Cooking

September 19, 2010

Recipe News: Reader shares autumn apple recipes

"Apples are available year-round, but they are best in the autumn when they’re just harvested. They’re also best for baking at this time of year, which is why bakers think about apples as soon as the weather starts cooling off.

In the spirit of autumn apples, Mary Geddes of Springfield, Ill., shares a couple of her favorite apple recipes."

Includes recipes for:


  • Butterscotch Apple Crisp

  • Apple Dump Cake

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

July 9, 2008

The Secret to Perfect Chocolate Chip Cookies? Let them Rest.

The New York Times has a great story about bakers, and how they achieve chocolate chip cookie nirvana:
Given the opportunity to riff on his cookie-making strategies, Mr. Rubin revealed two crucial elements home cooks can immediately add to their arsenal of baking tricks. First, he said, he lets the dough rest for 36 hours before baking. Asked why, he shrugged. "I don't know,” he said. "They just taste better." "Oh, that Maury's a sly one," said Shirley O. Corriher, author of "CookWise" (William Morrow, 1997), a book about science in the kitchen. "What he's doing is brilliant. He's allowing the dough and other ingredients to fully soak up the liquid — in this case, the eggs — in order to get a drier and firmer dough, which bakes to a better consistency."
Includes recipe for:
  • Chocolate Chip Cookies
Full article here.
Michael Dupuis at Permalink | social bookmarking

April 3, 2008

That Microwave Oven May Be Able to Do More Than You Think


The always informative Mark Bittman has written about new and interesting ways that you can put that microwave oven of yours to good use:
FOR years, I hadn’t used my microwave for much besides reheating leftovers and softening ice cream. I make popcorn the real way, I steam my vegetables on the stovetop, and everyone knows a potato doesn’t really bake in a microwave. But after all, the thing is sitting there, built into my wall. You have one, too, unless it broke and you haven’t replaced it (understandable but unusual). Shouldn’t you be using it for more than reheating coffee?
How about eggplant, steamed pudding, and steamed veggies? You'll find recipes and more: You Use It Every Day. But Can You Make It Cook?
Michael Dupuis at Permalink | Comments (0) | social bookmarking

March 10, 2007

Food News: Trans Fat Fight Claims Butter as a Victim

Not all trans fat is created equally, but to the FDA and for labeling purposes, natural and artificial trans fats are all the same, forcing a lot of bakers to actually use artificial instead of natural ingredients to hit the "trans fat free" label that chains like Starbucks are demanding from their foods.

Some researchers believe that the trans fat that occurs naturally in butter, meat, milk and cheese might actually be healthy. But to satisfy companies that want to call their foods completely free of trans fats, bakers like Mr. Reich are altering serving sizes, cutting back on butter and in some cases using ingredients like trans fat-free margarine.

Mr. Reich still uses butter for many of his clients, but he has had to adjust what he bakes for almost 500 Starbucks stores from Philadelphia to Hartford.

Read more: Trans Fat Fight Claims Butter as a Victim

Michael Dupuis at Permalink | Comments (0) | social bookmarking

February 13, 2007

101 Cookbooks: Baked Doughnuts

I have to admit, I'm dying to try these...

Mention the concept of a baked doughnut to any self-professed doughnut connoisseur, chances are you'll take some heat. The idea that a baked doughnut can match up to its deep-fried brethren is laughable in some circles. I'll concede they aren't the same, but baked doughnuts can be just as delicious - delicious yet different. They get bonus points for being healthier and for not making the house smell like a greasy fry station.

Includes recipe for:


  • Baked Doughnuts


Read more here.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

February 7, 2007

Australian-Chinese chef and TV host Kylie Kwong demystifies Chinese cuisine in her new cookbook SIMPLE CHINESE COOKING

image002.jpg Australian-Chinese chef and TV host Kylie Kwong demystifies Chinese cuisine in her stunning new cookbook SIMPLE CHINESE COOKING. Kylie's philosophy is to marry the freshest ingredients and the simplest techniques to create amazing flavor. All the necessary ingredients are available at your supermarket and Kylie's recipes are simple and straightforward. In no time, you'll be cooking everyday favorites like Soy Sauce Chicken, Pork Fried Rice, Button Mushroom Salad and Hot and Sour Soup. Each recipe is accompanied by inspiring, full color photographs of all of the finished dishes, and step-by-step pictures to guide you through their preparation.

Mum's Stir-Fried Chicken Fillets
Serve as a meal for 4 with steamed rice or as part of a banquet for 4-6

image001.jpgAnother one of Mum's great no-nonsense dishes! If you have no chicken stock on hand, or no time to make it, water is absolutely fine as a substitute.

800 g (1 lb 10 oz) chicken thigh fillets, cut into 2 cm (1 in) slices
1/4 cup vegetable oil
1 medium-sized white onion, sliced
3 spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths
2 tablespoons shao hsing wine or dry sherry
1/4 cup Light Chinese Chicken Stock (page 21)
1/4 cup spring onion (scallion) julienne
1 large red chilli, cut in half lengthways, seeds removed and finely sliced

Marinade
2 tablespoons shao hsing wine or dry sherry
2 tablespoons light soy sauce
1 tablespoon white sugar
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon finely grated ginger

Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.

Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken and stir-fry for 1 minute. Remove from wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute then remove from wok and set aside.

Add remaining oil to the hot wok, add onion and spring onions and stir-fry for 1 minute. Toss in reserved chicken and stir-fry for 30 seconds. Pour in wine or sherry and stir-fry for a further 30 seconds. Lastly, pour in stock and stir-fry for 30 seconds.

Arrange chicken on a platter and garnish with spring onion julienne and chilli.

Purchase SIMPLE CHINESE COOKING from Amazon.com

Jennifer at Permalink | Comments (0) | social bookmarking

January 31, 2007

The Minimalist: The Boring Old Broiler Turns Out to Be a Superstar

Most ovens have broilers, but how many of us really use them, or really know HOW to use them? Find out more about this often neglected kitchen tool...
It's right there, invisible, inside your oven, the most underappreciated, taken-for-granted appliance in your kitchen: the broiler. Bread machines, microwaves, sandwich-makers, electric grills and other “must-haves” come and go, but the broiler is always there. Hundreds of books are written about grilling, roasting, frying, even microwaving and steaming, for crying out loud, yet the broiler is largely ignored. The broiler is free — that is to say, you already own one — and easy to use. It is essentially an upside-down grill, but it produces results you cannot duplicate any other way. It even has a couple of distinct advantages over the outdoor grill and the countertop version.
Includes recipes for:
  • Hard-Shell Clams With Parsley Pesto
  • Broiled Steak With Pineapple and Onion Salsa
  • Tortilla Soup
Full article here.
Michael Dupuis at Permalink | social bookmarking

January 26, 2007

Blog Watch: Curried Noodle Patties

"What do you do with a big bowl of leftover pasta noodles? In this case I had angel hair pasta. I decided I was going to make some sort of savory noodle cakes from them. My game plan was pretty straight forward - I actually woke up this morning thinking about this. Toss the noodles with enough egg to hold the patties together, then throw in whatever else I could find in the refrigerator (in this case, tofu, green onions, and cilantro). I had a delicious lunch on my hands in under ten minutes. "

Includes recipe for:


  • Curried Noodle Patties


Full article here.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

The Minimalist: Cheesy Pasta, Redressed

"There was a time when pasta dishes dressed with just cheese, cream or milk were popular, at least with me and my family, but today they seem stodgy and fat. Although these popular standbys almost always feature a strong hit of black pepper, they don’t contain acidity or real spice, and seem one-dimensional despite the strong flavors. They’re also almost always white, beige and yellow, not exactly a stunning color combination for what for us was often a weeknight main course.

It doesn’t take much to fix that. Here’s a variation on a classic dish, pasta with Gorgonzola, that adds color, acidity and strong flavor without increasing the cooking time a single second. And it increases the shopping and prep times by only about five minutes."

Includes recipe for:


  • Farfalle With Gorgonzola, Arugula and Cherry Tomatoes


Full article here.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

Blog Watch: Cute, Cuter Mini Bagels

Want an easy way to make bagels at home? Delicious Days has a recipe for you!

"If your online browsing habits take you frequently to cuteoverload.com you’ll quickly notice that for the cuteness factor the same rules seem to always apply. Among many others, it’s size. Anything tiny there will make me go “ahhhh look at that” and then “I want one…”, same thing happened when I spotted the recipe for these mini bagels…

I am a big bagel fan and have become an even bigger one during my visits to the US, but I also have two big issues with bagels..."

Includes recipe for:


  • Mini Bagels


Full article here.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

Smokers Welcome: Try This at Home

Smoking at home, on the stovetop? A lot of people are doing it to great effect, based on this New York Times article.

"WINTER does strange things to grill lovers cooped up in city kitchens. They start daydreaming about smoldering hardwood.

Chefs around town seem to have that same impulse. Lately they have been smoking everything in reach — onions, tomatoes, chicken, fish, maple syrup. Some invest in professional indoor smokers, but the majority do what a home cook can easily do, rig a roasting pan with aluminum foil or use inexpensive gear like Camerons stovetop smokers.

After a 20-minute smoke and then a flash in a hot pan, chicken thighs taste like they are straight off the grill, but smokier, juicier and — depending on how you get your smoke — more interesting.

And the technique fills kitchens not with smoke, but with a cozy aroma, like potpourri, with Pavlovian effects."

Includes recipes for:


  • Tea-Smoked Chicken Thighs With Pomegranate Glaze

  • Smoked Catfish Salad

  • North Carolina-Style Pulled Pork


Full article here.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

November 3, 2006

New Thanksgiving "how-to" book saves the day for harried cooks; publisher to donate $1 per book to San Francisco Food Bank

This came across the ol' CookingNews desk today. Are you preparing a traditional American Thanksgiving dinner for the first time? Are you looking for a set of tried-and-true recipes to replace your own "misfires?" How about an entree for your vegetarian friends, or ways of scaling that dinner to larger numbers? You'll find this and more in a nice ebook or hardcopy form, just in time for Thanksgiving. And, if you buy it in time for Thanksgiving, you can help feed others: $1 of each sale will go to the San Francisco Food Bank.

Ithaca, NY (PRWEB) November 3, 2006 -- It's easy to find Thanksgiving recipes, but much harder to find a complete set of tested recipes that go together to help real-world cooks in real-world kitchens make a delicious Thanksgiving meal without stress or last minute problems. Help is now at hand in the new book, "Take Control of Thanksgiving Dinner," written by Joe Kissell, author of the Geeky Gourmet blog. The 104-page book may be ordered in traditional printed form ($19.99) or as an instant-gratification PDF download ($10) from http://www.takecontrolbooks.com/thanksgiving.html.

For each book sold during the month of November, $1 will be donated to the San Fransciso Food Bank, a non-profit organization (where Joe Kissell has volunteered) whose mission is to end hunger in San Francisco. For more information about the San Francisco Food Bank, visit http://www.sffoodbank.org/.

Kissell walks readers through all the steps: planning, shopping, preparations the day before, and finally cooking the turkey and trimmings on the big day. Detailed recipes are provided for traditional Thanksgiving dishes, from turkey and stuffing to cranberry relish and pumpkin pie. Appendixes cover special cases from allergies to vegans. A downloadable "Print Me" file provides shopping lists and schedules, as well as concise versions of the recipes to tape up in the kitchen. Readers are encouraged to modify the included shopping lists, schedules, and recipes to suit their holiday traditions.

The downloadable version is a carefully designed PDF file with hot links for cross-references and mentioned Web sites, making it easy to navigate quickly; the print version is professionally printed and bound with a lay-flat binding.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

September 29, 2006

Food News: Salts of the earth

"For the last century, chefs favored a clean, uniform flavor enhancer. Now, a host of specialty crystals allow them to match ingredients to particular dishes." "At his Cambridge restaurant Salts, Bremer uses dramatic red and black flakes from Hawaii to finish tomato salads. A moist white French fleur de sel is mild enough to flavor caramel ice cream. And the restaurant's steak is served with small dishes of pink flakes from Peru and grey salt from France, allowing customers to try out the different textures and flavors on their own." Full article here.
Michael Dupuis at Permalink | social bookmarking

August 15, 2006

Cookbook Review: Not Just for Vegetarians

cover_photo.jpgLet's say you're not normally a vegetarian, but you either want to cut down on your meat consumption, or you're interested in preparing a nice meal or two for someone who is a vegetarian. Where are you to look for recipes that can satisfy both sides of the table, so to speak? Well a good place to start is Geraldine Hartman's Not Just for Vegetarians cookbook.

In it you will find lots of recipes that should have great appeal to not just people who have given up eating meat, but meat-eaters and vegans as well (there are vegan variations). Many recipes are nicely photographed, in photos that combine multiple dishes from a section. It's a nice presentation.

Another nice touch is the inclusion of both U.S standard and metric units in the ingredients list. Still being U.S. centric, I found it nice to get a feel for what the measurements were in the other system.

Finally, the cookbook, while not overly large, does have larger sized text making it easier to read from while cooking, but like most books it seems, doesn't lie flat well on the counter.

In addition to the recipes listed below, which were suggested by the author, I found a bunch that I am definitely interested in preparing. Old Fashioned Veggie Stew with Parsley Dumplings, Roasted Parmesan Potatoes, Oatmeal Chocolate Chews, the Veggie Pot Pie (described as a Meal in a Plate, and I believe it), Savory Cheddar Cheese Muffins and finally her Simply the Best "Meat" Loaf which intrigues me. At any rate, there are lots of great recipes to try and you'll find something for everyone, so I can recommend the book. It's a good addition for vegetarians, but the recipes also have a hearty appeal that should make carnivores happy too.

ArrowContinue reading: "Cookbook Review: Not Just for Vegetarians"

Michael Dupuis at Permalink | Comments (0) | social bookmarking

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