On the weekdays, I usually wake up at 5:50am. And I didn’t post anything new here on the blog on Monday. We have 9 days until Christmas and I’m living on the edge.
Last weekend, we hosted two parties. One for my daughter and her friends. . who – by the way – are all 7 years old. . and my husband swears he heard talk of boys and kissing. . WHAT?!!! I’m so not ready for this. I know my daughter doesn’t even like boys yet . . or so I think . . . let’s hope he overheard something out of context. Parents with older kids, help me out here. . does it start at this age? I didn’t like boys until at least 5th grade.
And then we hosted a small dinner party (tapas night!) for some friends on Sunday night. We had so much fun! I was introduced to this fabulous singing group, Pentatonix. Have you seen these guys on youtube? oh my gawd, I love them. Especially their Evolution of Beyonce. Word.
Anyway, I’m fighting off a semi-cold . . and trying my best not to get sick right now. I have a school field trip, doctors appointments, deadlines and most importantly, girls night out, this week. I’ve got to catch up on my sleep and still have a million and five things to do before next Thursday.
So, what do I do when I’m feeling sick? I drink Emergen-C like there’s no tomorrow AND I eat kimchi. My husband swears there are healing powers in kimchi and I believe it. Kimchi jjigae (kimchi stew) is like our chicken noodle soup. And so I always like to make a big batch of kimchi jjigae, kimchi fried rice or some kind of rice bowl filled with kimchi when I’m starting to feel a little under the weather.
Sick or not, this is one of my all time favorite things to eat and make. This rice bowl is so easy to make .. and next year, I’m finally going to make my own kimchi! I’m so excited! Growing up, my mom always made ours and now, I kind of like supporting the Korean small business owners and buying my kimchi from these local Korean markets (we have 2 small ones in Madison) but I just want to do it. I kind of feel like I need to do this to celebrate my heritage. Kimchi party anyone?
This is my I don’t have a lot of time, I’m hungry and want to eat now, fast version of kimchi fried rice . . it’s still absolutely delicious. I hope you enjoy. . and everyone needs to try this. Seriously.
To read my post and to get this fabulous recipe, visit KitchenAid’s blog, The Kitchenthusiast by clicking here.
2014 has been a great, fun year for me and for my blog. One of the best things, both personally and professionally, was the opportunity to become a contributor and writer for The Kitchn. If you’re here and reading my blog, chances are, you’ve heard of The Kitchn, but in the off chance that you have not, The Kitchn is a spin-off of Apartment Therapy and is a comprehensive cooking website that provides recipes, cooking tutorials, information about food, home cooking, caring for your kitchen, tips, great finds for the kitchen, cookbook reviews and much much more.
I’ve been a team member and contributor now since March of this year and it’s been a blast! I’ve been a loyal reader of The Kitchn for about 4 years so it’s been amazing to be a part of something so inspiring. Cooking is like therapy for me and so I treasure this part of my life and the opportunity to work with Emma Christensen, our Recipe Editor (who has a new book, Brew Better Beer, coming out in May!), and Faith Durand, The Kitchn’s Executive Editor and the co-writer of this fabulous new cookbook, has been a dream!
This cookbook you guys!! The Kitchn Cookbook is so much more than a cookbook. It’s a comprehensive resource guide for cooking and caring for your kitchen and more!
The book is set-up like this.
I love how Faith and Sara Kate walk you through how to properly set up your kitchen workspace, for the way you really cook. “Perhaps you’re setting up a kitchen for the first time, or maybe you have lived in your kitchen comfortably for a long time but would like to freshen it. .”
The Kitchn cookbook will help you tackle the essentials for setting up a great kitchen space – however big or small it is and provides 10 smart storage solutions that everyone needs to read. There’s also a chapter on Tools, which is essential. You’ve got to have the right tools in the kitchen to be successful at what you do and this book provides some great insight on essential kitchen tools, how to choose good cookware and the best sources for kitchen supplies.
The other part of this chapter that I love is about caring for your kitchen tools and equipment and knowing when to replace them.
And in true The Kitchn fashion, the cookbook takes you into 10 different homes and kitchens of real people. Sharing stories and showing you how they use their kitchen spaces.
I loved seeing stories like this in the cookbook. . kitchens of all sizes and seeing how the kitchen is really the heart of the home.
Part 2 of this cookbook is amazing. There’s information on how to stock your pantry and essential pantry staples, choosing ingredients wisely and meal planning but what I loved reading was The Kitchn’s 50 Essential Skills!!
“Whether you’re looking for a refresher or a beginner’s course in the essential techniques of cooking, these are the skills you’ll want to know by heart.” Like how to use and hold a chef’s knife, general and important cooking skills, how to deglaze a pan, how to reduce a liquid, fruit and vegetable techniques, how to store meat, how to cut up a chicken and much much more!
The recipes in this cookbook don’t even come until chapter 6 but I love that they’ve walked you through every important step, so that when you do get to a recipe, you can execute it well. The recipes are, of course, delicious and beautiful. I made the breakfast tacos (pg 136), everyday granola (pg 139), the quick drop biscuits (pg 145) and this epic and amazing Black Bean and Edamame Burger (pg 202).
The recipe makes 12 burgers and yes, I made all 12 so I could freeze some. I ate two in one day and another one for lunch the following day. So good you guys. So good.
I still want to make the Pasta Casserole with Broccoli and Gouda Cheese (pg 215).
And the Wheat Berry Salad with Blood Oranges and Feta . . .
And these gorgeous Meringue and Nectarine Trifles in the summer when I can get my hands on some lovely, juicy nectarines. .
There are so many other fabulous recipes in here like, The Lofty Buttermilk Pancakes, Coconut Banana Bread, Cheese Savories, Sweet and Spicy Pickles, 13 fabulous drink and cocktail recipes, Slow Cooker Lemon Garlic Chicken, Pesto for All Seasons and Brownies, 3 Ways!! Fudgy, Cakey and Chewy. How awesome is that?!
This cookbook is an absolute gem and I highly recommend this book for anyone who enjoys cooking. It’s also a great resource for friends and family who might just be getting started in the kitchen or people who have been cooking for a while, but maybe want to be better. Click here to read more about the cookbook or here if you’re ready to purchase it and have this lovely cookbook in your life.
Before we get to the giveaway, I have to share this fabulous recipe with you all . . veggie burger lovers, you need to MAKE THIS. LIKE TODAY. I hope you enjoy!
Creating a really good veggie burger has been something of an ongoing labor of love at The Kitchn. Our quest ended when Megan Gordon brought us this recipe: a perfect blend of mushrooms, grains, vegetables, and bright green edamame. This burger has all the best flavors, textures, and spices and is tender yet satisfying. You should know up front that these veggie burgers are not a quick prospect. The chopping alone will take you through an episode or three of your favorite podcast. It’s worth it. This recipe makes a big batch, so you can freeze unbaked patties for quick meals down the road.
Author: Hip Foodie Mom
Recipe type: Main
3 tablespoons olive oil, plus extra for the baking pan
½ cup farro (or 1 cup cooked brown rice, page 199)
1 medium yellow onion, diced small
3 medium carrots, peeled and shredded
2 garlic cloves, minced
16 ounces cremini mushrooms, stems removed, caps diced small
2 15.5-ounce cans black beans, rinsed and drained
1½ cups panko bread crumbs
1 cup frozen edamame, thawed
¼ cup chopped fresh cilantro
¼ cup chopped fresh flat-leaf parsley
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1½ teaspoons chili powder
1 teaspoon ground cumin
1¼ teaspoon salt
Pinch of freshly ground black pepper
2 large eggs
Thin slices of cheese, for serving (I used provolone)
12 hamburger buns (I used brioche rolls)
For the burger: lettuce, tomatoes, red onions, dijon mustard, mayo and anything else you want to spread on!!
Heat ½ tablespoon of the olive oil in a medium saucepan. Add the farro and cook over medium heat, stirring, until fragrant, 2 minutes. Add 1½ cups of water and a pinch of salt, and bring to a boil. Cover and simmer for 20 minutes. Check the farro and continue to simmer for another few minutes until the farro is chewy but not mushy. Remove the pan from the heat and drain off any remaining water.
In a large, deep skillet, heat the remaining 2½ tablespoons of olive oil over medium heat. Add the onion and cook until translucent, 5 to 8 minutes. Add the carrots and garlic and cook until fragrant, 2 minutes. Add the mushrooms and cook until softened and cooked through, another 3 to 4 minutes. Set the mushroom and vegetable mixture aside to cool.
In a food processor or blender, pulse 1 cup of the black beans to a chunky puree. Transfer to a large mixing bowl. Mix in the remaining black beans, cooked farro, cooled mushroom and vegetable mixture, panko bread crumbs, edamame, cilantro, parsley, mustard, soy sauce, chili powder, cumin, salt, and pepper. Allow to cool until the mixture is no longer steaming. Taste and adjust the seasonings to your liking. Whisk the eggs in a small bowl and stir them into the vegetable mixture. Cover and refrigerate the burger mixture for at least 30 minutes or for up to a day.
When ready to cook the veggie burgers, heat the oven to 400°F. Line a baking sheet with parchment or some other nonstick liner.
Form handfuls of the mixture into patties roughly 4 inches in diameter and ¾ inch thick. Lay them on the baking sheet spaced an inch or two apart. Bake the burgers in batches if all the patties don’t fit; alternately, form some patties and freeze them for later (see below).
Bake the burgers for 20 to 25 minutes, until the tops are dry and the patties feel firm around the edges. If desired, top the burgers with cheese and run them under the broiler for 30 to 60 seconds until the cheese has melted. Serve the patties warm on rolls with ketchup, mustard, mayo, and any other favorite toppings.
Baked patties will keep in the refrigerator for up to 1 week in an airtight container. Unbaked patties can be frozen for up to 3 months: freeze the shaped patties on a parchment-lined baking sheet until solid, then stack the burgers between layers of wax paper and seal inside a freezer proof container. Increase the baking time by 5 to 10 minutes for frozen patties.
Recipe published here with permission.
(my apologies: open to US residents only)
I’m so excited I get to giveaway one copy of The Kitchn Cookbook!! Enter using the widget below and good luck!
a Rafflecopter giveaway Disclosure: This is not a sponsored post in any way and there are no affiliate links included here. All opinions expressed here are 100% my own.
Thanksgiving is THURSDAY and I am knee deep in planning, organizing and scheduling. Scheduling and planning when everything is going into my ONE oven for Thanksgiving dinner that is! The grocery shopping is 95% finished and the menu is set!!! Thanks to Pinterest and all of the fabulous Thanksgiving recipes that have been floating around the internet for the past two months.
Every year, we go a little crazy with Thanksgiving dinner. . I mean. . come on, it’s Thanksgiving dinner right? This is like the SuperBowl for us foodies. This year, we are serving Faith Durand’s Maple Sage Turkey. . from the November issue of Better Homes and Gardens magazine, our friends are bringing over a Chinese BBQ turkey (this will be a first for us but we hear this turkey is fabulous) and a honey baked ham! Plus all the crazy sides and other good eats and desserts!
With two turkeys this year, we’re bound to have leftover turkey and instead of making the same ole “Thanksgiving turkey casserole” that I make every year with the leftover turkey, I’ll be making this Eggs Benedict with a BLENDER Hollandaise sauce on the Saturday morning after Thanksgiving. No vigorous whisking until your hand feels like it’s about to fall off. The blender does everything for you! It’s a delicious breakfast or brunch and I’m using up leftover turkey! It’s a win win for everyone!
I can’t believe Thanksgiving is next week. My parents arrive on Monday and my sister’s family on Wednesday. We’ll have a packed house to say the least but I am so excited.
Because for me, a packed house means that I will have more than 3 people to feed. And for someone who cooks a lot and has a lot of leftovers, this is music to my ears. Over the past few weeks, I’ve been freezing some of the things I’ve been making so my parents and sister’s family can try and taste some of the dishes I’ve been making. Not exactly the same as eating it fresh, but hey, it still works.
My sister loves quiche so I made this Apple and Cheddar quiche for her. And I wanted to kick it up a notch, so I made an olive oil, thyme and cheddar pastry crust for the quiche. Yeah I know, I’m a pretty cool sister. And I made sure to throw in a good amount of cheddar cheese because Grace loves cheesy foods. Yes, she is my sister!
Well, I made this delicious quiche (can you see the apple chunks in there?!) and will have to make another one next week because I ate the entire thing. You guys, this quiche is so good. You get hints of sweetness from the apples with all the cheesy goodness and a lovely olive oil and thyme pastry crust. This quiche was heaven for me.
We’re in holiday season and in the midst of entertaining, having friends over and just being with family. So, if you don’t have a go-to quiche recipe that you use, you have to try this one. It’s great and is sure to be a crowd pleaser.
I hope you enjoy!
Apple and Cheddar Quiche with Olive Oil and Thyme Crust
Note: if you want the cheese to be more evenly distributed within your quiche, use about 1¼ cups of heavy cream instead of just a ½ cup.
Author: Hip Foodie Mom
Serves: 6 to 8
For the olive oil crust:
1¼ cups all purpose flour
1 teaspoon sea salt
¼ cup good quality extra virgin olive oil
½ cup very cold water
½ teaspoon fresh thyme, leaves only
1 to 2 tablespoons freshly grated cheddar
For the filling:
5 large eggs
½ cup heavy cream
2 teaspoons fresh thyme, leaves only + more for sprinkling
½ teaspoon kosher salt
pinch of ground nutmeg
1 cup freshly grated cheddar cheese
½ cup apples, peeled and chopped (like Gala, Honeycrisp or Red Delicious)
For the crust:
Using your food processor, combine the flour, salt and olive oil and pulse for about 3 to 4 seconds. While the food processor is running, slowly pour the very cold water over the flour and keep running until the pastry begins to come together, after about 7 to 8 seconds. Do not overwork the dough.
Next, add in the fresh thyme and freshly grated cheddar and pulse just a few times so that the thyme and cheddar become incorporated into the dough. (Alternatively, you can add the thyme and cheddar later and knead it in before you place into the refrigerator.)
Transfer the olive oil pastry dough to a lightly floured work surface, knead just a few times, gather to form a ball and wrap in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
Preheat your oven to 400 degrees. Remove the dough from the refrigerator and roll out on a lightly floured work surface.Transfer dough to a pie plate, gently pressing the olive oil pastry into the pie plate. Prick the dough with a fork and bake it for about 12 to 15 minutes or until lightly browned.Remove from the oven and lower the oven temperature to 375 degrees.
For the quiche:
Combine the eggs, heavy cream, thyme, salt, and nutmeg and mix together well. Add in the cheddar cheese and the apples and mix again. Pour the filling into your olive oil pastry crust, sprinkle on a little fresh thyme and bake for 45 to 55 minutes, or until golden brown and a tester inserted comes out clean. Let stand for at least 10 minutes before slicing and serving.
This holiday season, Pompeian is helping families across the country immortalize their favorite holiday recipes by offering personalized bottles of Pompeian Extra Virgin Olive Oil – the first and only extra virgin olive oil to carry the USDA Quality Monitored Seal, complete with a customizable label and family photo – perfect for commemorating a treasured dish or gifting to a loved one this holiday season.
Consumers can visit Facebook or Pompeian.com to create their very own personalized bottle of Pompeian Extra Virgin Olive Oil by generating and printing a customized label to place on a 24 oz. bottle of Pompeian Extra Virgin Olive Oil. Now, how cool is that?!
Disclosure: This post is in partnership with Pompeian’s Blogger Ambassador Program and Pompeian Pantry Insiders. I was compensated for this post and as always, all opinions are 100% my own. Thank you for allowing me to work with brands that I love, use and support.
A little over a week ago, I was in Chicago attending a Test Kitchen event hosted by ALDI. We were there for two days and let me tell you, there was enough food involved over those two days to feed a small army.
Day 1 started with a visit to ALDI headquarters, where we visited their test kitchen and participated in a blind tasting of several food products. Each station featured an ALDI brand versus a leading national brand. We sampled everything from orange juice to yogurt to granola bars and tortilla chips. I have to say I was pleasantly surprised and, based on taste, I chose the ALDI brand 9 out of 10 times. Tastes better and costs less? No brainer. I know where I’m buying my orange juice, crackers, granola bars and tortilla chips from now on.
ALDI also has a gluten free product line, which we also got to sample. So, if you’re gluten-free, no worries! ALDI has you covered!
We then moved on to our Sensory Pairings session, where Sensory Expert Gail Vance Civille and Certified Master Sommelier Leslee Miller hosted a joint food and wine pairings presentation and demonstration. They taught us why particular foods and wines pair well, and why others do not, based on our senses. I’ve never looked at wine so thoroughly before. . the color, smelling it and tasting it and thinking about what it reminds us of. And that “rule” where red wine goes with meat and white wine with chicken and fish, for example, doesn’t really apply anymore. Red or white, it’s really all about how the wines enhance the foods and vice versa.
My favorite part of this session was then sampling different wines with different foods, like cheese (of course!) and chocolate and cheesecake!! Hello!!
We then moved on to a little competition, where we were placed into teams and had to put what we had just learned to the test! We were tasked with pairing a wine with each course for a full holiday meal. My team enthusiastically finished first. . and promptly got last place. Oh well, you win some, you lose some. Team 1: you are all still #1 to me. (From left to right: Jessica from Savory Experiments, Kellie from The Suburban Soapbox, Kit from The Kittchen, Julie from Willow Bird Baking and me!)
We ended the evening with a gorgeous and delicious dinner prepared by the ALDI kitchen chefs. We started with an amazing Pumpkin Sage Soup, which I am sharing with you today! You guys. . this soup is so delicious! I love baking with pumpkin in the fall but let me tell you. . savory pumpkin dishes are the BEST. And I added some bacon because I love the saltiness with this soup and the texture. #winning
The key to this soup is combining vegetables and APPLES, mixing them with brown sugar, extra virgin olive oil, salt and pepper and then roasting them until tender. Oh my gawd, you guys. . not only did this smell amazing, but I wanted to skip the soup and just eat the roasted veggies and apples. So good!
But fortunately, I went on and made my soup. . and I’m so happy I did. This soup is now officially up there with my top 5 fave soups for the fall. I’ll be sharing the rest of my ALDI visit in another post. . so until then, you guys have to try this soup!
If a smoother texture is desired, you can transfer to a blender instead of using the immersion blender. To make this vegetarian, simply omit the bacon.
Author: Hip Foodie Mom
Recipe type: Main or Starter
Serves: 4 to 6
2 small onions, peeled and diced
2 medium carrots, peeled and sliced
2 ribs of celery, halved and sliced
2 cloves of garlic, peeled
1 Granny Smith apple, peeled and diced
2 medium to large sized Idaho russet potatoes, peeled and diced
1 tablespoon fresh sage, minced
¼ cup brown sugar
1 to 2 tablespoons extra virgin olive oil
salt and pepper
2 15-ounce cans 100% pure canned pumpkin
1 32-ounce carton vegetable stock
1 cup heavy cream
cooked crispy bacon, crumbled
gouda cheese, freshly grated
cooked crispy sage leaves for garnish
Preheat oven to 400°. Combine the onions, carrots, celery, garlic, apples, potatoes, sage and brown sugar in a large bowl. Drizzle on the extra virgin olive oil, and season with salt and pepper and mix thoroughly. Place into a roasting pan and roast in oven for about 30 minutes, or until tender.
After the vegetables are finished, using a large pot over medium-high heat, combine the roasted vegetable mixture, canned pumpkin and vegetable stock. Season with salt and pepper and simmer for about 15 to 20 minutes.
Using a hand blender or immersion blender, blend the soup until smooth or your desired consistency. Add the heavy cream, taste and adjust any seasoning as needed. Serve warm with the gouda cheese, bacon and crispy sage as a garnish. Enjoy!
Happy Friday you guys! I’m back with another fabulous side dish that needs to be on your Thanksgiving table this year. I don’t know about you, but I love roasted brussels sprouts! Growing up, my parents never really made them for us. . not sure why, but now that I have kids, I roast these babies a few times a month for them and my kids love them.
The secret? It’s all about the technique and flavor. I love roasting brussels sprouts because they still remain somewhat firm and get nicely browned. I usually just roast them with extra virgin olive oil, balsamic vinegar and some salt and pepper but today, I wanted the sauce to bring in the flavor.
The key to my sauce? Cooking bacon and shallots together and then deglazing my pan with my Entwine Chardonnay. You guys, this is so fabulous. If I could personally make this dish for everyone, I would. I then add some dijon mustard and whole grain dijon because I absolutely love seeing the whole grain mustard in this dish.
So, I hope brussels sprouts make it to your Thanksgiving table and you’ll have to also pour yourself a glass and have some of this delicious Chardonnay with your meal as well. As I’ve said before, use the same great quality, great tasting wine that you would drink, to cook with. That’s the only way to do it.
And check out Entwine Wine’s snazzy new website! Entwine Wines is the official wine for The Food Network and was a collaboration between Wente Vineyards in California and The Food Network. Learn about their different wines, get recipes and wine pairings and find an Entwine retailer close to you.
Roasted Brussels Sprouts with White Wine Shallot Sauce
Preheat oven to 400 degrees and prepare a parchment paper lined baking sheet. Drizzle the extra virgin olive oil over the Brussels sprouts and season with salt and freshly cracked pepper. Toss together and roast the sprouts, cut side down, for 15 to 20 minutes, or until nicely browned.
While the sprouts are roasting, cook the shallots and bacon over medium-high heat until the shallots are tender and the bacon has begun to crisp and brown a little, for about 4 to 5 minutes. Deglaze the pan with the entwine Chardonnay and the chicken stock and cook until the shallots and bacon have absorbed more than half of the liquid. Add the Dijon mustard and the whole grain Dijon mustard and mix together until combined.
Remove from the heat and mix with the roasted brussels sprouts. Garnish with fresh parsley and serve immediately.
Looking for more Thanksgiving Day inspiration or menu ideas? Check out my Pinterest board!
So, whether we’re ready or not, the holidays are upon us!! Christmas trees and lights are out everywhere (even though we still have Thanksgiving coming up) and sometimes, if you listen closely, you’ll hear holiday music in the stores. Seriously.
I’ve officially moved my “Halloween” Pinterest board to the bottom of my page and now “Thanksgiving” is reigning towards the top! Do you have your Thanksgiving menu set?
Recently, I attended the Cooking Experience weekend in Des Moines, Iowa, hosted by Better Homes and Gardens at their headquarters. It was fabulous. Not only did we get to meet a lot of the editors, and Gayle Butler!, but we also attended sessions on how to set a Thanksgiving Day table, great slow cooker recipes, desserts for the holidays and there was even a quick knife skills 101 class.
While we were there, we got to tour the offices, the test kitchens, walk through the amazing prop room. . (and it’s gigantic), and we also walked down a hallway that had all of the covers of every Better Homes and Gardens cookbook.
Did you know there’s a new edition out? The 16th edition, folks! Since 1930, the Better Homes and Gardens New Cook Book has been the go-to cookbook in millions of homes across America. Now completely updated and revised, the 16th edition includes everything from beloved classics to hot new recipes!
This book covers everything from Cooking Basics to Appetizers and drinks, Beans Rice and Grains, Breads, Cakes and frosting, Candies, canning and freezing, casseroles, cookies and bars, holiday favorites, meat, pasta, pie and tarts and more!! This is 658 pages of delicious.
And one of you get a chance to WIN this fabulous cookbook. . But before I get to the giveaway, I have to share the Autumn Potato Gratin recipe I made from here, page. 362. You guys, this gratin is SO good!!! The secret? There are thinly sliced potatoes, butternut squash, leeks and fontina cheese inside. oh yeah.
This Autumn Potato Gratin needs to be on every Thanksgiving table this year . . seriously. Don’t miss this recipe!
Preheat oven to 350 degrees. Grease a 3-quart baking dish or gratin dish. Layer half each of the sliced potatoes, butternut squash, and leeks in prepared dish. Sprinkle with half each of the sage, garlic, salt, nutmeg and pepper. Sprinkle with half the cheese and repeat layers. Pour the heavy whipping cream over the top. Cover tightly with foil.
Bake, covered, for about 80 minutes. Uncover and bake for about 30 more minutes or until potatoes are tender when pierced with a fork and top is golden brown. Let stand for 15 minutes.
Their session was focused on The Ultimate Comfort Foods, where we got to watch them make (and taste!) their Best Chicken Stew and Chewy Brownies from the newly revised edition of The Complete America’s Test Kitchen TV Show Cookbook. “This cookbook includes all 15 seasons (including 2015) of the hit TV show in a fabulous collection featuring more than 950 foolproof recipes and dozens of tips and techniques.”
This is 963 pages of awesomeness right here. I mean, check out the thickness here!
You guys, even if you don’t watch the TV show, you need this cookbook. I mean, there are 26 chapters filled with recipes that you know are delicious and solid.
This is what I love about America’s Test Kitchen the most: knowing that they test and test and test again (for EVERY single recipe). They show and tell you why certain things/techniques worked. They talk about the science behind everything. They come up with things and ingredients you never thought to use.
And there’s an entire chapter on SOUP. I love this cookbook. What I’ll be cooking next: Perfect Potstickers, Simple Pot Roast, Lighter Chicken and Dumplings, Slow Cooker Beer Braised Short Ribs, Beef Stroganoff, Hearty Lentil Soup, Stir-Fried Beef and Broccoli, Stir-Fried Asparagus with Shiitake Mushrooms, Southern Cornbread, and something I absolutely cannot wait to try: the Best Almond Cake!
Now, I can’t just show you photos of this FABULOUS Chicken Stew, which is rightly named “BEST Chicken Stew” for a reason. You guys, the richness in flavor in this stew is crazy delicious. When I sampled this in Kohler, I knew I would be making this in my kitchen for my family like immediately. Like, after being home for 3 days, I made this stew. It is that good.
What makes this chicken stew amazingly fabulous is the fact that you are searing chicken wings to provide rich chicken flavor and plenty of thickening gelatin, and then you gently simmer bite-size pieces of boneless chicken thighs for tender bites throughout the stew. To boost the meatiness, you will use a combination of bacon, soy sauce, and anchovy paste. Anchovy paste!!! Brilliant. Finally, you take full advantage of the concentrating effect of reduction by cooking down wine, broth, and aromatics at the start and simmering the stew uncovered during its stay in the oven.
The good people over at America’s Test Kitchen gave me permission to share this recipe with you all. So, seriously, you guys .. today is your lucky day. Make this Chicken Stew and be happy.
And buy this cookbook and know, without a doubt, that you will have more than 950 delicious, solid recipes that you will be making again and again in your kitchen. And if you don’t have your Thanksgiving menu set yet, buy this cookbook for inspiration, recipes and a Thanksgiving holiday menu you and your family will never forget.
WHY THIS RECIPE WORKS: In working to make a chicken stew that could satisfy like its beef brethren, we looked to two different chicken parts: We seared well- exercised wings to provide rich chicken flavor and plenty of thickening gelatin, and then we gently simmered bite-size pieces of boneless chicken thighs for tender bites throughout the stew. To boost meatiness, we used a combination of bacon, soy sauce, and anchovy paste. Finally we took full advantage of the concentrating effect of reduction by cooking down wine, broth, and aromatics at the start and simmering the stew uncovered during its stay in the oven.
Author: America’s Test Kitchen
Recipe type: Main
Serves: 6 to 8
2 pounds boneless, skinless chicken thighs, halved crosswise and trimmed Kosher salt and pepper
3 slices bacon, chopped
1 pound chicken wings, halved at joint 1 onion, chopped fine
1 celery rib, minced
2 garlic cloves, minced
2 teaspoons anchovy paste
1 teaspoon minced fresh thyme
5 cups chicken broth
1 cup dry white wine, plus extra for seasoning
1 tablespoon soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
⅓ cup all-purpose flour
1 pound small red potatoes, unpeeled, quartered 4 carrots, peeled and cut into ½-inch pieces
2 tablespoons chopped fresh parsley
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.
Cook bacon in large Dutch oven over medium low heat, stirring occasionally, until fat renders and bacon browns, 6 to 8 minutes. Using slotted spoon, transfer bacon to medium bowl. Add chicken wings to pot, increase heat to medium, and cook until well browned on both sides, 10 to 12 minutes; transfer wings to bowl with bacon.
Add onion, celery, garlic, anchovy paste, and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on pan bottom, 2 to 4 minutes. Increase heat to high; stir in 1 cup broth, wine, and soy sauce, scraping up any browned bits; and bring to boil. Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes. Add butter and stir to melt; sprinkle flour over vegetables and stir to combine. Gradually whisk in remaining 4 cups broth until smooth. Stir in wings and bacon, potatoes, and carrots; bring to simmer. Transfer to oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.
Remove pot from oven. Use wooden spoon to draw gravy up sides of pot and scrape browned fond into stew. Place over high heat, add thighs, and bring to simmer. Return pot to oven, uncovered, and continue to cook, stirring occasionally, until chicken offers no resistance when poked with fork and vegetables are tender, about 45 minutes longer. (Stew can be refrigerated for up to 2 days.)
Discard wings and season stew with up to 2 tablespoons extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve.
Published November 1, 2013. From Cook’s Illustrated. I received permission from America’s Test Kitchen to publish this recipe here.
Disclosure: This is not a sponsored post in any way. I purchased this cookbook on my own and just wanted to share this fabulous cookbook with you all.
Last weekend, I had the great honor of attending a local Food and Wine event right here in Kohler, WI (only 2 hours from where I live). The entire experience was amazing. We had back-to-back cooking demonstrations, learned some tips and techniques and got to do a few beer+food tastings and wine+food tastings. And we got to see some pretty phenomenal chefs in action and meet them. I was pretty much on cloud nine the entire weekend. GZ floated on stage to “Fly Me to the Moon“, which is my absolute favorite song from Frank Sinatra. Oh, and meeting this guy made my year. You can tell because my smile is so big. I couldn’t contain my happiness and joy.
You’d think all of this would be enough but I also left Kohler with four brand new cookbooks, two I purchased on my own and two were gifted to us. So, needless to say, I went home extremely fulfilled and happy. Cookbooks now take permanent real estate on the night stand table next to my bed and on a brand new bookshelf we recently got because my obsession continues to grow. Cookbooks continue to come out and need to be purchased and appreciated.
I feel like cooking has become so popular (with TV shows, talk shows, magazines, food bloggers and cookbooks) and now staying in and cooking has become cool. I feel like more people are entertaining at home and just cooking and wanting to learn more and get better.
Over the past two years, I’ve read a ton of cookbooks, cooked from most of them and then put them away because another new one has arrived. But then Easy Gourmet fell into my hands. I’ve been cooking from this cookbook for the last 3 months and I don’t see any signs of stopping, unless I finish cooking every single recipe in here.
If you haven’t heard of Easy Gourmet, this beautiful cookbook was written and photographed by Stephanie Le, author of the award-winning blog, I Am a Food Blog. I’m not going to write much here because I’ve already written a review for The Kitchn. So, head on over and enjoy. .
And because this cookbook is so awesome and I will say it here. . right now. . if you are looking for great, delicious straightforward recipes and can only buy one cookbook this year, buy Easy Gourmet. You won’t be disappointed. Back to my initial thought. . because this cookbook is so awesome, I’m sharing (with permission from Stephanie and her publisher) one of my favorite recipes from the book, her amazingly simple and delicious Seafood Pappardelle AND giving one lucky reader the chance to win this gem of a cookbook. Simply answer the question underneath the recipe card down in the comments section below. This giveaway will be open for one week.
Scallops, shrimp and pasta in a spicy tomato-cream sauce. (In the book, there is actually a recipe for Stephanie’s basic tomato sauce but you can use your favorite store bought tomato sauce for this).
Author: Stephanie Le
Recipe type: Main
1 tablespoon oil
1 tablespoon butter
1 lb. scallops
1 lb. shrimp, peeled and deveined
2 garlic cloves, minced
½ teaspoon crushed red pepper
1½ cups tomato sauce
¼ cup heavy cream
8 oz. pappardelle
chopped flat-leaf parsley to serve
In a large skillet, heat up the oil and butter over medium to medium-high heat. Sear the scallops and shrimp, about 1 minute per side. Remove from the pan and set aside.
Turn the heat to medium and add the garlic and pepper flakes. Cook until soft, but not brown. Add the tomato sauce and cream. Return the scallops and shrimp to the pan and simmer gently on low while the pasta is cooking.
Cook the pappardelle according to the package. Drain and toss with the sauce and seafood. Enjoy immediately with a sprinkling of flat-leaf parsley.
Recipe published here with permission. From Easy Gourmet, page 58.
THE COOKBOOK GIVEAWAY!!!
This giveaway is now closed and over. Congrats to the winner: Rebecca Q.
To enter the giveaway, click here to read my review and simply tell me your favorite thing about the book, or anything from the review that you learned about the book that makes you want to buy Easy Gourmet or tell your friends about it. You must leave your answer in the comments section below in order to be valid. GIVEAWAY OPEN TO RESIDENTS WITHIN THE UNITED STATES AND CANADA. Giveaway ends on Monday, November 3rd at 12 midnight EST.
There are no extra entries for this giveaway but consider it good giveaway karma if you share this post or help get the word out about this fabulous cookbook! Thank you and Good luck!!
Growing up, my parents were both small business owners. My dad owned and operated a few Korean restaurants in the Dallas area (and still has a sushi restaurant currently in downtown Dallas) and my mother owned and operated a mid-sized Korean grocery store (similar to an H-mart for those who are familiar). Needless to say, my parents were working all the time. . and when we were little, we had a live in baby sitter to watch us.
Weeknight dinners were often fast and out of a box, prepared by our nanny but occasionally and definitely on the weekends, either my mother or father would be cooking up some Korean food for us.
When my mom was making Korean curry rice, we’d be waiting eagerly for her to shout out to us, “dinner is ready!” Once I caught that first whiff of the curry, I knew we’d be in for a treat. As a kid, I could eat my weight in Korean curry rice. . loved the stuff and I always ate a lot.
Korean curry rice brings back so many happy memories of my family around the table and I always associate good, Korean comfort food with this.
So, head on over to The Kitchn to read my post and to get and PIN this recipe!! After a quick trip to the Korean market or Asian grocery store, this bowl of deliciousness can be on your table in no time!
Have you had Korean curry rice before? If so, did you like it?
I hope you enjoy!
(And if you’re in the Dallas, Texas area, go visit my dad’s sushi restaurant and tell him Hip Foodie Mom sent you!)
Hello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!