Zest Your Food

Summer Salads -- with Lemon Juice and Lemon Zest!

2012-06-27T21:46:00.000-07:00

We had the first real day of Summer today! To celebrate, I harvested four garlic bulbs that I planted in early Spring; and I was inspired to use the garlic leaves and stems to make:

Kimchee (unfermented) -- with cabbage, celery, carrots, garlic leaves and stems, and an Asian inspired dressing with Soy Sauce, Seasoned Rice Vinegar, Toasted Sesame Oil, ginger, chives, Thai chiles, honey, sea salt, cardamon, turmeric, ground coriander and black pepper, lemon juice and lemon zest;
Potato Salad -- with cooked diced potatoes, a mayonnaise, Dijon Mustard, Apple cider vinegar, Tomato Ketchup, garlic leaves and stems, chives, honey, sea salt, cardamon, turmeric, ground coriander and black pepper, and lemon juice and lemon zest dressing;
Tuna Salad -- two cans of Albacore Tuna (flaked) and mixed with three or four tablespoons of the Kimchee and part of the dressing for the Potato Salad!

Just so refreshing!

Note: you can make variations of Salads, as follows:

Egg Salad -- two or three boiled eggs (chopped up), and mixed with three or four tablespoons of the Kimchee and part of the dressing for the Potato Salad;
Chicken or Turkey Salad - chicken or turkey breast or thigh (pre-roasted and diced), and mixed with three or four tablespoons of the Kimchee and part of the dressing for the Potato Salad;
Shrimp Salad -- cooked shrimp, and mixed with three or four tablespoons of the Kimchee and part of the dressing for the Potato Salad;
Add cooked peas and corn, tomatoes, and cucumber to the salad;
Add cooked noodles;
Add grapes!

Serving suggestions:

Tuna, Shrimp, Chicken or Turkey Salad with Potato Salad;
Tuna, Chicken or Turkey Salad served on bed of lettuce, watercress, sliced cucumber, with sliced wedges of tomatoes or grape tomatoes cut lengthwise;
Tuna, Egg, Chicken or Turkey Salad served on toasted Wheat or Rye bread with tomatoes and cucumber;
Tuna, Egg, Chicken or Turkey Salad served on Avocado and topped with tomatoes and cucumber; with side of toasted Rye bread!

Enjoy!

Lemony Corn and Quinoa Salad

2012-06-24T16:25:00.000-07:00

Lemony Corn and Quinoa Salad

The chopped mint balances the zest of the lemon in this fantastic salad

Ingredients:

2 Cups Cooked Quinoa
3 Cups Fresh Corn
1 Cup Green Onion, diced
3/4 Cup Mint, chopped
1/4 Cup Fresh Lemon Juice
1/4 Cup Olive Oil
1 Teaspoon Lemon Zest
Salt and Freshly Ground Pepper, to taste

Directions:

Prepare quinoa as directed. Bring a pot of water to a boil and cook corn for 3 minutes. Let cool slightly, and cut off the cob. Mix together corn, green onion, mint, lemon juice, olive oil and zest. Add in quinoa

Source: http://www.fredmeyer.com/great_meals/leigh_ann_recipes/salads/Pages/lemony_corn_quinoa_salad.aspx

Promote Your Blog - Blogger Help

2012-04-01T18:46:00.001-07:00

Promote Your Blog - Blogger Help

TastingTable: Monthly Editions: Best Pastry Chefs

2012-02-07T21:10:00.000-08:00

TastingTable: Monthly Editions: Best Pastry Chefs

Tasting Table National: Meyer Lemon Custard Cake | TastingTable Recipes

2012-02-07T20:54:00.000-08:00

Tasting Table National: Meyer Lemon Custard Cake | TastingTable Recipes

SOMM

2012-02-01T15:08:00.000-08:00

SOMM

I love Enology -- the art of winemaking and everything about wine from the vineyard through fermentation, bottling and aging. I don't drink wine often but I could live and die on a vineyard!

When I lived in Sacramento, I traveled to and visited several wineries in Napa Valley and Sonoma County. It inspired my interest in enology.

SOMM is the story of four sommeliers attempting to pass the prestigious Master Sommelier exam, a test with one of the lowest pass rates in the world. The exam covers literally anything having to do with the entire world of wine and that is just the beginning.

Video: Cutting Up Whole Chicken - Allrecipes.com

2012-01-31T18:08:00.000-08:00

Video: Cutting Up Whole Chicken - Allrecipes.com

Holiday Traditions: Eduardo Pagán of History Detectives | PBS Food

2011-12-16T03:33:00.000-08:00

Making tamales has become a winter tradition for me again! I loved making Tamales when I lived in Sacramento, until the hue and cry about bad fats put an end to my favorite winter tradition.

Tamales are the close to kenkey which is a Ghanaian staple food, and is made from fermented corn flour and steamed.

Now instead of lard, I use a mix of melted butter and olive oil. I also use chicken or turkey rather than pork so it cuts down on the cooking time.

Mixing a batch of Masa for the Tamales is a breeze. I pulverize and add fresh corn to the Masa. This adds sweetness to the Masa and makes it more fluffy when steamed. Then I leave the Masa to rest for a while after mixing it with chicken or turkey stock, some of the water from the ancho chilies, baking powder, and the oil.

For a bit a variety, I dice, saute and add vegetables -- onions, celery, carrots, and green or red bell pepper. I also add peas and fresh corn which adds some sweetness. I also add Bay leaves, Turmeric, Cumin and Cardamon to the sauce.

Putting the Tamales together is so easy. Make sure to keep the corn husk soaked in warm water until you are ready to put the Tamales together. Use a wooden spoon to put the Masa mix on the corn husk and spread it a bit. Scoop a good amount of the meat sauce on to the Masa and bring the edges of the corn husk together. If necessary, add another corn husk to keep the Tamale closed. Turn up the corn husk at the bottom.

Line the steam basket with a layer of corm husk before placing the tamales in and covering the steamer. It may be necessary to place a layer of corn husk to cover the tamales. I also place a sheet of aluminum foil on the Tamales before I close the lid of the steamer. This helps to keep the steam in to reduce the cooking time.

If you don't have a steamer, you can use a steam basket and a Dutch oven pan. Add water to the pan and place the steam basket in.

=============

Holiday Traditions: Eduardo Pagán of History Detectives | PBS Food

Eduardo Pagán is one of the History Detectives, specializing in the American Southwest. Eduardo also serves as the Bob Stump Endowed Professor of History at Arizona State University.
My absolute favorite holiday memory, and food, is the traditional tamale meal on Christmas Eve. Tamales are a dish that has been prepared in the Americas long before the coming of Columbus, and it is a common modern practice within Mexican American communities for women of the neighborhood to sell tamales by the dozen during the holiday season to earn some extra spending money. And we had our favorite cooks who we would buy from every year. I well remember sitting at the dinner table, surrounded by my brothers and sister, eagerly waiting for my mother to bring a steaming plate of freshly steamed tamales which we would promptly devour after prayers—my favorites were red salsa tamales with pulled pork, and tamal de dulce—sweet tamales—with raisins and nuts for desert.

For an example of a traditional tamale dish, see the recipe below from the upcoming Lidia Celebrates America special, which premieres December 20 on many PBS stations.

Pork Tamales

This recipe for pork tamales comes from San Antonio's landmark Mi Tierra restaurant, now run by the third generation of the Cortez family. Watch Lidia Bastianich make tamales and celebrate a San Antonio Christmas, in Lidia Celebrates America: Holiday Tables and Traditions.

Ingredients

PORK BUTT
2 ½ lbs. Boneless pork butt
1 Tbsp. Garlic powder
1 Tsp. Salt
1 Tsp. Black pepper
MASA
10 lbs. Masa (cornmeal flour)
4 cups Pork lard
¼ cup Water
3 Tbsp. Baking powder
2 oz. Chile Ancho to color masa
TAMALE ASSEMBLY
6 dozen dried corn husks
CHILE SAUCE
½ lb. Chile Ancho
1 Tsp. Garlic powder
½ Tsp. Ground cumin
2 cups Water (stock saved from boiling the Chile Ancho)
2 Tbsp. Pork lard
2 Tbsp. Salt
Variation

Directions

PORK: Place pork butt in medium-size stock pot. Add the garlic, salt and pepper. Add cold water to cover the pork. On high heat, bring to a boil, then reduce heat to medium low and let it simmer partly covered for about 1 ½ to 2 hours. Remove pork from the stock and let it cool at room temperature. When cook, begin shredding the meat into fine threads.
CHILE SAUCE: In a large saucepan, boil the chile ancho for about 10 – 12 minutes or until softened. Drain the chiles and reserve the water. Rinse the seeds out of the boiled chiles. Put the chiles, garlic and cumin in a blender and blend well. Add the 2 cups of reserved water. In a heavy, large-size saucepan, heat 2 tablespoons pork lard over medium high heat. Add the drained chile puree very carefully because it will splatter. Reduce the heat to low. Cook over low heat for about 10-15 minutes. Take sauce off the heat. (Reserve about 2 ounces of this sauce to color the masa). Combine the pork with the chile sauce.
MASA: Place 10 pounds of masa in a large mixing bowl. Pour water and add the baking powder over the masa evenly. Add salt and begin mixing the masa with your hands. Add the pork lard and two ounces of chile ancho sauce (this adds color to the masa) and knead the masa once more. Masa is ready when it starts to feel thick and compact. Pad it down in bowl and set it aside.
TAMALE ASSEMBLY: Soak the dried husks in warm water for about an hour and a half or until soft. Drain the husks well; pat dry with paper towels. For each tamale spread about 2 tablespoons of the masa mixture on each cornhusk. Spoon 2 tablespoons of the filling lengthwise down the center. Fold husk and secure with strips of cornhusk. Steam for about 1 hour.
STEAM TAMALES: At this point, the tamales are ready to be steamed. Use a stock pot with wire lining or steamer insert. Add enough water as to keep it below the steamer. Add a few husks to prevent the tamales from getting wet. Tamales must be placed open side up along the inside perimeter of the stock pot. Place extra husks on top the tamales and cover the pot. Steam for about an hour or until the husk peels away from the masa easily.
Serve warm or freeze after cooling.

Yield: Makes 4-6 dozen tamales

Variations:

1. Masa: Pulverize and add one or two cups of fresh, previously frozen, or canned corn. It adds sweetness and lightens the masa dough!
2. Sauce: Add vegetables to the Sauce

-- dice and saute the following vegetables and add to the sauce:

Onion --dice a small or half of a medium onion;
Celery -- dice two or three stalks of celery;
Carrots -- dice two or three carrots
Red or Green Pepper -- dice half of a pepper

-- add fresh, frozen or canned peas and corn.

Tip: if using canned peas or corn -- add the liquid to the Masa!

Freeze

Tamales freeze really well. You can place any left-over Tamales in a ziplock bag or other plastic storage container and freeze them. Be sure to freeze in small portions so that you can remove just what you need for your meal! Enjoy!

Discover the History of Latkes | PBS Food

2011-12-14T03:34:00.000-08:00

Discover the History of Latkes | PBS Food

5@5 – French dishes to try before you die – Eatocracy - CNN.com Blogs

2011-12-08T01:41:00.001-08:00

5@5 – French dishes to try before you die – Eatocracy - CNN.com Blogs

Paella by Alberto Herraiz, and the pleasures of the Spanish rice dish. - Slate Magazine

2011-12-08T01:41:00.000-08:00

Most continents have a rice fish that is similar to Paella (Catalan pronunciation: [paˈeʎa], Spanish: [paˈeʎa]) . The Hispanic countries have "Arroz con Pollo"; the Asian countries have "fried rice' or "chǎo fàn"; West Africans have "Joloff" rice; and Americans have "Jambalaya" -- a Cajun and Creole dish that is popular in Louisiana!

The art of making a rice dish that comes out perfectly is an art that requires practice over several years.

Slate Magazine presents at the link below, "Paella by Alberto Herraiz".

I have not yet tried the Paella recipe by Alberto Herraiz -- it looks appetizing! I plan on testing it and will post photos of my version when I finally get around to it.

Paella by Alberto Herraiz, and the pleasures of the Spanish rice dish. - Slate Magazine

Thanksgiving Food and Wine Pairings From Sommelier Eugenio Jardim!

2011-11-20T22:03:00.000-08:00

Yeah -- I know this has nothing to do with Citrus but who does not like Thanksgiving and Wine!

When I lived in California, I visited wineries in Napa Valley and Sonoma County and became quite the wine expert but that is another story!

This article from YumSugar.com presents Master Sommelier Eugenio Jardim's selection of Wines for pairing with a traditional American Thanksgiving meal.

Eugenio Jardim is the wine director at the acclaimed San Francisco restaurant Jardiniere. The Brazilian-born wine consultant was named Sunset Magazine's 2010 Sommelier of the Year! He has a special knack for eclectic wine pairings and a passion for grapes. Here is a list of the pairings -- there are actually 9 not 10:

Squash Soup and Sparkling Rosé
Herb-Roasted Turkey and Cru Beaujolais
Mashed Potatoes With Gravy and Riesling
Brussels Sprouts With Bacon and Pinot Gris
Green Bean Casserole and Sauvignon Blanc
Cornbread Dressing and Chardonnay
Sausage-and-Sourdough Stuffing (or Cranberry Sauce) and Zinfandel
Pumpkin Pie and
Chocolate Pecan Pie and Vin Santo

You don't have to do the full Monty or wait for Thanksgiving to try some of these pairings. Testing them over time will ensure perfection by the time Thanksgiving rolls by again! Bon Appetit or as Germans would say -- "Mahlzeit"!

Source -- click on the link to learn more:

10 Classic Thanksgiving Food and Wine Pairings From Sommelier Eugenio Jardim Photo

Thanksgiving Dessert Recipes

2011-11-20T21:23:00.000-08:00

Thanksgiving is not quite Thanksgiving until you have had a slice of apple pie, pecan pie, pumpkin pie, or sweet potato pie -- hopefully, all four, if you have a big pot luck style event.

YumSugar.com came up with a selection of the best Thanksgiving deserts. They are:

Pumpkin Pie With Pecan Crust -- topped with Cinnamon Whipped Cream (Decadent!)
Chocolate Pecan Pie (I just died and went to Chocolate Heaven!)
Pumpkin Apple Pie
Raspberry and Cocoa Linzer Torte (brings back sad memories of my attempt to make "Sachertorte" one Christmas for my friend, Donna's Annual Christmas party -- let's just say, the "Sachertorte" did not make it to the party with us! LOL! :)
Pumpkin Pie Cheesecake With Pretzel Crust (I love Cheesecake -- just don't like the idea of pretzel crust!)
Pear and Walnut Upside Down Cake (sounds easy!)

Source -- click to read more:

Thanksgiving Dessert Recipes, Whole Foods Market Gift Card Photo 1

McVities Chocolate Biscuit Cake

2011-04-29T20:06:00.000-07:00

The McVities Chocolate Cake,originally uploaded by The British Monarchy.

From the moment I first heard about this, I knew I had to try it! Here is a recipe for the McVities Chocolate Biscuit Cake that Prince William requested for the Royal Wedding reception. (Note: there is no orange zest but you can toss in a bit for a fun twist!)

Chocolate Biscuit Cake
Epicurious | April 2011
by Darren McGrady

Recipe

Main ingredients: Chocolate, McVities Rich Tea Cookies
Cuisine: English/Scottish

Type: Cake

Appears in the Royal Wedding Menu

Yield: Makes 8 servings

Ingredients

1/2 teaspoon butter, for greasing pan
8 ounces McVities Rich Tea Biscuits
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
4 ounces dark chocolate
1 egg, beaten
8 ounces dark chocolate, for icing
1 ounce white chocolate, for decoration

Preparation

1. Lightly grease a small (such as 6 x 2 1/2-inch) cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray. Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon color.

2. Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

3. Spoon the chocolate biscuit mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours.

4. Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack. Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish. Melt the white chocolate and drizzle on top of the cake in a decorative pattern.

Read More: http://www.epicurious.com/recipes/food/views/Chocolate-Biscuit-Cake-364790#ixzz1KyFxgtB7

Orange-Oregano Dressing

2010-12-06T00:21:00.000-08:00

Orange-Oregano Dressing | Lifescript.com

Orange-Oregano Dressing

Preparation Time: 5 minutes
Level: Easy
Cook Time: 5 minutes
Serves: 8

What this dressing lacks in calories and fat it makes up for in big, bold orange flavor and herbal oregano notes.

Ingredients:
1/2 teaspoon orange zest, freshly grated
1/2 cup orange juice, preferably freshly squeezed
1/4 cup cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons fresh oregano, chopped, or 3/4 teaspoon dried
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation:

Place all ingredients in a jar.
Cover and shake to combine.

Nutritional Information: Per 2-tablespoon serving
Calories	27 kcal
Calories From Protein	-
Calories From Carbs	-
Calories From Fat	-
Carbohydrates	2 g
Dietary Fiber	0 g
Fat	2 g
Saturated Fat	0 g
Monosaturated Fat	-
Polysaturated Fat	-
Protein	0 g
Potassium	41 mg
Sodium	165 mg
Iron	-
Cholesterol	0 mg
Folic Acid	-

Nutritional Bonus:

Per 2-tablespoon serving

Source: http://www.lifescript.com/Body/Food/Recipes/EatingWell/O/Orange-Oregano_Dressing.aspx?

Kathy Casey’s Over 21 "Real Fruit" Cakes made with Maker’s Mark Are Ready To Go!

2010-11-18T20:20:00.000-08:00

I absolutely adore Kathy Casey and I am posting this to all on her behalf. I haven't tried her fruit cake yet but I am sure that it is almost as good or better than my "Zesty Spice Cake"! Enjoy!

Kathy Casey’s Over 21 "Real Fruit" Cakes

made with Maker’s Mark Are Ready To Go!

We're makin' a list! We're checkin' it twice ... Get yourself ready for something very nice ... and even a bit naughty. That would be my ever-popular Over 21 "Real Fruit" Cake made with Maker’s Mark!

Made mostly with fruits and nuts with a little spiced batter to bind them, these cakes are made with loads of delicious, Maker’s Mark soaked dried fruits, including apricots, cranberries and tart cherries to name a few, as well as loads of nuts from toasted pecans to exotic pistachios. These plump little loaves are truly chock-full of goodies. We bake the cakes then brush them directly hot out of the oven with a Maker’s Mark bourbon and brown sugar syrup. After tasting this D'Lish fruitcake, you'll never again say you don't like fruitcake!

Our one-pound loaves are priced at $9.95 again this holiday season. Beginning Monday, November 22^nd, “Real Fruit” Cakes can be picked up at Kathy Casey Food Studios, also available during our Holiday Open House on Sat. Dec. 11^th from 11am to 7pm, or you can order them from our website

Shipping will be available ‘til December 17^th or while supplies last. Order them early as they do sell out fast!

Watch our YouTube video to see the fruit cake making mayhem!

Kathy Casey Food Studios is located at 5130 Ballard Ave. NW and is open Monday through Friday from 9am to 5pm. For more information, contact: (206) 784-7840 or info@kathycasey.com - www.kathycasey.com

Be sure to catch Kathy on Twitter (@KathyCaseyChef), at Dishing with Kathy Casey Blog or find Sips & Apps on Facebook.

World Chef: Symon shares tips to cook like a pro | Reuters

2010-09-15T02:41:00.000-07:00

Chef Michael Symon is one of the most under-rated chefs in the US. I watch his "Cook Like an Iron Chef" show to learn his cooking techniques.

Chef Symon has three rules for cooking great food -- 1) select good ingredients; 2) use proper cooking techniques; and 3) keep it simple!

In a recent episode of his show, he prepared an eggplant and tomato sauce with Monk Fish, garnished with orange zest. Although I don't care much for eggplant, I now can't wait to try the recipe.

Most of the competition style food shows like"Iron Chef America" don't really allow the audience to learn the step by step techniques that are so essential to cooking good food. The focus of the competition shows is the hype and drama so one misses out a lot on how the food is actually cooked.

This is the reason why I like the Cooking Channel and Chef Alton Brown's Good Eats where the focus is on the food and cooking techniques. It is a real joy to watch Chef Symon cooking. He is so talented and very modest and his laugh is just infectious!

I guess I am not the only person that has noticed and appreciates Chef Symon. Read the recent interview below of Chef Symon by Reuters for more insight about this unassuming and very talented chef.

World Chef: Symon shares tips to cook like a pro | Reuters

By Richard Leong

NEW YORK | Tue Jul 27, 2010 7:11pm EDT

NEW YORK (Reuters Life!) - Chef Michael Symon says home cooks can make the same sophisticated dishes he creates on the reality television competition "Iron Chef America."

In his new show, "Cook Like an Iron Chef," Symon, a graduate of the Culinary Institute of America in New York, shows viewers how to prepare dishes centered on one ingredient, which is the basis of the show.

The 41-year-old award-winning chef, who co-owns five restaurants in Michigan and Ohio, including Lola and Lolita, spoke to Reuters about elevating home cooking, the importance of using good ingredients and introducing a new generation about the importance of food.

Introducing Hendrick's Gin Cocktails!

2010-09-15T02:20:00.000-07:00

I had an incredible experience last night. I set out to two communities in Seattle to gather information for a website that I am currently working on.

After completing my research I decided to drop by the Kathy Casey Food Studio in Ballard, WA, to see Kathy.

I really lucked in! Upon arrival at the Studio, Kathy and her staff greeted me warmly and she invited me to stay for a Hendrick's Gin cocktail demonstration event.

A videographer interviewed me soon as I received and tasted Hendrick's Gin for the first time. I was surprisingly calm and gave good feedback about my first impression like an expert food critic. I hardly ever drink alcoholic beverages so I am not an authority on the subject. A very occasional glass of wine is my drink of choice!

I learned quite a lot about gin and mixology during the event. I can now shake and pour a cocktail like a true mixologist.

I learned that the secret ingredient that gives gin its peculiar fragrance is juniper berry. However, Henckel's Gin which is distilled in Ayrshire, Scotland has a particularly unique flavor that is distinct from other gins. In addition to juniper berries and cucumber, Hendrick's Gin's distiller or "stillman" blends and infuses 11 botanicals including caraway seeds, elderflower, chamomile, orange and lemon peel, coriander, rose petals and various roots in small batches to create Hendrick's Gin's unique flavor.

To enhance the Hendrick's Gin cocktail, one has to layer it with the some of the original ingredients in the drink such as lemon juice, elderflower liquer, and cucumber. We noticed that adding a slice of cucumber to the cocktail significantly mellowed out the cocktail

[Please note -- if you decide to add mint, basil and other herbs and fruit juices to a Hendrick's Gin cocktail make it real subtle. Neither of these herbs is included in the blend of botanicals that flavor Hendrick's Gin so a subtle and very light treatment is the way to go. The basic rule of thumb is to respect the efforts of the distiller and refrain from adding ingredients that overwhelm the flavors that the distiller has so carefully blended.]

For the last cocktail, we added a splash of orange bitters and a dry sparkling wine to the Hendrick's Gin. I showed the guests at my table how to gently swirl their drink in order to volatize and inhale the "esters" -- a wine snob term that I learned from a Sommelier at the former Christian Brothers' Winery in Napa Valley.

After the demonstration event, the videographer interviewed us again as we were munching on a delectable spread of hors d'oeuvres that Kathy and her staff had laid out for us. We discussed which of the Hendrick's Gin cocktails had made the most impression on each of us -- most agreed that the cocktail with Elderflower liquer and a slice of cucumber was the one that they liked the most. To be honest, after two cocktails I probably added more syrup to my last cocktail than I should have so it was the one I liked the most!

We also discussed the possibility of using Hendrick's Gin in cooking like we would wine or beer. I think true Hendrick's Gin connoisseurs would probably faint if they had heard our plan to use Hendrick's Gin for cooking! However, I think it would be cool to add it to my Zesty Spice Cake!

After three or more cocktails, all present agreed that it would make sense for me to open an African Restaurant here in Seattle. Apparently, there is a three-day test restaurant that one can operate to gauge interest and attract investors. I suggest that we re-evaluate the African Restaurant proposition when the effect of the Hendrick's Gin has completely worn off!

Here is a great review of Hendrick's Gin: http://www.liquorsnob.com/archives/2006/01/hendricks_gin_review_wake_up_and_smell_the_roses.php

Hendrick's Gin Cocktail Recipes: http://www.hendricksgin.com/#/us/treasury/

BTW, you would need a good cocktail mixing set to measure, mix and pour a great cocktail. If you don't have one just improvise!

So folks, you just might see a video of me on the Hendrick's Gin website -- espousing about the finer aspects of Hendrick's Gin cocktails!

Warning: Drink responsibly! Don't drink and drive and don't drink, if you are pregnant!

25 things chefs never tell you | Yahoo! Green

2010-09-09T20:04:00.000-07:00

You always learn something new. I had never heard about The French Laundry, an exclusive restaurant located in Yountville, CA, in Napa Valley, until I read the article below about secrets that restaurant chefs never share with you.

One thing they forgot to add -- never be mean to the wait staff they have to handle your food from the kitchen to the table and stuff can happen! Just be pleasant even if you are not pleased with the service.

25 things chefs never tell you | Yahoo! Green

How to Make Streusel Topping: Cooking Tips & Basics | eHow.com

2010-08-26T01:43:00.000-07:00

How to Make Streusel Topping: Cooking Tips & Basics | eHow.com

How to Make Streusel Topping —powered by eHow.com

How to Grease & Flour a Cake Pan: Cooking Tips & Basics | eHow.com

2010-08-26T01:42:00.000-07:00

How to Grease & Flour a Cake Pan: Cooking Tips & Basics | eHow.com

How to Zest a Lime With a Zester: Cooking Tips & Basics | eHow.com

2010-08-26T01:40:00.000-07:00

How to Zest a Lime With a Zester: Cooking Tips & Basics | eHow.com

How to Make Lemon Zest Without a Zester: Cooking Tips & Basics | eHow.com

2010-08-26T01:38:00.000-07:00

How to Make Lemon Zest Without a Zester: Cooking Tips & Basics | eHow.com

How to Make Lemon Zest Without a Zester -- powered by ehow

How to Zest a Lemon video by murky2 | ifood.tv

2010-08-25T18:41:00.000-07:00

How to Zest a Lemon video by murky2 | ifood.tv

Spices and Herbs: Their Health Benefits

2010-08-25T17:02:00.000-07:00

I was going to do a piece on herbs and spices and then this just come into my mailbox today. Very timely!

If you don't have a herb garden, you are really missing something. You don't need a large area to plant a herb garden. you can also use containers but you must remember to water the plants frequently or use a device that helps to maintain the soil moisture.

I tried the combo Tomato and Herb Topsy-Turvy Planter this year -- in addition to containers for salad plants and other herrbs. Except for the parsley which has not done well, the herbs, salad plants, and tomatoes are just chugging along.

I hope to have my first harvest of Early Girl tomatoes later this month. Can't wait to have it with basil and mozarella cheese, and a drizzle of olive oil and spritz of lemon or lime juice; and some zest, of course!

Next year, I will try some heirloom tomatoes.

Everyday herbs and spices may do more than enhance the flavor of food.

By Elizabeth M. Ward, MS, RD

WebMD Feature

Reviewed by Laura J. Martin, MD

Common herbs and spices may help protect against certain chronic conditions, such as cancer, diabetes, and heart disease.

Herbs, including basil and parsley, are from plants and plant parts. Spices often come from the seeds, berries, bark, or roots of plants.

Seasonings, such as cinnamon, often lead lists of commonly eaten foods with the highest levels of measured antioxidant activity.

“Studies show that many different herbs and spices offer health benefits,” says David Heber, MD, PhD, professor of medicine, and director of the UCLA Center for Human Nutrition. Most of the evidence exists for cinnamon, chili peppers, turmeric, garlic, oregano, basil, thyme, and rosemary, Heber tells WebMD.

Polyphenols, a type of plant compound, provide one of the main health benefits associated with herbs and spices. Polyphenols are also abundant in certain fruits and vegetables, tea, and red wine.

Certain herbs and spices curb inflammation in the body, which may give rise to heart disease and cancer. For example, antioxidants in cinnamon have been linked to lower inflammation, as well as reductions in blood glucose concentrations in people with diabetes.

Savor the Flavor, Reap the Rewards

Liberally seasoning your food with herbs and spices may also help if you use them in place of other flavor boosters.

“Using herbs and spices expands your palette without extra calories and may decrease the amount of salt, fat, and sugar you use without sacrificing flavor,” says Kate Geagan, MS, RD, author of Go Green,Get Lean: Trim Your Waistline with the Ultimate Low-Carbon Footprint Diet.

The proposed Dietary Guidelines for Americans 2010 suggests that adults limit their sodium intake to 1,500 milligrams a day to manage high blood pressure and reduce the risk of developing the condition. If the guidelines are adopted, nearly all Americans will need to find alternatives to salt and other sodium-based additives.

Seasonings may even play a part in weight control.

“Tastier foods are more satisfying than bland ones, which you tend to eat faster, and with less fulfillment,” Heber says. If you’re not satisfied, you’re more likely to overeat.

According to Heber, dihydrocapsiate, a compound in chili peppers, boosted fat-burning capacity when people ate it three times a day during a study. And a recent study in Cell Metabolism showed that consuming capsaicin, the ingredient in chili peppers that provides heat, lowered blood pressure in lab animals.

Maximize the Health Benefits of Herbs and Spices

Research about the therapeutic effects of herbs and spices is enticing, but how does it translate to what you eat every day?

Quite easily, as a matter of fact. It turns out that relatively small amounts of dried and fresh herbs and spices may have health benefits.

For example, Heber says it’s reasonable to expect benefits from 1.5 teaspoons of ground cinnamon. Spread it throughout the day to make it most palatable.

“Use herbs and spices at their peak to get the most out of them,” Geagan says. “The active compounds in herbs and spices degrade with time.”

Capitalize on the potency of dried herbs and spices by purchasing brands with “Best By” dates on them, and storing them in airtight containers away from heat, moisture, and direct sunlight.

Using fresh herbs or spices? Double the amount to get the same levels of active substances in their dried counterparts, Heber says.

Herbs and Spices: A Little Goes a Long Way

You don’t need to make drastic changes in your eating plan to benefit from seasonings. Here’s how to incorporate more herbs and spices into your favorite foods.

Ground cinnamon:

Add 1.25 teaspoons to prepared oatmeal; 1 cup Greek yogurt mixed with 2 teaspoons molasses or honey, or artificial sweetener; and French toast batter.
Sprinkle half a teaspoon of cinnamon over ground coffee before brewing.
Top a fat-free latte or hot cocoa with ground cinnamon.

Chili peppers: Add chopped peppers to chili, burgers, soups, stews, salsa, and egg dishes.

Turmeric:

Sprinkle on egg salad.
Mix half a teaspoon turmeric with 1 cup Greek yogurt and use as a dip or sandwich spread.
Add to chicken or seafood casseroles, and to water when cooking rice.

Garlic: Add fresh chopped or minced garlic to pasta dishes, stir-fry dishes, pizza, fresh tomato sauce, and meat and poultry recipes.

Oregano:

Add 1/8 teaspoon dried to scrambled eggs, salad dressings, and store-bought or homemade marinara sauce.
Sprinkle some on top of pizza, and stir into black bean soup.

Basil: Make a sandwich with low-fat mozzarella cheese, sliced tomatoes, and fresh basil leaves; add fresh leaves to green salads.

Thyme:

Sprinkle dried thyme onto cooked vegetables in place of butter or margarine.
Add 1/8 teaspoon dried thyme to two scrambled eggs, and to salad dressings.
Use it in a rub when cooking salmon.
Add fresh thyme to chicken salad and chicken soup.

Rosemary: Add dried crushed rosemary to mashed potatoes and vegetable omelets.

Parsley: Add chopped flat leaf parsley to meatballs and meat loaf, and to bulgur salad.

Ginger:

Grate fresh ginger into quick bread batters and vinaigrette.
Add chopped ginger to stir-fries. Sprinkle ground ginger on cooked carrots.

Cloves: Sprinkle ground cloves on applesauce, add to quick bread batters, and add a pinch to hot tea.

Source: http://www.webmd.com/food-recipes/features/spices-and-herbs-health-benefits

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Spices and Herbs: Their Health Benefits

Savor the Flavor, Reap the Rewards

Maximize the Health Benefits of Herbs and Spices

Herbs and Spices: A Little Goes a Long Way