On first inspection, there’s pretty much no food that could be less amenable to vegan interpretation than jerky. Right?
Wrong—at least if you’re willing to have a somewhat roomy interpretation of what jerky is. These portobello mushroom slices, which are cooked at low oven temperatures until they dry out slightly and intensify in flavor, are a very good, very creative spin on the idea of jerky. They’re great for snacking, but the way I really like to use them is stuffed into wraps, layered on sandwiches, or chopped and sprinkled onto salads. They add flavor and umami, and they’re an easy item to keep stored in the fridge for when you want to give dishes a bit of kick.
Word to the wise: the mushroom slices are good and salty. I offer 2 to 3 tablespoons of tamari here; I love salty flavor, so I usually use 3 tablespoons, but if you’d like a milder mushroom, try two instead. Once you make the slices, you can store them in a mason jar in the fridge, waiting to break them out as needed. An added bonus? The mushrooms will also work as a handy vegan substitute for bacon (so you may want to throw a bunch in
We have summarized this news so that you can read it quickly. If you are interested in the news, you can read the full text here. Read more:
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Macau-Style Portuguese Chicken Rice Recipe on Food52The only reason I went to Double Chin, a Hong Kong-style cafe in Boston's Chinatown, was to get an Instagram-worthy picture of their signature dessert. Yet by the time I left, it was another dish—a very un-photogenic one—that captured my heart, tummy, and soul. I don't even remember what entree I actually ordered for myself. (Thank you for letting me share your lunch, Alvin!) After one bite of this dish I knew I had to try to make it at home. The dish starts off with a layer of chicken fried rice, which is then topped with a mild coconut curry sauce and finished with a sprinkling of shredded cheese. Then everything goes under the broiler until it gets all bubbly and gooey. This is pure comfort food, my friends. I know it's kind of strange to have cheese on an otherwise Asian dish, but there's actually a pretty strong tradition of Western ingredients being assimilated into Eastern cuisine, long before the more recent spate of fusion restaurants began trending in the United States. Think of the ubiquitousness of mayonnaise in Japanese dishes, cheese on Korean ramyun and ddukbokki, sweetened condensed milk on Hong Kong-style French toast, or Spam in Hawaiian musubi. I thought it was interesting that when I was looking for recipes for this dish online, a lot of them just listed 'shredded cheese' as the ingredient, without any reference to what kind of cheese. So I ended up referring to Lady and Pups' Macao's Portuguese Fried Rice Gratin recipe, because 1) I love everything else she does, and 2) it seemed the most similar to what I had at Double Chin. I used chicken instead of fish and marinated it beforehand. I used chicken breast because I prefer white meat, but feel free to use chicken thigh meat if you prefer dark meat. I also made a couple of other modifications to her recipe based on what I had on hand (fewer scallions, water instead of milk) and taste preferences (half the amount of shallots, provolone instead of Gruyere). Please note that this makes quite a b Looks amazing....the cheese though....😼
Source: Food52 - 🏆 113. / 63 Read more »
Magical Coffee Recipe on Food52This recipe was inspired by a drink I love at a local cafe. (Theirs is 'magic coffee.') After my first taste, I went home and immediately started tweaking a recipe. They brew the coffee hot, but since it was summer and I am lazy, I wanted to use a cold-brewed coffee base, and I started with a recipe from the Times. There's lots of room for variation depending on what flavors you like--I did a Scandinavian version with white sugar, almond extract, and crushed fennel seeds too. 💥Pumpkin oil time💥 Special 10% discount💥 Love the part it says “ Drink, die of happiness” 😅
Source: Food52 - 🏆 113. / 63 Read more »
Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit Recipe on Food52This is a perfect autumnal dinner. Cider, caramelized onions and apples combine with pork for a rich, sweet and comforting one pot meal. Calvados brandy and Dijon mustard add extra depth and sharpness with a nod to the French countryside in this hearty dish. I like to serve this with Celery Root and Parsnip Purée. Did you know that Pigs are good beings? Is it good to participate in the cycle of enslavement, abuse and murder of good being for pleasure? Of course not! It’s EVIL! Now that you know that, if you ever buy or sell pork again you will become pure evil and never be good! _katsaturday I want!!
Source: Food52 - 🏆 113. / 63 Read more »
Breaded Eggplant Cutlets Recipe on Food52Chicken cutlets get a lot of credit. They can be turned into a sandwich, chopped up and sprinkled on a salad, or broiled with mozzarella and tomato sauce for a quickie chick-Parm. But what if you don’t eat chicken? Or what if you do eat chicken but don’t want it? That’s where this crispy eggplant comes in. With a crispy crust and juicy center, these cutlets are just as addictive as their chicken counterparts. Of course, we already know that eggplant loves being breaded and fried. Such is the foundation for classic eggplant Parmesan, where eggplant slices are dredged in flour, egg, and crumbs. But after you do all that work, you have to do a lot more work (simmering tomato sauce, grating cheese, baking, cooling) to complete the casserole. And come dinnertime, that crispy-crunchy eggplant is crispy-crunchy no more. I thought about this a lot a couple months ago. My husband and I were having some friends over and wanted to make eggplant Parmesan. Which means we spent the whole day, well, making eggplant Parmesan. The end result? Great. But what we couldn’t get over was that the pre-Parm, just-fried eggplant cutlets were even greater. These eggplant cutlets take a few tips from eggplant Parm (lots of, ahem, Parmesan) and the rest from KFC-style fried chicken (black pepper, oregano, garlic powder, onion powder, hot paprika). Salting the eggplant slabs beforehand ensures a creamy interior and panko breadcrumbs keep things extra-crispy. Between you and me? I’d eat an eggplant’s worth of these with a glass of red wine and call it dinner. But, just like chicken cutlets, there are a million and one ways to show them off. Eat with a couple sides (like sautéed greens and potato salad). Turn into a sandwich. Chop up and add to a salad. Cover in tomato sauce and mozzarella and broil until bubbly. Dip in ranch dressing like an oversized nugget. You can’t go wrong. Here are 12 ideas to get you started: Sandwiches - Sourdough bread with lettuce, tomatoes, and mayo - Ciabatta w Love these with all my heart
Source: Food52 - 🏆 113. / 63 Read more »
33 Camping Products So Useful You'll Probably Want To Take Them On Every Trip::straps on headlamp, readies telescoping marshmallow roasting stick:: .
Source: BuzzFeed - 🏆 730. / 51 Read more »
What Dorie Greenspan Cooks for Dinner After Baking Cookies All DayAnd why she never makes roast chicken the same way twice. Dorie is certainly stovemonkey approved. What a BOSS
Source: Food52 - 🏆 113. / 63 Read more »