SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993.
Homemade crumpets are a delicious treat, whether for a snack, dessert or as part of an indulgent brunch. Crumpet stack with berries Ingredients CRUMPETS - SERVES 6 TIPS & VARIATIONS: · Omit sugar and serve crumpets as a savoury snack or light meal. 500 ml (2 cups) cake flour · Serve with bacon and maple syrup or cooked chicken and 15 ml (1 tbsp) baking powder cottage cheese. 30 ml (2 tbsp) sugar · Add 125 g blueberries to the batter, fry as above and serve with 2 ml salt honey and nuts. · Buttermilk makes the crumpets light and fluffy, but it can be 2 eggs, beaten substituted with 400 ml milk. 500 ml (2 cups) buttermilk · Take care not to make the batter too runny, then it is difficult to fry. 60 ml (¼ cup) butter, melted · Add a pinch of cinnamon to the batter for a delicious flavour. oil for frying Method 1. Sieve flour and baking powder together in a large glass 4. Pour 30-50 ml batter per crumpet onto the base, bowl or AMC 24 cm Dome. Add the sugar and salt. Stir depending on the size of crumpets you want to serve. through and make a well in the flour mixture. Fry until bubbles start to form, then carefully turn over. Fry 2. Add eggs and buttermilk to the well and whisk the liquids until golden brown and cooked through – this will only take into the flour mixture until a smooth batter forms – don’t a few minutes. overmix. Pour melted butter over the batter and gently stir 5. Keep crumpets warm in the oven and continue to fry the in.
Food Trends 2016 U.S. Report [email protected] Intro With every query typed into a search bar, we are given a glimpse into user considerations or intentions. By compiling top searches, we are able to render a strong representation of the United States’ population and gain insight into this population’s behavior. In our Google Food Trends Report, we are excited to bring forth the power of data into the hands of the marketers, product developers, restaurateurs, chefs, and foodies. The goal of this report is to share useful data for planning purposes accompanied by curated styles of what we believe can make for impactful trends. We are proud to share this iteration and look forward to hearing back from you. Jon Lorenzini | Senior Analytics Lead, Food & Beverage Lisa Lovallo | Global Insights Manager, Food & Beverage Olivier Zimmer | Trends Data Scientist Yarden Horwitz | Trends Brand Strategist Methodology To compile a list of accurate trends within the food industry, we pulled top volume queries related to the food category and looked at their monthly volume from January 2014 to February 2016. We first removed any seasonal effect, and then measured the year-over-year growth, velocity, and acceleration for each search query. Based on these metrics, we were able to classify the queries into similar trend patterns. We then curated the most significant trends to illustrate interesting shifts in behavior. Query De-seasonalized Trend 2004 2006 2008 2010 2012 2014 Query 2016 Characteristics Part One Part Two Part Three top risers a spotlight on an extensive list of and decliners top trending the top volume themes food searches Trend Categories To identify top trends, we categorized past data into six different clusters based on similar behaviors.
Voluntary Food and Drink Guidelines for Early Years Settings in England – a Practical Guide Eat Better, Start Better: Acknowledgements
Voluntary Food and Drink Guidelines for Early Years Settings in England – A Practical Guide Eat Better, Start Better: acknowledgements Acknowledgements The Children’s Food Trust would like to thank all • Julie Akerman, Childminder, Bristol those involved in the development of this practical • London Early Years Foundation (LEYF) guide, for volunteering their time and sharing their experience and expertise: • Marjon Willers, Whittingdon Health • 4 Children – Strategic Partnership • Marsha Mclarty, Childminder, Bristol • Acorn Grove Nursery, Manchester • National Childminding Association (NCMA) • Ashby Nursery, Clinic and Children’s Centre, • National Children’s Bureau Scunthorpe • National Day Nurseries Association (NDNA) • Ashton Vale Pre-school, Bristol • The Old School House Day Nursery, • Bristol University Day Nursery, Bristol Cambridgeshire • Busy Bees Nurseries • People 1st • The Children’s House, North East Lincolnshire • Pollyanna’s Nursery, York • Claire Knight, Childminder, Bristol • Pre-school Learning Alliance • Daycare Trust • Rebecca Spencer, NHS South East London • Department for Education • Sandra Cook and Siobhan Crate, Childminders, Retford • Department of Health • Sharon Taylor, Childminder, Bristol • Donna Caddick, Childminder, Bristol • Sheri Akambi, Childminder, Cambridgeshire • Early Education • Sofie Ball, NHS Redbridge • Early Years and Family Support, Blackpool Council • Staffordshire Public Health Team • Emma Cronly-Dillon, SEPT Community • Sue Smith, Childminder, Cambridgeshire Health Services, Bedfordshire • St Paul’s Nursery School and Children’s • The Fields Children’s Centre, Cambridge Centre, Bristol • Fiona Nave, Royal Borough of Kensington and Photos of children by Karla Gowlett, with thanks to Chelsea PCT Katharine Bruce Community Nursery, part of the London Early Years Foundation. Additional photos • Gerry O’Brien, Gloucestershire PCT of children with thanks to NCMA, NDNA and • Helen Crawley, Centre for Food Policy, Pre-school Learning Alliance.
February 2021 $5.00 SPECIAL EDITION PRINT COPY TheWee Voice Newsletter WHY PANCAKES ARE THE SECRET TO INNER PEACE If you’re stressed out, concentrating on something OurOur MissionMission small and simple can be a really “To follow Jesus by sharing God’s good way to focus your brain and find your happy place. unconditional love as Practice makes perfect and what the Spirit empowers us.” better thing to practice on than making pancakes. Even the most artistically challenged pancake tastes delicious, and a basic OurOur VisionVision recipe uses only a few readily We will follow Jesus... available ingredients, all mixed By being a local Christian church within the United together – as easy as 1, 2, 3! Church of Canada; a community anchor for spiritual Having confidence in the exploration and growth where life, worship, kitchen with basic ingredients can lead to all kinds of tasty knowledge, service and song all contribute to our creations that use up what’s in larger story. the fridge and help you forget By welcoming people of diverse faith, ethnicities, the frustrations of the day. Be ages and stages of life, physical and mental abilities, mindful and have a go at ‘dolloping’ out that calming economic situations, sexual orientation and gender circle of batter today. identities. If your family or room mates By caring for all members with compassion, empathy can never agree on what to cook and joy. then don’t worry, there’s a By acts of service we will reach out to engage and pancake combo for everyone. support our community, the country and the world.
BAKING, ACID and ALKALINE Successful baking is largely dependent upon leavening, which is the process of aeration of (adding gas to) dough or batter, to increase its volume and lighten its texture. When dough or batter is mixed, the starch in the flour combines with the liquid to form a foam matrix of protein strands that sets with holes in between, formed by gas bubbles, which expand when heated, causing the dough or batter to "rise". Dough is a paste made from flour (ground from grains, pulses, seeds or nuts), mixed with water (or other liquid, such as milk). Other ingredients (such as oil, butter, margarine, egg), seasoning and flavourings may be added as well as a leavening (or "raising") agent, if required. Batter is a liquid mixture made with the same ingredients as dough, but whisked or beaten together to introduce air bubbles (battre is French for beat). Batters can also be made by soaking whole grains, then grinding them wet. Batter can be cooked on its own as a pancake, or as a coating on another food (in which case, beer is sometimes added as a source of gas bubbles). Doughs and batters can be griddled, shallow or deep fried, steamed and boiled as well as baked. Batter cooked at an extremely high temperature can be leavened solely by the steam produced from the moisture in the mixture, which rises as the gas expands, holding it until the the batter is set (such as Yorkshire pudding or tempura). Cake mixtures have a lighter texture than dough, with a foam of air bubbles drawn in by beating with a whisk, such as formed with egg protein in a sponge cake mix, or by "creaming" when beating in sugar and butter.
Foods that contain phosphate (PO4) Below is a detailed list of foods that contain phosphate. Use this as a guide to help you stay within your allowance. Your Dietitian will explain its importance and how many serves from each group you need to meet your requirements. Some of these foods may be high in potassium and high in salt, and they should be eaten in the amounts recommended by your Dietitian. Your phosphate allowance is approximately 32 mmols per day.(1mmol = 31mg phosphate) Breads and Cereals Have at least 5 serves of breads and cereals per day. Choose lower phosphate options (1 point or less per serve). Bread Amount Phosphate points (mmol) Bread, wholemeal, flat- lebanese 80g (1 lebanese) 4 English Muffin, fruit 67g (1 muffin) 4 Crumpet, wholemeal (toasted) 50g (1 round) 3 English Muffin, white 67g (1 muffin) 3 Bread, Pumpernickel 47g (1 slice) 3 Bread, white, Lebanese 80g (1 lebanese) 3 Bread roll – wholemeal, mixed grain 1 medium roll 3 Bread, white, Pita 90g (2 pita/ pocket) 3 Bread, wholemeal, flat - Pita 45g (1 pita) 2 Chapati 1 chapati (35g) 2 Crumpet, white 47g (1 round) 2 Bread – wholemeal or multigrain 40g (1 slice) 2 Bread, Naan 46g (1 small slice) 2 Bread, dark rye 40g (1 slice) 2 Bread, white 40g (1 slice) 1 Bread, fruit loaf 40g (1 slice) 1 Breakfast cereals Amount Phosphate points (mmol) All bran with fruit and nuts 1 cup 28 All Bran 1 cup 15 Muesli, toasted 1 cup 10 Oat bran with fruit 1 cup 10 Oats (raw) ½ cup 6 Just Right 1 cup 6 Muesli, untoasted 1 cup 6 Sultana bran 1 cup 4 Wheat bran flakes 1 cup 4 Guardian with psyllium 1 cup 3 Weet-bix, Vita-brits 2 biscuits 3 Oat flakes 1 cup 2 Special K 1 cup 2 Porridge (cooked) ½ cup 2 Coco Pops 1 cup 2 This is a consensus document from Queensland Health Dietitian/ Nutritionists.
ADVANCED OUTDOOR BAKING August Learning Events – Thursday, August 9, 2007 Trainers: Barb Anzalone & Lizbeth Kohler OBJECTIVE: To provide participants with hand’s-on opportunities to try delicious recipes and various outdoor baking methods. Foil Cooking Bake Packer * PINEAPPLE UPSIDE DOWN CAKE * BAKEPACKER DUTCH TREAT Gingerbread In An Orange Apple Coffee Cake Baked Apples Dutch Baby Pancake Dutch Oven Novelty Cooking * BROWN BEAR IN APPLE ORCHARD * TRAIL BROWNIES * SHIPWRECK BREAKFAST Arm Pit Fudge Country Breakfast Gorp Balls Monkey Bread Ice Cream Chocolate Delight Snack O'Crackers Grandma’s Apple Brown Betty Dump Cake Cobbler Reflector Oven Heath Bar Brownies Frying in a Dutch Oven Pioneer Pocket Pies Quick Scones Pie Irons * FRENCH BREAKFAST PUFF Box Oven Chocolate Croissants * CHEESE CAKE * PIGS IN BLANKETS Pound Cake S’mores Chocolate Pretzel Rings Stick Cooking Cookies *CAKE KEBABS Pigs in Blankets Bread on a Stick Cupcakes Dough Boys Apple Pie on a Stick Buddy Burners Pineapple Upside Down “Can" Cakes * Recipes tested at 2007 August Learning Events BAKING WITH FOIL PINEAPPLE UPSIDEDOWN CAKE • 12 cake donuts • 1 1/4 cups brown sugar • 1 1/4 sticks butter, softened • 12 pineapple rings Slather butter on donuts. Pack on brown sugar. Top with pineapple. Seal tightly in foil packet, and cook on coals for 5 minutes. Orange Cup Gingerbread Six or seven oranges Your favorite gingerbread mix (you can use any kind of boxes cake mix: white, chocolate, blueberry muffin - be creative) Hollow out the oranges from the top making sure that you do not cut a hole in the orange (other than the top). Fill the orange halfway to the top with gingerbread batter.