New Summer Flavors at Ackroyd's Bakery
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New Summer Flavors at Ackroyd's Bakery

No Bake PB&Jam Bars Ackroyd's Scottish Bakery Ingredients 2 3/4 cups oats (whatever you have at home will work! Larger rolled oats, instant oats, etc. They will result in different textures, but delicious all the same) 1/2 cup of honey 1 cup peanut butter (or other butters, sunflower seed butter, or tahini) 1/2 cup jam (use your favorite kind, but aim for one that has a thicker consistency Instructions Prepare a 8 inch square container. Use a silicone cake pan or metal tin lined with parchment paper. In a large bowl, mix the oats, maple syrup and peanut butter until they are well combined. Some peanut butters are a bit drier, so if your mix seems a bit too dry/crumbly when you press it together, add a bit more peanut butter and syrup. Spoon slightly under half of the oat mixture into your container. Use your hands to press the mix firmly down to cover the base. Next, spread a layer of jam on top. Then spoon the remaining oat mix over the top, being sure to cover the jam evenly. Starting gently, press the mixture down to cover the jam. When the jam layer is fully covered, you can press down more firmly with the palms of your hands. Leave the bars in the fridge to set for an hour, or until they have firmed up enough to cut them into 16 pieces.

Chef Bobby’s camp friendly Seafood pouches
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Chef Bobby’s camp friendly Seafood pouches

Chef Bobby’s camp friendly Seafood pouches. INGREDIENTS 16 little neck clams in shell, scrubbed 16 uncooked, shell-on jumbo shrimp* 16 sea scallops 1 lb baby lobster meat 4 ears corn on the cob, husked and cut into quarters OR 1 pound small par-boiled new potatoes** 16 cherry tomatoes 4 tablespoons butter Zest of one lemon, plus optional use of lemon wedges 2 teaspoons Old Bay 6 tablespoons white wine or beer (could substitute seafood stock or chicken broth) 1 tablespoon chopped fresh chives and/or fresh parsley Optional for serving: additional Old Bay, bread for mopping up the flavorful broth INSTRUCTIONS Lay four 18×12-inch pieces of heavy-duty aluminum foil (or use a double layer of regular foil) on the counter or a flat work surface. Cut four pieces of parchment paper into 16x10 sheets. This will create a barrier between the foil. I’m not a big fan of cooking directly on aluminum foil. For some reason it just leaves a funky taste on the food. Preheat an outdoor grill for medium heat, and lightly oil the grate. Place 4 clams, 4 shrimp, 4 scallops, 4 pieces of corn on the cob or ¼ of the parboiled potatoes, and 8 halves cherry tomatoes in the center of each piece of foil. Place 2 tablespoons of butter over each pile – I cube each piece and evenly disperse. Zest ¼ of the lemon over each packet, and then sprinkle each with ½ teaspoon Old Bay, and 1½ tablespoons of the white wine or broth. Use whatever fresh herbs you like as well. Yum!! Bring the two short ends of each of the foil sheets together and fold over several times to seal. Leave room for steam. Fold the remaining ends over several times to seal the packet completely. (Advance prep tip: At this point, the packets may be placed on a rimmed baking sheet and refrigerated for up to 2 hours.) Place the foil packets on the preheated grill, cover the grill, and bake until the clams are open and the shrimp are pink and opaque, about 15 minutes. (Tip: Carefully open a packet after about 12-13 minutes and check for doneness. Variations in cooking time will occur from grill to grill. Our last packets were perfectly cooked at 14 minutes.) To serve, place the foil packets on individual plates, carefully unfold the top (be careful – the steam will be hot) or cut an “X” through the foil and peel back the foil. Sprinkle each packet with chives and/or parsley and serve with a lemon wedge, if desired.

Gnocchi Italian Restaurant shows us how to make... Gnocchi
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Gnocchi Italian Restaurant shows us how to make... Gnocchi

Gnocchi 2 lbs. Rigotta Cheese 2 lbs. Flour 3 eggs 1 teaspoon salt ? teaspoon pepper Mix all ingredients together in large bowl. Roll into tubes and then cut into small pillows. Bring large pot of water to a boil. Drop in gnocchi and cook for 2-3 minutes or until gnocchi have risen to the top and drain. Add your favorite sauces and serve.

Birmingham Pub's Lemon Tart with Fresh Berries
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Birmingham Pub's Lemon Tart with Fresh Berries

Lemon Tart with Fresh Berries Short dough crust 375 grams pastry flour 250 grams unsalted butter 95 grams sugar 70 grams egg beaten ? tsp salt Blend butter, sugar, salt until combined. Add eggs slowly. Add flour until incorporated. Chill for 3-4 hours and roll out. Put into 9? tart pan. Refrigerate overnight. Dock and bake for 12-15 minutes. Lemon Curd 1 ? cups fresh lemon juice 2 Tablespoons lemon zest 1 ? cups sugar 8 egg yolks 1 cup unsalted butter cubed Combine all ingredients in a double boiler and whisk until thickened about 6 minutes or 160 degrees F. Cool slightly and pour into already baked shell. Put in cooler overnight. Top with fresh berries and whip cream. Enjoy!

The Last Bite Chef
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The Last Bite Chef

Chef Allison Anastasio, founder of The Last Bite shows us how to make Seared Cauliflower Steak, Herb Chimichurri and Toasted Pine Nut Crumble. INGREDIENTS: cauliflower ● ¼ cup avocado oil ● 1 large head cauliflower, cut into four 1 inch-thick vertical slices. (optional: reserve florets that crumble) ● 1 Tbsp kosher salt ● Freshly ground black pepper, to taste chimichurri ● 1 bunch parsley, stems removed ● 1 bunch cilantro, stems and leaves ● ¼ cup red wine vinegar ● ¼ tsp red chili flakes ● 2 garlic cloves ● ¾ cup olive oil pine nut crumble ● 2 slices stale bread, roughly chopped ● 1/4 cup pine nuts, toasted ● 1/3 cup grated parmigiano reggiano cheese (substitute plant based cheese for vegan option) ● 1/4 cup chopped parsley leaves ● 2 garlic cloves, smashed and diced ● 3 tablespoons butter, melted, cooled (substitute plant based butter for vegan option) INSTRUCTIONS: 1. Preheat oven to 375°F. 2. Cauliflower: Heat a large cast-iron pan over high heat. Add 2 tbsp avocado oil. Sprinkle cauliflower steaks generously with salt and pepper. Cook 4 minutes per side, or until dark golden brown and crispy. Transfer to a pan. Repeat with other steaks. Bake steaks for 10 minutes, or until cauliflower is tender. 3. Chimichurri: Combine parsley, cilantro, vinegar, ½ tsp salt, garlic and red chili flakes in a blender; pulse to combine. With motor running, add olive oil through food chute; process until smooth. Set aside. 4. Pine nut crumble: Pulse bread and pine nuts into a food processor until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. 5. Assembly: Spoon chimichurri over cauliflower to serve. Top with pine nut crumble NOTES: 1. To make this a meal with a complete protein, serve on a bed of quinoa. 2. Optional: Boil any remaining cauliflower florets. Puree them in a food processor with goat cheese, olive oil & kosher salt. Serve under the cauliflower steak. SPECIAL EQUIPMENT: ● Cast iron or heavy bottom skillet ● Food processor and/or blender

HRD Kitchen brings back shades of red, white and blue to its dessert menu

HRD Kitchen brings back shades of red, white and blue to its dessert menu

Hazel, Ravines and Downtown Pastry Chef Olivia Rinke is bringing back shades of red, white and blue to the dessert menu for this Birmingham restaurant this summer. Olivia walks through a demonstration and shows us how she makes her Blueberry Pie. She also shares desserts like Cherry Pie and her classic vanilla cream-filled chocolate Whoopie Pie.

HRD Kitchen bringing back shades of red, white and blue to the dessert menu
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HRD Kitchen bringing back shades of red, white and blue to the dessert menu

Hazel, Ravines and Downtown Pastry Chef Olivia Rinke is bringing back shades of red, white and blue to the dessert menu for this Birmingham restaurant this summer. Olivia walks through a demonstration and shows us how she makes her Blueberry Pie. She also shares desserts like Cherry Pie and her classic vanilla cream-filled chocolate Whoopie Pie.

Bubba's 33 makes their Sunshine Burger
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Bubba's 33 makes their Sunshine Burger

Bubba’s 33 Sunshine Burger- Serves 6 2 lbs. fresh ground chuck 1 lb apple wood smoked bacon, cut into 1 inch pieces and frozen for 30 minutes · Place semi-frozen bacon into food processor and pulse several times until bacon is chopped into small, pea sized pieces. · Add ground chuck to bacon in processor, pulse until well combined. Do not over blend. You will want to see small pieces of bacon throughout the mix. · Alternately, if you have a meat grinder, grind bacon through medium plate and then combine with the ground chuck, mixing well with your hands in bowl. · Shape mixture into 6 each 8 oz patties. FOR BURGERS: 6 each Large Kaiser Rolls 6 Bacon- Chuck Patties Salt and Fresh Ground Pepper 6 eggs, cooked sunny side up or over easy (your preference!) 12 slices Applewood Smoked Bacon 12 slices American cheese 1 cup shredded iceberg lettuce 12 slices vine ripe tomato ½ cup finely diced sweet onion ½ cup Garlic Aioli (½ cup mayonnaise, 1 tsp chopped garlic, 1 tsp lemon juice, ¼ tsp salt) · Preheat grill to medium high heat · Slice Kaiser buns in half and toast on cut side only on the grill · Season patties on both sides with salt and pepper · Grill burgers to desired temperature. · Place cheese on burgers and allow to melt · Build burgers as follows: Place bottom bun on plate Top with shredded lettuce, diced onions and 2 slices tomato Place cheese topped burger patty on next Top with 2 slices of cooked bacon Top with sunny side up egg Spread top Bun with Garlic Aioli and place over burger. Enjoy the best burger ever!