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Recipes with Whole Wheat Pasta

‘Top Chef’ Portland: ‘Portlandia,’ ‘hipster’ cuisine, and all-star recipe testers (Episode 9 recap)



Just as “Portlandia” looked like a holdover from an earlier, dramatically different Portland, Fred Armisen and Carrie Brownstein showed up in a Quickfire Challenge on “Top Chef” Portland, where chefs were asked to use “hipster” ingredients. If that makes your eyes roll, Portlander, we can at least take some comfort that hostess and judge Padma Lakshmi, when she presented the challenge, said they wanted to “have some fun with the stereotype that Portland is a hipster city . “

Episode 9 of the 18th season of “Top Chef” also contained a fascinating challenge that served as a continuation of the spin-off show “Top Chef Amateurs”, which viewers watched early on after the episode “Top Chef” on Thursday. The chefs were asked to write recipes suitable for home cooks, a task that turned out to be more difficult than we amateur types might suspect.

(No cable? Live stream “Top Chef” on fuboTV, which offers a 7-day free trial, or sling TV)

Thursday’s “Top Chef” in Portland was also the first not attended by Oregon-based chefs, as Sara Hauman was told in the episode last week to pack her knives and leave. But at least Portland’s own Gregory Gourdet was present as one of the “Top Chef” stars of this season and appeared as guest judges, guests and in this case as recipe tester.

Here’s a look at what happened in the Thursday night episode. As always, if you haven’t watched and want to be surprised, you know what to do.

Portlandia stars Fred Armisen and Carrie Brownstein were guest judges on Top Chef Portland. (Photo: David Moir / Bravo)David Moir / Bravo

Quickfire Challenge: At the beginning of the episode, the remaining chefs are still processing the surprise that Sara will be sent home after the “Restaurant Wars” challenge. Dawn Burrell, whose courts impressed the judges but whose delay in the investigation didn’t exactly help her teammates, says she doesn’t think Sara deserved to leave. “I’m shocked,” Dawn says in her interview segment. “Sara is a great competitor, and it’s partly my fault. There was something I could have done to improve their chances of a stay. “

Gabe Erales agrees that he didn’t expect Sara to leave, saying that he thought the outgoing chef was either him or Chris Viaud, who was having trouble making a pasta dish again. Shota Nakajima said he was also surprised when Sara, who picked some chefs to win the season, was eliminated.

Then it’s on to the “Top Chef” kitchen, which is equipped with a range of vintage cooking utensils and electric stoves. In his interview segment, Byron Gomez asks himself, “Am I going into a Julia Child exhibition?”

Padma, who apparently wore a bobble wig in last week’s “Restaurant Wars”, greets the cooks as her long hair is back. Portland has been said to be a retirement city for young people, she comments. In a place like this, everything old is new again, which is the reason for the vintage cooking utensils. Padma then introduces Fred Armisen and Carrie Brownstein from Portlandia.

Top Chef - Season 18

From left Fred Armisen, Carrie Brownstein and Padma Lakshmi on “Top Chef” Portland. (Photo: David Moir / Bravo)David Moir / Bravo

“Our time in Portland wouldn’t be complete without her,” says Padma. We then move on to a Dawn interview segment in which she says she loves “Portlandia,” and now that she has learned about Portland, the show seems to be correct.

Fred and Carrie talk a little about each other, and Padma says, “We want to have some fun with the stereotype that Portland is a hipster town.” Notice that we hear her say this in a voice over. Was that added after Portlanders pointed out that many locals have mixed feelings about how “Portlandia” portrays the city and grumbled about the show’s potential impact on Portland?

Whatever. Padma says that for the Quickfire Challenge, the chefs need to create a dish using the ingredients that are there. These ingredients also have a reputation for being hipsters, she says. You can choose from hemp oil, almond flour, oat milk, almond milk and kombucha.

“All of your childhood favorite ingredients,” says Carrie, which is pretty funny. Fred adds that they also have a rare milk made from milk. “It’s milk,” says Carrie, mooing the sound of a cow, one of the “Portlandia” -style sound effects we’ll hear during this quickfire.

Fred and Carrie are a little more tatty, while Fred jokes that the chefs don’t have access to the “hotline” they have to use the vintage equipment, and Carrie adds, “You can’t call a friend – wrong show.”

Then we have Maria Mazon, she from the lively auditions, in an interview section who says she’s not thrilled about having to cook on an electric stove. “I like fire,” says Maria, pointing to the matches she has tattooed on her arm. Didn’t she say her wife is a firefighter?

Whatever. In a short montage, the chefs give examples of hipster clichés, including skinny pants. Man rolls (good, Maria); gluten-free vegan; and single speed bikes.

The chefs begin to present their dishes. Gabe created something called Portland Sausage, a purple yam cut to make it look like a sausage. “They’re all hipster vegans,” says Padma. Shota wrote the various elements of his green bean dish on his hand so as not to forget them.

That may be hipster, but as Fred says, “It’s not hipster until you get this as a tattoo.”

After Fred and Carrie talk more about the chefs needing to pack their knives, they announce that the winner is Quickfire Dawn for their tomato soup, which is served with their game on cornbread made from fonio (a type of cereal) and semolina. As a Quickfire winner, Dawn gets a little more time to …

Elimination Challenge: Padma introduces members of the All-Star Top Chef group, Richard Blais and Dale Talde, who will serve as guest judges for the next challenge where the chefs will have to create a recipe that will be prepared in 90 minutes can. You need to write the recipe so that it is suitable for home cooks, not professional cooks. Dale says this can be tricky because chefs may not use tablespoons or cups at work, but they need to write those amounts in a recipe that is suitable for the mass market.

Top Chef - Season 18

Portland Chef and “Top Chef” All-Star Gregory Gourdet in “Top Chef” Portland Episode 9. (Photo: David Moir / Bravo)David Moir / Bravo

The chefs have 30 minutes to plan and purchase ingredients from the Whole Foods Market to pick up at the roadside. They then have three hours to cook, test, and write the recipe. The next day they present their dishes at Departure, the restaurant in The Nines Hotel (where Gourdet was once the head chef).

Back at the downtown Portland hotel where they live, Shota and Gabe chat. Shota says he can’t wait to get back to normal life and talk to his son. In an interview segment, he says that not many people know that he is a father and has an 8-year-old son who lives in Japan with his mother. Shota says that he sees his son about twice a year and that it is difficult not to have his son in his life all the time.

The next day the cooks arrive at Departure. You will be greeted by all-stars of the “Top Chef” who are there to prepare dishes according to the recipes written by the chefs. Testers include Gourdet, Kristen Kish, Kwame Onwuachi, and Melissa King.

Top Chef - Season 18

From left Dale Talde, Gail Simmons, Gabe Erales, Gregory Gourdet and Tom Colicchio on “Top Chef” Portland. (Photo: David Moir / Bravo)David Moir / Bravo

The pros encounter several problems with the written recipes, including Chris’s mistake in accounting for quantities in his sorghum gnocchi recipe and Byron’s overly long list of ingredients, which Kwame jokingly calls “The Neverending Story of Recipes.”

Judges Table: After the judges and guests have tried dishes prepared by both the chefs and the all-star recipe testers, it’s time to pass judgment. The chefs who prepared the judges’ favorite dishes are Maria, Shota, Gabe and Dawn. The winner is Gabe, whose dish of steamed black cod in a crispy-skinned banana leaf and salsa veracruzana had a particularly flavourful sauce and was a recipe that Gourdet successfully reproduced.

The bottom three cooks are Byron, Jamie Tran and Chris, whose sorghum gnocchi dish not only had problems but was also not successfully cooked by Melissa because Chris wrote down the quantities of ingredients. Judge Gail Simmons points out that this is not the first time judges have found fault with a batter that Chris made.

Ultimately, the dud batter set him in, and Chris is asked to grab his knives and leave.

More from our coverage:

“Top Chef” Portland: Was “Restaurant Wars” a victory or a loss for our local chef? (Summary of episode 8)

‘Top Chef’ Portland: Tears and Teamwork as the Chefs Prepare Meals for Hospital Employees (Recap of Episode 7)

Sara Hauman of ‘Top Chef’ Portland on confidence, yogurt and the importance of small fish

‘Top Chef’ Portland: A Dramatic Week of the Roller Coaster for a Local Chef (Recap of Episode 6)

Portland’s candidate Gabriel Pascuzzi believes the show will help boost the city’s image

‘Top Chef’ Portland goes to the drive-through for rain and some ‘horror show’ (recap of episode 5).

‘Top Chef’ Portland heads out to the Hood River Fruit Loop, where chefs battle the wind and bees (recap of episode 4).

‘Top Chef’ Portland: Chefs visit restaurants that specialize in Pan-African cuisine for further education and inspiration

“Top Chef” Portland premiered with plenty of airtime for local chefs and a lot of poultry play

‘Top Chef’ returns with a season in Portland celebrating food after a tough year for restaurants

‘Top Chef’ is back and the new season is in Portland

Gregory Gourdet from Portland says it helps us remember what restaurant culture used to be like.

– Kristi Turnquist 503-221-8227 @Kristiturnquist

Recipes with Whole Wheat Pasta

Guiding the way to thrive



Jan Juc naturopath Rebecca Winkler has always found joy in the practice of cooking nourishing meals for others.

That pastime spilled over into developing recipes and it was during lockdown that her culinary passion led her to become a qualified plant-based chef and a raw dessert chef.

Now the mum-of-two has expertly thrown all of her skills into the mix to achieve a long-held goal of producing a book.

Released as an eBook, with a print version to hopefully follow, 14 Day Whole Food Feast is a comprehensive two-week meal plan designed to nourish the body and delight the tastebuds.

Within its pages are recipes for whole food snacks, lunch and dinner meals, lunchbox ideas, and time-saving tips.

14 Day Whole Food Feast by Rebecca Winkler is available now as an eBook.

“My motivation was both personal and professional,” Rebecca says.

“On a professional note, I found so many patients were having difficulty finding family-friendly, whole food recipes to help them navigate various dietary needs.

“The recipes are easy to follow, a shopping list is provided and time frames are taken into account so slower cooked meals or more time-consuming recipes are saved for weekends.”

Rebecca says the eBook can function purely as a recipe resource or be followed meticulously for a 14-day reset.

“Food prep guidance is given at the start of each week in order to get ahead and be organized as possible.

The eBook includes lunch, dinner and snack ideas, as well as shopping lists and naturopathic advice.

“Dinners are often incorporated into leftovers for lunch the next day and naturopathic guidance is provided around ways to maximize your time by incorporating regular exercise and practicing self-care.”

The idea for the book began to brew in 2019 during a solo trip Rebecca took with colleagues which gave her the space to establish a clear vision for the content she wanted to share.

“I began developing and refining recipe, enlisting a beautiful photographer and graphics team to allow my dream to be realised.

“The long-term plan is to release a number of other eBooks and, eventually, print a hard copy, real-life book to be loved and to splash your chocolate and bolognaise sauce on. The kind of recipe book that you find yourself grabbing time and time again.”

The eBook is filled with nutritious recipes and much more.

So, what are some of Rebecca’s personal favorites featured in her carefully curated eBook?

“Ooh, that’s like trying to choose a favorite child,” she laughs.

“I know it might seem boring, but the slow-cooked bolognaise with hand-made gluten-free fettucine is an absolute favourite.
“We make it weekly in my house and every time my kids exclaim ‘this is the best bolognaise ever’.”

The slow cooked beef pie, kafir lime chicken balls and whole food cranberry bliss balls are also hard to pass up, she says.

Rebecca avoids listing ideal ingredients for people to incorporate into their diet, instead saying the most beneficial ingredients are those that make you feel at your best.

“Not everyone tolerates grains, some don’t tolerate fruit, others have difficulty digesting meat and protein.

“My advice is to listen and take note of how your body feels when you eat.

“Are you bloated, do you have pain in your gut, loose stools, headaches or fatigue?

Rebecca is a qualified naturopath, as well as being a plant-based chef and raw dessert chef.

“I am more inclined to advise people to source good quality ingredients, grow what they can, and cook from scratch as much as time and money allows.

“Eat three meals a day and snack only if you are hungry, growing, pregnant or exercising.

“Try to consume 30-35ml of water per kg of body weight. Add plenty of vegetables, fresh herbs, variety and colour.

“Our gut flora thrives on variety, so mix up your veggies, fruits, grain, legumes and proteins. Eat the rainbow.”

To get the most out of the eBook, the author suggests reading it from cover-to-cover and choosing a 14-day period where you are at home and have minimal social engagements.

Rebecca is passionate about naturopathy which she describes as a holistic, comprehensive view of the body in its entirety and “a wonderful adjunct to Western Medicine for patients as it ensures medical due diligence is exercised, adequate diagnostic testing where appropriate and an individualized approach to restoring health”.

Rebecca’s advice is to “eat the rainbow” when it comes to healthy food choices.

She says many of her clients are seeking ways to regain optimal health following extended periods of lockdown during the pandemic.

“There is no doubt that most of us found ourselves allowing more in alcohol and comfort foods over lockdown, which is nothing to feel ashamed about.

“In such a difficult, confining and overwhelming time, we sought comfort where ever it may lie for us.

“This is not a failure, it was merely a way for so many to cope. I never judge anyone’s choices, I merely try to support, understand and listen.

“Often we already know what we need to do to rebuild or move forward, simply sharing and being heard without shame or judgment is therapeutic.

“I cannot describe to you the genuine joy that seeing people thrive provides.”

14 Day Whole Food Feast retails for $19.95 and on the Rebecca Winkler website. Discover more and contact Rebecca via her Facebook page, Instagram @rebeccawinklernaturopath or email [email protected]

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Recipes with Whole Wheat Pasta

Get to know farro and other superfood whole grains



By Casey Barber, CNN

Quinoa has reached a level of superfood status not seen since the great kale takeover of the aughts. Equally embraced and mocked in pop culture, it’s become the symbol of the grain bowl generation. It’s not the only whole grain that’s worth bringing to the table, however.

The world of whole grains is wide, and if quinoa and brown rice have been the only grains on your plate, it’s time to expand your palate. Here’s an introduction to whole grains, along with tips for cooking and enjoying them.

What’s a whole grain?

The term “whole grains” encompasses all grains and seeds that are, well, whole. They retain all their edible parts: the fiber-rich outer bran layer; the carbohydrate-rich endosperm center, which makes up the bulk of the grain itself; and the inner core, or germ, which is packed with vitamins, protein and healthy fats.

On the other hand, refined grains such as white rice and all-purpose flour have been milled to remove the bran and germ, stripping away much of the fiber, protein and vitamins, and leaving only the starchy endosperm.

“A lot of people don’t realize that whole grains contain several grams of protein in addition to vitamins and antioxidants,” said Nikita Kapur, a registered dietitian nutritionist in New York City. With every serving of whole grains, “you get a ton of minerals, B vitamins and fiber, which is especially important for good health.”

So-called “ancient grains” fall under the umbrella of whole grains, though the phrase is more of a marketing term than a marker of a more nutritious option. Ancient grains refer to whole grains like millet, amaranth, kamut and, yes, quinoa that have been the staple foods of cultures for several hundred years. They are not hybridized or selectively bred varieties of grains, like most modern wheat, rice and corn.

And though quinoa has gotten all the press as a whole grain superfood, there’s good reason to try others. Trying a variety of whole grains isn’t just a way to mix up your same-old side dish routine. It’s also a chance to get a wider portfolio of minerals and more into your diet.

“Suffice to say, we need to have a more diverse plant-based diet” to get the full complement of recommended nutrients in our meals, Kapur said, “and we can’t get it from the same 10 or 20 foods.

“One grain might have more manganese, another more zinc or magnesium, and another more protein,” she added. “Try one as a pasta, one as a porridge — you do you, as long as there’s a variety.”

Familiar foods like oats, corn, brown and other colors of rice, as well as wild rice (which is an aquatic grass), are all considered whole grains, but there are many others you’ll want to add to your regular repertoire.

Some whole grains to get to know

amaranth is a tiny gluten-free grain that can be simmered until soft for a creamy polenta-like dish, but it also makes a deliciously crunchy addition to homemade energy bars or yogurt bowls when it’s been toasted. To toast amaranth seeds, cook over medium heat in a dry pan, shaking frequently until they begin to pop like minuscule popcorn kernels.

Buckwheat is gluten-free and botanically related to rhubarb, but these polygonal seeds (also called groats) don’t taste anything like fruit. You might already be familiar with buckwheat flour, used in pancakes and soba noodles, or Eastern European kasha, which is simply toasted buckwheat.

Faro is the overarching Italian name for three forms of ancient wheat: farro piccolo, or einkorn; farro medio, or emmer; and farro grande, or spelled. The farro you typically find at the store is the emmer variety, and it’s a rustic, pumped-up wheat berry that’s ideal as a grain bowl base. Or make an Italian-inspired creamy Parmesan farro risotto.

Freekeh is a wheat variety that’s harvested when unripe, then roasted for a surprisingly smoky, nutty flavor and chewy texture. Freekeh’s taste is distinctive enough that it steals the spotlight in your meals, so use it in ways that highlight its flavor. It’s fantastic in a vegetarian burrito bowl paired with spicy salsa, or in a warming chicken stew.

kamut is actually the trademarked brand name for an ancient type of wheat called Khorasan, which features large grains, a mild taste and tender texture. It’s a good, neutral substitute for brown rice in a pilaf or as a side dish. Or try this high-protein grain in a salad with bold flavors like arugula, blood orange and walnut.

millet is a gluten-free seed with a cooked texture similar to couscous. Teff is a small variety of millet that’s most frequently used as the flour base for Ethiopian injera flatbread. Try raw millet mixed into batters and doughs for a bit of crunch, like in this millet skillet cornbread recipe, or use either teff or millet cooked in a breakfast porridge.

How to cook any whole grain

While cooking times vary for each grain, there’s one way to cook any whole grain, whether it’s a tiny seed or a large, chewy kernel: Boil the grains like pasta.

Bring a large pot of water to a boil and add a handful of kosher salt. Add the grains and cook, tasting as you go, until tender. Small grains like amaranth and quinoa can cook fully in five to 15 minutes, while larger grains like farro and wild rice can take anywhere from 30 minutes to one hour — so keep an eye on your pot and check it frequently.

Drain well in a mesh strainer (to catch all those small grains) and either use immediately or allow to cool slightly, then refrigerate for later meals. Cooked whole grains can also be portioned, frozen and stored in airtight bags for up to six months.

If you want to cook your whole grains in an Instant Pot or other multicooker, this chart offers grain-to-water ratios for many of the grains mentioned here.

The CNN Wire
™ & © 2021 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

Casey Barber is a food writer, illustrator and photographer; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. foods Stories.

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Recipes with Whole Wheat Pasta

Travel: A quaint county seat with Mayberry charm | Lifestyles – Travel



I finally ventured out for my first road trip of 2022 earlier this month. It’s been way too long since I took a little trip and it was long overdue. My last little getaway was in Chicago the week of Christmas. The day I returned I wasn’t feeling very well and an at-home test confirmed that I had COVID — again.

The first time was in November 2020 and it was a severe case that landed me in the hospital with pneumonia and difficulty breathing and then many months of recovery. Luckily this time around it just lasted a couple of weeks. At the same time I was pushing through COVID we were in the process of moving. And my Dad, who had tested positive for COVID not long before me, passed away. So, it’s been a heck of a start to 2022. A getaway was much needed.

It was a brief 24 hours in the Indianapolis area, but as always I packed a bit in and had a lot of good food. On our way down we stopped off in Rensselaer for lunch at Fenwick Farms Brewing Co. and took a little walk to check out the murals that are part of the Ren Art Walk. That evening I attended a media opening of the newly reopened Dinosphere exhibit at the Children’s Museum of Indianapolis.

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It’s a place I adore and still enjoy visiting even though my kids are teenagers and young adults now. I love being greeted by the huge Bumblebee character on the way in from what is probably my favorite action move, “The Transformers.” The largest children’s museum in the world has so much to see and I’ve loved having the chance to explore it both with and without my kids.

After the event it was a quick overnight at Staybridge Suites in Plainfield, and in the morning we headed to Danville. Danville is the county seat of Hendricks County. I adore county seats with downtown squares and this is one of my favorites. On an earlier visit there we were in town for the Mayberry in the Midwest festival, which had lots of activities related to the classic TV show “The Andy Griffith Show” that was set in the fictional town of Mayberry.

Danville definitely has that charming, inviting, friendly small town vibe that feels like it could be a sitcom setting. We ate at the Mayberry Cafe where old episodes play on television screens and the menu is full of down-home, made-with-love comfort foods, with a specialty being “Aunt Bee’s Famous Fried Chicken.” I tried it and it was very tasty. The whole place made me smile like Opie after a fishing outing with his dad.

This time our dining destination was The Bread Basket. I had tried their desserts at a few events, but it was my first time dining in. It’s located in a house that was built for the president of Central Normal College in 1914 and is cute and cozy. It’s a breakfast and lunch spot, so plan to go early and be prepared for a wait during peak times (but it’s well worth it).

My Dilly Turkey Sandwich on fresh wheat nut bread with an Orchard Salad was delicious. I loved that they had a combo option where you could pick a half sandwich and half salad or cup of soup. But the desserts are the real star here. I stared at that dessert case for several minutes — and I wasn’t the only one.

I was seated next to it, and watched intently each time they removed a pie or cake from the case to cut a slice. I tried the Hummingbird Cake, which was a perfect treat without being too rich, and then noticed another that was so unique I had to get a slice to take home — the Blackberry Wine Chocolate Cake. If you go there and are overwhelmed with choices, go with this. You won’t regret it.

After lunch, we made our way over to the Hendricks County Historical Museum & Old County Jail, which is just off the square. For someone like me who loves history, this was a wonderful stop to incorporate into our day. It was built in 1866 and used as a jail all the way up until 1974. You can go into the old jail cells (two on the female side and four on the male side) and tour the sheriff’s home.

An exhibit has information and artifacts from when Central Normal College existed (later Canterbury College). There’s also a temporary chronological exhibit about music and musicians, featuring many Hoosier hitmakers.

After the visit, I took a breezy little walk around the square, where I was reminded that there is a nostalgic old movie theater. The historic Danville Royal Theater dates back to the early 1900s and shows current movies for just $5 a ticket.

It was then getting close to dinner time, so we decided to eat before we headed back home. A place in the nearby town of North Salem had been recommend to me and I am so glad we took time to visit. I chatted for a few minutes with Damiano Perillo, owner of Perillo’s Pizzeria. He’s a native of Palermo, the capital of Sicily. The food is authentic and almost all of it is made fresh daily, including their garlic rolls, marinara and alfredo sauces. The New York-style pizzas are perfection.

They even have a nearby garden where they grow many of the fresh vegetables and herbs used in their dishes. They have gluten free pastas, too, and the lady at the next table had some and was raving about it. We also tried the homemade Sicilian cannoli and the limoncello flute, and trust me when I say to definitely not skip dessert.

There was one last food stop. Although we had just eaten, I realized we’d be driving right by Rusted Silo Southern BBQ & Brewhouse in Lizton and just couldn’t pass it up. I made my husband pull in and pick up some food to go. We got the brisket and their house made pimento cheese, chorizo ​​and kielbasa and took it home. I was introduced to it last fall and there is a reason they have been voted Best BBQ in the Indy area four years in a row. I loved hearing about how this eatery located next to a railroad literally stops trains in their tracks to get food from this award-winning BBQ joint.

All three of these places — The Bread Basket, Perillo’s Pizzeria and Rusted Silo are ones that you should absolutely include in your itinerary if you happen to be in the Indianapolis area.

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