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Food52Sometimes a sandwich is just a sandwich -- simple fillings slapped on bread and eaten in a hurry. But sometimes a sandwich is a meal much greater than the sum of it's parts. Many memorable sandwiches rely on a combination of ingredients that have been elevated to iconic like a PB&J or a pastrami on rye. Some take a maximalist approach, stuffing a whole meal between slices of bread. Think of the classic Thanksgiving dinner leftover sandwich, or Primanti Brothers' sandwiches stacked high with layers of coleslaw and fries. (Pittsburghers, you know what I mean!) This sandwich is an homage to both approaches... and the cross-cultural history of sushi. The journey sushi has taken from humble street food to art form to the Philadelphia roll you might pick up in a grocery store is a complicated one with influences from ancient China, Japan, Korea, and the many talented chefs honing their craft and adapting to local ingredients and palettes. Sushi, while rooted in tradition, is continuously evolving. Story has it that California rolls and spicy tuna rolls were created to appeal to North American palates and ingredient availability in the late 70s and early 80s, while bagels with lox & cream cheese inspired Madame Saito to create the Philly roll. With a nod to the delicious melding of foods and flavors that helped sushi gain popularity in the US, this sandwich includes a whole lunchbox worth of flavors on one bagel. As with a well-composed bento box, I aimed to include a variety of colors, flavors and textures; carbs, protein and veggies using ingredients as at home on a bagel as in a box of sushi. It starts with a toasted sesame bagel. Spicy Smoked Salmon Schmear is a nod to spicy tuna rolls. I used the ratio of sriracha to mayo from Tim Anderson’s Spicy Tuna Roll recipe in JapanEasy. Early sushi was made with cured fish more often than raw, so using cold-smoked salmon or lox seemed as appropriate as it is delicious in this spread. I included a rolled egg omelette for something similar to tamagoyaki -- a sushi and bento favorite. Lox and eggs also happen to be wonderful together. If you’d like something more classic than my freehand variation, check out Namiko Chen’s recipes on Just One Cookbook. The Cucumber Salad is reminiscent of both deli pickles and seaweed salad. It’s a variation of a dead-simple salad that I make — just vegetables sprinkled with vinegar and seasonings. The result is a refreshing foil for the heaviness of the salmon schmear and eggs. This sandwich is equally delightful with the fillings carefully composed on the bagel (like a bento box!) as they are layered between bagel halves. Most, if not all of the ingredients can be found at a well-stocked grocery store. But please, for the love of carbs, get yourself a really good bagel! We like Yeasty Boys or Wexler's in LA for bagels that make us East Coast transplants feel like we're back in NYC. I hope you enjoy this sandwich as much as I do!Food52I should start off by saying that this will be a longish introduction. To read only about the recipe notes, skip to the bottom part. So, she says, indicating that you should get comfortable, the story goes something like this...... There is a list of cooking challenges that I keep on my fridge - my white whales. Paella, soufflé, you get the idea. Parenthetically, if you want to read a funny story about when I battled the giant octopus (and lost), you can find it about 3/4 of the way down the hotline question about foods that polarize: http://www.food52.com/foodpickle/9092-what-are-foods-that-polarize-love-or-hate Anyway, getting back to it. Whole roasted duck has been on that list for a while. I've always been a little intimidated by the gaminess and, well, the price. Not wanting to completely balls up a bird that can cost upwards of $40. About two weeks ago I decided that the time had come to cross that item of the list. I consulted my step-mom who had mentioned this awesome green tea duck she had made about a year and a half ago and I sucked it up and went to Whole Foods and got a duck. And I brined that bird for the better part of three days. Oh and the brine smelled sooooo good. I mean, if there are angels and they are Asian, this is what an Asian angel would smell like. I wanted to take a bath in this stuff. So for three days I am nursing this brine, loving it, occasionally turning the duck over in the pot so that all parts are exposed to the liquid. Then, when the time was right, I reverently removed it from the liquid, brushed off the star anise and the green tea and put it in the oven. I made my mom's Special Rice (I'll post another day). I made edamame. I opened a bottle of wine. My husband was going to remember why I am the best wife in the whole world. The kids were winding down and all was on track to get them in bed before we enjoyed a romantic dinner (which in our house qualifies as a meal, eaten when hot, together). Jameson (the elder son) was upstairs getting his pajamas on. I am basting every ten minutes with lovely duck fat. Jameson starts crying, which I should say is not entirely unusual behavior for a four year old who doesn't want to go to bed. "Oh hush up and get your jammies on," I snap irritably up the stairs while I return to cooing over my bird. The crying continues. I sigh. My husband sighs. Connor (the younger son) starts intoning "bottle bottle bottle bottle!" which indicates incipient melt-down. I sigh again. I bargain with my husband: I'll fix the bottle, you go fix the four year old. The bottle goes in the microwave; the husband goes up the stairs. The duck, a glistening glorious brown crispy version of heaven comes out of the oven smelling exotic and exciting. I place it lovingly on the stovetop to rest. The husband immediately yells down the stairs for a towel. Something about gaping head wounds. Turns out that Jameson, while hiding in our bedroom trying to avoid the inevitable onset of bedtime, stood up too fast and split his head open on our armoire door. Since I took Jameson to the hospital the LAST time he had to get stitches in his noggin, I inform my husband that it is his turn. The whirlwind departs in a flurry of bloody towels and sniffles and a squalling Connor who is quite alarmed by all the commotion. I put Connor to bed. The rice has scorched on the stove. The duck has "rested" into a coma. Quiet descended on the house and I look forlornly at my duck. Shrugging, I carved that sucker up and ate a breast all by myself. Delicious. Wine wasn't bad either. Decided it was THAT kind of night and took a second glass into the living room to keep me company while I watched an episode of The Walking Dead. ****** OK, recipe notes. There are two versions of this. The first is the way I did it and comes, according to my step-mom, from "some Asian Fusion cookbook I seem to have misplaced." Apologies for the suspicious provenance. The second was adapted, by my step-mom, from the first when she didn't have the time to brine for the 2-3 days needed. Even the 'short' version will need 24 hours to sit, so plan accordingly.Food52It was the first time visiting Jess and Fang’s new home, in Beijing. This whole time the beautiful Jess has been rambling about Fang’s love of cooking, which made me very excited when we were invited over for lunch. I always love a good story, and as he was serving these pork ribs, he was taking me back to the moment when he had his first taste of this dish in Yunnan and was so inspired that he recreated this at home. Obviously, I too got inspired; the moment I got back here, the first thing was going to Chinatown to get me a jar of Chinese fermented bean curd. I love the slow-cooking method and the simplicity of ingredients, bringing out the most important flavours in this dish: the meat, fermented bean curd, and the aromatic sesame oil. Fang demonstrated by taking the ribs out of the soup and dipping it in the sauce. I’m lazy, instead I pour the sauce into the cooked pork-ribs. What do you do with the rest of the stock? Add a bit of salt and you have a beautiful soup to accompany the meal. Also, I love adding some fried tofu to the dish to soak in the sauce.Food52Shiraz is one of the most historic, storied, and down-right poetic cities of Iran. It makes sense then that salad Shirazi – literally: “salad from Shiraz”- elevates the perfectly pedestrian affair of a cucumber, tomato, and onion salad into one that is still simple but also one that sings. Dicing and proportion are the alchemical steps that turn the everyday ingredients into a whole that is distinctly delightful. Salad Shirazi is a favorite summer-time side-dish, but also makes a year-round perfect accompaniment to any meat-centric menu like steak or kabob. It is also quite delicious on its own, and with some bread and cheese and walnut makes a fantastic meal: light, crunchy, refreshing, and zestily flavorful.Food52With my one year blogiversary approaching in over a week, I find it fitting that I should share another skillet cornbread recipe. As I described in my inaugural post, Garlicky Shrimp and Spinach Cornbread, my whole passion for recipe development started when I was chosen to be a finalist in the National Cornbread Festival Cook-Off in South Pittsburg, Tennessee. From the moment the announcer said “Ladies, start your ovens†, I knew I was…well, you can read the rest of that story here: Garlicky Shrimp and Spinach Cornbread. But what I didn’t mention was that I actually sent in several recipes for the contest. And after I started blogging, I had intended to share them; but after a year, I somehow hadn’t managed to do it till now. That’s surprising to me, because they’re pretty darned tasty! For example: Savory Ham and Swiss Cornbread Bake–chunks of ham, sweet/grassy bites of asparagus, and hard boiled eggs, smothered with a swiss cheese sauce on a cornbread crust. Whoa, back up. Hard boiled eggs? Yeah, I got the idea from a casserole that my aunt always makes at Easter time, with asparagus, cheddar cheese, eggs and mushroom soup. The only problem with her version is that she uses canned asparagus. Can we say muuuuushy?!?! Her kids finally convinced her not to make it this year. I’m not sure why they didn’t convince her to just make it with fresh asparagus! Nonetheless, I felt like the dish had great potential to be converted into a skillet cornbread meal. Plus, it’s a great way to use up Easter leftovers. One disclaimer though: When I made this the first time, I put the sauce on the bottom and the everything else on top of it. The ham and asparagus fared okay, but the eggs? They were like chewing on pencil erasers. So I switched things up a bit and put the sauce on top. That way everything remained all cozy and moist underneath. But I kept the picture from the original batch, so that it’d be easy to see what’s inside. Therefore, if you make it, yours will not look the same — but it will taste fabulous!YummlyI’ve partnered with @annieshomegrown & @thefeedfeed to bring you a simple recipe that the whole family can enjoy #sponsored . If I’m being honest, cooking isn’t exactly my thing, but making sure I teach my little man about healthy, balanced nutrition at home is a MUST... so I prefer my veggies raw, my food organic and my meals simple, which is why @annieshomegrown is always a good base when planning dinners for my little fam. #annieshomegrown #feedfeed . Annie’s items are on sale for the month of August, including Natural Mac & Cheese, Organic Bunny Crackers & Grahams, and Organic Fruit Snacks - all of my 3 year old’s favorites! You can find the sale @naturalgrocers #inbend . Find our recipe here: https://ff.recipes/easy-summer-mac And follow along on our stories to see just how easy it is (so simple my toddler did most of the work)!Food and WineAt the Culinary Institute of America, Egg Day occurs during Skills II, the class that comes right after students learn how to make stock and just before they’re expected to put a whole meal together. Egg Day’s polarizing qualities elicit a variety of superlatives: “Egg Day is the WORST.” “Egg Day is the BEST.” “Egg Day made me cry.” “I drank a whole cup of hollandaise sauce on Egg Day—I couldn’t stop myself.” That single day is one of the rites of passage of culinary school; one that upperclassmen like to swap war stories about, and new students lay awake at night fearing.What makes Egg Day so momentous? For me, it was my instructor, Chef McCue. Dave McCue was a graduate of the CIA who had gone on to have a career as a “working chef,” the kind who actually cooks food every day. After many years, he came back to the CIA as a chef-instructor to teach young cooks to stand up straight and be better and faster. The school outlines a curriculum, but it’s up to each instructor to execute the lesson and uphold the standards of properly cooked food. The way to learn cooking is through practice, and Chef McCue instills repetition. “The egg came first,” he assured me. If you can cook an egg properly, then you can move on to the chicken.For Egg Day, most classes receive a case of eggs to be split among the twenty students. A case of eggs is 30 dozen. Chef McCue orders THREE. I’ll do the math for you—that’s 1080 eggs for Egg Day. Chef obviously doesn’t mess around. He hopes they won’t all be needed, but eggs are the perfect, and cheapest, way to teach proper technique. There’s cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on.To pass Egg Day and move to Skills III, each student must cook eggs eight ways, three times in a row. If your soft scramble is a little too hard on the third try, you start over and make it three times again until all three in a row are perfect.This isn’t a mild form of torture intended for Chef’s enjoyment. (In fact, he takes a bite of almost every egg to check for seasoning and temperature—joke’s on him!). He knows when the students graduate, they will be asked to cook an omelet when they stage at restaurants. How they approach the task, from prepping their mis en place to presenting the dish, will show their level of finesse and determine whether they get the job. “How they roll an omelet is like a resume,” Chef McCue says.Having submitted my edible resume countless times to (thankfully!) rave reviews, I can look back with gratitude on Egg Day, and Chef’s meticulous training.Food and WineAndrew Zimmern’s Kitchen AdventuresI wish I had a great story for this dish, but I don’t. Let me just say that some foods need only be eaten. It's the edible equivalent of "shut up and kiss me." It’s perfect. When I was a kid, my family cried when the Grand Central Oyster Bar in Manhattan closed and rejoiced when it re-opened. Sure, it’s overpriced and uneven, but the pan roasts and stews are second to none, and the steam kettles they’re constructed in are unmatched for romance when it comes to show-off cookery. For me, scallops and oysters are a perfect briny, oceanic tandem, and this recipe marries them perfectly. Growing up in NYC and spending summers on the South Fork of Long Island, I got exposed to dozens of styles for this classic seafood soup. The briny intensity here is unmatched, and the fresher the ingredients are, the better.I suggest you have a potluck at your house, invite everyone over and serve this easy fall soup. In larger portions, it’s a meal-in-a-bowl dinner that your whole family will love. For parties, I make a large batch and serve it out of coffee mugs.—Andrew Zimmern Perfect Potluck Recipes More One-Pan MealsFood and WineIt’s not the sort of meal you make and serve with a casual shrug: Preparing a whole duck for dinner is an occasion—and a gesture of generosity and serious sentiment. Duck is my dad’s favorite thing to eat and something he rarely splurges on when dining out, so every summer I smoke one for him as his Father’s Day gift (and round out the evening with a couple of great bottles of Pinot Noir).Before I started relying on my trusty PK Grill to fire up dinner multiple times a week, preparing duck at home was a daunting process. I fretted about splattering fat and overcooking and drying out the meat. When I made gumbo, I relied on my local Asian grocery for a roasted duck (something I still recommend in a pinch).But grill-roasting a duck is as easy as a chicken (particularly when you use an instant-read thermometer to gauge doneness), and the deeply flavored results are as satisfying as anything you can get in a restaurant. Because the smoke provides its own seasoning, you don’t need to add much more to the equation. I usually season the bird with a warm, peppery mix of pink and black peppercorns and salt. Before trussing, I insert a shallot and fresh herbs in the cavity (feel free to add garlic or a quartered satsuma to the mix) to perfume the meat, and I coat the skin with a splash of Maggi Seasoning sauce (a trick to enhance the umami flavors).Part of duck’s appeal, of course, is its flavorful fat. So, when I smoke duck over indirect heat I capture the rewards of that slow roast by cooking something else underneath. In this case, a cast-iron skillet of potatoes crisp and become tender under a steady baste of rendering duck fat. Afterwards, I balance the hearty meat-and-potatoes mix with a pile of peppery greens like frisée that have been lightly dressed with red wine vinegar, Dijon mustard, and olive oil. The combination is both rustic and refined, and surprisingly time-efficient—a griller’s version of a one-dish wonder.By the time I carve the gorgeously bronzed bird, my dad and I have certainly enjoyed a glass or two of that Pinot and a couple of hours together on lawn chairs in the driveway, trading memories and favorite stories from my childhood. In that way, my gesture is actually a gift to myself, because smoking a duck provides a hall pass to be still, to appreciate the pleasures of the moment, and to enjoy the wafting aromas of the meal to come.Chicken, Peas & Carrots. CLICK to get the nutritional data form. Restore. CLICK to get the nutritional data form. Restore Fusion. Vanilla Berry. CLICK to get the nutritional data form. Detailed Nutritional Data for enteral nutrition powdered meals.
Whole Story Meals brings solutions to many of those challenges by providing convenient meals that are easy to carry with you wherever you go while offering the many benefits found in fresh, natural food.
Blending with Whole Story Meals E-book. Kale, quinoa and berries. Enteral nutrition in our proprietary formula. Natural, whole food. Raw, shelf-stable, convenient.
Lightweight. Shelf-stable. Convenient. Whole Story Meals are made from whole food including nutrient rich fruits and vegetables, whole grains, and seeds that have been freeze dried for maximum nutrient retention. They are free from added sugars or artificial ingredients.
May 22, 2023 · PLANT BASED. Quinoa, Kale. & Hemp. $68.35 • 12 MEALS. SEE MORE. BREAKFAST. Eggs, Apples. & Oats. $68.35 • 12 MEALS. SEE MORE. LUNCH/DINNER. Chicken, Carrots. & Brown Rice. $68.35 • 12 MEALS. SEE MORE. LUNCH/DINNER. Salmon, Oats. & Squash. $68.35 • 12 MEALS. SEE MORE. LUNCH/DINNER.
Whole Story Meals. 1,931 likes · 2 talking about this. Real Food Powdered Meals for tube-fed people.
Autumn Cullen gives us a quick rundown of why Whole Story Meals is different, as well as why it really matters to consumers. For many people, this is a livel...
