Yesterday, Post hosted a food event with Tipsy Parson, a Chelsea-based NYC restaurant that specializes in soul food. Combining recipes using Post cereals like Shredded Wheat, Honey Nut Shredded Wheat, and Grape-Nuts, they came up with healthier versions of the most popular comfort foods and gave us a firsthand look on just how delicious it can still be (think Thanksgiving recipes).
And what’s better than having the food come to you? We were invited to Condé Nast’s Bon Appetit Test Kitchen (just a few floors down from me!) to taste some of the mouth-watering recipes they had in store for us.
We were given plates of meatloaf (made with Grape-Nuts), Mac and Cheese (made with Shredded Wheat), and “Fried” Chicken (which is actually baked with Honey Nut Shredded Wheat). For dessert, they served us Apple Crisps and we got to take home some bread pudding, both made with Grape-Nuts. I was actually pretty blown away by how delicious every single dish was, particularly the mac and cheese and meatloaf (I don’t consider myself a big meat loaf person, but I cleaned my plate of it this time!).
Chefs Julie Taras Wallach and Tasha Garcia Gibson of Tipsy Parson (who came up with these original recipes) demonstrated how easy they are to make while Dr. Mark Izzo, Director of Research and Development at Post, talked about the heart-healthy benefits of fiber and whole wheat in your diet.
You haveee to try them at home — in fact, I’M going to try them at home and let you know how it goes…until then, here are the recipes for the Mac and Cheese and Chicken — let me know if you want the other ones too!
SHREDDED WHEAT MAC AND CHEESE (courtesy of Julie Taras Wallach and Tasha Garcia Gibson of Tipsy Parson NYC)
What to get:
1 pound dried cavatelli pasta
1 bunch fresh thyme (about the diameter of a quarter)
1.5 tbsp fresh thyme, chopped
2 sprigs rosemary
1 tbsp unsalted butter
2 medium Spanish onions, coarsely chopped
1 clove garlic, crushed
1/2 cup white wine
1/2 cup all-purpose flour
4 cups 2% milk
2 cups half and half
1/4 cup Dijon mustard
1.5 cups Grafton cheddar cheese (grated)
1/4 tsp nutmeg (freshly grated)
salt and freshly ground pepper to taste
1.5 cups Post Shredded Wheat
1 cup grated Grana Padano cheese
What to do:
Add Post Shredded Wheat to a food processor. Pulse on/off until cereal resembles coarse bread crumbs.
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain and set aside.
Tie the bunch of thyme and sprigs of rosemary together with clean kitchen string. In a large widemouth stockpot, melt the butter over medium heat.
Add the onions, garlic and herbs, and cook until the onion is soft, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half, about 10 minutes. Remove and discard the garlic and herbs.
Whisk in the flour and cook, stirring for 1 minute until liquid is smooth, no lumps. Gradually which in the milk and cream, the the mustard. Reduce heat to a gentle simmer and cook, stirring constantly, for about 30 minutes.
Remove the pan from the heat and stir in the cheddar, a handful at a time, waiting until each addition is completely melted before adding more. Season with the nutmeg and add salt and black pepper to taste.
Add pasta and the chopped thyme and heat through until the pasta is well coated and seasoned, about 5 minutes. Adjust the seasoning as needed.
Pour the mixture into a casserole dish or individual overproof gratin dishes. Sprinkle the top(s) with a generous layer of coarsely ground Posted wheat then a layer of Grana Padano, then another layer of Post Shredded Wheat.
Bake for 20 minutes, or until bubbly and cripsy.
Did you know: A typical Mac n Cheese recipe is about 1200-1600 calories, 60-75 grams of fat and 3400-4000 mg of sodium. THIS recipe is 460 calories, 24 grams of fat and has 560 mg of sodium per serving.
HONEY NUT SHREDDED WHEAT “FRIED” CHICKEN (courtesy of Julie Taras Wallach and Tasha Garcia Gibson of Tipsy Parson NYC)
What to get:
1 gallon cold water
3/4 cup kosher salt
1/2 cup honey
10 bay leaves
6 cloves garlic, smashed but not peeled
2 tbsp black peppercorns
1 tbsp mustard seeds
2 tsp celery seeds
2 rosemary sprigs
1 small bunch thyme
1 small bunch parsley
3 lemons zest and juice
3 pounds chicken breasts, boneless and skinless (about 4 breasts)
1 cup AP flour
2 tsp kosher salt
1/2 tsp freshly ground pepper
2 cups buttermilk
4 cups Post Honey Nut Shredded Wheat (ground to resemble coarse bread crumbs)
1 tbsp unsalted butter, melted
What to do:
In a stockpot, mix together ingredients for brine. After zesting and juicing the lemons, add the lemon carcasses to the brine. Simmer brine, stirring frequently, until salt and honey have dissolved. Remove from heat and allow to cool. Add portioned chicken breasts to cold brine. Cover and refrigerate overnight.
Make Chicken Dredge:
Add cereal to work bowl of food processor fitted with blade. Pulse on/off until cereal resembles very coarse breadcrumbs. In a large bowl, mix together flour, cereal and all dry seasonings. Mix well to combine. Whisk together buttermilk and eggs. Melt butter in microwave or in a small pan on the stovetop.
Prepare a baking sheet with parchment or a silpat (silicone baking mat…a shallow baking pan coated with cooking spray will also work). Remove chicken from brine. Wipe off any residual herbs and spices. Lay on a plate or baking sheet. Working one at a time, dredge chicken breast in egg mixture. Remove from mixture, letting excess drip off, then dredge in cereal mixture. Press to adhere. Repeat process again with same breast, so it’s double coated. Place double-coated chicken breast on prepared baking sheet. Continue process with each chicken breast. Arrange chicken breasts o baking sheet so they are not touching. Drizzle or lightly brush each breast with melted butter. Season lightly with salt and pepper. Bake at 350 degrees F until chicken is tender not pink, and juices run clear, about 20-25 minutes.
Did you know: A typical Fried Chicken recipe may contain between 500-650 calories, 25-40 grams of fat and 1500-3000 mg of sodium. THIS recipe contains 460 calories, 9 grams of fat, and 1850 mg of sodium.