Well it’s like this, my fabulous Candle Creator Devin, introduced us to a candle scent that was so heavenly, we decided to have these candle created exclusively for the Kitchens’ Bounty!
With that in mind, I was so intrigued with the “Maple Candied Tarte´” (candles’ name!) that I had to actually create a food that matched the heavenly scent that we could EAT!
Here is the edible version, for the divine, Maple Candied Tarte´, or Maple Syrup Pie, reminiscent of my New England Childhood and the Fall feasting on Maple Sugar Candies!
So good then, and so fabulous now! Enjoy!
Maple Candied Tarté (Maple Syrup Pie)
Butternut Squash, the shapely cousin of pumpkin, really shouts fall! Love the taste, love the varieties of ways to prepare and season. Let’s kick off this October with a Hasselback* treatment of this squash, where our veggie is our canvas (for the look of it) and the technique intensifies the taste (roasted) and the squash bowl, is well, just the coolest bowl! So here, we have prepared meatless, but I also offer a suggestion for those who enjoy meat to kick it up at the end of recipe! Here goes, let’s celebrate!
*Hasselback is a technique, where the squash is cut about one half through into thin slices
From the Kitchen of Terri Bergman
Hasselback Butternut Squash with Quinoa (and Ginger)
SERVES: 4 (generous entrée servings)
LEVEL: Intermediate—you got this!
2 Medium to small butternut squashes
For the Filling:
1 cup Quinoa
2 cups vegetable stock (or water)
1 cup baby peas
Optional: 1 tsp shredded ginger, or ½ tsp spice ginger (any veggies or herbs you like!)
Olive oil, salt pepper to taste
Peel butternut squashes, slice lengthwise in half, seed and clean. Hasselback the squashes by turning the inside squash to the cutting board and make thin slices on outer squash, without cutting thru! Take each squash piece (4) and brush with balsamic vinegar. Put on a parchment lined baking sheet and drizzle with Olive Oil and sprinkle with Amazing Rub.
Bake in a 375 degree oven for 30 minutes one side, remove from oven and turn each piece over.
STOP HERE AND MAKE **QUINOA FILLING WHILE SQUASHES BAKE!
Bake squashes for additional 30 minutes, again turn squash over so the bowl side of squash is up. If there are veggie juices in the olive oil drippings add to the Quinoa stuffing. Now, fill the squash bowls with Quinoa mixture. Bake an additional 5 minutes.
This is a good time to sprinkle the squashes with the Amazing Herbes for a super accent, if you have it.
**QUINOA FILLING, in a small pot boil 2 cups water, or veggie stock. Add 1 cup Quinoa and gently simmer for about 10 minutes, remove from heat and add, ginger, peas, a little olive oil, salt/pepper if desired. More veggies of your choice if desired!
Set aside for an additional 5 minutes – ready to stuff Squash Bowls.
ADD MEAT IF YOU LIKE, for flavor or a heartier meal. My suggestion would be finely ground pork, pan sautéed. Cook pork (1/2 #) and crumble and then add whole sage leaves (8-10)cooked in pork drippings until golden brown. With slotted spoon remove pork and sage and sprinkle over top of the squash bowls! ENJOY!
Be still my heart! Fall is here and my favorite Farmers (Roe’s Trading Post/Monroeville OH) are making their annual delivery of my bounty of Pumpkins, Mums, Squashes and such! For this decorating cookie, the thought of the colors, the taste and the weather stamps the delights of Fall! Now add to this my passion for cooking with Pumpkin, the love of carving and creating art, well Mother Nature just delivered lots of orange colored canvases! So in doing my happy dance, knife in hand – enjoy the display!
So here it is! I was running into Sam’s Club to do a quick pick up of the Sam’s Broasted Chicken, my go to quickie! THE BROASTER WAS BROKEN, no really! I actually met a few friends with the same look of longing and disbelief at the Counter and NO GO Sign! What am I going to do? Can you believe I even had a moment of hesitation? Of course, I am going to pick up a twin set of whole chickens and make my own.
Really simple, I explained this to those same friends and they looked with disbelief, “I’ll post it”, I said! And here it is ….so simple and maybe a long time until I return to “Pick up a Chick”! EASY – YUM!
So it’s true, homemade really is better!
Amazing Roasted and Herbed Whole Chicken
We’re so excited to bring you spice and seasoning demos and tastings a great event in one of our favorite local spots! The Kitchens Bounty will be there this weekend. Please come taste some samples and stop by to say hello!
Kitchen’s Bounty Demo with Tastings at 2:30pm on Saturday and Sunday
FOOD & WINE WEEKEND
September 28-29, 2019
Mulberry Creek Herb Farm
So shake those trees! We are blessed in Ohio with wild, abundant Black Walnut trees! Now about this blessing, Black Walnuts have a richer, denser taste, BUT they are difficult to shell (we are talking stained hands and lots of work). We are also lucky to have a plentiful and available supply of traditional English walnuts in our grocery stores….so whether it’s Black Walnut or English Walnuts, let’s work to make these all delicious!
Posting my recipe that shouts FALL, for the Amazing Sweet N Savory Spiced Walnuts. Whether this is your best excuse ever to eat a salad, or bake a walnut encrusted Chicken Breast, or simply snack away! However, this recipe does come with a warning, they are addictive!
In a nutshell, (yes I did this!), these walnuts are perfectly coated, sweet and savory and that delicious crunch we require from snacks. And my favorite, walnuts are a great source of protein! So enjoy this good for you deliciousness! These are also a great holiday gift for family and friends!
WATCH FOR THESE AMAZING SWEET N’ SAVORY NUTS coming soon on the Kitchensbounty.com Shop ( 8.8oz bags)!
The Amazing Sweet n’ Savory Spiced Nuts
The KB products you’ve grown to know and love, like The Amazing Rub, The Amazing Heat and The Amazing Herbes, have been unavailable for purchase on our website for a little while. We hope you will accept our sincerest apologies! We know you love this stuff—using it in everything you cook, sear, grill, smoke, bake, sauté and broil.
We’ve been working hard behind the scenes to get this new website up and running, filled with the best recipes and information yet from The Kitchen’s Bounty and we have been mixing and packaging to replenish our stock of your beloved seasonings and rubs.
Our new shop is opening very soon and we wanted to let you know that we will also be bringing you some very special new items that we just know you are going to love as much as we do. Can’t get enough of the beautiful fragrance of Pummull Spice? Then you’re going to love what we will be launching soon!
So I love creamy, indulgent Carbonara. It simply takes 10-15 minutes and it is always a meal that screams “Hey, reward yourself” That’s exactly what I did for family today. Simple ingredients and big on delicious – here goes!
From the Kitchen of Terri Bergman
Carbonara Presto with Amazing Herbes
FOR THE BASE
1 lb. of your favorite Angel Hair Pasta (the skinnier the better)
FOR THE FILLING
1 medium onion very finely chopped
½ Pound finely chopped ham or bacon
1 Tbsp of Olive Oil
1 tsp finely minced garlic
1 Tbsp Amazing Herbes
1 cup green peas
FOR THE SAUCE
2 egg yolks
1 cup half/half cream
1 tsp Amazing Heat
1 cup grated Parmesan cheese
1 cup reserved Pasta Water
2 Tbsp of butter
½ tsp black pepper
FOR THE GARNISH (optional)
Shredded basil leaves
Cook pasta in large pot of boiling water with 1 Tbsp salt until al-dente. Reserved 1 cup pasta water and strain pasta (keep warm/set aside)
In large skillet or open Dutch oven kettle, sautéed minced onion, ham/bacon (Olive Oil if using ham), minced garlic, Amazing Herbes cook until soft and fragrant, add peas to heat well.
Meanwhile for sauce, add egg yolks, eggs, cream, Amazing Heat seasoning, cheese – beat together until very smooth. You will take large skillet with ham ect. off the burner, add strained pasta– again, off heat add the egg/cream mixture and toss until glossy, creamy sauce forms – use the reserved Pasta Water/butter until a consistency that is perfect for you! Creamy smooth! Serve generous serving in a pasta bowl and finish with a little grated Parmesan, garnish with basil and parsley.
I LOVE SALADS, no WAIT! I love DRESSINGS! This Green Goddess or my personal Green Yum Yum Dressing is the best! I could eat a salad of just greens with this, but when you add treasures like seared salmon, sautéed Granny Smith apples, candied walnuts…it becomes a celebration! I hope this dressing has you loving all the “good for yours’” with delight! GO GREEN!
Green Goddess Yum-Yum Dressing