A Trip To Stouffer’s Test Kitchen: ‘Kitchen Cupboard’ Commitment

Stouffer's Open Kitchen: Travel Blogger

Stouffers Open Kitchen, Travel Blogger, Black Bloggers, Food Photography, Personal Chef

What is it about the combination of sweet and savory tomato sauce dancing around with a blend of rich nutty cheeses intermingled with a joyous melody of herbs and spices that make you feel like you’re a kid again? Lasagna to me was like the Super Bowl of meals because my mom didn’t make it often. So when we saw that box of lasagna sheets setting on the counter, we knew it was happening and the anticipation began to build. But I won’t lie to you and pretend like there were always gourmet 3-course meal at my dinner table growing up – there wasn’t, but we ate pretty well if you consider the fact that both of my parents worked full-time jobs. And it seems that we often want to give frozen foods a bad wrap as though they haven’t made their way to our kitchen tables, t.v. trays, or even the comfort of our beds a few times.

I recently received an invitation to visit the Stouffer’s Test Kitchen in Solon, Ohio to get a behind the scenes look at how they create some of the best frozen meals on the market. We also learned that Stouffer’s would be launching a campaign called the ‘Kitchen Cupboard Commitment‘, which vows that they are using the same ingredients that you would find in your pantry at home. Did you hear that?…no preservatives or unnecessary additives folks! And they are starting the process with their beloved lasagna. So you can pick their product out of your frozen food section without batting an eyelash. How sweet is that? I mean, talk about having a piece of mind when purchasing groceries for yourself and loved ones.

Stouffer's Open Kitchen: Travel Blogger

It was an eye-opening experience into the passion and commitment that goes in to getting these meals onto your table. We were treated like royalty on this two-day trip and the food provided by the Test Kitchen Chefs was nothing short of fantastic. And I’m pretty critical when it comes to what I eat, well, if you exclude my penchant for gummy bears and chocolate (wink). We got the opportunity to work side-by-side with the chefs to see how they prepared the lasagna, and the best part is that we broke off in to groups to make the different types of lasagna and then we got to try them all – win!

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We also learned the history of the Stouffer’s family and did you know that it all started with a small coffee shop where they sold sandwiches and buttermilk? Not to mention, we accrued a handful of fun facts and stories about how the brand grew to what is today. After spending some time asking the staff questions and hearing the stories of how they came to love the product and brand; it was clear that Stouffer’s is more than a boxed meal on a frosty shelf. It is apart of people’s lives and every box is connected to a memory.

Stouffer's Open Kitchen

On day two, we had the honor of learning a some food photography skills from some of my favorite people in life, Will and Susan of House of Brinson. If you aren’t familiar with this uber-talented duo of food/life-style photographers then you should make some French press and head over to their website (Thank me later!).

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I know you might be thinking, “Yeah, yeah. You were paid to say these things.” And while yes, the entire trip was paid for by Nestle, this is indeed a product and company I don’t mind recommending to you, the reader. The marketing and branding were as transparent as they could be with answering our questions. And please believe we questioned everything from GMO to salt and fat content in the products. And I always encourage people when purchasing new or old products – to always flip it over and read the ingredient list, google the words you don’t understand, write letters to the companies of whose products you consume. The products that you have to choose from are direct result of what we as the public are asking for, so if we don’t demand higher quality then we won’t receive it. And I’m telling you that your fears of being fed unhealthy  products is being challenged by companies like Stouffer’s.

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If you are a part of the demographic whose never experienced a frozen Stouffer’s product, consider this a prompt to give their lasagna a try, or maybe some enchiladas. When you find a product that you enjoy – you too, will become a part of the family that Stouffer’s has created worldwide. Did I forget to mention that they sent me lasagna on my birthday? Yeah, talk about a happy guy! You can find more info about their products here and check out this video below of the Open Kitchen Event, you may see a familiar face.

 

Grilled Bone-In Ribeye & Garlic Butter Asparagus from America’s Test Kitchen’s Master Of The Grill Cookbook

America's Test Kitchen, Food photography, black chef

I’m not sure why 2016 is in such a rush but it may be causing me to lose track of time. It only seems as though yesterday, I was driving down the highway admiring Spring’s cascade of honeysuckle that laced both sides of the road. It feels like every year, I’m constantly reminding myself to pick honeysuckle to make simple syrup and I never get around to it, but I digress – we’re here to talk grilling.

Why, yes – Summer crept in like a thief in the night and without any apology but I’m not complaining. The Tennessee heat is harassing every brow and back with puddles of perspiration, children are frolicking across freshly mowed lawns and backyards are sending up billowing smoke signal invitations to everyone in the neighborhood. Summer is an open invitation to keep your house cool and your oven in hibernation while the grill carries the load for a while. I’m honored to be partnering with America’s Test Kitchen to share some grilling tips and flawless recipes for your summer entertaining. ATK’s latest addition to their extensive cookbook collection is all about grilling, and it spares no details when it comes to all the tools and knowledge you’ll need to be a Grilling Guru this season.

asparagus, food photography, americas test kitchen, health eating

Grilling, Charcoal, Chimney Starter, ATKgrill

I have a pretty extensive cookbook collection and they all serve one purpose or another, they all have their tips to offer, some, I’m a die-hard believer in and others I take with a grain of salt. But this cookbook, or better yet – ‘guide,’ shall we say, in particular, is pretty much spot on with the techniques and approaches to what I feel is intimidating to the masses.

Americas Test Kitchen, Grilling Food

Ribeye Steak, Recipes, Grilling, Americas Test Kitchen

When I grill I use one-hundred percent all-natural hardwood lump charcoal, I like the flavor it imparts and I’ve used it for so long I couldn’t tell you why I left behind all the other options as it pertains to flavor, but I won’t be changing back anytime soon. I will say that I learned a little something during this process that was never apart of my barbecuing/cookout experiences growing up in East Tennessee. We never used a charcoal chimney – it was simply crumbled up newspaper nestled in the bottom of the grill and the charcoal arranged evenly over the top, a generous squeeze of lighter fluid and dinner was in motion. I must say though, I will never touch lighter fluid again due to my palate still having nightmares about the harsh aftertaste it leaves behind from excessive usage. I prefer the lump charcoal, it burns clean, quick and easy, and the flavor is awesome. But I always encourage everyone to do their research, and find what works for you.

When flipping through the book to find recipes to share with you guys, I wanted to do something different but since whatever I chose to prepare would also be dinner – I went with beef…because beef. I didn’t purchase anything too expensive, I purchased two bone-in ribeye from a local grocer for about twenty-six bucks and a bundle of asparagus for about three bucks. And compared to what we would’ve spent on a steak dinner out, this was a great deal in my book. I cooked the steak to medium but there are instructions in the book to guide you along on how to cook the meat to your preferred temperature. Remember, thermometers are always your best friend when cooking meat, or really most things in the kitchen!

Americas Test Kitchen, Steak Recipes, Grilling

I’ve been reading this book on and off for the last three weeks and I’m amazed at all the info that is crammed into roughly 430 pages, everything you ever wanted to know about seasoning, proper tools, recipe tricks, and more that will definitely equip to you to be a master of the grill. I hope you guys enjoy these two recipes as much as I did. The steak was so full of flavor and juicy, and the asparagus was a garlic-y, buttery dream with a little char for intrigue. Trust me when i say this won’t be just another book that collects dust on the shelf, you can purchase the book here. Cheers to grilling perfection!

Americas Test Kitchen

The Ultimate Steak
2 (1 1/4-to 1 1/2 pound) double-cut bone-in ribeye steaks, 1 3/4 to 2 inches thick, trimmed
4 teaspoons kosher salt
2 teaspoons vegetable oil
2 teaspoons pepper

1. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and sprinkle all over with salt. Place steaks on prepared rack and let stand at room temperature until meat registers 55 degrees, about 1 hour. Rub steaks with oil and sprinkle with pepper.

2A. FOR A CHARCOAL GRILL Open bottom vent half-way. Arrange 4-quarts unlit charcoal briquettes even layer over half of grill. Light large chimney starter one-third filled with charcoal briquettes(2 quarts). When top coals are partially covered with ash, pour evenly over unlit coals. Set cooking gratin place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL Turn all burners high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-low and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 300 degrees.)

3. Clean and oil cooking grate. Place steaks on cooler side of the grill with bones facing fire. Cover and cook until steaks register 75 degrees, 10 to 20 minutes. Flip steaks, keeping the bones facing fire. Cover and continue to cook until steaks register 95 degrees, 10 to 20 minutes.

4. If using charcoal, slide steaks to hotter side of grill. If using gas, remove steaks from the grill, turn primary burner to high, and heat until hot, about 5 minutes; place steaks over primary burner. Cover and cook until well browned and steaks register 120 to 125 degrees (for medium-rare) about 4-minutes per side. Transfer steaks to a clean wire rack set in rimmed baking sheet, tent with aluminum foil, and let rest for 15-minutes. Transfer steaks to carving board, meat from bone, and slice into 1/2-inch-thick slices. Serve.

Grilled Asparagus

Serves 4 to 6
Use asparagus that is at least 1/2 inch thick near the base. Do not use pencil-thin asparagus; it can not withstand the heat and will overcook. Age affects the of asparagus enormously. For the sweetest taste, look for spears that bright green and firm, with tightly closed tips.

1 1/2 pounds thick asparagus spears, trimmed
3 tablespoons unsalted butter, melted
3 minced garlic cloves
Salt and pepper

1A FOR A CHARCOAL GRILL Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

1B FOR A GAS GRILL Turn all burners high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

2 Brush asparagus with melted butter and season with salt and pepper.

3 Clean and oil cooking grate. Place asparagus in even layer on grill and until just tender and browned, 4-10 minutes, turning halfway through cooking. Transfer asparagus to platter and serve.

This post was written in partnership with America’ Test Kitchen. All thoughts and opinions are mine.Master Of The Grill

 

 

Green Bean Delivery Service, Vegetable Soup & $15 Off Your First Order!

Green Bean Delivery Service, Nashville, TN, buy local, food blogger, food styling, chefs

Green Bean Delivery Service Nashville, TN, The Local Forkful Blog, Food Delivery Services, Nashville Food Bloggers            organic carrots, carrots, food styling, foodie, nashville tn, food blogger

Your local CSA’s are in full swing. Farmers can’t keep up with the Summer’s harvest as it sprouts from the soil thanks to Spring’s rain. And it’s one of my favorite time’s of year because produce is flowing freely and I can barely keep up with the veggies from farmers markets in the fridge before they go bad. That’s one of the reasons I’m happy to tell you about a food delivery service here in Nashville, Green Bean Delivery.

The Green Bean Delivery service approached me with the offer to receive a FREE bin of goodies from their selection of local/non-local produce and groceries. I couldn’t resist the opportunity because my wife and I work very busy schedules and its hard to go grocery shopping sometimes. So this just seemed like the perfect opportunity to try it out to see if it was something we’d be interested in doing more than once and we have. Check out the 5 reasons while you’ll love them from organic offerings to supporting local and fighting food insecurity. I enjoyed being able to receive items from Provence Breads, Hatcher Dairy and even some eggs from Willow Farms.

cremini mushrooms via Green Bean Delivery

Its super simple , and there’s no membership or enrollment fees which is a plus, it stinks to feel like you’re married to something that you don’t use often, like ‘gym memberships’…zing! But you go to the website, browse the shop and have a field day, though I won’t lie to you, it’s not cheap but the prices aren’t far off from what you’re paying at your local grocer and did I mention you don’t have to find a parking space or touch grocery carts covered in pink-eye!? You have to commit to minimal pricing packages like you’ll have to purchase $28 in veggies and produce before moving on to groceries and then it’s a minimum of $35 after that. They’re just encouraging you to ‘Eat Your Veggies’ and support our farmer friends, in which a lot of the vegetables are from their own farms in Indiana and Ohio.

You get the option to have your delivery scheduled for Monday or Thursday between noon and eight pm. I received my first box on a Thursday evening and I won’t lie, my emotions were that of a Christmas morning and the best part is that I knew the contents of the package because I chose them, so no returns here folks. I also picked some products that I wanted to try, so don’t forget to check out the discount section on their site too!

You can also opt to have it delivered to your office or pick it up at their warehouse near the airport. You can cancel or suspend your items in case you’re going out-of-town or maybe your schedule changes.

The weather was still cool when I first received this service, I didn’t want you to think I was completely crazy making hot soup in the summer time, not that there’s anything wrong with that! I would love to see more local options included in the selection because we love local here at The Local Forfkul and they also take requests for products you’d like to see in their options and will try to accommodate you. And because you guys are awesome and you read my bloggity blog, you will receive $15 off your first order, so #winning! The code is bc6lofo and it will expire three months from today.

This soup is very simple, it’s actually one-stop shop. I sautéed some onions until translucent, and then add the garlic. Allow that to cook until aromatic about two minutes. Add five cups of chicken broth, and add sliced some mushrooms and asparagus. I also threw in some kale and chickpeas I had in the fridge. Add a can of tomato puree, fresh thyme then salt and pepper to taste. I let that slow simmer for about 30 minutes until all the flavors began to come together. A little squeeze of fresh lemon doesn’t hurt if you have it. I hope you guys enjoy your Green Bean Delivery orders as much as I have! Here are a few links from some food blogging friends who also used the service!

Erin’s Food Files // Lesley Eats // Eat Drink Smile

Please comment below if you’ll try the service and what you might be cooking with your box of goodies! I want to hear all about!

rainbow chard, green bean delivery, nashville, tn

Sweet Potato Pancakes with Southern City Flavors Sweet Potato Butter

Sweet Potato Pancakes with Southern City Flavors Sweet Potato ButterAutumn here in Nashville is settling in quite nicely and I’ve enjoyed the few Indian Summers we’ve already experienced (keep those coming mother nature). I believe this season is going to be a busy one and I’m not afraid of the challenge. Sometimes I find myself straddling the fence when it comes to major changes in my life but change is what keeps life interesting.

Lately, I’ve been contemplating ways to bring you guys more blog posts because I seem to be consistently getting the same feedback from my readers, “We love the blog, but we want more.” and I truly want to give you that but you must understand that working in the kitchen full-time plus my side projects doesn’t make it easy to find the time to sit down and process my thoughts not too mention take photos. So here’s what I’m proposing–I’m going to bring you blog posts that are shorter in photography in order to bring you more posts. Because it just so happens that food photography is the most time consuming part of preparing a blog post. My self-diagnosed OCD kicks in and all bets are are off–I could food style for hours and still not be happy with the final product.

Chocolate Chip Pancakes  and  Sweet Potato Butter PancakesHere’s the first post that introduces this new format, less photos, more posts, boom! I’m sure it will work out better this way and I’ll be giving you more poetic posts about the seasons with still life and random food knowledge because that’s me in a nutshell–random, poetic, food-loving freak.

Enough about me, let’s talk pancakes! A couple of months ago I received an e-mail from Southern City Flavors asking if I would like to try some of their most popular products. I typically turn down these offers because the pressure of receiving a product and disliking it feels so overwhelming sometimes. The thought of people putting all their hard work into these products and for it to be wasted on me if I don’t like it, can be a little exhausting. But that’s not the case with these products from Southern City Flavors.Southern City Flavors, Franklin TN

I still have several items to dig through but I’m under the impression that if the sweet potato butter is any indication of what the other products are like then I’m sold. The recipe for these pancakes are an adaptation from Esquire Magazine and I’m pretty sure it’s one of my new favorite recipes. The texture of the pancakes are dense, not light which I like a heavier pancake–I like that it absorbs the syrup and still keeps body unlike light pancakes that fall apart due to syrup overload. I actually split the batter in half and mixed in three tablespoons of the sweet potato butter and the other half received half of a cup of mini chocolate chips. Those of course were for the Mrs., she likes chocolate in everything which is one of the reasons I married her. I’ll be sharing more about these products as I find time to test them out in the future. Now, make yourself some breakfast for dinner, you deserve it!

Sweet Potato Butter Pancakes

2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt

1/4 tsp.. cinnamon
1 egg, beaten lightly
1 ½ cups milk
2 tbsp butter, melted
3 Tablespoons of ‘Southern City Flavors’ Sweet Potato Butter

Mix together first three ingredients with a wooden spoon. (typically you would sift it for a fluffier pancake but I didn’t for the more dense texture). In another bowl, mix egg and milk, then add it to flour mix, stirring until just smooth. Then stir in butter. Now is the time to add in your sweet potato butter, or chocolate chips. I used my Black & Decker griddle but you can use a non-stick pan with a little cooking spray if you wish. Heat griddle on medium heat (250 degrees) for about ten minutes. Ladle batter to form pancakes of whatever size you prefer. Cook first side until bubbles form on top, and there won’t be many bubbles because this batter is heavier than your norm so you’ll have to use your pancake intuition, probably about three minutes; then flip and cook other side until it, too, is brown, about two minutes. Serve immediately with butter and syrup or just dollop a little more sweet potato butter on top if you’re not a syrup fan. Serves four.

 

World Vision Coffee |Giveaway & Review| Contest Closed

onecup.org project : The Local ForkfulSometimes I think about all the frivolous things I spend my money on. You know, those things that you really don’t need but somehow you find a way to justify that purchase? I believe we’re all guilty but I’m not here to convict you, but too merely help you think twice before you grab that next impulse buy.

World Vision is a Christian humanitarian organization dedicated to working with children, families, and their communities worldwide to reach their full potential by tackling the causes of poverty and injustice.”

They work in over one-hundred countries despite one’s religion, race, ethnicity or gender. It is a beautiful organization composed of people who simply want to be the hands and feet of Christ. In giving back to people who don’t impulse buy because there are no frivolous things to purchase. World Vision provides livestock, clean water, education, food and shelter amongst many other things to those around the world without the proper provisions.onecup.org project : The Local Forkful

“I’m ecstatic to be working with them today to tell you about the onecup.org project. “The One Cup Project was founded on a simple idea: your purchases have power. We want to use that power to do something really good, something for more than just profit, something that can change the world.”

“Every $13 bag you buy at www.onecup.org sends a $2 donation to World Vision, which is then multiplied 5.5x by matching grant partners (USAID, Care, Land O’ Lakes Foundation) so $13 goes to fund the good work World Vision does in Africa. The One Cup Project has a 0% administrative cost.”

“Dollar for dollar – now that’s revolutionary. It’s business and non-profit working together. Come change the world with us.”onecup.org project : The Local Forkful

(all quotes taken directly from worldvision.org and onecup.org)

Giveaway Rules
You can enter this giveaway 3 different ways…
1. Simply leave a comment below telling me how you would change the world to help those who can’t help themselves?
2. Follow me on twitter and retweet the contest.
3. Follow me on Instagram and leave a comment on the giveaway post photo.

The winner will be chosen January 12, 2014 and notified via email or social media. If you do not respond within 24 hours I will choose another winner. And even if you don’t win the giveaway, please visit onecup.org and purchase a bag of coffee for a great cause! Good Luck!

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