Wine and cheese parties from the seventies are returning. They are easy to set up. You don’t need a reason for the party. They can be brought together at any time, no matter the weather and there is nothing like the pairing of cheese with wine.
Most people can get overwhelmed. To begin with there are a wide range of choices in wines and cheese. Then there is figuring out what wine goes with what cheese.
The first thing to remember when you set about buying your supplies is never by cheap boxed wine. It may be easy to open but the flavors of cheese or any other food cannot be brought out with cheap wine.
Remember strong wines go with strong cheese and mild cheeses go with mild wine. Neither drink nor food must dominate. The flavor of each bite of cheese on your palette is replaced with a sip of the wine.
Wines that are acidic complement pungent cheese such as Chardonnay with Brie or a Savignon Blanc with goat cheese.A soft cheese like Camembert goes well with sweet wines like Vouvray or Chenin Blanc.And hard cheeses like Parmegiano, Romana or Regiano are wonderfully matched to full bodied red wines such as Cabernet Sauvignon, Merlot, Red Zinfandel and Red Bordeaux.Sweet wines like Vermouth , Port or Sherry may be combined with the a the well known, much loved cheddar cheese. If the cheddar is aged then its sharp taste compliments an equally tangy glass of Shiraz Cabernet.
Remember, that the best guide of what cheese and wine combinations to go for, you should rely on your tastes. If it seems to work together then serve them together. Don’t worry about the errors you make, they will only help improve your abilities in the long run.
Melinda Carnes is a staff writer at everything-gourmet.com and is an occasional contributor to several other websites, including coffee-enthusiast.com
Friday, January 25, 2008
Wednesday, January 23, 2008
Do Fats Fit Into A Healthy Dinner Recipe?
If you’re like me you are often looking for a quick and healthy dinner recipe, but you are concerned about the amount of fat in some choices. However, fats are essential to
the proper functioning of our bodies. Among other things, fats help maintain cell membrane integrity and they help nerve transmission and nutrient absorption. However, if
consumed in excess quantities, fats can lead to weight gain, heart disease and various types of cancer. Be aware that not all fats are alike. Some fats contribute to our
well-being and some can be quite harmful, increasing the risk of developing heart disease.
So your (quick) healthy dinner recipe should contain a certain amount of fat. But how much fat do we need exactly? The Zone, a popular diet, suggests that the calories we
consume should come from carbohydrates, proteins and fats in the following proportion: 40%, 30% and 30%, respectively. We don’t necessarily have to drastically follow
this advice; it should only serve as a general reference. The key is to replace the bad fats in our meals with good ones.
Here is a quick review of the different types of fat.
* Saturated Fats
Saturated fats cause an increase of blood cholesterol and LDL cholesterol, which are the bad cholesterol. Products that have high saturated fat content include meat, eggs,
dairy products and seafood. A few plant foods, like coconut oil, palm kernel oil and palm oil also contain high amounts of saturated fats.
* Trans Fats
Trans fatty acids are the result of the industrial process of "hydrogenating" liquid oils. This process was devised in an attempt to make food products last longer. Trans fats
are commonly found in packaged foods, in commercially fried food (e.g., French fries), in packaged snacks (e.g., microwaveable popcorn), and in hard stick margarine and
vegetable shortening.
* Monounsaturated Fats
Monounsaturated fats are the good fats because they cause blood cholesterol and LDL cholesterol to decrease, and at the same time, increase HDL cholesterol or the good
cholesterol. Products that contain high levels of monounsaturated fats include olive oil, canola oil and nuts. Look for these ingredients in any healthy dinner recipe, like salad
dressing made with olive oil.
* Polyunsaturated Fats
Similar to monounsaturated fats, polyunsaturated fats help lower total blood cholesterol and LDL cholesterol. High levels of polyunsaturated fats are found in safflower oil,
sunflower oil, corn oil, fish oil, and seafood like salmon. The Omega-3 fatty acids fall under this type of fats.
Some Things You Can Do to Avoid the Bad Fats
* Use only cooking oils that have low amounts of saturated fats and high amounts of monounsaturated and polyunsaturated fats (e.g., olive oil, flax seed oil and canola oil).
* Stay away from commercially packaged foods since they have high trans fat content.
* Read food labels and go with those that are trans fat free.
* Avoid saturated fats by opting for low-fat versions of dairy products (e.g., skim milk).
* Go for lean meats. Make sure the visible fats and the skins are removed.
the proper functioning of our bodies. Among other things, fats help maintain cell membrane integrity and they help nerve transmission and nutrient absorption. However, if
consumed in excess quantities, fats can lead to weight gain, heart disease and various types of cancer. Be aware that not all fats are alike. Some fats contribute to our
well-being and some can be quite harmful, increasing the risk of developing heart disease.
So your (quick) healthy dinner recipe should contain a certain amount of fat. But how much fat do we need exactly? The Zone, a popular diet, suggests that the calories we
consume should come from carbohydrates, proteins and fats in the following proportion: 40%, 30% and 30%, respectively. We don’t necessarily have to drastically follow
this advice; it should only serve as a general reference. The key is to replace the bad fats in our meals with good ones.
Here is a quick review of the different types of fat.
* Saturated Fats
Saturated fats cause an increase of blood cholesterol and LDL cholesterol, which are the bad cholesterol. Products that have high saturated fat content include meat, eggs,
dairy products and seafood. A few plant foods, like coconut oil, palm kernel oil and palm oil also contain high amounts of saturated fats.
* Trans Fats
Trans fatty acids are the result of the industrial process of "hydrogenating" liquid oils. This process was devised in an attempt to make food products last longer. Trans fats
are commonly found in packaged foods, in commercially fried food (e.g., French fries), in packaged snacks (e.g., microwaveable popcorn), and in hard stick margarine and
vegetable shortening.
* Monounsaturated Fats
Monounsaturated fats are the good fats because they cause blood cholesterol and LDL cholesterol to decrease, and at the same time, increase HDL cholesterol or the good
cholesterol. Products that contain high levels of monounsaturated fats include olive oil, canola oil and nuts. Look for these ingredients in any healthy dinner recipe, like salad
dressing made with olive oil.
* Polyunsaturated Fats
Similar to monounsaturated fats, polyunsaturated fats help lower total blood cholesterol and LDL cholesterol. High levels of polyunsaturated fats are found in safflower oil,
sunflower oil, corn oil, fish oil, and seafood like salmon. The Omega-3 fatty acids fall under this type of fats.
Some Things You Can Do to Avoid the Bad Fats
* Use only cooking oils that have low amounts of saturated fats and high amounts of monounsaturated and polyunsaturated fats (e.g., olive oil, flax seed oil and canola oil).
* Stay away from commercially packaged foods since they have high trans fat content.
* Read food labels and go with those that are trans fat free.
* Avoid saturated fats by opting for low-fat versions of dairy products (e.g., skim milk).
* Go for lean meats. Make sure the visible fats and the skins are removed.
Monday, January 21, 2008
10 Essential Steps to a Natural Diet
Learn how to transition to a healthy diet now .
In this article, I'm going to go back to some basics. I will be giving you specific, concrete action steps you can take right now to transition to a healthy, hopefully raw or mostly raw diet. Even if you're a seasoned raw-foodist, I'm sure you will find some key insights in this article that will help you refine your diet and improve your program. These steps are in no particular order.
STEP #1 - *Workout and Exercise*
It's not possible to be healthy without being fit. We know that, at least intuitively, even if we tend to forget the importance of fitness in a healthy lifestyle, by focusing too much on the importance of diet.
But more importantly, your physical condition has a major impact on your digestion, assimilation, and overall “nutrition.” For example, your ability to uptake sugar, called “insulin sensitivity,” is greatly influenced by your level of fitness.
If you are sedentary, insulin sensitivity is greatly reduced. Therefore, sugar is not carried as rapidly as it should to the cells. This can lead to or worsen blood sugar problems of all kinds.
If you've read my book “The Raw Secrets. ” You are aware of the importance of hunger in health. One problem is that most people do not eat when they are truly hungry, and mistake “appetite” for hunger. Once they learn how to make the distinction, they soon realize that they are rarely if ever truly hungry!
By exercising on a daily basis and eventually engaging in cardio-respiratory activities (jogging, cardio machines at the gym, cycling, etc.) every day, you will awaken that forgotten sense of hunger.
So exercise is very important, and the lack of a fitness program may be one of the reasons why you have difficulty eating a healthy diet.
STEP #2 - *Eat Fruit Before Each Meal*
One of the easiest ways to transition to a raw-food diet is to start eating fruit before every meal, including lunch and dinner. The idea is to eat fruit when you are the most hungry, which is at the beginning of the meal. Eat as much fruit as you desire then, and you will find that you will eat much less of the meal itself!
This is what I call an “automatic transition strategy.” Just start getting the raw-food in by eating fruit before each meal - just what your mom told you not to do when you were a kid. But now that you're a grownup and that the Standard American Diet didn't work for you, you need to go back to your natural instincts and satisfy your natural sweet tooth by eating as much fruit as you want before every single meal.
STEP #3 - *Learn to Make 7 Raw Food Recipes That You Enjoy*
It's been found that most people know about 7 to 10 good recipes very well, and just rotate them throughout the months, adding in other stuff occasionally for variety.
Or look at when you buy a recipe book. You might try many recipes but eventually you'll only retain a few that you'll continue making for the years to come.
So what I want you to know now is to find 7 simple raw-food recipes that you really like, that are easy to make and that are properly combined. (INSIDER TIP: My recipe book “Instant Raw Sensations” is just about that: )
Ideally, I'd like you to know:
About 2 dressings
About 2 great salads
2-3 smoothies you really enjoy
1-2 more gourmet recipes
Those 7 or 10 recipes should be things you can make often, with ingredients that are easy to find, and some of them should have an instant appeal to your friends and family.
You'll find that once you know what those recipes are, and you can make them without opening a book, that you'll be wondering a lot less often “What should I be eating now?”
STEP #4 - *Get Rid of Cheese and Dairy*
Improving your diet isn't about the things you ADD IN. It's mostly about the things we LEAVE OUT. I know this reality is hard to take, but even if you eat all these fruits and vegetables, drink those fresh juices and make those huge smoothies, you won't really feel great until you remove those offensive foods from your diet that are hurting you.
There's one thing you need to say goodbye to forever, and it's milk and cheese. In a previous article, I talked about the top-5 worst foods, and cheese was one of them.
Really, I see it all the time. People have this thing for cheese. They still eat it occasionally, and they still are addicted to it. (Actually, cheese contains some compounds in it that make it addictive for real, not just in your imagination).
If there would be just one category of food you could remove from your diet and feel much better for it, it's got to be cheese and milk.
STEP #5 - *Eat Fruit in the Morning or Skip the Morning Meal*
The morning meal is the easiest to switch to raw. Most people find that once they start listening to their body, they are actually not truly hungry in the morning.
I've watched how many children generally don't eat in the morning if they are left to themselves and not being force-fed.
My suggestion is that you can skip the morning meal altogether or replace it with a smoothie or some fruit. I know that this goes against all the advice you've heard about “never skipping meals” or that “breakfast is the most important meal of the day.” What I'm telling you know is that this advice isn't based on any solid facts.
The “breakfast” is when you break the “fast” of the night, and this doesn't have to be at noon. In fact, the French word for breakfast means “lunch”, because for thousands of years the French didn't eat in the morning. When they started doing so, they had to come up with a new word for that meal so they called it “small breakfast” (petit dejeuner).
Skipping the morning meal or eating some fruit will help you get in touch with your true sense of hunger, which will make it easier to eat raw. Plus, it will be good for a while to help you detox and lose some weight (if that's an issue for you).
As you start exercising more, you will eventually get hungry in the morning, believe me!
“Frederic Patenaude, is the author of the book "The Raw Secrets". Sign up for his weekly "Raw Vegan Tips,” and as a bonus, get your free "raw recipe of the week". Visit rawvegan.com while this bonus is still offered."
In this article, I'm going to go back to some basics. I will be giving you specific, concrete action steps you can take right now to transition to a healthy, hopefully raw or mostly raw diet. Even if you're a seasoned raw-foodist, I'm sure you will find some key insights in this article that will help you refine your diet and improve your program. These steps are in no particular order.
STEP #1 - *Workout and Exercise*
It's not possible to be healthy without being fit. We know that, at least intuitively, even if we tend to forget the importance of fitness in a healthy lifestyle, by focusing too much on the importance of diet.
But more importantly, your physical condition has a major impact on your digestion, assimilation, and overall “nutrition.” For example, your ability to uptake sugar, called “insulin sensitivity,” is greatly influenced by your level of fitness.
If you are sedentary, insulin sensitivity is greatly reduced. Therefore, sugar is not carried as rapidly as it should to the cells. This can lead to or worsen blood sugar problems of all kinds.
If you've read my book “The Raw Secrets. ” You are aware of the importance of hunger in health. One problem is that most people do not eat when they are truly hungry, and mistake “appetite” for hunger. Once they learn how to make the distinction, they soon realize that they are rarely if ever truly hungry!
By exercising on a daily basis and eventually engaging in cardio-respiratory activities (jogging, cardio machines at the gym, cycling, etc.) every day, you will awaken that forgotten sense of hunger.
So exercise is very important, and the lack of a fitness program may be one of the reasons why you have difficulty eating a healthy diet.
STEP #2 - *Eat Fruit Before Each Meal*
One of the easiest ways to transition to a raw-food diet is to start eating fruit before every meal, including lunch and dinner. The idea is to eat fruit when you are the most hungry, which is at the beginning of the meal. Eat as much fruit as you desire then, and you will find that you will eat much less of the meal itself!
This is what I call an “automatic transition strategy.” Just start getting the raw-food in by eating fruit before each meal - just what your mom told you not to do when you were a kid. But now that you're a grownup and that the Standard American Diet didn't work for you, you need to go back to your natural instincts and satisfy your natural sweet tooth by eating as much fruit as you want before every single meal.
STEP #3 - *Learn to Make 7 Raw Food Recipes That You Enjoy*
It's been found that most people know about 7 to 10 good recipes very well, and just rotate them throughout the months, adding in other stuff occasionally for variety.
Or look at when you buy a recipe book. You might try many recipes but eventually you'll only retain a few that you'll continue making for the years to come.
So what I want you to know now is to find 7 simple raw-food recipes that you really like, that are easy to make and that are properly combined. (INSIDER TIP: My recipe book “Instant Raw Sensations” is just about that: )
Ideally, I'd like you to know:
About 2 dressings
About 2 great salads
2-3 smoothies you really enjoy
1-2 more gourmet recipes
Those 7 or 10 recipes should be things you can make often, with ingredients that are easy to find, and some of them should have an instant appeal to your friends and family.
You'll find that once you know what those recipes are, and you can make them without opening a book, that you'll be wondering a lot less often “What should I be eating now?”
STEP #4 - *Get Rid of Cheese and Dairy*
Improving your diet isn't about the things you ADD IN. It's mostly about the things we LEAVE OUT. I know this reality is hard to take, but even if you eat all these fruits and vegetables, drink those fresh juices and make those huge smoothies, you won't really feel great until you remove those offensive foods from your diet that are hurting you.
There's one thing you need to say goodbye to forever, and it's milk and cheese. In a previous article, I talked about the top-5 worst foods, and cheese was one of them.
Really, I see it all the time. People have this thing for cheese. They still eat it occasionally, and they still are addicted to it. (Actually, cheese contains some compounds in it that make it addictive for real, not just in your imagination).
If there would be just one category of food you could remove from your diet and feel much better for it, it's got to be cheese and milk.
STEP #5 - *Eat Fruit in the Morning or Skip the Morning Meal*
The morning meal is the easiest to switch to raw. Most people find that once they start listening to their body, they are actually not truly hungry in the morning.
I've watched how many children generally don't eat in the morning if they are left to themselves and not being force-fed.
My suggestion is that you can skip the morning meal altogether or replace it with a smoothie or some fruit. I know that this goes against all the advice you've heard about “never skipping meals” or that “breakfast is the most important meal of the day.” What I'm telling you know is that this advice isn't based on any solid facts.
The “breakfast” is when you break the “fast” of the night, and this doesn't have to be at noon. In fact, the French word for breakfast means “lunch”, because for thousands of years the French didn't eat in the morning. When they started doing so, they had to come up with a new word for that meal so they called it “small breakfast” (petit dejeuner).
Skipping the morning meal or eating some fruit will help you get in touch with your true sense of hunger, which will make it easier to eat raw. Plus, it will be good for a while to help you detox and lose some weight (if that's an issue for you).
As you start exercising more, you will eventually get hungry in the morning, believe me!
“Frederic Patenaude, is the author of the book "The Raw Secrets". Sign up for his weekly "Raw Vegan Tips,” and as a bonus, get your free "raw recipe of the week". Visit rawvegan.com while this bonus is still offered."
Saturday, January 19, 2008
Chicken Biryani Indian Recipe Secret Revealed
Your nose picks up a scent and you are stopped in your tracks. You have to know what it is but where is it coming from and what could it be. You must find out, so you just start running until.....
Welcome to the Gourmet Indian Series. Today we bring you Chicken Biryani.
Ingredients:
8-10 oz basmati rice rinsed
2 tbsp. olive oil,
2 chopped onions,
2 chopped garlic cloves,
1 tsp. finely chopped fresh ginger,
4 boneless skinless chicken breasts,
¼ tsp. cayenne pepper,
½ tsp. ground cumin,
Garnishing:
1 tbsp. fried onions,
2 tbsp. toasted flaked almonds,
1 tsp. ground coriander,
a pinch of nutmeg,
¼ tsp. ground cinnamon,
¼ tsp. turmeric,
6 fl oz natural yogurt,
1 tsp. sugar,
3 tbsp. raisins or sultanas,
salt and black pepper
Method:
1. Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.
2. Drain and reserve. Meanwhile, thinly slice the chicken breast.
3. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly.
4. Add the chicken, raise the heat and stir fry for 3 minutes.
5. Add all the ground spices and stir again for a few seconds.
6. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.
7. Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.
8. Reduce the heat to low and cook undisturbed for 10 minutes.
9. Remove from heat and rest, still covered, for 5 minutes.
10. Uncover, sprinkle with the garnishes and serve.
BON APÉTIT
Welcome to the Gourmet Indian Series. Today we bring you Chicken Biryani.
Ingredients:
8-10 oz basmati rice rinsed
2 tbsp. olive oil,
2 chopped onions,
2 chopped garlic cloves,
1 tsp. finely chopped fresh ginger,
4 boneless skinless chicken breasts,
¼ tsp. cayenne pepper,
½ tsp. ground cumin,
Garnishing:
1 tbsp. fried onions,
2 tbsp. toasted flaked almonds,
1 tsp. ground coriander,
a pinch of nutmeg,
¼ tsp. ground cinnamon,
¼ tsp. turmeric,
6 fl oz natural yogurt,
1 tsp. sugar,
3 tbsp. raisins or sultanas,
salt and black pepper
Method:
1. Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.
2. Drain and reserve. Meanwhile, thinly slice the chicken breast.
3. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly.
4. Add the chicken, raise the heat and stir fry for 3 minutes.
5. Add all the ground spices and stir again for a few seconds.
6. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.
7. Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.
8. Reduce the heat to low and cook undisturbed for 10 minutes.
9. Remove from heat and rest, still covered, for 5 minutes.
10. Uncover, sprinkle with the garnishes and serve.
BON APÉTIT
Thursday, January 17, 2008
Raclette Potato Recipe
If you like baked potatoes and tasty cheese you should definitively try this Raclette-Potato Recipe. It's a Swiss specialty and I'm sure you will love it!
Here is what you need to get started:
8 middle-sized Potatoes (I would recommend sweet potatoes)
Table salt or sea salt
400 grams of Raclette-Cheese (sliced) (you should be able to find it at your local superstore)
8 pickled gherkin cucumbers (sliced in halves - longitudinal)
16 Silver Skin Onions (from glass)
Paprika (to season)
Cooking Instructions:
Cook the unpeeled potatoes until they are soft and cut them in halves. Now put the potatoes onto a greased baking sheet (intersection up).
Scatter some salt onto the potatoes
Dispense the sliced raclette cheese onto the potatoes
Put the pickled cucumbers onto the raclette cheese
Now bake your raclette-potatoes for 12-15 minutes at 430°F / 220C°
When the cheese is melted, take the potatoes out of the oven and put some silver skin onions onto the raclette-potatoes.
Enjoy your Raclette Potatoes!
This can easily be served as main course along with salad.
When eating hot cheese like in this recipe, I always recommend drinking hot tea instead of cold drinks. Your stomach will be grateful if you did.
A recommended source for Kitchenware and Kitchen Supply kitchenniche.ca
Sandra Spielmann is the owner of an online Kitchen Store (kitchenniche.ca) and loves to cook.
Here is what you need to get started:
8 middle-sized Potatoes (I would recommend sweet potatoes)
Table salt or sea salt
400 grams of Raclette-Cheese (sliced) (you should be able to find it at your local superstore)
8 pickled gherkin cucumbers (sliced in halves - longitudinal)
16 Silver Skin Onions (from glass)
Paprika (to season)
Cooking Instructions:
Cook the unpeeled potatoes until they are soft and cut them in halves. Now put the potatoes onto a greased baking sheet (intersection up).
Scatter some salt onto the potatoes
Dispense the sliced raclette cheese onto the potatoes
Put the pickled cucumbers onto the raclette cheese
Now bake your raclette-potatoes for 12-15 minutes at 430°F / 220C°
When the cheese is melted, take the potatoes out of the oven and put some silver skin onions onto the raclette-potatoes.
Enjoy your Raclette Potatoes!
This can easily be served as main course along with salad.
When eating hot cheese like in this recipe, I always recommend drinking hot tea instead of cold drinks. Your stomach will be grateful if you did.
A recommended source for Kitchenware and Kitchen Supply kitchenniche.ca
Sandra Spielmann is the owner of an online Kitchen Store (kitchenniche.ca) and loves to cook.
Tuesday, January 15, 2008
Seven Tips To Make Your Salsa Recipe Better
So, you have what you think is the perfect salsa recipe and it is still not turning out the way it should when you make it? Or maybe you are looking for ways to make your fresh garden salsa even better? Well, here are seven tips to get the best out of your salsa recipe and turn an ordinary salsa into an extraordinary salsa.
1. Have the proper equipment and keep them in good shape. Make sure your knives are sharp and your cutting boards are clean. Keep several large bowls on hand. If you are using tomatoes, avoid metal bowls since the metal will interact with the acids in the tomatoes. A food processor is also a handy gadget to have and will decrease your salsa making time.
2. Always use fresh rip vegetables. Use local produce whenever you can. Vegetables grown in your or your neighbor's garden will always taste better. Explore your local farmers market for fresh produce. If you must buy from your local grocery store, experiment with organic produce if available.
3. Learn to chop food correctly. Take a class on food chopping and you can learn how to quickly and safely chop a wide variety of foods. Practice makes perfect in this regard.
4. Chop your salsa ingredients finely. Every scoop of salsa should have a little bit of each salsa ingredient in it. Finely chopped produce will ensure this. A food processor can help with this but be careful that you don't overdo it.
5. Always use fresh spices. The flavor and strength of spices deteriorate over time. Keep your spices in a lidded container away from sunlight. Write on the spice container the data that you opened it and throw away any spices older than six months. Whole spices can last longer.
6. Always use fresh oils. Like spices, oils lose their flavor over time and some can go rancid if kept too long. Oils kept in a closed container away from sunlight can last for up to 6 months. Oils high in monosaturated fats can last up to a year if stored in the refrigerator.
7. Once you have made your salsa, don't serve it immediately. Store the salsa in a sealed container in your refrigerator for two or more hours, overnight is best. This allows the different flavors in the salsa to "marry" creating a much better flavor. Your patience will be rewarded.
Following these seven tips will help make your homemase salsa the best it can be. Picking a good salsa recipe is only half of what makes a good salsa. With a great salsa recipe, fresh quality ingredients, the right tools in top shape, and a few basic cooking skills you can make salsa that people will talk about for a long time.
Daniel Lanicek is a salsa fanatic. He still wonders why no company wants to make and sell his salsa flavored cereal. You can learn more about salsa and get some great salsa recipes at everythingsalsa.com.
1. Have the proper equipment and keep them in good shape. Make sure your knives are sharp and your cutting boards are clean. Keep several large bowls on hand. If you are using tomatoes, avoid metal bowls since the metal will interact with the acids in the tomatoes. A food processor is also a handy gadget to have and will decrease your salsa making time.
2. Always use fresh rip vegetables. Use local produce whenever you can. Vegetables grown in your or your neighbor's garden will always taste better. Explore your local farmers market for fresh produce. If you must buy from your local grocery store, experiment with organic produce if available.
3. Learn to chop food correctly. Take a class on food chopping and you can learn how to quickly and safely chop a wide variety of foods. Practice makes perfect in this regard.
4. Chop your salsa ingredients finely. Every scoop of salsa should have a little bit of each salsa ingredient in it. Finely chopped produce will ensure this. A food processor can help with this but be careful that you don't overdo it.
5. Always use fresh spices. The flavor and strength of spices deteriorate over time. Keep your spices in a lidded container away from sunlight. Write on the spice container the data that you opened it and throw away any spices older than six months. Whole spices can last longer.
6. Always use fresh oils. Like spices, oils lose their flavor over time and some can go rancid if kept too long. Oils kept in a closed container away from sunlight can last for up to 6 months. Oils high in monosaturated fats can last up to a year if stored in the refrigerator.
7. Once you have made your salsa, don't serve it immediately. Store the salsa in a sealed container in your refrigerator for two or more hours, overnight is best. This allows the different flavors in the salsa to "marry" creating a much better flavor. Your patience will be rewarded.
Following these seven tips will help make your homemase salsa the best it can be. Picking a good salsa recipe is only half of what makes a good salsa. With a great salsa recipe, fresh quality ingredients, the right tools in top shape, and a few basic cooking skills you can make salsa that people will talk about for a long time.
Daniel Lanicek is a salsa fanatic. He still wonders why no company wants to make and sell his salsa flavored cereal. You can learn more about salsa and get some great salsa recipes at everythingsalsa.com.
Sunday, January 13, 2008
So Just What Is Pulled Pork?
When I first started writing recipes for my web site I received a lot of questions about “pulled pork” and how best to prepare it. Living in the UK I’d never heard of pulled pork so it presented me with a great opportunity to do some exploring and further my barbecue education.
Pulling pork sounds like an extremely strenuous business but it’s not, it’s simply down to a gentle, slow cooking process that makes it ideal for the meat smoker although many a good pulled pork has been rustled up in a slow cooker or a traditional oven.
Pulled pork is so called because of the way that it is served up. As it says, it’s literally been pulled apart. Nowadays it can be served chopped or shredded (although traditionalist would probably shun this) but one thing remains true and that is the final presentation – in a bun with barbecue sauce and a coleslaw side.
Pork is a very traditional meat that’s been around a long time. In Europe for example, pigs have always been available because they eat anything and that makes them easy to rear particularly through the long harsh winters. In America it’s the pig or hog’s hardy nature that allowed it to survive in more extreme surroundings than cattle. It’s this fact that has made pork such a popular staple in the American South where the years ago the first settlers found that their cattle perished and the hogs happily thrived.
The pig is also popular because nearly every part of the animal can be eaten, even the skin, and let’s face it, who doesn’t like a nice piece of crackling?
Pork shoulder is the most commonly used joint because the long cooking could dry out some cuts but shoulder is quite a fatty joint therefore providing a natural baste. During the long cookout most of the fat will dissolve but most importantly it’s this long cooking process that breaks down the tough fibrous connective tissue called collagen that tenderizes the meat so making it easy to “pull” apart.
Using a meat smoker for pulled pork does add a certain smoked flavour to the job that you’re not going to get from an oven but during this long cooking process (about 90 minutes per pound of meat) it’s sometimes difficult to keep the smoker going long enough at a stable temperature to finish cooking. It’s also arguable whether the smoker adds any more flavour after the first 5 hours and that’s why many folks will complete the second half of the cooking process wrapped tightly in foil in a conventional oven, especially when doing a large joint.
When the pork is finally done, it needs to rest for 60 minutes and then it should be ready for pulling apart and once pulled it can then be warmed a little if required. I find that the eating the pulled pork cold really highlights the smoked flavour but of course this is personal preference. The great thing I like about a pulled pork recipe is that in the end the flavour can vary so much simply by one’s choice of barbecue sauce yet to a traditionalist this is an endless source of debate. Long may these arguments continue!
Paul Yates is the self styled "Barbecue Smoker Recipe Man". He started writing because of his genuine love of outdoor life and cooking. It also occurred to him that a little help and support with easy recipes may transform many barbecues from a cremated health hazard to a delicious cookout.
Pulling pork sounds like an extremely strenuous business but it’s not, it’s simply down to a gentle, slow cooking process that makes it ideal for the meat smoker although many a good pulled pork has been rustled up in a slow cooker or a traditional oven.
Pulled pork is so called because of the way that it is served up. As it says, it’s literally been pulled apart. Nowadays it can be served chopped or shredded (although traditionalist would probably shun this) but one thing remains true and that is the final presentation – in a bun with barbecue sauce and a coleslaw side.
Pork is a very traditional meat that’s been around a long time. In Europe for example, pigs have always been available because they eat anything and that makes them easy to rear particularly through the long harsh winters. In America it’s the pig or hog’s hardy nature that allowed it to survive in more extreme surroundings than cattle. It’s this fact that has made pork such a popular staple in the American South where the years ago the first settlers found that their cattle perished and the hogs happily thrived.
The pig is also popular because nearly every part of the animal can be eaten, even the skin, and let’s face it, who doesn’t like a nice piece of crackling?
Pork shoulder is the most commonly used joint because the long cooking could dry out some cuts but shoulder is quite a fatty joint therefore providing a natural baste. During the long cookout most of the fat will dissolve but most importantly it’s this long cooking process that breaks down the tough fibrous connective tissue called collagen that tenderizes the meat so making it easy to “pull” apart.
Using a meat smoker for pulled pork does add a certain smoked flavour to the job that you’re not going to get from an oven but during this long cooking process (about 90 minutes per pound of meat) it’s sometimes difficult to keep the smoker going long enough at a stable temperature to finish cooking. It’s also arguable whether the smoker adds any more flavour after the first 5 hours and that’s why many folks will complete the second half of the cooking process wrapped tightly in foil in a conventional oven, especially when doing a large joint.
When the pork is finally done, it needs to rest for 60 minutes and then it should be ready for pulling apart and once pulled it can then be warmed a little if required. I find that the eating the pulled pork cold really highlights the smoked flavour but of course this is personal preference. The great thing I like about a pulled pork recipe is that in the end the flavour can vary so much simply by one’s choice of barbecue sauce yet to a traditionalist this is an endless source of debate. Long may these arguments continue!
Paul Yates is the self styled "Barbecue Smoker Recipe Man". He started writing because of his genuine love of outdoor life and cooking. It also occurred to him that a little help and support with easy recipes may transform many barbecues from a cremated health hazard to a delicious cookout.
Saturday, January 12, 2008
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We also use third party advertisements on all-my-favorite-recipes.blogspot.com to support our site. Some of these advertisers may use technology such as cookies and web beacons when they advertise on our site, which will also send these advertisers (such as Google through the Google AdSense program) information including your IP address, your ISP , the browser you used to visit our site, and in some cases, whether you have Flash installed. This is generally used for geotargeting purposes (showing New York real estate ads to someone in New York, for example) or showing certain ads based on specific sites visited (such as showing cooking ads to someone who frequents cooking sites).
You can chose to disable or selectively turn off our cookies or third-party cookies in your browser settings, or by managing preferences in programs such as Norton Internet Security. However, this can affect how you are able to interact with our site as well as other websites. This could include the inability to login to services or programs, such as logging into forums or accounts.
The privacy of our visitors to all-my-favorite-recipes.blogspot.com is important to us.
At all-my-favorite-recipes.blogspot.com, we recognize that privacy of your personal information is important. Here is information on what types of personal information we receive and collect when you use visit all-my-favorite-recipes.blogspot.com, and how we safeguard your information. We never sell your personal information to third parties.
Log Files
As with most other websites, we collect and use the data contained in log files. The information in the log files include your IP (internet protocol) address, your ISP (internet service provider, such as AOL or Shaw Cable), the browser you used to visit our site (such as Internet Explorer or Firefox), the time you visited our site and which pages you visited throughout our site.
Cookies and Web Beacons
We do use cookies to store information, such as your personal preferences when you visit our site. This could include only showing you a popup once in your visit, or the ability to login to some of our features, such as forums.
We also use third party advertisements on all-my-favorite-recipes.blogspot.com to support our site. Some of these advertisers may use technology such as cookies and web beacons when they advertise on our site, which will also send these advertisers (such as Google through the Google AdSense program) information including your IP address, your ISP , the browser you used to visit our site, and in some cases, whether you have Flash installed. This is generally used for geotargeting purposes (showing New York real estate ads to someone in New York, for example) or showing certain ads based on specific sites visited (such as showing cooking ads to someone who frequents cooking sites).
You can chose to disable or selectively turn off our cookies or third-party cookies in your browser settings, or by managing preferences in programs such as Norton Internet Security. However, this can affect how you are able to interact with our site as well as other websites. This could include the inability to login to services or programs, such as logging into forums or accounts.
Friday, January 11, 2008
The Cuisine Of French Polynesia
Tahiti or French Polynesian food is known throughout the world because of its exotic fruits, fresh fish and vegetables which are prepared with a strong French influence underlying the Tahitian ingredients. Restaurants in French Polynesia are from a wide variety of backgrounds including and inevitably French and Tahitian, but also Chinese, Vietnamese, and Italian.
The sauces served in these restaurants often features sauces which contain home grown vanilla beans
However to taste the absolutely genuine Tahiti Food you need to find a way of sampling the Ahima’a otherwise known at Tahiti’s underground oven. It is usually prepared on a Sunday morning, or for a special celebration.
Firstly the oven is preheated with a wood fire, then the wood is placed in levels one on top of the other all criss-crossed. The porous volcanic rock is scattered over the wood until it is completely covered.. When the fire goes out, the rocks are leveled and the food placed on top wrapped in woven baskets of coconut leaves. Fish, pork, chicken and vegetables are prepared in this way. Banana leaves are then laid over the top, plus many layers of leaves from the purao tree to cover the ahima’a completely. Finally earth is shoveled on top so no heat can escape and the food is grilled, braised and steamed for 3-4 hours. The Polynesian food is spread out on a table cloth of palm fronds or banana leaves. You will eat with your fingers off traditional wood plates, dipping juicy pieces of roast pork, fish, breadfruit, taro, and other goodies in coconut cream sauce.
The celebrations are normally concluded with Polynesian dancing.
Other things to look out for are as follows.
Poisson cru (ia ota) which is the national dish of Tahiti and Her Islands. This quite divine snack consists of raw fish and diced vegetables marinated with lime juice and soaked in coconut milk.
Chevrettes are another popular Tahitian dish, and they are tasty freshwater shrimp
No amura’a (meal) is complete without a rich dessert inspired by the islands.
The ultimate Tahitian dessert is Poe, a sweet pudding made of taro root flavored with banana, vanilla, papaya or pumpkin and topped with a rich coconut-milk sauce.
Stop by the roulettes or rolling restaurants, are colourful, electrically lit vans that offer the best inexpensive dining in Papeete. Both locals and visitors can dine on a variety of dishes from roast pork and pizzas to chow mein and flaming crêpes.
Peter Stewart writes exclusively for in-kenyasafari.com as well as worldwidevacationspots.com and he has in depth knowledge of the places he writes about
The sauces served in these restaurants often features sauces which contain home grown vanilla beans
However to taste the absolutely genuine Tahiti Food you need to find a way of sampling the Ahima’a otherwise known at Tahiti’s underground oven. It is usually prepared on a Sunday morning, or for a special celebration.
Firstly the oven is preheated with a wood fire, then the wood is placed in levels one on top of the other all criss-crossed. The porous volcanic rock is scattered over the wood until it is completely covered.. When the fire goes out, the rocks are leveled and the food placed on top wrapped in woven baskets of coconut leaves. Fish, pork, chicken and vegetables are prepared in this way. Banana leaves are then laid over the top, plus many layers of leaves from the purao tree to cover the ahima’a completely. Finally earth is shoveled on top so no heat can escape and the food is grilled, braised and steamed for 3-4 hours. The Polynesian food is spread out on a table cloth of palm fronds or banana leaves. You will eat with your fingers off traditional wood plates, dipping juicy pieces of roast pork, fish, breadfruit, taro, and other goodies in coconut cream sauce.
The celebrations are normally concluded with Polynesian dancing.
Other things to look out for are as follows.
Poisson cru (ia ota) which is the national dish of Tahiti and Her Islands. This quite divine snack consists of raw fish and diced vegetables marinated with lime juice and soaked in coconut milk.
Chevrettes are another popular Tahitian dish, and they are tasty freshwater shrimp
No amura’a (meal) is complete without a rich dessert inspired by the islands.
The ultimate Tahitian dessert is Poe, a sweet pudding made of taro root flavored with banana, vanilla, papaya or pumpkin and topped with a rich coconut-milk sauce.
Stop by the roulettes or rolling restaurants, are colourful, electrically lit vans that offer the best inexpensive dining in Papeete. Both locals and visitors can dine on a variety of dishes from roast pork and pizzas to chow mein and flaming crêpes.
Peter Stewart writes exclusively for in-kenyasafari.com as well as worldwidevacationspots.com and he has in depth knowledge of the places he writes about
Wednesday, January 9, 2008
Best Recipes: Pork and Rice Salad
Pork, that other white meat, is the star of this unique salad. This is a great way to use up that leftover pork in your refrigerator. This is also a heavier salad that includes rice, cabbage, peas, sour cream and mayonnaise. It can be a meal all by itself.
1 head green cabbage, shredded
2 cups cooked pork roast, cubed
1 1/2 cups cooked rice
1 package frozen peas, thawed
1 (8 oz.) can water chestnuts, drained
Salad Dressing
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon celery seed
1/2 teaspoon sald
Directions
In a large bowl, add the pork, cabbage, rice, peas and water chestnuts.
In a small bowl, add the sour cream, mayonnaise, celery seed and salt; stir until well mixed. Pour salad dressing over salad and mix together. Chill in refrigerator for several hours before serving. Donna Monday
1 head green cabbage, shredded
2 cups cooked pork roast, cubed
1 1/2 cups cooked rice
1 package frozen peas, thawed
1 (8 oz.) can water chestnuts, drained
Salad Dressing
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon celery seed
1/2 teaspoon sald
Directions
In a large bowl, add the pork, cabbage, rice, peas and water chestnuts.
In a small bowl, add the sour cream, mayonnaise, celery seed and salt; stir until well mixed. Pour salad dressing over salad and mix together. Chill in refrigerator for several hours before serving. Donna Monday
Monday, January 7, 2008
Easy Autumn Apple Recipes
Fill your kitchen with the aroma of fresh baked apples. Here are some easy autumn apple recipes that your family is sure to enjoy.
Apple Crisp
4 c. sliced apples
1/2 c. oatmeal
1/3 c. soft margarine or butter
2/3 c. brown sugar
3/4 tsp. cinnamon
1/2 c. flour
3/4 tsp. nutmeg
Preheat oven to 375 degrees. Place sliced apples in greased pan. Blend remaining ingredients until mix is crumbly. Spread over apples. Bake 30-35 min. (or until apples are tender) and topping is golden brown. Serve warm with cream, ice cream, or cool whip. Rhubarb, peaches, huckleberries, etc., may be used instead of apples.
Applemallow Bake
6 c. (6 medium) peeled and thinly sliced apples
3 c. miniature marshmallows
1/4 c. cinnamon candies
Preheat oven to 350 degrees. In ungreased 9x5 inch loaf pan or 1 qt. baking dish, mix apples, cinnamon candies, and 2 c. marshmallows. Top with remaining 1 c. marshmallows. Bake, uncovered, for 45-50 min. until apples are tender. Serve hot.
Apple Cake
4 c. fresh apples (diced)
1/2 c. vegetable oil
2 tsp. vanilla
1 tsp. salt
1 c. chopped nuts
2 c. flour
1 tsp. cinnamon
2 c. sugar
2 well-beaten eggs
2 tsp. baking soda
Mix apples and sugar thoroughly. Add vegetable oil, nuts, eggs and vanilla. Mix and add flour, baking soda, salt, and cinnamon. Bake in greased 9x13 pan for 1 hr. or until shrinks from edges of pan. Serve plain, iced, or with cool whip.
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at creativehomemaking.com.
Apple Crisp
4 c. sliced apples
1/2 c. oatmeal
1/3 c. soft margarine or butter
2/3 c. brown sugar
3/4 tsp. cinnamon
1/2 c. flour
3/4 tsp. nutmeg
Preheat oven to 375 degrees. Place sliced apples in greased pan. Blend remaining ingredients until mix is crumbly. Spread over apples. Bake 30-35 min. (or until apples are tender) and topping is golden brown. Serve warm with cream, ice cream, or cool whip. Rhubarb, peaches, huckleberries, etc., may be used instead of apples.
Applemallow Bake
6 c. (6 medium) peeled and thinly sliced apples
3 c. miniature marshmallows
1/4 c. cinnamon candies
Preheat oven to 350 degrees. In ungreased 9x5 inch loaf pan or 1 qt. baking dish, mix apples, cinnamon candies, and 2 c. marshmallows. Top with remaining 1 c. marshmallows. Bake, uncovered, for 45-50 min. until apples are tender. Serve hot.
Apple Cake
4 c. fresh apples (diced)
1/2 c. vegetable oil
2 tsp. vanilla
1 tsp. salt
1 c. chopped nuts
2 c. flour
1 tsp. cinnamon
2 c. sugar
2 well-beaten eggs
2 tsp. baking soda
Mix apples and sugar thoroughly. Add vegetable oil, nuts, eggs and vanilla. Mix and add flour, baking soda, salt, and cinnamon. Bake in greased 9x13 pan for 1 hr. or until shrinks from edges of pan. Serve plain, iced, or with cool whip.
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at creativehomemaking.com.
Saturday, January 5, 2008
Summer Food
Once the warm weather hits, if you're like me, you don't like to cook. The stove heats up my whole house, and since I don't have air conditioning, this is a major problem!
There are some dishes however, that I love to prepare and enjoy in the summer time.
Here are my top ten summer dishes!
1) Gazpacho
This soup is so refreshing, and very healthy too! We prepared this soup for our Vegetarian Cooking class at Thyme to Cook, thymetocook.ca make it as spicy as your like! My favorite gazpacho recipe is posted on the Recipe page.
2) Pasta Salad
Another summer classic! You can make it with just about anything you have on hand. I like to make mine with cheese ravioli, broccoli, peppers, sunflower seeds and a vinaigrette. I find that using a ravioli makes the dish a lot more hearty. This is best prepared the night before, so the flavour becomes more intense. You can use the stove right before bedtime so the increase of temperature doesn't bother you as much.
3) Broccoli salad
This is an old favorite. A roommate of mine had me convinced that this was his original recipe. Well, he turned out to be the worst roommate ever, and the recipe turned out to be a classic that I could easily find on the internet. I wish I had known that earlier, I might have kicked him out sooner ;) You can find a good recipe here.
4) Veggie Dogs
Since I am a vegetarian, I prefer the meat free version of hot dogs. They are tasty grilled and served on a toasted bun with lots of garlic mustard, and maybe some cheese. Easy, fast and makes me feel like I'm 7 again.
5)Tomato, mozzarella and basil with olive oil and balsamic vinegar
A classic Italian appetizer, easy to prepare and delicious. Use all fresh ingredients from an Italian grocery store for the best results.
6) Alfalfa sprout, tomato and mayo sandwich
My favorite sandwich from the time I was about 8. Toasted multi grain bread, with summer fresh tomatoes, lots of alfalfa sprouts and a bit of mayo!
7) Corn on the Cob
Here in Guelph we have Strom's corn, which I believe has the best corn I have ever tasted! There are many different varieties, ready to be cooked in whichever way you choose.
8) Summer Rolls
You can find rice wrappers at any oriental grocery store. Here in Guelph, I prefer to go to Tan Dai. There are a wide range of rice wrappers, from plain to sesame seed and much more.
You can cater your ingredients to taste. I usually make them with: Smoked Tofu, rice noodles, mint, carrots, and lettuce (a dark green lettuce). You could also use shrimp, peppers, udon noodles, cilantro.... the list is endless. Have all of your ingredients chopped into thin strips and ready, I find little glass prep bowls make this much easier, and they look so cute too! Have a shallow dish of water to dip the rice paper into.
To assemble:
Dip the rice paper in water. Place thin strips of ingredients down center of wrapper. Fold like you would a tortilla, or in any style you choose. Here is a page with some ideas. Place seam down on a serving dish. Continue to make as many as you need. These can be prepared the same morning as you need them, but they will dry out if you make them too far in advance.
Thyme to Cook offers a few wonderful dipping sauces (Thai dipping sauce, peanut sauce) that would compliment this dish perfectly! thymetocook.ca
9) Portobello mushroom burgers:
Before this year, I was a mushroom hater. The first barbque i went to this year, I was served Grilled portobello mushrooms with Brie cheese. Now, I'm willing to admit that I am a converted mushroom lover.
For best results, marinate the burgers for a few hours before serving. Place on a hot grill, and cook about 5 minutes per side. In the final minute, add cheese if you are serving. I find that Brie makes the best addition, but you could also use provolone, mozzarella or goats cheese. Serve either on a bun or alone!
10) Grilled Fish
fish is light, easy to digest and cooks quickly! There is a wonderful teriyaki recipe at Thyme to Cook. Use your favorite fish, and experiment with the best way to grill it! You can find lots of ideas here.
If you're looking for a new bar b que, Aqua Mar pools offers some really great ones, along with their top notch pool service. Check out their website, or go to the store on Victoria Road if you have any questions!
You can still eat well when it's too hot to cook outside! There are lots of ways to grill your favorite foods, or else you can eat your food raw!
Next entry I am going to cover Raw Food and some recipes anyone can try!
Christie Gray is the assistant manager at Thyme to Cook, a kitchen store in Guelph Ontario that offers just about everything for your kitchen.
There are some dishes however, that I love to prepare and enjoy in the summer time.
Here are my top ten summer dishes!
1) Gazpacho
This soup is so refreshing, and very healthy too! We prepared this soup for our Vegetarian Cooking class at Thyme to Cook, thymetocook.ca make it as spicy as your like! My favorite gazpacho recipe is posted on the Recipe page.
2) Pasta Salad
Another summer classic! You can make it with just about anything you have on hand. I like to make mine with cheese ravioli, broccoli, peppers, sunflower seeds and a vinaigrette. I find that using a ravioli makes the dish a lot more hearty. This is best prepared the night before, so the flavour becomes more intense. You can use the stove right before bedtime so the increase of temperature doesn't bother you as much.
3) Broccoli salad
This is an old favorite. A roommate of mine had me convinced that this was his original recipe. Well, he turned out to be the worst roommate ever, and the recipe turned out to be a classic that I could easily find on the internet. I wish I had known that earlier, I might have kicked him out sooner ;) You can find a good recipe here.
4) Veggie Dogs
Since I am a vegetarian, I prefer the meat free version of hot dogs. They are tasty grilled and served on a toasted bun with lots of garlic mustard, and maybe some cheese. Easy, fast and makes me feel like I'm 7 again.
5)Tomato, mozzarella and basil with olive oil and balsamic vinegar
A classic Italian appetizer, easy to prepare and delicious. Use all fresh ingredients from an Italian grocery store for the best results.
6) Alfalfa sprout, tomato and mayo sandwich
My favorite sandwich from the time I was about 8. Toasted multi grain bread, with summer fresh tomatoes, lots of alfalfa sprouts and a bit of mayo!
7) Corn on the Cob
Here in Guelph we have Strom's corn, which I believe has the best corn I have ever tasted! There are many different varieties, ready to be cooked in whichever way you choose.
8) Summer Rolls
You can find rice wrappers at any oriental grocery store. Here in Guelph, I prefer to go to Tan Dai. There are a wide range of rice wrappers, from plain to sesame seed and much more.
You can cater your ingredients to taste. I usually make them with: Smoked Tofu, rice noodles, mint, carrots, and lettuce (a dark green lettuce). You could also use shrimp, peppers, udon noodles, cilantro.... the list is endless. Have all of your ingredients chopped into thin strips and ready, I find little glass prep bowls make this much easier, and they look so cute too! Have a shallow dish of water to dip the rice paper into.
To assemble:
Dip the rice paper in water. Place thin strips of ingredients down center of wrapper. Fold like you would a tortilla, or in any style you choose. Here is a page with some ideas. Place seam down on a serving dish. Continue to make as many as you need. These can be prepared the same morning as you need them, but they will dry out if you make them too far in advance.
Thyme to Cook offers a few wonderful dipping sauces (Thai dipping sauce, peanut sauce) that would compliment this dish perfectly! thymetocook.ca
9) Portobello mushroom burgers:
Before this year, I was a mushroom hater. The first barbque i went to this year, I was served Grilled portobello mushrooms with Brie cheese. Now, I'm willing to admit that I am a converted mushroom lover.
For best results, marinate the burgers for a few hours before serving. Place on a hot grill, and cook about 5 minutes per side. In the final minute, add cheese if you are serving. I find that Brie makes the best addition, but you could also use provolone, mozzarella or goats cheese. Serve either on a bun or alone!
10) Grilled Fish
fish is light, easy to digest and cooks quickly! There is a wonderful teriyaki recipe at Thyme to Cook. Use your favorite fish, and experiment with the best way to grill it! You can find lots of ideas here.
If you're looking for a new bar b que, Aqua Mar pools offers some really great ones, along with their top notch pool service. Check out their website, or go to the store on Victoria Road if you have any questions!
You can still eat well when it's too hot to cook outside! There are lots of ways to grill your favorite foods, or else you can eat your food raw!
Next entry I am going to cover Raw Food and some recipes anyone can try!
Christie Gray is the assistant manager at Thyme to Cook, a kitchen store in Guelph Ontario that offers just about everything for your kitchen.
Thursday, January 3, 2008
Best Recipes: Cherry Tomato Corn Salad
For a colorful alternative to tomatoes and lettuce, you can make this corn and tomato salad with its refreshing mixture of olive oil, cucumbers and lime juice. This cherry tomato corn salad makes a great impression on any table, and is a snap to make.
1/4 cup fresh basil, minced
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup cucumber, peeled, seeded and chopped
Directions
In a glass jar with a tight fitting lid, add basil, olive oil, lime juice, sugar, salt and pepper. Close lid and shake the jar until ingredients are well mixed.
In a large bowl, add corn, tomatoes and cucumber. Pour on the dressing and toss to completely coat salad. Refrigerate until ready to serve. Donna Monday
1/4 cup fresh basil, minced
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup cucumber, peeled, seeded and chopped
Directions
In a glass jar with a tight fitting lid, add basil, olive oil, lime juice, sugar, salt and pepper. Close lid and shake the jar until ingredients are well mixed.
In a large bowl, add corn, tomatoes and cucumber. Pour on the dressing and toss to completely coat salad. Refrigerate until ready to serve. Donna Monday
Tuesday, January 1, 2008
The Basics of Cooking with Wine
We drink wine, placing it in a glass and swallowing without the effort of chewing (even though some people describe wine as chewy). It goes down smooth, born to be only wild enough to glide down an esophagus. Quenching our thirst and our nerves, a glass of good wine is simply a good drink.
However, wine isn't limited to just a glass, a bottle, or even a bucket. Branching out into different realms, as if trying to find itself in the culinary world, wine has become an important ingredient in many food dishes.
Cooking with wine isn't a new concept; a bottle has always been in the kitchen, wearing a chef's hat and sautéing the onions. But, with more and more light shining onto the health benefits of wine, people are becoming increasingly interested in wine sauces, adding it to dishes for wallop and wellness.
Choosing Between Red Wine and White Wine
Red wine will go with several dishes, as if some sort of food floozy getting on top of everything it knows. While people can alter recipes to make red wine BBQ sauce, or red wine steak sauce, the basic job of red wine is to marinate, bringing out the food's innate flavors. Reds are skilled at bringing out the colors and essence of the food, and they add a dryness, making dishes taste less sugary. Similar to food/wine pairings, red wine should be added to dishes containing red meat, or dishes with a lot of vegetables, such as stews.
While red wine enhances flavor, white wines alter it. This doesn’t mean that white wine will decrease the horrible taste of your mother-in-law's fettuccini, but it adds an acidic feature, making the dish more tart. It won't drastically change the dish, but it will enhance its natural sharpness. White wines are best used for cream sauces, or with chicken and fish.
How Much to Spend
Wine that you cook with should be wine that you would drink….willingly. This doesn't mean that you should pour your bottle of 1847 Château d'Yquem into a noodle sauce, but adding in weak wine will hurt, even ruin, your dish. If you purchase a wine of poor quality, your food will adopt that poor quality, which is probably not the goal you're aiming for. A good rule of thumb is to never add cheap wine, but don't go overboard and add an expensive wine that should be saved for a special occasion.
Cooking Wine
Cooking wine, by definition, is a very inexpensive wine that has been treated with salt as a preservative. Its sole purpose of existence is to be added to food. While some people advocate the use of cooking wine, true wine connoisseurs don't, throwing the recipe book at it instead. This, in a nutshell, is because cooking wine tastes exactly like it's supposed to taste: like wine you'd never want to drink.
Drunken Dishes
Some people may imagine that an entree full of alcohol will cause mayhem among the dinette set, causing the dish, in a moment of lapsed judgment, to actually run away with the spoon. But, in truth, using alcohol for cooking won't have as much of an affect as using it for drinking. This isn't to say that all the alcohol in food disappears (some dishes that aren't cooked very long can still have high contents), but the longer something simmers, the more the alcohol evaporates, leaving the dish on the verge of sobriety.
Cooking with wine is meant to be fun and something people can do with a lot of variety. Though the Internet is filled with recipes and directions on how to make specific dishes, a lot of cooking with wine just comes with learning and understanding your specific tastes. In the end, wine can add pizzazz to your meal with flavor and zest, but usually not so much alcohol that you find yourself sauced.
Jennifer Marie Jordan is the senior editor at savoreachglass.com. With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.
However, wine isn't limited to just a glass, a bottle, or even a bucket. Branching out into different realms, as if trying to find itself in the culinary world, wine has become an important ingredient in many food dishes.
Cooking with wine isn't a new concept; a bottle has always been in the kitchen, wearing a chef's hat and sautéing the onions. But, with more and more light shining onto the health benefits of wine, people are becoming increasingly interested in wine sauces, adding it to dishes for wallop and wellness.
Choosing Between Red Wine and White Wine
Red wine will go with several dishes, as if some sort of food floozy getting on top of everything it knows. While people can alter recipes to make red wine BBQ sauce, or red wine steak sauce, the basic job of red wine is to marinate, bringing out the food's innate flavors. Reds are skilled at bringing out the colors and essence of the food, and they add a dryness, making dishes taste less sugary. Similar to food/wine pairings, red wine should be added to dishes containing red meat, or dishes with a lot of vegetables, such as stews.
While red wine enhances flavor, white wines alter it. This doesn’t mean that white wine will decrease the horrible taste of your mother-in-law's fettuccini, but it adds an acidic feature, making the dish more tart. It won't drastically change the dish, but it will enhance its natural sharpness. White wines are best used for cream sauces, or with chicken and fish.
How Much to Spend
Wine that you cook with should be wine that you would drink….willingly. This doesn't mean that you should pour your bottle of 1847 Château d'Yquem into a noodle sauce, but adding in weak wine will hurt, even ruin, your dish. If you purchase a wine of poor quality, your food will adopt that poor quality, which is probably not the goal you're aiming for. A good rule of thumb is to never add cheap wine, but don't go overboard and add an expensive wine that should be saved for a special occasion.
Cooking Wine
Cooking wine, by definition, is a very inexpensive wine that has been treated with salt as a preservative. Its sole purpose of existence is to be added to food. While some people advocate the use of cooking wine, true wine connoisseurs don't, throwing the recipe book at it instead. This, in a nutshell, is because cooking wine tastes exactly like it's supposed to taste: like wine you'd never want to drink.
Drunken Dishes
Some people may imagine that an entree full of alcohol will cause mayhem among the dinette set, causing the dish, in a moment of lapsed judgment, to actually run away with the spoon. But, in truth, using alcohol for cooking won't have as much of an affect as using it for drinking. This isn't to say that all the alcohol in food disappears (some dishes that aren't cooked very long can still have high contents), but the longer something simmers, the more the alcohol evaporates, leaving the dish on the verge of sobriety.
Cooking with wine is meant to be fun and something people can do with a lot of variety. Though the Internet is filled with recipes and directions on how to make specific dishes, a lot of cooking with wine just comes with learning and understanding your specific tastes. In the end, wine can add pizzazz to your meal with flavor and zest, but usually not so much alcohol that you find yourself sauced.
Jennifer Marie Jordan is the senior editor at savoreachglass.com. With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.
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