June 30, 2007

Recipe News: Get ready for summer berries with pudding, pie recipes

From the truly British summer pudding to the all-Canadian rhubarb custard pie, fresh fruit makes summer desserts all the sweeter.

Summer pudding isn't exactly self-explanatory. Although posh cooks use ladyfingers as a base, the genuine item begins with white bread slices, preferably (and amazingly) the cheap-and-squishy kind you don't usually buy. Somehow, its spongy structure works well here.

Includes recipes for:


  • Red Berry Summer Pudding

  • Cherry-Berry Upside-down Pie

  • Rhubarb Strawberry Pie

  • Blueberry-Raspberry Custard Pie

  • Rhubarb Sour Cream Pie

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 29, 2007

Recipe News: Potato salad recipes

The 4th of July is next week and what a better time to dish out these potato salad recipes.

Includes recipes for:


  • Ohio Bratwurst Potato Salad

  • Skin-On Smashed Potato Salad

  • Green Bean-Potato Salad with Lemon Zest

  • Light and Lively Potato Salad

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 28, 2007

Recipe News: We All Scream—For Ice Cream Recipes

Travel Treasures takes readers to Le Mars, Iowa—the Ice Cream Capital of the World and home of Wells’ Dairy Inc./Blue Bunny.

July is National Ice Cream Month, which makes this a perfect time to try the frozen treat in new ways. Here are five recipes courtesy of Blue Bunny. For more, visit www.BlueBunny.com.

Includes recipes for:


  • Sweet Potatoes With Vanilla Bean

  • Ice Cream Cobbler Cake

  • Baked Banana Sundae

  • Peanut Butter Fudge in a Minute

  • French Vanilla Fruit Parfait

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 27, 2007

Wine News: Wine May Curb Cavities, Study Shows

Even with the alcohol removed, red wine and white wine may fight bacteria that cause cavities, an Italian study shows.

Before you toast the findings, remember that the study was done in test tubes. So it's too soon to count on a glass of wine to chase your cavities away.

The researchers, who work at Italy's University of Pavia, included Gabriella Gazzani, Ph.D.

First, they went to a local grocery store, where they bought some valpolicella (an Italian red wine) and pinot nero (an Italian white wine).

Back at their lab, the researchers stripped the alcohol out of the wine. They did that to prevent ethanol from interfering with their lab tests.

Next, the researchers marinated cavity-causing streptococcal bacteria in the wines. Both types of wine countered those bacteria and other streptococcal bacteria that cause some cases of throat infection.

Red wine might have had more antibacterial properties than white wine, but that wasn't certain, Gazzani's team notes.

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 26, 2007

Recipe News: Strawberry season will be on everyone's minds with these recipes

''With strawberry season fast approaching, I wanted to send in this recipe for pound cake,'' e-mails Kathy Lane of Bay City. She says that unlike shortcake you buy in the store, this cake will not get soggy, meaning it's also great for a punch bowl cake.

The recipe came from an old Jell-O cookbook that belonged to her grandma. Kathy says the cakes can be made ahead and frozen. They thaw in only 15 minutes.

Arlene Dempster of Rhodes also has strawberries on her mind. She e-mails she made this pie the other day, and, boy, did her family like it.

Also e-mailing is Bev Klem-ish of Bay City. She writes that many times her friends are looking for recipes for two servings or even one. Her Summer Bean Salad is a simple salad that is delicious and easy to make. It makes a very good lunch for one, or add meat and you have a full meal for two. It is easy to double to four servings.

One note: I must have been thinking about Pineapple Upside Down Cake when I wrote the recipe title over last week's Rhubarb Upside Down Cake. There is no pineapple in that recipe, but if you're adventurous, you might add some.

Includes recipes for:


  • Pound Cake

  • Strawberry Cheesecake Pie

  • Summer Bean Salad

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 25, 2007

Food News: Homemade food for wee ones

I missed the whole baby experience at the logical time for my biological clock but I'm making up for it now. Not only am I watching a little one a couple days a week, my niece is soon due to deliver the first of the next generation in my family. And topping everything off, when I opened my front door to get my mail on Wednesday I discovered two turtle dove fledglings huddled on my welcome mat and a just-out-of-the-nest robin chick snuggled down on the wide porch railing.

So it shouldn't have come as a surprise that in my e-mails came this request from Salli Wilson of West Chester. She wrote, "I am a big believer in cooking from scratch and eating healthy and I would like to do the same for my 1-year old. Are there any sites that offer nutritionally sound recipes for infants and toddlers?"

There are indeed and I'm sharing with you what I found for Salli. But I will caution you, as I did her, that before you decide to forgo commercial baby foods altogether, make sure you talk your decision over with your pediatrician (and possibly a good nutritionist).

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 22, 2007

Recipe News: Recipe for Grilled Thai Chicken Breasts

The intense, dry heat of the grill can be a chicken breast's worst enemy.

That's because these naturally low-fat cuts have a tough time holding their moisture under these cooking conditions. But fear of tough, dry meat need not banish this healthy food from the grate as peak grilling season dawns.

Getting moist and flavorful boneless, skinless chicken breasts off the grill can be easy. It all starts at the market.

Jennifer Armentrout, the test kitchen manager for Fine Cooking magazine, recommends buying air-chilled chicken breasts, not water-chilled (this usually is indicated on the label). She says the water chilling process can dilute the chicken's flavor.

Armentrout also suggests buying chicken breasts that are all the same size. Uniform pieces will cook more evenly, lessening your chances of over- or undercooking some.

Includes recipe for:


  • Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 21, 2007

Recipe News: Oatmeal cookie recipe a balance of sweet, salty

This cookie is all about the oats, without much spice to interfere with their earthy taste.

It's also a great dough to make ahead and keep on hand to bake off a few when the urge hits. Refrigerate the dough for several days. The cookies can be stored in an airtight tin for up to 1 week. Adapted from a 2005 DCist recipe.

Includes recipe for:


  • Salted Oatmeal Cookies

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 20, 2007

Recipe News: A 'Ratatouille' recipe

Chef Emeril Lagasse treated comedian Patton Oswalt — who voices the star of the upcoming film Ratatouille— to a heaping helping of actual ratatouille on his Food Network show, Emeril Live! Here's the recipe:

Includes recipe for:


  • Grilled Vegetable Ratatouille

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 19, 2007

Recipe News: CAMPFIRE COOKING RECIPES

Campfire cooking need not be limited to burgers, dogs and s'mores. With a bit of advance work before heading out, it's easy to have great grub on the trail.

Includes recipes for:


  • STICKY CHICKEN

  • HUNGRY HIKER PARCELS

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

How to Make Gnocchi like an Italian Grandmother Recipe

Gnocchi is a wonderful thing, and 101 Cookbooks has some pointers on how them correctly, which is definitely a skill worth having.
Gnocchi recipes aren't for the faint of heart. Many, many things can go awry. I'm not trying to scare you off or dissuade you, I just want you to know what you are in for. Gnocchi-making takes practice, patience, and persistance. At their best potato gnocchi can be light and delicate. At their worst, dense, rubbery, and/or soggy. The very worst are the gnocchi that come apart in the boiling water before they even reach your plate.
Includes recipe for:
  • Gnocchi
Full article here.
Michael Dupuis Permalink | social bookmarking

June 17, 2007

Coffee News: Best Espresso Coffee Grinders

Nearly all coffee connoisseurs will agree that the best way to ensure that you get a great cup of coffee each time is to use an espresso coffee grinder. Certainly when it comes to making a great cup of espresso coffee the only way to ensure that you get the best and most intense flavor from the beans you are using is to use one of the many different types of espresso coffee grinders prior to you making it. Using a grinder helps to prevent the loss of some of the oil that provides the coffee with their flavor. If you were to drink ground coffee that has been open for sometime the intense flavor would be lost as the grounds have begun to the lose the oil. But using an espresso coffee grinder prevents this from happening. Today there are two different types of coffee grinders a person can purchase which come with either burr or steel blades. Although the burr grinders are more expensive, the resulting cup of coffee you get from using these is much better than those which have steel blades.
Full article here.
Jennifer Permalink | social bookmarking

Recipe News: Chinese Glazed Salmon Recipe

Includes recipe for:


  • Chinese Glazed Salmon Recipe

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 15, 2007

Recipe News: Father’s Day Recipes

The time has come once again to show our appreciation for the most important men in our lives - our Dads. Fathers Day takes place this Sunday June 17, and it’s time to put the thinking caps on to make the day special.

Whoever said the way to a man’s heart is through his stomach definitely had Dads in mind. Express your appreciation for your Dad this Fathers Day by making him his favourite meal or snack. To help you get started try some of our recipe ideas.


Breakfast in bed

Includes recipes for:


  • Shaws ‘The Full Irish’ Breakfast

  • Barbecued beer burgers

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 14, 2007

Recipe News: Tomato season: recipes for the versatile fruit

Whether we say tomato, tomahhto, love apple, or pomme d'amour, and whether we think of a tomato as a vegetable, a berry, or a fruit (which it is), we all relish its arrival in our gardens and farmers markets in the coming month.

This fruit, as it is botanically classified, is in season from late June through September. There are hundreds of varieties of tomatoes, the most familiar being the oval plum (or roma) tomato, the round tomato, and the smaller cherry and grape tomatoes. Though all are delicious, each has unique qualities that make it the perfect choice for its own array of culinary dishes.

Plum tomatoes, sometimes called Italian tomatoes, are meaty and thick-skinned. They are less juicy than their counterparts and work best cooked in a sauce, chopped fine in a relish or salsa, or layered on a pizza crust, where their firm texture and lack of moisture will add delicious flavors without making the crust soggy. The most celebrated plum tomatoes are those grown in San Marzano, a town just outside of Naples, Italy. San Marzano tomatoes are only imported to the United States in cans. They are sold under a number of different labels, all of which will specify "San Marzano." I recommend using them only when local fresh plum tomatoes are out of season.

The round tomato, the one most of us think of for slicing, probably has the most number of varieties. These tomatoes vary in color, size, and flavor. Most important, they taste nothing like the varieties available at your local supermarket off season. Whether they come from your garden or a farmer's markets, all varieties are juicy, aromatic, and bursting with flavor.

Includes recipes for:


  • Mediterranean Tomato Salad

  • Roasted Veggie Pasta

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 13, 2007

Recipe News: Beat the heat with these unique recipes

Summer may not officially arrive until next week, but here's another reason to start celebrating the season a little bit early: June is National Iced Tea Month.

There are several reasons why a glass of iced tea is perfect for cooling off during a hot day - besides being calorie-free. Research suggests that tea may play a role in helping to maintain a healthy weight, as well as supporting the body's ability to fight skin cancer.

According to a University of Arizona study, participants who drank iced black tea and citrus peel had a 42 percent reduced risk of skin cancer. Other studies suggest that tea, particularly green tea, may help to maintain an overall healthy weight.

Includes recipes for:


  • CLASSIC ICED TEA

  • HONEY APPLE ICED TEA

  • GINGER ICED TEA

  • LEMON ALMOND ICED TEA

  • SPARKLING JASMINE ICED TEA

  • COLD INFUSED ICED TEA

  • PEACHY GREEN ICED TEA

  • CRANBERRY VODKA ICED TEA

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 11, 2007

Recipe News: Grilling recipes make it easy to celebrate summer

Hello and happy cooking with or for Dad. The first recipe comes from “Hoppin’ John’s Low Country Cooking” by John Martin Taylor. I did locate a new book to read, and Powell’s is holding a copy for me; it’s called “Extreme Barbecue” and sounds like great reading. I’ll review it as soon as I pick it up.

This recipe is perfect for folks that don’t like the sauces and rubs normally found on barbecued food.

Includes recipes for:


  • Barbecued Ribs with Roast Garlic

  • Grilled Mustard Asparagus

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 10, 2007

Recipe News: Recipes celebrate June Dairy Month

Wisconsin has an excellent advocate for dairy farmers -- the Wisconsin Milk Marketing Board -- and we rely on the organization heavily for recipes, the scoop about dairy industry trends and dairy product details. It's time to let somebody else carry the load, for just a week, as a reminder that June Dairy Month is a nationwide celebration/tribute. The Minnesota-based Midwest Dairy Association is a nonprofit organization that is financed and directed by dairy producers in nine states. (Wisconsin is not one of them.) Go to www.midwestdairy.com for dairy-friendly recipes, including these.

Includes recipes for:


  • CHEDDAR AND MUSHROOM BREAKFAST SQUARES

  • STRAWBERRY FROZEN YOGURT SQUARES

  • STRAWBERRY BANANA SMOOTHIE

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 7, 2007

Recipe News: Middle school counselor stirs up campfire recipes

Who needs tiled countertops and stainless steel appliances? Greg Clement does some of his best cooking in a kitchen littered with pine cones and twigs. Known for his campfire cooking, Clement uses disc woks to prepare great meals in the great outdoors.

A counselor at East Middle School, Clement happily shares his expertise with friends, colleagues and students.
"Last year he took fellow counselors on a float trip and prepared a delicious meal in his plow wok," East Middle School Principal Shelly Fagenstrom said.

Clement recently gave two Kitchen Campfire workshops at East. The two-day, two-hour afternoon classes are extremely popular, and the kids get to choose from a vast selection of offerings.

Includes recipes for:


  • Easy Peach Dump Cobbler

  • MOUNTAIN MAN BREAKFAST

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 6, 2007

Recipe News: Recipes for sides on the grill

If the grill is already going, you might as well make the most of it and prepare the side dishes on it, too.

Plenty of vegetables take well to the grill, such as corn on the cob (briefly soak it in a bit of lightly salted water first), mushrooms, asparagus, eggplant and summer squash. A bit of olive oil, salt and freshly ground pepper are all that's needed.

Or if you care to get a bit fancier, here are recipes for cheese-stuffed mushroom caps and proscuitto-wrapped asparagus.

Includes recipes for:


  • GRILLED STUFFED MUSHROOMS

  • GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 4, 2007

Recipe News: Class up the grill! Gourmet's cookout recipes

It's not quite summer till you fire up the grill for an outdoor barbecue! Get the season sizzling with three unique, tasty and easy-to-follow recipes from Gourmet magazine's Chris Schlesinger:

Includes recipes for:


  • Sirloin Kebabs with Southeast-Asian-Style Spice Paste

  • Grilled Giant Pork Chops with Adobo Paste

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

June 2, 2007

Recipe News: Recipes for grilling seasonings

While there are countless seasonings and blends that can be added to grilled food, there are just four main ways of applying them, write Andrew Schloss and David Joachim in their recent book, "Mastering the Grill." They are:

- Rubs, which add flavor to the outside of food by applying a dry seasoning mixture to the surface just before cooking

- Brines, which soak the food in a blend of salt, water and seasoning (the salt draws the flavor and moisture into the food).

- Marinades, which act like a brine but use acid (such as vinegar or citrus juice) in place of the salt.

- Injections, which saturate a food with flavoring from the inside.

Here are a few recipes to add some flavor to your grilling.

Includes recipes for:


  • GARAM MASALA RUB

  • NORTH CAROLINA BARBECUE SAUCE

  • ANNE'S GRILLED CHICKEN SAUCE

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Recipes for seafood on the grill

Not ready to tackle a side of beef or spit-roasted pig? Start with something a little easier, a salmon steak marinated in saffron-infused vodka and citrus juice, then drizzled with basil olive oil.

Another popular method of grilling seafood is on a cedar plank, which are sold in most kitchen supply shops and many grocers (check the seafood section).

This method infuses the fish with the savory taste of cedar in a way similar to smoking, but without the trouble and time. And because the fish is cooked right on the plank, this technique is particularly good for delicate fish that might fall apart on the grill.

When buying cedar planks, it is important to select untreated planks. The planks should be soaked in water for an hour or so before using.

Includes recipe for:


  • SAFFRON-CITRUS SALMON STEAKS WITH BASIL OIL

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking
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