AKA Get It, Shorty
When I was growing up, every year around the holidays my eccentric great-uncle would share a box of shortbread cookies with my brother and me as we sat in the living room while he smoked his pipe. Those dense cookies were so rich, so buttery and so great with hot chocolate. Now, when I pass all the lit Christmas trees in my neighbors’ windows on my evening walk with the dog, I crave shortbread. I want that buttery, rich taste, and I want it all winter long.
Continue Reading Beat the Wheat: Gluten-Free Cranberry-Ginger Shortbread
Dirty rice is a Low Country classic that usually features sausage, chicken livers and the holy trinity (onion, green bell pepper and celery) simmered together with long-grain rice. In a time of year when there’s plenty of other rib-stickin’ heartiness with every meal, lighten things up just a bit by taking a classic like this and making it vegetarian.
Continue Reading Dinner Rush! Dirty Lentils + Rice with a Fried Egg
Sous-vide cookers are something of a holy grail among foodies. High quality home units can cost thousands of dollars and mid-grade units clock in at a few hundred. There’s just something about a piece of meat brought to temperature in a sous-vide, and then finished in a hot pan, that simply cannot be replicated. Why spend all of that cash, however, when you can make a tech forward model out of spare parts? That’s what one MIT student just did for a final project.
Matthew Arbesfeld spent around $100 on parts to create a completely functional, including an accurate thermometer, sous-vide system. Also, it must be noted, it goes even further than some restaurant level units. His sous-vide is completely wireless, being controlled via Bluetooth. To show the efficacy of his device, he cooked a steak and devoured it like the visionary he is. He’s also used it to cook burgers, eggs and potatoes. The holy trinity.
If you ever find yourself in a tiny dorm room with some raw meat and a bunch of electronic components, you know what to do.
Hanukkah, the Festival of Lights, began last night, kicking off eight nights of celebration. But whether you celebrate the Jewish holiday or not, you can still get in the spirit with traditional foods. After you’ve had your filling of crisp potato latkes, try your hand at another fried delight: sufganiyot, an Israeli jelly doughnut covered in powdered sugar. To make the pillowy balls of dough, use yeast, sugar, lukewarm milk, egg yolks and any zest of your choice (try orange or lemon) in small batches. Fry them to a golden brown, then fill the cooled rounds with raspberry or strawberry jam and prepare for a holiday celebration.
For more recipes to celebrate the eight days of Hanukkah, try some of Cooking Channel’s favorites:
Between all the cookies and cocktails, it can seem like holiday food is out to get you (or at least your waistline). But let’s take a moment to celebrate all of the festive ingredients and dishes that are actually good for you.
Break out the nutcracker and get cracking on some fresh, whole almonds, walnuts, filberts and other nuts. They’re a great source of protein, healthy fats, fiber and some vitamins and minerals. Plus, if you take time to shell them you’ll be less likely to overdo it on these calorie-rich snacks.
Continue Reading Healthy Holiday Foods