World's Largest Chocolate Structure

A new Guinness World Record has been set.  Maltese master chocolatier Andrew Farrugia of Belgium unveiled the world's longest chocolate structure at Brussels Chocolate Week.  

Farrugia's creation was a detailed steam-powered locomotive, rendered in 2,755 pounds of Belgian chocolate, that stretched 111.5 feet long and took 784 hours to complete.  Farrugia explained how he thought up the concept to several press outlets:

"I had this idea for a while, and I said what do you think if we do this realization of a long chocolate train, you know, because a train you can make it as long as you like... Actually it was going to be much smaller than it was, but I kept on adding another wagon, and another wagon, and it's the size it is today."

The train's many components include seven wagons modeled after modern Belgian trains. The remaining trains recall Belgium's older train wagons, including one with a bar and restaurant.

Most of the structure was constructed in Farrugia's home country, but the world record almost wasn't -- many pieces were damaged in transit to Brussels. Farrugia managed to reconstruct the trouble spots in time for the train's debut.

Source: Huffington Post

Thanksgiving Leftovers

One of the many wonderful aspects of Thanksgiving is being able to savor the meal for days to come.  Here is a recipe that uses a whopping 4 cups of leftover turkey!

Leftover Turkey Pot Pie

Ingredients

• 2 cups frozen peas and carrots
• 2 cups frozen green beans
• 1 cup sliced celery
• 2/3 cup butter or margarine 
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1 3/4 cups low-sodium chicken or vegetable broth
• 1 1/3 cups skim milk
• 4 cups cubed cooked turkey meat - light and dark meat mixed
• 4 (9-inch) unbaked pie crusts

Preparation

1. Preheat an oven to 425 degrees F.
2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes.  Drain the vegetables in a colander set in the sink, and set aside.
3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes.  Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the broth and milk until the mixture comes to a simmer and thickens.  Remove from heat; stir the cooked vegetables and turkey  meat into the filling until well combined. 
4.  Fit 2 pie crusts into the bottom of 2 9-inch pie dishes.  Spoon half the filling into each pie crust, then top each pie with another crust.  Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
5.  Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes.  If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes.  Cool for 10 minutes before serving.   

Recipe courtesy of Allrecipes.com

Thanksgiving Tidbits

In honor of the great American holiday, here are some facts about Thanksgiving!

• The Pilgrim leader, Governor William Bradford, had organized the first Thanksgiving feast in 1621. He invited the neighboring Wampanoag Indians to the feast. 
• Benjamin Franklin wanted the turkey to be the national bird of the United States. 
• Sarah Josepha Hale, an American magazine editor, persuaded Abraham Lincoln to declare Thanksgiving a national holiday. She is also the author of the popular nursery rhyme "Mary Had a Little Lamb"
• Abraham Lincoln issued a 'Thanksgiving Proclamation' on third October 1863 and officially set aside the last Thursday of November as the national day for Thanksgiving. 
• The annual Macy's Thanksgiving Day Parade tradition began in the 1920's.
• Congress to passed a law on December 26, 1941, ensuring that all Americans would celebrate a unified Thanksgiving on the fourth Thursday of November every year.
• In 1939, President Roosevelt proclaimed that Thanksgiving would take place on November 23rd, not November 30th, as a way to spur economic growth and extend the Christmas shopping season.
• Since 1947, the National Turkey Federation has presented a live turkey and two dressed turkeys to the President. The President does not eat the live turkey. He "pardons" it and allows it to live out its days on a historical farm.
• Although, Thanksgiving is widely considered an American holiday, it is also celebrated on the second Monday in October in Canada.

Source: WHSV.com

Turkey Tips

With Thanksgiving just a few days away, here are some tips to help you through the turkey-cooking process!

1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost. 
2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.
5. For even roasting, truss your turkey.
6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).
7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.
8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.
9. Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.
10. Remember to carve your turkey with a very sharp or electric knife.

Good luck!

Courtesy of Food Network

A New Old Favorite

As the holiday approaches, are you looking to jazz up your traditional Thanksgiving side dishes?  Well look no further.  This recipe combines two classic Thanksgiving dishes into one!  Here's the recipe for your family's new old favorite:

Mashed Potatoes with Butternut Squash

Ingredients

• 1 (3-pound) butternut squash, peeled, seeded and sliced ½ inch thick
• 1 ½ tablespoons vegetable oil
• Kosher salt
• 3 pounds Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic
• 1 cup half-and-half (or for a lighter option, skim milk)
• 1 ½ sticks unsalted butter (or 3/4 cup margarine

Directions

1. Preheat the oven to 400 degrees F.  In a large bowl, toss the squash with the oil and season with salt.  Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots.  Transfer the squash into a food processor and puree until smooth.
2. Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil.  Simmer over moderate heat until tender, about 20 minutes. 
3. Drain the potatoes and garlic in a colander, shaking out the excess water.  Add the half-and-half and butter to the pot and heat until melted.  Remove from heat.  Mash the potatoes using a potato masher and season with salt.  Stir in the butternut squash puree and cook over moderate heat until very hot.  Transfer the mashed potatoes to a bowl and serve right away.   

Recipe courtesy of: Delish.com

Qdoba’s Cans for Queso

Qdoba Mexican Grill®, the fast-casual brand known for its innovative and fresh Mexican cuisine options, is bringing back its “Cans for Queso” food drive again this Thanksgiving season in the St. Louis area to support the St. Louis Area Foodbank.  The St. Louis Area Foodbank is the Bi-State region’s largest non-profit 501(c)(3) food distribution center dedicated to feeding those in need. 

From Monday, Nov. 12 through Sunday, Nov. 18, guests can bring canned goods or non-perishable food items into any St.Louis-area Qdoba restaurant location, and all items collected will be donated to the St. Louis Area Foodbank. Guests who donate one item will receive a free order of Qdoba’s signature 3-Cheese Queso and handmade tortilla chips in return. 

 “We are pleased to partner with Qdoba for ‘Cans for Queso’ again this year,” said Frank Finnegan, president and CEO of the St. Louis Area Foodbank. “This is a great way for St. Louis residents to give back to the community and enjoy a Qdoba favorite in return. Last year through ‘Cans for Queso,” Qdoba patrons donated 3,399 pounds of food to help fight hunger in the St. Louis area. Those donations provided 2,719 meals for families in need. We look forward to topping that figure this year with the community’s help.”

 

This offer is valid once per person, per day, with no additional purchase necessary. “Cans for Queso” is available at all participating restaurant locations in the St. Louis area and hours vary by location. For a full list of Qdoba restaurants in the St. Louis area, visit their website. 

Source: stltoday.com

Cook Something Bold

November 8th is Cook Something Bold Day.  To follow this week's theme, here's a recipe that takes peanut butter to a whole new  level!  Need some extra crunchy peanut butter?  Stop by Fresh Gatherings' Harvest Market to pick up some Mound City peanut butter today until 5:30!

African Peanut Soup

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 large red bell peppers, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes, with liquid
• 8 cups vegetable broth or stock
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder (optional)
• 2/3 cup extra crunchy peanut butter
• 1/2 cup uncooked brown rice

Preparation

1. Heat oil in a large stock pot over medium high heat.  Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning.  Stir in tomatoes, vegetable stock, pepper, and chili powder.  Reduce heat to low and simmer, uncovered, for 30 minutes.
2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender.  Stir in peanut butter until well blended, and serve.   

Recipe courtesy of: Allrecipes.com

November: Peanut Butter Lovers Month

With a new month comes new celebrations.  And a great cause for celebration is National Peanut Butter Lovers Month!  In honor of this occasion, here are some fun facts about peanut butter and the nuts behind the butter!

• It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
• In one acre, there are enough peanuts to make 30,000 peanut butter sandwiches. 
• By law, any product labeled "peanut butter" in the United States must be at least 90% peanuts.  (For local, single-ingredient peanut butter, check out Mound City!)
• In 1884, Marcellus Gilmore Edson of Montreal, Quebec was the first person to patent peanut butter. 
• Peanut butter was first introduced to the USA in 1904 at the Universal Exposition (World's Fair) in our own St. Louis by C.H. Sumner, who sold $705.11 of the "new treat" at his concession stand. 
• Peanut butter was the secret behind "Mr. Ed," TV's talking horse.  
• Arachibutyrophobia is the fear of getting peanut butter stuck to the roof of your mouth.
• The average American consumes more than six pounds of peanuts and peanut butter products each year.  
• Americans eat enough peanut butter in a year to make more than 10 billion peanut butter and jelly sandwiches. 
• There are four types of peanuts grown in the USA - Runner, Virginia, Spanish, and Valencia.

Source: National Peanut Board

A New Twist on an Old Favorite

Looking for a new way to use all that butternut squash you have lying around?  Well search no further - here is a squashy twist on a classic recipe!

Creamy, Light Macaroni and Cheese

Ingredients

• 3 cups cubed peeled butternut squash (about one 1 lb. squash)
• 1 1/4 cups fat-free, lower-sodium chicken or vegetable broth
• 1 1/2 cups fat-free milk
• 2 garlic cloves, peeled
• 2 tablespoons plain fat-free Greek yogurt
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups shredded Gruyere cheese 
• 1 cup grated pecorino Romano cheese 
• 1/4 cup finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked cavatappi (or other pasta)
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (Japanese bread crumbs)
• 2 tablespoons chopped fresh parsley

Preparation

    1.  Preheat oven to 375 degrees Fahrenheit.
    2.  Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat.  Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes.  Remove from heat.

    3.  Place the hot squash mixture in a blender.  Add salt, pepper, and Greek yogurt.  Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Place blended squash mixture in a bowl; stir in Gruyere, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano.  Stir until combined.  

    4.  Cook pasta according to package directions, omitting salt and fat; drain well.  Add pasta to squash mixture, and stir until combined.  Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.  

    5.  Heat oil in a medium skillet over medium heat.  Add panko, and cook for 2 minutes or until golden brown.  Remove form heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese.  Sprinkle evenly over the hot pasta mixture.  Lightly coat topping with cooking spray.
    6.  Bake at 375 degrees Fahrenheit for 25 minutes or until bubbly.  Sprinkle with parsley, and serve immediately.

Note: If Gruyere, Romano, and/or Parmigiano-Reggiano cheeses are unavailable, other cheeses may be substituted, but using the same amount of cheese is recommended.  Also, step 5 is optional; if desired, simply sprinkle remaining cheese and panko over without toasting the panko first.  

Adapted from myrecipes.com and Cooking Light