The post Try This Recipe for a Tasty Tagine appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 pound of chicken thighs, cut into bite-sized pieces (or substitute with tofu or chickpeas for a vegetarian option)
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1 tin of diced tomatoes
- 1 cup of vegetable broth
- 1 cup of dried apricots, chopped
- 1/4 cup of sliced almonds
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions:
- In a large skillet or tagine pot, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.
- Add the chicken (or tofu/chickpeas) to the skillet and cook until browned on all sides, about 5-6 minutes. Sprinkle the ground cumin, coriander, cinnamon, ginger, and turmeric over the chicken, stirring to coat evenly and releasing their aromatic flavors.
- Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer. Add the chopped apricots and sliced almonds to the skillet, stirring to distribute them throughout the dish.
- Cover the skillet or tagine pot and let the tagine simmer gently over low heat for about 30-40 minutes, allowing the flavors to meld together and the chicken (or other protein) to become tender. Season the tagine with salt and pepper to taste, adjusting the seasoning as needed.
- Serve your tasty tagine hot, garnished with fresh cilantro or parsley for a burst of color and freshness. Enjoy your flavorful tagine with couscous, rice, or crusty bread to soak up all the delicious sauce.
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]]>The post You Have to Try This Tasty Cassoulet Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 pound of dried white beans (such as Great Northern or Cannellini), soaked overnight
- 8 ounces of slab bacon, diced
- 4 duck legs or chicken thighs
- 4 pork sausages (such as Toulouse or garlic sausage)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tin of diced tomatoes
- 2 cups of chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Bread crumbs (for topping)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 300°F (150°C).In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until it starts to render its fat and becomes crispy. Remove the bacon from the pot and set aside.
- In the same pot, brown the duck legs or chicken thighs on both sides until golden brown. Remove from the pot and set aside. Brown the pork sausages in the pot until they develop a rich color on all sides. Remove from the pot and set aside.
- In the same pot, sauté the chopped onion, minced garlic, diced carrots, and diced celery until they begin to soften, about 5-7 minutes. Return the cooked bacon, duck legs or chicken thighs, and pork sausages to the pot. Add the soaked and drained white beans, diced tomatoes (with their juices), chicken broth, bay leaves, dried thyme, salt, and pepper. Stir well to combine all the ingredients.
- Cover the pot and transfer it to the preheated oven. Bake for 3-4 hours, or until the beans are tender and the meats are fall-off-the-bone tender. Check the cassoulet occasionally and add more broth if needed to prevent it from drying out.
- Once the cassoulet is done, sprinkle bread crumbs over the top and return it to the oven for an additional 15-20 minutes, or until the bread crumbs are golden brown and crispy. Remove the cassoulet from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley and serve hot, accompanied by crusty bread or a green salad.
- Enjoy the irresistible flavors and comforting warmth of cassoulet, savoring each bite as you transport yourself to the cozy kitchens of France. Bon appétit!
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]]>The post Baking Soda: The Secret Weapon for Tender Meat appeared first on foodisinthehouse.com.
]]>The Alchemy of Tenderizing
Baking soda works its magic by altering the pH level of meat. When combined with water and applied to the surface of the meat, baking soda helps break down tough proteins, making them more tender and easier to chew. It’s like having a secret tenderizing potion in your kitchen!
The Perfect Marinade Assistant
Baking soda isn’t just for sprinkling on the surface of meat. You can also incorporate it into your marinades to further enhance the tenderizing process. Simply mix a small amount of baking soda with your favorite marinade ingredients like soy sauce, garlic, and spices. Let the meat bathe in this flavorful concoction for a few hours (or overnight) to experience the magic unfold.
A Pinch Goes a Long Way
When using baking soda to tenderize meat, remember that a little goes a long way. Use only a small amount to avoid overpowering the flavor of your dish. Too much baking soda can leave a bitter taste, so exercise caution and start with a pinch. You can always adjust the amount in subsequent cooking experiments.
Patience is a Virtue
Tenderizing meat with baking soda requires some patience. Allow the meat to sit with the baking soda mixture for at least 15 minutes, but no more than an hour. This allows the baking soda to work its tenderizing magic without compromising the texture or taste of the meat.
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]]>The post Making Charcuterie? Here’s Some Cheese You Should Try appeared first on foodisinthehouse.com.
]]>Brie
Brie is a great choice to include in any cheese board. It’s mild in flavor, creamy, and pairs beautifully with fresh strawberries, pears, and figs, or with a light drizzle of honey. Enjoy this light and flavorful cheese with a crisp bottle of white wine like Prosecco or mimosas!
R.Wikanda (@wikigift)Havarti
If you’re in the mood for a more meaty board, Havarti is an excellent choice and pairs nicely with sliced turkey, sweet pickles, olives, and whole-grain mustard. Enjoy a glass of light and fruity wine with this selection, such as Pinot Noir.
Smoked Gouda
Smoked gouda pairs great with a medium-bodied Merlot or a smoky Cabernet and can also be accompanied with crackers, grapes, and sweet pickles.
Blue Cheese
Blue cheese has a more intense and bold flavor and is best paired with sweeter wines such as Port or Shiraz. Enjoy this cheese with sweet fruits like pears, strawberries, and cherries!
Mozzarella
This cheese is a classic and a favorite for a reason. It has a subtle and creamy taste, and can be enjoyed with light white wine, fresh fruit, and olives!
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]]>The post A Guide to Cooking Wagyu Beef at Home appeared first on foodisinthehouse.com.
]]>Sourcing the Perfect Wagyu
First things first, sourcing the perfect cut of wagyu beef is essential. Look for a reputable supplier or local butcher who specializes in wagyu to ensure you’re getting the real deal. Whether it’s a juicy ribeye, a marbled strip steak, or a mouthwatering tenderloin, choose a cut that suits your preferences and the occasion.
Season
Wagyu beef is best enjoyed with minimal seasoning to let its natural flavors shine through. A sprinkle of sea salt and freshly ground black pepper will do wonders. Preheat your grill or skillet to high heat, as we want to achieve that perfect sear and caramelization.
(@kim__jonjon)Cook
Place your wagyu beef on the hot grill or skillet and let it sizzle away for a few minutes on each side. Remember, wagyu beef is delicate, and we want to preserve its natural juiciness. Aim for medium-rare to medium doneness to fully appreciate its incredible texture and flavor.
Rest
Once your wagyu beef reaches your desired doneness, remove it from the heat and let it rest for a few minutes. This allows the juices to redistribute and ensures a moist and flavorful eating experience. While you wait, resist the temptation to cut into it right away. Take a moment to appreciate the tantalizing aroma that fills the air.
Slice
Finally, it’s time to savor the fruits of your labor. Slice your wagyu beef against the grain to enhance its tenderness, and get ready to indulge in a sensory explosion. As you take that first bite, let the flavors dance on your palate—rich, buttery, and oh so delicious. Close your eyes, savor each morsel, and appreciate the magic of wagyu beef.
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]]>The post Exploring the Delicious World of Duck Meat appeared first on foodisinthehouse.com.
]]>Taste
Duck meat is a delightful departure from your typical poultry fare. It boasts a rich, succulent flavor that is often described as a combination of chicken and red meat. Think of it as a culinary symphony, with notes of tenderness, juiciness, and a hint of gaminess that adds depth and character to each bite. From the first taste, you’ll understand why duck has become a beloved choice for adventurous eaters around the world.
Preparation
When it comes to preparing duck meat, the options are as vast as the open sky. Here are a few popular methods that will have you quacking with delight:
Roasting
Roasting a whole duck is a classic preparation that brings out the bird’s natural flavors and creates a crispy, golden skin. The meat remains tender and juicy, making it a show-stopping centerpiece for any feast. Serve it with a tangy orange glaze or a luscious cherry sauce for a mouthwatering experience.
Pan-Seared
If you’re looking for a quick and flavorful option, pan-searing is your go-to technique. Heat up a skillet, season the duck breast with your favorite herbs and spices, and cook it to a perfect medium-rare. The result? A succulent, tender piece of meat with a beautifully seared crust.
Confit
Confit, derived from the French word “confire”, involves slow-cooking duck in its own rendered fat. The result is luxuriously tender and flavorful meat that falls off the bone. Serve it with crispy roasted potatoes or nestle it in a warm, crusty baguette for a heavenly sandwich experience.
Stir-Fry
Duck meat lends itself well to Asian-inspired stir-fry dishes. Sliced thinly and quickly cooked with an array of colorful vegetables and savory sauces, duck stir-fry offers a delightful blend of textures and flavors that will transport your taste buds to new heights.
Smoked
For a unique twist, try smoking duck meat to infuse it with a rich, smoky aroma. Whether you use a smoker or stovetop smoking technique, the result is a tantalizing flavor profile that pairs well with earthy spices and tangy marinades.
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]]>The post How to Perfectly Pair Your Meat appeared first on foodisinthehouse.com.
]]>Steak
When it comes to pairing steak with sides, you can never go wrong with classic steakhouse staples like creamed spinach, baked potatoes, and mushrooms. But why not mix it up a bit? A fresh arugula salad with shaved Parmesan and lemon dressing can provide a refreshing contrast to the richness of a good steak. And don’t forget about beverages – a full-bodied red wine like a Cabernet Sauvignon or Malbec can complement the meatiness of a steak.
Roasted Chicken
If you’re a fan of roasted chicken, then you know that it pairs well with a variety of flavors. But have you ever considered pairing it with sweet potatoes? Roasted sweet potatoes with a sprinkle of cinnamon can provide a sweet and savory balance to the chicken’s saltiness. And for a beverage, a crisp white wine like a Chardonnay or Pinot Grigio can cut through the richness of the meat.
Pork
For the pork lovers out there, consider pairing your favorite cut of pork with a spicy side dish like jalapeno cornbread or roasted Brussels sprouts with bacon. The heat and smokiness of these dishes can balance out the sweetness of the pork. And to wash it down, a hoppy beer like an IPA or a smoky whiskey can complement the flavors of the dish.
Burgers
While burgers can be paired with a wide variety of sides, sometimes the simplest pairings are the best. A classic burger with crispy fries and a cold beer is always a winning combination. But for a twist, try pairing your burger with onion rings or sweet potato tots, and washing it down with a hard cider or a milkshake.
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]]>The post Is Eating Meat Every Day Healthy? appeared first on foodisinthehouse.com.
]]>According to the studies, if you eat more than 90g of cooked meat or processed meat a day, you could be at risk for heart disease. The NHS argues that the maximum meat intake should be 70g of cooked meat (this is because meat tends to shrink when cooked).
Some meat is high in saturated fat and raises cholesterol levels; recently, studies have shown a direct link between excess meat intake and bowel cancer. While meat is an excellent source of protein, if you overeat, it could do more harm than good in the long run.
A healthy and balanced diet will include protein from sources such as fish and eggs and non-animal products such as beans and legumes. Another way to control how much red meat you eat is by asking your butcher to give you a lean cut with no fat. These small changes can ensure your protein intake while reducing your chances of getting high blood pressure and bow cancer.
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]]>The post This Hack Will Give You the Most Caramelized Steak appeared first on foodisinthehouse.com.
]]>Has the meat been flown in from Japan? Maybe. Do you need to have spent 7 years at culinary school to get that perfect char? Not likely.
The secret to cooking meat to restaurant standards is actually rather simple. All it involves is a little oxygen.
In order to achieve the perfect caramelization on your steak, lamb, or pork, the meat needs to be dry before cooking. This will allow the outer surface to become brown and crisp, while leaving the inside tender and juicy.
When buying meat at the store, it is typically packaged in airtight containers. These containers are what keep your steak fresh as it slows down the rate oxidation and prevents that fillet or ribeye taking on any odors around it. But, at the same time, such packaging locks in moisture which is the enemy of that browning we’re after.
If you’re planning on making meat, take it out of the packaging a few hours beforehand. Pat it dry with a paper towel and place it on a wire rack that is in a rimmed baking sheet. Then, transfer everything to the fridge where you should leave the protein uncovered.
The idea is that the rack enables the air to circulate and dry the surface of the meat on all sides. Allow it to sit for at least 4 hours, but increase this to 1-3 days if you’re doing something on the large side.
How do you know when it’s ready? When it’s dry to the touch, of course.
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]]>The post 3 Typical Mistakes When Seasoning Steaks appeared first on foodisinthehouse.com.
]]>Wrong Salt
Salt is the primary seasoning we use for steak, and just salt can absolutely be enough. It seems like it’s hard to go wrong with salt, but the type you choose can make a big difference. Stay away from regular, super fine table salt and get some kosher salt with thicker flakes.
Seasoning Timing
You can find different recommendations when it comes to the timing of seasoning your stake. Some claim you should do it just before cooking, others believe the seasoned steak should sit in the fridge for a whole day before cooking, while some believe 40 minutes are enough. Whatever you do, avoid letting the steak warm up to room temperature before you season it. Do it while it’s cold.
Not Drying Steak
There’s an important part of prepping steak for cooking that many sadly skip. It involves taking a paper towel and patting the meat dry before seasoning it. This will allow it to form a delicious crust while cooking.
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