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Exotic Dishes in Europe

2013-09-05T07:38:00.000-04:00

France

Steak tartar is definitely one for the carnivores as it is made from very finely chopped or minced steak (horse meat can also be used) which has been mixed with capers, seasoning and onions. Bread can be eaten with it and many people who try it are surprised at the smooth and rich taste.

Fois Gras is a very controversial dish from Europe that has people both defending it and being

offended by it. Fois gras is the liver of a goose that has been raised to make it fatty. The consistency of this is buttery and rich and it is a favourite with a lot of people. However, the process of creating fois gras, which is force feeding geese with corn, is the one aspect of it that puts a lot of people off.

Horsemeat is popular in France and a type of meat that can cause a lot of debate. Many people will tend to eat horse as a steak and once you have gotten over what you are eating it can be very enjoyable.

Norway

Seafood is very popular in Norway and krabbelag or ‘crab parties’ are very popular. Here people will get together and eat fresh crabs that have been cooked. Dried codfish is another popular dish that many people think of being exotic.

Smalahove is a traditional dish that is eaten at Christmas time and it consists of a sheep’s head that has been salted, then smoked and then dried before being boiled ready to eat.

Gravlaks is another dish that many people will have heard of and this is a salty and sweet version of cured salmon, although it can be made with trout. This is something of an acquired taste as it can be very strong and salty.

Smorsbord is a mixture of different meats, cheese, vegetables and pretty much anything else that would be tasty. This is served in open sandwiches, as shown in the photo below, or on a platter for people to choose from.

Image source: http://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Norwegian.open.sandwich-01.jpg/640px-Norwegian.open.sandwich-01.jpg

Sweden and Belgium

Meatballs are a common dish that is very popular in Sweden. These are made with cuts of meat and served in a sauce with vegetables as an accompaniment. They can vary in size and are a popular snack food as well as being a staple for many meals.

In Belgium there is a lot of focus on mussels and they are cooked in a variety of different sauces which are then mopped up with crusty bread. There are some amazing restaurants that serve the best mussels and these should be sampled if you are in Belgium.

Sweden is also known for its fondues, which originated in France. Here varieties of cheese and a small amount of alcohol are heated in a fondue pan and then chunks of bread are dipped in on skewers to sample the unique taste. Chocolate versions are also available with fresh fruit used in the place of the bread.

Southern Europe

The further South you go in Europe the more richly coloured and warm the food tends to be. This is due to the use of herbs and spices in greater quantities. Here you can expect to find foods like:

Maltese octopus stew which is served in a large pot from which people can help themselves and go back for more. This is served with breads or rice to soak up the flavours of the sauce that the octopus has been cooked in.

Spanish tapas – this is a food lover’s dream as there are so many different dishes that are all served together. They are served in small pots and dishes and will include meats, vegetables, seafood, vegetarian dishes and more as shown in the photo below.

Image source: http://upload.wikimedia.org/wikipedia/commons/thumb/4/46/TapasenBarcelona.JPG/320px-TapasenBarcelona.JPG

Image credits: Wikipedia 1and 2

Louise Harper is a creative writer with a passion for good food and travelling, Louise has her own private villas in menorca that she spends much of her time at.

The Basics of Cooking with a Wok

2013-01-31T09:02:00.000-05:00

Although generally associated with the production of Thai or Chinese food a wok is very versatile and handy kitchen utensil. Due to the intense heat of the stove the large surface area of the wok allows all ingredients to access the heat and consequently speeds up the process of cooking. This makes it an ideal option for those struggling to find time to cook or needing a quick, yet nutritious fix.

A variety of sizes are available but a wok should be selected on the basis of the amount of ingredients involved. If cooking for just one, a small wok will be sufficient whereas a cooking for a family may require more space for the increased amount of ingredients meaning a larger wok will be needed.

The order of ingredients

There is a particular order that enhances the taste of all the ingredients and ensures bacteria are not an issue. It's advisable to wait until the wok is hot before pouring in the oil. When the oil is covering the base add the flavoursome ingredients such as garlic and other aromatics. The oil will carry these flavours to the other ingredients that are thrown in afterward.

As usual then add meat or another other protein related foods and cook until semi-finished. Then finally add the vegetables and any liquid sauces or spices. Turn the heat down and allow the ingredients to mix, ensuring the flavours fuse together creating an extra tasty meal.

A wok can fuse the flavours of all the ingredients leaving a delicious taste sensation!

How to select the ideal wok

Any wok will do its basic job and the users will experience the advantages that include evenly spread oil and heat distribution. However different woks can produce different outcomes so it is essential that this cooking utensil is chosen on the basis of individual needs.

In Westernised areas the majority of cookers use an electric range and this makes a flat bottomed wok a more appropriate option. Round bottomed woks, although still effective, can reflect heat back onto the product and consequently damage it. It is essential to ensure there is a non-stick cover on the bottom of the wok as this will reduce the amount of time spent scrubbing the remaining ingredients from the utensil. However, soft cleaning tools should be used otherwise the cover will be damaged.

Some basic recipes

There are so many meals that are complemented by the use of a wok. Individuals just getting started with a wok should seek out simplistic recipes to get them started. Stir fries are an obvious selection and by use of a wok are made far healthier than if the ingredients were to be deep fried.

However, contrary to popular believe it is not only noodles that can be cooked through use of this utensil but delicious rice based meals can be made even tastier by using a wok. Adding a range of vegetables, aromatics and spices can create a colourful and nutritious dinner for the whole family!

From straight forward recipes to more complex cooking, woks can help accommodate many meals!

Conclusion

Purchasing a wok could benefit any individual as it opens up a whole new range of recipes making meal times much more varied and interesting. As well as helping in reducing oil and therefore fat making cooking much more nutritious for health conscious individuals the combination of flavours immediately makes the meal more tasty with no additional skill required!

Author: Sally Lindsey, social media fanatic, hobby chef and German kitchen designer.She has graduated as a Food design specialist and worked as a chef and interior design adviser for almost 15 years. Her ultimate goal is to open her own restaurant that offers exotic dishes from all over the world.

Image Credits:MartialArtsNomad.com and David Berckowitz

Five Tips For Cooking With Beer

2013-01-30T08:40:00.002-05:00

People often cook with wine, so why not cook with beer? Given the variety of beers available you can use beer to enhance the flavor of many dishes, from sausages to sauces to decadent desserts.
Here are five tips to make cooking with beer easy and fun.

Cooking with beer tip #1: Choose a beer that you would drink.
First and foremost, if you don’t like to drink the beer, you probably will not like to eat foods flavored by the beer. Choose a quality beer that will add flavor you enjoy.
Cooking with beer tip #2: Learn the different types of beer and pair correctly.
Beer is categorized between ales (earthy) and lagers (light). Within the ale category you have wheat beer, pale ale, stout, and porter. Within lagers you have pilsners and bocks, with pilsners being a crisper drink that you’re more likely to find in the United States. Each beer has its own unique flavor, and, just like with red and white wines, you pair beer with the food it is known to work best with. Here are a few examples:

Wheat beer for chicken and seafood
Ale, porter, and stout for pork beef, and lamb
Light, fruity beer for creamy desserts
Stout for chocolate and coffee

Cooking with beer tip #3: Bubbles will help you fry.
Some beers have more carbonation than others, especially certain draught beers and wheat beers, but when it comes to cooking the carbonation of a generic lager (Budweiser or Coors for example) will suffice.
So why would you want to use bubbles in your cooking? For frying! The carbonation and the sugars create a better and browner batter.
On a separate note about bubbles: If you want to bake with beer, you will want to work with a flat beer.
Cooking with beer tip #4: Reduce beer to make a sauce or soup.
One of the most common ways to get a soup or sauce started is by reducing a liquid to reveal its purest flavors. When you reduce beer you burn off all the alcohol and leave behind the goods. Many choose to reduce beer over wine or other acidic liquids to create an earthier, more subtle flavor. However, if you choose to reduce a bitter, strongly flavored beer, try offsetting the flavor with water or stock.
Cooking with beer tip #5: Start with a marinade. It’s easy.
Creating a beer-based marinade is one of the easier ways to cook with beer. And that's because marinades are mostly a matter of whisking together your favorite flavors and then drowning your meat or vegetables in the liquid for several hours before cooking. One popular marinade calls for dark beer, onions, and black pepper.
What ways do you cook with beer?

Citations:

Lisa Vance

This is a guest post by Lisa Vance on behalf of Chefs.com, providing free recipes and food insights to the food enthusiast.

10 Things to take care of when shopping for Industrial Kitchen Equipment

2012-11-12T16:36:00.000-05:00

Efficiently running a business is not that easy. Without using the proper strategies it might become difficult to achieve desired quantity of profit in running a business. You need to bear in mind certain considerations while starting a company. A commercial kitchen business is a good idea that you can opt for if you wish to become an effective businessman. Before continuing further with this particular idea, you have to consider a few important factors.

Important things to remember while shopping for Industrial Kitchen Equipment:

Identify Your Needs
Buy things within your financial limit
Size of the Appliances
Different types of appliances
Different types of equipment
Buy good quantity appliances
Ease of Functionality
You can buy online and it will save your energy
Material and Technology
Determine a Budget for all purposes

Buy things which are needed:

One of the very important issues may be the commercial providing equipment. Various kinds of appliances are utilized in your kitchen. Catering industry is gaining a lot of popularity nowadays. It is a good idea to begin this company. Without great and high quality catering tools, no kitchen area can perform properly. It is an essential part of the commercial kitchen area. These company appliances happen to be refined or even advanced to satisfy the developing demand as well as the requirements of the catering company. You have to know some fundamental things before you decide to consider the leap.

Several types of appliances as well as equipments have to make meals. Maintaining time-effectiveness as well as quality can also be an important asset for that business. In addition to this, there tend to be certain additional appliances that may be included available catering list. They are cutlery, utensils and tableware.

Buy good quality equipment:

If you're thinking how the appliances with regard to commercial kitchen are just needed to organize food then you definitely are half-right. Apart from adding performance towards the commercial kitchen area, these tools make the company well-organized as well as efficient within meeting timelines. Clients expect fast and high quality service. To satisfy their expectations, you have to use top quality equipments that will help you put together and prepare the meals within a short time.

These equipments are essential in many places, such as bars, restaurants, resorts and clubs along with other spots. Likewise bakeries, coffee shops and supermarket shops likewise incorporate these home appliances. Universities, schools as well as hospitals additionally require this kind of equipments to operate their canteens or even cafeterias. It's a known proven fact that, the providers for various occasions as well as parties such as conferences as well as wedding additionally need providing appliances for his or her business.

Buy online:

You might get little baffled while choosing the manufacturer or company from the catering gear. To get this to easy as well as smooth, you are able to scroll with the internet. You will get to learn about numerous reputed as well as reliable dealers in addition to manufacturers. Online shopping could be a great concept. It may save much of your energy. Before getting any particular decision, you have to learn concerning the well-known manufacturers and their own products. It is best to browse the reviews as well as comments regarding them.

Author Bio:

Christy is a reputed tech writer and consultant associated with al-halabi. She is known throughout the region as a kitchen equipment specialist, with expertise in Kitchen Solutions.

How to Get the Best Salmon

2012-10-23T08:24:00.000-04:00

Have you found a safe and delicious source of salmon, which is among the most nutritious foods on Earth? There are many salmon and salmon products on the market today that claim purity and supreme health value. Truth is they are potentially just another farmed salmon that are exceedingly inferior to wild-caught ones.
This article will provide tips on how to get the best-quality salmon – and how to ditch those that will not give you the same excellent taste and health benefits.

Quick Trivia: Why Is Salmon Reddish-Pink?

Have you ever wondered why salmon have their distinct color? It is because of astaxanthin, an antioxidant that provides salmon not only its color, but also the endurance to swim for a couple of days against the current to reach their spawning grounds.

However, astaxanthin works its magic not only on salmon, but also on other animals like flamingos. Baby flamingos, contrary to what you may be thinking, are born white. They achieve their pinkish color once they eat food loaded with astaxanthin, which is part of carotenoids or naturally occurring pigments.

Carotenoids are compounds in food that are responsible for vivid colors. From red beets to yellow bell peppers (and even green sea grasses), these carotenoids are more than 700 in number – at least the naturally occurring ones!

Only Wild Red Salmon for Your Family

Fish and seafood are chock-full of nutrients and health-enriching components. Unfortunately, virtually all fish these days contain dangerously high levels of mercury and other toxins. Expert physicians, health organizations, and government agencies have posted similar warnings on contamination.

The few that retain their purity and cleanliness hatch in their natal rivers – no other than the Alaskan salmon! They swim upstream to very remote and pristine fresh water lakes, where they feed and grow for about one to three years before heading out to the Bering Sea.

A good harvesting company takes measures to ensure that the salmon are sustainably harvested during their migration. Unlike most of the salmon found in most stores, their salmon are “flash-frozen,” a safe and technologically sound way to capture the fresh flavor while preserving its texture and stark color.

Go Wild Red Salmon Shopping Today!

Canned wild-caught salmon is also a good choice, if it is immediately packaged using advanced techniques that necessitate no freezing and guarantees taste and freshness. It is considered superior to canned tuna – it has more omega-3 fats present, for instance.

It is a feast of wild-caught salmon choices out there: wild red fillet, smoked, lox, canned, and other safe, mouth-watering varieties.

This kind of salmon truly costs more than what is available in conventional supermarkets. And there is a good reason for its price: its harvesting methods and location are a factor in the purity and taste of the product. Some specialty stores, though, may still offer wild red salmon that cost less, and probably for a reason, too.
Always have extra caution when choosing your salmon. Farmed salmon – the main star of the multibillion aquaculture industry – is hardly a recommended choice. It is paler in color and is linked to more contaminants when compared to wild-caught fish. The main offenders include PCBs, mercury, dioxin, and other heavy metals that you may unknowingly serve to your family on the dinner table.

Get the RIGHT salmon, a rich source of natural astaxanthin. If you are intending to consume it for the astaxanthin benefits, you would have to consume large amounts of expensive sockeye salmon to hit your goal, which is a bit of a disadvantage. In this case, an astaxanthin supplement may be a good alternative.

Andrea Sherwoods is a food connoisseur, blogging about his food and beverage adventures (and mishaps). He is particularly fond of salmon, which boasts of good astaxanthin value.

Norwegian Hot Smoked Pepper Salmon Trout - Whole Side

Some of the important steps to follow while brewing beer at home

2012-09-26T08:58:00.000-04:00

Looking to host a party? Do you know that you can easily brew your own beer, and delight your guests with its rich taste and aroma? Here are some important steps for brewing fine- quality beer at home.

The key to brewing good beer is to use really fresh ingredients and raw materials. Use liquid yeast rather than dry yeast in the production process. The extracts you use should also be freshly obtained, since extended periods of canning can rob them off their taste. Hops, dry malt, liquid malt, yeast and crushed grains are some of the major ingredients for brewing beer. Store liquid yeast and hops in the freezer, and keep the grains in a cool, dry place. However, keep in mind that malt, crushed grains, as well as hops have limited shelf lives and hence, should be used quickly for best results.
Before you start brewing your beer, do an extensive homework. Brewing beer needs a thorough knowledge of both the art and the science related to this activity. Go through a lot of books and online forums on beer brewing. Doing such thorough researches can go a long way in improving your brewing style and bring perfection to your method. You can also find several software solutions on beer brewing at home on the web. Using them will allow you to calculate the ideal color, bitterness and original gravity of the beer you brew.
The most critical stage of brewing beer is when it starts cooling and the yeast starts fermenting. During this stage, your brew can easily fall prey to bacteria attacks. Hence, it is always advisable to sterilize the things that are likely to come in contact with the beer. Two effective sanitizing solutions that you can use for this purpose are bleach and iodophor.
Cool your beer quickly. This not only increases the chances of protein and tannin fallout, but also diminishes the chance of infection-related problems. Make use of immersion wort chillers to improve the clarity and quality of the beer. However, before using the wort, boil it for 60 to 90 minutes. Boiling the wort has several advantages, including sterilization, vaporization of undesirable compounds, removal of bittering oils from the hops and coagulation of proteins and tannins from the grains.
Ferment your beer properly before bottling it. The best way to ferment your beer is to pick a dry, cool corner in your house, keep the fermentor wrapped by moist towels, and keep a moving fan near it. Preferably, wet the towels at intervals of 12 hours. The ideal temperature for fermenting your beer ranges from 66 degree Fahrenheit to 68 degree Fahrenheit. You can also buy a stick-on thermometer to monitor the temperature, by attaching it to the vessel. Fermentors should preferably be made of glass carboys instead of plastic, since they are easier to handle and clean. Moreover, the former material is oxygen-resistant, unlike plastic. Glass carboys are reasonably priced and are easily available in stores.
Using good bottles is extremely important for successful brewing. Make sure that the bottles you use are not placed under normal carbonation. Never use twist-off bottles, which are too thin for your purpose. The bottles you use should be as thick as possible. Ideally, you should purchase the high quality reusable bottles that are available at homebrew stores. These bottles are much better in terms of quality and durability, than the disposable commercial bottles. They are priced at low levels too, adding to your convenience.

Brewing rich and tasty beer at home is not at all a really tough task. Follow the above- mentioned tips and become an expert in home-brewing!

Andy Steven is an out-and-out foodie, loves to read and have written many articles on travel, and wine festivals and since he is is a travel guide he has as an excellent opportunity to taste diverse selection of beers.

Re-inventing Leftover Rice Into Exciting Dishes

2012-09-07T08:00:00.000-04:00

Rice that’s been sitting in the fridge overnight can lose its moisture and become hard and unappetizing. Some people find it more convenient to throw away leftover rice, but this can be a huge waste of money and food over time. Instead of reaching for the garbage bin the next time you’re confronted with rice that’s been sitting in the fridge, think outside of the box. Rice is an incredible building block for tasty dishes, and it’s incredibly versatile, even if it’s a day old. Leftover rice can be your secret weapon in making old food into something new, and your family might not be able to tell they’re eating leftovers if you do things right.

Fried rice

Making fried rice is pretty awesome because you can take some of your favorite ingredients and just mix them together. Plain rice in and of itself is a pretty neutral base and it can absorb whatever flavors you put on top of it. Do you like beef and broccoli and hot sauce? Well, you can mix them together and make a fried rice dish you’ll truly enjoy. This is a great way to take care of leftover rice because new flavors are added to it and even other leftovers can be used as well. The new ingredients can also add moisture to the rice, which can sometimes be hard and dry after being in the fridge for too long.

Rice soup

Leftover rice is ideal for soup because it’s dry and it can properly absorb the flavor of the broth. New rice is often too soft and you can end up with a mushy mess. In order to make rice soup, you need some sort of chicken, beef, or vegetable base. It’s a good idea to also add fresh meat and vegetables to the soup as well so that the flavor and texture is enhanced. The rice should be added last since it can become mushy if cooked for too long. This soup is a great and tasty way to get rid of leftover rice.

Coconut milk rice

It’s surprising how rice can change when you add a little flavoring to it. Just a few drops of sauce or seasoning can heighten rice and take it to a new level. Coconut milk is a delicious thing to add to rice because it adds a hint of flavor without being overpowering. It makes a great side dish for regular meals or you can add more milk and turn it into a dessert. The milk itself also adds moisture to the leftover rice.

Rice salad

This dish is really great for potlucks because it’s easy to make and it costs very little money. A rice salad is very similar to macaroni or potato salad except rice is the main carb. The seasoning added to this dish masks the leftover flavor in the rice and the spice adds moisture as well. This is a great way to use leftover rice whether it’s brown, basmati, wild, or regular. You can also add a few vegetables to the mix to pump up the health factor, and a little bit of extra meat such as grilled chicken will definitely take it to a whole new level.

Stuffed peppers

This is another terrific way to use leftover rice because the contents of the peppers add unique flavors to the rice. Stuffed peppers are generally filled with ground meat, seasoning, vegetables, and rice. The peppers are stuffed and then poached in a tomato base. The various ingredients in the peppers mask any unappetizing flavors in the rice and make it virtually impossible to tell that the rice grains are old. You also don’t need to use a lot of rice in this recipe, which means that leftovers can be stretched a long way.

So the next time you’ve got rice sitting in the fridge, don’t throw it out. Instead, get inventive and start thinking up new ways to re-invent old rice. If you’re really pressed for ideas, you can check out recipe sites like allthingsrice.com for terrific suggestions, or reviews to find the perfect rice cooker in the first place. Everything’s that’s old can be new again when it comes to leftover rice.

What makes Indian food so unique among others

2012-09-03T07:45:00.000-04:00

Indian food has always aroused the interest of food savvies around the world and it is the most unique and interesting aspects of the Indian food that makes it so special and one of the most sought after delicacies of the world. It is the passionate flavour and rich spices draws people from all over the globe towards Indian cuisine. The restaurants of India are known for offering some of the most enticing recipes with unparallel taste
and flavour. The local spices from the country are an indispensible part of the cuisines offering it a unique flavour and taste. The spices and some of the basic ingredients like red onions, ginger, garlic, and green chillies and others offer exotic taste to the food. In many cases some coriander leaves added to the food add great taste to it.

Among the various spices used in Indian cuisine red chili powder, coriander seeds, cardamom, cumin seeds, black pepper are important for adding taste and flavour. Preparing the flavoursome, delicious Indian food is not difficult and making use of the proper ingredients sumptuous dishes can be prepared at home. To make the job easy, a lot of restaurants are there where you can satiate your taste buds with plethora of dishes.

To try an instance of Indian ecstasy you have to try Indian food. Indian curry which is most famous is a spicy gravy dish and it can be served in a variety of ways. This Indian delicacy is popular not only among the Indians but people from all over the world. Be it malai kofta or butter chicken, the curry form is simply irresistible.

Lunch or dinner, both are an elaborate affair where two to three things are served including main course dishes, chutney or pickles and sweet dishes. Indian is a huge country and in every part of the country you will get its own specialties. Food is undoubtedly a big part of Indian festivities and culture and it is the food that binds the country among many disparities.

The women of India love cooking and create new delicacies. Indian food is a true sign of Indian hospitality and the restaurants of India are known for pampering the guests with the best of food in the nicest way.

About author: Sandeep Arora is a senior chef who has been working as the Chief Chef in the top hotels of India for twelve years now. He has written many articles on restaurant in Mumbai. In this article he is providing us with some valuable information on Indian food.

Top 5 fastest growing culinary careers

2012-08-30T14:40:00.002-04:00

If your passion is food, then why not make a career out of it? They say that the only way to true happiness is to follow your dreams. When your dreams consist of savory meats, sweet pastries, fresh fruits and veggies and warm, fluffy breads, that's a sign to take some action towards a culinary career! Since it's no secret that everybody has to eat, jobs in the food industry are here to stay. While chefs are some of the most recognizable people in the food biz, there are a wide variety of other titles that you may not be so familiar with. The following are some of the hottest jobs currently held in the culinary world.

1) Server
As a customer in most establishments serving food, you are paying as much for the actual food as you are for the experience and the customer service. In many restaurants, the food gets from the kitchen to your table by means of a server. Servers, also called waiters/waitresses, are individuals who cater to the needs of the individual customers in a restaurant. These persons usually bring you the menus, take your order, bring you your food and beverages, and clean up after your meal. Servers will sometimes play the role of the host/hostess in some dining establishments and take you to your table when you arrive. Server positions are always available since customer service is key for any eatery.
2) Pastry Chef
With the popularity of certain desserts like cupcakes booming in the past few years, many people are venturing into the baking world. Pastry chefs are experts who are professionally-trained in the field of creating anything and everything sweet. From cakes and pies to breads and cookies, pastry chefs are responsible for making some of America's favorite desserts. What many people don't know is that baking requires very precise measurements, proportions, and wide chemical knowledge to create a great product. Baking is a science that needs to be learned like any other, and a growing number of people seem to be interested in this career.
3) Private Chef
Instead of working in a dining establishment, private chefs cater to individuals. More often than not, private chefs are hired by wealthy persons including: professional athletes, socialites, politicians, musicians, CEOs, and other celebrities or individuals in positions of power. As a private chef, you are often asked to create customized meals to suit the preferences of your employer. Some private chefs are permanent residents of their employers' homes while others cook for special events and other one-time occasions. This position is highly-coveted since it offers great flexibility, a chance to travel the world, and a more personal work environment.
4) Dietitian
These culinary experts are hired to offer nutritional consultation and design specific meal plans. Dietitians go through extensive training in many natural sciences and know the effects of many ingredients on the human body. As a result of greater emphasis on healthy eating in recent times, dietitians are more in-demand than ever. These professionals gain great job satisfaction by changing people's lives through food.
5) Executive ChefProbably the most well-known culinary career, the executive chef runs the kitchen in a dining establishment. The executive chef is in charge of all cooks and is usually involved in most of the actual cooking of a dish. This highly-trained food expert is often skilled in a variety of cooking techniques and is sometimes a master of one. Every well-established restaurant has an executive chef that is responsible for producing great food at a fast pace.

Written by Mark Lynch, a guest writer for culinary arts schools, Le Cordon Bleu College of Culinary Arts.

10 Incredibly Easy Meals You can Make at Home

2012-08-29T07:20:00.000-04:00

After a long and stressful day, you're probably looking forward to a fast and simple meal at home. If you keep a few basic ingredients on hand, it's easy to create a delicious meal for you and your family.

1. Eggs and Toast

Eggs and toast can work for more meals than just breakfast. You can add a number of options to this meal, including bacon, sausage, orange juice and more. This quick meal gives you plenty of protein at a low cost.

2. Sandwiches

The options are nearly endless for sandwiches. You can even relive your childhood by treating yourself to a peanut butter and jelly sandwich. Use just about anything you have on hand to make a delicious sandwich.

3. Pantry Soup

Take a look in your pantry for some canned vegetables and soup. In a large pot, simply combine the contents of these cans for a big pot of pantry soup.

4. Stir Fry

You can easily invent your own stir fry just by combining a few ingredients together. Choose some meat and fry it up with your choice of vegetables or fruit. You can try using a number of different spices and sauces to enhance the flavor.

5. Sausages

Sausages taste great in a hot dog bun. You can cook them on a grill before placing some cheese on top to make a quick dinner. Garnish this dish with a side of chips for a quick barbeque-style dinner.

6. Tacos

If you have taco shells, you can make tacos with just about anything on hand. You don't even have to use meat if you don't want to. Heat up your taco shells before inserting the contents for a warm dinner.

7. Baked Potato

A baked potato is a classic and easy dinner. Baked potatoes can be garnished with just about anything. Sour cream, butter, bacon and cheese are popular additions to baked potatoes. Cook your potatoes in the microwave for an even faster meal.

8. Chicken Salad

Salads by themselves aren't very filling. Try adding some chicken to your next salad to make this meal more satisfying.

9. Pasta

Pasta makes a great base for a number of quick dinners. Bring a pot of water to a boil and cook your pasta until it's done. After draining the water, enrich your pasta with your favorite toppings.

10. Pancakes

Pancakes are traditionally a breakfast, but they taste just fine as dinner too. You can make them from scratch using ingredients you already have.

This guest post was produced by ezCater.com, the leader in easy catering solutions. For more information click here.

The basics behind choosing a wine for food

2012-08-28T07:46:00.001-04:00

by MadalenaPestana
So, you've cooked a gourmet meal, but there's one important decision left to make. Which wine do you serve along with it? The world of food-and-wine pairing can seem like a labyrinth of taste expertise and etiquette, and the endless advice can seem confusing and contradictory. Really though, it's not as complicated or dangerous as it sounds.

First, the most important rule is to go with what you like. Pair wine with people – if you know your guests' tastes, there's no point giving them the “correct” wine when it's something they wouldn't normally touch. There are very few combinations that actually won't work, and the rules aren't as hard and fast as you might think.
That said, there are some classic combinations that can really enhance your enjoyment of both the food and the wine (as well as a few things to avoid). But it's better to view any advice as loose recommendations rather than strict rules.
Really, there are just a few basic principles to keep in mind. Try to combine heavy-bodied wines – those with a weightier, more powerful mouth feel – with more heavily flavoured foods, which they'll compliment without drowning out. Similarly, combine lighter bodied wines with more delicate, less overwhelmingly flavoured foods, for much the same reason.
This principle is often simplified as pairing red wines with red meats and thick pasta sauces, and white wines with chicken and fish. That's a useful idea to keep in mind and 90% of the time will work well, but it doesn't take into account the huge variation within the wine colours, or the different styles of dishes you can put together with those ingredients.
The second principle is simply to think about pairing local dished with local wines – they will have evolved alongside each other, and will often have that perfect complimentary nature you can't find anywhere else.
With that in mind, it's easy to see how a few classic combinations work so well. A beef dish – steak or Sunday roast – will go well with a Cabernet Sauvignon or Merlot: full-bodied, flavourful reds. Light seafood or chicken dishes, on the other hand, want a light crisp white wine; try a Sauvignon Blanc or Pinot Grigio. Simple Itialian pasta dishes will almost always go well with an inexpensive Chianti or other Italian red, while a Cabernet Sauvignon will compliment strong French cheese.
If you're looking for an exception to the "red with red meat, white with chicken" rule, there are plenty to choose from. A light Burgundy or Beaujolais will go well with chicken as well as mild cheeses, while a Gewurztraminer or Chardonnay can compliment beef and pork as well as a strong red.
There are a few combinations to avoid, though. Red wine with seafood will typically not go well; the tannins present in reds react with the fish to give an metallic taste. Sweet dessert food and a dry wine will not work, as a pudding coats the pallet and changes the taste of anything eaten immediately afterwards as much as brushing your teeth or sucking a mint – an effect that isn't kind to a dry white. This is why the classic etiquette is to switch to either a sweet dessert wine or coffee for the sweet course.
So overall don't worry – if the food's good and the wine's good, you're unlikely to go badly go wrong. Avoid the problem combinations, aim for the classics where possible, keep the comparative flavours in mind, and above all, go for what you like!

This article was written on behalf of Claridge's London - a world famous luxury hotel who offers world famous cuisine and private dining in London.

An Easy to Cook Meringue Recipe

2012-08-24T10:48:00.000-04:00

A good meringue recipe does matter a lot when you intend to make a perfect meringue each and every time that you want to give it a shot. Along with mastering the recipe, there are certain aspects that you need to take the time first to focus on. By following basic guidelines, you will be successful at making tasty, delicious and healthy meringue. Fortunately, the instructions on how to make meringue do not require you to major in rocket science and are extremely simple to follow.

Basic Mixture Needed for Meringue

The perfect mixture for meringue is essential. Sugar and eggs constitute the basic and initial mixture. Egg whites should be added in minimal quantity to give a soapy layer to the mixture. While separating yolk from white, apply diligence and carefully separate the two. The mixture will not be frothed properly in the presence of any kind of yolk.

The Tools & Ingredients Needed

All the bowls etc need to be checked for any grease. If there is any, you need to wash the item properly to remove any kind of grease. One way to remove the grease is by going for the hot water. Plunge the bowls etc in hot water for the removal of any kind of grease. The usual proportion is 25g of whites to castor sugar. Granulated sugar is avoided because of the presence of granules. Castor sugar is used in place of granulated one.

Good Preparation is Vital

Start by switching on the oven. Baking trays should be at place. Meringues tend to stick to the bottom of the oven tray. Paper sheet is needed to avoid such a situation. You should mark the area on which the meringues are baked. It would let you make boundaries on the tray.
Switch to the beating of eggs. It entirely depends on you to go for a mixer or beat the eggs by hand. Hand beating is more appropriate in this case, as the quantity of eggs is not more than two eggs. Soft peak of the mixture is the outcome you need to target. When the mixture gets frothy, you need to speed up the beating process to get it done early. Introduce sugar to the mixture and whisk it properly. Addition of sugar will make the meringue mixture thick. If this condition is not attained, you need to add more sugar into the mixture.

Piping Meringues

For piping meringues, icing bag along with a plastic nozzle can be an ideal choice. Make circles with the help of fingers and place the icing bag in the space created. Fill the bag with meringue mixture. Do not make the bag full of mixture, and always leave space for twisting the top of the bag. There is an alternative to this idea of piping bag. The idea is to spoon the mixture on to the required baking tray. Selecting the option is up to you, but if you follow and act up on the mentioned guidelines, then you can make delicious meringues each and every time.

Videojug provides users with wide range "how-to" videos on recipes including pavlova, macaroons and a meringue recipe among others.

En Primeur Wines: An Introduction

2012-08-17T07:30:00.000-04:00

Commonly referred to as wine futures, En primeur wine are wines that can only be bought prior to bottling and release to the market. Such wines are bought free of VAT and duty and are usually shipped two or three years after the vintage. This process consists of an early wine tasting by trade organizations or merchants less than a year after it's been bottled. Wines are then rated for quality and predicted quality after it's matured.
Some wine then becomes available en primeur at a lowered price while some wine is retained until it reaches maturation and sold at a elevated price.
The most common reason for purchasing wine En primeur is, it's always way cheaper than the future, open market cost, it may also be the only method of obtaining wines that are often only available in very limited quantities, from smaller, boutique producers. The producers enjoy a higher number of sales of their wine and the buyer enjoys a lower cost (although they are required to wait a little while to get it). We would usually associate en primeur wines with Bordeaux and burgundy where the practice has been in place for hundreds of years, it's also available from the Rhone and Italy.
Certain years may also be very promising in terms of climate, teroir and conditions in a specific year. For example 2009 is widely talked about and recognized in the industry as one such year. The Bordeaux of this year for example represents an awesome buy if you have a lot of money! For people with smaller budgets though, purchasing 2009 en primeur wine from Burgundy might be a better idea.
In 2010 weather conditions were not as good with very heavy rain, frost and hail having a bad effect on production. I visited Bordeaux in June of 2010 and the weather was horrible - further to the South it was much worse.
As with all speculative ventures, it is best to always do your research beforehand if you are new to the game. Honest mistakes may be made and, of course, predictions may prove wrong . There have also been a few dishonest deals documented where the wine has been purchased but was never delivered so it's always a good idea to purchase from a trusted source.
Again the internet will be an awesome resource for this specialized area so be sure to take some time and look at articles on up coming releases and predictions. A lot of examples on en primeur wine are readily available from online sellers such as Adnams cellar and Kitchen and Majestic there are of course a lot of others. By shopping for wine online you can validate a sellers payment methods and their credentials which will offer guaranteed delivery.
This is certainly a bit of a risky purchase but luckily sellers who deal in good En primeur wines will offer you comprehensive data on their products and will also provide interesting facts on the vineyards, makers and other useful background information to assist you in making an educated decision.

If you would like to invest in En primeur wines, or like to know more about wine as an investment, plesae visit us at www.interestinwine.co.uk

Image source: http://en.wikipedia.org/wiki/File:Barrel_Tasting.jpg#filelinks

Blue Cheese And Roasted Apple Mashed Potates

2012-08-10T14:39:00.001-04:00

Mashed potatoes is your basic dinner recipe when you want to have a quiet night in with the family. But if you want to add some extra flavour to your quiet dinner, use this blue cheese and roasted apple mashed potatoes recipe. You will have a salty and sweet combination that surely will impress!

Ingredients:

•   4 pounds gold potatoes, peeled and quartered
•   2 teaspoons olive oil
•   8 ounces of cream cheese
•   2-3 golden apples
•   1 cup blue cheese
•   2-3 cups milk
•   2 Tablespoons butter
•   3 Tablespoons honey
•   salt and pepper
•   1 tablespoon chopped fresh chives

Directions:
Peel carefully and chop the apples. After chopping is done, place them in a piece of tin foil, drizzle olive oil over themand season with salt and pepper. Wrap the tin foil and bake for 20 minutes in the oven at 350 degree Celsius. The apples should be very soft after 20 minutes.
Next, boil the potatoes in a large pot of water. To check if they are done take a knife, and sting them gently until it will come out easy. After the boiling is done, drain the potatoes and put them in a large bowl, where you will mash them. Add the roasted apples and mash them too. After everything is done you will need to add the cream blue cheese and mash everything together.
Add the chives, but save some for garnish. Afterwards, add the honey and season again with salt and pepper. Don't use too much salt since the blue cheese is already salted so taste the mix before adding any more salt. If it’s too salty, add some more honey to balance the flavors. I recommend to use Dansih blue cheese which is more soft than the French one. Depending on which type of blue cheese you will choose the salt and pepper portions will differ. Try it litlle by little until you get your favorite taste.
They must stay for 20 minutes before you can eat them. If you want something extra, you can put them in a casserole dish and bake them in a 350 degree oven until golden brown and bubbly.
Before serving, you can add some extra blue cheese as a topping and garnish them with the remaining chopped chives. The top will get crusty and the underneath layer will be just light and fluffy potato.
The blue cheese and roasted apple mashed potatoes can be served to parties, family dinner or at any special occasion. They taste great, are easy to prepare and your kids will love them.

Try blue cheese mashed potatoes and other tasty blue cheese recipes.

5 Tips for a Great Beach Day

2012-06-05T13:25:00.001-04:00

Summer is here and the beaches are finally open for business. The beach is the perfect place to party with friends and family or simply relax alone. With a few simple tips you can plan the perfect day at the beach in no time.

1. It’s All About Location
- Make sure you pick a central location that is equal distance to all of your friends and family that would like to join. This makes it easy for everyone to come.

2. Lots of Entertainment
- The beach is all about fun so bring things that can be used to create thousands of activities such as footballs, Frisbees, beach balls and a boom box. Research a few games prior to going to the beach, and if all else fails, make up your own games on the fly!

3. Good Eats
- The beach is all about simple food that’s easy to eat in a messy, sandy environment. Easy-to-make sandwiches such as peanut butter and jelly are perfect for the beach because, unlike most sandwiches, PB&J has ingredients that can stand the heat without spoiling. Fruits, vegetables, chips and beef jerky are also easy snacks for the beach. Don’t forget to bring lots of water so that you and your guests stay hydrated.

4. Safety First
- The sun can have extremely harmful effects if you do not protect yourself. These effects include skin cancer, sunburn and eye damage. You can protect yourself by wearing the proper sunblock. According to The American Association of Dermatology you should wear a sunblock with an SPF of at least 15 and you should reapply at least every two hours. Invest in a beach umbrella and sunglasses to aide in blocking the sun as well.

5. Enjoy Yourself
- Planning is essential to creating the perfect day at the beach, but it ultimately is up to you how your day goes. If things don’t go exactly as planned don’t fret! The good news is that the beach will be in the exact same spot tomorrow and every day!

Foods That You Can Cook With Wine

2012-06-01T09:33:00.001-04:00

Wine isn’t just for pairing with food on posh dinners, or getting drunk – it’s also a great cooking ingredient. And don’t worry putting alcohol to your food – it will eventually evaporate during the
cooking process. What will be left on the dish are the subtle fruity flavors and the extra “oomph” of having wine mixed in your food.

Got a half-bottle of Cabernet Sauvignon from last night’s party taking space in your fridge? Well, use it to cook lunch. Here are some ways on how you can use wine to cook food:

For meat, you can incorporate wine into your barbecue marinade by substituting wine for half of the oil that you normally use. You may also substitute wine for part of the water used in making gravies for roasts, or sauces for pasta. Putting wine to stew also enhances the its flavor and aroma.

You can also add some zing to seafood dishes by simmering them in white wine. Even something as simple as steamed fish can get more exciting when cooked with a little bit of wine. Vegetables can also be sautéed on wine for a richer taste.

Not only that, you can even use wine for baking! You can mix it into the batter of cakes to give it more spice, or use it as flavoring for pastry fillings. Just remember that the best wines to use for cooking are those that you would drink on their own. After all, you wouldn’t want to leave the horrible taste of a very cheap wine on the food you eat, would you?

The possibilities are endless when cooking with wine. The general rule is to use red wine for red meat and red sauces, and white wine for white meat and creamy sauces, but you can be as adventurous as you can get.

Amy Fountain is a business woman who loves wines and likes to experiment with food. She owns the Tabletop Fountains and Home Décor Art websites.

How to make McDonald's french fries

2012-05-29T10:22:00.000-04:00

Have you ever wanted to make your french fries as if they were made in McDonald's? Well chef Nickos shows us how to make the McDonald's french fries in your home. He guides you through all the process to get the perfect McDonald's french fries. So if you love McDonald's french fries, grab a pen and start taking note to learn how to make McDonald's french fries.

To make this french fries you will need a Mandoline Slicer and a Fryer like the ones from the photos.

How to Make Crispy Onion Rings

2012-05-26T09:57:00.000-04:00

Everybody seems to love Onion rings, so I have good news, in this video you can learn how to make delicious Onion rings in a easy way and the result is great! Delicious and crispy Onion rings that you can enjoy with your family and friends.

Restaurant Supplies – Picking the Right Ones!

2012-05-23T09:07:00.000-04:00

Whether you are a restaurant, a bar, an institutional kitchen or a catering business, whatever is the size of your foodservice operation, you require the right restaurant equipment to conduct business effectively, efficiently and at the lowest possible price. That's where this guide helps.

First, carefully evaluate your menu to determine your restaurant equipment needs. Once you have your menu, then you need to know your location specifics - how much room you will have and how big will your operation be. This will help you determine, for example, if you are going have a walk-in refrigerator or not. You also need the measurements of your kitchen and storage areas so you can buy the right size tables, sinks, shelving, dishwasher, ice machine, etc. Nothing is worse than having your equipment arrive only to find it doesn't fit.

Restaurant supplies generally fit into neat categories for better organization:

Refrigeration

Refrigeration is a key to any food service establishment with perishable food or beverage items. Your refrigeration and freezer capacity will be dictated by the projected volume of meals served in your restaurant and the space available. For heavier requirements a walk-in freezer is standard as it allows storage of different perishable items on separate shelves. Reach-in freezers adequately service smaller requirements.

Storage

Includes your shelving and racks for bulk items as well as the tubs, buckets, etc. that you actually store the prepped, cooked and raw food in.

The Prep Area

Many restaurant menus require a great deal of preparation before items are cooked, baked or assembled. Appliances used to prepare items can include slicing equipment, food processors, stand mixers, hand mixers, chopping devices or cutting devices, juicers and blenders.

Cooking Equipment

This includes your ovens, ranges, grills, steamers, fryers and any specialty pieces you might need for your particular menu. A number of oven and range designs and models are available to fit any style and space needs for the kitchen. Stove-top space for a griddle, char broiler and burners will also need to be considered and will depend on the overall restaurant menu theme.

Small Equipment

Small equipment ranging from microwaves, toasters, waffle irons, Panini grills, and commercial can-openers to food processors, pastry mixers and immersion blenders play a critical supporting role in any full service kitchen.

Kitchen Supplies

All the things you actually use with your hands to cook, cut, carry, mix, serve and move the food around. Pots and pans are the workhorses of your kitchen so buying the best quality will save money in the long run. Other items that you will need include bowls for mixing, cutlery, food scales, spatulas, whisks, long-handled spoons, juicers, graters, cutting boards, salad spinners and peelers.

Holding Tables and Line Equipment

This is where you put the food together and usually includes a steam table unit that can hold your hot foods such as soups and side dishes at the proper temperatures, as well as a cold-holding table that keeps salads, deli meats and cheeses cool and fresh.

Beverage Equipment

This includes ice machines, water dispensers, beverage dispensers, tea and coffee makers.

Tabletop Supplies

While the food may be the star, no meal would be complete with tabletop accessories! Dinnerware, glasses, silverware, flatware, meal trays, serving trays, serving stands, and table linen, all help to create the best ambience for your food!

It's easy to overlook that many restaurant supply items are required to comply with safety standards. Hence choose suppliers who take care to stock restaurant supplies that are standards-compliant.

History of Cakes

2012-04-04T15:04:00.001-04:00

For Many people around the globe, Cake is one of the favorite dessert items, irrespective of their age groups. Cakes have gone through transformational phases over the past several years. The current version of the cake that is available across the globe came in to existence
only some 200 years ago. Before that period, a form of sweetened short breads was commonly referred to as cakes.

Earliest forms of Cake

In the Ancient civilizations, prior to the Egyptian civilization, the word cake and bread were used interchangeably as there was nothing substantial that would differentiate the two. Breads were mostly used in religious ceremonies as an offering to god. Bread was made in circular form to indicate the cyclical nature of human life and also resembles the shapes of the Sun and the moon. It was not until the Egyptian civilization that the cakes started to look distinct from the usual bread. The Egyptians were the first to make a cake that slightly resembles the cakes that we are having today, both in terms of shape and taste. Soon the other civilizations like the Greek civilization started to make some slight changes to the cakes made by the Egyptians. Greeks were the first to add nuts to the cakes. Romans took the distinction of being the first to come up with cheesecakes. They used these cheesecakes as offerings to god.

Development of cake forms from the 17th century through to the 20th century

The earlier part of the 17th century saw the introduction of moulds to make cakes. These moulds were referred to as hoops. By making use of the moulds, special designed cakes were made for certain special occasions. In the early 1800s, the French people started to follow the culture of having a dessert at the end of a meal. This practice soon spread to the other parts of Europe,United States andAustralia and the popularity of the cakes started to spread far and wide. Soon people across the globe started to add their own variations that could make the cakes tastier. One such modification was the use of beaten eggs instead of the traditional yeast. The beaten eggs would give foam like appearance for the cake and made the cakes softer.

During the beginning of the industrial revolution in the mid 1800's two more important inventions started to alter the composition of the coke. Baking soda and Baking powder were the two ingredients that started to emerge in that period and made the baking of cakes a far simpler and a faster process. Till the time the yeast and the egg beats were used, people took a lot of time to bake the cakes. But with baking soda and powder the time taken to bake the cake was reduced by half. During the same period, the frostings were made on the cake. The frostings were entirely different during that period and it was more or less a thin layer of ice over the cake. In the early 1900s dry cake mixes started to become available in theUnited States and Australia and this development gave birth to different forms of special cakes such as wedding cakes in Perth. Thus from being just a sweetened form of bread, cake had undergone several transformations to the current state.

Quality Commercial Slicers to Make Cooking Easier

2012-03-05T07:54:00.001-05:00

Do you find sandwich preparation an arduous chore? There are various ways by which you can make your food preparation effortless. Do you spend hours in the kitchen in slicing the cheeses and meats? Then check out the list of the various uses of commercial slicers to meet your prep work fast and easy. Commercial slicers are convenient kitchen equipment items that

are used for making uniform slices of various types cheeses and meats with ease. Small sized slicers can be operated easily with hand; while larger slicers that are ideal for restaurants, delis or sandwich shops, and other type of commercial food establishment uses electricity to aid in the process of slicing meat or cheese accurately, thus saving time and energy.

There are three categories of slicers, they are as follows:

Light Duty Slicer:

It is your entry level slicer and is normally equipped with 9- or 10- inch blades which are perfect for slicing smaller quantities of meats on a regular basis. It is made to be used for lighter duty slicing activities, but typically not made for slicing dense products like cheese.

Medium Duty Slicer:

It is intermediate level slicer and it is equipped with a more powerful motor than the light duty slicer, which allows it to handle a larger capacity of meats. Depending on the actual model of slider that you purchase, you may or may not be able to include dense foods like cheeses in your slicing regime. Often a medium duty slicer is suitable for slicing limited amount of cheese; and can slice meats easily.

Heavy Duty Slicer:

It is meant for continuous slicing operation and are often available with 12” or 13” slicing blade and motorized carriages for automatic operation. Heavy duty slicers can handle slicing dense products without overheating and are capable of slicing both meats and cheeses easily. It is used for restaurants or food industries that have large production slicing needs.

Based on the operation, two types of slicers are available. They are manual and automatic slicers. It depends upon your own preference which type of slicer to choose. Many heavy duty and medium duty slicers are equipped for automatic operation while light duty slicer is often for manual operation.

Benefits of Commercial Slicers:

· The flexibility and efficiency of the units are very appealing to commercial operation
· Robust construction makes it a great investment that will last for years
· It saves time and labor costs
· Stainless steel construction is designed for easy cleanup

Enjoy the ease of automated food preparation using a Commercial slicer. With the many benefits that a commercial slicer adds to your kitchen, you will definitely have a happier staff in your commercial foodservice operation.

5 Simple Steps to Cook Healthy Nutritious Food

2012-02-27T09:54:00.004-05:00

Every night when you go home, you have to make a decision about what to have for dinner. For the most part, we would like to eat nutritious food, but many of us didnt grow up learning how to cook healthy meals. If youre watching your health, eating out is not the best option, so most people look in their cookbooks for recipes. This isnt always the best solution, because recipes lie. But, if you know the right way, its very easy to cook nutritious food every night of the week.

This is the process that many people go through:

1. You come home from work, and have to start planning dinner.

2. Youve already cooked the 5 things you know how to cook this week.

3. You need more ideas,

4. You look through the pantry, consider calling for pizza

Its not only exhausting, but you have to re-educate yourself every single night. Its not going to get you the results you want or deserve for yourself and your family. If youre looking to cook more nutritious food at home, save time and have endless cooking ideas, youre in the right place.

There are 5 simple steps to cooking with fresh ingredients.

Step 1: Get Fresh Ingredients

The first step for using fresh, seasonal ingredients is to actually GET some.

This could be the most difficult step for many of you that are used to the huge mega-mart grocery store.

There are alternatives. My eyes were opened to more alternatives during my trip to Paris, France. The food culture in Paris is so much different from where I live in the US. There were very few corporate chain restaurants there.

Many of the restaurants were small, 10 table places where there were three people on staff, the chef, the maitre d and the dish washer. They had their service each night and went home. Each time I asked why their food tasted so good, they all had the same answer. And, not a single person bragged about their recipes.

Instead, I was told that I needed fresh, simple ingredients. I discovered that I needed to examine where my food is coming from. This doesnt mean simply the store where you shop, but what is the country of origin for your food. Think about how you feel about your money going to another country when there are farmers in your community that need your help. Now think about how long ago that vegetable was harvested in the far away country, and what happened to it during its travels.

It might be inconvenient to drive past dozens of mega-marts to find a farmers market. But you may find that theres a local produce roadside stand near you that youve avoided. In my case, I signed up for The Produce Box which delivers fresh community supported agriculture to my doorstep. Fresh is important because fruits and vegetables degrade as soon as theyre picked.

Nutrients are lost

They become visually unappealing

Harder to cook successfully

Loss of flavor!

Step 2: Select the freshest ingredients when you shop

Be aware of what youre choosing, even if you shop at the local produce stand or farmers market. Some items may still be fresher than others and the most nutritious, healthy food is the freshest. You have to be even more aware if you shop at the local mega grocery.

In understanding how to cook healthy, you need to be able to understand the difference between fresh food and food that has been ripened artificially or is not ripe at all. Do you know how to tell a fresh orange or grapefruit? Did you know that color is NOT an indicator of freshness in peaches?

Step 3: Storing Fresh Ingredients

For maximum shelf life, nutritional preservation and budget savings, there are three issues in storing fresh ingredients:

1. Moisture

2. Air circulation

3. Temperature

Not everything can be thrown in to the drawer in the refrigerator and preserve their freshness. In fact, some things will suffocate in a plastic bag. Other produce will need to be wrapped tightly to retain moisture. Other items will need to be kept cold, while others will degrade under the cold.

Step 4: Master a few basic cooking techniques

At the very least, master the following techniques:

1. Understanding the transfer of heat

2. Saute method

3. Know how to make sassy sauces

But there are so many more. All of the basic methods in cooking are covered in my live cooking classes. Giving you the tools to understand these basic methods is what makes my approach to teaching cooking so unique and why people rave about my Web Cooking Classes. Web Cooking Classes empowers you with a thorough understanding of basic methods which allows you to cook and create without a reliance on recipes. Pure freedom!

Step 5: Finishing the Process with Fresh Herbs

This is the number one question I get during my live cooking classes:

Q: Which herbs to use and how much to use?

A: Use the ones you like.

Seriously! Use your nose to see what it reminds you of, use the ones that you like and use as much as you like.

You want to know my number one herb secret? Herbs go last! Fresh herbs should not be cooked. In fact, just the heat of the finished dish is enough to release the aromas of fresh herbs.

These are the secrets that chefs know about how to cook healthy which are so easy to incorporate into your every day cooking. You can cook nutritious food that you want to eat for your health and for how wonderful it tastes.

Author: Chef Todd Mohr
5 Simple Steps to Cook Healthy Nutritious Food

How to Make Coquilles Saint-Jacques

2012-02-20T09:47:00.002-05:00

The recipe Coquilles Saint-Jacques has been a favourite in French holiday homesfor decades. There are quite a few variations on this dish that’s made with scallops. This shellfish is noted for its ability to scoot away from predators thanks to its adductor muscle, that same muscle chefs are careful to tell the cook to strip away before cooking. Scallops, unlike its cousins the clam and the mussel, also have eyes. They have dozens of tiny, sapphire blue eyes around the edges of their shells.

Coquille means scallop and in some recipes can mean mussels as well. Saint-Jacques means a dish having something to do with scallops. Traditionally, any Saint-Jacques dish is served in large scallop shells, either real ones or ceramic ones. Other than that, the equipment to make the meal is simple. The cook will need a large skillet, a saucepan, a couple of bowls, a wire whisk, a slotted spoon, a large measuring cup, wooden spoons and an optional pastry bag.

The photo above shows the classic recipe Coquilles Saint-Jacques.

Image Source: http://farm7.staticflickr.com/6153/6250775762_0a6b2dd960_m.jpg

Image Courtesy: http://www.flickr.com/photos/zigazou76/6250775762/

Here’s one of the Coquilles Saint-Jacques recipes, a meal that’s great for a bit of self catering.

1 cup of hot, seasoned mashed potatoes
1/4 cup of dry vermouth
1 tbs. chopped scallions
1/2 bay leaf
1/4 tsp. salt
Dash of white pepper
4 oz. sliced, fresh, button mushrooms
1/2 lb. of scallops
Milk
1 tbs. butter
2 tbs. flour
1 egg yolk
1/4 cup heavy cream
1/2 tsp. lemon juice
1/2 cup frozen peas
2 tsp. grated Parmesan cheese

Another photo of the classic Coquilles Saint-Jacques dish.

Image Source: http://farm4.staticflickr.com/3391/3441609399_4c225073c0_m.jpg

Image Courtesy: http://www.flickr.com/photos/cloudsoup/3441609399/

Preheat the oven to 400 degrees F.
Make the mashed potatoes and keep warm.
Add vermouth, onion, bay leaf, salt and pepper in a large skillet. Simmer till syrupy.
Add the scallops and scallions. Simmer covered, for five minutes. Then, remove the scallions and scallops to a small bowl. Discard bay leaf. Pour the liquid from the skillet into a measuring cup. Add enough milk to make 3/4 cup.
Melt the butter in a medium sized saucepan. Whisk in the flour and cook two minutes. Remove from heat, then whisk in the vermouth-milk mix into the saucepan. Cook over low heat, stirring constantly till the mix is bubbly and thick.
Beat the egg yolk and cream lightly in a medium bowl. Stir in the vermouth-milk-flour sauce, then return the mix to the saucepan.
Cook over a low heat and add the lemon juice, frozen peas, mushrooms, scallops and scallions. If the sauce is very thick, add some cream to thin it.
Butter two scallop shells. Spoon mix into shells.
Fill a pastry bag with the mashed potatoes and pipe in around the edges of the scallop mix, or add potatoes with a wooden spoon. Sprinkle with Parmesan cheese.
Bake for 15 minutes, then turn up the broiler and brown for about a minute.
Another version of Coquilles Saint-Jacques doesn’t have mashed potatoes, but uses a bunch of parsley and shredded Swiss cheese as a topping.

Another version of this meal also doesn’t have smashed potatoes, but uses leeks, Sauvignon Blanc and curry powder, which brings out the sweet meatiness of the scallops.

Delicious Banana Nut Bread

2012-02-16T20:38:00.000-05:00

Delicious Banana Nut Bread

By Andrea Gordon

I love baking bread in the winter because it warms up the kitchen and my whole home smells delicious. I’ve had a hankering for dessert breads lately, so I wanted to share this recipe! It has the perfect balance of rich banana and pecan flavor. Enjoy!

Banana Nut Bread

Calories: 198 (per slice)

Total Fat: 7 g

Protein: 4 g

INGREDIENTS

PAM® Original No-Stick Cooking Spray

1-3/4 cups Ultragrain® All Purpose Flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup honey

1/4 cup Pure Wesson® Canola Oil

1/2 cup Egg Beaters® Original

3 medium very ripe bananas, mashed

1 teaspoon vanilla extract

1/4 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray; set aside. Stir together flour, baking soda, cinnamon and salt with wire whisk in medium bowl; set aside.

2. Mix honey and oil together in medium bowl until well combined. Add Egg Beaters; mix well. Add banana and vanilla; mix well. Blend in flour mixture and nuts. Spread batter in prepared pan.

3. Bake 55 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pan on wire rack 20 minutes before removing from pan. Store leftovers in airtight container up to 3 days.

For this and more easy dessert recipes, visit eggbeaters.com

How to Make Lamb Navarin

2012-02-09T08:01:00.000-05:00

Lamb Navarin is a delicious, hearty stew that is synonymous with Southern French cuisine. It is sure to be found among the holiday homes in France, and is always a popular option for selfcatering.

Although Lamb Navarin takes a fair amount of preparation to make, the recipe is simple, and even amateur chefs will find it easy to make.

The photo above shows the classic Lamb Navarin dish.

Image Source: http://farm6.staticflickr.com/5306/5616504394_b67163221e_m.jpg

Image Courtesy: http://www.flickr.com/photos/ozequus/5616504394/

Ingredients:

2 pounds lamb shoulder
4 large carrots
4 medium turnips
1 medium yellow onion
1 tablespoon tomato paste
1 large clove garlic
1/2 cup peas
3 tablespoons green onions
2 tablespoons flour
2 tablespoons extra virgin olive oil
4 cups water
1/4 teaspoon parsley
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
3 tablespoons unsalted butter

Equipment:

6-quart casserole dish
4-quart saucepan
Skillet
Aluminium foil
Strainer
Slotted spoon
Measuring cups and spoons
Knives

The photo above shows another serving of the classic Lamb Navarin recipe.

Image Source: http://farm8.staticflickr.com/7173/6643216501_935e5db187_m.jpg

Image Courtesy: http://www.flickr.com/photos/qatsi/6643216501/

Directions:

Start by cutting the lamb into 1" cubes, and then season it with the salt and pepper. Then peel the carrots, turnips and onion, and chop them all into 2" pieces. Next, crush the clove of garlic.

Now that the vegetables and lamb are prepared, preheat the oven to 350°. While the oven is heating, add the olive oil to the casserole dish on medium heat. Brown the lamb in the olive oil for around 10 minutes. Once browned, the lamb should be removed and covered with aluminium foil.

Place the onion and carrots in the casserole dish and cook them for 12 minutes or until they begin to soften. Then add the garlic, tomato paste and flour. Stir these items together until they begin to brown. Now combine this mixture with the lamb and the water. Cover them until they start to boil, and then place them in the oven for 45 minutes.

When the time has elapsed, use the slotted spoon to extract the lamb, and again cover it with aluminium foil. Strain the remainder of the liquid over the 4-quart saucepan, and throw away the solid items. Now bring the strained liquid to a boil, and cook it for 20 minutes uncovered.

While the liquid is boiling, prepare the skillet over medium heat and add the butter, turnips, peas and green onions. Cook until the vegetables start to turn brown.

Now lower the heat on the 4-quart saucepan, and add the vegetables from the skillet. Next, add the bay leaf, parsley and thyme. Additional salt and pepper can also be added to taste at this time. Then simmer the mixture for around 10 minutes. Afterwards, turn off the heat and add the lamb. Wait a few minutes until serving into bowls. This recipe will serve four or five people.

Total preparation time: about 90 minutes.

Total cost to make: about $30.

Possible variations:

Lamb Navarin also works well with potatoes. The potatoes should be cooked in a similar fashion to the turnips, although it's perfectly acceptable to use both vegetables together.

Another variation is using fresh tomatoes instead of tomato paste. When using fresh tomatoes, one or two of them should be finely chopped.

An additional variation is to substitute a 1/4 cup of water for a 1/4 cup of dry white wine.

Finally, instead of just lamb shoulder, either lamb neck or breast can be included in this dish.