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  • in Recipes

    What We Cook With: Our Favorite Brands of Flour

    In every home baker’s pantry is a bag (or three!) of flour. From King Arthur to Gold Medal for all-purpose, from White Lily self-rising flour to Bob’s Red Mill for spelt and buckwheat, here are the flour brands we purchase again and again.

    It’s always in our pantry. It’s in practically every baking recipe. It’s got a permanent spot on our grocery list. And, if we didn’t realize before how much we rely on it, the buying rush and ensuing shortage last spring due to the pandemic made it pretty clear that everyone wants to have it on hand.
    Yes, I’m taking about flour.
    Today we consider availability, consistency, and specialty for a list of flour brands we rely on and buy again and again!

    Our Favorite All-Purpose Flours
    We love King Arthur Baking Company, Bob’s Red Mill, and Gold Medal for all-purpose flour.
    King Arthur Unbleached All-Purpose Flour
    $6.99 for three 3-pound bags from King Arthur Baking Company
    Formerly known as King Arthur Flour, King Arthur Baking Company updated their new name and logo last summer to better represent the company’s commitment to all kinds of baking. (You’ll see some of the photos in this post still show the old “King Arthur Flour” name and logo, but be assured, the product is the same!)
    While other flour brands mill to a protein range, King Arthur mills their flour to a strictly-controlled and consistent protein count of 11.7%. This means you can expect the flour to perform the same way every time you use it.
    King Arthur’s all-purpose flour is made from 100% American-grown hard red wheat. It’s also unbleached, unbromated, and contains no artificial preservatives.

    I often swap a little white whole wheat flour for all-purpose to get more nutrition. King Arthur calls for white whole wheat in my favorite waffle recipe, so I’ve kept it on hand ever since! – Rachel

    Bob’s Red Mill 100% Stone Ground Whole Wheat Flour
    $4.69 for 5-pound bag from Bob’s Red Mill
    Bob’s whole wheat flour is what we go to when we want that full-on, all-in whole wheat taste!
    Stone ground on cool, quartz millstones, Bob’s whole wheat flour retains every part of the wheat kernel: the wheat germ, bran, and endosperm. It has a protein content in the 13-15% range, and gives a deep, nutty, whole grain flavor to breads and baked goods.

    Our Favorite Alternative Flours
    Bob’s Red Mill wins on all accounts when we’re looking for alternative flours. It’s the most readily-accesible brand, both in-store and online, and we can always trust the quality. Here are the alternative flours we cook with the most.
    Bob’s Red Mill Stone Ground Spelt Flour
    $4.29 for 22-ounce bag from Bob’s Red Mill

    I like Bob’s Red Mill for any specialty flour. I use spelt flour in pancakes and quick breads for the nutty flavor, and Bob’s always delivers. – Summer

    Bob’s Red Mill Organic Buckwheat Flour
    $5.49 for 22-ounce bag from Bob’s Red Mill

    Bob’s buckwheat flour is a staple in my house. I love our buckwheat pancakes and buckwheat waffles recipes, and this flour works wonderfully. -Cambria

    Bob’s Red Mill Oat Flour
    $3.69 for 20-ounce bag from Bob’s Red Mill

    I like to sub in a little of Bob’s oat flour in pancakes and muffins, for a bit more whole grain flavor and nutrition. – Cambria

    Our Favorite Specialty Baking Flours
    Swans Down Enriched Cake Flour
    $3.19 for 32-ounce box from Target
    Swans Down cake flour is a low-protein pastry flour made from soft white winter wheat. Bleached, enriched, and repeatedly sifted to create a very soft, very delicate flour, it’s a classic choice when you’re aiming for supremely airy, light desserts, like this vanilla cake!
    White Lily Self-Rising Flour
    $9.99 for 5-pound bag from Amazon
    A must for Southern-style biscuits! White Lily’s self-rising flour is milled from soft winter wheat and blended with leavening agents and salt. It has a super-fine texture and a 9% protein content.

    If you want to make a true Southern biscuit, White Lily is the only flour you should use. The soft winter wheat is milled so fine, it almost feels like cornstarch. Its low protein content makes baked goods light and fluffy. If you’re making biscuit and they end up like hockey pucks, you might need to switch your flour to White Lily. – Summer LEGGI TUTTO

  • in Recipes

    5 Thanksgiving Recipes That’ll Steal the Show

    This post is written in partnership with If You Care. 
    While it’s the turkey that proudly sits at the center of the Thanksgiving table, we all know it’s the sides that garner just as much attention.
    Let’s give both the care they deserve this year.
    Non-stick parchment paper roasting bags are great for cooking the turkey in, but we also love using them to create easy and delicious Thanksgiving sides. That’s because the roasting bags seal in moisture to optimize tenderness in both meats and vegetables, so you can bet on each component of your meal being perfectly cooked. And because they can withstand up to 425°F, they’re primed and ready for any roasting task this season!
    Even better, unlike plastic bags, parchment paper roasting bags are all-natural, unbleached and totally chlorine-free, so they can go straight into the compost bin with your food scraps. That means you can relax at the table rather than worry about the pile of dishes in the sink (the ultimate holiday gift, no?)
    So today to inspire your holiday planning, we rounded up five festive recipes that are even better when made in parchment paper roasting bags. Dinner prep will not only be a whole lot simpler, your whole meal is guaranteed to be the most memorable yet! LEGGI TUTTO

  • in Drink

    Episode 172 – Casa Dragones Tequila with Bertha González Nieves

    Bertha González Nieves discovered her love for the spirits world when, at age 22, she was selected to represent Mexico in a television program ran by the Japanese government. It was through this opportunity that Bertha realized the incredible way tequila embodied Mexico as the social fabric, the culture, and the life. She fell in love with the craft, deciding then and there that she wanted to dedicate her career to the tequila industry.
    Looking for a way to get her foot in the door, Bertha landed a job with the Beckmann family, owners of Grupo Cuervo. For more than a decade she engaged with the Jose Cuervo brand, maintaining five different positions as she learned the foundation of the breadth and what could be done in the tequila category. After her 10th year, she felt the tug of the entrepreneurial spirit urging her to break away from Gupo Cuervo and create her own company. Thus, in 2008, Casa Dragones was born.
    The first bottle brought to market was the “Casa Dragones Joven.” This spirit exists to prove that tequila can compete with other sipping spirits like cognac and whiskey, and can also pair well with dishes outside of Mexican cuisine. French, Italian, and Japanese foods are now viable contenders to pair with tequila thanks to the Joven. By pioneering this new space, Bertha hopes to push the tequila production conversation forward, allowing others to follow in her contemporary footsteps. 
    Bertha accredits the beautiful quality of her liquor to sourcing, cultivation, and water. There are five states where you can harvest blue weber agave in Mexico: Jalisco, Michoacán, Nayarit, Guanajuanto, and Tamaulipas. Casa Dragones is focused in Tequila, Jalisco where the Tequila Volcano causes the soil to be semi-arid and semi-humid, filled with obsidian rock, and volcanic matter. Every bottle of Casa Dragones is 40% tequila 60% water. Using natural aquifers straight from the volcano, Bertha and her team are able to tweak the water, giving it the right mineral profile to harmonize their tequila. This culmination of details is what maintains the premium status of Casa Dragrones’. 
    The demand for a new tequila arose once consumers started looking for a bottle with more flexibility. The Joven is not meant to be served on the rocks, kept in the freezer, or made into a margarita. This is where inspiration for the “Blanco” bottle arose. The Blanco expression celebrates the agave in a herbaceous, green, and pure tribute. This liquor is minimal, yet bursting with character. When creating the Blanco, Bertha hoped to create a tequila that will have the same relationship with chefs as it does with mixologists. A liquor that can hold its own meat and also perform well in a signature cocktail. 
    The final bottle created by Casa Dragones is the 3rd barrel aged expression. This tequila is known as the “Añejo.” After extensive traveling, Bertha and her team discovered a soulful wood in Bordeaux, France. By combining that with an American oak from Pennsylvania, Casa Dragones was able to achieve a dry, complex, and beautiful result of an aged tequila. The wood undergoes a char treatment, but the color of the Añejo is a natural reaction that occurs within the bounds of the barrel. 
    Nosing the Three Bottles
    While nosing the Joven, incredible grassy tones and fruity notes are identified, almost reminisce of fermented cane. The deep green nose can be attributed to the floral and citrus in the blanco tequila balanced with the sweetness and spice of the aged. This is a love affair of the two styles, where neither is overwhelming the overall experience. 
    When nosing the Blanco, the immediate reaction is more subtle than the Joven. A dry, mineral note first hits the pallet followed by suggestions of marigold.
    Nosing the Añejo inspires notes of cedar and sap, hinting at the life in the wood instead of the flavors that were burned out of the wood. Just as the two preceding the Añejo, this expression is different than your typical aged liquor.
    Where to Find Casa Dragones
    New York, Florida, Illinois, Colorado, Texas, California, Arizona, New Mexico, and Nevada. If you cannot find Casa Dragones in your state, email “[email protected]” and Bertha will make sure to take care of it.
    Social Media
    @casadragrones @berthagonzalesn
    LIGHTNING ROUND
    Favorite Cocktail
    I have a cocktail I adore called the Micheloma by Pablo Pasti.
    If You Were a Cocktail Ingredient, What Would You Be?
    Tequila.
    Cocktail with Anyone, Past or Present
    The recent elections have really left a mark on me. I would love to have a drink with Kamala Harris and I want to ask her what are we going to do for females in the beverage industry.
    Controversial Opinion in the Spirits/Cocktail Space
    I do believe that I am trying to prove my case that tequila pairs well with French, Italian, and Japanese cuisine. I am going to prove that everyday of the week. LEGGI TUTTO

  • in Recipes

    Cranberry Sauce

    This homemade cranberry sauce is classic. Made from fresh or frozen cranberries and ready in 20 minutes, it’s a must-have for Thanksgiving dinner. Easy to make-ahead, too! Continue reading “Cranberry Sauce” » LEGGI TUTTO

  • in Recipes

    8 Ways to Virtually Share Thanksgiving With Your Family This Year

    From gratitude letters to a long-distance pie decorating contest, here are eight ways to celebrate Thanksgiving with your family this year, even if you’re not physically together.

    If there’s anything 2020 has taught us, it’s that plans change and we need to roll up our sleeves and get a little creative when it comes to connecting with our friends and family.
    And that’s exactly what I’m doing for Thanksgiving this year: making the best of the situation I’ve been dealt, and busting out some creative ways to involve my family members who live 800+ miles away!
    Sharing a Long-Distance Thanksgiving
    A nontraditional Thanksgiving? This is not an unusual concept for me.
    I grew up with my mom who worked night shifts as a nurse, so we never had traditional holidays. We’d often celebrate on a different day, or on the holiday itself, but then we’d eat hospital cafeteria food while she was on her break.
    Then, when I was a teenager, my youngest brother was diagnosed with cancer and life turned upside down. There were many times we couldn’t celebrate holidays or birthdays with family or friends, but my parents always taught us that no matter where we were, there were always ways we could connect.
    Wondering how you, too, can connect with your family this Thanksgiving, even over a long distance? Here are a few ideas!

    EXCHANGE FAVORITE FAMILY RECIPES
    Does Grandma have a sensational mashed potato recipe? Does Uncle Herman love to make cranberry sauce from scratch?
    Ask your faraway family members to share their favorite recipes, then use a site like Zazzle to make a mini family Thanksgiving cookbook. That way you can all make the same recipes and participate in a family meal together … even while apart!

    EXCHANGE GRATITUDE LETTERS
    There is nothing like receiving a hand-written note in the mail, and this is one way to make your family feel special across the miles.
    Draw names in your family, and have each person write a gratitude card to the person they drew. Or surprise your family and write little cards to each person!
    HAVE A PICTURE SCAVENGER HUNT
    Send a list of items that can be found around the house to your family members then, when they find the items, have them take a picture and send it to a group family text! Or FaceTime while doing the scavenger hunt and see who can find everything the fastest. For example, take a picture of:
    Being wrapped up in a cozy blanket
    Playing in leaves
    Smiling with a pumpkin
    Peeking out from behind a tree
    Enjoying a slice of pie
    Sipping on a fall drink
    A list of five things you’re grateful for
    Carving the turkey

    SEND YOUR FAMILY A THANKSGIVING TURKEY COOKIE KIT
    Send your family a box with cut out leaves from construction paper, some homemade cookies, a Sharpie, some tape, and googly eyes. Have them assemble the cookie turkeys when they get the package and write what they’re grateful for on the leaves.
    Then share what everyone wrote on Thanksgiving!
    SEND THANKSGIVING TABLE DECOR TO YOUR LOVED ONES
    My mom absolutely adores Thanksgiving, so I always try to get her something new to decorate her house with. I found this darling table runner and plan to get us each one so we can have a piece of each other on Thanksgiving Day!
    CREATE A THANKSGIVING PLAYLIST
    Gather favorite songs from family members and put them all on a playlist. You can either listen to it during Thanksgiving dinner or have a dance party while FaceTiming your family! If you need some ideas to get started, this is what I’ll be playing!

    HAVE A PIE DECORATING CONTEST
    Everyone could bake the same pie and decorate it in different ways, or you could let people really go wild and have them decorate a pie in any way they want. Then have a family vote on who had the best pie decoration!
    If you come from a competitive family, assign some family members to be judges, and have specific categories on how the pie needs to be decorated. Share your pies virtually via text, email, or video!
    TRY A NEW RECIPE TOGETHER
    Pick a recipe beforehand that you’d all like to try (Looking for some inspiration? We have a fabulous list of Thanksgiving recipes here!), then make the same recipe.
    However you connect with your family this Thanksgiving, I hope it’s a day filled with love, hope, laughter, and good food. Cheers to the many blessings we all have! LEGGI TUTTO

  • in Recipes

    5 Easy Make Ahead Lunches for Family Home for the Holidays

    This post is written in partnership with Pure Leaf.
    The holiday season is nearing, and we spend a lot of time and energy focusing on the big holiday meal. And for good reason.
    But if you have family in town, there are other meals to consider, too. That said, who wants to feel like a short order cook? Not us!
    So we’re rounding up the best make-ahead lunches to have stocked in the fridge to ensure that family can go ahead and help themselves this season. Of course, grabbing a cold Pure Leaf Unsweetened Black Iced Tea completes any good meal, holiday or not, and compliments everything from soups and salads to wraps and sandwiches.
    And because Pure Leaf believes there’s no shortcut to making exceptional iced tea, you’re getting the real deal every time: no powders, artificial flavors or sweeteners or concentrates. Happy holidays, indeed. LEGGI TUTTO

  • in Recipes

    Creamed Spinach

    Creamed spinach is easy to make and comes together in minutes. A rich sauce gets a flavor boost from Dijon mustard. Serve this simple vegetable side dish alongside roast chicken, steak, or pork loin.

    Photography Credit: Sally Vargas

    Fresh spinach leaves, a little sautéed onion, mustard, and cream come together to make an old-fashioned classic new again.
    I confess this simple vegetarian side dish dropped below my radar in recent years until my cousin called me for my grandmother’s recipe. My grandmother’s holiday spinach was embraced by generous amounts of butter and cream with the occasional pinch of nutmeg, which let the vegetable shine.

    Modernizing Grandma’s Creamed Spinach
    Things have changed since Grandmother’s day. I suspect she used frozen spinach, but with pre-washed baby spinach leaves now ubiquitous in every supermarket, why not use those tender and sweet leaves?
    Soften them in a little butter along with finely chopped onion in a large skillet until they are wilted, transfer them to a bowl, and then make the sauce in the skillet.
    The spinach liquid and cream are thickened with beurre manie (butter and flour) and flavored with mustard. My grandmother only used nutmeg, but adding mustard to the sauce is a nice upgrade.
    Back into the pan goes the spinach and it’s done in mere minutes!

    HOW TO PREPARE SPINACH
    To Use Fresh Spinach: No squeezing, no chopping? That’s right! Simply rinse the baby spinach leaves (or not, if you use organic triple-washed spinach) and let them soften in the pan. Add a few tablespoons of water if the spinach seems dry.
    To Use Frozen Spinach: Defrost the spinach. You will use about three 10-ounce packages for this recipe. When the spinach is defrosted, squeeze out most of the water into a bowl. Proceed with the recipe as you would for fresh spinach. If the spinach seems dry, add a few tablespoons of the spinach water to the pan.
    HOW TO MAKE CREAMED SPINACH
    After the spinach cooks and is removed from the pan, pour the liquid that accumulates in the bowl back into the pan.
    Add the cream and a small amount of butter and flour mixed together and whisk over the heat until the sauce thickens. It will seem thick, but will loosen up when you add the spinach, since it still retains some water.
    Stir it all together, and if it seems too thick, you can add more cream or cooking water, and if it seems too thin, you can make a little more buerre manie and add it to the pan. It will melt into the sauce and thicken it.

    WHAT TO SERVE WITH CREAMED SPINACH
    Don’t wait until Thanksgiving or the winter holidays to make creamed spinach. It’s a sure way to give a boost to a meal of roast chicken, or to serve with pan-roasted steak on a cold winter’s night. You could use it as an omelet filling, or fill some store-bought crepes with it, stirring in a little grated cheese if you like.
    At the end of the day, creamed spinach is a classic you will want to revive!
    MORE SPINACH RECIPES

    Creamed Spinach Recipe

    Ingredients
    3 tablespoons unsalted butter, softened
    1 1/2 tablespoons flour
    1/4 cup finely chopped onion
    25 to 30 ounces fresh baby spinach leaves
    1/2 teaspoon salt
    1/8 teaspoon ground black pepper
    1/2 cup heavy cream
    1 1/2 teaspoons Dijon mustard, or to taste

    Method

    1 Make the beurre manie: In a small bowl, mix 1 tablespoon of the butter with the flour until blended. Set aside.
    2 Cook the onions: In a large (12-inch) skillet over medium heat, melt the remaining 2 tablespoons butter. Add the onions, stir occasionally, and cook for 3 to 4 minutes, or until they soften.

    3 Cook the spinach: Add about 1/3 of the spinach leaves, or as many as you can pile into the skillet without overflowing. Add the salt, pepper, and 2 tablespoons water to the pan.
    Cook, turning the spinach with tongs, until the leaves have wilted. Transfer them to a bowl, leaving some of their liquid in the pan and repeat with the remaining spinach in batches. Remove the pan from the heat.

    4 Make the cream sauce: Using a large spoon, hold back the spinach in the bowl, tilt the bowl, and drain the juices into the pan. Set the bowl aside.
    Whisk into the pan the cream, buerre manie, and mustard. Return the pan to medium heat and bring the sauce to a boil. Taste and add more salt and pepper, if you wish.

    5 Add the spinach to the sauce and serve: Fold in the spinach to coat in the sauce and reheat. Serve.

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  • in Recipes

    2020 Home Cook’s Holiday Gift Guide: Giftworthy Cookbooks

    If there’s one bright spot in this very bleak year, it’s that we cooked at home more than ever before.
    We did it out of necessity, with restaurants closed and budgets tightened. We did it because we needed a new hobby (sourdough) or to feel comforted (banana bread). We did it because we wanted to travel, but couldn’t. We did it because we needed to keep ourselves and our families safe.
    And yes, sometimes it was absolute drudgery, but other times it was an escape, a learning experience, a small win in a year when wins were hard to come by.
    All that said: if there was ever a year to give a cookbook to the home cook in your life, this is the year!
    Here are 10 wonderful options, from celebrated new releases to classic favorites. LEGGI TUTTO