The best recipes for Lent 2021: Fish and seafood recipes to try - TODAY |
- The best recipes for Lent 2021: Fish and seafood recipes to try - TODAY
- The Best Chocolate Chip Cookie Recipes, According to Eater Editors - Eater
- 21 Brilliant Sheet-Pan Recipes for Breakfast, Dinner, and More - Food & Wine
- 9 easy TikTok recipes you need to try - The Post
- Recipes: Cooking for one - Atlanta Journal Constitution
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The best recipes for Lent 2021: Fish and seafood recipes to try - TODAY Posted: 17 Feb 2021 11:37 AM PST Today is Ash Wednesday, marking the first day of Lent and for many Christians that means abstaining from meat. Since many people will be looking to change up their menu until Lent ends on April 3, now is a great time to embrace cooking fish and seafood. During the pandemic, Americans have already started shopping for more seafood to make at home. While we used to consume fish mainly in restaurants, with many places closed or at limited capacity, people have taken to cooking up everything from salmon and scallops to a whole fish in their home kitchens.  Jan. 17, 202005:28
If you're new to buying fish, fear not — with a little bit of an adventurous spirit and some advice from your local grocer or fishmonger, you'll be cooking up some tasty meatless dishes in no time. While it's great to visit a local fish market for your dinner, you can also get good seafood from the supermarket. Start a conversation with the store employee who will be happy to direct you to the best fillets and can usually provide advice on how to best prepare your fish before cooking. "If you're getting a whole fish look at the eyes — they should be clean and clear," Aaron Thebault, executive chef at Zeppelin in Nashville, Tennessee told TODAY Food. "For fillets, make sure there is no discoloration. I always recommend talking to the fishmonger or counter attendant to learn more about the fish and its freshness. I always recommend staying away from pre-packaged fish." If you do buy frozen fish, just make sure there are no ice crystals as this is a giveaway that the fish has been refrozen, making it dangerous to consume. How to cook fish at homeHere are a few common methods for cooking fish: Baked in the ovenWhile you can get into more complicated recipes, most fish is perfect when prepared simply with some salt and pepper for seasoning, baked in the oven at 450 F for 10 minutes per inch of thickness and finished with a squeeze of lemon. Pan-fryingFrying your fish in a pan on the stovetop results in a crispy, tender fish that's delicious. Fillets, shrimp and scallops are great cooked this way. You can also try breading your fish by dipping it into an egg mixture followed by breadcrumbs before frying.  Quentin Bacon On the grillThicker cuts of fish such as tuna, salmon or swordfish go great on the grill. Remember to brush the grill with oil first to prevent sticking. New to cooking fish? Start here"I grew up Catholic, so I'm very familiar with eating fish during Lent," said Thebault. "I would recommend starting with either shellfish, whitefish or snapper. Shellfish like mussels and clams are both easy to cook by steaming and fun, because you see them open, and you can always add pasta to them or use the delicious broth to dip bread in. Both whitefish and snapper are relatively forgiving and can be pan fried, pan seared or deep fried." "I think a lot of people are scared to cook seafood, but it's nothing to be afraid of," said Thebault. "Good ventilation goes a long way, and don't be afraid to get the pan hot. If you're searing, don't use too much oil or you will fry the fish." Chef Thebault's Simple Fish RecipeSeason both sides of a whitefish or snapper with salt and pepper. Heat a saute pan or seasoned cast iron skillet on high heat. Place the fillet in the pan and carefully flip the fillet once the fish is golden. After the fish is done, add a squeeze of lemon to brighten it up. Create a pan sauce by adding butter, scallions and white wine. Top with chopped parsley. Salt and pepper to taste 1 tbs of chopped parsley 1 shallot minced 1/4 cup white wine 1 tbs butter Half lemon  Sept. 28, 202003:20
4 more seafood and fish recipes for LentRemember, a seafood meal doesn't need to be fancy. There are plenty of fish recipes that you can make ahead of time if you meal prep. You can even try making kid-friendly dishes like homemade fish sticks. Here are some more simple yet extremely tasty recipes you can try during Lent and beyond.  Getty Images stock Zucchini noodles and lemon zest give this dish a bright, healthy twist.  Nathan Congleton / TODAY This 5-ingredient dish is simple to put together and high on flavor.  Matty Matheson Get the kids involved in making these and they'll prefer them to the store-bought kind.  Mackenzie Anne Smith The secret ingredient to this delicious dish is an orange peel. Make it with sea bass, cod or haddock and serve with a lime wedge for beautiful presentation.  |
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The Best Chocolate Chip Cookie Recipes, According to Eater Editors - Eater Posted: 17 Feb 2021 07:42 AM PST  What constitutes the "perfect" chocolate chip cookie is an intensely personal calculus: a balance of your preference for chewiness versus crispiness, multiplied by your desired chocolate-to-dough ratio then divided by the ideal salty savoriness versus chocolatey sweetness (clearly, actual calculus is not our strong suit). But Eater editors' go-to recipes run the gamut of cookie options, from tall and fluffy to chewy and dense, meaning your next perfect cookie recipe might be among this batch: Rye chocolate chip cookies: The first time I encountered a rye chocolate chip cookie was at the Atticus Bookstore Cafe in New Haven, Connecticut. I fell hard and fast for the deep, savory hit from the rye flour, which balanced out the rich sweetness of a typical chocolate chip cookie. So, of course, I frantically looked for a recipe to create at home and stumbled upon this gem from Milk Street. Yes, the recipe is a little labor intensive, but toasting that rye flour and adding butter to it right off the stove is worth the final product. I'd take these cookies out on the earlier side of the recommended time since they firm up further on a cooling rack, leaving you with a crisp yet chewy and soft-centered cookie. If you, like me, enjoy a note of savoriness in your sweets, then this recipe will quickly become a keeper. — Tanay Warerkar, Eater NY reporter BA's best chocolate chip cookies: Growing up, the only chocolate chip cookie I ever knew was the one baked from the recipe on the back of the Toll House bag. It wasn't until recently that I started looking into different recipes; that's when I stumbled upon Bon Appétit's best chocolate chip cookie recipe by Chris Morocco. There's something about browned butter that turns this classic cookie into something elevated. It doesn't hurt that the recipe is also incredibly simple and works perfectly despite my lack of patience with butter softening. Pro tip: Throw in some toffee bits for an extra crunch and an even more nutty, buttery, decadent taste. — Alyssa Nassner, art director, Vox Media Editorial Networks BraveTart chocolate chip cookies: Stella Parks is a baking genius and her chocolate chip cookie recipe is the BEST THING EVER. I've never made the base recipe by itself, but I swear by the brown butter version available in her bake book. It's been fun experimenting with variations on certain ingredients. I've played around with adding varying temperatures of the brown butter to the cookie dough mixture, for instance: The still-hot liquid results in a crispier, saltier cookie, but I prefer the cooler brown butter version, which is softer. I've also experimented with chocolate quantities and varieties (I'm fond of adding more milk chocolate). I've even made a duck egg version, which resulted in a taller cookie. But, as always, the cookie is beautifully sweet and slightly salty, soft and chewy. It's my go-to cookie for parties (when we used to have them) and now for socially distanced drop-offs. — Nadia Chaudhury, Eater Austin editor Super-thick chocolate chip cookies: I don't know if I'm the target audience for this recipe, given I have never visited Levain Bakery or tried one of its famous cookies (though apparently now I can locally), but I was intrigued by its decadence and sold on its relative simplicity. There are smart tips woven throughout (such as the suggestion to weigh the size of your cookie scoop to know if you're getting the right quantity of dough, as well as the internal temperature guidelines to determine whether these giant cookies are actually done). I love making them as gifts, particularly hostess ones — there's just something festive about showing up with a batch of gargantuan cookies when a single one could probably serve four. — Missy Frederick, cities director Buckwheat chocolate chip cookies: Sister Pie in Detroit is best known for, well, pies, but when I visit the West Village corner bakery, I always make sure to order at least two of its buckwheat chocolate chip cookies. These gray beauties have a not-too-sweet flavor that goes perfectly with the chocolate chips and a little flaky salt on top. Bonus: These cookies are gluten free. — Brenna Houck, cities manager Smitten Kitchen's consummate chocolate chip cookie, revisited: I didn't find this recipe until the start of the pandemic last year, but I've made them multiple times since, and to me, they truly are the consummate chocolate chip cookie. They're huge, so rather than the kind of cookie you grow up eating, they're more like the ones you'd get from a coffee shop or bakery as a treat. (They'd fall even further into this category if I actually bought the fancy chocolate feves the recipe calls for, but I've found they're still very good with the slightly squat 60 percent chips Ghirardelli makes.) The best part about them is their size — you never feel cheated out of chocolate or crispy edges. My recommendation is to make a batch and freeze the 100-gram dough balls so you have the ideal amount of cookie, which is to say five inches of cookie, whenever the mood strikes. — Monica Burton, editor Fluffy chocolate chip cookies: Patience, my pretty. For fluffy mounds of chocolate chip cookies, I turn to this recipe for a veritable muffin top of a sweet that uses cold butter and a little cornstarch to help it rise while baking. A 30-minute chill session before popping them in the oven, six at a time, prevents the cookies from spreading. Just consider the amount of time needed to chill the cookies before baking as a tradeoff for the minutes spent bringing butter to room temperature in traditional chocolate chip cookies. Cinnamon, almond extract, and two types of chocolate give them extra depth. — Susan Stapleton, Eater Vegas editor  |
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21 Brilliant Sheet-Pan Recipes for Breakfast, Dinner, and More - Food & Wine Posted: 17 Feb 2021 10:08 AM PST   |
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9 easy TikTok recipes you need to try - The Post Posted: 17 Feb 2021 06:18 PM PST  It's almost a month into the spring semester, and the dining hall is already getting old and boring. We would love to prepare a gourmet meal, but it's hard to make something delicious with just a microwave to cook with. For those of us who live off-campus, it might just be difficult to figure out something healthy and delicious to eat. TikTok has once again come to the rescue with meals, even some that are dorm friendly. From sweet treats to delicious dinners, here are nine TikTok food trends to try when everything else gets boring: This first trend is super simple but can be filled with almost anything. For the perfect quesadilla, use a sharp knife to cut the tortilla halfway through on one side and fill each quadrant of the circle. Then, fold each corner in and cook. You can use a panini pan, skillet or even a microwave on high for those still in the dorms. It's a simple way to fit more toppings in the tortilla and the combinations are endless. Whipped coffeeThe OG quarantine was not complete without whipped coffee. The recipe is not only straightforward, but you most likely have these ingredients around the house. Grab two teaspoons of coffee grinds, sugar and hot water. Mix in a bowl for three to five minutes until the mixture forms peaks. You can whisk by hand or use a hand mixer. Once the mixture is thick, add it to a glass with milk (I prefer almond milk for a sweeter taste) and ice. Baked feta pastaThis next dish is a newer trend, but still worth all of the rage. Preheat your oven to 400 degrees. In a 9-by-13 inch baking dish, combine the tomatoes, garlic and ¼ cup of olive oil. Sprinkle with some salt and toss to coat. Then, place the feta cheese in the center of the dish, top with the remaining olive oil and sprinkle red pepper flakes and a little black pepper around the entire dish. Bake for about 40 minutes, until the garlic has softened and tomatoes have burst their skins. Meanwhile, cook your choice of pasta. Keep one cup of the pasta water and drain the pasta. Mash the feta and tomatoes with a fork and mix until combined. If the mixture looks a little dry, mix the sauce with pasta and add the reserved pasta water. To serve, add in basil leaves and additional salt and pepper if needed. This recipe takes more effort, but it is still easy and worth it. Ingredients 2 pints (17 ½ ounces) cherry or grape tomatoes 4 cloves garlic, halved lengthwise ½ cup extra-virgin olive oil, divided Kosher salt 1 block (7 ounces) Greek Feta cheese ½ teaspoon crushed red pepper flakes Freshly ground black pepper 12 ounces medium-length dried pasta (I recommend campanelle or farfalle) Fresh basil leaves Cloud breadAnother quarantine favorite, cloud bread is not only aesthetically pleasing, but it's also gluten free. Combine three egg whites, two tablespoons of white sugar and about one tablespoon of cornstarch, then beat well until the mixture is super fluffy and thick. Then transfer the mixture to a greased baking sheet and form it into a half-sphere shape using a rubber spatula. Lastly, cook in the oven at 300 degrees for about 25 minutes. If you want to make your bread extra pretty, add food coloring to your mixture for a heavenly snack. Mug cakeFor those late night cravings, here's a simple sweet treat that only needs a microwave. In a large mug, stir together softened butter and boiling water until butter has melted. Stir in sugar, then cocoa powder and self-rising flour until well combined. Then, press four squares of chocolate into the batter in the center of the mug. Microwave for one minute on high until the cake has risen. 2 tbsp butter, softened 2 tbsp boiling water ¼ cup caster sugar 2 tbsp cocoa powder ¼ cup self-raising flour 4 squares dark chocolate Nacho tableThis trend is one of the most iconic and delicious. Cover your table with tin foil and pour tortilla chips and melted cheese. The best part is that you can pick the ingredients. Anything from taco meat, jalapeños, and tomatoes, you can have your dish anyway. Even if you live in the dorms, you can still enjoy this trend by sizing the tin foil to your desk or table. Mochi ice creamAnother recipe for the dorms, mochi ice cream is a healthy and delicious alternative for ice cream. Add all of the ingredients into a bowl and mix until smooth, then cover and microwave for one minute. Mix and microwave for one minute two more times. After, put onto a surface that's covered in corn or tapioca starch and flatten with your fingers. Cut the mixture and fill with your favorite ice cream. Ingredients Black food coloring (optional) ½ cup sweet rice flour ¼ cup blueberry juice ¼ cup white sugar ¼ cup water White Claw slushiesFor those of us who can drink legally, here's a recipe that only requires a few ingredients and almost zero effort. Grab some ice, a claw, vodka or rum, raspberries and ginger ale. Blend it all together until you have a frozen consistency. It's a sweet treat to remind you that it's 5 o'clock somewhere. Gigi Hadid's vodka pastaWhile the famous model takes credit for this last recipe, it can still be cooked by anyone. Start by cooking garlic and shallots in olive oil until soft. Next, add tomato paste and cook. Add heavy cream and red pepper flakes. Stir and add salt and pepper, then remove from heat. Add your pasta, pasta water and butter to the mixture. Stir over medium heat until butter has melted. Lastly, add parmesan cheese and serve with parmesan and basil. Ingredients ¼ cup olive oil Small clove of garlic ¼ shallot ¼ cup tomato paste ½ cup heavy cream 1 tsp red pepper flakes 1/2 lb pasta ¼ cup pasta water 1 tbsp butter ¼ cup parmesan cheese Chopped basil (optional)  |
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Recipes: Cooking for one - Atlanta Journal Constitution Posted: 17 Feb 2021 11:48 AM PST [unable to retrieve full-text content]Recipes: Cooking for one Atlanta Journal Constitution
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