Posts Tagged With: recipe

The Traveling Foody – Quiche

Welcome fellow foodies.  This week we have been in the test kitchen having fun with baking quiches.  Quiche is an amazing treat to share with your family and friends any time of the day.  We would like to share with you a Leek Quiche recipe and know that you will enjoy.  We also had fun with onion and chanterelles in a quiche.

Before we share the Leek Quiche recipe some we would like to share some notes:

  • If you have favorite dough recipe go ahead and use it.
  • You can use any combination of cheeses you think that will complement the meat or vegetable filling.
  • The egg and milk ratio of the recipe will always stay the same.
  • You can add more or less cheese to your recipe.  We liked 1 ½ cup total.
  • Your meat or vegetable amount should total around 2 cups.

With that said lets bake!

Caramelized Leek Quiche

Caramelized Leek Quiche

Ingredients:

  • 1 Pie Crust
  • 2 tablespoons extra-virgin olive oil
  • 3 leeks, whites and light green parts only, halved lengthwise, sliced crosswise 1/4-inch thick
  • 2 teaspoons fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups freshly grated Gruyere cheese
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 cup milk
  • 1/2 cup heavy cream

Directions:

Roll out dough to a 12-inch circle. Fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. If you do not have a removable bottom, that is okay. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.

Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.

Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.

Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.

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The Traveling Foody – Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches

Welcome Foody fans and travelers.  A few Traveling Foody family members have been Island hoping in Hawaii.  Well, some of us are enjoying our time in the test kitchen.  The weather has been stormy here in Seattle.  What a perfect ambiance for cooking in the test kitchen.  Here is a nice Italian recipe to share with the people you love.  Enjoy.

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Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches

Ingredients

  • Vegetable oil cooking spray
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large eggs, beaten, at room temperature
  • 2 cups panko breadcrumbs
  • Four 1/2-inch-thick eggplant slices (1/2 a medium eggplant)
  • Four 4-inch diameter Portobello mushrooms, stemmed
  • 2 tablespoons extra-virgin olive oil, for drizzling, optional
  • Four 1/2- to 3/4-inch-thick slices country wheat bread, toasted or grilled
  • 3/4 cup jarred tomato-basil sauce
  • 8 ounces gruyere cheese, shredded
  • 2 cups arugula

Directions

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.

In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.

To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

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The Traveling Foody – Honey- Glazed Barbecued Spareribs.

Welcome Traveling Foody fans and travelers.  Lately we have been busy in the test kitchen infusing flavors, textures and colors from all over the world.  It has been a fun adventure so far and we can’t wait to continue the adventure.  One of our Traveling Foody projects this summer is presenting the world our barbecue book.  We have a love and passion for Barbecue in America and will be posting many blogs this summer with some recipes and photo’s of our ventures.  One of the recipes we have been testing is Glazed Barbecued Spareribs.  Sometimes we boil them for a couple minutes or sometimes we go straight for the dry rub, bake them for one and a half hours and then brush them with a sauce as we grill them for another 20 minutes on the non coal side of the grill.  This is a recipe we decided to test out this weekend.

 

 

 

Honey- Glazed Barbecued Spareribs w/ side of Grilled Asparagus

Honey- Glazed Barbecued Spareribs w/ side of Grilled Asparagus

 Honey – Glazed Barbecued Spareribs

4 – 6 servings

Ingredients

  • 4 lbs. lean pork spareribs
  • Water
  • Salt and pepper
  • ½ Cup honey
  • ¼ Cup lemon juice
  • 2 tsp grated lemon peel
  • 2 tsp ginger root, grated
  • 1 Clove garlic, minced
  • 1 tsp rosemary, crushed
  • ½ tsp red chilies, crushed
  • ½ tsp ground sage

 

Directions

Completely cover spareribs with water in a large pot.  Bring to a boil, uncovered, over medium heat.  Simmer 4 minutes.  Drain liquid.  Season both sides of spareribs with salt and pepper.   Place spareribs on rack in roasting pan.  Cover loosely with aluminum foil.  Bake at 450°F for 15 minutes.  Combined the remaining ingredients; mix well.  Reduce oven temperature to 350°F.  Brush spareribs with honey mixture.  Bake 1 hour longer or until fully cooked, brushing with honey mixture every 15 minutes.  You can also finish ribs on the grill over medium high heat for the last 20 minutes brushing the honey mixture every 10 minutes.

 

The asparagus recipe was done on the grill.

Grilled Asparagus

Ingredients

  • Asparagus, bunched
  • Olive oil
  • Salt and pepper

 

Directions

Coat the asparagus with olive oil.  Sprinkle salt and pepper.  Grill over high heat for 3 minutes each side.

 

We all hope that you will enjoy our grilling adventures this summer and would like to invite you to share some of your adventures.

-Damien – The Traveling Foody

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The Traveling Foody – Edible Flowers

Welcome travelers and Foody fans to another Traveling Foody blog.  Spring is upon us and we have been prepping the garden for some wonderful vegetables and fruits.   One of the major changes in our food this year was getting supplies for free and using recycled items as planters to hang.  Lucky for us we live around farms just outside the city.  Our big freebie this year is fertilizer from a local horse ranch. That combined with more worms, I think we will have a great year.  We are so fortunate to have a space where we can grow a wide variety of fruits and vegetables, many of which are used to trade with others and as gifts to other families.  It’s a wonderful thing to be able to give the gift of food you have so passionately and lovingly grown.

For the past few months, edible flowers have been coming up in various conversations.  It all started with a phone conversation I had with my grandfather.   He was telling me stories of his grandparents making wine and salads out of dandelions when he was growing up and this got the Traveling Foody family thinking of other edible flowers.  With many country’s economic status being in a downward spiral, you can’t beat the freebies that Mother Nature provides us with.  Another wonderful aspect of edible flowers is that they transform common food into a colorful journey.  The colors and tastes provide our foods with excitement and contrast.

Here are a few tips on edible flowers.  Please take the time to do a bit of research on when and what part of the plant you can eat.  We know that you’ll find it very interesting and historic. Following  are a few following plants you can eat:

Note:  Please read up on each plant.  There are stages and levels of consumption that you could become sick from.   Please make sure you research when to harvest and if you are allergic to any of these plants.  Some of these plants there are particular times and way to cook them.

Flowers you CAN eat:

  • Tuberous Begonias
  • Wax Begonias
  • Calendula
  • Carnations
  • Chrysanthemums
  • Clover
  • Cornflower
  • Dame’s Rocket
  • Dandelions 
  • Day Lilies  NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation.
  • English Daisy
  • Apple Blossoms  NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous.
  • Banana Blossoms
  • Citrus Blossoms
  • Elderberry Blossoms  NOTE: All other parts of this plant, except the berries, are mildly toxic! They contain a bitter alkaloid and glycoside that may change into cyanide. The cooked ripe berries of the edible elders are harmless. Eating uncooked berries may cause nausea, vomiting, and diarrhea.
  • Fuchsia
  • Garden Sorrel
  • Gladiolus
  • Alliums
  • Chive Blossoms
  • Garlic Blossoms
  • Angelica
  • Anise Hyssop
  • Basil
  • Bee Balm 
  • Borage 
  • Burnet 
  • Chervil
  • Chicory
  • Cilantro/Coriander 
  • Fennel 
  • Ginger 
  • Jasmine  NOTE: The false Jasmine is in a completely different genus, “Gelsemium”, and family, “Loganiaceae”, is considered too poisonous for human consumption. This flower has a number of common names including yellow jessamine or jasmine, Carolina jasmine or jessamine, evening trumpetflower, gelsemium, and woodbine.
  • Lavender NOTE: Do not consume lavender oil unless you absolutely know that it has not been sprayed and is culinary safe.
  • Lemon Verbena
  • Marjoram 
  • Mint 
  • Oregano
  • Rosemary 
  • Safflower 
  • Sage
  • Savory 
  • Thyme 
  • Hibiscus
  • Hollyhock
  • Honeysuckle  NOTE: Berries are highly poisonous – Do not eat them!
  • Impatiens 
  • Johnny-Jump-Ups
  • Lilac
  • Linden  NOTE: Frequent consumption of linden flower tea can cause heart damage.
  • Marigold Nasturtiums
  • Pansy 
  • Peony
  • Primrose 
  • Roses 
  • Sunflower
  • Tulip Petals NOTE : Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don’t eat them! Don’t eat the bulbs ever. If you have any doubts, don’t eat the flower. 
  • Vegetable Flowers: NOTE: Avoid – the flowers of tomato, potato, eggplant, peppers.
  • Asparagus.
  • Arugula 
  • Artichoke
  • Broccoli Florets
  • Corn Shoots 
  • Mustard  NOTE: Some people are highly allergic to mustard. Start with a small amount. Eating in large amounts may cause red skin blotches.
  • Okra 
  • Pac Choy
  • Pea Blossoms  NOTE: Flowering ornamental sweet peas are poisonous – do not eat.
  • Radish Flowers 
  • Scarlet Runner Beans
  • Squash Blossoms
  • Violets 
  • Yucca Petals 

The most freely available to the planet is the dandelion.  Like many others dandelions are filled with nutrients such as b vitamins, vitamin C, E and k and beta carotene.  They also contain the minerals iron, calcium, magnesium, sulfur, phosphorus and zinc.

Using the Dandelion

  • Use the spring leaves for a salad.  You may also us the bud before it blossoms and has a larger stem.
  • Dry the leaves for making tea.
  • Fresh leaves are good for juicing.
  • Use the flower for salads
  • Dandelion wine
  • Jelly
  • Cookies
  • When the plant has matured, you can dry and roast the root then grind for a coffee substitute. 
  • Roots can be boiled to make a nutritious tea.

Dandelion Greens with Olive-Oil Dressing

Serves 4-6

 

Ingredients:

  • 1/4 Cup extra-virgin olive oil
  • 2 Garlic cloves, thinly sliced lengthwise
  • 1/4 Cup sliced almonds
  • 1/2 Cup golden raisins
  • 2 Tablespoons Sherry vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Pound Spring dandelion leaves

Directions:

Heat olive oil in a 10-inch heavy skillet over medium-high heat.  Then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes.  Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute.  Remove from heat and combine vinegar, sugar, salt, and pepper.

Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.

Thank you all for stopping buy and look out for the release of our Foodie Pets book in a couple weeks.

-Damien – The Traveling Foody

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The Traveling Foody – Oktoberfest!

Welcome travelers and food lovers to this week’s blog.  It’s a rocking Oktoberfest.  We have been very busy towards the end of this year so some of our blogs you will notice a week gap here and there.  We are gearing up to finalize the Foodie Pet book which has been a blast but taking up more of our time due to our high standards in our product.  That being said, let’s rock this Oktoberfest.

Our own Traveling Foody’s David Dewey, will be experiencing some amazing American Oktoberfest parties in Leavenworth, Washington.  Although not as big as Munich and other cities throughout America, Leavenworth does not disappoint with its beautiful Bavarian style village and surrounding mountains.  In America, the larger festivals are held in various areas of Ohio, Wisconsin and Minnesota.  The largest festival in the world is held in Munich, Germany.

What is the true story behind Oktoberfest?  Well, Oktoberfest is a 16 day festival also known to the locals in Munich as “die Wiesn” – named after the fairgrounds in where it is held in the Bavarian city of Theresienwiese.  It all started back on October 12th 1810, when Crown Price Ludwig – later to become King Ludwig I – was to marry Princess Therese Charlotte Luise of Saxony-Hildburghausen. The people of Munich were all invited to the festivities which were held in the fields by the city gates.  The fields were then named after the Princes and have kept their name ever since.  The festival was later moved into September to allow for better weather conditions.

Only the beer conforming to Reineitsgebot standards (Purity laws), can be served at Oktoberfest.  The beer is required to be brewed within Munich’s city limits and the breweries that can produce must do so under particular criteria.  We salute the following breweries for making world class biers:

Augustiner-Brau

Hacker-Pschorr-Brau

Lowenbra

Paulaner-Brau

Splatenbrau

Staatliches Hofbrau-Munchen

 

Some fun facts and tips for you:

  • The marquees get very crowded.  You need to purchase vouchers in advance in order to get a place to eat and drink.
  • Over 6.6 million liters of beer is consumed.
  • Be sure to book your hotel room 1 year in advance.
  • Food in the marquees is more expensive than the stands in other parts of the park.
  • Landlords are able to charge their guests for using their toilets.

 

Today we leave you with one of our favorite German treats: Kartoffelknödeln  This recipe and others can be found purchasing at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4 both in hard copy and Kindle format.

 

Kartoffelknödeln (Potato Dumplings)

Makes 2 dozen

Ingredients

  • 8 medium potatoes
  • 3 egg yolks, beaten
  • 3 Tablespoons cornstarch
  • 1 cup bread crumbs
  • ½ teaspoon pepper
  • 1½ teaspoons salt
  • Flour

Directions

Peel the potatoes.  Place them into a large pot and fill the pot with enough water to cover them.

Bring the water to a boil, lower the heat, and simmer until the potatoes are soft (about 20–30 minutes).  Drain the potatoes well in a colander, place them in a bowl, and mash them, using a hand mixer or potato masher.   Add the egg yolks, cornstarch, breadcrumbs, salt and pepper.

Rinse out the pot and refill it with water and heat to boiling.  While the water is heating, shape the potato mixture into golf-ball sized dumplings.  Roll the dumplings in flour and drop immediately into boiling water for 15 to 20 minutes.  Serve with butter and salt.

-Damien – The Traveling Foody

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The Traveling Foody – Happy Harvest/Equinox

Welcome travelers and foodie lovers to this week’s blog topic on the fall harvest and equinox.  All through the summer, vegetation in fields and forest collect the sun’s energy and store the power in their roots and seeds.  The plants preserve through drought and flood, and by autumn have earned their rest.  As the last hint of chlorophyll slips from pod, leaf and blade, it leaves a parting blast of color – a celebration of a job well done that we are honored to share.

So far this year’s fall equinox has been great.  Our pumpkins and winter squash have been getting bigger and looking fantastic this year.  Right now my garden is providing us with fruits, herbs and I have a few leeks I’m getting ready to pull out of the ground.   Although, we have had an extended summer during the day in the Northwest this year, the cooler fall weather does show itself during the night and in the mornings letting us know its harvest time.

This week I like to leave you with a special drink we like to make during the fall and a soup.

Autumn Haze

 Blend together 1 ½ ounce apple schnapps and 1 ½ bourbon. Pour over cracked ice.

Curried Pumpkin & Apple Soup

Serves 4 – 6

Ingredients:

  • ·        2 Pounds pumpkin, peeled and seeded, cubed
  • ·        1 pound Granny Smith apples, peeled and cored, diced
  • ·        1 Large onion, diced
  • ·        3 Tablespoons butter
  • ·        1 teaspoon curry powder
  • ·        4 Cups chicken broth, warm
  • ·        ½ Cup dry wine
  • ·        1 Cup heavy cream
  • ·        Chopped chives
  • ·        Salt and pepper

Directions:

Melt the butter in a deep soup pot over medium heat.  Add the pumpkin, apples, onion, and curry powder.  Add the salt and pepper to taste.  Stir the ingredients until the onion is translucent.  Add Broth and wine.  Bring to boil then reduce heat and partially cover.  Cook until pumpkin is fork tender, about 25 – 35 minutes.  Remove from heat and let cool slightly.  Working in batches, puree in a blender.  Serve by returning to pot over medium low heat, stir in cream and cool until heated through.  Garnish with the chives.

-Damien – The Traveling Foody

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The Traveling Foody – Tailgating

Hey there travelers and foodie fans.   Welcome to this week’s adventure.  It’s that time of year when Americans gather for two things; Tailgating and the various sporting events that follow.   Not everyone can get into the stadium to experience the game and oddly enough, many don’t even want to.  Those are the hardcore tailgaters.  They are the ones who arrive early to the party and thrive off the divine showing of their flare.  That’s right, Tailgaters.  It’s all about the crazy social event packed with amazing vehicles which strap on and let loose the power of the party.  Between the grilling madness, TV’s and sound systems battered off the generator, and the various alcohol infused fun, a tailgating party is like no other party.

If there is one person you need to answer any questions about tailgating, it’s this man; Joe Cahn, the self-declared Commissioner of Tailgating.  This guy is the epitome of hardcore and the Traveling Foody team has so much respect and love for the man.  He has traveled all over the United States tailgating and sharing his love and passion for the event by sharing food and stories with various fans.  We here at the Traveling Foody salute you, Joe Cahn.

When your vehicle is parked and tents and grilling apparatuses are ready, it’s time for a few games to work up that appetite.  Some of our favorite games to play at a tailgating party are beer pong, flip cup, corn hole and ladder toss.  We will leave you to investigate the explanation of the game titles.  Now that you have played the game and have created that appetite, it’s time to eat.  The old style tailgating brought you some great foods such as hamburgers, hot dogs, coleslaw and potato salad.  With modern technology, bringing the house to the tailgate is easier than ever. Plus it’s a convenient way to show you’re off your rig and cooking skills to the masses.  If you are lucky you could find yourself participating, watching or tasting the wonders of a tailgating cook off.

I like to leave you with a couple recipes this week that will surely impress the hardest of the hardcore tailgating foodie.  First, a Black Bean and Granny Smith Salad that will rock the tailgaters taste buds.  The recipe can be doubled, tripled, etc… And finally we have the Grilled Mussels with Red Pepper Relish.

Thank you all for stopping buy and I look forward to your wonderful likes, reposts, responses and emails each and every week.  Keep on traveling and exploring food and cultures!

 

Black Bean and Granny Smith Apple Salad

4 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 1 pinch cayenne pepper
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 Granny Smith apples, unpeeled, cored, and chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh cilantro

Directions

Heat the oil in a skillet over medium heat.  Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper.  Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro.  Refrigerate until cold before serving.

 

Grilled Mussels with Red Pepper Relish

Serves 4 – 6

Ingredients:

  • 3 red bell peppers
  • 3 slices of bacon
  • 2 tablespoons red wine vinegar
  • 24 mussels, cleaned
  • ½ head red leaf lettuce

Directions:

Roast the bell peppers on the grill over high heat for 4 – 7 minutes, rotating so that all sides get toasted.  Put the pepper into a plastic or paper bag for 8 minutes.  Peel away the skin, discard the seeds and stems, and chop the peppers finely.  Cook the bacon in a pan on the stove until crisp, crumble, and combine with peppers.  Toss the mixture with the vinegar. 

Grill the mussels over heat until they pop open, 3 – 5 minutes. Put a spoonful of the relish in each mussel and serve over the lettuce leaves.  Do not eat any unopened mussels.

 

-Damien – The Traveling Foody

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Burgertastic

Welcome travelers and foodie lovers to this week’s blog.  I want to thank everyone who has been purchasing our book Around the World in 80 Recipes, which can be purchased at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4 both in hard copy and Kindle format.

Sorry about the late posting this week as we have been very busy attracting new followers, passionate Traveling Foody fans and answering many emails.  On top of that, we have been gearing up to revamp the website (www.thetravelingfoody.com), reviewing local organic farms and releasing The Foodie Pet Book in the next 4 to 6 weeks.  I like to show our appreciation for your love and support by revealing to you our two burger recipes we submitted for the Sutter Homes: Build a Better Burger Contest.  Our lamb burger recipe ended up being disqualified due to the portion size not meeting the contests regulations.  But that’s okay with us.  We are still in the running for the contest with our beef burger!

And now for the recipes!  First we present our Lamb Burgers with Yogurt-Cucumber Sauce then on to our Texas Blue Cheese Bacon Burger with Jalapeno Honey Mustard Slaw.  We raise our glasses to you all as we enjoy the last moments of the warm summer sun.

Lamb Burgers with Yogurt-Cucumber Sauce

SERVINGS: 4

Ingrdients:

Yogurt-Cucumber Sauce

  1. ½ Seedless cucumber, peeled and halved lengthwise
  2. 1 Garlic clove, minced
  3. ½ teaspoon kosher salt
  4. 1 Cup plain whole-milk yogurt
  5. 2 Tablespoons extra-virgin olive oil
  6. 1 Tablespoon finely chopped mint
  7. Freshly ground pepper

Burger

  1. 1 ½ pounds ground lamb
  2. 1 Small onion, minced
  3. 1 Garlic clove, minced
  4. 2 Tablespoons finely chopped mint
  5. 2 Tablespoons finely chopped flat-leaf parsley
  6. Salt and freshly ground pepper
  7. Olive oil
  8. 4 small ciabatta rolls
  9. 4 romaine lettuce leaves
  10. 4 thin tomato slices
  11. 4 paper-thin red onion slices

Directions:

Using a small spoon, scoop out the seedy center of the cucumber.  Coarsely shred the cucumber.  Squeeze the excess liquid from the shredded cucumber without mashing it.  In a small bowl, mash the garlic with the salt to a paste. Stir in the yogurt, olive oil and mint.  Add the shredded cucumber, season with pepper and chill for 20 minutes.

In a medium bowl, knead the ground lamb with the onion, garlic, mint, parsley and 1 teaspoon each of salt and pepper. Shape the meat into 4 equally sized patties and transfer them to a plate lined with plastic wrap. Lightly brush the burgers with olive oil.

Grill the patties over medium hot heat. Grill the lamb burgers for about 6 minutes each side. Move the burgers away from the heat and grill the ciabatta rolls until lightly toasted on both sides, about 1 minute.

Texas Blue Cheese Bacon Burger with Jalapeno Honey Mustard Slaw

SERVINGS: 4

COLESLAW

  1. 1 Jalapeno pepper, seeded and stemmed
  2. ½ Cup mayonnaise
  3. 2 Tablespoons Dijon mustard
  4. 2 Tablespoons honey
  5. 2 Tablespoons rice vinegar
  6. ¼ small head green cabbage, finely shredded
  7. ¼ small head red cabbage, finely shredded
  8. ¼ Cup julienne carrots
  9. ¼ Cup green onion, finely sliced
  10. 1 teaspoon dill seeds
  11. 1 teaspoon celery seeds
  12. 1 teaspoon hot sauce
  13. Salt and freshly ground pepper

BURGERS

  1. 1 pounds ground beef chuck
  2. ½ Cup crumbled blue cheese
  3. ¼ cup crisped bacon, chopped
  4. ½ teaspoon granulated garlic
  5. ½ teaspoon salt
  6. 1 teaspoon ground pepper
  7. 4 hamburger buns, split

Directions:

In a blender or processor combine jalapeno, mayonnaise, Dijon, honey and rice vinegar.  Puree until smooth.  Season the mixture to taste with salt and pepper.  In a large bowl combine cabbages, carrots, onion, dill and celery seeds then toss the combination.  Fold the dressing and hot sauce into cabbage mixture and season to taste with salt and pepper. Chill for about 25 minutes.

Combine the ground beef, garlic, bacon, salt and pepper in a bowl.  Mix the combination with your hands.  Fold in the blue cheese into the meat mixture.  Divide meat into 4 equal sized patties.  Grill over medium-high heat for 6 – 8 minutes per side.  Grill the buns until golden brown.

Top the burgers with the coleslaw and serve.

-Damien – The Traveling Foody

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Matured Beef!

Welcome travelers and foodie lovers to this week’s blog.  One of our favorite items the Traveling Foody family orders when available at the restaurant is aged beef.  There is just something tasty, buttery and not to mention the ancient process about aged beef.  Aging beef and other meats is a process that was used out of necessity in order to preserve it before the invention of refrigeration.  I’m sure that even back then the people knew of the wonderful taste and quality of aging meat.  The enzymes in the meat attack the structural proteins which naturally tenderized the meat.  In addition to tenderizing the meat, enzymes will also break down the proteins which turn them into amino acids, as an effect will intensify the flavors.

The 2 different types of aging beef are to dry-age and wet-age.  Both styles are aged at low temperatures between 34 and 38 degrees F.  In general, beef can be aged anywhere from a few weeks to 6 months.  Dry aging beef is done by hanging the meat, before cutting, in the freezer for a set time.  The outcome of drying beef is the loss of meat due to the water evaporating and surface mold.  Wet aging beef is performed by storing the meat in a vacuumed sealed bag and stored for the set time.  By wet aging the beef you will reduce the loss of the meat but you will not develop the same tastes and texture quality as you would in dry aging.

If you would to age beef at home you can:

  1. Buy a choice or prime beef or loin roast.
  2. Unwrap and rinse the beef well, then pat dry with paper towel.
  3. Wrap the beef loosely in a triple layer of cheesecloth and set on rack that sits on a baking sheet.
  4. Refrigerate in a 34 – 38 degree F fridge for 5 – 14 days. 
  5. After 1st day unwrap the meat and then rewrap it with the same cheesecloth. This prevents the cloth fibers from sticking.
  6. Unwrap meat when ready to roast or grill. 
  7. With a sharp knife, shave off and discharge the hard outer layer of the meat.
  8. Roast it whole or cut into steaks.

 

-Damien – The Traveling Foody

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Love your Avocado!

Welcome back travelers and foodie lovers to this week’s blog.  Seeing that we recently have been traveling in and out of South America and México I figure we would talk about one of my favorite fruits which is the avocado.

The state of Puebla, México is noted for originating the avocado.   Scientists have found avocado growth evidence in Puebla dated back to 10,000 BC.  The agricultural development of the fruit has a long history in South America as well.  One of the more interesting particulars of an avocado is the harvesting of the fruit.  Did you know that avocados do not soften while maturing on the tree?   Crazy right?  The tree in which the avocado grows on can act as a better storage unit than your fridge.  That’s right!  The fruit can actually be stored better on the tree for many months past maturing than the fridge or just sitting around.

Many think an avocado is a vegetable but it is not, it’s a fruit which is related to the berry family.  The avocado is also referred to as the alligator pear due to its green and rough exterior.  Another interesting topic about avocados is the name.  The Aztecs name for the fruit was “ahuacatl” meaning “testicle,” due to the shape of the fruit.  When the Spanish explores came and could not pronounce the Aztec word for the fruit they named it aguacate.  The later, well known term, “avocado” was formed by the Spanish which was formed from the Nahuatl origin of the word of the fruit.  The Spanish have other terms that they obscured from the Nahuatl that coincide with the usage of the fruit such as guacamole.  The Nahuatl term that the Spanish transitioned was ahuacamolli.

Some other fun facts:

  • Spaniards found they could use the juice from the seed for ink.
  • In 1519, Cortez had seen that the avocado was a staple in the native diet.
  • In 1554, Francisco Salazar mentions in his book the New Spain, the avocado being sold in the market place.
  • Seamen in the 1700’s would spread the fruit on their biscuits and call it midshipman’s butter.
  • In 1833 the first avocado tree in Florida was planted.

I like to leave you this week with a couple of wonderful recipes that The Traveling Foody family love to make.  One is an Avocado Fries side dish and the other is an Avocado and Black Bean Salsa.

Also, visit our facebook page https://www.facebook.com/TravelingFoody and our wonderful website at www.thetravelingfoody.com for more information and some of our merchandise. Your support sustains the Traveling Foody and all that we stand for and it is greatly appreciated!

Avocado Fries

Ingredients

  • Canola oil for frying
  • ¼ Cup all purpose flour
  • ¼ teaspoon salt plus a bit more for taste
  • 2 Large eggs, lightly beaten
  • 1 ½ Cups panko breadcrumbs
  • 2 Firm avocados, cut into ½ inch wedges

Directions

Pour the oil to a depth of 1 ½ inches into a medium sauce pan.  Heat the oil to 275°F.  Combine flour and salt into shallow plate.  Put eggs and panko in separate shallow plates.  Dip the avocado wedges in flour, shaking off the excess.  Dip in the egg, and dredge in panko to coat.

Fry avocado wedges in batches, 35 – 60 seconds until golden brown.   Drain on paper towel.  For large batches, place previous fried wedges on baking sheet and place in oven at 200°F until the rest of batch is done.  Sprinkle wedges with additional salt to taste.

Avocado Black Bean Salsa

Ingredients

  • 1 Can black beans, drained and rinsed
  • 1 Cup corn, thawed
  • 1 Can fire roasted diced tomatoes, with juice
  • 2 Garlic cloves minced
  • ¼ Cup packed cilantro, chopped
  • 3 Tablespoons fresh lime juice
  • 2 Tablespoons light olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon minced canned chipotles in adobo sauce
  • ½ teaspoon salt
  • 2 avocados diced

Directions

Combined all ingredients except avocados.  Blend well.  Fold in the avocado and serve with chips.

-Damien – The Traveling Foody

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