Horseradish Mashed Potatoes Recipe • So Flavorful! | Club Foody

 

I would probably say that the most consumed vegetable here in North America is potatoes. Besides potato chips, we like them as mashed, roasted, fries, baked, sautéed, etc. We also make gnocchi with them, stuff their skins, make fondant, use them in soups or salads. We sure love 💖 our potatoes!
 
Mashed are an amazing way to use them up. I think of Roasted Garlic Mashed Potatoes, Chipotle Mashed Sweet Potato, Mixed Mashed, Dijon Mustard Mashed Potatoes, Robuchon Mashed, Rutabaga & Sweet Potato Mashed, Quebec Maple 🍁 Mashed Potatoes, Mashed Carrots & Potatoes, and more.
 
Another one that David and I really like is our Horseradish Mashed Potatoes! With a nice pungent and spicy flavor in a creamy potato mixture, this is a fabulous side to pair with many proteins 🥩. I like to serve it along with Roast Beef, Zwiebelrostbraten, Filet Mignon, Pork Tenderloin, Beef Rouladen, etc.
 
Like most of mash recipes, these don’t take long to make. After they have been boiled for 15 minutes ⏳ or until tender, within 5 minutes, this Horseradish Mashed Potatoes recipe is done and ready to be enjoyed with your main dish!
 
Often found in these types of recipes, here are the ingredients: butter 🧈, sour cream, warm milk (don’t use it straight from the fridge otherwise the mixture will get dense), garlic salt and lots of it, obviously horseradish and fresh chopped chives…
 
As you can see, there’s sour cream that goes in which gives a nice tanginess 🥰 to the side plus makes the mixture creamier. We prefer ours light and it works beautifully in this recipe. As I rarely use full-fat, I can’t say if it will make the mashed potatoes thicker, ending up like a paste.
 
There are two options I would like to mention…
Warm milk 🥛 is one of the ingredients and I don’t recommend using heavy cream because of the creaminess from the horseradish. On the other hand, if you’re making Horseradish from scratch, then you can go with warm whole milk in lieu as it won’t be as creamy as the ones from the store.
 
These Horseradish Mashed Potatoes are rich and creamy, with a tangy and spicy kick in the background. This amazing side goes so well with beef and pork 🐖 but also with grilled chicken. Step out of your daily routine and make these fantastic potatoes!
Bon Appétit! 🍽
 
Check out these other delicious side dish recipes… 😀
– Quick & Easy Bok Choy
– Green Bean Mushroom & Almond Casserole
– Pilau Rice
– Mushroom Risotto
– Quick & Easy Sautéed Broccolini
– Cabbage and Carrot Casserole
– Creamy Polenta
– Lemon Couscous
– Baked Autumn Veggighetti
and for even more side dish recipes 🍟🍚, click on this link… Recipe Category • Side Dishes & Vegetables

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/horseradish-mashed-potatoes/

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Georgian Cheese Bread • Khachapuri Recipe | Club Foody

 

I’ve always been curious about trying other dishes from different cuisines. As a child 👧, anything that was unfamiliar to me was intriguing. When I was reading a book and came across a dish I’ve never tried before, I was asking my parents if they could make it. This is how foody I was at such a young age!
 
Throughout my life, I was fortunate to meet many people from different cultures 👩‍🦱👳‍♂️ and of course, their way of showing me their background was through food. By my mid-forties, there were not too many cuisines I haven’t tried…
 
When I was living in Toronto, I met a young lady who was dating a guy originally from Georgia. As I was so intrigued about his culture and food, they invited me to their place just before moving to Ottawa. Lucky 🍀 for me, I had the chance to try a few dishes from his country.
 
Independent since April 9th, 1991, this country is so fascinating! Its landscapes are breathtaking with a few UNESCO World Heritage Sites. Georgia is the birthplace of Joseph Stalin and also one of the world’s oldest wine-making regions. Yes, that country is also on my bucket list 📑 if I can ever start it anytime soon…
 
As for its cuisine, this country is quite unique with its diversity from one region to another. There are dishes like Khinkali which are soup dumplings, a lovely lamb stew called Chakapuli or Chashushuli, a spicy mushroom stew 🍄, delicious Mtsvadi that are Pork Skewers, etc.
 
A Georgian food staple that has been recognized as their National dish since February 27th, 2020 is Georgian Cheese Bread aka Khachapuri! This is so tasty! With cheese spread out on a bread shaped like a boat 🚢 (canoe) and then topped with an egg, this rich dish is great to enjoy anytime!
 
If I describe this Georgian dish in my own words, I would say it’s an open-faced sandwich and a white pizza that had a baby 👶! It can be served for brunch, lunch or even dinner. It’s fairly easy to make and a fun recipe to try.
 
This Georgian Cheese Bread • Khachapuri is filled with a gorgeous mixture of cheeses. Traditionally, the kind used for it is either Imeretian or Sulguni. They’re both salty 🧂 and sour, made from cows’ milk although Sulguni can also come from buffalo. Imeretian is soft and a bit crumbly while Sulguni is firmer and stringy.
 
Unless you have incredible connections with someone living in Georgia, it’s hard to find either of them here in North American. The best way to mimic the dish is to mix Mozzarella with feta cheese. I also like adding Havarti 🧀 which is creamy and buttery.
 
There are many different types of this National dish. It can be this featured one – Ajarian Khachapuri -, Ossetian Khachapuri made with potato 🥔 and cheese filling, Guruli which is made with boiled eggs, popular during Christmas, and many others.
 
If you know me, I’m about flavor and as much as I try to be conservative by following foreign recipes, I can’t help myself from enhancing them. In the dough, there’s dried basil leaves and it’s not traditional at all! Before cooking my eggs 🥚, I also sprinkle on some smoked paprika… a great combo with that protein.
 
The proper way to make it is to place an egg yolk in the center of the boat after the cheese is melted. With inflation 📈, sorry, but I use the whole egg. Technically, there’s only one per khachapuri but while I was filming, David requested he have two eggs in lieu of one – so I gave it to him… what a big baby!
 
Traditionally, there’s a tablespoon of butter 🧈 added to the boat (canoe) after the eggs are almost set. I don’t add it. The simple reason is we find it’s too much. There’s a lot of cheese and then bread, so we prefer dismissing the butter but be free to add it as soon as the khachapuris come out from the oven.
 
This Georgian Cheese Bread • Khachapuri is very delicious and also satisfying! It can be paired with a Spinach Apple Salad, Panzanella Salad or with my Garlic Soup 🧄🥣. This is certainly a dish to try but use your imagination by creating your own version…
Bon Appétit! 🍽
 
Check out these other delicious sandwich recipes… 😀
– Italian Pesto Panini Sandwich
– Croque-madame
– Kentucky Hot Brown Sliders
– Monte Cristo Sandwich
– Filet-O-Fish Sandwich
– Club Sandwich with Chipotle Mayo
– Grilled Cheese Sandwich
– Curry Chicken Salad Sandwich
– Egg Hot Dog Rolls • Guédilles aux Oeufs
and for even bread recipes 🍞🥖, click on this link… Recipe Category • Bread & More

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/georgian-cheese-bread-khachapuri/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Greek Eggplant Dip • Melitzanosalata Recipe | Club Foody

 

My parents cooked with a wide variety of ingredients and spices. Unfortunately, they never used eggplants. It’s only when I went to a Greek restaurant for the first time that I discover this amazing fruit – yes, it’s a fruit – also known as aubergine. I ordered Moussaka and it was love at first bite 💖!
 
What I like about eggplant is it’s slightly sweet with a nutty flavor in the background while its texture is silky and creamy! It’s a great ingredient to add to recipes because its delicate flavor doesn’t overpower them. Another plus is it absorbs the seasonings, herbs 🍃, oils, and sauces.
 
Besides main dishes like Eggplant Rolatini, Mediterranean Eggplant Casserole, Eggplant Beef & Mushroom Pasta Bake, I also have a few eggplant appetizer recipes on the website 💻. There’s Moroccan Zaalouk, Caponata, Easy Baba Ghanoush, etc.
 
Here’s another one that is so versatile… my Greek Eggplant Dip called Melitzanosalata! Made with roasted aubergines, garlic, onions 🧅, parsley, lemon juice and oil along with spices, this dip is just fabulous! It can be enjoyed as a mezze (appetizer) with crusty bread or pita, or served along with grilled meats.
 
This recipe takes a little time to make but it’s so healthy 💚! After the eggplants are baked, they need to cool off before handling. Then, the flesh has to drain in a colander for half and hour. From there, it takes just 10 minutes to finish the dish.
 
Before baking the eggplants, it’s very important to poke their skins otherwise the steam cannot escape and gets trapped as they’re cooked flesh side down. What could happen is your eggplants can blow up 💣 in the oven… not so good!
 
After the cooking time is done, and cool off for a good 20 minutes so we can handle them 🍆, the flesh is scoop into a colander and the skins are discarded. To prevent ending up with a “wet” dip, it has to be drained for 30 minutes.
 
When these steps are done, making Greek Eggplant Dip • Melitzanosalata goes pretty fast ⏳. All the ingredients, except oil and roasted red peppers, are dropped in the bowl of a food processor. They’re pulsed a few times until slightly smooth before stirring them.
 
Just a quick note…
If you’re using Panko breadcrumbs, as you know, the texture is coarse. For this application, you need fine due to the damp texture of the mixture. To obtain 2 tablespoons 🥄 of it, simply double (4 tbsp.) the Panko breadcrumbs and process it in a spice grinder.
 
Back to the food processor…
The next step is to quickly pour in the oil while the appliance is running. Don’t let it go too long! The consistency we want to achieve is tiny chunks in the dip so don’t overdo it. Then comes the roasted red peppers which are pulsed into the mixture until JUST COMBINED 😉!
 
Diversity is fine and everyone likes their recipes a certain way, differently from another cook 👩‍🍳👨‍🍳. Like I mentioned, the way I like this dip is with tiny chunks in it, still spreadable but not as smooth as pâté. Like I always say – “adjust to your liking”.
 
I love this Greek Eggplant Dip • Melitzanosalata! It’s loaded with deliciousness! It can be enjoyed as a mezze (appetizer) next to tzatziki with crusty bread, crostini or pita, as a light plant-based meal, served as a side dish along with grilled meats 🥩, or even as a spread for sandwiches or wraps!
Bon Appétit! 🍽
 
Check out these other great dip recipes… 😀
– Mexican Smoky Corn Dip
– Six Layer Chip Dip
– Beer Cheese Dip
– Pumpernickel Spinach Dip
– Middle East Labneh
– Pizza Dip
– Hot Spinach Artichoke Dip
– Sausalito Smoked Salmon Dip
– Olive Tapenade
and for even more international recipes 🌍, click on this link… Recipe Category • International

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/greek-eggplant-dip-melitzanosalata/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

How to Keep Salad Greens Longer - Tips & Tricks | Club Foody

 

I love salads and can easily eat them almost every day. When I was a single woman, I didn’t stop buying 🛒 heads or hearts of lettuce. Unless I wanted to eat back-to-back salads for a few days, I had to find a way to store them so they can last longer.
 
After years of experimentation, and throwing many heads and hearts of lettuce straight in the garbage 🧺, here are the methods that I find work the best. In this tutorial, I’m sharing with you How to Keep Salad Greens Longer!
 
Before getting into it, it’s important to wash 🧼 the salad greens properly. The best way is to use a Veggie Wash. It helps to remove pesticides, and harmful bacteria such as E. coli, Salmonella, and Listeria. Also, it helps to get rid of dirt as well as insects or other debris.
 
Another plus that makes so much sense when you take a moment to think about it is how many hands touched the produce before it got to your kitchen? Just for that alone, Veggie Wash is essential to reduce any potential germs. Yes, it costs more money 💰 but I’m sure your health is worth the extra expense.
 
Another way that is more budget friendly is to use white vinegar. It helps to reduce bacteria and remove pesticides as well as dirt. The ratio for diluted solution is 3:1 which is 3-parts water 💦 to 1-part white vinegar.
 
Now let’s see the pros and cons between these two…
Veggie Wash
Pros: It’s very effective to remove pesticides, harmful bacteria, waxes, dirt and pests 🐛.
Cons: It’s more expensive than using white vinegar. Also, it can leave some residues on the lettuce if it’s not rinsed 🚿 thoroughly.

White Vinegar
Pros: It’s eco-friendly and cheaper than Veggie Wash. It reduces bacteria as well as pesticides on produce plus removes dirt.
Cons: It doesn’t fully remove bacteria and pesticides. It can leave a residue if not rinsed properly, giving a noticeable “vinegary” taste 😖.
 
My preference is using an “eco-friendly” produce soap bought at a natural market instead of white vinegar. One thing I really make sure is to rinse my fruits 🍓 and vegetables thoroughly so there’s no residue on them.
 
Back to How to Keep Salad Greens Longer…
The first method is from one of my late girlfriends. After the salad has been well-rinsed 💧 and ran through the salad spinner, paper towels are placed in a glass bowl followed by the lettuce and then more paper towels are laid on top. The bowl is covered with a lid and transferred to the fridge.
 
As much as it sounds efficient, absorbing moisture from the lettuce, my problem is with the paper towels. Every day, they need to be changed otherwise the lettuce sitting at the bottom will get slimy. By doing that, it will last for a week but I don’t know about you, that’s a lot of paper towels to use to keep greens longer 🤨.
 
Here’s the one I prefer. After the salad is run through the salad spinner, I wash the bowl and then place the basket with the lettuce in it back into the bowl. I put the lid on and transfer to the fridge. This method keeps the lettuce for up to 7 days 📆.
 
Now, there’s a slight issue. Unless you own a smaller version, a salad spinner takes a lot of real estate in the refrigerator but again, it will keep the lettuce for a full week. Every day though, I just give a quick spin, if there’s water 🌊 in the bowl, I discard it, and put the spinner back in the fridge.
 
There’s another method but it keeps the salad 🥗 for only up to 3 days and it’s the salad sac! After the lettuce has run through the spinner, I transfer it to the bag (salad sac), tighten it up with the string and store it in my crisper drawer.
 
Now, just a quick tip…
If I want my lettuce to be crispier for dinner, after washing, rinsing and running through the salad spinner, I place the bag with the lettuce in the freezer for 15 to 20 minutes ⏳ and then transfer to the fridge until needed. This is ONLY when I want to use it the same day…
 
You now have a few methods on How to Keep Salad Greens Longer. Each are quick and easy steps 👩‍🍳👨‍🍳. It’s up to you to decide which one you prefer…
Bon Appétit! 🍽
 
Here are more tips & tricks for you to try… 😀
Check out these other great kitchen tips and tricks… 😀
– How to Store Celery for Weeks
– Ricotta Cheese • How to Drain
– Prepping Lemongrass – How to
– How to Peel Butternut Squash • 2 Easy Ways
– How to Cleanly Slice Soft Goat Cheese
– Tomato Ripening Trick
– Lining a Square Pan with Parchment Paper
– Secret to Better Freezer Meat Storage
– Leftover Evaporated Milk Ideas
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Salmon Burgers Recipe • Simply Delicious! | Club Foody

 

If you ask me to go to a fast-food chain to get a burger, my response will be “no” but I love burgers… homemade burgers only! I never thought McDonald’s, Burger King, Wendy’s, A & W, and the others were anything to rave about. Their burgers are mostly tasteless 🥱 and they use poor-quality ingredients.
 
David and I like our burgers… homemade, of course! As soon as the weather starts getting warm, we fire up the BBQ and enjoy them until fall when the temperature drops and gets yucky ⛄. What can I say… we’re fair-weather people!
 
There are a dozen yummy recipes on the Club Foody website 💻 and they just keep coming (annually). I think of California Burgers, Bison with Bourbon Onion Jam, the Ultimate Cheeseburgers (I’m not joking, they’re incredible!), Mushroom Swiss Burgers, Hawaiian Teriyaki Burgers, and many more.
 
One that we love making is our Salmon Burgers 🍔! With a lovely mixture and great seasonings, these flavorful finger foods are perfect anytime! They’re super tasty and very satisfying! It’s another way to enjoy this healthy protein…
 
What you need is fresh salmon but, in the past, I also made it with canned salmon 🥫. The fact that we live right on the West Coast, it’s obvious that we choose fresh catch instead. It just takes an extra step by processing the fish in a food processor.
 
First, let’s talk about measurements 🧪. I prefer using imperial instead of metric because this is the system I grew up with but for this application, I highly recommend using metric as it’s more precise when it comes to weighing the salmon.
 
There’s 250 grams of fish that is turned into paste before adding the remaining 500 grams to the food processor. This time, it’s only pulsed until just combined. The mixture needs some texture and if there are little chunks of salmon, it’s okay 😉.
 
Breadcrumbs, shallots, dill and capers are added to the mix and then hot sauce of your choice. I suggest using Cholula or Valentina instead of Frank’s as both have some zip but are not overly hot to the point to mask the salmon flavor 🐟.
 
Of course, there’s ground sea salt 🧂 and freshly ground mixed peppercorns (I rarely use black pepper by itself) that goes in these Salmon Burgers. Another one that joins the party is Old Bay seasoning. Did you know you can make this spice blend from scratch and here’s the link… Homemade Old Bay Seasoning
 
A step I like to do before forming my patties is to take some of the mixture and make a tiny patty. I cook it and then taste it. It’s a helpful way to see if the seasonings are on point – it might need some salt, pepper, Old Bay seasoning, or more lemon juice 🍋…
 
I like to chill the patties for at least 2 hours but preferably, 5 hours ⏰. What it does is it firms them up which helps to hold their shape when grilling and also allows the flavor to develop. If you’re running out of time, try to chill for 30 minutes as a minimum.
 
The right temperature to grill them is between 450ºF to 500ºF 🔥. An important thing to do prior to cooking them is to grease the grates with canola oil. It prevents the patties from sticking and also it makes beautiful grill marks on them.
 
To assemble these hand-held sandwiches, I spread some of my Tartar Sauce on the bottom and tops of brioche buns before placing some Boston lettuce. Then comes the patty followed by a slice of tomato 🍅 and topped with a few onion rings… pure yumminess between two buns!
 
Juicy and amazingly tasty, these colorful Salmon Burgers are ideal for summer and early fall cookout! They’re easy to make 👩‍🍳👨‍🍳 and a delicious change from regular beef burgers. Before cold weather and snow come, try these out… you’ll love them!
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Boti Kebabs
– Elotes • Grilled Mexican Street Corn
– Coffee Cocoa Pork Tenderloin
– Huli-huli Chicken
– Tomates à la Provençale (Tomatoes Provencal)
– Canadian Smoky Pork Ribs
– Blackened Grilled Fish
– Shish Tawook
– Shrimp Sliders
and for even more fish recipes 🐠, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/salmon-burgers/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube