PARLOR KITCHEN<\/a><\/p>\nChef Ryan Whaley
Owner | Parlor Kitchen<\/p>\n
These recipes are simplified, home-friendly versions. The recipes served at Parlor Kitchen use proprietary techniques and formulations.<\/p>\n
COCONUT CURRY<\/p>\n
A simplified version of their signature Coconut Curry<\/p>\n
Ingredients<\/p>\n
2 tbsp olive oil
\n1 yellow onion, diced
\n4 cloves garlic, minced
\n1 tbsp grated fresh ginger
\n2 tbsp curry powder
\n1 tsp turmeric
\n1 (14 oz) can diced tomatoes
\n2 (13.5 oz) cans coconut milk
\n2 (15 oz) cans chickpeas, drained
\n2 cups fresh spinach
\nFresh basil
\nSalt & pepper
\nExtra virgin olive oil
\nCooked jasmine rice
\nOptional: Chicken or shrimp<\/p>\n
Directions<\/p>\n
Saut\u00e9 the onion until softened.
\nAdd the garlic and ginger and cook for 1 minute.
\nStir in the curry powder and turmeric until fragrant.
\nAdd the tomatoes and simmer for 5 minutes.
\nStir in the coconut milk and chickpeas and simmer for 15\u201320 minutes.
\nFold in the spinach and basil until wilted.
\nSeason with salt and pepper.
\nFinish with a drizzle of extra virgin olive oil, and serve over jasmine rice.<\/p>\n
CORN MOCHI<\/p>\n
Inspired by Parlor Kitchen’s award-winning Corn Mochi Waffle<\/p>\n
Ingredients<\/p>\n
1 \u00be cups all-purpose flour
\n\u00be cup sweet rice flour (glutinous rice flour)
\n2 tbsp sugar
\n2 tsp baking powder
\n\u00bd tsp salt
\n2 eggs
\n1 \u00bd cups whole milk
\n\u00bc cup melted butter
\n1 tsp vanilla extract
\n1 cup fresh sweet corn kernels<\/p>\n
For Serving<\/p>\n
Hot honey butter
\nFlaky sea salt
\nCaramel whipped cream
\nTorched popcorn<\/p>\n
Directions<\/p>\n
Preheat a waffle iron.
\nWhisk together the dry ingredients (all-purpose flour, sweet rice flour, sugar, baking powder, and salt).
\nWhisk together the eggs, milk, butter, and vanilla.
\nFold the wet ingredients into the dry ingredients until just combined.
\nGently fold in the corn kernels.
\nCook until golden and crisp.
\nTop with hot honey butter, flaky sea salt, caramel whipped cream, and torched popcorn.<\/p>\n","protected":false},"excerpt":{"rendered":"ORLANDO, Fla. \u2014\u00a0A Central Florida pop-up culinary concept is getting national attention \u2014 not only because of its…\n","protected":false},"author":2,"featured_media":348442,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[4093,7147,6506,274,7152,28,575,115,1335,139,141,140,135,278],"class_list":["post-348441","post","type-post","status-publish","format-standard","has-post-thumbnail","category-orlando","tag-allison-walker","tag-app-chefs-kitchen","tag-app-food","tag-app-top-stories","tag-chefs-kitchen","tag-florida","tag-food","tag-news","tag-orange-county","tag-orlando","tag-orlando-headlines","tag-orlando-news","tag-tampa","tag-top-stories"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/posts\/348441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/comments?post=348441"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/posts\/348441\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/media\/348442"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/media?parent=348441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/categories?post=348441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/tags?post=348441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}