Tag Archives: local

Recipe: “Takeout” Beef & Broccoli

Hi! How are you holding up?

As we lean in a bit longer into the “stay at home” order, we’re continuing to embrace our two options–take out or cook in. One of our favorite things to make at home is “takeout” and this Beef & Broccoli is no exception. It’s even better than any takeout or eat out I’ve ever had. Recipes are abundant online and I adapted this recipe from dozens I found online, tweaked according to what we like and had on hand and we put our wok to good use, however it can easily be made in any large skillet.  

I happened to have some local stir fry beef from a local farm via our online farmer’s market, High Country Food Hub, and simply used some frozen broccoli (because I didn’t want to make a trip just for the fresh stuff) and added that to some local bok choy and ramps I picked up from my Kindly Kitchen produce box.  The family declared this a winner,even though my kidlets don’t love steak. The quick marinade helps the steak come out nice and tender and the sauce is savory and gingery with just a hint of sweetness. I even inadvertently adapted this recipe to be keto leaning with the use of xantham gum as we were all out of corn starch. You can even make this paleo with coconut aminos instead of soy sauce.

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Ingredients:

2 lbs beef stir fry (usually pre-cut in the meat section) or slice flank or flat iron thinly against the grain
1 TBS corn starch or xantham gum
1/4 tsp baking soda
1 TBS oyster sauce
1 TBS soy sauce
1 TBS sesame oil

2 cups broccoli florets, fresh (or frozen but thawed)
pepper

Sauce:
1/4 cup tamari or soy sauce (or coconut aminos if paleo)
1 TBS honey or brown sugar
1 TBS sriracha
1 TBS oyster sauce
3 cloves fresh garlic, grated
1 inch knob ginger, grated
1/2 cup beef broth
2 teaspoons corn starch or xantham gum

Additional ingredients:

1-2 Scallions as garnish
Cooked rice or noodles, prepared according to directions.

Combine the steak and all ingredients for it except for broccoli along with a generous pinch of pepper and set aside. You can do this several hours in advance for extra marinating. 

Combine ingredients for the sauce and set aside. 

Prepare your rice or noodles and while that’s going, heat a tablespoon of sesame oil (or regular oil) in a wok or skillet. Once the oil shimmers, saute the beef until it’s beginning to brown on all sides.  3-5 minutes.  You made need to do this in batches.  Remove the beef from skillet onto a plate and set aside. To the hot skillet, add your broccoli (or any other veggies you want to use), and sauce and cook the veggies until al dente. Add the meat back to the wok or skillet and heat through until beef is coated and the sauce has thickened a bit. You’ll know. If you’re using corn starch, you’ll want to make sure you cook out any bitterness or “starchiness” that is remaining. Again, you’ll know.  

Serve the beef & broccoli on top of steaming hot rice or noodles and top with scallions or sesame seeds.  Enjoy! 

If you make this recipe, give us a comment! 

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Recipe: Buttermilk Pie UPDATED

Ages ago, I held a giveaway for these great pie crusts for Wewalka.  I still prefer their crusts to frozen or any other pre-made, ready-to-roll crusts. And no, I haven’t made my own and I have no plans, really. I was looking back on that recipe and good gravy it’s missing some detail. Really, y’all couldn’t point it out?

It’s fine.

I made this pie again today and man oh man, I wanna stick my face in it. This buttermilk pie is the perfect way to use up extra buttermilk (I used local milk from Cheek Farmstead Creamery viaHigh Country Food Hub and it’s such a great little dessert. Kind of like a vanilla chess pie, but with some extra tanginess. Enjoy!

Buttermilk Pie

Ingredients:

  • 3 large eggs at room temperature
  • 1/2 cup butter, softened
  • 1 – 1 1/4 cups white sugar
  • 3 tablespoons all-purpose flour
  • 1 cup buttermilk ( I whole or fat-free is fine)
  • 1 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste (or just another teaspoon of extract)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly grated nutmeg (optional but yummy)
  • 1 prepared pie crust

Preheat oven to 350-degrees. Place your pie crust in a 9 inch pie dish, fluting the crust as you see fit if you’ve rolled one out. As you can see above, I’m terrible at it.  For easier transport,  place prepared pie dish on a cookie sheet BEFORE you pour your mixture in.

Directions:

  1. Beat eggs until foamy. Add butter, flour, 1 cup of the sugar and beat until fluffy.
  2. Add buttermilk, vanilla, lemon juice and nutmeg.
  3. Beat until smooth. Taste for sweetness, if you like it a bit sweeter, add the remaining 1/4 of flour.
  4. Pour into prepared crust.
  5. Bake for 45-55 minutes until a knife inserted in the center comes out clean.
  6. Cool completely.

Enjoy with whipped cream (or not) and/or berries (or not). I like mine plain. But I’m a simple girl.

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Recipe: Asparagus & Sundried Tomato Pasta w/ Feta

Day 137, 157 of staying in. I hope you haven’t found yourself in a rut. I can tell you, I cannot type as I have mistyped every. single. word. up to this point.

The recipe I’m bringing today goes waaaaaaay waaaaaaaay back. Way back to the mid-90’s (ish) in Winston-Salem, NC, well before the city was known for its food scene but still had a few commendable restaurants and a couple of ever so new and trendy coffee shops.

My favorite restaurant at the time was a place called The Maze. It was in Reynolda Village and I loved eating there on my evening break when I worked at WXII. If I remember correctly, it was very vegetarian heavy (not that I am one) and I just loved this creamy penne pasta dish with asparagus, sun-dried tomatoes that was topped with crumbled feta. It was creamy, tangy, and savory and the shining star was the sun-dried tomatoes, which I’d never even heard of at the time. We’ve come a long way baby.

Well, The Maze has long since closed but I think I’ve copied it well enough.  Up until this week, I hadn’t made it in forever and thought I’d share it with you. This dish makes an excellent main meatless course, but I also like it as a side. And if you want to add shrimp or chicken for protein, it will not disappoint. Any pasta would do but the original was presented with penne and it’s pretty perfect for it. (If you look closely, you’ll say I don’t have penne here, rather a similar pasta plus another pasta with no ridges because I was using what I had and I refused to go back out just for one thing).

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Asparagus & Sun-dried Tomato Pasta w/ Feta

Ingredients:
1 lb penne pasta or similar, cooked according to package directions
1/4 cup onion, finely diced
2 cloves garlic, grated or finely minced
1 bunch asparagus, roughly chopped
1/2 cup sundried tomatoes (either in oil or dried but reconstituted)
1/2 cup fresh feta, crumbled
1/2 cup heavy cream
2 tbs. oil of choice
salt/pepper to taste

Directions:
As the water boils and pasta cooks, heat oil in a large skillet. Add onions and saute for 5 minutes until soft and beginning to caramelize. Add asparagus and cook 5-8 minutes over medium heat until the asparagus is beginning to get tender, but do not let it get mushy. Toss in the tomatoes and stir. Once the pasta is completed, add 1 cup of the pasta water to the mixture. Add the cream and stir until thickened and just slightly creamy but not swimming in it.  Add the pasta and mix well, adding a splash of cream if you think it needs it. Season with salt and pepper.  Stir in the feta, then top with a bit more before serving.

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Sweet Changes in store at Black Mountain Chocolate in WS

Hi, foodies!

Well I kind of felt it was inevitable that little Black Mountain Chocolate might be thinking “bigger and better”. And here we are. The folks at BMC have just announced that they will be moving their Trade Street operations to Bailey South in the Innovation Quarter.

They’ll be doubling their square footage, adding hours, events, a bar and jobs! We’ll also see a slight name change. Keep reading for details. We just love these folks and we are truly excited for them.

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Here’s the hot off the presses announcement:

Black Mountain Chocolate Factory today announced a move from its current Trade Street location to Bailey South in downtown Winston-Salem’s Innovation Quarter. Along with the move, Black Mountain Chocolate Factory will be rebranded as Black Mountain Chocolate Bar and add coffee and cocktails during extended morning and late night hours at its new 4,800 square foot location.

Black Mountain Chocolate Bar is excited to offer a unique culinary experience in the Winston-Salem area, with a desserts-focused menu that will attract Winston-Salem visitors and locals alike. The expanded lounge will accommodate 75 guests indoors, with additional seating outside and place an emphasis on offering hospitality, fostering community, and showcasing the excellence of the fair-trade craft chocolate created at the factory.

The new space will almost double the Chocolate Bar’s square footage, include a generous and inviting seating area for guests, and enhance the ability to host chocolate tasting events and classes. This move is also expected to double Black Mountain Chocolate’s workforce to approximately 20, creating new jobs for both back and front of house employees.

“We can’t wait to share with the community our inviting gathering space, featuring rich experiences like truffle classes, chocolate tastings, wine pairings, and cocktail labs,” say Black Mountain Chocolate Bar co-owners, Brent and Millie Peters. “From morning coffee to an afternoon cookie treat to an evening cocktail, the Black Mountain Chocolate Bar will offer sweet fun for every age at every hour.”

Lounge Seating 2

The anticipated move will happen in early summer. Black Mountain Chocolate has been a key member of the thriving Arts Scene on Trade Street since 2014. They will continue to support Winston-Salem’s thriving arts culture from their new location while also connecting with the heartbeat of the Innovation Quarter. “There are so many exciting developments happening in downtown Winston-Salem right now,” says Marissa Joyce, marketing director at Black Mountain Chocolate. “We are proud to be a part of what makes this city unique and enjoyable, and we plan to continue to be a sweet spot in Winston-Salem’s culinary culture.”

“From morning coffee to an afternoon cookie treat to an evening cocktail, the Black Mountain Chocolate Bar will offer sweet fun for every age at every hour.”

– Brent and Millie Peters, Black Mountain Chocolate Bar Owners

Black Mountain Chocolate Bar will be a unique establishment in the city, with a sophisticated gathering space and a menu that caters to coffee, sweets, and spirits.  Their commitment to creating fair trade, organically sourced chocolate will continue.  Their chocolate is distributed to over 100 retailers across the country. The new location will be located in the Bailey Power Plant complex at 450 N Patterson Street, across from Bailey Park and adjacent to the Coal Pit.

“The more people who come here to live, work or learn, the more places we need where people can gather, unwind and enjoy great food and drink,” says Graydon Pleasants, head of development for Innovation Quarter. “Black Mountain Chocolate Bar is the perfect mix of all those elements you’re looking for when building a sense of place, and we look forward to their opening later this year.”

Black Mountain Chocolate has been working with STITCH Design Shop, Eastern Restaurant Supply, Sunnyside Millwork, and Designer Alice Webb in the creation of their new space. Construction has already begun, with an anticipated completion in late May. Black Mountain Chocolate Bar is looking forward to joining and contributing to the thriving nightlife and special events that already occur in the Innovation Quarter community.

Get your tickets to our Chef’s Table at Sophie’s Cork & Ale

Hi, foodies…

We’ve been on a bit of a reunion tour of sorts with our 2020 Chef’s Tables. We’ve been going back to some of our favorites by popular demand. January-Meridian Restaurant; February-Vin 205 Wine Bar and next month-Sophie’s Cork &  Ale!

Read about Chef John Wilson and get details on our event here. 

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Chef John is one of the most creative and talented chefs in the Triad and he’s truly doing his thing at Sophie’s and getting that restaurant all kinds of recognition.

Join us on Monday, March 16 at 6:30 at Sophie’s in Lexington.