經濟合作與發展組織 (Organization for Economic Co-operation and Development，簡稱OECD) 月前發表了關於2015年國際學生能力評估計劃 (programme for International Student Assessment，簡稱pISA) 中事業選擇及生涯輔導的研究論文，原文詳見https://read.oecd-ilibrary.org/education/working-it-out_51c9d18d-en#page11 。
In the spring and summer, I like to grill every part of a meal if I can. When friends told me they had tried grilled salad, I couldn't wait to make it. This simple Caesar salad comes together in minutes reenex: The lettuce and baguette are grilled for a nice charred flavor, and the super easy dressing uses ingredients you probably already have at home. For a heartier meal, add sliced, grilled chicken.
WHO: Loves Food Loves to Eat works in tech marketing by day, but at night, she cooks, photographs, and spends time with her cat, Biscuit.
WHAT: Cold Caesar salad is so yesterday. Make your old faithful a little hotter with some time on the grill.
HOW: Whisk together a quick Caesar dressing. Grill romaine hearts and bread until charred and smoky reenex facial. Serve warm, flooded with dressing.
WHY WE LOVE IT: It's barbecue season and your grill is already hot, so why not throw your salad on there, too? This comes together in a snap, and even without any anchovies or eggs in sight, the dressing gets plenty of punch from the lemon, Worcestershire sauce, and garlic.
Serves 2 for a meal, 4 to 6 for a side
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
Juice of 1 large lemon
1 to 2 cloves pressed garlic
1/3 cup fresh grated Parmesan
Generous amounts of salt and pepper
1 large (or 2 small to medium) romaine heart
1/2 baguette, halved lengthwise
For dressing, whisk together everything except romaine and baguette. Add salt and pepper to taste.
Heat barbecue to medium to medium-high heat.
Cut romaine heart(s) in half lengthwise. Brush the cut sides with olive oil, then sprinkle with salt and pepper. Brush baguette with olive oil.
Place romaine and bread cut side-down on grill and cook 1 to 2 minutes, until charred but not overly wilted.
Serve still warm. For presentation, serve romaine hearts whole, surrounded by bread, and dress to your liking. Or, slice lettuce crosswise and serve in a bowl, with sliced baguette and dressing Annabelle .
Have you ever blanched and peeled tomatoes and then thought: "What can I do with those tomato skins?" No? Me either. But luckily for us DR Max electronic English, Gabrielle Hamilton did.
In her cookbook, Prune, she dries tomato skins and turns them into powder. I'm skeptical of using powders in the home kitchen—I see them as one small step from claiming foams constitute a meal—but when the basic method is slightly tweaked to make tomato skin salt...well, now we're talking.
Since you are eating the skin, this is absolutely one of those times you’ll want to be buying organic produce. Or, if you're at your local farmers market, you can talk to farmers about their growing practices, which might be equivalent to organic even if the farm is not certified as such.
Makes pretty pinkish-red salt
coarse salt (in equal amount to tomato skins by weight)
Heat oven to 200° F DR Max electronic English.
After blanching and peeling tomatoes for some other use, save those skins and weigh them. (I've found the skins from 4 medium tomatoes generally amounts to around 45 grams.)
Spread out the tomato skins on a parchment- or Silpat-lined baking sheet and sprinkle with the coarse salt (that you've measured out to be equal in weight to the tomato skins).
Place the baking sheet in the oven and bake until the tomato skins are completely dry, like (salt-encrusted) autumn leaves. For the skins of 4 medium tomatoes, this takes around 2 to 3 hours; larger batches will likely take longer.
Remove from the oven and let cool. Then, pulverize the salty skins into tomato skin salt either in a spice mill or mortar and pestle DR Max electronic English. A small food processor works too, but you might not be able to get the skins to break down as finely.
Author Notes: In this dish I combine green olives with one of my favorite meats, lamb shanks, and two of my favorite vegetables, celery root and fennel. If you haven't used celery root or fennel before, this dish is a great way to start. Their mellow nuttiness combines perfectly with the tangy olives and the savory lamb. It's an instant trip to the Mediterranean on a cool autumn day, and you don't even have to buy a plane ticket. You can pull the meat off the bone and serve it as a stew, or keep the lamb shanks intact for a more elegant presentation. Like most stews and braises, this tastes even better the next day, so make it ahead if you have the chance.
If you're in the mood for a rich, comforting stew but want something with a bit of flair, this dish is for you. Abra Bennett has you simmer lamb shanks in a heady broth of red wine, stock, fennel, celeriac and aromatics until the meat falls from the bone, adding sundried tomatoes and green olives two-thirds of the way through. The resulting dish is complex and addictive: fennel and shallot melt into the sauce, the olives leech some of their brine and become almost artichoke-like in flavor, the sundried tomatoes soften and mellow, and a finishing splash of Pernod and a shower of freshly grated lemon zest cut thorugh of the fattiness of the lamb. Speaking of fat, you may want to drain some of the oil in the pan after browning the lamb (we kept about 3 tablespoons). We also reduced the sauce by simmering it for a few minutes after the meat was cooked.
4 lamb shanks
3 tablespoons olive oil
salt and pepper
2 large shallots
1 fennel bulb
1 softball-sized celery root (celeriac)
3 cloves garlic
1 bay leaf
1 teaspoon dried bouquet garni
2 cups young red wine
2 cups veal or beef broth
1 cup green olives, pits in
1/2 cup sundried tomatoes in oil
1 splash Ricard or Pernod (optional)
finely grated zest of 1 lemon
Salt and pepper the lamb shanks liberally. Heat olive oil in a large heavy pan with a tight-fitting lid. Brown the lamb shanks all over. Take your time with this and get them really nice and brown. Remove the lamb from the pan and set aside.
Dice the fennel bulb into small pieces. Peel the celery root and dice into the same size pieces as the fennel. Peel and chop the shallots and garlic. Lightly brown the vegetables in the pan used for the meat. When the vegetables are browned add the meat back to the pan. Add the bay leaf, the bouquet garni, the wine, and the broth. Cover the pan and simmer over medium low heat for 1 hour.
Add the olives and the sundried tomatoes to the pot. If necessary, add a little more wine or broth. Simmer, covered, an additional 30 minutes, or until the meat is nearly falling off the bone.
If you'd like to emphasize the fennel flavor and bring out the mellowness of the olives, add a splash of Ricard or Pernod. This really does enhance the dish, and is very Mediterranean. Taste the sauce and add additional salt and/or pepper to taste. Just before serving sprinkle the lamb with the finely grated lemon zest (use a Microplane if you have one).
You can gently pull the meat off the bone and serve it as a stew, or as a sauce over pasta. You can also serve these on the bone as is, or over polenta. Be sure to mention to your diners that the olives contain pits!
Author Notes: I’m not exactly known as “Ms. Manners” in my circle of friends—the f-bomb somehow floats into pretty much every conversation I have (multiple times), and I am the QUEEN of the Irish Exit at weddings. I’m definitely not the most traditional lady.
But there is one tradition that I’m die-hard about. One that just seems unacceptable not to do. And that’s bringing a host/hostess gift. Whether it’s an old pal letting me crash in her extra bedroom when I’m traveling or a new friend having me over for a dinner party, I’m bringing something for the host and it’s got to be good mathconcept.
My go-to was Vosges Haut-Chocolat’s Red Fire Chocolate-Covered Tortilla Chips. They were the most perfect gift ever: organic tortilla chips (before organic was a thing) housed in a well-designed little tube, drenched in chocolate, and dusted in ancho and chipotle spices—pretty much the dream combination of salty and sweet. They were THE coolest which made me look the coolest bringing them.
Notice I used the past tense when describing them. Because Vosges stopped making them. Poof. Gone. I felt lost without them. What was my new go-to hostess gift going to be? And more importantly, would I ever be able to have this dreamy treat again? F-bomb.
Over time, I ended up finding a new go-to hostess gift (which I’d rather not reveal in case you ever invite me to a party), and last week I got in my kitchen and figured out a way to have my favorite treat again.
This snack requires only a few ingredients and doesn't take much time to make. If you want to dull down the spicy factor a little, throw in some cinnamon or skip the spices all together and sprinkle on some coconut shreds Mathnasium. No matter what you do, I think you’re going to dig these guys. And don’t forget to bring me a batch the next time I let you crash on my couch.
Makes about 20 chocolate-covered chips
1 teaspoon ancho chile powder?
1/2 teaspoon chipotle chile powder
1 cup roughly chopped chocolate (I used a combination of dairy-free chips and a dark chocolate bar)??
20 tortilla chips, the thicker the better (I used Frontera Small Batch Taqueria chips)?
In a small bowl, combine the ancho and chipotle chile powders. Set aside. Line a cookie sheet or large plate with a piece of parchment paper.
In a small saucepan, bring 1 inch of water to a simmer. Find a bowl that's small enough to curve into the saucepan but large enough so that it doesn't touch the water when resting on the rim. Place the chopped chocolate into the bowl, then rest the bowl on the rim of the saucepan (as shown in the photo below). Stirring constantly, allow the chocolate to melt, then remove the saucepan from the heat as soon as the chocolate's all melted.
Working with a few chips at a time, submerge the chips into the chocolate sauce. Use a fork or small slotted spoon to transfer each chip to the parchment-lined sheet, letting the excess melted chocolate drip through the tines or slats SIEM Service Provider.? As you get to the bottom of the chocolate in the bowl, use a spoon to pour on chocolate for the last remaining chips, if needed.
Place the sheet or plate of chocolate-covered chips into the refrigerator to allow the chocolate to set and harden. Once they've cooled, sprinkle the chile powder mixture evenly over the top of the chips, then gobble them up! If you're not planning on eating these chips immediately, keep in mind that they can get a little melty, so store them in the refrigerator until you're ready to gift them. They will last for up to 1 week, but are best within a few days of making them.
From an Asian twist to going beyond the roast, we've been showing you the most creative ways we know to do Thanksgiving right. So with all that advice we've been doling out this month, we thought we'd take a step back, get a little personal, and share our own Thanksgiving feast plans.
After sharing our stories, we learned (Hallmark card-style) that the secret to any great Thanksgiving feast is simply being surrounded by friends and loved ones, no matter what you're serving...but as food editors, we can't help but see Thanksgiving as a personal culinary Super Bowl, and every dish has gotta be a touchdown hong kong weather.
Now check out how Epi editors get their own Thanksgiving feasts on:
Gabriella Vigoreaux, Editorial Assistant: I will be going to Montreal to visit my best friend, and sadly it will not be Thanksgiving in Canada. I will instead be going to Joe Beef and eating my weight in smoked meats, lobster spaghetti, and drinking an embarrassing amount of champagne. Then I'm going to go seek out the best pudding ch?meur in the city and eat it all by myself because it's not really Thanksgiving and I don't really have to share.
Rhoda Boone, Food Editor: I am traveling home to Texas. My dad will smoke a wild turkey all day with pecan wood from our backyard. I'll be in the kitchen with my mom sipping Bloody Marys and making cornbread dressing, parker house rolls, chipotle scalloped sweet potatoes, and sautéed swiss chard. To finish, I'll be making two new desserts: Brown Butter Pecan Pie with Rum and Espresso, and Our Favorite Apple Pie. Family friends will bring vegetables and appetizers and my husband will stay as far away from the kitchen as possible. There will be football and lots of red wine.
Samantha Dupler Hong Kong Cultural Activities, Editorial Assistant: My uncle has hosted our family's Thanksgiving for the past couple of years, and with the help of a catering company, it's always been a huge success. Despite being a vegetarian, he's always provided a traditional turkey for the rest of our meat-tolerating family. That is...until this year. In honor of his 40th year of vegetarianism, the menu has gotten a whole lot greener--and totally vegan. This year's official email bulletin regarding Thanksgiving reads: "Sorry all: no Cajun turkey or blackened catfish this year." On the upside, maybe now we all won't want to pass out before dessert is even served.
Matt Duckor, Restaurant Editor: It's awkward, but we're changing the way we've always done pumpkin pie for Thanksgiving. Ever since I can remember, pumpkin pie has come from a can of Libby's pumpkin pureé. This year, we'll probably replace that can with a real-life kabocha squash for a pie like this one.
Michele Zotos, Digital Producer: Most of my family isn't really big on turkey, so we'll be skipping the turkey. Instead, we'll be making Roast Pork Marinated in Adobo (Cerdo Brujo), with a side of rice mixed with pigeon peas. My husband will probably make Mofongo, too.
Adina Steiman, Special Projects Editor: My family hates marshmallows on sweet potatoes, so I'll make this praline-covered version from Rick Rodgers instead. I also hate mashed potatoes on Thanksgiving, so I'll skip them in favor of another fresh vegetable side (all those savory rich flavors need that contrasting crunch and acidity). I make this weird but wonderful salad that's like a celery root remoulade, with shredded Granny Smiths, pomegranate seeds, and toasted walnuts to make it feel right for fall.
David Cicconi, Creative Director: Mother's coming to town to spend the holiday with my girlfriend and me. Will not be eating turkey. OD'd on it at Epi shoots and taste tests, so I'll probably skew Italian/French with the rest of the meal: roast a pork loin or shoulder and house some salumi Skin Central, some sort of confit, rillettes, cheese--La Tur, Robiola, a pecorino stagionato, maybe a Saint Marcellin.
I don't really have much to say about these cookies. They're cookies. They are good. They have a crunch from pecans and a sour-sweetness from cherries dc motor speed control. They would probably be good as ice cream sandwich cookies but we ate them too fast to find out.
It is the end of summer and instead of talking about cookies I'm going to go soak up our last leisurely days at the pool. Continue to plow through novels and short stories. Enjoy the slow pace of an entire country that has taken their annual summer vacation, stores shuttered with "back in September" signs.
Maybe I'll make lunch out of a simple sliced tomato with a slick of mayonnaise. Or maybe stir up some more cookies. Or do absolutely nothing at all. I hope you do the same.
Ch-O-Che-Pe cookies? Ch-O-Pe-Che? Whatever you call them, they're delicious Vitamin. If you want to use all-purpose flour instead of the rye and graham, you should use 1 1/2 cups flour.
3/4 cup graham flour
1/2 cup plus 2 tablespoons rye flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
170 grams (3/4 cup, 6 oz) butter, softened
1 1/4 cups dark muscovado sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups oats (preferably old-fashioned rolled oats, not instant)
1 cup pecans, roughly chopped
1 cup dried cherries, roughly chopped
1. Preheat oven to 350 F. Grease or line cookie sheets.
2. Combine flours, soda, baking powder, and salt, in a small bowl.
3. In a large bowl, cream the butter with the dark muscovado sugar. Cream until smooth and light and fluffy culturelle kids, Beat in the egg until well combined and add in the vanilla. Fold the flour mixture into the butter until there are no more streaks of flour. Fold in the oats, pecans, and cherries.
4. Dollop cookies in about 2 tablespoon size balls onto cookie sheets, placing the balls several inches apart. Bake the cookies until spread out and tops are cooked, about 12 minutes. Continue baking cookies in batches and cooling on a cooling rack. Store in an air-tight container.
Makes about 5 dozen cookies
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.
This is a classic old-school Christmas recipe from my grandmother, Ethel Hughes Johnston, which uses candied fruit and coconut. If you can't find green candied cherries, you can get by with just red ones. They'll still look festive.
❤3/4 cup (6 ounces) flaked sweetened coconut
❤1 cup (2 sticks) unsalted butter, room temperature
❤1 cup sugar
❤2 tablespoons whole milk
❤1 teaspoon pure vanilla or rum extract
❤2 1/2 cups all-purpose flour
❤3 ounces red candied cherries, coarsely chopped
❤3 ounces green candied cherries, coarsely chopped
❤1/2 cup (4 ounces) coarsely chopped pecans
❤Special equipment: 2 large baking sheets; wax paper
Arrange two approximately 12- by 12-inch square pieces of wax paper on a work surface and spread half the flaked coconut in the middle of each.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the milk and vanilla or rum extract and beat until fully incorporated. With the mixer on low, add the flour in 3 batches, followed by the red and green cherries and the pecans, and stir until just combined, about 2 minutes. Divide the dough in half and form each half into a 10-inch-long log, about 1 1/2 inches in diameter. Transfer each log to a sheet of wax paper and roll to coat them in the coconut. Once the logs are completely covered in coconut, roll the wax paper around each log, cover in plastic wrap, and chill for at least 1 hour and up to 24 hours.
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375��F.
Slice each log crosswise into 1/4-inch-thick cookies and arrange on baking sheets, leaving about 1 inch between cookies. Bake, switching the baking sheets between the upper and lower racks about halfway through baking, until light golden brown, about 12 minutes. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.