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Snackshot of the Day: White Russian

Snackshot of the Day: White Russian


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Photos of all things food and drink from The Daily Meal

A white Russian is a great winter cocktail.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of a White Russian. The Olympics may be over, but that doesn't mean we have to stop imbibing in our favorite themed drinks. A White Russian is made from vodka (hence the name ''Russian"), coffee liqueur, and cream or milk. The White Russian evolved from the Black Russian, a drink of the same ingredients sans cream. The White Russian has exceeded its relative in popularity because of its role as the signature drink of The Dude in The Big Lebowski.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.


Election Day Cocktail: Salted Caramel White Russians

November 8, 2016

I can’t believe we are here. Election Day already, the BIGGEST “game day” The United States has seen in a long time! Hopefully by now those of you who can have early voted and you are poised to be glued to the TV until the winner is announced. For those of you who had to wait until today to vote then you will find this post really comforting at the end of the day because you will need a stiff drink after waiting in long lines. When it comes to cocktails, I tend to gravitate toward the fruitier variety. Cameron likes whiskey and jalapeño flavored tequila, ick! We are a house divided on the issue of cocktails haha! That being said, I do feel like an occasion like this election day with such “colorful” candidates requires a drink that is a little stronger. My plan tonight is to put my angel down for bed, hop in my pj’s, eat left over chili followed by my election day themed sugar cookies in bed, and watch til there’s a winner (if I can stay up that long.) The “milk” for my cookies will be this salted caramel coated, decked out white Russian because…vodka…that’s what we’ll need to make it through folks!

  • Salted Caramel Coffee Liqueur (Bailey's)
  • Caramel Vodka (Smirnoff)
  • Half & Half
  • Caramel Sauce
  1. In a cocktail shaker combine Bailey's, vodka, and half and half. Stir with spoon to combine.
  2. Drip caramel sauce down the side of your glass then add ice.
  3. Pour in your cocktail and add extra caramel sauce to your liking.

Let’s face it, watching the polls go up and down isn’t the most exciting time. If you feel yourself getting a little sleepy fire up that coffee pot, add a little of the salted caramel Bailey’s to your brew and a little whipped cream to top it off if you are feeling adventurous! The salted caramel flavor in coffee is delicious!

No matter if you are right, left, or in the middle on the issues, we can all agree that these cocktails are a winner. Go forth and watch, tweet, and Facebook rant the night away and may the odds be ever in your favor!


The 6 Worst Winter Cocktails You Can Drink

When the days get dismally short and the air is cold enough to actually hurt your face, few things lift your spirits like a wintry cocktail.

Sadly (you saw this coming, right?) many cold-weather libations pack insane amounts of calories and added sugars. (Not all cocktails are created equal. Check out these 8 cocktails you can drink all night and not get fat.) Want to know which winter drinks do the most damage? Here are the six absolute worst offenders.

Boozy Eggnog
You&rsquore probably not harboring any delusions that eggnog is healthful, but it never hurts to have a reminder that a single cup packs 360 calories, 10 g of saturated fat, and 42 g of sugar. Add a jigger of rum and the calorie count jumps up to a whopping 457. (Plus, eggnog is one of the foods that&rsquos guaranteed to make you binge.)

Mulled Wine
Wine by itself can be a smart choice, but dumping a half-cup sugar or honey into the mix (as many mulled wine recipes instruct) makes for a dietary disaster. A single serving of the stuff can have 300 calories and 28 g of sugar.

Spiked Hot Cocoa

Hot cocoa is bad enough on its own, since each serving can have anywhere from 200 to 400 calories and 31 to 41 g of sugar, depending on what kind of milk you use. But things get really hairy when you add booze: 1.5 ounces of rum tacks on another 97 calories, while a splash of a sweeter spirit, like coffee-flavored liqueur, adds 160 calories and another 17 g of sugar. That means a single mug can have as many as 560 calories and 58 g of sugar&mdashthat&rsquos more sweet stuff than the FDA says you should eat in an entire day.

White Russian
This cocktail is short on ingredients (cream, vodka, coffee liqueur), but high on calories: One cocktail has 340 calories and about a dozen grams of sugar. Want whipped cream topping? Add another 40 calories and 2 g of the sweet stuff.

Irish Coffee

At first glance, you&rsquod think that Irish coffee might not be such a bad choice. The base of the drink is just plain black coffee, which has no sugar and very very few calories. But the sweet liqueurs called for in most recipes start tanking coffee&rsquos healthiness pretty quickly. We&rsquove found recipes that deliver 320 calories and 13 g of sugar per serving. Plus, one study found that people who mix caffeine and alcohol were far more likely to get into an accident than those who didn&rsquot.

Hot Buttered Rum
No surprise here: The cocktail with the word &ldquobuttered&rdquo in its very name can pack up to 500 calories and 40 g of sugar in each serving.


Snackshot of the Day: White Russian - Recipes

2-1/2 to 3 pounds potatoes (4 to 6 large), peeled and cut into 1/2 inch pieces.

Add vegetable oil to a pan and heat. Brown stew meat, remove and allow to drain well.

Add to a large pot - stew meat, onion, tomatoes, water, salt, pepper, sugar, lemon juice or vinegar, and potatoes. Bring to a boil, reduce heat and heat for 15 mins. Add cabbage and allow to cook for an addtional 5 mins (you only want the cabbage to wilt down, not cook).

Using a slotted spoon divide soup solids between 3 or 4 quart jars to a little more then 1/2 full but not more then 2/3s full. Finish filling with soup liquid to 1 inch headspace. If there is not enough liquid divide equally among the jars and finish filing with hot water to 1 inch headspace. Remove air bubbles, wipe rims, and assemble lids.

Process in a pressure canner at 10 lbs of pressure for 90 mins for quarts (75 mins for pints).

To Serve: Sprinkle some dill weed on top of soup (OPTIONAL).

Tomorrow's Soup of the Day. Russian Vegetable Soup

1 comment:

I made this today. Cooked it through and had it for supper. (I like to do a trial run before canning something new). It is amazing. My DH said to make this anytime. I don't have to tweak it. It's perfect as is. Can't wait to can a batch.
Thank you.
Linda


35 Low-Carb Healthy Summer Salads

Sharing with you 35 low carb and healthy salads, with salad option for everyone! With access to these salad recipes, you can plan whole week lunch/dinner salads ahead and then never miss a day in your healthy regime!

Even though, I always share diet information with salad recipes, I felt. posting a low-carb salad recipe round up will give you lot of get-fit-faster salads to choose from.

Please note: I have also included some chickpea salad recipes in this collection. Chickpeas are not carb free but are certainly less in carb than wheat or pasta. Chickpeas or legumes are also source of protein. I would categories chickpea, or lentils salads as slow-carbs. Always eat a controlled portion of these salads if you are strictly on Low-Carb diet.

Bonus! A lot, I mean. A LOT of salad in this round-up are gluten free too! Sounds good? So, let's eat a lot of salads this season! Bookmark this page and start getting healthy one day at time!

Enjoy your weekend, have a blast!

Kiwi, Apple & Blood Orange Salad with Basil Sprouts

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Kale Salad with Uniekaas Reserve and Walnuts

A glass of Pinot Grigio, Kale Salad with some grilled meat and you are set for an amazing weekend dinner. Two star ingredients in today’s salad: Uniekaas (or Unie Kaas) Reserve Cheese and Kale. I am fond of sharp cheeses sharp cheddar and Gouda always top the charts but don’t know what prompted me to pick.

Sesame Sriracha Marinated Kale (Egg Nests) Salad

Today, I'm sharing, a healthy, fun, and delicious marinated kale salad! I bet you guessed from picture and name (of course). From kale ribbons to grapes and peanuts, this salad speaks Easter :) If you are hosting a potluck or informal brunch for Easter, this salad will sure make it's presence felt!Kale.

Rainbow Quinoa and Apples Salad with Roasted Tomato-Cumin Vinaigrette

Sharing with you a nutty, hearty, wholesome, and delicious rainbow quinoa and apples salad dressed in roasted tomatoes and cumin vinaigrette! This flavorful salad is from my first Cookbook, and is one of my every day lunch salad! I'm really excited for release of my cookbook, and have hold-on for long to s.

Roasted Shrimp and Quinoa Salad with Ginger-Hemp Dressing

This salad recipe comes with two promises - keep-full-longer and abundant-healthy-nutrition. Seriously, there are so many ingredients in this salad which scream - healthy, tasty and filling salad. Roasted lean protein shrimp with hearty and gluten free red quinoa and spicy ginger-hemp seed dressing. I am s.

Warm Kale and Chicken Salad

Pan-seared Chicken with kale and veggies simmered in chicken broth is one healthy bowl of salad that I can eat any time of the day. White meat chicken (chicken breast meat) cooks faster and is also lean source of protein. It is great for quick, lite, and healthy weeknight chicken dinner. Especially with de.

Greek Style Chicken Salad with Thyme Vinaigrette

Sharing with you Greek-inspired chicken salad with feta, olives, tomatoes, ripe-sweet mangoes with thyme vinaigrette. Spring-Summer time is salad time in my family. We love eating just salad for lunch. As I always say, if salads are not appealing they quickly disappear from our menu. So, I have to find way.

Healthy Waldorf Salad with Lite Dressing

The Waldorf salad may be over a century old, but even today it remains a timeless American classic. This apple and walnut salad has many variations served in restaurants all over the America, but original salad has red-skin apples, celery, walnuts, and mayo dressing. I am sharing with you modern days, hea.

Cherry Tomatoes, Artichoke, Edamame Salad with Goat Cheese, Cilantro-Lime Vinaigrette

This salad has all of my favorite ingredients cherry tomatoes, artichoke, edamame and last not the least cilantro-lime vinaigrette. Each of these ingredients played an important role in making this salad superb in taste and texture. A healthy and filling lunch salad with perfect balance of sweet, sour and.

Pear and Asparagus Salad with Walnuts and Goat Cheese

New Year comes with lots of motivation and determination to get healthy, loose few extra pounds gained dinning for all holiday comforting foods. But my new year resolution does not last very long. :( Even though I don't start eating heavy meals but I lack in motivation to get up and exercise. On those lazy.

Greek-Style Chickpea and Cucumber Salad

I love chickpea salad in all Greek eateries. I always made it at home, used best ingredients possible, even cooked chickpeas at home instead of canned chickpeas but salad never tasted the same until I found the secret ingredient that takes greek chickpea salad to a whole new level. It makes it aromatic and.

Fennel and Apple Salad with Grapefruit Vinaigrette

Very simple yet elegant winter salad with floral and crunchy fennel root and sweet golden delicious apples. I loved the contrast of grapefruit with sweet apples. This is a perfect diet salad, fibrous but without heavy dousing of dressings. I enjoy such salads for lunch, especially after devouring rich holi.

Cucumber and Mushroom Salad with Turmeric Vinaigrette

After-thanksgiving luncheon or dinner, what do you look for? Of-course there are plenty of leftovers to devour but I also look for refreshing orange juice and lite yet filling salad to counter-balance the richness of comforting holiday pies, lamb roasts and much more. At this time, a little refreshing sala.

Earthy and Flavorful Quinoa and Chickpea Salad

Chickpea Salad with flavorful oregano-garlic dressing, greens, cucumber, sweet cherry tomatoes, and amazing quinoa. Vegan, Gluten free. I call this my loaded dinner salad with all-you-can-eat-healthy ingredients. This quinoa and chickpea salad is often on our weekday menu, with or without side of protein.

Red Quinoa and Apple Salad

I always stock Quinoa for making salads towards the end of week. You know we only buy groceries once in two weeks and by the end of week 2, my refrigerator is fairly empty. All that left is apples, root vegetables like radish, fresh turmeric, ginger, beet roots, variety of potatoes, carrots and sometimes f.

Tuna Salad

This recipe is inspired from Tuna Salad recipe of Food Network Star Ms. Ina Garten. I have slightly altered her recipe to meet my needs by reducing the amount of lime and replacing it with sweet blood orange juice and used fresh chopped cilantro instead of scallions. Also, I used empty blood orange cups as.

Grapes and Brown Lentils Salad

Sometimes certain recipes are as easy as 1-2-3 and this grape and lentils salad is one of such recipe. Other than cooking the lentils till they are just tender (which requires almost no attention), you just need to toss in desired vegetables or fruits and lentil salad will be ready to rock. Lentils also h.

Grilled Sweet Peppers and Pear Salad

Sweet pears and grilled sweet pepper with peppery spring mix this salad is perfect for a lite and healthy summer lunch.This salad is by-far one of my favorite thing to serve on side with grilled meats. Whenever we are grilling some meat or chicken for dinner or weekend lunch, I also marinate some veggies.

Summer Peaches and Black-eyed Peas Salad

It’s summer’s last hurrah (last long weekend) and a perfect time to celebrate summer fruits and veggies. At this special time of year, tomatoes & peaches are everywhere we turn, piled up in farmers’ market stands and spotlighted on all the restaurant menus. So we thought to celebrate this special day with.

Ruby Red Apples, Plum and Cherry Tomatoes Salad

Ruby Red Apple, Plum and Cherry Tomatoes Salad has red delicious juicy plums, sweet cherry tomatoes and apples with crunch of walnuts. Plant pigments that provide deep color for fruits and vegetables are also considered excellent for human health. So enjoy max health benefit with least effort and do not fo.

Watercress with Roasted Peppers and Corn Salad

Sweet charred corn, roasted red bell peppers and peppery watercress salad with lite honey mustard dressing. This is a kinda salad which you can't stop eating. Sweet and Smoky Roasted Red Bell Peppers and Corn pair very well with sharp flavor of watercress leaves. I always find watercress taste very close t.

Melon Walnut Salad with Lite Lemon Dressing

Lets us start Monday with some fresh and lite salad. This simple 5 ingredient salad has juicy melon, healthy greens, and crunch of heart-healthy walnuts.This is my first salad towards- Only Salad for Lunch Week aka Green Week. I thought with starting with something easy, fresh and refreshing so that we ca.

Grilled Asparagus and Grapes Salad

Grilled asparagus is my all time favorite. This quick grilled asparagus recipe with simple vinaigrette is an excellent side salad which goes perfect with grilled meats, burgers or fried rice. I am not using any sweetener or honey in the vinaigrette to avoid some sugar calories, instead the natural sweetnes.

Spring Greens Salad

Fresh and healthy, this super quick salad has peppery spring greens like arugula and water cress, if you like can replace spring greens with any leafy green of your choice.

Very Berry Fruit Salad

Fresh Berry Salad with tangy Strawberries and Mandalin Oranges are perfect start for a fresh sunny summer day. It comes from the Pacific Northwest, where wild berries have been a favorite food for hundreds of years. Fresh lemon juice with little hint of sugar and salt brings out the natural flavor and juic.

Sauteed Baby Artichokes Salad with Balsamic Vinaigrette

When first time I bought fresh artichokes, in my dilemma of “loves me, loves me not?”, I had a bowl full of artichoke petals and only a rose bud in my hands (I think you got it). Dilemma was – “Where is the artichoke heart? Where did it go? I only see petals.”, then I found some time to sit with my good ol.

Warm Swiss Chard Salad with Peppery Dressing

This fall salad can be served warm or at room temperature. This is my special way to feed veggies to my family. Paring veggies with some nice, tangy and lite dressings elevates their taste and whole family enjoys tasty delicious salads (without need to manage picky eaters). Swiss Chard is one of my favo.

Split Gram Garden Salad with Mustard-Lime Vinaigrette

Chana Dal Or Bengal Split Gram Lentil is one of my favorite among wide variety of lentils cooked and eaten in India. Its texture and capability to hold its shape when cooked, makes it - a dal of choice, for salads and cold sides. Also, dried Split Gram Lentils are high in protein and low in fat, containing.

Chickpea-Kale Salad with Tahini-Lemon Dressing

My first introduction to Tahini paste was when I started making Hummus at home. We both love its nutty texture and it was an important lesson that a little Tahini paste (ground Sesame Seeds Paste in Oil) goes a long way. I often use this potent ingredient in chickpea soups, salads and more. Remember, where.

Chickpeas and Beets Salad with Creamy Tahini Dressing

Packed with delicious Mediterranean flavors, this vegan yet creamy beet salad has good serving of gluten-free chickpeas. Sweetness of beets, hearty chickpeas, and creamy vegan tahini dressing and not to miss, a little bit of shallots here and there make each bite very satisfying.Creamy Tahini dressing is v.

Apple and Goat Cheese Salad with White Balsamic-Herb Dressing | Boudin Bakery Copycat

Every texture, every component of this salad plays a roll to make it refreshing, and keep-going-for-next-bite-while-you-talk kinda delicious! well. you can stop talking, but you won't stop digging into this salad! I promise!I was hooked to this salad since I tasted it first-time in Boudin Bakery. Very re.

Brunch Salad in Parmesan Heart Cups with Chipotle-Sour Cream Dressing

Sharing with you all, a delicious, mouth-watering, and beautiful looking single-serve-salad recipe! Actually. this is a 3-in-one recipe, in-fact, 4-in-one! ask how? well.. well. First of all, most importantly, this salad is perfect fit for a Valentine's Day Brunch or Dinner, starter salad! All componen.

Roasted Acorn Squash, Microgreens and Quinoa Salad

Every year, during peak squash season, we get a healthy supply of squash, and a few acorn squash too! All squash are consumed fast. what remains behind is Acorns! I'm not acorn squash hater, but I don't know why I'm always lazy to finish acorn squash. This year too, story repeated itself, and dark gree.

Citrus Kiwi Fruit Salad with Pistachio Minted Sugar

Sharing with you, lite sweet, citrus-y, grapefruit, orange, and kiwi salad with refreshing touch of minted sugar and chopped pistachio. This sweet fruit salad can be a perfect, lite and sweet ending to a romantic meal for two!You can serve this salad for dessert or as a side in Valentine's Day Brunch Menu.

Nutty Quinoa and Chickpeas Salad

This nutty Quinoa and Chickpeas Salad, oh my God, I am addicted to it! In-fact, I wouldn't call this a salad, instead it is a perfect meal with good serving of protein, veggies, carbs, and is yet lite and healthy. This post is also to share some holiday cheers with all of you. Follow recipe and enter to wi.


RELATED ARTICLES

'There is not space here to list all the ways in which white privilege plays out in our lives, but it is clear that I will carry this privilege with me until the day white supremacy is erased from society,' Jensen wrote.

As a class exercise, students were told to visit Wal-Mart's toy aisle.

'They were told to go and count the number of dolls that were representative of blacks as opposed to whites,' the parent said. 'It’s meant to divide and victimize non-whites and condition whites to feel guilty and to be more passive.'

Red flags: Superintendent Robert Crist said the unidentified parent's 'concerns had merit' once he reviewed coursework

The parent complained about the material all the way to Delavan-Darien School District superintendent Robert Crist.

' A lot of red flags go up in my mind when I look at the materials,' Crist said. 'Her concern has merit.'

'Ideally, you would want to present one theory that might be way on the left and another theory that may be way on the right and if you find one in the middle you can present that, too,' he said. 'Now you have a well-rounded discussion in my opinion.'

Crist believes the class was being taught before he became superintendent. It is currently being evaluated.

'The class will not be taught again until that process is fully complete,' Crist said.

He did not, however, believe the course was meant to brainwash students politically but only to stimulate 'the thought process.'

“I don’t believe he intended to indoctrinate anybody,' he said.

'I’m out of an old-fashioned school,' he said. 'I believe in helping kids understand the basic objectives of curriculum and not use some radical material to get a student to support some kind of a special theory.'

Equality: Despite white people engaging in slavery, the unnamed parent believes alternative views should be considered

Young America's Foundation, which also overlooked the curriculum with the parent, called the course 'race-baiting.'

'This course offers a snapshot of a larger trend that has plagued university curriculum for years and has only recent crept into high school classrooms,' wrote Brendan Pringle, YAF staff member. 'Professors and teachers are increasingly telling white students that they are part of the problem of racism, and are telling black students that they are second-class citizens. This race-baiting technique is an attack on American values and can only breed bitterness and envy.'

Still, Crist said schools should prepare students for the real world.

'There are a lot of radical people in our country and across the world,' he said. 'They need to be ideally attuned to some of the different thought patterns that different cultures may have.'

Crist did not say that the teacher crossed the line.

'Ideally a teacher is not supposed to share their own viewpoint,' Crist said. 'With this type of class, the teacher looks for controversial items like that to stimulate the kids into discussing things in regard to cultural diversity.'

Investigation: The Wisconsin school district is investigating the classroom

That wasn't enough to satisfy the parent.

'This teacher has free reign to pick the material that he wanted to use,' she said. 'He chose extremely radical left thinkers. He didn’t give those kids alternative information.'

She was especially upset because he son got a job washing dishes last summer.

'I was so proud of him,' she said. 'And then to have a teacher tell you that you have these unearned privileges – that because you are white somehow you infringe on other people’s rights. It’s really just awful.'


Another Year in Recipes

I keep a lot of dried beans in the pantry, but whenever I consider them in the context of French cooking, all that usually comes to mind is cassoulet. I know the French eat beans in more ways than that, but I have to run through many good bean dishes from Italy, Mexico, and the USA before I can come up with any from France.

To broaden my leguminous education, I turned to the Dried Beans and Grains volume of the Time-Life Good Cook series. There I found several French recipes for beans. I was intrigued by Haricots Blancs au Vin Rouge – white beans in red wine sauce – because the book it’s credited to is The Nouvelle Cuisine of Jean & Pierre Troisgros. I hadn’t thought nouvelle cuisine had been interested in anything as solidly old-fashioned as beans, but there it was.

I quickly saw that the Troisgros brothers’ way of handling beans here was unusual – maybe that would be the nouvelle-ness of the dish? There are two standard ways of starting to work with dried beans: either soak them overnight in cold water, or give them a two-minute boil followed by a two-hour soak in the hot water. Either way, they’ll swell a lot and soften a little. This recipe said just to soak them for two hours in warm water. Really – only that? I did it, with a cup of white beans (the classic French Tarbais type). You can see by the “before” and “after” shots below, the beans hardly changed at all.
.

.
Next, I was to put them and their soaking water in a pot with some carrot, onion, a clove, and a bouquet garni. I tied half a bay leaf, a little pile of parsley, and a sprinkle of dried thyme in a piece of cheesecloth, stuck a clove in a small spring onion, and peeled half a carrot. The beans and their seasonings were then to be brought to a boil, skimmed, and simmered “about one hour, or until tender.”
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.
It was clear there wasn’t nearly enough water there to last for an hour. I added more, and put a kettle on to boil water for further use. There was also nothing to skim what could there have been? The recipe didn’t even say to cover the pot for the simmering, which would have dried out the beans well before the hour was up. I covered it.

After the hour and another addition of boiling water, the beans had begun to swell but were still stone-hard.
.

.
Another hour of simmering, more added water – nope, still not done. (These were not old beans, by the way they were just last season’s crop.) Finally, after 2½ hours, the beans were tender, and I could move on to the next step. Which was, in a separate pot, to sauté a large chopped shallot in butter for two minutes, covered, then add six tablespoons of red wine and boil it down almost to dryness.
.

.
The beans were to be drained and put into that pot, along with a chopped clove of garlic and some black pepper, and be cooked over low heat for 10 minutes. The mixture was so dry, I took it on myself to add some of the beans’ liquid. I also decided this was the time to stir in some much-needed salt, which, though on the recipe’s list of ingredients, was never mentioned anywhere in the instructions.

The semi-final step was to stir 2½ tablespoons of butter into the beans and “sauté” until the butter melted. (An odd choice of verb for a dense pot of beans, I thought.)
.

.
The recipe stated that by then the beans “should bathe lightly in a broth,” and if they didn’t, to now add a few spoonsful of their cooking liquid. Unfortunately, the extra cooking time, both before and after the butter, had put too much stress on my already lengthily simmered beans: they were partially pureeing themselves. More liquid now would have had them not bathing in a broth but wallowing in a mud puddle. (Perhaps some fear of that eventuality prompted the very final instruction: to sprinkle chopped parsley over the beans in their serving bowl.)
.

.
When we ate the beans I was relieved to find that, while the texture was wrong, the taste was fine. Ironically, at first bite, though they were totally meatless, we both thought that they tasted like cassoulet! That was due to their very smooth, complex flavor. You couldn’t identify the component tastes of onion, shallot, garlic, wine, and butter: All had blended into the beans and given them a sophisticated new identity – so French!

This recipe remains a puzzlement to me, however. I feel sure my beans wouldn’t have taken so very long to cook if I’d I used a standard bean soaking method at the outset, and I can’t understand the purpose of the recipe’s short soak – or the fact that it neither specified enough water to last until the beans were tender nor acknowledged the possible need for extra water. There’s also the oddity of calling for a cover for the two-minute sauté of the shallots but not for the long simmering of the beans or their ten minutes’ cooking with the wine reduction. I can’t help wondering about the accuracy of the recipe’s translation from the original French.

Related

8 Responses

I was intrigued by your difficulties with this recipe so checked on four French recipes for this dish. Only one of the recipes used dry beans which they state is soaked overnight then boiled for 30 minutes. The others do not give ANY instructions on the beans, though they tend to use Haricot beans.

Not very helpful, are they? If these authors are writing only for people who already know how to make the dish, what’s the point of their writing about it at all?

Maybe the Troisgros brothers had a bean-soaker in their busy kitchen who gave them wrong information before they wrote their recipe. In any event, there could be worse things than having a tasty cassoulet.

If we want to be charitable, there are also a lot of possible pitfalls in scaling down a restaurant-quantity menu for home consumption. These things keep us home cooks on our toes.

Interesting thought. Do you suppose the translators divided the *time required* by the same factor as the quantities of beans and seasonings?

As a Southerner born at the end of the Great Depression, I’m quite familiar with the general principles of cooking beans. Lots of different varieties of beans. I happened upon your page while seeking recipes that use red wine in combination with dried beans.

I’m thinking “slow cooker” for the actual beans, since the essence of the finished dish seems to be the infusion of the seasoning flavors into the beans. The shallot, butter, and wine in a stove-top pan part seems reasonable, although maybe I’d add it to the beans in the slow cooker instead of the other way around.

I don’t have an opinion about your question, because I’ve never seen the original recipe to compare its quantities to any scaling that the translators may have done. It just all seemed peculiar to me. I do agree that slow cooking is the desirable approach for bean recipes, but I’ve never felt the need for an actual slow cooker. I”m happy with low flames and long times for my ordinary pots.


White Wine Sangria

Sangria has a long and interesting dating back to the Middle Ages. It's likely that Sangria grew in popularity because at the time a fermented drink, like wine, was safer to drink than water and it was common to mix the wine with spices and herbs. The sangria version we drink today comes from Spain where it is more common to use red wine, but a white wine version offers a more refreshing summer drink. This easy white-wine sangria recipe has all of your favorite fruits (and if it doesn't, go ahead and add them!) and, to make things even better, they get soaked in Grand Marnier for a bit before going into the sangria pitcher. If you need us, we'll be by the pool sipping these with a red wine sangria in the other hand. 😉

Make it ahead of time.

Sangria gets better the longer it sits. Give the sangria time to chill in the fridge before serving and the flavors will meld together. the sangria will sweeter and more flavorful. Wait to top it off with seltzer until you're ready to serve.

Make it your own.

Sangria needs 5 things: Wine, liqueur, fruit, sweetener, and something bubbly.

Pick your favorite dry white wine. We like Rieslings, Pinot Grigio, Moscato, and Sauvignon Blanc.

An added liqueur isn't required, but highly advised. We like an orange liqueur like Grand Marnier or Cointreau. A brandy is also a nice addition.

Pick any and all of your favorite fruits! Apples, peaches, berries, mangoes, grapes. They all work!

Add a little sweetener to help balance they whole thing out. Our basic recipe includes sugar, but you could use honey, a fruit juice, or agave.

Top it all off with a bubbly drink. We like seltzer, but club soda, ginger ale, Sprite, or even Champagne are all great options!

Couldn't get enough of this sangria? Don't forget to leave us a comment and rate it below!

Editor's Note: The introduction to this recipe was updated on May 14, 2021 to include more information about the dish.


Conclusion

When it comes to choosing bread basically you just have to shop around, but as you can see there are low carb breads you can buy to help solve the diabetic bread dilemma!

You can also just live without bread. Again, cutting out breads may sound extreme but it is possible – we know of many people who do it.

To emphasize the alternatives, making low carb breads at home will be your best option long term – so learn how to do it – take our Low Carb Breads Masterclass!


Gary Farrell 2016 Russian River Selection Sauvignon Blanc (Russian River Valley)

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Sourced from the Patient Terrier Vineyard, this white is as fresh and tart as a squeeze of lemon, with an underlying presence of wood, reflective of its time aging in neutral French oak. Concentrated on the palate, it's ultimately light, with a tenacious hold of lingering acidity and lemongrass. Virginie Boone

How We Blind Taste

All tastings reported in the Buying Guide are performed blind. Typically, products are tasted in peer-group flights of from 5-8 samples. Reviewers may know general information about a flight to provide context&mdashvintage, variety or appellation&mdashbut never the producer or retail price of any given selection. When possible, products considered flawed or uncustomary are retasted.

Ratings reflect what our editors felt about a particular product. Beyond the rating, we encourage you to read the accompanying tasting note to learn about a product’s special characteristics.


Watch the video: Дорого vs Дёшево БЕЛЫЙ РУССКИЙ. White Russian (May 2022).