Have you gotten on board the Shakshuka train yet? Honestly, we just like the word. A lot. But the dish itself is also something to like. Shakshuka is an easy, healthy breakfast recipe predominantly in Israel and other parts of the Middle East and North Africa. It’s a combo of simmering tomatoes, onions, garlic, spices, and gently poached eggs.
With April slated as National Garlic Month (and probably a million other things), Dorot Gardens wants us to turn to them for the bulbous veggie game. They’re known for pre-portioned garlic, onions, and herbs—which means no peeling, chopping, and measuring. Where have you been? Anywho-- to celebrate this scare-a-vampire-away month, they’ve dropped a Shakshuka recipe.
1 tablespoon olive oil
1 onion, finely chopped
1 red bell pepper, seeded and diced
4 cubes Dorot Gardens frozen garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 and 1/2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper (optional)
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
2-3 tablespoons fresh parsley, chopped (plus more for serving)
Heat olive oil in a large skillet over medium-high heat. Add the onion and diced bell pepper and sauté for approximately five minutes, stirring frequently. Stirring continuously, add the Dorot Garlic cubes and cook for one minute more. Add the salt, black pepper, chili powder, ground cumin, paprika, and cayenne. Mix well to combine.
Stir in the can of diced tomatoes with its juices and bring to a low simmer. Reduce heat to medium-low and use a potato masher to break down the onion, bell peppers, and tomatoes into small bits and pieces. Continue to simmer, stirring occasionally, until liquid is reduced by at least half.
Use a spoon to make small wells in the sauce. Carefully crack one egg into each well. Reduce heat to medium-low, cover and cook for six to 10 minutes, or until eggs are cooked to your preference.
Garnish with fresh chopped parsley, if desired.
Is it just us, or do the Dutch kind of seem a little perfect? Yeah. We hate them, too. A Dutch Masterpiece is a collection of four premium mature cheeses that’s won some awards worldwide. Blah, blah, blah. Those cheeses are:
Rembrandt: Traditionally ripened for one year, this award-winning Extra Aged Gouda Cheese has a firm texture and a robust flavor, and an exceptional taste.
Vincent: Where Gouda Meets Parmesan flavor, this rich sweet-tasting fully ripened for six months Dutch Cheese releases pleasant characteristic bursts of flavor with every bite.
Frans Hals: A rich-aged Dutch goat cheese that is naturally matured for up to six months. Frans Hals is made from 100 percent goat's milk to create a unique, full-bodied taste and delicate aroma.
Vermeer: Traditionally ripened for five months, this award-winning aged Dutch Gouda cheese has a delicate fruity taste with a delightful flavor.
We don’t know if our mouths are good enough to even eat these cheeses. But… what’s good for the Dutch is gouda enough for us. Speaking of gouda, try this recipe featuring some award-winning cheese. And feel fancy…
A Dutch Masterpiece Gouda Cookies
250 g almond flour
150 g grated Vermeer Gouda cheese
50 g butter or ghee
1/2 teaspoon chili powder
1/2 teaspoon pepper
Place all ingredients in a food processor and process until it starts forming a dough. Place on some plastic wrap and form into a flat disk. Freeze for at least an hour to set. Preheat the oven to 350 degrees and line your baking trays with parchment. Take the dough out of the freezer. Place on your countertop and unwrap. Place another plastic wrap on top of the dough and roll out to 1 cm thickness. Remove the top plastic wrap and cut out the cookies with your cookie cutters. Place on the baking trays and top with the sage leaves.
Bake for 10 minutes. Take out of the oven and let cool on the baking trays for 10 minutes and then transfer to a wire rack to fully cool down.
Serve with some honey and herb salt.
Cheese makes life better. Whether it's gouda, cheddar, swiss, processed American, or mozzarella-- it's all good. But research shows that mozzarella is tops. While people love the traditional mozz, they're not as down with fresh mozzarella. Perhaps the fresh stuff is too fancy, or doesn't really work well as a string cheese-type snack? Our cheese palate is wide open. Like our mouths.
We want to fit this in our mouths.
Fresh Mozzarella Arancini
Roasted red peppers , 2 cups
Heavy cream, ¼ cup
Smoked paprika, ½ teaspoon
Garlic clove, 1 each
Crushed red pepper flakes , 1 teaspoon
Panko breadcrumbs, divided, 2 cups
Cooked and cooled risotto , 4 cups
Parmesan Cheese, finely grated, ¼ cup
Dried basil , 2 tablespoons
Eggs, beaten, 2 each
Frozen Mozzarella, 12-1 oz. pieces
Vegetable oil, for frying
In a blender, add roasted red peppers, heavy cream, smoked paprika, garlic clove and crushed red pepper flakes. Blend until smooth. Refrigerate until needed.
In a medium bowl, mix ½ cup of the panko breadcrumbs, risotto, Parmesan Cheese, basil, and eggs. Mix well. Place the remaining panko breadcrumbs into a wide, shallow bowl.
Scoop about 2 tablespoons of risotto into the palm of your hand and flatten it to about ½ inch thick. Place a Fresh Mozzarella piece in the center and gently wrap the risotto around the cheese.
Roll the risotto ball in the panko and continue until all of the risotto mixture is used. This will make around 24 arancini. Place in a single layer on sheet pans and refrigerate for at least 15 minutes.
While arancini are refrigerating, prepare the fryer and heat oil to 350ºF. Remove arancini from the refrigerator and fry about 5-6 at a time, depending on the fryer capacity.
Fry for about 5 minutes until golden brown, turning constantly to achieve even browning.
Heat Spicy Roasted Red Pepper Sauce before serving and use as a dipping sauce.
*recipe courtesy of Saputo Food Service
How many people are coming over for Thanksgiving? How many people are allowed to come over? Well, if you want to celebrate all things turkey with a few peeps—or maybe on your own without the prying eyes of Big Brother—why not do Thanksgiving outdoors?
Instead of chestnuts roasting on an open fire, why not Mr. Gobbles? Okay. Not Mr. Gobbles—because he sounds like a Disney character gone astray. Roast some random sketchy turkey on an open fire.
And it’s not too difficult... but we’re gonna need help. Because our traditional Turkey Day role is drinking the wine and making a side dish that is un-mess-upable.
Campfire Roasted Thanksgiving Turkey
12 pound-ish turkey
Black pepper (freshly medium ground)
Your favorite turkey seasonings (thyme, sage, garlic, onion, etc.)
Method 1: Large Dutch Oven (not farting under a blanket)
Wire rack to keep turkey off floor of Dutch Oven
Remote reading cooking thermometer
Method 2: Cheesecloth
Start a campfire with hardwood logs like oak, hickory, hard maple, etc. Let it burn for at least an hour to develop a large supply of glowing coals. Alternately, you can start charcoal briquettes in a large starter chimney. It will take about 15-20 minutes for the charcoal to turn grey and be ready for cooking.
Make sure the turkey is completely thawed. Rub oil thoroughly on exterior and interior of turkey. Sprinkle liberally with salt, pepper, and other seasonings. If you have whole leaf herbs you wish to use, place them inside the cavity of the bird. For food safety, it’s most often recommended these days you do not stuff the bird. An apple, peeled orange, onion, etc. loosely placed in the cavity for flavor is fine, but it’s recommended you do not stuff the bird with traditional dressing; cook that separately on the side.
Method 1: You need an extremely large Dutch Oven. You should ensure with the rack in the bottom to elevate the bird, the turkey does not contact the sides or the lid of the vessel. There are some extra deep Dutch Ovens with tall lids out there, but even with one of these it can be a close fit. Remember, the Dutch Oven is made to evenly heat its contents all around (just like you’re oven at home). Contact with the cast iron by the bird inhibits the system.
Assuming you find a Dutch Oven large enough, the rest is pretty simple. Place the turkey in the Dutch Oven, insert the probe of the thermometer into the center of the breast meat making sure it does not contact any bone. String the thermometer’s lead out to the sending unit and place the cover tightly on the Dutch Oven (Camp Chef Dutch Ovens have a special hole in the rim of the lid to accommodate the thermometer lead).
Place coals below and on top of the Dutch oven and replenish as they turn to ash. A 12-pound turkey will take about three hours to cook this way, but watch the read out! Remove when the internal temp hits 165 F, then allow the bird to rest, covered, for about 20 minutes before you begin to carve.
Method 2: While the campfire is burning to coals, dig a hole six inches larger than the turkey all the way around.
Wrap the oiled, seasoned turkey generously with cheesecloth, then with four layers of aluminum foil sealing as tightly as possible.
Rake or shovel two inches of coals (or charcoal) into the bottom of the pit. Make sure you’re getting coals and not ash. Place the wrapped bird on top of them. Fill in the space around the bird with coals to about two inches above the bird, then top off the pit with earth.
Time three hours, then remove the soil and ash on top of the package. Insert the probe of the thermometer through the foil and cheesecloth to check the internal temp of the breast. If it’s at least 165 F, then carefully remove the bird from the pit and set aside for 20 minutes of rest. If it’s not up to temp, leave the probe in place and carefully recover with fresh coals and earth. When up to temp, remove and rest.
After resting, carefully open pack and begin carving.
*recipe courtesy of 50campfires.com
*Or, you can order pizza and take that to the campground. All of 2020 has been non-traditional, so…
A holiday we can all get behind, er, or in front of, or—just put it in your mouth:
National Wiener Schnitzel Day (9/9)!
This dish is so iconic, that there are copycat recipes all over the world. In Japan, Tonkatsu is a breaded, deep-fried pork cutlet. Here in ‘Murica, our version is chicken-fried steak. But we must thank Austria for the OG schnitzel.
Give this recipe a go:
P.S. Thanks, Austria, for your wiener. In fact, we’ll celebrate you (it) every day.
1 ½ pounds veal cutlets
½ cup all-purpose flour
3 tablespoons grated Parmesan cheese
2 large eggs eggs
1 teaspoon minced parsley
½ teaspoon salt
¼ teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon
Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight. Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
*recipe courtesy of Allrecipes
The cracked Crack Wise Staff-- warriors of the Funformation Movement.