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Archives for May 2018

Israeli cuisine: Try shakshuka for brunch

May 28, 2018

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Here in the absolute white-hot center of the brunch culture boom, there may be no dish that’s currently more of-the-moment than shakshuka [shahk-SHOO-kah]. Made of eggs poached directly in a tomato and vegetable sauce, it’s a brisk seller at boozy brunches and breakfast eateries all over world. Fun fact: its name is derived from the North African Arabic word shakshek, which means “to shake or jiggle.”

Fresh and seasonal

Once diners taste shakshuka, they might want to try more Israeli-influenced dishes during the rest of the week. If you’d like to explore this country’s cuisine for your own menu, you have plenty of options. Israelis eat a diet centered around seasonally available, fresh produce items, so it’s a cuisine that will be appreciated health-centric diners who will relish its fresh takes on Mediterranean staples.

Leading chefs

In the United States, restaurants like Shaya in New Orleans are setting the pace, with dishes like lutenitsa (a spread made with tomatoes, eggplant and peppers), fresh-made falafel and Persian rice.

In Philadelphia, Zahav (it means “gold” in Hebrew) serves up wood oven-baked laffa bread, salatim (seasonal vegetable dish assortment) and pomegranate molasses-glazed dry-aged smoked lamb shoulder. Zahav’s chef, Michael Solomono, won the 2017 James Beard Chef of the Year award.

Internationally, Israeli-British chef, restaurant owner and food writer Yotam Assaf Ottolenghi is widely considered to be the cuisine’s brightest star. Co-owner of five delis and restaurants in London, he is famously quoted as saying, “”I want drama in the mouth.”

Ingredients and dishes

Key ingredients for an Israeli-focused shopping list of staples might include tahini, pomegranate molasses, Israeli couscous and za’atar. Dishes to consider include hummus, sabich (a street food sandwich made with fried eggplant and hard-boiled eggs), bourekas (dough nuggets crisped in oil and stuffed with savory ingredients) and shawarma (lamb, turkey or chicken flavored with turmeric, cardamom, cinnamon and cloves).

Resources

Shaya Restaurant
Zahav Restaurant
Yotam Assaf Ottolenghi

Read more

No. 1 food trend for 2018


From Thrillist, Why Modern Israeli Food is America’s New Favorite Cuisine

Recipes

Israeli Kitchen chef’s recipe for shakshuka

Try turmeric, the “wonder spice”

May 21, 2018

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Just how much turmeric does chef Janene Holig use, anyway? “It’s probably in at least 70 percent of our dishes,” says the chef of Hot Indian, a Minneapolis-St. Paul mainstay that operates a food truck, multiple brick-and-mortar locations and concessions at the Twins Ballpark and Minnesota State Fair. With a goal of making Indian cuisine less intimidating and more approachable for a broader audience, Hot Indian’s menu is centered around Indian flavors in familiar formats. And turmeric, a staple in Indian cuisine, is an important ingredient in many of its most popular dishes, like the original Indurrito (wrapped in house-made roti) and Indi Frites (Indian-seasoned russet and sweet potato battered fries, served with pickle aioli). It even shows up in the Indi Salad, composed of hearty greens dressed with turmeric vinaigrette and topped with pomegranate seeds, shredded paneer (fresh cheese) and lime-roasted chickpeas.

Tips from the chef

Holig calls turmeric “the wonder spice,” and says its long list of health benefits and wellness-promoting uses just seems to be growing. “It’s been used in India for thousands of years as a spice and a medicinal herb,” she says. “It contains curcumin, a powerful anti-inflammatory and antioxidant.” She says the powdered version is the go-to option in her high-volume kitchen. “The fresh stuff is great, but it’s tiny, and prepping it can be very tedious,” she says. “We try to keep true to the traditional ways of using it, so we’ll usually heat the powder in an oiled skillet with ginger and garlic and keep it moving around. It’s important for it to spend some time in the sauté, because otherwise the powder can have a raw taste.” She uses only organic powder blends. “I think you can taste the difference,” she says. “The organic varieties give you a cleaner, purer flavor, and they’re a little less bitter and earthy.”

“If it’s gone, you’ll miss it”

Holig says that, unlike spices like coriander or cinnamon, turmeric is more foundational and less forward. She likes to pair it with fenugreek, fennel and cumin as a “bolstering” flavor. “It brings a
vibrancy to a dish, and if you taste something made without it, you might miss it without realizing what’s wrong.”

Resource

Hot Indian Foods

Read more

7 Ways to Eat & Drink Turmeric

Recipe

Mini Grilled Chicken and Red Pepper Skewers

Ready for their close-up: Dragon fruit

May 14, 2018

Asian Dragon fruit on the wooden background

If dragon fruit didn’t exist, Dr. Seuss would probably have invented them. The colorful cactus fruit features a scary looking outside (don’t worry; those aren’t thorns, just soft flaps of “false thorns” called thrachs) and the inside features white or magenta flesh that’s bursting with peppery-looking (but mild-tasting) seeds. The visual effect is straight-up 60s psychedelic, so it’s no wonder #dragonfruit is one of the prettiest tag feeds on Instagram.

Red, meet yellow

While the red-skinned varieties have long been available in the United States, the yellow-skinned variety was introduced in the United States just last November. “We’re importing them from Ecuador, and they’ve proven to be immediately popular,” says Robert Schueller, Director of Public Relations at Melissa’s Produce and “Produce Guru” for Cooking Light magazine. The difference is more than just cosmetic, he says. “The yellow variety are much sweeter, with a Brix level of about 22, vs. only 10 -12 for the red-skinned varieties,” he says. “It’s really a different flavor profile.”

Easy prep, creative presentation

While the exterior can seem intimidating, Schueller says that prep actually is a breeze. “You can pierce the skin with a knife, slice it in half, and scoop out the flesh. The skin will peel away like a tangerine.” He says that some chefs cut the fruit longways and use the hollowed-out skin for presentation bowls. Dragon fruits’ firm flesh allows them to be shaped into interesting-looking shapes like balls or cubes.

While the fruits are popular in smoothies, smoothie bowls, fruit salads and savory salads, Schueller says they’re terrific frozen: “They make great ice creams or sorbets, or you can eat them directly from the freezer. That’s my favorite way to enjoy them—and I’ll have to admit that I’m partial to the sweeter yellow skin variety.”

Read more

Everything you need to know about dragon fruit

Recipes

Dragon Fruit Salad with Lemony Chicken & Butternut Purée

Spring special: Ramps

May 7, 2018

Raw Organic Green Ramps Ready to Cook With

Raw Organic Green Ramps Ready to Cook With

Unique flavor. Short season. Locally foraged. What’s not to like about ramps? These first-of-spring vegetables, a near relative of the leek and the shallot, show up on menus as soon as the first snow melts. Diners love their not-quite-garlicky, not-quite-oniony taste, and Instagrammers swoon over the first fresh green thing they’ve seen in months.

Sure, they’re sometimes hard to source, but that’s just part of their appeal for many chefs. Scoring a cache of ramps is an opportunity to get creative with menus and showcase the fresh flavors of spring.

What are chefs’ favorite ways to prepare ramps? Pickling them can help extend the season a little longer, as can adding freshly chopped ramps to compound butters that can top pasta, vegetable or protein entrees. Grinding them into a pesto can make a bright-green, over-the-top special, or you can grill or fry them as a simple—and simply delectable—side dish.

Psst … wanna buy some ramps?

If you’re lucky enough to be offered ramps, make sure they’ve been responsibly, and legally sourced. For sustainability purposes, only 10 percent of a patch should be harvested every 10 years. Once you have a forager you trust, you can begin to select the best of the bunch. Look for dark green leaves, a scallion-sized stalk, and a total length of about a foot. Slender ramps will be less woody, so look for thin stalks.

Festival fun

If you’re on the road during ramp season, be sure to check out some of the ramp festivals that occur throughout the southeastern United States through the end of this month. The Whitetop Mountain Ramp Festival, held in Virginia every year on the third Sunday in May, offers crafts, music and barbeque, with a Ramp Eating Contest as the highlight of the day. There’s also a ramp eating contest at the Mt. Rogers Fire Hall Ramp Festival in Whitetop, Virginia, which will be held May 20th this year. “The winner gains respect by eating ramps at record speeds,” the festival organizers promise.

Read more

Everything you need to know about ramps
In the land of wild ramps, it’s festival time
Indigenous Food: Authentic and Delicious

Recipe

8 ramps recipes to make your cooking scream spring

On Your Plate

On Your Plate

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Archives

  • 2021
    • November
      • Restaurant Labor Woes, Savvy Solutions
  • 2020
    • June
      • Boosting Off-Premise Sales
    • July
      • Feature Clean-Label Ingredients To Drive Salad Sales
      • Beyond Lettuce: How Salads Mean So Much More Today
  • 2019
    • January
      • Learn some tricks from “Big Salad”
      • Fresh takes on salad bars
      • Three Ways to Build a Better Salad Bar
      • Raise the bar: Students with salad bars eat more veggies
    • February
      • Clean sweep
      • Reimagining dessert
      • Topped fries go, well, over the top
      • Shishito peppers come on strong (sometimes)
    • March
      • The eatin’ o’ the green
      • Juniper berries: Your new “secret ingredient”
      • Greens go purple as Brussels sprouts take the lead
      • A taste of spring: Fiddlehead ferns
    • April
      • Salad for breakfast? It’s a sure thing.
      • If spring is here, can nettles be far behind?
      • Peeling the onion
      • Cherimoya, the ice cream fruit
      • Asparagus: “A god among vegetables”
    • May
      • Gotta love moms (and feed them right)
      • Give a fig! Figs and many other fruits are in season now
      • Cutest couple this summer: Rhubarb and strawberries
      • Three tips to help promote National Doughnut Day on June 7
    • June
      • Lettuce makes a comeback
      • Meet new beef cuts that liven up entrées
      • Veggies in dessert? Yes, please
      • Kelp power: Meet the superfood seagreen
    • July
      • Hawaij, the versatile spice mix you’ll want put in everything
      • 3 tips on creating a bento box special
      • Cute with fruit: Salads explore their sweeter side
      • Call on Caulilini
      • National Zucchini Day is August 8: Are you ready?
    • August
      • Go big or go home: The rise of large-format dining
      • Adjarian khachapuri is shareably irresistible
      • Keep the crunch in your salads with these popular toppers
      • How one operator reinvented his menu with a single sauce
    • September
      • Who let the starch out? Fresh takes on pasta
      • Bring on the breadless sandwiches
      • Tots are tops
      • Apples to fall for
      • The sweet life of sweet potatoes
    • October
      • Tajín, the sweet-hot-tart (and delicious!) spice blend
      • Eggplant: “The Velvet of the Vegetable Kingdom”
      • House-made (ish) sauce and dressing blends
      • Meet your new favorite salad, fattoush
  • 2018
    • January
      • Rhymes with Wow: Meet Bao
      • Warm greens are heating up
      • Figs: Menu a taste of the Mediterranean
      • Persimmons continue to please
      • Eggs benny, king of the brunch scene
    • February
      • Super spuds: Make the most of potatoes
      • Ugly produce is suddenly beautiful
      • Back to your roots
      • Chicken’s still a winner
    • March
      • Small citrus, big flavor
      • Begorah! The rich history and new perspective of Irish cuisine
      • Red is the new orange
      • Hamburger toppings are over the top
    • April
      • New wave nachos
      • Botanical boom: Edible flowers signal spring
      • Tacos take over
      • Diners spring for brunch
      • A toast to toast
    • May
      • Spring special: Ramps
      • Ready for their close-up: Dragon fruit
      • Try turmeric, the “wonder spice”
      • Israeli cuisine: Try shakshuka for brunch
    • June
      • Tamarind: tart & sweet & tasty all over
      • Global taste, locally sourced: Lamb on the menu
      • Making the most of the street food trend
      • Our national comfort food: pizza
    • July
      • Matcha made in heaven
      • Unicorn food: Color, sparkle and lots of fun
      • Queso, the dip chips dream about
      • Hawaiian food goes mainland
      • Don’t grill it, plank it
    • August
      • Crunch and Color: Using Pickled Vegetables
      • Hungry for Nostalgia: Comfort Foods Rule
      • Use bean purees to boost salad protein
      • Expand your herb vocabulary with some new favorites
    • September
      • Fire up the Instagram. “Citrus caviar” has arrived
      • Pear up: Get the most from autumn’s glorious fruit
      • Are insect-based menus the hot new trend?
      • The “other”: fall fruits
    • October
      • Epic BBQ road trip with T. Marzetti: Texas
      • Epic BBQ road trip with T. Marzetti: Kansas City
      • Epic BBQ road trip with T. Marzetti: St. Louis
      • Epic BBQ road trip with T. Marzetti: Memphis
      • Epic BBQ road trip with T. Marzetti: Carolinas
    • November
      • The next big catch: Barramundi fish
      • Forever rad: radishes spice up salad menus
      • Hot honey’s sweet moment
      • Give it a whirl: plant-based purées on the menu
    • December
      • Warm up winter with colorful fruit
      • Wake up to breakfast bowls
      • Comfort and creativity: Pasta offers both
      • Chef Q&A: Meet South Africa’s Claire Allen
      • World, meet Kernza®
  • 2017
    • January
      • Phabulous pho
      • Diners are getting bowled over
      • How to win on Game Day
      • Pasta makes a comeback
      • MEDITERRANEAN MENUS: ALL GREEK TO US
    • February
      • THIS VALENTINE’S DAY, DON’T FORGET THE CHOCOLATE
      • MARDI GRAS ON THE MENU
      • Vegan meat? Yes, it’s possible
      • Boozy desserts: the ultimate mix
    • March
      • Luck of the Irish
      • Chickpeas, the alternate-protein
      • Purple power for more colorful produce
      • Maple: the pure taste of spring
    • April
      • Fabulous and filling: main dish salads that satisfy
      • The Great Easter Debate: lamb or ham?
      • Umami superstar: Koji is everyone’s favorite fungus
      • For a limited time only: morel mushrooms
    • May
      • INDIGENOUS FOOD: AUTHENTIC AND DELICIOUS
      • Jamaican food heats up
      • Starch might be the new “sixth flavor”
      • Move over, meat: fruit and veggies are on the grill
      • Get creative with cornmeal
    • June
      • Savory doughnuts are on a roll
      • Flavors on the move: Southeast Asian cuisine
      • Coleslaw makes a comeback
      • Mango: the pumpkin spice of summer
    • July
      • Limited Time Produce: Short Season, Big Impact
      • Ceviche: it’s cool and hotter than ever
      • Tiki takes over: From zombies to scorpions
      • Selling the sizzle: plancha cooking
      • King of condiments: ranch dressing
    • August
      • Hot off the skillet: cast iron
      • Detroit-style pizza in the national spotlight
      • Diners bowled over by snazzy oatmeal options
      • Celery steps forward
    • September
      • Up your French fry game
      • Touchdown! Tailgating ideas
      • Buttermilk goes back to its roots
      • Forget PSL. Apples are the ultimate fall ingredient
    • October
      • We ♥ beets
      • No baking required: the rise of cookie dough
      • The art of artichokes
      • Add a twist to citrus pairings with yuzu
      • Versatile harissa serves up spice and flavor
    • November
      • Salads’ timeless three amigos—Wedge, Cobb and Caesar
      • How to win Thanksgiving
      • Wild rice: Rich history, rich flavor
      • Festive holiday spices
    • December
      • Add holiday favorites to your menu
      • Pomegranate power
      • Retro desserts make a comeback
      • Pumpkin’s move to the savory side
  • 2016
    • January
      • Pasta: Comfort meets convenience
      • Cabbage, the new veggie superstar
      • Super-easy, super successful
      • Fermented foods gain favor
    • February
      • Affordable and delicious: new cuts of beef
      • Aaaaah! Avocado
      • All-day breakfast, all-day sales
      • A Whole New Breed of Veggies
      • Passport to Global Flavors
    • March
      • Brunch is “indulgence time”
      • One dressing does it all
      • Think beyond meat for creative menu ideas
      • Operators commit to reducing food waste
    • April
      • Modern Mexican
      • Dress up local ingredients with quick add-ins
      • Smokin’ hot
      • Thai food goes mainstream
    • May
      • Freshen up your menu with asparagus
      • Spice up sliders with non-burger options
      • Kiddie menus are all grown up
      • Make a splash with sea vegetables
      • Spice up your menu with Cuban cuisine
    • June
      • For the Love of Food Trucks
      • Cool Off Your Summer Menu
      • Can I have a bite of that? Diners share, operators respond
      • Liquid profits: beverages go upscale
    • July
      • Marvelous meatballs
      • Sweet and spicy: Better together
      • Get it while it’s fresh!
      • America’s love affair with hot dogs continues
    • August
      • Plant power
      • Five “fair fare” lessons for your operation
      • Beyond bare butter: Mix-ins create compounds that impress
      • On-trend feature: Hai Pok? Food Truck
      • Desserts get caffeinated
    • September
      • Ancient food, modern appeal: whole grains
      • Citrus zest makes dishes dynamic
      • Toast is hot (really, really hot)
      • Winner, winner, (fried) chicken dinner
    • October
      • Beyond pumpkin: great ideas for fall-inspired dishes
      • Ach du lieber! German food gains ground
      • Now trending: No-dough pastas
      • Cauliflower: low waste, small cost, big results
      • Great dough, creative toppings
    • November
      • Sausage: The humble link gets a haute makeover
      • Want a better burger? Try mushrooms
      • ‘Tis the season: putting pie on the menu
      • The enduring popularity of blue cheese dressing
    • December
      • Korean food: gochujang, bulgogi and more
      • Pecan power
      • Gooey goodness: grilled cheese on the menu
      • Soup secrets: chefs share inspired ideas
  • 2015
    • January
      • Ginger, Spice and Everything Nice…
      • Produce Proves Versatile and Profitable for Restaurants
      • Top 10 Recipe Sites to Inspire You and Your Menu
      • Caution! May Be Hot: Millennials Seek Heat and Adventure.
    • February
      • Beautiful, Blendable Balsamic
      • Use Social Media to Bring the Campus to the Cafeteria
      • Coleslaw is Making a Comeback: With New Super Slaws
      • Vegetarian Meals Go Mainstream
    • March
      • Network Your Way to the Top of the Food Chain
      • 50 Shades of Ranch
      • Are Tacos the New Burgers?
      • Bread Pudding – That Old Familiar Feeling
      • Get Sauced with BBQ Sandwiches
    • April
      • Three Solid Tips to Control How Foodies Flaunt Your Food
      • Stay Big on Flavor with Small Plates
      • Noodles, What Can’t They Do?
      • The Taste of Technology, Part 1
    • May
      • The Taste of Technology, Part 2
      • Biscuits: Beyond the Breakfast Barrier
      • Recipe Roundup: Potato Profit Possibilities
      • A Fresh Look at Spring Salads
    • June
      • Pork, the New Bacon
      • Generation Z – The Next Taste Trends
      • The Year of Hummus
      • Bold Flavors: A Roundtrip Ticket for Taste Buds
      • Save Room For Dessert? You’ll Want To.
    • July
      • Berry Excited! July is National Berry Month
      • Al Fresco Dining – Snack Style
      • Create Colorful Cuisine
      • Gourmet Grilling Revolution
    • August
      • Stay Cool with the Hottest Soup Trend
      • Panini Power
      • Horsing Around with Horseradish
      • Reviewology. Online Reviews and How to Handle Them.
      • Farro is the Flavor
    • September
      • Stretching Your Egg Dollar by Scrambling
      • For Vegetarian Variety, Call on Cauliflower!
      • Savor the Flavor with Pancakes
      • The Growing Trend: Root Vegetables
    • October
      • Thinking Outside the Box with Butter
      • Recipe Roundup: Marzetti’s Top 5 Foodservice Recipes
      • More Soup for You!
      • Bowled Over
    • November
      • Mastering Mac n’ Cheese
      • Fry Power
      • Recipe Roundup: Holiday Dips Add Seasonal Flavor
      • Caramel - A Sweet and Sticky Trend
      • Everything’s Better Blue
    • December
      • Will it Mash?
      • Pepper Power
      • Recipe Roundup: Maple Mania
  • 2014
    • January
      • Versatile Vinaigrettes
      • Increase Sales by Taking Advantage of the Breakfast Boom
      • 5 Restaurant Social Media Campaigns of 2013
    • February
      • Whole Grains Fill up Menus
      • Food Waste is Not a Waste of Time
      • New Beverage Ideas Continue to Flow
    • March
      • New Southeast Asian Cuisine Gains a Foothold on Menus
      • Sustainability Becoming Essential for Restaurants
      • Crowdsourcing Your Restaurant
      • Fusion Cuisine: Opposites Attract
    • April
      • Breaking Eggs Out of Breakfast
      • Restaurants Expand Their Offering by Adding Partnerships
      • How Are Restaurants Managing Rising Beef Prices?
    • May
      • Bringing Back Tableside Theater
      • Ranch: America’s Favorite Dressing
    • June
      • Umami: The Fifth Taste
      • Creating a Manageable Menu
      • Grilled Cheese Goes Gourmet
      • Mix It Up: Creating Custom Condiments
    • July
      • Managing Online Reservations: Guiding Guests to the Table
      • Frozen Treats Go Exotic
      • Top 10 Qualities to Look for in a Host or Hostess
      • Summer’s Great Green Bounty
    • August
      • Spotlight on Sides
      • Back to School, Back to Basics: Opportunity in Kids’ Menus
      • Ten Things to Consider When Creating Seasonal Menus
      • Get Ready for Fall With Blue Cheese
    • September
      • Make Wings a Game Day Favorite
      • Tips for Spotting Great Seasonal Staff Members
      • Fall Into New Flavors This Autumn
      • The Growing Popularity of Unusual Fried Foods
    • October
      • Make Room at the Table for Whole Grains
      • Cracking the Coconut Year-round
      • Moo-ve Over Beef: 5 Great Alternative Proteins You Aren’t Using
      • 10 Ways to Put a Twist on Your Classic Mac ‘n’ Cheese
    • November
      • How to Make a Limited Time Offer Work for your Restaurant
      • Let’s Talk Turkey: A Year-Round Favorite
      • Give Thanks to Your Community by Giving Back
      • Foodservice Trends: Pies as a Year Round Dessert
    • December
      • 7 New Drinks to Brew This Season
      • How to Keep Calm When the Heat is On
      • Warm up for Winter with Artisanal Soups
      • 5 Restaurant Social Media Tips from 2014
  • 2013
    • March
      • Introducing On Your Plate
      • Discovering Fresh Ideas - Menu and Meal Planning
      • Menu Planning with Students
      • Adapting to Rising Food Prices
    • April
      • Takeout Closes the Gap on Restaurant Quality
      • Assess Your Menu to Support Gluten Free
      • Monthly Series: Foodservice Trends—International Flavor and Regional Variance
      • Using Social Media in Foodservice
      • Making Choices for Your Business
    • May
      • Embracing School Snack Guidelines
      • Creating a Culture of Excellence
      • Tools of the Trade
      • Beef is STILL What’s for Dinner
    • June
      • Using Technology to Deliver Better Products
      • Reducing Sodium of Menu Items
      • Bringing BBQ to Your Menu
    • July
      • Simple Solutions for Adding Seafood to the Menu
      • Providing Great Customer Service
      • Monthly Series: Foodservice Trends—Urban Gardens and Foraging
    • August
      • Protecting Customers with Food Allergies
      • Effective Mentoring Leads to Performance
      • Going Beyond Price and into Personalization
      • Get on the Blue Cheese Bandwagon
    • September
      • Product Ideas from the Cutting Room Floor
      • Taste and Experience Bring Customers Back
      • Marketing Techniques for Small Restaurants
    • October
      • Making Mobile Payments Part of the Dining Experience
      • Key Observations of the Fast Casual Trend in Foodservice
      • Importance of Employee Morale
      • Tales from Foodservice
    • November
      • Food Trucks Continue to Rise in Popularity
      • Pumpkin is the Headline Fall Flavor
      • Spicing Up Your Menu Adds the Health Benefits of Herbs
    • December
      • Vegetables Grow on Menus
      • Enticing Guests to Say ‘Yes’ to Dessert
      • Getting Big Results by Bringing the Bar and Kitchen Together
      • Celebrate Your Brand Advocates

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