Love Just Bare ? Leave us a review!
Products
Recipes & Tips
Seasonal +
SummerFallWinterSpring
Our Promise
Where To Buy
Privacy Policy
Terms of Use
Contact Us
FAQ

Category: Uncategorized

Tempted By Turmeric

Posted on

The best way to understand why turmeric is so popular is to realize it’s always had a big fan base. The appeal began at least 4,000 years ago and not just as a cooking ingredient. Historically, turmeric has also been valued as a medicine, cosmetic, even a dye. For everyone these days who’s brewing up turmeric tea as a digestive aid or blending it into smoothies for anti-inflammatory purposes, there are many thousands more worldwide enjoying turmeric for its two essential characteristics — flavor and versatility.

Root for the rhizome.

You’ve probably seen turmeric most often as a yellow-orange, finely ground dried powder. But you can also find it fresh in the produce section of a grocery store. It resembles fresh ginger, and though botanically they’re related, neither are roots. Technically, they’re rhizomes which are horizontally growing, underground stems of the plant. Galangal is also related within the Zingiberaceae family, native to tropical areas of the world.

To prepare fresh turmeric for cooking, use a vegetable peeler to remove the skin, and then slice, mince or grate it depending on the recipe. The flavor of fresh turmeric is peppery and slightly bitter. It’s aromatic with a pungent, earthy smell. You may want to wear kitchen gloves to avoid staining your fingertips. Turmeric gives yellow mustard and curries their bright colors, and it will readily impart its distinctive hue to hands, cutting boards and countertops.

All together now.

Turmeric is a true team player in the world of spice. It blends and mixes well with a full range of spices including allspice, chilies, coriander, cumin, nutmeg and more. In this recipe for Turmeric Curry Chicken, it lends its subtle but signature flavor to a vibrant, hearty sauce made with fresh ginger, garlic, lime, brown sugar, cinnamon, anise and coconut milk. You can begin combining ingredients for the sauce with a mortar and pestle, or use a small food processor. It’s a treat for your senses during preparation and cooking and especially when dinner is served.

Color your world.

Historically, great discoveries have been made in pursuit of new and different spices. Where will turmeric take you? Oven Roasted Chicken And Veggies With Turmeric is an excellent starting point. Let your voyages of creative exploration begin with turmeric leading the way.

More Than Kimchi

Posted on

Foods meant for feasting.

Korean cooking sets a high standard for turning daily meals into special occasions, and it’s the flavor as much as the ingredients that bring people together in such celebratory ways. If there’s a secret to the drawing power of Korean cuisine, it’s an open secret. Simply stated, umami is a constant. A wide range of traditional ingredients such as soy sauce and dried anchovies establish this important fifth taste along with fermented foods such as kimchi. And that’s just the starting point. There are all kinds of flavors to discover.

Bap and banchan set the stage.

In the Korean language, cooked rice is called bap. It’s served individually to each person at the table unless the main course is a noodle dish or porridge. Side dishes are called banchan, and there are an endless variety. One reason is the country’s long culinary history, and another is geography. Mountainous areas, for instance, developed different favorites than coastal regions.

Key ingredients of Korean cooking include many of the ones you see here. Sesame seeds, both white and black, are commonly used and toasted until fragrant. Napa cabbage is prevalent in kimchi, stews and as wraps. Green onions are prized for their fresh flavor and color. And pickled carrots or green chiles add zip to deeply flavored barbeque menus along with salads made of crisp cucumbers and sea vegetables. Gochujang, though, is what’s really hot.

Savory, sweet, spicy. Gochujang has it all.

In recent years, hot sauces of several kinds have surged in popularity. Some compete on heat. Others feature vinegar for a tangy profile. But one is truly complex, and that’s gochujang, a staple in Korean cooking for centuries if not millennia. Traditional ingredients call for rice, red pepper powder, soybeans and salt. It’s fermented for months (or even years), and the result is a paste rich in umami that’s perfect for deepening flavors and bringing out the best of different ingredients. Once you try gochujang, you’ll find other non-traditional uses too. Try it first with our recipe for Korean Barbequed Chicken.

Simple marinade, outstanding results.

Sweet, savory marinades are a big reason why Korean grilled meats and poultry are world-renowned. Just a handful of ingredients come together to make a kalbi style marinade in Korean Barbequed Chicken. Kalbi is a Korean dish that usually features beef short ribs, but the marinade and sauce are perfect with grilled, butterflied chicken. By removing the backbone of the chicken and pressing it flat, you’re exposing more surface area to the marinade and preparing the chicken for faster, even grilling. You can use the same marinade in Korean Marinated Chicken Wings.

Get to know Korean cooking. Its distinctive flavors and near universal appeal will bring together your family and friends for home-cooked meals everyone can share and enjoy.

Cook, freeze, feast

Posted on

Going big – fun, friends and freezer-ready meals.

What is it about winter weekends that make simmering a big pot of soup or stew such a great idea? Obviously, large batch cooking has merits in any season — armloads from the farmers market in spring, heavily laden grills in summer, harvest parties in autumn — but winter is the prime season for turning up the heat on cooking in quantity. The coldest season also inspires an additional thought. Why not freeze individual portions for fast, healthy meals later on?

Plan accordingly.

Certain meals lend themselves better than others for freezing and reheating, and savory broth-based soups and stews are among the best. The recipe featured here, Sonoran Chicken Chili, is a cold weather favorite and freezes well, retaining its flavor and consistency. Two other options are Chicken & Mini Pasta Soup and Hearty Chicken Ribollita Soup. 

Note, too, that part of your planning might include who to invite over to join the fun. Cooking in large quantities is even more enjoyable when you’re sharing the experience with friends and family. Think of it as a dinner party that repeats itself. Multiply, divide and conquer. The more cooks in the kitchen, the more new recipes you’ll learn and enjoy in the coming weeks.

Pro tips for the path to the plate.

Large batch cooking doesn’t necessarily require enormous stock pots or kettles. They’re handy, but two medium-size pots work just as well and are easier to stir. For dividing into portions and preparing, airtight glass containers are ideal because you can use the same container to safely thaw the food in the refrigerator and reheat it in the microwave. Just let the soup or stew completely cool before placing individual portions in the freezer, and leave some room for freezer expansion. A half inch of headspace under the lid should be enough.

We meet again.

In the perfect world, meals rotate out of the freezer for thawing and reheating in 90 days. Even in that amount of time, though, it’s easy to forget key details. If you’re using glass containers, a practical solution is to user freezer tape to record the name of the meal, the date you made it and specific reheating instructions. Most reclosable freezer bags include a labeling area.

Got a lazy winter weekend coming up? Snow day in the forecast? Quiet evening at home? Large batch cooking looks ahead to times when life isn’t quite so leisurely. What’s for dinner when time is short? It’s already in the freezer.

Hosting Your Games

Posted on

Viva, Brasil!

Every four years, in summer and winter, all eyes turn to one of the most exciting sporting events in the world. New heroes emerge. Nations large and small celebrate. And fans everywhere learn about the culture and customs of the countries hosting the games. In 2023, Berlin is in the spotlight. That means, of course, it’s time to fire up the grill.

Have flame, will feast.

Brazil is famous for open fire cooking, and there’s no better way to enjoy cheering on your favorite athletes this summer — or during any sporting season — than with grilled goods of your own. The best news is, foods prized as street fare are quick and easy to make at home. The churrasco tradition of Brazil is centuries old, and it’s a perfect go-to grilling method for today

Earn all the medals.

Like an athlete giving just a little more effort to make the podium, you can clinch gold by serving these skewers with Herbal Garlic Vinaigrette. Traditionally made by pounding the herbs, garlic, peppers and other ingredients in a mortar and pestle, this aromatic sauce can also be made in a mini-chopper. Saúde!

Victory lap.

Another great Brazilian snack tradition are small pastries packed with different fillings. Known as empandinhas or salgadinhos, they’re similar to the empanadas of Argentina or the patties of the Caribbean. They’re easy to make with pie crust dough you can find in the refrigerated section of your grocery store. Make them ahead of time, and then sit back, enjoy watching the world’s best athletes excel on a global stage and give a nod to the rich, flavorful food traditions of Brazil.

A Classic Redefined: Chicken Parmesan

Posted on

An Italian-American favorite, with emphasis on the hyphen.

This story begins with eggplant. But before launching into the origins of one of the world’s most favorite chicken entrées, a word about this new series, Classics Redefined. This article takes a similar approach, presenting a fresh look at a familiar dish and exploring new options for ingredients and sides. It’s also the start of a new series called Classics Redefined, which will appear several times throughout the year.

What’s the connection between eggplant and chicken parmesan? In southern Italy, there is in fact a dish known as eggplant parmigiana. Food historians point to it as the predecessor of the meat-based recipes that originated on the east coast of the United States in the early- to mid-20th century. In America, chicken and veal were readily available at a more reasonable cost than in Italy, and newcomers adopted what they knew from the old country to the new. What’s next for this Italian-American classic? It’s time to find out.

Get to know fennel.

Fennel originated in the Mediterranean region and is a cold season vegetable. Just looking at it, some people might mistake it for celery or even dill. But once you taste this crunchy, slightly sweet vegetable with a licorice-like, anise flavor, the fresh taste of fennel is unmistakable. It’s a welcome addition to many different recipes, and all of it is edible — the bulb, fronds and seeds. This recipe features a sauce made with onion, garlic, fresh rosemary, sliced fennel, fennel seeds and San Marzano tomatoes. If you can’t find fresh tomatoes, look for the canned version (whole tomatoes, 28 ounces, undrained).

Lean chicken, maximum flavor.

The key to perfectly cooked chicken is to flatten the chicken into an even thickness with a meat mallet or rolling pin. Dipped into lightly beaten eggs, the cutlets will be dredged in a mixture of coarsely ground cornmeal, garlic powder and fresh mozzarella cheese. The initial baking time is brief, just 12 minutes. Heat through until internal temperature reads 165ºF. Remove, top with parmesan cheese and return to the oven for a few more minutes. This dish is ready for your fennel-rich sauce and a perfect side.

Perfect with polenta.

You can definitely serve this dish with pasta, and many people do. But here’s another idea — pre-cooked polenta, available in the produce section of your grocery store. It perfectly complements the cornmeal the chicken is coated with, and it’s gluten-free. For a perfect veggie side, a quick sauté of zucchini squash cut into long, thin slices is ideal.

Find a night soon for this new take on chicken parmesan. Family and friends will smile at the mere mention. But once they see, smell and taste how a classic can be redefined, they — like you — will look forward to many more creative new meals to come.

Wraps At The Ready

Posted on

A wrap by any other name is a …

Is a sushi roll a wrap? Is a burrito a wrap? Is a wrap a sandwich? So many questions, such philosophical intrigue. The definitive answer to all of the above is, well, all of the above. One person’s wrap is another person’s pita sandwich. What makes wraps so special is literally what you put into them. Each is a present waiting to reveal its wonder.

Roll with the good stuff. 

The idea of wrapping food in other food is close to genius. Functional, portable, delicious — there are countless starting points to get the ingredients, flavors and nutrition you want. Leafy greens appeal to veggie lovers. Tortillas are classics, and corn tortillas provide a gluten-free option. And what about nori, the thin sheets of seaweed often used in sushi? Think of nori as a blank canvas for capturing new masterpieces in the making.

Fusion by addition. 

This new recipe for Nori Sushi Burritos has it all. Here, you’re taking cues from California, home to both Japanese and Latin food traditions. Why not make a burrito with nori instead of tortillas? It’s fusion by addition and combinations all your own. The crisp saltiness of the nori pairs well with the mild flavors of the poached chicken, rice and other fresh ingredients within. You can even add a dash of sriracha for a burst of heat. Or try Hoisin sauce, spicy mayo, hot mustard/wasabi or gochujang.

Rapt and delighted.

Wraps are always at the ready and go where you go. Put Nori Sushi Burritos on your dinner menu this week at home. Or take a couple to work for lunch. Or roll up a feast for a picnic with family and friends. And for more variety, consider Barbecue Chicken Wraps, Lettuce Wrapped Asian Chicken or Chicken Sweet Chili Spring Rolls.

Try them all, and discover new combinations all your own. This is a technique that offers endless possibilities. It’s made for it. Because after all, that’s a wrap.

Solstice Celebrations

Posted on

Light fare, both kinds.

The farther north you live, the more you appreciate the significance of the summer solstice, the first day of summer. To reach this point, it’s taken six months for the days to get longer and the nights to get shorter, and in some places the transition is extreme. Take Sweden’s northernmost town of Kiruna, located above the Arctic Circle. In December on the first day of winter, the sun never even rises above the horizon, and it’s not until the first week of January that residents see the sun again. From there, it’s a slow but steady march to the summer solstice in June with a full 24 hours of sunlight. Reason to celebrate? Yes, Sweden has every reason to celebrate the solstice.

The midsommar smorgasbord.

Other cultures, of course, celebrate the summer solstice too. If you’re in Austria on the first day of summer, you might see bonfires on mountain peaks. If you’re in Portugal, you might cheer for fireworks filling the night sky for St. John’s Day.

But if you’re in Sweden, you want to leave the city and get outdoors, preferably at a lake cabin or by the sea. Family and friends are there with plenty of food and drink, and to keep things active and informal, buffets are perfect for bringing people together and keeping the festivities moving. After all, the term smörgåsbord is Swedish, and this sometimes lavish array of food items can include hot and cold meats, breads, cheeses, fresh berries, fresh produce and more. Finger foods are a great way to fuel the fun, and that means one favorite is required, Swedish meatballs.

A new spin on meatballs.

Classic Swedish meatballs, or köttbullar, are usually made with a ground meat mixture of beef and pork. But since the goal of midsummer is being active and making the most of every minute of daylight, why not lighten things up with Swedish-Style Chicken With Creamy Dill Gravy? It’s a quick, delicious recipe. Simply cube boneless skinless chicken breasts into 1-inch squares and sauté. Then make the gravy in the same skillet and combine. Less time cooking, more time celebrating. That’s the way to savor the solstice.

Summer at its peak.

Swedish-Style Chicken With Creamy Dill Gravy takes advantage of seasonal herbs, in this case chopped fresh dill. But there’s so much more available at local farmers markets or growing in home gardens. Start planning your solstice celebration or summer feast today. The long, leisurely days of midsummer don’t last forever. Such golden moments are truly times of celebration.

Gumbology

Posted on

All together now.

The story of gumbo is the story of America itself. It draws its essence from the coming together of people and foods in new ways, each bowl an acknowledgement of the contributions of many cultures and traditions. Far from a singular dish, gumbo varies according to the region, the season and especially the cook. Even in New Orleans and southern Louisiana, the heart of gumbo country, there are countless variations, differing from other versions found along the Gulf Coast and Atlantic seaboard. Gumbo is what you make of it. Gumbology is a look at the art and science.

First things first.

In the cooking traditions of New Orleans and southern Louisiana, three vegetables set the stage for many signature dishes — onions, bell peppers and celery. Known as the “holy trinity,” their flavors are a key part of most gumbo recipes. But another veggie is even more important — okra. This essential gumbo ingredient originated in Africa, and it’s West African name, ki ngombo or gombo, is the likely origin of the word “gumbo.”

Okra is used as a natural thickener, as is filé, another plant-based cooking ingredient favored by the native Choctaw people of Louisiana and other indigenous tribes in the South. Filé is a powder made by drying and grinding the leaves of the sassafras tree, and it too is a common thickening agent in many gumbo recipes. And if two ways to thicken gumbo aren’t enough, there’s actually a third.

Roux how-to

Gumbo is often a thick stew with a deep brown color. Would it surprise you to find out that a single substance contributes to both the consistency and the color of the dish? That’s the roux, a thickener made with wheat flour and a fat. Creole Chicken Sausage Gumbo calls for flour and butter, and making the roux is where the science comes in. As you whisk the flour and butter, the starch of the flour in combination with the butter produces something new — ¬a smooth, beautifully browned mixture that lends its unique taste, color and texture to the gumbo. The longer you stir, the darker the color. The key thing to remember is to steadily whisk the flour to keep the roux from burning.

Laissez les bons temps rouler!

Let the good times roll, as the saying goes in New Orleans, and the easy answer to experience the Big Easy at home is Creole Chicken Sausage Gumbo. This new recipe builds from a dark roux for a rich, hearty flavor and includes okra along with onions, bell peppers and celery. As a final step, you can add filé for citrusy hints of the herbs thyme and savory.

So the question remains, is gumbo an art or a science? It’s actually both, with a lot of history blended into the mix. Make gumbo your own with Creole Chicken Sausage Gumbo, and contribute to the ongoing and delicious story of Gumbology.

Waffles Keep Winning

Posted on

The creativity continues.

East coast. West coast. Or is it the south? The origin story of chicken and waffles is long and winding with as many crossroads as the surface of a waffle itself. But here’s what everyone who’s ever tried chicken and waffles knows. First, the combination is delicious. Second, it’s impossible to eat chicken and waffles without a smile on your face. They’re that good, and a new remake gives you even more reasons to enjoy this sweet and savory combo.

A late night, early morning sensation.

Food historians trace the popularity of chicken and waffles to one restaurant in a particular era. It was New York City in the 1930s, and Harlem was world famous for music and the arts. Nightclubs such as the Apollo, Harlem Club and Savoy featured the best musicians of the era, and the bands often played well into the night. So late, in fact, that when they finished daybreak often wasn’t that far away.

The dilemma for hungry musicians and club goers in the late night hours was food. Were they ordering dinner? Or breakfast? Well’s Restaurant had the answer — fried chicken and waffles, pairing chicken from the dinner menu and waffles from breakfast. From 1938 until it closed in 1982, Well’s served countless thousands of devoted fans this signature dish, and from Harlem the concept spread, notably to Roscoe’s House of Chicken & Waffles in Los Angeles.

In the spirit of jazz improvisation, why not keep the creativity going? Hash browns are another breakfast favorite. What if the waffles are made from potatoes?

Voilà! The waffles are ready.

One note about making waffles from potato shreds. Potatoes are about 80 percent water, and the longer the shreds sit in the mixing bowl, the more water you’ll notice. For crispy hash brown potatoes, simply squeeze some of the moisture from the potatoes with two slotted spoons or use a colander to let the hash brown mixture drain. Once the waffle iron is warmed up and ready, it takes about 5-7 minutes for your waffles to emerge deliciously crunchy and ready to serve.

The New York Times reported the kitchen at Well’s Restaurant was often busiest at 2:00 a.m., but at your house Chicken-Fried Chicken over Potato Waffles is the go-to choice anytime you’re hungry for a change of pace and a fun, delicious meal. Top with honey, maple syrup or bacon crumbles. You’ll win over a legion of your own fans in no time.

For a short video history of chicken and waffles, watch this video documentary of Harlem’s food renaissance. The story of Well’s Restaurant begins at about the four minute mark.

Mac And Cheese Makeover

Posted on

What’s in a name?

Macaroni and cheese seems entirely self-evident. There’s macaroni. And there’s cheese. Yes, there are more than 600 kinds of pasta, so there are plenty of options on that side of the equation. And of course, there’s always another kind of cheese to try. But what if you truly wanted to transform this comfort food classic, not only boosting the flavor but also adding lean protein? The result would be Smoky Chicken Mac ‘N Cheese.

Smoky yet sublime.

First things first, Smoky Chicken Mac ‘N Cheese is not a five-alarm fire. Instead, the smoky flavor comes from a sublime blend of smoked cheese, smoked paprika and bacon. Onion, garlic, oregano and tomato paste also contribute to the depth of flavor. And chicken? Fourteen ounces of chicken breast pack more than 110 grams of protein, so this is a dish sure to satisfy family and friends for dinner and one that reheats well the next day for a workday lunch.

The stuff of legends.

Any food that’s been around as long as pasta has accumulated a wealth of stories and legends. Did Marco Polo really bring pasta to Italy from China in the 13th century? Actually, pasta was in Europe long before that. Ancient Greeks and Romans made pasta with barley flour, and in Asia wheat noodles go back at least 4,000 years. In America, Thomas Jefferson was an early enthusiast for pasta and helped popularize mac ‘n cheese. He was introduced to pasta when he lived in Paris in the 1780s and later imported a pasta making machine to the United States. As president, he even served mac ‘n cheese at White House dinners

Flavor by the forkful.

Smoky Chicken Mac ‘N Cheese is delicious with a wide range of noodle types. Fusilli, penne or macaroni are all good choices. The short lengths and textured surfaces help the cheese adhere. For a gluten-free option, consider a brown rice pasta. And cheese? Try smoked cheddar, gouda or provolone. This recipe is all about comfort and creativity.