Traditional recipes

Travel Photo of the Day: Caviar

Travel Photo of the Day: Caviar

Despite having survived for millions of years, the source of this delicacy is critically endangered

Caviar is an acquired taste for most. Otherwise known as sturgeon eggs, this delicacy has a history that, one could argue, goes back to the time of the dinosaurs.

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Sturgeon is considered to be one of the world’s oldest species of fish, dating back 250 million years! Perhaps the culinary world’s best-known variety is found in the Caspian Sea. According to some, the first record of caviar being eaten dates back to the journals of Genghis Khan’s grandson, Batu Khan, in the 1240s.

Although the dish is oftentimes associated with fine dining nowadays, it is a popular festival and holiday addition to tables across Eastern Europe. Unfortunately however, due to their popularity and the vulnerability of their preferred habitats, this species (which can be found across Eurasia and North America) is "critically endangered" according to the World Wildlife Foundation.

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How to Serve Caviar

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Caviar is a luxury food that comes from sturgeon fish which are found in the Caspian Sea. It is always served fresh, chilled, and with a non-metallic spoon. Caviar can either be served alone or enjoyed with other foods such as blinis, toast points, plain bread, or crackers, or with beverages such as champagne or vodka. Enjoy the full flavor of the caviar by smelling the aromas before you taste it and then using your tongue to burst the roe.


Recipe Summary

  • ½ cup olive oil
  • ½ cup vegetable oil
  • ½ cup cider vinegar
  • ½ cup white sugar
  • 1 (14 ounce) can pinto beans, rinsed and drained
  • 1 (14 ounce) can black-eyed peas, rinsed and drained
  • 1 (11 ounce) can white shoepeg corn, drained
  • 1 red onion, chopped
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • ½ cup chopped cilantro

Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan bring to a boil, remove from heat, and cool to room temperature.

Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.


2: I’m spending the day with my aunt and uncle and cousins out in Virginia doing some fun and fabulous things. I only get to see this part of my family about once a year, which is seriously not enough, but when I do get to see them, it always makes me happy.

3: I’ve got a new party nail and it gives me a lot of joy. I realize how weird this is, but it’s the small things people. Those make me the happiest.

4: Next week I’m heading to Michigan and I plan to eat my body weight in cherries. That’s totally normal right?

5: I’ve been making this fav side dish of mine like popcorn recently. It’s the go-to dish of the week here at the WGC kitchen and I can’t get enough. I even went so far as to bring a mason jar full of Cowboy Caviar on the plane today so I could have a healthy and nutritious lunch sometime and somewhere over the middle of the country as I flew out to the East Coast.

6: I think today is my lucky day and my arm is FINALLY going to stop throbbing with pain. I got a boat load of shots on Monday to prep for my Africa trip in a few weeks and it feels like someone took a baseball bat to my upper right arm and went to town. (More on the Africa trip this weekend!)

7: Thursday I’m going to be spending the day with the fine folks over at Sabra and eating a whole lotta hummus and other awesome things. It’s bound to get messy and awesome. I can’t wait.

8: My sister’s moving to Austin in 1 week. And while I’m really excited for her, I’m also super excited that I get to go visit her and overstay my welcome on a regular basis. Sister of the year award – right here!

9: Breaking Bad starts in less than 1 month people. LESS THAT ONE MONTH. Yes, I’m yelling. I’m freaking STOKED.

10: I ran out of things to say. So I’ll leave ya with my latest video on WGC for Cowboy Caviar! It’s my fav side dish and it’s loaded with corn, red bell peppers, black beans, red onions, cilantro and AVOCADO. It’s gonna rock your face off and you’re going to be equally as obsessed as I am with it. You should totally make it tonight and serve it alongside some grilled chicken, or fish. Kthanksbye.


Heinz Releases Ketchup Caviar Just In Time For Valentine’s Day

Follow CBSPHILLY Facebook | Twitter

PHILADELPHIA (CBS) – America’s favorite ketchup brand is getting fancy! Heinz is introducing Ketchup Caviar.

America’s favorite ketchup presents America’s favorite caviar. Reply with #HeinzKetchupCaviar and #Sweeps for the chance to get your hands on one of 150 jars this Valen-HEINZ day. No purchase necessary. Rules linked in bio. pic.twitter.com/aa8NNebVk1

READ MORE: FBI Joins Hunt For Kevin Bennett, Accused Of Multiple Rapes, Stalking Women In Philadelphia Area

&mdash Heinz Ketchup (@HeinzKetchup_US) January 24, 2019

READ MORE: South Philly Barbacoa Offering Free Tacos During COVID-19 Vaccination Event Saturday

It’s exactly what it sounds like. So instead of tiny fish eggs, think small round capsules of ketchup.

They’ve arrived just in time for Valentine’s Day or as Heinz is calling it, “Valen-Heinz Day.”

The condiment company shared video of the “limited edition delicacy,” saying it was made with love for “true ketchup lovers.”


The Best Latke Recipe. Ever. Thank You, Julia Child.

I've been collecting latke recipes for many years. Most of those described as "traditional" require numerous ingredients -- onions, eggs, flour etc. -- and impose complicated tasks on the cook: potatoes must be grated, then rinsed, then drained the skillet must be especially deep to hold copious amounts of oil. I've tasted many versions of these latkes -- "My grandmother's recipe!" -- and have never much liked them. My experiments with such recipes only seem to yield grease-sodden patties with a spongy texture. No amount of sour cream or applesauce can conceal the strong underlying flavors of corn oil and raw potato starch.

Then I discovered Julia Child's recipe for a potato "galette" in her 1989 classic, The Way to Cook. The simple dish -- grated russet potatoes, salt, pepper, and nothing else, fried by the spoonful in clarified butter or olive oil -- struck me as a brilliant new concept: latke a la francaise.

Child first tasted these galettes in a New York restaurant, La Tulipe. She found them a perfection of fried potato shards: crunchy on the outside, moist on the inside, and not at all greasy. "One of the crispest and most successful of potato pancakes, to my mind," Child wrote. She appealed to the restaurant for the recipe. Sous chef Sara Moulton obliged.

The secret to the gallete, Child noted, is "the important information that 'baking' potatoes are required for this particular dish, that they are boiled the previous day so they will be cold for proper grating, and that the trick is to keep them slightly underdone. Then the potato pieces will stick together enough in the saute pan so that you can flip them over to brown the other side."

Latkes sizzling in my cast iron pan the finished latkes are moved
to paper towels to drain.

Boiling the potatoes in advance -- or steaming them, as in Child's version of the recipe -- meant no rinsing and draining of the collected watery starch. Cooled, they grated easily with a hand grater (the kind Child recommends using, as opposed to a food processor, which can create mushy shards). Because they were pre-cooked, they didn't go brown either. I could toss them with salt and pepper and leave the mixture out on the counter until I was ready to fry. The minimal use of clarified butter or oil meant they would not be immersed in a bath of grease.

The result? Latkes that truly rate as one of Hanukkah's miracles.

Child is exactly right that this recipe produces fried potatoes in their purest form: light, delicate, with the perfect balance of crunchy exterior to moist interior -- and no leftover taste of raw potatoes. They may turn out to be a little more randomly shaped and spikier than the traditional rounder and flatter "pancake," but that only adds to their crunchy deliciousness. In our house we serve them with a dollop of sour cream and a spoonful of caviar. And champagne. Of course.

This year, maybe more than any other year, it seems fitting to honor France in all our festivals and celebrations.

Here is the recipe for Julia Child's "Potato Galettes," from The Way to Cook (copyright 1989, Alfred A. Knopf).

For 12-15 small (3-4 inch) latkes.

2 to 3 large baking potatoes about 12 ounces each
Salt and freshly ground pepper
1/2 cup or so of clarified butter or olive oil

Cooking the potatoes - several hours or a day in advance:

Scrub the potatoes under hot running water, then steam them for 12 to 15 minutes (mine took 25 minutes), until the potatoes are almost but not quite cooked. In other words, they should not be floury - after 12 minutes, pierce one with a sharp small knife, which should just penetrate. Cut one of the potatoes in half crosswise if there is a raw central core, steam 2 or 3 minutes more. (If the central core is not cooked through it can discolor!) Let cool uncovered the potatoes must be thoroughly cold before you grate them.

Peel the cold potatoes and rub through the large holes of the grater onto a baking sheet or tray. Toss lightly with a sprinkling of salt and pepper, leaving them loosely massed set aside until you are ready to continue.

Film a frying pan with 1/8 inch of clarified butter or oil, and, when hot, spread in 1/2 to 2/3 cup of grated potato (the amount depends on how thick a galette you want). Saute over moderate heat for 4 to 5 minutes, pressing the the potatoes together lightly with a spatula, until the bottom has crusted and browned. Flip over, and saute to brown the other side a few minutes more. Transfer to a baking sheet, and keep warm while finishing the rest.

Ahead of time note: The galettes may be sauteed somewhat ahead. Set aside uncovered, at room temperature. Reheat briefly in a 425 degree oven.

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This bright and bold risotto with beets and Gorgonzola sauce will leave your date in awe.

Chef Enrico Bartolini whips up this colorful dish at his eponymous restaurant at the MUDEC Museum of Cultures in Milan, Italy.

Bartolini, who is hosting virtual classes with the Italy-America Chamber of Commerce West, told Insider that the key to making his risotto dish so beautiful is by "staining the rice."

"I add alternating dollops of rich Gorgonzola cream, toasted walnut sauce, and tangy sour cherry sauce across areas of the plate," he said. "Walnuts and Gorgonzola are a classic combination, and the cherry adds another pop of color — as well as very rich bursts of sweetness and acidity."

While the risotto may look intimidating, Bartolini said all three sauces for his dish can be made ahead of time.

Bartolini melts his Gorgonzola cheese over a water bath with a splash of milk to make it smooth. He then separately blends the shelled toasted walnuts and black cherry purée with vegetable broth and some salt. To roast the beets, he drizzles them with a little olive oil, wraps them in foil, and pops them in the oven at 400 degrees Fahrenheit for around an hour. After they've cooled, he peels their skins, purées them in a food processor, and lets them chill.

When you're ready to serve, Bartolini said it's important to let the risotto shine.

"In Italy, it's not typical to serve risotto alongside a cut of meat or other vegetables as a side dish of rice," he said. "It deserves to have its own moment."


Ingredients

  • 6 large eggs
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 tablespoon unsalted butter, divided
  • 4 ounces cold-smoked salmon, julienned and divided
  • 1 tablespoon finely chopped chives, divided
  • 2 tablespoons sour cream
  • 2 teaspoons caviar

Nutritional Information

  • Calories 388
  • Fat 26.4g
  • Satfat 10.6g
  • Monofat 7.8g
  • Polyfat 3.8g
  • Protein 33g
  • Carbohydrate 2g
  • Fiber 0g
  • Sugars 1g
  • Est. added sugars 0g
  • Cholesterol 621mg
  • Iron 4mg
  • Sodium 609mg
  • Calcium 134mg

Serving Caviar

Caviar, while undeniably glamorous, is a low-maintenance food: All you really need to eat it is a spoon. There are, however, several things worth remembering:

1. Avoid pasteurized caviar and buy only fresh, about 1-2 ounces (3-5 teaspoons) per person. Ask for samples and buy what tastes best—a higher price is not necessarily a reflection of better quality. Buy it no more than a few days before it is to be served, and keep it in the coldest part of your refrigerator until about a half-hour before serving (heat and oxygen are caviar’s biggest enemies).

To serve, simply stick the caviar tin on top of a bed of crushed ice, and serve it with a bone, mother-of-pearl, gold-plated, or even plastic spoon. Do not use silver or stainless steel both caviar and spoon will suffer.

Caviar may be piled on blini (see recipe) or on toast points or plain bread. Accompaniments include melted butter, minced green onions, finely chopped hard-cooked eggs (whites and yolks are kept separate), sour cream or creme fraiche, and lemon wedges. Fine caviar, though, is extravagant enough on its own, and we like it best unadorned.

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This Morning viewers horrified by fish pie and caviar on jacket potatoes: ‘What is this evilness?’

This Morning viewers couldn’t hide their disgust when presented with two fishy recipes for jacket potatoes, with one person tweeting that a ‘line had been crossed’.

On Tuesday’s edition of This Morning, presenting duo Eamonn Holmes and Ruth Langsford were joined by chef Clodagh McKenna, who showed them how to make her versions of ‘pimped’ jacket potatoes.

The first jacket potato Clodagh gave to Eamonn and Ruth to taste was made with crème fraîche, flat leaf parsley and sea salt… in addition to being adorned with trout caviar.

While the couple seemed to like the taste of the unconventional dish, a number of viewers didn’t feel the same way.

Their dismay was heightened even more when Clodagh demonstrated how to make a fish pie jacket potato, complete with a fish mix and milk sauce and a prawn on top.

With several Twitter users expressing their preference for jacket potatoes with toppings such as baked beans and cheese, some of them couldn’t handle the idea of fish pie or caviar on a jacket potato.

‘Sorry Clodagh that looks disgusting,’ one person tweeted.

‘Fish pie on Jacket? What is this evilness,’ another viewer remarked.

Someone else tweeted incredulously: ‘Caviar on your jacket potatoes?!’, alongside a gif with the caption: ‘There’s the line and you just crossed it.’

‘Urgh you don’t put fish pie in a baked potato are you ill or something?’ one person commented.

‘Fish pie on a baked potato?? Say what now. ’ another added.

Urgh you don’t put fish pie in a baked potato are you ill or something? 😂😂🤮🤮 #ThisMorning

— Ryan Glendenning (@RyanGTweetsTV) April 6, 2021

After presenting the jacket potato with caviar, Clodagh added that she’s made the recipe in the past for several notable individuals.

This included the mayor of New York, who Clodagh said enjoyed the dish while celebrating St Patrick’s Day in the Big Apple.

While This Morning viewers didn’t think much of fish pie in a jacket potato, last year a woman went viral for creating a fairly similar concoction.

So would you eat a jacket potato with fish pie or caviar? Have your say below!

Today marked the second consecutive This Morning Eamonn has hosted with Ruth since returning from hospital for treatment of his chronic pain.

On Monday’s programme, Eamonn revealed the cause of his chronic pain struggle, explaining that he recently hurt his back but ‘didn’t really do anything’ about it.

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‘It got worse and worse and worse, and it turned into chronic pain,’ he said.

‘And basically, from the point of view that I literally could not sleep at night – night time was the absolute worst.’


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