Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

amazon

Barnes and Noble

or independent booksellers.

Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're leading a hands-on curry class at the Hillsdale General Store on Saturday, 11/4. Click here for more information. 

And get this. We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

amazon

barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

amazon.com

barnes&noble

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Tuesday
    Jan172017

    Ginger Achar and Chinese Citrus Chile Oil with Black Beans

    If you listened to our podcast. . . .

    Wait, you didn't? Um, click here for it in iTunes or here for it on Stitcher a radio aggregator.

    But if you did, you know we started off our celebration of this month's Chinese New Year with two condiments for stir-fries, dumpling dips, and other fabulous creations. 

    First up, Ginger Achar (that is, "ginger pickle"), using a recipe adapted from FAT RICE: RECIPES FROM THE CHICAGO RESTAURANT INSPIRED BY MACAU (click the title to check it out). This sweet and gorgeously aromatic condiment is a hybrid from the East Indian, Chinese, and Portuguese cultures on the island. You'll want this spooned onto all sorts of stir-fries! Or stir a little of the drained, pickled ginger into tomato or even chicken soup for a great hit of flavor.

    GINGER ACHAR

    Makes about 1 1/2 cups drained ginger pickle

    • 8 ounces fresh ginger, peeled and julienned
    • 1 1/2 teaspoons salt
    • 8 ounces red beets, peeled and coarsely chopped
    • 2 cups water
    • 2 cups apple cider vinegar
    • 1 1/4 cups granulated white sugar

    1. Mix the ginger with 1 teaspoon salt in a small bowl. Set aside.

    2. Put the beet pieces in a large blender. Also set aside.

    3. Combine the water, vinegar, sugar, and the remaining 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves.

    4. Set the boiling vinegar water aside for 5 minutes, then pour over the beets. Cover, set the knob in the blender lid askew, and blend until smooth.

    5. Strain back into the saucepan. Bring back to a boil over high heat.

    6. Pat the ginger dry (in batches), then place in a 1-quart mason jar.

    7. Boil the liquid until it's been reduced to half its original volume. Pour over the julienned ginger strips, then cool uncovered to room temperature, about 2 hours.

    8. Cover and refrigerate for up to 1 month, maybe 6 weeks.

     

    Then there's this flavorful oil, made with an array of Chinese spices. Ours is a recipe adapted from Carolyn Phillips' ALL UNDER HEAVEN: RECIPES FROM THE 35 CUISINES OF CHINA, an amazing resource that will take your Asian cooking to new heights (click the title to get it). As to the condiment, use a little of the ridiculous aromatic sludge and its surrounding oil as the final flavoring agent in simple, protein-vegetable stir-fries to take them over the top. Or just drizzle a little of it over fried or scrambled eggs. 

    CITRUS CHILE OIL OIL WITH BLACK BEANS

    Makes about 2 cups

    • 3 medium, thin-skinned oranges, such as Valencia oranges
    • 1 medium lemon
    • 8 garlic cloves, smashed and hulled
    • 1/4 cup douchi (豆豉, Chinese fermented and salted black soy beans)
    • 1 cup vegetable oil
    • 1/2 cup coarsely ground, stemmed dried red chiles (seeded or not)
    • 3 tablespoons toasted sesame oil
    • 2 1/2 tablespoons minced peeled fresh ginger

    1. Wash the citrus and rub off any exterior food-safe preservative wax. Zest the citrus, creating long strips of the colorful zest (with very little white pith) using a vegetable peeler. Mince these strips.

    2. Finely chop the garlic and douchi on a cutting board.

    3. Stir the garlic, douchi, minced zest, and everything else in a small saucepan. Bring to a bubble over medium-high heat, stirring occasionally.

    4. Reduce the heat to low and simmer slowly, stirring occasionally, until the garlic is soft, about 20 minutes.

    5. Cool in the pan to room temperature, about 2 hours. Pour into a 1-quart glass mason jar, cover, and store in the fridge for up to 1 month. The oil may solidify and need to be brought back to room temperature before using.

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