Fry Chef Wed, 03 Aug 2022 03:35:06 +0000 en-US hourly 1 Fry Chef 32 32 No-Bake Kitchen: National White Wine Day is a time to count the blessings | To eat Tue, 02 Aug 2022 22:30:00 +0000

Thursday is National White Wine Day, and your first question may be who determines when such occasions fall on the calendar and why. Let’s face it: it’s too hot right now for questions that boil brain cells like that. This year, let your question be simple: Dry or sweet?

Central Virginia is blessed with high-quality, award-winning vineyards, and each has selections to make your palate sing. We are really spoiled here with natural and human resources. Inviting out-of-town guests to local wineries to show off the quality of local vintages is as easy this time of year as showcasing local wines as holiday gifts will be when winter returns. And one of the best ways to avoid cooking in the heat of summer is to escape to a local winery – or two, or three – and find out what your server and winemaker will recommend you savor with it. this intriguing and refreshing white.

Wait until the weekend if you must, but make plans and reservations now to treat yourself to a small tasting and day trip in honor of National White Wine Day. Take a few minutes online at to learn more about the member vineyards of our very own Monticello Wine Route. All 40 of them are within 25 miles of Charlottesville, which means you won’t be consuming that other precious elixir – gasoline – to get there.

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By nature, No-Cook Cooking cooks are open to fresh and innovative ideas, as we are curious about food and presentation, and will do almost anything to stay out of the kitchen whenever we can. If you like to have fun and hang out with your friends, visiting a winery – or a local winery’s booth at a festival or concert – is a great way to do some quiet recon to figure out what to serve who. goes well with different wines.

Ask, ask, ask. Wine lovers are delighted to share suggestions of the most complementary fruits, main dishes, sides, desserts and cheeses to pair with the bottles you take home. Your server, winemaker, sommelier and chef can make recommendations that will make you look like the hostess of the year. It’s good advice to follow wherever you go where you might be tempted to buy too much of something heavenly and then scramble to put it to best use – think orchards, farmers markets and wherever the handmade chocolate is sold – and it makes you educate yourself all the more delicious.

Ask your white wine-loving friends where they land on the dry-sweet continuum. If you discover polarizing opinions, you have just discovered the official reason for your next date together.

To keep it fair, let your sweet wine lover choose where to show off the picks they like so everyone in your party can honestly try them. And then plan an event where your dry wine lover chooses the venue and the vino. You can go in with an open mind and look like a hero to host summer fun with an educational twist and lasting learning. Think of it as an elevated stay with purpose and taste.

Always tip your servers well and find a creative way to reward your designated driver. Apple cider donuts? Dark chocolate delights from the estate’s bakery? Have everyone contribute to cover the driver’s share of the tab? You still have time to choose something special to show your appreciation. Safety is its own reward, of course, but treat your designated driver like the queen she is or the king he is.

You might come home full of ideas for creating your own cheese plates, charcuterie boards, or dessert platters to showcase the wines you’ll end up bringing home. Recipes for marinades, dressings and other moments of culinary genius are as close as the websites of your favorite wineries, so start there whenever you’re stumped and dinner refuses to remake.

If you plan to drive further or meet friends from DC or North Carolina halfway, first visit to learn more about Commonwealth wineries.

While you’re at the table or bar, raise a glass to toast Virginia viticulture, small businesses, family businesses, farm-to-table chemistry, working families that have come together through thick and thin, the gods and goddesses of restoration. and the ancient brotherhood of people united by breaking bread and loving the earth. To your health and lasting happiness.

Blueberry Almond Ricotta Cake for the Win | Food/Recipes Tue, 02 Aug 2022 11:45:00 +0000

On an overcast afternoon two weeks ago, my cousin and I spent a glorious 30 minutes picking blueberries in her parents’ garden. We were trying to beat the rain and had a race to see who could fill a container first in our version of Quick Blueberry Picking. She won, but I think I ended up winning overall.

Once the rain started, we ran home, hands stained and laughing the whole way. She generously gave me half the blueberry bounty. I’ve been saving these precious blueberries in my freezer until I find time to make them into something special. Last weekend, that’s exactly what I did when my daughter and I spent an afternoon in the kitchen together.

My daughter did most of the work, but as the old TV commercial said, “And I helped.”

The star of our kitchen was this amazing Almond Blueberry Ricotta Cake, based on a recipe by Dev Amadeo. We’ve tweaked it slightly, but I expect the basics of this recipe to be something we’ll revisit many times in the years to come. It’s crispy on the edges and soft in the middle. The golden slivered almonds that top it are perfect.

Add a dollop of fresh whipped cream to a slice of Almond Blueberry Ricotta Cake and get ready to say “Yum”.

Blueberry Almond Ricotta Cake

About 10 servings, depending on recipe Dev Amadeo


2 cups blueberries

2 cups all-purpose flour

1 teaspoon baking powder

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½ teaspoon fine sea salt

1 stick unsalted butter, barely softened

1½ cups raw or granulated cane sugar

2 eggs at room temperature

1 teaspoon vanilla extract

½ teaspoon almond extract

¼ cup vegetable or grapeseed oil

¾ cup ricotta cheese

¾ cup slivered almonds

½ cup heavy whipped cream

  1. Preheat to 350 degrees.
  2. Grease a 9 inch springform pan or line with parchment paper.
  3. Mix the berries (I used frozen) with a tablespoon of flour.
  4. Add flour, salt and baking soda to a medium bowl.
  5. In a mixing bowl, beat the butter on the slowest speed for 30 seconds until creamy.
  6. Add the sugar and beat for one minute until the butter and sugar form a crumbly paste.
  7. Add the eggs, one at a time, then the vanilla, almond extract, oil and ricotta. Mix until homogeneous.
  8. Using a sieve over the bowl, add the flour mixture on top, about a cup at a time.
  9. Stop the mixer and mix about four more strokes with a rubber spatula. Gently stir in the blueberries and fold into the batter.
  10. Transfer the batter to the prepared pan.
  11. Arrange the slivered almonds around the edge as a border (about a 2″ circle around the edge) and garnish with 14-20 blueberries.
  12. Place the pan in the oven and bake for 60 to 65 minutes. The area in the center of the cake will still be a little gooey, but that doesn’t mean the batter is raw.
  13. Remove from the oven and let cool for a few minutes before removing from the springform pan.
  14. Whip the cream while the cake cools and serve warm. (It also reheats nicely on day #2 by placing it in a 300 degree oven for 10 minutes.) Drop a dollop of whipped cream on each slice and enjoy!
Learners have a positive attitude about learning about food storage | Daily Democrat Tue, 02 Aug 2022 10:00:00 +0000

Before settling down to learn more about ISU Extension and Outreach’s “best practices” in canning, a group of about 10 women took on a challenge.

Learners have a positive attitude about learning about food preservation | daily city gate Mon, 01 Aug 2022 10:00:00 +0000

Before settling down to learn more about ISU Extension and Outreach’s “best practices” in canning, a group of about 10 women took on a challenge.

How Auguste Escoffier changed the way professional chefs cook Mon, 01 Aug 2022 00:16:00 +0000

Do you like your food to come out in separate dishes? You can thank Auguste Escoffier for that. He changed the dining experiences so that instead of the whole meal coming to the table at once, the food came out as ordered. Escoffier also introduced à la carte dining in restaurants, allowing diners to order separate dishes from the menu instead of being limited to a full course (via the Auguste Escoffier School of Culinary Arts).

You can also thank Escoffier if you like to eat local and from farm to table. In “The Culinary Guide,” her recipes highlight the importance of using seasonal ingredients from her own region (via The International Wine & Food Society). Unlocking the usefulness of the toppings can also be credited to Escoffier. According to the Auguste Escoffier School of Culinary Arts, he showed that garnishes could enhance the flavor of a dish instead of just serving as decoration.

Perhaps Escoffier’s greatest contribution to the modern professional kitchen was his Brigade de Cuisine system, which established a chain of command from executive chef to chef, and placed chefs at different stations according to their expertise and skills. This system streamlined the cooking process to ensure food was prepared correctly and in a timely manner and is used in gourmet kitchens to this day.

Whether it’s making kitchens more efficient, prioritizing customer preferences, or refining the concept of choosing ingredients, Escoffier has changed the culinary world.

Sunday cooking: 5 new recipes from Stuff Cooks Sat, 30 Jul 2022 18:20:00 +0000
Liven up pumpkin soup with extra texture and flavor from chickpeas and crumbled feta.  Delicious !

Nicolas Galloway

Liven up pumpkin soup with extra texture and flavor from chickpeas and crumbled feta. Delicious !

Seasonal pumpkin treats, plus pho, pilaf and congee plus your new favorite baked good – “brookies” – from Stuff cooks Sam Mannering, Nicola Galloway and Erin Clarkson of Cloudy Kitchen.

1. Nicola Galloway’s Roasted Pumpkin Soup with Sizzled Chickpeas

Soup isn’t boring when you top it off with a garnish of crispy, spicy chickpeas.

Roasted pumpkin adds flavor. Yes, it’s an extra step, but you can plan ahead by roasting the pumpkin pieces while the oven is on for dinner the night before or while baking bread.

Find the full recipe HERE.

* 3 gourmet winter puddings
* Last minute dinner sorted: cook lemon chicken and rice soup tonight
* Nadia Lim’s tips (and recipe) for what to do with all that pumpkin this winter
* 5 of the best winter soups to warm up your day

2. Nicola Galloway’s Spicy Pumpkin and Chickpea Pilaf

Choose a pumpkin with dense flesh like a gray-skinned crown or a dark green-skinned buttercup squash.

Nicolas Galloway

Choose a pumpkin with dense flesh like a gray-skinned crown or a dark green-skinned buttercup squash.

This one skillet warming dish celebrates seasonal pumpkin, at its peak from July to August.

Get the recipe HERE.

3. Sam Mannering’s Vietnamese Chicken Pho

Hearty yet delicate - a bowl of steaming pho is as comforting as it gets in winter.

Sam Manning

Hearty yet delicate – a bowl of steaming pho is as comforting as it gets in winter.

Pho is the national dish of Vietnam. It is thought to have developed around the beginning of the 20th century. There are two varieties of heroes, pho bo, or beef pho, and pho ga, which is the equivalent of chicken.

Get the recipe HERE.

4. Sam Mannering’s Comforting Brown Rice Congee

Top this tasty rice porridge with chili oil, fresh herbs and an egg (or a century egg if you can get your hands on it!)

Sam Manning

Top this tasty rice porridge with chili oil, fresh herbs and an egg (or a century egg if you can get your hands on it!)

This recipe is like a hug in a bowl.

There’s really nothing to do – you just boil rice until it breaks down. The only thing to keep in mind is that your stock has to be good.

Get the recipe HERE.

5. Cloudy Kitchen Chocolate Fudge “Brookies” Recipe

Half fudge brownie and half chocolate chip cookie, it's heaven.

Erin Clarkson

Half fudge brownie and half chocolate chip cookie, it’s heaven.

If brown butter chocolate chip cookies and super gooey brownies had a love child…

These “brookies”, aka brownies and cookies, are the combination of two things: brown butter chocolate chip cookies and super fudgy brownies.

Get the recipe HERE.

AMISH COOK: Oreo and Blizzard Sat, 30 Jul 2022 11:32:23 +0000

Now, if you told me what you want to hear about this week, I would know exactly what to write! I like chatting with you, but I don’t want to bore you with too many ramblings about our “wooden corner” either.

Ok, we don’t really live in the woods, just next to 300 acres of woods behind and behind our house.

Now from our porch there is a 13 acre open field in view with woods beyond. With the way the chestnut trees are popping through their five-foot guards, it doesn’t look like it’ll be a field for too long. When the chestnuts are all grown, it looks like we will just be tucked away in the woods with an open space for the house, our two stores and a grazing area for the cows, horses, goats and sheep.

Sheep, yeah that’s right, I didn’t tell you about the latest addition to the farm. Hosanna is therefore an animal lover at heart and has those seductive nursing instincts. This year, as his sixth birthday approached, I wanted to buy him a sheep. She had told me that she wanted a sheep for herself, to take care of what is dirty and needs a mother. “Before dad went to heaven, he said we should have a sheep for Hosanna’s birthday!” Julia said. That fixed the problem. A sheep it would be. Most ewes lamb in the spring or fall, I was surprised to find one available.

One morning in June when it was delivered to us. Hosanna stayed in the house while we got her ready in the garage. A few minutes later, we entered the house with a large gift bag, singing “Happy Birthday”. I put it on the ground. Removing the tissue paper, she looked curiously inside. Her hand jerked back as what she thought was a stuffed calf moved! “Is it alive?!” we asked.

Together we took the black and white lamb out of the bag and put it on its legs. Hosanna beamed with joy. I explained to him how this week-old lamb would need a bottle two to three times a day until he was big enough to eat on his own.

With Julia’s help, we found a bottle with the correct size nipple. I put on warm milk and with a little coaxing he did an amazing job of transitioning from mom to bottle feeding. Now for a name. We discussed these different options, when the suggestion, Oreo, popped up. It clicked. Oreo fits perfectly with the black and white spotted sheep.

It didn’t take long for her to follow us around the yard. Why not let a harmless little sheep graze in the yard, or what would stop us from letting it come right into the house with us? Oreo was too small and adorable to say no, at least for a while. When she discovered the sweet taste of petunias outside the kitchen window, I started to wonder, and then since it took several towels to wipe it up around the house, we decided that maybe she wasn’t made for the house after all.

Several weeks passed, I was flipping through a magazine and saw a book about sheep. “That’s really what Hosanna needs,” I thought to myself. I added it to my order. When it arrived in the mail I stuck it in a drawer out of her sight until she lost another tooth and we played our traditional “lose a tooth game”.

I didn’t have to wait long; Hosanna lost another tooth and slipped it into a bag and put it under her pillow for mom to exchange for a small price, overnight. The next morning she came out beaming with her book about another little lamb. Imagine his surprised look as I read the story of how this lamb grew up and had babies and one was named Oreo! And yes, none of us had even heard the story before! In this story, the twin lambs were born in the middle of a blizzard, so the babies were named Oreo and Blizzard, after an Oreo Blizzard.

“How about I make you an Oreo Blizzard?” I asked? Since we hardly ever go out to eat, the kids had no idea what an Oreo Blizzard was. A few days later, the time had come. We pulled out the ingredients to make an Oreo Blizzard to cool off on a hot summer afternoon. They declared it a hit and said they wanted to have it again.

Alright, so here we are, ready for a recipe. Thank you, Kathy, for asking for Yummasetti, that’s what you’ll get today!

And for the rest of you, if you feel like telling me what you like to hear the most (or least for that matter), I’ll be happy to step in that direction!



2 pound burger
1/2 cup chopped onion
2 teaspoons of salt
1/2 tsp black pepper
6 oz macaroni
3 potatoes, cubed
1 cup of peas

1 box of cream of mushroom soup*
1/2 can cream of chicken
1 1/2 cup milk
2 cups toasted breadcrumbs
1 cup grated cheese of your choice


Fry everything until the burger is no longer pink, drain. Place in a roasting pan or cake pan. Cook macaroni and potatoes until tender (in 2 separate jars). Spread over top of burger mixture. Mix soup and milk together and pour over everything. Cover and bake at 350 for one hour. Spread breadcrumbs on top, if desired, lightly press down with a spoon, then top with cheese.
* Personally, I don’t use purchased soups. This can be replaced by a sauce, homemade or ranch soup, then use only half the milk.

To share
2 servings of salted peanuts can help you lose weight and lower your blood pressure Fri, 29 Jul 2022 19:58:37 +0000

LUBBOCK, TX – Are you trying to lose weight? Try adding peanuts to your diet. A team of international researchers found that eating lightly salted peanuts twice a day before meals leads to weight loss, lower blood pressure and healthier fasting blood sugar.

Researchers from Texas Tech University and the University of South Australia looked at data from two groups of Australian adults at moderate or high risk for type 2 diabetes between January and December 2021. Fifty adults in the control group have avoided eating nuts or nut butter. The other group of 57 adults ate 35 grams of lightly salted dry-roasted peanuts twice a day 30 minutes before meals.

After six months, the researchers found that both groups had achieved significant weight loss and had improved blood sugar levels, although the peanut-enriched group had lower blood pressure than the control group.

“Our study found that peanuts, which are high in healthy unsaturated fats, may actually aid in weight loss,” says study collaborator Kristina Petersen, assistant research professor in the Department of Nutritional Sciences at Texas Tech, in a university outing. “Peanuts are often avoided when people are trying to lose weight because they think peanuts have too many calories. However, peanuts actually have a high satiety value, which means they make you feel better. feel full longer and this can be very helpful for those on a weight loss diet.

Should people be worried about the salt in peanuts?

A one-ounce serving of peanuts contains seven grams of protein, nearly three grams of fiber, and 19 vitamins and minerals. Because of this, the peanut-enriched group received an additional 15 grams of protein.

While peanuts may pack a nutritious punch, some may have a problem with the “slightly salty” aspect of this snack — since studies have linked increased salt intake to poor heart health. However, the group that ate the lightly salted peanuts saw improved systolic blood pressure compared to those in the control group. Petersen provided three explanations for this result:

  • Lightly salted peanuts are a low-sodium food and contain between 90 and 100 milligrams per serving
  • Peanuts have high levels of argininean amino acid that dilates blood vessels and lowers blood pressure
  • Peanuts contain magnesium, a mineral that helps regulate blood pressure.

The study is published in the journal Nutrients.

BookTrib Bites: A Potpourri of Fiction, Memories and Self-Improvement | Culinary recipes Fri, 29 Jul 2022 11:29:40 +0000

(News USA)

where the sky begins“Where the Sky Begins”

by Rhys Bowen

A woman’s future is determined by fate and choice in a gripping World War II novel about danger, triumph and second chances by the NYT bestselling author of “The Venice Sketchbook” and ” The Tuscan Child”.

London, 1940. Bombs fall and the world of Josie Banks collapses. Evacuated to the English countryside, Josie finds herself in the property of Miss Harcourt, a reluctant guest of the survivors of the Blitz. Josie convinces Miss Harcourt to let her open a humble tea room. But when Josie meets Mike Johnson, a handsome Canadian pilot, a growing intimacy brings her inner peace. Then her husband suddenly returns from the war.

A dangerous secret is about to turn Josie’s life upside down, and her newfound courage will be tested.

Buy at

The kitchen is closed and other advantages of being old“The kitchen is closed and other advantages of being old”

by Sandra Butler

In this fun and intensely personal collection of essays, Butler recounts her experience from old age to old age, remembering and forgetting all the bad things, feeling frustrated with technology, following the avalanche of cultural and political news, mothering two middle-aged girls, examining his former body and, ultimately, preparing for his death.

With its lively humor and refreshing honesty, it’s a must-read for aging women, older workers and adult children who want to better understand their mother’s life. Older women are rejected in white American culture, Butler argues, and it’s both disheartening and disrespectful. Butler is not an old person – she is a mother, a lesbian, a Jew, a feminist and sometimes, a “hector agitator”.

Buy at

In fully automatic mode: survive 13 months in Vietnam“On Full Automatic: Survive 13 months in Vietnam”

by William V. Taylor Jr.

Vietnam 1967-68. Eighteen-year-old Marine recruit William V. Taylor Jr. and his brother are Marines assembled in a new reaction force that is immediately tested in the heat of a bloody conflict known as Operation Beaver Cage . After a traumatic first fight, they push through back-to-back operations with little time to rest or reflect. Those who survive will return home with everlasting memories of a nightmare.

Fifty years later, Taylor shares her experience in explicit and often gruesome detail and with respectful honor to those who didn’t live to tell the tale. Taylor reveals what it means to follow the path of a warrior, to sacrifice oneself and to live with the memories of a war.

Buy at

Conscious beauty“Conscious Beauty”

by Dr. Debbie Palmer

Relax, let go and become your most beautiful self.

Mindfulness is a simple change we can all make for better health – emotionally, physically, and spiritually. New York dermatologist Dr. Debbie Palmer reveals her secrets to helping her patients develop more mindfulness and cultivate inner peace and outer radiance. Today, mindfulness – the act of being more present and focused in everything we do – is important for our well-being. This book is a practical and practical guide to looking and feeling more beautiful in the modern world. It provides simple self-care tips and shows how to work with essential oils, crystals, chakras, nutrition and more when making positive changes to body, mind and spirit. Buy at NOTE: BookTrib’s Bites is presented by

How to Cook in a Vacation Rental Thu, 28 Jul 2022 19:19:39 +0000

Collective desire—desperation? – to get away from it all has gone up, and so have the prices of food and travel, so you should spend every vacation moment exactly how you want. While dining out is its own form of tourism, cooking some or all of the meals in a vacation rental can be as enjoyable as it is convenient, flexible, and economical.

You might be looking forward to spending time in a new kitchen with seasonal ingredients. Or you might want to do something other than cook — hike, bike, go to the beach, do nothing at all. For both sides and everyone else, a loose plan for shopping, preparing meals, and using end-of-trip ingredients allows for the kind of cooking that maximizes time, budget, and effort.

Studies have shown that anticipating the trip brings more happiness than the trip itself, so you’ll be doubly rewarded by sketching out a meal plan ahead of time.