RRcherrypie does not have a Twitter / Instagram / facebook etc. YouTube and FC2 is the only website I have and the other is fake. I will not be responsible or liable for any damages that…
For more cheesy music like this go to my Bandcamp page: http://robbarrettjrmusic.bandcamp.com Here’s the yearly roundup of the top kitchen gadgets and trends…
If you have a lamb rack sitting in your fridge, and a hungry family sitting at a table demanding to be fed, don’t fret – you can fix a super […]
My typical simple formula for mashed potatoes is usually: boiled potatoes, butter, and milk – mashed together and that’s it. Recently I’ve been adding another ingredient to it – cheese. […]
Fifteen years ago Brisbanites could only dream of having the kind of access to farm fresh produce that much of Europe and Asia enjoyed for as long as anyone can remember. Roadside stalls with boxes of produce and an honesty box yielded you a hit and miss selection of whatever was in season if you were prepared to hit the hinterland on a weekend but other than that and what you could grow in your backyard, produce buying happened at the local fruiterer and increasingly, at the supermarket.
Enter Jan Power, a feisty, fabulous doyenne of the food industry, a caterer, public speaker and raconteur with a desire to buy food with dirt still on it.
She hated (and still does) all the packaging surrounding a simple tomato and that everything from melons to mangoes, apples to avocados began sporting ugly little stickers advertising the middleman or whomever had handled the produce for an unspecified time after it left the farm.
She collected a small and dedicated band of growers and primary producers, bullied the hapless powers that be into giving her a space in New Farm and went for it.
Fast forward a decade and a half and the Jan Power’s Farmers Markets is recognised as one of the leading markets of its type. She runs a total of ten markets every month in and around the city and is still the only market owner in the country to hold a weekly market smack bang in the centre of the CBD.
The latest jewel in the crown is held in Albion Mill Village just north of the city, which opened in September and is a monthly Sunday market. Coffee and cinnamon wafts through the air early as shoppers and their pooches take to the avenues of just picked produce, meats and Stradbroke Island seafood, organic breads and cakes, brownies and waffles.
Here there’s an emphasis on ready-to-go food items with a myriad of ethnic passports – Hungarian langos is topped with dill, crème fraiche and salmon, breakfast burritos ramp up the spice and German sausages with sauerkraut and mustard send irresistible aromas floating around the grounds.
Attending the markets has become a ritual for many and it often includes the whole family. Mum, Dad, the kids and the family pooch are all welcomed and catered for with delicious (we think) and nutritious cookies and cupcakes made especially for dogs. They are fat and sugar free and contain no chemicals, which is very important to today’s health conscious pooches!
The Manly Market, along the shoreline of Moreton Bay south of Brisbane, happens once a month and is a firm favourite with locals. Fresh juices are piled high with freshly cut fruits, there’s a pop-up French café where you can sip on a café au lait with a pain au chocolat listening to the strains of the accordion and bay breezes wafting over you.
Talking to Farmer Dave from Pick-a-Box about his family recipes for seasonal favourites like bloody sorrel, freshly harvested galangal, turmeric and garlic is one of the highlights of every market. Dave’s farm is in the hinterland north of Brisbane and is a multi-generational family business who have been with Jan since day one. “Jan has done so much for us primary producers, we love her and are very grateful for the opportunity she created for us and for our customers.”
The post Jan Power’s Farmers Markets has a new jewel at the Albion Mill Village. Brisbane, Australia appeared first on Chubby Hubby.
….because you can make them quickly and easily at home, and oh so much better. I remember when I first started to cook and I used to doctor up jarred tomato sauce with herbs and such. I felt very clever about making it “better” – until my mother said, hey, basically you can use plain old tomatoes and make a REAL sauce doing very nearly the same steps. A mind blowing food moment for a teenager – cooking is… easy?!?
OK, not all cooking is easy. But I promise you these three sauces are dead easy. You won’t want to buy them in the supermarket again because they take mere minutes to whip up and taste exponentially better. Never buy jarred or powdered sauce mixes again with these 3 simple and infinitely adaptable recipes for authentic Italian sauces.
2 cups fresh basil leaves
2 cloves garlic
¼ cup pine nuts
⅔ cup extra virgin olive oil
½ cup Pecorino Romano or aged Parmesan
Salt and pepper to taste (kosher or sea salt works best, also freshly ground pepper is preferable)
Combine the basil, garlic and pine nuts in a food processor or blender and pulse until coarsely chopped. Then drizzle in the oil while blending all the ingredients. Stop when you achieve a smooth paste consistency. Season with salt and pepper.
Variations: The combinations here are truly endless. Any green herb or even lettuces will work. For example, try spinach or arugula as the green. Or even add a handful of fresh mint in with the basil. And the same is true with the nut element. Pine nuts can be easily substituted with walnuts, cashews or even pistachios. A fairly popular combination is arugula walnut pesto, but if you want to experiment you can no doubt create your own new favorite.
Marinara in Minutes
2 Tbsp olive oil
4 cloves garlic, minced
¼ cup chopped onion (rough chop or fine depending on how chunky you want the sauce)
½ tsp salt (ideally sea salt or kosher salt)
⅛ cup grated carrot
1 28-ounce tin of tomatoes (I prefer San Marzano, or plum tomatoes), if whole make sure you chop them before adding
1 tsp dried oregano
1 tsp dried thyme
Fresh ground pepper to taste
In a large pot or a deep sauté pan, add the olive oil, onions, garlic with salt and pepper. Sauté until the onions are soft and translucent, about 10 minutes. Add the carrots and sauté another 5 minutes. Add in the tinned tomatoes with all juices. Then add the herbs. Simmer uncovered for 20 minutes or until the sauce has reached the desired consistency.
Variations: You can add crushed red pepper to spice it up making a sort of Arrabiata sauce. You can add bacon in with the onions to make a modified Amatricana sauce. Add vegetables for a Primavera sauce, or even ground beef for Bolognese. Marinara is the base for all these Italian sauces. And pasta isn’t the only partner for this sauce… what about sauce over grilled chicken or salmon?
Mushroom Cream Sauce
2 Tbsp butter
½ cup onions, chopped
2 cloves garlic, minced
6 ounces mushrooms, sliced (button mushrooms or Portobello work well)
1 cup heavy cream
Salt and pepper to taste (again, use a good quality salt and freshly ground pepper if possible)
In a large pot or a deep sauté pan, add the butter, onions, garlic with salt and pepper. Sauté until the onions are soft and transluscent, about 10 minutes. Add the mushrooms and sauté about 5 minutes. Add the heavy cream and simmer until the sauce has reached the desired consistency, around 7-10 minutes.
Variations: You can add grated cheese such as Parmesan to made a modified Alfredo sauce. Try a mixture of mushrooms for a more sophisticated flavour profile. Use shallots or leeks instead of onions for a slightly lighter taste. You can add bacon in with the onions to make a decadent sauce to top chicken with. Add bacon and omit the mushrooms and you have a modified Carbonara sauce. Or add blue cheese and use to top a steak.
So please, let’s make a promise to each other… no more supermarket Italian sauces! And trust me, once you taste the difference, there is no turning back.
The post 3 Italian sauces you should never buy at the supermarket…. appeared first on Chubby Hubby.
Cranberries are one of my favorite berries to work with in the fall. Their bright color and sweet-tart taste compliments a lot of different ingredients. Dried cranberries are the easiest to use, since you can incorporate them into just about anything, but whole cranberries pack a lot more of a tart punch and also add a lot more color, so I will go out of my way to use them when they are available fresh in the market. These Cardamom Cranberry Muffins are a great way to showcase fresh cranberries in an easy-to-make recipe. The moist muffins are packed with brightly colored cranberries, making them a festive choice for holiday brunches and breakfasts.
Cranberries are often paired with citrus, like orange or lemon. These muffins do have a little bit of orange juice, but most of the flavor comes from cardamom. Ground cardamom has a bright, slightly lemony flavor and that is why it works so well with the cranberries. You get a lot of cardamom flavor in these muffins (particularly if you ground cardamom is fresh), but the cranberries are bold enough to stand up to that flavor and still stand out! I also added a little ginger and vanilla to round out all the elements in these muffins.
I prefer to use fresh cranberries in these muffins, but frozen berries will work just as well. If you are using frozen berries, don’t defrost them before adding them to the batter. The muffins may also need an additional minute of baking time. Cooled muffins are best eaten right away, but they can also be stored in an airtight container for later enjoyment if you want to eat them them next day.
Cardamom Cranberry Muffins
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 tsp ground cardamom
1/2 tsp ground ginger
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup orange juice
1 1/2 cups fresh cranberries
coarse sugar, for topping
Preheat oven to 375F. Line a 12 cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together vegetable oil, sugar, brown sugar and egg until well combined. Whisk in cardamom, ginger and vanilla. Stir in half of the flour mixture, followed by the buttermilk and orange juice. Stir in remaining flour mixture, mixing until no streaks of dry ingredients remain. Fold in cranberries so that they are evenly distributed in the batter.
Divide batter evenly between prepared muffin cups, filling each at least 3/4 full. Top muffins with coarse sugar.
Bake for 17-19 minutes, or until muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Turn muffins out onto a wire rack to cool completely.