Miso is a flavorful and healthy ingredient that’s easy to cook with – made from fermented soybeans, it’s packed with healthy benefits like amino acids, vitamin B and also aids in digestion. Many people are familiar with miso in soup recipes, but you can use it in salads, Continue reading
Later this week we’ll have helpful tips on the range of MISO types and when to use which of them where.
While you’re hanging on, here’s a recipe for roasted sweet potatoes with a surprising glaze that is sure to become a regular in your repertoire. Try it on carrots, cauliflower or turnips, too. Continue reading
As summer grilling season is in full swing and 4th of July is approaching quickly, we jumped at the opportunity to check out some of Grow and Behold‘s premium ground meats. Anna Hanau, co-owner with husband Naftali, offered us recipes for burgers of all sorts, toppings and condiments perfect for summer get-togethers and plenty of tips on how to make the juiciest burgers sizzle. Continue reading
When The Nosher asked me to create a lentil-free veggie burger for summer BBQ’s I took the challenge on with gusto. Continue reading
What better way to celebrate Father’s Day than a good ol’ backyard cookout?
Top this year’s party by turning your Pop into a Condiment King! We’ve rounded up some of our favorite toppings – from chutney to ketchup, all vegan, many kosher certified – that are sure to take your grilled meats, treats and everything in between to a whole new level. Continue reading
If you’re lucky enough to live anywhere near a farm that grows strawberries, be sure to venture out to pick your own. When you tire of having sweet, ruby tinged juice staining your fingers, and you can tear yourself away from eating every other berry you bend to pick, head home to bake these easy and classic strawberry shortcakes.
Thank you, Christy Colasurdo and Tracey Medeiros, for sharing this recipe from their just released cookbook, The Connecticut Farm to Table Cookbook; 150 Home-Grown Recipes from the Nutmeg State, June 2015. This beautifully photographed book is a celebration of the local and seasonal. Although it highlights CT. chefs, the recipes are suitable for all die-hard locavores anywhere. (Note: this cookbook has plenty of vegetarian and kosher friendly recipes within, but it is not a kosher cookbook).
This recipe was contributed by the chef at Barberry Hill Farm, Madison, CT.
This recipe comes from Barberry Hill Farm, CT via THE CONNECTICUT FARM TO TABLE COOKBOOK; 150 HOMEGROWN RECIPES FROM THE NUTMEG STATE by Tracey Medeiros and Christy Colasurdo.
"Here’s what you can do with that bumper crop of ripe strawberries you scored at the farm."
This recipe is dairy.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 cup (1/2 stick, 2 ounces) unsalted butter, cut into pieces, chilled
- 3/4 cup cold whole milk
- 2 pounds strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 1/2 to 2 cups whipped cream
- Preheat the oven to 450°F.
- To make the biscuits: In a large bowl, sift together the flour, baking powder, and salt.
- Using a fork or your fingertips, cut in the butter until the flour mixture resembles crumbs.
- Make a well in the center of the flour mixture and slowly pour in the milk.
- Stir until the dough just starts to come together. Do not overmix.
- Spoon or scoop about 1/4 cup of dough for each biscuit onto ungreased baking sheet.
- Press down gently on each biscuit. Bake until golden brown, about 15 minutes.
- Toss the strawberries with the sugar and refrigerate 30 minutes before serving.
- To serve: Cut the biscuits in half horizontally and spoon the strawberries and their juice over each shortcake bottom.
- Top each with whipped cream and then the shortcake top.
- Spoon more strawberries over the top and serve immediately.
Biscuits may be made ahead.
Forgive the sense of urgency but we suggest you snatch up some succulent strawberries as quickly as possible. The best ones aren’t playing hard to get, they really are!
Here in CT, strawberry season happens so quickly that if you don’t get out to the fields over a two-three week period (and it could be shorter) you’ll miss your opportunity to pick your own. (see link below to find farms with strawberry fields throughout the U. S.).
Contributed by Katy Morris
There are oodles of noodles out there – all with different sizes, textures and characteristics. So where the heck do you start when choosing the perfect kind for a much-needed cold summer salad as the temps continue to rise? Continue reading
Contributed by Melissa Roberts
Made from buckwheat flour, soba noodles have a strong, nutty flavor and served hot or cold, are a terrific base for a stir fry or salad. A good alternative to wheat pasta if you follow a gluten-free diet, not to mention lower in calories, be aware that many varieties do contain wheat flour.