Tony and Sarah Nasello
FARGO — Our focus on healthy eating continues this week with a recipe that showcases a dazzling assortment of winter produce, including one of our favorite winter greens, Belgian endive. Belgian endive (pronounced either en-dive or ahn-deev) is a cool weather green and member of the chicory family. Unlike its sister plants, the curly-leaf frisee and broad-leaf escarole, Belgian endive completes its final growth phase in the dark. This process stops the leaves from turning green, and helps the plant develop its signature white leaves and narrow, rocket shape.
FARGO — I don't know about you, but this recent cold snap has left me feeling somewhat sluggish, especially on top of the holiday (over)indulgence. With my waistline threatening to expand after one too many peanut bars, my body and mind are telling me that it's time to correct course with some intentional healthy meal choices.
Whether you're planning a relaxing night at home or hitting the town on New Year's Eve, everyone deserves a special treat as we enter the new year. This week we're sharing our recipes for Milk and White Chocolate Truffles, which are rich, elegant and delicious, and go almost too well with Champagne and Prosecco. Truffles are wonderful little confections made by creating a ganache (ge-naSH), a simple combination of chocolate, hot cream and, sometimes, butter. They are called truffles because their physical shape resembles the rare and edible fungus of the same name.
For decades, my mom produced amazing Christmas dinners for our large family, and one specialty we all looked forward to each year was her homemade Caesar salad. Amidst all of the beautiful food at her table, her Caesar salad was so delicious that I often found myself seeking a second helping. My parents now spend the holidays in Florida with my grandmother, who is just shy of her 100th birthday. Fortunately, though we miss them dearly, food can provide the opportunity to celebrate those we love, even when they can't be with us at Christmas.
FARGO — Each December presents an opportunity to revisit our youth and recapture the feelings that make the holidays so special. Food is inherently a part of this equation and often acts as the connector to those memories. This week's recipe for Joyce Family Peanut Bars has placed me right back in my teenage years, and imbued me with a wonderful dose of Christmas spirit.
FARGO — We love holiday entertaining, but can often find ourselves overwhelmed amidst all of the hustle and bustle that accompanies this merry season. In times like this, it's good to have a couple of tricks up your culinary sleeve that are simple and easy to make and big on holiday appeal. This week's Cranberry Snowballs and Savory Cheese Crisps hit both marks and will dazzle your guests with their bold flavors and holiday flair.
FARGO — For the past three months, I've been playing with a recipe I found online for quick and easy buns, and I haven't tired of it yet. In fact, I think this may just be one of my best discoveries of 2017. In addition to being delicious, I love the speed and versatility of these buns, which can be made either sweet or savory in an under an hour.
Today marks the fifth anniversary of this column, and Tony, Gio and I wish to thank you for being part of our lives for the past five years. Writing this column is one of the best, and most fun, projects we've participated in together, and we love having this opportunity to share our passion for family and food with you. For the past few weeks the focus of our family dinner conversations has been trying to choose our top five featured recipes.
The holidays are fast approaching, and this preseason lull is the perfect time to start planning your menus for the upcoming festivities. Pomegranates have just come into season, and their signature ruby-red color and bright, sweet-and-sour flavor make them an ideal ingredient for this time of year. With origins in Iran and northern India, this ancient fruit has become a culinary favorite throughout the Mediterranean, including Italy and France, where the arils (seeds) and juice are used in a variety of dishes.
In my previous life as a cruise director with Clipper Cruise Line, one of my very favorite dishes was the Beef with Barley Soup. Since retiring from shipboard life 17 years ago, I have regretted not leaving with a copy of that recipe. Unlike the canned the variety, where all of the ingredients - beef, barley and vegetables - tend to have the same, soft texture, this soup had great texture and chunks of savory roast beef. After half a dozen attempts, I have finally developed a recipe that satisfies both my cravings and my memories.