better homes and gardens
How’s that for dinner with a view? I was lucky enough to eat here (well, technically the table next to this one) on a visit to Terranea Resort in Rancho Palos Verdes, CA. As a preview to their new culinary package that launches THIS MONTH, I enjoyed fresh coastal-inspired meals with Chef Bernard Ibarra, a behind-the-scenes garden tour, interactive foodie workshops, more incredible meals, and an amazing sommelier-led dessert and liquor pairing. Oh, did I mention the FOOD?! Here’s a sampling of the deliciousness:
Every meal was locally-sourced and delicious but the greatest part was hearing from the motorcycle-with-side-car-driving chef. Chef Ibarra is walking the walk of the farm to table movement, he helps in the expansive garden on property, keeps bees for honey, and makes amazing sea salt.
But let me tell you about the sea salt! The water surrounding Terranea is prime for making sea salt (something about kelp beds and water purity that create sea salt higher in important minerals such as magnesium and potassium).
Here’s how they make it:
Step 1: Chef and the kitchen staff, wearing their white coats and swim trunks, wade into the sea with buckets to collect water (Are you picturing this? I LOVE this mental image!).
Step 2: Let the water evaporate. Spread out the wet salt to dry further.
Step 3: Flavor or smoke the salt as needed and use it in the Terranea restaurants and salt scrub spa treatments.
During my visit they made about 20 pounds of salt per month, but they are unveiling their new Sea Salt Conservatory this Earth Day (April 22) which will give them the ability to make more like 200 pounds of sea salt per month. When they hit that level of production I encourage you to try to get your hands on some of the salt to try. And if you’re feeling a twinge of jealousy about this trip, book your own Land to Sea Culinary Immersion Package here!
Fill a pint, clink some glasses, or pop a cork…just ask for a local creation. I had the chance to strut my cowboy boots around San Antonio (in time for the annual Tamale Festival), and enjoy their hometown beverage renaissance. Napa, they’ve got your number.
(photo credit: Alamo Beer Company)
First stop: Alamo Beer Company. A simple 12-minute saunter from the front door of the actual Alamo, this refreshing craft beer brewery (say that three times fast after a few savored sips), does everything—brewing to bottling, plus rocking a beer garden—all on their inviting campus. I drank the easy-to-love Golden Ale while peering into the expansive glass-walled warehouse, which hosts the functioning brew area and is completed by on-hand, love-beer-so-much-they-live-it Brewmasters.
4.0 Cellars combines three Texas wineries at a well-located fourth spot (so if you, like me, thought the name referred to a straight-A student, you can impress your friends with your new-found knowledge). We enjoyed the Texas Cheese & Wine Experience ($20), which married five scrumptious Texas cheeses from the Veldhuizen Cheese Shoppe with five varied wines from 4.0. I’m a blue cheese girl myself, and the Bosque Blue provided a nice bite against the sweetness of the Brennan Vineyards’ Portejas. The table’s favorite, however, was the Lost Oak Dawson Red, a smooth and delicious sip served with a strong cheddar cheese. Consider it an instant contender for pairing with weeknight dinner.
The wine of Grape Creek Vineyards is so well-distributed that my Iowa-raised husband knew the logo immediately. Owner Brian Heath has combined a stunning setting and a full sensory experience. During the tour of the barrel room, the sweet scent instantly brought images of a juice-stained bite into peek-of-the-season grapes. My favorite here was the Merlot, which we sampled straight from the French-oak barrel.
Need to put your spurs up while touring nearby Fredericksburg, Texas? Stop at Fredericksburg Brewing Company. Beyond my tasty tilapia fish tacos (and the bite of dreamy German Potato Salad literally toppled onto my plate by an encouraging fellow traveler, “You are going to try this!”), I reached for their Not So Dumb Blonde, which fit perfectly into the sweet spot of a refreshing drink that doesn’t over-fill.
There’s also the small matter of knowledgeable bartenders. Here’s a good stop for you: Cibolo Moon inside the JW Marriott San Antonio Hill Country Resort & Spa. Specializing in tequila, their tequila bar is one of 23 U.S. restaurants that has been certified with the “Award T” distinction. That means that staff members have tasted a wide variety of tequilas, know the history and production of tequila, serve certified tequila, and, basically wake up thinking about tequila. The restaurant isn’t kidding when they talk about their “resident tequila masters.”
I officially raise a glass and tip a 10-gallon hat to San Antonio’s diverse drink culture and the artisans behind the barrels.
Hi! I’m Katie Workman, author of The Mom 100 Cookbook, and I also write themom100.com blog. Both the book and the blog are intended to make your life easier, filled with delicious, no-fuss, easily adaptable recipes, plus tips, maybe a little wisdom for surviving and staying happy in the kitchen. And a hefty dose of honest reality — I’ve got two kids, a full time job, a husband, a dog, and I’m right there with you, figuring it out one day at a time!
This is the story of possibly the best apple streusel pie ever. Apple pies, in whatever form they come, are always one of the most welcome items on the dessert buffet, and never more appealing than on Thanksgiving. Something about the smell of those warm spices and tender apples, that flaky crust. I’ve never met an apple pie I didn’t like, and I think I speak for the masses. And when that pie gets topped with a sweet and slightly crunchy streusel topping ….WELL, that’s the apex of apple pie, as far as I’m concerned.
But what if you added one more element, a simple custardy filling to envelop the apples in a rich, silky filling underneath that wonderfully bumpy topping? That would be a whole other level of apple pie heaven, wouldn’t it? And what if, just what if, you passed a small pitcher of caramel sauce on the side for those who were looking to gild the lily?
This recipe starts with the fabulousness of Crumb-Topped Apple Slab Pie, but we are suckers for pie in pie pans over the holidays, so I changed it to a regular pie instead of a slab pie. Then I added a custard filling to bing the apples together. I also added ground ginger and cloves along with the cinnamon to give it different layers of flavor. You could also use pumpkin pie spice mix if you wanted. I usually use Granny Smith apples, which have a nice tartness to stand up to the sweetness of the filling and the topping, but you could use any firm apple that is available. If you have the time and inclination to make your own pie crust as the original recipe suggests by all means, bully ahead, but I can get a little lazy in the pie crust department, so I fall back on the rolled up pie crusts found in the refrigerator section of the supermarket, and the ready to bake crusts in the freezer section. I really love them, and they allow me to make pies more often that I otherwise would. You can use your fingers or a pastry blender to rub the butter into the streusel topping if you don’t have a food processor; just make sure the butter is quite cold. It’s a good idea to put a baking sheet under the pie when it’s baking, as the streusel topping can tend to bubble of the side a bit.
This streusel pie inspiration was combined another inspiration, this one from Mile-High Caramel Apple Pie. I loved the idea that caramel would be just the perfect finishing touch. Ironically, instaed of using a store-bought caramel as that recipe suggests, I made my own — but another time I might well just grab a jar of pre-made sauce. If you wanted to swap out the caramel for whipped cream or vanilla ice cream, that would also be delicious. Or, if you are feeling a little outrageous, you could do caramel AND whipped cream or ice cream.
The pie can be baked a day ahead of time and kept wrapped in the refrigerator. Let is return to room temperature before serving or heat it in a 300°F oven for 15 minutes to warm it. Click here for the pie recipe.
Apple Pie, Delish Dish, Fruit Desserts, Pies | Tags:
apple, Baking, better homes and gardens, Better Homes and Gardens recipes, BHG, blogger, Dessert, Desserts, entertaining, Party, Party recipes, Recipes
Better Homes & Gardens is opening the doors of its famed Test Kitchen to host the brand’s first-ever consumer cooking experience. This exclusive, two-day event will kick-off at the Better Homes and Gardens headquarters in Des Moines, Iowa on October 10, 2014. Guests will enjoy cooking demos from notable chefs and BHG editors, scrumptious meals, tours of the Test Kitchen, a gift bag curated by BHG editors valued at $200 and a limited edition cookbook featuring recipes from the event. Registration is now online here.
“Our 40 million readers look to us each year for advice on fun, fresh ideas to elevate their holiday entertaining, from colorful centerpieces to chic table settings and the star of the table—food,” says Gayle Butler, Editor-in-Chief, Better Homes and Gardens. “This cooking experience gives us a chance to bring our holiday pages to life and invite consumers into our kitchen to engage with editors face to face, meet other entertaining enthusiasts and learn simple and inexpensive ways to make their holiday table shine.”
The weekend of events will kick off with a hearty opening reception and welcome dinner for guests that spotlights trend-forward holiday recipes from the pages of Better Homes and Gardens magazine and favorites old and new from the brand’s iconic Red Plaid Cookbook.
Consumers are also invited to book a seat at the table for the Tastes of the Season Dinner following Saturday’s cooking festivities. This intimate dinner in the Better Homes and Gardens kitchens will give readers a chance to dine and dish with Editor-in-Chief, Gayle Butler, Senior Deputy Food and Entertaining Editor, Nancy Hopkins, Test Kitchen Director Lynn Blanchard, and Contributing Editors Gesine Bullock-Prado and Scott Peacock. The menu features a four-course meal with wine pairings. This Saturday evening dinner is available as a separate ticket price. Seats are limited. To register click here.
Here’s a sample of what BHG has planned for readers during this exclusive, information-packed event:
• Eat the Menu & Lunch Instructor: Scott Peacock
- Scott Peacock is a James Beard award-winning chef and cookbook author, is a southern food expert who brings big flavor to his food. Born and raised in rural Alabama, Scott is the former chef to two Georgia governors, founding chef of Atlanta’s Horseradish Grill, and the former executive chef of Watershed Restaurant in Decatur, Georgia. Scott will teach a hands-on class featuring some favorites from his comfort-filled menu, layered with flavors that are perfect to share at the holiday table. Attendees will learn to make every dish, then eat the results for lunch.
• Magically Delicious Desserts Instructor: Gesine Bullock Prado
- Gesine Bullock-Prado is a master baker and cookbook author of Bake It Like You Mean It and Sugar Baby, who finds joy in demystifying baking challenges for the home cook. Gesine is a regular contributor to BHG and a frequent guest on NBC’s Today Show and CBS’ The Talk. Gesine will share simple steps to create spectacular centerpiece desserts for the holidays or any special occasion that begs for a sweet finish.
• Behind the Scenes at the BHG Test Kitchen with Better Homes and Gardens Editors
- Get the scoop on what happens every day in the Better Homes and Gardens Test Kitchen, where all recipes are tested and approved by BHG editors and culinary professionals. The Test Kitchen is not open to the public, so this is a rare opportunity to experience a behind-the-scenes tour of the nations’ most famous test kitchen. Editors will also offer hands-on experience, covering everything from knife skills to pastry tricks.
• Everything You Need to Know to Cook SLOW with Better Homes and Gardens Editors
- This hip and happening, fast-paced class will showcase 12 gorgeous go-to recipes for holiday gathering, from surprising appetizers to delicious desserts and the ultimate Christmas morning breakfast. Along the way, BHG editors will share the latest tips and tricks for using the slow cooker as well as the latest advancements in slow-cooker technology. The session will finish with design tips for how to make your slow cooker look great on the buffet table. You will be amazed that something so slow can taste so good!
Quick! What comes to mind when I mention Green Bay, Wisconsin? It’s Sheena here, digital food editor for BHG.com and I’d bet serious money your first response was Packers football. Fair enough. Where else will you find an NFL team in such a small market? And just try to name one more NFL team owned by the fans – that’s right, you can’t. The Packers are unique and important to Green Bay, but if that’s all that comes to mind, you have not experienced the amazing food scene on the cusp of exploding.
CHEESE!!! No, that’s not excessive use of the caps lock key. Wisconsin = cheese, but until you’ve tasted cheese curds made the morning you ate them and met some cheese-making experts you don’t fully grasp it. From small batch cheeses at places like Renard’s Cheese to the brand I think synonymous with fresh mozzarella in the Midwest – BelGioioso – Green Bay is home to super-fresh cheese. Cool learning: BelGioioso makes its mozzarella to order and gets its milk from within a 30-mile radius of their factories so milk can go from farmer to packaged product in 4 hours! And they can make a LOT of cheese. Check out all the provolone!
Farm to Fork is Hot. The local food trend is in full swing as evidenced by a remarkably large farmer’s market, rent-able plots to grow food at their botanical garden and Green Bay restaurants. I ate one of the best meals of my life at Three Three Five created by Chef Chris Mangless (aka: The Traveling Chef). Earlier in the day Chef Chris met us at Twin Elm Gardens where many of his ingredients come from, from there he dreamed up a 27-course dinner using some of the foods we saw growing that morning. Some of the dishes I just pause to reflect on from time to time are the Meyer lemon hummus with pine nuts; carrot soup with coconut, ginger, and of all things, a marshmallow; and pork belly fried rice using black rice, pineapple, and soy. Here’s a sampling of my meal:
Craft Beverages Everywhere. Breweries abound in Green Bay. We sampled brews from Badger State Brewing Company (tasting room coming soon), Titletown Brewing Company (expansion coming soon), and Hinterland Brewery (new location coming soon). As you can tell from the updates soon to come for each company the craft brew business is booming. Though I enjoyed each beer we tasted, I’m not a big beer drinker, so my beverage highlight came from The Libertine. The dimly-lit, prohibition-styled space felt cozy and inviting and the cocktails were crafted by expert hands.
So if you find yourself venturing to Green Bay, don’t forget to explore cuisine outside the stadium.
Hi Friends, I’m Nik Sharma and I blog at A Brown Table where I develop recipes that showcase the wonderful flavors of Indian cuisine. My favorite recipes are the ones where I get to showcase ingredients that are commonly used in Indian cooking and infuse them into everyday meals that are tasty yet wholesome and healthy.
Warm summers always remind me of grilling and spending vacations at the beach, so when Better Homes and Gardens asked me to cook and write about their recipes, I figured what could better than a delicious burger (any excuse is a great excuse to fire up the grill!). I picked their easy salmon burger recipe, which seriously guys, no jokes, this is one super EASY and tasty way to prepare salmon. All you need to do is add the ingredients to a food processor, click the “Pulse” button a couple of times, shape and then toss them on to your grill and watch them sizzle!
We eat a lot of seafood at home and salmon is definitely a common item on our menu. So we were eager to try this recipe out from Better Homes and Gardens.
My favorite way to eat these babies, is to grab a salmon patty, throw on some lettuce, add a dollop of mustard, and sandwich it inside a freshly toasted bun.
I kept the entire method of preparation and ingredients the same as listed in the original recipe but I did make a few of my own changes to it.
- Instead of using crackers, I used 1/2 cup oat bran. Not only does oat bran act as a binding agent it also gives a nice texture to the burger. If you have a gluten sensitivity issue, I recommend using oat bran that’s prepared in a gluten-free facility (just in case there’s cross contamination).
- I also added 2 tablespoons chopped red onion, 2 tablespoons of fresh cilantro leaves (but parsley could also be substituted in the same amount), 1 clove (approximately 1 teaspoon) of garlic , 1 small (1 teaspoon) thai chili pepper, 1 teaspoon garam masala, and 1 teaspoon salt to the salmon before processing it in the food processor.
If you’re looking for a no-fuss recipe to prepare a flavorful salmon burger, then this recipe will not disappoint!
Burger Recipes, Burgers, Delish Dish, Easy Dinners, Main Courses, Salmon & Tuna, Seafood | Tags:
better homes and gardens, BHG, blogger, burger, burgers, easy, eggs, gluten free, grilling, Healthy Salmon, Indian, Recipe, Recipes, salmon, seafood, summer