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RECIPE ALERT!! Kvarøy Arctic Salmon #ad![]()
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Dive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!![]()
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We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.![]()
You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/![]()
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📸 by Jessie Hagan photography![]()
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#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!![]()
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Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! ![]()
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#foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827![]()
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Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation.
A few tickets remain for the Autumn Equinox Dinner on Sept. 24 at Sister Grove Farm! Don't wait; the deadline to register is Monday, Sept. 18, and space is limited. Get tickets here: www.sistergrovefarm.com/event-details/come-to-the-farm-table-for-an-autumn-equinox-dinner![]()
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This four course farm dinner highlights the benefits of a small, hyperlocal food system. Enjoy culinary creations from Chefs Marlene Faulkner of Knife and Faulk and Marco Rios of Heritage Butchery & Barbecue, utilizing ingredients from local guest farmers -- both the 2023 Texas Conservation Farmer, Aaron Reeves of Reeves Family Farm, and Dawson Mehalko of Jubilant Fields Farms. Plus, each course includes wine pairings from Edge of the Lake Vineyard in Valley View, Texas.![]()
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Susie Marshall, Executive Director of GROW North Texas, will be part of the conversation, sharing insights into how our community can work together to rebuild the local food system in North Texas.![]()
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#eatrealfood #farmdinner #edibledfw #supportlocalfarmers #chefsoftexas #northtexasfoodies #knowwhereyourfoodcomesfrom #eatdrinkthinklocal #vanalstynetx![]()
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Read our story about Sister Grove Farm, Summer 2023 issue: www.edibledfw.com/summer-2023/sister-grove-farm-building-a-sense-of-place/
Come to the Farm Table for an Autumn Equinox Dinner | Sistergrovefarm
www.sistergrovefarm.com
Celebrate the change of season at the farm with a delicious four course hyper-local dinner, complete with pairings. Meet and converse with chefs, farmers, and food justice advocates who live here abou...
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.![]()
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Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: www.centralmarket.com/passaporte-portugal-stroll-2023![]()
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Beautiful photos by Teresa Rafidi
Texas Chili Con Carne
photo by Kelly Yandell
Kelly Yandell from her blog, “The Meaning of Pie”
4-5 Servings
Chili, the official dish of Texas, has evolved over hundreds of years. A small group of Canary Islanders settled in San Antonio in the early 1700s bringing with them their spicy stews seasoned with cumin, garlic and chiles. In the 1800s, their descendants, the Chili Queens, began serving their versions, each with secret ingredients, from open-air stalls at the mercado on San Antonio’s Military Plaza. On cattle drives, chili was a standard dish for chuck wagon cooks who planted herbs and peppers along the trail routes for future use. Today most cooks use chile powder as a shortcut, but this recipe uses whole dried chiles, which can be found in many neighborhood grocery stores. Each brand of chile powder contains a different mix of chiles and seasonings. By using whole dried peppers, you can determine which combination suits your taste and eventually devise your own blend.
3 dried chiles anchos
3 dried chiles arbols
1 dried chile japones
3 fresh jalapeños, stems and seeds removed
2 heaping teaspoons ground cumin
4 garlic cloves, peeled
1 (28 ounce) can whole tomatoes, undrained
1 white onion, peeled and quartered
1 teaspoon Mexican oregano (or any type of oregano)
2 teaspoons salt
3 to 3½ pounds sirloin tips, chili grind
1 cup water, if needed
¼ cup corn masa flour
Optional Garnish: Shredded cheese and onions
- To prepare the dried chiles, cut each open and remove the seeds and any membranes. Place the chiles in a small pan with just enough water to cover them. On medium heat, simmer chiles and water for 15 minutes. Remove the pan from the heat and move the peppers to the bowl of a food processor. Retain the cooking liquid.
- Add the fresh jalapeños, cumin, garlic, tomatoes, onion, oregano and salt to the chiles in the food processor. Process until smooth.
- In a large stock pot, combine the meat and the tomato and chile mixture. Add just enough of the water to cover the meat and bring to a simmer over medium heat.
- Cover the pot and cook for 1½ hours. If necessary, add additional water, just enough to keep the meat covered.
- After 1 ½ hours, mix the masa flour with enough water to make a smooth paste. Slowly add mixture to the chili while stirring. Return the pot to the stove on a very low heat for an additional 30 minutes, stirring occasionally.
- Taste the chili and season as necessary with salt and the retained chile cooking liquid. Serve with shredded cheddar cheese and onions.
Tip #1 The chiles may be prepared a day ahead. Consider wearing rubber gloves to handle the chiles, and do not rub your eyes until you have washed your hands thoroughly.
Tip #2 For cooks who are unable to monitor the progress of the chili closely, this recipe can be cooked on a slow braise in the oven. Preheat oven at 225 °F and cook for 2 hours before adding the masa paste. After adding the masa, return to the oven for an additional 30 minutes.
Tip #3 A “chile” is a pepper. “Chili” is a beef stew creation. And, true Texas chili does not have beans in it.
KELLY YANDELL is a writer and photographer based in Dallas. She has contributed to Edible Dallas & Fort Worth since 2011. Her website (themeaningofpie.com) celebrates practical dishes and comfort foods, while her photography portfolio can be found at kellyyandell.com. Kelly is an attorney and is the vice president of the Advisory Board of Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.
