Monday, March 18, 2024

Everything You've Always Wanted to Know About Your Air Fryer, But Were Afraid to Ask

 

You know, when you think of the humble air fryer, you might think it's only useful for making delicious fried delicacies without the grease, sans the name! But the air fryer can do so much more. Just look at the new cookbook from Becky Abbott and Jennifer West titled Air Fryer All Day. Both stopped by Tonia's Kitchen to talk about a very fall-like casserole that really brings on the flavor no matter the season. Both told Tonia it's called the Harvest Casserole, and as the name says, it offers the flavors of fall like apples, sausage onions and cinnamon. All you have to do is bring those ingredients together in the air fryer and set for 300 Degrees for 25 minutes. Both Becky and Jennifer says everyone who's tried it, loved it!

Friday, March 15, 2024

A Creamy, But Cool Taste of the Tropics

  



Here's a little taste of tropics that might warm you up, while chilling your taste buds!  We're talking about Coconut Sorbet, but our old friend Chef Billy from Restaurant Associates is here to make it even better. Chef Billy told Tonia's Kitchen the sorbet is a very healthy treat, but add some honeydew melon with an olive oil drizzle to make it even more of a tasty dessert.  Billy tells Tonia the Extra Virgin Olive Oil gives a spiciness that combines well with the creaminess of the sorbet, as does the fresh flavor of the melon.  It's healthy, it's delicious and it's easy.  What more could you ask for in a dessert!

Thursday, March 14, 2024

Timing Your Recipes

 


Time is at a premium. We all know that. And when it comes to cooking, who really has the time to cook? And if you did, how much do you have to set aside to make something special? Good news, Susan Spungen, who wrote the new cookbook, Open Kitchen, Inspired Food for Casual Gatherings, stopped by Tonia's Kitchen to talk about how, in the book, she times everything out for you. That includes what you need to make early, and what you can hold until the last minute. And these time aren't just for the day of either. For example, Susan told Tonia you can make the pickled mustard seeds of her Spice Roasted Salmon 1 week ahead. If time is short, or you don't know how much you'll need, this cookbook is for you! Hear the whole interview on the Tonia's Kitchen podcast, available wherever you get your podcasts.

FOR THE PICKLED MUSTARD SEEDS:

  • ½ cup yellow mustard seeds  
  • 1 cup water
  • ¾ cup white wine vinegar or cider vinegar
  • ¼ cup sugar
  • 1½ teaspoons salt

FOR THE SALMON:

  • 2 clementines, peeled and sectioned 
  • 2 blood  oranges
  • 1 Cara Cara orange (or ruby red grapefruit)
  • 2 pounds skinless salmon fillet
  • 2 teaspoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander 
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup lightly packed fresh herbs, such as parsley, dill, chervil and mint

 

  1. To make the pickled mustard seeds: Heat a small saucepan over high heat. Add the mustard seeds and toast until fragrant, about three minutes. Add the water, vinegar, sugar and salt. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the seeds are soft and plump and most of the liquid has been absorbed (it still should be spoonable), about 20 minutes. Transfer to a bowl to cool.
  2. To make the salmon: Peel both oranges with a knife, removing all of the white pith. Cut crosswise into slices. If using grapefruit, cut out each section, leaving the membrane and pith behind.
  3. Preheat the oven to 230°C. Line a large baking sheet with foil.
  4.  Place the salmon on the  prepared  baking  sheet  and  rub with the oil. Mix the cumin, coriander, paprika, salt and pepper to taste together and rub all over the salmon, making sure the top is well coated first.
  5. Roast for 12 to 15 minutes (depending on thickness), for medium, or to desired doneness. Using two large spatulas, carefully transfer the fish to a serving platter, top with ¼ cup pickled mustard seeds, the citrus and the herbs.

Wednesday, March 13, 2024

Cooking with Irish Bacon

 




Arguably, there's nothing more that Americans like better than bacon. Even more arguably, St. Patrick's Day ranks right up there with Americans' favorite holidays.  As a result, we at Tonia's Kitchen just had to get these two kids together!  For this one, Tonia reached out across the pond to Darina Allen of the Ballymaloe Cookery School in Shannon County Cork, Ireland!  She tells Tonia about some fantastic bacon and mashed potato dishes that really bring a piece of the old country right here to the new world!  To find out more, visit Ballymaloe's website.


  • 4 pounds Irish boiling bacon
  • 1 Savoy cabbage, trimmed, quartered, and cored
  • 4 tablespoons unsalted butter
  • Freshly ground black pepper
  • Boiled Yukon gold potatoes, for serving
  • Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
  • Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
  • Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
  • Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

Tuesday, March 12, 2024

A Classic Irish Stew...With Lamb

 


Happy St. Patrick's Day week!  In honor of the most celebrated Celtic holiday, Tonia's Kitchen talked with Clodagh McKenna, the author of the new cookbook Clodagh's Irish Kitchen. Clodagh stopped by to talk about one of her favorite comfort foods…Irish Lamb Stew.  Cloudagh told Tonia it’s a fantastic mid-week supper for the whole family. It can be made the night before and reheated.

Serves 6
2 tablespoons butter
2 pounds boneless lamb for stew, cut into chunks
   sea salt and freshly ground black pepper
4 carrots, peeled and cut into 2-inch pieces
4 onions, peeled and cut into thin wedges
6 waxy potatoes, peeled and cut into 2-inch pieces
1/2 cup pearl barley 2 sprigs of thyme
For the stock
1 lamb bone
1 carrot
1 onion
2 peppercorns
1 bouquet garni
For the roux
2 tablespoons butter 
2 tablespoons all-purpose flour


First make the stock: Place all the ingredients in a saucepan with 2 quarts cold water. Bring to a boil and then simmer for as long as possible to bring out the flavor, 2 to 3 hours if you can. Strain the stock and set aside.
Preheat the oven to 300°F. 
Place a casserole dish over high heat, melt the butter, and add the lamb. Season with salt and pepper and stir until it is a nice brownish color. Transfer to a plate and repeat the process with the vegetables, before also transferring them to a plate.
Spoon all the vegetables, the lamb, and the pearl barley into the casserole dish, placing the potatoes on top (you do not want them to get mushy). Remove all the leaves from the thyme stems (discard the stalks) and add them to the dish. Cover with the hot lamb stock and place in the oven for 11/2 hours.
While the lamb stew is cooking, make a roux: Melt the butter in a saucepan and beat in the flour, until it forms a paste. Once the casserole has cooked, ladle the juices from the stew into a saucepan and slowly beat into the roux. Cook, stirring, until thickened and smooth. Then pour the thickened gravy back into the stew before serving