Autisticana

a gallery of autistic special/intense interests

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Tag: Cooking

  • Apps -olutely

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    Small Bites, Big Taste

    We decided to make a winter appetizer tonight called

    Bacon wrapped dates stuffed with goat cheese originally called “Devils on Horseback. “

    This appetizer was started back in the 19th century. It is usually commonly served during winter holidays.

    The origin of the name “devils on horseback” is unclear. Some articles state that they are “Probably so called on account of being typically served very hot” and give the earliest reference to 1885, in the American agricultural magazine The Country Gentleman.[4] Another source states that there is “a surfeit of theories” but dates the idea (as a refinement of the oyster in bacon combination) to 1800.[5] One recurring suggestion fancifully suggests the name derives from “Norman raiders (who) would ride into towns wearing rashers of bacon over their armor to scare villagers.”[6] However, the earliest mention of this is from 2008,[7] while the dish itself dates from the 19th century,[5] 800 years after the Norman Conquest.

    Recipes vary, but generally, they are a variation on angels on horseback(bacon wrapped oysters), made by replacing oysters with dried fruit. There are many variations on the basic concept of a bacon-wrapped prune stuffed with cheese, almonds, or other foods. Devils on horseback are commonly served as part of a Christmas feast. We made our version with turkey bacon and stuffed it with blueberry goat cheese. We had to baste the Turkey bacon with some ghee ( clarified butter) to make it crisp up and give it a bit of fat. As a team, we loved it. This appetizer was something new, and all of us enjoyed it.
    We give this holiday appetizer 5 stars !!

    Our Joanna working hard at her great cooking !
    Our lil Gi supplementing this appetizer with a little melon and prosciutto.

    Recipe three easy ingredients !!!!

    Dates, blueberry cinnamon goat cheese, and turkey bacon.

    Try to find dates that are already pitted.

    Stuff them with the goat cheese of your choice

    Wrap with bacon of your choice

    Cook at 350 for twenty minutes.

    ( Because we used Turkey bacon, we broiled it for an extra 3 minutes with butter or ghee on top to crisp it up !!

    Cool a bit, and enjoy!

    Good Work, Team!

    Delicious!

  • Stuffed Mushrooms and Spinach Pie

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    By: Lisette Alexander

    HISTORY OF THE STUFFED MUSHROOM While the exact origin is unknown, stuffed mushrooms hit the food scene sometime between the mid-19th century and early 20th century. There is no one consensus on this, but it is unanimously agreed that the credit for this dish goes to the Italians, as the original stuffed mushrooms recipes hail from Italy, and the dish is very similar to another dish enjoyed by the Italians, stuffed zucchini. In the 19th century, the French started exploring fungi for consumption, leading to the first widespread cultivation of mushrooms for eating. The brown crimini mushroom was the go-to choice for most, but what started as an acquired taste eventually expanded to accept more gourmet flavors of mushrooms such as shiitakes, morels, and the rare and expensive truffles. Mushrooms are commonly filled with garlic, breadcrumbs, parsley, and cheese, but there are countless filling possibilities. Restaurants started serving stuffed mushrooms as a delicacy in the 1940s, using exotic ingredients such as crabmeat for the filling.

    Since then, stuffed mushrooms have become a popular appetizer and side dish, and their versatility has made them a go-to option for both home cooks and professional chefs. While the traditional ingredients remain popular, creative twists on the recipe have emerged, such as using goat cheese, bacon, spinach, or even quinoa as a filling.

    In recent years, there has been a growing interest in plant-based and vegan cuisine, leading to a rise in vegan stuffed mushroom recipes that use ingredients such as tofu, tempeh, or cashew cheese as a filling. Stuffed mushrooms have also become a popular option for those following a low-carb or gluten-free diet, as they offer a satisfying, flavorful option without the added carbs or gluten.

    Overall, the stuffed mushroom has evolved over time and continues to be a popular dish around the world. Whether served as an appetizer, side dish, or main course, stuffed mushrooms are a tasty and versatile dish that is here to stay.

    Spanakopita, also known as spinach pie, is a savory pastry dish that has existed within Greek cuisine for a long time. Spanakopita makes a great appetizer before a larger meal or a delicious afternoon snack to tide you over before dinner. Here are some basic facts about this mouth-watering Greek food treat.

  • Baked Apple Boats

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    “Life is too short, eat dessert first. The first thing we do is add apple, next we then we add the sunflower butter

    Yes, that’s true! Apples are a great source of vitamins, minerals, and antioxidants, making them a healthy option for dessert. Baking apples brings out their natural sweetness, making them a great alternative to sugary desserts. Additionally, baked apples are a great option for those who are looking for a low-calorie dessert. They are also very versatile and can be made with different spices and toppings, such as cinnamon, nutmeg, raisins, and nuts.

    Overall, baked apples are a delicious and healthy way to enjoy a sweet treat. Whether you’re looking for a quick dessert to make at home or a dish to impress your guests, baked apples are a great choice.

    It is great to see your passion for cooking and love for trying different recipes from different countries. Baked apples, or pecheni yabalki, are a classic dessert that have been enjoyed for centuries, with the first recorded recipe for baked apples believed to date back to the 1685 edition of the London cookbook “The Accomplisht Cook”. Over time, the recipe has evolved and been adapted in different countries and regions, including Bulgaria, where the addition of walnuts makes the recipe a little more unique. With various ingredients such as brown sugar, cinnamon, honey, and raisins, the recipe can vary, but the one common ingredient is the walnuts. It is wonderful that you got to try the traditional Bulgarian version of baked apples and enjoyed serving it with a scoop of vanilla ice cream.

    Ingredients:

    • 6 medium apples
    • 1 cup brown sugar
    • 1 tsp cinnamon
    • 1 cup walnuts, chopped
    • 1/2 cup unsalted butter
    • 1 tsp vanilla extract
    • 2 cups water

    Instructions:

    1. Preheat the oven to 350°F (180°C).
    2. Wash and dry the apples. Cut off the tops and use a spoon or apple core to remove the core and seeds.
    3. In a bowl, mix together the brown sugar, cinnamon, and chopped walnuts.
    4. Fill the cavities of each apple with the sugar-walnut mixture.
    5. Place the apples in a baking dish and dot them with small pieces of butter.
    6. Pour the water into the bottom of the baking dish and add the vanilla extract.
    7. Bake the apples for 45-60 minutes, or until they are soft and the filling is bubbly.
    8. Serve the baked apples warm with a scoop of vanilla ice cream and a drizzle of the sauce from the bottom of the baking dish. Enjoy!

    These points are all interesting and showcase the significance of apples in history, culture, and society. The apple has a long and rich history, and its evolution from a bitter fruit to the sweet and diverse fruit we know today is a result of selective breeding and cultivation by different civilizations. The association of apples with fairyland and the tradition of apple bobbing at Halloween are examples of the cultural significance of apples. The Victorian era saw a major increase in the number of apple varieties being grown and a lot of work was put into studying apples and testing their suitability for cultivation. The importance of apples can be seen in the formation of organizations such as the British Pomological Association, and in works like Robert Hogg’s British Pomology. Your food historian friend Joanna’s research on the social and cultural history of the apple and the orchard is a valuable contribution to the understanding of this important fruit.

  • Appetizers or the full course ?

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    Stay tuned for our new book

    App-solutely the finest

    Small Bites, Big Taste

    by Christine and Scott

    Appetizers appear simultaneously in England and America in the 1860s, mainly to provide a global counterpart for the French ” hors d’ oeuvre.” Also called finger foods, these little bites have popped up in one form or another in practically every civilization since ancient times. One may say it was an instinctual evolutionary throwback to our hunting and gathering days of fruits and nuts.

    As the founder of Autisticana, I asked one of my newsmakers what the difference was between the two.

    Lisette replied,”” appetizers are usually served in restaurants or before you usually have a big meal.

    She then said, ” Hors d’ oeuvre is typically served at parties as one-bite meals.

    As investigators, we then researched the difference and this is what we found.

    Appetizers and hors d’oeuvres are similar in that they are both small bites of food that are served before a meal. However, there are some key differences between the two.

    One key difference is the time at which they are served. Hors d’oeuvres are typically served before the meal even begins, while appetizers tend to indicate the beginning of the meal. Another difference is that hors d’oeuvres are not considered to be part of the meal, whereas appetizers are usually chosen specifically to complement the following courses.

    In summary, Hors d’oeuvres and Appetizers are similar in that they are both small bites of food, but Hors d’oeuvres are typically served before the meal even begins, whereas Appetizers are usually chosen specifically to complement the following courses and are considered as a part of the meal.

    The literal meaning between the two is really about serving time. Hors d’ oeuvres are typically served before the meal even begins, while appetizers tend to indicate the beginning of the meal.

    Hors d’ oeuvre isn’t considered to be part of the meal, but appetizers are usually chosen specifically to compliment the following courses

    We asked the team if they prefer to eat a whole meal, or do they enjoy eating appetizers instead.

    They said they rather eat appetizers and dessert and call it a night!

  • A Thanksgiving Experience & Gluten Free Stuffing Recipe

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    by Nicole Magee

    My name is Nicole and I am your creative visualization blogger for Autisticana. I love creative visualizations and storytelling because it helps me create and meditate – which promotes happiness and relaxation for me.

    Thanksgiving is a very important holiday for me because it is all about gratitude, sharing and being with others.

    I also love to be with all of my family and help prepare for our festive dinner with them. I like to be involved with the fun of cooking, baking and spending hours with my wonderful family.

    I wanted to share one of my favorite gluten free stuffing recipes with you all. It is yummy and can help prevent stomach issues, so this recipe will be delicious and healthy for the whole family.

    Holiday Gluten Free Stuffing Recipe:

    Ingredients:

    2 loaves of gluten free white bread

    1 loaf of gluten free grain bread

    1/2 cup of vegan butter

    fresh rosemary sprigs

    3 eggs

    1 cup of chicken broth

    Package of mushrooms of your choice

    2 packs of organic apple and chicken sausage

    chopped onion

    salt and pepper to taste

    a stalk of celery

    Directions:

    1. Place the loaves on a tray and brown them to dry out
    2. Cut the three little loaves into cubes
    3. Saute the mushrooms, onions, and butter in a pan
    4. Broil the sausages until brown ( you can even air fry them)
    5. Cut the sausage links into little strips
    6. Place bread in a bowl and stir the eggs in and combine the sauted celery, onions and mushrooms and chicken broth
    7. Then add cut up sausages
    8. Take a pan and wipe with vegan butter
    9. Place ingredients in a well greased pan
    10. Place tin foil over pan and bake for 45 minutes at 350 degrees
    11. Take cover off top, drizzle a little butter on top add salt and pepper and let cook broil for another 10 minutes to brown
    12. Let cool for 20 minutes and enjoy
    A photo of a pot of Thanksgiving gluten free stuffing. The stuffing is comprised of various bread pieces, sausage, dried cranberries, apple chunks, chopped onion, and celery.
    Nicole’s favorite gluten free stuffing

    Nicole’s Thanksgiving Visualization:

    1. Breathe
    2. Relax
    3. Enjoy!

    Edited by avanicole23

  • My Trip to Hoyt Farm and Preserve – Our Newsday Experience

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    By Scott Weisbrot

    A photo captured by Scott of the changing leaves on a tree. The tree's leaves are changing from green to a bright red. Neraby, you can see a parking lot with a variety of different trucks. In the foreground, you can see a field covered in bright red, orange, and brown leaves.
    The falling leaves of a colorful tree

    Recently, I went with a group of friend on a trip to Hoyt Farm and Preserve in Commack, NY. Hoyt Farm is a preserve in the town of Smithtown, which is a nice place with cool parks and beautiful nature. If you go in the fall, it’s a great place to find the leaves changing color and walk pass through the animal farm. There’s lots of cool stops among the trails. There was also a garden gnomes village in one of the trees. We checked out the empty barns with different paths of bushes. We discovered the Hoyt Farm playhouse, which looked like an empty wooden house. Afterwards, we toured around the preserve. In total, it was a half a mile walk.

    Here’s a map of Hoyt Farm in Commack, NY:

    A map of Hoyt Farm and Preserve in Commack NY - in black and white.
    A map of Hoyt Farm in Commack NY

    You can check out all the photos I took on my trip to Hoyt Farm below:

    Edited by avanicole23

  • Small Plates and How They Inspire Me

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    Submitted by Anonymous

    Photo of various colorful small plates shown against a red and white plaid table cloth. The small plates include everything from baked potatoes, to sushi, to pizza, and pasta.
    Various colorful small plates and meals

    Small plates are small dishes resembling appetizers. They can also be the small courses of a greater and more formal meal. They can include rice bowls, salads, and many other foods. I have been inspired by them because everything has to be small and precise. In 2010, my interest in the culinary arts formed while I was taking a cooking course on small plates. My interest in cooking and the culinary industry has culminated into something great, as I now work at Elegant Eating with a huge selection of small plates. These tasty mini meals are very essential to the culinary world.

    In a world of so much confusion, isolation and chaos, the culinary arts is something I truly enjoy. I believe that my passion for the culinary arts benefits from my ability to be very detail oriented. When I was four, my mom and I attended church every weekend. I was fascinated as a child about the way they arranged the flowers on the church alter. I thought that I could do it better. One Sunday during a lecture, I jumped up to the alter and started re-arranging the flower designs. I heard giggles coming from the crowd, and now realize what a good job I was doing.

    It’s not only my interest in the culinary arts that benefits from being detail-oriented. I still create and design and sketch; I am fascinated by tables scapes, floral arrangements and the idea of food as art.

    I believe that these interests and my ability to be detail oriented has helped me with my lonliness and to use creative thinking to move past it. I am able to pull the abstract into detail oriented art forms. I now have the opportunity to explore the culinary arts and design: to take abstract ideas and develop them into detailed art forms. I truly have the career of my dreams. I am so grateful for the opportunity to work at Elegant Eating.

    If you dream it, and are persistent, you can do anything!

    Edited by avanicole23