HPP: Growing Market Brings Advances

Prepared Foods talks with JBT/ Avure Technologies Vice President and General Manager Jeff Williams about high pressure processing (HPP) technology, new product development and a newly formed “Cold Pressure Council.” 

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What Is the Difference Between Pecans and Pralines?

No matter how you pronounce it, pecans are delicious and can enrich almost any dessert, from ice cream to pie. They’re a Thanksgiving staple, one that gives pumpkin some stiff competition. You’re probably familiar with the decadence of butter pecan as a flavor and the rich, creaminess of pralines as their own individual confection. But before we get to dessert options let’s get to the another nut of the matter—the pecan itself.

Turns out the flavorful nuts aren’t actually nuts at all! Technically pecans, like other members of the hickory family, are drupes, a fruit with a single stone or pit surrounded by a husk. The “nut” develops from the inner layer known as the endocarp and contains the edible seed.

Pecan trees are native to the Southern United States and Mexico and have been cultivated for hundreds of years. Over that period of time, numerous desserts have been devised to highlight the awesomeness and versatility of the pecan. The most notable being the praline, a sweet combination of nuts, caramelized sugar, and cream.

The first incarnation of the dessert actually featured almonds and pre-dated American colonization  The confection was named after French diplomat César, duc de Choiseul, comte du Plessis-Praslin (what a mouthful!). But here’s where history get hazy. Some believe he had his chef create the candies to woo various love interests. Other stories claim his butler created the dessert to treat Praslin’s indigestion. And yet others believe the creation of the praline was a delicious accident triggered by a clumsy cook knocking almonds into a vat of caramelized sugar. But no matter how you slice it, the treat’s nebulous origins are irrelevant when you consider the delicious outcome.

When European settlers landed in America, the recipe took on new life, given the plentitude of sugar cane and pecan trees, especially in the New Orleans area. It was around this time in the 1800s that cream was also added to thicken the confection.  American-style pralines are usually made by combining sugar (usually brown) with butter, cream, or buttermilk and pecans in a pot over medium-high heat. Consistent stirring until the liquid has evaporated ensure that the candies have a thick texture. Spoonfuls of the mixture are then dropped on wax paper and the hardened result usually has a fudge-like consistency and is less brittle than the French variety.  For additional variation, try Belgian pralines which are covered in chocolate for extra flair.

The praline has endured as a staple of Southern cuisine and remains one of the most popular nutty desserts. To this day, New Orleans street vendors hawk the confection to eager tourists and locals alike. On a national, level Pralines ‘n’ Cream ice cream has been a staple of the Baskin Robbins counters since 1970. And beyond the praline as individual treat, the combination of butter and pecans is one of the most recognizable ingredient pairings, dressing up the dullest of cookies or tarts. Below are some of our favorite recipes which make use of the combo.

Chocolate Pecan Pie

Chowhound

The only thing better than regular pecan pie is chocolate pecan pie. This is a dessert provides an extra layer of decadence on an already rich dessert. It’s bound to be a hit at Thanksgiving. Get the recipe.

Pecan Pie Tarts

Chowhound

A tart-y twist on a classic pie. This one also features extra caramel and butter for a chewy texture that complements the crunch of the pecan. Get the recipe.

Pecan Pralines

Creole Contessa

Pecans, sugar, and butter are all you need for the perfect dessert. Here’s a recipe for the classic New Orleans praline, perfect for beginners looking to make this Southern staple. Get the recipe.

Praline Pull-Apart Bread

Myra O./ Key Ingredient

Here’s a towering dessert that’s actually not that intimidating to make. It’s a doughy delight with autumnal spice and nutty crunch Get the recipe.

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6 Meatloaf Recipes From Around the World

Meatloaf has long been a staple at the American dinner table. Depending upon who was cooking it, the results were either disastrous should the loaf be too dry, or something to celebrate if the texture was moist enough, the flavor comforting enough.

But America isn’t the only place where meatloaf is esteemed and used as a temptation to gather family and friends around the table. Throughout the world, meatloaf recipes have long been a staple in the repertoire of home cooks who prepare it to comfort those they love. Each country has its own variation, ingredients, and techniques that reflect the place where it evolved.

Sausage, hard boiled eggs, carrots, mustard, ginger, raisins, even pomegranate seeds are all ingredients that have found their way into international meatloaf recipes. Transform your traditional meatloaf into something elevated and exciting by taking a global tour of recipes from virtually every corner of the culinary map.

1. Pulpeta: Straight from Havana comes the Cuban version of meatloaf called pulpeta. One of the biggest differences from traditional American meatloaf is that pulpeta is not baked in a loaf pan, but is instead shaped and then simmered gently in a deeply flavorful Cuban-style tomato sauce. Hard boiled eggs are often tucked inside before it’s cooked for a delightful surprise once the pulpeta is sliced.

2. Gâteau de Viande: This is the French version of meatloaf and it equates to rich flavor along with a few added ingredients that make it Gallic through and through. Chicken liver and mushrooms are added, which not only keep it moist and add flavor but also transform ho-hum meatloaf into one with a velvety texture akin to pâté.

3. Sekana: No one knows for sure how old the recipe for sekana is, but what the residents of the Czech Republic, where it originated, do know is that it’s a cherished mainstay in their cooking repertoire. Sausage adds texture and flavor and gherkins give this tasty meatloaf brightness and color. It’s a simple recipe to pull together, belying the complex and enigmatic history of the nation from which it originated.

4. Pastel de Carne: From a nation where meat is a source of national pride comes this decadent and nuanced meatloaf recipe from Argentina. Pastel de Carne is made doubly good because it also includes a lavish tomato sauce complete with white wine and beer. The meatloaf itself also contains beer along with mustard for a zesty kick and carrots for a pop of color.

5. Bobotie: There is so much to love about bobotie that it’s hard to know where to begin. For starters, this traditional South African meatloaf recipe is topped off with a silky egg custard that pairs so well with the sweetness of the raisins and brightness of the ginger tucked within the meatloaf itself, which is typically comprised of either ground lamb or beef. Its flavor profile is further amplified with the addition of chopped almonds and curry powder, reflecting the international composition of the nation’s citizens.

6. Rolet Gosht: There is no better way to bring the tantalizing flavor profile of Persia to your table than with this festive meatloaf recipe from Iran. Typically referred to as rolet gosht, there are so many delicacies in this recipe it’s difficult to know where to begin. First, there’s the spinach, carrots, and eggs tucked inside and then there’s the vibrant red pomegranate sauce that it’s topped with before roasting. The result is nothing short of extraordinary.

Try your hand at one of these loaves.

Pulpeta

The Yuca Diaries

Take the meatloaf pan out of the equation with this tempting meatloaf recipe straight from the lively, mysterious streets of Old Havana. The trick is to keep the heat low to allow time for the tomato sauce to find its way into every nook and cranny of the pulpeta. Presenting it tableside still in the pan is a dramatic and fun way to serve this beloved Cuban recipe. Get the recipe.

Gâteau de Viande

Don’t shy away from the chicken liver in this recipe. It lends this French meatloaf a creamy texture and velvety flavor. The mushrooms provide earthiness and the nutmeg, garlic, and shallots make it French, through and through. Get the recipe.

Sekana

Czech Cuisine

From the topsy-turvy, fairytale streets of Prague, the capital of the country where Sekana originated comes this meatloaf recipe that’s elevated in flavor with the addition of finely chopped gherkins and earthy sausage. The result is robust flavor in every bite. Get the recipe.

Pastel de Carne

Natascha’s Palace

The beer in this meatloaf recipe not only helps to keep this Argentinian meatloaf recipe moist, it also adds a subtle but hearty flavor note that pairs perfectly with the carrots and zing of mustard. Get the recipe.

Bobotie 

Global Table Adventure

This South African meatloaf recipe is sure to become a favorite at your kitchen table. The egg custard is irresistible as is the trio of almonds, raisins and curry powder that really make this recipe sing. Here it’s complemented with mango chutney for an added dose of international flair. Get the recipe.

Rolet Gosht

The Persian Infusion

This recipe requires a bit of time and several different ingredients but for a special occasion it’s a spectacular dish to celebrate. The pomegranate sauce along with the complex spice blend contained in both the loaf itself as well as the sauce whisper of Iran, the beguiling nation from which it was first dreamed up. Get the recipe.

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Don’t Cook a Turkey If It’s Tamales You’re Thankful For

My dad was not Italian, but grew up with Italian kids in San Francisco and just south of there. Every year at Thanksgiving he’d recite the memory of his old friends’ dual holiday dinners, the turkey and gravy, sweet potatoes and stuffing, cranberry sauce and pecan pie, but next to those a shadow feast of ravioli and crab cioppino, Swiss chard with olive oil, and red wine that somebody’s grandpa used to make in the garage, siphoned into Gallo Hearty Burgundy jugs. Those parallel spreads were the thing my father remembered best about Thanksgiving at his buddies’ houses.

He’d tell us about these dual-track meals with two kinds of pride, both for the primacy of the American Thanksgiving menu that the story implied, and in the diversity of food that was one of the good things about America, even if it existed only in a supporting role to what the Pilgrims ate. As good as somebody’s nonna’s ravioli were, the American spread of turkey, relish trays, and pumpkin pies were the Caesar that demanded tribute on a day that marked the providence at the center of the national mythology.

Double Thanksgivings still happen, of course, maybe way more than ever. Immigrants, or the kids or grandkids of immigrants, express family origin as the girders in the superstructure of the official meal of turkey and gravy, and dinner rolls and pie. My husband’s family has Filipino pancit and lumpia next to the turkey. A friend’s first-gen Chinese parents have fried rice with lap cheong, prawns with candied walnuts, bok choy with oyster sauce, and a big platter of turkey and stuffing that everybody takes to be polite.

This is a tradition that should die, the two-track turkey dinner, the way molded Jell-O salads have died. As America has become more diverse, less homogeneous in its appetites, less blandly Anglo-Teutonic-Continental in its aspirations at the table, so should our loyalty to a meal that preserves the taste of 19th-century New England, and has nominal supremacy over the things we actually love.

In this first quarter of the 21st century, tamales, lechon, and salt-crusted fish with sticky rice—whatever stuff a family actually wants on Thanksgiving or understands a celebration meal to be—should hog the kitchen-island buffet, without being shoved to the perimeter to make room for turkey and green bean casserole. Nobody likes turkey anyway. Not when there’s tamales.

If the specter of a balkanized meal haunts the united vision of a secular American holiday, well: A crochet-web of communities playing out localized traditions is the actual fabric of America—the best thing about America, in my opinion, after the Constitution and the Bill of Rights and the equality movements that began last century. The French try to enforce a cultural hegemony that leaves some minority groups ghettoized, an appendix to the nation’s official narrative, easy to flip past.

We’re better off. It’s possible preserve a sort of dual citizenship in the States, in Cuban or Vietnamese enclaves where we don’t have to speak English if we haven’t had the time or resources to learn it or simply do not give a damn, while pledging allegiance to the America of liberty, pursuing the life of happiness that calls to each of us in a particular way. It’s what makes America vibrant, confusing sometimes, but wonderful, the opposite of united, but unified in support of the neighbors’ right to eat goat, especially if they invite us in for a plate.

In GQ this month, David Chang writes about the dual Thanksgiving as a way of kicking turkey’s ass, actually literally, in the accompanying illustration (feed the white meat to your dog, he says). Chang writes, “You know what kills turkey every Thanksgiving? My mom’s braised short ribs, or galbijjim.” Kills in the sense of shames—that turkey, part of the spread of “everything white people eat,” next to the shrimp toast and Korean food that everybody actually wants to eat, is still hogging the buffet.

I say why bother. Don’t even.

Photo credits: Top, Kevin Quintero / Flickr; cover photo, Steve Bridger / Flickr

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Celery Soup With Peanut Crumble and Pickled Grapes

In this soup, creamy celery purée is lightened by tart pickled grapes and an assertive peanut crumble. Get Recipe!

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9 Reasons Why Bisquick Is the Most Versatile Ingredient in Your Kitchen

I need to confess something and please don’t judge. I mean, if anything, Chowhound is the place where we can answer questions we are too embarrassed to ask and geek out about foods that we love or crave without shame.

Anyway, here it is: I love me some Bisquick.
Do you even remember what that is? Do you still use it? If you spent any time watching what happens in the kitchen, your parent or grandparent probably pulled out a box of the good stuff on a weekend morning to make pancakes. That, or this happened many times throughout the week to whip up—well—just about anything. It was always delicious because Bisquick makes everything easier and t-t-t-tasty. Now, if that wasn’t you, here is a Bisquick refresher.

Bisquick was created by General Mills in 1930 after a top sales executive had some exquisite biscuits in a train dining car. The chef had premixed lard, flour, baking powder, and salt and then kept it all on ice so he could speedily bake fresh biscuits for the passengers. Apparently, this concept had yet to be marketed. So, the exec rushed home and came up with his own formula that could be boxed and stored outside the fridge. It was originally sold as a biscuit mix that was “90 seconds from box to oven.” Put simpler, a way “to make biscuits quick.” After they released it, I imagine the cries of joy must have sounded like Boston at the end of last year’s Super Bowl.

Nowadays, baking out of a box is as American as apple pie. Bisquick even comes gluten-free, and many a Bisquick lover has used this base to hack faster ways to make things that we love like casseroles and rolls.

Here are nine reasons why Bisquick is one of the most versatile ingredients in your kitchen.

1. Chicken Fricasse with Bisquick Dumplings

Kitchen Nostalgia

With fall and winter and upon us, cold days and days of colds are highly likely to be rampant in our future. So, why not make Bisquick dumplings like mamma used to? Oh, but that is too hard, right? Nope. This is an easy, 30-minute, one pot recipe with thick white sauce and chive dumplings. Get the recipe.

2. Homemade Baked Corn Dogs

Le Creme De La Crumb

Few things are more American than a corn dog. That juicy flavor of salty, roasted pork or beef wrapped in sweet, crusty corn. It’s a snack, a witty hors d’ouevre, or a meal that will make your inner child happy. Sure, you need cornmeal, but the Bisquick will take care of making sure they bake to a perfect crunchy perfection. Get the recipe.

3. Biscuit Mix Pizza

Mama Loves Food

I recently agreed to a family vacation with five children and 10 adults. If you have kids under the age of seven, you know it’s not only hard to feed them, but you always need to entertain them. Nothing works better than a pizza party. First, the kids learn and start to feel comfortable in the kitchen. Second, they don’t find reasons to fall or fight (if you are lucky). This recipe is super easy and yeast-free, which is a nice step to skip with potentially impatient kids. It also makes a biscuity crust that is moist and soft. I recommend adding a little garlic and onion powder to the dough if you want to add a bit more flavor. Get the recipe.

4. No-Fail Tortilla Recipe

Kids Activities Blog

Ever want Mexican food, but you’ve run out tortillas? Never fail at this critical life moment again. Just make more. The recipe is so simple that tortillas are just a little 30-minute bake session away. The best part is that you let dough sit for 20 out of the 30 minutes. So, grab a marg and thank Bisquick for the win! Get the recipe.

5. Oven-Baked “Fried” Chicken

Lil Luna

Health is important but every now and then you crave a bit of fried chicken. The Bisquick oven-baked chicken is said to taste like KFC. So, yaaaas, please. Try to control yourself once you give this one a try and save those deep frying points for something more exotic like the following. Get the recipe.

6. Bisquick Churros

Life Is Poppin

Every dessert has a moment. And right now, I am all about churros—crispy fried dough with cinnamon sugar. One problem: I always find them randomly at an amusement park, festival, or street fair, so I have no control over the oil and ingredients. Thanks to Bisquick, I can now make them at home. Get the recipe.

7. Red Velvet Mug Cake

Doughmesstic

This is the silliest little recipe that is all about having cake with as little commitment as possible. Back in college, for so many reasons, we would just crave a little cake. The problem was that there was no reason to keep buying cakes for just a nibble. Enter cake in a cup or “mug cake.” Who doesn’t want cake in five minutes? Get the recipe.

8. Bisquick Banana Bread

Mostly Homemade Mom

In high school, I had a teacher who forever made her way into our hearts and stomachs because she’d periodically bring in “insert-x” bread. I tried to emulate this at work, but sadly, bread is hard sometimes and I have no time to suffer for the benefit of others. Thus, Bisquick makes sweet bread-making fail-proof. Once you have mastered this banana bread, you can start to switch in veggies, as well as add nuts, seeds, and/or dried fruit to use up whatever else you have lying around the house. Get the recipe.

9. Bisquick Chocolate Chip Cookies

Life In The Lofthouse

Having a bad day? Need some TLC: tender-loving cookies? Let’s face it. Some days just suck and you need to be home, put on sweatpants, and enjoy a chewy, soft bit of chocolate and dough. The ingredients in Bisquick make the cookies practically fluffy and crispy at the same time. Enjoy and feel better! Get the recipe.

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Roasted Winter Squash with Cilantro Chimichurri

We’ve all had those shocking epiphanies where suddenly you realize that somehow, someway, you’ve become an adult.

Maybe it was when you found yourself agreeing with Ariel’s dad in The Little Mermaid. (“Young lady, you don’t love that boy. You don’t even know him!”) Or perhaps it was when you realized you actually wanted socks for your birthday because that meant you wouldn’t have to spend your own money on them.

For me, it was when I first used the thermostat after getting my first real job after college. Before, I was simply wearing a lot of sweaters and ensuring that whatever I made for dinner required turning on the oven so it would also warm the tiny hovel my landlord passed off as an apartment. Suddenly, I was adult with a heating bill.

Continue reading "Roasted Winter Squash with Cilantro Chimichurri" »

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Too Much Licorice Could Kill You This Halloween Warns FDA

While most of our childhood Halloween food fears were totally unfounded (turns out razor blades in apples are just an urban myth) there is one scary ingredient we were never made aware of – licorice. Apparently too much of the bitter candy can literally kill you.

Before you freak out too much, be aware it takes significant amounts and a high dietary frequency for licorice to cause major bodily harm. According to the FDA, “If you’re 40 or older, eating two ounces of black licorice a day for at least two weeks could land you in the hospital with an irregular heart rhythm.” Apparently the common candy contains glycyrrhizin, a sweetening compound that can cause potassium levels to fall. If that happens, the body can experience high blood pressure, swelling, lethargy and even congestive heart failure. Yikes!

The good news is if you’re that age, you’re probably not eating that much candy in the first place. But if you’re stuck with leftover licorice after the bulk of trick-or-treaters have come and gone, just ditch that grossness. You probably have the reputation of being the worst house in the neighborhood anyway. We’re not saying your deserve to get sick, just give out better candy options next year, like anything with chocolate, instead.

The FDA claims they had one report of health issue occurring last year, but there is no mention of anyone dying from a licorice overdose. Still you can never be too safe, so to get the message out the agency released a new PSA to warn you of its dangers.  “No matter what your age, don’t eat large amounts of black licorice at one time,” they urge  So gather round the computer screen and behold the terrifying tale of licorice below. Because nothing is scarier than your own body’s fallibility. The next time you’re at a campfire you may have a new spooky story to tell.

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Zoganic Drinkable Vitamin Supplement

Zoganic is a drinkable vitamin supplement made from 100% organic fruits and herbs. The product provides essential ingredients that can be mixed into water, serving as an enhancement. 

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The ICEE Company to Debut New Flavors

New flavors include Fanta® Watermelon Splash, Fanta Blood Orange, Fanta Green Apple, WARHEADS® Watermelon, Strawberry Basil, Blackberry Mint Limeade and Blue Lemonade.

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Imagine the Pastabilities

It’s one thing to have a broad, bird’s eye view of grocery trends and shifts within the supermarket freezer case. Then again, each day finds Pinnacle Foods leaders looking very closely for ways to grow the Birds Eye frozen vegetable brand.

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Quinoa Curls

Quinoa Curls contain 5g plant-based protein per serving.

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Live Mas

Talk to the folks at Taco Bell and you realize that this isn’t just a Mexican quick-service restaurant (QSR) business. Instead, this Irvine, Calif., company (a subsidiary of Yum! Brands) angles to be a culturally-centric lifestyle brand with the credo: “Live Mas.” Put into words, it’s a call to live a life worth sharing and try new experiences.

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Palsgaard A/S: Palm-Free

Palsgaard A/S, a leading innovator within emulsifiers and stabilizers, has completed development of the world’s first palm-free, powdered emulsifier for industrial cakes. Palsgaard® SA 6615 neatly solves the challenges faced by the industry in the quest to remove palm oil from cake recipes without damaging product quality.

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