February is filled with luscious food holidays

February is best known for celebrating Valentine's Day, but there are so many worthy reasons, we suggest you dive in and celebrate every day of the month!

MONTHLY

· National Canned Food Month

· National Chocolate Lovers Month

· National Cherry Month

· National Grapefruit Month

· National Snack Food Month

· National Potato Lovers Month

· Return Shopping Carts to the Supermarket Month

· National Hot Breakfast Month

· Berry Fresh Month

· Celebration of Chocolate Month

· Great American Pies Month

· National Fiber Focus Month

· National Fondue Month

· National Heart Healthy Month

· National Sweet Potato Month

WEEKLY

· Week 1 African Heritage & Health Week;  La Poutine Week; Shape Up With Pickles Time

· Week 2 Great American Pizza Bake; Kraut & Frankfurter Week

· Week 3 National Margarita Weekend

· Week 4 National Pancake Week

DAILY

· Superbowl Sunday-National Pork Rind Day

· First Saturday-National Pisco Sour Day

· Shrove Tuesday-International Pancake Day

· Second Monday-Oatmeal Monday

· Fourth Thursday-National Chili Day

· Last Friday-National CSA Day

· 1st-National Cake Pops Day; National Baked Alaska Day; National Dark Chocolate Day

· 2nd-National Tater Tot Day; Crepes Day; Heavenly Hash Day

· 3rd-National Carrot Cake Day

· 4th-National Homemade Soup Day; National Stuffed Mushroom Day

· 5th-World Nutella Day; National Frozen Yogurt Day; National Chocolate Fondue Day

· 6th-National Chopsticks Day

· 7th-National Fettuccine Alfredo Day

· 8th-National Molasses Bar Day; National Potato Lover

· 9th-National Bagels & Lox Day; National Pizza Day

· 10th-National Cream Cheese Brownie Day, National Have a Brownie Day

· 11th- National Peppermint Patty Day; Don’t Cry Over Spilled Milk Day; National Latte Day

· 12th-National PB&J Day; National Biscotti Day; National Plum Pudding Day

· 13th-National Italian Food Day; National Tortellini Day

· 14th-National Cream Filled Chocolates Day; National Clementine Day

· 15th-National Gumdrop Day, National Chewing Gum Day

· 16th-National Almond Day

· 17th-National Café au Lait Day; National Indian Pudding Day

· 18th-National Drink Wine Day; National Crab Stuffed Flounder Day

· 19th– National Chocolate Mint Day

· 20th-National Cherry Pie Day; National Muffin Day

· 21st-National Sticky Bun Day

· 22nd-National Margarita Day; National Cook a Sweet Potato Day

· 23rd-National Banana Bread Day; National Toast Day

· 24th-National Tortilla Chip Day

· 25th-National Chocolate Covered Peanuts Day; National Clam Chowder Day; National Chili Day

· 26th-National Pistachio Day

· 27th-National Strawberry Day; National Kahlua Day; National Protein Day

· 28th-National Souffle Day

· 29th-National Frog Legs Day; National Surf & Turf Day

What to avoid when going gluten-free

If you have been diagnosed with Celiac Disease, you have most likely been told to completely eliminate wheat from your diet. The same may hold true for ADHD, autism, schizophrenia, chronic fatigue syndrome, migraines and infertility. The problem with wheat is that it contains gluten-a protein that is also found in many other grains. Even in patients who have not been diagnosed with Celiac, ingesting gluten can lead to gastrointestinal disorders which can trigger anemia, malnutrition, weight loss, mood swings, lactose intolerance and a variety of other complaints. Avoiding gluten is difficult, but it is becoming easier as more food manufacturers create gluten-free products. Be sure to purchase foods labeled "gluten-free" or bear the gluten-free logo. Being "wheat-free" just isn't good enough. Many other grains contain gluten. Here is a list of safe grains and a list of those to avoid:

WHAT IS SAFE

• Rice

• Potato

• Corn

• Buckwheat

• Unprocessed oats

• Quinoa

• Tapioca

• Yam

• Teff

• Amaranth

• Arrowroot flour

• Gelatin

• Xanthan gum

• Guar gum

• Sorghum

WHAT TO AVOID

• Wheat

• Rye

• Barley

• Spelt

• Processed oats

• Bulgar

• Farina

• Semolina

• Malt

• Couscous

• Durum

• Kamut

• Einkorn

• Farro 

Packaged processed foods can be particularly bothersome to check. Even if a product seems to be safe, there may still be hidden gluten or the product was manufactured on equipment that also manufactures items containing gluten. Avoiding the following terms will help weed out gluten from your diet: stabilizer, starch, flavoring, emulsifier, hydrolyzed and plant protein.

Common ingredient substitutions

Despite your best efforts to have a fully stocked pantry, there will be times when you run out of something in between trips to the grocery store. This handy list will help you find substitutions for many common kitchen ingredients. 

• 1 teaspoon baking powder=¼ teaspoon baking soda+½ teaspoon cream of tartar
• 1 ounce chocolate=3 tablespoons cocoa+1 tablespoon butter
• 1 tablespoon corn starch=2 tablespoons flour or 2 teaspoons quick cooking tapioca
• ¾ cup cracker crumbs=1 cup bread crumbs
• 1 teaspoon dry mustard=1 tablespoon prepared mustard
• 1 cup self-rising flour=1 cup all purpose flour+½ teaspoon salt+1 teaspoon baking powder
• 1 tablespoon fresh herbs=1 teaspoon dried herbs
• 1 cup ketchup=1 cup tomato sauce+½ cup sugar+ 2 tablespoons white   vinegar (for use in cooking, not as a condiment)
• 1 cup buttermilk=1 tablespoon lemon juice or white vinegar+ whole milk to equal one cup. Let stand 5 minutes before using.
• 1 cup whole milk=½ cup evaporated milk+½ cup water
• 10 mini marshmallows=1 large marshmallow
• 1 small fresh onion=1 tablespoon rehydrated dried, minced onion
• ½ cup brown sugar=2 tablespoons molasses+½ cup white sugar, mix well.
• 1 cup powdered sugar=1 cup white sugar+1 teaspoon corn starch
• 1 cup tomato juice=½ cup tomato sauce+½ cup water, stir until combined 
• 1 cup honey=1 ¼ cups sugar+1 cup water, stir until dissolved.

Celebrate every day in January with these delicious food holidays

Most people kick off the new year with resolutions to eat better, lose weight and work out. Here at Devour Dayton, we resolve to celebrate as many of the food holidays as we possibly can in the coming year! We hope you join us on our journey of daily celebrations.

MONTHLY CELEBRATIONS

• Bread Machine Baking Month 
• National Baking Month
• National Candy Month 
• National Citrus Month
• National Egg Month 
• National Fat-free Living Month
• National Hot Tea Month 
• National Meat Month 
• National Oatmeal Month `
• National Prune Breakfast Month
• National Slow Cooking Month
• National Soup Month 
• National Wheat Bread Month 

WEEKLY CELEBRATIONS

• 2nd week National Pizza Week 
• 4th week National Meat Week
• 4th week National Irish Coffee Week

DAILY CELEBRATIONS

January 1

• National Bloody Mary Day 
• Apple Gifting Day 
• National Black-eyed Pea Day

January 2

• National Cream Puff Day
• National Buffet Day

January 3

• National Chocolate Covered Cherry Day 

January 4

• National Spaghetti Day 

January 5

• National Whipped Cream Day 

January 6

• National Bean Day 
• Epiphany: Make an Epiphany Cake 
• National Shortbread Day 

January 7

• National Tempura Day 

January 8

• National English Toffee Day 

January 9

• National Apricot Day 
• National Cassoulet Day 

January 10

• National Bittersweet Chocolate Day 
• National Oysters Rockefeller Day 

January 11

• National Milk Day 
• National Hot Toddy Day 

January 12

• National Curried Chicken Day 
• National Hot Tea Day 
• National Marzipan Day
• National Glazed Donut Day

January 13

• National Peach Melba Day 
• National Gluten-free Day 

January 14

• National Hot Pastrami Sandwich Day 

January 15

• National Bagel Day 
• National Strawberry Ice Cream Day 
• National Fresh-squeezed Orange Juice Day

January 16

• International Hot & Spicy Food Day
• National Fig Newton Day 
• National Quinoa Day 

January 17

• National Hot Buttered Rum Day 

January 18

• National Peking Duck Day 
• National Gourmet Coffee Day

January 19

•  National Popcorn Day 

January 20

• National Buttercrunch Day 
• National Cheese Lover’s Day 
• National Granola Bar Day 
• National Coffee Break Day 

January 21

• National New England Clam Chowder Day

January 22

• National Blonde Brownie Day
• National Southern Food Day

January 23

• National Pie Day 
• National Rhubarb Pie Day

January 24

• National Peanut Butter Day 
• National Lobster Thermidor Day

January 25

• National Irish Coffee Day 
• Burns' Night

January 26

• National Green Juice Day 
• National Pistachio Day 
• National Peanut Brittle Day
• International Port Wine Day

January 27

• National Chocolate Cake Day 

January 28

• National Blueberry Pancake Day
• National Pork Belly Day

January 29

• National Corn Chip Day 

January 30

• National Croissant Day 

January 31

• National Brandy Alexander Day 
• National Hot Chocolate Day
• National Pho Day

Ten tips for better baked goods

There are times when everyone-myself included-needs a little help in the kitchen. These ten tips for better baked goods should help you elevate your breads, cakes, cookies and more to the next level of yumminess.

1. When baking bread, keep a small bowl of water in the oven. It will help keep the crust from getting hard.

2. Cookie dough that needs to be rolled out should be refrigerated for at least an hour before using to lessen sticking. 

3. Pie crust is easier to make when all of the ingredients are cool.

4. Sprinkle baked cakes with powdered sugar before frosting to help the frosting stay in place.

5. To prevent chocolate chips or fruit from sinking in your batters, toss them in flour first.

6. Store yeast in the refrigerator or freezer for best results. 

7. Always scrape your bowls when making batters and doughs. This ensures you aren’t leaving any important ingredients in the bottom of the bowl.

8. For added color and luster, brush the top of bread crusts, scones, rolls and biscuits with cream just before baking. For a little extra dazzle, sprinkle with a little sugar. 

9. No matter how tempting it is, do not open the oven door while baking. It disrupts the temperature and your bake time.

10.  Don’t overfill cake, muffin or bread pans. Pans should be filled no more than 2/3 full or messes can happen.

Common cooking terms every home chef should know

As you read through this blog and our upcoming online magazine, you will most certainly come across cooking terms that you are not familiar with. That's ok, we've broken them down here for you to refer back to as often as needed!

Au Gratin topped with crumbs and/or cheese then browned in an over or under a broiler.

Au Jus served with its own juices.

Baste to moisten food during the cooking process with pan drippings or a special sauce in order to add flavor and prevent the meat from drying out.

Blanch to immerse in rapidly boiling water and allow to cook slightly.

Cream to soften a fat, especially butter, by beating it at room temperature.

Crimp to seal the edges of a two crust pie either by pinching them together at intervals with your fingers or by pressing them together with the tines of a fork.

Crudites as assortment of raw vegetables that is served as an hors d’oeuvre, often with a dip.

Degrease to remove fat from the surface of soups, stews or stocks. Item are usually placed in the refrigerator, allowing the fat to harden for easy removal.

Dredge to coat lightly with flour, cornmeal, etc.

Entrée the main course

Fold to incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing the air bubbles.

Glaze To cover with a glossy coating, such as melted jelly for desserts.

Julienne to cut or slice vegetables, fruits or cheeses into match shaped slivers.

Marinate to allow food to rest in a liquid in order to tenderize it and/or add flavor.

Meunière dredged with flour and sautéed in butter.

Parboil to boil until partially cooked; to blanch.

Pare to remove the outermost skin of a fruit or vegetable.

Poach to cook gently in hot liquid kept just below the boiling point.

Purée to mash foods by hand by rubbing through a sieve or food mill or by whirling in a blender or food processor until smooth.

Refresh to run cold water over food that has been parboiled in order to stop the cooking process.

Sauté to cook and/or brown food in a small quantity of hot shortening.

Scald to heat to just below the boiling point.

Sear to cook the surface of quickly with intense heat.

Simmer to cook in liquid just below the boiling point. The surface of the  liquid should be barely moving, broken time to time by slow raising bubbles.

Steep to let food stand in hot liquid in order to extract or to enhance favor.

Toss to combine ingredients with a repeated lifting motion.

Whip to beat rapidly in order to incorporate air and produce expansion in heavy cream or egg whites.

The key ingredients every pantry should have

A well stocked pantry should provide you with everything you need for a good, well rounded meal.  Several, actually. With the right mix of ingredients on hand, you can create a variety of meals for the entire family or for when guests drop by. The following list is considered a well stocked pantry during normal times. Unfortunately we know all too well that these are far from normal times. Stay tuned for a list featuring common ingredient substitutions. 

Staples

• Baker’s Chocolate
• Baking Powder
• Baking Soda
• Barbecue Sauce
• Bread Crumbs (also known as Panko)
• Chocolate Chips
• Cocoa Powder
• Cornmeal
• Cornstarch
• Crackers (a variety of styles and flavors)
• Flour
• Honey
• Ketchup
• Lemon Juice
• Mayonnaise
• Non-stick Cooking Spray
• Nuts
• Oats
• Oil (Vegetable and Olive)
• Pancake Mix
• Peanut Butter
• Potatoes
• Shortening
• Sugar (White, Brown and Powdered)
• Vinegar (White and Apple Cider)

Packaged and Canned Goods

• Beans (Both Dried and Canned)
• Broth (Beef, Chicken and Vegetable)
• Baking Mixes (Cake, Brownie, Muffin)
• Canned Tomatoes (Whole and Diced)
• Canned Fruit
• Canned Mushrooms
• Canned Soups 
• Canned Tomato Paste and Sauce
• Canned Meats (Tuna, Chicken)
• Cereal
• Dried Fruit
• Dried Soup Mixes
• Gelatin (Plain and Flavored)
• Gravy
• Salsa
• Milk (Evaporated and Sweetened Condensed)
• Oatmeal
• Pasta
• Rice 
• Spaghetti Sauce

Seasonings & Spices

• Basil
• Bay Leaves
• Black Pepper
• Bouillon Cubes (Beef, Chicken, Vegetable)
• Chili Powder
• Cinnamon
• Mustard
• Garlic Powder
• Ginger
• Nutmeg
• Onion Powder
• Oregano
• Paprika
• Parsley
• Rosemary
• Sage
• Salt
• Soy Sauce
• Tarragon
• Thyme
• Vanilla
• Worcestershire Sauce
• Yeast

Refrigerated

• Butter
• Cheese 
• Eggs
• Milk
• Sour Cream
• Yogurt