Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Kale us crazy, but we aren't over kale yet. By "not over," we mean most of us are either disgusted and flabbergasted by the popularity of the bitter green or we're still proud alumni of Kale University — and we're blending kale smoothies, baking kale chips, and tossing kale salad. That brings us to the point: how to cook kale. Of course you can cook kale many different ways, but you almost always start the same way. (more...)
Have you ever heard of Joe’s Special? This is a classic San Francisco diner dish dating back to the 1920s. It’s a hearty scramble of eggs, ground beef, spinach, mushrooms, and onions.
This scramble is great any time of day, but in my house growing up, we always had it for dinner, with thick slices of San Francisco sourdough bread alongside.
Continue reading "Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)" »
Join the parade of good times, Dixieland jazz, dancing, and of course: drinking and eating. Everyone can partake in the revelry of Mardi Gras, even though this Fat Tuesday is the last official chance for Catholics, especially those in Louisiana, to live it up before Lent begins. More than a million people will flock to the French Quarter in New Orleans to celebrate Mardi Gras, and chances are they’ll be washing their liquor down with some of the city’s legendary Cajun and Creole cuisine. We can’t all take the pilgrimage down to the Big Easy for the event, but the holiday’s a good excuse to celebrate New Orleans food no matter where you live. Need a little menu inspiration? We’ve got just the thing to whet your appetite.
It’s Mardi Gras season, time for gumbo! If you question anybody from Louisiana or the Mississippi Sound about making gumbo, the first thing they will tell you is about making the roux.
My college roommate (from Metairie), my brother’s girlfriend (Biloxi), and my parent’s neighbor of 35 years (New Orleans), have pretty much all told me the same thing, “My mother used to take out an old penny and sit it next to the pot. ‘You’re done when the roux is the color of this penny.'”
Now, these women certainly did not have the same mother, but they shared the same story. I’m guessing making a proper roux must be a rite of passage for a kid from around those parts, and probably a bit challenging because it requires a little patience. 25 minutes or so of stirring can seem like forever to a 10 year old!
Continue reading "Shrimp Gumbo with Andouille Sausage" »
We've all been there: you're digging through the fridge to find an ingredient for dinner and you stumble upon a yogurt you bought a few weeks ago. It was buried in the back and you forgot about it (oops!), so you check the expiration date. It was three days ago. What should you do? With more than 10 different types of date labels for food products—including sell by, best by, use by, expires by—it can be confusing. Do we take a whiff, nibble a small bite and hope for the best or just toss it?
