During peak picnic season, make sure your spread is complete with the perfect potato salad. With more than 100 potato salads in its rich recipe database, as well as tips from the experts and how-to videos, the Idaho Potato Commission’s (IPC) website is your top resource for this popular summer side dish.
“Through analytics we know that close to 70 percent of the visitors to our website during the summer months are looking for recipes or tips to help them make the perfect potato salad,” explained Frank Muir, President/CEO of the IPC. “Our new recipe database, Ask Dr. Potato question and answer forum, and abundant how-to videos on our YouTube channel demonstrate how and why Idaho® potatoes are the ideal potato for summer salads.”
Hot, cold, traditional, or with a twist, there are so many different mouth-watering Idaho potato salad recipes that you can serve a new one to your family every day during the summer months. It’s hard to resist the traditional potato salad with mayonnaise and hardboiled eggs, but if you’re looking for a light and nutrient-dense option, try the Asparagus and Idaho Potato Quinoa Salad with Orange Parsley Dressing. Loaded with flavor, textures, and important vitamins and minerals, this dish can stand alone as a vegetarian meal or accompany your family’s favorite protein. Did we mention it’s gluten-free, too?
There isn’t a potato-related question that Dr. Potato can’t answer. The number one trending question this season is, “How long does potato salad last in the refrigerator?” Here is Dr. Potato’s response: “Did the salad get made up and then refrigerated right away, and you just have some left over? If this is the case then it should easily last three to four days. Was the salad used at a picnic and then placed back in the refrigerator? Then probably no more than the next day, if that. I usually don’t recommend saving the salad after it has sat out in the heat at all.”
To read more on this topic and other popular potato-related questions, please visit http://foodserviceblog.idahopotato.com.
YouTube How-to Videos
If you have always wondered how to make your potato salad look as good as the pros, try visiting the IPC’s library of videos. Popular food blogger Average Betty shows how she makes her “pota-totally” awesome salad, Roasted Red Potato Salad with Arugula, Blue Cheese, Cranberries, Candied Pecans and Balsamic Dressing. This salad is so flavorful and easy-to-make there’s a good chance you’ll want to serve it at your next meal!
To go directly to the IPC’s potato salad recipe collection, visit: http://recipes.idahopotato.com/allthingspotatosalads
Mary S. Moore, Owner and CEO of The Cook’s Warehouse, will be the guest chef this Saturday morning, August 2, at the Morningside Farmer’s Market, the only all-organic farmers market in Atlanta, Georgia.
Her special sous chef will be Harald Wüsthof, scion of the German knife-making family and managing partner of the worldwide firm. This year is Wüsthof’s 200th anniversary. Chef Moore will be cooking with okra from Crystal Organic Farm. Her recipes will be available at the demonstration, which begins at 9 a.m.
An extra-special front-row guest is Lee Wiggins, who has attended the farmers market’s cooking demonstrations for many years. She will be celebrating her 95th birthday this weekend. Wüsthof will present Lee with a special autographed knife set commemorating the company’s 200th anniversary.
“Comfort Food” is a conveniently sized 48 page recipe book full of easy-to-prepare recipes. Each recipe offers two convenient ways to prepare; firstly the traditional way from scratch using store bought ingredients; the second, easier method, uses Gourmet du Village seasonings and mixes to simplify the whole process.
“We make the basics in your pantry or fridge taste great,” says Mike Tott, President. “This is the principle we have followed in creating this recipe book. Each of the recipes is for single serve or for a couple; great for couples or students. Recipes included are for breakfast, appetizers, main dishes and desserts. Many use Gourmet du Village Bakers.”
This new product along with the entire new collection of Gourmet du Village gifts can be seen at their showrooms in Dallas, Atlanta, and Philadelphia.
Pereg Gourmet, a family-owned company offering a wide array of all-natural and exotic pantry staples, is introducing a lineup of premium ancient grains, rice and beans that are easy to prepare and ideal for rounding out a meal.
One hundred percent pure and naturally rich in health benefits, the new products include: white quinoa, red quinoa, farro, wheat berries, chickpeas, basmati rice, pearl couscous, traditional couscous, bulgur, soup mix, black beans, French lentils, Texas chili beans, orange lentils, green lentils, an autumn lentil blend, yellow split peas, green split peas, red kidney beans, and white beans. Of these 20 different varieties, each are completely free of preservatives and OU kosher certified. Most of the new items are also gluten-free certified and non-GMO verified.
Packaged in a stand-up, re-sealable pouch to maintain freshness, each bag measures in at one pound and features recipe ideas on the back. The new grain, rice and bean lineup is now rolling out at select retailers across the country and online. The suggested retail price is $2.99 to $3.99 for everything but the quinoa and $5.99 to $6.99 for the quinoa items. Visit www.pereg-gourmet.com for detail on the company.
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans.
Nielsen-Massey Vanillas also offers a full line of pure flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are all-natural, allergen-free, and certified kosher and gluten-free.
The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
An icy, bubbly beverage is just what everybody needs to perk up on a warm day or a hot night. But it probably doesn’t occur to many of us that we can actually make our own at home–with or without a store bought machine – we’re talking from scratch.
Believe it or not, crafting a delicious carbonated beverage is easy, according to the author of a new book, Making Soda at Home. Author Jeremy Butler breaks down the science of carbonation which will enable readers discover recipes that are easily adapted for each of the three methods for carbonation. It even walks readers through how to make a soda bar, complete with “kegerator.” Offering resources like homebrew forums, shopping guides, and industrial suppliers, the book provides a resourceful guide for everything soda. Inside readers will find:
In addition, the book offers a comprehensive approach to the craft of soda making with a section on the three major carbonation methods–something that does not exist in other soda making books.
Making Soda at home is published by Quarry Books. Retail price is $24.99, $27.99 in Canada. The book is also available as an e-book.
Adding to its repertoire of much loved gourmet oils, La Tourangelle is debuting its Spray Oils set on July 15.
Finding a gap in the market for a healthy, propellant-free, all-natural spray oil product, CEO of La Tourangelle Matthieu Kohlmeyer decided it was time for the brand to introduce its wildly successful oils in a new design. Kohlmeyer notes, “We have loved spray oils for many years, but we had a problem with the propellant loaded traditional sprays available on shelves. We really did not feel like selling our artisan oils blended with 11 percent petroleum product in an aerosol spray can.”
La Tourangelle’s idea is simple: keep the oil, lose the chemicals. The spray oils series will feature the brand’s favorite nut oils in a can that uses compressed air to propel 100 percent oil, enabling users to uniformly spray the product on all of their favorite dishes. While existing cooking oil sprays are renowned for using harmful chemicals as propellant (such as petroleum, propane and isobutene), La Tourangelle’s mission to offer an alternative to at-home cooks who value great-tasting food and don’t want to see “propane” listed in their ingredients is now a reality. Soon to hit shelves will be the Spray Oil Series in the following La Tourangelle flavors: Roasted Walnut, 100% Organic Extra Virgin Olive, Grapeseed, Organic Canola, Thai Wok, and Roasted Pistachio. Suggested retail prices range from $6.99 to $9.99.
By Lorrie Baumann
Stonewall Kitchen is showcasing the flavors of maple and bacon in two new products that will put a stamp of excellence on holiday entertaining events. See them in booth #3914 at the Summer Fancy Food Show. Maple Bacon Onion Jam has the sweetness of maple and onions combined with the savory umami of bacon for a flavorful and versatile product. Put it on the cheese tray during the cocktail hour or use it to glaze the dinnertime ham. There’s even a pizza recipe — just use the jam as the base sauce on the crust and then top with cheese. For a super-easy appetizer, pick up some flatbread at the grocery, spread it with this jam and toast it in the oven. That would be fabulous, and there’s no requirement at all that you tell anyone at all how easy that was to pull off.
The other new maple-bacon product is a Maple Bacon Aioli that’s made with canola oil, real bacon bits and pure maple syrup. Try it as a sandwich spread, especially on a BLT, just use a dollop on grilled meats to add some extra flavor, or you could even use it as a dip for fries or vegetable sticks. After tasting it, I can hardly wait to slather it over some chicken pieces, bake that in the oven and serve it to somebody I love.
Stonewall Kitchen is also introducing a second aioli — this one a Cilantro Lime Aioli. Use this one to top fish tacos of other summertime Mexican dishes. Remember that commercial in which the hamster in the plastic ball points out that the dinnertime tacos aren’t going to eat themselves and then the young woman bounces in anticipation? “Oooh, tacos!” Well, that’s the reaction this Cilantro Lime Aioli would get.
The Maple Bacon Onion Jam retails for $7.95, and the aiolis retail for $7.50 for a 10.25-ounce bottle.
Anthony Anderson is on a mission to discover the most flavorful food festivals in the country on the new primetime series, “Food Fest Nation,” premiering Monday, July 21 at 9 p.m. ET/PT on Food Network. Tasting everything from classic interpretations of regional fare to surprising twists of favorite foods, Anthony uncovers what is truly at the heart of America – one delicious food festival at a time.
“Viewers got a taste of Anthony Anderson’s true passion for food during his appearances as a judge on ‘Iron Chef America’ and ‘Chopped,’” said Bob Tuschman, General Manager and Senior Vice President, Food Network. “Anthony’s love of food, quick humor, and engaging way with people make him the perfect guide through the quirky and wonderful world of food festivals.”
Over the course of eight half-hour episodes, Anthony visits the most unique food fairs in the nation, sampling local specialties and meeting the characters devoted to the regional cuisine. Along the way, Anthony visits the Isle of Eight Flags Shrimp Festival in Fernandina Beach, Fla. and highlights delicious classics such as shrimp tacos, shrimp boil and shrimp jambalaya, as well as innovative shrimp ice cream. In one episode, he attends the Magnolia Blossom Festival & World Championship Steak Cook-Off inMagnolia, Ark., where more than 4,000 different kinds of mouthwatering ribeye steaks compete to be the best of the best and for a $10,000 prize. Anthony also visits the Long Grove Strawberry Festival, where over 20,000 attendees flock to Long Grove, Ill. for three “berry” special days of enjoying all things strawberry, including Strawberry Ricotta Ravioli and Strawberry Balsamic Chicken. In another episode, he stops by Ribfest Chicago for a world-class rib-eating showdown that draws top competitive eaters from around the globe. Throughout the season, Anthony also gets a taste of the South Carolina Poultry Festival in Batesberg, S.C., the Jambalaya Festival in Gonzalez, La., the Blue Ridge BBQ Festival in Tyron, N.C., as well as the Rockwood Ice Cream Festival in Wilmington, Del.
Fans can visit FoodNetwork.com/FoodFestNation all season long for additional video, blogs and photo galleries from Anthony’s travels, as well as connect on Twitter with the hashtag #FoodFestNation.
Anthony Anderson is no stranger to the Food Network audience, having competed on “Chopped” and appeared as both a judge and competitor on “Iron Chef America,” making his transition to host of “Food Fest Nation” a natural and delicious progression. He is an accomplished actor with roles on both the big and small screen, including more than 20 films and the Emmy® Award-winning drama “Law & Order,” playing Detective Kevin Bernard. His performance on that series earned him four consecutive NAACP Image Award nominations for Outstanding Actor in a Drama Series. Anthony also appeared in the DreamWorks’ blockbuster “Transformers,” directed by Michael Bay; as well as in Martin Scorsese’s Oscar® winning feature, “The Departed.” Anthony can also be seen in the upcoming ABC sitcom, “Black-ish,” this fall, in which he will both star and produce.
Food Fest Nation is produced by Magnetic Productions.
Looking for a little drama at this summer’s Fancy Food Show? It seems you’re likely to find plenty at the Goddess Gourmet booth in the “New Brands On The Shelf Pavilion” on level 1, behind the 3400 aisle, where the company is showing off Flavor Bombs, described as, “an arsenal of ingredients making preparation times shorter, cooking more enjoyable, flavorful and affordable.”
Flavor Bombs are a line of all natural, fresh frozen, gluten free, low sodium cooking bases that ignite a G-force of flavors when preparing memorable meals for family or friends. Flavor Bombs come in five explosive flavors that include Basil, Sage, Rosemary, Mirepoix and Soffritto that turn everyday dishes into gourmet meals. Flavor Bombs are the creation of Giovannina Bellino, a long-time ‘foodie” entrepreneur, mother of three and the owner of Goddess Gourmet, a natural foods manufacturing company located on Long Island, New York.
Flavor Bombs provide consumers with an arsenal of ingredients making preparation times shorter, cooking more enjoyable, flavorful and affordable. Flavor Bombs are concentrated blends of caramelized aromatics and fresh herbs in an extra virgin olive oil base that offers consumers an “EXPLOSION” of flavors and aromas that won’t retreat when preparing their favorite recipes. Flavor Bombs are pre-cooked, so consumers have the flexibility of using them to start or finish a dish.
“We are very excited to be exhibiting Flavor Bombs at the summer Fancy Food Show. We want consumers everywhere to learn how to “drop a bomb” into their pots or pans and be bombarded with the explosive taste of Flavor Bombs,” said Gio Bellino, owner of Flavor Bombs.
The fresh frozen, 2-ounce “Bombs” will create a recipe for up to four people and come in the following five delicious cooking blends:
Basil Flavor Bomb – Recipe ready and no chopping necessary. This Flavor Bomb is the perfect complement to an array of dishes from sauces and soups to meatballs and meatloaf.
Sage Flavor Bomb – Recipe ready and no chopping necessary. This Flavor Bomb is perfect for those fall and winter months stews, soups and stuffing’s. Excellent with poultry, pork, veal and a true enhancer for roasted potatoes and vegetables.
Rosemary Flavor Bomb – Recipe ready and no chopping necessary. This Flavor Bomb packs a powerful punch of pungent flavor and aroma that takes fish, chicken or lamb into the next stratosphere. Try it on roasted potatoes or vegetables.
Mirepoix Flavor Bomb – Recipe ready and no chopping necessary. This Flavor Bomb is a kaleidoscope of flavors and aroma that is a perfect mix for rice, orzo pasta, quinoa or any kind of grain in making a memorable side dish. Try it in tuna, chicken or egg salad and on vegetables. We guarantee your side dishes will never taste the same.
Soffritto Flavor Bomb – Recipe ready and no chopping necessary. This Flavor Bomb is so versatile and delicious it can be used in sauces and soups, in quiche, omelets, frittatas or stir fry. You can even use it as a Panini spread or a topping for bruschetta and it’s the authentic base for Marinara sauce.
“Flavor Bombs really hit their target at last year’s Natural Products Expo East Show in Baltimore,” said Gio Bellino, “That’s why we are taking direct aim at this summer’s Fancy Food Show to further introduce a larger audience of food industry professionals to the unique potential of Flavor Bombs.