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New Year, Healthier You Recipe #1: Bone Broth!

Following the decadence of the holiday season, January is generally a month of self-imposed restriction and deprivation. While I used to eagerly vault up onto that band wagon, eschewing wine (except for the occasional waistline-friendly glass) and delicious food for the entire month, I’ve come to believe this approach only set me up for failure.

Let’s face it, it’s virtually impossible to go from a 5 candy cane and 2 Pumpkin Spice Latte a day habit to surviving on a bowl of fresh blueberries sprinkled with sawdust and a shitty diet shake each day. Am I right? Instead of embracing restriction and deprivation, why not focus on enjoying reasonably sized portions of nourishing food that feeds our bodies and souls?

As I’ve said before, healthy and delicious foods need not be mutually exclusive, and this week I’ll be featuring recipes that demonstrate this fact – buh-bye, restriction and deprivation! The first such recipe is for Bone Broth. This relatively simple “soup” became an uber-hot culinary trend in 2016 and for good, healthy reasons we’ll get to in a minute. And while I wouldn’t consider this a meal, it actually fills a much more important role.

I don’t know about you, but my dietary kryptonite isn’t necessarily meals…it’s snacking. When those in-between-meal cravings start beckoning, encouraging you to reach for those savory salt and vinegar potato chips or vanilla bean ice cream, I’ve found that simply heating up a cup of this flavorful broth quashes those craving in their tracks. It is rich, hearty and supremely satisfying and essentially healthy comfort food. The fact you can flavor it with your favorite ingredients makes it even more appealing. I find it tastes even better sipped from a beautiful cup such as this lovely pink Wedgwood “Williamsburg Husk” cup. We eat with our eyes first, right?

As if its deliciousness wasn’t enough, bone broth is also chock full of healthy goodness like anti-inflammatory agents, minerals, healthy fats and soothing, gut-healing proteins. During the lengthy cooking process, the collagen in the bone marrow is broken down into gelatin which promotes healthy tendons, bones and joints as well as thick, luxurious hair and strong nails. Bone broth also benefits those with generalized joint pain and conditions like rheumatoid and osteo-arthritis. Additionally, the glycine and glutamine found in this magical broth also mitigate problems with digestion, particularly IBS and leaky gut.

While this recipe calls for beef bones, you can also make bone broth from the bones of virtually any animal. Fish, chicken and beef are the most popular. For this recipe, select beef bones with the most marrow, the brownish, spongy looking material located within the actual bones is where all the nutrient-rich goodness lies. Knuckles, shanks and short ribs are great choices. Once you’ve selected your bones, have fun experimenting with different ingredients to flavor the broth. While I like adding tomato paste and smashed garlic cloves to beef bone broth, you might enjoy onion, thyme and black peppercorns in your chicken bone broth. There’s no right or wrong here, just cater to your own palate!

Another important note for those of you have dogs like we do, please resist the urge to give your dog the bones. Both cooked AND raw bones can splinter and seriously hurt, injure or even kill your dog if they become lodged in the mouth, esophagus or digestive tract. For more information, please click here or consult your own veterinarian.

I hope you enjoy this recipe for Beef Bone Broth as much as we do and you’ll join us on the bone broth bandwagon! If you have any recipes that are also healthy and supremely satisfying, please share in the Comments section below. Thanks for reading and stay tuned for more healthy deliciousness!

Bon appétit,

 

 

 

 

 

The post New Year, Healthier You Recipe #1: Bone Broth! appeared first on The Glamorous Gourmet.

From the Christmas Kitchen: Rosemary Cashews

Looking for the perfect hors d'oeuvres for guests to nibble while they await your fabulous holiday feast? Try these delicious Rosemary Cashews from one of my favorite cookbooks of all time, Barefoot in Paris by Ina Garten (aka The Barefoot Contessa).Inspired by the bar nuts served at Union Square Cafe in New York City, these delicious, savory cashews are perfect for holiday entertaining. They are insanely tasty, take under ten minutes to prepare and can be made the day ahead and kept in an airtight container. They will prime your guests' palates without filling them up and, coincidentally, pair beautifully with a festive glass of Champagne.While Ina recommends serving the Rosemary Cashews warm, I actually like to make them at least a few hours ahead or the day before. This allows the rosemary mixture to cool and adhere to the cashews better. Go ahead and try it both ways and you be the judge! I must caution you though, they are extremely addictive so only make them when you have a houseful of people coming over so you don't eat them all yourself. Trust me, I speak from experience!Also, if you're looking for a special, homemade culinary gift to give your foodie friends and neighbors for the holidays, these Rosemary Cashews are an excellent choice. Simply package them in a classic Mason jar finished with colorful, festive fabric or paper and tied with a raffia bow and you're good to go.I hope you and your guests enjoy these ever-so tasty Rosemary Cashews and I'd like to wish you all a very Happy & Delicious Holidays!Cheers,  "Rosemary Cashews" Author: Ina Garten | Barefoot in Paris Cashews can be made up to a day ahead of time and are delightful paired with a glass of Champagne! Ingredients

• 1 pound roasted, unsalted cashews
• 2 tablespoons minced fresh rosemary leaves
• 1/2 teaspoon cayenne pepper
• 2 teaspoons light brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon unsalted butter, melted

Instructions

1. ) Preheat oven to 350 degrees.
2. ) Spread the cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.
3. ) In a large bowl, combine the rosemary, cayenne, sugar, salt, and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm if desired.

3.5.3208

 

Continue Reading >

From the Christmas Kitchen: Rosemary Cashews

Looking for the perfect hors d’oeuvres for guests to nibble while they await your fabulous holiday feast? Try these delicious Rosemary Cashews from one of my favorite cookbooks of all time, Barefoot in Paris by Ina Garten (aka The Barefoot Contessa).

Inspired by the bar nuts served at Union Square Cafe in New York City, these delicious, savory cashews are perfect for holiday entertaining. They are insanely tasty, take under ten minutes to prepare and can be made the day ahead and kept in an airtight container. They will prime your guests’ palates without filling them up and, coincidentally, pair beautifully with a festive glass of Champagne.

While Ina recommends serving the Rosemary Cashews warm, I actually like to make them at least a few hours ahead or the day before. This allows the rosemary mixture to cool and adhere to the cashews better. Go ahead and try it both ways and you be the judge! I must caution you though, they are extremely addictive so only make them when you have a houseful of people coming over so you don’t eat them all yourself. Trust me, I speak from experience!

Also, if you’re looking for a special, homemade culinary gift to give your foodie friends and neighbors for the holidays, these Rosemary Cashews are an excellent choice. Simply package them in a classic Mason jar finished with colorful, festive fabric or paper and tied with a raffia bow and you’re good to go.

I hope you and your guests enjoy these ever-so tasty Rosemary Cashews and I’d like to wish you all a very Happy & Delicious Holidays!

Cheers,

 

 

The post From the Christmas Kitchen: Rosemary Cashews appeared first on The Glamorous Gourmet.

Cozy & Comforting: Smoky Stuffed Cabbage Soup

With Thanksgiving and its legion of leftovers finally behind us - buh-bye turkey and stuffing - it's time to change it up and indulge in some deliciously different flavors!

And since it's officially sweater weather (and you have to say it like this!) it's prime time for some comforting, satisfying soups as well. So get cozy and comfy and prepare to enjoy our crazy delicious recipe for Smoky Stuffed Cabbage Soup.

"But I don't LIKE cabbage!" you might say.

Well, I used to think that too, but that's only because you haven't tried this soup yet. Only a few short years ago, my husband, a gent of Ukrainian descent, expressed a craving for classic Ukrainian dishes such as stuffed cabbage and pierogies. While I had sampled pierogies during the "high carb/no fat" diet trend of the 90's (yum!), I had never had cabbage before. To be honest, the smell of it never really appealed to me and it seemed rather, um, unglamorous.

But in the spirit of culinary adventure, I did some research and came up with this utterly delicious and comforting recipe for Smoky Stuffed Cabbage Soup that's guaranteed to win over even the staunchest anti-cabbage-ite.

This thick, rich soup features thin strips of Savoy cabbage braised in a delightful, savory broth featuring ground beef, pork, garlic, onions and tomatoes accentuated by dill, coriander, allspice and smoked paprika. The synergy of these ingredients is definitely greater than the sum of its parts, providing that 1 + 1 = 3 experience we all seek. For the anti-cabbage-ites you're going to have to trust me on this, but you WILL be thanking me later.

As for a wine pairing, Smoky Stuffed Cabbage Soup was a head-scratcher at first. But then I did what I usually do on the, ahem, rare occasion I'm stumped for a wine pairing: head to Italy! Italian wines are so incredibly food friendly, they can often help you out of a bind when you're not sure what to pour. Both Italian whites and reds have wonderful acidity and, with so many to choose from, you're bound to find a wine with a similar weight as your dish.

For this soup, I recommend light-bodied reds such as Barbera d'Asti or Chianti Classico which complement the ground beef, spices and tomato elements of this soup.

Whether you’re Ukrainian or not, I hope you enjoy this delicious recipe for Smoky Stuffed Cabbage Soup as much as we do. If you're anything like the Miskews, it might just find its way into regular rotation at your home during chilly sweater weather! Stay tuned for more seasonally-inspired, supremely satisfying recipes and also, do YOU have a favorite comfort food? If so, I'd love to hear about it in the Comments section below!

Print Recipe

"COMFORT FOOD: SMOKY STUFFED CABBAGE SOUP"

Author: Stephanie Miskew | The Glamorous Gourmet

Serves: 6

Ingredients

• 4 Tablespoons good olive oil

• 1 cup uncooked, long grain white rice

• 6 cups chicken stock

• 2 lbs ground meatloaf mix (beef & pork)

• 1 yellow onion, chopped

• 2-3 garlic cloves minced

• 1 carrot, peeled & chopped

• Small head of Savoy cabbage, thinly sliced

• 1 28-ounce can diced tomatoes

• 1 cup tomato sauce

• Handful of Italian parsley, roughly chopped

• 3 Tablespoons fresh dill, roughly chopped

• 1/2 teaspoon allspice

• 1 1/2 teaspoons coriander

• Bay leaf

• 2 teaspoons smoked paprika

• Kosher salt & freshly ground black pepper

Instructions

1. ) In a deep pot, heat 2 Tablespoons of olive oil over medium-high heat. Add the meat mixture and brown, about 5-7 minutes. While browning, season the meat with the coriander, allspice, smoked paprika, Kosher salt & black pepper.

2. ) Once meat is browned, add bay leaf, carrot, onion & garlic and cook 3-4 minutes, until veggies begin to soften. Then add cabbage to the pot and begin to wilt.

3. ) Add diced tomatoes, tomato sauce & 4 cups of chicken stock to the pot. Cover the pot and bring soup to a boil on high heat and then reduce to simmer and cook for 15-20 minutes to allow flavors to meld.

4. ) Meanwhile, in a separate pot heat the remaining 2 Tablespoons of olive oil over medium-high heat. Add the uncooked rice to the pot and toss to coat in the oil, allowing it to slightly toast. Add remaining 2 cups of chicken stock to the pot and bring to a simmer. Cover and cook rice for 18-20 minutes or until rice is tender enough to eat.

5. ) Back at the soup pot, add the chopped parsley and dill, stir to combine and season to taste with Kosher salt and black pepper.

6. ) Ladle soup into a bowl and top with a scoop of the cooked rice (I use my ice cream scoop for this!). Garnish with any extra parsley and dill and serve immediately.

Continue Reading >

Cozy & Comforting: Smoky Stuffed Cabbage Soup

With Thanksgiving and its legion of leftovers finally behind us – buh-bye turkey and stuffing – it’s time to change it up and indulge in some deliciously different flavors!

And since it’s officially sweater weather (and you have to say it like this!) it’s prime time for some comforting, satisfying soups as well. So get cozy and comfy and prepare to enjoy our crazy delicious recipe for Smoky Stuffed Cabbage Soup.

“But I don’t LIKE cabbage!” you might say. Well, I used to think that too, but that’s only because you haven’t tried this soup yet. Only a few short years ago, my husband, a gent of Ukrainian descent, expressed a craving for classic Ukrainian dishes such as stuffed cabbage and pierogies. While I had sampled pierogies during the “high carb/no fat” diet trend of the 90’s (yum!), I had never had cabbage before. To be honest, the smell of it never really appealed to me and it seemed rather, um, unglamorous.

But in the spirit of culinary adventure, I did some research and came up with this utterly delicious and comforting recipe for Smoky Stuffed Cabbage Soup that’s guaranteed to win over even the staunchest anti-cabbage-ite.

This thick, rich soup features thin strips of Savoy cabbage braised in a delightful, savory broth featuring ground beef, pork, garlic, onions and tomatoes accentuated by dill, coriander, allspice and smoked paprika. The synergy of these ingredients is definitely greater than the sum of its parts, providing that 1 + 1 = 3 experience we all seek. For the anti-cabbage-ites you’re going to have to trust me on this, but you WILL be thanking me later.

As for a wine pairing, Smoky Stuffed Cabbage Soup was a head-scratcher at first. But then I did what I usually do on the, ahem, rare occasion I’m stumped for a wine pairing: head to Italy! Italian wines are so incredibly food friendly, they can often help you out of a bind when you’re not sure what to pour. Both Italian whites and reds have wonderful acidity and, with so many to choose from, you’re bound to find a wine with a similar weight as your dish. For this soup, I recommend light-bodied reds such as Barbera d’Asti or Chianti Classico which complement the ground beef, spices and tomato elements of this soup.

Ukrainian or not, I hope you enjoy our delicious recipe for Smoky Stuffed Cabbage Soup as much as we do. If you’re anything like the Miskews, it might just find its way into regular rotation at your home during chilly sweater weather! Stay tuned for more seasonally-inspired, ssatisfying recipes and also, do YOU have a favorite comfort food? If so, I’d love to hear about it in the Comments section below!

Bon appétit,

 

 

The post Cozy & Comforting: Smoky Stuffed Cabbage Soup appeared first on The Glamorous Gourmet.

Thanksgiving-Inspired Pairings from the South of France

"As long as we have wine, Thanksgiving will be fine." - Steve Miskew

The Miskews are fresh off a trip to California wine country, and while very travel weary, we're blissfully content from indulging in some of the amazing food and wine the Napa Valley has to offer. More on that in the coming weeks but here we are with Thanksgiving a week away (how did THAT happen?) as well as the impending question of which dishes to prepare and, perhaps more importantly, which wines to pair with them.If you're a Francophile you may be thinking of breaking out the Burgundy or Bordeaux to pair with your holiday feast but I urge you to consider a French region you might not readily think of, the Languedoc. This diverse region spans the sunny Mediterranean coast and is the largest wine making region in the country. But what makes the region's wines so perfect for Thanksgiving is a little term known as, garrigue. Garrigue refers to the aromas and flavors of the wild, plentiful vegetation that grows throughout the region, consisting largely of herbs such as sage, rosemary and thyme as well as the regional staple, lavender. These delightful aromas and flavors are also expressed in the region's wines, so what better selections to pair with your Thanksgiving feast?I recently received a delightful package containing a "Garrigue Kit" which consisted of jars of dried herbs, a few bottles of Languedoc wine and Thanksgiving-inspired recipes to do a little experimenting just in time for the holidays. I'm happy to report the wines highlighted the flavors of the Thanksgiving dishes beautifully and, for these prices, they are incredibly hard to beat and perfect for entertaining a crowd! Below are the pairings we enjoyed most - please click on the name of the wine or dish for purchasing or recipe information:1.) Oven Roasted Turkey with Sage Butter: This traditional incarnation of the holiday bird by Chef TylerFlorence is simply slathered with sage butter (over AND under the skin to keep the breast meat from drying out) and then roasted to a delightful golden hue. The resulting savory flavors and sage-scented meat and crispy skin harmonized beautifully with the 2014 Chateau de Landure Minervois ($10). This medium-bodied red is a blend of 40% Syrah, 40% Grenache and 20% Mourvèdre exhibiting enticing aromas of red and black fruit and spice. On the palate, flavors of cherry, blackberry, leather, black pepper and garrigue accompany supple tannins and a lovely, pleasing acidity.2.) Farmhouse Herbed Stuffing: If you love a simple, meatless, old-school stuffing that highlights Thanksgiving's glorious, traditional herbs then THIS stuffing recipe is for you! While we enjoyed this recipe, I recommend making your own bread cubes by simply toasting day old bread in the oven and then stuffing as much of the mixture into the bird to cook as possible. We really enjoyed the flavors of this stuffing paired with the 2014 Chateau de Lancyre Coteaux de Languedoc Pic St. Loup Vielles Vignes ($24). This red blend of 65% Syrah and 35% Grenache, has savory notes of blackberry, plum, cassis and earth with supple tannins and a garrigue-tinged finish. The wine's food friendly acidity also makes it a very versatile pairing at the holiday table.3.) Lavender Roasted Potatoes (scroll down for recipe): I must admit, I've never incorporated the flavor of lavender in my Thanksgiving meal but I'm really looking forward to it this year! For this recipe I used both yellow and purple potatoes to complement the color and flavor of the lavender. While these roasted potatoes also pair nicely with a lavender-imbued rosé, we especially liked them with the 2014 Luc Pirlet Corbières ($10), a medium-bodied blend of 50% Carignan, 30% Grenache and 20% Syrah. This wine exudes fragrant aromatics of blue and black fruit and earth while notes of plum, blackberry, cassis and black pepper delight on the palate while beautifully accentuating the lavender in the dish.To learn more about the wines of France's dynamic Languedoc region, please click here. I hope you have the chance to enjoy these remarkably food friendly wines over the holidays and if you do, please be sure to let me know in the Comments section below! For more delicious Thanksgiving recipes or wine recommendations from The Glamorous Gourmet, please click here. If you're preparing the holiday meal this year you also won't want to miss our Thanksgiving Day Cheat Sheet with oodles of helpful information.Bon appétit,

"Lavender-Roasted Potatoes"

Recipe Type

:

Side Dish

Author:

Stephanie Miskew | The Glamorous Gourmet

Serves:

4-6

Ingredients

• 1.5 lbs. small yellow new potatoes

• 1.5 lbs. small purple splendor or other purple potatoes

• 2 1/2 Tablespoons good olive oil

• 2 Tablespoons dried culinary lavender

• Kosher salt and freshly ground black pepper

Instructions

1. ) Preheat oven to 350 degrees.

2. ) Wipe off unpeeled potatoes with a damp cloth or paper towel and place on a rimmed baking sheet in a single layer.

3. ) Add olive oil, salt and pepper and 2 Tablespoons of the lavender to the potatoes and toss well to coat. Bake in the pre-heated oven for approximately 40 minutes, stirring halfway through to ensure even cooking. Potatoes are done when a knife inserts easily into potatoes.

4. ) Serve immediately garnished with remaining dried lavender!

3.5.3208

Continue Reading >

Thanksgiving-Inspired Pairings from the South of France

“As long as we have wine, Thanksgiving will be fine.” – Steve Miskew

The Miskews are fresh off a trip to California wine country, and while very travel weary, we’re blissfully content from indulging in some of the amazing food and wine the Napa Valley has to offer. More on that in the coming weeks but here we are with Thanksgiving a week away (how did THAT happen?) as well as the impending question of which dishes to prepare and, perhaps more importantly, which wines to pair with them.

If you’re a Francophile you may be thinking of breaking out the Burgundy or Bordeaux to pair with your holiday feast but I urge you to consider a French region you might not readily think of, the Languedoc. This diverse region spans the sunny Mediterranean coast and is the largest wine making region in the country. But what makes the region’s wines so perfect for Thanksgiving is a little term known as, garrigue. Garrigue refers to the aromas and flavors of the wild, plentiful vegetation that grows throughout the region, consisting largely of herbs such as sage, rosemary and thyme as well as the regional staple, lavender. These delightful aromas and flavors are also expressed in the region’s wines, so what better selections to pair with your Thanksgiving feast?

I recently received a delightful package containing a “Garrigue Kit” which consisted of jars of dried herbs, a few bottles of Languedoc wine and Thanksgiving-inspired recipes to do a little experimenting just in time for the holidays. I’m happy to report the wines highlighted the flavors of the Thanksgiving dishes beautifully and, for these prices, they are incredibly hard to beat and perfect for entertaining a crowd! Below are the pairings we enjoyed most – please click on the name of the wine or dish for purchasing or recipe information:

1.) Oven Roasted Turkey with Sage Butter: This traditional incarnation of the holiday bird by Chef Tyler Florence is simply slathered with sage butter (over AND under the skin to keep the breast meat from drying out) and then roasted to a delightful golden hue. The resulting savory flavors and sage-scented meat and crispy skin harmonized beautifully with the 2014 Chateau de Landure Minervois ($10). This medium-bodied red is a blend of 40% Syrah, 40% Grenache and 20% Mourvèdre exhibiting enticing aromas of red and black fruit and spice. On the palate, flavors of cherry, blackberry, leather, black pepper and garrigue accompany supple tannins and a lovely, pleasing acidity.

2.) Farmhouse Herbed Stuffing: If you love a simple, meatless, old-school stuffing that highlights Thanksgiving’s glorious, traditional herbs then THIS stuffing recipe is for you! While we enjoyed this recipe, I recommend making your own bread cubes by simply toasting day old bread in the oven and then stuffing as much of the mixture into the bird to cook as possible. We really enjoyed the flavors of this stuffing paired with the 2014 Chateau de Lancyre Coteaux de Languedoc Pic St. Loup Vielles Vignes ($24). This red blend of 65% Syrah and 35% Grenache, has savory notes of blackberry, plum, cassis and earth with supple tannins and a garrigue-tinged finish. The wine’s food friendly acidity also makes it a very versatile pairing at the holiday table.

3.) Lavender Roasted Potatoes (scroll down for recipe): I must admit, I’ve never incorporated the flavor of lavender in my Thanksgiving meal but I’m really looking forward to it this year! For this recipe I used both yellow and purple potatoes to complement the color and flavor of the lavender. While these roasted potatoes also pair nicely with a lavender-imbued rosé, we especially liked them with the 2014 Luc Pirlet Corbières ($10), a medium-bodied blend of 50% Carignan, 30% Grenache and 20% Syrah. This wine exudes fragrant aromatics of blue and black fruit and earth while notes of plum, blackberry, cassis and black pepper delight on the palate while beautifully accentuating the lavender in the dish.

To learn more about the wines of France’s dynamic Languedoc region, please click here. I hope you have the chance to enjoy these remarkably food friendly wines over the holidays and if you do, please be sure to let me know in the Comments section below! For more delicious Thanksgiving recipes or wine recommendations from The Glamorous Gourmet, please click here. If you’re preparing the holiday meal this year you also won’t want to miss our Thanksgiving Day Cheat Sheet with oodles of helpful information.

Bon appétit,

 

 

 

The post Thanksgiving-Inspired Pairings from the South of France appeared first on The Glamorous Gourmet.