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INCREDIBLE EDIBLE MUNCH: HERALD EDITION
A different twist on an old breakfast favorite. Courtesy Food.com
FOOD & BEVERAGE
What to Eat: Let's start with breakfast
By THE FOODIE FEASTER
There are many tasty and goods to eat for breakfast to start the day. Breakfast is the first meal of the day, and generally served between 7-7.30 and 10-10.30 a.m. The three types of the most popular morning meals are Continental breakfast, American breakfast, and English Breakfast. In addition, here are some popular breakfasts from nations around the globe.
Continental. The traditional continental breakfast is a light morning meal. Consisting: Bread end toast (Croissant, Brioche, Danish pastry, Sandwich bread, etc.), Butter or any Preserves, Juices, Fruits, and Coffee or Tea as a hot beverage. It is usually served buffet-style.
American. American breakfast is a heavy breakfast. American Style Breakfast: Two eggs (fried, omelet, boiled or poached), Meat (sliced bacon, sausages, minutes steak, patties), Potato (hash-brown or O'Brien potatoes), Bread and Toast, Preserves and Butter, Pancakes with syrup or Waffle, Cereal (cornflakes, oatmeal, etc. ), Coffee/ Tea, Juices and Fruits(orange, grapefruit, etc.). It is usually served buffet-style or A la Carte.
English. A full English Breakfast menu may consist of more elaborated and eleven-courses of meals. The items in English Breakfast consists: 2 Eggs (Poached, Fried eggs, or Scramble egg), Fish, Black pudding, Hot meat, Baked bean, Grilled tomatoes, Sausages, Bacon, Sauteed mushroom, Fresh Fruits, Juices, Cheese, Cereals, Bread and Toast with Preserves and Butter, Beverages (Tea, Coffee, Hot Chocolate, Milk, etc.).It is usually served buffet-style.
Italian. Italian breakfast consists of caffè latte (hot milk with coffee) or coffee with bread or rolls, butter, and jam. Traditionally Italian breakfast usually serves A cookie-like rusk hard bread, called Fette biscottate. If breakfast is eaten in a bar (coffee shop), it is composed of cappuccino and cornetto or espresso, croissant or cornetto bread, or a different kind of sweet baked goods and bread with butter and jaA La Carte service style
Indonesian. Indonesian people from different regions have a different favorite breakfast menu.
Most of the Indonesian traditional breakfast is based on rice or noodle with various condiments and other side dishes. Indonesian breakfast dishes: Bubur Ayam, Lontong Sayur, Nasi Uduk, Nasi Goreng, Bakmi Goreng, etc. Buffet or A la carte service style, Bubur Ayam (Chicken Congee), Lontong Sayur, and Nasi Goreng
Middle East. Falafel, Ful madames, Baba gahnoush, Tehina, Hallomi, and Hummus with Pita bread or Kaek and Tea, Labneh, Nabulsi cheese, Jams, Zaatar, Dukka, and Olive oil, Pita bread, Kaek (sesame bread), and manakeesh, Shakshouka Egg, Fresh vegetables such as tomatoes, cucumbers, green peppers, radishes, onions, olives, and shredded carrots.
Japanese. Generally, a traditional Japanese breakfast consists of Steamed rice, Miso soup, a protein such as Grilled salmon, Tamagoyaki (Rolled omelet). Side dishes; Tsukemono (Japanese pickles), Nori (dried seaweed), Natto (fermented soybeans), Kobachi (Small side dishes which usually consist of vegetables), and Green salad (Additional) Beverage: Tea. Buffet or A la Carte Style service or Set menu.
Chinese. This breakfast is very different from Western breakfast, but it provides wide options from rice porridge to Youtiao, from steamed buns to baked buns, from fresh soy milk to soups. Youtiao (Chinese fried flour stick) and soy milk is the best combination for a breakfast. Tofu pudding is very soft tofu. Flavors of tofu pudding vary by region. can be savory or sweet taste. Porridge and Congee, steamed buns, stir-fried noodles, dumpling, and Wonton soup. Beverage: Tea and soy milk. Buffet or a la carte style service.
Indian. A typical breakfast in India varies depending on region but is often quite similar to a lunch or dinner.
A breakfast plate in India might include roti (flatbread), dosas (thin crepes made of lentils) or idlis (steamed rice-dough pancakes), and different dips and chutneys, as well as spiced potatoes. Kinds of Indian breakfast: Misal Pav, Puttu with Kandala curry, Khaman and Dhoklarless pancakes
Flourless Banana Bread Pancakes
INGREDIENTS
1 banana
2 eggs
1⁄4 teaspoon vanilla extract
2 ounces toasted walnuts, coarsely chopped
cooking spray
DIRECTIONS
1. In a small bowl, peel, break, and then mash the banana until creamy.
2. In a small bowl, whisk the eggs until combined. Add Vanilla and 1-oz walnuts, whisk to combine. Add egg mixture to banana and whisk to combine.
3. Spray a non-stick skillet with cooking spray. Set stovetop to medium high. Pour half the mixture and cook for one minute on each side. Repeat for second pancake.
4. Spread Almond butter on top of each pancake, add remaining walnuts to both, roll up and serve.
Recipe by Food.com
A sumptuous burger for lunch
A hamburger (or burger for short) is a food, typically considered a sandwich, consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, grilled, smoked or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a “special sauce”, often a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.
The term burger can also be applied to the meat patty on its own, especially in the United Kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. Since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger.
Hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. While there are many international and regional variations of hamburgers, America stakes a claim the first hamburger was created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis’ Lunch in New Haven, CT.
Best Grilled Burger
Ready in: 13 mins
Yield: 4-6 burgers
INGREDIENTS
1 lb. ground beef
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion salt
1⁄4 teaspoon seasoning salt
1⁄2 teaspoon Worcestershire sauce
1 egg, beaten
8 single saltine crackers, crushed
1 slice of your favorite cheese (optional)
DIRECTIONS
Mix all ingredients and shape into burgers.
Grill to desired doneness.
Top with a slice of your favorite cheese.
We especially like provolone or Swiss.
Note: You can add oregano if you like Italian, or taco seasoning if you like Tex-Mex!
Recipe courtesy Food Network / Lisa Ga
Easy Fall Dinner Delights
The Fall season is rolling in with cooler temperatures, dazzling colors and falling leaves. Soon it will be daylight savings time and early darkness. Incredible Edible Munch offers delicious, easy-to-make food recipes that will be sizzling hot on the dinner table before dusk and your hungry family can ask: “What’s for dinner?” This edition, Fall Dinner Delights serves up a choice of two palate-pleasing delights: Classic Shrimp Scampi and Penne with Vodka Sauce and Mini Meatballs.
Classic Shrimp Scampi
America can’t seem to get enough of shrimp scampi: It’s one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What’s the excitement all about? Do we love shrimp scampi because it’s simple but seemingly fancy? Or because it’s done in 30 minutes? Or because we just can’t resist a buttery wine sauce? All of the above!
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
INGREDIENTS
Kosher salt
12 ounces linguine
1 1/4 pounds large shrimp, peeled / deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley
DIRECTIONS
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins.
Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2-3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8-10 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper.
Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss.
Photograph by Ryan Dausch. Recipe courtesy of Food Network.
Penne with Vodka Sauce and Mini Meatballs
The origin of this delicious dish is not known, but we can say with absolute certainty, it is an American favorite. Note: With cooking, the vodka will lose its intoxicating properties.
Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 4 servings
INGREDIENTS
Kosher salt
12 ounces penne pasta
8 ounces ground beef chuck
3/4 cup grated parmesan cheese (about 1 1/2 ounces)
1/4 cup breadcrumbs
1 large egg, lightly beaten
3/4 cup chopped fresh basil
3 cloves garlic (1 minced, 2 sliced)
2 1/2 pounds beefsteak tomatoes, halved
2 tablespoons extra-virgin olive oil
1/4 cup vodka
1/4 cup heavy cream
Freshly ground pepper
DIRECTIONS
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins.
Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2-3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8-10 minutes. Season with 1/2 teaspoon salt, and a few grinds of pepper.
Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss.
Photograph by Ryan Dausch. Recipe courtesy of Food Network.