Friday, July 3, 2020
Among the many tales of Ancient Greece, here's one you might not have heard...the tale of a burger and how it fell into favor with the many mythical gods of the day! Chef Steve Petusevsky came by Tonia's Kitchen to tell his tale of the Athenian Burger. He starts with ground beef or lamb, and the key ingredient which made Neptune give up seafood...greek yogurt! Steve, who wrote the new cookbook Sizzle & Spice, told Tonia he adds the yogurt before cooking. Not only does it, along with traditional greek spices, make the burger truly special...it also holds in the moisture of the meat. Zeus would surely be pleased! Find out more with Chef Steve here
Happy 4th of July From All of Us at Tonia's Kitchen
Thursday, July 2, 2020
I love them, you love them. Potato chips are extremely tasty, they're also lacking when it comes to nutrition. But there's a way to simulate the chips, and get mega-nutrition while you're snacking thanks to kale. Suzanne Landry, who wrote the cookbook, The Passionate Vegetable came by Tonia's Kitchen to talk about her "Cheesy" Kale Chips. They're loaded with nutrition and taste, and despite the name, they don't actually have cheese. Suzanne told Tonia she uses curly leaf kale for this recipe because it takes the sauce better. As for the sauce (which is the boss!), Suzanne starts with a whole chopped red pepper, the juice of a whole lemon, and a half teaspoon of teaspoon of sea salt. Place everything in a blender and mix together. Then add a 1/4 cup of nutritional yeast and raw cashews. When the sauce is blended, it looks like Velveeta cheese! Pour the sauce into a pan and toss the stemmed kale leaves in the mix, and bake the leaves until crispy. Then you enjoy the kale krunch!
Wednesday, July 1, 2020
This one's a light, creamy dessert that doesn't require an oven. Abbie Dodge, who wrote the cookbook The Everyday Baker, came by Tonia's Kitchen to talk about her no-bake Lemon-Ginger Mousse Souffle. It uses a gelatin base, and ricotta cheese, both of which help keep it deliciously light! Try it out, and have fun.
For the mousse:
Make the mousse
Assemble the mousses
Tuesday, June 30, 2020
With the heat of summer on high, it's definitely time to grill. And while there's always the classics (steak, hamburgers, hot dogs) Tonia's Kitchen wants you to think about something different, different as in a grilled bruschetta. Chef Billy from Restaurant Associates stopped by to talk about this seasonal take on that classic and told Tonia he starts with grilled tomatoes and onions, cutting the tomatoes in slices and marinating them in olive oil. You can use any size tomato, although beefsteaks are probably best. Billy says when grilling them, make sure you know where the hotpoint on the grill is. The grilling leaves the tomatoes with a smokey, caramelized flavor that really stands out. Pro-tip from Billy, don't over marinade what you're grilling with too much oil!
Monday, June 29, 2020
Fruity...is probably not the word you'd use to describe a kabob...that is unless of course the main ingredient is Watermelon! Today, Amy Riolo, who wrote The Ultimate Mediterranean Diet, came by Tonia's Kitchen to talk about her Cyprian-inspired Watermelon kabobs, that are a wonderful treat for outdoor picnics or barbeques. Amy told Tonia she takes a traditional Cypriot cheese called Halloumi and places it on a kabob with basil leaves and watermelon. Then she drizzles it with olive oil. It's a fresh, healthy snack that's colorful and fun to eat! Amy told Tonia the kids love it, and so will you! A word about Halloumi cheese, it is available in most gourmet supermarkets, but if you can't find it, Amy tells Tonia Feta Cheese will do.