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Recipes with Whole Wheat Pasta

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

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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

kturnquist@oregonian.com 503-221-8227 @Kristiturnquist

Recipes with Whole Wheat Pasta

From Tahini-Oatmeal & Chocolate Chunk Cookies to Cranberry Tea Cakes: Our Top Eight Vegan Recipes of the Day!

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Ready, set, recipes! Here are our just released freshly made recipes in one convenient place! These are the best vegan recipes of the day, and now a part of the thousands of recipes on ours Food Monster App! Our latest recipes include biscuits and tea cakes. So if you’re looking for something new and tasty, these recipes are for you!

We also strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest meat-free, vegan, plant-based and allergy-friendly recipe source to help you get healthy! And don’t forget to check out our archive of popular trends!

1. Tahini oatmeal & chocolate chunk cookies

Vegan tahini oatmeal & chocolate chunk cookies

Source: Tahini Oatmeal & Chocolate Chunk Cookies

Ooey, gooey, chunky, chewy Tahini-Oatmeal & Chocolate Chunk Cookies by Katia Martin just roll off your tongue. These are the best gluten-free, vegan oatmeal and chocolate chips ever!

2. Cinnamon, oatmeal, and banana bread bars

Vegan cinnamon, oatmeal and banana bread bars

Source: Cinnamon, Oatmeal, and Banana Bread Bars

The perfect breakfast, snack or dessert for your wholesome, plant-based or vegan diet! These cinnamon-oatmeal-banana bread bars by Sarah Ottino are gluten-free, oil-free, soy-free and free of refined sugar. You can even skip the maple syrup or agave nectar when your bananas are ripe enough, especially if you opt for some flavored vegan protein powder.

3. Cranberry tea cake

Vegan cranberry tea cake

Source: Cranberry Tea Cake

These Aaron Calder cranberry tea cakes are incredibly tasty and good for you. Although they take a while from start to finish, you can get on with other things as they go up. Using spelled instead of white flowers increases the fiber and nutrients and cranberries give them a unique flavor instead of the traditional sultana version.

4th. Caramel mocha overnight oats with whipped coffee

Vegan caramel mocha overnight oats with whipped coffee

Source: Caramel Mocha Overnight Oats with Whipped Coffee

Make decadent caramel mocha overnight oats with Shanika Graham-White whipped coffee topped with whipped coffee for an over-the-top breakfast with tons of fiber, protein, and caffeine! The creamy, pudding-like oatmeal is swirled with sweet caramel and dipped in chocolatey mocha cold brew for a breakfast that really wakes you up.

5. Paleo blueberry zucchini muffins

Vegan paleo blueberry zucchini muffins

Source: Paleo Blueberry Zucchini Muffins

These Paleo Blueberry Zucchini Muffins from Kat Condon are grain-free, dairy-free, free of refined sugar and vegan! Full of blueberries and chopped up zucchini, these muffins are soft, fluffy, and perfectly sweet.

6. Chocolate millet cake

Vegan chocolate millet cake

Source: Chocolate Millet Cake

This Namita Tiwari Chocolate Millet Cake is great for so many reasons, mostly because it just tastes so good! It’s definitely a simple on-the-go dessert cake and it’s really tasty.

7. Three-layer vanilla velvet cake

Vegan three-layer vanilla velvet cake

Source: Three Layer Vanilla Velvet Cake

While this Triple Layer Vanilla Velvet Cake by Tori Cooper is definitely a great vacation treat, it’s also a perfect cake for all occasions, from birthdays to anniversaries.

8. Simple cinnamon pecan cookies

Vegan simple cinnamon pecan cookies

Source: Simple Cinnamon Pecan Cookies

These Easy Cinnamon Pecan Cookies from Hayley Canning are tough on the outside and soft on the inside. Who doesn’t love a buttery, gluten-free pecan biscuit.

Learn How To Make Plant-Based Meals At Home!

For those who want to eat more plant-based foods, we strongly recommend downloading the Food Monster app – with over 15,000 delicious recipes. It is the greatest herbal recipe source for reducing your ecological footprint, saving animals and getting healthy! And while you’re at it, we encourage you to find out about the ecological and health benefits of a plant-based diet.

Here are some great resources to get you started:

For more daily published content on animals, earth, life, vegan food, health and recipes, subscribe to the One Green Planet newsletter! Finally, public funding gives us a greater chance of continuing to provide you with quality content. Please remember to support us with a donation!

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Recipes with Whole Wheat Pasta

Bringing People Together with Easy to make Russian Comfort Food

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Russia has a long history of droughts and famine. Although there has been no famine since 1947, there have been many food shortages in the former Soviet Union. When the Soviet Union was on the verge of collapse, many common foods were rationed.

There were only rotten vegetables on the shelves, butcher counters offered pathetic remains of bones and fat instead of sausages, chops and roasts. Only last year, Russia stopped exporting its wheat because there were again fears of bottlenecks.

So it might seem like an odd choice when it comes to talking about cuisine, home cooking, and culinary arts. But the advent of the multicooker has made it easier than ever to try new recipes at home, and Russian food has a lot to recommend.

Why Russian Food?

Because it’s comforting, this question is the easiest answer. Russian weather can be harsh at times, and some areas are bitterly cold. If you’re from a country that enjoys a whole spectrum of seasons, you’ll understand that when winter comes, sometimes all you want is a proper comfort meal.

Russian cuisine can deliver dishes that are full of carbohydrates, fill the bellies, and generally satiate and protect from the cold. If you were from England you would probably describe Russian food as a meal that sticks to your ribs.

However, if the English think they eat a lot of potatoes, then comparing them to the Russians, think again. Mashed potatoes are perhaps the ultimate comfort food and are served all over Russia. Okay, maybe not in a pizzeria or McDonald’s. In fact, McD’s made a mashed potato burger, but chose to market it in China rather than Russia.

But the truth is, Russian food can be very satisfying, and while it may not be nutritionally friendly, it can be heartwarming and is often about family and friends. Much Russian food is homemade and shared with families. An interest in Russian culture and history could help bring people together in all walks of life, especially if enjoyed with some pelmeni.

Why are people now more interested in foreign kitchens?

Last year came the Covid pandemic, which is currently still ongoing. This resulted in bans, self-isolation and quarantines, not to mention far more serious consequences. The effects of Covid are still being felt in Europe and around the world. It could take years to return to a real sense of normalcy.

Due to the restrictions put in place, people were unable to visit restaurants and their travel plans were restricted. For many, that meant taking the problem into their own hands and finding a solution. The answer for some was to take up cooking as a hobby and try different recipes.

Cooking at home during the lockdown meant finding a new hobby, making better use of the time, and exploring knowledge of other cultures through the medium of food. The success of one or two kitchen appliances also contributed.

What is a multicooker and can they really help someone cook?

A multicooker is a device with different cooking modes and options. You can possibly sous vide, sauté, bake, and cook rice. You may also have slow cook options that are great for tough cuts of meat. Plus, they can cook quickly to speed up recipes that traditionally take a long time.

Basically, a modern multi-cooker like the Instant Pot or Ninja Foodi is similar to the older type of pressure cooker, but with many more functions. You have helped many amateur chefs try different recipes as the chef does most of the work and the food is ready very quickly.

Combined with Russian home cooking, they can be a great option as the meals can be prepared and prepared with very little effort.

So what is Russian food made of? Is it just a lot of cabbage and potatoes?

Why do Russians eat so many potatoes?

Okay, potatoes are popular, but some of them have practical reasons. When it comes to serving sustainable foods and ingredients, potatoes are among the best.

Every country has its own main carbohydrates when it comes to staple foods. This can be pasta (or noodles), rice, or potatoes. Of course, bread also plays a role, but for the purposes of this article we will consider the first three as they form the basis of many meals around the world.

Between potatoes, rice and pasta, the former is by far the most environmentally friendly option. In addition, in the harsh winters in parts of Russia there is often a lack of fresh vegetables and potatoes are always available.

The favorite dishes of Russians often include dishes with potatoes, but they are exchanged for wheat for the national dish.

What is the national dish of Russia?

Pelmeni is a type of dumpling that is usually stuffed with meat. It can be served in soup, deep-fried, buttered and is very popular. It is sometimes treated a little as a ready-made meal, but it can also make a hearty broth or soup with sour cream.

It would be possible to make pelmeni in the Instant Pot, and there are many recipes for similar dumplings on the internet. But maybe this particular part of Russian culture should be saved for traditional cooking methods.

Multicookers are often associated with healthy cooking, and it can be a shame to take away the pleasure of heavily buttered pelmeni or deep-fried dumplings by trying to turn them into a calorie-friendly option.

Other dishes that have been enjoyed over the centuries include borscht, blintzes, plov, kotleti, and of course, beef stroganoff. There is also solyanka soup, which is both sweet and sour and is considered the best hangover remedy available.

Borscht is very adaptable to the seasons, as it can be eaten cold in warm weather or hot in winter nights.

Easy to prepare Russian dishes

Provided you have access to a multicooker or instant pot, you may be able to prepare some authentic Russian dishes without too much trouble.

Beef Stroganoff has been around since 1800 when it first appeared, and was attributed to Count Stroganoff during this period. Whatever the truth, stroganoff is a meal from Russia that has spread to many other countries.

The problem with this dish is that many countries like the UK and US have adopted it, swapping quality ingredients for practical ones like canned mushroom soup. Fortunately, recipes from Corrie Cooks and other websites have now fixed this, and you can find much better versions.

Making the best beef stroganoff could mean a lot slower cooking, but a pressure cooker means you can get the same results in 20 minutes. To make the best stroganoff, use good ingredients. However, there are two schools of thought here.

Many cooks will advocate using beef tenderloin or rib eye steak for beef stroganoff, but others prefer a long slow cook with a cheaper but tastier piece of meat. When using the Instant Pot for quick results, opt for a good quality cut of beef.

summary

Russian food may not be as popular as Thai, Chinese, or Italian. However, dishes from this country are prepared with love and bring people together.

Is there anything more satisfying than making a delicious stroganoff in just twenty minutes and serving it to a table full of family on a cold winter night?

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Cassy Joy Garcia offers a way to cook once, get 2 meals

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This cover picture published by Simon & Schuster shows

This cover picture published by Simon & Schuster shows “Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight’s Dinner into Tomorrow’s Feast” by Cassy Joy Garcia. (Simon & Schuster via AP)

AP

Some families just love leftovers. What’s easier than reheating and digging up yesterday’s food? But this isn’t Cassy Joy Garcia’s family: they’re not leftover fans.

So Garcia had to get creative on her latest cookbook, which offers busy home cooks a way to reduce stress in the kitchen by turning one meal into two different ones.

She does it by planning two meals that usually share one protein. She cooks meat, fish or poultry for one meal and sets aside something for tomorrow’s dinner that will have its own flavors.

“When we started putting this puzzle together to see what it might look like, I realized we were drawn to something that I already do and use,” she says. “I just never really thought of it as a formula.”

“Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight’s Dinner into Tomorrow’s Feast” shows how to switch from a beef and vegetable stew one night to shredded beef tostadas the next. Or dry grated grill brisket on Tuesday and cheesesteak filled peppers on Wednesday.

“I like the idea of ​​being able to bridge the efforts of tonight into a future meal,” she says. “If you get stuck, you have the feeling that you are constantly catching up.”

Each set of twin recipes includes cooking tips and multiple ways to replace a gluten-free, nut-free, grain-free, low-carb, or dairy-free diet. It also includes a dozen pairs of vegetarian meals.

“Her idea of ​​having a head start on making something really big today that will be totally delicious and then turning those leftovers into something else – that’s the real way she cooks,” said her editor, Justin Schwartz , Vice President and Editor-in-Chief at Simon Element, an imprint of Simon & Schuster. “It’s a concept that was true to her heart.”

Garcia’s creativity was in full swing to make sure Meal # 2 didn’t taste like Meal # 1 Chipotle Beef Tacos, the balsamic vinegar worked well with the chillies.

“The biggest challenge was that these taste profiles should be very different, but that commonalities should be found between them,” she says.

In one pair of recipes, Garcia fried a whole chicken in a lemon and garlic mixture for a rustic country dish and then used the breasts to make an Asian-inspired sesame chicken for the second dish.

“You don’t necessarily look at these two dishes and think they can work together. But garlic and lemon are common in Asian dishes. And so I got involved in these threads, ”she says.

Her editor says Garcia didn’t take any short cuts or fell into the lazy trap of just making two similar southern dishes for first and second meals.

“Cassy has such a keen sense for food and flavors. She really brought that to the table, ”said Schwartz.

Garcia is the creative force behind the popular food blog Fed + Fit, which she started in 2011. As a holistic nutritionist, her previous book, Cook Once Eat All Week, was weekend cooking for midweek use. She lives in San Antonio, Texas with her husband and two children.

She is a tinkerer in the kitchen and constantly refines. “I sometimes like to think that my recipe development method is almost literal, throw spaghetti on the wall and see what remains,” she says with a laugh and adds modestly that she identifies with the incomprehensible character of the Swedish chef Muppet.

“Cook Once Dinner Fix” is intended to help families escape the temptation to order and to relieve tension by planning two meals on weekdays around 5 pm: What is for dinner?

“As much as I love to cook, having dinner on the table can feel incredibly awkward and stressful,” says Garcia. “Meal two, it’s ready. It is planned. You know what it will be. “

The global pandemic disrupted the book – it shut down when the poultry recipes were photographed – but Garcia used the time to reconsider her work.

“It has allowed me to look back on the manuscript and see how we can make it even easier for people?”

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