As the economic crisis continues, food fraud is becoming more and more common in every countryYou may not know it, but the food and drink you buy and consume from some big-name brands might be a counterfeit version of the real thing. Common brands of olive oil, chocolate, alcohol, and many other food and drink are being substituted with cheaper versions as part of a food scandal, according to The New York Times.
Category New recipes
Grilled Cheese and Tomato Stacks Recipe Ingredients1 teaspoon extra-virgin olive oil1 teaspoon finely chopped fresh mint1/4 teaspoon ground cumin1/2 pound Halloumi cheese,* cut into 1/4-inch-thick slices16 white or whole wheat mini pitas t2 ripe medium tomatoes, cored, halved, cut into 1/4-inch-thick slicesRecipe PreparationWhisk 1 teaspoon oil, mint, cumin, and pinch of freshly ground black pepper in medium bowl to blend.
Halibut in Chard Leaves with Lemon-Thyme Butter Recipe Ingredients1/2 cup (1 stick) butter, room temperature1 tablespoon fresh lemon juice1 tablespoon chopped fresh thyme1 tablespoon chopped fresh chives2 teaspoons grated lemon peel4 very large Swiss chard leaves, halved lengthwise, center stems cut out4 1-inch-thick halibut fillets (each 6 to 8 ounces)Recipe PreparationPreheat oven to 450°F.
Mexican Hot Fudge Sundaes Recipe Ingredients¾ cup heavy whipping cream½ cup (or more) freshly brewed strong coffee16 ounces semisweet chocolate chips1 teaspoon ground cinnamon½ teaspoon vanilla extractRecipe PreparationBring cream and ½ cup coffee to a boil in a medium saucepan. Remove from heat.
Three-Chile Harissa Recipe Roast Chicken with Harissa and Schmaltz.& 34; />Roast Chicken with Harissa and Schmaltz.& 34; />Ingredients3 ounces dried guajillo chiles (about 7 large or 15 small), seeds removed, torn into 1-inch pieces1 ounce chipotle chiles (about 9 medium or 14 small), seeds removed, torn into 1-inch pieces1 tablespoon nigella seeds1 teaspoon coriander seeds1 tablespoon ground cumin½ teaspoon Aleppo pepper or ¼ teaspoon crushed red pepper flakes2 tablespoons Champagne or white wine vinegarIngredient InfoNigella seeds can be found at Indian markets, some supermarkets, or online.
Three-Cheese Mushroom and Spinach Calzone Recipe A classic recipe! This three-cheese calzone with mushrooms and spinach comes together in under an hour, which means you& 39;re having it for dinner tonight.Ingredients1 tablespoon olive oil plus additional for brushing1 8-ounce package sliced crimini (baby bella) mushrooms3/4 teaspoon fennel seeds1/2 teaspoon dried oregano4 cups (packed) baby spinachAll purpose flour (for sprinkling)1 pound fresh pizza dough (or one 13.
Cornmeal Jalapeño Biscuits with Mushroom Gravy Recipe This recipe will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!IngredientsMushroom Gravy1 pound crimini mushrooms, quartered8 ounces maitake or shiitake mushrooms, cut into bite-size pieces2 tablespoons unsalted butter, cut into pieces2 large shallots, chopped6 garlic cloves, thinly sliced4 teaspoons all-purpose flour1 large onion, thinly sliced2 large bunches Tuscan kale, ribs and stems removed, thinly sliced2 bunches collard greens, ribs and stems removed, thinly slicedFreshly ground black pepperBiscuits and Assembly1 ¼ cups all-purpose flour1 cup fine-grind cornmeal2 teaspoons baking powder½ cup (1 stick) chilled unsalted butter, cut into pieces1 jalapeño, seeds removed if desired, finely chopped4 ounces sharp cheddar, coarsely grated (about 1 ½ cups)Recipe PreparationMushroom GravyHeat 2 Tbsp.
Homemade Irish Corned Beef and Vegetables Recipe IngredientsBrine1 1/2 cups coarse kosher salt1 cup (packed) golden brown sugar1 1/2 tablespoons Insta Cure no. 1* (optional)1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remainingCorned beef and vegetables1 12-ounce bottle Guinness stout or other stout or porter1 tablespoon coriander seeds1 dried chile de árbol,** broken in half12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds)4 medium onions, peeled, halved through root ends2 medium parsnips, peeled, cut into 2-inch lengths1 2-pound head of cabbage, quarteredRecipe PreparationFor brinePour 6 cups water and beer into large deep roasting pan.
Yellowtail Crudo with Citrus and Avocado Recipe If you can’t find yuzu kosho, combine 1½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.Ingredients1 tablespoon crème fraîche or sour cream2 serrano chiles, seeded, finely chopped, divided2 tablespoons fresh lime juice, divided4 ounces sashimi-grade skinless, boneless yellowtail fillet1 teaspoon finely chopped shallot½ teaspoon finely grated peeled ginger1 radish, trimmed, thinly slicedCilantro leaves with tender stems and thin fancy crackers or crispbread (for serving)Ingredient InfoYuzu kosho can be found at Japanese markets and some specialty foods stores.
Roasted Eggplant and Pickled Beet Sandwiches Recipe Meatless doesn& 39;t mean dainty. When making a veggie-centric sandwich like this roasted eggplant recipe, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into.IngredientsRoasted Eggplant and Garlic Mayo1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds1/4 teaspoon smoked paprikaKosher salt, ground pepper1 garlic clove, finely grated2 teaspoons Sherry vinegarBeet Salad and Assembly4 scallions, thinly sliced1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large1/2 cup chopped pickled beets1/4 cup chopped pitted oil-cured olives2 tablespoons drained capers4 6x4-inch pieces focaccia, split6 ounces feta, thinly sliced or crumbledRecipe PreparationRoasted Eggplant and Garlic MayoPreheat oven to 400°.
Trail Mix Cookies Recipe These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.Ingredients1½ cups assorted raw nuts and seeds½ cup (60 g) old-fashioned oats4 Tbsp. unsalted butter, melted¼ cup (packed; 50 g) dark brown sugar2 Tbsp.
Grilled Corn and Poblano Chile Salad Recipe Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.IngredientsVegetable oil (for grill)2 tablespoons fresh lime juice¾ teaspoon hot sauce (such as Frank’s)3 tablespoons unsalted butterRecipe PreparationPrepare a grill for medium heat; oil grate.
Matzo Stuffing Recipe Ingredients1 ounce dried shiitake mushrooms6 tablespoons chicken fat or olive oil, divided6 sheets lightly salted matzo, broken into 1- to 1 1/2-inch pieces3 1/3 cups low-salt chicken broth, divided2 tablespoons chopped fresh Italian parsley2 teaspoons chopped fresh thymeRecipe PreparationPlace mushrooms in medium bowl; add enough hot water to cover.
Catalan Spinach Recipe Ingredients6 tablespoons olive oil, divided2 medium Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes3 shallots, finely chopped3 9-ounce packages fresh spinachRecipe PreparationHeat 1 tablespoon olive oil in each of 2 heavy large pots over high heat.
Cuban Opera Cake Recipe IngredientsCake4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped2 cups (packed) golden brown sugar1/2 cup (1 stick) unsalted butter, room temperature3 1/2 teaspoons vanilla extract1/2 cup freshly brewed coffee, lukewarmButtercream8 ounces imported milk chocolate, chopped2 tablespoons light corn syrup3/4 cup (1 1/2 sticks) unsalted butter, room temperatureCoffee Mouse1 tablespoon instant espresso powder or coffee powder1 teaspoon unflavored gelatin softened in 1 tablespoon water 10 minutes1 cup chilled whipping cream1 teaspoon vanilla extractChocolate Glaze1/2 cup unsweetened cocoa powder12 ounces bittersweet (not unsweetened) or semisweet chocolate, choppedRecipe PreparationCakePreheat oven to 325°F.
Sweet Potato Pudding with Pecan and Gingersnap Topping Recipe Ingredientstopping3/4 cup coarsely chopped gingersnaps1/2 cup toasted pecans, coarsely chopped1/4 cup (packed) dark brown sugar1/4 teaspoon pumpkin pie spice2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubespudding3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed2 tablespoons (1/4 stick) unsalted butter, melted2 tablespoons (packed) dark brown sugar2 tablespoons orange marmalade1 3/4 teaspoons pumpkin pie spice1/4 teaspoon cream of tartarRecipe PreparationtoppingToss first 4 ingredients in medium bowl.
Soba with Green Chile Pesto Recipe The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly calibrated prickle of spice enhances the other elements and wakes up the palate.
Burmese Chickpea Tofu with Spicy Dipping Sauce Recipe This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.Ingredients2 tablespoons vegetable oil, divided, plus more for pan1 teaspoon ground turmeric1¼ teaspoons kosher salt, plus more1 garlic clove, finely chopped2 tablespoons fresh lime juice2 teaspoons finely chopped peeled gingerSliced scallions and sesame seeds (for serving)Recipe PreparationLightly oil an 8x8& 34; baking dish; set aside.
Charred Heirloom Tomatoes with Fresh Herbs Recipe Ingredients4 large firm heirloom tomatoes (about 10 ounces each), cored, cut horizontally in half2 tablespoons fresh oregano leaves, divided2 tablespoons fresh thyme leaves, divided5 tablespoons (about) extra-virgin olive oil, dividedRecipe PreparationArrange tomatoes, cut side up, on rimmed baking sheet.
Cast-Iron Skillet Cornbread Recipe Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.Ingredients1¼ cups all-purpose flour1 cup fine-grind cornmeal1 tablespoon baking powder1½ cups canned creamed corn (from one 15-ounce can)1 4.
Pink Pickled Turnips Recipe The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.Ingredients1 small red beet, trimmed, peeled, quartered1 red chile (such as Fresno), halved lengthwise (optional)1 pound small turnips, trimmed, peeled, quartered2 tablespoons kosher saltRecipe PreparationCombine beet, chile (if using), and turnips in a 1-qt.