I love hard boiled eggs.  Not only are they the healthiest form of egg to eat, but the possibilities of what you can do with them are endless. Here is my favorite recipe for perfectly tangy and creamy deviled eggs.  They make you want more and more and more (as is so often the case with fabulous deviled eggs).  We all have our favorite recipe for this bit of heaven. But you know your recipe is awesome when you can take what's left of your filling and eat it by the spoon full, spread it on morning toast, and smooth it on as a spread for just about any sandwich and make it taste even more amazing.  If you've got a huge smile on your face, your deviled egg recipe is spot on.

Because of the abundance of eggs that are so necessary to celebrate, Spring is the perfect time to experiment with deviled egg recipes.  Fortunately, hard boiled eggs last a pretty long time: a week if they are still in their shells.  Once pealed, about 3 days.  So that gives me plenty of time to do a variety of things with my Easter eggs, because lets face it, just hard boiled can get boring fast.

I turn to deviled eggs mostly because they are a favorite to snack on, or to enjoy at a party or as an appetizer with friends. They're devilish to say the least and I must say I lust after them. Creamy and perfectly tangy... if they're done right.  And when I've got a lot of home office work to do in the morning, tangy deviled eggs are great to snack on and keep me going with some hot tea or coffee.

They may look beautiful, but I'm never going to go to all this trouble for anyone.  And don't try to tell me it's easy peasy, because I'd rather spend my time licking the filling with my finger out of the bowl, in private, after I've made yours, of course.

One of the tricks to a good deviled egg is texture.  Now I know people like to see photos of deviled eggs whose filling has been squeezed and piped, fluted and pinched, out of a pastry bag.  But when it comes down to it, here's what i think of that idea: No.  I am sooooo not going to go through the trouble of squeezing anything through anything, no matter how "pretty" they turn out.  I'm also not cleaning up any extra bags or attachments, and I don't see the need to pollute the world with unnecessary disposable plastic objects (yes they do come disposable, and no).

By texture, though, I don't simply mean the wonderful creamy center of this sinful finger food, I also means the smoothness of the white. We all know that if the shell takes off too much and leaves the white of the hard boiled egg pocked, you may as well throw it out or chop it up for something else, because as far as deviled egg texture goes, it just won't do. Not to mention it tends to somehow or other do something not so nice to the flavor. For this reason, I will always boil more eggs than necessary, just in case. However I do have a simple trick that I've provided for you in the tips section below, on how to best avoid this dramatic situation.

In this recipe, my ingredients are few. And they are nice and tangy, giving my creamy deviled eggs enough of a zip. I don't go for sweet, or tangy sweet, I go for tangy creamy.  While you can certainly get all wild and crazy and as lavish as you like with your deviled eggs, I find that simplicity with everything in life is best.  Most deviled eggs  are in fact simple and are made with few ingredients.  Experimentation, however, is your best bet to finding your own trademark deviled egg recipe.  Experimentation, coupled with the fact that I found I was desperately craving deviled eggs but was out of my usual ingredients, brought me to this taste of tangy egg heaven that I now can't live without. 

My secret ingredient to perfectly tangy deviled eggs? Lemon, lemon, and more lemon.  Sometimes this means a whole lot of fresh squeezed lemon juice.  Other times, not quite as much.  But lemon juice is a must for the perfect tang.

source

Be sure your eggs aren't too fresh, unless of course you like a good peeling challenge.

INGREDIENTS:

•  4 eggs
• 1-3 t capers
• 2 T Hellmann's (or homemade or your favorite, plain) mayonnaise
• 1 T mustard (I like Plochman's or Stonewall Kitchen mustard best for their tang and color)
• 2-3 t fresh juice of 1 lemon (if you're a lemon lover, by all means add more to taste and preference)
  
• sprinkles of Paprika for color if you like
  

PREPARATION

1. Cook eggs for at least 20 minutes. 30 minutes if you like them well cooked with a bit of green on the outer yolk like I do.
2. Immediately rinse in cold (or iced) water and let cool. I take the pot and place it directly in the sink and let the cold water push out the hot water. This usually takes about a good minute. Then I let them set for 5 minutes.
3. Peel eggs.
4. Cut in halves lengthwise.
5. Remove egg yolks by gently squeezing the white just behind the yolk on the backsides of the eggs - Place the yolks in a glass bowl - set the white of the egg on a deviled egg platter or a sturdy plate with a good rim.  You want to use a glass bowl, not a plastic or metal.
   
6. Mash yolks well. I use the back of a fork for this.
7. Add mayonnaise, mustard, and lemon juice.
8. Mix thoroughly with a fork - or a small spoon can be used at this point, using the backside as well as the scoop side to assure a good mixing and a creamy texture.
9. With a small spoon, dollop your mix into the centers of the set aside egg whites. Be generous.  Even if you're generous, there will still be filling left over.
   
10. Top with capers. - If you prefer the taste or texture of more capers, you can add 2 teaspoons of them into your mix in step three and skip this step altogether or add them here anyway.
11. For color, you can add a few shakes of Paprika, either before or after topping with capers.

TIPS

For some reason, adding a tablespoon of cider vinegar when eggs are in full boil helps the shells separate from the whites better.

Be sure to check the expiration date on your eggs as there is no point in going through the hassle of cooking bad eggs.  In fact it's always a good idea to check the expiration of all your ingredients before using.

Eggs that are too fresh do not peel well either, so don't take them from your hen house straight to preparing them for deviled eggs.  Unless of course you like to suffer through trying to peel eggs that just won't peel.

Always test one hard boiled egg before you peel all the eggs you have been boiling.  You want to check for peel-ability, of course, but you also want to check to make sure they are fully cooked.  Be sure they are all cut in half longwise.  Check for color too; I usually like a bit of green around the yolk, and you definitely want to make sure they are cooked all the way. 

More Tips

Whatever you do, do not let your cooked yolks sit out for any substantial amount of time after cutting your eggs in half lengthwise and removing the beautifully cooked centers.  Your mix will be much tastier, all the flavors with blend nicer, and the color will last longer.  You don't want them to look like they were exposed to air for too long.  I've found that it does change the texture and the color.  Also, it's a good idea to keep your deviled eggs cool so that they stay optimally cool and fresh when finally setting out for serving. 

The type of mustard you chose plays a big part in flavor, so do chose a good one. Just because it's good for a sandwich, does not mean it's good for a deviled egg (although it may be).  My personal favorite for deviled eggs is Plochman's Mustard, followed only by Stonewall Kitchen's Ballpark Mustard.

While some prefer the sweet of pickle relish, I prefer the minimal tang and softer sensation of  capers in my deviled eggs. So why Capers? Not only do capers taste great and enhance the tang of the lemon in this recipe, but Capers are subtle in their flavor and texture; I do not find them to be over powering at all, and they add a nice texture to the filling of this recipe should you choose to add them in the mix as well as for a garnishment.  Not to mention, Capers stand supreme in the world of antioxidant foods.

Hope you enjoy this recipe. It's a hit at all our parties and on lazy afternoons and with my taste buds and tummy when it's just me, myself, and I.

Got any tips of your own?  Feel free to share them in the comments below.

Deviled eggs extra, using dill instead of capers:

Friday Night's Sampler Platter with Good Friends and Family.  Food Photography by Michelle PG Richardson for Eye on Life Magazine.

Calamata olives from Greece - Tortellini from Italy - Italian style salami locally hand crafted in St. Louis -  double gloucester cheese with chives - fontaine cheese - aged  8 year Wisconsin cheddar - chevre cheese with sundried tomatoes and herbs - cantaloupe wedges - organic gala apple slices - toasties - herb crackers - fig spread - ice water - wine. 

The night was filled with, "try this with this and then put this on it..."  At least at first.  Then talk and laughter turned to food memories and other dining delights, then to the days happenings.  And so it went, through dessert. No one's plates matched.  Everyone used their fingers.  Files I had been working on earlier that day were still on the table, just shoved aside out of our way.  And it was perfect.

It really is so easy to have a relaxing evening, where dinner lasts a good while and is filled with all sorts of foods to taste, improvisation, conversation, and good friends.

People don't do it often enough, I think.  Perhaps because It's so easy to get caught up in wanting everything looking perfect and like they have it all under control.  Like serving means that they have to impress.  But it's really not about that at all.  It's not about how Martha Stewart you are, it's about offering your self and sharing with family and friends.

A good friend is not going to care how perfect your home is or isn't.  Is not going to care if your presentation is just so, or not.  A good friend just wants your company, wants to cherish some of life's moments with you.  And sure, some great food offers a fabulous backdrop to all of that, but it can be just that, a backdrop, a mix and match, a cornucopia of life's pleasures and sustenance, better to be enjoyed with others when you can.

In the good old days, back when I was a kid and my grandparents were still alive, dinner always lasted a very long time, no matter whose house it was at.  Dinner would start around 6 or 7 and would last until 8 or 9.  Not because there was so much to eat, but because there was so much to say and so many people to dine with.  Homes were open to friends and family.  Kitchen cooking offered a variety of courses, leftovers were turned into something new, someone would bring along this food or that drink.  And it all seemed to work out just fine.  A table full of laughter and gossip.  The more crowded and chaotic the better, it seemed.

These days I create those special dinner moments whenever I can.  Although I lead a busy life filled with children, pets, work, never ending chores, and a limited budget, I find a way.  There's no point in finding excuses of why not, there are too many reasons for finding excuses why you should. 

Especially when it ends with this:

Yes, when you dine with friends and family, and ask everyone to bring something they'd like for you to try, it is quite possible that one of these triple layer chocolate mousse cakes will make it's way to your home.  And yes, this is a sample slice of our fabulous Friday night dessert, taken by Paperbowlsnlemons, just for you.

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Ah, the beauty of scrambled eggs.  So versatile, so many possibilities.  I love scrambled eggs so much more than omelets.  The perfect scrambled egg is thicker and has a fluffier and more complex texture than omelets.  I don't mean the kind  of scrambled that comes in dry pieces pieces pieces, I mean the perfectly attached layered scrambled egg.  And they hold anything you want to put in them so much better.

Brunch menu: Perfectly layered, fluffy, scrambled eggs, with English muffins, tangerines, banana slices, and your choice of jelly, jam, marmalade, or preserve.

This morning my husband wanted sausages and eggs goldenrod and and and.  I wanted bacon and deviled eggs.  But it was not meant to be, on either count.  There was not going to be a grocery run for the bacon or sausages, first of all.  And secondly, there's the fact that sometimes life offers too much in a day, and tired weary bones don't always feel like getting the dishes done, even if it just means sticking them in a dishwasher.  And while young, energetic children should be on top of these things for their poor old tired parents, finding ways to hide from the kitchen is apparently a much better way to release that energy. 

Three hours and one huge hunger headache later, the kitchen mess was taken care of, slowly but surely.  I decided on scrambled eggs on muffins and toast with a side of fresh fruit, and jam for those who wanted their sandwiches open faced. Always have eggs and bread and butter on hand, always.   The brunch was a hit and it was just as fabulous to look at; and not just because everyone was hungry, which can happen you know, people will eat the darndest things and swear by their goodness when they're hungry, but not in my family.  In my family, if it sucks, no matter how far into their heads from hunger their eyes are, they'll say it sucks, there's no going around that.  This one rocked.  Which is a very good thing, because it's not amusing to cook for people who don't appreciate your creative efforts in the kitchen. 

So here is the hit recipe, ready for any adjustments you'd like to make.  It's quick, it's easy, it's healthy.

You'll need:

• a mixing bowl
• a frying pan
• a fork
• a spatula
  
• eggs
• butter
• milk
• iodized salt
• pepper
• parsley
• shredded mozzarella
  
• shredded Parmesan
  
• English muffins or toast
  
• banana(s), tangerines, or your fruit of choice
  
• jelly, jam, or preserve of your choice
  
• any other ingredients you'd like to add to your eggs
  

What to do:  Scrambled Eggs

Crack your eggs into your mixing bowl.  Add a splash of milk.  A pinch of salt.  A few cracks of pepper.  Chop up a bit of fresh parsley (any kind you prefer, as much or as little) and throw that in.  Whisk well.  I use a fork to whisk as I have never been good with a whisk, ever.  

Heat some butter in your frying pan.  Make sure the heat isn't high.  A medium or medium low temp on a large burner is best.  When the butter is melted, and it should be enough to coat the bottom, add your mix. 

From the very beginning, use your spatula (facing down, not like you're going to scoop)  to keep the egg off the bottom.  Do NOT stir.  You want to scoot your spatula across the bottom of the pan, one side to the other, one side to the other, all the way through, till the eggs are almost done.  This will frill and layer and fluff your scrambled eggs perfectly and no part of your eggs will get burned or brown.  Add butter to an open space on the bottom of the frying pan as you like if the bottom of your pan gets too dry. It will coat and mix right in just fine.

When your scrambled eggs are almost done, you'll know, because they'll still be wet, but your spatula won't want to scoot the same way as when the moisture was prominent.  At that point, you carefully flip large sections of the egg over.  Then turn off the heat.  It will cook the rest of the way on its own for a few minutes while you add sprinkles of Parmesan and Mozzarella to the top.

For the English Muffins or Toast:

I use a toaster oven.  Toast until the muffins or bread are warm.  (Be sure to slice your English muffins in half before placing them on the rack.)  Once warm, pull out the rack a bit (protect your fingers so you don't get burned) and add a pat or two of butter on each.  Push the rack back in with a fork or something (the rack will of course still be hot), and let it toast the rest of the way, probably about a minute or less from the time you see the pats of butter have melted.   This technique will allow for a perfect crunch smoosh to your toast or muffin.

A quick word about butter:

I love it.  I don't love too much of it, and I don't love too little, and you will never ever ever see me use a substitute for it.  I use organic most of the time and always salted.  That's how I roll.  I swear by it.  There is nothing better.  It adds flavor and creaminess to your eggs so don't dare leave it out!

A quick word about jelly, jam, marmalade, and preserves: 

It's worth buying a fabulous one.  You'll know it's fabulous because its ingredients will be few and nutritious, and will be found at a roadside stand direct from a local farm, or at a reputable specialty shop like Stonewall Kitchen (one of my favorites going on 18 years now, and you'll get to hear me talk about them often).   A little goes a long way, and I do mean a little.  A thin spread, if you've bought a perfect one,  does the trick and tantalizes the taste buds like nothing else.  Cheap sugary jams jellies and preserves require the piling on method.  Not good for you. 

Shall we look at it again?  

Like butter, and anything else in life, your embellishments should be enjoyed in moderation and should be great for your body and soul. 

And there you have it.  A tasty bit of heaven for Sunday or any day's brunch.  From our kitchen to yours.  We'd like to know your favorite extras you include in your scrambled eggs.  Feel free to share in the comments below.

Enjoy!

The Perfect Pantry photo source.

It is important to keep a perfectly stocked pantry as often as possible, for many reasons. 

1. When your pantry isn't properly stocked, you lose time you could be spending doing something you love with the people you love, like cooking and eating with them, for example. 
2. You'll also find you have to go to the grocery more often; and when you do go, you end up buying what you should already have.  More things to have to buy equals more things to forget, not to mention more money spent because you don't buy in bulk. 
3. You'll be ordering out more than you ought to because you're missing ingredients and don't feel like getting them. 
4. You can't be as creative as you'd like to on a whim be because you're missing base ingredients. 
5. You may skip important ingredients that could offer better nutritional value and flavor to the meals you serve your loved ones.
   

You don't have to be a well established cook to know what to stock in your pantry.  While there are general items that are essential to the core of most meals, breakfast, lunch, or dinner, yours may differ from that of, say, your neighbors The Putnucks.   Here are some things you'll want to ponder on while making your Perfect Pantry List:

1. What foods do you normally like to cook? 
2. What recipes would like to be cooking?
3. What ingredients do those meals have in common? (Make a physical list.that you can refer to)
   
4. What ingredients stock well in bulk that you could keep in your pantry for a good period of time?  (Think perishable vs non perishable)
5. What ingredients should you be adding to your meals that you don't because you haven't thought about the above points in detail.

Know your space and utilize it.  Look at your key and common ingredients and make sure that you have the space and the storage solutions (like canisters, jars, bins, shelving,  and whatnot) to keep them properly.  Prioritize from there.

Time of year may be an important factor to look at, as well.  You'll find that you crave or like to cook different kinds of meals in the summer then you do in the winter spring or fall.  When you do your seasonal cleaning to the rest of your home, don't forget about doing the same for your pantry. For example, in our home, we need to think about stocking up on different kinds of flours, oils, iodized salt, pepper, sugar, butter, garlic, rice, and pastas, before we move on to the next level. 

And don't forget that a perfectly stocked pantry saves you money and time in the long run.  So think about this: Buying fresh, seasonal items, while they are in season, and then drying, freezing, canning, or jarring them, can save you money in the long run, and allow you to make those certain foods you like to make during those off times of year, without worries.  I can't tell you the amount of times we've just really wanted a blueberry pie in the middle of winter, and have had to spend 6 dollars per container for a few ounces of blueberries in each, and ended up making a 30 dollar pie because we didn't think ahead but had to have it.

Tips: We buy the butter when it's on sale and freeze it.  And we don't wait until we're out of something to stock up on it again.  If there is a sale on something we keep a stock of in our pantry, and we have the space, we go ahead and restock up to the amount we have space enough for.  And if you have kids, be sure they are familiar with your pantry items.  They're a big help when it come to keeping track of what you've got and what you might be running low on.  Not to mention being familiar with staple foods and a well stocked pantry, paired with a child's innate curiosity, just might influence some delectable and creative meals of their own.

BOOKS WE RECOMMEND:

Apricot Glazed Pork Roast with Creamy Buttery Mashed Potatoes.  Photo Credit Michelle PG Richardson for Eye On Life Magazine 2013

In my opinion, apricots are one of the most beautiful and kitchen cooking friendly fruits available.  Especially when it comes to cooking or glazing all kinds of meats.  Whether beef, poultry, pork, seafood, or fish, I find myself often using apricots in my recipes in quite a variety of different ways and forms.  This recipe offers a fabulous apricot glaze that is sweet and tangy with a bit of a hot 'n spicy (yet delicate) after taste offered by the chipotle powder.   

This recipe is meant for those who feel a bit more comfortable in the kitchen.  While apricot glaze is fairly easy to make, it is one of those recipes that can be honed to one's own tastes and textures and therefor is, to me, a creative outlet and relaxing experience for those going into the process with no fear. This is not just for those who already have an idea of what they are doing when it comes to glazes, it is also for those with enough confidence or enough desire to play around and be imaginative with ones ingredients.  If you know what a glaze is and or have eaten food that has been glazed, you're good to go. 

Whatever you do, please don't be one of those people that paints on some glaze at the very end and attempts to pass their concoction as an apricot glazed pork roast.  Not only is that cheating, but it undermines the cooking process and swindles dining companions out of what could have been an orgasmic experience.

What your  Honey Glazed Pork Roast will hopefully look like, up close and still strung, 20 minutes after being taken out of the oven.  Photo Credit Michelle PG Richardson for Eye on Life Magazine © 2013

Ingredients

For the Roast itself:

• Pork roast, 5lbs, not to be confused with a pork loin.  It will come tied in string to keep it together as it has no bone and has been rolled as it is not technically one solid cut of meat.  You want your pork roast to be about room temperature before cooking.  I say about because if your room is usually at 50 or 90 degrees, I'm not talking to you, I'm talking to the people that enjoy a 70 degree Fahrenheit room.  Be sure to rinse your pork roast well under water and DON'T let that water (it will be dripping from your hands as well as the pork roast, obviously) get on ANYTHING if you can help it.  This will probably be just enough for 6 people, unless they eat like birds, in which case you'll definitely have leftovers.
  
• Frying pan and about a tablespoon of cooking oil for searing your pork roast.
  
• Shallow roasting pan lined well with tin foil (I double foil) to catch drippings below the broiling/roasting rack which has been coated well with Pam Olive Oil Spray or some such spray used so that food doesn't stick to your cooking surface.  The foil  lined pan and Pam laden rack, will save you hours of soaking and scrubbing after all is said and done (best advice I've ever been given for cooking pork roasts, and for that matter, pork anything).
• Tongs for flipping the pork roast when it's time to baste.

For the Apricot Glaze, in order of appearance:

1. Small pot - not tiny, just small, use your judgement.  If you find the pot you're using seems too small or too large, switch pots. 
2. Plastic spatula for stirring - there's going to be a lot of stirring.  If you're one of those people that leaves their spatulas in the pot when they're away from the stove, please invest in a set of spatulas that are heat resistant and specially made for being left unattended.  Don't take this advice personally.  I am one of those people.
   
3. Apricot spread or jelly - 2 small jars will do, as this will allow (at least for this particular recipe) enough for diners to use as a condiment on their slices of pork roast once it has been cut and served. 
   
4. Stick of butter - the whole thing, not one of those silly half sticks.  I used sweet cream salted organic butter at room temperature.
   
5. Salt - to taste, which could mean anywhere from none to, I suppose, a whole tablespoon (but that would be crazy).  My personal preference is to use a pinch, as in how much I can pinch between my thumb and pointer finger.
   
6. Water - about a cup.  Some people prefer to use chicken or vegetable broth, even beer or bourbon, but I don't always have stock or broth on hand, and it is rarer that my pantry or cabinets hold beer or bourbon (unless, of course, I'm making chocolates, then you might find some liquor, or a lot).  Water works just fine.  In fact I tend to like using water a bit better, and find there's less overall fussing over flavors when I use it.
7. Chipotle powder - to taste.  I can see where some home chefs could be quite generous with chipotle powder in their apricot glaze, depending on one's mood.  It's going to give a sensation of heat in the back of the throat about two seconds after tasting.  How much heat experience and for how long you want it to last, that is up to you.  Choose wisely, you can't go back.
   
8. Pepper - to taste.  I find that cracked pepper is best.  I like to grind it myself and usually don't put in more than a couple of full turns.  Enough to give my apricot glaze a hint of pepper but not enough for anyone to know it's in there.
9. Sage - fresh and organic is best, in my opinion, and definitely chopped fine.  Use as much or as little as you like.  If you're not sure, start with a little, and add more as you desire.
   
10. Basting brush - For basting your pork roast in apricot glaze.  Please don't use a brush who's bristle hairs shed.  Nobody likes that.

Set your oven at 325 degrees F.  While your oven is heating, prepare your roasting pan and set it aside.  Then put oil into your frying pan and turn the burner on.  Then wash your gorgeous pork roast (keep those strings on!).  Pat it dry.  Wash your hands WELL.  By this time your frying pan should be heated, so place your rinsed pork roast into the frying pan.  Start searing it on all sides (use high heat so that it can actually sear; you're not cooking your roast right now, you're searing to keep the juices locked in).  Once seared, place it in your roasting pan.  Don't put it in the oven yet, you'll want to glaze it on all sides first.

For the glaze:  You can make the glaze before or after the above pork roast preparations.  I usually do it before hand, but honestly I don't think it matters either way.  In your pot, you want to scoop out both jars of apricot spread or jelly (whichever you're using).  On a small burner, on medium to medium low, start heating it up, all the while stirring with your spatula.  Once it starts to warm up and soften, I go ahead and put the heat on low.  Then I add the butter and stir until it's all melted.  Add salt.  Stir.  Taste. It should not be anywhere near your finished flavor yet, but you really do need to know whether or not you've added too much salt.  Now add your cup of water (more or less is up to you).  Stir in fully.  Add pepper. Stir.  Add chipotle powder.  Stir.  This is where I usually taste and then accommodate my taste buds, making any modifications I would like.  I let it do it's thing for a while (still on low heat) while I chop up my sage.  I throw that in and stir. Then I taste and decide on whether or not I want to add any more sage or anything else.

Don't worry if the glaze seems too liquidy at first.  In fact to me, it's beneficial to begin your basting process with a more liquidy glaze as it will reduce just enough, and just in time, for the final glaze. Whatever you do, please don't be one of those people that paints on some glaze at the very end and attempts to pass their concoction as an apricot glazed pork roast.  Not only is that cheating, but it undermines the cooking process and swindles dining companions out of what could have been an orgasmic experience.

And now back to the pork roast: Baste your pork roast with your fabulous apricot glaze all over.  Cook with the fattiest side up.  Baste all over every 15 to 20 minutes, bottom side first (this is where your tongs come in - for flipping, you don't want to pierce your pork roast with a fork). 

Honey Glazed Pork Roast just out of the oven.  Photo Credit Michelle PG Richardson for Eye on Life Magazine © 2013

If you've done a perfect job with your basting, you'll notice that your apricot glazed pork roast will have an almost burnt look to the fattier parts on top and a bit on the sides, about half way through full cooking time.  This comes from the sugars in the apricot glaze you've been basting it with.  A delicate and gorgeous caramelization happens to the fat in this basting with glaze process.  It is not getting burnt or being cooked on a temperature that is too high.  Nor will it taste anywhere near burnt.  Do not under any circumstances decide that perhaps you should turn your pork roast over and cook it fat side down.  This almost burnt look means you are an awesome cook.  The flavor in these places will be unbelievably wonderful.  Serve them to the ones you love the most.

In general cooking time for pork is about 20 minutes per pound.  My five pound roast took about three and a half to four hours to cook.  The shape will make a difference in cooking time.  If you have a meat thermometer that has not been through the dishwasher (in other words one in proper working condition), you'll want the middle of the pork roast to register at a temperature of 170 degrees F.  Once done, take your pan out of the oven for one final thick glazing and let it set on your stove top for about 20 minutes before setting your apricot glazed pork roast on a platter to cut and serve.  Don't forget to cut off all the strings before slicing.

Our favorite side to go with the apricot glazed pork roast?  Perfect creamy buttery mashed potatoes.

Honey Glazed Pork Roast unstrung, sliced, and ready to serve. Photo Credit Michelle PG Richardson for Eye on Life Magazine © 2013

Have any glazing experience or tips you'd like to share?  Our readers want to hear from you.  Or maybe a favourite side?  Let us know in the comments below.

The old Houlihan's restaurant at the north end of Galleria Mall in St. Louis was finally replaced, and with a restaurant that was totally worth the wait.  It's was really nice to see the Galleria's addition of a great upscale restaurant (and one that wouldn't hurt your wallet very much) to their venue.   Two words: totally impressed.  And I do mean totally.  From the finest made to order tequila drinks to street tacos that were to die for. 

Unfortunately, Vida has closed there doors (more on why as we find out why), just a scant eight months later.  Which is quite a shame, as their chips and salsa were a favorite and I'll never again have another one of their perfectly tantalizing margaritas.  Such is the restaurant biz in St. Louis, however.  There was a definite boom in upscale restaurants, and not all could survive.  Vida should have. 

Vida Mexican Kitchen y Cantina in Charlotte, North Carolina, the original restaurant, is still alive and well however.  And I'm guessing that their excellent food is not far off from the Vida I was fortunate enough to experience here in St. Louis.  So I've decided to go ahead and keep the articles, let my mouth water, and start saving up all my change for a trip to Charlotte.  Viva la Vida!   

Vida Mexican Kitchen y Cantina Ribbon Cutting Ceremony.  Photo courtesy Vida Cantina St. Louis on Facebook.

St. Louis has it's share of Mexican restaurants, but it doesn't have one as perfect as Vida Mexican Kitchen y Cantina.  When St. Louisan  Drew Graefe was asked if he would be interested in running Vida here in his home town, he was hesitant.  But after visiting the original Vida in Charlotte, North Carolina, he was so impressed, there was no question in his mind that St. Louis was lacking. There was a definite need in St. Louis for the type of food and dining experience Vida has to offer. Great for family dining (high chairs available), celebrating a new venture, going on a date, showing off that new pair of shoes, or just getting together with friends.

Vida in St. Louis serves terrific, authentic, Mexican dishes made from quality ingredients, house made, fresh from their kitchen to your table.  

“The atmosphere we’ve created embodies food and drink the way it should be made – by hand, from scratch, with real, quality ingredients – and we believe that’s exactly what locals are looking for when deciding where they want to eat and drink,” said Drew Graefe, Vida Mexican Kitchen y Cantina’s Operating Partner.

Looking for pork, beef, steak, chicken, fish and seafood, or eggs?  They've got you covered.  Choose from quite an intriguing array of starters, soups and salads, combo plates, featured specials, sides, and lunch and dinner foods. Feast on divine deserts, your choice from hundreds of drinks, and even enjoy a nice brunch on Sundays AND Saturdays.  

Looking for something not so traditional?  Vida has the biggest, tastiest, and most unexpectedly wonderful burritos.  And for those seeking non traditional Mexican foods, they offer... delicious certified Angus beef cheese burgers.  

Something else not so traditional is their ambiance.  You won't find sombreros or jumping beans.  You will find modern decor and an American playlist that includes artists like The Beatles, Pink, and other favorites.

photo courtesy Black Twig LLC

Best of all you can fit dining at Vida St. Louis right into your dinner and a movie experience, your pleasure shopping, or your happy hour plans.  

About twenty dollars a person should do the trick, including tip, for a shared appetizer, main course, desert, and soda or coffee.  Bring extra cash for specialty drinks. Right now their weekly line up includes Margarita Mondays, Taco Sociale Tuesdays, Tequila Therapy every Thursday, and Fiesta Fridays.  

Christopher Reilly, contributing journalist for Alive magazine, and I were cordially invited to test out anything on the menu, from appetizers and specialty drinks, to entrees and desserts.  So what's the scoop on these delicious foods and drinks, and what would I recommend (with details and photos)?  

Check out the 4 links below and find out:

Map and Directions to Vida Mexican Kitchen y Cantina St. Louis Galleria

Story: Michelle PG Richardson

Photos: Michelle PG Richardson and Vida St. Louis

Editor's Note: St. Louis sister restaurant Vida Mexican Kitchen y Cantina has closed their doors, but Charlotte, NC is still going strong.   

Tequila, Tequila and more Tequila 

St. Louis' Vida Kitchen y Cantina bartender Steve at your service.

CONTACT INFORMATION:

PHONE: 314.863.1150

WEBSITE: http://stlouis.vidacantina.com/

FOR DIRECTIONS: SEE MAP AT BOTTOM OF ARTICLE

Okay, there are drinks, and then there are drinks.  Whatever your heart desires in the world of tequila drinks, know that the Vida Cantina can accommodate you.  Now, obviously I couldn't taste them all.  Chris and I stuck with the mixed drinks.  If you ask Drew, he'll recommend his favorite, the Millionaire Margarita.  An excellent drink and despite it's name, is actually cheaper then most of their margaritas.  Me? The Partita with a Grand Marnier float and a rim of course Kosher salt, and the Skinny Margarita with a course Kosher salt rim, were my favorites.

Partita

Do not, under any circumstances dine or drink in any way shape or form without trying the Partita.  What is it?  It's to die for, as in I could wake up in the morning and happily drink a Vida Partita with a Grande Marnier float and kosher salt rim... and I am not a drinker by any stretch of the imagination. More specifically, it's a mixed drink, an all-natural margarita made with Jose Cuervo Tradicional tequila, 100% organic agave nectar and fresh-squeezed lime juice.  On the rim, coarse kosher salt, just the right amount, and blends into the drink perfectly on the lips and pallet.  Ours had the edition of a Grande Marnier float, something you'll have to ask for as an addition.  Well worth the extra bit of cash (about three dollars more). 

Skinny Margarita

Photo courtesy Vida Cantina St. Louis Facebook page.

So what's the skinny on the skinny?  While it was no Partita, it was the best skinny I'd ever tasted.  It had that alcohol tang flavor you normally don't get from a skinny, which, as has been my experience, is usually watered down in the flavor department.  So if you're into skinny (about half the calories of a regular margarita), Vida's Skinny Margarita is a must drink.

So what's the scoop on Vida's other evolved Mexican cuisine temptations, and what would I recommend (details and photos)?  

Check out the 4 links below and find out:

Map and Directions to Vida Mexican Kitchen y Cantina St. Louis Galleria

Story and Photos: Michelle PG Richardson

Editor's Note: St. Louis sister restaurant Vida Mexican Kitchen y Cantina has closed their doors, but Charlotte, NC is still growing strong.    

CONTACT INFORMATION:

PHONE: 314.863.1150

WEBSITE: http://stlouis.vidacantina.com/

FOR DIRECTIONS: SEE MAP AT BOTTOM OF ARTICLE

Vida knows how to do Mexican.  From traditional to contemporary, you know what you get is always from fresh, quality ingredients, always from scratch, and always perfect.  Here's the scoop on some of my recommended favorite starters and appetizers at Vida St. Louis, complete with photos, and links to other favorites like Vida's mixed drinks, entrees, sides, and desserts.

Always Complimentary Chips and Salsa

Most of us are used to chips and salsa at a sit down Mexican Restaurant, so if it's an appetizer of chips and salsa you're looking for, I do love Vida's.  Vida's chips and salsa come complimentary, and are endless.  And theirs, like everything else they make at Vida's Mexican Kitchen y Cantina, are house made.  I do have to say Vida's salsa is definitely the best salsa I've ever tasted.  It has ust enough spice.  I, myself, (used to) have a thing for Chevy's salsa. This salsa is not as peppery, and it is not a chain salsa by any means, so my advice is don't compare.  Just enjoy the perfect blend of flavors.  A major plus, the chips hold the salsa any way you want them to (heavy or light) because Vida's salsa has nice body to it.    But it's not thick or chunky, so make sure you've got a plate in front of you, because it will drip.  If you're wondering what the kids will think of it, I took the family to try it out because I was so impressed, and yes, Vida's chips and salsa was a new favorite and not to be compared with any other.  

Starters (Appetizers)

Handcrafted Guacamole

If you're a guacamole lover, you'll be in heaven here.  There are a variety of handcrafted guacamole to choose from.  Avacado, white onion, jalapenos, cilantro, tomatoes, and lime juice are all blended together in a molcajete (mortar), and served with fresh tortilla chips.  You can even add mango roasted poblano peppers (which I highly recommend!).

Traditional (Chicken or Ground Beef), Lump Crab, or Carne Asada Nachos

You can get their nachos appetizers with chicken, ground beef, crab, or steak.  Chris and I shared both the lump crab and carne asada (steak) nachos.  I was particularly keen on both.  Some serious yum, and surprisingly, some serious crunch.  Despite the fact that these nachos were piled high (as you can see in the photo above) and fresh out of the oven, Vida's tortillas did not die a soggy death, despite the heat or the weight.  They were, instead, crispy toasted perfection.

Ceviche Cocktail

The most surprising and exciting appetizer was Vida's own creation, the Ceviche Cocktail.  Vida is very proud of this starter, and so they should be.  In it you'll find shrimp, crab, avocado, and cilantro in  spicy tomato salsa.  It's served with fresh tortilla chips, but I much preferred eating it right out of the serving glass.  I felt the tortilla chips blanded and therefor took away some of the fabulous feasts of flavors that the Ceviche Coctail offered.  Every bite was different, and every bite meant to be savored and appreciated.  

So what's the scoop on Vida's other evolved Mexican cuisine temptations, and what would I recommend (details and photos)?  

Check out the 4 links below and find out:

Map and Directions to Vida Mexican Kitchen y Cantina St. Louis Galleria

CONTACT INFORMATION:

PHONE: 314.863.1150

WEBSITE: http://stlouis.vidacantina.com/

FOR DIRECTIONS: SEE MAP AT BOTTOM OF ARTICLE

Story and Photos: Michelle PG Richardson

Editor's Note:  St. Louis sister restaurant Vida Mexican Kitchen y Cantina has closed their doors, but Charlotte, NC is still growing strong.     

Vida Mexican Kitchen y Cantina's main dishes and sides live up to Vida's promise of house made freshness, flavor, and variety.  From the simple to the sublime, whether you're a lover of Mexican food or not, Vida's got the dish for you.  This is the new St. Louis hotspot, hands down. 

Vida serves terrific, authentic, Mexican dishes made from quality ingredients, house made, fresh from their kitchen to your table.  Looking for pork, beef, steak, chicken, fish and seafood, or eggs?  They've got you covered. Looking for something not so traditional?  Vida has the biggest, tastiest, and most unexpectedly wonderful burritos.  And for those seeking non traditional Mexican foods, they offer... delicious certified Angus beef cheese burgers.

Here's the dish on some my recommended favorite entrees and sides, complete with photos, and links to other favorites like Vida's mixed drinks, starters, and desserts.

Street Taco Platter

The street taco platter gets you six mix n match tacos and is fab for sharing.  You can even choose flour or corn tortillas (both soft, though the ones made from corn supposedly soak up more, and they are a bit thicker).  You can choose what you want to add to it in the way of garnishments.  Here you see the regular offering of jalapenos, pico de gallo, and of course limes.  I totally recommend first squeezing the lime on any taco you've got and then top it with whatever else you have.  While Vida's street tacos are plain and simple, they are not only full of flavor and zip, they are perfect.  I kept my eyes closed during my first few bites as I was in total heaven.  Love love love the three we chose, which were shrimp, shredded beef, (both in flour tortillas), and carne asada in the corn tortillas.

Chicken Tinga

For those of you who love eggs, here's a dish that is offered with one sunny side up.  Vida's Chicken Tinga is one of their recommended signature dishes and is made of red chile chicken and chorizo simmered in blackened tomato salsa, topped with a sunny-side up egg and served with fresh flour tortillas.  We added a side of red chile rice (the only rice they offer) and back beans topped in their blend of cheeses. 

Burritos

While burritos are not technically a traditional Mexican dish, Vida customers got their way, and after quite a few requests, Vida came up with the perfect take on a burrito and now offer four kinds.  They are the biggest selling items on the menu.  Vida's burritos are huge, and I do mean huge.  In fact this is probably a great dish to choose if you're wanting to share something with someone or if you definitely want leftovers.  You can get them naked, grilled, or crispy (chimichanga-style, as you see here).  Each burrito is served with grilled corn with queso.  You can smother them with chipotle queso and or add guacamole.  They  are exactly what you hope your burrito will taste like. 

Tortilla Pie

The tortilla pie is another Vida signature dish and is a definite must for mushroom lovers.  I never thought of mushrooms as being Mexican, but they are, and this dish proves just how delicious and lovely they can be.  Basically, this dish is made from two fresh tortillas with roasted chicken, goat cheese, wild mushrooms and spinach, topped with Vida's blend of cheeses and creamy poblano tomatillo sauce.  Here we've paired it with a spicy bean soup and fried ripe plantains.  The spicy bean soup was beautiful and creamy, thick and hearty, but had a light after taste.  Cheese was sprinkled on top (like over the plantains).    I'd never had plantains before, and let me tell you, I crave this side like you wouldn't believe.  Vida's fried ripe plantains are sweet and creamy but thick and with a firmness I wasn't expecting.  This trio is a must try.  Each complimented the others nicely.

So what's the scoop on Vida's other evolved Mexican cuisine temptations, and what would I recommend (details and photos)?  

Check out the 4 links below and find out:

Map and Directions to Vida Mexican Kitchen y Cantina St. Louis Galleria

Story and Photos: Michelle PG Richardson

When dining at Vida, you must make room for dessert.  Why?  Because they are devilishly delicious, unexpected, and beautiful.

Churro

Vida's churros are as awesome as they get.  I've had churros before, but it's never before been my dessert of choice.  What exactly are they?  Churros are a traditional Mexican specialty dessert made of sweet dough, deep fried, coated with cinnamon sugar.  In this case they are served with hot chocolate dipping sauce that's made from dark Belgian chocolate.  The taste?  Crispy cinnamony sugary on the outside and donuty in the middle and all perfection!  The best part about their Churros?  If you're headed out to a movie afterwards, they're perfect for sneaking into the theater with you and are very movie watching friendly.  Just don't tell the Galleria 6.

Banana Tres Leches

If it's cake you're after, the Banana Tres Leches is to die for.  Seriously.  I mean, just look at it.  It's moist and creamy and decadent and rich without being sickeningly so.  The cake itself is made of roasted banana, but a flavor you'll taste is coffee.  It doesn't come from the cake, well, not quite.  That coffee flavor comes from the Mexican coffee créme anglaise that you see on the bottom.  The cake soaks it up slowly from the bottom. 

So what's the scoop on Vida's other evolved Mexican cuisine temptations, and what would I recommend (details and photos)?  

Check out the 4 links below and find out:

CONTACT INFORMATION:

PHONE: 314.863.1150

WEBSITE: http://stlouis.vidacantina.com/

FOR DIRECTIONS: SEE MAP AT BOTTOM OF ARTICLE

Map and Directions to Vida Mexican Kitchen y Cantina St. Louis Galleria

By Julia Hanna, Guest Writer

Golden Delicious Apple Tree.  Photographer Julia Hanna.

Back in the 1980’s when I was growing up in the San Bernardino Mountains, my mom decided she wanted to plant a few apple trees so that we would always have fresh fruit in the fall and winter months.  My mom planted  a yellow delicious and two northern spy apples, and these trees are still going strong over twenty-five years later.  Certain years the apple crop is more bountiful than others, but with three apple trees you are bound to get more than enough apples, and usually have a few to share.  Around this time of year my mom used to love making apple pies, and that is one tradition I have continued as an adult.  There is just something very homey about the smell of a cinnamon-infused apple pie baking on a crisp autumn day, which conjures up memories of the mountains and the leaves changing colors.  

Rustic Apple Pie.  Photographer Julia Hanna.

Rustic homemade pie cannot be replicated with store bought pies, which are usually bland and overpriced in comparison.  

I like to make my apple pies a bit rustic looking and simple by sprinkling cinnamon and sugar on top, but you can always make ornate designs on your apple pie with left-over dough from when you cut off the excess.  

Even though I get my organic apples from my mom’s apple tree, if you have a enough land to plant one, I guarantee you can save a great deal of money by picking the organic apples each fall.  The apples from your own trees more healthful and tasty from the grocery store, and you can take pride in witnessing the life-cycle of the apples forming from blossoms to fully grown fruit.  

The apples from my mom’s trees are not as large as the apples you buy at the store, but I actually prefer smaller apples because these are perfect for snacks, and easier to cut up for apple pies.  Of course this means that you have to cut a few more apples than you would with the larger variety, but I assure you the taste and the crispness of the organic apples is well worth the effort.  Besides, your family will have many fond memories of picking their own apples and making a pie, which are memories a store bought pie will never create.  

Cost:

Between 10 and 15 dollars, depending on how many of the supplies you already have in your pantry. If you have an apple tree, then you can easily make several apple pies for under 5 dollars.

Tools:

• 2 large mixing bowls
• 2 large mixing spoons
• 1 cutting board
• Wax paper
• 1 rolling pin
• 1 large re-sealable plastic bag
• 1 small knife for cutting apples
• 1 nine-inch pie pan

Ingredients for Pie Dough:

• 4 cups of flour
• 1 cup of oil
• 1 cup of milk
• 2 teaspoons of sugar
• 2 teaspoons of cinnamon

NOTE:  The above ingredients will be divided in half for making the bottom and top halves of the pie crust.

Ingredients for the Pie Filling:

• 8 large organic apples (I used about 16 small organic apples for my pie)
• 2 tablespoons of flour
• ½ cup of room temperature and cubed butter, preferable unsalted
• 1 teaspoon of cinnamon
• 1 teaspoon of nutmeg
• 1 cup of sugar

Instructions for the Pie Dough:

1. Pour the milk and oil into a large bowl and mix the liquids together with a spoon.

2.  Slowly add the flour , sugar, and cinnamon to the bowl, and stir the dough into a ball with a large wooden spoon.  Using a food processor will eliminate the elbow grease needed for stirring the dough by hand, but there is just something stimulating about doing it yourself.  It is easier to make two separate batches for the pie dough, so I mix together ½ cup milk, ½ cup oil, 1 teaspoon sugar, 1 teaspoon of cinnamon, and 2 cups of flour together to make the bottom crust of the pie, and then I repeat the process to make the top crust of the pie.  

3. Form the fully stirred dough into two balls with your hands, and put these in a large re-sealable plastic bag.  Allow the dough balls to refrigerate for an hour.

Rustic Apple Pie Dough.  Photographer Julia Hanna

Instructions for the Pie Filling:

1. Rinse and chop the apples into small pieces to put in a large mixing bowl.  Many people prefer to peal the skin off the apples, but I cut this up whole because there is great deal of flavor and nutrients to be found in the skin of organic apples.  Simply make sure to discard the cores and seeds when cutting up the apples.

2. Add the sugar, cinnamon, nutmeg, and cubed butter to the cut up apples, and thoroughly mix all the ingredients together with a large spoon.

Instructions for Assembling the Pie:

1. Place one of the chilled dough balls between two sheets of wax paper and roll it out with a rolling pin.  Save the wax paper for rolling out the other dough ball.

2. Lightly oil the pie pan and place the rolled out dough inside.  Cut off the excess dough from around the edges of the pie pan.

3. Pour the apple filling into the pie pan while making sure to evenly distribute the apples.

4. Roll out the second dough ball between the two sheet of wax paper.

5.Put the rolled out dough over the pie, and cut off the excess with a knife.  Use your fingers or a fork to crimp the edges of the pie.

6. Cut vent holes on the top of the pie so heat and moisture can escape, and use extra dough to make pretty designs on top of the pie crust, if desired.

7. Lightly sprinkled the top of your pie with a bit of cinnamon and sugar to give it a rustic look.

8. Place the pie pan in an oven preheated oven at 425 degrees for about twenty minutes.  After  about twenty minutes, reduce the heat to 350 degree Fahrenheit, and bake for another twenty minutes, or until the crust begins to brown and the apple mixture is bubbling out of the vents on the time of the pie crust.  Times may vary according to your oven.

9. Carefully take the pie out of the oven with mitts, and place on a cooling rack for about an hour.

NOTE: Apple pie tastes delightful when served with a bit of vanilla ice cream, which is something I need to purchase the next time I make apple pie.

Nutrition Facts

User Entered Recipe

Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Fluffy, creamy, whipped mashed potatoes.

In our home, mashed potatoes is an autumn staple to most of our dinners.  They warm and fill your tummy just so, and accept a lot of flavors: from herbs and spices to meats and vegetables, and even autumn fruits.  Not to mention, potatoes are also much more than just starch.  They hold many valuable vitamins and minerals. In fact, did you know that you can live on salted and  buttered potatoes?  Butter holds key nutrients that potatoes do not, and vice versa. Salt is simply a must for survival, especially iodized salt.  Together they hold everything you need.  Mashed potatoes have often found their way as a main course or variable side on our dinner table, and will continue to because of this.  Not to mention, they taste soooo perfect when done correctly.

Knowing how to make a perfect mashed potato is the foundation to so many kitchen cooking meal options.  You can make double batches easily so that what you don't use one night can be re-purposed for the next.  As we are a family of six, I find this method useful and efficient, and helps time and space wise.  In fact for this recipe, I'll be writing out the same amount I normally do; so if you are a family of two, three, or four, you'll have left overs for a third day (though I wouldn't save them for longer than that, as they are potatoes and therefore have a short fridge life and I wouldn't recommend freezing them).

Cost: under $10

Cook Time:

• Prep time: 10 minutes
• Cook time: 20 minutes to boil, 5 minutes to whip
• Ready in: 30-40 minutes
• Yields: 12 1 cup servings
  

Ingredients:

• 5 lbs organic russet potatoes peeled and cut
  
• 1 fourth cup to half a cup organic fat free milk
• 2 sticks salted organic butter
• 5 teaspoons iodized salt (1half teaspoon for boiling potatoes, 4 and a half teaspoons for whipping)
  
• 1fourth teaspoon olive oil (for boiling potatoes)
• water (for boiling potatoes)

Tools:

• cutting board
• sharp all purpose cutting knife
  
• large cooking pot.  (If you're not sure what size your pot is, it should be able to hold 5 pounds of cut potatoes with room for water to cover and exceed the potatoes by an extra one to three inches plus room for boiling where you won't get too much water bubbling out over the sides.)  
  
• stove top
  
• oven pads or mitts
• colander
• hand mixer
• large mixing bowl
• fork
  

Note:

The key to perfect autumn mashed potatoes and variant recipes, lies in the potatoes you use and their preparation. First and foremost, organic potatoes hold more flavor.  Firmness is also important.  The harder the potatoes, preferably no green showing through the skin, and definitely no "eyes", the better for a fluffier, more nutritious, and less starchy (or gluey) mash. 

Peeled potatoes for mashing is optional but skin-on potatoes will not be considered in the instructions below, but here are some tips for if you are going to leave them on.  There are times when I know that leaving the skins on with add a sought after texture to certain combinations.  There is also prep time to take into consideration.  Washing but not peeling, and going straight to cutting and boiling can save you 5 or so minutes you may not have.  Peeling only some of the skins, or some of the potatoes, is another option you may want to consider.  If you are leaving some or all of the skin on, you'll want to make sure you scrub your potatoes gently with a wire brush while under cool or lukewarm water before cutting.

Instructions

1. Rinse and peel your potatoes.  Then rinse again before placing them back on your cutting board.
   
2. With your knife, cut each potato lengthwise.
   
3. Cut each half width wise (not lengthwise) in half inch pieces.  This allows your potatoes to cook quicker.
   
4. Place cut pieces into your cooking pot as each potato is finished. 
5. Fill your pot with cool water from your sink, making sure that you have one - three extra inches of water as: a) your potatoes will soak up quite a bit of it, and b) it is the boiling action that helps them soften and that causes the starch to cook out better, especially if you want your potatoes to come out creamy but not dense or sticky thick.
   
6. Add your 1 fourth teaspoon olive oil and 1 half teaspoon salt to your pot of water and cut potatoes.
   
7. Set pot on large burner on stove top and turn fire on to high.
8. Once the water starts to boil, you can turn the temperature to medium high, but depending on your stove top and pot, you probably shouldn't turn it lower than that because you want it to be at a fairly steady boil throughout the cooking process.
9. Set your timer for 20 minutes at this point. 
10. You'll know your potatoes are ready when you have absolutely no trouble at all forking them.  (see photograph below) 
    

Boiled potatoes ready to drain and mash. Photo Michelle PG Richardson 2012

1. Turn off the stove and if the handles of your pot are hot, use oven pads or mitts to remove your pot from the stove top. 
   
2. Place your colander into your sink.
3. Dump the boiled potatoes and water into the colander, careful not to back-splash any of the hot water onto yourself.  Gently shake out the water, careful not to lose any potatoes.
4. Dump your drained potatoes into your large mixing bowl. 
5. Add one stick of butter.  It should start melting.  To help it along, use a fork to stab it into smaller pieces.
   
6. Use your had mixer until the butter is mixed in. Start at a low speed at first with an up and down motion crushing and mashing down on the potatoes so that they get crushed into smaller pieces (about 30 seconds).  Then start turning your hand mixer to the highest speed and whip in a circular motion (for about a minute).
   
7. Add two teaspoons salt (sprinkled around, not just dumped in one spot) and whip thoroughly into potatoes. (about 30 seconds)
   
8. Add half of your second stick of butter.  Fork into pieces to help the mixer along.  Then whip thoroughly.  By this time you should know if you're going to need to add the milk or if you can do without it.  If your mix is fairly moist and not flaky, you're fine.  Otherwise, add in your milk.  1/4 of a cup only then whip (about 1 minute). 
   
9. Add the rest of your salt (sprinkled around as before, not just dumped in one spot) and whip thoroughly into potatoes (about 30 seconds).
10. Add the rest of your butter the same way as you did the other two times, and whip (for 1 minute).

Whip potatoes until smooth and light and creamy.

1. If your potatoes look similar to the photo below, your potatoes do not need any more liquid.  If they don't look as creamy and rich as the photo below, then now is the time to add the other 1 fourth cup of your milk and whip for 1 minute.
   
2. Taste.  If you need more salt, you can add little by little, whipping well before adding any more. 
3. Done

Remember, potatoes will hold their heat better than most foods.  But once they cool down, they cool down fast.

source

Nutrition Facts

Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Martha Stewart's Cooking School: Click this photo for the accompanying book.

PBS has just acquired a fabulous new cooking show you won't want to miss. 

Martha Stewart's Cooking School will begin this month of October 2012.  In these thirteen 30 minute episodes, you won't find short cuts to cooking, but you will get to learn those good, solid foundations of cooking that you can't get anywhere else, and that make all the difference in your kitchen cooking.  From poaching to pan searing, Martha Stewart and her crew have set out to Inform, inspire and teach anyone with any interest in cooking.  To find out more and to see your local listings, check out the links below the following PBS video.  

Watch Martha Stewart Talks About Her New PBS Show on PBS. See more from Martha Stewart's Cooking School.

Food Extra just for you:

Chef Jose Andres sits with Gourmet Magazine

Looking for a Spanish flair to your meals?  In case you missed it: in his 2008-2009 series, Made in Spain, Andres brings his passion of Spanish foods, wines, and culture to your kitchen as he explores Spain's 17 regions, introducing us to some of Spain's great cheese makers, wine makers and restaurateurs.  From fish dishes to unique Spanish sweets you'll get demonstrations straight from the source that can be utilized in your own kitchen cooking.  You can watch full episodes online at PBS Made in Spain. 

We'd love to hear your thoughts: 

Excited about the new Martha Stewart Cooking School show on PBS?  What's your favorite cooking show? Let us know in the comments. 

Your average burgers and fries are fine and dandy on any given day of the year.  But once the weather turns, and the evenings begin to turn crisp, our bodies tend to crave and need just a bit more in the way of heartiness than a regular burger and fries can offer us.  Organic grass fed beef is the best way to go during the colder seasons for its hearty density, the fact that it is much more filling, and because its fat is of better quality (especially when rack broiled).  And honestly, despite the fact that they are truly easy to make, how many of us actually make fries?  We usually substitute fries with chips, and that just won't do when the weather begs for a more substantial quality to our dinners, and so I recommend a fluffy and creamy mashed potato to accompany this meal.

Fall Broiled Organic Grass Fed Beef Burgers Photo by Michelle PG Richardson ©

There are things you can do to make a burger and potatoes just right for the autumn and winter months, right in your very kitchen.  Broiling your burgers is one of the healthiest ways to go, and with the increase in obesity, cardiovascular, and cholesterol issues that people face today, the further away from fried foods we can get, the better.  By broiling your organic, grass fed beef you can have a perfect burger and keep a healthy body and mind while you're eating it.

cost: $5 or less per person

Cook Time for Fall Broiled Organic Grass fed beef Burgers:

• Prep time: 5-10 min.
  
• Cook Time: 20-25 min.
  
• Ready in: 30-40 min
  
• Yields: 6 servings
  

Ingredients for Fall Broiled Organic Grass Fed Burgers:

• 2 lbs 90% lean 10% fat Grass Fed hamburger beef
  
• 1/3 cup ketchup
• 2 tablespoon whiskey
  
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1/2 cup chopped fresh parsley - see note below.
  
• 1/2 c. (total) finely chopped yellow onions, garlic, red/green/yellow peppers (all optional)
  
• 6 hamburger buns
• condiments (ketchup, mustard, mayo, other of your choice) - see note below.
  
• toppings (lettuce, onion, tomato, cucumber, pickle, cheese, bacon, avocado, other of your choice) - see note below
  
• for mixing and cooking:  roasting pan, bottom grate, foil paper, mixing bowl

Note:

You may want to keep it scarce on the condiments and toppings.  This is a very flavorful burger that does alter the taste of your condiments and toppings.  the milder the condiment or topping the better (I have found that while I don't normally prefer mayonnaise or  cucumber, on my burgers, these two work extremely well for the pallet.

Also note that organic grass fed beef is a denser and normally fresher meat and should therefor be cooked to a medium center for juiciness.  Because of its hearty denseness, this is also why you want the parsley in your burger.  The type of parsley you use is up to you.  A curly parsley is fine but is normally used as garnish.  The best parsley is Italian, or flat parsley, also known as chervil by the French.

Whiskey can be replaced by beer or wine.  Note this will change the base flavor of the burger.  Liquor can be considered optional, but is highly recommended for flavor and heartiness.  Also note that calories from any liquor you use burns out.

Instructions:

While heating the oven to broil at 450 degrees F (convection heat if possible), cover your roasting pan with aluminum foil to catch drippings and for easy cleaning.  The use of foil is optional.  Place a roasting or broiling rack inside.   

In a mixing bowl, place all ingredients (minus condiments, toppings, and hamburger buns).  Mix well by "fisting" and folding. 

Take a large handful of mixture into the palm of your hands and shape into patties.  You will get 6 large burgers exactly if your handful is the right size.

Place your shaped organic grass fed beef burger patties on the roasting rack that has been placed in the foil covered roasting pan.

Fall Broiled Organic Grass Fed Beef Burgers shaped and placed on rack in aluminum foil covered roasting pan.  Photo by Michelle PG Richardson ©

Your roasting pan of organic grass fed beef burgers will then be placed on the middle rack.  Cook 10 minutes on each side.  I flip them over with metal tongs.  Once your burger has a deep caramel glaze sort of color, it will be ready to flip and you'll notice that the side that was previously facing the bottom of the pan will look cooked but light and bland.  Once you see that same deep caramel glaze sort of color again, your burgers will be done. Watch out for over cooking as grass fed burgers can get dry fast.

Let stand for 3 minutes and serve.

Fall Broiled Organic Grass Fed Beef Burgers done.  Photo by Michelle PG Richardson ©

Nutrition Facts (without optional ingredients, condiments, toppings, or hamburger buns):

6 Servings

Amount Per Serving

  Vitamin A 16.4 %   Vitamin B-12 0.0 %   Vitamin B-6 0.2 %   Vitamin C 11.1 %   Vitamin D 0.0 %   Vitamin E 0.4 %   Calcium 0.8 %   Copper 0.4 %   Folate 1.9 %    Iron 14.1 %   Magnesium 0.6 %   Manganese 0.6 %   Niacin 0.3 %   Pantothenic Acid     0.2 %   Phosphorus     0.3 %   Riboflavin 0.3 %   Selenium 0.0 %   Thiamin 0.3 %   Zinc 0.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

You may also like:

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Comet Coffee, St. Louis' Best Coffee and Pastry shop.  Former Comet Coffee Professional Barista Zach Althaus working his magic behind the counter.  Photo by Michelle PG Richardson ©

Comet Coffee, located at 5708 Oakland Avenue in St. Louis, is THE #1 coffee, tea, and pastry shop in town, hands down.  What makes this independent coffee shop so great? Well, for starters, Comet Coffee is committed to serving St. Louis exceptional quality and flavor in every drink and pastry they create and serve, making for very satisfied customers.  Along with your classic coffee drinks, you'll find coffees and espressos you can't find at any other local coffee shop; all traditionally crafted with perfection.

Their coffees, teas, and pastries include organic ingredients  (which is a major plus in my book).  Their goal:  what isn't organic now, will be in the future.  Not only does Comet Coffee use organic ingredients, but those divine, eat-me-now pastries are each  handmade, from scratch, in shop, by their very own pastry chef and co founder Stephanie Fischer.      Her passion: French Pastries. And you can taste the influence, even in her organic-blueberry muffins (featured below). 

I've created a fabulous photo essay, with commentaries below of some of Comet Coffee's marvelous offerings, to tempt your senses.  But first, here's a bit about their ambiance.

A smiling Mark Attwood, Owner, Comet Coffee in St. Louis.  Photo by Michelle PG Richardson ©

I got to meet the creatives and entrepreneurs behind Comet Coffee on Monday and I have to say, it was the best afternoon I've had in very long time. It was like the perfect spa weekend, only better because there was food and drinks, and everything tasted soooo divine.

There is definitely something about the feel of Comet Coffee that makes you want to relax, enjoy, and linger on the palate of pleasures set before you that seem to come so easily in everything they create.  You may not notice it at first, but you do sink into the vibe of this gem of a place and this is an important feature of any coffee shop.  (Outside patio seating is available.)

Hours of Operation:  Monday through Saturday 6am-5pm

Comet Coffee phone: (314)932-7770

Special events: Grand Opening set for September 7, 2012 - A ribbon cutting, some complimentary mini-pastries, the debut of a special Kenyan coffee and more.

• Yes!  Even though they aren't officially open, you can still stop in for a fabulous drink and pastry. 
  

And now, as promised, that fabulous photo essay, with commentaries of some of Comet Coffee's marvelous offerings, to tempt your senses.  Google map link provided at the end of the show.  Follow Comet Coffee on Facebook for daily features, pleasures, and happenings:

Hot organic Intelligencia Tea Blend 333 with Rosehips, Chamomile, and Peppermint,  brewed to perfection at Comet Coffee in St. Louis.  Photo by Michelle PG Richardson ©

Coffee shops are mostly about coffee, sure, but when I go to a coffee shop, I always wonder what kind of teas they serve.  You can tell a lot about the quality and expertise level of a coffee shop by the teas they offer. The finer the quality of the teas they serve, the more exceptional  of an establishment they are. 

Comet Coffee offers perfectly brewed teas, and I don't mean the kind in a teabag that gets tossed on your table with a metal pot that leaks.  Nor do I mean the teas that are entirely too hot to even sip that have no flavor anyway.  No, I mean elegantly beautiful loose teas, measured and brewed precisely and to perfection before being brought to you in a sweet and simple mug, a glass carafe of your tea on the side for personal refills. 

What you see here is organic Blend 333 with rosehips, chamomile, and peppermint, by Intelligentsia, a green, direct trade, tea, coffee, and espresso company that buys direct from farmers they know.  I really mean it when I say that Comet Coffee brews their teas to precise perfection.  Not only could I taste every beautiful note of rosehips, chamomile, and peppermint, but, and here's the shocking part... it did not need any sugar!  This from a girl who loves to pour on the sugar into just about any tea I have.  It was as refreshing as Comet Coffee owner Mark Attwood promised.  And, my organic Blend 333 was even served at the perfect temperature.  Now if you really really have to have a sweetener (and I promise you, you don't) Comet Coffee does offer a variety of sweeteners like agave nectar, honey, and a variety of sugars,

Handmade in shop from scratch Organic-Blueberry Muffin from Comet Coffee in St. Louis.  Photo by Michelle PG Richardson ©

Pastry Chef Stephanie Fischer is the creator of these organic-blueberry muffins.  The crumbly top crunches just so, but isn't at all dry and powdery.  And the inside is so incredibly moist and cakey, the way a real cupcake should be.  Satisfying.  Yes, what you get is a cupcake you can really sink your teeth into.  One that offers organic blueberries, moist cake, and bites of crunch in every mouthful.  New batches made every 10 hours for freshness.  And never fear, Comet Coffee owner Mark Attwood assures me that, "Stephanie always prepares fresh batches of blueberry muffins and cheese scones every day and then prepares whatever inspires her!"

Iced  Costa Rica Coffee at Comet Coffee in St. Louis.  Photo by Michelle PG Richardson ©

There is something very special about Comet Coffee's Iced Costa Rica.  Unlike just about every iced coffee that's served to you in other places, this iced coffee is not only fresh brewed, but it is real iced coffee (not coffee poured over a bunch of ice).  Comet Coffee's Iced Costa Rica is flashed chilled, actually dripped over and through ice, thus its clear look and super fresh crisp flavor.  Very refreshing.  Normally served in a 16 oz. glass.

Traditional Mini French Chocolate Eclairs handmade from scratch in shop by Stephanie Fischer of Comet Coffee in St. Louis.  Photo by Michelle PG Richardson ©

Remember when I said that Comet Coffee's in house pastry chef Stephanie Fischer's passion was French Pastries? Well here is a prime example.  And Stephanie's French Chocolate Eclairs are authentic to a T.   You won't find any so perfect this side of France, not in St. Louis anyway.  You also won't find any fillers or preservatives in anything she makes. 

This eclair is not your ordinary eclair, and by ordinary I mean the kind that shops sell willy nilly without a thought or care to what an eclair really is.  I dare you to find one that is so absofrickinlutely perfect in every way.  This traditional, French, Chocolate eclair has the perfect pastry body, with just enough cream, and a perfect delicate top layer of smooth chocolate that breaks just so with every bite.

Affogato made with Tahitian vanilla ice cream, caramel sauce, with a double shot espresso on top served at Comet Coffee in St. Louis.  Photo by Michelle PG Richardson©

This amazing desert from Comet Coffee is an Affogato, made with homemade in shop Organic Tahitian vanilla ice cream covered in homemade in shop caramel sauce with a double shot of espresso poured over.  Oh yeah!  A little warning, their espresso is a strong traditionally made espresso, so use that silver spoon wisely.  Be sure to get a little bit of each ingredient into every spoonful for ultimate wow.

Organic Tahitian Vanilla used in everything vanilla at Comet Coffee in St. Louis.  Photo by Michelle PG Richardson ©

If it has vanilla in it, and it's made by Comet Coffee, then it's made from the beans housed inside one of these huge and gorgeous organic vanilla pods that come straight from Tahiti.  Comet Coffee uses these marvelously scented and smooth flavored beans to make their own vanilla extract, ice cream, lattes and even their own whip cream.

Mineral water is served with traditional drinks at Comet Coffee to cleanse the pallet.  Far out.  Photo by Michelle PG Richardson. ©

Don't be alarmed if you get served a glass of mineral water with your espresso, macchiato, or traditional 16 oz. cappuccino. 

Mineral waters are served to cleanse the pallet.  Far out.  A tradition I wasn't aware of, but it's really nice.  I'm not much of one for mineral waters, but this one really works for me.  Very refreshing and crisp without that mineral taste that usually tingles the sides of the back of your tongue.  This one goes down smooth and fresh when sipped after an espresso, as I did.

Tahitian Vanilla Latte from Comet Coffee in St. Louis.  Photo by Michelle PG Richardson ©

Yes, I have saved the best for last.  This Organic Tahitian Vanilla Latte from Comet Coffee is my favorite drink EVER!  I was blown away from the very first sip.  I am not a latte lover by any stretch of the imagination.  Until now.  This latte is thick, perfectly aerated, and totally whip creamy.  It takes me to my own private world of no-time where I snuggle in a cozy comfy chair, thinking about nothing at all, a smile on my face, this cup of Comet Coffee Organic Tahitian Vanilla Latte at my lips.

We love it when you like us.  Don't forget to click on the heart/like button just below this article for a super fun heart fireworks animation.  And be sure to share this with your friends and social networks via the share button below.   From all of us here at Eye On Life... Happy Reading!

Red Flame or Tokay grapes have a nice sweet-tart balance, making them perfect for fruit cocktails.

Cook Time:

• Prep Time: 5 minutes
  
• Cook Time: 0
  
• Ready in: 5 minutes
  
• Yields: 6 servings

Ingredients:

• California White Grapes (1 cup)
  
• Red Tokays (2 cup)
  
• Juicy Oranges (to yield 2 cups juice)
  
• Knife for cutting grapes and oranges in half (I just use a paring knife)
• Glass serving bowls or cups (always serve your fruit cocktails in glass)

Note:

While California White Grapes and Red Tokay (aka flame grapes)  are used in this recipe, you can really use any white and red grape combinations you prefer.  I have heard that it may be harder to find Red Tokay grapes since they do contain seeds and are therefor not as popular anymore. However I have personally had luck finding seedless ones.

Instructions:

Rinse the grapes, cut them in halves, and remove any seeds.  Most grapes are seedless, as I've said before, so this saves a lot of hassle. 

Cut your oranges in half and squeeze them to make juice.  Place in the refrigerator until just before serving so the juice stays fresh.  Allow one-third cupful of seeded grapes and one-quarter cupful of orange juice for each glass you'll be serving.  Arrange the grapes in the glass and your orange juice over them.  There really is no need to add sugar, especially since a good fruit cocktail is a bit on the tart side; even so this is naturally sweeter than most fruit cocktails.

Juicing oranges

Nutrition Facts

6 Servings Amount Per Serving

  Calories 57.2   Total Fat 0.5 g       Saturated Fat 0.1 g       Polyunsaturated Fat 0.2 g       Monounsaturated Fat 0.0 g   Cholesterol 0.0 mg   Sodium 1.9 mg   Potassium 216.4 mg   Total Carbohydrate 13.7 g       Dietary Fiber 0.4 g       Sugars 12.3 g   Protein 0.8 g    Vitamin A 2.1 %   Vitamin B-12 0.0 %   Vitamin B-6 5.2 %   Vitamin C 55.1 %   Vitamin D 0.0 %   Vitamin E 2.7 %   Calcium 1.4 %   Copper 4.1 %   Folate 4.3 %   Iron 1.6 %   Magnesium 3.1 %   Manganese 2.5 %   Niacin 2.0 %   Pantothenic Acid     1.7 %   Phosphorus     1.6 %   Riboflavin 2.8 %   Selenium 0.3 %   Thiamin 9.4 %   Zinc 0.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Fresh Fruit Cocktail.  Note that because of the acids in fruit, it's not a good idea to serve a fruit cocktail in a silver serving cup such as this one.

Thankfully, a cheap canned fruit cocktail is not our only choice.  Fruit cocktails can me made with any combination of fresh fruits available from your yard, local farm or farmer's market, or grocer.  And, with the variety of fruits available now year round, fresh fruit cocktails can be had even in the dead of winter. 

What makes a fruit cocktail:

The difference between a fruit cocktail and a fruit salad is, for one, the size of the cuts of fruit used.   By definition, a cocktail is an appetizer made by combining pieces of food, such as fruit or seafood.  So all the fruits in your fruit cocktails should be cut into tiny bite sized or half bite sized pieces (so that a few pieces can be eaten at once).  And no skin is left on except on cherries or grapes. 

Another difference is that fruit salads tend to be on the sweeter side.  A true fruit cocktail should be on the tart side.  It is prepared with fresh or canned fruit, either by using a single tart fruit or a combination.  The combinations are innumerable, but they should always contain some tart fruit. 

The juice may be poured over the fruit and in this case it is eaten with a spoon; if no liquid is used, a fork is preferable.

Heisey Victorian fruit or oyster cocktail glasses

On Serving Fruit Cocktail:

It is important that fruit cocktails be served either in glass bowls or on glass plates, depending on whether they are served with juice or not. 

Check out this fruit cocktail recipe from our What to Serve Pages:

Julia Child

Food Goddess Julia Child may have been 6 foot two, but it was her visage  (and voice) that was the face of cooking for decades in the 20th century.  Her culinary skills surpassed expectations due to her devotion and serious love for food.

Quite a few homages have been made to her over the decades.   And now, for her 100th birthday anniversary, people can't wait to pay their respects and celebrate with tributes.

I grew up watching Julia Child on Public Television.  Her cooking shows were humorous.  Her voice was quite unique; it made the name of every dish sound delicious.  Of course Julia's cook books were a must have, and if you pretended like you were her in the kitchen, your food always tasted better.

In 2002, Julie Powell challenged herself to cook every recipe in Julia Child's cookbook in one year's time, and blogged about it.  Seven years later, in 2009, the movie Julie & Julia chronicles that year and pays heartfelt tribute to Julia Child's life of cooking.  I think I learned more about Julia Child in that movie than I could have anywhere else.  Meryl Streep played an exceptional Mrs. Child, capturing her love of life and food, and her cultivation of both.  It is one of those movies one can never tire of.  Sadly Julia Child passed away in 2004, never getting to see one of the greatest homages to her ever created.

On August 15th, Julia Child will be 100 years old.  Many are paying early homage to this landmark day.  This two videos I thought were particularly clever:

Bon appétit!

Related links:

For Julia Child happenings and Restaurants celebrating her dedication to all things culinary:

Note this recipe asks for the skin of the apple to be removed from the top to about one-third of the way down. This apple has simply been cored.Fall is usually the best season for cooking and baking with apples.  But thankfully,  with groceries the way they are, you can find good apples almost all year round. 

While Christmas Season is the usual time for baked apples glace, I find myself craving it at other off times of year and feel obliged to satisfy that craving (especially in late June early July).  So here is a vintage recipe for Baked Apples Glacé, a simple, healthy, and tasty part of any menu.

For General Rules for Cooking Fruit, click HERE.

Serves six.

Ingredients

• 6 firm red apples
• 1 cupful sugar
• 1 1/2 cupfuls water
• 3 tablespoonfuls sugar

See notes and additions below for some other ideas

 What to do

variation. See Super Stuffed Baked Apples A La Mode in the Related References below this recipe postCore and peel the apples about one-third of the way down from the stem end.  Then place them in a deep dripping pan or casserole, which has a closely fitted cover. 

Meanwhile make a thin syrup of the one cupful of sugar and the water, boiling it for six minutes.  Pour this syrup over the apples, cover them tightly and place in a 400 degree F. oven. 

Baste the apples occasionally until they are quite tender, but still whole and perfect.  Remove the cover and place one teaspoonful of sugar in the cavity of each apple, also sprinkling sugar over the peeled surface. 

Then place the pan under the heat of the broiler, or in the top of a very hot oven until the sugar has melted, and the peeled section of the apple has taken on a  very light delicate shade of brown.  Baste once or twice during this process. 

Serve with plain or whipped cream. 

Note and Additions

Keep in mind this is a general recipe.  You can serve this with a variety of things.  Vanilla ice cream is a favorite.  I prefer an ice cream with a bite, something with pieces of caramel or toffee.  Walnuts and pecans for those who don’t have allergies to nuts is also fantastic and can be sprinkled on or under the icecream or whipped cream or both.  Raisins are also popular.  Adding 1/2 teaspoon of cinnamon to the sugar and water syrup is also a great idea.

maple glazed peaches with almond

Cooking fruit is really very simple.  But there’s a right way and a wrong way.  Proper preparation and cooking could mean the difference between success and, “Oh, dear!”  Good Housekeeping’s 1929 “Good Meals and How to Prepare them” offers the following tips that are still top notch today.  Find out what to do with Fresh Fruit (stewed, compote cooking in syrup, baked or scalloped, steamed) - Dried Fruits - and Fruit Whips.

1.     FRESH FRUIT.   

a.  Stewed:  Wash fruit, pare or peel and cut in pieces or leave whole if small.  Add enough water, hot or cold, to keep from browning.  Cover and cook until tender.  Add sugar to sweeten if necessary.

b.  Compote cooking in syrup:  Make a syrup using two cupfuls of water to one cupful of sugar.  Put the prepared fruit in the hot syrup, cover closely and simmer until tender.  A small amount of the fruit should be cooked at a time and drained out of the syrup.  The same syrup may be used until all the fruit is cooked, then poured over all.

c.  Baked or scalloped:  Wash the fruit.  If there is a core, remove with a corer or cut fruit in half and scoop out the core.  Lay in baking dish and sprinkle with sugar and spices if desired.  Barely cover the bottom of the dish with boiling water.  Bake at 400 degrees F. until tender.  Baste with the liquid in the dish several times during the baking.  Add in extra boiling water if necessary.  Apples, quinces, etc., may be baked in a covered dish in less time, removing the cover for the last ten or fifteen minutes to brown.

d.  Steamed:  The steamer or the pressure cooker is excellent for cooking winter fruits.

2     DRIED FRUITS.  They should be carefully washed in several waters and any hard parts removed.  Soak six hours or overnight in cold water or for two hours in boiling water and cook in the same water until tender.  Do not add sugar unless very tart.  Dried fruits after soaking may be cooked by any of the methods used for fresh fruits.

3.     FRUIT WHIPS.  Prepare one cupful of fruit pulp such as apple-sauce, sieved cooked prunes, or apricots, fresh or canned peaches; quince sauce, etc.  Beat three egg whites until quite stiff, add sugar to taste and continue beating until blended.  Fold the fruit pulp mixed with a little lemon juice, into the egg whites.  Chill and serve with custard sauce.  Or pour into greased pudding dish and bake at 300 degrees F. for thirty minutes.