S: The Future is Now by Valerie Schomer 2010
BC: Recipes and pictures used from... | Allrecipies.com | myrecipes.com | planetgreen.discovery.com | foodnetwork.com | soundslikecanada.blogspot.com | wired.com | jamieoliver.com | ehow.com | bettycrocker.com
FC: The Future is Now | Recipes from 2000 onward | By Valerie Schomer
2: Ingredients: For seasoned soup powder: 1 cube chicken boullion 1/4 cup dried and powdered carrots 1 teaspoon cumin seed 1 teaspoon black peppercorns 1 tablespoon Old Bay seasoning 1 tablespoon dried parsley flakes 1 tablespoon brown sugar For the Pasta: 33 egg yokes 3 cups flour Additional flour for dusting For the Chicken: 1 whole chicken 2 gallons of water 1/2 a cup of salt 6 cloves of garlic, crushed 1 onion, chopped For the Garnish: 1 carrot, peeled and finely diced 1 onion, finely diced 2 stalks celery, finely diced 1 tablespoon salt 2 tablespoons butter | Procedure: For the chicken: Chop off wings and legs of chicken, put entire chicken into a large pot, cover with water, salt, garlic and onions. Bring to a boil, simmer for 20-30 minutes or until all pieces are fully cooked. Remove from water, allow chicken to cool. Pick all meat off of chicken and loosely ?shred? with your hands. Reserve shredded chicken in refrigerator. For Pasta: Combine egg yolks and flour in a large metal mixing bowl. Mix together until a dough is formed. Transfer dough onto a clean table top and knead until smooth and supple. Wrap in plastic film and allow to rest in refrigerator for about 30 minutes. Use a pasta roller to roll the pasta dough very thinly (about 1/8 of an inch). Dust with flour and reserve, covered, until ready to serve. When ready to serve, blanch pasta in boiling, salted water for about 1 minute. Remove from water, place into serving bowl. | "Just Add Water" Chicken Noodle Soup
3: good eats | Most kids are picky eaters, and the chefs at Moto restarant want to change that... and stat! Inspired and in the kitchen, Omar and Ben made this treat that their child guests will (hopefully) eat. | For Chicken Soup Seasoning: Combine all ingredients (boullion, carrot, cumin, black pepper, old bay, parsley and brown sugar) in either a food processor or a coffee grinder. Grind until combined. Reserve until ready to serve. To serve, sprinkle on top of the noodle, chicken and vegetable bowl. For Garnish: In a sauté pan, melt butter. Once hot, add finely diced carrots, cook on medium heat for about 3 minutes, shaking periodically. Add celery, cook another 2 minutes. Add onions, cook until onions are translucent and other vegetables are tender. Remove from pan and set aside. To Serve: Blanch pasta in salty boiling water, remove and place in a bowl. Top pasta with shredded chicken. Top shredded chicken with diced vegetables. Top vegetables with seasoning powder (about 1/4 cup per portion). To turn it into soup, pour about 1 cup of very hot water into each bowl.
4: Frozen Watermelon Sashimi | Ingredients: 1 small watermelon 2 tablespoons of Envision 1 tablespoon salt 5 sheets Nori, ground to a powder in blender 1/2 cup black sesame seeds 1/2 cup white sesame seeds 2 teaspoons Togarashi 1/4 cup sesame oil 2 tablespoons soy sauce 1 tablespoon rice wine vinegar Wasabi Pickled ginger | Procedure: Using a large knife, cut off all of the skin of the watermelon. Then, cut the skinned watermelon (lengthwise) into approximately 1 1/2 inch widths. Cut each ?plank? of watermelon into 1 1/2 inch (width) rectangles. You should now have long rectangles of watermelon. Trim off the tapered ends of the watermelon to make square Season every side of each watermelon rectangle with Envision first, salt and nori Allow seasoned watermelon to rest on paper towels (to absorb excess liquid) uncovered in the refrigerator for about 2 hours, or overnight In a large bowl, or on a long plate, mix together the black and white sesame seeds with the togarashi. Roll watermelon rectangles in the seed mixture, coating each side evenly Place in freezer for 10 minutes While watermelon is freezing, combine sesame oil, soy sauce and rice wine vinegar in a bowl and whisk together. This will be used as a dressing for the ?tuna?. It will probably separate, it?s O.K. Re-whisk it before dressing the watermelon slices. Remove watermelon from freezer, using a sharp knife, cut thin slices and arrange on a plate Spoon a bit of dressing over the sliced watermelon Garnish with pickled ginger and wasabi
5: a | Ignoring the idea of normal | Vegan | Fish | Can you have seafood without fish? A creative product of Ben Roche and Darrell Nemeth,this is the recipe that allows even the most devout vegans to enjoy the flavors of fish, so that none will go deprived of any cuisine.
6: Beer and Bun Sauce (for Hot Dogs or Brats) | Imagine a day where you can have your beer, your hot dog bun and the hot dog, all at one time, without a lot of hassle. That time has come, and here is the recipe. It also is a great way to use left over or half drunken beers, in addition to left over or stale buns.
7: Ingredients: 1 bottle of beer (any brand you prefer) 2 hot dog buns 2 tablespoons of butter 1 tablespoon of salt 1 teaspoon of mustard seed 1/2 an onion, chopped | Procedure: Pour beer into a blender In a hot skillet, add butter. Once butter is melted, open up hot dog buns and place inside part down in the pan. Allow bun to toast, about 1 minute. Once bun is toasted, remove from pan, add to blender. Add mustard seeds and chopped onion to pan, sweat the onion until translucent. Transfer to blender. Add salt to blender, then blend at high speed until totally smooth. Strain through a fine-mesh strainer. This sauce should be the consistency of thickened cream after pureed. If sauce is too loose or thin, add another toasted hot dog bun. Feel free to add any additional seasoning as you like it.
8: Another animal - friendly food, here are corn nuggets. They taste like chicken, but are made of corn. This is just another future food where the species of our planet are protected, but our taste buds and temptations indulged.
9: Ingredients: 4 ears of corn (whole, on cob) 1 pound of tofu (firm) 1 cup of hickory wood chips 1/2 gallon of water 4 eggs 1 tablespoon salt, plus additional for seasoning flour 1 cup flour 1 tablespoon ground black pepper Vegetable oil | Procedure: Combine water and wood chips and allow to soak for 10 minutes. Remove wood chips from water and transfer to smoker. Cut the base of the corn cobs off to create a flat surface. Stand corn upright and use a knife to cut off the corn kernels. Using a juicer, juice the corn kernels, reserving the pulp. Chop the tofu into small chunks. Place the corn pulp and the chopped tofu in a small, open container. Place in smoker. Smoke for approximately 10 minutes. Transfer to a food processor and chop until crumbly. | Add eggs and salt and blend until thoroughly mixed. Form this mixture into patties and allow to chill in refrigerator for about 20 minutes. Heat vegetable oil to 350 degrees F. Combine flour with salt (about 1 teaspoon) and black pepper Coat patties on both sides with seasoned flour. Fry in vegetable oil until golden brown
10: Whether you're trying to avoid GMO soy lecithin in your granola bars, artificial colors and flavors in your fruit rolls, or ridiculous amounts of salt in your potato chips, there's a lot to be said for making your own snack foods. You know exactly what went into them, there won't be any unpronounceable ingredients, and, because you're starting with quality ingredients, the food will taste about a million times better than any manufactured food ever could. While not all home made snacks could be classified as "health" foods, they're definitely better for you than the store-bought versions. No artificial colors and flavors, no weird thickeners, no fake food here -- real food! | Its about time we start looking towards the future where our bodies are fed real food.
11: Ingredients 8 ounces old-fashioned rolled oats, approximately 2 cups 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup 3 ounces sliced almonds, approximately 1 cup 1 1/2 ounces wheat germ, approximately 1/2 cup 6 ounces honey, approximately 1/2 cup 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed 1-ounce unsalted butter, plus extra for pan 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries | Directions Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week. | Granola Bars
12: The future is filled with healthy, environmentally friendly dinner choices. Salads can be bitter and distasteful, but here is a sweet and sour salad that will be a crowd pleaser.
13: Sweet and Sour Braised Turnip Greens with Purple Carrots 2 pounds turnip greens 3 cups water 1 tsp sea salt 1 slice good local bacon (I heart Caw Caw Creek) 1 bunch purple carrots, chopped, don't peel 1 1/4 pounds turnips, cut into 1/2-inch pieces 2 tsp rice vinegar 2 tsp sugar 2 tbsp extra virgin olive oil Method 1. Add turnip greens to a sink full of water and swirl them around so that the sand falls to the bottom. Drain and dry off. 2. Remove stems and chop thinly. Add to boiling water with sea salt and uncooked bacon. Turn down to a simmer and cook for 20 minutes. 3. Add in carrots, turnips, vinegar, sugar, salt, pepper, and olive oil. Cook for 20 more minutes. Drain off the liquid. Serve immediately. Optional: drizzle with extra vinegar or olive oil.
14: The future is an unknown but one thing is for sure; the classics will live on. This classic, with a twist, is back. It is a pleasure for the palate with its orange flavor, and smooth texture.
15: Heat oven to 350F. Spoon 1 tablespoon marmalade into bottom of each of 4 (6-ounce) ceramic ramekins.* In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar and the vanilla until well mixed. Add egg yolks to cream mixture; beat with wire whisk until evenly colored and well blended. In 13x9-inch pan, place ramekins. Pour cream mixture evenly into ramekins. Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers 2/3 of the height of the ramekins. Bake 30 to 40 minutes or until tops are light golden brown and sides are set (centers will be jiggly). Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool 2 hours or until room temperature. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days. Uncover ramekins; gently blot any condensation on custards with paper towel. Sprinkle 2 teaspoons sugar over each custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving. | 1/4 cup orange marmalade 6 egg yolks 2 cups whipping cream 1/3 cup sugar 1 teaspoon vanilla Boiling water 8 teaspoons sugar | Orange Marmalade Creme Brulée
16: Coffee Jello
17: Here's a different way to get a coffee fix. Future recipes like this will experiment with the classic favorites. | Coffee Jelly 1 envelope unflavored gelatine* 1/4 cup cold water 1 3/4 cups strong, hot coffee 1/4 cup granulated sugar 1/8 teaspoon salt 1 teaspoon vanilla extract Whipped cream Finely ground coffee (optional) * For a firmer jelly, use 1 1/2 envelopes unflavored gelatine. Soften gelatine in cold water. Add coffee and stir until gelatine is dissolved. Stir in sugar, salt and vanilla extract. Pour into 8 x 4-inch loaf dish and chill until firm. Cut into cubes and spoon into small dessert glasses. Top with whipped cream and sprinkle with finely ground coffee. Yields 3 to 4 servings. | Great Coffee
18: Strawberry Salad with Speck and Halloumi | Ingredients 12 ounces strawberries, hulled and cut into 1/4-inch slices Good-quality balsamic vinegar 1/2 lemon, juiced Extra-virgin olive oil Sea salt and freshly ground black pepper Olive oil A few sprigs fresh basil, leaves picked 9 ounces halloumi cheese, cut into 8 thin slices A few sprigs fresh mint, leaves picked A handful mixed salad leaves, washed and spun dry 8 slices speck | In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra-virgin olive oil. Season with salt and pepper. This will draw out and flavor the lovely strawberry juices. Preheat a large nonstick frying pan to medium hot and add a splash of olive oil. Press a basil leaf onto each slice of halloumi. Place the slices, leaf side down, in the frying pan and fry for a minute. Turn over carefully and fry for another minute until the halloumi is light golden and crisp. Get yourself 4 plates and place a couple of pieces of the crispy halloumi on each. Put the mint, the rest of the basil leaves and the salad leaves into the bowl with the strawberries and toss together. Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top. Finish with more salad leaves. To serve, drizzle with balsamic vinegar and extra-virgin olive oil.
19: Most people think of strawberries as something they'd only eat for dessert, but they work so well in salads. Especially when paired with delicious halloumi cheese. It's a Cypriot cheese made from goat's or sheep's milk. It's like a chewy feta but one you can cook with. When fried or broiled it goes all crispy on the outside and soft and slightly chewy on the inside. It is a brilliant thing to eat.
20: Pizza Pebbles
21: Ingredients: 105 grams toast powder 30 grams tomato powder 45 grams parmesan powder 45 grams buttermilk powder 67.5 grams garlic confit oil Procedure: Mix the toast, tomato, parmesan and buttermilk powder together in a bowl. Drizzle in the garlic confit oil (see recipe below). Mix well until it resembles wet sand. Form into small spheres about the size of a dime in diameter and reserve. When rolling is complete, place in sauté pan over medium heat and swirl pan continuously until spheres begin to form smooth “pebbles”. Pour onto a tray, let cool and serve. | A favorite like pizza will be around for a long time. Here is a finger food twist on an already wonderful entree. The most unique thing about this recipe is that it is a food science recipe, so the ingredients are much more precise in measurement. | Ingredients: 105 grams toast powder 30 grams tomato powder 45 grams parmesan powder 45 grams buttermilk powder 67.5 grams garlic confit oil Procedure: Mix the toast, tomato, parmesan and buttermilk powder together in a bowl. Drizzle in the garlic confit oil (see recipe below). Mix well until it resembles wet sand. Form into small spheres about the size of a dime in diameter and reserve. When rolling is complete, place in sauté pan over medium heat and swirl pan continuously until spheres begin to form smooth “pebbles”. Pour onto a tray, let cool and serve.
22: Quinoa Vegetable Soup
23: 2 T extra virgin olive oil 1 large onion, chopped 5 stalks celery, chopped 4 large carrots, peeled and sliced 2 Cups sweet pepper, chopped 1 large zucchini, quartered and sliced 64 oz chicken broth* 15 oz can diced tomatoes 5 medium Yukon Gold potatoes, scrubbed and cubed into 1" pieces (get the Yukon potatoes, it's worth the extra few dollars) 3 cups cooked quinoa 4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper* (We used a package of extra-firm tofu) 2 T Dijon Mustard 1 T Hot Sauce Kosher Salt, fresh cracked black pepper, Garlic Salt (Lawry's is good), and Parsley to taste 1 1/2 cups fresh parsley chopped | Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers, and zucchini until softened. This takes about 5 minutes. Stir in chicken broth, tomatoes, and potatoes. Increase heat to high just until broth starts to boil Reduce to medium high and cook potatoes for 10 minutes or until fork tender. Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce. Season to taste with kosher salt, pepper, garlic salt. Stir in fresh parsley and simmer until ready to serve. | Hearty and full of nutrients, a large slice of whole grain bread would be the perfect finish to this meal. This soup also works great frozen and then reheated for a warm meal on those colder days.
24: Baked Rice with Butternut Squash | This dish is easy to prepare, and has a lot of flavor. This dish could be dressed up by adding some fresh herbs and serving it at a special occasion meal. Chicken stock instead of the wine could be substituted If there isn't any wine on hand.
25: 1 butternut squash (about 1 1/2 pounds) 2 cups chicken broth 1 cup water 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage 1 teaspoon olive oil 1 cup diced onion 2 garlic cloves, minced 1 cup uncooked Arborio or other short-grain rice 1/4 cup dry white wine 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper Cooking spray 1/4 cup (1 ounce) grated fresh Parmesan cheese Fresh thyme sprigs (optional) | Preheat oven to 350. Place squash on a baking sheet. Bake at 350 for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into 1/2-inch cubes. Increase oven temperature to 400. Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 6 minutes. Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally. Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.