How to Decorate Easter Eggs with Sprinkles
FN Dish – Food Network Blog
Sprinkles turn regular old eggs into amazing, dye-free, edible works of art, with minimal effort and maximum fun. These hard-boiled eggs bejeweled with pastel-colored nonpareils make an extra-special addition to any Easter egg hunt or Easter basket. Here’s how to make them.
You will need:
5 ounces (1 jar) nonpareils in spring colors (I used Wilton’s Spring Mix)
Ziplock sandwich bag
1/3 cup powdered sugar
1-2 tablespoons water
4 hard-boiled eggs, unpeeled (here’s how to make perfect hard-boiled eggs)
Pour the nonpareils into the ziplock bag. In a small bowl or ramekin with deep sides, whisk together the powdered sugar and water to form a smooth, thick paste, similar in consistency to Elmer’s glue (there are still a couple of lumps in the batch shown).
Gently roll an egg in the sugar paste with a fork or small slotted spoon. Lift the egg and let the excess sugar drip off before placing the egg in the bag with the sprinkles.
Close the bag and gently shake to cover the egg. Let the egg sit and dry for a couple of minutes in the bag before repeating with the remaining eggs. Handle the eggs carefully so that the sprinkles don’t chip off too much. The shell showing through in some spots will add to the patina of the eggs and make each one unique.
Jackie Alpers is an award-winning food photographer and the author of Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts (Quirk Books 2013).
This Week’s Nutrition News Feed
FN Dish – Food Network Blog
In this week’s news: Mondays get even more meatless; the world learns what happens when a household bans sugar (hint: a book deal); and coupon-clipping takes a healthier turn.
Hitting the Beach — and the Tofu
Why book Canyon Ranch when you can visit Grandma in Boca? Earlier this week, the Florida city announced that it was joining Meatless Mondays – a national movement that advocates exactly what the name suggests. The logic is this: Research suggests that when you eliminate a day’s worth of meat, you’re cutting 15 percent of saturated fat intake. That, in turn, may decrease your risk of obesity, heart disease, stroke and cancer. Twenty percent of Boca Raton’s residents are 65 or older, and with role models like Bill Clinton, whose health swami — Mark Hyman — was featured in the New York Times earlier this week, it might not be a surprise that the trend caught on.
Success, Yes, Just Don’t Call It Sweet
Elsewhere on the Web, you might be seeing more about a new book, Year of No Sugar. Author Eve Schaub and her family spent a year avoiding the white stuff. At year’s end, not only did they report fewer colds and better digestion, but also their Gonzo journalism taught them just how tough it is to cut sugar out. Even if you’re not baking with it, sugar’s got a tricky way of lurking in unexpected places. The Schaub family was inspired by a 2009 video that launched much of the no-sugar conversation, Dr. Robert Lustig’s “Sugar: The Bitter Truth,” which has racked up more than 4.5 million clicks. Earlier this week, more than 10,000 people pledged to join Schaub for a “Day of No Sugar.” Maybe they should connect with the folks in Boca.
Buy One Kale, Get One Free?
Sobering stats from coupon pages: When researchers looked at 1,056 supermarket coupons, they found that the largest share — 25 percent — were for processed snack foods, candies and desserts. Just three percent could be applied to vegetables, even less — one percent — to unprocessed meats, and the tiniest shred of what was left to canned (not whole) fruit. In light of such information, the marketing company Linkwell Health decided to see what would happen if those odds were flipped. Accordingly, they sent healthy food coupons to 24,000 people with chronic health problems such as Type 2 diabetes.The result was a 4.5 percent spike in healthful food purchases. The experiment isn’t a one-off, either. When San Diego County gave people enrolled in food assistance programs $20 to spend on produce at farmers markets, the consumers changed their habits for the better.
Keeping the Whole in Whole Wheat
By now, everyone’s been told that whole-grain bread is better than its refined sibling. One big reason: Because whole grains are digested more slowly, they help keep our blood sugar stable. Science bears that out, finding that people who eat whole-grain bread tend to have lower rates of heart disease and Type 2 diabetes than do white bread consumers. But recently, nutrition experts have begun suggesting there’s more to the story. When wheat is milled, it’s separated into three main components. In white flour, the starchy endosperm is kept, while the germ and bran are discarded. To qualify as whole wheat, a bread needs to have some or all of the bran and wheat germ added back — or simply not ground up and removed in the first place. When pieces of the whole grain stay, well, whole, the benefits appear to be greater than when those components are merely reassembled.
Sara Reistad-Long writes about science, wellness and lifestyle. She is the co-author of The Big New York Sandwich Book and can be followed on Twitter: @sarareistadlong
How to Play the Game of Kitchen Casino — Part Gambling, Part Cooking
FN Dish – Food Network Blog
Kitchen Casino uniquely combines cooking with gambling-themed games that not only test chefs’ abilities to think — and cook — on their feet, but that also test their abilities to strategize, whether that means playing the game fairly or a bit dirty. At the start of the show, four chefs enter the casino, but after three rounds, only one chef can leave as the winner. That person has the opportunity to triple his or her earnings in a final game of chance — but there is a risk of going bust, which means leaving empty-handed. But without risk, there is no reward.
If you haven’t already tuned in to the new show on Mondays at 9|8c, FN Dish breaks down the game, round by round.
Learn how all three rounds of Kitchen Casino are played by viewing the gallery below. Click on the image to launch the gallery.
Easy Easter Sides
FN Dish – Food Network Blog
Fast forward to Sunday morning, when the Easter bunny has come and gone, the last eggs in the yard have been hunted and the heads of marshmallow Peeps have been nibbled off. After such a busy morning, the only thing left to do is eat. This Sunday, load up on seasonal side dishes that stack up to your family’s Easter ham. Not only are the ingredient lists oh so spring, they’re also as easy to make as it gets.
If you haven’t snatched up some in-season peas at the market yet, there’s never been a better time. Food Network Magazine’s Creamy Spring Peas with Pancetta (pictured above) combines a trio of fresh English peas, crunchy sugar snap peas and sliced snow peas with pancetta and cream.
Cooked down with white wine till soft and sweet, Creamed Vidalia Onions by Food Network Magazine are a sure brunch standout. The additions of cream and savory breadcrumbs don’t hurt either.
With baby artichokes at their peak from April till May, it’s high time to give them a try for this special occasion. Top Anne’s Braised Baby Artichokes with shaved Parmigiano-Reggiano cheese for the most-elegant side of your Easter meal.
Serving potatoes is an easy way to satisfy brunch guests, and these recipes do it especially well. Simple Scalloped Potatoes by Food Network Magazine are a no-sweat way to please the whole gang, while Bobby roasts Greek Potatoes with Lemon Vinaigrette for a side dish that shines.
Have leftover Easter eggs on hand? Chop them up for a side of Broccolini with Hard-Boiled Eggs. Or use fresh egg yolks for creamy Asparagus with Bacon Sabayon.
For colors that match those of your dyed Easter eggs, try Roasted Rainbow Carrots — they’re are striking, and merely need to be roasted to achieve huge wows.
If the strawberries at the market are looking good, bring some home for Trisha’s Strawberry Salad. Sprinkled with crushed ramen noodles and nuts for added crunch, this salad makes a refreshing addition to any decadent Easter brunch menu.
More Easter side recipes from friends and family:
Feed Me Phoebe: Roasted Carrots with Za’atar
Jeanette’s Healthy Living: Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing
Dishin & Dishes: Spring Couscous Salad
The Lemon Bowl: Za’atar Roasted Carrots and Green Beans
Devour: 6 Easy Easter Sides
Napa Farmhouse 1885: Spring Asparagus and Pancetta Bruschetta
Red or Green: Green Bean and Potato Salad with Feta and Peppers
Virtually Homemade: Roasted Baby Carrots with a Honey Sriracha Glaze
Cooking With Elise: Ham and Cheese Party Rolls
Bacon and Souffle: Spring Pea and Mint Frittata
Taste With The Eyes: A Spring-y Twist on Shrimp and Melon
FN Dish: Easy Easter Sides
Doughnuts Near You and New Uses for Chip Cans
FN Dish – Food Network Blog
The Great Gefilte Fish Shortage of 2014: The Passover Seders have come and gone, and many families, it seems, had to do without a holiday staple: gefilte fish. The oval fish patties — often made from whitefish, as well as carp and perhaps pike, mullet or even salmon — are in short supply this year, The New York Times reports, because of icy conditions on the Great Lakes and in western Canada. “In all my years making gefilte fish, it has never been this bad,” said Benzion Raskin, owner of Brooklyn’s BenZ’s Gourmet, which has been turning away customers. “I can’t remember a time with so little fish.” There are those who love gefilte fish and those who love to hate it — and then there are those who eat it for unusual reasons. “It may taste like cat food,” locavore fish store owner Peter Shelsky told the Times, “but that’s why I love it.” [The New York Times]
Craving Doughnuts? There’s an App for That: You may never have another doughnut emergency. A new app called Doughbot promises to keep you just a tap away from finding “every doughnut shop in your area” — whether you’re looking for “old-school shops or hipster-hyped cronut purveyors” — with directions, reviews and Instagram-powered galleries. “I was amazed at how many donut places are in walking distance from my office,” enthused one user. Fun, though perhaps not the best app for dieters. [iTunes via Huffington Post]
Speaking of Cool (Ice-Cold) Apps: Try to scoop your ice cream when it’s straight out of the freezer and you may find it too hard. Wait too long and it gets soft and drippy. But calculating the right amount of time to get precisely the right consistency can be tough. Haagen-Dazs has apparently come to consumers’ rescue with a fun app that provides classical-music entertainment for the two minutes it takes to “temper” the ice cream for the perfect amount of time. You can watch the “concerto timer” in action here — or here. [Stick a Fork in It]
Snack-Food Art: Most people eat their Pringles and pitch the cylindrical cans they come in. Not the Brooklyn art collective Fall On Your Sword. Its members used the perfectly formed crisps as a prototype from which to cast polymer replicas they then painted silver and turned into a giant chandelier that gracefully floats in the wind. They used Pringles cans — the Original, Sour Cream, Onion and Tortilla varieties — to make a working pipe organ. FOYS artist Sarah Bereza says she “toyed with the idea of painting” the cans, but decided against it. “There’s something Warholian about seeing all the guys with their little mustaches, so I wanted to do something with a pop art feeling,” she told Gawker, which is hosting the contest for which the Pringles art was created and will showcase winning entries in May at its Silent Disco in New York. “And that’s why I used more of the red cans in the end. They’re so iconic.” [Gawker via Food Republic]
In Other Food News: A judge in Georgia has denied a request by a Vidalia onion farmer to prevent the state’s agriculture commissioner from enforcing a new regulation that aims to prevent unripe onions from being rushed to market, a practice some other onion farmers fear is damaging the brand. [Christian Science Monitor] A survey of consumer spending habits among teenagers has found they are spending more money on food than on clothing — and in fact than on anything else — for the first time in history. [Piper Jaffray]