April 30, 2007

Recipe News: Japanese recipes to make at home

Includes recipes for:


  • Roasted Sweet Potatoes with Soy Honey Glaze

  • MISO-GLAZED BLACK BASS

  • GREEN TEA ICE CREAM

  • JAPANESE SALAD DRESSING

  • AROMATIC STEAMED SALMON WITH SHALLOTS AND BROCCOLI

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

April 30, 2007

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Jay Brewer Permalink | Comments (0) | social bookmarking

April 20, 2007

Wine News: Cooking wines

Said Julia Child: ``If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one.'' And so we came to a new gospel: Never cook with a wine you wouldn't drink. For my generation of home cooks, this line now has the unshakable ring of a commandment. It was the first thing out of the mouth of every expert I interviewed on the subject.

But it is not always helpful in the kitchen. For one thing, short of a wine that is spoiled by age, heat or a compromised cork, there are few that I categorically would not drink. (Although a cooking wine, which is spiked with salt and sometimes preservatives, has never touched my braising pot.)

And once a drinkable wine has been procured, trying to figure out whether it is the best one for a particular recipe can seem imp

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

April 19, 2007

Recipe News: This Fish Recipe Is a Real Catch

Whether you're a cruiser who takes pride in catching your own dinner every night or one who'd rather hit the nearest fish market after tying up to the dock, here's a favorite recipe from a loyal CW reader, Debbie Braddon, who's made this dish many times aboard Into the Mystic, her 40-foot Parlay catamaran.

Debbie says that she's experimented using tilapia, sole, and flounder, and sees no big difference in the finished product, but she says that the tilapia version is her personal favorite.

Debbie said her friend Diane altered this recipe by frying the fish in a pan on the stove with lots of butter. Maybe not as healthy as baking the fish in the oven with butter flavor Pam spray, but probably very tasty!

Includes recipe for:


  • Macadamia Fish

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

April 19, 2007

Recipe News: Bake-Off recipes

Includes recipes for:


  • Cheesy Fiesta Quiche

  • Cheesy Bean and Chicken Pizza

  • Pepper Jack Crescent Twists, Salsa-Ranch Dip

  • Nutty Chocolate-Pretzel Bars

  • Ruby Razz Crunch

  • Key Lime Cream Torte

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

April 17, 2007

Recipe News: 6 great salad dressing recipes

When my father used the word "vinaigrette" to ask a waiter about a restaurant's salad dressing, I knew that a significant shift had taken place in the American dining public's level of sophistication. At 77, Dad had left the Thousand Island behind him.

A salad is like Eliza Doolittle: common, but with the potential to achieve greatness. That's where the vinaigrette comes in, and all the better when it's designed by chefs who in true Henry Higgins fashion pay attention to the details. The oil provides the richness; the vinegar and flavorings add personality.

Why even bother ordering it on the side? We are powerless against the lure of a superlative vinaigrette and can only resign ourselves as the contents of ramekins disappear spoonful by spoonful until all is gone.

Vinaigrettes are easy to prepare, but first things first: Any vinaigrette must start off with high-quality oil and vinegar. Not so long ago, the only oil and vinegar available to restaurant diners came in matching cruets of bitter unctuousness and turpentine. Today, cruets have given way to tasting "flights," and serious consideration takes place before chefs decide which oil will anoint their bread.

Includes recipes for:


  • Raspberry Vinaigrette

  • Champagne Vinaigrette

  • Brown Butter Vinaigrette

  • Sherry Vinaigrette

  • Greek Vinaigrette

  • Pancetta Vinaigrette

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

April 16, 2007

Recipe News: Hot off griddle: Flapjack recipes to flip for

The pancake is one of world’s oldest and favorite types of quick breads. It doesn’t matter whether you call them flapjacks, hotcakes, griddlecakes, crepes or blintzes; they are so versatile that they can be served for a late-night snack as well as a Sunday morning brunch.

The pancake is simple to make and one of the best kinds of recipes to use when you’re teaching anyone how to cook. Although using a box mix is fine if you’re in a hurry, there is nothing like the taste of a made-from-scratch batch. All you need are a few simple ingredients and a griddle or a flat-bottomed skillet.

Heat the griddle until a drop of water sizzles on it. Then lightly grease it. Combine pancake ingredients until large lumps are gone. Do not overmix. Leaving small lumps in the batter creates fluffy pancakes.

Includes recipes for:


  • The Ultimate Pancake Recipe

  • Gluten- and Wheat-Free Pancakes

  • Oatmeal Hotcakes

  • Orange Yogurt Pancakes with Strawberries

  • Swedish Pancakes (Crepes)

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

April 7, 2007

Recipe News: Got rhubarb or asparagus recipes?

Bev Klemish sent in an oldie but a goodie, Coke-A-Cola Cake. If you haven't tried it, go for it. It's a rich cake that just melts in your mouth.

Meanwhile, Bev's daughter, Michelle Hunsberger, was busy making this Cheesy Crab Dip for a Pampered Chef party. Bev reports it was a hit.

And, speaking of sending in recipes, we are coming up on the rhubarb and asparagus season. If you get a moment, jot down your favorites and send them in. Just to get you in the mood, Caroline Oyster of West Branch sent in her Rhubarb Bread Pudding.

Includes recipes for:


  • Coke-A-Cola Cake

  • Cheesy Crab Dip

  • Cream Cheese Puffs

  • Rhubarb Bread Pudding

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Wine News: Choose the right red wine for a healthy heart

We're told that a glass of wine a day keeps the heart healthy. But boozers beware - not just any old plonk will do. Jeremy Laurance reports

If you plan to visit France this summer, be sure to try a bottle or two of Madiran. The appellation, which is just within sight of the Pyrenees, produces what may be the healthiest wine in the world. Madiran, made with at least 40 per cent tannat grapes, is deep purple, tannic and delicious with a bowl of hearty vegetable soup. And its levels of a plant chemical that is essential for heart health are among the highest of any wine.

Madiran wine can be bought in Britain through a few specialist merchants, but it is generally regarded as too tannic for we British, who are more accustomed to the highly processed, over-sweet, easy-drinking wines of the New World.

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: What a ham! See our Easter recipes

Cultural historians trace Easter back to pre-Christian spring equinox festivals, when the return of balmier weather and the revitalization of nature inspired celebrations of life renewed.

In northern Europe, forests of nut-bearing trees provided an excellent environment for fattening hogs on mast, the natural fall of nuts on the forest floor. In the fall, the hogs were butchered and the meat processed and preserved, by drying, smoking, salting or brining.

After several months of curing, the prime cuts of these animals, the hams, were ready for consumption, just in time for the first festival of the new year. Eating an Easter ham connected the bounty of the old year to the promise of the new season.

Includes recipes for:


  • Baked ham with bourbon glaze

  • Potato and parsnip dauphinois

  • Catalan spinach

  • Double orange custard tart

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Pet Food Recipes

As a pet owner, no doubt you want to give your dog or cat the best care possible. And caring for your pet means feeding him the best diet you can.

Animals, because they are color blind, choose their foods by smell. Most dogs like gamey flavors best, as well as liver, fat, garlic, onions, horsemeat, lamb, beef, cheese and fish.

Cats enjoy chicken, liver, fish, turkey, lamb, and yeast, and prefer fresh to aged flavors. Remember that cats are fussy eaters and it is not wise to continually feed them their favorite foods. Soon they will refuse to eat anything else; it is your job to see your cat has a balanced diet.

Includes recipes for:


  • SAUTEED LIVER

  • VEAL STEW

  • CHICKEN SOAP

  • LIVER COOKIES

  • MACKEREL DINNER

  • DOG MORSELS

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

April 6, 2007

Low Fat Crock Pot Recipes

Cooking Low-Fat Crock Pot Recipes Is Amazingly Simple

And with the wide variety of recipes, you’ll never know it’s good for you!

Many people don’t realize that cooking with a crock pot can be incredibly healthy.  Because of the “one-dish meal” stereotype, they envision calorie-laden stews, high fat casseroles, or large chunks of fatty roast.  Not any more though!  There are plenty of low-fat crock pot recipes out there that are tasty AND healthy.

Keeping these tips in mind can keep you on the road to healthy eating using your slowcooker, and aid your weight loss attempts by giving you some variety in your diet.  You can also purchase a crock pot recipe book to give you some dinner ideas.

  • Stay away from recipes that call for canned vegetables or sauces.  These are usually either high in fat or high in sodium.  Substitute fresh for canned whenever possible.  Not only will your dinner be more nutrient rich, but it will taste better too!
  • If you really want to make a recipe that calls for a canned broth, refrigerate it before dumping it in.  The cold will make the fat congeal at the top, and you can skim it off before adding it to your recipe.
  • Use fresh vegetables instead of canned when cooking.  If you wait and add them closer to the end of the cooking cycle they’ll retain more nutrients.  Having them a little “less” done will also add some nice texture to the dish!

Having dinner waiting for you when you walk in the door will also save you calories in a different way.  How many times have you “tasted” and “snacked” while you’re cooking?  You almost can’t help it when you’re smelling all those wonderful smells.  Using a crock put will completely eliminate this type of grazing, since dinner is ready to eat the moment you walk in the door!

About the Author

Char Gietz is a freelance writer and a crock pot fanatic. She loves cooking with her Rival crock pot and writing about creative ways to use slow cookers. Her numerous articles offer tips and valuable insight for any busy family.
 

Michael Dupuis Permalink | Comments (0) | social bookmarking

April 4, 2007

Crock Pot Meals

Crock Pot Meals Can Offer A Welcome Change Of Pace


Use some of these helpful tips when you get started!

Whether you have just received a new Crock Pot, or you found an old one in your pantry and you decided to renew your cooking creativity, there is literally a whole world of recipes out there to be discovered! Creating a variety of interesting meals has never been easier.

There are some cooking tips that can save you a lot of headaches later on, however.  While using your slow cooker is a breeze compared to most appliances, keep in mind these tips before you dive in.

  • Browning any meat on the stovetop before adding it to your slow cooker can give you a better taste, as well as cutting down on the fat.  Draining the meat and patting dry before adding it to the crock pot can help make the dish healthier.
  • To ensure evenly cooked vegetables (especially dense ones like potatoes and carrots), cut them no larger than in 1-inch thick, and make sure they’re placed on the bottom so they get even heat.
  • If the recipe calls for any milk or dairy product, don’t add it until the last hour of cooking. They break down over the long cooking period.
  • Add any noodles to a recipe during the last hour as well.  They also don’t hold up well over long periods of time, and will break down.
  • Don’t ever lift the lid to during the cooking process!  Every time you take it off, you lose heat equivalent to 30 minutes of cooking time. 
  • Don’t ever subject your crock pot to sudden changes in temperature, like pouring cold water inside right after it’s done cooking.  This can cause cracks in the ceramic dish.
  • Herbs can be tricky sometimes.  Any whole herbs, such as cloves, work best over long periods, so adding them at the beginning of the cycle is a must.  Ground or dried herbs can lose their flavor quickly over the long haul, so these must be added close to the end of the cycle for best results.

There’s no better way to save time and create great meals than by using a slow cooker. If you keep in mind these simple tips you’ll be ensured a great dinner for you and your family!

About the Author

Char Gietz is a freelance writer and a crock pot fanatic. She
loves cooking with her Rival crock pot and writing about creative ways to use
slow cookers. Her numerous articles offer tips and valuable insight for any
busy family.

Michael Dupuis Permalink | Comments (0) | social bookmarking

April 2, 2007

Crock Pot Creativity

Get Creative, Save Time, Cook With Your Crock Pot!


Wouldn’t you love some ME time?


Many moms these days are just too busy.  Many work full or
part-time, and even those that stay at home have a variety of
responsibilities that take up much of their time.  Cooking,
cleaning, chauffeuring, errands, a spouse, and children all vie for
precious time, leaving little, if any, for personal enrichment. 
Utilizing the advantages of crock pot cooking, however, can give you
some of that precious time back.  

For those of you unfamiliar with crock pots, the time it can save you
during the day is amazing.  You simply gather the ingredients
together in the morning, do any chopping that’s needed, throw it
in and set the time.  There is usually no need for more than half
an hour of prep time, and 6-10 hours later you’ve got a hot,
delicious meal waiting.

Think of the time this could save you during the day.  What could you do with all this extra time?

Perhaps you could learn to paint, or start reading again.  You
could join a yoga class, visit with a friend, or volunteer.  Or,
for the really ambitious, you could get caught up on your laundry or
organize your bedroom closet!

Crock pots do more than offer a dinner solution- they can offer a life
solution as well.  They can free up some of your time to focus on
YOU, which many parents today are lacking.  While it’s
important that your children be enriched on a daily basis, it’s
just as important for you to be as well.   Using the
wonderful benefits of a crock pot can help give you free time in order
to do that.

Purchasing a crock pot recipe book can really help you add variety to
your slow cooker meals.  There are literally thousands of
different ways to cook meals in this appliance, and many are
internationally flavored or heath conscious.  There’s no
need to eat the same thing every night!  From Mexican to Chinese
to Morrocan, there’s a crock pot meal out there for even the most
picky eater.

About the Author

Char Gietz is a freelance writer and a crock pot fanatic. She loves cooking with her Rival crock pot and writing about creative ways to use slow cookers. Her numerous articles offer tips and valuable insight for any busy family.  

Michael Dupuis Permalink | Comments (0) | social bookmarking

April 1, 2007

Wine News: Dairy creates wine-flavoured ice cream

A central New York dairy is raising eyebrows with their latest creation: wine-flavored ice cream. After about two years of product development, Boonville’s Mercer’s Ice Cream has created ice cream in three different wine flavors. There’s Ala Port Wine, Peachy White Zinfandel and Red Raspberry Chardonnay.

Officials at the small, locally owned Oneida County dairy say the new flavors are finally being scooped up by restaurants in New York City. A marketing consultant for the business thinks they’ve got a national product on their hands.

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Asparagus and White Bean Salad with Feta and Lemon Dressing

I'm a firm believer in signs from the universe. Nothing is a coincidence. We meet people for a reason, even if they cause us pain and heartache. We fall in love when we least expect it, and we gravitate to certain parts of the world, sometimes without explanation.

Thank goodness for Mother Nature, who keeps track of the master schedule, like a good air-traffic controller, knowing at all times who's arriving and when. In spite of year-round strawberries and hothouse peppers from Holland, I remain dedicated to my local four-season cycle. And Mother, well, she keeps me on track.

To wit, I know it's spring because asparagus shoots are beginning to poke through the ground and show off their pretty stalks at market. Like the yellow parade of daffodils or the sound of a robin twittering outside your window, asparagus is part of Mother's "welcome to spring" campaign.

The very excitement over the seasonal transition is exactly why I won't eat asparagus from Chile at Thanksgiving; it's like knowing the end of the story before it even got started.

Asparagus is more than a harbinger of spring; it represents potential, the beginning of a new growing season, renewal and rebirth. I feel more alive just thinking about it.

Includes recipe for:


  • Asparagus and White Bean Salad with Feta and Lemon Dressing

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking
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