: Beer Minute - Streamer Directory - Subscriptions Giveaway
Ta b l e o f C o n t e n t s ARTICLE
What is a CSA? Learn what it is and how to make the most of your shares
RECIPE Subscriber Signature Cookies
INFOGRAPHIC
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CSA Storage Tips
Limit food spoilage with these tips
@Xenyatta’s Chocolate Walnut Biscotti
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COOK ALONG ChefJohnReed Makes Tiramisu
Make this coffee flavoured treat at home
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ARTICLE JasonSipe
Jason discusses the role of the food critic in the food industry
RECIPE
MissMollyMakes Miss Molly shows you how to make all dressed bagels
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5 FAVOURITE THINGS Jane_Henry
Check out her favourite ingredients, tools, and dishes
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RECIPE
TwoGirls1Game New Mexican Carne Adovada is Maria’s featured recipe this month
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VEGAN VILLAGE VeganChikEatery
S’mores, beer, and the May Day Challenge
RECIPE
ChefdeParty
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ARTICLE
ThePracticalEscapist
Chickpeas are the focus of this month’s substitution article
Spaghetti Squash Noodles & Red Thai Curry Broth
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RECIPE
Rattenni’s Kitchen
Diego shows us how to make this impressive Beet Root Salad
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RECIPE
Cheeze_Pizza Learn the process to make this amazing Detroit Style Pizza
Q&A
MrsRuvi Get to know more about this amazing Twitch streamer
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ARTICLE
FoodExperiment Ed explores chlorophyll extraction
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RECIPE
LordBakington Make these luscious Lemon Poppy Seed Cookies
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Stream Chat
Rooms
Welcome to the chat room What an exciting and busy month. So much was happening IRL and on Twitch. April marked the third anniversary of having cooking streams on Twitch. Wow, that went fast! To mark the occasion, Twitch featured cooking streamers on the front page for 24 hours. Congrats to all who were chosen to be featured! I am thrilled to say that this newsletter is making a few waves and helping to provide positive exposure for the amazing cooking streamers on Twitch. While on the subject of awesome streamers, look at the new contributors that have come on board: JasonSipe: Jason is a wonderful streamer with a very interesting food-related background. He will be contributing industry centered articles every month. LordBakington: Ahhh, LordBakington is a simply lovely individual who bakes up a storm. You will adore the gorgeous recipes brought to each issue. ThePracticalEscapist: Every month this incredible streamer will give us tips about how to substitute ingredients to make them vegetarian or vegan. Cheeze_Pizza: Yup, it is what you think - pizza! This amazing streamer is all about the pizza and is happy to share his knowledge each month. I hope you all have a wonderful month. See you on stream! Lisa (aka Cookery Nation) P.S. Don’t forget to enter the Sub Giveaway!!
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CONTRIBUTORS
Lisa Solonynko (Cookery Nation) COPY EDITORS @ThePracticalEscapist @Jane_DS
@ChefJohnReed @VeganChikEatery @Rattenni @MissMollyMakes @Jane_Henry @Cheeze_Pizza @FoodExperiment
@ChefdeParty @RyanHowe @MrsRuvi @JasonSipe @TwoGirls1Game @ThePracticalEscapist
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.
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.
Wa
Cookie Base
Easy
Biscotti
@x en
Chocolate
ut ln
’s tta a y
• 1/4 Cup (57 g) Butter • 1 Tsp Vanilla Extract
• 2 Cups (8 oz) Flour
• 1 Cup (200 g) Sugar
• 2 Tsp Baking Powder
• 1 1/2 Cups Walnuts (chopped small, but not ground)
• 2 Large Eggs
• 1/4 Tsp Salt
• 1/2 Tsp Ground Cinnamon
Chocolate Drizzle • 1/3 Cup Semi-Sweet Chocolate • 1 tsp Butter 1. Preheat oven to 350 °F. 2. Line a baking sheet with parchment paper or a silicone mat. 3. Using a hand or stand mixer, cream the butter and sugar together. 4. Add eggs, vanilla extract, baking powder, salt, flour and cinnamon. 5. Mix until it all comes together and forms a slightly sticky dough, add a little more flour if it is too sticky. 6. Fold in the walnuts. 7. Divide dough into two balls (lightly flour your hands or wet them to keep the dough from sticking to them). 8. Place doughs on baking sheet and flatten them into logs about 1/2 an inch deep. Space them 2-3 inches apart. 9. Bake for 25 minutes or until the logs are lightly browned. 10. Remove sheet from oven and slide the logs onto a cutting board and allow to cool for 5 – 10 minutes. Do not let them cool completely or they will crumble too much when cut. 11. Using a large sharp knife, cut into 1 inch wide cookies. To help keep cookies intact, cut using quick downward cutting strokes instead of a sawing action. Lay the cookies down on the cookie sheet. 12. Return sheet to oven and cook for 6 minutes. Flip cookies and cook an additional 6 minutes. If they still feel moist or soft, turn off the oven and allow them to continue drying out (I let them continue for 10 minutes per side). 13. Remove from oven and allow to cool completely on cooling rack. 14. Chocolate drizzle: Melt chocolate and butter together in a double boiler or the in the microwave. If using the microwave, heat for 20 seconds at a time to avoid burning. Heat until there are still some small chunks of chocolate present. The residual heat will melt it the rest of the way. 15. Allow chocolate to cool for 5 minutes. 16. Drizzle chocolate over completely cooled biscotti. Use a spoon or fork to drizzle the chocolate. 17. Place biscotti in the freezer for 5-10 minutes to set the chocolate. NOTE: If you want biscotti that is more tender, only bake it once. It gets harder the longer you bake it. You can even just treat the dough as a drop cookie dough and create individual cookies using a cookie scoop. 5
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WHAT IS A CSA? CSA participation is growing in both North America and Europe. Learn what it is and how to get involved without getting overwhelmed.
As spring approaches, our minds drift to warmer temperatures and outdoor activities. For me, it also gravitates to fresh food begging to be eaten outside in the warm summer sun. Our options for gathering fresh food usually consist of: • Growing our own. • Purchasing at the farmer’s market. • Purchasing at the grocery store. But wait, there is yet another option: subscribing to a CSA! 6
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what is a csa? CSA stands for “Community Supported Agriculture”. In a nutshell, consumers buy “shares” of a local farm for the current growing season. This is how it works: • Before the growing season begins, people buy shares from a farmer that offers a CSA. • The farmer uses this money to buy seeds and other supplies; and to pay their employees.
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• Throughout the growing season, the farmer delivers harvested crops to the share holders. CSAs are available around the world, and have become quite popular. Until recently, CSAs just focused on vegetable crops. Now, participants can purchase shares from farmers growing: • • • •
Vegetables Fruit Meat Dairy products
Many farmers offer more than one
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what are the rules?
Every CSA farmer has their own rules. • Some farmers deliver crops weekly, bi-weekly, or both. • Some require full payment up front before the growing season starts, while others will provide payment plans spread out throughout the season. • Many provide early-bird sales when signing up in February or March. • Some provide home delivery, while others drop boxes off at specific locations where participants go to pick them up.
CSA. For example, you can purchase a share in a vegetable CSA and a fruit CSA from the same farmer.
what the heck is that? One thing that many share holders love about a CSA is the surprises they find in each delivery. Sometimes people discover a vegetable that they have never seen or heard of before. Finding them in a CSA box pushes people to research and try these new foods.
challenges
• Some CSA farmers offer newsletters or workshops at the farm teaching how to cook or preserve their shares. • Some allow for participants to opt out of receiving certain foods when dealing with allergies. • Some offer a trade-in box and allow people to swap a food in their share for one in the box.
4. Opening the box to see unrecognizable items. I can almost guarantee this will happen. This is because most smaller farms do not grow the same crops all the time. They rotate them and introduce different produce into the mix. Exploring new produce is a good thing though. 5. There is always a chance that you will receive something you hate eating. This is a great opportunity to swap with others or give the gift of produce to someone you know. Some CSAs will even have a “swap bin” where you can exchange something you do not like for something you know you will love.
Subscribing to a CSA is a fantastic option to access local produce as well as supporting small farms, but, it can have its challenges.
6. The first few deliveries may be sparse. The beginning of the season can be a little lack lustre. This really depends on the spring weather and the fact that the crops are just starting out. Deliveries will get bigger as the season progresses.
Here are a few things to keep in mind as you consider whether to sign up for a share:
If you are fine with these points, you will thoroughly enjoy receiving CSA deliveries.
1. You never know what you are going to get. Even though some CSAs will send out newsletters letting you know what to expect, others may not. Flexibility is the key here.
get the most out of your csa
2. You may get more or less than you expect. This depends on things at the farm level, including weather. 3. Finding that you are getting the same things week after week. Yup, this happens a lot. That’s because certain crops grow well and consistently. I am looking at you kale.
To get the most out of your deliveries, follow these tips:
Be Prepared at Pick-Up If you go to a designated location to pick up your delivery: • Bring your own bags or bins. Many CSAs do not provide bags or boxes. • Try to pick up your CSA on your way home. The summer heat is brutal on fresh veggies. Bring a cooler if needed to
protect them from the heat. • If your produce is in a pre-packed box or bag, take some time to go through it before you leave. This will give you a chance to ask the delivery person any questions. Many CSAs have an employee posted at the delivery site. If you do not recognize an item, ask right away for its name and any suggestions for its use.
Too Many or Too Few Ah, this will definitely happen. You are eyeing your 3 bundles of greens and your 1 tiny zucchini. Now what? Greens will be a big part of your deliveries, especially in the beginning. This is your chance to think outside of the box. Don’t just think salad, consider: • • • •
Grilling heads of lettuce. Sautéing greens with herbs and lemon. Blanching greens and freeze them to use later. Using greens as wraps.
• •
Cooking greens down and add to soups or stews. Adding greens to smoothies.
When you receive a very small amount of an item, consider using them as a garnish instead of a side dish. For example: • • • •
Toppings for pizza. Adding to coleslaw. Adding to salads. Adding to a stir-fry.
Choose What to Eat First Once you receive your delivery, it is a good idea to prioritize when to eat everything. • Eat the most delicate items first – like fragile greens. • Eat hardier root vegetables later since they have a longer shelf life. • If you like to plan your meals in advance, consider declaring pick up day “Grab Bag Dinner” day. Look through the box and make a spontaneous meal using some items in the box.
CSA participation is a fantastic way to support local farmers and to explore new produce. The taste and quality of freshly harvested vegetables and greens are beyond compare.
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CSA
STORAGE TIPS After picking up your share, do not procrastinate. Take the time to store them properly as soon as you get home.
If veggies come with greens attached, remove them right away. The greens will draw moisture from the produce and will dry them out. If the greens are edible, store them as you would other greens.
If veggies arrive dirty or wet, brush and dry them off and inspect for bugs. Do not wash until you are ready to use them.
Refrigerators dry out food. If you have separate, humidity-controlled compartments use them to store your veggies. For added protection, store them in zipper bags or containers. Consider freezing if there is just too much. Most produce can be frozen with or without blanching. If you plan on using them in soups, stews, or smoothies, there is no need to blanche. If you need to save the texture, be sure to blanche before freezing. If you have an abundance of certain items, cook a recipe but double or triple the batch. Then you can freeze the leftovers. Give fresh herbs a gentle wash and then store them in the fridge: For hardy herbs (ie. Rosemary, Thyme, Sage, Chives): Lay them flat on a damp paper towel or cloth. Place in a zipper bag or in plastic wrap. For more delicate herbs (ie. Parsley, Dill, Mint, Cilantro): Snip off a small amount of the base stem. Place about an inch of water in the base of a jar and put herbs in the jar. Cover with lid or plastic wrap and store in the fridge. Basil is an exception to the rules. It likes to be stored at room temperature; in a jar with water; and uncovered. Do not store in the refrigerator. 9
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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 SPONGE
MASCARPONE MIXTURE
6 x Egg yolks 90 g / 1/2 Cup x Caster/Granulated sugar 6 x Egg whites 90 g / 1/2 Cup x Plain flour 20 g / 2 tbsp x Unsalted butter 1 tsp x Vanilla extract
4 x Egg yolks 100 g / 1/2 Cup x Caster/Granulated sugar 2 tsp x Vanilla extract 340 g / 12oz x Mascarpone cheese 340 ml / 12oz x Double/Heavy cream 40 ml / 1 1/2 tbsp x Marsala wine/Rum
SOAKING SPONGE
TOPPING
400 ml / 2 Cups x Strong coffee 150 g / 3/4 Cups x Granulated sugar 4 tbsp x Chocolate/Coffee/Brandy liqueur 2 tbsp x Rum
110 g / 1/2 Cup x Dark chocolate (10g/1tsp for grating) 100g/1/2 Cup x Caster sugar 2tbsp x Water 6 – 8 tbsp x Cocoa powder (Dusting)
Equipment 20 – 20 cm/ 8 x 8 inch glass dish Chopping board Knives Oven Trays Saucepans (All sizes) Microplane/Grater Spatulas/Wooden spoons Whisks Electric whisk/Counter top mixer
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Measuring scales Measuring jug Parchment paper Mixing bowls (All sizes) Cooling Rack Sugar thermometer (But not required if you do not have one) Cake spatula Sieve
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Tiramisu METHOD 1. Pre heat the oven to 180 °C / 350 °F. Melt the butter in a small saucepan or in the microwave, then set aside. 2. 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. 3. Add the vanilla and the melted butter, carefully folding into the mix. 4. Line two trays with baking parchment and carefully pour the mixture onto both trays evenly. Place into the oven for 5 – 7 minutes until the sponge springs back. Take out of the oven and place both the sponges on to cooling racks to cool. 5. Place a pan of water onto simmer as a double boiler. In a mixing bowl add the egg yolks, sugar and the vanilla. Whisk over the simmering water until the mix has doubled in volume and has turned pale. Allow to cool and whisk the cream in a separate bowl until soft peak stage. Soften the mascarpone by whisking and then whisk into the cream. Then whisk all of the mixtures together with the rest of the ingredients. Cover with cling film and place into the fridge. 6. Using the glass dish, measure and cut 3 slices of the sponge and set aside. Then heat up the coffee and the sugar in a sauce pan. Once the sugar has dissolved, take off the heat and allow to cool. Once cool, add the liquor to the coffee. 7. Place the first layer of sponge at the bottom of the dish and pour 1/3 of the liquid over the sponge. Then spread some of the mascarpone mix on top. Repeat the process until you’ve used up the 3 slices sponge and the mascarpone. Carefully spread the mascarpone until smooth and flat. 8. Place a medium size pan onto the stove with the sugar and the water. Once the sugar gets to 130 °C, or if you do not have a thermometer just before it colours, add the chocolate and whisk carefully until it turns into chocolate soil. Then pour onto a tray to allow it to cool. 9. Dust the top of the tiramisu with cocoa and sprinkle with the chocolate soil.
Watch this entire cook along VOD at https://www.twitch.tv/videos/409940422 or on Youtube at https://youtu.be/KO-0pfKiv5s 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
MOLLY’S BAGELS Serves 4
Hot ‘n’ fresh homemade everything bagels. Skip the store-bought and bakery, because bagels are easier than you think. 12
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INGREDIENTS •
1 and 1/2 cups warm water
•
2 and 3/4 teaspoons yeast
•
4 cups (480 g) plain flour
•
1 tablespoon packed light or dark brown sugar (or barley malt syrup)
•
2 teaspoons salt
•
Coating the bowl: nonstick spray or 1 tablespoon olive oil
DIRECTIONS
WATER BATH •
2 Litres / Roughly 2 quarts water
•
1/4 cup honey
EVERYTHING BAGEL SEASONING •
2 tablespoons poppy seeds
•
2 tablespoons sesame seeds
•
1 tablespoon dried minced onion
•
1 tablespoon dried garlic flakes
•
1 tablespon coarse salt
•
Egg wash: 1 egg white beaten with 1 tablespoon water
1. Prepare the dough: Whisk the warm water and yeast
index finger through the center of each ball to make
together in the bowl of your stand mixer, fitted with a
a hole about 2.5 - 3 cm / 1.5 - 2 inches in diameter.
dough hook attachment. Cover and allow to sit for 5
Loosely cover the shaped bagels with kitchen towel
minutes.
and rest for a few minutes as you prepare the water
2. Add the flour, brown sugar, and salt. Beat on low
bath.
speed for 2 minutes. The dough is very stiff and will
7. Preheat oven to 220 °C / 425 °F .
look somewhat dry.
8. Water bath: Half fill a large, wide pot with water.
3. Turn the dough out onto a lightly floured surface.
Whisk in the honey. Bring water to a boil, then reduce
With lightly floured hands, knead the dough for 4-5
heat to medium-high. Drop bagels in, 2 - 4 at a time.
minutes. The dough will be too heavy for the mixer to
Make sure they have enough room to float around.
knead it!
Cook the bagels for 1 minute on each side.
4. Lightly grease a large bowl with oil or nonstick spray.
9. Combine the everything bagel seasoning ingredients
Place the dough in the bowl, turning it to coat all sides
together. Using a pastry brush, brush the egg wash
in the oil. Cover the bowl with baking paper, plastic
on top and around the sides of each bagel. Dip into
wrap, or a clean kitchen towel. Allow the dough to
the everything bagel seasoning. Place 4 bagels onto
rise at room temperature for 60-90 minutes or until
each lined baking sheet. Bake for 20-25 minutes,
double in size.
rotating the pan halfway through. You want the
5. Line two large baking sheets with baking paper or silicone baking mats. 6. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it - doesn’t need to be perfect!) Shape each piece into a ball. Press your
bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely. 10. Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.
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 twitch.tv/MissMollyMakes
By Jason Sipe (@jasonsipe) Occasionally while I’m streaming in my kitchen, Ho and laugh along with the barely-inside-joke of having a a viewer asks about my background. course at The French Laundry involving a bong. They want to know if I am a professional cook or chef, or where I went to culinary Anthony Bourdain’s Good writing moves you. school. While I had some mentors along Kitchen Confidential the way, I am largely self-taught; I read a Food critics should strive for this mantle of mountain of cookbooks and watched a ton found its way to me at shepherding their readers to another place and a dangerous age. His time. It is only completing part of the job to report of YouTube. description of kitchens on the menu or the flavors. It’s not enough to I grew up as a terribly picky eater and had recommend (or warn against) visiting a restaurant; barely more than a passing interest in food as pirate ships, rife critics need to understand that their readers have or cooking until I left home for college. with sex, booze and a strong baseline of common experience. Strong Even though I had worked as a dishwasher debauchery made a writers will take that gift and ask their audience as a teenager, scrubbing pots and pans to come along on a journey that is a bit more mark on me. wasn’t my path into professional kitchens: interesting than writing; “I ate this, it was good.” writing was. I’ve often heard that critics help keep restaurants Anthony Bourdain’s Kitchen Confidential honest and accountable. That idea resonates with found its way to me at a dangerous me especially as I began cooking to become a age. His description of kitchens as better-educated food writer. pirate ships, rife with sex, booze and debauchery made a mark on me. I Having been on both sides of the equation wanted in. I started paying attention and having witnessed the rise and fall to restaurants because of this book, of monstrosities like Yelp, I believe the which eventually led me to writing relationship between the critic and the about and cooking in restaurants. restaurant is far more nuanced. Critics are a conduit between restaurants and diners; plenty Despite having a much different interest of restaurants have PR teams and social media and appreciation for restaurants and kitchen accounts that allow them to interact directly with culture now, the core of Bourdain’s work still diners, but critics are something of a ‘neutral’ (I’ve speaks to me. His ability to translate an experience purposefully not used the word ‘unbiased’) judge of the is almost unparalleled; his ability to impact and choices a restaurant makes. influence the lives of so many people transcends his death, and his legacy lives on. The role of a critic is not just to exist in that neutral ground, but to explore the relationship between restaurants, diners and This is the essence of a food writer: to take a common the rest of the food ecosystem. It is a role of journalism that experience (eating) and make it immersive. It’s not requires research and storytelling. It implies impartiality, but terribly difficult to describe the colors and flavors of the storyteller is also the central character. The role requires a plate of food, but to invite your reader to escape emotional maturity and technical skills. It is a multifaceted reality and be transported to the time and place role that is difficult to pull off but gratifying and essential for of the writer’s experience is something special. If the industry when handled well. you’ve read a piece of writing that accomplishes that particular bit of magic, you’ll know what I mean. If My time as a food critic was full of exploration. I’m you haven’t yet, you’ll agree when I tell you how few certainly not the best writer or journalist around, but I always writers can pull it off. welcomed the opportunity to ask questions and turn over the rocks I found along the way. There’s more to being a critic I read Anthony Bourdain and find myself with him than dishing out praise and insults; it is a craft that deals in a grimy prep kitchen underneath Manhattan. I also with a very emotional topic. Food journalism tells the story read Korsha Wilson and confronted the reality that of people, and the best of these journalists share stories that being a white guy means I’ve never been asked ‘what we can find relatable, challenging, humorous and, of course, I do’ to qualify my presence as a diner. I read Soleil delicious. JasonSipe cooks LIVE on Twitch. Check him out at twitch.tv/JasonSipe
NEW MEXICAN CARNE ADOVADA Yield: 5 Servings
Prep Time: 1 Hour Total Time: 2 Hours
INGREDIENTS •
4 oz or 30 small New Mexican dried chile peppers
•
1.5 teaspoon salt
•
5 garlic cloves large
•
1/4 teaspoon oregano
•
8 cups water
•
2.5 teaspoon garlic powder
•
3 lb boneless pork loin roast
DIRECTIONS 1. Prepare chile pods by rinsing them under cold water and break the stems off and remove the seeds.
9. Prepare the pork by cutting into large cubed chunks.
2. In a 2 quart or larger sauce pan, cover chiles and garlic cloves in water till they are completely covered.
10. Place pork in a large bowl and mix the pork with all the chile sauce.
3. Push the chile peppers down and bring to a boil.
11. Cover the bowl with plastic wrap and marinade the pork for 60 minutes.
4. Reduce the heat to simmer, till they are fork tender. 5. Remove from heat and let cool till slightly warm but not hot. 6. Transfer the chiles (save cooking water for Step 7) with garlic, salt, garlic powder, and oregano, in a heat proof blender. 7. Add water from the pan gradually, till the chile is finely blended with no visible large pieces and the sauce is slightly thickened.
12. Preheat oven to 350 °F. 13. In a 5 quart casserole pan, pour the pork/chile mixture. 14. Bake for 50 - 60 minutes. 15. Serve this with your favorite sides, such as spanish rice, or refried beans. Don’t forget the fresh tortillas!
8. Pour the chile sauce in a bowl and set aside.
NOTES • If you can’t find New Mexican dried chiles, you can sub for other chiles. The flavor would be different. Guajillo peppers or anchos, which would make the sauce taste a little sweet and smoky.
• You can use thick pork chops cut into pieces in place of a roast, or whole pork chops. • Carne Adovada is best when it can marinate over night. Plan a day ahead if possible. For fast preparation, marinade for 60 minutes.
Maria cooks LIVE on Twitch. Check her out at twitch.tv/twogirls1game
RUNNING THE PASS
SPAGHETTI SQUASH NOODLES & RED THAI CURRY BROTH
© ChefdeParty
Thai Red Curry Paste
Roasting the Squash
• 4 Bird’s Eye chillies • 2 tbsp lemongrass, sliced, outer skin removed • 1 tbsp grated galangal or ginger, peeled and chopped • 4 garlic cloves, peeled whole • 1 tbsp shrimp paste (can omit this) • 1/2 tsp ground coriander • 1/2 tsp ground cumin • 1 tbsp chopped cilantro/cilantro stem • 2 shallots, peeled and roughly chopped • 1 tsp lime zest • 1 lime, juiced
1. Preheat the oven to 400 °F. 2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. 3. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. 4. Place the spaghetti squash, cut side down, on the baking sheet and use a fork to poke holes in it. 5. Roast for 30 to 40 minutes, or until lightly browned on the outside and fork tender but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash. 6. Remove from the oven and flip the squash so that it is now cut side up. 7. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Add all ingredients into the blender or a food processor. Blitz on high until smooth. If it’s too thick to blend add a little water to help it. Set aside.
Making the Broth
Thai Red Curry • • • • • • • • • •
1 spaghetti squash salt pepper 2 tbsp oil 1 small onion, peeled and chopped 4 cloves garlic, minced 2 cans coconut milk 3-6 tbsp thai red curry paste, added to taste 1-inch piece of fresh ginger, minced 1-2 tbsp fish sauce, added to taste (can be omitted, if so add salt) • 1 gala apple, julienned • 1 fennel bulb, julienned (save the fronds for garnish) • 1/4 red onion, julienned
1. 2. 3. 4. 5. 6. 7.
Heat oil in a medium sized pot. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally. Add curry paste and ginger. Sauté for 2 minutes. Add coconut milk and stir until combined. Bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes, Add the fish sauce, taste and season (if it needs more paste add paste, if it needs more fish sauce add more fish sauce).
Finishing it Off
1. Pour the broth into a bowl and add the fluffed squash on top. 2. Scatter the julienned apple, fennel, and red onion on top of the squash. 3. Garnish with the fennel fronds and serve.
ChefdeParty cooks LIVE on Twitch. Check him out at twitch.tv/ChefdeParty
plant-based company is introducing 11 new frozen meal options!
RECIPE
Both of these new skillet meals will be available in JULY 2019!!!! These wonderful options make it possible for people to choose plant-based one meal a day or to completely change their lives. For more information visit: https://www.gardein.com/
Game of Thrones Alcoholic Beverages VEGAN S’MORES PIE https://thehiddenveggies.com/vegan-smores-pie-no-camp-fire-needed/
Have you been looking for an incredibly decedent dessert that will surely impress? Check this recipe out to learn how to make one that includes using aquafaba (the liquid from a can of chickpeas) to make a light and fluffy marshmallow fluff! You need this in your life!
PRODUCTS For those who love easy meals, I’m sure Gardein is one of your “go-to” options. If it’s not...it should be! This 25 year old
How many of you couldn’t wait to see the eighth season launch of Game of Thrones!? Are you happy about what happened? Were you set for a dramatic and unexpected return to the series? Wait, have you watched the WHOLE thing?! Don’t worry, no spoilers here!! While you soak up all the fantasy drama. New York-based vegan-friendly brewery Ommegang has teamed up with the HBO network to create a line of beers especially for Game of Thrones fans– if you want to go all out, you could even drink it out of the brand’s own Game of Thrones glass. There are 7 beverages total! Above pictures “Hand Of The Queen” and “White Walker.”
A VEGAN MAY DAY CHALLENGE To all of you wonderful streamers in the Food & Drink 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/VeganChikEatery 18
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- presents -
Vegetarian and vegan cuisine isn’t all about fake meat. As tasty and as much fun as those veggie dogs and burgers can be, venturing out into the world of substitutions can be just as fun! Each month, I feature a new substitution, suggestions of how it can be used in cooking, as well as a recipe. Even if you’re not vegetarian or vegan, it can be fun to experiment with new methods of making things tasty.
This Month’s Feature: Chickpeas!
Chickpeas are a staple of most plant-based diets, a true - but a little known fact about them is just how far they can go. In fact, I could easily do an entire feature on what can be done with the water left over from boiling them, known as aquafaba, alone!
Most people know chickpeas for their role in hummus, falafel, and curries. What many may not know is that chickpeas can be used in dishes to replicate flavours and textures such as fish or chicken. In fact, chickpeas are my absolute favourite fish substitute.
These little nuggets of gold are celebrated for being: • high in protein • high in iron • high in tasty
Here’s a great example of using chickpeas in place of fish:
VEGAN/VEGETARIAN “TUNA” SALAD Ingredients • • • • • •
1 cup chickpeas, cooked until soft (or 1 can chickpeas) 1 tbsp olive oil 2 tbsp mayonnaise (use vegan for a vegan recipe) 1 tbsp nutritional yeast (optional) 1 sheet nori, chopped About 1 tsp dill pickle juice (more to taste)
• • • • •
A little squeeze of lemon 2 cloves garlic, finely diced 1 stalk celery, finely chopped Salt and pepper to taste Some chopped green onion (optional)
Directions 1. Mash chickpeas well. 2. Add mayonnaise, oil, pickle juice, lemon juice and stir well to combine. 3. Finely chop nori, celery, garlic, and green onions if using and add to the mixture. Add the rest of the ingredients and salt and pepper to taste. Slap on bread with some romaine for a delicious mock-tuna sandwich, or mix with cooked pasta for a cold pasta salad. Toast the bread and melt a little cheese on top (vegan or otherwise) for a an open-faced mock-tuna melt. ThePracticalEscapist cooks LIVE on Twitch. Check her out at twitch.tv/ThePracticalEscapist 19
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BEET ROOT SALAD
INGREDIENTS
DIRECTIONS
• • • • • • • • • • •
1. Heat the Sunflower oil on medium low heat. Peel the onions and cook in the oil for 30 minutes and then set aside. 2. Bring the beets to a boil in water with vinegar and sugar. Cook until an inserted toothpick comes out easily. Let it cool. 3. Boil some water and gently cook the eggs two and half minutes and set to chill. 4. Boil some water and cook the beans for 3 minutes and then set aside to chill. 5. Set the oven to low heat and warm up the cheese for 10 - 15 minutes. 6. Cut some beets in half and some in quarters. Then fry them in butter till a nice color, don’t forget to salt and pepper them. 7. Dress the spring beans with olive oil, salt, and pepper. Peel the eggs and cut a few capers in half. 8. Use your hand to create a nest with the beans and place on the plate. Add the beets to the plate nice and random; then the eggs, the capers, and the onions. 9. Take the cheese and spoon the honey on top. Then put it on the beans. 10. Finish with some extra greens if you want.
• • • •
1 Spoon Good Quality Honey 300 g Goat Cheese 3 Small Yellow Beets 3 Small Beetroots 3 Small Pink Beets 150 g Spring Beans 6 or 7 Big Capers 5 Pearl Onions 6 Quail Eggs 2 Spoons Butter Extra Virgin Olive Oil (Enough for dressing the beans) 2 dl Sunflower Seed Oil Salt / Pepper ½ Cup Vinegar 50 g Raw Sugar
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?
MrsRuvi, it’s just my name. :)
I’d like to write a humorous cookbook of all the really bizarre franken-foods that my chat has come up with.
When and why did you start streaming? I started streaming because my husband thought I’d be good at it and that I’d be able to find a community of similarly weird people on Twitch! I started streaming in late Sept. 2018. How would you describe your channel? We make family friendly foods, a few challenges and mostly we hang out and have fun. We are building a community of good eggs: people who enjoy each other’s company and want to be loving supporters of one another.
What has been one of your favourite streaming moments? Someone in my chat has my home address (I know her IRL) and she had ingredients delivered to my house from Shipt so that I could make the weird burger the chat was demanding.
What was one of your biggest mistakes made on stream? Once I took myself seriously. Lol. Won’t make that mistake twice! What advice would you give someone thinking about starting a cooking channel? Find your own voice and don’t compare your style to anyone else on the platform cause we are all SO different.
What is the focus of your streams? The focus of my stream is to remind people the food is an excuse for community. Meals bring people together and it doesn’t matter how fancy or how impressive the meal is, if it’s shared with people you love. CONNECT WITH @MrsRuvi Twitch: https://twitch.tv/MrsRuvi
Twitter: @katie_ruvalcaba Instagram: @mrsruvi1
DETRO IT S T Y L E P I Z Z A
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This is the Detroiter, which is one of the over 130 pizzas on my master pizza menu! This pizza is a simple pepperoni pizza, but it’s good to keep it simple when learning a new dough style. This recipe makes two 9 x13 pizzas. THE POOLISH This must be done at least 8 hours but not more than 18 hours before mixing the final dough. Sometimes I’ll do this late at night and continue to work the dough the next morning. Or I start in the morning before work, and continue after work. Just plan ahead and you’ll be fine. • 227 g Bread Flour • 227 ml Warm Water • 1 g Instant Yeast
Choose a saucepan with a lid to prevent spatter messes in the first few minutes. 2. Cover and heat the sauce over medium heat until it starts to bubble. Reduce heat to low and simmer for 30 minutes or so. Sometimes I’ll strain the sauce a bit after cooking to purge excess water. That is optional and will depend of the consistency of your sauce. Make sure the sauce is piping hot when the pizza comes out of the oven! THE TOPPINGS This pizza is quite simple, needing only pepperoni and brick cheese. The brick cheese can be tough to source outside the Great Lakes area.
1. Combine all ingredients in a large mixing bowl. You will be adding to this later, so the bowl should be large. 2. Using a rubber spatula beat the mixture until it becomes somewhat thick and paste-like. 3. Cover and set aside in a warm place for at least 8 hours. When you return to the poolish it should be nice and bubbly and will have risen quite a bit.
If you can’t find any, try Amazon or other cheese makers who will ship the cheese. If you don’t want to do that, you could use a mixture of Italian Fontina, Muenster (with rind removed), and mild white Cheddar cheeses. Butterkase is another cheese to consider. Mozzarella does well for the cheese pulls, but doesn’t brown quite the same as the brick cheese. These cheeses may not give you that trademark burnt cheese ring around the pizzas that brick cheese would, but they will be flavorful for sure. Don’t go too crazy about the cheese mixture, feel free to
THE SAUCE Make the sauce while waiting for the dough to rise. There are several points in which you could make the sauce so pick some downtime to make it so it will be ready when it’s time to bake. • One 28 ounce Can Crushed Tomatoes (I prefer Cento brand) • 1 tbsp Garlic Powder • 1 tbsp Onion Powder • 1 tsp Cayenne Pepper (optional) • 2 tsp Dried Basil • 1.5 tsp Fine Sea Salt • 1 tsp Freshly Ground Black Pepper 1. Combine the crushed tomatoes with the dry herbs in a saucepan.
Not all of these tools are required but they sure do help. •
Two 9x13 deep dish pans (Blue steel pans are best, but Nordic Ware cake pans work well too) • Wire rack for cooling (not required) • Plastic bench scraper • Large mixing bowl • Rubber spatula • Kitchen scale • Pizza steel or stone (not required) • Pizza cutter • Chef’s knife or other sharp knife • Measuring spoons/cups • Cheese grater
experiment and see what you like. • 20 ounces (616 g) Brick Cheese or other cheese blend • 16 ounce Pepperoni Stick 1. Slice the pepperoni thinly (2-3 mm), and shred the cheese. 2. Set aside until time to build the pizza.
10. Return the dough back to the oiled bowl. Let rise 1 hour at room temperature. 11. After 1 hour, turn the dough back out on a lightly oiled surface, give a couple more stretch and folds, and leave on the work surface, seam side down. 12. Cover with plastic wrap and let sit for 1 hour at room temperature. 13. At this point you could put the dough in the refrigerator if you aren’t planning to make the pizza that day. This is also known as cold proofing. I do this often even though it turns the dough into a 3 day process. But this cold proof time helps improve the gluten structure, which in turn gives you that amazing crumb structure with the bake.
THE FINAL DOUGH • • • • •
9. Stretch and fold the dough, you can refer to my video on *Detroit Style Dough for a visual aid.
397 g Bread Flour 198 ml Warm Water 2 g Instant Yeast 14 g Fine Sea Salt All of the Poolish
1. Add the water and yeast to the poolish. 2. Add in half the flour and stir until it becomes smooth and batter-like. 3. Add the remaining flour and the salt. 4. Stir until the dough begins to form a shaggy dough. Note: No flour or oil on the work surface! 5. Use a plastic bench scraper to scrape the dough out onto a work surface. The dough will be sticky, but do not add any flour to it. Work the dough until it becomes smooth and elastic. 6. The dough should incorporate all the loose flour from the bowl that came out during the scraping. This will seem difficult at first, but using the bench scraper to slap and fold will help the dough come together. Trust me on that.
If you do put the dough in the fridge to cold proof, leave it for no more than 3 days before finishing the dough. Take it out and let it come to room temperature for one hour before handling it. Keep in mind that cold proofing is completely optional. 14. Whether you cold proof or not, when you are ready it’s time to divide the dough into two portions! 15. Using a kitchen scale, portion out two dough pieces that are about 500 g each. Deflate the pieces and stretch and fold each one and place, seam side down, on the work surface. Cover and let rest 1 hour. 16. Place 3 tbsp of olive oil in each pan 9 x 13 pan and make sure the oil is coating all the sides and corners of the pans. Alternatively, you could rub the pans with a light layer of Crisco; that will perform nicely too. 17. After 1 hour has passed, take each dough portion and place it into the oiled pan and lightly pat the dough until it becomes about 2/3 the size of the pan. Cover the pans with plastic wrap (or lids if you have them) and let rest 30 minutes.
7. Lightly oil a bowl and place the dough in the bowl and cover.
18. After 30 minutes, lightly press the dough more towards the edges. You can also use your fingertips to dimple the dough, but don’t get too carried away or you’ll knock all the air out of the dough. You want to get the dough to fill out most of the pan at this point. If it resists, or shrinks back, wait 30 more minutes and repeat this part.
8. Let rise 1 hour at room temperature. After 1 hour, turn the dough out onto a lightly oiled work surface. It’s okay to use oil now, but no flour on the work surface. 24
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19. Let the dough rise for 90 -120 minutes until the dough has at least doubled in size and has filled out the whole pan. You’re now ready to top the pizza! 20. Start preheating the oven in the final 30 minutes of this rise. Preheat the oven to 450 °F (232 °C).
more color after 20 minutes place the pizza on the top rack and bake for 1 minute or so. The pizza is done when it pulls away from the pan and the browning is strong on the sides and top. The bottom should be golden to golden brown in color. 5. Have the heated sauce on hand and ladle two stripes of sauce across the pizza. I almost like to think of them as racing stripes.
Is it time for the sauce? No! Sauce goes on after the bake! Make sure you have the sauce ready and hot at this point though. You will be applying hot sauce to the pizza after it comes out of the oven. 21. Place your pepperoni slices directly on the bare dough, going wall to wall with pepperoni. 22. Apply 10 ounces (313 g) of brick cheese over the pepperoni covered dough. Once again, the cheese should cover the entire face of the pizza. Pay special attention to the edges. You need a good amount of cheese on those edges for the trademark burnt cheese ring! Place more pepperonis on top of the cheese and you’re ready to bake! BAKING TIME 1. I would recommend having one oven rack in the 2nd to lowest position and the other in the highest. Make sure you can fit the pizza in the higher space. 2. I use a pizza steel in my oven to infuse more heat to the pizza pan. I would recommend this to be placed on the bottom rack, but it’s not required. It does provide very nice browning to the bottom of the pie, so keep that in mind. If using a pizza stone/steel, a surface temp around 520 °F (271 °C) is good. 3. Place the pizza in the preheated oven on the lower rack. Bake 10 minutes. 4. Spin the pizza 180 degrees to help it cook evenly. Bake another 10 minutes or until the sides start to come away from the pan. The browning should be very deep at this point. Every oven is different so just keep an eye on the pizza during this phase. If the top needs
6. Use a wire rack to cool the pizza for a minute or two before cutting. The wire rack will help the bottom of the pizza stay crispy and not become soggy from sitting there in its own steam. 7. Cut the pizza into 8 slices, and enjoy your cheeeesey creation! Good Job! Notes: • I like to use Bob’s Red Mill Bread Flour for this recipe. King Arthur Bread Flour works nicely as well. I can’t say much about other flours. If you can’t get bread flour, All Purpose Flour works as well but the crumb will be a bit different. • The first time you do this the dough may seem unmanageable, but persist and you will have a smooth dough after a few minutes. • The video shows the initial steps but only up to the part where the dough is divided into two portions. You will see how to stretch and fold which is helpful if you have not used the method before.* https://www.twitch.tv/videos/373886770
Cheeze_Pizza cooks LIVE on Twitch. Check him out at twitch.tv/Cheeze_Pizza
By:
@FoodExperiment
TODAY ’ S E X PERIMENT:
CHLOROPHYLL E X TRACTION METHOD
CARRIER TEST (with Alcohol Extract)
Water Alcohol Pulp Drying
Salt Sugar Cornstarch
© Lisa Solonynko
The plants we eat contain some level of coloring inside them called food pigments. What we see are the visible colors from white light reflecting off the molecules within the plant cells. The chart below helps to visualize the spectrum of color in a wide range of fruits and vegetables, as an example:
Source: wikipedia
Let’s take chlorophyll, a green pigment. All plants contain chlorophyll which absorbs light and photosynthesizes it into energy for growth. The colors of the fruit or vegetable is different (like anthocyanins in strawberries) so that hungry beings can come by and eat it.
Source: Pigments in Fruits and Vegetables by Chunxian Chen 2015
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In the picture above, you see a chlorophyll molecule as a chlorin ring with a magnesium ion in its center. This ion is what gives chlorophyll its green color in its natural form.
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When you cook it in hot water, the heat vibrates the chlorophyll molecule, causing it to lose the magnesium ion. The heat also breaks down the plant cell tissue resulting in a release of acids.
The breakdown of chlorophyll increases with cooking time. Therefore green vegetables should be cooked for a very short time (less than 7 minutes). The cooking can be stopped by submerging the vegetables in ice water or running cold water. Doing this “locks” the vibrant green color.
How you manage the hydrogen ions (from the acids) within the water will either result in a vibrant green or a dull brown/yellow color. This is accomplished by cooking the vegetable in an uncovered pan to eliminate the volatile acids and having enough water to dilute those acids which are not volatile.
Aside from blanching vegetables to enhance the greenness, I wanted to experiment with ethanol to extract the chlorophyll from plants and see if I could make into a powdered form. @Ed Ryan
In product development, food scientists use carriers to deliver flavor and color in their products. These carriers are usually made up of oils, salts, or sugar derivatives. In the case for my experiment I used what you likely already have in the kitchen: salt, sugar and cornstarch. This is the procedure I used to extract the chlorophyll from spinach leaves to make a powder:
THE PROCEDURE I also made a powder out of dried spinach pulp as a control.
• Chop 500 grams of spinach leaves and transfer to a 1 L container. Put on safety goggles/glasses. Alcohol splashes in the eye can cause serious burns. • Add 400 ml of high proof alcohol (ideally 96% by volume). • Use a blender to puree the spinach. Let rest for 15 minutes. • Strain the puree through a fine mesh sieve. Discard the pulp. • Add the extract to a carrier of choice (salt, sugar, or cornstarch) in a 1:1 ratio. You can use a metal or a heat stable glass container. You want something that will have a large surface area. • Place in an oven set to 40 °C and wait until all the alcohol has evaporated. • Remove from oven, stir powder mixture to make sure all the alcohol has evaporated. • Store in an airtight container.
Once the powders were made with the extract, it seemed that all 3 carriers worked well with salt having the most vibrant. This could because of the sodium ion in the salt binding with the chlorophyll molecule. This is a long term experiment, where I will be measuring the progress of the chlorophyll over time to understand the coloring effect. @Ed Ryan
Come by my channel to see how this experiment progresses over time and see which carrier works best to keep the vibrant green color. FoodExperiment cooks LIVE on Twitch. Check him out at twitch.tv/FoodExperiment
@LordBakington’s
LEMON POPPY SEED COOKIES They’re a fun, tangy twist on a classic combo, perfect for picnics, parties, or mid week pick-me-ups! Plus who doesn’t love lemony sweets when spring is upon us?
INGREDIENTS Makes 3 Dozen • • • • •
2 Cups of Flour 1 1/2 Cups of Sugar 1 Cup of Softened Butter 1 Egg 2 Lemons
• • • •
2 Tablespoons of Poppy Seeds 1 Teaspoon of Baking Powder 1/4 of a Teaspoon of Salt 1 Teaspoon of Vanilla Extract
DIRECTIONS 1. Preheat an oven to 375 °F. 2. In a bowl, cream together the butter, sugar, and vanilla until fluffy. 3. Mix the flour, salt and baking powder together in a separate bowl and set to one side. 4. Zest the lemons into the bowl, then peel the lemon like you would an orange. 5. Purée the lemon flesh and then sieve it into the bowl with the butter and sugar mix to remove any seed chunks. 6. Add in the egg and cream then mix together for 2-3 minutes. 7. Scrape the bowl down with a spatula, paying particular attention to the bottom. 8. Once scraped, add in the flour mix and poppy seeds and mix by hand or on a low speed until a smooth dough is formed. 9. Scoop out 1 inch balls of dough on a cookie sheet lined with parchment paper, leaving at least 2 inches of space between each ball. 10. Once your cookies are scooped, place the sheet in the freezer for 10 minutes to firm the balls and reduce the amount of spreading they do (this is also a great way to make the balls easier to handle if you need to re-arrange them). 11. Once chilled, slide them into the preheated oven for 8-10 minutes or until just lightly golden around the edges. 12. Remove from the oven and leave to cool, they should be lightly golden around the edges and bottom, but no more than that.
LordBakington cooks LIVE on Twitch. Check him out at twitch.tv/LordBakington
CRIMZEN Today’s beer is a premium red ale. I am particularly fond of this genre of beer, so I was very excited about this. A good red should be bready, slightly malty, and bring a hint of fruit and berry pie to the nose. It should have a rich ruby colour – hence the name – and keep a tight head on the glass. If it does these things, I am bound to enjoy it. So, I tucked into a pint from Lost Craft Brewers, of Toronto Crimzen. I must say, I was entirely satisfied with this red, and I do agree with them: this is a premium ale. At 4.7%, it is not too strong, but still hearty enough to enjoy its well balanced proportions. I would put it among my all-time favourite domestic reds, and one that I think can enjoy with anything. I had this with a burger and nachos, but I could have easily had it with fish and chips, a spicy curry, or pulled pork. Flexibility is why I like a good red so much, as they can go with anything, or at any time, and I am confident Crimzen meets this test. In fact, now Ontario has now allowed licensed premises to serve beer as early as 9:00 am. I soon hope to be able to see if this flexibility extends to breakfast beer, too! Maybe. https://lostcraft.ca/pages/crimzen
MACLEAN’S PALE ALE Sitting along the western side of the Niagara escarpment, in Grey County, is the town of Hanover, Ontario, a town just 30 years shy of its bicentennial (2049). This is picturesque country, with amazing trails and vistas, and not that far from the Great Lakes of Georgian Bay and Lake Huron. This is a perfect home, in my opinion, for a hearty rural ale. One that painstakingly holds true to the thirst quenchers of Dominion times, when Canada was very much an active part of the the British Empire - MacLean’s Pale Ale. This is old school, old boy, in a way that only an anglophile like Charlie MacLean could do. Using English ale yeast and typical English hops (Fuggles and Golding), and drawing upon a local water source, this is a true testament of love to the pub beer of old. It pours a rich tawny, coppery colour, and has a well balanced, mildly sweet and bready aroma. The yeast produces a caramel, fruity flavour that is exactly what I love in a beer. However, it does seem to bring something of the Canadian wild to it, but only just. I absolutely love it! I would gladly offer this as an example of what a proper pub bitter should be – balanced, hearty, and heart warming. Clearly the type of beer to have with a typical pub meal – fish and chips, or a cornish pasty, perhaps even a snack of spicy onion bhaji. I am now intrigued to try their other offerings, especially the Cherry Porter. http://macleansales.ca/beers/
HUSTLE OVER HYPE This one has been challenging me, and I’ve been puzzling over it for the last couple of days. It’s a beer I tried twice. The first time, I revelled in the creamy smoothness of the wheat ale. I savoured the fruity bouquet, with tangerine and tropical fruit. I paired it with a terrific Moroccan chicken, and it was fantastic. Hustle Over Hype Pale Wheat Ale, from Oshawa, Ontario, was a beer I appreciated. The second time was different. I am not sure what it was, but this one was definitely more hoppy. Not the cascade hop citrus; this one was more of a dry-hopped palisade, with sharper pine notes. I was confused, since it was from the same batch. Perhaps I was coming down with something; it has been a damp spring, after all. Besides, that’s happened before, when I have a beer I normally enjoy, but on that occasion find it too malty. So, the lesson is, it’s not always the beer. Sometimes it’s the taster. I’m going to give Hustle Over Hype another try, because I believe my first experience with it was the truer of the two. http://allornothing.beer/ales/ 29
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