Vietnamese Beef and Green Bean Stir-fry

What a month it has been! Between teaching, launching Plate & Pencil, spending the holidays in Boston, getting the flu during the holidays in Boston, I've been a little behind on blogging. Little by little, I'm getting back into the swing of things though. Today I decided to update this simple but delicious Vietnamese beef stir-fry I first did almost two years ago. Its ingredients are minimal but the flavor is outstanding. 

I was at my favorite butcher shop last week to buy some flank steak for dinner when I noticed some very nice-looking flat iron steaks in the display case. The last time I worked with flat iron steak was maybe in culinary school, but because it was about $4 a pound cheaper than the flank steak, I was curious how it would turn out in a stir-fry.

"I can just tenderize it here for you and you're good to go," said the butcher on duty, who then proceeded to pound the steak with a meat mallet before I could second-guess my choice.

Flat iron steak, also called top blade steak, is usually found only in specialty butcher shops because of its scarcity. It seems to be a relatively new cut of beef, developed by researchers from the University of Florida and University of Nebraska in the early 2000s when they were trying to find a way to use the meat from the top shoulder of the cow, which before had just gone to waste. With a good amount of marbling and deep flavor, flat iron steak is usually grilled when you find it in restaurants. But as I learned last week, it also takes to the wok like a charm.

I made a Vietnamese beef and green bean stir-fry, marinating it in my usual soy sauce/rice wine/cornstarch mixture. My friends Barb and Max came over for dinner, and I'm pretty certain they weren't just being polite when they said they really, really liked the dish. I think we all kept trying to scoop up more sauce with our forks even when the beef and green beans were all scarfed down. Oh yes, speaking of the sauce, it's a simple blend of fish sauce, soy sauce, and freshly ground black pepper. Yet the remarkable, slightly earthy flavor makes it taste like it's composed of 10 ingredients instead of just 3.

So try this out and let me know what you think, regardless of whether you can find flat iron steak. Flank steak and skirt steak work just as well and don't need to be tenderized before marinating. Just remember to slice the beef against the grain, or else you'll end up with a very tough texture. Tossing the beef in the freezer for 20 minutes beforehand will make the slicing much easier.

If you have any leftover sauce, you can save it for another quick meal the next day - it's fantastic as a seasoning for fried rice, with nothing else needed except maybe some scallions and egg.

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Vietnamese Beef and Green Bean Stir-fry

Serves 4 as part of a multi-course meal

• 1 pound flank or flatiron steak (the latter tenderized), cut into 1/4-inch thick slices
• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 2 teaspoons cornstarch
• 1 tablespoon peanut or vegetable oil
• 2 cloves garlic, minced
• 1/2 pound green beans, trimmed
• 1/2 cup water
• 1 1/2 tablespoons fish sauce
• 1/4 teaspoon freshly ground black pepper

**Special equipment - wok or large skillet with a lid

1. Marinate the beef: In a medium bowl, stir together the cornstarch, 1/2 tablespoon of the soy sauce, and the rice wine until the cornstarch is dissolved. Add the beef and toss to coat. Let stand for 10 minutes.
2. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the bottom. Add the beef and spread it out in a single layer. Allow it to sear untouched for 1 minute, then stir-fry for another 1 to 2 minutes until the pink is mostly gone. Transfer to a plate and set aside.
3. In the same wok, add the garlic and stir-fry very briefly (about 20 seconds), just until aromatic. Add the green beans and stir-fry for another 1 minute. Add the water and immediately cover with a lid. Allow the green beans to steam for 3 to 4 minutes, or until they are crisp-tender and the water has evaporated.
4. Return the beef to the pan and add the fish sauce, the remaining 1/2 tablespoon of soy sauce, and the black pepper. Stir so that everything is well coated, then turn off the heat. Transfer to a plate and serve. 

via:http://appetiteforchina.com/recipes/vietnamese-beef-with-green-bean-stir-fry?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+appetiteforchina+%28Appetite+for+China%29

Chinese New Year Dumplings & Wontons Class - Feb. 5th

This doesn't happen very often, but my next Dumplings & Wontons class in Brooklyn falls right in the middle of Chinese New Year! OnFeb 5th, come join us at West Elm Market in DUMBO to celebrate the New Year,dumpling-style. You'll learn a variety of ways to fold both dumplings and wontons as well as sure-fire methods of cooking them perfectly. Plus, there will be plenty of eating at the end.

Also, readers of Appetite for China can get $10 off with the discount code NEWYEAR.  Sign up and join us!
via:http://appetiteforchina.com/recipes/chinese-new-year-dumpling-class-west-elm?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+appetiteforchina+%28Appetite+for+China%29

Chinese Pork Ribs with Plum Preserves + Giveaway

This winter has been super busy here at my Brooklyn studio. Since launching Plate & Pencil, and being busy teaching a ton of post-holiday classes, I've been pretty much sticking to simple nightly cooking routines. Roast chicken and salads. Spaghetti. Takeout. A Sunday of dumpling-making followed by 5 days of dumplings for dinner. I kept meaning to get back into the kitchen to develop a new recipe. And luckily, a few weeks ago, I got asked by Bonne Maman, one of my favorite jam companies, to develop a recipe with the National Pork Board to use one of their delicious jams and preserves with St. Louis-style pork ribs.

How could I say no to developing a recipe for sweet and savory ribs?

When I make Chinese-style roasted meats, there is usually a sweet element involved, whether in the form of honey, sugar, and/or hoisin sauce. So it wasn't a big departure to use plum preserves instead. The thick texture makes the preserves perfect for a marinade, and they whisk easily with other ingredients I have on hand.

For this recipe, I used St. Louis-style pork ribs, which are basically just pork ribs with the sternum  bone, cartilage, and rib tips removed. Any good butcher can easily square off the rack of ribs for you. Though the name of the cut comes from St. Louis-style barbecue, it's also the cut most typically served in Chinese restaurants in the US. 

So...have these photos enticed you enough to try them yet? They are super easy with a great complex flavor of sweetness from the preserves, tartness from the vinegar, earthiness from the hoisin sauce, and lip-smacking savoriness from the soy sauce and pork itself. Not to mention roasted garlic aroma and flavor.  You simply cut the ribs apart before roasting, whisk together the marinade, wait a few hours, then roast in the for 45 to 50 minutes. St. Louis-style ribs are so incredibly versatile and easy to prepare that it's surprising more home cooks don't use them for more than barbecue.

Giveaway:

So, dear readers, now you have a chance to win some cool prizes: a $40 Visa gift card courtesy of the National Board Pork, and 12 jars of Bonne Maman jams ($60 value).

• Simply visit porkbeinspired.com/PORKLUV or http://facebook.com/PorkBeInspired and post a message sharing why you love pork with the hastag #PORKLUV.
• You can get an additional entry by using Twitter to tweet about this recipe with hashtag #PORKLUV.
• Then just post a comment here at the bottom of this post with your name and email address so we can contact you.
• Giveaway will end March 7th, 2014. 

Plus! By sharing your #PORKLUV you'll also be helping those in need. Each Facebook share will turn up the heat on the #PORKLUV map, an interactive map that measures how much #PORKLUV there is in each state. The state with the most shares will receive a 30,000-meal fresh pork donation to the food bank in their state.  

Hope you enjoy the recipe and follow the simple steps above for a chance to win and help your state's food bank!

UPDATE: Congrats to the winner, Rachel from Indiana!

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Chinese Pork Ribs with Plum Preserves

Serves 4

• 4 pounds St. Louis-style pork ribs
• 6 cloves garlic, minced
• 1/2 cup Bonne Maman plum jam
• 1/2 cup soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons hoisin sauce

1. Prepare the marinade: in a large bowl, combine the minced garlic, plum jam, soy sauce, rice vinegar, and hoisin sauce. Whisky until smooth. Place the ribs in a gallon-size freezer bag and pour the marinade over the ribs. Close the bag and shake so that all the ribs get covered with marinade. Place the freezer bag in the fridge for at least 2 hours, or ideally overnight.
2. Preheat the oven to 350 degrees F. Line baking sheets with tin foil or parchment paper. Place the ribs on the lined baking sheets bone-side-down. Reserve the remaining marinade and brush some of it on top with a pastry brush. Roast for 45 to 50 minutes, brushing more marinade over the top of the ribs about halfway through. The ribs are done when they are golden brown on top and cooked through.
3. Transfer the ribs to a large platter and serve. Enjoy!

 via:http://appetiteforchina.com/recipes/chinese-pork-ribs-with-plum-preserves?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+appetiteforchina+%28Appetite+for+China%29

Seriously, The Best Homemade Quesadillas

Over the years I’ve noticed there’s kind of a “difference”, shall we say, between the quesadillas I get at a Mexican restaurant or taquería and the ones I make at home. The restaurant flour tortillas taste a whole lot better than my store-bought ones (or have flavor at all!) — they’re very savory, with soft and flaky texture. The restaurant cheese, which always seems to melt smoother than the cheddar blend I usually buy, is stretchy, like mozzarella, but still buttery.

I’ve finally figured out why!

I now know how to make Seriously, The Best Homemade Quesadillasand you will too, by the end of this post! And, yes, we’re going to use the panini press to do it. 

Once again, I was inspired by a night out at a local restaurant — this time my friend Angie joined me for margaritas and Mexican food at Cafe Coyote in San Diego’s Old Town.

Ladies rolling out homemade tortillas, serenading mariachis, margaritas, and traditional Mexican food on a big outdoor patio — that’s Cafe Coyote. It’s a fun place for a night out with friends, and Angie and I were long overdue to catch up. She enjoyed her shrimp fajitas, I went with our server’s good recommendation for the Tierra y Mar (shrimp and carne asada), and we shared a light flan for dessert. But what stood out to us from the meal more than anything were the homemade tortillas.

I don’t think I’d ever made flour tortillas at home before this past weekend, butif I did I’m quite sure I didn’t use a key traditional ingredient that gives tortillas their gently porky flavor and soft, flaky texture…

…manteca, aka lard. Honestly, I thought if I showed a photo of the other side of the package which says “LARD” in big letters, a lot of you might cringe. I know I did. Modern day wisdom has taught us to steer clear of animal fats. That said…according to Dr. Andrew Weil (whom I tend to trust), lard actually has nearly one-fourth the saturated fat and more than twice the monounsaturated fat as butter. Interesting. Some commercial lard products are hydrogenated, which is pretty bad, but I called Farmer John directly to confirm that theirs is not hydrogenated.

All I know for sure is that lard makes those nice pockets in the dough that become delightfully flaky layers. And that is pretty good!

It’s just four simple ingredients — flour, lard, salt and water — kneaded, rested, rolled and griddled. As you can see above, I opted to griddle the tortillas on myCuisinart 5-in-1 Griddler, the grill I know many of you have at home. With its flat heated surface, it’s pretty similar to the traditional comal that’s used for making tortillas in Mexico. Advantages to using the Griddler: it’s a large surface area so you can cook two tortillas at a time. A downside: the plates don’t seem to get as hot as the stove (even when you turn the heat all the way up) so instead of taking 30-45 seconds per side, it’s more like 2 minutes per side. But if you happen to be in a place without a stove (e.g., dorm room, office, hotel) you can still make fresh tortillas on your electric griddle!

All right, the cheese. Most of us use whatever cheese we happen to have on hand, and that’s great. But I finally wanted to find that stretchy, buttery cheese that they use at the taquería. I went to the grocery store, looking for Oaxaca cheese, but instead I came across something called Queso Quesadilla. I’ll admit, my first reaction was “Oh, please…that sounds so fake!” But it turns out that Queso Quesadilla is actually a thing, and it melts fabulously.

My favorite quesadillas are the simplest ones — just cheese, and maybe a few jalapeños (I used the tamed kind — more tangy than spicy). Soft, flaky homemade flour tortillas + oozy, stretchy cheese = seriously, the best. 

SENA14: Final Ponderings

It is nearly time to wind down my coverage of the Seafood Expo North America, though I assure you that I will continue to write about seafood issues, inspired by items I learned or discovered at the Expo. For this post, I wanted to raise some final questions about seafood issues, thoughts which have struck me this past week. Each of those points is worthy of a full post, but time is needed for the ideas to percolate and come to fruition. Some of these thoughts touch on important themes at the Expo, as well as potential themes for the future. I would love for these final ponderings to develop into conversations and I welcome all comments about these matters.

1. Are people tougher on aquaculture than they are on land agriculture, even factory farms? Do people have higher expectations on seafood over beef, poultry, and pork? It is unquestionable that factory farms have dealt with serious environmental, safety and cruelty charges, a significant portion of those charges being substantiated. There have been many books and articles written about their practices, however, it is still the predominant method of raising land animals and plenty of issues remain. Yet the average consumer has no problem purchasing chicken or beef that came from such a factor farm. That same consumer though may refrain from buying seafood because it is comes from a farm, and it is not wild caught. Why is there such a double standard when it comes to seafood? Bacon may be king, but it can't compare to seafood in providing health benefits.

2. How do we get people to eat more seafood? That is a theme that ran rampant throughout the Expo. We know that Americans only eat an average of 14.4 pounds of seafood annually when they should be eating about 26 pounds. And as the world population increases, with a need for a greater food supply, where will we turn? A number of individuals at the Expo believe aquaculture may be the savior the world needs. Wild caught seafood won't be sufficient, and land animals won't be sufficient either. We will need to farm more seafood, as well as convince people to eat more. For the health benefits alone, to reduce the risk of heart diseases, people should be eating more seafood. But why don't they?  The reasons seem to be several, with cost probably leading the pack. Fear of cooking seafood at home is another big issue, as well as fear of mercury & PCBs. All of these issues can be addressed, but people must unite to make it so.

3. Though the Seafood Expo is a great event, it is primarily a trade event. What about holding a Seafood Expo for the public? It would be an excellent educational forum to teach them how to best buy seafood at the market, choose it at restaurants and how to cook it at home. It could also provide them samples so they could taste a variety of seafood, to hopefully acquire some new favorites and taste fish they might now have otherwise bought. The public could also be better educated on seafood issues, from mercury to aquaculture. I had this conversation with a chef at SENA and noted that a similar event does take place in Vancouver, though many of the attendees show up just for the food, and not for the education. I still think the idea has some potential, though certain matters would need to be worked out to truly make it a benefit for consumers.

4. How do we counter all of the media's scare stories about seafood?  The issue was raised during one of the conference sessions that a study determined negative media articles outnumber positive ones by 4 to 1. The media exaggerates the risk of seafood consumption, knowing that such scare stories sell more newspapers and magazines than stories touting the health benefits of seafood. Maybe more outreach is needed to the media from the industry. Or maybe more support is needed to the media which is presenting a more balanced view. The media contributes to the ignorance of consumers, causing them to shy away from seafood so that obviously needs change.

5. I was disappointed to see that the two local newspapers, the Boston Globe and the Boston Herald, have published almost nothing about the Seafood Expo. Besides publishing a brief AP article, I haven't seen anything else from them. Why is that? There is so much at the Expo which is newsworthy, plenty of information that their readers should learn about. It is the largest Seafood Expo in the country, and deserves more than a simple blurb in the newspapers. The seafood trade magazines and newspapers cover the event well. Locally, the best coverage you will find is from a small group of passionate bloggers who have covered the event. This year, there were over a dozen local bloggers in attendance at the Expo and I estimate they will write over 50 articles about the Expo. That is lots of coverage for the Expo, spreading the word about so many important issues, companies and more. Maybe the local newspapers should hire a couple bloggers to write Seafood Expo coverage for them.

6. At a few different conference sessions, education was cited as an important function for the seafood industry. Because of so much misinformation out there, because of the complexity of the issues involved, ways to educate consumers need to be enacted. The media can play a role in this regard, helping to teach consumers about seafood. Sustainability certification was also mentioned as an educational tool. Consumers, rather than have to delve into the complex minutiae of sustainability, merely have to seek a trusted label or logo to know the seafood they buy is sustainable. Education is also important for the industry itself, especially in the sharing of information.

7. The seafood industry appears to be coming around to the idea that working together will be more successful than working on their own. And that collaboration is not just with other seafood companies, but also with conservation group, NGOs, governmental bodies and more. The successful return of the Toothfish is a powerful example of what industry and conservationists working together can accomplish. The new GSI and Sea Pact show growing partnerships, seeking sustainability, which are willing to share technology, information and ideas. They pose great potential for jointly resolving problems that plague the industry. Other such partnerships are likely to form in the near future too. This may be the wave of the future, partnerships working as one to fight the greatest issues of the seafood industry.

8. I think many people forget that the Expo also includes Seafood Processing North America. Processing seafood plays an important role, though one not often discussed. At the Pathways to Sustainability conference though, my eyes were opened when one of the panelists discussed some of the processing improvements that were made. Once, maybe 35% of a fish would be processed as meat, but changes have led to up to 70% of a fish being made into meat. That would be like doubling the yield of a catch, helping to improve sustainability. A hundred pounds of fish could be transformed into 35 pounds of meat or 70 pounds, all dependent on how it is processed. For consumers, it is usually cheaper to buy a while fish rather than fillets. If they process that whole fish at home properly, they can really get lots of meat. I hope this starts making you think about seafood processing more. 

9. Is there a significant future for seaweed & algae aquaculture? It isn't an issue I have seen discussed much at the Expo, but it exists if you pay attention. For example, at many of the Asian booths, you'll find seaweed and algae products, laver and nori. Many Americans are familiar with nori from sushi but would they snack on a crisp nori product? This year, one of the exhibitors, almost hidden near the rear of the exhibit hall, was a Maine producer of kelp. I loved the kelp smoothies and kelp savory they offered for sampling. And their kelp farm is sustainable. They are trying to jump start a kelp industry in the U.S. but will it catch on. What are the obstacles? How willing is the average American to opt for farm raised kelp? It is a healthy food but is is appealing enough?
via:

OCTOBER 2014: A LIFESTYLE AND COOKING WORKSHOP IN SICILY

Do you remember how lucky I felt when, two years ago, I was invited with a number of food writers and photographers to spend a few days at Case Vecchie, home to theAnna Tasca Lanza cooking school? Not only did I fall in love with Sicily but I started a solid friendship with Fabrizia Lanza, the amazing lady who leads the school.

A year later, Fabrizia and I decided to run a workshop together at Case Vecchie.

The memory of the extraordinary time I had with our diverse group stayed with me.

Deeply.

So, we knew we would make it happen again.

Today, I am very pleased to announce that this coming October, Fabrizia and I will team again in a lifestyle and cooking workshop at Case Vecchie.

I have to write it: I am so excited about this!

Seeing Sicily in the fall will be a new adventure. I cannot wait to share it with some of you.

From October 17 to October 22, 2014, we are offering a 5 night/4-day food styling and photography workshop combined with cooking classes and local guided tours, at Case Vecchie in Sicily.

via:

Seriously, The Best Homemade Quesadillas

Over the years I’ve noticed there’s kind of a “difference”, shall we say, between the quesadillas I get at a Mexican restaurant or taquería and the ones I make at home. The restaurant flour tortillas taste a whole lot better than my store-bought ones (or have flavor at all!) — they’re very savory, with soft and flaky texture. The restaurant cheese, which always seems to melt smoother than the cheddar blend I usually buy, is stretchy, like mozzarella, but still buttery.

I’ve finally figured out why!

I now know how to make Seriously, The Best Homemade Quesadillasand you will too, by the end of this post! And, yes, we’re going to use the panini press to do it. 

Once again, I was inspired by a night out at a local restaurant — this time my friend Angie joined me for margaritas and Mexican food at Cafe Coyote in San Diego’s Old Town.

Ladies rolling out homemade tortillas, serenading mariachis, margaritas, and traditional Mexican food on a big outdoor patio — that’s Cafe Coyote. It’s a fun place for a night out with friends, and Angie and I were long overdue to catch up. She enjoyed her shrimp fajitas, I went with our server’s good recommendation for the Tierra y Mar (shrimp and carne asada), and we shared a light flan for dessert. But what stood out to us from the meal more than anything were the homemade tortillas.

I don’t think I’d ever made flour tortillas at home before this past weekend, butif I did I’m quite sure I didn’t use a key traditional ingredient that gives tortillas their gently porky flavor and soft, flaky texture…

…manteca, aka lard. Honestly, I thought if I showed a photo of the other side of the package which says “LARD” in big letters, a lot of you might cringe. I know I did. Modern day wisdom has taught us to steer clear of animal fats. That said…according to Dr. Andrew Weil (whom I tend to trust), lard actually has nearly one-fourth the saturated fat and more than twice the monounsaturated fat as butter. Interesting. Some commercial lard products are hydrogenated, which is pretty bad, but I called Farmer John directly to confirm that theirs is not hydrogenated.

All I know for sure is that lard makes those nice pockets in the dough that become delightfully flaky layers. And that is pretty good!

It’s just four simple ingredients — flour, lard, salt and water — kneaded, rested, rolled and griddled. As you can see above, I opted to griddle the tortillas on myCuisinart 5-in-1 Griddler, the grill I know many of you have at home. With its flat heated surface, it’s pretty similar to the traditional comal that’s used for making tortillas in Mexico. Advantages to using the Griddler: it’s a large surface area so you can cook two tortillas at a time. A downside: the plates don’t seem to get as hot as the stove (even when you turn the heat all the way up) so instead of taking 30-45 seconds per side, it’s more like 2 minutes per side. But if you happen to be in a place without a stove (e.g., dorm room, office, hotel) you can still make fresh tortillas on your electric griddle!

All right, the cheese. Most of us use whatever cheese we happen to have on hand, and that’s great. But I finally wanted to find that stretchy, buttery cheese that they use at the taquería. I went to the grocery store, looking for Oaxaca cheese, but instead I came across something called Queso Quesadilla. I’ll admit, my first reaction was “Oh, please…that sounds so fake!” But it turns out that Queso Quesadilla is actually a thing, and it melts fabulously.

My favorite quesadillas are the simplest ones — just cheese, and maybe a few jalapeños (I used the tamed kind — more tangy than spicy). Soft, flaky homemade flour tortillas + oozy, stretchy cheese = seriously, the best. 

via:http://paninihappy.com/seriously-the-best-homemade-quesadillas/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PaniniHappy+%28Panini+Happy%29

Chocolate Spread Smackdown

What do you do when you discover five different types of chocolate hazelnut spread in your pantry? Well, if you’re me, you conduct a little Chocolate Spread Smackdown — a non-scientific, yet indulgently fun, taste test to understand the pros and cons, similarities and difference between the various spreads on the market.

It was not difficult for me to recruit a group of taste testers for this activity — my husband (Mike), kids (ages 4 and 6) and in-laws (Ken and Susan) were more than willing to participate. I set it up as a blind taste test — they didn’t know which spread was which, or even which spreads were involved in the test (although they knew that one of them would be Nutella). I gave each taster a plate with 5 spoonfuls (in some cases forkfuls, as I ran out of spoons!) of chocolate spread. I’d marked the back of each utensil with a number so I could tell which spread was which. The tasters’ job wasn’t to decide which was “best” or “worst”, but merely to describe what they were tasting. The results proved interesting!

I’ll start with Nutella, since it’s the spread most of you will recognize, but we actually did the test in a random order and the tasters didn’t taste the same spreads at the same time (in an effort not to be influenced by each other’s comments). This wasn’t scientific, but I tried to make it fair!

Nutella

Overview: “The Original Hazelnut Spread”, first imported from Italy to the US over 25 years ago. It is now the number one selling branded hazelnut spread in America. Sold in grocery stores.

What’s in it: Sugar, Palm Oil, Hazelnuts, Cocoa, Skim Milk, Reduced Minerals Whey, Lecithin, Vanillin

Blind test feedback: All of the testers know and love Nutella (although only one — my husband — identified it), so it’s not surprising that this familiar flavor seemed to appeal to them most.

• Susan: “It tasted nutty, there’s some distinctive flavor in there.”
• My 6yo: “It’s really chocolaty and tastes like candy.”
• My 4yo: “So yummy, so sweet, super chocolaty.”
• Ken: “The texture is more like peanut butter, very sweet.”
• Mike: “I think this is Nutella [he guessed it!] — a little nutty, more peanut butter texture, very creamy. I can taste the hazelnut.”

* * *

Hershey’s Spreads — Chocolate

Overview: Hershey’s launched their new line of chocolate spreads last month in an effort to compete with Nutella. The Chocolate flavor is being marketed as a “smooth, creamy chocolate spread makes any snack an indulgent dessert” as well as a baking ingredient. Sold in grocery stores.

What’s in it: Sugar, Vegetable Oil (Sunflower Oil and Palm Oil), Nonfat Milk, Cocoa, Milk, Hydrogenated Vegetable Oil (Palm and Canola Oil), Soy Lecithin, Salt, Natural Vanilla Flavor

Blind test feedback: The testers detected a texture difference with this one, describing it as “gummy” and “sticky”.

• Susan: “Very chocolaty, a little gummy, good flavor.”
• My 4yo: “Tastes like sunflower [in fact, there's sunflower oil in there!]“
• Mike: “Thicker, stickier than some of the others, almost like a taffy”
• My 6yo: “It was sticky, kinda nutty and a little chocolaty.”
• Ken: “Probably my least favorite. It had an aftertaste — it tasted very artificial to me.”

* * *

Jif Salted Caramel Flavored Hazelnut Spread

Overview: Jif launched its lined of hazelnut spreads back in 2012 — they say their spreads “make anything your new favorite thing.” If we were doing a true apples-to-apples test, I would have had the tester try Jif’s new chocolate flavor rather than the salted caramel, but salted caramel is what I had on hand. Sold in grocery stores.

What’s in it: Sugar, Vegetable Oils (Rapeseed and Palm), Hazelnuts, Skim Milk, Whey Powder, Cocoa, Natural Flavors, Sunflower Lecithin, Salt

Blind test feedback: The testers could tell there was a notably different flavor (they guessed butterscotch), compared with the more chocolate-forward spreads.

• My 6yo: “Really chocolaty.”
• Ken: “More like butterscotch than chocolate”
• Mike: “Very butterscotchy, tastes like candy”
• Susan: “Very smooth, very nice, very sweet — maybe a little too sweet”
• My 4yo: “It tastes yummy, it’s so creamy.”

* * *

Nocciolata

Overview: Nocciolata is an Italian chocolate hazelnut spread, made from all organic ingredients. Also, unlike some of its American counterparts, it doesn’t contain palm oil, artificial flavors or GMOs. Sold in many major grocery stores, as well as specialty markets.

What’s in it: Cane Sugar, Hazelnut Paste, Sunflower Oil, Skim Milk Powder, Cocoa Powder, Cocoa Butter, Sunflower Lecithin, Vanilla Extract

Blind test feedback: The nutty flavor came through prominently to my testers — as it turns out, hazelnuts appears higher on the ingredient list for Nocciolata than for the others.

• Ken: “Not totally chocolate, could be a combination with a nut, almost smoky”
• My 4yo: “Tastes like candy, super yummy”
• My 6yo: “Chocolaty with nuts in it”
• Mike: “Nuttier than the others. This also could be Nutella [nope!]. More nut flavor than I prefer.”
• Susan: “Very chocolaty, smooth, I don’t pick up a lot else.”

* * *

Nudo Dark Chocolate Spread with Extra Virgin Olive Oil and Chilies

Overview: This was my spicy curveball in the test — an Italian olive-oil based spread made with dark chocolate and chilies. Nudo doesn’t seem to have it on the market anymore (I’ve held it for about a year), but I thought I’d go ahead and share the taste results anyway!

What’s in it: Dark Cocoa Powder, Vegetable Oils, Sugar, Hazelnuts, Extra Virgin Olive Oil with Chilies, Skimmed Milk Powder, Soy Lecithin, Flavors

Blind Test Feedback: They noticed the spice! Surprisingly, my kids didn’t balk — in fact, they really liked the spicy chocolate combination. My mother-in-law, Susan, also noticed it wasn’t quite as sweet (it’s the only spread in the test that doesn’t list sugar as its first ingredient).

• My 6yo: “Tastes like spicy Nutella. And it’s black.”
• Mike: “Really spicy, nutty”
• My 4yo: “It’s spicy a little. It’s nutty and I really like it. I think I like spicy things now.”
• Ken: “Very soft and spicy, nice heat in the back of my throat.”
• Susan: “Definitely spicy, I taste peanut butter, thicker texture, richer chocolate, not sweet”

* * *

In case you were wondering, of course I tasted too! I tried my best to make it a double-blind test, so that I wouldn’t know which spread was which, but it turned out that there were visual differences across the spreads so I couldn’t help but identify them. Again, it wasn’t a scientific test at all, but I tried to remove as much bias as I could. But you don’t have to take our word for it — grab yourself a spoon (or 25) and taste for yourself!

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Cajun Breakfast Panini + $100 Visa Gift Card Giveaway

“How about Andouille and eggs?” my mother-in-law Susan suggested, without a moment’s hesitation.

After several days of mulling over Mardi Gras-themed panini ideas – and multiple trips to the grocery store for all kinds of ingredients – I struggled to come up with a concept that really spoke to me. I hadn’t considered going the breakfast route but it turned out to be just the right spin I was looking for. Thanks to Susan, we’ve got the Cajun Breakfast Panini – with Johnsonville Andouille Sausage, eggs, green bell peppers and cheddar on ciabatta – to enjoy for Mardi Gras or any morning that deserves a spicy start.

Breakfast sandwiches tend to have just a few ingredients, so you want them to be good ones. For my Cajun Breakfast Panini, it’s the spicy Andouille Sausage that really brings the flavor. Andouille, a New Orleans classic, may not be your typical “breakfast sausage” but perhaps it should be. Its smoky, spicy kick is a perfect match for eggs, potatoes and other breakfast-y type foods.

If you prefer less heat, you can always use another variety of the Johnsonville Split Rope Sausage. Johnsonville, whose Andouille Sausage I used for these panini, makes several other flavors, including Polish Kielbasa Sausage, Three-Cheese Italian Style Sausage, Smoked Sausage, Andouille Sausage and Chicken Sausage Italian Style with Cheese. I appreciate that the Johnsonville Sausages are made using only premium cuts of pork to pack in the real flavor and without any fillers – that’s not always the case with other fully cooked sausages – which makes for a juicy and firm texture and bite.

These Andouille Sausage links came fully cooked, so it took just a few minutes to heat them up on the panini press. I let the remaining oils from the sausage stay on the grates after I was done grilling so they could flavor the bread when it came time to grill my panini.

I love a good breakfast sandwich and these definitely hit the spot. They’re full of flavor, and despite the fact that you’re grilling sausages and cooking omelets, they actually don’t take all that long to prepare… which is a good thing, because you’re going to want to dig right in as soon as possible. 

**WIN a $100 Visa Gift Card!**

Johnsonville and BlogHer would like to give one lucky Panini Happy reader a $100 Visa Gift Card.

To Enter: Leave a comment on this post, sharing which flavor of Johnsonville sausage you want to try.

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Grilled Banana Bread…and our Hawaiian Vacation!

Under the shade of an umbrella, reclined in a beach chair with my sandy legs outstretched, in view of coconut trees, paddle surfers and my little kids who are splashing at the edge of the lagoon…this is my paradise. And paradise was reality last week when my family traveled to Hawaii!

I’ve got a slew of fun island highlights from the trip to share with you — including a recipe for Grilled Banana Bread with Caramel Sauce and Haupia (aka coconut sauce) — so grab yourself a mai tai, sit back and experience a little tropical getaway for a few minutes. 

Aloooooha! We spent six gorgeous days on Oahu, sunning, swimming, exploring and — of course — eating. We stayed at two resorts in Ko Olina —Marriott’s Ko Olina Beach Club and Disney’s Aulani — which is on the southwestern side of the island, about 45 minutes from Honolulu. Both resorts are predominantly comprised of villas (complete with a full kitchen and in-unit laundry) which makes it a whole lot easier to travel with the kids than a regular hotel room. The kids enjoyed their nightly “slumber party” in their pull-out beds in the living room, and I was able to run a load of sandy swimsuits in the washer every day. Very convenient!

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Reuben Panini

{I first posted this recipe in September 2008 — now updated with clearer instructions, a new photo and an excerpt from my cookbook, The Ultimate Panini Press Cookbook}

Once upon a time I asked Panini Happy readers to name their favorite sandwich. The overwhelming choice turned out to be the Reuben. It wasn’t hard for me to understand why. Just the sight of all of that bright pink, salty corned beef piled on top of mouthwatering sauerkraut, with Thousand Island dressing and melted Swiss cheese on rye . . . well, you know you’re in for a flavor explosion.

There are lots of Reuben variations out there—some use turkey or pastrami instead of corned beef, some opt for Russian dressing rather than Thousand Island. This version happens to be the one I like best, especially after St . Patrick’s Day when there is leftover corned beef in the fridge.

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Grapefruit, Avocado and Fennel Salad

• 2 Tbs. Champagne vinegar
• 1 1/2 tsp. finely grated grapefruit zest
• 2 Tbs. fresh grapefruit juice
• 1 Tbs. finely chopped shallot
• 2 tsp. sugar
• 1 tsp. Dijon mustard
• 1/4 cup (2 fl. oz./60 ml) walnut oil or grapeseed oil
• Kosher salt and freshly ground pepper, to taste
• 10 oz. (315 g) mâche
• 1 small fennel bulb, trimmed, cored and very thinly sliced
• 2 ruby red grapefruits, peeled and segmented
• 1 avocado, pitted, peeled and sliced

Prep Time:

20 minutes

Cook Time:

N/A

Serves:

4

Brighten winter days with this refreshing salad, which makes a wonderful beginning to a meal. Walnut oil lends a subtle nutty taste to the vinaigrette, although you can substitute a more neutral oil such as grapeseed.

Recipe courtesy of Williams-Sonoma

Posted: March 6, 2014
by FoodChannel EditorTagline:

“The primary requisite for writing well about food is a good appetite.” --A. J. Liebling

TAGS: avocado, champagne vinegar, dijon, fennel, grapefruit, mâche, shallot, walnut oil

PREPARATION

1. In a small bowl, whisk together the vinegar, grapefruit zest, grapefruit juice, shallot, sugar and mustard. Slowly whisk in the walnut oil. Season the vinaigrette with salt and pepper.
2. In a large bowl, toss together the mâche, fennel, grapefruit segments and vinaigrette to taste. Divide among 4 individual bowls and top with the avocado slices. Serve immediately.

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