The Ben & Jerry’s Bacon Ice Cream carton pictured above may be just a very clever Photoshop job, but Bacon Ice Cream does exist, and you can make some for yourself with the recipe found at This Link!
The central, and often appropriated, image from Edvard Munch’s popular painting, The Scream has been duplicated in a maki by Sushi Chef Tama-chan – also known as Takayo Kiyota. The Scream Roll is featured on the cover of her new book, Smiling Sushi Roll, which contains exclusive work as well as recipes for some of her famous sushi roll art. Find out more aboth the book at This Link.
Hello and welcome to another installment of Cooking with Gail: the series that is all about me making a meal from whatever I can find in my house. The weather has been a bit inclement here in NYC just recently, and getting out to the store can be a pain. On a recent snowy and bitterly cold evening, I was staring down my open refrigerator in search of ingredients to make into some kind of interesting meal.
The first intriguing item I found was a package of Nasoya brand Wonton Wraps. My neighbors have used these wraps and absolutely rave about how great they are for filling with just about any kind of leftover, so I knew they would be adaptable to my creativity – or lack thereof! In the Freezer/Fridge I also found:
One 4-ounce Ground Beef Burger courtesy of Omaha Steaks
Jarred Pasta Sauce
Sartori brand Asiago Cheese
Thus the idea for Italian Style Wontons was born!
Here are all of the ingredients laid out, with the wontons now ready to be assembled. Don’t worry if you have no idea what are doing (raises hand), as a step by step, visual guide on how to fold and seal a wonton is included in the package.
They also include a few recipes, which were helpful to use for reference in deducing how exactly the wontons should be cooked. More about that later.
Into the center of each wonton wrapper put one small teaspoon of meat sauce topped with a small pinch of cheese. I am not kidding when I say that you must not put more than one teaspoon of filling in each wonton. If you overfill them they will not be easy to seal, and then you will be sad.
This what they look like once they are all pinched and twisted. Pretty! You may be surprised (I sure was) to know that just 4 ounces of cooked, lean ground beef yields 15 plump wontons! Wow, what a feast!
Here they are all ready for the oven! Before baking, brush each wonton lightly with melted margarine and be sure to spray the pan with non-stick cooking spray or just brush with leftover melted margarine (which is what I did).
There was not an exact cooking time or temperature recommended for my on-the-fly creation, so I came up with a baking estimate of 425 degrees for 8 minutes. This proved to be pretty accurate, as the wontons came out lightly golden brown, and slightly browner and crispier on the bottom, which was very desirable.
Since I was basically experimenting, I baked the wontons in two batches. This is what the second batch looked like coming out of the oven. As you can see, they are a bit dark at the edges (though this yielded no discernible burnt taste). I chock that up to the oven being really hot after having cooked the first batch. I’d recommend that if you are going to use the “batch method,” that you lower the oven temperature by 25 degrees and cut the cooking time down to 7 minutes for the second batch. Your mileage may vary.
Now you are ready to eat these delicious morsels of goodness, so just arrange them on a plate with a small dish of warm marinara sauce for dipping (I used the leftover shredded Asiago cheese for a garnish). Mmm…so super tasty! I would like to point out also that it is perfectly OK for you to eat these wontons using only your hands. And as everyone knows, eating with ones hands makes all foods taste better. Enjoy!
For delicious recipes and additional information on Nasoya Wonton Wraps, and other Nasoya Products, please visit Nasoya Dot Com.
Hello and welcome to another installment of Cooking with Gail: the series that is all about me making a meal from whatever I can find in my house. In this episode, I made the most delicious Tofu Stir Fry using Nasoya brand Tofu Plus, which is a fantastic, cholesterol-free meat substitute, even if you are not vegan or vegetarian! Nasoya Tofu Plus is organic non-GMO and vitamin fortified, so you know it’s a healthy choice.
Some of you out there might be a little afraid of Tofu, because it seems exotic and foreign, but really you can use it just like you would use most proteins – and it is so easy to prepare, because unlike meat, there is no skinning or deboning involved. All you have to do is slice it and throw it in the pan. One container of Nasoya Tofu will serve two to four people, depending on how you are preparing it. I used half the container so I could make enough stir fry to two meals.
Tofu Storage Hint: If you do not use all of the tofu for one meal, Nasoya recommends that you refrigerate it in an airtight container and be sure to cover it with water (see above photo). You’ll want to change the water daily (it’s like having a pet, in that way) and be sure to cook it within five days after initially opening! Unopened tofu will stay fresh for months and it can also be frozen.
Tofu will absorb the flavor of any sauce it is cooked with, which makes it great for Asian or Indian dishes or as a ground beef substitute in pasta sauce. All you need to have on hand to make Stir Fry is noodles or rice of your choosing (I used Trader Joe’s Brown Basmati Rice, which is my favorite) and some vegetables, such as frozen broccoli. Stir fry is also a great way to use any leftover vegetables from a previous meal.
After sautéing the chopped tofu over medium heat with some margarine and soy sauce, I added the steamed broccoli and then the cooked rice. Then I added a bit more sauce and stirred a few times to mix and let the flavors meld for a few minutes. This Broccoli and Brown Rice with Tofu Stir Fry was so healthy and delicious that I was overjoyed to have made enough food for another dinner the next day (when I jazzed it up by adding some chopped onion and an egg)!
Find out where to buy Nasoya Tofu and get amazing Tofu Recipes at Nasoya Dot Com.
6 oz Cascade Ice Orange Mango
1 oz of Orange Vodka
2 oz of Whipped Cream flavored Vodka
Red or Black Liquorice (Optional)
Mix 6oz Cascade Ice Orange Mango with 1oz of Orange Vodka and 2oz of Whipped Cream flavored vodka in a glass with ice. Garnish your drink with a vine of red or black liquorice, if desired. Sip and Enjoy!
Well, the day we’ve been anticipating with a mix of excitement and dread has come – the day when we must finally bid farewell to the greatest TV Show Ever in the Universe of All time: Breaking Bad. Are you hosting a viewing party or perhaps even a BBQ to mourn/celebrate while watching the finale? If so, The Savory has been kind enough to help you relax and untangle the knots in your stomachs with an epic burger recipe: The Hoisin Burger (aka The Heisenberger)!!
Sweet, tangy and spicy hoisin sauce kicks up beef patties and spices up mayo in this Breaking Bad-inspired beef burger recipe. You can make these as regular burgers or sliders for a group.
Here’s what you’ll need:
· 1lb ground beef
· ½ green onion, minced
· 2 cloves garlic, minced
· 2 teaspoons cilantro, minced
· 2 Tablespoons ginger, minced
· 1 Tablespoon hoisin sauce
· 1 teaspoon sesame oil
· 1 Tablespoon soy sauce
· Black pepper to taste
Combine all ingredients, being careful not to over-mix. Shape into patties and grill to desired done-ness. Makes 4 quarter-pound burgers. If desired, top with Marie’s Purple Slaw and chase with a couple of chilled Blue Sky Cocktails!!
Thanks to The Savory Dot Com!
This ultra “skinny” cocktail gets the job done.
2 oz quality lemon Vodka
Polar® Lemon Seltzer
Pour Vodka over ice and fill glass with Polar Lemon Seltzer. Add Lemon Peel to rim glass and as garnish.
Every young American designer needs a sparkling European patron. A perfect combination of old world and new.
2 parts Campari
1 part quality Gin
Polar® Orange Vanilla Seltzer
Splash of freshly squeezed lemon juice
Begin by chilling Campari, the Gin and the Lemon Juice in a cocktail shaker with ice. Pour into glasses and then top generously with Polar Seltzer.