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The Heritage Table
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. Pick up a copy when you join us for dinner or read online! ... See MoreSee Less
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Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive 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!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:📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
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Edible Dallas Fort Worth
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!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! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
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Edible Dallas Fort Worth
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: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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Real Red Velvet Cake


By FRANK Underground

In the olden days, before cocoa was processed with alkalizing agents to give it a rich, dark color, cooks noticed that when mixed with other acidic ingredients like buttermilk, the resulting cake took on a reddish tinge. Th is is due to cocoa’s natural anthocyanins, which appear red in acidic environments, but brown in alkaline ones. Now that most modern cocoa powders are alkalized, red velvet cake must be made with red food coloring or beet juice. But if you’d like to make the old-fashioned cake, use raw, minimally processed powdered cacao, which can be found at upscale grocery and health food stores. It won’t be alarmingly red but it’s definitely red and very velvety.

Makes one 3-layer cake or 24 muffins

6 ounces all-purpose flour
6 ounces cake flour
2 ¼ ounces raw, minimally processed cacao powder
1 ½ teaspoons baking soda
¾ teaspoon kosher salt
1 ½ cups buttermilk, warmed 20 seconds in the microwave
2 teaspoons vanilla extract
6 ounces (12 tablespoons) unsalted butter, at room temp
15 ¾ oz light brown sugar
3 eggs

Preheat oven to to 325˚F. In a bowl, sift together the first five dry ingredients and then repeat to thoroughly combine and aerate them. (Don’t leave it out this step!) Set aside.

In a large measuring cup, combine buttermilk and vanilla. Set aside. In the bowl of your stand mixer, cream together the butter and sugar until fluffy. Th en add the eggs, one at a time. Next, alternate adding ⅓ of the dry ingredients and ⅓ of the buttermilk mixture. Mix on low speed until thoroughly combined and then repeat with another ⅓ of the ingredients, and then the final third. Continue mixing for 5 minutes on low speed (to ensure a velvety texture).

Divide the batter between three 9-inch cake pans, or two 12-cup muffin pans, that have been sprayed with cooking spray and lined on the bottom with parchment. Place the pans on the center rack of oven. Bake until a toothpick inserted into the center of the cake comes out clean, 30-35 minutes for 9″ cakes, or 20-25 minutes for individual cakes in the cupcake pan. (For actual cupcakes with rounded tops, bake in a preheated 375˚F oven for 15-20 minutes.) Let the cakes cool 10 minutes in the pan before inverting onto a cooling rack.

Top with Cream Cheese Frosting:

8 ounce package cream cheese, at room temp
4 ounce (1 stick) unsalted butter, at room temp
1 pound powdered sugar
1 tablespoon vanilla extract

In your mixer using a paddle attachment, beat together the cream cheese and butter on a medium speed until fl uff y. Turn the speed to low and begin adding sugar, a bit at a time. As each addition of sugar disappears, raise the speed to medium high to fully incorporate. Turn it down before each addition and continue until all sugar is incorporated. Add vanilla and continue beating on high speed for 2 minutes.

Tip: Place cake rounds in the freezer for 30-45 minutes before frosting to avoid getting crumbs buried in your frosting.

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A funny thing happened during the second season of Fox’s MasterChef in 2011. Although neither of the two local chefs won, Ben Starr and Jennie Kelley forged a lasting bond that’s morphed into FRANK underground, one of the most unusual, dynamic and food-obsessed experiences in Dallas.

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