The Life and Death of Tart Frozen Yogurt

Never forget Red Mango, Pinkberry, and 16 Handles. In 2003, Dan Kim hit upon a brilliant idea. A South Korea native living in southern California, he had noticed that in his hometown of Seoul, the popularity of European sweets and flavors—almond croissants, pistachio macarons, and the like—was exploding. The rise of Korean bakery chains like […]

The post The Life and Death of Tart Frozen Yogurt appeared first on TASTE.

Original source: https://www.tastecooking.com/life-death-asian-tart-frozen-yogurt/

TASTE Podcast 43: Yasmin Khan

British journalist and cookbook author Yasmin Khan writes about Palestinian food tasting alive. But what does that mean? So much, it turns out, and we have a really great conversation about this incredible cuisine and history. Khan spent years reporting for her new book, Zaitoun: Recipes from the Palestinian Kitchen, and she discusses her on-the-ground […]

The post TASTE Podcast 43: Yasmin Khan appeared first on TASTE.

Original source: https://www.tastecooking.com/taste-podcast-43-yasmin-kahn/

Instant Pot Salisbury Steak

Instant Pot salisbury steak is a quick and delicious dinner that is ready in just 35 minutes. On a cold winter day, there’s nothing like this comforting recipe coated in gravy to satisfy your cravings. Serve it over mashed potatoes with some roasted asparagus for the perfect meal! 

This savory hearty main dish is made easy in the Instant Pot for a quick meal that tastes like you slaved all day!

Instant Pot salisbury steak on a bed of mashed potatoes with fresh parsley.

What is Salisbury Steak?

When it comes to classic, home-cooked American cuisine, it doesn’t get any more authentic than Salisbury steak. This dish is nothing more than ground beef patties smothered in a rich onion and mushroom gravy. The ground beef is seasoned and mixed with egg and bread crumbs as a binder.

Traditionally, the patties are cooked in a skillet on the stovetop, and then simmered in Salisbury steak gravy, made with beef stock, onion and mushrooms. You could also pile the patties and the gravy ingredients in a crock pot, for slow cooker Salisbury steak. But if you’re looking to save time, this Instant Pot Salisbury steak with easy mushroom gravy is perfect!

How To Make Salisbury Steak From Scratch

I love cooking in my Instant Pot (if you aren’t familiar with them, you can learn more here: What is The Instant Pot?). Just follow these simple steps to make homemade Salisbury steak in your Instant Pot:

  1. Place chopped onion and sliced mushrooms in the bottom of your Instant Pot.
  2. Mix the ingredients for the beef patties, and shape into patties.
  3. Brown the patties in a skillet, and then layer onto the onion and mushrooms.
  4. Add the rest of the ingredients and cook on high pressure.

I have browned the patties in the Instant Pot (on sautee) however they can be difficult to flip so using a non-stick frying pan is easier. Either way will work!

Beef patties, onions, and mushrooms layered in an Instant Pot for Instant Pot salisbury steak.

How To Make Salisbury Steak Gravy

No Salisbury steak would be complete without a rich gravy. After the patties are finished cooking in your Instant Pot, it’s super easy to make mushroom gravy right inside the Instant Pot:

  • While the patties are still cooking in your Instant Pot, make a cornstarch and water slurry.
  • When the cooking cycle is complete, depressurize and remove the lid. Set the patties aside.
  • Turn the Instant Pot to sauté, and when the sauce starts bubbling, stir in the cornstarch slurry to thicken.

Voila, perfect rich salisbury steak gravy!

Instant Pot salisbury steak in an instant pot covered in fresh parsley and gravy, ready to be served.

You might have noticed by now that the ingredients for Salisbury steak patties are very similar to the ones we use for meatballs. This Instant Pot Salisbury steak recipe can easily be made into Salisbury steak meatballs. Instead of forming the meat, egg and bread crumb mixture into patties, form them into 1” meatballs. Then, just proceed with the rest of the recipe as directed.

More Recipes You’ll Love

  • Easy Oven Roasted Potatoes – delicious side dish! 
  • Salisbury Steak Burgers – perfect for leftovers
  • Easy Swiss Steak – another great option! 
  • Sauteed Mushrooms with Garlic – for even more mushroom flavor! 
  • The Best Meatloaf! – if you have leftover ground beef

Instant Pot Salisbury Steak

During cold winter days, there’s nothing like this traditional easy Salisbury steak recipe to satisfy your craving for comfort food.

  • 8 oz sliced mushrooms
  • 1/2 onion (sliced)
  • 1 1/2 cups beef broth (low sodium)
  • 1 oz package brown gravy mix (dry)
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons corn starch
  • 4 tablespoons water

Beef Patties

  • 1 1/2 lbs lean ground beef
  • 1 egg yolk
  • 1/3 cup Panko bread crumbs
  • 3 tablespoons milk
  • salt & pepper to taste
  1. Place onions and mushrooms in the bottom of the Instant Pot.

  2. Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side) in a skillet. *see note

  3. Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook high pressure, 18 minutes.
  4. Quick release. Remove patties and set aside.
  5. Turn IP onto sautee. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
  6. Serve over mashed potatoes or rice.

These can be browned in batches of two using the sautee function. I found it difficult to flip and time consuming so opted to use a frying pan. The choice is yours.

Instant Pot salisbury steak is comfort food heaven. It is perfect over mashed potatoes, topped with mushroom gravy! #spendwithpennies #instantpot #instantpotsalisburysteak #steak #salisburysteak #instantpotdinner #mushroomsalisburysteak #mushroomgravy
Instant Pot salisbury steak is comfort food heaven. It is perfect over mashed potatoes, topped with mushroom gravy! #spendwithpennies #instantpot #instantpotsalisburysteak #steak #salisburysteak #instantpotdinner #mushroomsalisburysteak #mushroomgravy

Original source: https://www.spendwithpennies.com/instant-pot-salisbury-steak/

Peanut Broccoli Stirfry

Spiralized broccoli stems, onions, and bell peppers are stir fried in an umami peanut butter sauce and cooked with the broccoli florets for a crunchy and delicious stir fry meal, best enjoyed as is or served over quinoa or brown rice. 

Peanut Broccoli Stirfry

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The post Peanut Broccoli Stirfry appeared first on Inspiralized.

Original source: https://inspiralized.com/peanut-broccoli-stirfry/

Rainbow Bundt Cake

Bake this Rainbow Bundt Cake recipe if you’re looking for a really pretty bundt cake.  Cake batter colored the colors of the rainbow are layered to make the most fabulous rainbow bundt.

What’s fun about this bundt cake is that it looks pretty normal on the outside.  Cut slices from this cake and you’ll get a fun rainbow swirl surprise!  This cake is a big hit at parties because everyone is always so impressed with what it looks like.  And it happens to taste good too!

This recipe comes from Beautiful Bundts: 100 Recipes for Delicious Cakes & More by Julie Anne Hession.  I’m just going to start by saying that I really love this book!  I enjoy baking a lot, and this book has so many great things to choose from.

The cakes in the book are fun and fabulous.  There are basic bundt cakes, filled bundt cakes, layered and swirled bundt cakes, holiday bundt cakes, international bundt cakes and mini bundt cakes.  My favorite, must-try, bookmarked recipes in these sections are the Vanilla Bean Bundt with Rum Butter Glaze, Lemon Lover’s Bundt, Boston Cream Bundt, Key Lime Bundt, Neapolitan Bundt, Strawberries & Cream Bundt, King Cake Bundt, Holiday Eggnog Bundt, Tres Leches Bundt, Chocolate Covered Stout Bundt, Lemon Poppy Seed Bundts and Pineapple Upside Down Bundts.  There are so many more to be excited about, but these are just a few favorites.

The neat thing about this book is that there are coffee cakes and savory bundt recipes included too.  I have my eye on the Glazed Cinnamon Raisin Roll Bundt, Savory Caprese Strata Brunch Bundt, Pepperoni Pizza Pull-Apart Bundt, Garlic Knot Pull-Apart Bundt, Retro Cranberry Mold Bundt, Hot Cross Bundt, Spaghetti Macaroni and Four Cheese Bundt, Layered Italian Turkey Meatloaf Bundt and Mushroom and Herb Stuffing Bundts.  It’s crazy how many things can be made in a simple bundt pan, isn’t it?

How to make a Rainbow Bundt Cake:

This cake is made in a classic bundt cake pan.  Make the batter, as directed in the recipe.  Then divide the batter evenly among six bowls.  Each bowl is colored with a few drops of food color.  The batter is then scooped into the bundt pan, layer/color by layer.  No swirling needed.  The cake gets a swirly rainbow look all on its own while baking.  A sweet lemon glaze is drizzled on top!

Rainbow Bundt Cake leftovers will be just fine for a couple of days.  Just be sure to keep leftovers well-wrapped or in a covered bundt cake container.  Keeping it at room temperature is just fine.

Julie Hession is an incredibly talented creator of cake recipes.  This Beautiful Bundts cookbook is definitely one to add to your cookbook shelf if you love to bake cakes.  I also have her Piece of Cake cookbook, and that one is my go-to book for all kinds of layer cakes.

If you’re looking for more pretty cake recipes, you might like to try:

  • Red Velvet Bundt Cake with Cinnamon Cream Cheese Glaze
  • Strawberry Layer Cake with Cream Cheese Frosting
  • Coconut Cake with Raspberry Buttercream Filling
  • Cookies and Cream Cake
  • Pineapple Upside Down Cake
  • Red Velvet Cheesecake Cake

Rainbow Bundt Cake

Magically swirled rainbow layers in every slice!

CAKE:

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/4 cups granulated white sugar
  • 1 cup (2 sticks) unsalted butter, (at room temperature)
  • 1/4 cup vegetable oil
  • 4 large eggs, (at room temperature)
  • 1 tablespoon vanilla extract
  • 1 1/3 cups buttermilk
  • red, orange, yellow, green, blue and purple food coloring ((gel paste works best- see notes below))

LEMON GLAZE:

  • 3 cups powdered sugar
  • 1 teaspoon finely grated lemon zest
  • 4 to 5 tablespoons freshly squeezed lemon juice

PREPARE THE CAKE:

  1. Preheat the oven to 350 degrees F.  Spray a 12-cup bundt pan with nonstick spray.

  2. In a medium bowl, whisk together the flour, baking powder, salt and baking soda.

  3. In a separate larger bowl, use a hand mixer to combine the sugar, butter and oil on medium speed for 4 minutes, or until light and fluffy.  Beat in the eggs, one at a time.  Add the vanilla and beat for 2 more minutes.

  4. Alternately beat in the flour mixture and buttermilk, making three additions or flour and two of buttermilk, and beating until incorporated.

  5. Divide the batter equally among 6 small bowls, about 1 1/3 cups in each bowl.  You can leave one portion in the mixing bowl.  Stir in 4 to 8 drops red food coloring into one bowl and stir until thoroughly blended and the color is even (see Recipe Notes for color tips).  Repeat with other food coloring and batters.

  6. Transfer the red batter to the prepared pan, spreading evenly using a spoon or an offset spatula.,  Repeat the process with the remaining batters in the following order: orange, yellow, green, blue and purple.  Do your best to layer each color evenly without swirling into other colors (expect imperfections).  The batter requires no swirling, since the batters will magically swirl on their own during the baking process.

  7. Bake for 55 to 65 minutes or until puffed and golden brown and a tester inserted in the center comes out clean.  Let cool in pan for 10 minutes, then carefully invert the cake onto a wire rack to cool completely.

PREPARE THE GLAZE:

  1. In a medium bowl, whisk together the sugar, zest and 4 tablespoons juice until smooth.  Whisk in more lemon juice if necessary (1 teaspoon at a time) until the glaze is thick, but pourable.

  2. Pour the glaze over the cooled cake, letting it drip down the sides.  Let the glaze set for at least 15 minutes before serving.

  • Gel color paste works best for this recipe.  You can find it in the baking aisle of craft stores like Michaels.  Plan to save it and use it for other recipes too- it’s the only food coloring I use!
  • Make-ahead tip:  You can prepare this cake up to 3 days in advance.  Store the cooled glazed cake in a cake container at room temperature or in the refrigerator.

The post Rainbow Bundt Cake appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/rainbow-bundt-cake/

Coq Au Vin

This Coq Au Vin with Mashed Potatoes is a popular French dish is made with chicken braised in red wine with mushrooms, onions and green beans, lots of herbs, perfect for fall! It’s freezing cold outside and spring is nowhere to be seen. When the weather is like this, it’s time for stews of slowly […]

The post Coq Au Vin appeared first on Jo Cooks.

Original source: https://www.jocooks.com/recipes/coq-au-vin-with-mashed-potatoes/