Simply Recipes: Panaché

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Simply Recipes A family cooking and food blog with hundreds of healthy, whole-food recipes for the home cook. Photographs, easy-to-follow instructions, and reader comments.

Panaché Jun 30th 2013, 20:58, by Elise Hello my friends, you are just going to have to trust me on this one. The first time I had a panaché, a popular French drink that is simply a combination of a light beer and a citrusy soda like 7-Up, it was in Orlando at Disney World, on a typically hot May afternoon. My friends and I had been wandering the park for hours. My legs were tired. I was tired. If I had been 3 years old I would have been on the verge of meltdown requiring a nap or time-out. My dear French sweetheart found us a table in the shade and ventured off, returning with a platter of glasses filled with ice, a few beers, and a few cans of 7-Up. Now, if the thought of mixing 7-Up with beer makes your head want to explode, you’re not alone. But we were tired, our resistance down. We had a taste and with it, every reservation vanished. I can now tell you that on a hot day, there is no better drink in the world. Continue reading "Panaché" » Media files: panache-a-300x200.jpg

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Recipe | The Kitchn: Recipe: Broccoli and Feta Pasta Salad — Recipes from The Kitchn

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Recipe | The Kitchn Inspiring cooks, nourishing homes

Recipe: Broccoli and Feta Pasta Salad — Recipes from The Kitchn Jun 30th 2013, 19:00, by Faith Durand I am a fiend for pasta and potato salads. When I get a crush on a cheese or a vegetable the pasta salad plays the impresario, showing off its charms. But I can get easily carried away; if goat cheese, why not Parmesan too? A handful of dried fruit, and toasted pecans, three cruciferous vegetables, and a gilding of bacon, and pretty soon we're in the third ring of a salad circus.  While elaborate salads are delightful, there are times, like right now in picnic season, when it is better to strip it down to the basics and keep it simple, like here. This reader favorite has a mere handful of ingredients, but they're winners — feta, olives, snap-tender broccoli, and colorful pasta. This is the easy pasta salad party you need this week.  More

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Saveur.com: Daily Fare: Perfectly Melting Cheese Slice

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Perfectly Melting Cheese Slice Jun 28th 2013, 16:30 MAKES 500g (12-14 SLICES) Ingredients ½ cup (115 g/115 mL) cold wheat beer or water 14g sodium citrate 3 cups (200 g) Gruyère cheese, grated 3 cups (180 g) sharp cheddar cheese, grated INSTRUCTIONS 1. Preheat the oven to its lowest temperature. 2. Line a baking sheet with a silicone mat, or lightly oil the sheet, and place it in the oven to warm while you prepare the cheese. 3. Combine wheat beer and sodium citrate in a pot, stir until dissolved, and then bring to a simmer over medium heat. 4. Gradually add shredded cheeses to the simmering liquid. Use an immersion blender to blend in each addition until it has melted and is completely smooth. 5. Pour the liquid cheese mixture onto the warm baking sheet. Tip the sheet as needed to form an even layer. Alternatively, pour the cheese into a mold coated with cooking spray. 6. Cover with plastic wrap, and refrigerate until fully set, at least 2 hours. 7. Cut into rounds or squares 3" (7.5cm) across. Place plastic wrap or parchment paper between the slices to prevent them from sticking together, and store refrigerated or frozen. Cheese keeps for 10 days when refrigerated, or up to 2 months when frozen

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Saveur.com: Daily Fare: Secrets of the Grill: Burgers

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Secrets of the Grill: Burgers Jun 27th 2013, 06:30 by Nathan Myhrvold Deeply charred ground beef dripping juice onto a soft bun, melted cheese oozing over the edges-I'm obsessed with the American cheeseburger. At the culinary lab I run in Seattle, we decided to pay it a scientist's tribute. After researching the chemistry behind the deliciousness of every component-the meat, cheese, bun, sauce-we uncovered methods for making the ultimate backyard burger, no weird science required. It starts with grinding the meat ourselves and ends with a special sauce that puts ketchup to shame. Uber-Sauce My colleagues and I developed our "M.C. Special Sauce" in the lab to accompany a different recipe. When I tasted it, I thought, That's McDonald's special sauce! It's fantastic on a burger. Egg It On Although I prefer my burgers without it, for a richer, more cohesive patty, add one egg yolk per pound of meat. On the Grind It's convenient to get ground meat at the store, but it really tastes best when it's fresh. If you're a purist, you'll grind each meat in your blend separately to achieve uniform texture, then combine. Melt Down Lots of cheeses that might taste great on a burger-Gruyère, Emmentaler-aren't so great for melting because they separate when heated. Processed cheese, like American or Velveeta, contains emulsifiers which produce a luscious, even melt. Salt Scoop Salting meat causes it to extract a protein, myosin, which binds ground meat together. Mix salt into your meat one hour before grilling. For 26 ounces of ground beef, 1½ teaspoons of salt will do. -Nathan Myhrvold, co-author of Modernist Cuisine (The Cooking Lab, 2011) See our Ultimate Grilled Cheeseburger recipe »

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Saveur.com: Daily Fare: Hawaiian-Style Sesame Cabbage Salad

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Hawaiian-Style Sesame Cabbage Salad Jun 28th 2013, 13:00 INGREDIENTS 1 large head green cabbage, shredded into 1/4-inch ribbons 6-8 scallions, white and green parts, sliced thin (about 2 cups) 1/4 cup mirin 1/4 cup rice vinegar 2 tbs. sugar 1/2 tbs. kosher salt 1/2 tsp. white pepper 1/4 cup sesame oil 1/4 cup vegetable oil 1/4 cup toasted sesame seeds 1/4 cup black sesame seeds 1 package instant ramen noodles, crushed lightly (save the seasoning packet for another use, or discard) INSTRUCTIONS In a large bowl, combine the cabbage and scallions. In a medium bowl, whisk together mirin, vinegar, sugar, salt, and white pepper. Combine the sesame and vegetable oils in a separate vessel and slowly add into mirin mixture, whisking steadily, until all the oil is added and the dressing has emulsified. Add vinaigrette to the bowl of cabbage and scallions, top with sesame seeds and crushed ramen noodles. Toss to combine and serve immediately.

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