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Do you love our bread pudding and chicken pot pie & have always wanted to make them at home? The latest fall issue of Edible Dallas Fort Worth features several classic The Heritage Table recipes as well as an article by Jessie 'Kerr' Hagan giving insight to what drives our passion daily for what we do. ![]()
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Pick up a copy when you join us for dinner or read online!
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...
Cast Iron Skillet Steak with Herb Butter and Garlic Pesto
Photography by Teresa Rafidi
This recipe is for one steak, but it’s easy to scale up for more.
Makes 1 steak
1 8-ounce steak
3 tablespoons butter
Salt and pepper
Herb Butter (recipe follows)
Garlic Pesto (recipe follows)
Remove the steak from the fridge 30 minutes before cooking.
Preheat the oven to 425°.
Place the skillet in the oven for 5 minutes to heat the skillet. Remove carefully and place on the stovetop over medium-high heat. Salt and pepper both sides of the steak. Place 3 tablespoons of butter in the skillet. Bring to high heat. Place steak in a skillet. Sear for 2 to 3 minutes, then fl ip and sear the other side for 2 to 3 minutes. Transfer immediately to the oven and use a thermometer to determine doneness.
Remember, the cooking time will vary depending on the thickness of the steak. Here are some cooking time estimates:
Medium Rare: 125° (cook 5 to 6 minutes)
Medium: 135° (6 to 7 minutes)
Medium Well: 145° (8 to 9 minutes)
Remove from skillet and allow to rest 7 to 10 minutes before slicing. Serve with Herb Butter and Garlic Pesto.
HERB BUTTER
Besides the pan-seared steaks, this goes great on potatoes, steamed veggies, roast chicken or rice.
Makes 1 pound
1 pound of butter
1 garlic clove, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon fresh basil, chopped
Bring the butter to room temperature. Whip it with an electric mixer. Add the garlic and herbs and whip again. Roll the butter in plastic wrap to form a log. Refrigerate. Can be made a day ahead.
GARLIC PESTO
Makes 2 cups
2 cups packed fresh basil
3 to 5 garlic cloves (depending on size and taste)
3 tablespoons pine nuts
4 tablespoons lemon juice
¼ cup parmesan cheese, grated
3 tablespoons olive oil
Water as needed
Salt and pepper for taste
In a food processor, combine basil, garlic, pine nuts, If the pesto is too thick, add a little warm water to loosen. Transfer lemon juice and parmesan. Blend well. Add the oil slowly into the food processor while it’s running to a bowl. Add salt and pepper to taste and mix well.
