Category: Historic foodways
Spartanburg Restaurateurs Make the City’s Burger Trail a Smashing Success
I love my friends at Mindy Bianca Public Relations’ firm. I really do. But if I hang with them much longer, I’m going to have to consider re-upping my gym membership to the mega level because they sure do like their food whether it’s the Cajun Bayou Food Trail, Meat Plus Three, Dollywood’s Flower & Food Festival, 11 great cake places they suggest stopping at in honor Duncan Hines who was born in Bowling Green, Kentucky, King’s Cakes and all other yummy Mardi Gras foods, and Four Great Christmas Holiday Destinations and we know what that means–lots of cookies, candies, and cakes. Oh, and I almost forgot–there’s Branson at holiday time when they bake about 30,000 fruitcakes each year and Dollywood’s Smoky Mountain Christmas where the list of foods includes herb-roasted turkey breast and citrus-glazed carved ham, eggnog cupcakes, gingerbread-dusted funnel cakes, and chicken pot pie in a bread cone along with a libation called Spazzy Sparkleshot
And now, just in time for National Burger Month, they’re on to Spartanburg, South Carolina where a year ago the former mill town introduced their SpartanBURGER Trail (yes, they’re really called “SpartanBURGERS” and it has nothing to do with the Spartans of Michigan State University) a name honoring both the city’s residents and culinary culture. Since the trail’s inception, additional stops have been added to ensure even more juicy options for visitors to choose. All it takes to travel the trail is a cell phone to check in at each stop. The more stops you eat at, the more swag you earn. And we’re talking burger socks–we’re talking serious swag.
AAnd what is also great–no matter your dietary restrictions or preferences (we’re looking at you, gluten-free vegetarians!), classic burger culture has evolved so that now EVERYONE can enjoy the month dedicated to one of America’s most favorite foods.
Why’s the trail such a tasty triumph? Sure hand-crafted, creative, and definitely yummy are part of it all but credit goes to the chefs and owners at these burger-centric restaurants who are a major part of what makes Spartanburg a delicious destination.
Check out some of the burger stops HERE.
Classic Burger Experience: Sugar-n-Spice
212 S. Pine Street, Spartanburg, SC 29302
Sure, burgers have evolved over the years and now they’re not just the traditional patty, LTO, cheese and bun. But what if that’s your thing? What if you yearn for the good ol’ days when a burger was just a burger? Head to Sugar-n-Spice, a classic drive-in that has only changed its menu once in the 60+ years it’s been open. This place serves as a reminder of not only where the humble hamburger started, but also Spartanburg’s growing food scene. The walls are covered in memorabilia from the community, along with photos from the founders’ homeland, Greece, for an extra-personal touch. Customers come in as strangers and leave feeling like family – perhaps one of the many reasons this retro joint is still thriving more than half a century later. Of course, we recommend any of the classic burgers, which are best enjoyed with a side of fries or onion rings. (Or both. Who are we kidding? They’re THAT good!)
Minority- and Woman-Owned: Chef Ae’s
288 Magnolia Street, Spartanburg, SC 29306
Chef Amonrat “Ae” Zavala brings authentic flavors from her home country of Thailand in every dish she serves at her restaurant … with an American twist, of course! She hasn’t always been a chef dreaming of serving fusion cuisine, however. Formerly a yoga teacher living in Miami, Zavala found her true calling and it led her to Hub City. She’s never looked back. To get a taste of the perfect Thai/American flavor fusion, we recommend ordering the Isan Thai Sausage Burger. This beef patty is topped with American cheese, Thai sausage, pickles, the traditional LTO and the restaurant’s homemade bang bang sauce.
Featured Main Street Business: Burgar
137 W. Main Street, Spartanburg, SC 29306
Full of local businesses from coffee shops to breweries to art galleries, Main Street is a prime example of how Spartanburg has transformed from a former mill town and railroad hub to a thriving area full of growth and opportunity for those who live, work and visit this part of South Carolina. Main Street boasts a few stops on the burger trail, but this one is a stand-out to us. Burgar offers a variety of unique takes on the classic patty, including the Aloha Hawaii Burgar with grilled chicken breast, mozzarella, kale, caramelized onions, grilled pineapple and a creamy chipotle sauce. You can stop in, grab a bite of “burgar” and feel good knowing you’re supporting a Main Street business … all while getting a tasty burger that makes you remember you’re smack-dab in the heart of Spartanburg.
Woman-Operated: Southside Smokehouse
726 S. Howard Avenue, Landrum, SC 29356
Former South Carolina Chef Ambassador Sarah McClure churns out barbecue and Cajun-inspired dishes at Southside Smokehouse. Her success as a chef has led her to represent the state of South Carolina as a Chef Ambassador, nab the runner-up spot in Guy’s Grocery Games, and be prominently featured in several publications. These accolades are apparent at Southside, as what was once a roadside BBQ joint is now a thriving, eclectic spot for a myriad of unique and modern flavors. While Sarah offers a classic burger and even a Bayou Burger, we opt for the FGT & Pimento Cheese Burger because the fried green tomatoes and pimento cheese toppings embody our favorite foods of the South.
Epicenter of Spartanburg’s Food Scene: Cribb’s Kitchen
226-B W. Main Street, Spartanburg, SC 29306
With a variety of restaurants all over Spartanburg County, the Cribb family is an essential chapter of the story of Spartanburg’s booming food scene. One of their most popular joints, Cribb’s Kitchen, hosts an annual burger cook-off. Each year, the winner of the cook-off receives the honor of seeing their burger added to the Cribb’s Kitchen menu – and therefore available to everyone traveling the SpartanBURGER trail. This year, the Berry Good Poppin Jalapeno Smash Burger was the cook-off winner … for good reason! Fresh jalapenos are smashed into the beef patty, which is then topped with American cheese, candied jalapeno bacon, Lake Bowen Lager whipped cream cheese, crispy jalapenos and finished with a Raspberry Weisse Is Right sauce. Put all this between a sesame brioche bun and you have patty perfection.
Does it sound great? Are you ready to hit the road? The people along the SpartanBURGER trail await. @VisitSptbg
A Little Burger History
According to the National Today, a website that lists all the national holidays, the name “hamburger” derives, of course, from the city of Hamburg, Germany. Some residents of Hamburg were headed as far west as the eastern shores of the United States during the 18th century. Many of them brought a snack called the “Hamburgh sausage.” This snack, like its cousin the “Rundstück warm,” combined a meatball similar to the Swedish meatball with a slice of bread for utensil-free handling.
But, and this is according to an article on Food & Wine magazine’s website, the first burger may actually date back to 1st Century AD Rome and a dish called Isicia Omentata that we don’t think you’ll like that much at all as it was made of minced meat (we’re not sure what kind of meat) and also contained pine nuts, pepper, and flavorings of wine and garum. The latter is a fermented fish sauce used in ancient times. As for Omentum, it’s the Latin word for caul fat, an ingredient widely used in historical and traditional Italian cuisine that would have been used in this dish to give the lean meat more flavor and taste.
If you’re interested in knowing more, The World Is Your Burger: A Cultural History, a book by David Michaels and published by Phaidon Press.
Celebrating Ancient Grains: Heritage Baking Cookbook
A history major and bread aficionado, Ellen King became intrigued by the abundance of grains once available and commonly grown in the United States that had, since World War II, completely disappeared from the marketplace and which often didn’t seem to exist anymore.
“I spent some time in Norway and bread was about all I could afford to eat,” says King, who earned undergraduate and graduate degrees in history and then attended the Seattle Culinary Academy and worked in several Seattle restaurants before she moved to Evanston, Illinois. Shocked at finding that Chicago didn’t have the types of breads she yearned for, she began a search for heirloom grains and began making bread the old fashioned way—using natural wild yeasts as an ingredient, mixing and turning the dough by hand for several hours and then injecting steam for a crisp crust while it bakes in an imported European oven.
But that wasn’t enough for King, who in 2013 opened Hewn Bakerywith partner Julie Matthei in Evanston, Illinois and is the author of Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour with Amelia Levin (Chronicle Books). For her hand foraged breads she wanted to harken back to the grains of a century or so ago instead of using the homogenous flour currently turned out by big corporate mills.
What good was opening a bakery if I couldn’t find good ingredients, King remembers thinking. Partnering with farmer Andrea Hazard who was interested in growing heirloom grains, the two finally connected with Stephen Jones, a wheat breeder and the Director of The Bread Lab at Washington state University. Jones, who earned a PhD in Genetics from the University of California at Davis, suggested she and, a farmer who was interesting in growing heritage wheat, read old farming journals to find out what varieties that were grown at the turn of the last century.
“There are literally over 10,000 varieties of wheat,” King says. “One person told me 100,000.”
The names are romantic–Rouge de Bordeaux, Turkey Red and Marquis. But the seeds seemed ephemeral. Take Marquis, a hard red spring wheat first introduced in Canada in 1895. It was among the most widely grown wheat in the United States between the 1910s through the 1930s. During the 1920s, Marquis accounted for 59% of the wheat produced in Wisconsin. By the time King went looking for it, Marquis was no longer grown and she couldn’t find the seeds.
But her years during historical research paid off. Countless queries led to a college professor who had 2.2 pounds of Marquis wheat. Planting the seeds King and Hazard were able to produce 30 pounds the first year. Now they hope to have 3000 seeds which will yield enough to both make bread and save seeds.
“That way we can grow more and share with other farmers,” she says.
Selecting a loaf of bread from Hewn is like taking a step back into history. The menu of hand-forged breads made from organic, locally sourced re-discovered wheat varieties include those made with Turkey Red, a heritage variety of wheat grown in Wisconsin and Kansas Lower in gluten the bread has a nutty flavor and Red Fife–a heritage variety of wheat grown and milled in Wisconsin.
Why did these varieties disappear, I ask King.
“After World War II the cherished varieties fell out of favor,” she says. “And when we did that we lost the uniqueness of each region where the wheat grew and we lost the flavor. Along with the homogenization of our wheat, we added fertilizers and products like Round-Up and made bread less healthy.”
It was all about efficiency and mass production.
“General Mills flour is always exactly the same and large scale baking needs that consistency,” she says. “At Hewn, I invest in people, not machinery. For us, it’s about training the baker in how to treat and understand the flour.”
Just as wine connoisseurs can recognize the terroir of grapes, King can do the same with wheat. And though heirloom produce like tomatoes, squash and peppers has become a major player in farming, she says wheat varieties are still lagging.
But she enjoys the challenge of finding farmers who are growing them.
“There are more and more people doing it,” she says. “I met this guy who is growing Pedigree Number 2. At first I couldn’t find any one growing Red Kharkoff anywhere, but now I’m connecting with a farmer in Washington state who is growing it and all sorts of grains. It takes time, but it’s worth it—it’s better for the soil, for the environment and for our health. It tastes great. And also, it’s history.”
Heritage Corn and Berry Muffins
Excerpted with permission from Heritage Baker by Ellen King
Note: Most of the recipes in Heritage Baker require preparing a starter which is a process that takes several days. King recommended that beginners start with one of her muffin recipes as they are the simplest to make. She also notes that the flavor of flint corn is rich and pronounced but if you can’t find Floriani, any flint corn variety from your region will work well for this recipe. You can also, more easily, substitute regular or coarsely ground cornmeal which is found in supermarkets. Be sure to avoid finely ground cornmeal. Brands available in grocery stores like Bob’s Red Mill offer coarse ground coarse meal and a variety of flours. There are several places in Michigan where you can order specialty heirloom flours.
Country Life Natural Foods in Pullman, Michigan is a wholesaler but also sells in small amounts. They offer mail order and delivery. 641 52nd St., Pullman, MI 800-456-7694.
DeZwaan Windmill on Windmill Island in Holland, Michigan sells stone ground cornmeal and flour. Click here for more information about their products.
Ingredients for some of the grains in King’s book such as flint corn can be found online, at specialty stores or at farm markets.
Janie’s Mill in Askum, Illinois offers a wide variety of flours including Organic Black Emmer, Organic Einkorn, and Organic Red Fife Heirloom Flour as well as other products such as Whole Organic Spelt Berries, Organic Bloody Butcher Cornmeal, and Organic Turkey Red Flour among many others.
- 2/3 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 cup heavy cream
- 1/3 cup sour cream
- 2 teaspoons pure vanilla extract
- 1/4 cup unsalted butter, melted
- 13/4 cups sifted heritage flour, such as White Sonora or Richland
- 1/2 cup fine-milled Floriani Flint or other heritage cornmeal
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoons fine sea salt
- 1 cup strawberries, quartered, or blueberries
- 1/4 cup lightly packed brown sugar
- 1/2 cup stone rolled heritage oats
- 1 tablespoon unsalted butter, at room temperature
Preheat the oven to 350°F. Butter a 12-cup muffin pan.
To make the batter, stir together the granulated sugar and eggs in a large bowl until combined. Stir in the heavy cream, sour cream, and vanilla, followed by the melted butter. In a medium bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture and stir just until combined.
Using a wooden spoon, very gently fold in the berries. Do not overmix. Using an ice cream scoop, spoon the batter evenly among the prepared muffin cups; the cups should be three-quarters full.
To make the streusel topping, combine the brown sugar, oats, and butter in a small bowl. Using a spoon or your hands, stir until the mixture becomes crumbly. Sprinkle about 1 tablespoon of the topping over each muffin.
Bake for 25 minutes, or until a metal skewer or toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes. Serve warm or at room temperature, or freeze in a resealable plastic bag for up to 3 months. To reheat, set on the counter until thawed and warm in a 325°F oven for 10 minutes.
Hewn in the News: Food & Wine magazine featured Hewn as one of the Best Bakeries in America and in the article The Best Bread in Every State. Hewn was listed among the Best Bread Bakeries at the Food Network, and as one of the Best Bakeries in Chicago by Thrillist. Click here to listen to their recent interview on the WBBM Noon Business Hour. Click here to read Midwest Living Magazine’s “Best of the Midwest.” Click here to watch Steve Dolinsky’s recent segment on the bakery on NBC5 Chicago. To learn more about their expansion to Libertyville, click here.
Photos by John Lee reprinted with permission by Chronicle Books. Additional photos by Siege Food Photo, Kailley Lindman and Julie Matthei
Try One or All of These 11 Great Cakes in Honor of Duncan Hines
My friends at Mindy Bianca Public Relations tell me they love representing Bowling Green, Kentucky for many reasons, but at the top of their list is the fact it’s the hometown of Duncan Hines. Most of us know his name from boxed cake mixes sitting on the grocery shelves, but that’s just part of his story as Mindy would say. Here’s a big wedge of American pop culture for you … perhaps best served with a tall glass of milk.
Duncan Hines was a traveling salesman who didn’t know much about cooking but knew a lot about good food and he kept notes during his travels and made recommendations for fellow travelers. His notes became books and his books became best sellers with names like “Adventures in Good Eating” and Adventures In Good Cooking And The Art Of Carving In The Home Tested Recipes Of Unusual Dishes From America’s Favorite Eating Places. Mindy and her team selected these cakes in homage to Hines who was born on March 26, 1880. And these aren’ts any old cakes, they’re confectionary marvels that will make you want to hit the road!
Bundt Cake from The Cake Shop at Boyce’s General Store, Bowling Green, Kentucky
Let’s start close to where Duncan Hines himself did … right near Bowling Green, Kentucky. Boyce’s General Store is a foodie heaven, serving as the kitchen and retail shop for two phenomenal dessert bakers, The Pie Queen and The Cake Shop. Though the dynamic duo who bake the cakes create all sorts of flavors – the display case simply makes your mouth water – we’re most intrigued by the bundt cakes. No matter which flavor you get, you can expect a cake that’s moist and rich and covered in a cream cheese glaze. If you don’t need to serve 10 to 12 of your closest friends, go for the mini sampler, which features one each of chocolate, apple spice, snickerdoodle and red velvet.
7-Layer Caramel Cake from Caroline’s Cakes, Spartanburg, South Carolina
For years, Caroline’s Cakes has been sending its delicacies out through their successful mail-order service. Last year, though, the bakers finally opened a storefront along Beaumont Avenue in Spartanburg, meaning that visitors to this town along the northern border of South Carolina can finally walk into a shop for an immediate taste of one of the city’s most delicious exports. The 7-Layer Caramel Cake features – surprise! – seven layers of moist yellow cake crowned by melt-in-your-mouth caramel icing. It’s a Southern classic that has achieved ultimate success: making it to Oprah’s list of favorite things! (It’s on our list of favorite things, too, but we know that doesn’t carry nearly as much prestige as Oprah’s.)
Hummingbird Cake from Lola
Historic downtown Covington, Louisiana Northshore
When Hurricane Katrina blew through Louisiana in 2005, Keith and Nealy Frentz, who were both sous chefs at the world-famous Brennan’s restaurant in New Orleans, found themselves out of work. They evacuated to Keith’s hometown of Covington and opened their own restaurant just a year later. It’s hard to decide on the very best meal at Lola – we can confirm that everything on the menu is delicious – but one thing is certain: You must end that meal with a piece of hummingbird cake. Nealy uses her grandma’s recipe to craft this moist banana cake that’s filled with chunks of juicy pineapple and a dash of cinnamon. It’s all topped off with a decadent cream cheese icing, ensuring that both the fruit and dairy food groups are beautifully represented. Hooray for Nealy’s take on the food pyramid!
Lane Cake from The Hummingbird Way Oyster Bar
Lane Cake was invented by Emma Rylander Lane more than 100 years ago as an entry in Alabama’s state fair, with its recipe being officially published in a cookbook in 1898. It entered popular culture through multiple mentions in Harper Lee’s 1960 novel To Kill a Mockingbird, and it ultimately bumped hummingbird cake (sorry, Nealy!) out of the way to become Alabama’s official state dessert. The cake gets its incredible flavor from its rich icing, which is made with chopped pecans, golden raisins, coconut and Alabama whiskey and then spread between layers and layers of moist cake. Chef Jim Smith, proprietor of The Hummingbird Way Oyster Bar, one of Mobile’s favorite restaurants, is the former executive chef for the State of Alabama … so we can confirm he knows his way around the state’s favorite dessert.
Italian Cream Cake from Cajun Pecan House
Cut Off, Louisiana, part of Louisiana’s Cajun Bayou
The MBPR team is proud to represent an array of Southern destinations, and you’ll see a running theme among them when it comes to their baked goods: moist cake, some sort of fruit or nut, cream cheese icing. Our favorite selection in Lafourche Parish, Louisiana, aka “Louisiana’s Cajun Bayou,” is the Italian Cream Cake from the charming Cajun Pecan House. The place lives up to its name and tosses pecans on and in pretty much everything. Lots of folks come here looking for a pecan pie or a praline – both of which are delicious – but the bakers also put plenty of their namesake nut into a yellow cake batter that’s made extra-moist by the addition of coconut. Then they slather it in a rich cream cheese icing that’s topped with additional coconut and – you guessed it – more pecans! It feels more Southern than Italian to us, but we are NOT complaining!
Caramel Cake from Deep South Cake Company
Your sweet tooth will get quite a workout at the Deep South Cake Company, which is home to a dazzling array of cakes and cupcakes. But the winner by a landslide – the bakery sells at least 1,400 of them between Thanksgiving and Christmas alone – is the legendary caramel cake. Shannon Rumley and her team put a lot of time and energy into this cake, which features a burnt sugar icing that Shannon’s mother and grandmother taught her how to make when she was just a kid. Achieving the proper consistency for the icing requires constant stirring, so this cake truly is a labor of love. If you’re not into caramel – or if you’re loyal to Caroline’s Cakes (see above) and feel guilty eating a caramel cake from anywhere else – don’t fear: Shannon’s second-best seller is a strawberry cake that cuts the sweet with a little zip from the berries.
Pink Champagne Cake from Spark’d Creative Pastry
The bake shop at the historic HOTEL DU PONT in Wilmington, Delaware
Speaking of strawberries, how about that classic romantic combo of berries and champagne? There’s a lot to love about a stay in the historic HOTEL DU PONT in downtown Wilmington, but we think that being just a few paces away from the offerings at Spark’d, the hotel’s bake shop, is one of the strongest motivators for booking a room here. The Pink Champagne Cake is the delightful merger of strawberry cake, strawberry jam and Champagne buttercream icing. With a little advance notice, the hotel’s pastry team is also happy to create a custom design to ensure that the cake you order is perfectly suited to its recipient.
Gingerbread Cake from Mrs. Johnnie’s Gingerbread House
A Louisiana bakery that proves that so-called seasonal cakes are amazing all year round is Mrs. Johnnie’s Gingerbread House. Locals know – and visitors are finally discovering – that gingerbread is appropriate for every season, not just Christmastime. This low-key shop, which is easily mistaken for a neighborhood home, is hidden in plain sight. But those in the know (many of whom learned about the Gingerbread House thanks to a viral TikTok video last year) can tell you that this popular establishment offers a special cake that throws one heck of a Christmas party in your mouth. Leona Guillory Johnnie, the original owner of the bakery, spent 40 years perfecting the recipe. Today her son, Kevin Ames, continues her legacy, also serving traditional tea cakes and an array of pies.
Pinch Me Round from Jamaica
Mrs. Johnnie’s Gingerbread House
Lake Charles, Louisiana
Look for the “Cake Man” on the beaches of Negril during a stay at Sunset at the Palms
It’s not gingerbread, but some people swear that ginger is the magic ingredient in a dessert that our client resort in Jamaica turned us on to. It’s called “gizzada,” but it also goes by the nickname “Pinch Me Round.” Though it’s technically more of a tart than a cake, the fact that a guy called the “Cake Man” sells gizzadas during his rounds on the beaches of Negril convinced us that the dessert warrants a spot on our list. Each islander has their own spin on this classic Jamaican dessert, which features a pinched pastry shell filled with plenty of sweet, grated coconut. Some bakers like to add a touch of ginger to give it a little kick. The dessert is said to have originated among Portuguese Jews who came to Jamaica to escape persecution, but over the years the Jamaicans have made the dessert truly their own. In fact, they say that the shape of the treat will remind you of the shining sun you’ll see on your trip to the island.
Tricia’s Jamaican Rum Cake from Market Wego
Westwego, Louisiana, in Jefferson Parish
If you can’t get to Jamaica right now, you may be able to live vicariously with a visit to Market Wego, a proper Cajun market in southeastern Louisiana. Its owner, River Shay, says her grandmother, Tricia, simply loved visiting Jamaica. On each of her trips, Tricia liked to sample the island’s rum cakes. Over the years, she took what she loved about each variation to create her very own recipe. Her cake truly pays homage to Duncan Hines, because Tricia swore by using only a Duncan Hines cake mix as the base … and then adding an extra splash of rum at the end. Her recipe is still used to this day, and patrons order the cake at all hours – breakfast, lunch and dinner!
Flower Cupcakes from Dollywood
Pigeon Forge, Tennessee
Dolly Parton’s theme park is known for its delicious meal offerings – around here, “park food” means way more than hot dogs and funnel cakes – but during Dollywood’s annual Flower & Food Festival (this year held April 21 through June 11), the culinary team really steps up its game to make foods that are as attractive as they are tasty. One of our favorites is the collection of “flower cupcakes” available at Spotlight Bakery near the park’s entrance. Each flower cupcake is a beautiful work of art that celebrates the natural beauty of the park, which is nestled in the Great Smoky Mountains of East Tennessee. And to bring it full circle, Parton recently collaborated with Duncan Hines’ namesake company, resulting in her very own line of cake, muffin and biscuit mixes.
Tasting History: Explore the Past Through 4,000 Years of Recipes
“even if we never make these dishes of ancient times, Miller’s book is a fascinating read.”
“They say ‘history is written by the victors,’ but in my experience, history is written by those who write stuff down, and food is no exception,” writes Max Miller in the introduction to Tasting History, his new cookbook that delves into the foods we’ve eaten throughout millennia.
Four years ago, Miller had little interest in cooking. But when a friend became sick while they were vacationing and they watched seasons of a cooking shows while overindulging on nachos, that all changed. Developing a passion for baking, he soon was taking his cakes and pastries to Walt Disney Studios where he worked. Besides sharing his creations, Miller also explained the origins of the recipes. Suggestions from friends influenced him to start a YouTube show titled “Tasting History with Matt Miller.” Shortly after, the pandemic hit, Miller was furloughed from his job, as were many others, and his show became a hit to all those stuck at home.
Now Miller has taken it to the next level with this deep dive into food history that includes original recipes and Miller’s adaptations for home chefs as well as photos, original drawings, anecdotes, and cook’s notes.
The recipe for this stew is easy, but even if a person could, though it’s unlikely, find the fatty sheep tails, another ingredient—risnatu—has no definite translation, though Miller says it’s commonly agreed upon that it’s a type of dried barley cake. He solves both those problems in his adaptation of the recipe by providing appropriate substitutions that honor the dish’s origins but make it available to modern kitchens.
But even if we never make these dishes of ancient times, Miller’s book is a fascinating read. As we get closer to our own times—the book is arranged chronologically—we find dishes that are more recognizable such as precedella, a German recipe originating in 1581 that instructed cooks to “Take fair flour, a good amount of egg yolk, and a little wine, sugar and anise seed and make a dough with it.”
Of course, modern pretzels don’t typically have wine and anise seeds in them, but Miller provides a recipe using all those ingredients so we can get the same flavor profile as the precedellas that were baked almost 500 years ago. It is indeed tasting history.
Miller has culled recipes from around the world. The book also includes the foodways of medieval Europe, Ming China, and even the present with a 1914 recipe for Texas Pecan Pie that Miller describes as “a time before corn syrup came to dominate the dessert.” His adaptation of the original recipe uses sugar since corn syrup didn’t begin to dominate until the 1930s. The 1914 recipe also calls for a meringue topping, an addition not found in modern pecan pies. So even within a short time span of just over 100 years, Miller shows us how a recipe has evolved though he assures us, we’ll like the 1914 version best.
This article previously appeared in the New York Journal of Books.
Lard: The Lost Art of Cooking With Your Grandmother’s Secret Ingredient
I still remember the lard we used during my high school cooking class — big cases of off-white clumpy fat that looked and smelled unappetizing but turned our pie dough and biscuits into luscious tasting triumphs. So I couldn’t resist a cookbook with lard in the first word of its title. And it didn’t disappoint.
“Lard: The Lost Art of Cooking With Your Grandmother’s Secret Ingredient” (Andrew McMeel) offers 150 sweet and savory recipes, beautiful photos and fond anecdotes from cooks nationwide about an ingredient once frowned upon and now (doesn’t this always happen) purported as healthy in some ways as it contains only 54 percent of the saturated fat found in butter and is free of trans fats when rendered with care.
And, of course, as I found out long ago in junior year cooking class, lard is the secret to turning out such marvels as southern fried chicken, green tomato pie and intriguingly the much more sophisticated Beef Wellington.
The recipes were culled from the archives of Grit, a bi-monthly magazine that’s a paean to rural traditional and values featuring articles like “Modern Day Barn Raising” and “Beyond Iceberg: Heirloom Lettuce Varieties.”
Founded 130 years ago, the names of the recipes found in the cookbook — Sand Hill Plum Dumplings, corn pone, World War II Cake with Basic Buttercream Frosting and Hot Cross Buns — read like a time capsule. And though lard figures into everyone, it often plays a small part, maybe just a tablespoon like that used in Old Fashioned Green Beans.
“Lard makes awesome fried chicken,” says Hank Will, Grit’s editor-in-chief who holds a doctorate in lipid chemistry and molecular biology from the University of Chicago and was a college professor for 16 years before quitting to farm full time. “If you look at lard, it’s very similar to butter. What we did is vilify it.”
Will, who still farms part time, renders his own lard from the pigs he raises. He doesn’t spread it on a piece of bread for lunch like his grandfather did back in North Dakota, but he and his wife use it for baking and cooking.
He blames lard’s demise on the industrial food industry. And indeed, reading about the development of Crisco, the first hydrogenated — the process of turning liquids into solids — shortening shows how advertising and testimonials helped convince a nation that hydrogenated shortening was good and lard was bad. Common wisdom became that unsaturated fats or trans fats of hydrogenated vegetable oils were better than saturated fats found in butter and lard.
Though scientific studies indicated even back in the late 1950s that trans fats weren’t all that good and might be the reason for an increase in coronary heart disease, it took 30 more years for it to finally be established.
And so by returning to lard, Will believes we’re not only returning to a traditional “real food” that improves the taste of what we eat but also is better for us.
But even a lardophile like Will doesn’t recommend gobbling up a lot of lard. It is a fat after all, but like butter healthier than trans-fat.
“Butter and lard are both animal fats — lard from pigs and butter is mostly from cows,” says Corinne Powell, former extension educator Consumer and Family Sciences at the Purdue Cooperative Extension Service Lake County. “If you read the labels you’ll see a lot of hydrogenated fats in baked goods because it lengthens their shelf life.”
According to Powell, many companies put labels on the front of their products saying no trans fats but that doesn’t mean there’s no fat in it and therefore, it’s important to read the list of ingredients.
“Fat is a good source of energy and it provides satiety,” she says, “which is that feeling of being full.”
Alas, we can’t just run out and buy a container of lard at the local grocery store.
“Most lard at the grocery store is hydrogenated,” says Will. “But artisan meat producers and farmers markets should have lard that hasn’t been hydrogenated.”
And though Powell notes that all fats, including lard, have a lot of calories she has tasted its goodness too.
“Lard is usually considered to be the best to use for pie crusts — it has a good flavor and makes flaky pie crusts,” she says. “I’ve judged pie crusts at fairs and the best usually have lard.”
Old-Fashioned Green Beans
- 1 tablespoon lard
- 12 slices bacon, cut into 1/2-inch pieces
- 1/4 cup dark brown sugar, packed
- 1-1/2 cups water
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
DIRECTIONS: In a large skillet, melt the lard over medium heat. Add the bacon and fry, stirring frequently, 5 to 7 minutes, until browned. Add the sugar and water; stir and mix well. Bring the mixture to a boil. Add the beans and reduce the heat to low. Cover and simmer for 50 to 60 minutes, until the beans are soft and all the liquid has been absorbed. Serve immediately.
- 1 (6.5-ounce) can crabmeat, drained
- ½ cup bread crumbs
- 1 egg, beaten
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped green onion (white and green parts)
- Salt and black pepper
- Lard, for frying
DIRECTIONS: In a large bowl, place the crabmeat, bread crumbs, egg, Worcestershire sauce, and onion. Season with salt and pepper; mix well. Shape into 4 equal-sized patties. (If more moisture is needed to form patties, add a dash of melted lard.) In a large skillet, heat the lard over medium-high heat. Fry the patties 3 to 4 minutes on each side, until golden brown. Drain on paper towels and serve immediately.
Makes 4 servings.
Strawberry Soda Pop Cake
- 3/4 cup lard, softened, plus more for greasing the pans
- 3 cups all-purpose unbleached flour, plus more for dusting the pans
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 (7-ounce) bottle strawberry soda pop
- 1 cup chopped walnuts or pecans
- 5 egg whites, stiffly beaten
- 2 tablespoons lard, softened
- Pinch of salt
- 2 cups confectioners’ sugar
- 1 (12-ounce) bottle or can strawberry soda pop
DIRECTIONS: Preheat the oven to 350 degrees. Generously grease two 9-inch cake pans with lard; dust lightly with flour and set aside. In a large bowl, cream together the lard and granulated sugar with an electric mixer on low speed. In a separate bowl, sift together the flour, baking powder, and salt. Alternately add the flour mixture and the strawberry pop to the creamed mixture, beating well after each addition. Stir in the nuts; fold in the egg whites. Distribute the batter evenly between the cake pans and bake 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. To prepare the frosting, combine the lard, salt, confectioners’ sugar, and just enough strawberry pop to moisten the mixture; blend well until smooth and creamy. To frost the cake, place one cake layer on a cake stand and frost, using an offset spatula. Position the second layer atop the first and repeat.
Makes 8 to 10 servings.
- 3 cups all-purpose unbleached flour
- 1 teaspoon salt
- 1-¼ cups lard, cold and coarsely chopped
- 1 egg
- 5-½ tablespoons water
- 1 teaspoon vinegar
DIRECTIONS: In a large bowl, combine the flour and salt. Using a pastry blender, cut in the lard until the mixture is very fine. In a separate bowl, beat together the egg, water, and vinegar. Make a small well in the flour mixture and add the liquid; mix just until the dough comes together in a ball. Divide the dough into 4 equal pieces and flatten into disks; wrap individually in plastic and refrigerate for at least 30 minutes before rolling. To make a double-crust pie with a solid top crust, roll out 2 disks of dough about 1 inch larger than the pie plate. Fit one crust into the bottom of the pie plate. Fill the pie with the desired filling; slightly moisten the edge of the bottom crust. Take the second crust, fold it in half, gently place it over the pie filling, and unfold, centering it on the pie plate; press the edges into the bottom crust to seal. Trim the excess dough to leave and overhang of about ¾ inch. Crimp or flute the edges with your fingers. To allow steam to escape, gently prick the top crust with a fork several times or slash vents with a sharp knife.
Makes 4 single or 2 (9-inch) double crusts.
Grandma’s Homemade Biscuits
- 1/3 cup plus 1 tablespoon lard, cold and coarsely chopped, plus more for greasing the pan
- 2-½ cups all-purpose unbleached flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 tablespoon salted butter, melted (optional)
DIRECTIONS: Preheat the oven to 400 degrees. Grease a baking sheet with lard and set aside. Place 2 cups of flour, the baking powder, and the salt in a large mixing bowl; whisk together. Using a pastry blender, work the lard into the flour mixture until it resembles coarse crumbs. Add the milk and stir. On a sheet of wax paper, sprinkle the remaining ½ cup of flour. Turn the dough mixture onto the wax paper and knead for 5 minutes. Roll out the dough to a 1-inch thickness and cut with a biscuit cutter; alternatively, drop the dough using a large spoon and pat down onto the prepared baking sheet spaced 1 inch apart. For color, brush the biscuits with melted butter, if desired. Bake for 20 minutes, or until the tops are golden brown.
Makes 1 dozen.
Henrietta’s Spicy Fried Chicken
- 1 to 2 teaspoons black pepper
- ½ teaspoon poultry seasoning
- ½ teaspoon paprika
- ½ teaspoon cayenne
- ¼ teaspoon dry mustard
- 1 (2-½ to 3-½ pound) frying chicken, cut up into 8 pieces
- ¼ cup all-purpose unbleached flour
- 2-¼ teaspoons garlic salt
- ¼ to ½ teaspoon salt
- ¼ teaspoon celery salt
- Lard, for frying
DIRECTIONS: In a large bowl, combine the black pepper, poultry seasoning, paprika, cayenne, and dry mustard. Dredge the chicken pieces in the spices. In a paper or plastic bag, combine the flour, garlic salt, salt, and celery salt; shake to mix. Add the chicken, a few pieces at a time, and shake to coat. Heat the lard to 340 degrees and 2 inches deep in an electric skillet or on medium heat in a large cast-iron skillet. Add the chicken pieces and fry for 30 minutes, turning every 10 minutes. Increase the heat to 355ºF for an electric skillet or medium-high for a regular skillet. Fry for an additional 5 minutes or until the meat is no longer pink at the bone. Remove the chicken from the fat and drain on paper towels.
Makes 4 to 6 servings.
SOURCE: “Lard: The Lost Art of Cooking With Your Grandmother’s Secret Ingredient”
The Life of Loi: Mediterranean Secrets
Early on Maria Loi learned to appreciate the bounty of her Greek homeland. She foraged for the aromatic oregano which, caressed by the sunshine, grew wild and flavorful in the nearby mountains. With her grandfather, she harvested the black honey they found in forests that had stood, almost untouched, from ancient times.
In Thermo, the small village in southeastern Greece where she grew up, Loi cooked from her parents and grandparents, not sparing in the use of the golden oil pressed from olives after they had ripened under the hot sun. She raised both vegetables and chickens, and cooked the freshest of fish that came from the waters around her home. Loi’s passion for the foods of her country which she shared in her 36 cookbooks earned her the title of Ambassador of Greek Gastronomy an honor awarded by the Chef’s Club of Greece.
Now Loi, now chef/owner of two restaurants– the award-winning Loi Estiatorio in Manhattan and Kouzina Loi in the port town of Nafpaktos in Western Greece, is takes us further into the culinary treasures of Greek cooking in her 13-part national public television series The Life of Loi: Mediterranean Secrets which premiered on December 31.
The ever enthusiastic Loi takes us on a series of adventures–island hopping from Athens to Naxos to Evia, exploring the olive groves that produce the olive oil she so values as essential to our health, visiting a mushroom farm on Evia Island, cooking on a boat moored in the beautiful Aegean Sea, and in the kitchen of her Manhattan restaurant.
Beyond using the best ingredients from her native country, Loi is also about easily accessible recipes. She certainly makes it look like a breeze on her TV series. But beyond authenticity and ease, Loi is all about healthy eating.
It started, she says, when her grandfather fed her two tablespoons of olive oil—Greek olive oil of course—not that stuff from Italy or Spain–every morning and a teaspoon of black honey every night–the honey she and her grandfather had harvested together.
“He told us the olive oil would flush out the toxins from our body and the honey would kill the germs from our day,” she says.
It’s become such a mantra that patrons seeing her at Loi Estiatorio confide they’re taking their daily dose of olive oil just like she recommends. Her staff has lost weight following her Greek dieta or diet (think Mediterranean but the Greeks really invented it she tells me) and she is healthy as a horse.
“Of course you should always talk to your doctor,” she says with a broad smile, most likely because she believes that any doctor would back up her claims. “Even the FDA has adopted now that we have to do two tablespoons of olive oil every day.”
After a quick search, I find that Loi is correct. According to WebMD, the FDA has approved a new qualified health claim for olive oil based on studies showing that consuming about two tablespoons of olive oil a day may reduce the risk of heart disease.
This, of course, is not news to Loi who has learned from the land and her ancestors about the wonders of eating.
Oh, and not only does she cook and consume olive oil, but she also puts some on her hair at night and shampoos in the morning. Her hair looks great and so does she. Obviously I should put olive oil on my grocery list.
Named one of the top Women Makers by Whole Foods Market and one of the best female owned and operated brands/suppliers with whom Whole Foods Market works, Loi was also selected as one of the Top Women in Food Service & Hospitality and is called the “Julia Child of Greece.”
With her distinctive blonde bob, oversized dark rimmed glasses, wide smile and engaging, friendly manner, Loi comes across as my new best friend. This after an hour Zoom chat. That’s how easily she connects.
Or at least that’s the impression I get after spending an hour chatting on Zoom.
“Oh these are great questions,” she tells me, looking over the list I’d sent her publicist a few days prior to the virtual interview.
“Oh thank you, that makes me feel so good,” she says, when I tell her that after watching her cook on the terrace of the historic Hotel Grande Bretagne, a luxury hotel in Athens that overlooks the Acropolis that I am totally ready to buy every one of her 36 cookbooks and learn to make the dishes of her native country.
“I feel healthy already,” I say, after listening to her extoll the virtues of eggplants, tomatoes, and especially Greek feta.
But when we talk about feta, she becomes much more serious. Loi doesn’t like the idea of us buying inferior ingredients. You can buy feta crumbles in the grocery store to sprinkle over your salad but don’t say that to Loi who is repulsed by the idea. Greek feta, made from either sheep or goat milk or a mixture of the two is a Protected Designation of Origin (PDO) product as is Champagne (France), spaetzle and sauerkraut (Germany), and such cheeses as Parmesan and Asiago (Italy). PDOs are products that are produced, processed and prepared in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned.
“People say they’re buying feta and you know what it is,” Loi asked. But she doesn’t stop long enough for me to answer. “It’s cow’s milk. It’s not feta, it’s just white cheese. Feta comes from Greece because the climate affects the soil, and the production is unique.”
I silently swear to myself that I will never buy anything but Greek feta again. It’s not a hard promise to make. I remember my Aunt Daneise, who was Greek and a great cook, making sure that she always had a block of feta sitting in its liquid so that it didn’t dry out. It glistened when she took it out and cut it into slices which by the way, Loi tells me, is what feta means in Greek—slice. Who knew?
I ask Loi which of her cookbooks she would recommend to readers who want to cook Greek but she says she really doesn’t want to sound like she’s plugging her products. The same goes with her line of foods that includes (and I only know this because I went online and looked) olive oil, black honey, wild thyme and flower honey as well as Greek pastas, and smoked eggplant. There are jars of such items as her Feta-Yogurt Pougi—a concoction that can be served hot or cold and used as a spread, dip, or sauce and her Garlic Potato Dip (Skordalia in Greek), a vegan product that not only is a dip but can also be used for marinating and sautéing.
“How can I make suggestions to readers if you won’t give me some ideas?” I ask. I finally get her to talk about “The Greek Diet,” one of her cookbooks. Oh and she did mention that she’s working on another cookbook that will be out soon. Yes, really. I think that will be number 37.
But what Loi wants to talk about are her charities.
According to Total Food Service’s digital magazine, Loi has become one of the nation’s leading chefs, philanthropists, brand creators and ambassadors. During the pandemic, she turned her Manhattan restaurant into a soup kitchen, feeding the homeless and also prepared thousands of meals for first responders and patients at many area hospitals. She co-founded the Elpida Foundation to help fight childhood cancer. Her Loukoumi Make A Difference inspires kids to make a difference in their lives and the lives of others.
I ask Loi if she’s having as much fun as it looks like she is on her show.
The answer is yes and it boils down to this.
“I’m passionate and driven,” she says. “If you’re not, what is there?”
For more program information, visit: https://www.pbs.org/food/shows/life-of-loi-mediterranean-secrets/
To view recipes featured in the series and more, visit Chef Loi’s social media platforms @ChefMariaLoi (Facebook, Instagram, TikTok, Twitter).
The following recipes are courtesy of Maria Loi.
Garides Me Kritharaki / Shrimp with Orzo
“This quick and easy take on a Greek classic will have dinner on the table in 20 minutes, from start to finish,” says Maria Loi. “The timeless flavors of tomato, lemon, oregano, and olive oil paired with the delicate sweetness of the shrimp are married perfectly with the tart, creaminess of the feta garnish.”
- 8 ounces orzo pasta
- 1 medium red onion, chopped
- 1 lemon, juiced
- 5 tablespoons extra virgin olive oil
- 12 cherry tomatoes
- Salt and pepper, to taste
- 8 pieces of shrimp, peeled and deveined
- Dry Greek oregano, to taste
- Feta cheese, for garnish
Preheat oven to 375ºF.
Add orzo to a large pot of salted boiling water, and allow to cook for 7 to 9 minutes, until desired texture. Strain, and reserve.
While orzo is cooking, add the chopped onions, lemon juice, 2 tablespoons of olive oil, and 7 cherry tomatoes to an oven safe dish, season with salt to taste, and stir to combine. Add shrimp on top of the mixture, and top with the remaining 5 cherry tomatoes: season with pepper and Greek oregano, and top with 1 tablespoon of olive oil.
Bake for 4-5 minutes, or until the shrimp turn pink and opaque, and tomatoes have a slight char.
Serve over a bed of orzo, topped with crumbled feta and dressed with olive oil.
Greek Honey Cheesecake (Melopita) – from The Greek Diet Cookbook
“Melopita translates as ‘honey pie,’ but this dish is my healthy version of a ricotta-style cheesecake,” writes Maria Loi in the introduction to this recipe from “The Greek Diet Cookbook.” “Light and fresh with a hint of lemon, this cake has the perfect tang from the yogurt. Drizzle with some honey to keep it classic.”
- Olive oil, for the pan
- 1 pound anthotyro (ricotta cheese)
- 1 cup 2% plain Greek yogurt
- 3 eggs, lightly beaten
- 1⁄2 cup Greek honey, plus more for garnish
- Grated zest of 1 lemon
- 3 tablespoons all-purpose flour
- 1⁄4 cup sugar
- Ground cinnamon, for garnish
Preheat the oven to 350°F. Coat a 9-inch springform pan with olive oil, line it with a round of parchment paper, and lightly oil the paper.
In a large bowl, combine the ricotta, yogurt, eggs, 1⁄2 cup honey, lemon zest, flour, and sugar. Beat thoroughly, either with an electric mixer or a whisk.
Pour the batter into the pan and gently rap it against a hard surface to release any air bubbles.
Bake the melopita for 15 to 20 minutes, or until the filling sets. Remove the cake from the oven and let cool. Refrigerate the cake for 2 or 3 hours.
Run a knife around the inside edge of the pan and release the sides. Invert the cake onto a serving plate.
Carefully remove the bottom of the cake pan and the parchment paper.
Serve the cake sprinkled with some cinnamon and drizzled with a little honey.
Based on a similar article that appeared in the Herald Palladium.
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- 5 tbsp unflavored gelatin
- 2 cups cold water
- 3 cups granulated sugar
- 2 cups light corn syrup
- ½ tsp salt
- 4 tbsp vanilla
- powdered sugar
First, take 1 cup of the cold water and place it in the bowl of your mixer. Add the gelatin to the water and allow it to sit for about 30 minutes. It will look like sand.
While your gelatin is resting, dust your pan or molds with powdered sugar. This just keeps the marshmallows from sticking.
Place the other cup of water into a deep pot and bring it to a boil. Add in granulated sugar, salt and corn syrup. Clip a candy thermometer to the side of the pot making sure not to touch the bottom of the pot. Bring the mixture to a boil while stirring (make sure to keep the sides scraped clean at all times) until it reaches about 244 degrees. This is called the firm ball stage. Then immediately remove from the heat.
Turn the mixer on and break up the gelatin mixture that’s already in the mixing bowl. Slowly pour in the hot sugar. The mix may smell a little stinky, which is just the gelatin,but it wont be once you add in the vanilla.
Let it mix for about 20 minutes on a medium speed. It is good to use a splash guard around your mixing bowl. If you don’t have one you can lay a damp towel over the top of the mixer to prevent spatter.
After 20 minutes add vanilla and mix 5 more minutes and pour into dusted dish. Dust the top of the marshmallow and let it set up over night.Then cut into squares with a sharp knife and roll each square in the powdered sugar dust.
Store in an airtight container.
**Warning** Hot sugar can cause severe burns. Use extreme caution and do not let children help with any recipe involving hot sugar**
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50 E. Central Blvd., Orlando, FL | Directions 3280128.542001 -81.377900
Let the bottles of wine continue to pour while eating a variety of delish dishes. – In Short
Enjoy a glass of vino paired with lunch and dinner fare in downtown Orlando. The restaurant, which is named after Brix (°Bx), the measurement that's equivalent to one gram of sugar per 100 grams of grape juice when making wine, is known for its stuffed burgers and fondue offerings. Besides wine, the bar serves specialty drinks and beer. The eatery's menu also includes appetizers, salads, sandwiches with Boar's Head meat, flatbreads, paninis, wraps and desserts.
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White LionEdit Company
Popular Teas from White LionSee All 17 Teas
Recent Tasting Notes
I received this tea from Sarah today :) and I must say its good!! The smell is a soft raspberry and chocolate. The taste is not as strong as I would like so I’m going to steep it longer next time but if I inhale the sweet aroma before sipping this tea it’s like a beautiful summer day :)
Thanks so muh Sarah!!!!!!
This was my second sample from White Lion. Am having it late on a Saturday morning, with milk.
This is very soft and fragrant, with pleasantly hushed bergamot and floral notes. It’s almost sweet, but that may be the effect of the milk. Probably not for someone craving a very assertive bergamot, but calming and refreshing.
I tried this years ago and have concluded that at that time I didn’t know what I was doing with it. I probably crowded way too much leaf into a mesh tea ball and steeped it way too long. I may have gone a bit short on the steeping time today, but I like the results very much and would be inclined to order this again.
Ordered a sample of loose tea and brewed it tonight, added a bit of half and half. No idea what the base tea is (Assam?) but it seemed nicely balanced with the vanilla. I liked this better than Harney’s Vanilla Comoro, but in fairness — I had to make do with bags when I tried the Harney’s.
The vanilla scent was quite strong when I popped open the (cute tiny little glass) sample jar. Brewed, it was smooth and not overwhelmingly vanilla, but the vanilla was definitely present and very mellow. I think I’d like this for a weekend breakfast tea as well as an after-dinner treat. I have enough left for 2 more trials with maybe enough after that to add to some Earl Grey as an experiment. I will let you know how it goes. I also have a sample of their Earl Grey with Lavender so things could get pleasantly foggy.
We serve White Lion tea at the spa I work at. The Winter Blend is one of the least favorite teas that guests pick in the relaxation lounge. I think guests overlook it because they think black tea = caffeine = bad. We also serve Cranberry Hibiscus (herbal) and Moroccan Mint (green). The Cranberry Hibiscus is the most popular, of course. Luckily that means more Winter Blend for me! This is a bold, spicy black tea with fruity undertones. I have been trying to duplicate a ginger milk tea I had at Radiance Tea House in NYC. I usually boil about 3 large pieces of ginger for about 10 minutes. Then I remove the pot from heat and add tea and milk. I steep it for about 4 minutes. Strain and add brown sugar to taste. It’s absolutely delicious!


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Vegan Magic Cookie Bars
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"These easy Vegan Magic Cookie Bars are twice as enchanted, made without sweetened condensed but still all the same delicious sweet layers! The crust comes in two varieties: oat-based or almond-based for a grain-free option. Both are easy to make with just 2 ingredients and have delicious cookie-like texture. After baking the crust briefly comes the sprinkled-on toppings - chocolate chips, shredded coconut, and whatever nuts you like! Then comes the sneaky sweetened condensed milk substitute...! Bake, chill, slice, and bite into gooey banana bliss."
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How to Make Canna-Butter:
Butter is used in a multitude of recepies in cooking and is loved by many, but spread this stuff on your toast in the morning and everyone around will just have to watch you float away, and then ask you for some. Canna-butter is one of the most commonly used forms of cannabis when it comes to cooking and whipping up edibles because of its versatility, and the fact that it’s pure genius in butter form.
1lb. of butter (not margarine)
½ Ounce of finely ground marijuana
First, melt the butter in a saucepan on medium heat and when it begins simmering, stir in the dank and let it simmer for 30 minutes.
Pour the butter mix into a strainer to remove all the little marijuana pieces. Place in a container and pop in the fridge and let it become solid butter again, only this time it has a secret, and you can’t wait to use some. Now you’ve mastered how to make canna-butter, check out our post on how to make canna-flour or how to make canna olive oil…
97 thoughts on “How to Make Canna-Butter”
Love whom ever created this page, I would love to come there and smoke a few joints, post some of my picks give me some shout outs so I can become more popular like u guys AOL don’t be strangers hit me up sometime
Thanks for the love Ryan Stay Blazed!!!
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MARCH 25, 2022
Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. They had streamlined menus, more digital presence than their full-service counterparts, and dining rooms weren't an integral part of the fast casual experience. Fast Casual Labor Numbers.


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All content on elanaspantry.com is licensed and the original creation and property of elana's pantry (unless otherwise noted). You may use recipes from elanaspantry.com as long as their usage adheres to the following license criteria: (i) the recipe is to be credited to elanaspantry.com; such credit is to be linked back to the original recipe at http://www.elanaspantry.com/ (ii) you may not use any recipes for commercial purposes. Photos on elanaspantry.com may not be used.
I made this bread today and it is AMAZING!!! I’ve been eating paleo, gluten free and dairy free since early November and the ONLY thing I have missed is bread. I can’t believe how light and moist this delicious bread is. It was wonderful warm and smeared with a layer of sunbutter and it made an amazing tuna sandwich later when it was cooled down. The only thing I would do differently next time is try not to eat the entire loaf in one day!! Thank you so much Elena. It’s PERFECT!
The Stone Age Diet: Based on in-depth studies of human ecology and the diet of man by Walter L. Voegtlin. This was self-published back in 1975. Only a couple hundred copies were printed and distributed to friends and relatives. No one knew the book existed until some years later. In no way is he the father of the paleo diet. It is impossible to purchase. Apparently his descendents are planning a reprint, though the book is poorly written and not based upon factual anthropological information that even was available then. We have put up his Functional and Structural Comparison of Man's Digestive Tract with that of a Dog and Sheep. And a PDF can be found here.
For instance, the fat allowance of the diet may be problematic. “My biggest hang-up with the paleo diet is all of the saturated fats it promotes with all of the meats,” explains Holley, noting that you could look for a locally sourced meat, whose origin and method of raising you're aware of, as a healthier option. Saturated fat from meat has been linked with an increased risk of early death. (9)
Primal Body-Primal Mind: Beyond the Paleo Diet for Total Health and a Longer Life by Nora Gedgaudas advocates a diet that our paleo ancestors ate. Meat, lots of fat, and seasonal fruits and berries when available. Basically, sugar and starchy carbs are discouraged. You can download a chapter from the author's site. She has a Primal Body, Primal Mind Radio weekly show on Voice of America. It started May 20, 2009, so there are many shows you can listen to. Published June 30, 2011.
Speaking from experience, you won’t be able to taste even the slightest coconut flavor in the bread, especially with just a small amount! Coconut flour has very unique properties compared to other flours (much more absorbent) and can’t be easily substituted. With how many tries it can take to get paleo baked goods to to have the right taste/texture, I recommend following Michelle’s recipe as written! 🙂
Five roots, both bitter and sweet, are staples in the Hiwi diet, as are palm nuts and palm hearts, several different fruits, a wild legume named Campsiandra comosa, and honey produced by several bee species and sometimes by wasps. A few Hiwi families tend small, scattered and largely unproductive fields of plantains, corn and squash. At neighboring cattle ranches in a town about 30 kilometers away, some Hiwi buy rice, noodles, corn flour and sugar. Anthropologists and tourists have also given the Hiwi similar processed foods as gifts (see illustration at top).
Exercise is a vital part of the live-by-your-genetic-code equation. Surviving in the Stone Age meant a constant on-the-go lifestyle that probably required 4,000-plus calories a day, according to David L. Katz, MD, director of the Yale University Prevention Research Center. Even most people who hit the gym regularly won't need to eat that many calories, but the principle of using food as fuel to exercise still stands.
Thank you so much! This was delicious, didn’t crumble and fall apart like most g.f. breads. I brought it to my Bible Study group, one gal is on the Paleo diet and I am gluten free, two gals can eat anything. They all loved it. It is so easy to make, again, thank you so much for posting. I’ve already shared the recipe with two of the gals in the group.
Thank you so much! I didn’t have any flax for the first couple of batches, so subbed extra almond flour, then made it my bread machine and it was a hit. But for this batch, I doubled to make two loaves using the ground golden flax and baked it in the oven, and it was even better!!! My son who has celiacs loves it. This is a godsend with school lunches coming up again.
Katrina, I have tried a lot of low carb keto breads and this one really looks interesting. I was suprised to see that you have no baking powder at all in the mixture. Had you tried it and found it produced an undesirable effect, or did this version work so well you never tried it with baking powder? Just wonder if it might lighten it up a bit but hesitate to try it with it if you found it ruined your loaf.
A decade ago, when I was on the low-fat craze, I’d make fluffy cakes using no butter/fat, replacing it with apple sauce, which gives moisture and a soft texture. These days, I’m a low-carb girl, but a 1/4 cup of apple sauce divided by 4 = only 1 tablespoon (per roll/per 2nd day). I’m okay with that, especially because I substitute half the tapioca flour (high-carb) for whey protein powder to cut a few carbs that way. 🙂
Hi, i love your blog and recipes! Just starting in Paleo with no grains and sugar at all for a month(being a Celiac for year and a half). I did the recipe with no Flax seeds just replace it using more coconut flour and used applesauce instead honey. The result look very different from your picture and has a strong egg flavor. I am thinking using jam instead applesauce next time and using more almond flour than coconut, any advices? Thanks!
I made this today and here’s what I used as far as brands: Bob’s Red Mill Superfine Almond Flour (made with blanched almonds-no skins), Bob’s Red Mill Arrowroot Flour, Tillamook Butter, Zoi Greek Yogurt, Kirkland Salt, Arm & Hammer Baking Soda, Bragg’s Apple Cider Vinegar, and ground & whole flaxseed from the bulk bins at WinCo. I also added maybe a tablespoon of honey and used extra large eggs. I read through most of the reviews and based on one I decided to mix the dry ingredients as stated and mix the wet ingredients leaving the egg whites out. I whipped the egg whites until soft peaks formed and then gently mixed wet and dry ingredients together. Lastly, I gently folded in the egg whites, poured the batter into a pan lined with ungreased parchment paper, and topped with whole flax seeds. I baked this in a 7.75″ x 3″ Fat Daddio bread pan at 350 degrees for 35 minutes. It is perfect. It even rose about an inch. Perfectly baked, sliced very easily (very little crumble), and made a delicious (not too eggy) turkey sandwich. I’m super impressed. Thanks for sharing this recipe!!
I made this tonight and used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed avocado oil for coconut oil, and added 1.5 T caraway seeds to give it a bit of a “rye bread taste”. We had it with corned beef tonight and it was very good. I did two mini loafs which took the same amount of cooking time. My husband and older son are usually very picky about paleo breads and they both gave it a thumbs up… I think because they both like the taste of caraway. Thanks for the recipe!
Ok, I did mine a little different. I can’t eat the almond flour so I substituted non glutton Oat flour and I also added chia seeds. I wasn’t able to get the right sized pan, mine is the larger one, so I noticed that the bread wasn’t going to be very high, so …. I made another batch of bread, added it to the lower layer and cooked. Oh wow!! So good!! But I can’t eat it all at once. Poo! Anyway, don’t be afraid to use the bigger pan, just double the recipe.
I want to marry you because of this recipe (okay, maybe a tad dramatic). I only had tapioca starch so made it according to your instructions and subbed the flaxseed meal for chia because that was all I had but this bread turned out perfectly. I’m not exactly paleo and I’m generally a good cook, bad baker but this worked even for the inept baker like me. Thank you so much! Next time, I think I’ll try topping it with sunflower seeds just for an extra bite!
Hi V. Not all my recipes need nuts or almond flour, but most my baked goods do. This is because almond flour gives the best texture. If your son is allergic to nuts I would suggest substituting the nuts for seeds, and the almond flour for pumpkin or sunflower seed flour. You can also try using a gluten-free oats flours. I haven’t made this substitution in many of my recipes, but it’s worth a try. Please let me know how it goes.


Come on down the Craft Market and BBQ this Sunday from 1-5pm! Enjoy delicious BBQ fresh from our porch, home roasted coffee from my coffee bike, and more refreshments... all while browsing amazing locally made wares!! The Royal NoneSuch Gallery is on Telegraph between 42nd and 43rd. Come by and have a glorious Sunday with us! I will be serving a Peruvian single origin bean. It's really delicious! See you there.


This refreshing and stimulating tea and can be enjoyed daily or used therapeutically to reduce nausea and settle upset stomach.
This familiar kitchen spice has been used for millennia in herbal medicine for indigestion, bloating, cramping and gas. Also as a hot and stimulating herb, it has been recommended to increase circulation and warm up cold hands and feet. Modern clinical studies support the use of ginger for nausea related to motion or “morning” (pregnancy) sickness, as well as nausea induced by drugs, for example by chemotherapy treatments. It was found to be as effective as some anti-nausea medications and doesn’t have any side effects.
This is another herb that’s been used for both medicinal and culinary purposes since the beginning of time. Medicinally it’s been applied as anti-nausea, anti-vomiting, and to relieve cramping and spasms in the digestive tract. Mint also inhibits muscle contractions and promotes relaxation. Energetically, it’s cooling, hence it slightly balances out the “hotness” of ginger.
Refreshing Ginger Tea
4 cup filtered water
1 inch piece fresh ginger
¼ cup fresh mint leaves
Lemon juice, freshly squeezed
Honey to taste (optional)
- Place ginger and mint leaves into a glass teakettle or a 1 quart glass jar.
- Boil the water and pore it over the herbs.
- Let steep for about 10-15 minutes, or longer for a more pronounced spicy ginger taste.
- Pour into a cup and add lemon juice and honey if desired.


Today i was going to do the last four dozen but somehow managed to completely forget the fact that not one, but BOTH recipes need margarine, and left ALL of my margarine at my boyfriends house (two lovely and competely full tubs of Earth balance). I'll probably be able to get it from him later today, but was hoping to not make my morning a complete waste, so i was wondering if it would be okay to sub crisco for the margarine, or does that seem like it would coprimise the taste of the baked good too much (i'm making a chocolate cake and the strawberry lemonade cake from the archives). If i do this it will only be inthe strawberry cake as the chocolate cake is tooo complicated to want to compromise anything.
then my other question is, the one recipe calls for oat flour, and if i remember correctly, you can make oat flour in the food proccesor just by putting oats in an grinding them (this is what i thought anyways). has anyone done this before? should it work, and if not the recipe only calls for a 1/2 cup of oat flour (in addition to the 2 1/2 cups of regular flour) can i just sub regular flour or whole wheat flour for that half cup?
so umm help please???


INDIVIDUAL SALMON QUICHE PIES (SALLYE)
- 1 lb
- smoked or grilled salmon
- 1 pkg
- pie dough (found in dairy section)
- 1 bunch
- fresh green onions
- 6 oz
- baby bellos or button mushrooms
- 8 oz
- grated mozzarella or swiss cheese
- 1/2 c
- heavy cream
- 6 large
- 1 tsp
- 1 tsp
- fresh ground pepper
- 1 dash(es)
- srirarca or tabasco hot sauce
YOU WILL NEED MINI TORTE PANS OR TINS FOR LARGE MUFFINS. (DOLLAR TREE SELLS SMALL FOIL TORTE PANS)
Thinly slice the green onions, green part included and place in medium sized mixing bowl.
Thinly slice the mushrooms and place in bowl with onions.
Line each mini torte pan (or muffin cavity) with a piece of the pie dough. Gently press it down into the cavity so it will make a "bowl"
Place in oven and bake for 8-10 minutes, until just beginning to turn slightly brown.
Remove from oven and set aside.
Pour over onion and mushrooms in mixing bowl.
Add the cheese to the mixture.
Crumble the smoked or grilled salmon into the egg mixture and whisk until mixture is well blended.
Do not overfill because it will puff up some while cooking.


Isolater Meal Bag 3meal
The average person is away from home for 8-10 hours per day, eating roughly half of their meals on the go. This 3-meal soft-sided lunch box is ideal for busy customers who want to eat healthily but don't need 6+ meals per day. The ISOBAG® 3 Meal management cooler is the best fitness lunch box to keep your meal prep organized while you're away from home. This fitness food bag is a soft-sided cooler that allows you to bring your healthy meals with you anywhere you go. This 3 pack meal bag is front-loading and holds between 3 and 4 lunch containers. This fitness bag also features a top compartment that is great for holding healthy snacks and our smaller meal management containers. Eating on-the-go has never been so easy!
Shipping Weight: 2.2 lbs


There was a short wait at 5pm on Saturday but there was a huge wait when we left an hour later. The chips were thin, fresh and warm. Salsa had too much raw onion for us. Carne asada was the best I've ever had, but the accompanying cheese enchilada was unremarkable...as were the beans and rice. My dining companion had the green chili which was great. The flan was too dense (I prefer it creamier). The service was fantastic...drinks refilled without asking.
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Low Country Boil is a classic Southern dish with seasoned potatoes, kielbasa, corn, crab, and fresh shrimp served with garlic dipping sauce.
Although you can serve this Crab and Shrimp Boil recipe up on plates the same way you would a normal dinner, it’s more fun to have a traditional Country Boil Dinner Party. Let the fun times roll by pouring this one-pot meal full of seafood flavor on a picnic table with craft paper. No need for dishes, just some paper bags, plastic forks, and paper towels for the easiest party clean up!
Besides the delicious seafood, the best part of a seafood boil is that you only need one pot to cook an entire meal. If you aren’t from the south, this might be your first time seeing seafood made this way. But once you’ve tried it, you may never cook seafood any other way again.
A Low Country Boil starts with potatoes, sausage and corn, then adds whole blue crabs and most importantly – fresh shrimp! It’s the perfect dish for large groups, especially for outdoor parties. Once it’s done cooking, you just strain everything before pouring it directly on a table to serve. Drizzle the garlic butter on top, or serve it in dipping cups, and then let your friends and family dig into your buttery and savory seafood feast.
The most simple and classic way to serve Seafood Boil is with cold beer and crusty bread. The refreshing drink tastes especially amazing with the smoky sausage and slightly spicy seafood. Toasted French Bread or slices of Garlic Bread taste great. Don’t forget some lemon wedges to go with all that low country seafood flavor.
What is a Low Country Boil?
When it comes to classic Southern Low-Country Food, it doesn’t get more traditional than a South Carolina Lowcountry Boil. This tasty, hearty seafood boil, also known as Frogmore Stew, is filled with fresh seafood, tender potatoes, smoky sausage, and sweet corn. Everything is simmered in spices found in Low Country cuisine, which are more mild than the spicy cajun seasoning in a Louisiana Boil. It’s served family style, usually spread out on a paper-lined table, with some melted butter and warm bread.
What is the difference between Low Country Boil and Seafood Boil?
A Lowcountry Boil is technically a seafood boil, however “Seafood Boil” most commonly refers to a Louisiana Seafood Boil and there are slight differences. Low Country Boil always includes fresh shrimp, preferably from low coast regions like South Carolina and Florida. Louisiana Seafood Boil usually has crawfish, but can be any blend of gulf coast seafood like crab legs and shrimp. A Louisiana Boil is made with Creole or Cajun seasonings so they are usually much spicier.
How to Make Low Country Boil
- Prep: Prepare the boil ingredients by slicing the kielbasa, cutting the corn into thirds, cleaning and peeling the shrimp, and optionally you can break the crab into pieces.
- Butter: Add butter, garlic, salt, and paprika to a small saucepan over low heat. Let it melt slowly. Stir the melted butter well, and cook for another 30 seconds before turning the heat off. Set the sauce to the side until you’re ready to serve.
- Broth: Fill a large stock pot, with the steamer basket if you have one, with 8 cups of water and stir in the Old Bay Seasoning. Bring the cooking liquid to a boil, then add the potatoes and cook for 10 minutes.
- Boil: Add the sausage pieces, corn cobs, and whole crab and cook for another 5 minutes. Add the shrimp and cook for 3 minutes. Strain the cooking liquid out of the stockpot. If you are using a steamer basket, just remove it and let all the liquid drain.
- Serve: Pour the Low Country Boil onto an outdoor table covered with craft paper or onto a large platter. Serve the butter on the side or drizzle over everything. Serve with cold beer and toasted bread.
FAQs for Low Country Boil
While there are many versions of seafood boils, the Lowcountry Boil is from the South Carolina coast. It’s often attributed to Frogmore, a small fishing community, but it is said to have actually originated from St. Helena’s Island, South Carolina.
This South Carolina seafood boil is called Low Country Boil because it originates from the low coastal areas of the state. It also always includes shrimp which is a main product of the low country region, which separates it from other seafood boils.
A Lowcountry Boil is a one-pot meal and all-in-one dinner so some warm bread and a cold beverage are the only sides you need. Of course you want garlic butter and plenty of lemon wedges for folks to season their seafood. Cornbread muffins or toasted dinner rolls are quick and simple bread sides to help soak up all those tasty flavors.
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- Garlic Butter: An easy garlic butter sauce made with minced garlic, butter, paprika, and kosher salt is the perfect dipping sauce for seafood. Cook it first so the flavors have time to develop while it rests.
- Old Bay Seasoning: This is a classic flavor addition for Southern cooking, especially if you’re making seafood. The blend is made with flavorful spices like paprika, white pepper, mustard, red pepper flakes, and allspice to add a complex and slightly hot flavor to the seafood boil.
- Corn: Cut the fresh corn cobs into 3 pieces. This makes the corn more manageable, but the corn pieces are still large enough to eat off the cob.
- Seafood: For a true Low Country Boil, you need to have fresh shrimp but if you can use frozen and thawed shrimp if needed. The whole blue crabs make a fun presentation but you can also chop them into pieces first to make them easier to eat.
- Sausage: Spiced, smoky kielbasa sausage adds a lot of savory flavors and a change in texture from the tender potatoes and seafood.
- Potatoes: Baby new potatoes are small with a thin, delicate skin that makes them perfect for boiling. They get delicious soft inside while still holding their shape.
Can you make Low Country Boil ahead of time?
While you can do all the prep work the day beforehand, Low Country Boil and other seafood boils taste best when they are freshly made. The seafood can get tough and rubbery when reheating it. However, you can par-boil the potatoes the night before then you can add them to the boiling broth for a couple minutes before making the rest of the recipe as usual. You can also peel and clean the shrimp the night before, just store it in cold water so it stays fresh and firm.
- Lemon: Give this seafood boil a delicious fresh lemon flavor that goes perfectly with the shellfish. Slice lemons into thick slices and add to the cooking liquid with the Old Bay seasoning. After boiling, remove the cooked lemon slices. Serve the dish with fresh lemon wedges to add more lemon juice as an optional garnish.
- Sausage: If you don’t have kielbasa, you can use other kinds of sausages like andouille sausage, chorizo, or German smoked sausage.
- Vegetables: You can add different kinds of veggies like green beans, onions, cauliflower, carrots, or peppers to go with the corn and potatoes already in the recipe.
- Seafood: Swap out the whole crabs with crab legs and claws. Use some lobster tails and claws instead for a fancier dinner. You can also add some mussels, clams, crawfish or scallops too!
How to Store
- Serve: This Low Country Boil tastes best served fresh, and you shouldn’t leave the recipe out for more than 2 hours.
- Store: However, if you have leftovers, you can cover the dish tightly with a piece of foil and keep the recipe in the fridge for 3-4 days.
- Freeze: You can freeze the boiled seafood; however, the cooked corn and potatoes won’t keep their texture as well. If you’d like to keep the meat for later, I’d recommend separating it from the other boil ingredients and keeping it frozen for up to 3 months.
Garlic Butter Dipping Sauce:
- 1 cup unsalted butter
- 2 cloves garlic , minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 2 tablespoons Old Bay Seasoning
- 5 pounds baby new potatoes
- 32 ounces cooked kielbasa sausage , sliced in 1" pieces
- 4 ears yellow corn , cut into thirds
- 5 pounds whole crab ,broken into pieces
- 4 pounds fresh shrimp ,peeled and deveined (13-15 count)
- 8 cups water
Garlic Butter Dipping Sauce:
- Add the butter, garlic, salt and paprika to a small saucepan on low heat.
- Let this melt slowly while you cook the boil.
- Once melted, stir well, cook an additional 30 seconds, then turn off the heat.
- To a very large stockpot on medium high heat add the Old Bay Seasoning and 8 cups of water and bring to a boil. Use a steamer basket insert if you have one for your pot.
- Add in the potatoes, and cook for 10 minutes.
- Add in sausage, corn and crab and cook for 5 minutes.
- Add in shrimp, cook for 3 minutes.
- Strain out the cooking liquid very well. It's easiest to just lift out the steamer basket and let it drain.
- Pour the contents onto an outdoor table covered with craft paper, paper grocery bags (inside side up) or newspaper (not preferred).
- Serve with beer, french bread slices and keep trash plates or bags around the table for discarded pieces of shell or corn cobs.
- When eating, drizzle with the melted garlic butter or use in a small cup as a dipping sauce.


The Apple Gold Group is one of the original five Applebee’s Franchisees and was founded in 1984. It was developed to operate Applebee’s restaurants in North Carolina, opening its first Neighborhood Grill and Bar in Cary, North Carolina in 1985. A decade later, the company expanded its territory to include Oklahoma and then Arkansas, South Carolina. Today, the Apple Gold Group currently operates 119 restaurants in North Carolina, South Carolina, Georgia, Oklahoma and Arkansas.
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These meal plans have 30 delicious and easy to follow dinner recipes. We included shopping lists, prep guides and all the nutritional information for you. Start eating healthy today! Choose from Paleo, Vegitarian or Gluten Free.
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WOW! You made eating healthy easy. I love the shopping lists and the prep guide. The meals are delicious and simple to make.
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Chapati/Roti रोटी is a staple food in most of the regions in India especially in the north and north east other then the south of India. Where rice is the staple food. But Roti/Phulkas are also eaten but more for breakfast.
Roti is mainly made from whole meal flour or chapati flour but there are many other grains which are also used to make different types of rotis.
Here is what we will need for 6-8 chapatis.
- 250 gms Chapati flour/wholemeal flour
- 1/4 tap salt
- about 200 ml lukewarm water
- ghee or butter
1. Take the flour in a bowl, add the salt and slowly start adding the water and make a soft and elastic dough.
2. After the flour has become into a dough, then take the dough out of the bowl, add a few drops of ghee/butter and start to knead it in the kitchen counter until it becomes nice and shiny and it doesn't stick to your hands. I love this step, it's like meditation for me.
3. Again add a few drops of ghee on the dough and let it sit for about 15-20 mts.
4. Now make either 6 or 8 portions from the dough. Like a gold ball size.
5. Keep them convered in the bowl.
6. Heat a griddle or a crepe pan.
7. Take one ball of dough out, dust it with some dry flour, shake the extra bit and with the help of a rolling pin start to roll out a flat chapati.
8. When it's done, take it in your hand, again dust out the flour and put it on the pan to cook.
9. When you start to see little
Bubbles on the chapati, turn it the other side and let it cook for another minute or so. You can also press it with a kitchen towel or a non stick flat spatula so that it blows like a ball.
10. When you see it's nicely cooked and roasted, take it out on a plate and smear it with ghee or butter.
11. Keep it warm and serve with any daal/lentils or a vegetable dish.
Tip: Chapati is an awesome bread to eat, also quite simple to make but yet a bit tricky. It only needs some practice. If you are a beginner I would suggest that you make very small ones like the size of a pita bread and slowly when you have mastered it you can make a bit bigger ones. The water quantity you wil need will entirely depend on the kind of flour you have used. The softer the dough the softer the chapatis are. But in the beginning keep the dough a bit tight as the soft one is a difficult to handle. Thanks and have fun, do post your pictures.


- Portion size 12 servings
In bowl, combine flour with salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
In measure, beat egg yolk with vinegar; pour in enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture all at once; stir briskly with fork just until dough clumps together, adding up to 2 tbsp (25 mL) more water if necessary. Gather into ball. Wrap in plastic wrap; refrigerate for at least 30 minutes or until chilled.
On floured surface, roll out dough; fit into 11-inch (28 cm) tart pan with removable bottom. Trim edge. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Lift out foil and weights; bake for 5 minutes or until light golden. Let cool.
Meanwhile, in large shallow saucepan, bring 4 cups (1 L) water to boil. Peel, halve and core pears; add to water. Add lemon juice. Simmer for about 6 minutes or until tender but firm; drain and let cool. Slice thinly lengthwise.
Filling: In bowl and using wooden spoon, beat half of the cheese until creamy. Whisk in eggs, cream, oregano, parsley, thyme and pepper until smooth.
Overlapping slightly, arrange pear slices in concentric circles over pastry. Pour cheese mixture over top. Crumble remaining goat cheese over top. Bake in bottom third of 400°F (200°C) oven for 35 minutes or until golden and firm. Serve warm or at room temperature.
Nutritional facts <b>Per each of 12 servings:</b> about
- Sodium 202 mg
- Protein 8 g
- Calories 243.0
- Total fat 16 g
- Cholesterol 110 mg
- Saturated fat 10 g
- Total carbohydrate 16 g
- Iron 11.0
- Folate 12.0
- Calcium 5.0
- Vitamin A 23.0
- Vitamin C 2.0


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These mocha chocolate chip cookies make a great addition to your cookie recipe collection.
My son’s favorite cookies of all time are these chocolate chip oatmeal cookies that I’ve talked about before. As soon as the cookie jar is emptied from one batch, he’s immediately asking if we can make more. I have to agree with him, they are some of the best cookies I’ve ever tasted.
Well, the other day I wanted to make them, but with a little twist.
I was craving chocolate.
I was craving a big mocha from Starbucks.
Since there isn’t a Starbucks close by that I could just hop in the car and visit lickity split to end that craving, I decided I’d make Little Buddy’s cookies with a few additional ingredients to feed my craving, too.
I’ll admit, I was nervous that he wouldn’t like them. He’s pretty serious when it comes to his cookies.
But in the name of adventure, in the name of expanding his cookie-tasting horizons, and in the name of feeding Mama’s chocolate cravings – I made them.
And he loves them.
Here’s how I make them.
Mocha Chocolate Chip Cookies Recipe
- 1 cup butter
- 1 cup brown sugar packed
- 1 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 cups flour
- 1/2 cup oats quick cooking
- 1 teaspoon sea salt
- 3/4 teaspoon baking soda
- 3 tablespoons cocoa powder
- 1/4 cup brewed coffee
- 1 1/2 cups chocolate chips
- Preheat oven to 350º Fahrenheit.
- Cream butter then add sugars and mix until light and fluffy. Add eggs and vanilla. Mix until well-combined.
- Add flour, oats, sea salt, and baking soda to butter mixture. Mix in cocoa and coffee. Mix well and then stir in chocolate chips.
- Scoop chocolate chip cookie dough onto a cookie sheet spacing well apart to allow room for the cookie to spread lightly.
- Bake for about 8 minutes or until lightly browned.
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I guess the moral to this recipe (if there is such a thing), is that every once in a while it is okay to fiddle with a favorite. You never know, it might just become a new one.
Hope you enjoy it.
These look so good, Robin!
These look amazing, Robin!
I just made these and they really are delicous. It took me a little longer than 8 mins. to cook in my oven.
I just made these last night and they were fantastic! I love the texture from the oats. Thanks for the great recipe!
Thanks so much for letting me know, Amanda. We love these cookies and I haven’t made them in the last little while. You just bumped them up in my mind as a must-make for Halloween! 🙂
They sound amazing and I would like to send them to a family member do they ship well?
They tasted great, very light.
Is it really 6 cups of flour for 24 cookies?
Sarah, I have corrected the recipe. It actually makes 36 cookies, not 12. Thanks for catching that.


That sounds delicious!
I live in a small tri-city and so far cannot locate anyone selling low fat cheese, which is the reason that there is zero cheese in this one.
I haven't done any gluten substitutes, just use rice and gluten free oats so far.
Northern Arizona MDT
I love my dogs! Annie is a fearful dog and is doing great under careful management. I raw feed my dogs.
Diagnosed with Celiac Disease 02/25/2011
Non-smoker after smoking 30 years and was at 3 packs a day.
Former skinny person who never exercised and is now trying to make exercise a habit.
| current weight: 168.0


Step by step recipe:
- 3 min.In a bowl, put 1 tin tuna in oil and 1 tin cream cheese.
- 3 min.Add 1 bunch chives finely cut with scissors. Mix well with a fork.
- 1 min.Add pepper to your taste.
- 10 min.Spread on thin slices of baguette, toasted if possible, and serve. Enjoy your meal!
Source:Oriane of course.
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- Chives: You can get more informations, or check-out other recipes which use it, for example: Tahitian style fish, Colcannon, Crunchy spring salad, Rosemary steamed fish, Tomato and cream cheese terrine, ... [All]