• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 1 bell pepper (any color), thinly sliced
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Salt and pepper to taste
• Cooked rice or noodles for serving

Instructions:

1. Prepare the Chicken:

• In a bowl, combine the thinly sliced chicken breasts with soy sauce and cornstarch. Toss to coat evenly and set aside for 10-15 minutes to marinate.

2. Prep the Vegetables:

• Wash all vegetables thoroughly under cold running water. Pat them dry with a clean towel.
• Cut the onion, bell pepper, broccoli, and mushrooms into thin, uniform slices or pieces. Keep them separate to add to the stir-fry later.

3. Heat the Wok or Skillet:

• Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan evenly.

4. Cook the Chicken:

• Add the marinated chicken to the hot wok or skillet. Stir-fry for about 3-4 minutes or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set it aside on a clean plate.

5. Cook the Vegetables:

• Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
• Add the sliced onion, bell pepper, broccoli, and mushrooms to the pan. Stir-fry for 4-5 minutes or until the vegetables are tender-crisp but still vibrant in color.

6. Combine and Season:

• Return the cooked chicken to the pan with the vegetables. Stir everything together to combine.
• Season the stir-fry with salt and pepper to taste. You can also add a splash of soy sauce for extra flavor if desired.

7. Serve:

• Serve the chicken and vegetable stir-fry hot over cooked rice or noodles.
• Enjoy your delicious and nutritious meal prepared with safe food handling practices!

Safe Food Handling Tips:

• Wash hands thoroughly before and after handling raw chicken and vegetables.
• Use separate cutting boards and utensils for raw meats and vegetables to prevent cross-contamination.
• Cook chicken to an internal temperature of 165°F (74°C) to ensure it’s safe to eat.
• Refrigerate leftovers promptly in shallow containers to prevent bacterial growth.

By following these safe food handling practices while preparing this Chicken and Vegetable Stir-Fry, Bedford residents can enjoy a flavorful and wholesome meal with peace of mind.

The post Chicken and Vegetable Stir-Fry first appeared on The Bedford Tribune.

1. Cleanliness is Key:

• Start by washing your hands thoroughly with soap and water before handling food, especially after using the restroom, touching raw meat, or handling garbage.Keep food preparation surfaces, utensils, and equipment clean and sanitized to prevent cross-contamination.

2. Separate Raw and Cooked Foods:

• Use separate cutting boards and utensils for raw meats, poultry, seafood, and vegetables to avoid cross-contamination.Store raw meats in containers or on trays to prevent their juices from dripping onto other foods in the refrigerator.

3. Cook Thoroughly:

• Cook foods to the recommended internal temperatures to kill harmful bacteria. Use a food thermometer to ensure accurate cooking temperatures:
  • Poultry: 165°F (74°C)Ground meats: 160°F (71°C)Beef, pork, lamb, and seafood: 145°F (63°C) with a 3-minute rest time
  Reheat leftovers to 165°F (74°C) or until steaming hot.

4. Refrigerate Promptly:

• Refrigerate perishable foods within 2 hours (1 hour if the temperature is above 90°F or 32°C) to prevent bacterial growth.Store leftovers in shallow containers to allow for rapid cooling.

5. Handle and Store Food Safely:

• Avoid cross-contamination by storing raw meats on the bottom shelf of the refrigerator, below ready-to-eat foods.Thaw frozen foods safely in the refrigerator, under cold running water, or in the microwave (if cooked immediately afterward).

6. Be Mindful of Expiry Dates:

• Check the expiry dates of packaged foods and perishables regularly. Discard any expired or spoiled items.

7. Practice Personal Hygiene:

• Avoid preparing or handling food if you’re sick, especially with symptoms like vomiting or diarrhea.Wear clean clothes, hair restraints, and disposable gloves when handling food in commercial kitchens.

8. Educate and Train:

• Educate yourself and others about safe food handling practices. Provide training to food handlers in commercial settings to ensure compliance with food safety regulations.

By following these best practices in safe food handling, you can protect yourself, your family, and your customers from foodborne illnesses. Remember that food safety is everyone’s responsibility, and practicing good hygiene and proper food handling techniques is essential for Bedford residents to maintain a healthy and enjoyable dining experience.

The post Back to Basics: Best Practices in Safe Food Handling first appeared on The Bedford Tribune.

Ingredients:For the Salmon:

• 4 salmon fillets (about 6 ounces each), skin removed2 tablespoons soy sauce1 tablespoon rice vinegar1 tablespoon honey1 teaspoon fresh ginger, grated1 clove garlic, minced1 green onion, thinly sliced (for garnish)Sesame seeds (for garnish)

For the Bok Choy:

• 4 heads baby bok choy, halved lengthwise1 tablespoon sesame oil1 tablespoon soy sauce1 teaspoon fresh ginger, grated

Instructions:1. Prepare the Steamer:

• Fill a large pot or wok with about 1 inch of water and place a steaming basket or rack inside. Bring the water to a simmer over medium-high heat.

2. Marinate the Salmon:

• In a shallow dish, whisk together the soy sauce, rice vinegar, honey, grated ginger, and minced garlic. Place the salmon fillets in the marinade, turning to coat evenly. Let them marinate for about 15 minutes while you prepare the bok choy.

3. Steam the Bok Choy:

• Arrange the halved bok choy in the steaming basket, cut side down. Drizzle with sesame oil, soy sauce, and grated ginger.Cover the pot or wok with a lid and steam the bok choy for 5-7 minutes, or until tender-crisp. Remove from the steamer and set aside.

4. Steam the Salmon:

• Place the marinated salmon fillets in the steaming basket, leaving space between each fillet for even cooking.Cover the pot or wok with the lid and steam the salmon for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

5. Serve:

• Transfer the steamed salmon and bok choy to serving plates.Garnish the salmon with sliced green onions and sesame seeds.Serve immediately, accompanied by steamed rice or noodles if desired.

6. Enjoy:

• Dive into the succulent and flavorful steamed ginger-soy salmon with tender-crisp bok choy, savoring the delicate balance of savory and sweet flavors.

This Steamed Ginger-Soy Salmon with Bok Choy is a wholesome and satisfying dish that’s perfect for a light and nutritious meal for Bedford residents. The gentle steaming method preserves the natural flavors and nutrients of the ingredients, resulting in a dish that’s as healthy as it is delicious.

The post Steamed Ginger-Soy Salmon with Bok Choy first appeared on The Bedford Tribune.

How to Steam Like a Pro:1. Select the Right Equipment:

• Choose a steaming apparatus that suits your needs, whether it’s a bamboo steamer, metal steaming basket, or electric steamer. Ensure it fits comfortably in your pot or wok.

2. Prepare Your Ingredients:

• Clean and chop your ingredients as needed, ensuring they are uniform in size for even cooking. You can steam a wide variety of foods, including vegetables, seafood, poultry, grains, and even desserts.

3. Add Water:

• Pour water into the bottom of your pot or wok, making sure it’s below the level of the steaming basket. Bring the water to a simmer over medium-high heat.

4. Arrange the Food:

• Place your ingredients in a single layer in the steaming basket, ensuring there’s space between each item for the steam to circulate. You can layer ingredients if needed, but avoid overcrowding to ensure even cooking.

5. Steam Away:

• Carefully place the steaming basket over the simmering water and cover with a lid. Steam the ingredients according to their specific cooking times, typically ranging from a few minutes for delicate vegetables to longer for meats or grains.

6. Check for Doneness:

• Use a fork or knife to test the doneness of your ingredients. They should be tender but still retain some firmness and color.

7. Serve and Enjoy:

• Once your ingredients are cooked to perfection, remove them from the steamer and serve immediately. You can enjoy steamed dishes as is or enhance them with sauces, herbs, or seasonings of your choice.

Why Steaming Stands Out:

• Preserves Nutrients: Steaming retains more nutrients compared to other cooking methods, as it doesn’t involve submerging ingredients in water or exposing them to high heat for extended periods.Enhances Flavor: Steaming allows ingredients to retain their natural flavors and aromas, resulting in dishes that are fresh, vibrant, and delicious.Promotes Healthier Cooking: With no added fats or oils required, steaming is a healthy cooking technique that’s perfect for those looking to reduce their calorie intake or follow a low-fat diet.

Steaming is a versatile and efficient cooking technique that unlocks the full potential of ingredients, resulting in dishes that are both nutritious and flavorful. Whether you’re whipping up a quick side of steamed broccoli or preparing a gourmet seafood feast, mastering the art of steaming will elevate your culinary repertoire and delight your taste buds.

The post Unlocking Flavor and Nutrition with Steaming: A Culinary Guide first appeared on The Bedford Tribune.

Directions:

1. Add sugar to mustard until sugar is dissolved.
2. Grind dried herbs and celery seed until powdered.
3. Add herbs to mustard, stir in well.
4. Add Miracle Whip and mix thoroughly.
5. Return to gallon jar plus extra in another jar.
6. Keep refrigerated.
7. Age for two weeks.

With each dollop of this Secret Herb Mustard, you’re not just indulging in a condiment; you’re savoring a piece of Bedford’s culinary heritage. We encourage you to share this recipe with friends and family, spreading the joy of flavor far and wide.

Stay tuned to the Bedford Tribune for more hidden treasures and community delights!

The post Remembering a Bedford Garden Club Treasure: The Secret Herb Mustard Recipe first appeared on The Bedford Tribune.

Ingredients:

For the Caramelized Onions:

• 3 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Tart:

• 1 sheet of store-bought puff pastry (thawed if frozen)
• 4 ounces goat cheese, crumbled
• 2 tablespoons fresh thyme leaves
• 1 egg, beaten (for egg wash)
• Fresh thyme sprigs for garnish (optional)

Instructions:

1. Caramelize the Onions:

• In a large skillet, heat the butter and olive oil over medium-low heat until the butter is melted.
• Add the thinly sliced onions and season with a pinch of salt and black pepper.
• Cook the onions slowly, stirring occasionally, for about 30-40 minutes, or until they turn a deep golden brown and sweet. Adjust the heat if needed to prevent burning.

2. Prepare the Puff Pastry:

• Preheat your oven according to the puff pastry package instructions (usually around 400°F or 200°C).
• Roll out the puff pastry sheet on a lightly floured surface to your desired size and shape. Place it on a parchment-lined baking sheet.

3. Assemble the Tart:

• Spread the caramelized onions evenly over the puff pastry, leaving a small border around the edges.
• Sprinkle crumbled goat cheese over the caramelized onions.
• Sprinkle fresh thyme leaves over the cheese.

4. Fold and Brush:

• Carefully fold the edges of the puff pastry over the filling, creating a border.
• Brush the folded edges with the beaten egg to give the pastry a nice golden color.

5. Bake:

• Place the tart in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed and golden, and the cheese is melted and slightly browned.

6. Serve and Garnish:

• Remove the tart from the oven and let it cool slightly.
• Garnish with fresh thyme sprigs, if desired.
• Slice and serve warm as an appetizer or a light meal.

This Caramelized Onion and Goat Cheese Tart is a delightful way to showcase the magic of caramelization. The sweet, caramelized onions complement the creamy goat cheese, all nestled within a flaky pastry crust. It’s a flavorful and visually appealing dish that’s perfect for entertaining or enjoying as a special treat.

The post Caramelized Onion and Goat Cheese Tart first appeared on The Bedford Tribune.

How to Caramelize Like a Pro:1. Choose the Right Ingredients:

• Caramelizing works best with ingredients that contain natural sugars, such as onions, shallots, garlic, carrots, and fruits. Sugar is also commonly caramelized for dessert applications.

2. Prep Your Ingredients:

• For onions, thinly slice them. For fruits, consider cutting them into wedges or slices. When caramelizing sugar, have it ready to go.

3. Heat and Fat:

• Use a heavy-bottomed pan or skillet. Add a small amount of fat (butter, oil, or a combination) to prevent sticking and promote even browning.

4. Low and Slow:

• Start with medium-low to medium heat. Patience is key in caramelizing. Rushing the process may result in burning rather than caramelization.

5. Spread Evenly:

• Spread the ingredients evenly in the pan, allowing them to cook without overcrowding. Overcrowding can lead to steaming rather than caramelization.

6. Stir Occasionally:

• Stirring occasionally helps ensure even browning. However, avoid stirring too frequently to allow the Maillard reaction to take place.

7. Develop Color Gradually:

• As the ingredients cook, they will gradually turn golden brown. This process can take anywhere from 15 minutes to an hour or more, depending on the ingredient.

8. Deglaze (Optional):

• For savory dishes, deglazing the pan with a liquid like wine, broth, or balsamic vinegar can enhance flavor and create a caramelized sauce.

9. Sweet Finish:

• When caramelizing sugar, it’s important to monitor the color closely. Remove it from the heat just before it reaches your desired level of caramelization, as it will continue to darken off the heat.

10. Enjoy the Flavorful Results:

• Use caramelized ingredients to add depth and sweetness to a wide range of dishes, from savory sauces and soups to desserts and glazes.

Caramelizing is a technique that elevates both the taste and presentation of your dishes. Whether you’re adding depth to a savory masterpiece or creating a delectable dessert, mastering the art of caramelization will take your culinary skills to new heights, making your creations truly unforgettable.

The post Mastering the Art of Caramelizing: Elevating Flavors in Cooking first appeared on The Bedford Tribune.

Ingredients:For the Poached Salmon:

• 4 salmon fillets (about 6 ounces each), skinless4 cups water1 lemon, thinly sliced2 sprigs of fresh dillSalt and black pepper to taste

For the Lemon-Dill Sauce:

• 1/2 cup Greek yogurt2 tablespoons fresh lemon juice1 teaspoon lemon zest2 tablespoons fresh dill, finely chopped1 clove garlic, mincedSalt and black pepper to taste

Instructions:1. Prepare the Poaching Liquid:

• In a large, shallow skillet or pan, combine the water, lemon slices, and fresh dill sprigs. Season the liquid with a pinch of salt and black pepper.

2. Poach the Salmon:

• Place the salmon fillets in the poaching liquid, ensuring they are fully submerged.Heat the poaching liquid over medium-low heat until it reaches a gentle simmer, but do not allow it to boil. The ideal temperature is around 160°F to 180°F (71°C to 82°C).Poach the salmon for approximately 10-12 minutes, depending on the thickness of the fillets. The salmon is done when it flakes easily with a fork and has turned opaque.

3. Make the Lemon-Dill Sauce:

• While the salmon is poaching, prepare the sauce. In a small bowl, combine the Greek yogurt, fresh lemon juice, lemon zest, finely chopped fresh dill, minced garlic, and a pinch of salt and black pepper. Mix until well blended.

4. Serve:

• Gently remove the poached salmon fillets from the liquid using a slotted spatula and transfer them to serving plates.Spoon the lemon-dill sauce generously over each salmon fillet.

5. Garnish and Enjoy:

• Garnish with additional fresh dill or lemon zest if desired.Serve the poached salmon with a side of steamed vegetables, rice, or a light salad for a complete and healthy meal.

This poached salmon with lemon-dill sauce is a delightful dish that combines the delicate and moist texture of perfectly poached salmon with the bright and tangy flavors of the sauce. It’s a culinary masterpiece that’s not only delicious but also a nutritious choice for a special occasion or a wholesome weeknight dinner in Bedford.

The post Poached Salmon with Lemon-Dill Sauce: A Delicate and Healthy Dish first appeared on The Bedford Tribune.

The Basics of Poaching:

1. Choose the Right Ingredients:

• Poaching is ideal for delicate foods like fish, poultry, eggs, fruits, and even some vegetables. Select fresh ingredients for the best results.

2. Select Your Poaching Liquid:

• Depending on your recipe, you can use water, broth, wine, milk, or a combination of these as your poaching liquid. The choice of liquid imparts distinct flavors to the poached item.

3. Prepare the Liquid:

• If using water or a mild broth, consider adding aromatics like herbs, spices, garlic, or onions to infuse flavor. For sweeter dishes, you can include sugar and citrus zest.

4. Maintain the Right Temperature:

• Heat the poaching liquid to the appropriate temperature, usually just below simmering, around 160°F to 180°F (71°C to 82°C). Avoid boiling, as it can lead to overcooking or toughening of the food.

5. Submerge and Poach:

• Gently lower the food into the liquid, ensuring it is fully submerged. The liquid should barely move with small, occasional bubbles breaking the surface.

6. Adjust Cooking Time:

• The cooking time varies depending on the thickness and type of food. For example, poaching a chicken breast might take 15-20 minutes, while an egg can be poached in about 3-4 minutes.

7. Test for Doneness:

• To check if the food is done, use a thermometer for meats or gently touch the food to ensure it’s firm but not overcooked.

8. Remove and Serve:

• Carefully remove the poached item from the liquid with a slotted spoon and place it on a plate or serving dish. Poached eggs, for instance, can be served atop toast or as part of various dishes.

Why Poaching Is a Valuable Technique:

• Healthier Cooking: Poaching requires minimal or no added fats, making it a healthy cooking method.
• Preservation of Flavor: Since the food cooks in its own juices or flavorful liquid, it retains its natural taste and moisture.
• Versatility: Poaching can be used for both savory and sweet dishes, making it a versatile technique in the kitchen.
• Texture: Poached foods have a delicate and moist texture that’s hard to achieve with other cooking methods.

Mastering the art of poaching opens up a world of culinary possibilities right here in Bedford, allowing you to create tender and flavorful dishes that will impress your family and guests. Whether you’re poaching fish in a fragrant broth or poaching eggs for a classic Eggs Benedict, this cooking technique is a skill worth honing in your culinary repertoire.

The post Mastering the Art of Poaching in Cooking first appeared on The Bedford Tribune.

Ingredients:

• 2 cups whole milk
• 1/2 cup heavy cream
• 4 ounces high-quality dark chocolate (70% cocoa or higher), finely chopped
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons granulated sugar (adjust to taste)
• 1/2 teaspoon pure vanilla extract
• A pinch of salt
• Whipped cream, marshmallows, or chocolate shavings for garnish (optional)

Instructions:

1. Prepare the Chocolate Mixture:

• In a saucepan, combine the whole milk and heavy cream over medium heat. Heat until it begins to steam, but do not let it boil.

2. Whisk in the Chocolate:

• Remove the saucepan from heat and whisk in the finely chopped dark chocolate until it’s completely melted and the mixture is smooth.

3. Add Cocoa and Sugar:

• Whisk in the unsweetened cocoa powder, granulated sugar, pure vanilla extract, and a pinch of salt. Continue to whisk until all ingredients are fully incorporated.

4. Heat and Simmer:

• Return the saucepan to low heat and simmer the hot chocolate for about 5-7 minutes, stirring frequently. This allows the flavors to meld together and the hot chocolate to thicken slightly.

5. Serve and Garnish:

• Pour the hot chocolate into mugs and top with your choice of whipped cream, marshmallows, or a sprinkle of chocolate shavings for extra indulgence.

6. Sip and Savor:

• Gather your loved ones, cozy up by the fireplace or under a blanket, and sip on this velvety elixir of warmth and comfort. Let the rich chocolate flavor and the sweetness of the season envelop you in holiday bliss.

This recipe for the best hot chocolate for Christmas Eve coziness is a delightful way to celebrate the holiday spirit. The combination of dark chocolate, creamy texture, and your favorite toppings creates a memorable and heartwarming experience that embodies the essence of Christmas in Bedford. Enjoy the magic of the season with every sip, and may your Christmas Eve be filled with warmth, joy, and togetherness.

The post The Best Hot Chocolate for Christmas Eve Coziness first appeared on The Bedford Tribune.