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Food NetworkThough strudel is a Viennese tradition, the fillings are usually used one at a time. But, when I'm in the bakery trying to choose between cherry strudel and cheese strudel, I always end up buying one of each because I can't choose between them! So here, I've combined the two and it works perfectly, like cherries on top of delicious cheesecake. Strudel dough is something Austro-Hungarians inherited from the Turks (who occupied Hungary for 100 years) but they bake their phyllo dough in layers with stripes of filling where as strudel is always wrapped around its filling. Strudel means "vortex" or "whirlpool". Albert Kumin, the legendary Swiss pastry chef who ruled the White House kitchen in the 1970s, fathered an entire generation of American pastry chefs through his cooking classes. Twenty years later, I still remember the sight of his huge hands gently spinning sugar into near-invisible threads, and stretching a single lump of strudel dough to cover an entire table. Strudel-making used to be a family affair, with all the women standing around the dining-room table, gradually pulling and smoothing the dough until it hung all the way to the floor! I was the granddaughter who inherited my Hungarian Grandmother Elsie's linen table cloths. I suspect they were used less for formal fancy dinner parties (they were to poor to afford to throw them) than they were for pulling strudel dough. And her large family with many sisters was the perfect tool to complete the job. These days, we have smaller families, working moms ? and frozen phyllo dough to take the place of strudel dough. I sprinkle nuts and sugar between the layers to let air in and to make a nice crisp dough but you'll also see recipes calling for toasted breadcrumbs in between the layers to surround the juicy fillings. Roll it up tightly and neatly, as if you are rolling your hair up in curlers!Food52There has never been a more one-of-a-kind pizza like the bar pizza. For the most part they are never good, many times they are awful, but that has never stopped anybody from ordering one. Patrons order them because they are drinking. Combine it with hunger and it makes these pizzas far better then they would ever be if a shot of better judgement was in hand. Without exception a bar pizza reigns over the pink pickled eggs languishing in the murky liquid of the large glass jar back by the whisky. Bar pizzas are also infinitely better then the microwavable cups of Spaghetti-Os or the burritos ensconced in a cardboard tortilla. Even so, that doesn't make them good. Here is the catch, in Indiana this food exists and maintains a life all its own because in Indiana if a bar sells liquor by the drink it has to be able to serve food to a minimum of 25 people at all times. On top of that many bars(mostly working class bars) don't have room for a kitchen much less the money for one. To get around this law most bar fly type establishments bring in a microwave, a toaster oven labeled as a pizza oven, or a snack rack where pork rinds rule. Sporks and disposable tableware abide, as do paper towels used as napkins. It is less then the bare minimum and ordering anything while the bartender is busy is likely to make him/her hate you. In the moment though, when hunger and alcohol meet, a bar pizza is the best pizza ever. It doesn't happen often but it does happen enough that people continue to order them. If all things aline, it hits the sweet spot—that meaty place on the bat that makes hitting a home run feel effortless. In food speak it is the moment when something is at its best, it is perfectly ripe for eating, and waiting longer is to watch perfection in its decline. Here is the problem, why would I want to make one of these awful pizzas at home? If I do make them at home it doesn't mean I am drinking at home, well not often anyway. It means I have kids, kids that want pizza—all the time. I make a great pizza dough. I make great pizza but then there are those nights where I don't want too. It is readily apparent to me why I need to perfect this pizza. Make it a dinner everyone requests on any given night. The point is, this is a great pizza to have in your back pocket and I never would have thought much about it until I read an article at Serious Eats. At that moment I knew I was going to start making bar pizzas, I was diving in deep and going for it, and I did. Like lots of recipes though, and maybe even more so, this one takes practice. Myself, I always make a recipe three times before I give up on it and in this case it took all three times. It's okay, there is nothing wrong with eating your mistakes when it comes to food. Besides it is not a lot of work and here is why. My kids love spaghetti and there is rarely a day I don't have a homemade tomato sauce of some kind in the fridge. Bacon, ham, salami, or even pepperoni are always in the deli drawer. I almost always have some sort of mozzarella too, either fresh or grated. I have taken too keeping tortillas in the freezer for quesadillas, so adding tortillas as pizza crusts to the list of uses is a plus. . Even so, if you had none of these specific ingredients you have something, say eggs, ham, and gruyere. If not you won't make this pizza anyway. But as I said, I am looking for the sweet spot, with practice I found it, and ever since making bar pizzas is like effortlessly hitting one out of the park. 1. When it is time to sauce the tortilla put a dollop of sauce in the middle of the tortilla and using the back of the spoon spiral your way to the outer edge. If this were a regular pizza I would tell you to stop short of the edge by about 1/2-inch but with this kind of pizza take the ingredients to the edge. It keeps the tortilla from being charred beyond recognition. 2. I have used all kinds of pans to make this pizza, stainless steel, enamel, cast iron and a comal (pictured). I like the camol best but I also know not everyone has a comal. I made these in a 12-inch cast iron skillet for a long time before I started using the comal. I use a comal simply for ease of access to the tortilla. I makes the pizza easier to assemble. 3. Turn on the broiler before taking anything out of the fridge or putting a pan on the stove. It needs time to get hot. 4. Keep all the ingredients at pans edge. These go fast and you have to be ready with the ingredients. 5. It is important to brown the the tortilla deeply before turning it. If it isn’t brown enough the pizza will lack the crunch that makes it so good. 6. Place the top oven rack 7 to 8 inches from the broiler. This prevents the pizza from cooking to fast and keeps the edges from burning.Food.comReal, "down home" biscuits and gravy was originally "poor folks' breakfast," but it was so good and became so popular that no self-respecting Southern home today is complete without a good biscuit and gravy recipe. The gravy is still referred to by many as "sawmill gravy," because gravy and biscuits was a quick, cheap, and filling breakfast that was served in the logging and sawmill camps throughout the South. Real "down home" Southern biscuits and gravy became so popular and such a staple in Southern breakfast diets because it is nutritious, simple, easy, and inexpensive to make. The ingredients are simple and can be found in any kitchen. Sausage gravy, egg gravy, and all the variations begin with the basic "Sawmill" or "Milk" gravy recipe. The recipe given here is the basic sawmill gravy recipe that is still used by most Southerners. It is the recipe that my family has used for several generations. As for the biscuits, there are lots of complicated recipes for biscuits "out there", but the real, honest-to-goodness biscuits that are served up in most Southern homes are simple and easy to make. The baking time is the most time consuming part of making good biscuits. The biscuit recipe I give here has also been used by my family for several generations. When made as directed, the results will be light, fluffy, melt-in-your-mouth biscuits that are delicious with the basic gravy recipe that I also give here, as well as with one's favorite jam, jelly, marmalade, molasses, or honey--or just split open with a little butter melted inside. To make sausage gravy or other variations, cook up the sausage first and use the fat from it to make the rue for the gravy. Break up the sausage into small pieces and set within easy reach before starting the gravy When the gravy has thickened, stir in the sausage or other ingredients that you may have in mind. Adding other ingredients is the last step in making variations of the basic "sawmill" or milk gravy recipe. In the biscuit recipe, Martha White self-rising flour is preferred. It is finer ground flour than almost any other flour on the market, has superb leavening, and yields lighter biscuits. If plain flour is used, add 1-1/4 tsp of double-acting baking powder and 1/4 tsp of salt per cup of flour. These pertain to all-purpose flour only and should be omitted when using self-rising flour. Also, the rule of thumb for eggs is to use 1 egg for every 2 cups of flour. When making biscuits and gravy, one thing should be remembered: Make the biscuits first, and make the gravy while the biscuits are baking. Preheat oven to 350 degrees F. Baking time for biscuits is 20-30 minutes, depending on your oven. Some ovens run a little hot or cool, so baking time may vary slightly.Food52Onion soup is one of the most satisfying cold weather meals I can think of. It reminds of dark restaurants with the leatherette banquettes that you used to sit on as a kid. No fancy riffs here. This is as authentic as you can get. The most important ingredients are the stock and the onions (obviously). If you screw up either one it will fail. I was drilled in this method by my francophone masters in Scottsdale, Arizona. Could I just say right now that I hate Arizona. The choice of stock is up to you. My personal preference is for veal stock. But the standard preparations also include chicken stock, beef stock or a combination of two. Make the stock one day ahead [recipe to follow] Chill it in the refrigerator and do a final skim of the fat cap that has formed. The next key step involves caramelizing the onions. Don’t rush this. It’s going to take at least 40 minutes to have them just right. I can’t emphasize that enough. After that it’s easy. You’ve probably seen this soup served with a big slab of Swiss cheese melting on top. You can do it that way, but don’t invite me over. Also this dish breaks a number of rules in the kashrut so don’t ignorantly serve it to your observant Jewish friends. I’m not saying this to be politically correct but rather because I think it’s important to understand that the food values (as well as allergies etc.) that your guests bring to the table are as important as you being master of the kitchen. Food should be nourishing and not a threat to either your faith or your mortal coil. As much as I would like to run over every vegan non-meatatarian with my car, I probably won’t be doing that soon. Okay, I promise.Food52I bought a pasta machine as a post breakup gift to myself last summer and that moment really is what started family dinner. Since that first pasta night we have done five or six and without fail, no matter when I make the dough or how early I begin shape the pasta, we will not eat before 11pm. I mostly make traditionally Italian if not more specifically Roman pasta dishes that I picked up while living in Rome in 2012: Bucatini all’Amatriciana, Ragu, Carbonara, occasionally delving into Umbrian Penne alla Norcina. I am fully a snob when it comes to pasta, and this leads us to the true hypocrisy of this post: I made meatballs. Quick recap on the meatball: Italians only serve them by themselves if they’re large, and when they’re small they usually go in soup. When the Italians immigrated to America at the turn of the 20th century they were actually spending less of their income on food then they were in Italy and thus eating more meat and the meatball “snowballed” for lack of a better word. I found a recipe for tiny meatballs last week that had tons of herbs and ricotta AND I could make them the day before dinner, so we put all prior rules and feelings about American meatballs in the bathroom. So these meatballs are a combination of a couple recipes that have all clearly been based off of Marcella Hazan’s recipe from her book Marcella’s Italian Kitchen. The last time I tried to make pasta sauce Ian yelled at me. It was arguably bad pasta sauce. Bad in the sense that it was fully edible and had anyone but me served it we all would have been more than happy, but it was bland, there was much too much sauce in relation to the amount of meat, the flavors didn’t combine right, it didn’t cook long enough, and we all have come to expect more from me. I was not going to let that happen again so I went back to my recipe hunting for making the perfect marinara sauce. Sourcing back to Marcella Hazan she claims that whole peeled tomatoes, a stick of butter, salt, and an onion, and those four things alone make the perfect sauce. Besides the fact that she’s a best-selling James Beard Award-winning food writer, her meatballs came out really good and I figured i’d give it a shot with my own tweaks. Makes 12-14 servings of sauce. Unless you’re feeding a small army or my friends that have apparently never eaten before, halve recipe or plan on freezing some of it.YummlyRecipe featured on : http://healthygourmetfood.blogspot.com/2015/07/chipotle-chili-rubbed-chicken-tacos.html If you are having a quiet afternoon, feel like exploring a new recipe, then try these chicken tacos, you will love the flavors and versatility in this dish. Chicken tacos can be made in many different methods, I like my tacos soft, flavorful and bit spicy. This version of the recipe is healthier compares to the Authentic Mexican fried tacos packed with cheese and sour cream. Believe me, there are days I do crave for those calorie packed greasy tacos, but when you can alter the recipe without losing the flavors, I would take the healthy option. You can make this recipe at home with left over grilled chicken/ vegetables and some seasoning spices. When you rub the chicken with chipotle and cumin powder, not only it adds the heat but smokier flavor to the dish.If you are not used to the ‘heat’, I would recommend to go easy on the Chipotle powder or substitute for Ancho chili powder. The difference between Chipotle and Ancho powder is that they are from two distinctive peppers; Anchos powder is made from dried, poblano and Chipotle powder is from dried, smoked jalapenos. I also added roasted red/yellow bell peppers as well as Brussels sprouts to bring in the sweetness and buttery avocado cream to smooth out the dish. Now if you are thinking what I am thinking, how to pair this delicious tacos with a good bottle of wine, the general rule of thumb is that spicier the food, the colder and sweeter the wine should be. I would go with Dry Rosé or if you are a red wine fan like myself, Spanish Grenache would be perfect for this dish. Enjoy these hot and spicy Chipotle Chili rubbed chicken tacos with a glass of wine and let me know how it turns out in your kitchen.Food and WineEveryone has a dish that they’ve eaten in a certain place and time, a dish that speaks to the emotions the memory invokes. This Clay Pot Chicken was Sunday dinner at our house in Ikeja, Nigeria—a roast chicken dish sourced from our backyard. My family raised chickens, catfish, large African snails, and the occasional pig in our yard. Our garden featured dozens of leafy greens, vegetables, and fruit trees. Although Ikeja is more suburban than the lively districts of Lagos most visitors may encounter, it is still very much a part of the metropolitan area. Lush ingredient gardens are not uncommon in the homes of Lagosians; “backyard-to-table” is traditional to the cuisine.According to my mother’s recipe, the live chicken is prepped that afternoon, the vegetables and herbs collected after the feathers were off the bird, and the clay pot soaked the night before. I had the tough job of picking out the herbs she wanted, a task I admit I didn't always enjoy. Her kitchen window opened up into the garden, and she would order me around for precisely what she was looking for. She ruled her kitchen with a silent finger pointing me this way and that.This recipe is an adaptation for my kitchen. A store-bought chicken is trussed, rubbed with an infused compound butter—Alligator Pepper and Makrut Lime Butter, in this case—then nestled on a layer of seasonal vegetables. Lemongrass, whole lime slices, and ginger add a punchy fragrance and a tangible sweetness to the pot. In the oven, the delicious herb-spiced chicken drippings coat the vegetables and citrus slices, which all gently caramelize as the chicken cooks.My recipe does omit the clay pot, and uses a Dutch oven instead, but if you have an earthenware pot handy, that will get you a little bit closer to the Sundays I remember back home. I don’t make this every Sunday like my mother did, but I can say I’ve eaten this dish more times in my life than any other meal.Food.comPopular in Granada, the last stronghold of the Moors, who ruled Spain for 800 years until expelled by the Inquisition in the late 15th century. During that time, they influenced Spanish kitchens to a huge extent, not least by introducing almonds to the repertoire of ingredients. Interestingly, Christian nuns took over the confectionery business when the Moors were expelled from Granada. Serve with a bowl of whipped cream, nata montada, for dipping, and a cafe cortado - coffee with just a 'cut' of milk. *NOTE*:While the recipe says "whisk" I prefer using a hand mixer.Food and WineMy friend Justin Smillie is one of those larger-than-life New York City restaurant characters who accrues nicknames like a billionaire compounds interest. He’s a big guy with a big personality, a chef whose cooking yields layers of big flavors. So it makes sense that the new hit at his Miami outpost of Upland is a big salad: It’s large-format, composed of pristine ingredients stacked vertically along the interior curve of a giant wooden bowl, and served with a generous crystal carafe of buttermilk ranch dressing. It turns heads in the dining room.At home, the dish is dinner party gold: Assemble it ahead of time in the biggest, prettiest bowl you own, and pass it around the table with tongs, or serve it tableside with a butler’s flair. Balance is key—you want sweet, sour, and salty flavors; crunchy, soft, and chewy textures; and to arrange the ingredients at various heights—but customize it as you like.My version includes shrimp, crab legs, avocado, six-minute eggs, pickled carrots and red onions, and roasted sweet potatoes. But you could go Greek with a garlicky skordalia sauce with roasted potatoes and beets. Or think Spain (sliced skirt steak, romesco, grilled scallions, toast rubbed with tomato). Or Super Bowl (wings, blue cheese, celery, pickled carrot, iceberg wedges, garlic bread).There are but four rules: A big salad requires lettuces, a unifying dressing, a sense of humor, and please, no dipping. This is salad, not crudité. Chances are if you’re a Food & Wine reader, you’re already the best dinner party host (and guest) among your friends. A big salad is a reputation builder, one of dozens of recipes and ideas in this Home Issue that will help you entertain and outfit your kitchen in style. So go ahead, dog-ear these pages. Invite some friends over for Saturday night. Set the table. Go big.
