A Savory Moment by Life At The Table

Chef Sandra Lewis, Life At The Table
  • 4.8 (6)
  • FOOD

Tips, fun facts, and recipes from Chef Sandra Lewis of Life At The Table to help you answer the most important question of the day, “What’s for dinner?”.

  1. 11/26/2024

    Chicken Pot Pie

    Chicken Pot Pie: A Modern Twist on a Classic Favorite Chicken pot pie is a beloved dish that has graced dinner tables for generations. But sometimes even the classics need a little refresh. Imagine the hearty goodness of of the classic dish you’ve always enjoyed – but served in an unexpected, elegant way.   The Modern Twist: Puff Pastry and Vol-au-Vents Here’s the elegant twist on this classic dish: Instead of sealing everything inside a heavy crust, you’ll serve this scrumptious dish in a vol-au-vent, a light and airy pastry shell made with puff pastry. Puff pastry is a light, flaky pastry made by layering dough and butter, then folding and rolling the dough multiple times in a process called “lamination”. When baked the butter melts and releases steam, causing the layers to puff up. It’s crispy on the outside and tender on the inside with a rich, buttery flavor. Once you eat it, you’ll understand why vol-au-vent translates to “flight of the wind” in French and why it’s the perfect edible vessel for chicken pot pie. Don’t panic. You don’t have to make this scrumptious pastry yourself. It’s found in the freezer aisle of your grocery store so even beginners can create impressive, bakery-style results at home.   The Evolution of Comfort Food: Chicken Pot Pie The history of chicken pot pie is a rich and flavorful journey across time and cultures dating back to the Roman Empire where cooks baked meat fillings in simple pastry shells. These early versions were more practical than luxurious where the crust acted as a container to hold and preserve the filling. Fast forward to modern times. By the 20th century chicken pot pie had become a quintessential American comfort food. And by the 1950s, frozen pot pies had became a convenience food staple. But there’s no need to settle for a tasteless pot pie from the freezer. You need to enjoy this reimagined dish in your own kitchen by cooking it from scratch.   Chicken Pot Pie Reimagined: Creamy Comfort Meets Flaky Elegance My recipe is super simple and extra delicious, and here’s what makes it a standout: It’s a creamy and velvety with the addition of a liaison made with egg yolks and cream. Don’t skip this step. Save time with store-bought chicken stock. But you’ll pump up the “chickeny” flavor by cooking the chicken for the pot pie in the store-bought broth. Served in a voul-au-vent, this dish is magical. Chicken pot pie has never looked or tasted so good. With a little prep ahead of time, it’s easily doable on a weeknight and it doubles as the perfect comfort dish impressive enough for guests. So grab some puff pastry, your apron and your ladle and let’s make comfort food shine in a whole new way.     Print Chicken Pot Pie Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Creamy chicken pot pie soup paired with flaky puff pastry vol-au-vents is a comforting, elegant twist on a classic favorite. Author: Chef Sandra Lewis Ingredients Units USM 1/2 chicken (1 breast, 1 leg, 1 thigh, and 1 wing) 2 quarts of chicken stock + water as needed 1 sachet d’épices (recipe below) 6 oz pale roux (recipe below) 1 cup frozen peas, defrosted 3/4 cup russet potato, small dice 1/2 cup carrots, small dice 1/2 celery, small dice 1/2 cup leek, matchstick 1/2 teaspoon thyme 2 egg yolks 1/2 cup heavy whipping cream 1 lemon kosher salt, to taste white pepper, to taste 1 bunch of parsley, chopped, 4 stems reserved 1 – 2 sheets of puff pastry Sachet d’épices 1 bay leaf 1–2 sprigs of fresh thyme 2 parsley stems 3 whole black peppercorns 1 small clove of garlic, smashed cheesecloth kitchen twine Roux 3 tablespoons unsalted butter 2/3 cup flour Puff Pastry 1–2 sheets of puff pastry 1 whole egg 1 tablespoon of water Cook Mode Prevent your screen from going dark Instructions Add the chicken stock and the raw chicken to a stockpot with the sachet d’épices. Simmer the stock with the chicken and sachet d’épices until the chicken is cooked through, 45 minutes to an hour. As the chicken simmers, add water to keep the chicken submerged and skim off any impurities as needed. Remove the sachet, strain the stock and measure it. Add just enough water to ensure you have 2 quarts and return it to the stockpot, if needed. Add the cooked roux (instructions below) to the stock. Simmer for 30 minutes. Debone the chicken and set aside. Once the stock and the roux have simmered for 30 minutes, add the potatoes, carrots, celery, and leeks to the stock. Simmer for 5 minute or until the vegetables are tender. Whisk the egg yolks together and then combine with the cream. Temper the egg yolk and cream mixture with a bit of the liquid from the pot pie vegetable mixture and then add it to the stockpot. Add the defrosted peas, thyme, and the reserved chicken meat. Heat the pot pie mixture until the peas and the chicken are heated through. Taste and season with kosher salt, and white pepper, if desired. Add a splash of fresh lemon juice. Ladle the pot pie mixture into the pastry shells. Garnish with chopped parsley and red pepper flakes. Sachet d’epice Tie together the sachet ingredients in a piece of cheesecloth using a piece of kitchen twine. Roux Melt the butter in a small saucepan over medium heat. Once melted, stir the flour into the butter to create a smooth paste. (If the mixture is not smooth, add more butter bit by bit until the mixture smoothes out. Continue stirring and cooking the roux over the heat until the roux is bubbly and has a light, pale color. Remove the roux from the heat and allow it to cool until it’s time to incorporate it into the pot pie mixture. Puff Pastry Preheat your oven to 400˚F. Whisk together the egg and 1 tablespoon of the water to create an egg wash. Lay the puff pastry on a lightly floured surface. If needed, even out the pastry (flatten fold marks, etc.) with a floured rolling pin. Use a 3-inch cutter to cut as many circles as will fit on the pastry sheet. Remove 1/2 of the circles to a sheet tray lined with parchment paper. Use a fork to create hash marks in the center of the 3-inch circles on the parchment paper paper. Brush with the egg wash. On the remaining circles, use a 2.5-inch cutter to create rings. (This will leave a small circle of puff pastry that can be baked and used as a “lid” for the pot pies.) Lay the rings on top of the 3-inch circles. Brush the rings with the egg wash. Bake for 12- 15 minutes, or until the pastry is puffed and golden brown. Remove from the oven and allow to cool slightly. If the centers of the puff pastry have risen, use your finger to lightly push them down. Allow the pastries to cool slightly before filling. Notes If you don’t want to take the time to make the vol-au-vents, pour the finished pot pie mixture into a large casserole dish. Lay the puff pastry over the top and seal it around the edges of the casserole dish. Increase the bake time to between 20 and 40 minutes, or until the pastry is puffed and golden brown. If you don’t have any cheesecloth to make a sachet, place the contents of the sachet directly into the broth and strain them out. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner window.trCommon={"minRating":6,"ajaxurl":"https:\/\/lifeatthetable.com\/wp-admin\/admin-ajax.php","ratingNonce":"","postId":175419717}; window.TastyRecipes = window.TastyRecipes || {}; window.TastyRecipes.smoothScroll = { init() { document.addEventListener( 'click', ( e ) => { let anchor = e.target; if ( anchor.tagName !== 'A' ) { anchor = anchor.closest( 'a.tasty-recipes-scrollto' ); } if ( ! anchor || ! anchor.classList.contains( 'tasty-recipes-scrollto' ) ) { return; } const elementHref = anchor.getAttribute( 'href' ); if ( ! elementHref ) { return; } e.preventDefault(); this.goToSelector( elementHref ); }); }, goToSelector( selector ) { const element = document.querySelector( selector ); if ( ! element ) { return; } element.scrollIntoView( { behavior: 'smooth' } ); } }; document.addEventListener( 'DOMContentLoaded', () => window.TastyRecipes.smoothScroll.init() ); (function(){ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1d2){d2=D+1;}else {d1=D+1;}break}else if(xD){d1=d2;n1=n2}if(!mixed){return[0,n1,d1];}var q=Math.floor(n1/d1);return[q,n1-q*d1,d1]};frac.cont=function cont(x,D,mixed){var sgn=xD){if(Q_1>D){Q=Q_2;P=P_2}else{Q=Q_1;P=P_1}}if(!mixed){return[0,sgn*P,Q];}var q=Math.floor(sgn*P/Q);return[q,sgn*P-q*Q,Q]}; window.tastyRecipesVulgarFractions = JSON.parse(decodeURIComponent("%7B%22%C2%BC%22%3A%221%2F4%22%2C%22%C2%BD%22%3A%221%2F2%22%2C%22%C2%BE%22%3A%223%2F4%22%2C%22%E2%85%93%22%3A%221%2F3%22%2C%22%E2%85%94%22%3A%222%2F3%22%2C%22%E2%85%95%22%3A%221%2F5%22%2C%22%E2%85%96%22%3A%222%2F5%22%2C%22%E2%85%97%22%3A%223%2F5%22%2C%22%E2%85%98%22%3A%224%2F5%22%2C%22%E2%85%99%22%3A%221%2F6%22%2C%22%E2%85%9A%22%3A%225%2F6%22%2C%22%E2%85%9B%22%3A%221%2F8%22%2C%22%E2%85%9C%22%3A%223%2F8%22%2C%22%E2%85%9D%22%3A%225%2F8%22%2C%22%E2%85%9E%22%3A%227%2F8%22%7D")); window.tastyRecipesFormatAmount = function(amount, el) { if ( parseFloat( amount ) === parseInt( amount ) ) { return amount; } var roundType = 'frac'; if (typeof el.dataset.amountShouldRound !== 'undefined') { if ('false' !== el.dataset.amountShouldRound) { if ( 'number' === el.dataset.amou

    3 min

  2. 11/22/2024

    How to Brine Your Thanksgiving Turkey

    Turkey is a tale of two meats, dark and white. And when you’re cooking a whole bird, ending up with both equally as juicy and tasty is a challenge. But one that you can handle like a pro in the kitchen with a turkey brine. Why a Brine is Beneficial The challenge is this. Meat is muscle and the color of the meat reflects how those muscles are used. More active muscles use more myoglobin, an oxygen-binding protein. Large, flightless birds, like turkeys, are constantly moving their legs and thighs, which means more myoglobin is in those muscles, hence darker meat. The breast muscle is not as active, so that means less myoglobin and whiter meat. The myoglobin-rich, darker muscles take longer to cook. So cooking the dark meat thoroughly while not overcooking and drying out the white meat is the challenge. To tackle this, consider brining your turkey. Why a Turkey Brine Means Moist Meat For centuries salt has been used as a preservative and a part of food preparation. Brining, or soaking the bird overnight in a salt solution, ensures moist results. The salt solution uncoils the tightly wound meat proteins and the meat absorbs some of the liquid. The end result is a tasty, tender, and juicy turkey. My brine recipe is super simple and with the addition of bay leaves, allspice, and pepper it’s an aromatic precursor of what’s to come. Give it a try this holiday season. In addition, here are some tips on how to brine your Thanksgiving turkey. Tips on How to Brine Your Thanksgiving Turkey 1. Most brines require heating to dissolve the salt. Make sure the brine is completely cool before immersing your turkey. 2. Place the turkey breast side down in the brine solution. The white meat is the most likely to dry out. You want to make sure this part of the turkey is submerged securely in the brine. 3. You’ll need a container large enough to hold the brine and the turkey. I use double layers of unscented trash bags for this purpose. Place the turkey in the trash bags, pour in the brine, and then placed the trash bagged turkey into a large bowl or other container for added security. 4. Refrigerate the turkey during brining. When brining is complete, pull the bird out, dry the surface and prepare it for oven cooking. That’s it! While a moist bird is the centerpiece of this holiday’s meal the best part of Thanksgiving is the shared time together at the table. Looking for some sides to go with that beautiful turkey? Try these: Cornbread Dressing Sweet and Sour Green Beans Garlic and Sage Gravy Giving Thanks On Thanksgiving Print How to Brine Your Thanksgiving Turkey Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Use this turkey brine recipe for the best bird you’ve ever cooked and for a sensory experience that begins long before the meal. Author: Chef Sandra Lewis Prep Time: 30 minutes Cook Time: 18-20 hours Total Time: 0 hours Yield: 8 quarts of brining liquid Ingredients Units USM 8 quarts of cold water 2 cups kosher salt 8 large fresh or dried bay leaves 2 tablespoons allspice 2 tablespoons black peppercorns 1–16-17 lb turkey, giblets and neck removed Cook Mode Prevent your screen from going dark Instructions Line an extra-large pot or bowl with two plastic bags large enough for your turkey and the brining liquid. Or use a bucket or other large container that will fit in your refrigerator. Mix together 4 quarts of water, the salt, bay leaves, allspice, and peppercorns in a large stockpot. Heat the salt mixture over medium-high heat until the salt dissolves. Remove from the heat and add the remaining 4 quarts of water to the brine. Place your turkey inside the plastic bags (or bucket) and add the brine. If using plastic bags, press out as much air as possible from the bags and tie them up tight. Refrigerate the turkey in its brine for 18-20 hours. Remove the bird from the brine. Pat it dry and prepare the turkey using your favorite recipe. Did you make this recipe? 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    3 min

  3. 09/24/2024

    Eggplant Parmigiana

    Eggplant Parmigiana: A Classic Italian Comfort Dish If you’ve ever fallen head over heels for the rich, cheesy layers of lasagna, then get ready to swoon over eggplant parmigiana. This Italian classic swaps pasta for tender slices of eggplant turning this simple vegetable into a star. Eggplant parmigiana packs flavor, comfort, and joy into every bite. Let’s talk about why this dish deserves a spot on your dinner table tonight.   Why Eggplant Is the Perfect Veggie Hero Going plant-based or just cutting down on meat? Eggplant is a veggie hero. It’s the perfect vegetable for people looking to swap out meat for a veggie. Eggplant delivers the same firm, satisfying chew and bite as meat, but in a wholesome, unprocessed way. And eggplant is the ultimate flavor sponge. Toss it with spices, herbs, or sauces and it will soak them right up, giving your dish a rich, complex flavor. That beautiful purple eggplant skin is also nutritious thanks to anthocyanin, an antioxidant pigment. Anthocyanin helps neutralize free radicals in the body that are linked to chronic conditions like heart disease and cancer. And there are tons more health benefits, but that’s a story for another day.   Top 5 Tips for the Perfect Eggplant Parmigiana Making eggplant parmigiana might sound fancy, but it’s super simple and easier than you may think. Here are my Top 5 Tips for the Perfect Eggplant Parmigiana: Choose the Right Eggplant. Select firm, glossy eggplant with smooth skin and minimal blemishes. Salt the Eggplant. After slicing your eggplant, sprinkle it with salt and let it sit for 30 minutes. This draws out extra moisture and bitterness, ensuring your eggplant turns out tender and tasty. Pat the eggplant dry after 30 minutes with paper towels. This removes the excess salt and moisture, and sets you up for perfect cooking. Bread and Fry for Crispy Goodness. For that crispy, golden edge, dredge your eggplant in flour, dip it in an egg wash, and coat it with panko breadcrumbs before frying. The panko breadcrumbs add an extra crunch that makes each bite irresistible. Make Your Own Tomato Sauce. Skip the store-bought stuff and easily whip up a fresh tomato sauce. Use canned tomatoes, a bit of onion, garlic, and fresh basil. It only takes 40 minutes to simmer. Choose the Best Cheese. Fresh mozzarella melts beautifully. Avoid pre-shredded mozzarella; it doesn’t melt as smoothly.   Eggplant Parmigiana is a Make It Ahead and Save Time Dish One of the best things about eggplant parmigiana is how well it reheats. You can make the sauce and fry the eggplant a day ahead. Store them in the fridge separately then assemble it and bake it on the day you’re ready to eat. Make eggplant parmigiana today!     Print Eggplant Parmigiana Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } This classic Eggplant Parmigiana recipe layers crispy eggplant with rich, homemade tomato sauce and melty cheese for a comforting Italian dish. And it’s easy to prep this delicious dish as a make-ahead and serve-it-later meal. Author: Chef Sandra Lewis Prep Time: 30 Cook Time: 60 Total Time: 1 hour 30 minutes Yield: 4-6 servings Ingredients Units USM Eggplant 1 1-lb eggplant, sliced in 1/2-inch rounds 3/4 cup flour 2 cups panko bread crumbs, tossed with 1/4 teaspoon kosher salt 2 eggs, beaten with 2 oz water 8–10 slices of fresh mozzarella 3/4 cup grated parmesan oil for frying kosher salt Tomato Sauce 1/2 cup onion, small dice 2 cloves garlic, chopped 1 28–oz can whole, peeled tomatoes 3 tablespoons basil chiffonade olive oil kosher salt Cook Mode Prevent your screen from going dark Instructions Tomato Sauce Heat a 2.5 qt pot over medium-low heat. Once heated, add enough olive oil to coat the bottom of the pot. Add the onions. Cook over low heat until the onion take on a golden color, 8-10 minutes. Stir in the garlic. Cook for an additional minute, just until the garlic is fragrant. Add the tomatoes. Bring the sauce to a simmer. Cook over low heat for 40 minutes, stirring occasionally, breaking up the tomatoes as you stir. Stir in the basil. Taste and adjust the seasoning to taste with kosher salt. Purée the sauce with a blender or an immersion blender. Eggplant Lay the eggplant slices on a parchment-paper lined sheet tray. Sprinkle lightly with kosher salt. Set the eggplant  aside for 30 minutes then pat the slices dry with a paper towel. Season the eggplant with kosher salt. Bread the eggplant. First dredge the eggplant in the flour. Second, dip them in the beaten egg + water mixture. Third, coat the eggplant with the seasoned bread crumbs. Heat a large sauté pan over medium-high heat. Add enough oil to the pan to come halfway up the eggplant slices. Working in batches, fry the eggplant slices in the oil until golden brown. Drain on paper towels. Assembly Spread a thin layer of tomato sauce on the bottom of an 8×8 casserole dish. Arrange one layer of 4 eggplant slices over sauce. Lay 1 slice of fresh mozzarella over each slice and sprinkle with parmesan cheese. Ladle additional sauce over the eggplant slices and cheese. Repeat the layer with an additional 4 eggplant slices, cheese, and sauce. End with a sprinkle of parmesan on top of the last layer of sauce. Bake in a 350˚F oven until the sauce bubbles and the dish is heated through, about 15-20 minutes. Notes For an easy make-ahead meal, make the sauce and fry the eggplant ahead of time. Store them separately in the refrigerator. Assemble the components and warm in the oven per the instructions above. Dinner is done! Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner window.trCommon={"minRating":6,"ajaxurl":"https:\/\/lifeatthetable.com\/wp-admin\/admin-ajax.php","ratingNonce":"","postId":175419395}; window.TastyRecipes = window.TastyRecipes || {}; window.TastyRecipes.smoothScroll = { init() { document.addEventListener( 'click', ( e ) => { let anchor = e.target; if ( anchor.tagName !== 'A' ) { anchor = anchor.closest( 'a.tasty-recipes-scrollto' ); } if ( ! anchor || ! anchor.classList.contains( 'tasty-recipes-scrollto' ) ) { return; } const elementHref = anchor.getAttribute( 'href' ); if ( ! elementHref ) { return; } e.preventDefault(); this.goToSelector( elementHref ); }); }, goToSelector( selector ) { const element = document.querySelector( selector ); if ( ! element ) { return; } element.scrollIntoView( { behavior: 'smooth' } ); } }; document.addEventListener( 'DOMContentLoaded', () => window.TastyRecipes.smoothScroll.init() ); (function(){ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1d2){d2=D+1;}else {d1=D+1;}break}else if(xD){d1=d2;n1=n2}if(!mixed){return[0,n1,d1];}var q=Math.floor(n1/d1);return[q,n1-q*d1,d1]};frac.cont=function cont(x,D,mixed){var sgn=xD){if(Q_1>D){Q=Q_2;P=P_2}else{Q=Q_1;P=P_1}}if(!mixed){return[0,sgn*P,Q];}var q=Math.floor(sgn*P/Q);return[q,sgn*P-q*Q,Q]}; window.tastyRecipesVulgarFractions = JSON.parse(decodeURIComponent("%7B%22%C2%BC%22%3A%221%2F4%22%2C%22%C2%BD%22%3A%221%2F2%22%2C%22%C2%BE%22%3A%223%2F4%22%2C%22%E2%85%93%22%3A%221%2F3%22%2C%22%E2%85%94%22%3A%222%2F3%22%2C%22%E2%85%95%22%3A%221%2F5%22%2C%22%E2%85%96%22%3A%222%2F5%22%2C%22%E2%85%97%22%3A%223%2F5%22%2C%22%E2%85%98%22%3A%224%2F5%22%2C%22%E2%85%99%22%3A%221%2F6%22%2C%22%E2%85%9A%22%3A%225%2F6%22%2C%22%E2%85%9B%22%3A%221%2F8%22%2C%22%E2%85%9C%22%3A%223%2F8%22%2C%22%E2%85%9D%22%3A%225%2F8%22%2C%22%E2%85%9E%22%3A%227%2F8%22%7D")); window.tastyRecipesFormatAmount = function(amount, el) { if ( parseFloat( amount ) === parseInt( amount ) ) { return amount; } var roundType = 'frac'; if (typeof el.dataset.amountShouldRound !== 'undefined') { if ('false' !== el.dataset.amountShouldRound) { if ( 'number' === el.dataset.amountShouldRound ) { roundType = 'number'; } else if ('frac' === el.dataset.amountShouldRound) { roundType = 'frac'; } else if ('vulgar' === el.dataset.amountShouldRound) { roundType = 'vulgar'; } else { roundType = 'integer'; } } } if ('number' === roundType) { amount = Number.parseFloat(amount).toPrecision(2); } else if ('integer' === roundType) { amount = Math.round(amount); } else if ('frac' === roundType || 'vulgar' === roundType) { var denom = 8; if (typeof el.dataset.unit !== 'undefined') { var unit = el.dataset.unit; if (['cups','cup','c'].includes(unit)) { denom = 4; if (0.125 === amount) { denom = 8; } if ("0.1667" === Number.parseFloat( amount ).toPrecision(4)) { denom = 6; } } if (['tablespoons','tablespoon','tbsp'].includes(unit)) { denom = 2; } if (['teaspoons','teaspoon','tsp'].includes(unit)) { denom = 8; } } var amountArray = frac.cont( amount, denom, true ); var newAmount = ''; if ( amountArray[1] !== 0 ) { newAmount = amountArray[1] + '/' + amountArray[2]; if ('vulgar' === roundType) { Object.keys(window.tastyRecipesVulgarFractions).forEach(function(vulgar) { if (newAmount === window.tastyRecipesVulgarFractions[vulgar]) { newAmount = vulgar; } }); } } if ( newAmount ) { newAmount = ' ' + newAmount; } if ( amountArray[0] ) { newAmount = amountArray[0] + newAmount; } amount = newAmount; } return amount; }; window.tastyRecipesUpdatePrintLink = () => { const printButton = document.querySelector( '.tasty-recipes-print-button' ); if ( !

    3 min

  4. 09/17/2024

    Poblano Sausage Gravy

    Your New Favorite Breakfast Comfort Food: Poblano Sausage Gravy Which breakfast dish is is creamy, savory, and utterly irresistible especially slathered on top of homemade biscuits? This downright delicious gravy has a magical way of turning an ordinary morning into a cozy, comfort-filled experience. And here’s the best part: it’s incredibly easy to make. Whether you’re looking to impress your family and friends at brunch or just craving a tasty breakfast, poblano sausage gravy is your go-to dish.   The Delicious Origins of Sausage Gravy Sausage gravy is a true Southern classic, often served over fluffy biscuits for a hearty, satisfying breakfast. This beloved dish traces its roots back to the early American settlers, who brought European sausage-making and gravy-preparing traditions with them. In the 19th century, especially in the South, folks made the most of what they had. Sausage was a readily available protein, and biscuits were a breeze to whip up from a few simple pantry staples. Together, they created a meal that was not only filling but also packed with flavor—perfect for fueling farmers and laborers through their long workdays. As time passed, sausage gravy became more than just a practical dish. It evolved into a cherished comfort food, a symbol of Southern hospitality and the warm, home-cooked meals that bring people together.   Meet The Mighty Poblano Pepper Now let’s talk poblanos. These mild chili peppers hail from the state of Puebla in Mexico. With their dark green hue and heart-shaped body, poblanos are the go-to pepper for those who love a touch of spice without the fiery kick of jalapeño. The real magic happens when you roast and peel them. This process unlocks a smoky depth that takes sauces, soups, and salsas to a whole new level.   The Simplicity and Allure of Poblano Sausage Gravy Now put these two together and you have a recipe for morning happiness. And, you don’t need a long list of fancy ingredients for this down-home dish. In fact, you probably already have most of what you need in your kitchen: sausage, flour, milk, a tiny bit of fresh garlic, and a pinch of salt. Just pick up a couple of poblanos from the grocery store and you’re golden. Soon your kitchen will be filled with alluring aromas of sizzling sausage and roasting poblanos that is like a beckoning finger, gently curling through the air and inviting everyone to the table. Make it today!     Print Poblano Sausage Gravy Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Poblano Sausage Gravy is a southern classic with a pepper twist. Make it ahead and serve it anytime you need some comfort to start your day. Author: Chef Sandra Lewis Prep Time: 10 Cook Time: 10 Total Time: 20 minutes Yield: 3 cups Ingredients Units USM 1 lb breakfast sausage 2 poblano peppers, roasted, peeled, and diced 1 small onion (yellow or white), small dice 2 small garlic cloves, minced 2 tablespoons flour 2 cups milk, plus more as needed kosher salt Optional Garnish red pepper flakes cilantro avocado Cook Mode Prevent your screen from going dark Instructions Blacken the poblano pepper under a broiler, on a grill, in a cast iron skillet or on a gas range. Place the blackened poblano in a bowl and cover it with a towel or plastic wrap and let it steam a few minutes to make peeling easier. Remove the blackened skin from the poblano (with a paper towel or the spine side of your knife), remove the seeds and dice. Set aside In a large skillet, cook the breakfast sausage over medium heat. Add the onion to the sausage as soon as the sausage begins to cook. Continue cooking the sausage, breaking it up with a spatula or wooden spoon. Add the minced garlic just before the sausage is browned and fully cooked. Sprinkle the flour over the sausage with the fat that has rendered from the sausage and cook for about 2 minutes over medium heat. Whisk in the milk and continue to cook until the gravy thickens. Stir the diced poblano into the gravy. Taste and season, if needed, with kosher salt. Serve over homemade biscuits. Garnish with red pepper flakes, cilantro, and sliced avocado, if desired. Notes This gravy will need very little if any seasoning as the breakfast sausage seasons it nicely. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner window.trCommon={"minRating":6,"ajaxurl":"https:\/\/lifeatthetable.com\/wp-admin\/admin-ajax.php","ratingNonce":"","postId":175419378}; window.TastyRecipes = window.TastyRecipes || {}; window.TastyRecipes.smoothScroll = { init() { document.addEventListener( 'click', ( e ) => { let anchor = e.target; if ( anchor.tagName !== 'A' ) { anchor = anchor.closest( 'a.tasty-recipes-scrollto' ); } if ( ! anchor || ! anchor.classList.contains( 'tasty-recipes-scrollto' ) ) { return; } const elementHref = anchor.getAttribute( 'href' ); if ( ! elementHref ) { return; } e.preventDefault(); this.goToSelector( elementHref ); }); }, goToSelector( selector ) { const element = document.querySelector( selector ); if ( ! element ) { return; } element.scrollIntoView( { behavior: 'smooth' } ); } }; document.addEventListener( 'DOMContentLoaded', () => window.TastyRecipes.smoothScroll.init() ); (function(){ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1d2){d2=D+1;}else {d1=D+1;}break}else if(xD){d1=d2;n1=n2}if(!mixed){return[0,n1,d1];}var q=Math.floor(n1/d1);return[q,n1-q*d1,d1]};frac.cont=function cont(x,D,mixed){var sgn=xD){if(Q_1>D){Q=Q_2;P=P_2}else{Q=Q_1;P=P_1}}if(!mixed){return[0,sgn*P,Q];}var q=Math.floor(sgn*P/Q);return[q,sgn*P-q*Q,Q]}; window.tastyRecipesVulgarFractions = JSON.parse(decodeURIComponent("%7B%22%C2%BC%22%3A%221%2F4%22%2C%22%C2%BD%22%3A%221%2F2%22%2C%22%C2%BE%22%3A%223%2F4%22%2C%22%E2%85%93%22%3A%221%2F3%22%2C%22%E2%85%94%22%3A%222%2F3%22%2C%22%E2%85%95%22%3A%221%2F5%22%2C%22%E2%85%96%22%3A%222%2F5%22%2C%22%E2%85%97%22%3A%223%2F5%22%2C%22%E2%85%98%22%3A%224%2F5%22%2C%22%E2%85%99%22%3A%221%2F6%22%2C%22%E2%85%9A%22%3A%225%2F6%22%2C%22%E2%85%9B%22%3A%221%2F8%22%2C%22%E2%85%9C%22%3A%223%2F8%22%2C%22%E2%85%9D%22%3A%225%2F8%22%2C%22%E2%85%9E%22%3A%227%2F8%22%7D")); window.tastyRecipesFormatAmount = function(amount, el) { if ( parseFloat( amount ) === parseInt( amount ) ) { return amount; } var roundType = 'frac'; if (typeof el.dataset.amountShouldRound !== 'undefined') { if ('false' !== el.dataset.amountShouldRound) { if ( 'number' === el.dataset.amountShouldRound ) { roundType = 'number'; } else if ('frac' === el.dataset.amountShouldRound) { roundType = 'frac'; } else if ('vulgar' === el.dataset.amountShouldRound) { roundType = 'vulgar'; } else { roundType = 'integer'; } } } if ('number' === roundType) { amount = Number.parseFloat(amount).toPrecision(2); } else if ('integer' === roundType) { amount = Math.round(amount); } else if ('frac' === roundType || 'vulgar' === roundType) { var denom = 8; if (typeof el.dataset.unit !== 'undefined') { var unit = el.dataset.unit; if (['cups','cup','c'].includes(unit)) { denom = 4; if (0.125 === amount) { denom = 8; } if ("0.1667" === Number.parseFloat( amount ).toPrecision(4)) { denom = 6; } } if (['tablespoons','tablespoon','tbsp'].includes(unit)) { denom = 2; } if (['teaspoons','teaspoon','tsp'].includes(unit)) { denom = 8; } } var amountArray = frac.cont( amount, denom, true ); var newAmount = ''; if ( amountArray[1] !== 0 ) { newAmount = amountArray[1] + '/' + amountArray[2]; if ('vulgar' === roundType) { Object.keys(window.tastyRecipesVulgarFractions).forEach(function(vulgar) { if (newAmount === window.tastyRecipesVulgarFractions[vulgar]) { newAmount = vulgar; } }); } } if ( newAmount ) { newAmount = ' ' + newAmount; } if ( amountArray[0] ) { newAmount = amountArray[0] + newAmount; } amount = newAmount; } return amount; }; window.tastyRecipesUpdatePrintLink = () => { const printButton = document.querySelector( '.tasty-recipes-print-button' ); if ( ! printButton ) { return; } const printURL = new URL( printButton.href ); const searchParams = new URLSearchParams( printURL.search ); const unitButton = document.querySelector( '.tasty-recipes-convert-button-active' ); const scaleButton = document.querySelector( '.tasty-recipes-scale-button-active' ); let unit = ''; let scale = ''; if ( unitButton ) { unit = unitButton.dataset.unitType; searchParams.delete('unit'); searchParams.set( 'unit', unit ); } if ( scaleButton ) { scale = scaleButton.dataset.amount; searchParams.set( 'scale', scale ); } const paramString = searchParams.toString(); const newURL = '' === paramString ? printURL.href : printURL.origin + printURL.pathname + '?' + paramString; const printLinks = document.querySelectorAll( '.tasty-recipes-print-link' ); printLinks.forEach( ( el ) => { el.href = newURL; }); const printButtons = document.querySelectorAll( '.tasty-recipes-print-button' ); printButtons.forEach( ( el ) => { el.href = newURL; }); }; document.addEventListener( 'DOMContentLoaded', () => { if ( ! window.location.href.includes( '/print/' ) ) { return; } const searchParams = new URLSearchParams( window.location.search ); const unit = searchParams.get( 'unit' ); const scale = searchParams.get( 'scale' ); if ( unit && ( 'metric' === unit || 'usc' ==

    3 min

  5. 09/03/2024

    California Roll

    Roll Into Sushi Success: Crafting the Perfect California Roll in Your Own Kitchen Have you ever wondered if you could make restaurant-quality sushi at home without breaking the bank? Sushi might seem like a dish best left to the pros, but It’s not! With a little bit of knowledge, you can easily roll sushi right in your own kitchen for a fraction of the cost. Let’s dive into the intriguing history of sushi followed by my five essential tips for making the perfect California roll.   From Ancient Fish Fermentation to Modern Sushi Magic The roots of sushi date back to ancient Southeast Asia where people preserved fish by fermenting it with rice, eating only the fish. Fast forward several centuries where sushi evolved in Japan into a dish that celebrated eating both the fermented fish and rice. This was followed several centuries later when the vendors sold fresh fish, marinated or raw, atop seasoned rice. And just like that modern sushi was born.   From Japan to California: The California Roll That Revolutionized Sushi In America Credit is given to a Japanese chef working in the Little Tokyo area of Los Angeles in the 1960s for the invention of the California roll. The California roll’s popularity surged because it catered to American preferences by incorporating familiar and accessible ingredients – avocado, cucumber, and cooked crab instead of raw fish. The roll also introduced the inside-out technique which hid the seaweed and made the dish visually more appealing and less intimidating to new sushi eaters. This adaptation was key in making sushi mainstream in the US.   Roll Up Your Sleeves: Tips for Perfect California Rolls The California roll is a great place to start sushi-making in your own kitchen. Here are my top five tips to help you roll it. 1. Use Perfectly Cooked Room-Temperature Sushi Rice. Rinse your rice thoroughly prior to cooking to remove excess starch. Cool the rice to room temperature before rolling to ensure the perfect texture. 2. Keep Your Hands Wet. Keep a small bowl of water nearby and wet your hands frequently while spreading the rice on the nori to prevent the rice from sticking to your fingers. 3. Don’t Overfill the Roll. Less is more when it comes to sushi. A thin layer of rice, about a 1/4″ , and modest portions of crab, avocado, and cucumber will make rolling easier and result in a perfectly balanced bite. 4. Use a Sharp Knife. Cutting your roll cleanly is crucial. Use a very sharp knife and wipe and wet the blade between cuts to prevent the rice from sticking. 5. Use a Bamboo Mat Covered in Plastic Wrap. A bamboo sushi rolling mat makes rolling sushi easy. Cover it with plastic wrap to prevent the rice from sticking to the mat. Use your thumbs to roll the mat, use your fingers to keep the filling in place while you roll. Making sushi at home is both fun and delicious. You can easily master the sushi-making technique at home with these tips. Make it today!   Print California Roll Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Discover how to make the perfect California Roll with this simple recipe and sushi-making tips. Let the good times roll in your kitchen! Author: Chef Sandra Lewis Prep Time: 20 Cook Time: 10 Total Time: 30 minutes Yield: 4-5 servings Ingredients Units USM Sushi Rice 1 cup sushi rice 1 1/4 cups water 5 tablespoons rice vinegar 1 tablespoon sugar 1 teaspoon kosher salt California Roll and Fillings 4 nori sheets 4 oz crab meat 1 English cucumber, 1/2″ julienne 1 avocado, sliced 2 teaspoons of sesame seeds wasabi pickled ginger Optional white and black sesame seeds Cook Mode Prevent your screen from going dark Instructions Sushi Rice Rinse the sushi rice under cold water until the water runs clear. Combine the rice and the water in a rice cooker or a pot. Bring to a boil; reduce to a simmer. Simmer for 10-15 minutes or per the manufacturer’s directions. Whisk together the rice vinegar, sugar, and salt until the sugar and salt dissolves. Stir the rice vinegar mixture into the sushi rice. Allow the rice to cool to room temperature. (Spreading the rice in a single layer on a sheet pan will quicken this process.) Assemble the California Roll Cover a bamboo rolling mat with plastic wrap. Place one sheet of nori on the bamboo rolling mat, shiny side down (rough side up) with the lines in the nori running the same direction as the bamboo mat. Wet your hands with water and spread a thin, even layer of sushi rice over the nori. Spread the rice to the edges of the nori, with the exception of the edge of the nori furtherest away from you. On this edge leave at least 1/2″ of the nori without rice. Sprinkle 1/4 teaspoon of sesame seeds over the rice. Flip the nori over so the rice is now facing down and the nori side is up. Place the California roll fillings, cucumber, avocado, and crab onto the nori starting at about the 1/3 of the way away from you. Using the bamboo mat guided by your thumbs, roll the sushi away from you, applying gentle pressure to keep the roll tight. Continue rolling using your fingers to keep the fillings inside the roll; continue rolling until the roll is formed. Using a sharp knife that has been wetted with water, cut the roll into 8 equal pieces. Wipe and wet the knife in between each cut to prevent the knife from sticking to the rice. Arrange the California rolls on a plate and serve with soy sauce, pickled ginger and wasabi. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner window.trCommon={"minRating":6,"ajaxurl":"https:\/\/lifeatthetable.com\/wp-admin\/admin-ajax.php","ratingNonce":"","postId":175419373}; window.TastyRecipes = window.TastyRecipes || {}; window.TastyRecipes.smoothScroll = { init() { document.addEventListener( 'click', ( e ) => { let anchor = e.target; if ( anchor.tagName !== 'A' ) { anchor = anchor.closest( 'a.tasty-recipes-scrollto' ); } if ( ! anchor || ! anchor.classList.contains( 'tasty-recipes-scrollto' ) ) { return; } const elementHref = anchor.getAttribute( 'href' ); if ( ! elementHref ) { return; } e.preventDefault(); this.goToSelector( elementHref ); }); }, goToSelector( selector ) { const element = document.querySelector( selector ); if ( ! element ) { return; } element.scrollIntoView( { behavior: 'smooth' } ); } }; document.addEventListener( 'DOMContentLoaded', () => window.TastyRecipes.smoothScroll.init() ); (function(){ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1d2){d2=D+1;}else {d1=D+1;}break}else if(xD){d1=d2;n1=n2}if(!mixed){return[0,n1,d1];}var q=Math.floor(n1/d1);return[q,n1-q*d1,d1]};frac.cont=function cont(x,D,mixed){var sgn=xD){if(Q_1>D){Q=Q_2;P=P_2}else{Q=Q_1;P=P_1}}if(!mixed){return[0,sgn*P,Q];}var q=Math.floor(sgn*P/Q);return[q,sgn*P-q*Q,Q]}; window.tastyRecipesVulgarFractions = JSON.parse(decodeURIComponent("%7B%22%C2%BC%22%3A%221%2F4%22%2C%22%C2%BD%22%3A%221%2F2%22%2C%22%C2%BE%22%3A%223%2F4%22%2C%22%E2%85%93%22%3A%221%2F3%22%2C%22%E2%85%94%22%3A%222%2F3%22%2C%22%E2%85%95%22%3A%221%2F5%22%2C%22%E2%85%96%22%3A%222%2F5%22%2C%22%E2%85%97%22%3A%223%2F5%22%2C%22%E2%85%98%22%3A%224%2F5%22%2C%22%E2%85%99%22%3A%221%2F6%22%2C%22%E2%85%9A%22%3A%225%2F6%22%2C%22%E2%85%9B%22%3A%221%2F8%22%2C%22%E2%85%9C%22%3A%223%2F8%22%2C%22%E2%85%9D%22%3A%225%2F8%22%2C%22%E2%85%9E%22%3A%227%2F8%22%7D")); window.tastyRecipesFormatAmount = function(amount, el) { if ( parseFloat( amount ) === parseInt( amount ) ) { return amount; } var roundType = 'frac'; if (typeof el.dataset.amountShouldRound !== 'undefined') { if ('false' !== el.dataset.amountShouldRound) { if ( 'number' === el.dataset.amountShouldRound ) { roundType = 'number'; } else if ('frac' === el.dataset.amountShouldRound) { roundType = 'frac'; } else if ('vulgar' === el.dataset.amountShouldRound) { roundType = 'vulgar'; } else { roundType = 'integer'; } } } if ('number' === roundType) { amount = Number.parseFloat(amount).toPrecision(2); } else if ('integer' === roundType) { amount = Math.round(amount); } else if ('frac' === roundType || 'vulgar' === roundType) { var denom = 8; if (typeof el.dataset.unit !== 'undefined') { var unit = el.dataset.unit; if (['cups','cup','c'].includes(unit)) { denom = 4; if (0.125 === amount) { denom = 8; } if ("0.1667" === Number.parseFloat( amount ).toPrecision(4)) { denom = 6; } } if (['tablespoons','tablespoon','tbsp'].includes(unit)) { denom = 2; } if (['teaspoons','teaspoon','tsp'].includes(unit)) { denom = 8; } } var amountArray = frac.cont( amount, denom, true ); var newAmount = ''; if ( amountArray[1] !== 0 ) { newAmount = amountArray[1] + '/' + amountArray[2]; if ('vulgar' === roundType) { Object.keys(window.tastyRecipesVulgarFractions).forEach(function(vulgar) { if (newAmount === window.tastyRecipesVulgarFractions[vulgar]) { newAmount = vulgar; } }); } } if ( newAmount ) { newAmount = ' ' + newAmount; } if ( amountArray[0] ) { newAmount = amountArray[0] + newAmount; } amount = newAmount; } return amount; }; window.tastyRecipesUpdatePrintLink = () => { const printButton = document.querySelector( '.tasty-recipes-print-button' ); if ( ! printButton ) { return; } const printURL = new URL( printButton.href ); const searchParams = new URLSearchParams( printURL.search );

    3 min

  6. 08/20/2024

    Grilled Shrimp Tacos with Chipotle Lime Crema

    Taco night just got a major upgrade. If you’re a fan of tacos, crunchy textures, and just the right amount of heat, you’re going to love my grilled shrimp tacos. They’re topped with a zesty jicama lime slaw and a drizzled with a smoky chipotle lime crema sauce. It’s a fiesta in every bite. And easily doable on a weeknight.   Let’s Talk Jicama If you haven’t cooked with jicama before it’s time to get acquainted. This root vegetable, often called the “Mexican potato,” has a crisp texture similar to a water chestnut and a mildly sweet refreshing flavor. It is the perfect choice for adding crunch to salads, slaws, and, of course, tacos. Plus it’s low in calories and packed with fiber and vitamin C. Talk about a win-win. Jicama’s crunch factor is what makes this salad so irresistible. And it’s tossed with lime zest, lime juice, diced jalapeño, and cilantro. This tangy, spicy transformed jicama pairs beautifully with the succulent grilled shrimp. The contrast of textures – juicy shrimp and crisp jicama – is pure magic.   Chipotle Lime Crema Chipotles are smoked, dried jalapeños that pack a smoky heat that is an addicting and satisfying flavor in this sauce. The base for the sauce is crema, a dairy product that is widely used in Mexican and Central American cuisine. Crema has a rich, tangy flavor but is milder and less acidic than sour cream and has a slightly thinner, more pourable consistency. Mexican crema is made by combining heavy cream with buttermilk, then allowing it to ferment slightly at room temperature. Blend the crema with chipotles, lime juice, a clove of fresh garlic, and white wine vinegar. It’s a zesty kick of flavor you will want to find other uses for in your kitchen.   Grilled Shrimp Shrimp are one of those versatile proteins that cook up in a flash and soak up flavors like a sponge. Whether you’re grilling, sautéing, or frying, shrimp are always a great source of lean protein and omega-3 fatty acids.   Tips for Making Grilled Shrimp Tacos with Chipotle Lime Crema This recipe is all about maximizing flavor without spending hours in the kitchen. Prep these ingredients in advance to make it even easier. Here’s how: Make the jicama lime slaw and blend the chipotle crema a few days ahead. Store both in the fridge On the day you want to enjoy this meal, defrost the shrimp in the fridge while you go about your day. When it’s dinner time, toss these little beauties with my Tex Mex seasoning, thread them on a skewer, grill for a couple of minutes each side. Done. So grab your tortillas, fire up the grill and dinner is not only quick, it’s amazing. Make it today.   Print Grilled Shrimp Tacos with Chipotle Lime Crema Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Grilled shrimp tacos with a chipotle lime crema are crisp, zesty, and full of flavor. It’s a fiesta in every bite! Author: Chef Sandra Lewis Prep Time: 30 Cook Time: 5 Total Time: 35 minutes Yield: 16 street tacos Ingredients Units USM Shrimp 32 shrimp, 36-40 size 4 teaspoons Chef Sandra’s Tex Mex seasoning 4 teaspoons olive oil red onion, minced 16 corn tortillas, street taco size Jicama Slaw 2 cups jicama, peeled and grated 1/2 cup jalapeño, seeded, small dice juice and zest of 2 limes kosher salt 1/2 cup cilantro, chopped Chipotle Lime Crema 1 cup crema 4 chipotles with adobo sauce Juice of 2 limes 2 garlic cloves 1 teaspoon white wine vinegar kosher salt Cook Mode Prevent your screen from going dark Instructions Shrimp Toss the shrimp with Chef Sandra’s Tex Mex seasoning and olive oil. Set aside until you’re ready to grill. When you’re ready to grill, thread the shrimp on skewers. (I use one skewer for 8 shrimp which is the perfect amount of shrimp for each person.) Cook on a hot grill for about 2 minutes each side. Jicama Slaw Mix together the jicama with the jalapeños and lime juice. Taste and season as needed. Stir in the chopped cilantro. Chipotle Lime Crema Blend the crema, chipotles, lime juice, garlic, and white wine vinegar together in a blender or a food processor. Taste and season as needed. Assembly Warm the street taco tortillas on a comal or on the grill. Spread a teaspoon or two of the chipotle crema on the tortilla. Top with two shrimp, followed by the a tablespoon or so of the slaw, red onion, and additional chipotle crema to taste. Enjoy! Notes Thin the chipotle crema with a tiny bit of water to make it more pourable, if desired. Eight shrimp make 4 street-sized tacos which is the perfect amount for a meal for one person. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner window.trCommon={"minRating":6,"ajaxurl":"https:\/\/lifeatthetable.com\/wp-admin\/admin-ajax.php","ratingNonce":"","postId":175419355}; window.TastyRecipes = window.TastyRecipes || {}; window.TastyRecipes.smoothScroll = { init() { document.addEventListener( 'click', ( e ) => { let anchor = e.target; if ( anchor.tagName !== 'A' ) { anchor = anchor.closest( 'a.tasty-recipes-scrollto' ); } if ( ! anchor || ! anchor.classList.contains( 'tasty-recipes-scrollto' ) ) { return; } const elementHref = anchor.getAttribute( 'href' ); if ( ! elementHref ) { return; } e.preventDefault(); this.goToSelector( elementHref ); }); }, goToSelector( selector ) { const element = document.querySelector( selector ); if ( ! element ) { return; } element.scrollIntoView( { behavior: 'smooth' } ); } }; document.addEventListener( 'DOMContentLoaded', () => window.TastyRecipes.smoothScroll.init() ); (function(){ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1d2){d2=D+1;}else {d1=D+1;}break}else if(xD){d1=d2;n1=n2}if(!mixed){return[0,n1,d1];}var q=Math.floor(n1/d1);return[q,n1-q*d1,d1]};frac.cont=function cont(x,D,mixed){var sgn=xD){if(Q_1>D){Q=Q_2;P=P_2}else{Q=Q_1;P=P_1}}if(!mixed){return[0,sgn*P,Q];}var q=Math.floor(sgn*P/Q);return[q,sgn*P-q*Q,Q]}; window.tastyRecipesVulgarFractions = JSON.parse(decodeURIComponent("%7B%22%C2%BC%22%3A%221%2F4%22%2C%22%C2%BD%22%3A%221%2F2%22%2C%22%C2%BE%22%3A%223%2F4%22%2C%22%E2%85%93%22%3A%221%2F3%22%2C%22%E2%85%94%22%3A%222%2F3%22%2C%22%E2%85%95%22%3A%221%2F5%22%2C%22%E2%85%96%22%3A%222%2F5%22%2C%22%E2%85%97%22%3A%223%2F5%22%2C%22%E2%85%98%22%3A%224%2F5%22%2C%22%E2%85%99%22%3A%221%2F6%22%2C%22%E2%85%9A%22%3A%225%2F6%22%2C%22%E2%85%9B%22%3A%221%2F8%22%2C%22%E2%85%9C%22%3A%223%2F8%22%2C%22%E2%85%9D%22%3A%225%2F8%22%2C%22%E2%85%9E%22%3A%227%2F8%22%7D")); window.tastyRecipesFormatAmount = function(amount, el) { if ( parseFloat( amount ) === parseInt( amount ) ) { return amount; } var roundType = 'frac'; if (typeof el.dataset.amountShouldRound !== 'undefined') { if ('false' !== el.dataset.amountShouldRound) { if ( 'number' === el.dataset.amountShouldRound ) { roundType = 'number'; } else if ('frac' === el.dataset.amountShouldRound) { roundType = 'frac'; } else if ('vulgar' === el.dataset.amountShouldRound) { roundType = 'vulgar'; } else { roundType = 'integer'; } } } if ('number' === roundType) { amount = Number.parseFloat(amount).toPrecision(2); } else if ('integer' === roundType) { amount = Math.round(amount); } else if ('frac' === roundType || 'vulgar' === roundType) { var denom = 8; if (typeof el.dataset.unit !== 'undefined') { var unit = el.dataset.unit; if (['cups','cup','c'].includes(unit)) { denom = 4; if (0.125 === amount) { denom = 8; } if ("0.1667" === Number.parseFloat( amount ).toPrecision(4)) { denom = 6; } } if (['tablespoons','tablespoon','tbsp'].includes(unit)) { denom = 2; } if (['teaspoons','teaspoon','tsp'].includes(unit)) { denom = 8; } } var amountArray = frac.cont( amount, denom, true ); var newAmount = ''; if ( amountArray[1] !== 0 ) { newAmount = amountArray[1] + '/' + amountArray[2]; if ('vulgar' === roundType) { Object.keys(window.tastyRecipesVulgarFractions).forEach(function(vulgar) { if (newAmount === window.tastyRecipesVulgarFractions[vulgar]) { newAmount = vulgar; } }); } } if ( newAmount ) { newAmount = ' ' + newAmount; } if ( amountArray[0] ) { newAmount = amountArray[0] + newAmount; } amount = newAmount; } return amount; }; window.tastyRecipesUpdatePrintLink = () => { const printButton = document.querySelector( '.tasty-recipes-print-button' ); if ( ! printButton ) { return; } const printURL = new URL( printButton.href ); const searchParams = new URLSearchParams( printURL.search ); const unitButton = document.querySelector( '.tasty-recipes-convert-button-active' ); const scaleButton = document.querySelector( '.tasty-recipes-scale-button-active' ); let unit = ''; let scale = ''; if ( unitButton ) { unit = unitButton.dataset.unitType; searchParams.delete('unit'); searchParams.set( 'unit', unit ); } if ( scaleButton ) { scale = scaleButton.dataset.amount; searchParams.set( 'scale', scale ); } const paramString = searchParams.toString(); const newURL = '' === paramString ? printURL.href : printURL.origin + printURL.pathname + '?' + paramString; const printLinks = document.querySelectorAll( '.tasty-recipes-print-link' ); printLinks.forEach( ( el ) => { el.href = newURL; }); const printButtons = document.querySelectorAll( '.tasty-recipes-print-button' ); printButtons.forEach( ( el ) => {

    3 min

  7. 08/13/2024

    Grilled Branzino with Mediterranean Gremolata

    Grilled Branzino: A Dance of Mediterranean Flavors Imagine a balmy evening with the gentle roll of sea waves in the background and the air is filled with the enticing aroma of fresh fish grilling over a hot flame. You may not live seaside but you’ll feel like you’re there with this recipe – Grilled Branzino. What’s branzino you ask? It’s a Mediterranean seabass that’s about to take your taste buds on a vibrant journey. It’s a recipe so delightful that you’ll want to cook and share it with every one you know.   The Star of the Show: Branzino Branzino, also known as European seabass, is a gem from the deep blue. This fish has been swimming through the culinary traditions of the Mediterranean for centuries. And this dish embodies  the simplicity and elegance of coastal cuisine. Branzino’s flesh is white, delicate, and flaky with a mildly sweet flavor that makes it highly versatile in the culinary world. And, because of it’s mild taste branzino is an excellent pairing with bold seasonings and sauces. The benefit of grilling a whole branzino (or any whole fish) is that the juices and fats released from the head, skin, and bones into the flesh of the fish ensures a tasty and succulent fish. You’ll need to navigate the branzino’s delicate bone structure when consuming the fish whole, but this does not detract from the overall pleasure of this meal. And it’s simple to prepare.   Prepping and Grilling Your Branzino Start by salting the cavity of your Branzino after you’ve rinsed it and patted it dry. Oil the fish well to protect the skin as it grills. Then stuff it with lemon slices, parsley, and smashed garlic cloves to permeate the flesh of the fish with flavor. Grill your fish for seven minutes per side between 500-550˚F. This temperature  ensures a crispy skin and some attractive grill marks.   Mediterranean Gremolata for Grilled Branzino The garnish for this dish is a flavor explosion and perfect companion to branzino’s mild flavor: kalamata olives, capers, lemon zest, chopped parsley, a generous drizzle of olive oil, and a splash of lemon juice. Blister a handful of grape tomatoes in a skillet for a final dash of color on the plate. It’s quintessential Mediterranean and an addiction of flavors. Whole grilled branzino is a visually striking presentation with a rustic and elegant charm that will engage the diners at your table. Add a Mediterranean soundtrack to your gathering and you will find that with your family and friends and satisfying food, there’s no better place than the home table. Serve this fish over a Mediterranean Quinoa Salad. Give this fish marinade a try sometime. Cowlitz River Salmon Marinade   Print Grilled Branzino Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Grilled branzino is easy, beautiful, and delicious topped with a vibrant Mediterranean gremolata of kalamata olives, capers, and lemon zest. Author: Chef Sandra Lewis Prep Time: 20 Cook Time: 14 Total Time: 34 minutes Yield: 1 serving Ingredients 1 whole branzino per person, gutted, scaled with fins removed 4 (or more) parsley sprigs 3–4 garlic cloves, smashed 3–4 lemon slices kosher salt olive oil Gremolata (per fish) 3 tablespoons kalamata olives, chopped 1 teaspoon capers zest from 1 lemon olive oil Garnish (per fish) 3 grape tomatoes, blistered in a dry cast iron skillet 1 tablespoon parsley, chopped fresh lemon juice olive oil Cook Mode Prevent your screen from going dark Instructions Grilled Branzino Rinse the branzino under cold water and pat dry with paper towels. Drizzle the branzino with olive oil and use your hands to distribute it evenly over the skin of the fish. Season the inside of the fish’s cavity with kosher salt. Stuff the cavity with the parsley, smashed garlic, and lemon slices. Place the branzino on a grill preheated to 500˚F-550˚F. Grill for about 7 minutes on each side. Gremolata Mix together the chopped olives, capers, and lemon zest. Drizzle in some olive oil to give the mixture some moisture. Assembly Remove the branzino from the grill to a plate. Pour the gremolata over the top of the fish. Scatter the blistered tomatoes around the fish. Top with the chopped parsley, an additional drizzle of of olive oil, and a squeeze of fresh lemon juice. Notes Other whole fish options instead of branzino: trout, ruby red trout, snapper, and salmon. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner window.trCommon={"minRating":6,"ajaxurl":"https:\/\/lifeatthetable.com\/wp-admin\/admin-ajax.php","ratingNonce":"","postId":175419186}; window.TastyRecipes = window.TastyRecipes || {}; window.TastyRecipes.smoothScroll = { init() { document.addEventListener( 'click', ( e ) => { let anchor = e.target; if ( anchor.tagName !== 'A' ) { anchor = anchor.closest( 'a.tasty-recipes-scrollto' ); } if ( ! anchor || ! anchor.classList.contains( 'tasty-recipes-scrollto' ) ) { return; } const elementHref = anchor.getAttribute( 'href' ); if ( ! elementHref ) { return; } e.preventDefault(); this.goToSelector( elementHref ); }); }, goToSelector( selector ) { const element = document.querySelector( selector ); if ( ! element ) { return; } element.scrollIntoView( { behavior: 'smooth' } ); } }; document.addEventListener( 'DOMContentLoaded', () => window.TastyRecipes.smoothScroll.init() ); (function(){ document.querySelectorAll('[data-tr-ingredient-checkbox]').forEach(function(el) { var input = el.querySelector('.tr-ingredient-checkbox-container input[type="checkbox"]'); if ( ! input ) { return; } if (input.checked) { el.dataset.trIngredientCheckbox = 'checked'; } el.addEventListener('click', function(event) { if ( 'A' === event.target.nodeName || 'INPUT' === event.target.nodeName || 'LABEL' === event.target.nodeName ) { return; } input.click(); }); input.addEventListener('change', function() { el.dataset.trIngredientCheckbox = input.checked ? 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    3 min

  8. 08/06/2024

    Chimichurri

    What’s the green, herbaceous sauce that hails from Argentina and Uruguay that will elevate your meals from mundane to magnificent? It’s chimichurri sauce. Traditionally made with fresh parsley, garlic, red wine vinegar, olive oil, and red pepper flakes, this sauce is the perfect blend of savory, tangy, and slightly spicy. It is indeed the perfect blend of flavors that will elevate your meals from mundane to magnificent.   A Dash of Chimichurri History No one knows for sure who can rightly claim the bragging rights for the invention of this delicious sauce. Some give credit to an Irishman living in Argentina named Jimmy McCurry who concocted the sauce using local ingredients because he longed for a replacement of his beloved Worcestershire sauce. Another story suggests Basque immigrants invented and named the sauce with a word that means “hodgepodge” and sounds very similar to chimichurri. Regardless of its etymology, this sauce is a beloved companion to the Argentine asado (or barbecue) for generations. Picture gauchos, Argentine cowboys, grilling meats over an open flame, basting them with chimichurri to keep them juicy and packed with flavor and serving a bit of chimichurri on the side as a condiment.   Versatility Beyond the Grill Chimichurri is best known as a go-to sauce for grilled meats. But this magical green sauce is like a culinary fairy godmother that turns everyday ingredients into a feast fit for royalty. Here are some creative ways to add the zing of this addicting sauce to your weeknight dinners. 1. Dipping Delight. Serve chimichurri as a dip for roasted vegetables, or even as a fresh alternative to salsa with your favorite chips. 2. Salad Superstar. Drizzle chimichurri over a simple salad for an instant flavor boost. It pairs beautifully with fresh greens, tomatoes, and avocados. 3. Flavor Booster. Add a dollop of chimichurri to your burgers, sandwiches, eggs cooked in any way for a zesty, herbaceous kick.   Make It Your Own With minimal prep time and no cooking required, chimichurri is a breeze to whip up. Just chop, mix, and you’re ready to go. It’s a fantastic option for busy weeknights and delivers maximum flavor with minimum fuss. One of chimichurri’s best characteristics is its adaptability. Put it on anything and don’t be afraid to experiment with the basic recipe to suit your tastes. Add a squeeze of lemon or lime, or toss in some cilantro to add a distinct, bright flavor. So what are you waiting for? Dive into the world of chimichurri and let this magical sauce make your tastebuds dance. Whether you’re hosting a barbecue, looking to jazz up a weeknight dinner or simply explore something new, chimichurri is your go-to sauce for adding excitement to any meal. Ready to grill? Check out this article on how to know when your grilled meat is done. How To Know When Grilled Meat Is Done Looking for more ways to use fresh parsley? Make tabbouleh.     Print Chimichurri Print Recipe Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Make chimichurri to add a punch of flavor to any dish, grilled meats, eggs, or vegetables. It’s super easy to make even on a weeknight. Author: Chef Sandra Lewis Prep Time: 10 Cook Time: 5 Total Time: 15 minutes Yield: 1/2 cup Ingredients Units USM 2 cups packed fresh parsley leaves (or cilantro, or a mix of both) 2 smashed garlic cloves 2 teaspoons dried oregano 1/2 teaspoon red pepper flakes 3 tablespoons olive oil kosher salt 2 tablespoons red wine vinegar Cook Mode Prevent your screen from going dark Instructions Place the parsley, garlic, oregano, and red pepper flakes in blender or a food processor with the red wine vinegar and 1 tablespoon of the olive oil. Blend and drizzle in the remaining olive oil, stopping to scrape down the sides as needed. Add a bit of water or more olive oil to create your desired consistency. Taste and adjust the seasoning with kosher salt as needed. Notes Parsley is traditionally used in chimichurri. If you’re a cilantro lover, use cilantro instead or mix it in. The cilantro makes the sauce even more refreshing and lively. Did you make this recipe? Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner window.trCommon={"minRating":6,"ajaxurl":"https:\/\/lifeatthetable.com\/wp-admin\/admin-ajax.php","ratingNonce":"","postId":175419123}; window.TastyRecipes = window.TastyRecipes || {}; window.TastyRecipes.smoothScroll = { init() { document.addEventListener( 'click', ( e ) => { let anchor = e.target; if ( anchor.tagName !== 'A' ) { anchor = anchor.closest( 'a.tasty-recipes-scrollto' ); } if ( ! anchor || ! anchor.classList.contains( 'tasty-recipes-scrollto' ) ) { return; } const elementHref = anchor.getAttribute( 'href' ); if ( ! elementHref ) { return; } e.preventDefault(); this.goToSelector( elementHref ); }); }, goToSelector( selector ) { const element = document.querySelector( selector ); if ( ! element ) { return; } element.scrollIntoView( { behavior: 'smooth' } ); } }; document.addEventListener( 'DOMContentLoaded', () => window.TastyRecipes.smoothScroll.init() ); (function(){ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1d2){d2=D+1;}else {d1=D+1;}break}else if(xD){d1=d2;n1=n2}if(!mixed){return[0,n1,d1];}var q=Math.floor(n1/d1);return[q,n1-q*d1,d1]};frac.cont=function cont(x,D,mixed){var sgn=xD){if(Q_1>D){Q=Q_2;P=P_2}else{Q=Q_1;P=P_1}}if(!mixed){return[0,sgn*P,Q];}var q=Math.floor(sgn*P/Q);return[q,sgn*P-q*Q,Q]}; window.tastyRecipesVulgarFractions = JSON.parse(decodeURIComponent("%7B%22%C2%BC%22%3A%221%2F4%22%2C%22%C2%BD%22%3A%221%2F2%22%2C%22%C2%BE%22%3A%223%2F4%22%2C%22%E2%85%93%22%3A%221%2F3%22%2C%22%E2%85%94%22%3A%222%2F3%22%2C%22%E2%85%95%22%3A%221%2F5%22%2C%22%E2%85%96%22%3A%222%2F5%22%2C%22%E2%85%97%22%3A%223%2F5%22%2C%22%E2%85%98%22%3A%224%2F5%22%2C%22%E2%85%99%22%3A%221%2F6%22%2C%22%E2%85%9A%22%3A%225%2F6%22%2C%22%E2%85%9B%22%3A%221%2F8%22%2C%22%E2%85%9C%22%3A%223%2F8%22%2C%22%E2%85%9D%22%3A%225%2F8%22%2C%22%E2%85%9E%22%3A%227%2F8%22%7D")); window.tastyRecipesFormatAmount = function(amount, el) { if ( parseFloat( amount ) === parseInt( amount ) ) { return amount; } var roundType = 'frac'; if (typeof el.dataset.amountShouldRound !== 'undefined') { if ('false' !== el.dataset.amountShouldRound) { if ( 'number' === el.dataset.amountShouldRound ) { roundType = 'number'; } else if ('frac' === el.dataset.amountShouldRound) { roundType = 'frac'; } else if ('vulgar' === el.dataset.amountShouldRound) { roundType = 'vulgar'; } else { roundType = 'integer'; } } } if ('number' === roundType) { amount = Number.parseFloat(amount).toPrecision(2); } else if ('integer' === roundType) { amount = Math.round(amount); } else if ('frac' === roundType || 'vulgar' === roundType) { var denom = 8; if (typeof el.dataset.unit !== 'undefined') { var unit = el.dataset.unit; if (['cups','cup','c'].includes(unit)) { denom = 4; if (0.125 === amount) { denom = 8; } if ("0.1667" === Number.parseFloat( amount ).toPrecision(4)) { denom = 6; } } if (['tablespoons','tablespoon','tbsp'].includes(unit)) { denom = 2; } if (['teaspoons','teaspoon','tsp'].includes(unit)) { denom = 8; } } var amountArray = frac.cont( amount, denom, true ); var newAmount = ''; if ( amountArray[1] !== 0 ) { newAmount = amountArray[1] + '/' + amountArray[2]; if ('vulgar' === roundType) { Object.keys(window.tastyRecipesVulgarFractions).forEach(function(vulgar) { if (newAmount === window.tastyRecipesVulgarFractions[vulgar]) { newAmount = vulgar; } }); } } if ( newAmount ) { newAmount = ' ' + newAmount; } if ( amountArray[0] ) { newAmount = amountArray[0] + newAmount; } amount = newAmount; } return amount; }; window.tastyRecipesUpdatePrintLink = () => { const printButton = document.querySelector( '.tasty-recipes-print-button' ); if ( ! printButton ) { return; } const printURL = new URL( printButton.href ); const searchParams = new URLSearchParams( printURL.search ); const unitButton = document.querySelector( '.tasty-recipes-convert-button-active' ); const scaleButton = document.querySelector( '.tasty-recipes-scale-button-active' ); let unit = ''; let scale = ''; if ( unitButton ) { unit = unitButton.dataset.unitType; searchParams.delete('unit'); searchParams.set( 'unit', unit ); } if ( scaleButton ) { scale = scaleButton.dataset.amount; searchParams.set( 'scale', scale ); } const paramString = searchParams.toString(); const newURL = '' === paramString ? 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Tips, fun facts, and recipes from Chef Sandra Lewis of Life At The Table to help you answer the most important question of the day, “What’s for dinner?”.

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