July 31, 2006

Recipe News: Summer slow-cooker recipes leave you more time for enjoying yourself outdoors

"When it comes to summertime dishes, most folks think of chilled salads and grilled burgers, steaks and veggies. Sometimes, though, home life is too hectic even for those simple solutions to that eternal, unshakable question: "What's for dinner?"

When you have kids, a spouse or a roommate coming and going between athletic events, camp, work, the gym and a world of other outdoor activities, grilled food quickly becomes shoe leather and most salads are laughably light. Enter the slow cooker of summer.

Now, this is not the first time we've written about summertime slow-cooker recipes -- not the first time this summer, even. (See "Slow & Easy: The crockpot need not be shelved in summer if you use a light and proper hand," May 14 in the Post-Gazette.) But frankly, so many readers told us they found that story useful that we thought we'd share some new summer slow-cooking recipes that recently arrived in the slow-cooking books "Not Your Mother's Slow-Cooker Cookbook," by Beth Hensperger and Julie Kaufmann ($16.95) and "Fresh From the Vegetarian Slow Cooker," by Robin Robertson ($14.95); both are from the Harvard Common Press.

And after all, with 80 percent of Americans now owning slow-cookers, who are we to ignore tasty recipes that fit the season?"

Includes recipes for:


  • CARIBBEAN JERKED CHICKEN

  • COUNTRY RIBS WITH ONIONS, APPLES AND SAUERKRAUT

  • BELL PEPPERS STUFFED WITH COCONUT RICE AND MANGOES

  • LEMON-LIME CHEESECAKE WITH GINGERSNAP CRUST

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 31, 2006

Recipe News: Jason Wilson's Red Wine Braised Short Ribs

"Allow about 1 pound of short ribs per serving. Wilson calls for ribs that are cut 3 inches thick; this allows a nice 2-rib portion. If you can only find ribs cut 2 inches thick, allow 3 or 4 ribs per serving.

Wilson recommends a Bordeaux-style blend of cabernet and merlot for the marinade; a Washington one worked for me. Note: If you do not make your own veal stock, use beef broth enriched with gelatin."

Includes recipe for:


  • Red Wine Braised Short Ribs

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 30, 2006

Coffee News: Reno fire officials issue warning on coffee makers

"Reno fire officials are cautioning owners of certain models of Bunn coffee makers because the plastic pour-in-bowl and lid can melt or ignite due to an electrical failure.
The Bunn-O-Matic Corporation and U.S. Consumer Product Safety Commission expanded the June 2005 recall of the units due to reports involving the bowl or lid melting or igniting, including seven reports of minor property damage, fire officials said. However, no coffee maker-related injuries have been reported.
The recall is of models GR-10B, GR-10BD, GR-10W, GR-10WD, B-10B, B-10BD, B-10W, B-10WD, BT-10B and BT-10BD. The units also could have a six-digit date code ending in 04 or 05."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 30, 2006

Recipe News: Mario Batali's Skirt Steak Asada Tacos

"Food Network star and restaurateur Mario Batali has a new book, "Mario Tailgates NASCAR Style," which specializes in Southern-style grill favorites. Anyone who loves to tailgate will be sure to find something they like in this cookbook.

Check out Batali's recipe for Skirt Steak Asada Tacos below."

Includes recipe for:


  • Skirt Steak Asada Tacos

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 28, 2006

Wine News: Pork pairs perfectly with pinot noir, sangiovese

"Pork, especially when it's grilled or roasted, pairs perfectly with pinot noir, tempranillo, sangiovese and -- depending on the accents -- some merlot. Peering more deeply into this recipe for Spice-Rubbed Pork Loin, we can be sure that the nutmeg and cayenne pepper would overwhelm a merlot, leaving it tasteless and a bit flat. The paprika and salt would work with the tempranillo -- the base grape for Spain's exciting Rioja red wines -- but any hint of sugar such as we see in this recipe would make that earthy wine lose much of its attraction. Not a total loss, but tempranillo might not be the best fit.

Better to stay with the pinot noir or sangiovese. The ''bed'' for this recipe provides some interesting accents (particularly the roasted red pepper and lemon-lime vinaigrette) but none would overpower the rich flavors of the pork loin.

Buena Vista 2004 Pinot Noir from Carneros ($22) would be an excellent choice, with its red cherry and strawberry flavors and soft finish. Another possibility is Willamette Valley Estates 2004 Pinot Noir (Oregon, $22), with its earthy, peppery flavors and smooth delivery."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Mango salsa can top a juicy steak

"Ripe, sweet Florida mangoes are at the height of their season. They make a great accompaniment for a juicy steak.

Simply saute the steak and top it with a mango salsa for a quick summer meal.

Here's an easy method to cut a mango into cubes:

• Stand the mango on the thick end and cut it in half on each side, sliding the knife down the side of the stone.

• Run a large spoon around the edge of the flesh and scoop it out.

• Cut the pulp into ¼-inch pieces. Do this over a bowl to catch the juices.

This mango salsa recipe adds lots of flavor and color to the meal, but, if you're in a hurry, use ¼ cup store-bought mango chutney instead.

There are several types of quick-cooking brown rice. There's even one that cooks in 90 seconds in the microwave, and it's very good. Use any type and follow the instructions on the box."

Includes recipes for:


  • STEAK WITH MANGO SALSA

  • BROWN RICE SALAD

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 26, 2006

Recipe News: Today's Recipe

Includes recipe for:


  • Lamb Chops With Greek Lemon-Garlic Marinade

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Food News: Mary's Helpful Tips

"Apple slices: To keep cut apple slices from turning brown, sprinkle them with lemon-lime soda. Great for kids' brown bag lunches!
Corn: When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness! (Remember not to overcook, which can toughen the kernels. About 3 minutes is all it takes.)

Mushrooms: When purchasing fresh mushrooms, always use a brown paper bag to hold them instead of a plastic bag. Store unwashed mushrooms in the paper bag in your refrigerator's vegetable drawer. They will retain freshness twice as long than if stored in a plastic bag.

Peeling Fruits and Vegetables: Vegetable peelers are good for more than just carrots and potatoes. Use them to peel avocados, kiwi fruit, and many more produce items. Try it out next time you need to peel something difficult.

Potatoes: To keep potatoes from budding, place an apple in the bag with the potatoes.

Ripening Fruit and Vegetables: Many fruits and vegetables found in supermarkets today look ripe, but are hard as a rock. Soften them up by placing them in a brown paper bag and hiding the bag away in a dark cabinet for a day or two. This is great for items such as avocados, kiwi fruit, peaches, nectarines, and more."


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Vegetarian Recipes

"The vegetarian recipes featured today are from the book, "Betty Crocker Easy Everyday Vegetarian" (Wiley, $24.95). The book contains several hundred recipes that are not only easily prepared but reflect today's contemporary tastes."

Includes recipes for:


  • LASAGNA PRIMAVERA

  • SPAGHETTI AND SPICY RICE BALLS

  • SALSA RICE ENCHILADAS

  • CALIFORNIA BLACK BEAN BURGERS

  • VEGETABLE PAELLA

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 25, 2006

Recipe News: Healthful Eating: Moms share their easy, healthful recipes

"Cereal for dinner, hmmm?

If you consider this on a regular basis, then read on:
You're busy; we know it. We want to help. Moms who have been in your shoes have some advice that might make mealtime a little easier and healthier.
As any busy mom knows, it's not uncommon to realize at 5 p.m. that you forgot to defrost something for dinner. Perhaps you just don't know how to grocery shop. You're not alone. Here are some tips and recipes to help you out."

Includes recipes for:


  • Feta Chicken with Rice

  • Pesto & Chicken

  • Oriental Chicken Pitas

  • Bean and Tortilla Stacks

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Tasty peach recipes

"The following recipe from Real Simple magazine's July issue serves up peaches and cream in a purely delectable version."

Includes recipes for:


  • Warm Peaches With Whipped Cream

  • Fresh Peach Cheesecake

  • Easy Peach Cobbler

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Coffee News: More To Coffee Than Just Beans

"People all over wake-up to the rich smell of coffee brewing and depend on it for their caffeine fix.

"It gets them going in the morning, gets them awake. If they drink it throughout the day it gets them going," said Dave Fafara of Shenandoah Joe.

There are hundreds, maybe even thousands of coffee beans and even more blends to choose from, but if you're looking for the biggest kick:

"A lighter roasted coffee because the longer that you roast to coffee, the more you extract the caffeine from the coffee bean," said Fafara.

It has a lot to do with the time. The beans are roasted between 13 and 17 minutes depending on the bean.

"When we determine when the roast is done, based on our sight, our smell, our hearing, we'll pull it out through the door and then it comes into the cooling tray to cool down," said Fafara."

Full article here.

Jennifer Permalink | social bookmarking

July 23, 2006

Wine News: Wine of the Week

"Summer is slowly rolling to its conclusion, and what better way to celebrate than with a little bubbly wine to quench your thirst while hanging out around the water? People who save champagnes and other sparklers for celebrations are missing all the fun. These wines are ideal for summer. The bubbles refresh you, tickling your nose and cleaning away the dust of the day. And thanks to the creative savants at Champagne Pommery, maker of the first minibottles of champagne, a good number of top-notch wines is becoming available in single servings.

Seven years ago, Pommery started this whole concept with a cute little blue .187-liter bottle (that's 1Ú4 the size of a regular bottle). Just to make sure folks know this was to be a fun wine, they even included a straw. It's a tasty wine, made mostly from chardonnay, and sports a real cork. Look for the word "POP" emblazoned across the label. Expect to pay around $10 a bottle, not bad for real champagne."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Enjoy a taste of the islands with these dishes

"Summer’s a great time to enjoy the flavors of a Caribbean menu. Barbadian television chef Peter Edey was invited on “Today” to showcase these zesty dishes from his island home. Here are the recipes"

Includes recipes for:


  • Panseared Molasses Mahi-Mahi Steak on Caribbean Cornmeal Cou Cou

  • Herb Roasted Pork Tenderloin on Cucumber Pickle

  • Spiked Banana Mango Tart

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 22, 2006

Wine News: Spice up your wine party with an offbeat theme

"Home wine-tasting parties can be short on humor, long on tedious descriptions and a game of grape one-upmanship.

But who needs that? So call up your friends and throw a wine-tasting party complete with disguised bottles that guests can rate.

But for a wild twist, have everybody select a bottle with a critter on the label - the hottest marketing tool in the wine world today.

You can find a veritable menagerie, with everything from dogs and cats to frogs, loons, bears, reptiles, roosters, horses, moose and a pig.

Then, you have to draw up a plan. Enter party pro Jason Kugel, 33, who has an edge over most people because he tastes wine all the time as buyer at Merchant's Fine Wine in Dearborn, Mich., and, on weekends, expedites and garnishes dinner entrees at a Royal Oak, Mich., restaurant. He's passionate about wine, cooking, and pairing food and wine."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Cajun Shrimp

"Many cooks and gourmet food lovers use shrimp to prepare numerous healthy food recipes. Most of them are great, but Cajun Shrimp recipe really stands out as a wonderful seafood recipe with a Cajun taste and cuisine."

Includes recipe for:


  • Cajun Shrimp


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 20, 2006

Recipe News: A little fudging improves this recipe

"We all need at least one dead-simple dessert recipe in our repertoire, one that turns out perfectly every time and sends guests into raptures at first bite. If chocolate is involved, all the better.

The San Jose Mercury News Food and Wine staff's new favorite is fudge pie. It's a golden oldie from the '50s that I ran across in TV newswoman Linda Ellerbee's engaging memoir with recipes, Take Big Bites, on a long flight from New York. I knew I had to try it as soon as I got back into my kitchen.

Essentially a dark, moist brownie, this crustless pie was a staple of Ellerbee's Houston childhood. Unlike many recipes from that era, it doesn't call for processed ingredients in its quest for simplicity. Chocolate, butter, sugar, eggs -- what's not to like?

This recipe is so easy, the kids could make it with minimal supervision. Melt the butter and chocolate together in the microwave, stir in the rest of the ingredients, pour it all into the pie pan and pop it into the oven.

The first pie I made and brought into the office disappeared in no time. It was good, but I felt it could be better.

I had followed the recipe to the letter, including mixing all the ingredients together in the Pyrex pie pan in which it was cooked, and the top crust bubbled strangely in spots, perhaps because the butter hadn't been mixed in well enough. In addition, the edges were almost black and a bit too crusty after 25 minutes in a 400-degree oven."

Includes recipe for:


  • MAMA'S RESCUED FUDGE PIE

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Recipes kick up the flavor of corn

Includes recipes for:


  • Elote a la Parrilla

  • Brown-Butter Corn with Basil

  • Corn and zucchini

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: No-fuss recipes to get started in preserving

"For those who want the full, fresh flavour of homemade preserves but are short on time, Judi Kingry and Lauren Devine offer some quick jam recipes in Bernardin Complete Book of Home Preserving. These blueberry and peach jams are made with liquid pectin, a gelling agent available at most grocery stores. It is added to the fruit in the pot, which means the jam requires less boiling time than other methods." Includes recipes for:
  • QUICK BLUEBERRY JAM
  • QUICK PEACH JAM
  • ORANGES IN COINTREAU
  • TRADITIONAL BREAD AND BUTTER PICKLES
Full article here.
Jennifer Permalink | Comments (0) | social bookmarking

July 17, 2006

Recipe News: A Monster of a Cookie

"A dash of mystery and a smidge of longing -- this is how my love affair with the Chocolate Espresso Chew began. We first met at Firehook Bakery 10 years ago. It was instant lust. The cookie's crackly exterior hid an intensely fudgy inside. Was the confection's contrast of textures -- somewhere between a meringue and a brownie -- the secret to its magic? Or was it the espresso's jolt or the chocolate's intensity? Whatever the reason for its appeal, I found myself craving it, making excuses to be near the bakery at snack time which (let's be honest) was any time between 10 in the morning and 5 in the afternoon.

The secret tryst lasted for years, though I recently 'fessed up to Kate Jansen, the genius behind the chew. About a year ago, she helped open Willow restaurant in Arlington, taking her recipe for the Chocolate Espresso Chew with her. Unlike Firehook, which still serves up the enormous six-inch cookie ($1.45), she morphed it into a half-size version more suited to Willow's elegant surroundings (think dark wood accents and deep red walls)."

Includes recipe for:


  • Chocolate Expresso Chew


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Seasonal breakfast recipes a family treat

"The meatball recipes kept rolling in, and some of you asked about the ones with the blue cheese in them, so clearly we have to "do" meatballs again, and now I have a pile of fig bars to work on, too. So while I am dubbing around with that stuff, I thought I would tell you about a couple of other things I make this time of year that you might enjoy, too.

When there is basil and spinach to pick, we fix eggs two different ways at our house as a real seasonal treat. One is eggs with basil. Years ago, I first ate this at a little caf? where I think they were named something like "Italian Eggs." The other is eggs with spinach which I suppose we can call "Eggs Florentine," because if it has spinach in it, it is named Florentine, right?

The eggs and basil recipe comes from our urge to pinch back basil so it won't bloom right way. You don't need much basil for this, so just go along and take out the top two or three little leaves to use. And you need garlic. I know some people probably wouldn't like the idea of starting out the day with garlic on their breath so for them this might be better for brunch or a quick supper. But if all you breathe on is a computer keyboard or table saw all day, go for it.

Eggs Florentine helps us get on top of the spinach situation when the stuff threatens to bolt (like it did this week). Spinach really melts down when you cook it; a huge pile becomes a pathetic little wad in no time. If you wanted to make Eggs Unflorentine, you could use chard, broccoli rabe, slightly overgrown mesclun, or tender young kale. Dill is good in this dish, so is basil or tarragon.

As you will see in the recipe below, the only other thing to think about very much is the time the eggs are under the broiler - just watch them so they don't get hard and dry. The recipes are for one person, though usually I only want one egg for myself. It is easily multiplied for more people."

Includes recipes for:


  • Italian Eggs

  • Eggs Florentine

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Food News: Food Safety Tips Make Picnics Perfect

"Ants aren't the only enemies of fun summer picnics -- foodborne illness can ruin the day, too.

But experts at the University of Arkansas in Fayetteville have three simple rules for keeping al fresco dining worry-free: keep hot foods hot, keep cold foods cold, and make sure everything is clean.

"For safe food handling, temperature is key. Cold food should be stored under 35 or 40 degrees Fahrenheit and hot foot above 140 degrees. The range in-between is where bacteria grow," noted food-science professor Michael Johnson in a prepared statement.

He recommended the use of a meat thermometer when barbequing. Use the thermometer to check the center of burgers or the thickest part of chicken parts. Burgers should be cooked to an internal temperature of at least 160 degrees, while chicken should be cooked at 165 degrees.

Don't leave cooked burgers out on the picnic table, because they can quickly cool to the perfect growth range for bacteria. Instead, cook burgers as you need them, Johnson said.

Taking one or more extra coolers and freezing ice in chunks -- which last much longer than small cubes in bagged ice -- can help you keep picnic foods cold, advised Marjorie Fitch-Hilgenberg, an associate professor in dietetics at the university."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 15, 2006

Recipe News: Get your mojo on with this recipe

"Barbecue season is in full swing and while you await my perfected rib recipe (in the works - but I promise it's on the way!), I shall share with you a sauce full of citrusy life that is able to jazz up any type of meat such as a thick, juicy cut of pan-seared pork.
My family and I enjoyed this sauce with the pork to celebrate the final World Cup game - congrats to Italy by the way!
A little background: limes grow in tropical climates (i.e. Mexico, California, Florida, and the Caribbean). There are two main varieties of this zesty fruit: the Persian lime and the Key lime. Compared to the Persian variety, the Key lime is smaller and rounder in size, and more yellow in colour.
Peak seasons for limes are May through August, so stock up while they are readily available and at affordable prices."

Includes recipe for:


  • Mojo Sauce


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 14, 2006

Recipe News: Recipes from Italy

Includes recipes for:


  • CROSTINI

  • FIORI DI ZUCCHINE FRITTI

  • POLLO IN FRICASSEA

  • PAPPA AL POMODORA

  • PANNA COTTA

  • RAVIOLI DI RICOTTA E PINICAI (Ravioli with ricotta and spinach)


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Take your pick of recipes that use fresh veggies

"My friends who have home gardens have been more than generous this summer. I've put up several containers of maque choux, 10 pints of bread and butter pickles and two tomato casseroles, but my countertops are still piled with fresh vegetables.

I certainly am not complaining. There really isn't anything better, as far as I'm concerned, than anything made with local produce, but I was running out of ideas as to what to do with them. Then my neighbor dropped in with yet more eggplant from his garden.

He explained that he had made a rice and eggplant dressing the night before and was going to make a batch of caponata to have on hand for the weekend when several of his children and their spouses were coming."

Includes recipes for:


  • Caponata

  • Ratatouille

  • Summer succotash


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

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July 12, 2006

Food News: How to eat healthier this summer

"It’s nearly impossible to avoid the temptation of fast food restaurants. They’re convenient, fast, cheap and, though you are not sure what they food’s made of, you’re sure that it’s delicious.

We all want to look good for our first day back at school, and some of us who are beginning college in the fall want to avoid the “freshman 15," but falter at the sight of the golden arches. So here are a few ways to eat healthy while still dining with the Burger King.

n Going to Wendy’s? Order the baked potato! It’s low on calories and fat, so you can’t go wrong!

n Eating fresh? Yes, while Subway does have a list of subs with less than 6 grams of fat, including the basic cold cuts, beware of adding a lot of dressings and cheese. They are only bad news to your body."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Flank Steak Recipe Is Hot Off the Grill

"I promised myself that I would try some new grilling techniques this summer so I could share the results with you. I’ve been experimenting and some of my efforts have been better than others.
My main discovery is that timing grilled meats — other than steaks and burgers — is not always exact or predictable. This is especially true if you are cooking indirectly. If inviting guests to sample your grilled efforts, plan to serve appetizers or have a period of social time so that if the stuff isn’t done when you planned, you have other food and/or beverages to keep guests occupied.

The next item on the discovery list is that you should be sure to have an instant read thermometer to check the meat for doneness since you can’t always tell by looking when meat is ready. Handle the thermometer with care. I melted the plastic cover on one of mine! Plan to let the meat rest for 10 minutes, covered with foil on a platter, after it comes off the grill. The meat will then be more evenly moist and easier to carve.

First I tried grilling on a cedar plank. I bought a pair of cedar wood planks designed for grill/smoking at Giant. They are 5-and-1/2-by-14- and-1/2-inches. You soak the boards in water for at least an hour. I prepared two pork tenderloins by marinating them in bottled ginger sesame marinade for two hours. You preheat the grill to about 400 degrees — or about 20 to 25 minutes — then you open the lid and place the soaked plank on the grill rack and close the lid for about 3 minutes. Open the lid and turn the plank with tongs, close the lid for another 3 minutes or until a light smoke develops. The plank will be charring. Open the lid and place the two drained tenderloins on the smoking plank and close the lid. The directions said to grill for 15 to 20 minutes or until the meat thermometer reads 145 degrees."

Includes recipes for:


  • STUFFED FLANK STEAK

  • GRILLED POTATOES


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 11, 2006

Recipe News: Pineapple Right-Side-Up Cake

"This very moist cake is my favorite recipe. Wherever I take it, I am always asked for the recipe.”

Includes recipe for:


  • Pineapple Right-Side-Up Cake


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 9, 2006

Wine News: Think pink picking wine for hot day

"It’s too hot for a big, red wine, but a wimpy white wine – no matter how light and refreshing – just isn’t going to cut it.

What to do? Find the middle road: Rosé.

Rosé is pink, but do not confuse it with white zinfandel or even Oliver Soft Rosé. Those are sweet, and true rosé definitely is not. In fact, some are so dry they can leave newcomers puckering.

But that pucker factor is what makes rosé so wonderful – on days when the thermometer hits 90 and the humidity nears 100 percent, rosé stands up as most white wines are fading out. And most have enough acid (that mouthwatering feel you get with some wines) to make them great with food, whether it’s stuff off the grill or summer sandwiches. They have the light, refreshing side of a white wine and the complexity of a red wine.

Almost every wine store will have a rosé or two, but they can be tricky to find because they come from all over. For this tasting, we had rosés from California, Spain, France and even South Africa. And stores where the staff is not trained might send you to the white zinfandel because they don’t know the difference."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 7, 2006

Recipe News: Pickling recipes

Includes recipes for:


  • Pickled Corn Kernels

  • Pickled Peppers

  • Pickled Farm-Stand Tomatoes

  • Pickling for Melons


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 5, 2006

Food News: Shake your craving for salt

"Americans have a love-hate relationship with salt:

We love the way salt makes food taste and hate the thought of cutting back on it.


Experts suggest a daily intake of more than a pinch but less than a heaping teaspoon (about 2,300 milligrams) of sodium, an essential mineral that maintains bodily fluids and helps regulate nerve transmission and muscle contraction.

Of course, no one shaking salt on steamy french fries is thinking about smooth-functioning nerves. You're thinking how good those spuds will taste showered in salt.

With salt, when it rains, it pours. Most Americans consume at least twice the recommended daily amount, often unknowingly.

"Most of the sodium intake comes from processed foods, not necessarily the salt shaker," says Susan J. Hewlings, a registered dietitian and assistant professor at Stetson University in DeLand. Sodium, she notes, lurks in cereals, packaged snacks, and fast food."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Coffee News: Cup of coffee wakes up desserts

"Americans, it seems, want coffee to taste like dessert.

A cube or two of sugar is no longer enough for our collective sweet tooth. We want our caffeine spiked with more - from cinnamon and caramel to blueberries and vanilla.

So why not flavor dessert with coffee?

Pairing coffee with desserts is nothing new. An 1869 French cookbook includes a recipe for what is believed to be the original coffee dessert - parfait au café, a mix of brewed coffee, sugar and heavy cream. During the following century, coffee continued sporadically to infiltrate desserts from ice cream to cakes.

With our passion for coffee at an all-time high, experts predict a renaissance in coffee desserts.

"Clearly, people are being drawn to coffee because of its flavor. When you look at the figures, it's clear that coffee has become more than just a way to clear cobwebs in the morning," says Joseph DeRupo, spokesman for the National Coffee Association of USA Inc.

The number of U.S. consumers who drink coffee every day continues to increase, jumping from 49 percent in 2004 to 56 percent last year, according to a recent NCA survey. The survey also showed that 82 percent of all American adults drink coffee."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Mango recipes are hot this summer

"Native to India, mangos are the most popular tropical fruit. Cultivated 4,000 years ago, the trees were thought to be given to Buddha for shade. Once sacred, they grow abundantly on trees in your yard, the yards of your neighbors, relatives and friends or are widely available at grocery stores. Mangos are a good source of vitamin A and C, too.

Have you ever opened your front door, looked down and seen bags of these juicy treats sitting there and ask yourself "What do I do with all of them?" Here are some suggestions I hope you will find useful and delicious."

Includes recipes for:


  • Citrus Mango Tilapia

  • Ham and Mango Pizza

  • O-Lay Shrimp Tacos with Mango Salsa


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 4, 2006

Recipe News: Tuscan T-bone best cooked over flame

"This classic Tuscan way of cooking T-bone steak is a real treat for any meat lover. Although it is possible to cook it on a gas barbecue, it is much better — and more authentic — when cooked over an open fire or charcoal."

Includes recipe for:


  • Bistecca Alla Fiorentina


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Barbeque Recipes for the Fourth

Includes recipes for:


  • BARBECUE POPCORN

  • RED & WHITE POTATO SALAD

  • HICKORY SMOKED CHICKEN WINGS

  • STICKY FINGERS MEMPHIS-STYLE DRY RUB RIBS


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Watermelon offers great recipes

"When you think of the Fourth of July, what springs to mind?

For me it means fireworks, barbecue, ice cream and watermelon.

Watermelon is not one of my favorite foods, but I still think it is high on the list for celebrating anything during the long, hot days of summer. If you agree, you may find these recipes interesting.

I had seen this first dish prepared once on television and thought it a little odd.

But since I do love onion and feta cheese, it must be pretty good.

You can give it a try and see for yourself."

Includes recipes for:


  • Watermelon Summer Salad

  • Watermelon Salsa


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

July 2, 2006

Food News: Great steaks have common thread -- fat

So, you're having a BBQ for your 4th of July or summer get together and are wondering "What should I get for the grill?" This piece from the Boston Globe offers some good tips for your fiery endeavor.

"Independence Day is the most popular holiday for grilling, according to the Hearth, Patio and Barbecue Association, and steaks are second in popularity only to burgers.

Marbling is the first thing to consider when buying steaks for home, LoSurdo says. While filet is the most popular cut at his restaurant, he prefers the rib eye, sometimes known as Delmonico -- a fattier cut that comes from the lower part of a cow or steer's back."

"LoSurdo notes that per-pound prices for steaks can range from a few dollars to upwards of $20. He advises choosing ``the best thing you can afford... His personal steak preference is a "center cut" from the middle of the loin, an inch thick or better. Go for a bone-in steak if possible because it will have more flavor."

Full article here.

Michael Dupuis Permalink | Comments (0) | social bookmarking

July 1, 2006

Recipe News: Lemon and oregano-rubbed grilled chicken

"Chicken takes to the grill as tastily as just about anything else that people love to cook out. Happily, it’s easy to find ways to make mouthwatering dishes that are healthy for the family, too — recipes are available.

For example: Cooking Light magazine’s “Chicken” cookbook (Oxmoor, 2006, $17.95) packages 58 recipes, with a defined focus: “To eat smart, be fit, live well.”"

Includes recipe for:


  • Lemon and oregano-rubbed grilled chicken


Full article here.

Jennifer Permalink | Comments (0) | social bookmarking
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