WATCH: UT professor talks about cooking cicadas, interesting facts - WATE 6 On Your Side

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WATCH: UT professor talks about cooking cicadas, interesting facts - WATE 6 On Your Side

WATCH: UT professor talks about cooking cicadas, interesting facts - WATE 6 On Your Side

Posted: 06 May 2021 03:28 PM PDT

KNOXVILLE, Tenn. (WATE) — If hearing others chew their food is annoying to you, perhaps cooking and sampling cicadas in celebration of Brood X's emergence from underground may not be for you.

But if you're into trying different cuisines, perhaps this cicada recipe could be a fun way to showcase your culinary talents … and bravery.

Jerome Grant, a professor at the University of Tennessee's Department of Entomology and Plant Pathology, spoke about cooking with cicadas as the region is already seeing — and hearing — some of Brood X emerge from its 17-year sleep. The cicadas will emerge once the soil temperature is just right.

Grant says the cicadas usually emerge at night and they're expecting the immature cicadas to emerge around Sunday. Once they emerge, they find a vertical structure like a tree or structure to latch to for the adult to emerge from the shell. The cicadas are harmless to humans.

The periodical cicadas of Brood X — those that emerge every 17 or 13 years — will be around and making noise (males only) as mating calls from now until the end of June. The insects will provide ample food supply for birds and even humans who are willing to try.

Grant has several recipes for cooking with cicadas and other insects. He says cicadas are high in protein, low in fat, and are gluten-free.

But if you're allergic to shellfish cicadas are not recommended for eating because of how closely related cicadas are to shrimp, lobsters, crabs, etc.

Grant says if you're not allergic and you do enjoy those foods, then cicadas could be tasty; some say cicadas taste like asparagus or roasted almonds. If you decide to try cooking and eating cicadas, be sure they come from a safe place free of pesticides.

Funny Tweets About Parents' Cooking Fails - HuffPost

Posted: 06 May 2021 02:42 PM PDT

Cooking for kids is often a thankless endeavor.

Even if you manage to find time in your busy parenting schedule to prepare a full meal, there's a solid chance your dining patrons (aka children) may find something wrong with it. And God forbid you accidentally make a real mistake because it will not be forgotten.

Fortunately, the funny moms and dads of Twitter can relate. We've rounded up 27 funny tweets about parents' cooking fails.

Can you eat cicadas? Yes, and here’s the best way to catch, cook and snack on them. - The Washington Post

Posted: 05 May 2021 11:00 AM PDT

You'll need a bit of knowledge on their life stages to create the best edible experience. For the past 17 years, these Brood X cicadas have slowly matured underground, sucking on plant sap. Over the past few weeks, nymphs have created tunnels from which they'll emerge when the soil is warm enough. These nymphs will pop out of the ground, climb upward, then molt their nymphal case, just like a crab casting off an old exoskeleton. At this stage, when they are called tenerals, they will appear creamy white, with a few blushes of yellow. They will then develop their full adult exoskeleton, which is black and dark brown, and be ready to mate.

The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times

Posted: 05 May 2021 08:57 AM PDT

Perhaps the biggest surprise for many of us this April was the slow return to gathering, made possible by the proliferation of coronavirus vaccines. It felt like being, say, a daffodil. One by one, we poked our heads out from beneath the cold, hard ground of winter and worry, happy to face the sun and one another. The New York Times Food and Cooking team was no exception. After fighting through the cooking fatigue of late winter, we got excited by the arrival of new produce and began safely inviting those we hold dear into our homes and backyards to enjoy the bounty. Here's what we cooked for ourselves (and others) in April.

For a little dinner party, I cooked Gabriel Hamilton's new risi e bisi recipe, but I subbed a few things. I used asparagus instead of zucchini, and added some parsley puréed with broth to make it greener. My version was OK, but I think it's a dish that one should practice before just freestyling through it. Freestyling worked better with this rhubarb upside down cake from Melissa Clark. Instead of rhubarb, I used the last of the frozen peaches from the summer of 2020. I mixed in some ground cardamom and added sliced almonds tossed with flour and melted butter to the pan before I poured in the batter. It was hashtag delicious, especially a day later. KIM SEVERSON

Recipes: Risi e Bisi | Rhubarb Upside-Down Cake

I had bookmarked this Mangalorean fish dish from Tejal Rao way back, and this month I realized that I happened to have all the ingredients, including leftover tamarind chutney I had made a while ago for chaat and cilantro that was one second away from spoiling. I wanted some vegetables in there, so I added thinly sliced potatoes and greens per her suggestion. The flavors in this are so bright and complex, the ingredient list is pretty short and heavy on my kitchen staples, and because you are slowly cooking the fish on low heat in liquid, it is very hard to overcook it or dry it out. PRIYA KRISHNA

I live alone, which sometimes means eating things cold from the fridge, or, at best, making a big batch of something and freezing it for another time. So, with that in mind, my April entry is actually … from March, when I made a huge batch of Pierre Franey's turkey chili. It yields a lot of servings and freezes beautifully. Sometimes I throw in the end of a bag of tortilla chips, and call it living. KRYSTEN CHAMBROT

Recipe: Turkey Chili

I made three batches of chocolate chip cookie dough from Jacques Torres. I baked one batch for myself and my crew, and the other two I rolled into balls and froze in plastic containers for two friends who are expecting babies any minute. I did this when I was pregnant, and it was the best gift I could have given myself. When I was stuck at home with a newborn, and maybe a little blue and a lot exhausted, I'd bake off one or two directly from the freezer. (You can do this in a toaster oven, too.) Nothing like a freshly baked cookie to make you feel better about things. It's my go-to gift for new or expecting moms. MARGAUX LASKEY

Recipe: Chocolate Chip Cookies

I fell hard for the spicy won tons with chile oil that Alexa Weibel adapted from Tony Tan's "Hong Kong: Food City." It reminded me of the dumplings served at one of the Chinese restaurants near The Times's newsroom in Manhattan and, to honor that memory, I made a second sauce of peanut butter thinned out with hot water, soy sauce and some rice wine vinegar, and swirled it into the chile oil. This is a fantastic combination. SAM SIFTON

Recipe: Spicy Won Tons With Chile Oil

This roasted potato recipe from Ali Slagle broke my brain at first: I've never roasted vegetables with that much liquid (one-and-a-half cups!), and, frankly, I was suspicious. Now I can confidently say it's magic, yielding potatoes with the perfect crunchy-to-creamy ratio and lots of lemony, chicken brothy flavor. BECKY HUGHES

It was my friend's birthday last month, and he had a small gathering in his backyard to celebrate. So I brought along Erin McDowell's picnic-perfect chocolate-frosted yellow sheet cake. It was a snap to make, easy to transport and you can serve it directly from the pan. I went a little nuts with the rainbow sprinkles, but otherwise didn't change a thing. A huge hit all around! MELISSA CLARK

Recipe: Yellow Sheet Cake With Chocolate Frosting

I spent the last month just trying to keep up with life, so my fridge remained sparse. Whenever that happens, I go to an old favorite: Melissa Clark's vegetarian skillet chili. The pantry staples in this recipe — canned beans, onions and garlic — are always in my kitchen, and it takes minutes to throw them all in a skillet. If I'm feeling fancy, I'll chop up some jalapeños for an added kick to this super quick and easy chili. GINA FERNANDEZ

Recipe: Vegetarian Skillet Chili

I just happened to have both extra olives and extra walnuts on hand, and this Ali Slagle recipe came up as I was looking for ideas about what to do with them. Oh my goodness, this was good, with so much flavor and texture. Usually if I make something with one pound of pasta, it will provide two full dinners for my wife and me. I don't think we stopped eating this until it was gone. ERIC ASIMOV

Recipe: Olive-Walnut Pasta

Say, you're like me, and feel the pressure to join a popular bean club. A few months in, and your cupboard, and the table, are spilling over with one-pound bags of beans. If you're also like me, you forget to soak the beans the night before you want to cook them. In a situation like this, bean slackers can turn to the Instant Pot, or a brilliant recipe from Pati Jinich. Her frijoles de fiesta (fiesta refried beans) is a simple and not-too-time-consuming recipe that — listen carefully here — does not require soaking the beans. I cook them through step five and leave the bean purée in my fridge all week to fry as desired. SARA BONISTEEL

Recipe: Frijoles de Fiesta (Fiesta Refried Beans)

Lao Gan Ma spicy chile crisp gets heavy use in my kitchen. So after finishing several jars of it over the course of the last year, I challenged myself to make something new for when I wanted to add heat to a dish. Enter Martha Rose Shulman's harissa recipe. This smoky Tunisian red chile paste adds wonderful levels of flavor and heat to meat, vegetables and eggs. For an additional level of depth and sweetness to complement the heat, I added a teaspoon of rose water and rose petals to the mixture before blending it in a food processor. GABRIELLA LEWIS

Recipe: Harissa

I've been frying potato samosas all month long. I only had to assemble them once, following Zainab Shah's helpful video tutorial, then I froze them all. Whenever I craved a crunchy, spicy snack, I cooked a few straight from the freezer. It takes 5 minutes tops. And I keep the accompanying mint chutney in the fridge for dipping them and to drizzle it over eggs, too. I also made Yewande Komolafe's herby avocado guasacaca sauce over and over again, first for the chicken in the recipe, then for fish. My other winner, winner, chicken dinner this month was Eric Kim's roasted chicken thighs with fish-sauce butter. I've made the dish's croutons with sourdough, milk bread and hot dog buns, and they all taste great when sizzled in schmaltz. GENEVIEVE KO

I made this one-pan recipe by Aaron Hutcherson, and dinner felt like a night out at my new favorite restaurant. The panko topping with lemon zest provides crunch, and a final sprinkle of fennel fronds lifts everything. I took his advice to turn it into a kind of simplified cassoulet by slicing up fresh sausage and burying the rounds beneath the bean mixture before popping the whole thing in the oven, but it's just as good without. MARK JOSEPHSON

Recipe: Creamy White Bean and Fennel Casserole

I have wanted to make these Swedish cardamom buns since we first posted the recipe, and I finally did it! It's a bit of a time commitment, but well worth it. I bought cardamom pods and ground them myself for a more intense flavor. The smell of these baking in the oven was amazing and had the whole family waiting with anticipation. The recipe makes quite a lot, but they freeze well or you can box some up and share with a friend. KIM GOUGENHEIM

Recipe: Swedish Cardamom Buns

Sam Sifton's middle-school tacos have become a weeknight tradition for me: They remind me not of trips to Mexico City, but of gripping change for taco day, the cafeteria special worth saving my precious quarters for. Spiked with chile powder and smoked paprika, these have enough spice to satisfy a more exacting palate, but effortlessly provide a delicious hit of nostalgia, best enjoyed after a long hard day. ALEXA WEIBEL

Hmong chef experiences Minnesota through 'Culinary Campfire' video series - Brainerd Dispatch

Posted: 06 May 2021 02:00 PM PDT

In addition to highlighting the beauty of various locations, the videos will provide Minnesota campers with ideas for enhancing their own campfire cooking experience through menu items featuring local ingredients. The promotional videos are being produced in partnership with Explore Minnesota.

Vang will be in Akeley, Minn., this weekend, cooking a breakfast of pork belly hash with veggies, duck egg and coffee over an open fire while highlighting the beauty of the campground around him. Vang is planning to stay overnight at the campground and said he is looking forward to experiencing the beauty he has so far seen only in pictures.

"To enjoy a campsite that is lakeside just makes it feel like a classic Minnesota camping experience, so we are excited to be so close to the water and the scenery," he said. "Akeley is just about three hours from the Twin Cities, making it a perfect distance to feel like we are far enough away from the cities for a weekend in the woods, but close enough to make it an easy trip out."

The first half of the "Culinary Campfire" series features Vang cooking swordfish tacos with jalapeno cream sauce at Lebanon Hills Regional Campground in Eagan, Hilltribe chicken with kale salad and lemon ginger sauce at Chester Woods Park near Rochester and grilled pork coppa with tiger bite sauce and sticky rice at Boom Island Park in Minneapolis. The first three cooking videos are posted at www.exploreminnesota.com/culinarycampfire. The Akeley video will be available for viewing this summer.

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Carrying on the culinary traditions of his family and the Hmong culture are important to Yia Vang. He is pictured here with his mother Pang Vang (Photo courtesy of Eliesa Johnson)

Carrying on the culinary traditions of his family and the Hmong culture are important to Yia Vang. He is pictured here with his mother Pang Vang (Photo courtesy of Eliesa Johnson)

Vang was born in a refugee camp in Thailand, where he lived until his family resettled in Wisconsin. He started his career in the restaurant business working as a dishwasher.

After becoming a chef, he worked at various restaurants in the Twin Cities before starting his first restaurant, Union Hmong Kitchen in Minneapolis, which was named best restaurant of 2019 by Mpls.St.Paul Magazine. He was also voted "Best Chef of 2020" in City Pages.

Vang has been featured on the cover of Bon Appétit magazine as well as in The New York Times and National Geographic. He hosts a television program, "Relish," and co-hosts the podcast "White on Rice."

Later this year, Vang plans to open a new restaurant in northeast Minneapolis, Vinai, named for the refugee camp where he was born. The restaurant will feature a woodfire grill. The food served will celebrate his parents' legacy and combine local traditions and fresh seasonal food with his family's Hmong heritage.

The name for Yia Vang's new restaurant that will open in Minneapolis later this year is Vinai, the name of the refugee camp in Thailand where he was born. (Photo courtesy Vang family)

The name for Yia Vang's new restaurant that will open in Minneapolis later this year is Vinai, the name of the refugee camp in Thailand where he was born. (Photo courtesy Vang family)

Vang said he is looking forward to the campfire cooking experiences throughout the state.

"Cooking at a campsite is simplicity at its best," Vang said. "It's about thinking ahead and being prepared, so as you're making your packing list, that's a part of it. Then you've got everything you need and can relax, get the fire going, and cook. It's great to make dishes that really play off of the surroundings — fresh, raw ingredients combined with the smokiness of a campfire.

"We cook a lot over fire, but we aren't always lucky enough to cook in such a peaceful place as nature. Cooking over fire is an important part of cooking for the Hmong people, and I grew up cooking over fire with my dad and uncles. They showed me how to think of the fire as a kind of ingredient to any recipe, and ways to use it to add to the flavor of whatever is being prepared.."

During May, which is Asian American and Pacific Islander History Month, Vang and other Twin Cities chefs are doing a virtual cooking series called "Minnesota Rice: Love our People Like You Love our Food."

Videos will be released throughout May, and all funds raised will support the work of the Coalition of Asian American Leaders.


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