Monday, January 26, 2009
Wednesday, August 27, 2008
Fall BBQ'ing and Bison...tasty!
It has officially begun.
That seasonal shift from summer to fall that we all know so well. The air around here has started to feel a bit cooler at night and we've spotted the fleets of big yellow buses out on the road again-back to picking up their charges for another year of academia.
In the kitchen, we have been busily preparing, tasting, and testing all sorts of new recipes. Just recently, we had the pleasure of partnering up with High Plains Bison and creating some great, new, very healthy dishes. Bison meat is exceptionally low in fat content and cholesterol, but still really great tasting. After we put the videos together, the entire office was hooked, and most of us tried them out all over again in our own kitchens. Check out the videos on our Summer Kitchen site, if you're looking for an easy and delicious new recipe that's a little different...hmmmm, maybe to serve at that Labor Day bbq coming up in, oh, 3 days...?
Try the kabobs-trust us, they're amazing. Not to mention simple. Served over a tasty cous-cous salad, these kabobs take no time at all to prepare. You can make enough cous cous to feed an army in a matter of minutes! And the marinade for the kabobs is one of the best we've come up with-collaborating with the High Plains chef was a great learning experience for us! In case you need any more friendly nudges, we decided to go a step further and simply post the video for you below:
Enjoy and happy grilling from the foodies at Handmade Kitchens!
ps-enjoy this last glimpse of summer:
The Handmade Van, arriving soon to a beach near you!
That seasonal shift from summer to fall that we all know so well. The air around here has started to feel a bit cooler at night and we've spotted the fleets of big yellow buses out on the road again-back to picking up their charges for another year of academia.
In the kitchen, we have been busily preparing, tasting, and testing all sorts of new recipes. Just recently, we had the pleasure of partnering up with High Plains Bison and creating some great, new, very healthy dishes. Bison meat is exceptionally low in fat content and cholesterol, but still really great tasting. After we put the videos together, the entire office was hooked, and most of us tried them out all over again in our own kitchens. Check out the videos on our Summer Kitchen site, if you're looking for an easy and delicious new recipe that's a little different...hmmmm, maybe to serve at that Labor Day bbq coming up in, oh, 3 days...?
Try the kabobs-trust us, they're amazing. Not to mention simple. Served over a tasty cous-cous salad, these kabobs take no time at all to prepare. You can make enough cous cous to feed an army in a matter of minutes! And the marinade for the kabobs is one of the best we've come up with-collaborating with the High Plains chef was a great learning experience for us! In case you need any more friendly nudges, we decided to go a step further and simply post the video for you below:
Enjoy and happy grilling from the foodies at Handmade Kitchens!
ps-enjoy this last glimpse of summer:
The Handmade Van, arriving soon to a beach near you!
Wednesday, July 2, 2008
Let the BBQ'ing begin!
So...it's been awhile! And, as we're sure you've noticed, we've re-organized a little bit. We are proud to now introduce our delicious video recipes under the umbrella, "Handmade Kitchens," which will make it easier for us to keep expanding! And speaking of expanding, we have some great, new, food content for you-a whole new kitchen! We developed the Summer Kitchen videos in early April, right in the middle of a heat wave. It definitely put everyone in the mood for the warm weather grilling season. We really put together some fabulous recipes and tips for you-everything from how to make a chicken moist using a beer can, to creating an amazing bbq sauce that will leave everyone asking for seconds. You'll learn how to prepare the most refreshing, simple, cold soup, how to put together perfectly mouth-watering kabobs (or is it kebabs? kababs?), and finish it all off with dessert right on the grill. Following our mantra that cooking should be fun-not stressful-just about all of our recipes can be made outdoors in the sunshine and can be put together pretty quickly. Plus, for those of you who spend summer after summer staring warily at your Weber, we have a great video you can follow to get the fire started! Fourth of July is tomorrow, people, so visit our newest website (promotional plug here!): SummerKitchen.tv and get cooking!
And we promise to write more soon! Happy cookouts!
And we promise to write more soon! Happy cookouts!
Friday, March 7, 2008
St. Patrick's Day and Spring Vegetables
Well folks, it's that time of year again-green beer and corned beef for all!
...
If you're not exactly thrilled with the prospect of sporting some seriously stained teeth and boiling meat and potatoes, don't worry-you're not alone. While we are all big fans of the Irish-and don't necessarily mind the once-a-year corned beef and cabbage dish-we can certainly come up with something a little more appealing to celebrate with.
Something appealing, something green....hmmmm.....
Well, for starters, as soon as March rolls around you should pretty much know that winter is coming to a close. This weekend marks the "spring forward" in daylight savings time and the winter chill is finally starting to wear off.
Birds all across the New York metro area have been chirping.
Fortunately, the coming of spring means a whole new season of delicious vegetables and herbs to choose from. Our favorite green this month is the artichoke. Delicious and versatile, this veggie is truly one of nature's gifts to us-and March is one of the best times to buy it. If you've never prepared an artichoke, the task may seem a little daunting. Please don't fear it-the pay out is amazing. There are a number of great websites out there to help you with the basic preparation of an artichoke. We love the Becks and Posh blog for the breakdown. And, after you work on technique a bit and come to realize that you can never live without this particular vegetable again, you will be ready for our Artichoke Dip Recipe. It is a classic.
Although the dip uses canned artichoke hearts, you will need to prepare at least 2-4 actual artichokes, so that you can serve the leaves. If you live in the New York metro area, visit Fresh Direct to get both tasty canned hearts, and fresh produce. And of course, if you're feeling adventurous, and you have some time on your hands, feel free to skip the can and go for the real thing!
Have fun bragging to your friends this holiday about who's really the MOST green this year!
Erin Go Bragh!
Artichoke Dip
We thought it would be fun to post the video for you this week. No going back and forth between the website and the blog!
...
If you're not exactly thrilled with the prospect of sporting some seriously stained teeth and boiling meat and potatoes, don't worry-you're not alone. While we are all big fans of the Irish-and don't necessarily mind the once-a-year corned beef and cabbage dish-we can certainly come up with something a little more appealing to celebrate with.
Something appealing, something green....hmmmm.....
Well, for starters, as soon as March rolls around you should pretty much know that winter is coming to a close. This weekend marks the "spring forward" in daylight savings time and the winter chill is finally starting to wear off.
Birds all across the New York metro area have been chirping.
Fortunately, the coming of spring means a whole new season of delicious vegetables and herbs to choose from. Our favorite green this month is the artichoke. Delicious and versatile, this veggie is truly one of nature's gifts to us-and March is one of the best times to buy it. If you've never prepared an artichoke, the task may seem a little daunting. Please don't fear it-the pay out is amazing. There are a number of great websites out there to help you with the basic preparation of an artichoke. We love the Becks and Posh blog for the breakdown. And, after you work on technique a bit and come to realize that you can never live without this particular vegetable again, you will be ready for our Artichoke Dip Recipe. It is a classic.
Although the dip uses canned artichoke hearts, you will need to prepare at least 2-4 actual artichokes, so that you can serve the leaves. If you live in the New York metro area, visit Fresh Direct to get both tasty canned hearts, and fresh produce. And of course, if you're feeling adventurous, and you have some time on your hands, feel free to skip the can and go for the real thing!
Have fun bragging to your friends this holiday about who's really the MOST green this year!
Erin Go Bragh!
Artichoke Dip
We thought it would be fun to post the video for you this week. No going back and forth between the website and the blog!
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