Lookin At Cookin - The Blog

2011-07-22T10:37:00.000-07:00

Garlic Shrimp

Except for shucking the shrimp this is a fast and easy appetizer.

1/2 cup extra-virgin olive oil

6 cloves garlic, slivered

1 bay leaf

Pinch cayenne

1/4 teaspoon paprika

1 pound large (21/30) shrimp, peeled

Salt

Chopped fresh parsley leaves, for garnish

Lemon wedges

1. Put the oil in a skillet and heat on a medium setting. About a minute later, when the oil is warm, add the garlic, bay leaf, cayenne, paprika and cook until fragrant, 2 to 3 minutes.

2. Raise the heat to high and add the shrimp; cook, stirring occasionally, until cooked through, about 5 minutes.

3. Transfer the entire contents to a shallow bowl, season to taste with salt, and garnish with chopped parsley and lemon wedges. Serve warm or at room temperature.

2011-05-12T09:01:00.000-07:00

Eggs with Creamy Leeks

serves 2

2 T olive oil
1 small leek, chopped, discard the very green parts
2 cloves garlic, minced
1 T butter
2 eggs
1/4 c chopped basil
3 T heavy cream (or to taste)
salt and pepper, to taste

In a small sauce pan, heat olive oil over medium heat. Add leek and garlic, and sauté 5-7 minutes, until golden brown. Add the cream and set aside.

Heat a non-stick skillet or a regular skillet greased with a small amount of butter or cooking oil at medium heat.

Break eggs and add to the skillet.

Immediately reduce heat to low.

Cook slowly until whites are completely set and yolks begin to thicken but are not hard. Turn eggs gently to cook both sides.

Top each egg with leeks, basil, and heavy cream mixture.
Add salt and pepper, to taste. Serve immediately.

2011-04-19T09:44:00.000-07:00

Fish w Soy Butter and Ginger Sauce

Time: 15 minutes

Use any firm white fillets you like here, from sea bass to red snapper or grouper.

Salt and black pepper
3 tablespoons corn or canola oil
4 (6-ounce) skinless fillets black sea bass, red snapper, or the like
2 tablespoons butter
1 tablespoon minced garlic
1 teaspoon minced green onions
1 tablespoon peeled and minced fresh ginger
2 tablespoons soy sauce

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

1. Preheat the oven to 200°F. Preheat a large, heavy skillet over medium heat. Season the fillets with salt and pepper and add the fillets to the skillet.

2. Brown the fish on 1 side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm.

3. When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and, when it melts, the garlic, onions and ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. Return the fillets to the skillet, along with any of their accumulated juices.

4. Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance). Serve with the pan juices spooned over the fish.

4 servings

2009-01-20T20:30:00.000-08:00

TUNA SALAD - With & Without Mayo Video

TUNA SALAD - With Mayo Video

For more cooking video go to:
http://www.lookinatcookin.com/

2008-10-14T11:39:00.000-07:00

Grilled Corn with Lime Butter Recipe

Add an extra zest to picked yesterday corn. You can make the lime butter up to two days ahead and refrigerate. Melt butter before brushing it over the grilled corn.

1 1/2 tablespoons butter, melted 1/4 teaspoon grated lime rind 1 1/2 tablespoons fresh lime juice 1/4 teaspoon salt 1/4 teaspoon ground red pepper 8 ears shucked corn Cooking spray

Prepare grill or broiler. Combine butter, rind, juice, salt, and pepper in a small bowl. Place corn on grill rack or broiler pan coated with cooking spray. Lightly brush on butter and cook 10 minutes, turning frequently. Remove from heat; brush corn with the rest of the butter mixture.

2008-10-11T14:59:00.000-07:00

Bluefish and Shrimp

One thin blue fish fillet
One-cup breadcrumbs
3 tablespoons grated Romano cheese
1tablespoon fresh chopped parsley
1 garlic clove, minced
2-3 eggs
4-5 shrimps, peeled and divined
½ cup olive oil

If the bluefish fillet is not thin enough, approximately one half of the fish body, carefully slice the bluefish in half lengthwise.

In a bowl mix the breadcrumbs, cheese parsley and garlic. Add and stir in the eggs until the mixture is dense and sticky or until it has the consistency of raw chopped meat.

Form the breadcrumb mixture into a half-inch thick patty and lay it on top of a bluefish slice.

Slice the shrimp almost in half, lengthwise, so that it becomes an attached two halves.

Alternately cover the fish slice and patty halves with the other blue fish slices or butterflied shrimp. Do this to all the fish slices.

Pour half the olive oil into a frying pan and heat until the oil is hot.

Carefully place the fish slices in the frying pan. Pout the remaining oil on the fish halves. Cook 3-4 minutes, until the bottom each slice is firm. Turn each piece and fry on the uncooked side.

Cook for another 4 minutes or until the bottom fish slice is very firm.

Remove the slices and place them on dish covered with paper towels. Let stand for 30 seconds to absorb the excess oil.

Serve.

To watch a video of this recipe go to:
http://www.lookinatcookin.com/LaC_sitefiles/

2008-03-14T15:07:00.000-07:00

Sesame - Zucchini- Shrimp

1 ½ tsp sesame oil
1 ½ tsp vegetable oil
2 cloves minced garlic
1 tbsp fresh minced ginger
1 minced green onion
1 1/2 lb large shrimp, peeled and de-veined
2 cups sliced zucchini
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp orange juice
1 tbsp minced parsley

Mix the soy sauce, lime and orange juice, and minced parsley in a jar or food processor and set aside.

Heat the oil in a large skillet over medium-high heat. Add the garlic,
ginger, green onions and cook for two minutes.

Add the shrimp and zucchini and cook for another five minutes, until the shrimp is bright pink and cooked through and the zucchini is crisp and tender.

Stir in the soy mixture. Serve hot.

2008-02-25T12:31:00.000-08:00

Europe's Truffle Shortage Blamed On Global Warming

Farmers say production is down by 50-75% this winter season and they blame global warming, warning that if thermometers keep rising — as many scientists predict they could — France's black truffle will one day be just a memory.

This year, reduced output and good quality truffles have pushed the price of Italy's renowned white truffles to new heights, some reaching up to Lit7.5m (3 873 [euro]) a kilo.

This is not the first time weather has caused a dramatic downturn in French truffle production. A severe drought in the early '60s more than halved the harvest, bringing it down to about 50 tons. But the trufficulteurs, as truffle farmers are known, contend this current dry spell is longer and more acute.

Production in France has been in slow decline for 100 years — from 1,000 tons a year to just 50 tons, according to the Agriculture Ministry — under the march of urban sprawl into the fungus' forest habitat and the migration of farming folk to cities.

http://www.usatoday.com/weather/climate/globalwarming

2008-02-15T23:22:00.000-08:00

Mushrooms Prefer Paper to Plastic

FOOD TIP

Mushrooms are special: They detest too much moisture.
In a plastic bag, they drown in their own liquid in a couple of days.
But they keep well close to a week if refrigerated in a closed paper bag.

2008-02-08T22:35:00.000-08:00

Easy Mediterranean Tuna Salad

6 medium roasted red bell pepper strips from a jar.
2-3 cans Italian or Spanish tuna packed in oil, about 8 -10 ounces
1/2 pound ripe but firm tomatoes, cut into 1/4-inch slices, then halved
12 green olives, without pimentos
2 tablespoons minced fresh parsley
6 tablespoons fruity extra virgin olive oil
2 tablespoons balsamic wine vinegar
1/4 teaspoon sugar
Kosher or sea salt

Slice the peppers into 3/4-inch strips and place in a bowl. Slice the olives in half. Add the tuna, broken into chunks, the tomatoes, olives, and parsley.

Mix the oil, vinegar, sugar, and salt to taste in a food processor. Fold the dressing into the tuna mixture with a rubber spatula. Refrigerate overnight. Serve cold or at room temperature.

2008-01-29T21:16:00.000-08:00

Storage Life of Select Food Items

The following list is the generally accepted minimum shelf life for the mentioned products. If the can, pouch or jar is dented or damaged in any way the time on this list may not be accurate.

Brand/Item Approx Shelf Life

Arm & Hammer Baking Soda indefinite
Boston Baked Beans 36 months
Campbell Soups 18 - 24 months
Campbell V-8 Juice 18 months
Capri Sun Juice pouches 18 months
Carnation Evaporated Milk 9 - 15 months
Carnation Instant Bkfst Powder 15 months
Carnation NonFat Dry Milk 12 months
Contadina Spaghetti Sauce 24 months plus
Contadina Tomato Products 24 months
Crisco indefinite unopened
Crisco Butter Flavor 18 mo. unopened
Del Monte Fruits 30 months
Del Monte Vegetable 24 months
Dinty Moore Stew or Chili 60 - 96 months
Dole Canned Juices 36 months
General Mills Wheat Flour 6 months
General Mills White Flour 15 months
Green Giant Corn or Peas 36 months
Green Giant Green Beans 24 months
Green Giant Mushrooms 48 months
Hanover Canned Vegetables 24 months plus
Hormel Corned Beef indefinite
Hormel Spam 60 - 96 months
Kellogg Cereals 12 mo. past date
Kellogg Pop Tarts 6 - 9 months
Libby SauerKraut 18 months
Libby Vegetables 24 months
Libby's Canned Salmon 24 months
Mariani Prunes 12 months
Motts Apple Juice 12 months
Motts Apple Sauce jar 12 months
Nestle Products - Candy 8 - 15 months
Ortega Salsas and Sauces 36 months
Ortega Taco Seasoning Mix 18 months
Progresso Black Beans 24 months
Progresso Soups 36 months
Quaker Instant Oatmeal 18 months
Ragu Pasta Sauces - jar 24 months
Rumford Baking Powder 18 months plus
Skippy Peanut Butter 24 months
Snackwell Granola Bars 6 - 8 months
Star Kist Tuna 60 months
Toll House Morsels/bars/coco 24 months
Welches Grape Juice Plastic 12 months
Welches Grape Jelly 12 months

2008-01-18T14:25:00.000-08:00

Hazelnut Hummus

This different, nutty alternative to plain hummus can be served with pita chips, crudites, or crackers.

1 cup toasted hazelnuts (about 4 oz.)
1 can (14 oz.) garbanzos, rinsed and drained
4 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 tablespoon chopped parsley
2 tablespoons lemon juice
3 tablespoons or less Salt and pepper

To toast the hazelnuts, bake in oven at 375 degrees until golden under skins (break one to test), 10 to 15 minutes.
When cool enough to handle, rub in a kitchen towel to remove as many skins as possible

In a food processor, whirl hazelnuts until smooth. Add garbanzos, olive oil, garlic, parsley, and lemon juice, and whirl again until smooth.
Add water, 1 tablespoon at a time, to thin to desired consistency.
Add salt and pepper to taste.

MAKES: 2 cups

2008-01-06T16:13:00.000-08:00

Tangy Rice Salad

1 1/2 tsp. salt
1 1/2 cups long-grain rice
1/4 cup fresh lime juice
1/2 cup extra-virgin olive oil
1 clove garlic, minced
1 tsp. fresh oregano, minced
1/4 tsp. freshly ground black pepper
1/8 to 1/4 tsp. red pepper flakes
1/2 cup chopped radicchio
1 1/2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese

In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and with a fork.

Thoroughly process in a food processor, the lime juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. salt.

Add rice to dressing and toss to combine.

Add spinach, toss, and let sit until no longer steaming, about 20 minutes.

Add remaining ingredients and toss to combine. Serve at room temperature or cold.

MAKES 6 to 8 servings

2007-12-28T11:17:00.000-08:00

TRUFFLES

Truffles are a rare and delicate type of edible mushroom that grow mainly in France, and Italy; truffles are also collected in the United States in Oregon and Washington.

The truffle has been described as: diamond of cookery, fairy apple, black queen, gem of poor lands, fragrant nugget, black pearl, holy of holies for the gourmet.

Truffles grow underground among the roots of oak, elm, chestnut, pine and willow trees where they form a symbiotic relationship with their environment.

To date, no one has been able to cultivate truffles: they grow randomly in certain regions (44 – 46 degrees north latitude). The more truffle oak seedlings are planted, the more chances exist for harvesting some.

There are three types of truffles – black, grey, and white. Black truffles generally come from France, white from Piedmont and Umbria, Italy and grey can be found in North America.

Pigs, trained dogs and goats are used to sniff out truffles, which grow below the ground.

Truffles produce a chemical almost identical to a sex pheromone found in male pig's saliva. Sensing this odor prompts mating behavior in the female pigs as they rut and try to get at the buried truffles.

People have been eating truffles for almost 4,000 years.

In France, the truffle commerce has always been secretive. Truffle “hunters” try to avoid the taxman as much as drug dealers. Of course, black truffles found only in southeastern Var and Perigord regions of France are very expensive. They are rare (depending on weather condition, can become even rarer) and very time consuming to find. They grow underground (30cm) and must be “hunted.”

These days a kilo costs US $800 in French markets. By the time we get them in North America the price may be as high as $1,500 to $1,800, pending on store location, and fame of the establishment.

In 1892, French truffle production was about 1,000 tons.

Today average production is below 100 tons.

Truffle History
http://3quarksdaily.blogs.com/3quarksdaily/2007/02/shrooming_in_la.html
Pasta alla Chitarra con Fungi
http://www.foodnetwork.com/food/recipes/recipe/

Truffled Bresaola Salad
http://members.tripod.com/~BayGourmet/truffles.html#bresaola

2007-12-16T15:11:00.000-08:00

Seared Tuna With Roasted Red Pepper Sauce

3 tbsp olive oil
2 lbs tuna steak
1 ½ cup roasted red peppers (from water-packed jar)
1/4 cup chicken broth
2 tbsp fresh lemon juice
2 tbsp minced fresh ginger
3 cloves garlic, peeled
1 green onion
Salt and ground black pepper

In a large skillet, heat the oil over medium heat. Season both sides of the
tuna with salt and pepper. Add the tuna to the skillet and cook for 2 ½
minutes per side, until almost cooked through (the fish will be pink in the
center, so cook it longer if you want it well done).

In a blender, combine the roasted red peppers, chicken broth,
lemon juice,ginger, garlic and green onion.
Process until the mixture is smooth.

Spoon the sauce over the tuna just before serving.

Serves 4

2007-12-08T16:00:00.000-08:00

Side Dishes

Cooking Humor

I'm such a lousy cook my cat only has three lives left.

When we go on a picnic, the ants bring Rolaids.

I don't throw anything out. Last year the Health Department condemned my refrigerator.

2007-11-26T17:01:00.000-08:00

Brussels Sprouts : How To Choose

Good quality Brussels sprouts should be bright green, without yellowing or discoloration, and have a firm texture.

The butt end may be slightly discolored, but should not be dark.

Brussels sprouts should be sweet and mild in flavor when cooked. Bitterness varies among cultivars and is associated with high concentrations of specific glucosinolates (sinigrin and progoitrin). Bitterness can also be induced by storage conditions.

Brussels Sprouts: Preparing and Cooking

Thoroughly soak in cold water and drain before using. Remove any discoloured or damaged outer leaves and trim stem ends. Scoring lightly with an "X" will promote even cooking.

They may be steamed, boiled, microwaved or stir-fried. Don't cook too long - it's important to stop the cooking process before you can detect a sulphurous smell.

You can also cream them, serve with melted butter and splash of lemon juice, or enhance with almonds, buttered bread crumbs or a cheese sauce.

Combining Brussels sprouts with chestnuts alongside turkey is a holiday favorite in England.

Brussels sprouts can also be included in vegetable soups, stir-frys and, grated raw, in salads.

2007-11-24T00:13:00.000-08:00

Leftover Turkey Chili

3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 seeded red bell pepper, chopped
1 stalk celery, chopped
1 jalapeno pepper, chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 28-oz. can tomatoes, broken up
1 can red kidney beans
4-5 cups cooked turkey, chopped
2 tablespoons fresh cilantro, chopped
juice of one lime
1 cup Monterey jack cheese, shredded

In a large saucepan or skillet, heat oil over medium heat. Saute onion, garlic, celery, peppers and seasonings over medium-low heat for about 5 minutes.

Add tomatoes and simmer gently for 20 minutes.

Add the kidney beans and simmer for 5 more minutes.

Stir in cooked turkey and cook until heated through.

Before serving, add lime juice and fresh cilantro and stir gently.

Serve in bowls and top with shredded Monterey jack cheese.

Serves 4

2007-11-18T00:31:00.000-08:00

Green Bean Salad with Pecans, Fennel, and Goat Cheese

1 1/2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
½ teaspoon salt, plus more for the water
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil 2 pounds green beans, trimmed
1 fennel bulb, thinly sliced into half-moons (1¼ to 1½ cups)
3/4 cup peacans, toasted and coarsely chopped
1 4-ounce log fresh goat cheese, crumbled

In a small food processor mix together the mustard, vinegar, salt, pepper and oil . Gradually Process until well combined; set aside.

Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you're ready to assemble the salad.

In a large bowl, combine the green beans, fennel, and pecans. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled.

Yield: Makes 8 to 10 servings

2007-11-12T20:44:00.000-08:00

Turkey Talk - Types of Turkeys in the Marketplace

Here is an explanation of the USDA terms on the package label of the turkey you will purchase.

Frozen Turkeys
Turkeys chilled below 0° F must be labeled “Frozen”. Freezing poultry has its problems; muscle cell walls actually break down, causing a loss of juices and a dryer turkey.

Fresh Turkeys
The term "fresh" may ONLY be placed on raw poultry that has never been below 26 °F.. According to the National turkey Federation, turkey doesn't freeze at 32 degrees F. but at a temperature closer to 26 degrees F.

This poultry label rule addresses a truth-in-labeling issue, not food safety, because most pathogenic bacteria do not multiply or multiply very slowly at normal refrigerator temperatures. The USDA concluded that the term "fresh" should not be used on the labeling of raw poultry products that have been chilled to the point they are hard to the touch.

Hard-chilled or Deep-chilled Turkeys
Poultry held at 0 °F or below must be labeled "frozen" or "previously frozen." No specific labeling is required on poultry between 0 and 26 °F.

Basted or Self-Basting Turkeys
This technique is used to increase flavor, juiciness and weight in poultry (as well as other meats). These meats are also known as 'Enhanced' - Enhanced meats are injected, or vacuum treated, to increase weight by approximately 15%. These processes add a water and chemical solutions of approved food additives into and on the meat.

Natural Turkeys
A minimally processed product containing no artificial ingredient or added color. These are essentially birds that are not ‘basted’ or ‘self-basting.’ The term makes no reference to the way the turkey was raised.

Kosher Turkeys
These turkey are grain-fed with no antibiotics and are allowed to roam freely. Kosher turkeys are processed and inspected under rabbinical supervision. This includes soaking in salt brine, which adds a distinctive, savory character. Much like basted or self basting, the process adds a solution to the meat and increases weight.

Hen or Tom Turkeys
The sex designation of "hen" (female) or "tom" (male) turkey is optional on the label, and is an indication of size. Toms are larger but both toms and hens should be equally tender.

Free Range Turkeys
This labeling / marketing term has nothing to do with quality or taste. To add the words “Free Range” to the label, a grower must open part of their turkey house to a common yard for a matter of minutes per day. While only a few birds venture out, they all can be labeled as Free Range.

Most producers avoid this because of the negative effects of increased stress, disease, insects, and temperature on the entire flock. While 'Free Range' poultry can be of excellent quality, I have found the majority of their marketing techniques to be deceptive - usually the point it better profits, not better poultry.

Organic Turkeys
This labeling and marketing term has nothing to do with quality, taste, tenderness or juiciness.

These labeling laws are concerned with items such as feed certification, genetic engineering, and the use of ionizing radiation. While organic farming is clearly a positive revolution in our mechanized world, it is not a determination of quality, though the majority of consumers confuse it as such.

Note: All high-quality American Turkeys are free of added hormones and antibiotics. The use of hormones is not allowed in any poultry, and both feed and poultry tissue is tested by inspectors to assure there are no chemical residues.

Young Turkey
Turkeys of either sex that are less than 8 months of age according to present regulations are considered "young" turkeys. Most turkeys reach market maturity at 4-5 months of age.

2007-11-12T12:21:00.001-08:00

How Large Is Your Turkey?

Here is a rough guide for turkey weight for how many guests.

This scale works for fresh or frozen.

A 8-11 pound bird will serve 6-8

A 12-15 pound bird will serve 9-12

A 15-18 pound bird will serve 13-16

An 18-22 pound bird will serve 17-22

2007-10-17T10:02:00.001-07:00

Angel Hair with Cherry Tomatoes and Basil

1/4 cup Extra virgin olive oil 2 cloves minced garlic
1/2 teaspoon red pepper
1/2 cup chopped green onions
4 cups cherry tomatoes, cut in halves
7 basil leaves 1 package angel hair pasta
1/2 cup pecorino or Romano cheese
salt and pepper to taste

Heat olive oil in skillet. Add garlic and pepper. Cut cherry tomatoes in half and tear basil into small pieces.
Add cherry tomatoes, basil and green onions. Simmer for six minutes.
Season with salt and pepper.
Cook pasta according to the directions. Drain and toss with sauce.
Garnish with freshly grated cheese.
Serves 4-6

2007-09-30T10:09:00.001-07:00

Tomato World's Most Popular Fruit

The tomato is the world's most popular fruit. And yes, just like the eggplant and the pumpkin, botanically speaking it is a fruit, not a vegetable. Since "vegetable" is not a botanical term, there is no contradiction in a plant part being a fruit botanically while still being considered a vegetable.

More than 60 million tons of tomatoes are produced per year, 16 million tons more than the second most popular fruit, the banana. Apples are the third most popular (36 million tons), then oranges (34 million tons) and watermelons (22 million tons).

Tomatoes were first cultivated in 700 AD by Aztecs and Incas. Explorers returning from Mexico introduced the tomato into Europe, where it was first mentioned in 1556. The French called it "the apple of love," the Germans "the apple of paradise."

Tomatoes are now eaten freely throughout the world, and their consumption is believed to benefit the heart among other things. Lycopene, one of nature's most powerful antioxidants, is present in tomatoes, and, especially when tomatoes are cooked, has been found beneficial in preventing prostate cancer. However, other research contradicts this claim. Tomato extract branded as Lycomato is now also being promoted for treatment of high blood pressure.

Tomatoes are delicious raw, sautéed, grilled, stewed, and added to many preparations. Use a serrated knife or very sharp non-serrated knife to slice or chop tomatoes or prick the skin to get a slice going.

To peel tomatoes, blanch by dropping them into boiling water for about 30 seconds, or longer for firm tomatoes, then plunge into a bowl of ice water until cool enough to handle. Cut an X on the stem end and use a paring knife to pull skin away.

Tomatoes are rich in vitamins A and C and fibre, and are cholesterol free. An average size tomato (148 gram, or 5 oz) boasts only 35 calories.

Festive Tomato Wedges

6 Tomatoes; cut in wedges
2/3 cup Extra virgin olive oil
1/4 cup White wine vinegar
1/4 cup Chopped green onions
1 Clove garlic; minced
2 tablespoon Mayonnaise
1 teaspoon Dill weed
1 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Dried marjoram
1/4 cup Snipped fresh parsley

Arrange the tomato wedges in a circle on a platter
In a food processor pour the oil onions garlic dill, basil, and majoram.
Pulse until smooth.
Add the vinegar, salt, pepper and mayonnaise, pulse again.
Pour over tomatoes and toss gently.
Add the parsley, chill until ready to serve.

12 Servings

2007-09-23T10:10:00.000-07:00

Food Myths

Myth
Yellow-skinned chicken has more fat than lighter skinned chicken.

Truth
Differences in skin color are caused by different feeds. Skin color does not affect nutritional value, flavor, tenderness or fat content.

2007-09-06T21:33:00.001-07:00

Turkey Meatballs In A Wild Mushroom Gravy

1 1/4 lb ground skinless turkey breast
1/2 teaspoon sage, crumbled
1/2 teaspoon marjoram, crumbled
1/4 teaspoon pepper
2 tsp olive oil
1 cup sliced fresh shiitake or any
other wild mushroom
1 green bell pepper, seeded and
chopped
1 tsp dried thyme
3/4 cup beef broth
1 tbsp cornstarch

In a large bowl, combine the ground turkey, sag, marjoram and pepper.
Mixwell with your hands and slap the mixture into eight meatballs.

Heat the oil in a large nonstick skillet over medium-high heat. Add the
meatballs and cook for five to seven minutes, until browned on the surface.
(When handling poultry, always wash your hands with hot, soapy water to
avoid bacterial contamination.)

Toss in the mushrooms and green pepper and cook for five minutes, until
the mushrooms are tender and releasing juice. Stir in the thyme to coat
the meatballs and mushrooms. Add a half-cup of beef broth, then cover
the pan and simmer for three minutes, until the meatballs are cooked through.

Dissolve the cornstarch in the remaining quarter-cup of broth and add the
mixture to the skillet. Simmer for one minute, until the sauce thickens,
stirring constantly.

Makes two servings.

2007-08-27T20:42:00.000-07:00

EARL GREY TEA

Originally "Earl Grey Tea" was made with unsteamed China black tea, but is now usually made with Indian and Sri Lankan (Ceylon) black tea. Many sources state that Charles Grey, 2nd Earl (also Baron Grey and Viscount Howick) was given the recipe by a Chinese mandarin with whom he was friends (and/or whose life either he or another British diplomat saved).

The Bergamot Orange is the flavoring used in Earl Grey Tea. Oil of bergamot is extracted from the peel of the bergamot orange (Citrus bergamia or Citrus aurantium bergamia), a small pear shaped sour orange which is cultivated today mostly in southern Italy.

Latest genetic research indicates that the Bergamot orange is most likely a cross (natural??) between the sweet or pear lemon (Citrus limetta) and the Seville or sour orange (Citrus aurantium) [First International Citrus Biotechnology Symposium, August 2000)] The sour orange is native to southern Vietnam, hence the Chinese connection.

2007-08-27T19:14:00.000-07:00

More Recipes?
You want recipes, well the Carnival of Recipes has new recipes every week. This week's carnival features the theme “Lunch”

Go to the following blog and see for yourself.
http://heartkeepercommonroom.blogspot.com/2007/08/recipe-carnival-lunch.html

2007-08-22T08:54:00.001-07:00

Ham and Swiss Stuffed Burgers Recipe

1 pound low fat chopped meat
2 tablespoon fresh minced parsley
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
3 cloves garlic, finely chopped
1/4 teaspoon freshly ground black pepper
1/2 cup shredded Swiss cheese
2 ounces thinly sliced deli ham
Cooking spray
8 hamburger buns
8 slices tomato
4 large leaf lettuce leaves
8 thinly sliced red onion slices

Prepare grill. In a large bowl, combine the chopped meat, parsley, Worcestershire, salt, garlic and pepper. Mix well.

Divide mixture into 8 equal portions, shaping each into a round patty. Top 4 patties with 2 tablespoons cheese and 1/2 ounce ham, leaving a 1/2-inch border.

Add the remaining patties to the cheese and ham patties. Press edges together to seal.

Place patties on grill rack coated with cooking spray.

Grill 3 minutes on each side or until done.

Place the buns on grill rack open side down; grill 1 minute until toasted.

Add in layers to each of 4 buns: 1 lettuce leaf, 2 onion slices, 1 patty, and 2 tomato slices.

Add the other half of bun on top of the layers.

2007-07-28T11:54:00.001-07:00

TARRAGON

Tarragon - Artemisia dracunculus

Tarragon was used by the Greeks as early as 500 BC. The Arabs named it “turkhum” which means dragon probably because they found the taste to be exceptionally strong or because of its serpentine shaped roots. The tradition has been continued by the French who call it “estragon.”

Tarragon came to France from the plains of Siberia in the 15th century by the Arabs who had been using it since the 13th century.

Tarragon leaves are rich in iodine, mineral salts and vitamins A and C. In the past tarragon was used to prevent scurvy. It is also used as an appetite stimulant and digestive tonic by naturalists.

2007-07-28T11:34:00.001-07:00

Egg Cooking Tip

When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them.

The egg whites will beat to a greater volume.

2007-07-28T11:09:00.000-07:00

Leek and Watercress Soup
Great served chilled in warm weather

2 Tbs. olive oil
5 medium leeks (white and pale green parts only), chopped (4 cups)
1 medium onion, peeled and chopped (1 cup)
1 large potato, peeled and diced (1 cup)
1 bunch watercress, trimmed and chopped (2 cups)
4 cups chicken stock
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
1 cup cream, half and half or milk
Salt and freshly ground black pepper to taste
Chopped chives for garnish

In large pot, heat oil over medium heat.
Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes.
Add potato and watercress. Cook until wilted, stirring occasionally, 5 minutes.
Add stock, bring to a boil.
Reduce heat and simmer until potato is tender, about 30 minutes.
Remove from heat.
Stir in soy sauce, vinegar and cream.
Season with salt and pepper.

In food processor or blender, puree soup in batches.
Serve warm or chilled garnished with chopped chives if desired.

Can be made the day before or frozen for up to 1 month.

Serves 6

2007-07-18T20:34:00.000-07:00

Ham Trivia

A ham is the rear leg of a hog, usually preserved by salting, smoking or drying, or a combination of these methods. Fresh hams are also available. In the U.S. pork shoulders are frequently processed into hams and marketed as picnic hams, shoulder hams, etc.

It has been said that the left leg of a pig, more tender than the right leg because, a pig scratches himself with his right leg, which uses the muscles more often, so the meat will be tougher

Ham is one of the oldest meats of civilized man, although Larousse Gastronomique claims that the salting and smoking of pork to produce ham is a French invention.

2007-07-13T07:11:00.000-07:00

Vietnamese Style Chicken Salad

This salad is perfect as an appetizer or a light lunch.

1 piece (2 in.) fresh ginger, peeled and sliced
1/4 teaspoon salt
1 pound boned, skinned chicken breast
1/4 cup lemon juice
1 1/2 tablespoons honey
2 tablespoons Asian fish sauce (nuoc nam or nam pla)
2 tablespoons soy sauce
3 cloves minced garlic
2 teaspoons balsamic vinegar
1 teaspoon Asian red chili paste or dried hot chile flakes
6 cups very finely shredded cabbage
2 cups shredded carrots
2 cups water chestnuts, chopped
1 cup shredded English cucumber
3 green onions, chopped
1/4 cup thinly sliced celery
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh mint leaves
1 tablespoon toasted sesame seeds

In a 4- to 5-quart pan over high heat, bring 2 quarts water, ginger, and salt to a simmer. Add chicken and half of the garlic. Adjust heat to maintain simmer, and cook until chicken is slightly pink in the center (cut to test) about 10 minutes.

Remove from heat and let stand for 10 minutes, then lift chicken from water. When cool enough to handle, shred or slice into bite-size pieces.

In a large bowl, mix lemon juice, honey, fish sauce, soy sauce, garlic, vinegar, and chili paste. Add cabbage, carrots, water chestnuts, cucumber, green onions, celery, cilantro, mint, and chicken; mix well. Sprinkle with sesame seeds.

4 to 6 servings

2007-06-30T08:59:00.000-07:00

HOT SAUCE!!!

This website attempts to list the hottest sauces in the world.

To give you an idea of their heat - Tabasco sauce is rated at 2,140 scoville units while Blair's 6am is up to 16,000,000 ! What is a scoville unit?
Go To http://www.chez-williams.com/Hot%20Sauce/hothome.htm

The Hot One!

Blair's 6 am

These Incredible bottles are filled with Earth Shattering Pure Pepper Resin Ranging from a low of 10.3 million Scoville units to ...Are you Ready......16 million

This is Pure Capsicum crystal. You can see it inside the bottle.......Due to the unique nature and and the fact that Blair made only 80 oz of Pepper resin at a time, each batch Does vary. Only 999 will be made, each numbered. As this is pure Capsicum - it's impossible to get any hotter....

2007-06-28T21:11:00.000-07:00

Grilled Tuna With Onion and Peppers

Makes 4 servings

¼ cup extra virgin olive oil
1 small sweet red pepper thinly sliced
1 small sweet yellow pepper thinly sliced
1 onion, thinly sliced
1 tomato, chopped
3 cloves garlic, minced
2 tablespoons fresh basil, chopped, or 1 1/2 teaspoons dried, crushed
1 cup cooked corn kernels
Salt and freshly ground black pepper
1 1/2 tablespoons balsamic vinegar
Two 1-inch-thick pieces fresh tuna, about 1 1/4 pounds
Fresh parsley leaves for garnish

Brush the onion and pepper slices with 2 tablespoons of the olive oil. Sauté the onion and pepper slices for 5 minutes or until soft turning frequently in a large non-stick sauté pan or grill.

Remove from heat and chop the onion and peppers.

Toss together with the tomato in a medium mixing bowl. Add the garlic, two thirds of the basil, corn, and salt and pepper to taste. Add half of olive oil and the vinegar and toss to combine. Set aside.

Brush the tuna with the remaining olive oil and season with freshly ground pepper and the remaining basil.

Sauté in a large sauté pan or grill on a flat grill over high heat for 2 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you prefer. Slice the tuna in 1/2-inch-thick slices.

Arrange the vegetables in the center of each plate and top with the tuna slices fanned out. Garnish with fresh parsley.

2007-06-17T15:57:00.001-07:00

Chicken Soup

Moments before a famous Shakespearean actor was to perform Hamlet to a packed house in New York, he dropped dead. The house manager solemnly went onstage and announced, "We are sorry to bring you this news, but our performance tonight has been canceled due to the untimely demise of our featured performer."

From the back of the theater a voice cried out, "Give him some chicken soup!"

Startled, the stage manager cleared his throat and replied, "I apologize if in my grief I have not made my solemn message clear. The man is deceased."

Once again, but more emphatically the voice rang out, "Give him some chicken soup!"

Having had about enough, the manager bellowed back, "Sir, the man is dead. Giving him chicken soup couldn't possibly help."

To which the voice replied, "It couldn't hurt!"

2007-06-17T15:46:00.000-07:00

Paprika Factiod

Paprika is a velvety red powder culinary seasoning made from finely ground dried peppers and mirrors the character of the pepper used.

The drying method also affects the paprika's flavor. Peppers dried in the sun maintain a pure, natural essence; those dried over a wood fire take on complex, smoky overtones.

Since paprika contains significant amounts of sugar, it must not be overheated, as the sugar will quickly turn bitter. Frying paprika powder in hot oil is therefore a critical procedure that must last no longer than a few seconds.

2007-06-17T14:23:00.000-07:00

Farfalle Pasta with Chicken Sausage and Spinach

Look for high-quality fresh sausage; the casings will be easier to remove. Ricotta salata is available at specialty food stores and well-stocked supermarkets; if you can't find it, substitute 2 ounces crumbled feta cheese,

12 ounces dried farfalle (bow tie) pasta
2 tablespoons salt
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 onion (8 oz.) peeled and chopped
2 large cloves garlic, peeled and minced
4-5 white mushrooms thinly sliced
1/4 teaspoon hot chili flakes
8 ounces chicken sausages, removed form casings and
crumbled
1 pound ripe tomatoes, rinsed, cored, and chopped
8 ounces baby spinach leaves (about 3 packed cups), rinsed
4 ounces ricotta salata cheese, thinly sliced or crumbled

1. In a 5- to 6-quart pan over high heat, add 4 quarts water, add salt and bring to a boil. Put in pasta and cook, stirring occasionally, until tender to bite, 12 to 15 minutes. Drain.

2. Meanwhile, in a 12-inch frying pan or a 4- to 5-quart pan over medium high heat, melt butter and then add the oil to the melted butter. Add onion and stir often until very lightly browned around the edges, 6 to 8 minutes. Add the sliced mushrooms and cook for another minute.

3. Lower heat to medium and add garlic, chili flakes, and crumbled chicken sausages. Stir with a wooden spoon, breaking up sausage if necessary, until meat is beginning to brown, 5 to 10 minutes; if garlic begins to scorch, lower heat.

4. Add tomatoes and spinach; stir until spinach is wilted, about 2 minutes.

5. In a large bowl, mix pasta and sauce to coat; top with ricotta salata.

About 35 minutest to prepare
4 to 6 servings

2007-06-05T22:37:00.001-07:00

Non Stick Spaghetti

If you need to cook large amounts of spaghetti in large pots and need to keep the food from sticking to the pots, here is a tip. Bring the spaghetti and water to a full boil.

Tightly cover with lid. Turn off the heat, but keep the pot on the hot burner.

Let stand about 15 minutes or so. The pasta should finish cooking without the burner on and will not stick.

2007-04-10T07:11:00.000-07:00

Signs Found In The Kitchen

So this isn't Home Sweet Home ... Adjust!

Martha Stewart doesn't live here!!

Ring bell for maid service. If no answer, do it yourself!

I came, I saw, I decided to order take out.

If you don't like my standards of cooking, lower your standards.

Countless number of people have eaten in this kitchen and gone on to lead normal lives.

2007-03-31T08:50:00.000-07:00

Mediterranean Couscous Salad

This delicious side dish is a unique large grain couscous seasoned with a light lemony-mint yogurt dressing.

Ingredients
1 cup plain yogurt
2 bunches of fresh mint, coarsely chopped
2 tablespoons chopped parsley
2 lemons, juiced
¼ cup extra-virgin olive oil
salt & pepper to taste
1 cup large grain couscous, found at specialty or organic stores
2 cups roasted leg of chicken, cut into 1-1/2 inches cubes
1 tomato, coarsely chopped.
Garnish with fresh ground black pepper, lemon slices and mint sprig

Directions
Dressing:
Whisk together the yogurt, chopped mint, chopped parsley lemon juice and olive oil. Season dressing with salt and pepper to taste.

Place 1 cup of couscous in a medium pot and pour 1-1/4 cups of boiling water. Simmer over a medium-low heat for about 5 to 6 minutes or until al-dente.

Transfer to a serving platter and mix in cubed chicken chopped tomato and yogurt dressing. Serve warm or at room temperature.

Serves 4

2007-03-27T08:34:00.000-07:00

Food Tip

Reheating Refrigerated Bread

To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water.

The increased moisture will keep the food moist and help it reheat faster.

2007-03-22T09:57:00.000-07:00

Chinatown Fish Market
© Lionel Martinez

2007-03-17T15:00:00.000-07:00

More Than Just Espresso

When is espresso not just espresso?
When it is transformed into espresso art.

See for yourself:
http://www.pantherhouse.com/newshelton/espresso-art/

2007-03-10T08:49:00.000-08:00

Fast Chicken Dinner

Serves 4

Ingredients
¼ cup extra-virgin olive oil
2 cloves garlic, minced
1 green onion, chopped
3 boneless, skinless chicken breast halves, cut into strips
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry white wine
a pinch of tarragon
two medium tomatoes, thinly sliced
2 tablespoons parsley, chopped

Instructions:
In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7-10 minutes. Add the white wine and tarragon. Cook for an additional 2 minutes.

Remove the chicken to a platter. Sauté the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings and sprinkle with parsley.

2007-03-08T06:33:00.000-08:00

A Box Of Baking Soda In The Fridge Or Freezer Does Not Absorb Odors

This is a very clever and successful marketing ploy by the baking soda people, but the fact is that baking soda is very poor at absorbing odors.

It seems to make sense, however, so lots of people have spent untold billions of dollars to put boxes of baking soda in their fridge or freezer to no effect.

Activated charcoal would work much better but is expensive. Better to wrap your food and clean the fridge once in a while.

Source: http://www.newton.dep.anl.gov/askasci/chem00/chem00388.htm

2007-03-05T06:58:00.000-08:00

Equal Measures

1 pound of ground beef equals 2 cups

1/4 pound of butter equals 1/2 cup melted butter

1 pound of cheese equals 4-5 cups grated cheese

1 pound of spinach equals 1-1/2 cups cooked spinach

Dried herbs are approximately twice as strong as fresh!

2007-02-27T07:44:00.000-08:00

Ceviche De Salmón

From the Ceja Vineyards
http://www.cejavineyards.com

Ceviche is a raw seafood dish that has been "cooked" in citrus (usually lime) juice. This citrus marinade firms up the fish and gives it a solid coloration. These details make it a very different dish from raw sushi. Many people feel safer eating ceviche, as its citrus preparation is believed to kill any diseases carried by fish.

Ceviche recipes vary widely depending on the seafood and accessories available in the area. Some ceviches are packed with full-bodied octopus and dogfish; others are lighter with the more delicate scallops and baby shrimp. The seafood is often paired with flavorful chiles and fresh herbs. The long marinade period blends the tastes together.

Ingredients:
· 2 pounds salmon steaks
· 3 cups fresh lime juice
· Finely chopped serrano peppers (from 1 to 6)
· 3 scallions finely chopped
· 2 skinned, cubed tomatoes
· 2 tablespoons olive oil
· 1 teaspoon white ground pepper
· 1 teaspoon salt
· Chopped cilantro & lime wedges
· Glass casserole dish

Directions:
· Clean and rinse fish. Pat dry with clean cloth and cut into bite-size pieces.
· Place fish in casserole dish and cover with lime juice and add white pepper and salt.
· Refrigerate 4 hours. Stir, and refrigerate two more hours.
· Drain ¾ of lime juice.
· Mix together serrano peppers, scallions, oil and tomatoes.
· Stir tomato mixture into fish, coating completely.
· Refrigerate 1 more hour.
· Bring to room temperature before serving (about 15 minutes).
· Garnish with chopped cilantro and lime wedges.
· Serve with corn tostadas or tortilla chips. (Serves 8)

Suggested wine: Ceja Carneros Chardonnay and Ceja Carneros Pinot Noir

2007-02-24T08:31:00.000-08:00

How To Cut Up A Chicken

A quick and easy way to carve a chicken or turkey.

For more food preparation videos go to:
http://www.lookinatcookin.com/

2007-02-22T08:25:00.000-08:00

Brown sugar a solid rock?
Has your bag or box of brown sugar turned hard as a rock?

Try this helpful hint: Place a slice of fresh bread in the package of sugar and close securely.
Let set for a few hours and your sugar will be as good as new!

2007-02-17T10:19:00.000-08:00

Food Quotes

"Food is an important part of a balanced diet." - Fran Lebowitz

"The remarkable thing about my mother is that for thirty years she served us nothing but leftovers. The original meal has never been found." - Calvin Trillin.

"The trouble with eating Italian food is that five or six days later you're hungry again." - George Miller.

2007-02-13T08:08:00.000-08:00

Thyme-Infused Vegetables

A Winter Dish
Susan Dash

Roasted root vegetables are always a treat. The natural sugar in the vegetables caramelizes during roasting and creates a sweet-savory flavor.

Feel free to alter proportions of vegetables to suit your guests' preferences.

8 medium shallots, peeled
2 medium red-skin potatoes, cut into 1 1/2-inch cubes
2 medium turnips, cut into 1 1/2-inch cubes
2 medium parsnips, peeled and cut into 1 1/2-inch cubes
4 medium carrots, peeled and cut into 1 1/2-inch cubes
1 small rutabaga, peeled and cut into 1 1/2-inch cubes
2 cloves garlic, minced
1/4 cup olive oil
1 Tbs. chopped fresh thyme
Salt and freshly ground black pepper

Preheat oven to 450 [degrees] F.

In a large bowl, combine vegetables, garlic, oil, thyme, salt and pepper; toss to evenly coat.

Transfer coated vegetables to a baking dish and bake until tender and browned, 35 to 40 minutes

Serve warm.
Serves 8

2007-02-09T09:18:00.000-08:00

Boiling Corn

Never boil corn for more than 3 minutes.

Be sure to place the corn in boiling water, and do not add salt.

You will find the flavor is much better than cooking for 10 minutes or more.

Corn will never get soft, no matter how long you cook it-it will only lose its taste.

2007-02-08T07:44:00.000-08:00

Spoon

Fella goes into his favorite deli where the waiter immediately brings him a bowl of matzoh ball soup. The customer signals the waiter to come back.

"Taste the soup!" he commands.

"Why?" inquires the surprised waiter.

"Taste the soup!" comes the reply.

"Max, you've been coming in here every day for ten years. There's never been anything wrong with the soup."

"Taste the soup!"

"What's wrong, too much salt--not enough salt?"

"Taste the soup!"

"What, the matzo balls aren't fluffy enough for you?"

"TASTE THE SOUP!"

The waiter finally agrees, "All right all right, I'll taste the soup! Where's the spoon?"

"A-HA!" chortles Max.

2007-01-31T07:22:00.000-08:00

Marinated Roasted Red Peppers

Chef Jean-Jacques Bernat shows us how to roast and marinate red peppers.

2007-01-28T23:17:00.000-08:00

You Might Be a Bad Cook If...

Your microwave display reads "TILT!"

You know dinner is ready when the smoke alarm goes off.

Your dog goes to the neighbors' to eat.

Leftover crumbs make a great replacement for kitty litter.

Your kids know what exactly peas porridge in a crock pot nine days old tastes like.

If the EPA requires that all your garbage cans be marked with large bright red "biohazard" symbols.

The smoke alarm beeps if you even walk near the stove.

Your apple pie bubbled over and ate the enamel off the bottom of the oven.

You used three boxes of scouring pads, a bottle of Drano and a crowbar, but that macaroni and cheese still won't let go of the pan!

You look in a cookbook to find out how to boil water.

You call your mother to ask how long to boil cabbage to make cole slaw.

If anyone has ever broken a tooth while eating your homemade yogurt.

2007-01-26T10:12:00.000-08:00

Mole Negro de Oaxaca

From
Ceja Vineyards
http://www.cejavineyards.com

Ingredients:
· 24 uncooked chicken pieces (legs, thighs, or chicken breasts cut in half)
· 10 chiles negros
· 10 chiles guajillo
· 10 chiles pasilla
· 2 toasted tortillas
· 2½ round tablets of Mexican chocolate (e.g. Ibarra brand)
· 4 tomatoes
· 10 peeled tomatillos
· 1½ onion · 2 heads of garlic
· 2 tablespoons peeled pumpkin seeds
· 2 tablespoons unsalted peanuts
· 2 tablespoons walnuts
· 2 tablespoons peeled almonds
· 2 tablespoons sesame seeds
· ¼ teaspoon marjoram
· ¼ teaspoon oregano
· 1 teaspoon thyme
· 1teaspoon anise
· 1 teaspoon cumin
· 6 whole pepper corns
· 6 whole cloves
· 1 peel of cinnamon stick
· One slice of Mexican sweet bread
· Chicken broth (about 10 cups)
· Salt to taste
· 10 tablespoons manteca (lard) (I substituted a light olive for the lard and it worked very well)

Directions:

For Chicken:
· To a large pot of gently boiling water, add the washed chicken pieces, one onion, one unpeeled garlic head and one tablespoon of salt.
· As chicken cooks, spoon out foam and cooked blood that accumulate on the surface (you want to end with a clear and delicious broth).
· Boil gently until tender-do not overcook. Separate chicken from broth and discard onion and garlic head.

For Mole:
· Cut the stems off the chiles negros, guajillo and pasilla and take out the seeds (save the seeds). Wash the chiles and pat dry with a towel.
· In a pan with 3 tablespoons olive oil, sauté chiles a few at a time until crispy but not burned-set aside.
· Add 2 more tablespoons olive oil and sauté pumpkin seeds, peanuts, walnuts, almonds, sesame seeds, chile seeds and one layer of the cinnamon stick until golden-set aside.
· Add 1 tablespoon olive oil and sauté Mexican chocolate until softened-set aside.
· Toast slice of Mexican pan dulce-set aside.
· Over a grill, toast the tortillas until golden.
· Mix together all the sautéed ingredients, toasted tortillas, Mexican bread, marjoram, oregano, thyme, anise, cumin, whole peppers and cloves.
· In a blender or food processor, process the above mixture a little at a time with chicken broth (about 6 cups) until smooth-set aside.
· Over a grill, fire roast tomatoes, tomatillos, ½ onion and 1 head of unpeeled garlic until blackened but not burned.
· Process fire roasted ingredients with 2 cups chicken broth until smooth.
· To a heated large pan with 4 tablespoons of olive oil, add the tomatoes mixture and simmer for about 15 minutes-stir frequently.
· Add processed sautéed mixture to simmering mixture and continue simmering gently (add broth to desired thickness of mole sauce)-stir continuously for one hour. (Serves 12)

To Serve:
Distribute mole sauce on plate and place two chicken pieces on it. Add mole sauce across chicken pieces and serve with warm corn tortillas. ¡Salud!

Suggested wine: Ceja Carneros Pinot Noir, Ceja Merlot and Ceja Vino de Casa

2007-01-24T21:12:00.000-08:00

Trouble Whipping Cream?

Have trouble making whipped cream?
Can't get it to whip correctly?

Be sure to put the bowl and egg beater in the refrigerator to chill

2007-01-21T21:38:00.000-08:00

Easy Eggs Benedict

1/4 cup salted butter, melted,
1 cup whole milk plain yogurt
1/8 to 1/4 teaspoon turmeric, for coloring
3 tablespoons fresh lemon juice
1/8 teaspoon Worcestershire sauce
1/8 teaspoon sea salt
1/8 teaspoon pepper
4 English muffins split, toasted and buttered
4 thin slices of ham
1 tablespoon white vinegar
4 eggs
Garnish with lemon peels and chopped parsley.

Melt the butter and make sure to remove from heat before butter browns.

Using a blender, blend yogurt, turmeric, lemon juice, Worcestershire, salt, pepper and cayenne pepper (optional) for about 2 seconds or until smooth. While blender is on, add the melted butter in a thin steady stream.

Toast and butter all 4 English muffins topping with 1 slice of ham, and set them on plates.

Bring to a simmer 3 cups of water in a medium size saucepan. Pour in the vinegar.

Break all 4 eggs into water and cook for 2 to 3 minutes or until whites are set and yolks are still soft.

Place 1 poached egg on each English muffin and spoon a generous portion of cream sauce on top of the eggs, garnish and serve.

4 servings

2007-01-18T07:21:00.000-08:00

Red Winter
Priya Singh

January and the cold are undeniably lovers. They’re moody, chilly and sometimes terribly unsociable... and for all of you reading this there is a way to make them slightly more approachable…

So, please sit back and enjoy with a glass of Cabernet Sauvignon. This is the perfect wine for a cold, chilly winter evening...sip after sip warms the gut, kindles the taste buds and the evening is converted into a warm, candlelit, cozy and romantic memory.

Cabernet Sauvignon along with Chardonnay and Merlot is one of the most widely-planted of the world's grape varietals. The principal grape in many wines from the Bordeaux region in France particularly those from the Medoc, it is grown in most of the world's wine growing regions. Many of the finest red wines regarded as among the world's greatest, are predominantly made from this grape.

California Cabernet is usually characterized by being denser, usually darker and with more blue and violet highlights. Alcohol levels are also higher and the flavors can be more fruit forward; jammy blackberry preserve, cassis, stewed plums, roasted meat, cherry and toasty oak. The wine is also much more approachable and welcoming in its youth.

Unlike most people I find it a great waste of time comparing California Cabernet to wines with those from the Bordeaux region or from South Africa or from Australia or wherever else! Can you compare Handel with Tchaikovsky or Salman Rushdie with W. B. Yeats? Even if the wines may be based on the same grapes, differences in geography produce very different results and that is the beauty of it all, the difference. The next step is which style is most suited to you, or like me it depends on which ever particular style is your favorite for the moment!

If you like trying something very different I recommend the Cab from Ceja Vineyards. With bright fruit, berries, leather, anise and some dark chocolate on the nose, it shows a toasty earthiness with a concentration of dark fruit, blackberry, plum and cherries on the palate. This wine can be enjoyed alone or with chicken, darker fish or meat dishes. And I find it goes beautifully with anything chocolate!

And if you are in the mood for something bolder, bigger, true to the spirit of California than go no further than the Cabernets from Phelan Vineyards. This is a boutique winery located in the Mt. George area of Napa Valley dedicated to producing premium Cabernet Sauvignon. The Phelan wines are characterized by their elegant texture and huge aromas of smoky wooden barrels with hints of coffee, earth and dark berries. And this one demands a juicy steak or roasted lamb with lots of sauce and gravy! Please drink responsibly…!

Priya Singh
Lilliput Enterprises, Inc
9 Desbrosses Street
Suite 525, NYC 10013
Tel: 212 343 4202, Fax: 212 343 4204

2007-01-14T17:30:00.000-08:00

Granola

A mixture typically of rolled oats and various added ingredients (as brown sugar, raisins, coconut, and nuts) that is eaten especially for breakfast or as a snack

The names Granula, Granola and Ganolietta were trademarks in the late Nineteenth century United States for foods consisting of whole grain products crumbled and baked until crispy; compare the contemporary Swiss invention, Muesli.

2007-01-10T20:35:00.000-08:00

Shrimp Appetizer Recipe

2 lbs. large raw shrimp, peeled and deveined
2 T. butter
¼ cup olive oil 3 cloves minced garlic
¼ cup minced shallots
Salt and pepper
3 T. fresh lemon juice
2 T. fresh lime juice
¼ cup fresh chopped dill

Over high heat, melt butter in olive oil in a large skillet.
Add garlic and shallots and sauté for 2 minutes without browning.

Increase heat and add shrimp and cook for 3 minutes or until done to
taste.

Do not overcook; as soon as they turn pink they are done.

Add salt and pepper.

Put shrimp in a bowl, adding all the juices. Add lemon, lime and dill. Mix
well. Cover and refrigerate 4 hours. Mix again and serve

Serves 8 as an appetizer serving.

2007-01-05T07:06:00.000-08:00

Easily Make Your Own Mayonnaise

There is a vast difference between prepared commercial mayonnaise and homemade mayonnaise. Even a mayo-hater might be turned into a fan after trying a good homemade mayonnaise.

Follow this “LookinAtCookin” video and learn how to make your own mayonnaise in a food processor.

2007-01-02T07:25:00.000-08:00

Machine To Age Wine In Minutes

FOR those who yearn for a well-aged, full-bodied vintage wine but lack the funds to feed the habit, the solution may lie with a Japanese boffin, a zany-looking contraption, a couple of meters of latex tubing and a few hundred volts of electricity.

Squirreled away in his chemical engineering laboratory in rural Shizuoka, Hiroshi Tanaka has spent 15 years developing an electrolysis device that simulates, he claims, the effect of ageing in wines. In 15 seconds it transforms the cheapest, youngest plonks into fine old draughts as fruit flavors are enhanced and rough edges are mellowed, he says.

Reds become more complex, and whites drier. A wine costing $10 a bottle could taste the same as one costing twice that, which "will create huge changes to the global wine industry".

It may sound far-fetched, but the ultra-competitive wine industry is taking no chances. Wineries in California, South America and other parts of the wine world are taking a close interest in Mr. Tanaka's machine.

The machine works by pumping wine and tap water through a specially designed electrolysis chamber equipped with wafer-thin platinum electrodes. The water and wine are separated by an ion exchange membrane -- the key component, for which Mr. Tanaka holds the patent.

2006-12-29T07:59:00.000-08:00

Jakarta Hotel Puts $110 Hamburger On Menu

JAKARTA (Reuters) - A hotel in Indonesia is dishing out a hamburger that costs more than twice the monthly minimum wage in some parts of the country.

The $110 (56 pounds) hamburger offered by the Four Seasonss is made of Kobe beef with foie gras, Portobello mushrooms and Korean pears -- served with french fries, of course.

More: http://today.reuters.co.uk/news/articlenews.aspx?type

2006-12-27T19:54:00.000-08:00

Orange-Glazed Snow Peas
An easy and exotic glaze with a rich flavor.

1/2 cup fresh orange juice
2 Tbs. julienned orange zest
2 Tbs. honey
1 Tbs. butter
1/2 teaspoon grated ginger
1/8 tsp. ground cardamom
Dash ground cloves
1 1/4 lbs. snow peas, strings removed

In Small Saucepan, combine all ingredients except snow peas. Bring mixture to a boil.

Reduce heat and simmer until liquid is reduced to about cup. Blanch snow peas in boiling water about 30 seconds; drain.

Immediately transfer snow peas to serving dish. Pour orange sauce over snow peas and toss to coat.

Serve hot. Serves 4-6

2006-12-26T07:32:00.000-08:00

Coffee Roasts

• American (regular) roast: beans are medium-roasted, resulting in a moderate brew, not too light or too heavy in flavor.

• Viennese roast: one-third heavy-roast beans blended with two-thirds regular-roast.

• European roast: two-thirds heavy-roast beans blended with one-third regular-roast.

• French roast: heavily-roasted beans, a deep chocolate brown which produce a stronger coffee.

• Italian roast: glossy, brown-black, strongly flavored, used for espresso.

• Decaffeinated coffee: caffeine is removed from the beans before roasting via the use of a chemical solvent (which disappears completely when the beans are roasted) or the Swiss water process which steams the beans and then scrapes off the caffeine-laden outer layers.

2006-12-21T09:31:00.000-08:00

Sautéed Collard Greens With Balsamic Vinegar
submitted by Susan Dash

2 pounds collards, washed and drained
2 cups water
3 tablespoons olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1/8 teaspoon crushed red pepper
2 teaspoons sugar
2 tablespoons balsamic vinegar

Remove and discard the woody stems from greens. Stack the collard leaves, a few at a time, and roll. Cut them crosswise into 1/4-inch wide strips.

Bring water to a boil in large saucepan. Add collards, cover and cook over medium heat, stirring often until greens are slightly tender, about 10 to 12 minutes.

Drain greens well. Heat olive oil in large skillet over medium heat until hot.

Add leeks, garlic and crushed red pepper, cook and stir until leeks are tender, about 5 minutes.

Add drained collards and sugar, cook and stir until collards are tender, about 10 minutes.

Sprinkle balsamic vinegar over collards and toss to coat. Serve immediately.

Serves 4

2006-12-19T22:51:00.000-08:00

How To Peel Shrimp

Not the sexiest food video from the LookinAtCookin.com list.
But certainly one of the most useful.

2006-12-17T11:17:00.000-08:00

Wet or Dry Coffee Milk Foam?

The latest way to order your milk foam on your coffee is either “wet” or “dry”.
It's all about the milk-to-foam ratio.

Wet: more milk
Dry: more foam

So a wet cappuccino will have lots of milk in it; a dry one will be all foam.

2006-12-14T09:01:00.000-08:00

Salads and Wine

For a single woman living in New York City, surrounded by new restaurants to discover and hence eating out practically 5-6 times a week there is nothing like taking the time to cook a simple and nutritional meal at home.

And that is what Saturday and Sunday are about for me. Getting out of bed very late, making myself a pot of tea and then trying to decide what to have for lunch. Usually it is not a hard decision to make. I love salads....and yes they are wonderful to enjoy with a glass of wine anytime in the afternoon or evening!

Salads are fun and easy to make and a brief respite from my week eating out in restaurants. A chick pea salad with a beautifully chilled glass of Rose or a Sauvignon Blanc next to my kitchen window just about brings the weekend in. Salads are also wonderfully easy to pair with wines. Preferably lighter whites or rose wines because you do not want the wine to overwhelm the food. You just want a hint of flavor with an adequate amount of acidity to go with fresh vegetables, lentils, herbs and fruits.

Rosés make a surprisingly good salad match. They are light, fresh and completely uncomplicated! And fortunately in the past few years are enjoying a welcome revival. Usually they are simply wonderful during the summer but for me - enjoyed all year round!

What is a rose? Brief skin contact or the blending of a little bit of red wine to white are the two simple ways in which a rose is made. It is the degree of the contact between the skins and the juice that determines the final colour of the wine. The qualities I'd look for in a good rosé would therefore probably be crispness and freshness just like a good salad, buy the most recent vintage, and a good balance of fruit and acidity.

A lovely Rose is the Hill Family Estate Rose of Malbec. It has watermelon and a slight whiff of strawberries on the nose with a hint of spice and then it bursts in the mouth with wild cherry and more watermelon! It is also unique in the fact that this is one of the only roses I have had that is made with juice from the malbec grape.

You can enjoy roses with most white fish and chicken, they are heavenly with cold cuts, Indian food and most Asian cusine...Remember they are not meant to be complex wines but to be enjoyed for their fresh and fun appeal. So try something new...!

Priya Singh Lilliput Enterprises, Inc. 9 Desbrosses Street Suite 525 New York, NY 10013 Ph: 212 343 4202

2006-12-10T16:24:00.000-08:00

Fresh Egg Test

Fill a bowl or pan with cold water and add some salt.
Place the egg in the water.
If it sinks to the bottom, it is fresh.
If the egg rises to the top, the egg is no good.

2006-12-06T07:54:00.000-08:00

The Smoke Detector

Little Johnny's preschool class went on a field trip to the fire station.

The firefighter giving the presentation held up a smoke detector and asked the class: "Does anyone know what this is?"

Little Johnny's hand shot up and the firefighter called on him.

Little Johnny replied: "That's how Mommy knows supper is ready!"

2006-12-03T21:41:00.000-08:00

Russian Borsch

8 medium beets
1/2 cup cider vinegar
2 pounds beef chuck
3 cracked soup bones
1/2 pound lean fresh pork
1 bay leaf
8 peppercorns -- bruised
2 sprigs parsley
2 cloves garlic, crushed
3 carrots; scraped, sliced
2 medium onions, peeled and chopped
3 leeks; white parts only, cleaned and sliced
1 small head green cabbage, shredded
3 medium tomatoes; peeled, chopped
1 teaspoon sugar
11/2 cups sour cream
Salt as needed
1 cup chopped fresh dill

Wash beets and cook 7 of them, whole and unpeeled, in 1/4 cup vinegar an salted water to cover until tender, about 30 minutes.

Drain; peel and cut into julienne strips.

Put beef, bones and pork with 10 cups water in a large kettle.
Bring to a boil; skim. Add bay leaf, peppercorns, parsley, garlic, carrots, onions, and leeks.

Cook slowly, covered, 1 1/2 hours, until meat is tender.

Add cooked beets, cabbage and tomatoes. Continue to cook slowly another 30 minutes, until all the ingredients are tender.

Remove from heat. Remove bones, gristle, and discard along with bay leaf, peppercorns, parsley, and garlic.

Cut meat into bite-sized pieces. Return cut up meat to kettle. Season with salt.

Peel and grate remaining beet. Put into a saucepan with 1 cup hot soup stock, remaining 1/4 cup vinegar, and sugar. Bring to a boil. Stir into soup and reheat.

Ladle soup into soup bowls and garnish with a spoonful of sour cream and fresh dill.

Serves 8 to 10.

Optional: Two peeled, diced medium-sized potatoes may be added to soup 20 minutes before it is finished, if desired.

2006-11-29T09:17:00.000-08:00

Gracie Allen's Roast Beef Recipe

Gracie Allen of the comedy duo, Burns and Allen, was the original BLONDE!!!!!!

Gracie Allen's Classic Recipe for Roast Beef
1 large Roast of beef
1 small Roast of beef

Take the two roasts and put them in the oven. When the little one burns, the big one is done.

thanx to Jane P

2006-11-27T07:03:00.000-08:00

Gingered Spinach In Tomato Cups

4 small tomatoes
2 teaspoons minced fresh ginger
2 teaspoons vegetable oil
2 cloves garlic, minced
1 teaspoon soy sauce 1/2 cup chopped green onions (scallions)
1 pound fresh spinach, cleaned and stems removed

Remove 1/4 inch from top of tomato, scoop out seeds and pulp, lightly sprinkle with salt; set aside.

Cook and stir gingerroot in oil in 10-inch skillet over medium heat.

Stir in garlic, soy sauce, green onions and half of the spinach. Cook and stir until spinach begins to wilt.

Stir in remaining spinach. Cook and stir until spinach is wilted, about 2 minutes longer.

Fill tomatoes with spinach mixture.

Place in shallow baking dish. Bake tomato cups in 375-degree oven for 10 to 15 minutes.

2006-11-21T22:27:00.000-08:00

How To Carve The Thanksgiving Bird Tips

There is no one way to cut a turkey down to size. But here are some helpful tips

TURKEY. Let the cooked bird rest: at least 20 minutes before carving to give juices time to settle and allow the meat to firm.

TOOLS. Use 2 sharp knives: a long, thin one for slicing and a short-bladed one (4 to 6 in.) for poking into joints. Use a carving fork to hold the bird in place or, for more control, grip the bird with your hand, using a clean pot holder or napkin to protect your fingers and the bird.

LEGS. With a long knife, make a cut parallel to the carcass at the base of the thigh on each side of the joint

Then press the turkey leg down to expose the hip joint, poke a short-bladed knife into the joint, and cut and twist to sever the tendon

Lay the leg on a plate and cut through the knee joint. Slice the meat off the thigh parallel to the bone.

WINGS. Use a long knife to cut under the wing parallel to the carcass on each side of the shoulder joint (tilt the knife at an angle). Push the wing down to expose the joint, poke a short-bladed knife tip into the joint, and cut and twist to sever the tendon.

Cut wings apart at the joints.

BREAST. Use a long knife to make a horizontal cut along the bottom of the breast, starting at the wing joint . Then angle the blade upward, under the breast, parallel to the carcass, until you hit the vertical breastbone.

Slice the breast parallel to the carcass; the base cut lets slices separate neatly. Or, to cut the breast free and carve it off the bird, make the same first cut along the base of the breast and upward.

Then, from the top of the bird, cut between the breastbone and the meat along the length of the breast, angling the knife down, parallel to the carcass, to meet the first cut.

Lift the breast half off, set it on a platter, and slice crosswise.

2006-11-20T07:57:00.000-08:00

Corn and Shiitake Mushrooms
A different side dish for Thanksgiving

2 Tbs. butter
8 oz. shiitake mushrooms, stemmed
16-oz. bag frozen corn,defrosted or 6 ears corn,
kernels removed
3 Tbs. chopped fresh mint
1tsp. soy sauce
Freshly ground pepper to taste

In Large Skillet, melt butter over medium heat. Add mushrooms and cook, about 2 minutes, stirring often, until softened,. Add remaining ingredients; cook, stirring often, 3 more minutes. Serve hot.

2006-11-18T15:11:00.000-08:00

Milk Facts

The average American cow can make 5,792 quarts of milk a year, enough to keep more than 60 people supplied with milk to drink all year.

It takes about 350 squirts for each gallon of milk from a cow.

A gallon of milk weighs 8.59 lbs
It takes 21.2 lbs. whole milk or 2.46 gallons to make a pound of butter.

It takes 10.0 lbs. whole milk or 1.16 gallons to make a pound of cheese.

It takes 12.0 lbs. whole milk or 1.39 gallons to make a gallon of Ice Cream.

65% of the milk produced in the U.S. and Canada is made into dairy products while 35% is consumed as milk or cream. North Americans eat almost one-third of their milk in the form of cheese.

Homogenization is the pushing of raw milk through an atomizer to form tiny particles so that the fat is dispersed evenly throughout the liquid, thereby stopping fat from floating to the top of the container and forming cream.

The French eat more cheese than any other people in the world. On average, each Frenchman eats 43 pounds of cheese per year -- almost twice the amount eaten by North America

2006-11-15T09:53:00.000-08:00

Food and Wine- Together
Priya Singh
http://www.lilliputenterprises.com

Pairing food and wine can turn out to be an exhausting and frustrating exercise. But only if you stick to the rules. The old rules of pairing red wines with red meat and white wine with white meat or fish are as outdated as your grandma’s knickers.

As we all know food and wine pairings are highly subjective and most of the time unless one has knowledge of the many different wines available it is very difficult to orchestrate a pairing. You can’t just take a bottle of Cabernet and pair it with steak now days!

The problem with these old rules is that they just don’t take into consideration the complexity of today’s multi-ethnic food available a few blocks from your apartment. Especially in cosmopolitan cities like New York, Los Angeles and Miami where right down the street you can find a Cuban restaurant or a Mexican restaurant, walk further and you can order a thaali -a South Indian plate consisting mostly of vegetables, lentils and yoghurt.

Not to forget the dozens of new wine labels that are coming up almost every month from Australia, South Africa, Chile, Argentina and even India! No wonder the average consumer is completely befuddled with the choices available.

There a few things that should be taken into consideration. One of them is harmony. The wine should not over power the food nor should the food over power the wine. They should both be in harmony with each other.

Another factor that is key, is to find a wine that can be drunk just by itself and also be able to accompany a meal. The perfect match would obviously bring out the qualities of both the food as well as the wine.

In almost every city there are restaurants or small groups that conduct wine tastings or give wine classes. I would definitely join one or the other. It really does open up your world! And slowly as you start learning more and meeting more people interested in the same you will find the world of wine and food to be less mysterious than it had appeared before.

Have fun!

2006-11-12T20:23:00.000-08:00

Old-Fashioned Chicken & Rice Soup
Susan Dash

"There's nothing quite like homemade chicken soup," my dear mom would always say and her’s was the best.

6 -8 cups water

One whole chicken, cut into eights

1 cup chopped celery,

2 cups chopped onion

1 cup chopped carrots

1 cup sliced fresh mushrooms

3 Tbsp. chopped fresh Italian parsley

2 bay leaves

5 cloves garlic chopped

1/2 tsp. dry thyme

1/4 tsp. dry marjoram

optional 1 cup chopped turnips

optional 1 cup chopped zucchini

1/2 cup uncooked long-grain rice

Grated Romano cheese to taste

Salt and pepper to taste

Rinse and clean chicken thoroughly. Remove excess skin and fat, but leave some on for flavor and body.

Add the water and chicken to a large pot with enough water to cover. Bring to a boil, then simmer uncovered for a half hour, stirring occasionally.

Add the rest of the ingredients except for the rice and cheese and simmer covered for another twenty minutes.

Stir in the rice and continue for 15 minutes.

Take out the chicken pieces and remove the chicken from the bones. Return the chicken to the pot and add the cheese.

Cook for five minutes more. Remove bay leaves and add salt and pepper. Serve.

Makes 6-8 servings

2006-11-08T07:55:00.000-08:00

Zest!

Zesting lemons, limes, oranges is easy.

The fruit zest adds that special touch to your recipe and takes no time at all.

To learn more go to: lookin’ at zesting

2006-11-06T07:18:00.000-08:00

Apple A Day May Keep Dementia Away

Apple products may protect against cell damage that contributes to age-related memory loss, according to a new animal study.

Researchers from the University of Massachusetts Lowell report that apple juice protected the memory of test animals even if they weren't already prone to developing Alzheimer's disease and other dementias.

"This new study suggests that eating and drinking apples and apple juice, in conjunction with a balanced diet, can protect the brain from the effects of oxidative stress—and that we should eat such antioxidant-rich foods," notes lead researcher Thomas B. Shea.

The study, supported by the U.S. Apple Association and the Apple Products Research and Education Council, was published in the Journal of Alzheimer’s Disease.

2006-11-03T11:21:00.000-08:00

2006-11-01T07:04:00.000-08:00

Little Known Oil Facts

-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

Canola Oil

Canola, a word created, by combining Canada and oil, is a modified form of the rapeseed plant. Also used in cosmetics, suntan oil and pesticides.

Olive Oil

In ancient Greece olive oil was awarded to the winners of th Panathenaic Games,
and Homer referred to it as “liquid gold.”

In fact, olives proved so important to the Greek economy that in the 6th century B.C., the lawmaker Solon made it a capital offense to uproot or destroy an olive tree.

Corn Oil

A 56-pound bushel of corn yields only 1/2 pounds of corn oil. The remainder of that bushel is transformed into 15. pounds of animal feed and 17 pounds of carbon dioxide for use in carbonating soft drinks

2006-10-30T07:46:00.000-08:00

PUMPKIN SOUP

Ingredients:
1 large onion, chopped
2 cups pumpkin puree
2 tbsp. butter
1 tbsp. oil
1-3/4 cups chicken stock or canned broth
Salt and pepper to taste
1 bay leaf
1 tsp. sugar
1/2 tsp. dried thyme
1/8 tsp. dried tarragon
1/8 tsp. ground nutmeg
1/4 cup heavy cream
---------

In a soup pot, melt butter in the 1 tbsp. oil over medium-low heat.

Add onion and cook until tender, about 5 minutes.

Stir in pureed pumpkin, stock, 1-3/4 cups water, 1-1/2-tsp. salt, 1/4-tsp. pepper, the bay leaf, sugar, thyme, tarragon and nutmeg. Cover and cook over low heat 15 minutes.

Remove the bay leaf.

In a blender or food processor, puree the soup until smooth.

Return to the pot; add the cream and heat through.

Serves 8

2006-10-26T09:53:00.000-07:00

Food Pun

2006-10-23T08:40:00.000-07:00

Chicken Breasts With Apple Stuffing

For a complete meal, serve the chicken breasts with steamed broccoli or carrots and a green salad on the side.

2 tablespoons vegetable oil

4 4-ounce skinless, boneless chicken breasts halves

2 slices whole-grain bread, cut into 1/2-inch cubes

1 Granny Smith apple, cored and diced

1/2 cup chicken broth

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/2 teaspoon salt, plus more for seasoning

1/4 teaspoon ground black pepper, plus more for seasoning

Preheat oven to 400 [degrees] F.

Coat a shallow baking pan with vegetable oil.

Using a sharp knife, slice horizontally through the middle of each piece of chicken (like you're slicing a bagel), stopping before you cut all the way through.

Spread open chicken pieces, press down gently with the palm of your hand and place on prepared pan..

Mix remaining ingredients well in a large bowl. Spoon onto one half of each piece of chicken, then fold other half over. Season to taste with additional salt and pepper.

Bake 30 minutes, or until chicken is cooked through.

Serves 4

2006-10-20T08:27:00.000-07:00

Apple Peeling the Video

What is the best way to peel an apple?

LookinAtCookin videos will show you how:

Apple Peeling Video

2006-10-18T09:59:00.000-07:00

OF ADAM'S APPLES PASSION
By L Veltman

The legend says that once Adam succumbed to the wiles of the wily Eve
and bit from the apple of which she took the first bite, a piece stuck in his
throat thus forming that lump that we call the Adam's apple.

Shame, man! Shame! Men have ever since been doomed to prominently
display this mark of their “fall”. That's what we would call a folk anatomy.

Scientifically this encumbrance of the neck, most prominent during
adolescence, is the anterior thyroid cartilage of the larynx. But old-time
anatomists, all the way through the mid-18th century, perpetuated the
myth since they could find no other explanation for this weird lump that seemed
to move up and down.

It was St. Jerome, in the fourth century, who first claimed that the Apple
was the forbidden fruit in question in Paradise.

This belief was perpetuated all the way to John Milton who claimed that it
was the carnal desire enflaming qualities of the innocent Apple that caused
Adam to cast lascivious eyes upon Eve.

Maybe that's where the phrase: got a lump in his throat comes from. In
any case is unlikely that he Apple has this lustful effect. The passion fruit
seems a more likely candidate.

2006-10-16T08:30:00.000-07:00

Roasted Apple, Bacon, Frisee And Endive Salad

A great combination of sweet, sour, and salty.

2 large apples, peeled, cored, and cut into
1/4-inch-thick slices

1 tbsp. extra-virgin olive oil

2 tbsp. honey

1/2 tsp. each salt and pepper, or to taste

2 medium shallots, very thinly sliced and separated into rings

3 tbsp. balsamic vinegar

4 slices thick-cut bacon, cut crosswise into 1/4-inch-wide strips

2 medium bunches frisee lettuce, tough outer leaves removed

2 sliced raw endives

1. Preheat oven to 400[degrees]. In a small bowl, combine apples, olive oil, honey, salt, and pepper. Toss to coat, then transfer apple slices to a nonstick baking sheet and bake for 15 minutes. Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.

2. Meanwhile, in a small bowl, combine shallots and vinegar. Set aside.

3. In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels. Pour off all but 3 tbsp. of the accumulated bacon fat and return pan to low heat. Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.

4. Arrange frisee in a bowl and add apples, bacon pieces, and shallots. Pour warm dressing over greens and toss to coat. Serve immediately.

Makes 4 to 6 servings

2006-10-15T20:19:00.000-07:00

Old Vaudeville Food Joke
-------------------------------

Bride: The two best things I cook are meat loaf and apple pie.

Groom: Which is this?

2006-10-15T07:31:00.000-07:00

The Apple: from Kazakhstan to You

What is probably the most universal fruit in the world had it's origins in the mountains of central Asia where a species of tree that still grows there has been tentatively indentified as the ancestor of every apple we eat today. The "Alma", as it's known in the region, was eventually domesticated into the many varieties of apple we see today.

Chiefly propagated by grafting, eating apples are one of the first examples of bio-engineering by humans. Plant a seed from a store bought apple and you'll get a tree with very different fruit. Apples as we know them can only be obtained by human intervention and humans have been hard at work. There are thousands of apple varieties recorded and probably many more that have been lost to history.

Due to their easy storage in a cold cellar, apples are known the world over as a winter fruit. The apple provided an essential nutritional boost to people living in temperate zones where food became scarce in the cold. In Britain where the very tart Crab Apple has been grown since ancient times, cider was an important product as the nutritious and potentially very alcoholic drink could be stored and consumed over the long dark winter. Olden herbal medicine recommended drinking unsweetened apple cider to prevent kidney stones.

A dish called "Apple Moyse" was once concocted from leftover cider mash by combining it with egg yolks, sugar, butter and rose water. Cooked in a steamer, the resulting dish was seasoned with cinnamon and spread on biscuits. Apple butter seems to be an American decendent of this ancient recipe.

Apples were used medicinally in Europe for a variety of conditions, from gout to rheumatism to indigestion. It was thought that apple sauce helped the body digest greasy foods like goose and roast pig. Even rotten apples found a use as a poultice for sore eyes. I'll skip that one. The Chinese claim that apples are cooling to the body while strengthening the heart and lubricating the lungs. A lubricated lung is a good thing in Chinese medicine.

The United States was for many years an apple eaters paradise with hundreds of varieties bred around the country. This was almost completely lost with the advent of long-distance trucking. Before the 1930's, every region had it's own unique varieties of apple. Some were so esteemed that people would plan trips just to savor a particular region's specialty.

Most apple varieties don't travel well so unique apples would stay near the region they were grown. When the food industry turned to trucking after World War II, the search turned to finding apples that could stand the jostling of an extended truck journey. By the 1960's only a few apple varieties could be purchased at your supermarket. And to many these apples were not the best as the time it took to get the apple to the shelf lost the just picked flavor.

Fortunately an apple renaissance is on it's way as people are rediscovering the apple heritage of the United States. Many varieties presumed lost are being rediscovered in abandoned orchards or in hidden corners of old estates and farms. And many apple farmers are experimenting and discovering new varieties never seen before. It's now not unusual to find dozens of different apples at local farmer markets. The range of flavors is amazing compared to the common store apple. From tastes that suggest rose perfume to very strong wine-like aromas.

Lookin At Cookin strongly suggests that the next time you visit a farmers market, try one of each, we are sure you'll discover a variety you'll like. This writer's favorite last year was the Northern Spy apple, a variety discovered in the early 1800's. How it got that name I couldn't guess. For further info on the many apple varieties, here is an excellent website: http://www.applejournal.com/use.htm .

2006-10-12T08:44:00.000-07:00

APPLE MONTH

October is apple month at lookin at cookin. In honor of that fruit we will run a series of postings about the apple.

Apple 1

We're talking about the royal family of vegetables here; the Rosaceae which includes the Rose, the Queen of all flowers and the Apple the king of all fruits. Just like the Rose has been used to symbolize all flowers, the Apple has often symbolized all fruits.

Biblical legend has it that in the Garden Of Eden the serpent gave Eve the Apple with which she tempted Adam with the forbidden fruit of knowledge. Thus it appears that the Apple has gotten a bit of a bad rap from day one. Such is not the case.

The Bible does not state that it was an Apple, simply that it was a fruit. So maybe it was an eggplant, a potato or even a baseball that was responsible for man's full from grace.

As a matter of fact maybe the original evildoer were wasn't even a serpent. Maybe he was a lawyer.

2006-10-11T07:58:00.000-07:00

Farfalle (Bow Tie Pasta) Salad with Arugula Pesto

MAKES: 4 to 6 servings

8 ounces yellow wax beans and/or green beans, rinsed
ends trimmed, and cut into 1-inch lengths

12 ounces dried farfalle (bow tie) pasta

About 3/4 cup arugula pesto

3 tablespoons grated pecorino romano or parmesan cheese

1/2 cup yellow and red cherry tomatoes, stemmed, rinsed, and halved

----------------------------

1. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil; add beans and cook just until barely tender to bite, about 1 minute. With a skimmer or slotted spoon, remove from water and transfer to a colander; rinse under cold running water until cool.

2. Bring water back to a boil. Add farfalle and cook until tender to bite, 10 to 12 minutes. Drain.

3. In a large bowl, mix pasta, beans, and 3/4 cup pesto. If more sauce is desired, add up to 1/4 cup more pesto. Top with cheese and halved cherry tomatoes.

Arugula pesto.

NOTE: This recipe makes extra arugula pesto; cover and chill up to 1 week or freeze airtight up to 1 month.

In a food processor or blender, working in batches if necessary,

1 pound rinsed arugula leaves (about 10 lightly packed cups)

1/2 cup roasted and chopped pine nuts

1/2 cup grated pecorino romano or parmesan cheese

1/4 cup lemon juice

1/2 cup extra-virgin olive oil

2 teaspoons chopped garlic

1/4 teaspoon salt.

Combine the arugula, pine nuts, cheese, lemon juice and garlic in the food processor. Pulse motor a few times, just until mixture begins to come together. With motor running, slowly pour 1/2 cup more extra-virgin olive oil through feed tube or top of blender and whirl until mixture is smooth. Add more salt and fresh-ground pepper to taste. Makes about 3 cups.

2006-10-08T13:55:00.000-07:00

How To Make A Great Apple Pie

There hundreds of apple pie recipes, from American apple pie, Amish apple pie to European sour cream apple pie and topsy turvy apple pie.

Yet there is on basic apple pie all the rest are based on, and we have the video that shows you how to make the best basic pie at Lookin At Cookin Apple Pie.

Watch How To Make A Great Apple Pie

2006-10-08T13:51:00.000-07:00

Apple Pie Notes

Some History

Apple pie traces its origins to England at the time of Chaucer. Contemporary recipes list the ingredients as good apples, good spices, figs, saffron, cloves, cinnamon raisins and pears. The missing modern ingredient is sugar. No one really knows why but there theories that range from the expense of Egyptian cane sugar to the medieval English lacking a sweet tooth.

-----------------------------------

Apple Pie – A very independent and forgotten movie - (1976)

A gangster relates the story of how he started his life of crime, beginning when as a child he faked his own kidnapping in order to get money from his parents for the "ransom". However, it turns out that the "gangster" may not be exactly what he seems.

What Imdb says about the film.

------------------------------------

Apple Pie a la Mode – refers to apple pie served with a scoop of ice cream (usually vanilla) on top.

How Apple Pie a la Mode go it name.

According to the historians of the Cambridge Hotel in Washington County New York, Professor Charles Watson Townsend, dined regularly at the Cambridge Hotel during the mid 1890's.

He often ordered ice cream with his apple pie. A diner seated next to him, asked what it was called. He said it didn’t have a name, and she promptly dubbed it Pie a la mode.

Townsend liked the name so much he asked for it each day by that name.

When Townsend visited the famous Delmonico Restaurant in New York City, he asked for pie a la mode.

When the waiter proclaimed he never heard of it, Townsend chastised him and the manager, and was quoted as saying; "Do you mean to tell me that so famous an eating place as Delmonico's has never heard of Pie a la Mode, when the Hotel Cambridge, up in the village of Cambridge, NY serves it every day? Call the manager at once, I demand as good serve here as I get in Cambridge."

The following day it became a regular at Delmonico and a resulting story in the New York Sun (a reporter was listening to the whole conversation) made it a country favorite with the publicity that ensued.