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Dit is die beste kaas ter wêreld

Dit is die beste kaas ter wêreld


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Hierdie Noorse bloukaas is pas tydens die Internasionale Kaasfees as die beste kaas ter wêreld gekroon

Wikimedia Commons

Verwyder u deftige manchego en lopende Franse konkoksies: dit is amptelik die beste kaas ter wêreld.

Die World Cheese Awards het pas sy 2016 Super Gold Award -wenner gekroon: Kraftkar, 'n bloukaas van die Noorse kaasprodusent Tingvollost.

Kraftkar, afkomstig van 'n klein familieboerdery en gemaak van koeimelk, het die stinkende kompetisie weggeblaas en 3000 ander kase van regoor die wêreld geslaan.

"Die vorm in hierdie kaas is baie mooi ontwikkel," het Nick Tsioros van Kanada se Olympic Cheese, 'n beoordelaar in die kompetisie, gesê. vertel Bustle. 'Dit is baie eweredig versprei. Boonop is die tekstuur wonderlik: as dit verkrummel, word dit sag. En aan die einde bedek dit u tong met 'n regte sagte landing. ”

Die 29ste jaarlikse kompetisie was deel van die Internasionale Kaasfees. Daar was 66 spanne beoordelaars wat 24 uur per dag gewerk het om duisende kase te toets en te gradeer op grond van kleur, tekstuur en smaak. Die beste kase is bekroon met brons-, silwer- of goue medaljes, terwyl die beste kaas met die Super Gold-toekenning toegeken is.

Die Kraftkar-kaas is ongelukkig slegs in Skandinawië beskikbaar, maar ons hoop dat Tingvollost sy grense sal vergroot ter wille van sy bekroonde kaas.


Dit is die beste mac- en kaasresep ooit (wat eintlik nie kaas het nie)

Deur Joseph Neese
Gepubliseer 14 Desember 2019 18:27 (EST)

Geroosterde groente Mac N -kaas (herdruk uit Fix it with food. Kopiereg © 2019 deur Michael Symon Fotos kopiereg © 2019 deur Ed Anderson. Gepubliseer deur Clarkson Potter, 'n afdruk van Penguin Random House, LLC.)

Aandele

As een van die vooraanstaande sjefs in Amerika, het die wenner van die James Beard -toekenning, Michael Symon, geen bekendstelling nodig nie. U ken hom van die Food Network as 'n ysterkok en die gasheer van "Burgers, Brew & amp 'Que." Voor dit was hy die mede-gasheer van die langdurige ABC-geselsprogram "The Chew." Sy sesde kookboek, 'n produktiewe skrywer, het hierdie week op die rak gekom.

Maak dit reg met kos is geen gewone kookboek nie. Soos Speel Met Vuur, sy laaste versameling resepte, is dit nie uit een van sy bekroonde restaurante gebore nie. Soos syne 5 uit 5 reeks, het dit nie gegaan oor hoe hy vinnig kos op die tafel kry vir sy gesin nie. 'N Voormalige worstelaar wat later met eksterne lupus en rumatoïede artritis (RA) gediagnoseer is, skryf Symon dat hy' bedank het daaraan dat pyn (en pynpille) 'n gereelde deel van my lewe sou wees '.

Ontevrede met die antwoord, het Symon uiteindelik na sy dieet gegaan vir antwoorde, en hy het uitgevind dat suiwel een van ons grootste oorsake is. Nadat hy sy eetgewoontes eenvoudig aangepas het, genees hy nie meer self nie.

Toe hy onlangs by Salon se ateljees in New York kom inloer, het Symon vertel hoe hy 'n resep vir mac en kaas ontwikkel het wat eintlik geen kaas nie enigsins. Die resep is gebore uit sy liefde vir sy gesin. Hieronder is die verhaal, in sy eie woorde:

"Ons seun Kyle is 32 jaar oud, en die oorspronklike Lola, ons eerste restaurant, is 23 jaar gelede geopen. Dit het 'n mac en kaas met gebraaide hoender gehad - 'n vars roosmaryn -plaaslike bokkaas en room wat jy saam sou laat prut en dan gooi En hy het letterlik grootgeword op die skottel. Hy het nie geweet wat bokkaas was toe hy 'n kind was nie, en hy het dit net geëet.

"En toe hy by die hoërskool ingaan, kom hy een aand vir ete om dit van die spyskaart af te bestel. En hy was soos: 'O, ek wil dit nie hê nie. Daar is nou bokkaas in.' Ek is soos: 'Dit is dieselfde kaas wat jy al van kleins af geëet het. Wees stil!' En ons het toe eintlik die bokkaas daarin gesit, want hy het nie goed met koeimelk gevaar nie, so ons het bokkaas daarin gesit en dit het in 'n restaurantgereg verander.

"Met hierdie een-sonder suiwel-doen ons dit met cashewmelk in die boek. Maar jy maak 'n roux met olyfolie in teenstelling met botter, en ons gebruik gewone meel, maar maak seker dat dit nie meel is nie. t gebleik, verryk of gebrom. As jy glutenvry is, kan jy dit met rysmeel doen. En dit is die roux wat dit verdik - gelyke dele van albei. Dan sit jy jou cashewmelk in om dit aan die gang te kry, en jy kry hierdie pragtige, romerige sous. Havermelk sal ook goed werk.

'En toe doen ek dit met geroosterde tamaties en courgette wat u saam met die pasta kan gooi, en dan eindig ons daarmee - en dit is een van (my vrou) se ou vegetariese veganistiese truuks - sy maak wat sy noem' parmesaan ' , 'waarvoor ek haar nog altyd bespot het. Maar dit smaak baie lekker, so ek kan nie meer met haar spot nie. En dit het hierdie soort van 'n ware souterigheid wat 'parm het', en dit gee jou 'n bietjie van die umami -ontploffing.

"Ons strooi 'n bietjie daarvan bo -op, en selfs hardcore mac- en kaasliefhebbers is baie tevrede met die rykdom en romigheid. En dit het nog steeds dekadensie, al het u al die suiwelprodukte uitgeskakel. En dit is regtig wat die boek moet doen. Dit is soos - daar is nie 'n resep in hierdie boek wat jy sal eet nie en jy sal sê: 'Ek mis iets.' "

Die duidelikheid en lengte van hierdie onderhoud is lig gewysig.

Resep: Geroosterde groente -mac en kaas

  • Kosher sout en varsgemaalde swartpeper
  • 1/2 pond rigatoni
  • 1 courgette, in die lengte in kwarte gesny en dwars in stukke van ½ duim dik gesny
  • 1 pint kersietamaties, gehalveer
  • 6 eetlepels ekstra-olyfolie
  • 2 knoffelhuisies, fyngekap
  • 1/4 koppie ongebleikte, nie -gebroei meel
  • 2 1/2 koppies onversoete cashew- of hawermelk
  • Suiwelvrye Parmesaan
  • 1 eetlepel warm sous, plus meer na smaak
  • 1/4 koppie gekapte vars platblaar-pietersielie, plus nog meer vir garnering

1. Voorverhit die oond tot 500 ° F.

2. Voeg 3 eetlepels sout in 'n groot pot water en kook oor hoë hitte. Voeg die pasta by en kook tot net al dente, ongeveer 1 minuut minder as die pakketaanwysings. Dreineer en hou eenkant.

3. Meng die courgette, tamaties en 2 eetlepels olyfolie in 'n groot bak. Geur met 'n knippie sout en 'n draai swartpeper. Rangskik in 'n enkele laag op 'n bakplaat en rooster in die warm oond tot die groente ongeveer 10 minute gaar is. Sit die lakenbak eenkant.

4. Plaas 'n groot swaarboompan oor medium hitte. Voeg die oorblywende 4 eetlepels olyfolie by en verhit tot blink, voeg dan die knoffel by. Kook tot aromaties, ongeveer 2 minute. Voeg die meel by en klits tot dit 'n sanderige mengsel vorm, ongeveer 1 minuut. Voeg die cashewmelk stadig by terwyl jy klits tot die mengsel glad is. Kook totdat die sous tot kookpunt kom en verdik, terwyl dit heeltyd geklits word, ongeveer 5 minute.

5. Voeg die suiwelvrye Parmesaan en warm sous by die koekpan en klits om te meng. Geur met 'n knippie sout en 'n draai swartpeper. Voeg die geroosterde groente, gedreineerde rigatoni en pietersielie by en roer om te meng. Proe en pas aan vir geurmiddels, voeg sout, peper en warm sous by indien nodig. Garneer met pietersielie en sit voor.

Resepte met vergunning van Maak dit reg met kos. Kopiereg © 2019 deur Michael Symon en Douglas Trattner. Kopiereg op foto's © 2019 deur Ed Anderson. Uitgegee deur Clarkson Potter, 'n afdruk van Penguin Random House.

Joseph Neese

Joseph Neese is die besturende redakteur van Salon. U kan hom op Twitter volg: @josephneese.

MEER VAN Joseph NeeseVOLG josephneese


Dit is die beste mac en kaasresep ooit (wat eintlik nie kaas het nie)

Deur Joseph Neese
Gepubliseer 14 Desember 2019 18:27 (EST)

Geroosterde groente Mac N -kaas (herdruk uit Fix it with food. Kopiereg © 2019 deur Michael Symon Fotos kopiereg © 2019 deur Ed Anderson. Gepubliseer deur Clarkson Potter, 'n afdruk van Penguin Random House, LLC.)

Aandele

As een van die vooraanstaande sjefs in Amerika, het die wenner van die James Beard -toekenning, Michael Symon, geen bekendstelling nodig nie. U ken hom van die Food Network as 'n ysterkok en die gasheer van "Burgers, Brew & amp 'Que." Voor dit was hy die mede-gasheer van die langdurige ABC-geselsprogram "The Chew." Sy sesde kookboek, 'n produktiewe skrywer, het hierdie week op die rak gekom.

Maak dit reg met kos is geen gewone kookboek nie. Soos Speel Met Vuur, sy laaste versameling resepte, is dit nie uit een van sy bekroonde restaurante gebore nie. Soos syne 5 uit 5 reeks, het dit nie gegaan oor hoe hy vinnig kos op die tafel kry vir sy gesin nie. 'N Voormalige worstelaar wat later met eksterne lupus en rumatoïede artritis (RA) gediagnoseer is, skryf Symon dat hy' bedank het daaraan dat pyn (en pynpille) 'n gereelde deel van my lewe sou wees '.

Ontevrede met die antwoord, het Symon uiteindelik na sy dieet gegaan vir antwoorde, en hy het uitgevind dat suiwel een van ons grootste oorsake is. Nadat hy sy eetgewoontes eenvoudig aangepas het, genees hy nie meer self nie.

Toe hy onlangs by Salon se ateljees in New York kom inloer, het Symon vertel hoe hy 'n resep vir mac en kaas ontwikkel het wat eintlik geen kaas nie enigsins. Die resep is gebore uit sy liefde vir sy gesin. Hieronder is die verhaal, in sy eie woorde:

"Ons seun Kyle is 32 jaar oud, en die oorspronklike Lola, ons eerste restaurant, is 23 jaar gelede geopen. Dit het 'n mac en kaas met gebraaide hoender gehad - 'n vars roosmaryn -plaaslike bokkaas en room wat jy saam sou laat prut en dan gooi En hy het letterlik grootgeword op die skottel. Hy het nie geweet wat bokkaas was toe hy 'n kind was nie, en hy het dit net geëet.

"En toe hy by die hoërskool aangekom het, het hy een aand vir ete ingekom om dit van die spyskaart af te bestel. En hy het gesê: 'O, ek wil dit nie hê nie. Daar is nou bokkaas in.' Ek is soos: 'Dit is dieselfde kaas wat jy al van kleins af geëet het. Wees stil!' En ons het toe eintlik die bokkaas daarin gesit, want hy het nie goed met koeimelk gevaar nie, so ons het bokkaas daarin gesit en dit het in 'n restaurantgereg verander.

"Met hierdie een-sonder suiwel-doen ons dit met cashewmelk in die boek. Maar jy maak 'n roux met olyfolie in teenstelling met botter, en ons gebruik gewone meel, maar maak seker dat dit nie meel is nie. t gebleik, verryk of gebrom. As jy glutenvry is, kan jy dit met rysmeel doen. En dit is die roux wat dit verdik - gelyke dele van albei. Dan sit jy jou cashewmelk in om dit aan die gang te kry, en jy kry hierdie pragtige, romerige sous. Havermelk sal ook goed werk.

'En toe doen ek dit met geroosterde tamaties en courgette wat u saam met die pasta kan gooi, en dan eindig ons daarmee - en dit is een van (my vrou) se ou vegetariese veganistiese truuks - sy maak wat sy noem' parmesaan ' , 'waarvoor ek haar nog altyd bespot het. Maar dit smaak baie lekker, so ek kan nie meer met haar spot nie. En dit het hierdie soort van 'n ware souterigheid wat 'parm het', en dit gee jou 'n bietjie van die umami -ontploffing.

"Ons strooi 'n bietjie daarvan bo -op, en selfs hardcore mac- en kaasliefhebbers is baie tevrede met die rykdom en romigheid. En dit het nog steeds dekadensie, al het u al die suiwelprodukte uitgeskakel. En dit is regtig wat die boek moet doen. Dit is soos - daar is nie 'n resep in hierdie boek wat jy sal eet nie en jy sal sê: 'Ek mis iets.'

Die duidelikheid en lengte van hierdie onderhoud is lig gewysig.

Resep: Geroosterde groente -mac en kaas

  • Kosher sout en varsgemaalde swartpeper
  • 1/2 pond rigatoni
  • 1 courgette, in die lengte in kwarte gesny en dwars in stukke van ½ duim dik gesny
  • 1 pint kersietamaties, gehalveer
  • 6 eetlepels ekstra-olyfolie
  • 2 knoffelhuisies, fyngekap
  • 1/4 koppie ongebleikte, nie -gebroei meel
  • 2 1/2 koppies onversoete cashew- of hawermelk
  • Suiwelvrye Parmesaan
  • 1 eetlepel warm sous, plus nog meer na smaak
  • 1/4 koppie gekapte vars platblaar-pietersielie, plus nog meer vir garnering

1. Voorverhit die oond tot 500 ° F.

2. Voeg 3 eetlepels sout in 'n groot pot water en kook oor hoë hitte. Voeg die pasta by en kook tot net al dente, ongeveer 1 minuut minder as die pakketaanwysings. Dreineer en hou eenkant.

3. Meng die courgette, tamaties en 2 eetlepels olyfolie in 'n groot bak. Geur met 'n knippie sout en 'n draai swartpeper. Rangskik in 'n enkele laag op 'n bakplaat en rooster in die warm oond tot die groente ongeveer 10 minute gaar is. Sit die lakenbak eenkant.

4. Plaas 'n groot swaarboompan oor medium hitte. Voeg die oorblywende 4 eetlepels olyfolie by en verhit tot blink, voeg dan die knoffel by. Kook tot aromaties, ongeveer 2 minute. Voeg die meel by en klits tot dit 'n sanderige mengsel vorm, ongeveer 1 minuut. Voeg die cashewmelk stadig by terwyl jy klits tot die mengsel glad is. Kook tot die sous kook en verdik, terwyl jy die hele tyd sowat 5 minute lank klits.

5. Voeg die suiwelvrye parmesaan en warm sous by die koekpan en klits om te meng. Geur met 'n knippie sout en 'n draai swartpeper. Voeg die geroosterde groente, gedreineerde rigatoni en pietersielie by en roer om te meng. Proe en pas aan vir geurmiddels, voeg sout, peper en warm sous by indien nodig. Garneer met pietersielie en sit voor.

Resepte met vergunning van Maak dit reg met kos. Kopiereg © 2019 deur Michael Symon en Douglas Trattner. Kopiereg op foto's © 2019 deur Ed Anderson. Uitgegee deur Clarkson Potter, 'n afdruk van Penguin Random House.

Joseph Neese

Joseph Neese is die besturende redakteur van Salon. U kan hom op Twitter volg: @josephneese.

MEER VAN Joseph NeeseVOLG josephneese


Dit is die beste mac- en kaasresep ooit (wat eintlik nie kaas het nie)

Deur Joseph Neese
Gepubliseer 14 Desember 2019 18:27 (EST)

Geroosterde groente Mac N -kaas (herdruk uit Fix it with food. Kopiereg © 2019 deur Michael Symon Fotos kopiereg © 2019 deur Ed Anderson. Gepubliseer deur Clarkson Potter, 'n afdruk van Penguin Random House, LLC.)

Aandele

As een van die vooraanstaande sjefs in Amerika, het die wenner van die James Beard -toekenning, Michael Symon, geen bekendstelling nodig nie. U ken hom van die Food Network as 'n ysterkok en die gasheer van "Burgers, Brew & amp 'Que." Voor dit was hy die mede-gasheer van die langdurige ABC-geselsprogram "The Chew." Sy sesde kookboek, 'n produktiewe skrywer, het hierdie week op die rak gekom.

Maak dit reg met kos is geen gewone kookboek nie. Soos Speel Met Vuur, sy laaste versameling resepte, is dit nie uit een van sy bekroonde restaurante gebore nie. Soos syne 5 uit 5 reeks, het dit nie gegaan oor hoe hy vinnig kos op die tafel kry vir sy gesin nie. 'N Voormalige worstelaar wat later met eksterne lupus en rumatoïede artritis (RA) gediagnoseer is, skryf Symon dat hy' bedank het daaraan dat pyn (en pynpille) 'n gereelde deel van my lewe sou wees '.

Ontevrede met die antwoord, het Symon uiteindelik na sy dieet gegaan vir antwoorde, en hy het uitgevind dat suiwel een van ons grootste oorsake is. Nadat hy sy eetgewoontes eenvoudig aangepas het, genees hy nie meer self nie.

Toe hy onlangs by Salon se ateljees in New York kom inloer, het Symon vertel hoe hy 'n resep vir mac en kaas ontwikkel het wat eintlik geen kaas nie enigsins. Die resep is gebore uit sy liefde vir sy gesin. Hieronder is die verhaal, in sy eie woorde:

"Ons seun Kyle is 32 jaar oud, en die oorspronklike Lola, ons eerste restaurant, is 23 jaar gelede geopen. Dit het 'n mac en kaas met gebraaide hoender gehad - 'n vars roosmaryn -plaaslike bokkaas en room wat jy saam sou laat prut en dan gooi En hy het letterlik grootgeword op die skottel. Hy het nie geweet wat bokkaas was toe hy 'n kind was nie, en hy het dit net geëet.

"En toe hy by die hoërskool ingaan, kom hy een aand vir ete om dit van die spyskaart af te bestel. En hy was soos: 'O, ek wil dit nie hê nie. Daar is nou bokkaas in.' Ek is soos: 'Dit is dieselfde kaas wat jy al van kleins af geëet het. Wees stil!' En ons het toe eintlik die bokkaas daarin gesit, want hy het nie goed met koeimelk gevaar nie, so ons het bokkaas daarin gesit en dit het 'n restaurantgereg geword.

"Met hierdie een-sonder suiwel-doen ons dit met cashewmelk in die boek. Maar jy maak 'n roux met olyfolie in teenstelling met botter, en ons gebruik gewone meel, maar maak seker dat dit nie meel is nie. t gebleik, verryk of gebrom. As jy glutenvry is, kan jy dit met rysmeel doen. En dit is die roux wat dit verdik - gelyke dele van albei. Dan sit jy jou cashewmelk in om dit aan die gang te kry, en jy kry hierdie pragtige, romerige sous. Havermelk sal ook goed werk.

'En toe doen ek dit met geroosterde tamaties en courgette wat u saam met die pasta kan gooi, en dan eindig ons daarmee - en dit is een van (my vrou) se ou vegetariese veganistiese truuks - sy maak wat sy noem' parmesaan ' , 'waarvoor ek haar nog altyd bespot het. Maar dit smaak baie lekker, so ek kan nie meer met haar spot nie. En dit het hierdie soort van 'n ware souterigheid wat 'parm het', en dit gee jou 'n bietjie van die umami -ontploffing.

"Ons strooi 'n bietjie daarvan bo -oor, en selfs hardcore mac- en kaasliefhebbers is baie tevrede met die rykdom en romigheid. En dit het nog steeds dekadensie, al het u al die suiwelprodukte uitgeskakel. En dit is regtig wat die boek moet doen. Dit is soos - daar is nie 'n resep in hierdie boek wat jy sal eet nie en jy sal sê: 'Ek mis iets.' "

Die duidelikheid en lengte van hierdie onderhoud is lig gewysig.

Resep: Geroosterde groente -mac en kaas

  • Kosher sout en varsgemaalde swartpeper
  • 1/2 pond rigatoni
  • 1 courgette, in die lengte in kwarte gesny en dwars in stukke van ½ duim dik gesny
  • 1 pint kersietamaties, gehalveer
  • 6 eetlepels ekstra-olyfolie
  • 2 knoffelhuisies, fyngekap
  • 1/4 koppie ongebleikte, nie -gebroei meel
  • 2 1/2 koppies onversoete cashew- of hawermelk
  • Suiwelvrye Parmesaan
  • 1 eetlepel warm sous, plus nog meer na smaak
  • 1/4 koppie gekapte vars platblaar-pietersielie, plus nog meer vir garnering

1. Voorverhit die oond tot 500 ° F.

2. Voeg 3 eetlepels sout in 'n groot pot water en kook oor hoë hitte. Voeg die pasta by en kook tot net al dente, ongeveer 1 minuut minder as die pakketaanwysings. Dreineer en hou eenkant.

3. Meng die courgette, tamaties en 2 eetlepels olyfolie in 'n groot bak. Geur met 'n knippie sout en 'n draai swartpeper. Rangskik in 'n enkele laag op 'n bakplaat en rooster in die warm oond tot die groente ongeveer 10 minute gaar is. Sit die lakenbak eenkant.

4. Plaas 'n groot swaarboompan oor medium hitte. Voeg die oorblywende 4 eetlepels olyfolie by en verhit tot blink, voeg dan die knoffel by. Kook tot aromaties, ongeveer 2 minute. Voeg die meel by en klits tot dit 'n sanderige mengsel vorm, ongeveer 1 minuut. Voeg die cashewmelk stadig by terwyl jy klits tot die mengsel glad is. Kook totdat die sous tot kookpunt kom en verdik, terwyl dit heeltyd geklits word, ongeveer 5 minute.

5. Voeg die suiwelvrye parmesaan en warm sous by die koekpan en klits om te meng. Geur met 'n knippie sout en 'n draai swartpeper. Voeg die geroosterde groente, gedreineerde rigatoni en pietersielie by en roer om te meng. Proe en pas aan vir geurmiddels, voeg sout, peper en warm sous by indien nodig. Garneer met pietersielie en sit voor.

Resepte met vergunning van Maak dit reg met kos. Kopiereg © 2019 deur Michael Symon en Douglas Trattner. Kopiereg op foto's © 2019 deur Ed Anderson. Uitgegee deur Clarkson Potter, 'n afdruk van Penguin Random House.

Joseph Neese

Joseph Neese is die besturende redakteur van Salon. U kan hom op Twitter volg: @josephneese.

MEER VAN Joseph NeeseVOLG josephneese


Dit is die beste mac- en kaasresep ooit (wat eintlik nie kaas het nie)

Deur Joseph Neese
Gepubliseer 14 Desember 2019 18:27 (EST)

Geroosterde groente Mac N -kaas (herdruk uit Fix it with food. Kopiereg © 2019 deur Michael Symon Fotos kopiereg © 2019 deur Ed Anderson. Gepubliseer deur Clarkson Potter, 'n afdruk van Penguin Random House, LLC.)

Aandele

As een van die vooraanstaande sjefs in Amerika, het die wenner van die James Beard -toekenning, Michael Symon, geen bekendstelling nodig nie. U ken hom van die Food Network as 'n ysterkok en die gasheer van "Burgers, Brew & amp 'Que." Voor dit was hy die mede-gasheer van die langdurige ABC-geselsprogram "The Chew." Sy sesde kookboek, 'n produktiewe skrywer, het hierdie week op die rak gekom.

Maak dit reg met kos is geen gewone kookboek nie. Soos Speel Met Vuur, sy laaste versameling resepte, is dit nie uit een van sy bekroonde restaurante gebore nie. Soos syne 5 uit 5 reeks, het dit nie gegaan oor hoe hy vinnig kos op die tafel kry vir sy gesin nie. 'N Voormalige worstelaar wat later met eksterne lupus en rumatoïede artritis (RA) gediagnoseer is, skryf Symon dat hy' bedank het daaraan dat pyn (en pynpille) 'n gereelde deel van my lewe sou wees '.

Ontevrede met die antwoord, het Symon uiteindelik na sy dieet gegaan vir antwoorde, en hy het uitgevind dat suiwel een van ons grootste oorsake is. Nadat hy sy eetgewoontes eenvoudig aangepas het, genees hy nie meer self nie.

Toe hy onlangs by Salon se ateljees in New York kom inloer, het Symon vertel hoe hy 'n resep vir mac en kaas ontwikkel het wat eintlik geen kaas nie enigsins. Die resep is gebore uit sy liefde vir sy gesin. Hieronder is die verhaal, in sy eie woorde:

"Ons seun Kyle is 32 jaar oud, en die oorspronklike Lola, ons eerste restaurant, is 23 jaar gelede geopen. Dit het 'n mac en kaas met gebraaide hoender gehad - 'n vars roosmaryn -plaaslike bokkaas en room wat jy saam sou laat prut en dan gooi En hy het letterlik grootgeword op die skottel. Hy het nie geweet wat bokkaas was toe hy 'n kind was nie, en hy het dit net geëet.

"En toe hy by die hoërskool aangekom het, het hy een aand vir ete ingekom om dit van die spyskaart af te bestel. En hy het gesê: 'O, ek wil dit nie hê nie. Daar is nou bokkaas in.' Ek is soos: 'Dit is dieselfde kaas wat jy al van kleins af geëet het. Wees stil!' En ons het toe eintlik die bokkaas daarin gesit, want hy het nie goed met koeimelk gevaar nie, so ons het bokkaas daarin gesit en dit het 'n restaurantgereg geword.

"Met hierdie een-sonder suiwel-doen ons dit met cashewmelk in die boek. Maar jy maak 'n roux met olyfolie in teenstelling met botter, en ons gebruik gewone meel, maar maak seker dat dit nie meel is nie. t gebleik, verryk of gebrom. As jy glutenvry is, kan jy dit met rysmeel doen. En dit is die roux wat dit verdik - gelyke dele van albei. Dan sit jy jou cashewmelk in om dit aan die gang te kry, en jy kry hierdie pragtige, romerige sous. Havermelk sal ook goed werk.

'En toe doen ek dit met geroosterde tamaties en courgette wat u saam met die pasta kan gooi, en dan eindig ons daarmee - en dit is een van (my vrou) se ou vegetariese veganistiese truuks - sy maak wat sy noem' parmesaan ' , 'waarvoor ek haar nog altyd bespot het. Maar dit smaak baie lekker, so ek kan nie meer met haar spot nie. En dit het hierdie soort van 'n ware souterigheid wat 'parm het', en dit gee jou 'n bietjie van die umami -ontploffing.

"Ons strooi 'n bietjie daarvan bo -op, en selfs hardcore mac- en kaasliefhebbers is baie tevrede met die rykdom en romigheid. En dit het nog steeds dekadensie, al het u al die suiwelprodukte uitgeskakel. En dit is regtig wat die boek moet doen. Dit is soos - daar is nie 'n resep in hierdie boek wat jy sal eet nie en jy sal sê: 'Ek mis iets.'

Die duidelikheid en lengte van hierdie onderhoud is lig gewysig.

Resep: Geroosterde groente -mac en kaas

  • Kosher sout en varsgemaalde swartpeper
  • 1/2 pond rigatoni
  • 1 courgette, in die lengte in kwarte gesny en dwars in stukke van ½ duim dik gesny
  • 1 pint kersietamaties, gehalveer
  • 6 eetlepels ekstra-olyfolie
  • 2 knoffelhuisies, fyngekap
  • 1/4 koppie ongebleikte, nie -gebroei meel
  • 2 1/2 koppies onversoete cashew- of hawermelk
  • Suiwelvrye Parmesaan
  • 1 eetlepel warm sous, plus nog meer na smaak
  • 1/4 koppie gekapte vars platblaar-pietersielie, plus nog meer vir garnering

1. Voorverhit die oond tot 500 ° F.

2. Voeg 3 eetlepels sout in 'n groot pot water en kook oor hoë hitte. Voeg die pasta by en kook tot net al dente, ongeveer 1 minuut minder as die pakketaanwysings. Dreineer en hou eenkant.

3. Meng die courgette, tamaties en 2 eetlepels olyfolie in 'n groot bak. Geur met 'n knippie sout en 'n draai swartpeper. Rangskik in 'n enkele laag op 'n bakplaat en rooster in die warm oond tot die groente ongeveer 10 minute gaar is. Sit die lakenbak eenkant.

4. Plaas 'n groot swaarboompan oor medium hitte. Voeg die oorblywende 4 eetlepels olyfolie by en verhit tot blink, voeg dan die knoffel by. Kook tot aromaties, ongeveer 2 minute. Voeg die meel by en klits tot dit 'n sanderige mengsel vorm, ongeveer 1 minuut. Voeg die cashewmelk stadig by terwyl jy klits tot die mengsel glad is. Kook tot die sous kook en verdik, terwyl jy die hele tyd sowat 5 minute lank klits.

5. Voeg die suiwelvrye Parmesaan en warm sous by die koekpan en klits om te meng. Geur met 'n knippie sout en 'n draai swartpeper. Voeg die geroosterde groente, gedreineerde rigatoni en pietersielie by en roer om te meng. Proe en pas aan vir geurmiddels, voeg sout, peper en warm sous by indien nodig. Garneer met pietersielie en sit voor.

Resepte met vergunning van Maak dit reg met kos. Kopiereg © 2019 deur Michael Symon en Douglas Trattner. Kopiereg op foto's © 2019 deur Ed Anderson. Uitgegee deur Clarkson Potter, 'n afdruk van Penguin Random House.

Joseph Neese

Joseph Neese is die besturende redakteur van Salon. U kan hom op Twitter volg: @josephneese.

MEER VAN Joseph NeeseVOLG josephneese


Dit is die beste mac en kaasresep ooit (wat eintlik nie kaas het nie)

Deur Joseph Neese
Gepubliseer 14 Desember 2019 18:27 (EST)

Geroosterde groente Mac N -kaas (herdruk uit Fix it with food. Kopiereg © 2019 deur Michael Symon Fotos kopiereg © 2019 deur Ed Anderson. Gepubliseer deur Clarkson Potter, 'n afdruk van Penguin Random House, LLC.)

Aandele

As een van die vooraanstaande sjefs in Amerika, het die wenner van die James Beard -toekenning, Michael Symon, geen bekendstelling nodig nie. U ken hom van die Food Network as 'n ysterkok en die gasheer van "Burgers, Brew & amp 'Que." Voor dit was hy die mede-gasheer van die langdurige ABC-geselsprogram "The Chew." Sy sesde kookboek, 'n produktiewe skrywer, het hierdie week op die rak gekom.

Maak dit reg met kos is geen gewone kookboek nie. Soos Speel Met Vuur, sy laaste versameling resepte, is dit nie uit een van sy bekroonde restaurante gebore nie. Soos syne 5 uit 5 reeks, het dit nie gegaan oor hoe hy vinnig kos op die tafel kry vir sy gesin nie. 'N Voormalige stoeier wat later met eksterne lupus en rumatoïede artritis (RA) gediagnoseer is, skryf Symon dat hy' bedank het daaraan dat pyn (en pynpille) 'n gereelde deel van my lewe sou wees '.

Ontevrede met die antwoord, het Symon uiteindelik na sy dieet gegaan vir antwoorde, en hy het uitgevind dat suiwel een van ons grootste oorsake is. Nadat hy sy eetgewoontes eenvoudig aangepas het, genees hy nie meer self nie.

Toe hy onlangs by Salon se ateljees in New York kom inloer, het Symon vertel hoe hy 'n resep vir mac en kaas ontwikkel het wat eintlik geen kaas nie enigsins. Die resep is gebore uit sy liefde vir sy gesin. Hieronder is die verhaal, in sy eie woorde:

"Ons seun Kyle is 32 jaar oud, en die oorspronklike Lola, ons eerste restaurant, is 23 jaar gelede geopen. Dit het 'n mac en kaas met gebraaide hoender gehad - 'n vars roosmaryn -plaaslike bokkaas en room wat jy saam sou laat prut en dan gooi En hy het letterlik grootgeword op die skottel. Hy het nie geweet wat bokkaas was toe hy 'n kind was nie, en hy het dit net geëet.

"En toe hy by die hoërskool aangekom het, het hy een aand vir ete ingekom om dit van die spyskaart af te bestel. En hy het gesê: 'O, ek wil dit nie hê nie. Daar is nou bokkaas in.' Ek is soos: 'Dit is dieselfde kaas wat jy al van kleins af geëet het. Wees stil!' En ons het toe eintlik die bokkaas daarin gesit, want hy het nie goed met koeimelk gevaar nie, so ons het bokkaas daarin gesit en dit het 'n restaurantgereg geword.

"Met hierdie een-sonder suiwel-doen ons dit met cashewmelk in die boek. Maar jy maak 'n roux met olyfolie in teenstelling met botter, en ons gebruik gewone meel, maar maak seker dat dit nie meel is nie. t gebleik, verryk of gebrom. As jy glutenvry is, kan jy dit met rysmeel doen. En dit is die roux wat dit verdik - gelyke dele van albei. Dan sit jy jou cashewmelk in om dit aan die gang te kry, en jy kry hierdie pragtige, romerige sous. Havermelk sal ook goed werk.

'En toe doen ek dit met geroosterde tamaties en courgette wat u saam met die pasta kan gooi, en dan eindig ons daarmee - en dit is een van (my vrou) se ou vegetariese veganistiese truuks - sy maak wat sy noem' parmesaan ' , 'waarvoor ek haar nog altyd bespot het. Maar dit smaak baie lekker, so ek kan nie meer met haar spot nie. En dit het hierdie soort van 'n ware souterigheid wat 'parm het', en dit gee jou 'n bietjie van die umami -ontploffing.

"Ons strooi 'n bietjie daarvan bo -oor, en selfs hardcore mac- en kaasliefhebbers is baie tevrede met die rykdom en romigheid. En dit het nog steeds dekadensie, al het u al die suiwelprodukte uitgeskakel. En dit is regtig wat die boek moet doen. Dit is soos - daar is nie 'n resep in hierdie boek wat jy sal eet nie en jy sal sê: 'Ek mis iets.'

Die duidelikheid en lengte van hierdie onderhoud is lig gewysig.

Resep: Geroosterde groente -mac en kaas

  • Kosher sout en varsgemaalde swartpeper
  • 1/2 pond rigatoni
  • 1 courgette, in die lengte in kwarte gesny en dwars in stukke van ½ duim dik gesny
  • 1 pint kersietamaties, gehalveer
  • 6 eetlepels ekstra-olyfolie
  • 2 knoffelhuisies, fyngekap
  • 1/4 koppie ongebleikte, nie -gebroei meel
  • 2 1/2 koppies onversoete cashew- of hawermelk
  • Suiwelvrye Parmesaan
  • 1 eetlepel warm sous, plus nog meer na smaak
  • 1/4 koppie gekapte vars platblaar-pietersielie, plus nog meer vir garnering

1. Voorverhit die oond tot 500 ° F.

2. Voeg 3 eetlepels sout in 'n groot pot water en kook oor hoë hitte. Voeg die pasta by en kook tot net al dente, ongeveer 1 minuut minder as die pakketaanwysings. Dreineer en hou eenkant.

3. Meng die courgette, tamaties en 2 eetlepels olyfolie in 'n groot bak. Geur met 'n knippie sout en 'n draai swartpeper. Rangskik in 'n enkele laag op 'n bakplaat en rooster in die warm oond tot die groente ongeveer 10 minute gaar is. Sit die lakenbak eenkant.

4. Plaas 'n groot swaarboompan oor medium hitte. Voeg die oorblywende 4 eetlepels olyfolie by en verhit tot blink, voeg dan die knoffel by. Kook tot aromaties, ongeveer 2 minute. Voeg die meel by en klits tot dit 'n sanderige mengsel vorm, ongeveer 1 minuut. Voeg die cashewmelk stadig by terwyl jy klits tot die mengsel glad is. Kook tot die sous kook en verdik, terwyl jy die hele tyd sowat 5 minute lank klits.

5. Voeg die suiwelvrye Parmesaan en warm sous by die koekpan en klits om te meng. Geur met 'n knippie sout en 'n draai swartpeper. Voeg die geroosterde groente, gedreineerde rigatoni en pietersielie by en roer om te meng. Proe en pas aan vir geurmiddels, voeg sout, peper en warm sous by indien nodig. Garneer met pietersielie en sit voor.

Resepte met vergunning van Maak dit reg met kos. Kopiereg © 2019 deur Michael Symon en Douglas Trattner. Kopiereg op foto's © 2019 deur Ed Anderson. Uitgegee deur Clarkson Potter, 'n afdruk van Penguin Random House.

Joseph Neese

Joseph Neese is die besturende redakteur van Salon. U kan hom op Twitter volg: @josephneese.

MEER VAN Joseph NeeseVOLG josephneese


Dit is die beste mac- en kaasresep ooit (wat eintlik nie kaas het nie)

By Joseph Neese
Published December 14, 2019 6:27PM (EST)

Roasted Vegetable Mac N Cheese (Reprinted from Fix it With Food. Copyright © 2019 by Michael Symon Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.)

Aandele

As one of the preeminent chefs in America, James Beard Award winner Michael Symon needs no introduction. You know him from the Food Network as an Iron Chef and the host of "Burgers, Brew & 'Que." Before that, he was the co-host of the long-running ABC talk show "The Chew." A prolific author, his sixth cookbook hit shelves this week.

Fix It With Food is no ordinary cookbook. Soos Playing With Fire, his last collection of recipes, it was not born out of one of his award winning restaurants. Like his 5 in 5 series, it was not about how he gets food on the table quickly for his family. A former wrestler who was later diagnosed with external lupus and rheumatoid arthritis (RA), Symon writes that he "resigned to the fact that pain (and pain pills) would be a regular part of my life."

Unsatisfied with that answer, Symon eventually turned to his diet for answers, and he found out that dairy was one of us biggest triggers. After making simple adjustments to his eating habits, he no longer self-medicates.

When he recently stopped by Salon's studios in New York, Symon shared how he developed a recipe for mac and cheese that actually has no cheese at all. The recipe was born out of his love for his family. Below is the story, in his own words:

"Our son Kyle is 32, and the original Lola, our first restaurant, opened 23 years ago. It had a mac and cheese with roasted chicken — a fresh rosemary local goat cheese and cream that you would kind of simmer all together and then toss. And he literally grew up on the dish. He didn't know what goat cheese was when he was a kid, so he just ate it.

"And then when he got into high school, he came in for dinner one night to order it off the menu. And he was like, 'Oh, I don't want this. It's got goat cheese in it now.' I'm like, 'It's the same cheese you've been eating since you've been a little kid. Be quiet!' And we actually put the goat cheese in it back then, because he didn't do well with cow's milk. So we put goat cheese in it for him, and it turned into a restaurant dish.

"With this one — the dairy-less one — we're doing it with cashew milk in the book. But you make a roux with olive oil as opposed to butter, and we use regular flour but made sure it was flour that wasn't bleached, enriched or bromated. If you're gluten free, you could do it with rice flour. And so, that's the roux that thickens it — equal parts of both. Then you put in your cashew milk to get it going, and you get this beautiful, creamy sauce. Oat milk would work great, too.

"And then I did it with roasted tomatoes and zucchini that you could toss in with the pasta, and then we finished it with — and this is one of (my wife) Liz's old vegetarian vegan tricks — she would make what she called 'parmesan,' which I used to make fun of her for. But it tastes really good, so I can't make fun of her anymore. She takes cashews, yeast, and garlic, and buzzes it up until it was the consistency of parmesan. And it has this kind of real kind of nice saltiness to it that 'parm has, and it gives you a little bit of that umami blast.

"So we sprinkle some of that on top, and even hardcore mac and cheese lovers are very satisfied with the richness and the creaminess. And it still has decadence to it, even though you've eliminated all the dairy. And, really, that's what the book's supposed to do. It's like — there's not a recipe in this book that you'll eat and you'll say, 'I miss something.'"

This interview has been lightly edited for clarity and length.

Recipe: Roasted Vegetable Mac and Cheese

  • Kosher sout en varsgemaalde swartpeper
  • 1/2 pound rigatoni
  • 1 zucchini, quartered lengthwise and sliced crosswise to ½-inch-thick pieces
  • 1 pint kersietamaties, gehalveer
  • 6 eetlepels ekstra-olyfolie
  • 2 knoffelhuisies, fyngekap
  • 1/4 cup unbleached, nonbromated flour
  • 2 1/2 cups unsweetened cashew or oat milk
  • Dairy-Free Parmesan
  • 1 tablespoon hot sauce, plus more to taste
  • 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

1. Preheat the oven to 500°F.

2. Add 3 tablespoons of salt to a large pot of water and bring to a boil over high heat. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Dreineer en hou eenkant.

3. In a large bowl, toss together the zucchini, tomatoes, and 2 tablespoons of the olive oil. Season with a pinch of salt and a twist of black pepper. Arrange in a single layer on a sheet pan and roast in the hot oven until the vegetables are nicely charred, about 10 minutes. Set the sheet pan aside.

4. Place a large heavy-bottomed skillet over medium heat. Add the remaining 4 tablespoons olive oil and heat to shimmering, then add the garlic. Cook until aromatic, about 2 minutes. Add the flour and whisk to combine until a sandy mixture forms, about 1 minute. Slowly add the cashew milk while whisking until the mixture is smooth. Cook until the sauce comes to a simmer and thickens, whisking the entire time, about 5 minutes.

5. Add the Dairy-Free Parmesan and hot sauce to the skillet and whisk to combine. Season with a pinch of salt and a twist of black pepper. Add the roasted vegetables, drained rigatoni, and parsley and stir to combine. Taste and adjust for seasoning, adding salt, pepper, and hot sauce as needed. Garneer met pietersielie en sit voor.

Recipes courtesy of Fix It With Food. Copyright © 2019 by Michael Symon and Douglas Trattner. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House.

Joseph Neese

Joseph Neese is the Managing Editor of Salon. You can follow him on Twitter: @josephneese.

MORE FROM Joseph NeeseFOLLOW josephneese


This is the best mac and cheese recipe ever (that doesn't actually have cheese)

By Joseph Neese
Published December 14, 2019 6:27PM (EST)

Roasted Vegetable Mac N Cheese (Reprinted from Fix it With Food. Copyright © 2019 by Michael Symon Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.)

Aandele

As one of the preeminent chefs in America, James Beard Award winner Michael Symon needs no introduction. You know him from the Food Network as an Iron Chef and the host of "Burgers, Brew & 'Que." Before that, he was the co-host of the long-running ABC talk show "The Chew." A prolific author, his sixth cookbook hit shelves this week.

Fix It With Food is no ordinary cookbook. Soos Playing With Fire, his last collection of recipes, it was not born out of one of his award winning restaurants. Like his 5 in 5 series, it was not about how he gets food on the table quickly for his family. A former wrestler who was later diagnosed with external lupus and rheumatoid arthritis (RA), Symon writes that he "resigned to the fact that pain (and pain pills) would be a regular part of my life."

Unsatisfied with that answer, Symon eventually turned to his diet for answers, and he found out that dairy was one of us biggest triggers. After making simple adjustments to his eating habits, he no longer self-medicates.

When he recently stopped by Salon's studios in New York, Symon shared how he developed a recipe for mac and cheese that actually has no cheese at all. The recipe was born out of his love for his family. Below is the story, in his own words:

"Our son Kyle is 32, and the original Lola, our first restaurant, opened 23 years ago. It had a mac and cheese with roasted chicken — a fresh rosemary local goat cheese and cream that you would kind of simmer all together and then toss. And he literally grew up on the dish. He didn't know what goat cheese was when he was a kid, so he just ate it.

"And then when he got into high school, he came in for dinner one night to order it off the menu. And he was like, 'Oh, I don't want this. It's got goat cheese in it now.' I'm like, 'It's the same cheese you've been eating since you've been a little kid. Be quiet!' And we actually put the goat cheese in it back then, because he didn't do well with cow's milk. So we put goat cheese in it for him, and it turned into a restaurant dish.

"With this one — the dairy-less one — we're doing it with cashew milk in the book. But you make a roux with olive oil as opposed to butter, and we use regular flour but made sure it was flour that wasn't bleached, enriched or bromated. If you're gluten free, you could do it with rice flour. And so, that's the roux that thickens it — equal parts of both. Then you put in your cashew milk to get it going, and you get this beautiful, creamy sauce. Oat milk would work great, too.

"And then I did it with roasted tomatoes and zucchini that you could toss in with the pasta, and then we finished it with — and this is one of (my wife) Liz's old vegetarian vegan tricks — she would make what she called 'parmesan,' which I used to make fun of her for. But it tastes really good, so I can't make fun of her anymore. She takes cashews, yeast, and garlic, and buzzes it up until it was the consistency of parmesan. And it has this kind of real kind of nice saltiness to it that 'parm has, and it gives you a little bit of that umami blast.

"So we sprinkle some of that on top, and even hardcore mac and cheese lovers are very satisfied with the richness and the creaminess. And it still has decadence to it, even though you've eliminated all the dairy. And, really, that's what the book's supposed to do. It's like — there's not a recipe in this book that you'll eat and you'll say, 'I miss something.'"

This interview has been lightly edited for clarity and length.

Recipe: Roasted Vegetable Mac and Cheese

  • Kosher sout en varsgemaalde swartpeper
  • 1/2 pound rigatoni
  • 1 zucchini, quartered lengthwise and sliced crosswise to ½-inch-thick pieces
  • 1 pint kersietamaties, gehalveer
  • 6 eetlepels ekstra-olyfolie
  • 2 knoffelhuisies, fyngekap
  • 1/4 cup unbleached, nonbromated flour
  • 2 1/2 cups unsweetened cashew or oat milk
  • Dairy-Free Parmesan
  • 1 tablespoon hot sauce, plus more to taste
  • 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

1. Preheat the oven to 500°F.

2. Add 3 tablespoons of salt to a large pot of water and bring to a boil over high heat. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Dreineer en hou eenkant.

3. In a large bowl, toss together the zucchini, tomatoes, and 2 tablespoons of the olive oil. Season with a pinch of salt and a twist of black pepper. Arrange in a single layer on a sheet pan and roast in the hot oven until the vegetables are nicely charred, about 10 minutes. Set the sheet pan aside.

4. Place a large heavy-bottomed skillet over medium heat. Add the remaining 4 tablespoons olive oil and heat to shimmering, then add the garlic. Cook until aromatic, about 2 minutes. Add the flour and whisk to combine until a sandy mixture forms, about 1 minute. Slowly add the cashew milk while whisking until the mixture is smooth. Cook until the sauce comes to a simmer and thickens, whisking the entire time, about 5 minutes.

5. Add the Dairy-Free Parmesan and hot sauce to the skillet and whisk to combine. Season with a pinch of salt and a twist of black pepper. Add the roasted vegetables, drained rigatoni, and parsley and stir to combine. Taste and adjust for seasoning, adding salt, pepper, and hot sauce as needed. Garneer met pietersielie en sit voor.

Recipes courtesy of Fix It With Food. Copyright © 2019 by Michael Symon and Douglas Trattner. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House.

Joseph Neese

Joseph Neese is the Managing Editor of Salon. You can follow him on Twitter: @josephneese.

MORE FROM Joseph NeeseFOLLOW josephneese


This is the best mac and cheese recipe ever (that doesn't actually have cheese)

By Joseph Neese
Published December 14, 2019 6:27PM (EST)

Roasted Vegetable Mac N Cheese (Reprinted from Fix it With Food. Copyright © 2019 by Michael Symon Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.)

Aandele

As one of the preeminent chefs in America, James Beard Award winner Michael Symon needs no introduction. You know him from the Food Network as an Iron Chef and the host of "Burgers, Brew & 'Que." Before that, he was the co-host of the long-running ABC talk show "The Chew." A prolific author, his sixth cookbook hit shelves this week.

Fix It With Food is no ordinary cookbook. Soos Playing With Fire, his last collection of recipes, it was not born out of one of his award winning restaurants. Like his 5 in 5 series, it was not about how he gets food on the table quickly for his family. A former wrestler who was later diagnosed with external lupus and rheumatoid arthritis (RA), Symon writes that he "resigned to the fact that pain (and pain pills) would be a regular part of my life."

Unsatisfied with that answer, Symon eventually turned to his diet for answers, and he found out that dairy was one of us biggest triggers. After making simple adjustments to his eating habits, he no longer self-medicates.

When he recently stopped by Salon's studios in New York, Symon shared how he developed a recipe for mac and cheese that actually has no cheese at all. The recipe was born out of his love for his family. Below is the story, in his own words:

"Our son Kyle is 32, and the original Lola, our first restaurant, opened 23 years ago. It had a mac and cheese with roasted chicken — a fresh rosemary local goat cheese and cream that you would kind of simmer all together and then toss. And he literally grew up on the dish. He didn't know what goat cheese was when he was a kid, so he just ate it.

"And then when he got into high school, he came in for dinner one night to order it off the menu. And he was like, 'Oh, I don't want this. It's got goat cheese in it now.' I'm like, 'It's the same cheese you've been eating since you've been a little kid. Be quiet!' And we actually put the goat cheese in it back then, because he didn't do well with cow's milk. So we put goat cheese in it for him, and it turned into a restaurant dish.

"With this one — the dairy-less one — we're doing it with cashew milk in the book. But you make a roux with olive oil as opposed to butter, and we use regular flour but made sure it was flour that wasn't bleached, enriched or bromated. If you're gluten free, you could do it with rice flour. And so, that's the roux that thickens it — equal parts of both. Then you put in your cashew milk to get it going, and you get this beautiful, creamy sauce. Oat milk would work great, too.

"And then I did it with roasted tomatoes and zucchini that you could toss in with the pasta, and then we finished it with — and this is one of (my wife) Liz's old vegetarian vegan tricks — she would make what she called 'parmesan,' which I used to make fun of her for. But it tastes really good, so I can't make fun of her anymore. She takes cashews, yeast, and garlic, and buzzes it up until it was the consistency of parmesan. And it has this kind of real kind of nice saltiness to it that 'parm has, and it gives you a little bit of that umami blast.

"So we sprinkle some of that on top, and even hardcore mac and cheese lovers are very satisfied with the richness and the creaminess. And it still has decadence to it, even though you've eliminated all the dairy. And, really, that's what the book's supposed to do. It's like — there's not a recipe in this book that you'll eat and you'll say, 'I miss something.'"

This interview has been lightly edited for clarity and length.

Recipe: Roasted Vegetable Mac and Cheese

  • Kosher sout en varsgemaalde swartpeper
  • 1/2 pound rigatoni
  • 1 zucchini, quartered lengthwise and sliced crosswise to ½-inch-thick pieces
  • 1 pint kersietamaties, gehalveer
  • 6 eetlepels ekstra-olyfolie
  • 2 knoffelhuisies, fyngekap
  • 1/4 cup unbleached, nonbromated flour
  • 2 1/2 cups unsweetened cashew or oat milk
  • Dairy-Free Parmesan
  • 1 tablespoon hot sauce, plus more to taste
  • 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

1. Preheat the oven to 500°F.

2. Add 3 tablespoons of salt to a large pot of water and bring to a boil over high heat. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Dreineer en hou eenkant.

3. In a large bowl, toss together the zucchini, tomatoes, and 2 tablespoons of the olive oil. Season with a pinch of salt and a twist of black pepper. Arrange in a single layer on a sheet pan and roast in the hot oven until the vegetables are nicely charred, about 10 minutes. Set the sheet pan aside.

4. Place a large heavy-bottomed skillet over medium heat. Add the remaining 4 tablespoons olive oil and heat to shimmering, then add the garlic. Cook until aromatic, about 2 minutes. Add the flour and whisk to combine until a sandy mixture forms, about 1 minute. Slowly add the cashew milk while whisking until the mixture is smooth. Cook until the sauce comes to a simmer and thickens, whisking the entire time, about 5 minutes.

5. Add the Dairy-Free Parmesan and hot sauce to the skillet and whisk to combine. Season with a pinch of salt and a twist of black pepper. Add the roasted vegetables, drained rigatoni, and parsley and stir to combine. Taste and adjust for seasoning, adding salt, pepper, and hot sauce as needed. Garneer met pietersielie en sit voor.

Recipes courtesy of Fix It With Food. Copyright © 2019 by Michael Symon and Douglas Trattner. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House.

Joseph Neese

Joseph Neese is the Managing Editor of Salon. You can follow him on Twitter: @josephneese.

MORE FROM Joseph NeeseFOLLOW josephneese


This is the best mac and cheese recipe ever (that doesn't actually have cheese)

By Joseph Neese
Published December 14, 2019 6:27PM (EST)

Roasted Vegetable Mac N Cheese (Reprinted from Fix it With Food. Copyright © 2019 by Michael Symon Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.)

Aandele

As one of the preeminent chefs in America, James Beard Award winner Michael Symon needs no introduction. You know him from the Food Network as an Iron Chef and the host of "Burgers, Brew & 'Que." Before that, he was the co-host of the long-running ABC talk show "The Chew." A prolific author, his sixth cookbook hit shelves this week.

Fix It With Food is no ordinary cookbook. Soos Playing With Fire, his last collection of recipes, it was not born out of one of his award winning restaurants. Like his 5 in 5 series, it was not about how he gets food on the table quickly for his family. A former wrestler who was later diagnosed with external lupus and rheumatoid arthritis (RA), Symon writes that he "resigned to the fact that pain (and pain pills) would be a regular part of my life."

Unsatisfied with that answer, Symon eventually turned to his diet for answers, and he found out that dairy was one of us biggest triggers. After making simple adjustments to his eating habits, he no longer self-medicates.

When he recently stopped by Salon's studios in New York, Symon shared how he developed a recipe for mac and cheese that actually has no cheese at all. The recipe was born out of his love for his family. Below is the story, in his own words:

"Our son Kyle is 32, and the original Lola, our first restaurant, opened 23 years ago. It had a mac and cheese with roasted chicken — a fresh rosemary local goat cheese and cream that you would kind of simmer all together and then toss. And he literally grew up on the dish. He didn't know what goat cheese was when he was a kid, so he just ate it.

"And then when he got into high school, he came in for dinner one night to order it off the menu. And he was like, 'Oh, I don't want this. It's got goat cheese in it now.' I'm like, 'It's the same cheese you've been eating since you've been a little kid. Be quiet!' And we actually put the goat cheese in it back then, because he didn't do well with cow's milk. So we put goat cheese in it for him, and it turned into a restaurant dish.

"With this one — the dairy-less one — we're doing it with cashew milk in the book. But you make a roux with olive oil as opposed to butter, and we use regular flour but made sure it was flour that wasn't bleached, enriched or bromated. If you're gluten free, you could do it with rice flour. And so, that's the roux that thickens it — equal parts of both. Then you put in your cashew milk to get it going, and you get this beautiful, creamy sauce. Oat milk would work great, too.

"And then I did it with roasted tomatoes and zucchini that you could toss in with the pasta, and then we finished it with — and this is one of (my wife) Liz's old vegetarian vegan tricks — she would make what she called 'parmesan,' which I used to make fun of her for. But it tastes really good, so I can't make fun of her anymore. She takes cashews, yeast, and garlic, and buzzes it up until it was the consistency of parmesan. And it has this kind of real kind of nice saltiness to it that 'parm has, and it gives you a little bit of that umami blast.

"So we sprinkle some of that on top, and even hardcore mac and cheese lovers are very satisfied with the richness and the creaminess. And it still has decadence to it, even though you've eliminated all the dairy. And, really, that's what the book's supposed to do. It's like — there's not a recipe in this book that you'll eat and you'll say, 'I miss something.'"

This interview has been lightly edited for clarity and length.

Recipe: Roasted Vegetable Mac and Cheese

  • Kosher sout en varsgemaalde swartpeper
  • 1/2 pound rigatoni
  • 1 zucchini, quartered lengthwise and sliced crosswise to ½-inch-thick pieces
  • 1 pint kersietamaties, gehalveer
  • 6 eetlepels ekstra-olyfolie
  • 2 knoffelhuisies, fyngekap
  • 1/4 cup unbleached, nonbromated flour
  • 2 1/2 cups unsweetened cashew or oat milk
  • Dairy-Free Parmesan
  • 1 tablespoon hot sauce, plus more to taste
  • 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

1. Preheat the oven to 500°F.

2. Add 3 tablespoons of salt to a large pot of water and bring to a boil over high heat. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Dreineer en hou eenkant.

3. In a large bowl, toss together the zucchini, tomatoes, and 2 tablespoons of the olive oil. Season with a pinch of salt and a twist of black pepper. Arrange in a single layer on a sheet pan and roast in the hot oven until the vegetables are nicely charred, about 10 minutes. Set the sheet pan aside.

4. Place a large heavy-bottomed skillet over medium heat. Add the remaining 4 tablespoons olive oil and heat to shimmering, then add the garlic. Cook until aromatic, about 2 minutes. Add the flour and whisk to combine until a sandy mixture forms, about 1 minute. Slowly add the cashew milk while whisking until the mixture is smooth. Cook until the sauce comes to a simmer and thickens, whisking the entire time, about 5 minutes.

5. Add the Dairy-Free Parmesan and hot sauce to the skillet and whisk to combine. Season with a pinch of salt and a twist of black pepper. Add the roasted vegetables, drained rigatoni, and parsley and stir to combine. Taste and adjust for seasoning, adding salt, pepper, and hot sauce as needed. Garneer met pietersielie en sit voor.

Recipes courtesy of Fix It With Food. Copyright © 2019 by Michael Symon and Douglas Trattner. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House.

Joseph Neese

Joseph Neese is the Managing Editor of Salon. You can follow him on Twitter: @josephneese.

MORE FROM Joseph NeeseFOLLOW josephneese


This is the best mac and cheese recipe ever (that doesn't actually have cheese)

By Joseph Neese
Published December 14, 2019 6:27PM (EST)

Roasted Vegetable Mac N Cheese (Reprinted from Fix it With Food. Copyright © 2019 by Michael Symon Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.)

Aandele

As one of the preeminent chefs in America, James Beard Award winner Michael Symon needs no introduction. You know him from the Food Network as an Iron Chef and the host of "Burgers, Brew & 'Que." Before that, he was the co-host of the long-running ABC talk show "The Chew." A prolific author, his sixth cookbook hit shelves this week.

Fix It With Food is no ordinary cookbook. Soos Playing With Fire, his last collection of recipes, it was not born out of one of his award winning restaurants. Like his 5 in 5 series, it was not about how he gets food on the table quickly for his family. A former wrestler who was later diagnosed with external lupus and rheumatoid arthritis (RA), Symon writes that he "resigned to the fact that pain (and pain pills) would be a regular part of my life."

Unsatisfied with that answer, Symon eventually turned to his diet for answers, and he found out that dairy was one of us biggest triggers. After making simple adjustments to his eating habits, he no longer self-medicates.

When he recently stopped by Salon's studios in New York, Symon shared how he developed a recipe for mac and cheese that actually has no cheese at all. The recipe was born out of his love for his family. Below is the story, in his own words:

"Our son Kyle is 32, and the original Lola, our first restaurant, opened 23 years ago. It had a mac and cheese with roasted chicken — a fresh rosemary local goat cheese and cream that you would kind of simmer all together and then toss. And he literally grew up on the dish. He didn't know what goat cheese was when he was a kid, so he just ate it.

"And then when he got into high school, he came in for dinner one night to order it off the menu. And he was like, 'Oh, I don't want this. It's got goat cheese in it now.' I'm like, 'It's the same cheese you've been eating since you've been a little kid. Be quiet!' And we actually put the goat cheese in it back then, because he didn't do well with cow's milk. So we put goat cheese in it for him, and it turned into a restaurant dish.

"With this one — the dairy-less one — we're doing it with cashew milk in the book. But you make a roux with olive oil as opposed to butter, and we use regular flour but made sure it was flour that wasn't bleached, enriched or bromated. If you're gluten free, you could do it with rice flour. And so, that's the roux that thickens it — equal parts of both. Then you put in your cashew milk to get it going, and you get this beautiful, creamy sauce. Oat milk would work great, too.

"And then I did it with roasted tomatoes and zucchini that you could toss in with the pasta, and then we finished it with — and this is one of (my wife) Liz's old vegetarian vegan tricks — she would make what she called 'parmesan,' which I used to make fun of her for. But it tastes really good, so I can't make fun of her anymore. She takes cashews, yeast, and garlic, and buzzes it up until it was the consistency of parmesan. And it has this kind of real kind of nice saltiness to it that 'parm has, and it gives you a little bit of that umami blast.

"So we sprinkle some of that on top, and even hardcore mac and cheese lovers are very satisfied with the richness and the creaminess. And it still has decadence to it, even though you've eliminated all the dairy. And, really, that's what the book's supposed to do. It's like — there's not a recipe in this book that you'll eat and you'll say, 'I miss something.'"

This interview has been lightly edited for clarity and length.

Recipe: Roasted Vegetable Mac and Cheese

  • Kosher sout en varsgemaalde swartpeper
  • 1/2 pound rigatoni
  • 1 zucchini, quartered lengthwise and sliced crosswise to ½-inch-thick pieces
  • 1 pint kersietamaties, gehalveer
  • 6 eetlepels ekstra-olyfolie
  • 2 knoffelhuisies, fyngekap
  • 1/4 cup unbleached, nonbromated flour
  • 2 1/2 cups unsweetened cashew or oat milk
  • Dairy-Free Parmesan
  • 1 tablespoon hot sauce, plus more to taste
  • 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

1. Preheat the oven to 500°F.

2. Add 3 tablespoons of salt to a large pot of water and bring to a boil over high heat. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Dreineer en hou eenkant.

3. In a large bowl, toss together the zucchini, tomatoes, and 2 tablespoons of the olive oil. Season with a pinch of salt and a twist of black pepper. Arrange in a single layer on a sheet pan and roast in the hot oven until the vegetables are nicely charred, about 10 minutes. Set the sheet pan aside.

4. Place a large heavy-bottomed skillet over medium heat. Add the remaining 4 tablespoons olive oil and heat to shimmering, then add the garlic. Cook until aromatic, about 2 minutes. Add the flour and whisk to combine until a sandy mixture forms, about 1 minute. Slowly add the cashew milk while whisking until the mixture is smooth. Cook until the sauce comes to a simmer and thickens, whisking the entire time, about 5 minutes.

5. Add the Dairy-Free Parmesan and hot sauce to the skillet and whisk to combine. Season with a pinch of salt and a twist of black pepper. Add the roasted vegetables, drained rigatoni, and parsley and stir to combine. Taste and adjust for seasoning, adding salt, pepper, and hot sauce as needed. Garneer met pietersielie en sit voor.

Recipes courtesy of Fix It With Food. Copyright © 2019 by Michael Symon and Douglas Trattner. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House.

Joseph Neese

Joseph Neese is the Managing Editor of Salon. You can follow him on Twitter: @josephneese.

MORE FROM Joseph NeeseFOLLOW josephneese


Kyk die video: De beste kazen ter wereld (Mei 2022).


Kommentaar:

  1. Thanh

    Ek bevestig. So happens.

  2. Greely

    Tuis die moeilike keuse

  3. Amon

    Nie jou besigheid nie!

  4. Howard

    I offer you to visit the website where there are many articles on this matter.

  5. Simson

    Jy is absoluut reg. Daar is iets hierin en ek dink dit is 'n goeie idee. Ek stem saam met jou.



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