Delicious food & beverage recipes

Muir Glen Signature Recipes - Salsa Guacamole

2011-06-25T15:57:00.000-07:00

There's nothing like the sun-sweetened taste of Muir Glen® organic tomatoes to make all your recipes special. Grown in the fertile soil of California's sun-drenched Central Valley, Muir Glen tomatoes are always vine-ripened following certified organic practices, with no synthetic pesticides and no chemical fertilizers-just the mouth-watering taste of Tomatoes True To Nature.

Muir Glen tomatoes make any recipe a creation to savor. That's why Muir Glen is America's #1 selling organic tomato brand.

Salsa Guacamole

Prep Time:20 min
Start to Finish:20 min
Makes:12 servings (1/4 cup each)

Ingredients

Salsa

1 can (14.5 oz) Muir Glen organic fire roasted or Muir Glen plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse (kosher or sea) salt
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped

Guacamole

3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse (kosher or sea) salt
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped

Preparation Directions

1. In medium bowl, mix salsa ingredients.
2. In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
3. Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired.

Did You Know?

Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.

Recipe from: Muir Glen

Benefits of Olive Oil finally Revealed

2011-06-23T19:37:00.000-07:00

Benefits of Olive Oil finally revealed. We've known for some time that olive oil is good for you. But how is it made? Where does it come from? And what exactly is it about this oil that makes it essential for a healthy diet? Here's all you need to know ...

OLIVE OIL-PRODUCING COUNTRIES

Most Spanish oil comes from olives grown in the Andalucian countryside. Typically, the oil is sweetly fruity with low levels of bitterness. Catalonia, Extramadura and La Mancha also produce considerable quantities of delicate oil.

The Peleponnese and the island of Crete are the main Greek-producing regions. Here, grassy-flavoured oils are made from Koroneiki olives. The better-known Kalamata olives are for eating. Some oils are called "Kalarnata", but this refers to the region of the same name.

Olives are grown in every part of Italy, with the exception of the far north west. Each region has its own weather, soils and varieties, and styles vary from the sweet, lightly almond-flavoured oils of Liguria to the peppery oils of Puglia, and the sweetly tomato-flavoured oils of Sicily.

Most olive oils we find in the UK are a blend from several countries. This is to preserve consistency in flavour, a little bit like a house Champagne. The market leader for olive oil in the UK is Filippo Berio.

GROWING OLIVES

Most olives are grown by small- to mediumsized farmers, who sell their olives to local co-operatives or to privately owned olive mills. These companies may pack a small amount of their best extra-virgin olive oil under their own labels, but they sell the bulk of it to large international packers. In Europe, the harvest takes place around November. Nets are placed under the trees, which are then shaken to release the olives. However, nowadays, machine picking on larger estates is becoming more common.

HOW OLIVES ARE PROCESSED

The term" traditional pressing" refers to granite millstones used with a hydraulic press, but this method is becoming rare. Oils, like those in the Filippo Berio range, are processed in modern centrifugal equipment, which separates out the oil, water and pomace (or olive residue) in one continuous process.

HEALTH BENEFITS

Antioxidants in olive oil could help to protect agains! damage by free radicals in our bodies. These free radicals increase as we get older and are associated with heart disease, eye disease and neurodegeneration.

Olive oil also helps with regulating blood cholesterol levels, maintaining a healthy digestive system and helping to ensure efficient absorption of nutrients from the diet, as well as helping with the prevention and management of diabetes.

To be more complete, you can also read The Healing Powers of Olive Oil: A Complete Guide to Nature's Liquid Gold By Cal Orey.

This book explains how to Lose Weight, Lower Cholesterol And Blood Pressure, Prevent Heart Disease And Cancer, Live Longer...And So Much More! Includes dozens of delicious recipes that make olive oil a vital part of a long and healthy life!

"The best and highly practical information about the core of the longevity-boosting Mediterranean diet." Karlis Ullis, M.D., Medical Director of Sports Medicine and Anti-Aging Medical Group in Santa Monica, California

Cal Orey is an accomplished author and journalist specializing in topics such as health, nutrition, science, and pets. Her books include 202 Pet Peeves, Doctors' Orders, and The Healing Powers of Olive Oil. She lives in northern California.

QUALITY OF OLIVE

As soon as olive oil is produced, it is graded for quality. The very best olive oil (extra virgin olive oil) is stored or bottled straight after pressing, just as it is. However, it must undergo a range of stringent tests.

If an oil fails these tests, it is sent to a refinery. The resulting refined oil has no aroma or flavour, so it is mixed with a little extra virgin olive oil to give it a pleasant taste. The product is known as "olive oil".

HOW TO COOK WITH OLIVE OIL

In the traditional producing countries of the Mediterranean, olive oil is used for everything, from deep-fat frying to making bread. Elsewhere, it is becoming more and more popular as a dressing for salads and pasta, and for dipping with bread and raw veg.

It is important to choose the rig ht style or flavour of oil for each dish. Sweet oils are ideally suited to the delicate flavours of soft lettuce leaves. fish or chicken breasts. Oils with a more definite flavour are needed to stand up to the robust taste of watercress, hearty soups and barbecued meats. Remember that heat brings out the flavour of an oil, making its flavour characteristics more pronounced.

Fresh is best with olive oil. It is usual for olive oil to have an 18-month sell-by date, so make sure that it is well within that period. Olive oil is effected by heat, light and air, so bottles should be stored in a cool, dark place and, once opened, used as soon as possible.

WHEN TO USE THE VARIOUS TYPES

Extra Virgin Olive Oil is the very best. Use for dressing salads and cooked vegetables, and for finishing soups and pasta dishes. Drizzle over baked or steamed fish and serve with pizzas. Use to marinate meat and fish for the barbecue and to give added flavour to pot roasts, casseroles and roasted veg.

Olive Oil is not as expensive as the extra virgin version and is a good choice for everyday use. It is also the right oil for deep-fat frying and cooking at high temperatures. Use for baking bread, biscuits and carrot cake.

"Light and mild oil" is the oil to choose if you are not keen on the taste of olive oil, but want to make a healthy choice. It is also very useful for making things like mayonnaise, where too strong a flavour is not suitable.

Pict From: howtoloosebellyfatfast.net
Summarized from: Woman and Home Mag

The Secret to a Quick and Tasty Meal

2011-06-22T22:48:00.000-07:00

With some advance planning, smart shopping, and kitchen organization, healthy and delicious meals can become the norm rather than the exception in your home. Here are the basic ingredients that should be in every kitchen. Remember to rotate items on a regular basis, and adjust the list to suit your needs and preferences.

HERBS AND SPICES

Basil (dried) • Bay leaves (dried)
Black pepper • Garlic (granulated)
Cinnamon (ground and sticks)
Mustard (dried) • Oregano (dried)
Parsley (dried) • Rosemary (dried)
Sage (dried) • Salt (table and kosher)
Thyme (dried) • Whole nutmeg

CONDIMENTS
Barbecue sauce • Jams or jellies
Ketchup • Mayonnaise
Mustards (assorted) • Peanut butter
Salad dressing • Soy sauce
Steak sauce • Worcestershire sauce
Tabasco or other hot sauce

DAIRY
Butter • Cheeses (assorted)
Eggs • Milk

PRODUCE
Carrots • Celery • Garlic • Onions
Potatoes • Salad greens
Tomatoes

MEAT

Chicken breasts (boneless, skinless)
Ground meat
(turkey, chicken, or beef)
Pork (loin or chops)

PANTRY
Baking powder • Baking soda
Balsamic vinegar • Bread crumbs
Beans (canned and dried)
Bread (sliced, rolls, pita, etc.)
Cooking wine or sherry • Cornstarch
Flour (all-purpose) • Honey
Olive oil • Pasta
Red wine vinegar
Rice (assorted varieties)
Stocks/broths • Tomatoes (canned)
Sugar (granulated and brown)
Tuna, chicken, crab, and clams (canned)
Vanilla extract • Vegetable oil

KITCHEN ESSENTIALS
All good cooks need their tools.
Here are a few that our chefs
think have a place in every well-
stocked kitchen:
Baking pan (9”x 13”)
Box cheese grater • Can opener
Colander • Cookie sheet
Cutting boards
Knives (chef’s, paring, serrated)
Measuring cups and spoons
Mixing bowls • Salad spinner
Saucepans (2- and 4-quart)
Skillets (5–7” and 9–12”)
Spatulas (metal and rubber)
Storage containers • Thermometer
Tongs • Vegetable peeler
Wire whisk • Wooden spoons

More Vegetables in Salads

2011-06-22T22:30:00.000-07:00

Salads don’t have to be just tossed greens with a slice of cucumber. Shifting the emphasis toward vegetables other than lettuce improves the nutritional value of a salad. It also adds rich textures and flavors. Lots of vegetables in your salad can even “upgrade” a side dish to an entrée or appetizer.

AVOCADOS IN SALADS

Avocados add creaminess, richness, and a wealth of nutrients to a dish. Choose avocados that are ripe or nearly ripe. To check for ripeness, cradle the avocado in the palm of your hand, wrap your fingers lightly around the avocado, and press very gently. A ripe avocado will give very slightly. Use the following guidelines to keep ripe avocados from turning brown.

Peel avocadoes just before you use them. Make a single cut, starting at the stem end and cutting completely around the avocado. Twist the two halves in opposite directions and pull the avocado apart to expose the seed (a large, round pit). Pry out the pit with your fingertips or a spoon. If the avocado is ripe, the skin will pull easily away from the flesh. Just bend the skin back slightly. Or, you may use a serving spoon to scoop out the flesh. Use a very sharp knife to cut the slices and sprinkle them with lemon or lime juice to prevent browning.

CORN IN SALADS

Although corn on the cob, served hot from the pot or grill, is a classic accompaniment to a main dish, it is also a perfect addition to salads. Plump, sweet kernels add a refreshing burst of flavor, as well as a flash of color. To prepare corn to serve cold, prepare it as you normally would. For a subtle, smoky taste, you may want to grill the corn. Steaming, boiling, and roasting are also great options.Pull the husk and silk away from the corn, if you haven’t already. Set the broad end of the ear of corn down on a stable work surface.

Use a chef’s or utility knife to cut the kernels away from the cob by making a slice from the tip to the end. The kernels should feel like they are “popping” off the cob. Once you’ve cut the kernels from the cob, you can break the large pieces up if you wish.

Right Way to Peeling, Cutting and Zesting a Fresh Fruit

2011-06-22T19:41:00.000-07:00

FRUIT: it’s sweet, delicious, and just the thing tomake your brunch complete. Here are a few tipsand techniques for getting the most out of yourfresh produce, from peeling to cutting to zesting.

PINEAPPLE

When cutting a pineapple, the first step is to remove its thick, prickly outer skin. Start by putting the pineapple on its side on a cutting board. With a chef’s knife, slice off the pineapple top and a slice from the base. Stand the pineapple on the base and slice away the skin, following the natural curve of the sides. Make sure that the cuts are deep enough to remove the eyes, but not so deep that a great deal of edible flesh is removed. Once the pineapple is peeled, you can cut it into slices, chunks, etc.

To make it easier you can use Vacu Vin 4882350 Stainless Steel Pineapple Easy Slicer, pineapple slicer will peel, core, and slice a fresh pineapple in 30 seconds. Removes perfectly formed rings while leaving the core in the shell.

MELON

Melons can be peeled before or after cutting. To make the melon more stable as you work, cut a slice from both ends. After cutting the top and the bottom off of the melon, cut the rind away. Use a chef’s knife to follow the curve of the melon. Cut the melon in half and scoop out the seeds. Be careful not to gouge the flesh of the fruit. The melon can now be made into melon balls, cut into slices, or cut into cubes or diced.

You can use Vacu Vin Fruit Essentials. The Vacu Vin Fruit Essentials set consists of a Melon Slicer, Strawberry Huller, and Citrus Peeler. Everything that you need to prep your fresh fruits quickly and with less mess. All items are dishwasher safe and easy to use.

KIWI

Although the fuzzy kiwi peel is edible, it is almost always removed before serving. Cut the top and bottom off the kiwi to create a flat surface. Using a sharp paring knife, carefully cut away the remaining peel from top to bottom. Another method is to use a spoon. Carefully wedge a spoon between the peel and the flesh of the fruit and rotate it around the fruit to remove the peel. The curved bowl of the spoon should remove very little of the fruit’s flesh.

Use Vacu Vin Kiwi Guard. The Vacu Vin Kiwi Guard is a sturdy, transparent case that protects a kiwi against bruising. A handy cutlery set is included with the case to make it easy to peel and slice your kiwi anywhere. The Kiwi Guard enables you to carry a healthy snack without the inconvenience or mess.

CITRUS FRUITS

Citrus zest is the outer portion of the fruit’s peel or rind. The zest includes only the skin’s brightly colored part, not the underlying white pith, which has a bitter taste. For long, fine, thin strips, use a citrus zester. This specialized tool does not peel deeply enough to cut away the pith. Alternately, use a vegetable peeler to cut thin layers of peel and
then cut into fine shreds, or use a Microplane or box grater to produce fine shavings. -Source Taste Mag-

To add zest to dishes and desserts simply fit the PalmZesterin the palm of your hand and then zest lemons, oranges and limes. The stainless steel blade quickly zests the peel of the citrus and then collects the zest in the see-through storage area. This keeps the zest off your counters and ready for use. Next, simply remove the top of the PalmZesterto access the fresh zest. Either include in your recipe or garnish your dish. The PalmZesterhas a stainless steel blade and is top rack dishwasher safe.

The Professional Chef - Books Review

2011-06-22T07:06:00.000-07:00

Cookbooks today, like cable television and the Internet, reflect narrowcasting in the extreme. However esoteric your tastes, it's likely you can find the right tome to guide you along. So, the typical home cook might question the wisdom of dropping $70 for a 1,200-page culinary textbook that features recipes for ten or more diners and weighs as much as an adolescent Saint Bernard.

Nevertheless, the eighth edition of The Professional Chef compiled by the staff of the Culinary Institute of America in Hyde Park, New York, has plenty to offer the serious home cook. Like a big box of crayons, the authoritative text contains options that you might never use, but it's nice to know they're there. Though the book is intended as a straightforward driver's manual for the hungry scholars who slice and sear their way through the nation's best-known culinary school, it can also serve as an excellent primer on some of the bedrock principles of preparing, cooking, and serving food for those of us who don't plan to wear the toque.

Take the section on the making of sauces, those foundations of French cooking. Reading the descriptions and instructions in The Professional Chef made me recall my own early moments of culinary epiphany upon learning the family tree of sauce making (the book I used was a small classic called The Saucier's Apprentice by Raymond Sokolov), I remember being struck by the beautiful logic of those precise and sometimes unforgiving cooking principles, which had been distilled and adapted over the centuries. For the motivated home cook, The Professional Chef will provide similar inspiration, demonstrating how everything is connected to something, and again to something else. The book doesn't let you off the hook when it comes to complicated, time-tested techniques, as do some of the "be yourself", personality-propelled cookbooks, which often sacrifice the enduring high of mastering the mother sauces for the quick rush of a single good dish. Thanks to clear, concise language and helpful photos, readers are taught the ins and outs of brown sauces, stocks, veloutes, emulsions (hollandaise, beurre blanc), and roux. You may never be called upon to prepare a chasseur sauce (an arduous affair that involves making a traditional brown sauce and then bolstering it with mushrooms, shallots, brandy, and other ingredients or a sauce rnaltaise (essentially a hollandaise flavored with orange juice). Yet their having been codified here helps you understand both the chemical profiles (acid, fat, liquid) and flavor affinities that allow you to improvise.

It should be noted that The Professional Chef doesn't make a lot of concessions to the calorie and fat-conscious cook. And it's decidedly thin on information about health and nutrition, notable for a book dedicated co educating tomorrow's food industry leaders (I say "industry" because, contrary co the romantic notion that culinary school graduates run out and open bistros, most end up working in hotels and ocher large-scale feeding institutions). Only two pages are devoted to the subject, along with a chart on vitamins and minerals. True, trans-fat consciousness has oozed onto the front pages only in the past year or so, but it might be beneficial to have a tutorial on health issues like the role of frying oils, salt, and sugar in the American diet.

Finally, there is institutional information that has applications in the home: on kitchen sanitation, fire safety, food temperatures, pathogens, freezing, rehearing, and something called "hazard analysis critical control points", a microbiological checklist originally developed for astronauts. At the conclusion of the section are a few sentences that warn against arriving in the kitchen tipsy or under the influence of other recreational enhancements. The paragraph is a good example of the attention to probity and tradition that The Professional Chef embodies. Such cautionary notes are not wasted on me. I personally witnessed an incapacitated chef while working in a professional kitchen, and when it ceased to be funny it was scary. {By Brian Miller}

Product Details
Hardcover: 1232 pages
Publisher: Wiley; 8th edition (August 28, 2006)
Language: English
ISBN-10: 9780764557347
ISBN-13: 978-0764557347
Product Dimensions: 10.9 x 8.6 x 2.3 inches
Shipping Weight: 7.6 pounds
Average Customer Review: 4.7 out of 5 stars

Seafood Recipes Collection (W)

2008-12-28T19:46:00.000-08:00

Weight Watchers Shrimp Fandango

1 tablespoon peanut oil
1/4 cup yellow bell pepper, large dice
1/4 cup red bell pepper, large dice
1 clove garlic, minced
10 ounces large shrimp, shelled and deveined
1/4 cup dry vermouth
1/2 cup Chinese snow peas, steamed until tender crisp
1/2 cup julienne cut carrots, steamed until tender crisp
1/2 cup scallions, sliced
Dash of salt
Dash of hot sauce

In a 10−inch skillet heat oil over medium heat; add and garlic and sauté until peppers are tender, about 2 minutes. Increase heat to high; add shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 2 minutes. Add vermouth; continue to stir and cook until liquid is reduced, about 2 minutes. Add remaining ingredients; cook, stirring constantly, until heated through. May be served over hot rice or rice noodles if desired. Serves 2.

#########

Wine−Steamed Clams

1 medium onion, chopped
2 small garlic cloves, sliced thin
1 tablespoon olive oil
1/2 cup dry white wine or dry vermouth
2 dozen small hard−shelled clams, scrubbed well
1 cup fresh coriander sprigs, washed and spun dry
1/2 cup fresh flat−leafed parsley leaves, washed and spun dry
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice, or to taste
Fresh coriander and/or parsley sprigs (for garnish)

In a large heavy saucepan cook onion and half of garlic in oil over moderately low heat, stirring, until softened. Add wine or vermouth and simmer, uncovered, stirring occasionally, 5 minutes. Add clams and steam, covered, over moderately high heat 5 to 7 minutes, transferring them as they open with tongs to a serving bowl and reserving cooking liquid. (Discard clams that are unopened after 7 minutes.) Keep clams warm.

In a blender blend together coriander, parsley, butter, remaining garlic, lemon juice, and reserve cooking liquid until smooth. Pour sauce over clams and toss to combine. Garnish clams with herbs and serve with crusty Italian or French bread.

Seafood Recipes Collection (T)

2008-12-28T19:34:00.000-08:00

Texas Style Skillet Scampi

2 pounds headless shrimp with shells (about 40 medium shrimp)
1/4 cup finely chopped parsley
1 cup melted butter
4 cloves garlic, chopped
1 cup melted butter
4 cloves garlic
1 cup extra virgin olive oil
8 peppercorns
1 teaspoon salt
6 dried chile japones (Japanese peppers)

Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and garlic. Set aside.

Heat the olive oil in a skillet on high. When the oil spits back with water drops (in other words when it pops), it's ready.

Sauté the peppercorns, salt, and japones in the skillet for 1 minute. Add the shrimp, and sauté for 2 1/2 to 3 minutes. Add the buttery mixture, and continue to cook for 1 more minute. Serves 6 to 8.

Serve on a warm serving platter with some good crusty bread. Have a stack of napkins nearby, and start shelling and dipping the shrimp in the butter sauce.

#########

Tropical Shrimp Paella

1 1/2 cups yellow onion, diced 1/4−inch
1/2 pound linguica or smoked sausage
4 tablespoons olive oil
1 cup red pepper, diced 1/4−inch
1 teaspoon fresh thyme leaves
1/2 fresh pineapple, diced 1/2−inch
1/2 teaspoon turmeric
1 mango, diced 1/2−inch
1 teaspoon kosher salt
1 papaya, diced 1/2−inch
1 cup Arborio or paella rice
1 starfruit, sliced 1/4−inch
2 1/2 cups chicken or vegetable stock
2 tablespoons rum (optional)
1 tablespoon minced garlic
2 1/2 pounds 16/20 count prawns

Slice the linguica or smoked sausage or chorizo into 1/4−inch rounds, then quarter the sausage. Marinate the prawns in olive oil which has been infused with saffron. Season with kosher salt and crushed red pepper. In addition, other seafood may be added such as clams and mussels.

Cook the onion in half the olive oil until translucent over medium−high heat. Add the thyme, turmeric, salt and rice. Stir well. Add the stock, stir once and set on low heat for about 20 minutes, or until just al dente.

In large sauce pan, warm the garlic in the remaining olive oil and add the diced red pepper. Add the fruit, sausage and prawns and sauté for one minute. Add the rum and cook for another minute to burn off the alcohol. Add the cooked rice. Toss all together carefully until thoroughly incorporated. Moisten with a little more stock if necessary.

Mound the paella in a bowl or on a plate. Garnish the paella with two spears of pineapple, some sliced chives and sliced starfruit if desired. Yields 8 servings.

#########

Tuna Patties

2 (6 ounce) cans tuna, drained
2 eggs, beaten
1/4 cup onion, finely chopped
3/4 sleeve Ritz crackers, crushed to crumbs

Mix all ingredients together well. Preheat a skillet with some oil over medium high heat. Form mixture into 6 to 8 patties and fry until golden and crispy on the outside and heated through. Servings: 4

#########

Tuna Patties with Sauce

1 (4 ounce) can tuna
1/4 can cream of mushroom soup
1/2 cup quick oats
1/4 cup onion, minced
1 egg
3 teaspoons lemon juice
Cracker crumbs
2 tablespoons butter
3/4 can cream of mushroom soup
1/3 cup milk
2 tablespoons mayonnaise

Mix tuna, 1/4 can cream of mushroom soup, oats, onion, egg and lemon juice. Form 8 patties. Roll in cracker crumbs and fry in butter. Mix 3/4 can soup, milk and mayonnaise; heat and pour over the patties.

#########

Tuna Stuffed Potatoes

4 baking potatoes, baked
1/2 cup grated Cheddar cheese
1/4 cup chopped pimento
2 cans tuna, drained
1 cup mayonnaise
1/4 cup chopped green bell pepper
1/4 cup chopped scallion

Cut baked potatoes in half. Scoop the flesh from the potatoes and put into a mixing bowl. Toss lightly with remaining ingredients. Spoon mixture back into shells. Bake for 20 minutes at 400 degrees F.

Seafood Recipes Collection (R)

2008-12-28T19:16:00.000-08:00

Red−Eye Shrimp and Grits

1 tablespoon olive oil
4 ounces country ham or other smoked ham, chopped
8 ounces sliced fresh mushrooms
1/2 teaspoon seasoning salt
1/2 teaspoon dried minced thyme
1/2 cup chopped green onions
2 teaspoons minced garlic
1 cup strong coffee
1/4 cup sherry
1 tablespoon cornstarch
1 teaspoon hot pepper sauce, or to taste
1 pound peeled and deveined medium shrimp
Cooked grits or cheese grits

Sauté ham in olive oil in a large saucepan over medium high heat until golden. Add mushrooms, seasoning salt and thyme and sauté until mushrooms are golden, about 3 to 5 minutes. Add green onions and garlic and sauté 3 minutes more.

Combine coffee, sherry, cornstarch and hot sauce in a small bowl. Add to the sauté pan and bring to a simmer. Add the shrimp and simmer until cooked, about 2 minutes.
Spoon grits onto dinner plates, then divide the red−eye shrimp over the grits. Makes 4 servings.

#########

Red Snapper Veracruz

2 pounds red snapper fillets
Salt
Pepper
4 tablespoons vegetable oil
1 medium onion, thinly sliced into half slices
1 1/2 pounds red ripe tomatoes, peeled and finely chopped
1 cup water
8 or 9 peppercorns
2 bay leaves
2 garlic cloves, finely mashed

Heat a little oil in a large skillet and sauté the fillets after salting and peppering them lightly. Turn only once and do not overcook. Lay fillets in a large oblong ovenproof dish and set aside.

In a large saucepan heat the 4 tablespoons oil until hot, but not smoking, and sauté the sliced onion 1 minute, until limp but not brown, stirring constantly. Add tomatoes and water, season with salt, and add the peppercorns, bay leaves and garlic. Cook, covered, over medium heat for 5 minutes.

Pour sauce over fish fillets. At this point you can scatter a few stuffed green olives or drained and rinsed capers over the fish. Seal dish in foil. Heat a few minutes in the oven at 325 degrees F before serving.

#########

Ritzy Shrimp

Large shrimp
1 tube Ritz crackers
Butter
Fresh garlic, minced

Split the shrimp through the shell on the rounded part as you would a lobster. Do not remove the shell. After all shrimp are split, pull to separate the meat from the shell (only pull the meat to the tail), then lay them back in the shell.

Lay the opened shrimp on a baking pan and brush with a mixture of fresh garlic and butter. Crush the Ritz crackers finely. Sprinkle the crackers on the buttered shrimp, then pour more garlic butter over them. You may freeze them at this point or place in the refrigerator. Place the pan in a 400 degree F oven, and bake until the crumbs start to brown.

New England Clambake

2008-12-28T18:56:00.000-08:00

New England Clambake

4 small baking potatoes, sweet potatoes or yams
2 dozen clams in the shell (preferably cherry stones)
Cold water
4 ears fresh corn
2 (2 1/2 pound) broiler−fryer chickens, quartered
1/2 pound butter or margarine
2 (1 pound) live Maine lobsters*
4 small onions, peeled
Rock weed or corn husks
Lemon wedges

* NOTE: To prepare lobster before adding to kettle, lay each lobster on wooden board. To sever spinal cord, insert point of knife through back shell where body and tail of lobster come together. Turn lobster over. With sharp knife, split body of lobster down middle, cutting through thin undershell just to back shell and leaving back shell intact. Discard dark intestinal vein running down center of lobster; also discard small sac below head. Crack large claws.

Scrub potatoes. Scrub clam shells under cold running water, using a stiff brush to remove dirt and sand. Place clams in a large bowl; add cold water to cover and let stand 30 minutes. Meanwhile, use scissors to trim off tops of ears of corn. Remove a few outer husks from each ear and reserve. Turn back remaining husks; remove and discard silk. Replace husks as they were. Soak ears and reserved
husks in lightly salted water until you are ready to cook the corn.

In a large skillet, sauté chicken, a few pieces at a time, in 2 tablespoons butter. Brown chicken on all sides until golden, adding more butter as needed. This should take about 10 minutes per side. Meanwhile, if you are using lobsters, prepare them as directed in the note below.

Place wire rack in bottom of a very large kettle with tight−fitting lid. Pour in 2 cups cold water. Arrange potatoes and onions on rack; cover with a layer of rockweed or cornhusks. Add corn, more rockweed, and then the chicken and/or lobster. Top with clams; cover with rockweed or any remaining husks. Cover kettle and place over medium heat. Steam for 1 hour and 15 minutes or until potatoes, onions and corn are tender. Remove clams to a large bowl.

Transfer chicken, lobster and vegetables to large platter. Pour broth into 4 (8−ounce) cups or bowls and serve to dip clams in for flavor. Melt butter for dipping clams and lobster. Serve with lemon wedges and melted butter. Makes 4 servings.

Killer Shrimp

2008-12-28T18:33:00.000-08:00

Killer Shrimp

2 tablespoons dried rosemary
2 teaspoons dried thyme
1/2 teaspoon fennel seed
1 teaspoon black pepper
5 cloves garlic, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts low−sodium chicken broth
8 ounces clam juice
3 ounces tomato paste
1/2 cup (1 stick) butter
1 cup white wine
1 1/2 pounds raw peeled shrimp, with tails
French bread (for dipping)

Partially break up the rosemary, thyme, and fennel seed with fingers or mortar and pestle. Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes, then add wine. Continue to simmer for a total cooking time of no more than 2 hours.

Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread. Yields 4 servings.

Seafood Recipes Collection (J)

2008-12-28T18:27:00.000-08:00

Jerk Shrimp

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons jerk seasoning
1 teaspoon garlic, minced
Salt and pepper to taste

Heat oil and butter in sauté pan. Toss in garlic, shrimp and spices. Test shrimp frequently for doneness − do not overcook! Garnish with parsley before serving.

#########

Jerk Shrimp with Sweet Jamaican Rice

1 pound medium shrimp (51−60 count), raw, shell on
Jerk seasoning
2 cups hot cooked rice
1 (11 ounce) can mandarin oranges, drained and chopped
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped red bell pepper
1/4 cup slivered almonds, toasted
1/2 cup sliced scallions
2 tablespoons flaked coconut, toasted
1/4 teaspoon ground ginger

Prepare jerk marinade according to package instructions on back of jerk seasoning.
Peel and devein shrimp leaving the tail on. Place in marinade while preparing rice.
In large skillet, combine all remaining ingredients. Cook over medium−high heat, stirring constantly for 5 minutes or until thoroughly heated. Remove shrimp from marinade.

Place in broiler pan in single layer. Broil 5 to 6 inches from heat for 2 minutes.
Stir well and broil an additional 2 minutes or until shrimp are just pink. Serve with rice.

#########

Jumbo Shrimp Parmigiana

2 pounds raw jumbo shrimp (11−15 per pound),peeled and deveined
2 cups flour
3 eggs, beaten
2 cups seasoned bread crumbs
1/2 cup vegetable or canola oil
2 cups basic tomato sauce
1/2 pound shredded mozzarella
1/2 cup grated Romano cheese
1 tablespoon dried oregano
1/4 cup chopped fresh parsley

Clean shrimp: pat dry. Dredge shrimp in flour, dip in beaten eggs, and then in seasoned bread crumbs. Shake off excess crumbs. When all the shrimp are breaded, heat oil in a large skillet. Fry shrimp, 4 or 5 at a time until golden brown, (it is not necessary to cook through, since they will bake further).

Remove to a baking pan in a single layer. Top with tomato sauce, mozzarella, Romano cheese and dried oregano. Bake, uncovered, in a preheated 400 degrees F oven for 10 minutes or until cheese is melted. Top with chopped fresh parsley. Serves 8 (allows 3 or 4 shrimp per person).

#########

Just Like Killer Shrimp

2 tablespoons dried rosemary
2 teaspoons dried thyme
1/2 teaspoon fennel seed
1 teaspoon black pepper
5 cloves garlic, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts low−sodium chicken broth
8 ounces clam juice
3 ounces tomato paste
1/2 cup (1 stick) butter
1 cup white wine
1 1/2 pounds raw peeled shrimp, with tails
French bread, for dipping

Partially break up the rosemary, thyme, and fennel seed with fingers or mortar /pestle. Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes and add wine. Continue to simmer for a total cooking time of no more than 2 hours.

Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread. Serving size: 4.

Seafood Recipes Collection (I)

2008-12-28T18:18:00.000-08:00

Italian Broiled Shrimp

2 pounds jumbo shrimp
1/4 cup olive oil
2 tablespoons garlic, minced
1/4 cup flour
1/4 cup butter, melted
4 tablespoons parsley, minced
1 cup Drawn Butter Sauce

Shell shrimp, leaving tails on. Dry, then dust with flour. Stir oil and butter into flat baking dish; add shrimp. Broil at medium heat for 8 minutes. Add garlic and parsley to Drawn Butter Sauce. Pour over shrimp. Stir until shrimp are coated. Broil 2 more minutes.

Drawn Butter Sauce
4 tablespoons butter
1 cup hot water
Freshly−ground black pepper
2 tablespoons flour
1 teaspoon lemon juice

Melt 2 tablespoons of the butter; add flour, lemon juice and pepper. Stir until smooth, then add 1 cup hot water. Bring to boil, stirring constantly. Reduce heat and cook 5 minutes. Add remaining 2 tablespoons butter and stir until melted.

#########

Italian Shrimp Sauté Galliano

2 tablespoons olive oil
2 tablespoons butter
1 pound large shrimp, shelled and deveined
1 tablespoon finely chopped scallions
1 tablespoon dried marjoram or oregano
Salt and pepper to taste
3 tablespoons Liqueur Galliano, warmed

Heat oil and butter; sauté shrimp until pink, about 5 minutes. Add scallions, parsley and seasonings. Cook and stir 1 minute. Stir in Liqueur Galliano. Serves 4.

Seafood Recipes Collection (H)

2008-12-28T05:46:00.000-08:00

Hangtown Fry

1 dozen oysters
Flour
9 eggs
Fine cracker crumbs
3 tablespoons butter

Drain oysters on paper towels. Dip into flour seasoned with salt and pepper, then in 1 well−beaten egg, then into cracker crumbs. Fry in heated butter for a few minutes or until nicely browned on both sides.

Beat remaining 8 eggs with salt and pepper. Pour over oysters and cook until firm on the bottom. Turn with a large spatula and cook the second side a minute or two longer. Serves 4.

#########

Honey−Thyme Grilled Shrimp

2 pounds fresh or frozen uncooked large shrimp in shells
1 medium red bell pepper, cut into 1−inch squares and blanched
1 medium yellow bell pepper, cut into 1−inch squares and blanched
1 medium red onion, cut into quarters and separated into chunks

Prepare Roasted Garlic Marinade (recipe follows).

Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein. Pour 1/2 cup of the marinade into small resealable plastic bag; seal bag and refrigerate until serving. Pour remaining marinade into large resealable plastic bag. Add shrimp, bell peppers and onion, turning to coat with marinade. Seal bag and refrigerate at least 2 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove shrimp and vegetables from marinade; drain well. Discard marinade. Thread shrimp and vegetables alternately on each of six 15−inch metal skewers, leaving space between each. Grill kabobs uncovered 4 to 6 inches from HOT heat 7 to 10 minutes, turning once, until shrimp are pink and firm. Place kabobs on serving tray. Cut a tiny corner from small plastic bag of reserved marinade, using scissors. Drizzle marinade over shrimp and vegetables. Yield: 6 servings.

Roasted Garlic Marinade
1 medium bulb garlic
1/3 cup olive or vegetable oil
2/3 cup orange juice
1/4 cup spicy honey mustard
3 tablespoons honey
3/4 teaspoon dried thyme leaves, crushed

Preheat oven to 375 degrees F. Cut one−third off top of unpeeled garlic bulb, exposing cloves. Place garlic in small baking dish; drizzle with oil. Cover tightly and bake 45 minutes; cool. Squeeze garlic pulp from papery skin. Place garlic and remaining ingredients in blender. Cover and blend on high speed until smooth. Makes about 1 1/2 cup.

#########

Hot and Spicy Shrimp

1 pound butter
1/4 cup peanut oil
3 cloves garlic, chopped
2 tablespoons rosemary
1 teaspoon chopped basil
1 teaspoon chopped thyme
1 teaspoon chopped oregano
1 small hot pepper, chopped, or
2 tablespoons ground cayenne pepper
2 teaspoons fresh ground black pepper
2 bay leaves, crumbled
1 tablespoon paprika
2 teaspoons lemon juice
2 pounds raw shrimp in their shells
Salt

Shrimp should be of a size to number 30−35 per pound. Melt the butter and oil in a flameproof baking dish. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring
frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes.

This hot butter sauce can be made a day in advance and refrigerated. Preheat the oven to 450 degrees F. Reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding salt if necessary. Sop up butter sauce with crusty bread after the shrimp have been eaten.

#########

Hot Peppered Shrimp

1 pound large shrimp in shells
1/4 cup (1/2 stick) butter
4 to 6 teaspoons freshly ground pepper
1/2 lemon

Rinse shrimp and place in a flat pan in their shells. (Do not peel them − leave them in the shell.) Pour melted butter over shrimp. Shake pepper evenly over shrimp. Bake at 375 degrees F for 10 to 15 minutes. After 5 to 7 minutes, turn shrimp over. When removing shrimp from oven, squeeze lemon over shrimp. Spread newspapers on the table to catch the drips, and serve.

Seafood Recipes Collection (E)

2008-12-28T05:22:00.000-08:00

Easy Creamed Shrimp

3 cans cream of shrimp soup
1 1/2 teaspoons curry powder
3 cups sour cream
1 1/2 pounds shrimp, cooked and peeled

Combine all ingredients and heat in top of double boiler.
Serve over rice or in patty shells.

#########

Eggplanet Canoes

4 medium eggplants
1 cup onions, chopped
1 cup green onions, chopped
4 cloves garlic, chopped
1 cup bell pepper, chopped
1/2 cup celery, chopped
2 bay leaves
1 teaspoon thyme
4 teaspoons salt
1 teaspoon black pepper
4 tablespoons bacon grease
1 1/2 pounds raw shrimp, peeled
1/2 cup (1 stick) butter
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
1 cup seasoned Italian bread crumbs
2 eggs, beaten
1/2 cup parsley, chopped
1 pound lump crabmeat
3 tablespoons lemon juice
8 tablespoons Romano cheese, grated
1 cup sharp Cheddar cheese, grated

Cut eggplants in half lengthwise and boil in salted water for about 10 minutes or until tender.

Scoop out insides and chop finely. Place eggplant shells in a shallow baking dish. Sauté onions, green onions, garlic, bell pepper, celery, bay leaves, thyme, salt and pepper in bacon grease for about 15 to 20 minutes.

Add chopped eggplant and cook covered for about 30 minutes. In a separate skillet, sauté shrimp in butter until they turn pink, about 2 minutes, then add to eggplant mixture. Add Worcestershire sauce, hot sauce, bread crumbs and eggs to eggplant mixture. Stir in parsley and lemon juice. Add cheese. Gently fold in crabmeat. Fill eggplant shells with mixture. Bake uncovered at 350 degrees F until hot and browned, about 30 minutes. Yields 8 servings.

#########

Escalloped Oysters

1 cup margarine
1 cup flour
1 1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Dash of cayenne pepper
2 medium onions, chopped
1 green bell pepper, chopped
1/2 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 quart oysters, liquid reserved
1/4 cup cracker crumbs

Heat margarine in pan until melted. Mix in flour, stirring with a whisk until smooth. Return to heat and slowly brown to light color. Add paprika, salt, pepper and cayenne. Remove from heat and add onions, green pepper and garlic.

Cook slowly for 5 minutes, stirring constantly. remove heat again; add lemon juice, Worcestershire, oysters and their liquid. Stir well. Pour into a 13 x 9−inch baking dish. Sprinkle with crumbs and bake at 400 degrees F for 30 minutes.

Seafood Recipes Collection (D)

2008-12-27T22:25:00.000-08:00

Delta Shrimp

2 quarts water
1/2 large lemon, sliced
2 1/2 pounds unpeeled large fresh shrimp
1 cup vegetable oil
2 tablespoons hot sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh parsley
3/4 teaspoon salt
3/4 teaspoon Old Bay® seasoning
3/4 teaspoon dried whole basil
3/4 teaspoon dried whole oregano
3/4 teaspoon dried whole thyme
Leaf lettuce

Bring water and lemon to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp, leaving tails intact. Place shrimp in a large bowl.

Combine oil and next 9 ingredients; stir with a wire whisk. Pour over shrimp. Toss to coat shrimp. To store: Refrigerate in a tightly covered container up to 8 hours.
To serve: Drain shrimp and arrange in a large lettuce−lined bowl. Serve with cocktail sauce.

#########

Deviled Crab

2 eggs, well beaten
1 (5 1/2 ounce) can evaporated milk
2 tablespoons butter
4 to 5 scallions with tops, chopped
1 tablespoon Worcestershire sauce
Salt, to taste
1 teaspoon dry mustard
1 pound crabmeat
Cracker crumbs

Mix eggs, milk, butter onion and seasonings. Mix well, but gently, to leave lumps of crabmeat. Add just enough cracker crumbs to hold mixture together. Place in crab foils, individual ramekins or a casserole. Sprinkle lightly with cracker crumbs. Bake at 400 degrees F for 20 minutes or until lightly browned.

#########

Dijon Shrimp

12 to 18 large shrimp
1 lemon, juiced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
4 tablespoons butter, melted
2 tablespoons vegetable oil
4 to 6 cloves garlic, minced

Peel and devein shrimp and place in shallow, rimmed pan. The old−fashioned biscuit pan works well. Mix remaining ingredients and pour over the shrimp. Let marinate for 2 hours, then broil for about 5 minutes or until done. Serve with salad and French bread.

#########

Dirty Bag Shrimp

1 pound (26−30) shrimp, shell on
1 tablespoon celery salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon thyme

Steam or boil and drain the shrimp well. Place in paper bags with the spices and shake it like it's Shake 'n' Bake! Tear open the bags and get your hands dirty! Have plenty of lemon wedges handy.

#########

Dirty Shrimp

1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons minced garlic
1/4 pound butter or margarine
2 pounds medium shrimp, shelled and deveined
1/2 cup beer (optional)

Combine seasonings in a small bowl.

Melt the butter in a large skillet over high heat, then add seasonings. Cook for 1 minute. Add shrimp and cook 2 to 4 minutes, stirring constantly, until shrimp turn pink. If serving as an appetizer, omit the beer and serve immediately in a chafing dish with wooden picks.

If serving as an entree, add beer and simmer 1 minute. Serve over rice with French bread on the side to dip into the sauce. Makes 12 appetizer servings or 6 dinner servings.

Seafood Recipes Collection (A)

2008-12-27T21:44:00.000-08:00

Alabama Shrimp Bake

1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs

Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs. Serves 6.

# # # # #

Almost Shrimp Paesano

Shrimp
1 egg
1 cup milk
Salt and pepper to taste
1 pound extra−large shrimp, peeled
and deveined, tails left on
1/2 cup all−purpose flour
Vegetable oil
In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, then dip in flour lightly.
Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of room to cook. (It's important that shrimp are not near each other or touch.) Brown them on one side, then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350 degrees F oven to finish cooking. Meanwhile, prepare sauce.

Sauce
1 1/2 cups (3 sticks) cold butter,
cut into 1−inch pieces
Juice of 1 medium lemon
1 clove garlic, minced
2 tablespoons minced fresh parsley

In a heavy saucepan, combine butter, lemon juice and garlic. Put over medium−low heat and whisk mixture constantly until the butter is just melted and thickened. Stir in parsley, then remove from heat.

Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also good with grilled or broiled seafood.) Serves 3 to 4.

#######

Amaretto Shrimp
Yields 4 to 5 servings

1/2 cup butter
1/3 cup amaretto
1/3 cup sliced almonds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and cayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until pink. Serve immediately over hot rice.

#######

Avocado Crepes with Crab

1 large avocado
6 eggs
3/4 cup flour
Salt and pepper
3/4 cup milk
3/4 cup water
Butter
3 cups cream sauce
2/3 cup diced Gruyere cheese
1 tablespoon Worcestershire sauce
1 1/2 pounds crab meat (2 cans)
1/2 cup grated cheese

Mash avocado; add eggs, flour and salt. Beat until smooth and gradually stir in milk and water.

Heat a 6−inch pan, melt in it 1/3 teaspoon butter. Pour in 4 tablespoons avocado batter. Tilt pan to cover bottom and brown pancake. Turn and cook other side. Continue to use all batter.

Heat sauce. Add Gruyere cheese and cook until sauce thickens. Remove from heat. Add Worcestershire sauce. Stir in crab meat.
Put a little filling on each pancake and roll up. Arrange pancakes in a single layer in a large buttered shallow baking dish. Sprinkle with grated cheese. Dot with butter. Bake at 425°F until cheese melts. Serves 6 to 8.

Chomp Campaign healthier eating choices.

2008-12-04T19:15:00.000-08:00

Reina Takahashi's Chomp Campaign is a series of items that were produced to encourage young children to make healthier eating choices. One is the video below.

Chomp from rei on Vimeo.

Also making the cut is the Pixel Plate - with the pixel plate, various cards slide under the plate (in this case Mario) and mixed vegetables in the compartment above are put in the appropriately colored "pixel" to create a piece of art with veggies. Created with vacuum formed PETG plastic. Another is the chomp Lunch Tray that is separated into the food groups to remind kids to eat from each one. Illustrations are etched and colored to make the tray fun and kid-friendly.

Global warming cooking

2008-12-04T18:58:00.000-08:00

Any Comment :-) ?

Hen, pig and cow

2008-12-04T18:55:00.000-08:00

'Hen, pig and cow sunbathing turn into fried egg,bacon and burger'.

How Egg Drop Soup is Made

2008-12-04T18:48:00.000-08:00

Special Ingredients

2008-12-04T05:59:00.000-08:00

Special Ingredients

Baking powder—A powder used in baking to lighten dough or batter

Bamboo shoots—Tender, fleshy yellow sprouts from bamboo canes. They can be bought canned, whole, or thinly sliced.

Basil—A rich, fragrant herb used fresh or dried in cooking

Bulgur—Kernels of wheat that have been steamed, dried, and crushed. A similar product called cracked wheat may be used as a substitute.

Cardamom—A spice of the ginger family, used whole or ground, that has a rich aroma and gives food a sweet, cool taste
Cayenne pepper—Dried red chilies (hot peppers) ground to a fine powder

Chickpeas—A type of dried pea with an irregular texture and a nutlike flavor. Chickpeas are also called garbanzo beans.

Cinnamon—A spice made from the bark of a tree in the laurel family. It is available ground and in sticks.

Coriander—An herb used as flavoring and as a decorative garnish. Dried, powdered coriander is used in curries.

Cornstarch—A fine, white starch made from corn, commonly used to thicken sauces and gravies

Cumin—The seeds of an herb used whole or ground to give food a pungent, slightly hot flavor

Curry powder—A combination of several ground spices, often including
cumin and turmeric
Feta cheese—A crumbly white cheese made from goat’ s milk

18 garlic—A bulbous herb whose distinctive flavor is used in many dishes. Each piece or bulb can be broken up into several small sections called cloves. Before chopping a clove of garlic, remove its papery skin.

Garlic powder—Dehydrated garlic in a powder form

Ginger root—The knobby, light brown root of a tropical plant, used to flavor food. To use fresh ginger root, slice off the amount called for, peel off the skin with the side of a spoon, and grate the flesh. Freeze the rest of the root for future use. Fresh ginger has a very zippy taste, so use it sparingly. (Do not substitute dried ground ginger in a
recipe calling for fresh ginger, as the taste is very different.)

Halva—In the Middle East, a sweet candy of crushed nuts or sesame seeds in honey syrup. A dessert called halva is also eaten in India, where it may include butter and grated vegetables.

Matzo—Crisp, unleavened bread

Mushrooms, dried—Many types of mushrooms are available dried at groceries and specialty markets. Black, oyster, and wood ear mushrooms are a few common varieties. Before dried mushrooms can be used, they must be soaked in warm water for 15 to 20 minutes.

Oregano—The dried leaves, whole or ground, of a rich and fragrant herb that is used as a seasoning in cooking

Peppercorns—The berries of an East Indian plant. Peppercorns are used both whole and ground to flavor food.

Rice noodles—Long, very thin noodles made from rice flour

Soy sauce—A dark brown sauce made from soybeans and other ingredients, used extensively in Asian cooking

Thyme—A fragrant herb used fresh or dried to season foods

Tofu—A processed curd made from soybeans

Turmeric—An aromatic East Indian herb

Yeast—An ingredient used in cooking to make dough rise and cause liquid to ferment. Yeast is available in either small, white cakes called compressed yeast or in granular form called active dry yeast.

Cooking Utensils

2008-12-04T05:48:00.000-08:00

Cooking Utensils

Colander - A bowl with holes in the bottom and sides. It is used for draining liquid from a solid food.

Crepe pan - There are many pans available that are designed specifically for crepe-making, but almost any low-sided pan with a cooking surface 6 to 8 inches in diameter will work just as well.

Rolling pin - A wooden utensil used for rolling out pastry or dough

Sieve - A bowl-shaped utensil made of wire mesh used to drain food

Slotted spoon - A spoon with small openings in the bowl. It is usually used to pick solid food out of a liquid.

Spatula - A flat, thin utensil used to lift, toss, turn, or scoop up food

Tongs - A utensil shaped either like tweezers or scissors with flat, blunt ends, used to grasp food

Cooking Terms

2008-12-04T05:43:00.000-08:00

Cooking Terms

Beat—To stir rapidly in a circular motion

Boil—To heat a liquid over a high heat until bubbles form and rise rapidly to the surface

Broil—To cook directly under a heat source so that the side of the food facing the heat cooks rapidly

Chop—To cut into small pieces

Grate—To shred food into tiny pieces by rubbing it against a grater

Knead—To work dough by pressing it with the palms, pushing it outward and then pressing it over on itself

Pinch—A very small amount, usually what you can pick up between your thumb and forefinger

Preheat—To allow an oven to warm up to a certain temperature before putting food in it

17 sauté—To fry quickly over high heat in oil or fat, stirring or turning the food to prevent burning

Simmer—To cook over low heat in liquid kept just below the boiling point. Bubbles will occasionally rise to the surface.

Stir-fry—To cook small pieces of vegetables, tofu, or other foods in a small amount of vegetable oil over high heat, stirring constantly.

Healthy and Low-Fat Cooking Tips

2008-12-04T05:37:00.000-08:00

Healthy and Low-Fat Cooking Tips

Many modern cooks are concerned about preparing healthy, low-fat meals. Fortunately, there are simple ways to reduce the fat content of most dishes. Here are a few general tips for adapting the recipes in this blog. Throughout the blog, you’ll also find specific suggestions for individual recipes—and don’t worry, they’ll still taste delicious! Many recipes call for butter or oil to sauté vegetables. Using oil instead of butter lowers saturated fat right away, but you can also reduce the amount of oil you use. You can also substitute a low-fat or nonfat cooking spray for oil. Sprinkling a little salt on vegetables brings out their natural juices, so less oil is needed. It’ s also a good idea to use a small, nonstick frying pan if you decide to use less oil than the recipe calls for.

Another common substitution for butter is margarine. Before making this substitution, consider the recipe. If it is a dessert, it’s often best to use butter. Margarine may noticeably change the taste or consistency of the food. Cheese and other dairy products, such as cream, milk, and sour cream, are common sources of unwanted fat.

Many cheeses are available in reduced fat or nonfat varieties, but keep in mind that these varieties often don’t melt as well. Another easy way to reduce the amount of fat from cheese is simply to use less of it! To avoid losing flavor, you might try using a stronger-tasting cheese. Another easy way to trim fat from a recipe is to use skim milk in place of cream, whole milk, or 2 percent milk. In recipes that call for sour cream, try substituting low-fat or nonfat sour cream, or plain yogurt. There are many ways to prepare meals that are good for you and still taste great. As you become a more experienced cook, try experimenting with recipes and substitutions to find the methods that work best for you.