Bosch AutoAir™ 500 Series Dishwasher #ad

By: The Food Hunter

“This post is an #ad that was created for #boschdishwasher & Best Buy! I have an ongoing relationship as a Best Buy influencer & receive product or compensation for posts featuring their products. As always, all opinions are 100% my own."

When you enjoy cooking for family and friends as much as I do the 2nd most important large appliance in your kitchen, after the range, is the dishwasher. The new Bosch AutoAir™ 500 Series dishwasher, available at Best Buy, offers room for up to 16 place settings. How cool is that!!!

The dishwasher also has a flexible 3rd rack which adds space for cooking utensils and ramekins. And the FlexSpace™ Tines on the lower rack- fold down every other tine in one simple step to make room for larger, bulkier items while optimizing the rack space.

IMAGE, @BOSCHHOMEUS

Maximum capacity is not its only virtue: The Bosch 500 Series dishwasher also delivers a sparkling clean and dry with advanced PrecisionWash technology and AutoAir. It's intelligent sensors continually scan and check the progress of dishes throughout the cycle, and powerful spray arms target every item of every load, for the ultimate clean. The all-new AutoAir option automatically releases the door at the end of the cycle to let moisture escape and fresh air in for drier dishes*

Bosch also incorporates 18 unique sound-reducing technologies such as multiple insulation layers, grindless food filtration, and a sound absorbing base; so after a long evening of company you can be assured that running your dishwasher will not disturb your quiet time.


I'm already thinking ahead to my next dinner party and how helpful the Bosch AutoAir™ 500 Series dishwasher will be for easy clean-up with its 5 wash cycles, including a five-level wash and an extra dry.

If you want a premium brand dishwasher because design, engineering and reliability are important to you, the new Bosch AutoAir™ 500 Series may just be the one for you.

*Compared to Bosch Dishwashers with PureDry.

Runamok Maple Syrup Old Fashioned

By: The Food Hunter

Runsmok Maple Syrup is a premium organic syrup produced in Northern Vermont. All Runamok syrups are created in small batches with the absolute best ingredients and it shows in taste. 

Varieties of the barrel-aged include: Bourbon, Rum and Whiskey. While I think anyone of them could work in the classic Old Fashioned Cocktail I did prefer the Bourbon Barrel Aged.

Runamok Maple Syrup Old Fashioned 

1 teaspoon Runamok Bourbon Barrel Aged Maple Syrup

3 dashes Angostura Bitters

2 oz Rye Whiskey
1 Orange Slice 

Add syrup and bitters to a rocks glass, stir. Add orange slice and muddle.

Add the rye and ice and stir again. 

Espresso Almond Sponge Cake with Mocha Buttercream #BetterYourBake

By: The Food Hunter

“This post and recipe was created for #BetterYourBake but as always opinions are 100% mine.”

While I consider myself to be a pretty good baker I know there are still a lot of things to learn and Nielsen-Massey's new #BetterYourBake technique based videos are great for those of us that could use some help mastering the basics of baking.

Now through September, Nielsen-Massey will be unveiling a new baking technique, on BetterYourBake.com. Each technique includes a step-by-step video, along with delicious, seasonal recipes. The tip I found particularly helpful for the recipe below was How to Separate Eggs and Whisk.

I'm a huge fan of Nielsen-Massey vanillas. They use a proprietary cold-extraction process to preserve more than 300 delicate flavor compounds in their Pure Vanilla Extracts to consistently deliver the richest tasting vanilla from around the world. In this recipe I tried their Ugandan Pure Vanilla Extract, a bold sweet vanilla with notes of chocolate, and loved it!

Espresso Almond Sponge Cake with Mocha Buttercream

Coffee Almond Sponge Cake
2/3 cup powdered sugar sifted
4 large eggs room temperature
1 tsp vanilla
1 cup almond flour
1/2 cup all-purpose flour
2 Tbsp instant espresso powder
1 tsp baking powder
pinch salt
2 Tbsp unsalted butter melted
4 large egg whites
1/4 cup granulated sugar
1 tsp cream of tartar

Preheat oven to 375F. Grease a three 6 inch pans and line with parchment.

In a medium bowl, whisk flour, espresso powder, baking powder, and salt. Set aside.

In the bowl of a stand mixer, combine powdered sugar, 4 eggs, and vanilla. Whip until thick and pale. The whisk will leave tracks and ribbons will form if you drizzle the mixture onto itself. Mix in flour mixture and then the melted butter.

In a clean bowl of a stand mixer, begin to whip the egg whites on medium. When they start to foam, add the cream of tartar. Continue whipping while slowly adding the granulated sugar. Turn mixer to high and whisk until stiff peaks form.

Gently fold egg whites into the cake mixture. Pour into prepared pans and spread evenly. Bake for 20-25 mins or until the cake springs back when pressed. Cool before removing from pan.

Coffee Soak
1/4 cup granulated sugar
1/4 cup water
2 tsp instant espresso powder
2 Tbsp Kahlua liqueur

Place sugar, espresso powder, and water into a small saucepan and bring to a boil. Simmer for 2mins. Remove from heat and stir in coffee liqueur. Cool completely.

Mocha Buttercream
3 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter room temperature, cubed
1 tsp vanilla
1 Tbsp instant espresso powder
3 oz dark chocolate chopped, melted, and cooled


Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (approx. 5-10mins). Switch to paddle attachment.

Slowly add cubed butter and mix until smooth. Add vanilla, melted chocolate, and espresso powder. Whip until smooth.


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Steak, Celery and Cherry Salad

By: The Food Hunter

As the days become hotter, my meals get increasingly easier. And for me there is nothing easier than throwing together a delicious protein-packed salad. A variety of fruits & veggies and good quality meats are all it takes to have a healthy meal on the table in minutes.

When it comes to quality meat, Grass Roots Farmers Cooperative is a meat subscription box that I value. Their animals are all pasture-raised, and as a result, their meats are higher in omega-3 fatty acids, vitamins, and minerals—and they have more better for you fats.

Grass Roots’ farmers use regenerative agriculture, which replenishes the nutrients in the soil instead of depleting them. Their rotational grazing practices sequester carbon—improving the environment and slowing climate change. Everything about them is wonderful. 

What's even better is their meat box allows the customer to hand pick an assortment of meats so you always have a delicious option on hand to add to your salads.

 SPECIAL OFFER FOR YOU!!

• Head over to: http://bit.ly/FoodHunterGrassRoots 
• Get $30 off your first GRFC box of $125 or more using the code: FOODHUNTER at checkout.

The recipe below was adapted from Food & Wine. I used a Grass Roots bavette; a tender and flavorful steak, to make this meal. The meat cooked up perfectly and paired nicely with the flavors of the dressing. 

Steak, Celery and Cherry Salad

One 10 ounce bavette steak

1/2 cup extra-virgin olive oil, plus more for brushing

1/3 cup fresh lime juice

3 small shallots, thinly sliced

1 jalapeño—stemmed, seeded and minced

1 garlic clove, minced

6 celery ribs, thinly sliced, plus leaves for garnish

2 cups sweet cherries, pitted and halved (10 ounces)


Light a grill or preheat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning, until browned on the outside and still rare inside. Transfer to a carving board and let rest for 5 minutes, then thinly slice against the grain.


Meanwhile, in a small bowl, whisk the ½ cup of olive oil with the lime juice, sliced shallots, jalapeño and garlic. Season the dressing with salt and pepper. 


  

In a large bowl, toss the steak with the sliced celery, cherries and half of the dressing. Season with salt and pepper. Garnish with celery leaves. Serve; pass more dressing at the table

Black Agave Old Fashion

By: The Food Hunter

We recently spent a relaxing weekend (read about it here) at the Hermosa Inn in Paradise Valley, Arizona, which included dinner and cocktails at the infamous Lon's restaurant. One of the stellar libations I was able to indulge in was the Black Agave Old Fashioned. Crafted from Azunia Tequila, a family owned, smooth and clean tequila, this drink was fragrant with cinnamon and bitters.

If you are a fan of the classic Old Fashioned I think you will love this version. 

Black Agave Old Fashioned

1oz Azunia Black Agave Tequila
1 oz Rittenhouse Rye
1/4 ounce cinnamon syrup
2 dashes Peychauds bitters
burnt orange peal 
cherry

In an old fashioned or short rocks glass, stir together cinnamon syrup and bitters. Add tequila, rye and ice, stir well. Twist the citrus peel to release the oils add to glass. Drop cherry into the cocktail and serve.