Swisher Coffees’ Post

Bon appétit! Here's a classic French-inspired European beef stew recipe, also known as "Boeuf Bourguignon": Ingredients: *Meat and Aromatics:* - 2 lbs beef short ribs or chuck, cut into 1.5-inch cubes - 2 tablespoons butter - 1 large onion, chopped - 3 cloves garlic, minced - 2 medium carrots, peeled and chopped - 2 medium potatoes, peeled and chopped - 1 large celery stalk, chopped *Spices and Liquids:* - 1 teaspoon dried thyme - 1 teaspoon dried bay leaves - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon paprika - 2 cups red wine (Burgundy or Côtes du Rhône) - 2 cups beef broth - 1 cup water *Other:* - 2 tablespoons tomato paste - 2 tablespoons all-purpose flour - Fresh parsley, chopped (optional) Instructions: 1. Heat butter in a large Dutch oven over medium-high. Brown beef, then set aside. 2. Sauté onion, garlic, carrots, potatoes, and celery until tender. 3. Add thyme, bay leaves, salt, pepper, and paprika. Cook for 1 minute. 4. Add wine, broth, water, and browned beef. Bring to a boil, then cover and simmer for 2.5 hours or until meat is tender. 5. Stir in tomato paste and flour. Continue simmering for 30 minutes. 6. Serve hot, garnished with parsley if desired. *Traditional French Touches:* - Use a mixture of beef cuts for added depth of flavor. - Add a few strips of bacon (lardons) for smoky flavor. - Serve with crusty bread or over egg noodles. *Variations:* - Add mushrooms, pearl onions, or other root vegetables. - Substitute beef with lamb or pork for a different flavor profile.

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Feeling the heat? Greenhouse grown cucumbers are a delicious snack on their own but you can double down on the deliciousness when you dip them into homemade Cucumber Tzatziki. Give this recipe a try! Ingredients 1 cup (250 mL) Ontario greenhouse cucumber, grated 2 tsp (10 mL) kosher salt, separated ½ cup (125 mL) plain Greek yogurt 1 tbsp (15 mL) olive oil 2 tbsp (30 mL) fresh mint, finely cut 1 tbsp (15 mL) fresh lemon juice 1 garlic clove, finely minced 1 tsp (5 mL) salt Pepper to taste NOTE: You can easily substitute dill instead of mint, or use a combination of the two together! Instructions Place grated cucumber in a colander set over a bowl and season with 1 tsp salt. Toss to coat. Set aside at room temperature to drain; toss occasionally. Drain for a minimum of 15 minutes, then squeeze the remaining mixture with your hands or the back of a spoon. You will have approx. ½ cup of grated cucumber remaining. In a bowl, combine the ingredients together. Serve immediately or refrigerate in an air-tight container for up to 3 days. Stir before using. Recipe developed in collaboration with The Ontario Produce Marketing Association (OPMA) Produce Made Simple

Today is International and national (US) burger 🍔 day The closest thing resembling a burger was first made in the 1st century A.D. in Rome — this was a ground minced meat dish prepared with pine nuts, peppers, and flavorings of wine and garum. In 1747, a hamburger ‘prototype’ called Hamburg sausage appeared in Hannah Glasse’s “The Art of Cookery Made Plain and Easy.” She writes of a smoked sausage made of ground beef, pepper, cloves, nutmeg, garlic, vinegar, salt, and red wine, to be served on toast. By 1802, “The Oxford English Dictionary” includes an entry for a ‘Hamburg steak’ — a salted, minced ground beef, slightly smoked and mixed with onions and breadcrumbs. It is believed that, years later, at the 1885 Erie County Fair in Hamburg, New York, brothers Frank and Charles Menches — who were running a traveling concession stand — invented the burger. They ran out of pork sausages and started putting ground-up beef on their sandwiches. In 1921, in Wichita, Kansas, a cook, Walter Anderson, and entrepreneur, Billy Ingram, opened their first restaurant and changed the course of hamburger history with their design, cooking, and method of serving. In 1948, the McDonald brothers started making hamburgers in California and became the largest fast-food chain in the world. But what is the flavour Chemistry ⚗️ of a burger 🍔: Maillard reactions: which occur between sugars and amino groups, produce a range of compounds that are important for generating flavour in many types of cooking. The reaction family driving beef flavour, which happen when an amino acid and a sugar are mixed and heated. The reaction, an umbrella term for condensation between a nucleophilic amine and an electrophilic carbonyl, is important in cooking chemistry from browning pretzels to flavouring roasts. One of the best-studied Maillard reactions involved in flavouring meat takes place when ribose and cysteine are heated, creating a range of cyclic volatile compounds that contribute characteristic flavour notes to meat. Hydrogen sulfide derived from cysteine plays an important role in making some of those compounds, catalyzing addition of sulfhydryl groups to reaction products. #burger #food #meatindustry #fastfood #burgerking #science #scienceandtechnology #foodscienceandtechnology #foodscience #chemistry #chemistry #infographic via Compound Interest | Chemistry infographics

classic Greek salad, recipe: cb Ingredients: •⁠ ⁠4-6 cups mixed greens (tomatoes, cucumbers, red onions, bell peppers) •⁠ ⁠1 block feta cheese, crumbled •⁠ ⁠1 cup Kalamata olives, pitted •⁠ ⁠1 cup cherry tomatoes, halved •⁠ ⁠1 large cucumber, sliced •⁠ ⁠1 large red bell pepper, sliced •⁠ ⁠1/2 cup red onion, thinly sliced •⁠ ⁠1/4 cup extra-virgin olive oil •⁠ ⁠2 tbsp red wine vinegar •⁠ ⁠1 tsp dried oregano •⁠ ⁠Salt and pepper to taste Instructions: 1.⁠ ⁠In a large bowl, combine mixed greens, feta cheese, olives, cherry tomatoes, cucumber, bell pepper, and red onion. 2.⁠ ⁠In a small bowl, whisk together olive oil, red wine vinegar, and dried oregano. 3.⁠ ⁠Drizzle dressing over the salad and toss to combine. 4.⁠ ⁠Season with salt and pepper to taste. Traditional notes: •⁠ ⁠Use high-quality ingredients, including authentic Greek feta. •⁠ ⁠No lettuce is used in traditional Greek salads; focus on tomatoes, cucumbers, and other vegetables. •⁠ ⁠Olives and feta provide salty, savory flavors.

Feeling saucy? So are walnuts! Because of their texture, flavor and oil content, walnuts are a popular ingredient in pasta sauces around the world. 🍝 Walnut Sauce, @il-pesto-di-pra (Italy 🇮🇹 ) 🍝 Organic Rustic Pesto With Vegetables And Walnut, @Followfood (Germany 🇩🇪 ) 🍝 Walnut Pesto, Salling Princip (Denmark 🇩🇰 ) 🍝 Mushroom, Cheese And Walnut Pesto, Enerbio (Poland 🇵🇱 ) 🍝 Ricotta Cheese And Walnut Pesto, Barilla (France 🇫🇷 ) Questions about why walnuts work so well in sauces or how to bring walnuts into your product line? Send us a DM! #foodtechnology #foodindustry #foodinnovation These products and menu items are mentioned for informational purposes only and inclusion does not imply an endorsement.

🌮Cheesy Ground Beef Tacos🌮 Serves 1 Ingredients 1 tsp Olive oil (4.2g) Onion (30g) 120g Lean beef mince Lime (half lime) Chopped tomatoes (1 small) 1 tsp Garlic powder (3.1g) 1 tsp Cumin (2g) 1 tsp Smoked paprika (2.3g) Coriander (1 tbsp) 30g Cheddar cheese-grated Corn taco shells (3 taco shells) Method Chop the onion, tomatoes and coriander finely. Heat the oil in a large pan over medium high heat. Add the ground beef and break up with a spatula. Add the chopped onion to the pan and stir occasionally, until beef is done and onion is soft, 5-6 minutes. Drain off any excess fat. Add the, garlic powder, smoked paprika, cumin, salt and pepper to the pan. Stir to coat the meat in the seasonings. For the tomato salsa, mix the chopped tomatoes, coriander and lime together. Season with salt to taste. Spoon the beef into the taco shells and add the tomato salsa and cheese on top. Get more free recipes on our app free 3 day trial ⬇️ https://lnkd.in/eAV2JDkF

𝐀𝐧 𝐈𝐫𝐫𝐞𝐬𝐢𝐬𝐭𝐢𝐛𝐥𝐞 𝐖𝐚𝐲 𝐭𝐨 𝐂𝐞𝐥𝐞𝐛𝐫𝐚𝐭𝐞 𝐏𝐞𝐚𝐤 𝐓𝐨𝐦𝐚𝐭𝐨 𝐒𝐞𝐚𝐬𝐨𝐧? 𝐓𝐡𝐢𝐬 𝐄𝐚𝐬𝐲 𝐑𝐞𝐜𝐢𝐩𝐞: 𝐒𝐩𝐢𝐜𝐞𝐝 𝐇𝐞𝐢𝐫𝐥𝐨𝐨𝐦 𝐓𝐨𝐦𝐚𝐭𝐨 𝐒𝐭𝐞𝐰 𝐖𝐢𝐭𝐡 𝐒𝐦𝐨𝐤𝐞𝐝 𝐂𝐡𝐞𝐝𝐝𝐚𝐫 𝐆𝐫𝐢𝐭𝐬❗️ When it comes to summer tomato recipes, sometimes simple is best. Here, a quick ragù of juicy heirlooms lends brightness to creamy cornmeal grits. Ingredients 4-5 cups water, plus extra as needed Kosher salt 1 cup stone-ground grits or polenta 2 ounces smoked cheddar, grated 2 ounces white cheddar, grated 2 ounces cream cheese, room temperature ¼ cup olive oil, plus extra to finish 4 large cloves garlic, finely chopped 2 large shallots, thinly sliced ¼ teaspoon red chile flakes ¼ teaspoon fennel seeds, roughly cracked ½ teaspoon cracked black pepper 4 cups roughly diced heirloom tomatoes and/or halved cherry tomatoes Basil, for garnish Directions Add water to a medium pot and set it over high heat. Season with salt and bring to a boil. Reduce heat to medium-low and whisk in grits. Cook, stirring often, until grains soften and take on a porridge consistency, about 30 minutes. If too thick, whisk in extra water. If too loose, continue cooking until excess water cooks off and desired texture is achieved. Turn off heat and immediately whisk in shredded cheeses and cream cheese. Season with salt. Meanwhile, warm ¼ cup oil in a large pan over medium-low heat. Add garlic and shallots and cook until fragrant but not brown, 2-5 minutes. Stir in chile flakes, fennel seeds and pepper and cook until aromatic, about 1 minute. Stir in tomatoes. Simmer until flavors meld but still juicy, 5-6 minutes. Season with salt. Spoon grits into bowls and top with tomato stew and aromatic oil. Garnish generously with torn basil leaves, a pinch of salt and extra olive oil. Serve immediately.

Wolfgang Puck's Mushroom Risotto Ingredients: * 1 cup Arborio rice * 4 cups chicken broth * 1/2 cup white wine * 1 tbsp butter * 1 small onion, chopped * 8 oz mushrooms, sliced * 1/2 cup grated Parmesan cheese * 2 tbsp chopped fresh parsley * salt and pepper to taste Instructions: 1. In a large saucepan, bring the chicken broth to a simmer. 2. In a separate large saucepan, melt the butter over medium heat. Add the onion and cook for 2-3 minutes, or until translucent. 3. Add the Arborio rice to the saucepan with the onion and cook for 1-2 minutes, stirring constantly, until the rice is coated with the butter. 4. Pour the white wine into the saucepan with the rice and cook for 1-2 minutes, or until the wine has been absorbed. 5. Add a ladleful of the simmering chicken broth to the rice and cook, stirring constantly, until the broth has been absorbed. 6. Continue adding the broth to the rice, one ladleful at a time, stirring constantly until each ladleful has been absorbed, until the rice is cooked al dente. This should take about 20-25 minutes. 7. Meanwhile, heat a separate skillet over medium heat. Add the mushrooms and cook for 3-4 minutes, or until tender. 8. Once the rice is cooked, stir in the cooked mushrooms, Parmesan cheese, and chopped parsley. 9. Season with salt and pepper to taste. 10. Serve the mushroom risotto hot. http://ow.ly/omSE30sy8ZF

The Art of Baking: Elevating Flavor with Organic Ingredients Learn how Patricia's commitment to using organic ingredients has transformed her baking. Find out how the quality of ingredients can enhance the taste of your favorite treats. Discover the secret to creating unforgettable meals that truly make a difference. #OrganicBaking #FlavorfulTreats #QualityIngredients #ArtOfCooking #FoodEnthusiast #OrganicFood #DeliciousMeals #BakingInspiration #TasteMatters #CookingTips