Creamsicle Day!

Remember the sound of the ice cream truck? There is nothing yummier than the combination of tart, zingy orange with smooth vanilla.  Today on “Creamsicle Day” we propose Creamsicles for everyone!

Here are 3 delicious ways to enjoy this flavor combination – and please share if you have other ideas!

Grown up Creamsicle

Look ma, no bread machine!

In a recent class with Chef Linda McCarthy, we had home made french bread…without a bread machine, without proofing and waiting and proofing and slaving.  Just perfect, crusty bread – in a dutch oven!  Yes. a dutch oven.  

Its easy and delicious and you can add rosemary, or garlic or whatever flavors you like! You have complete control of the ingredients!  Genius!

Crusty Artisan Bread Baked in Dutch Oven

Enjoy.  Let us know what you think, and join us for our next class.

The Cake that launched a thousand emails…

Ok, it was not really a THOUSAND emails, but there were many.   During the holidays, Chef Robert brought us a flourless chocolate cake, a gluten free masterpiece made by Chef Ray Ingram.  It created such a stir, people were requesting the recipe for months.  

We finally obtained it! And it is here for you to make and enjoy.  Please let us know on the Facebook page how you liked this cake.  

 

Cue the choir of angels!

 

 

 

Flourless Chocolate Cake

 ½ cup water

¼ tsp salt

¾ cup sugar

18 oz. bitter sweet chocolate

8 oz. butter (soften)

6 eggs

 Directions:

1. Preheat oven to 300 f Grease one 10 inch round cake pan set aside.
2. In a small sauce pan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Melt chocolate in double boiler. Pour chocolate in mixing bowl.
4. Cut butter into pieces and beat the butter into chocolate. 1 piece at a time. beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan half way with hot water.
6. Bake cake at 300 f for 30 -45 min. the center will still look wet. Chill cake overnight in pan. To unmold dip the bottom of pan in hot for 15 seconds and invert onto a serving plate.

 

 

Superbowl Recipes

Just in time for the big game, we’ve compiled our favorite recipes from the last 2 cooking demos which were both football themed.  Whether your team wins or loses,  your Superbowl party will be a hit.  

(when you click on a link, use the back button to return to the blog)

Chef John’s party theme was decidedly international. Most of the items he cooked had a  Moroccan flair.  Here for your download and dipping pleasure are his sauces and dips.

Chef Robert took your average Superbowl items and gave them his razzle dazzle.  There are 2 sets of recipes.  The first one  is the class hand out (which includes meatballs & chicken wings).  You can’t go wrong with his “Best Superbowl Dip” which is included here (its highlighted).

The other recipe sheet is items we didn’t have room to feature in class.  Raved about on this list were the phyllo wrapped asparagus and “pig bites” (andouille sausage wrapped in puff pastry…wow!), which you can find here, along with some other fantastic ideas (like Robert’s answer to the 7 layer dip, inspired by a fast food Mexican Pizza and SO much better!).

We hope you enjoy, and we’ll see you at the next class on February 8th!

Downloads (PDF):

Chef John’s International Superbowl Dips

Robert’s extra superbowl treats

Chef Robert’s superbowl recipes from class

Recipe Extravaganza!!!

Hello and Happy Holidays!  We try to keep the blog current with the most recent recipes from classes and other events,  but there was so much good stuff happening, we fell behind.  So without further adieu..here is your recipe extravaganza!  

 If you have any trouble, please email us at Marketing@urners.com and let us know which recipes you are interested in.  Thanks for your patience, and we will see you soon! (Chef Robert will be here with Christmas Breakfast Recipes on December 19th!)

If you want to stay on top of Events at Urners, please check our Events Calendar on our new website!

Recipes from Chef Robert 

Chef Robert Almirizaie Lamb Burger with compound butter on brioche (amazing – lots of options)	Chef Robert Almirizaie Iowa style pulled pork and bao (chinese steamed bun) & Quinoa Salad	Chef Robert Almirizaie Thanksgiving Sides:  Bourbon Cranberry Cheese Spread, Persian Berry Rice, Potato & Squash Medley, Herb-butter Marinated Oven Roasted Turkey
Chef Robert Almirizaie – sides Butternut Squash Gratin (4 stars from the class)	Chef Robert Almirizaie – salads and sides Fennel & Pear Salad with Balsamic and Roasted Portabello Mushroom with Warm Spinach Salad	Chef Robert’s Staples House Seasoning, Champagne Vinaigrette, and German Steak Sauce

Recipes from the Fall Home & Garden Show – Community Chefs!

Chef Gladys Delfino Fresh Pastas	Chef John Alexander Roasted Quail/Game Hen, Pumpkin, Sage, & Chestnut Risotto, Balsamic Reduction	Chef Linda McCarthy Stuffed Acorn Squash, Butternut Squash Soup
Chef Carol Powers CheeseBall, Meatloaf, Pizza Cupcakes, Garden Dip, Pumpkin Roll

“Just Because” Brunch – with Chef Ellie

Welcome to the Urner’s Food Blog!

I’d like to toss out a couple of things before I forget.  First of all, if you are looking for recipes older than this blog recounts, please email me at marketing@urners.com and I will attempt to track them down for you.   I know there are some foodies that don’t want to miss anything so we will do our best to catch you up where we can.

Secondly, since you are here on the blog, I am going to let you know about where else we are on the glorious world wide web…

If you are into Pinterest,  you NEED to follow us there.  We have several boards with inspiration for food, decorating, home organization etc. http://pinterest.com/urners/boards/    We are working diligently to be awesome and content rich on Pinterest.  If you have pins to share with us, please do!  We will continue to add to our content there.   We do regularly update our Facebook page with deals, coupons, sales, and sometimes just fun stuff.  https://www.facebook.com/urners  Did you know we are on youtube? Yep.   We have product videos and advertisements and other fun stuff over there – http://www.youtube.com/user/Urners1    And we are still growing our social media sites, so stay tuned!

But enough about that.  FOOD.  Show me the FOOD!!

I will now confess that until this class, I would not eat goat cheese.  But I am a believer now!!  Part of what made Ellie’s dishes so palatable  was the addition of cream cheese which softened the tang of the goat cheese a bit.  If you are eating goat cheese to avoid dairy, I realize cream cheese is  not helpful.  But I think there are other ways to introduce your palate to goat cheese without the shock that initially turned me off to it.   I highly recommend Ellie’s brunch line-up for any special event you might be hosting (I immediately think of bridal or baby shower)  especially in the summer and early in the day.  These were light dishes but definitely did not leave us hungry.   Delicious, elegant, simple and fresh.  ENJOY!

Strawberry Bruschetta with honey goat cheese 1 loaf french bread, halved lengthwise 4 ounces Honey goat cheese 2 pints Fresh strawberries, diced 1 bunch fresh Basil, chiffonade 1 tablespoon Aged Balsamic Vinegar Brush each side of bread with olive oil. Broil until golden. Smooth a generous amount of goat cheese on each half. If using plain goat cheese, drizzle honey on top. Chop fresh strawberries into small bite size pieces. Toss with aged balsamic vinaigrette *if you have a flavored balsamic vinaigrette, use here (vanilla-fig/strawberry) and chopped basil. If making in advance, do not add basil until serving, just distribute on top of strawberry-balsamic mixture. Top goat cheese bread with strawberry mixture and serve immediately. Cut into pieces before topping with strawberry mixture if serving individual pieces.   Thyme Goat Cheese Tart with fresh berries Crust: 1 cup flour pinch salt 7 tablespoons cold, unsalted butter, cut into small pieces 3 ounces cold cream cheese Filling: 5 ounces Goat cheese 3 ounces cream cheese 1 egg 1 egg yolk 1 teaspoon minced fresh thyme, plus extra leaves for garnish 2 teaspoons lemon zest 1/4 teaspoon  salt 1/4 teaspoon pepper 2 tablespoons honey 1 cup raspberries  1 cup black berries For crust:    Combine flour and salt in the bowl of a food processor. Pulse a few times until salt is fully incorporated into flour.  Add cold butter and cream cheese and pulse until the dough begins to    come together.    Remove and shape into a disc. Wrap in plastic wrap and chill for 2 hours.     Preheat the oven to 350 degrees. Butter a 10 inch tart pan with removable bottom. Press the chilled dough into the pan, up the sides and covering the entire bottom. For Filling: Mash goat cheese and cream cheese together in a medium bowl. Add egg, yolk, thyme, zest, salt and pepper. Whisk until combined. Pour into crust and bake 25 minutes. Cool for 10 minutes and remove sides from pan. Garnish with berries and drizzle with honey and thyme leaves.                   Honeydew Mimosa   2 ounces honeydew juice 1/2 ounce mint simple syrup Sparkling wine or Champagne Melon for garnish   Juice half honeydew melon. Hint: pour into ice cube tray and freeze. Once frozen, save in a freezer ziplock bag and use when needed. Make simple syrup: Use equal parts sugar and water with fresh mint leaves. Heat water and sugar until sugar is dissolved and syrup begins to slowly boil. Turn off heat, add mint leaves and cover. Let steep for at least 30 minutes and remove leaves before cooling. Assembly: Shake juice and simple syrup in a shaker filled with ice until completely chilled. Strain into a champagne flute. Add Sparkling wine to the top and garnish with a melon ball on a skewer.   Skillet Goat Cheese Biscuits with  Jam 2 cups flour 3 teaspoons baking powder 2 teaspoons salt 1 cup plain yogurt 6 tablespoons cold butter, divided 4 tablespoons goat cheese, crumbled ¼ cup Parmesan cheese, grated Preheat oven to 425 degrees and place a 10-inch cast-iron pan into the oven while it’s preheating. Pour flour, baking powder, and salt into a medium-sized bowl. Cut 4 tablespoons of the butter into small pieces and add it to the bowl, with the cold goat cheese and the yogurt. Stir until the mix is moistened, adding an extra tablespoon of yogurt if needed. Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, divide the batter into 12 biscuits, each about the size of a golf ball, and then nestle them into the pan — they’ll be snuggled in there pretty cozily, and that’s all right. I usually start by making a ring of 9 around the edge, then 3 in the middle. Brush the tops of the biscuits with one tablespoon of melted butter. Bake for 14 to 16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated Parmesan cheese.    WARNING: these biscuits are amazing, and very easy to make.  We can’t be held responsible for how much or how often you choose to enjoy them…           RECIPES COURTESY OF CHEF ELLIE FERGON

Eat Your Vegetables, part 1

Hello Foodies!

Here are the beautiful vegetarian dishes (some with Persian flair) that Chef Robert made for us during our game show style cooking demo on July 25th.   Chef Robert was on quite a roll on this occasion and was making things off the cuff, off the menu, and quizzing the crowd. It was a blast!  I had trouble keeping up!   These are the recipes he provided to us, however, the much hyped quinoa fell off the line up. Chef Robert, never one to disappoint, whipped up a last minute fritatta like we’ve never had before, and promised a part 2 of this vegetarian madness.  So in August he is going to show us quinoa in a way that is sure to change how you look at backyard grilling.  How’s that for a teaser?

Now, without further adieu…the recipes:

Herb Frittata

 

1 1/2 packed cups fresh parsley leaves (1 large bunch), minced 1 packed cup fresh cilantro leaves (1 large bunch), minced 1 cup green onions (1 bunch), white and green parts both, minced 4 large leaves fresh lettuce, minced 1 cup walnuts, finely chopped 1/3 cup chopped dried cranberries or dried barberries (zereshk) 5 large eggs 2 Tbsp. olive oil 1/2 tsp. turmeric 1 tsp. kosher salt 1 tsp. freshly ground black pepper Preheat oven to 350°F. Generously oil bottom and sides of 10” quiche or pie pan, or 10″x 10″ square pan. Line bottom with parchment paper oiled on both sides.   In a large bowl, mix minced herbs and vegetables, finely chopped walnuts, and chopped cranberries or barberries.  In a second bowl, whisk eggs with olive oil, turmeric, salt, and freshly ground black pepper.  Pour eggs over mixed chopped ingredients, stir until everything is thoroughly combined.  Pour into prepared pan and place on middle rack of preheated oven. Bake for 35-40 minutes, or until edges are golden brown and center is set. Remove from oven and let cool for 10 minutes before cutting. Serve directly from pan, or invert dish onto serving platter and remove parchment paper. Serve with bread, yogurt and pickles.

 

Quinoa Salad

 

4 cups salted water or vegetable stock

2 teaspoons chopped fresh thyme

2 cups quinoa

 

16 oz Seasonal Vegetables trimmed

Olive oil, for brushing

Kosher salt and freshly ground black pepper

1 cup olives

4 ounces aged goat cheese, shaved

1/4 cup chopped fresh basil

1/4 cup fresh parsley leaves

 

Directions

 

For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.

 

Preheat the oven at 450. Brush the Vegetable with olive oil and season with salt and pepper. Roast until just cooked through, about 5-8 minutes. Remove and cut into 1/2-inch pieces.

 

Transfer the quinoa to a large bowl, fold in the vegetable, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don’t make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

 

Koresht e Fesenjan

(Persian Pomegranate and Walnut Stew)

This is  a classic middle-eastern dish with a great deal of versatility!   Fesenjan tastes better the longer it sits, atleast overnight. So, try to be patient and plan ahead. It is important to cook the sauce until the oil renders from the nuts. 1 large onion, sliced thin 2 cloves of garlic, minced 1/2 lb walnuts, toasted and ground 3-1/2 cups POM wonderful pomegranate juice 1/2 tsp cinnamon 1/2 tsp nutmeg 1-2 T sugar (depending on taste and sweetness of juice) 1/2 tsp cardamom powder 2 T lime juice salt and pepper to taste 3 T olive oil Add oil and saute onions until soft. Add the garlic and saute for a few more minutes. Season with salt, pepper, cinnamon and nutmeg and fry for a minute. Mix in the walnut paste into the onion mixture. Stir in the pomegranate juice. Bring the mixture to a boil and then reduce heat to low and simmer for atleast an hour until the sauce is thickened, the walnuts release their oil and the sauce has reduced to about half the original volume. Stir in lemon juice and sugar according to taste. Adjust seasoning if needed. Continue cooking for a 20 more minutes. A minute or two before taking off the heat, mix in the ground cardamom. Let cool to room temperature and refrigerate overnight. Next day, if the sauce is too thick, stir in 1/2 cup of warm water and bring to boil. Serve over hot white rice, garnished with walnuts.

 

 

Persian Rice with Crispy Potato   Rice: 1 1/2 cups long-grain Basmati rice 3 cups water 1 Tbsp. kosher salt, divided 2 Tbsp. yogurt Tah-dig: 1/4 cup butter 1/4 cup water 1/2 tsp saffron, ground and dissolved in 1/4 cup hot water 1 small russet potato, cut in 1/4” slices Wash rice in multiple changes of water, and then soak in water mixed with 1 tsp. salt for at least 2 hours. When ready to use, drain rice. Bring water to boil. Add remaining 2 tsp. salt and drained rice. Boil for 5-6 minutes, or until rice is “al dente.” Drain rice and rinse in cold water. Add olive oil, water, and 1 Tbsp. saffron water to heavy-bottomed pan and mix thoroughly. Put a layer of potatoes on pan’s bottom to cover. Spread one quarter of the rice over potato layer, and lightly press down. Spoon remaining rice in pan. Cover, with dishtowel between cover and pot, and cook for 10 minutes over medium-high heat.  Turn heat down as low as possible and cook for another 60 minutes. Put pan of rice in sink filled with 1” of cold water for 30 seconds. Loosen rice around the edges and invert onto platter. If any potatoes stick to pan, carefully remove and replace onto top of rice. Serve immediately.

 

 

Eat your veggies!  Hope to see you there next time! 

Backyard Bounty- July 20, 2013

This gallery contains 9 photos.

Summer is the perfect time for fresh, healthy eating!  Whether you harvest nature’s summertime goodness in your own backyard, at the local farmer’s market, or at the neighborhood grocery store, you can’t go wrong with the vibrant, fresh produce available … Continue reading →

In The Kitchen with Urner’s

(top left)  French Onion Dip (you will never make dip from a packet again! beyond delicious!) *makes 2 cups dip   4 large sweet onions, thinly sliced 2 tablespoons unsalted butter 2 garlic cloves, minced pinch kosher salt pinch sugar 1/4 cup dry white wine/Sherry/Madeira 4 oz. cream cheese, softened 8 oz. sour cream sea salt to taste fresh ground pepper to taste pinch cayenne pepper   1.      Melt butter in a large saute pan. Add onions as you slice. Cook over medium-high heat until translucent. Add salt, sugar and garlic. Turn heat to medium-low and cook until caramelized, about 12-15 minutes, stirring occasionally. Deglaze the pan with the white wine and scrape all bits from the bottom of the pan. Allow to cool slightly. 2.      Meanwhile, using an electric mixer, mix cream cheese and sour cream until creamy. Stir in cooled onion mixture and season with salt, pepper and cayenne. 3.      Serve with veggie sticks or chips (bottom right)  Baked Beans Serves 18   8 slices bacon, cut in half 1 red onion, small diced 1 green bell pepper, small diced 1 jalapeno pepper, minced 3/4 cup barbecue sauce 1/2 cup brown sugar 1/4 cup cider vinegar 2 teaspoons dry mustard 3 cans (28 oz. each) Pork and Beans    1.      Preheat oven to 325 degrees. 2.      Render bacon slices in a large saute pan or cast iron big enough to hold all 3 cans of beans. Cook bacon until half-way cooked, not quite crispy. Remove from pan and leave drippings. 3.      Add onions and peppers and cook until softened and slightly caramelized. 4.      Mix barbecue sauce, brown sugar, vinegar and mustard until combined. Add beans and mixed sauce into the onion-pepper mixture. Bring to a simmer and layer the bacon slices on top, transfer to oven or put beans in an oven-safe casserole dish and bake for 2 hours, until bacon is crisp and beans are a thick consistency (bottom left) Brick Chicken   1 small chicken, 3-4 pounds olive oil salt/pepper fresh herbs: thyme, rosemary, oregano 1 lemon 1.      Rinse your chicken and dry it very well. Spatchcock the chicken (top right image), which involves cutting out the backbone (not the breastbone) with a sharp knife or heavy kitchen scissors. Once the backbone is removed, turn the chicken over and press down on the breastbone gently until the chicken flattens out (you might hear some cracking). Alternatively, your butcher would be happy to do this for you. 2.      Salt the chicken liberally and press the herbs and lemon zest onto its skin. Heat an oven-safe heavy skillet (it must be a heavy skillet—cast iron is perfect, non-stick won’t work) over medium-high heat with a decent coating of oil. When the oil is almost smoking, carefully lay the chicken into the skillet so that it fits snugly. Tuck the legs in if possible. Weight it using either bricks wrapped in tin foil, or a second skillet filled with cans. The second skillet must have a large bottom so that all of the chicken skin is pressed against the hot surface; otherwise, you’ll have super-crispy skin only in the center. 3.      Turn the heat to medium-low (there should be an insistent popping noise throughout) and cook for about 20 minutes. In the meantime, preheat the oven to 375°F. After 20 minutes, check on the chicken skin: it should be bronze and golden. Be careful that it doesn’t all stick to the pan when you do: a wooden spoon scraping can help you lift it from the pan still attached to the chicken. If not crispy, increase the heat and cook another 5-10 minutes until it is. 4.      Flip the chicken over so that it’s skin-side up and cook in the oven an additional 10-15 minutes, or until the juices run clear or the thigh meat is a safe temperature. I like to make a quick sauce in the skillet after removing the chicken to rest with the juice of one lemon.    – Chef Ellie Fergon

Hello!

Welcome to Urner’s Blog. We are excited to interact with our loyal customers and share stories, information and resources to enhance our individual lifestyles. We welcome all feedback and are excited to start this new journey!