(Source: Kathy pics and LinkedIn and google + and Well Done and clip art pics and infobwlls video)
••••LET’S CELEBRATE!! TODAY IS MY DAY!!
❤️🎂🍧🎁❤️🎂🍧🎁❤️🎂🍧🎁❤️🎂🍧🎁❤️🎂🍧🎁❤️🎂🍧🎁❤️🎂🍧🎁❤️🎁
(Source: Delish recipe and photos and Ethan Calabrese and 5 minute chef video and justice league.com)
••••TACO SALAD IN A JAR!!
••••ENJOY THE VIDEO!!
••••KATHY’S TOUR OF FOOD STOPS IN
••••MEXICO🇲🇽!!!
https://www.delish.com-taco-salad-in-a-jar-recipe
YIELDS: 6
PREP TIME: 0 HOURS 35 MINS
TOTAL TIME: 0 HOURS 35 MINS
••••SO EASY AND FUN TO DO!!
INGREDIENTS
2 tbsp. extra-virgin olive oil
1 lb. ground turkey
kosher salt
1 tbsp. Taco Seasoning
1 15-oz. can black beans, rinsed and warmed
2 c. frozen corn, thawed and warmed
1 head romaine, chopped
1 c. shredded pepper Jack cheese
1 c. diced tomatoes
DIRECTIONS
In a large skillet, heat oil over medium-high heat. Add turkey and season with salt and taco seasoning. Cook, breaking up with the back of a wooden spoon or spatula, until deeply golden and cooked through, 8 to 10 minutes. Set aside and let cool 5 minutes.
Among six mason jars, layer ground turkey, black beans, corn, romaine, cheese, and tomatoes. (Pack in a cooler.)
🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅
(Source: twistedfood.co.uk recipe and photos and lonely planet and VAUD video)
••••FONDUE FRITTERS (MALAKOFF)!!
••••KATHY’S TOUR OF FOOD CONTINUES
••••WITH SWITZERLAND 🇨🇭!!
FONDUE FRITTERS (MALAKOFF)
••••ENJOY THE VIDEO!!
Directions
Cut two, 3” discs from the centre of each bread slice. Set aside.
In a bowl, mix together Cheese, flour, nutmeg, salt, pepper, garlic and tarragon, toss to coat well. Add eggs and white wine, mixing with a spatula until a thick paste is formed.
Place heaped spoonfuls on each round. Smoothen each mixture into a small mound right to the edge.
Heat oil to 350F (180C) and fry cheese side down first, flipping once. Cook for 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel lined rack. Serve immediately.
http://twistedfood.co.uk-fondue-fritters-Malakoff
INGREDIENTS
5 pieces of white bread
4 cups finely grated gruyere cheese
3 tbsp flour
1/4 tsp nutmeg
1 clove garlic minced
1 tsp salt
½ tsp pepper
2 eggs, whisked
1 1/2 tsp finely chopped tarragon
2 tbsp white wine
🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂
(Source: thespruceats.com recipe and photos and Pinterest and Rebecca Franklin and http://coxilanddu26.centerblog.net/m/rub-Tags-Bon-appetit-3.html and good insider video and the local France)
••••POMMES FRENCH ALIGOT!!
••••KATHY’S TOUR OF FOOD STARTS WITH
••••FRANCE🇫🇷!!
Total:
45 mins
Prep:
10 mins
Cook:
35 mins
Yield:
6 to 8 servings French aligot
••••ENJOY THE VIDEO!!
••••HOW YUMMY 😋 IS THIS!!
https://www.thespruceeats.com-French-ALIGOT-recipe1375727
Ingredients
2 pounds mashing potatoes (peeled and cut into quarters)
3/4 teaspoon salt
1/8 teaspoon ground white pepper
4 tablespoons butter
1/4 cup crème fraîche (or substitute equal parts sour cream and heavy cream)
1 clove garlic (lightly crushed, but kept intact)
3 cups Cantal cheese (or substitute good-quality sharp cheddar, grated)
Nutritional Guidelines (per serving)
361
Calories
22g
Fat
27g
Carbs
15g
Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Steps to Make It
Place the potato quarters into a pan of cold, lightly salted water.
Boil for 20 minutes, until they are tender. Keep an eye on them to make sure they don't start to break up and become mealy.
Once cooked, drain them in a colander.
Mash the drained potatoes with a masher.
Add the salt, white pepper, and butter, and then vigorously mix for 2 to 3 minutes until the potatoes fluff up a bit. Set them aside in the pan for a moment.
In a medium-sized saucepan over medium heat, bring the crème fraîche and garlic to just steaming. Do not boil, or the creme fraîche may break.
Remove the garlic, and pour the hot crème fraîche into the mashed potatoes.
Transfer the pan of potatoes to the stovetop over low heat; using a sturdy wooden spoon, beat the crème fraîche into the potatoes. By now, the potatoes will start to turn glossy.
Raise the heat to be medium, and beat in the cheese, 1/2 cup at a time.
Continue beating the mixture over the heat until it forms a smooth, velvety texture, about 10 minutes. Do not skimp on this process. It is the sturdy beating that makes aligot so deliciously velvety.
Pour onto warm plates and serve immediately.
Mashing Potatoes
Ensure the potatoes you are using are specifically for mashing, not for fries or salads. If they are not the floury type, the potatoes will turn waxy and greasy when whipping rather than fluffy and light.
How to Keep Aligot If Not Serving Immediately
Aligot does not keep very well. However, if you must, it can be held for a short time by placing grease-proof paper like parchment on the surface of the potatoes, making sure it is in direct contact with the aligot. This method will help prevent a skin forming on the potatoes, which would make the aligot unpleasantly lumpy if you stir it in.
This technique is suitable for all milk- and cream-based dishes which are prone to skin-forming.
🇫🇷🥔🧀🇫🇷🥔🧀🇫🇷🥔🧀🇫🇷🇫🇷🥔🧀🇫🇷🇫🇷🥔🧀🇫🇷🥔🧀🇫🇷🥔🧀🇫🇷🥔🧀🇫🇷🥔🧀🇫🇷
(Source: LinkedIn and google+ photos and Well Done and Wikipedia and export.gov and know your-world.org and Pinterest and royal Caribbean and sta travel.com and www.pinterest.com and india.gov.in and adventures in Disney and tours and travel video)
••••KATHY’S TOUR OF FOOD!!
••••ENJOY THE VIDEO!!
🌮🥨🥯🌭🌮🥨🥯🌭🌮🥨🥯🌭🌮🥨🥯🌭🌮🥨🥯🌭🌮🥨🥯🌭🌮🥨🥯🌭🌮🥨
(Source: adapted from gooseberry patch cookbook and LinkedIn and google + photos and Well Done and REI VIDEO)
••••WINTER TIP❄️🍶!!
••QUICK IDEA TIP!!
••••TAKE ALONG A THERMOS FILLED WITH
••••HOT SOUP ON A COLD 🥶 WEATHER
••••NATURE WALK!!
••••ENJOY THE VIDEO!!
••••PREWARM THE THERMOS WITH HOT
••••WATER FOR 10 MINUTES, BEFORE
••••LADLING IN THE SOUP!!
❄️🥘🍶❄️🥘🍶❄️🥘🍶❄️🥘🍶❄️🥘🍶❄️🥘🍶❄️🥘🍶❄️🥘🍶❄️🥘🍶❄️🥘🍶
(Source: Pinterest and Giphy and Spokane word poetry and Pxleyes and WorldArtsMe and ccosg.org and shitterstock and januarycalender2019 and Blingee and quotemaster.org and LinkedIn and google+ photos and Well Done and John Filax video)
•••••HELLO JANUARY!!
••••ENJOY THE VIDEO!!
⛄️❄️🌈☔️💦⛄️❄️🌈☔️💦⛄️❄️🌈☔️💦⛄️❄️🌈☔️💦⛄️❄️🌈☔️💦⛄️❄️🌈☔️💦
