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🐟 Baking salmon in parchment paper is incredibly EASY and a guaranteed way to impart BIG FLAVOR!![]()
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🤤 Just look at what Edible Dallas Fort Worth did… ![]()
they infused our omega-rich salmon with citrusy-spicey flavors then paired it with roasted seasonal veggies and a warm hearty bulgar salad. ![]()
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🔗 RECIPE here ➞ www.kvaroyarctic.com/blog/mediterranean-salmon-en-papillotenbsp
ICYMI – There are over 25 farmers markets in North Texas! Taylor Segner spoke about sustainability, eating local, and about @Edible Dallas Fort Worth #irvingrocks #PeopleOfAction #District5810Proud
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
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Quarterly magazine celebrating sustainable food, local farms, markets, chefs & producers in North TX.
Eggnog
photo by Kelly Yandell
by Dotty Griffith from The Texas Holiday Cookbook
The punch bowls of England and the hospitality of the Old South bring to mind the rich Christmas beverage we know as eggnog. This version, using a boiled custard, has scant resemblance to gooey commercially prepared eggnog available in refrigerator case. This is lighter, much more like a milk punch. With spirits added, this punch can be potent. Of course, it can be served without. Make two batches of eggnog, one with and the other without spirits for kids and those who don’t imbibe. Make sure guests know they have an option.
6-8 Servings
⅔ cup sugar
4 egg yolks (reserve white for another use or discard)
½ teaspoon salt
8 cups milk
1 tablespoon vanilla
1 cup bourbon, dark rum or brandy, optional or to taste
1 cup whipping cream
Ground nutmeg
In large saucepan, combine sugar and egg yolks. Beat until smooth and light yellow in color. Add salt and stir in milk. Cook over medium heat, stirring constantly, until mixture bubbles and thickens enough to coat the back of a spoon.
Remove from heat and stir in vanilla. Place custard in rigid refrigerator container or pitcher with lid. Stir in spirits, if desired. Place a layer of plastic wrap directly on custard. Place lid on container and refrigerate to cool completely, 3 to 4 hours.
Just before serving, whip cream until peaks form. Pour chilled eggnog into a chilled punch bowl and garnish with dollops of whipped cream floating on top. Sprinkle with nutmeg.
Reprinted with permission from THE TEXAS HOLIDAY COOKBOOK – Second Edition ©2013 by Dotty Griffith, Taylor Trade Publishing, an imprint of The Rowman & Littlefield Publishing Group, Inc
This version, using a boiled custard, has scant resemblance to gooey commercially prepared eggnog available in refrigerator case. This is lighter, much more like a milk punch.
Dotty Griffith is the author of THE TEXAS HOLIDAY COOKBOOK - Second Edition ©2013, Taylor Trade Publishing.
