Salmon is not only delicious, but good for you as well. Salmon is an excellent source of omega-3 fatty acids and protein. And, because of the oily texture of salmon, it is also notoriously difficult to overcook. Not that you'll have to worry about that after following these simple steps.
Instructions
1. Place the cleaned whole salmon on a piece of foil large enough to wrap around the entire fish.
2. Preheat the oven to 375 degrees.
3. Place the sliced lemon, oranges and onion in the cavity of the salmon. Also add a handful of the fresh herbs.
4. Bring the foil up around the body of the salmon and pour in 1 cup of white wine. Season with the salt and pepper and draw the foil up tightly to form a seal.
5. Carefully place the salmon on a large baking sheet. To determine the cooking time, measure around the fish at its thickest point and cook for 5 minutes per inch. When the salmon has finished cooking, loosen the foil and allow it to cool before serving.
To many people, "London broil" is a classic cut of steak, but the term is actually intended to describe a cooking technique. A cost-effective dinner choice, London broil is traditionally cut from the flank and can be tough if not prepared properly. Typical cooking methods involve mechanical tenderizing, marinating and slow cooking to ensure a tender finished product. A finished London broil is generally served in thin slices with potatoes, rice or buttered noodles on the side.
Marinate
London broil tends to be made from more economical, less tender cuts of beef. Therefore, to achieve the best possible finished product, you should begin by tenderizing the meat. Lay a 3- to 4-pound piece of London broil on a clean, flat surface and pound it vigorously with a meat mallet on both sides. Rub both sides of the beef with a generous portion of salt and ground black pepper. Then place the flattened meat into a non-reactive dish, such as a large glass baking pan. In a small bowl, combine 2 tablespoons of minced garlic, 1 cup of white wine, 1 tablespoon of ground ginger and 1 medium diced onion. Pour this marinade over the beef and then turn it over several times to ensure both sides are evenly coated. Let the meat rest in the marinade at room temperature for up to two hours or place it in the refrigerator for up to 24 hours, turning every few hours.
Broil
When you are ready to cook, allow refrigerated beef to come to room temperature and then remove the meat from the marinade. To broil, preheat the broiler for at least 15 minutes. Brush the broiler pan with olive oil and place the meat on the rack. Once the broiler is hot, position the pan about 4 inches from the heat source and cook the meat for four to six minutes on each side for medium-rare to medium. Additionally, marinated London broil can be placed on a hot grill and cooked for about five minutes per side. For extra flavor, baste the meat with the marinade before and after you turn it.
Slow Cook
For a less labor-intensive London broil, use a slow cooker or low oven to gently roast the meat. Remove any fat from the edge of a 2-pound London broil and sprinkle both sides with a generous amount of salt and pepper. Dredge the seasoned beef in cornstarch and then make a series of shallow, horizontal cuts along the surface of the meat, spaced about 1 inch apart. Stuff a piece of smoked bacon and a bit of minced garlic into each cut and then place the meat into a slow cooker or a lightly oiled Dutch oven. Sprinkle with thyme and tarragon and then cover with sliced onions. In a small bowl, combine 1 cup of dark beer, 2 teaspoons of honey, 1 tablespoon of red wine vinegar and 1 tablespoon of Worcestershire sauce. Pour this sauce over the meat and onions and then cover. Cook on high for five to six hours or in the oven at 275 degrees F for three hours.
Tags: London broil, both sides, bowl combine, finished product, meat into, minced garlic
Celery seeds are typically sold in small bottles because of their potency.
Celery seeds have been used for thousands of years for medical purposes. They have been used in the U.S. mainly as a food spice or flavor enhancer. Celery seeds can be extracted to form celery seed oil, which has the concentrated flavor of the celery seed. It is not well known that celery seed and celery stalks do not come from the same plant, although the plants are from the same family.
Appearance
Celery seeds come from the white flower of the celery seed plant that looks very similar to parsley. Celery seeds themselves are about the size of poppy seeds, and are brown. The seeds are oval shaped with a small slit down the middle, although because they are so small it may be difficult to see these details without a magnifying glass. To mix in celery seed without seeing it, use the extract of the celery seed, which is a liquid that should be used only in a few drops to be effective.
Flavor
Celery seeds are very strong and have the flavor of concentrated celery. Because the flavor is so strong it should be used sparingly. Although dried and brown in color the seed has a fresh flavor that tastes like the green of plants. When used in a capsule for medical purposes, the celery seed will often release a strong flavor that can be tasted and smelled in the hours following taking the capsule.
Culinary Uses
Celery seed is used in the kitchen as an ingredient in pasta and potato salads, salad dressings, Indian foods and to replace chopped celery stalk. Celery salt is a common addition to tomato juice or the alcoholic mixed drink, bloody Mary. To use celery seed as a replacement for celery stalk, use 1/8 teaspoon per 1/2 cup of celery stalk called for in a salad recipe. Although the crunch and texture of the celery stalk will be missing, the celery flavor will be replaced by the seed flavor.
Medical Uses
Celery seed is commonly used as a diuretic, although it has many other medical uses that have not been proven through any studies, such as a cure for gout. Studies do show that celery seed lowers cholesterol and can be used to protect the liver from the damaging effects of the pain killer acetaminophen. Studies also show that celery seed is an effective mosquito repellent. When used for medical purposes, celery seed is usually taken in extract or capsule form to increase the dose to an amount larger than what would be normally consumed in food.
Tags: Celery seeds, celery seed, celery seed, celery stalk, have been
Bibingka is a coconut rice cheesecake that is a traditional food of the Philippines. The dish is baked in an oven on top of banana leafs. The salty flavor of egg is an unlikely complement to the sweetness of sugar and coconut milk. Baking a cake like a bibingka can widen your repertoire in the kitchen and allow you to bring international cuisine to your table.
Instructions
1. Soak the rice overnight in a bowl and then drain it, preserving some of the liquid. Grind the rice in a food processor and add some of the rice water so the rice doesn't dry out. Preheat the oven to 375 degrees Fahrenheit. Whisk the rice, baking powder and salt in a medium bowl. Set the mixture aside.
2. Whisk the butter in a separate bowl until it is smooth. Mix in the sugar and eggs until the ingredients are a consistent texture.
3. Add the flour mixture gradually to the cream mixture. Pour the coconut milk and regular milk and then whisk until all ingredients are well incorporated, about two minutes.
4. Cover the entire surface of the inside of a round baking pan with banana leaves. Pour in the mixture and then bake for 15 minutes.
5. Remove the dish from the oven and then top it with sliced, salted egg and cheese. Put the dish back in the oven for 15 minutes or until the cheese is brown.
6. Remove the dish from the oven and set it aside to cool. Drizzle sugar over the top. Top with coconut and cottage cheese.
Tags: coconut milk, dish from, dish from oven, from oven, Remove dish, Remove dish from, until ingredients
The Sacred Heart Diet is a very strict seven-day diet that consists mostly of a vegetable soup, along with some fruits and vegetables. (See the link in Resources below for a full outline of the Sacred Heart Diet.) There are claims that the diet originated at Sacred Heart Memorial Hospital in Maryland as a way to help cardiac patients lose weight quickly, but this is a myth: Neither Sacred Heart Memorial Hospital nor the American Heart Association endorse the Sacred Heart Diet. The Sacred Heart Diet soup is a vegetable soup with a beef-broth base. It's low in calories and high in nutrition. While the Sacred Heart Diet is not recommended by medical professionals, making the soup part of a broader low-fat, balanced diet can help you manage your weight.
Instructions
1. Chop celery, string beans, bell peppers, carrots and green onions.
2. Heat vegetable oil in a large soup pot. Saute the celery, green onions and carrots until they begin to soften.
3. Add the string beans to the pot, and saute the mixture until it browns. Add stewed tomatoes. Season with salt and pepper.
4. Fill the pot with cold water (or beef broth) until it amply covers the vegetables, about eight quarts. Bring to a boil, then simmer.
5. Throw in a beef bouillon cube if you filled the pot with water. Add a package of instant chicken-soup mix, like an envelope of Lipton's, for example. Let the soup simmer, covered, for 20 minutes or until the vegetables are tender. Add freshly chopped parsley before serving.
Tags: Sacred Heart, Heart Diet, Sacred Heart Diet, green onions, Heart Memorial
Kamut is distantly related to this wheat but has a more flavorful taste.
Kamut is the brand name of a variety of grain distantly related to modern durum wheat. Look for it in health food and specialty stores sold ground as flour or in whole grain kernel form. Kamut kernels cook up two to three times larger and taste sweeter than wheat, but you can interchange the two in recipes. According to Purdue University, the protein content of kamut averages 20 to 40 percent higher than wheat, and its naturally sweet, buttery flavor needs few additional seasonings compared to other grains. Try this exotic whole grain for a healthy alternative to wheat in your diet.
Instructions
1. Bring 3 cups of water to a boil over high heat in a saucepan.
2. Add 1 cup of kamut kernels to the boiling water.
3. Cover the pan and reduce the heat to low and cook for 90 minutes to 2 hours or until tender to make 2 ½ cups of cooked kamut.
4. Consume the cooked kamut as a side dish like rice, or substitute it for cooked wheat berries in any recipe.
Tags: cooked kamut, distantly related, than wheat, whole grain
Au gratin potatoes are often made with a cheesy gravy or sauce.
The word "gratin" in French means the crust left around the edges of a pan after baking. The word is most often used when referring to "au gratin potatoes." Au gratin means a dish topped with breadcrumbs, butter and sometimes cheese. Au gratin potatoes are made with thinly sliced potatoes and a cheesy sauce. After the sauce is poured over the potatoes, it is then browned in high heat, creating a crust.
Instructions
1. Place the medium saucepan on a burner set at medium heat. Add the butter to the saucepan and allow it to melt completely.
2. Add the flour and salt to the butter. This will thicken up the sauce a bit. Stir with a whisk for about a minute or two, making sure that all flour clumps have been mixed in.
3. Pour in the milk. Stir until well blended. Turn down the heat on the burner to low. Continue to stir until the mixture becomes thick, being sure to stir frequently so that it does not stick to the bottom of the saucepan.
4. Add the cheese to the milk sauce all at once. You may have to turn the heat back up to medium to melt the cheese. Stir the cheese until it is completely melted, about 30 to 60 seconds.
5. Season as desired. For example, for a kick, add a pinch of cayenne pepper or for a little zest, add a squirt of lemon juice or a dash of lemon shavings.
6. Pour the cheese sauce over your thinly sliced potatoes and bake according to your recipe.
Make beef jerky for a quick snack. Dehydrating and smoking beef are popular ways to make beef jerky. Create beef jerky with your favorite seasonings and marinades to add a personal touch. Making your own beef jerky is inexpensive and rewarding. Choosing a lean beef will create jerky that is crisp and succulent. Homemade beef jerky requires only a few ingredients and a little preparation. Make beef jerky as a gift for your friends and family.
Instructions
Make Jerky in the Oven
1. Select a lean cut of beef. Once you select the beef cut, remove any excess fat.
2. Slice the beef into strips along the grain of the meat. Cut the strips into slices 1/8 inch thick.
3. Combine cider vinegar, liquid smoke seasoning and sea salt in a mixing bowl. Place the beef strips in the bowl. Allow the strips to marinate in the refrigerator for two to three hours. Marinating the beef will preserve the flavor and juices.
4. Place beef strips in a preheated 175-degree oven. Lay the strips on oven racks. Do not let the strips touch each other so they cook at the same rate. Line the oven with aluminum foil to catch the liquid drippings that fall off the beef.
5. Rub dry seasoning onto the strips. Choose your favorite seasoning.
6. Set the oven timer for six hours. Check on the meat. The strips may need to dehydrate longer if the beef does not appear dehydrated enough for beef jerky.
Make Jerky in a Smoker
7. Start preparing the smoker. Burn the coals and wood prior to placing in the beef strips. Ensure that the coal or wood burns down to prevent burning the beef.
8. Slice the beef into strips that are 1/8 inch thick. Cut away any excess fat leaf on the lean meat.
9. Season the beef. Marinate the strips in a cider vinegar and sea salt mix. Marinating the strips for two to three hours will preserve the taste of the beef.
10. Rub your favorite dry seasoning on the beef.
11. Place the beef strips in the smoker. Ensure that the beef strips are not touching. Lay a shallow pan of water under the beef strips to catch the drippings. Smoke the beef for six hours or until they are the desired texture.
Tags: beef strips, beef jerky, beef jerky, Place beef, Place beef strips, your favorite, beef into
Preparing a roast stuffed turkey isn't an overwhelming task if you divide the meal making into steps. This recipe is for a turkey that has been sectioned into two stuffed breasts, two stuffed thighs and the chicken wings and drumsticks.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Stuff the various turkey pieces.
2. Rub the stuffed turkey pieces with olive oil. This will keep the skin and meat tender and moist. Season with salt, pepper, garlic and onion powder.
3. Add enough water to the bottom of your roasting pan to attain a 1/2-inch depth. Place the turkey pieces in your pan. Lay the breasts on the roasting rack. Place the stuffed thighs on either side of the rack. Tuck the drumsticks and the wings wherever they fit.
4. Pop the roasting pan into the oven and cook between 60 and 75 minutes. The turkey is done when a meat thermometer reads at least 165 degrees Fahrenheit at the center of the breasts and thighs. The ideal temperature for moist stuffed turkey is between 165 to 175 degrees.
5. Let the roasted turkey sit 15 to 30 minutes to rest. This will keep the meat moist when you cut it open. If you cut directly into a hot bird, the juices will run and the meat will dry out.
Tags: turkey pieces, degrees Fahrenheit, stuffed thighs, stuffed turkey, This will
Chocolate not tempered before use will develop a white film of cocoa butter.
When making chocolate candy, it's important to temper your chocolate before attempting to pour it into molds or combine it with flavorings like nuts and fruit. Chocolate contains cocoa butter, a natural fat that hardens into a crystal structure when chocolate is warmed and cooled again. Without tempering, the cocoa butter separates and creates a white film on the top of the chocolate, changing the taste and texture. Tempering warms and cools the chocolate systematically to help the cocoa butter remain mixed with the chocolate.
Instructions
1. Fill the bottom half of a double boiler half full of water. Place it on the stove, and slip the top into the bottom. Bring the water to a simmer over medium heat.
2. Chop up a chocolate brick into small pieces. Place them in the top of the double boiler.
3. Gently stir and poke the chocolate until it's completely melted. Check the chocolate with a candy thermometer. Bring it to about 115 degrees Fahrenheit after melting.
4. Turn the heat down to medium-low, and let the chocolate cool slowly to about 80 degrees. It will start to slightly solidify. Prevent this and help the cocoa butter reincorporate by stirring the chocolate constantly.
5. Turn the temperature up just slightly, bringing the chocolate to about 90 degrees. Pour your chocolate at this temperature or dip fruit and nuts into it. Don't let the chocolate rise above 91 degrees; you'll have to temper it again if this happens.
Tags: cocoa butter, about degrees, double boiler, help cocoa, help cocoa butter, white film
Oxygen absorbers are a key component to any long-term food storage plan. Oxygen is the No. 1 cause of food spoilage, because it allows pests and molds to grow in your food. Eliminating oxygen in your long-term food storage containers is key to ensuring the longest shelf-life possible. However, oxygen absorbers are finicky creatures, and you need to handle them just so to make sure they work as intended. Read on to learn more.
Instructions
1. Figure out the sizes and number of containers you will be filling with food.
2. Determine the appropriate size oxygen absorbers based on the size of the containers you are using. Mason jars usually require 50 cc oxygen absorbers. You will probably use 100cc or 250cc oxygen absorbers in No. 10 cans. Food grade pails that are 5-gallon and 6-gallon require at least 500cc oxygen absorbers.
3. Plan on using two to five oxygen absorbers per container, depending on the density of the food you are storing. More dense foods mean less void space in the container, which requires fewer oxygen absorbers. Less dense foods, such as whole oats, leave more void space and require more oxygen absorbers.
4. Calculate how many oxygen absorbers you will need for your food storage, and purchase the appropriate quantity. Oxygen absorbers need to be used within six months of manufacture. They cannot effectively be stored once the original package has been opened.
5. Prepare all your foods for storage. If you are using Mylar bags, insert them in your containers, and add the food to the containers. If you are not using Mylar bags, add the food directly to the container. Then, and only then, should you open your oxygen absorbers.
6. Add the appropriate number of oxygen absorbers to each container of food, and seal all containers within 15 minutes of adding the absorbers.
Tomatillos are a fruit used extensively in Mexican cuisine. When fresh, they are sold in markets and are distinctive in their paper-like husks. The fruit itself is green and resembles a tomato in appearance. Tomatillos can be eaten raw or cooked and are a common ingredient in salsa. Tomatillo plants are easy to grow and adapt well to container gardening.
Instructions
1. Remove the paper-like husk from the tomatillo by gently squeezing the top of the fruit toward the bottom of the husk and breaking it free.
2. Wash the tomatillos in cool, running water to remove the stickiness from the skin.
3. Use a sharp knife to remove the skin from the tomatillo, if desired. This step is not necessary but may make the fruit more aesthetically pleasing.
4. Chop the fruit into bite-sized chunks. Add raw to fresh tomato salsa recipes or substitute the tomato in the recipe with fresh tomatillos.
5. Cook the tomatillo pieces in a small amount of water to create a tomatillo sauce that is perfect for pastas or dips. Season with salt, pepper and cilantro to taste, if desired.
Handmade wine shelves can be as attractive as they are practical. It doesn't take exceptional woodworking skill, a great deal of time or costly tools and supplies to make your own wine shelves. Taking on this do-it-yourself project can be a great option for anyone who loves wine and wants an ideal way to display some favorite bottles, have easy access to wines for everyday use or even create a stable, long-term storage solution for a sizable cellar.
Instructions
1. Draw up plans. Handmade wine shelves can basically be as large or compact as you like. A good starting point is a unit with six shelves designed to hold eight bottles each, for a total of 48 bottles (four cases). With this configuration, each shelf needs to be 36 inches wide: 2 inches per bottle (16 inches in all), 2 inches apiece for nine dividers (18 inches in all), and an inch at each end. The unit would be 43 inches tall: 6 inches for each of the six shelves, 6-inch legs and a 1-inch top. Note that most wine bottles are 3 to 4 inches in diameter, so 2-inch gaps and dividers allow 3-inch bottles to rest securely and 4-inch bottles to fit snugly.
2. Cut rails. Each shelf will be a rectangle made of 1x4 rails placed 4 inches apart and resting on 12-inch supports. For each shelf in your design, cut two rails to the appropriate length.
3. Cut dividers. Cut 1x2 lumber into 12-inch lengths to create dividers to run perpendicular to the rails to support and separate the wine bottles. Cut one more divider than the number of bottles each shelf will hold. Rectangular dividers are fine, but you can also bevel the edges to make angled dividers.
4. Attach dividers. Place two rails in parallel with 4 inches in between. Place a divider perpendicular to the rails 1 inch from a side edge, and then distribute the rest at intervals of 2 inches. If you've calculated and measured correctly, your last divider should end up 1 inch from the far end. Attach the dividers to the rails using finish nails or brads.
5. Cut supports and corners. Cut 1x2 lumber to create two 12-inch supports per shelf, plus two more supports for the top. Then, cut 1x4 lumber to match the total height of your shelving unit (6 inches for each shelf + 6-inch legs + a 1-inch top).
6. Attach supports. Use wood screws to connect the supports and corners in a ladder-like configuration, with supports placed every 6 inches along the corners. Start from the top, with the first support an inch from the edge of the corner. Each support should be 6 inches below the bottom of the previous one.
7. Attach shelves. Place each shelf (rails and dividers) onto the "ladders" of corners and supports, and connect them using finish nails or brads.
8. Attach top. Cut 1x12 lumber to the length of the shelf, set it on the uppermost supports, and connect it to the corners and supports using brads or finish nails.
Tags: each shelf, finish nails, inch from, 12-inch supports, 6-inch legs
Boiled eggs can be breakfast or used in recipes. For most people, soft- and medium-boiled eggs are served as a side or main dish on their own, and hard-boiled eggs are used in salads and sandwiches. Cooking time for a boiled egg depends upon the desired taste for the finished product.
Choosing eggs
Final use for the eggs often dictates how the eggs are cooked. Egg salads can only be made with hard-boiled eggs since softer eggs are too runny to hold their shape when cut or chopped. If cooking hard-boiled eggs, the best eggs are those near the expiration date on the carton, (see reference 2).
The shells of newly laid eggs cling tightly to the inner membrane surrounding the egg. As the eggs age, the air pocket at the end of the egg expands and the shell separates from the white. This allows the shell to slip off easily when hard-boiled. Place the egg in water, and if it stands on end but does not float, the egg is old enough for hard-boiling. Soft- and medium-boiled eggs do not require peeling and the freshness of the eggs is not as critical. For all types of boiled eggs, the shells should be free of cracks and brought to room temperature before cooking. This reduces the cooking time by 1 minute (see reference 1).
Simmering eggs in water method
Water is poured over eggs placed in a layer in a deep pot. The water is brought to a boil and once the water reaches a rolling boil, the temperature is reduced to a simmer. The water will be gently bubbling at the simmer. The eggs remain in the simmering water for 4 to 6 minutes for soft-cooked eggs, 6 to 8 minutes for medium-cooked eggs, and 11 to 13 minutes for hard-cooked eggs.
The lowest time is for medium-sized eggs, and the longest cooking time for each yolk firmness is used for extra-large eggs. Cooking times for large eggs are between the two. A large-sized egg will simmer for 5 minutes for soft boiled, 7 minutes for medium and 12 minutes for a hard yolk (see reference 2).
Plunge the eggs into cold water to stop cooking after removing from the simmering water (see reference 3).
Boil and cover method
Put a single layer of eggs into a cooking pot covered with 1 inch of water. Bring the pot to a rolling boil. Immediately remove from the heat and cover. Begin timing the cooking (see reference 3). The time the eggs must sit in the covered pot will depend upon the size of the eggs and the desired firmness of the yolk.
Medium-sized eggs require: 3 minutes, 5 minutes and 12 minutes for soft-, medium-, and hard-cooked yolk. Soft-boiled, medium-boiled, and hard-boiled large eggs need: 4 minutes, 6 minutes and 17 minutes, respectively. Extra large eggs need: 5 minutes, 7 minutes and 19 minutes for soft, medium and hard yolks. (See reference 1) Once the end of the cooking time is reached, the eggs are put into cold water to stop the cooking process (see reference 3).
Finished egg differences
Hard-cooked eggs have both firm egg whites and yolks. If properly cooked, the egg yolks will be bright yellow without a gray-green ring around them and the whites will be thoroughly cooked without being rubbery. Medium-cooked eggs have a solid white, but the yolk remains slightly runny. Soft-cooked eggs must be eaten out of their shells as the yolks are very runny, but the whites are still opaque (see reference 1). Avoid any eggs with translucent whites. These undercooked eggs could lead to food poisoning (see reference 2).
Peeling and using eggs
Soft- and medium-boiled eggs should be held in an egg cup, have the top of their shell cut off and the egg eaten directly from the shell.
Hard-cooked eggs can be peeled by rolling the egg on a hard surface to create several cracks in the shell. The egg is then held under running water as the peel is pulled from the egg (see resource 1).
The yolks of medium-cooked eggs will prevent them from being diced but they can be halved for serving.
Hard-boiled eggs can also be dyed for Easter egg hunts or decorations. All cooked eggs should be stored in the refrigerator and eaten within 5 days (see reference 2).
Tags: minutes minutes, cooking time, eggs into, large eggs, medium-boiled eggs, minutes minutes minutes, cold water
Potato pancakes are typically made with shredded potatoes.
Whether it's the end of a long day and you aren't in the mood to cook, or unexpected guests show at your door, there's comfort in knowing you have delicious, homemade food stashed in your freezer. Potato pancakes freeze well because they don't contain dairy products, but like any food, there is a limit to how long they remain flavorful once frozen.
Guidelines
In theory, you can store potato pancakes indefinitely, but the U.S. Department of Agriculture does not advise it. While the food will not spoil, indefinite storage alters its taste. To enjoy potato pancakes that taste almost as good as the moment they finish cooking, retrieve them from the freezer within two to three months.
Effects on Food
All food is eventually altered by prolonged freezing. If your recipe calls for a dollop of sour cream topping, eliminate the sour cream before freezing. Sour cream separates and becomes watery when frozen and thawed. Certain spices and food such as garlic and pepper become bitter, while other spices or vegetables such as onion or bell pepper change flavor after prolonged freezing. Salt also increases the propensity for food made with fat to become rancid, so the National Center for Food Preservation recommends reserving as much seasoning as possible until after food has thawed.
Preserve
Cool the potato pancakes as quickly as possible and then wrap them in moisture-proof paper or place them in sealable freezer bags. If possible, package them in appropriate quantities for later use. Write the contents and the date frozen on the outside of the package. To destroy bacteria and other microorganisms, freeze the pancakes immediately and make sure your freezer remains at 0 degrees Fahrenheit.
Thawing
Remove only the number of pancakes you wish to reheat, and thaw them in the refrigerator if you don't plan to reheat them immediately. It is not safe to thaw food at room temperature. You can also thaw and reheat the pancakes in the oven at 325 degrees Fahrenheit. If the pancakes smell bad or "off" once they thaw, follow the saying, "When it doubt, throw it out."
Deep frying turkeys has become a fascination for many. Make your next deep-fried turkey a little different by adding a marinade. There are marinades that are soaked up into the turkey and then there are the injectable marinades. The injected marinades add a second layer of flavor to a deep fried turkey.
Instructions
1. Fill the marinade injector with marinade. To make the marinade, add strained Italian dressing, cayenne pepper, oregano, salt and black pepper. Whisk the ingredients in a tall glass. Close the injector. Place it in the tall cup with marinade. Pull back the syringe and draw the marinade up.
2. Inject 4 oz. of marinade into the turkey.
3. Inject the entire turkey. Press the open end into the turkey as deep as you like. Slowly press the syringe to release the marinade. Inject the meat of the leg and wings. Move on to injecting the marinade into the entire turkey. Use all your marinade and inject in several locations for maximum flavor.
4. Wipe away marinade that has run down the sides. Water and oil do not mix so remove as much liquid as possible to prevent splashing and popping of the oil once you have placed the turkey into the deep fryer.
Tags: into turkey, Deep Frying, Deep Frying Turkey, entire turkey, Frying Turkey, Inject Marinade While, marinade into
In the cheese making process, once a coagulant, like animal rennet, is added to milk, the heated milk separates into curds and whey. Curds are the milk solids and whey is the liquid. Curds are sometimes cut into small pieces and sometimes left bigger. The size of the cheese curd and when it is cut or broken effects whether the cheese will turn out hard and dry or soft and moist. The timing of cutting the curd depends on the type of cheese being made.
Instructions
Timing Method
1. Set the kitchen timer after the rennet is added to the milk depending on the type of cheese you are making. (The timer may be set at 20, 30, 40, 50 or even 60 minutes. The longer the cheese is cooked, the harder the cheese will become because of the longer exposure to heat and the animal rennet.)
2. Insert the 12" icing spatula into the milk mixture after the desired time set on the kitchen timer elapses.
3. Slice the milk mixture into curds in a grid pattern of back and forth vertical cuts with the spatula. The size of the cut curds will be pre-determined by the type of cheese being made.
4. Slice the curds horizontally by pushing the spatula into the grid of curds at a 45 degree angle. Rotate the pot while doing this to create cubes of cheese curds.
Tags: type cheese, added milk, animal rennet, being made, cheese being
Practice egg safety. Boiled eggs--whether soft, mollet or hard--are just one of the many ways to cook an egg. But there are a few things to know before boiling eggs in any way. Eggshells are porous and can absorb odors of surrounding foods, so they must be kept in their store-bought containers and refrigerated. Also, eggshells are natural barriers, which protect them from bacteria. Cracked or broken eggs must be thrown away immediately. In all cases, use fresh eggs.
Recognizing Fresh Eggs
Test for freshness. If you're not sure about the freshness of your eggs, test if they're fresh. Place an egg into a glass of water. A fresh egg will sink to the bottom of the glass; an old egg will float. Older egg contains more air, causing it to float. An egg that floats above the surface should be thrown away.
Centering the Yolk
If you're going to make deviled eggs, there are a couple of things you can do to center the yolks before cooking. According to Debbie Moose, author of "Deviled Eggs," "Turn the carton of eggs on its side in the refrigerator the night before you plan to cook them." Chef Michel Roux, author of "Eggs," suggests storing them in the refrigerator "with the pointed end downward to keep the yolk centered."
Cooking Methods
Cook to your liking. There are various methods to cook an egg in its shell. Before cooking, "eggs should be taken out of the refrigerator about an hour or two prior," according to Roux, so the eggs won't crack when the water boils. According to the American Egg Board, even though the water is boiled, eggs are not hard-boiled but hard-cooked. To prevent rubbery egg whites and green yolks, eggs should not be be cooked in rolling boiling water. Chef Michel Roux suggests cooking them over a stove, whereas the American Egg Board suggests "coddling" them to produce soft, mollet or hard-cooked eggs.
Soft-Cooked
Soft-cooked eggs over a stove. Put eggs in a pan large enough for them to lie comfortably, fill it with cold water about an inch above the eggs and put over medium heat. Once the water starts to boil, keep the eggs in the water for about 1 minute for slightly set whites. For firmer whites, add 30 seconds.
Mollet
Mollet (or medium-cooked) eggs over a stove: Repeat the method for soft-cooked eggs, but allow 3 minutes once the water starts simmering. When the water starts boiling, lower the heat.
Hard-cooked
Hard-cooked eggs over a stove: Repeat the method for mollet eggs, but cook for 6 minutes after the water starts simmering.
Coddling
Coddling is the cooking method suggested by the American Egg Board. Boil a large pan of water with the eggs as the stove top method. When the water boils, remove the pan from the heat. Cover the pan with a lid. For soft-cooked eggs, remove the lid after 5-6 minutes. For mollet eggs, remove the lid after 6-7 minutes. For hard-cooked eggs, remove the lid after 15 minutes.
Cooling
Once the eggs are done, cool them immediately. In any method of cooking, drain the hot water and put the pan under cold running water for about 5 minutes. You can also shock the eggs in a bowl of ice cold water with ice cubes. Cooling the eggs immediately after cooking prevents the eggs from continuing to cook further.
Peeling
If you are ready to consume the eggs right away, Roux suggests starting "at the rounded end where the little air sac is, and peel the shells off under a trickle of cold running water," which will "infiltrate between the solid egg white and the membrane that lines the shell, making it easier to peel without damaging it."
Storing unpeeled eggs
Unpeeled hard-cooked eggs keep for one week. Store the eggs in a plastic bag to prevent them from absorbing odors, and keep them in the refrigerator until you're ready to use them.
Tags: eggs over, over stove, water starts, after minutes, American Board
Peanut butter fudge can be served as a sweet, bite-sized treat.
Homemade fudge is a dessert that can be served on many different occasions. Fudge is traditionally made by mixing three different ingredients --- milk, sugar and butter --- heating them up then beating the mixture into a soft consistency while it cools. Traditional fudge is made with cocoa, but many other flavors beside chocolate can be created. Peanut butter fudge contrasts the sweetness of the sugar with the saltiness of the peanuts. Serve peanut putter fudge at your next dinner party, bake sale or family event.
Instructions
1. Heat up a saucepan on your stovetop and melt a 1/2 cup of butter.
2. Stir into the melted butter 2.25 cups brown sugar and 1/2 cup milk.
3. Bring the mixture to a boil and stir. Do this for about two minutes.
4. Take the saucepan off of the stovetop and mix in 3/4 cup peanut better and 1 tsp. vanilla extract.
5. Pour 3.5 cups confectioner's sugar into a bowl. Make sure that the bowl is large enough to mix all of the ingredients.
6. Pour the mixture from the saucepan (that is still hot) into the mixing bowl. While you are doing this begin beating the mixture. Continue beating the mixture until it is smooth.
7. Dump the fudge mixture into a pan and set it in the refrigerator so that the temperature can cool down. Leave the fudge in the fridge for at least an hour.
8. Take the fudge out of the fridge and cut it up into small squares. One-inch squares are a typical serving size.
When trying to alter your recipes to be sugar-free, you have a number of choices of sugar substitutes. One of the oldest and most common is saccharin. This product is widely available on the market under one of its brand names: Sweet'N Low. Other manufacturers also make saccharin sugar substitutes, but they are usually packaged in a box the same shade of pink as Sweet'N Low. No matter what brand of saccharin you have, you can use it as a substitute for sugar in many applications.
Instructions
1. Assess your recipes for the amount of sugar required. You can replace all of this in most cooking applications with saccharin. Cakes, cookies and candy, where sugar is used to provide bulk to the finished product, you can replace 1/3 to 1/2 of the sugar with saccharin. For instance, a cake recipe that requires 1 cup sugar, you should use 1/2 cup sugar and 12 packets of saccharin.
2. Find the amount of sugar you need to replace on a conversion chart, and then refer to the amount of saccharin you need to substitute. Generally, one packet of saccharin is equal to 2 tsp. of sugar. This translates to six packets per 1/4 cup of sugar in a recipe.
3. Taste your recipe before serving. Add more saccharin if it is needed.
4. Use recipes that already require saccharin to avoid having to replace sugar. Follow the directions in the recipe. These have been tested to ensure that the amounts of saccharin will provide adequate sweetness (see Resources).
5. Use saccharin to sweeten drinks in the same proportions that you would use in cooking.
Tags: amount sugar, replace sugar, sugar substitutes, with saccharin, your recipes
The early method of pressing cheese curds with clay-fired bricks may have given this sweet, mild-flavored brick cheese its name. Brick cheese originated in Wisconsin during the late 1800s, and comes in a convenient brick shape. Brick's medium-soft texture works well for sandwiches or for melting. When brick is not available, other cheeses with origins from around the world can be alternatives.
Cheddar
Cheddar, originated in Cheddar, Somerset, England. This semi-hard cheese ranges in taste from mild and smooth when young to sharp and crumbly when fully aged. Maturation occurs usually between nine months to two years. Made from cow's milk, cheddar has a fat content of 48 percent.
Havarti
First produced in the mid-1800s, Havarti is a Danish cheese. This traditional creamery cheese from cow's milk has a semi-soft texture with irregular holes. Taste ranges from mild, sweet and buttery when young to sharp and salty when more mature. The mellow Havarti has many uses as a table cheese and a dessert cheese served with fruit.
Monterey Jack
Monterey Jack or simply Jack cheese, likely named for David Jacks of Monterey, California, has a smooth, mild, buttery flavor. This semi-soft cheese produced from cow's milk has a high moisture content. Aged Jack transforms to a yellower and sharper cheese similar to cheddar. Jack cheese cheese melts easily, making it ideal for cooking.
Tilsit
Tilsit, named for the former East Prussian town, has a variety of textures, including semi-soft and a harder German version. Tilsit features tiny holes and a mild to sharp flavor. Made from cow's milk, this wheel-shaped cheese comes with a whitish to yellow crusty rind. Tilsit can be used for snacking, grilling and baking. Tilsit pairs well with brown and rye breads, salads and sandwiches.
Tags: from milk, from mild, Jack cheese, Made from, Made from milk, Monterey Jack
Store raw walnuts in the freezer for long-term storage.
Toss together a salad that has few ingredients but bursts your taste buds with bold flavors. Baby spinach is a mild lettuce that is low in calories while high in nutrients, including beta-carotene and vitamin C. Mix in the heart-healthy walnuts that work to improve cardiovascular health for a nutritious meal. You can replace the strawberries with other fruit, such as mandarin orange segments or blackberries, depending on the availability in your area.
Instructions
Roast the Walnuts
1. Move one of the oven racks in your oven to the center of the oven. Preheat the oven to 350 degrees Fahrenheit.
2. Cover a baking sheet with a piece of wax paper, or with a silicone baking mat, if you have one on hand. Spread 1 cup of raw shelled walnut halves out over the covered baking sheet.
3. Place the baking sheet in the center of the oven and bake for 5 minutes. Remove the pan and flip the walnuts. Roast the walnuts for 5 more minutes. Remove and let cool.
4. Chop the cooled nuts coarsely and set aside.
Toss the Salad
5. Wash a Granny Smith or Golden Delicious apple. Core and dice the apple and place the chunks in a small glass bowl. Squeeze a lemon liberally over the apple pieces to prevent them from turning brown.
6. Add 1/2 cup of sliced strawberries, 2 tablespoons of Champagne vinegar, a splash of Amaretto, 1 teaspoon of fine sugar and a dash of salt to a blender. Puree the mixture and set aside.
7. Toss 4 cups of baby spinach into a large mixing bowl and fill the bowl with warm water. Submerge the leaves and then drain away the water to clean the spinach. Pinch off any long stems and remove any translucent leaves.
8. Pour the pureed dressing over the leaves and toss the leaves to coat the spinach. Add the chopped apples, roasted walnuts and 2/3 of a cup of crumbled goat cheese. Top the salad with 1/2 cup of sliced strawberries and serve immediately.
Fresh fruit is a color-filled addition to any party menu.
If you're in charge of organizing a birthday party for a loved one, it's important that the food is just as impressive as the decorations and event's activities. Add a colorful and healthy twist to the party fare by serving fruit in a tasty and inventive way that will keep guests talking--even after the party.
Fruity Jello Desserts
Purchase Jello in your little girl's favorite flavors, as well as fresh fruit that matches the Jello colors, e.g. tangerines for orange Jello, cherries for red Jello. Add the fruit to the Jello mix before while the Jello is still liquid, so the fruit will become part of the dessert mold. Pour the Jello mixture into tiny Bundt pans, or let the Jello become solid in a baking pan, so you can use cookie cutters to cut the fruity molds into shapes like hearts, stars, or your little girl's first initial. Or, create Jello fruit parfaits, which are fitting for a preteen or adolescent birthday party. Use tall, cylinder-shaped glasses for the dessert, and fill each glass with layers of Jello pudding, "matching" fresh fruit, e.g. bananas for yellow vanilla pudding, and tasty accents like granola or shredded coconut.
Basket Made of Fruit
A large fruit like a watermelon or cantaloupe can serve as the "basket" for the rest of the party's fruit fare. Cut the melon in half and scoop the fruit out of each side with a melon baller to create two fruit baskets. Customize the basket for the party by carving the birthday boy's initials into the melon, or tying a ribbon around the melon in the birthday girl's favorite color. Add other fruit to the melon basket like fresh berries, grapes, and pineapple wedges. You can also request a carved fruit basket from your local caterer for the birthday party, and specify the fruits you want featured inside this edible centerpiece.
Fruity Alcoholic Beverages
Make your best friend's birthday party even more enjoyable with some cocktails that feature bold fruity flavors. Prepare a pitcher of sangria, a Latin wine-based drink, with red and white wine, mineral water, white grape juice, and slices of peach, pear, and grapes -- this sweet drink pairs well with a cheese tray that includes Pepper Jack or Gargonzola. Or, feature a drink that includes the birthday girl's favorite flavors, and fits the season. For instance, a pomegranate cocktail with apple cider is ideal for a fall birthday party; flavors like peppercorns, apple brandy, and cinnamon will give the beverage a warm and pleasantly sweet taste.
Fruit Fondue
A fondue that is just right for fruit dipping is perfect for an intimate birthday party. Place a large pot of chocolate, butterscotch, or white chocolate fondue in the center of the table, along with an assortment of skewers displaying apple squares, halved strawberries, pear or banana slices, and pineapple wedges for guests to dip into the sweet mixture. Or, prepare small ceramic bowls of the mixture of your choice so that each guest can dip their fruit into the fondue separately. It's also a good idea to include some cubes of birthday cake on the fruit tray so that guests can taste the main party dessert accented with the fondue flavors.
Creamy cheese sauces are a popular topping for pasta.
Few foods provide more warmth and comfort than creamy cheese sauces. Slathered over pasta, drizzled over vegetables, or poured on nachos and sandwiches, creamy cheese sauces are varied, versatile, and relatively simple to prepare. Any type of cheese, or combination of cheeses, can be turned into a luscious sauce.
Classic Mornay Sauce
A variation on Bechamel, one of the French mother sauces, a Mornay sauce begins with a roux. A roux is made by whisking butter and flour together on low heat until a paste-like consistency is achieved. Milk is slowly stirred in and the sauce is simmered until thickened. At this point, add the cheese, along with any seasonings such as salt, pepper, and a pinch of nutmeg. Mornay sauce is delicious on vegetables such as asparagus and broccoli, and is also perfect for tossing with pasta. Classically, Gruyere is the type of cheese used, but any melting cheese will do.
Bleu Cheese Sauce
A delicious topping for steaks, burgers, and grilled mushrooms, this pungent and creamy bleu cheese sauce is also good on pasta and gnocchi. Start with chopped shallot or onion and garlic sauteed in butter. Add brandy or wine, if desired. Once the alcohol cooks off, add cream and simmer until thickened. Add bleu cheese and stir until melted. Season with salt and pepper. The pungency of this sauce can be controlled by the type of bleu cheese added. Use Cabrales, Maytag, or Roquefort for the sharpest flavor; Gorgonzola Dolce, Saga, or Stilton for a milder flavor.
Four Cheese Sauce (Quattro Formaggio)
An indispensable Italian sauce that's perfect tossed with ravioli, tortellini, or macaroni; four cheese sauce is also easy to make. Saute a chopped onion or shallot in olive oil, then add milk or cream and simmer until thickened. Add cheeses a handful at a time, stirring until melted. To stick to tradition, use only Italian cheeses: a hard cheese (like Parmigiano or Romano), a softer cheese (such as Fontina), a fresh cheese (like fresh mozzarella), and a bleu cheese (Gorgonzola). Mixed together, these four cheeses harmonize to create a deep, complex flavor.
Nacho Cheese Sauce
While you can buy processed nacho cheese sauce in a can, the results are splendid if you make it from scratch instead. All it takes is grated cheese (cheddar or jack) tossed in cornstarch, evaporated milk, and hot sauce melted together over low heat until creamy and gooey. Spices can be added to enhance the flavor or add more heat, like cayenne pepper, paprika, oregano, or cumin. This sauce is delicious on nachos, but also great on sandwiches like cheesesteaks.
If you live in or are visiting Kitsap County and have a craving for German food, there are many options at your disposal. Only one German restaurant is found within the county limits, but if you are willing to make the trek to Seattle, you can find a wealth of restaurants at your disposal. Whether you are looking for a sit-down place or a casual take-out joint, many options exist to sample genuine German food.
Tizley's Europub
Showcasing food from Bavaria, Scandinavia, Ireland and England, Tinzley's Europub features amazing European food including some great German selections. Try the mixed sausage plate or the hot Bavarian pretzel to start. For lunch, try the schnitzel ruben with a side of the German potato salad. Their dinner menu offers a selection of Bavarian schnitzels, and is best topped off with a beer or specialty cocktail from the bar. With more than 12 taps and 50 brew labels, there is always a new variety to try. Tizley's also has an open mic night on Wednesday and live music on Fridays and Saturdays. Tizley's Europub is open seven days a week and is located on Front Street in downtown Poulsbo.
Tizley's Europub
18928 Front Street
Poulsbo, WA 98370
360-394-0080
tizleys.com
Die Bierstube
In Seattle, a little more than an hour's drive from Kitsap County, is Die Bierstube, a traditional German-style tavern started by Chris Navarraos. Chris spent much of his childhood visiting his family in Germany and brought back the traditional style of food to Seattle. Featuring great imported beers and classic German food, try the traditional gurken salat, or the German wurst sampler to name a couple of options. Die Bierstube is open seven days a week, starting at 4 p.m. Monday through Thursday, and 3 p.m. Friday and Saturday.
Die Bierstube
6106 Roosevelt Way NW
Seattle, WA 98115
206-527-7019
diebierstube.com
Bratz
Founded by two brothers who grew up in Germany, Bratz is quickly becoming a Seattle institution for serving genuine German food. Using only family recipes to create their food, the Bratz menu includes a wide range of brats along with schnitzel sandwiches, breaded pork cutlets and mushroom-topped schnitzel. Mainly a takeout joint, Bratz is great food on the go. Grab a seat on the patio and try one of their many mustard or ketchup varieties or one of their tasty desserts.
Bratz
4759 Brooklyn Ave NE
Seattle, WA 98105
206-523-1680
Tags: German food, Kitsap County, Tizley Europub, days week, Front Street, genuine German
Provolone cheese is an Italian cheese that is somewhat like mozzarella cheese, with a little more flavor. Learning make provolone cheese at home can be a challenging task. Once accomplished, buying cheese is no longer an option.
Instructions
1. Pour whole milk into a large pot on the lowest heat. Bring the temperature of the milk to 97° F, and stir slowly to equalize the temperature throughout the liquid.
2. Pour in thermophilic starter culture, and whisk and cover the mixture. Allow the mixture to cook for approximately 45 minutes, or until the pH level is at 6.0. Thermophilic starter culture is what puts the bacteria in the milk that allows it to become more acidic and flavorful.
3. Pour in lipase, whisk the mixture slowly, and cover it for 10 minutes. Lipase is an enzyme that halts the breakdown of the fats in the cheese and allows maximum flavor.
4. Dilute the rennet in 1/4 cup of water per the packaging directions. Pour rennet into the mixture and set it aside to allow curd to form. Rennet is the enzyme that allows solids and liquids to separate.
5. Check the curd after 40 minutes to see if it has a clean break through it. Once the break is obtained, cut the curd into small cubes. Allow the cubes to rest for 10 minutes.
6. Place the colander on top of the pot of water, like a double boiler. Place the curds into the colander and allow them to sit covered for 45 minutes.
7. Take a small piece of the curd and place it into hot water to perform a "stretch test." If the curd becomes pliable and shiny, your provolone cheese is almost finished. If it will not stretch, place it back into the colander for another 15 minutes or until it is stretchable.
8. Place all of the curds into hot water. Once the curd stretches easily, begin to stretch and combine the curds into a ball form. Once you have the curd formed into a ball-like mass, place it into ice cold water for one minute.
9. Mix 6 cups of room-temperature water and 1/2 cup of salt in a large bowl. Place the ball of Provolone cheese in the water and allow it to sit for two hours. The cheese will be ready to eat after two hours. Store the cheese submerged in water in a sealed container.
Tags: curds into, Provolone cheese, enzyme that, into colander, into water, minutes until, Place curds
Sushi is often served on a platter, with several different kinds of raw fish present.
There are many different dishes on several different continents that incorporate raw fish, but the most popular by far is the Japanese dish sushi. Sushi eaters consume a wide variety of raw fish, the most important characteristic being that the fish is very fresh. With modern health standards the health risks of eating raw fish are negligible and so the best fish to eat raw is really a matter of personal taste, though there are a few species that are more liked than others.
Tuna
Tuna is an extremely popular kind of fish to eat raw. It is a firm and fatty fish that has an excellent flavor when eaten raw. Tuna is so popular, in fact, that the extinction of some species of tuna is becoming a significant concern due to overfishing. There are also some health concerns related to tuna. A New York Times investigation found that there are some varieties of tuna that contain mercury levels high enough to potentially warrant their removal from the market by the F.D.A.
Salmon
Salmon is another species of fish that is very popular to eat raw. Before the invention of refrigeration though, salmon was not used at all by the Japanese as a sushi fish because of parasites that would make the fish inedible soon after the fish was killed without the proper storage. Salmon has since become very popular though, in part because it offers a flavor that is unique from many white fish varieties.
Yellow Tail
Yellow Tail, also known as Japanese Amberjack, is another well-liked raw fish. The Yellow Tail is only found in the Northwest Pacific, but because this encompasses Japan, it has historically been very good. Today many of the Yellow Tail that makes its way on to plates as sushi is farmed, though there are still some Yellow Tail caught wild.
Red Snapper
Red Snapper is another good sushi fish, though there are some differences between the Red Snapper that the Japanese will eat and the Red Snapper that Americans are served on sushi. The traditional Red Snapper is also known as Eastern Nannygai and is found in the South Pacific, around New Zealand and Australia. The Red Snapper most Americans eat is a different fish found in the Gulf of Mexico and the Southern Atlantic coast. Names aside though, the two fish are very similar and are difficult to tell apart.
Tags: Yellow Tail, though there, also known, fish most, fish that
This cheesecake for chocoholics is easy to make. It's ready in just over an hour, and anyone who likes chocolate will gobble it up. This recipe makes one 10-inch cheesecake.
Instructions
1. Place the wafers, 2 tbsp. sugar, cocoa powder and 2 tbsp. butter in a blender or food processor and grind until combined.
2. Heat the oven to 350 degrees F.
3. Butter a 10-inch springform pan and press the crust evenly over the bottom of the pan. Use the flat bottom of a glass to make the crust flat.
4. Melt the chocolate and 4 tbsp. butter slowly in a double boiler. Meanwhile, warm the cream cheese in the oven to room temperature.
5. Place the melted chocolate and warmed cream cheese in a food processor or mixing bowl with the 1 c. sugar, egg yolks, and eggs, and mix or blend until combined. Be sure to get out any lumps.
6. Place all remaining ingredients in the food processor or mixing bowl and mix well. Take care not to overmix.
7. Pour over the crust and bake for 35 minutes or until set in the center. (See tips for doneness test.)
Proper cooking is vital to a successful pork roast, but don't let that scare you. Even a beginning cook can do it. The key things to remember are that pork has to be cooked to a minimum temperature of 160 F to kill any bacteria in the meat, and that it shouldn't be cooked over 180 F or it will become dry.
Preparing the Pork Roast
When you take your roast out of the store packaging, you will need to trim off excess fat. You want to leave some fat to keep the pork moist, but too much fat isn't healthy. Once you finish trimming the fat, you will place the roast in a shallow roasting pan. Once you have the meat ready for seasoning, start preheating your oven. A hot oven is essential if you want your roast to have a crisp top layer.
Spices
You will want to add some spices to your pork roast to give it more flavor. First, wipe a layer of oil or vinegar on the surface and sides of the pork roast. Then begin adding a teaspoon each of the following spices: garlic powder, pepper, thyme and rosemary. Add a half-teaspoon of salt and chile powder if you would like. Once the spices are set on the roast, you can put it in the oven. There is no need to marinate.
Cooking Temperatures
The standard 350 F is a good temperature for roasting, but some ovens cook faster than others. If your oven tends to cook on the fast side, reduce the temperature by 25 degrees. Note that roasts with bones in them tend to cook faster than pork roasts that don't have a bone. No matter which temperature you choose, the important thing is to use a meat thermometer to tell when the pork is cooked. When the temperature reaches 165 F to 170 F, the pork roast is done. Anything more than 170 F could result in a dry roast. Let the roast stand for 15 minutes before carving it. This gives the juices some time to settle.
Nothing makes a person's mouth water like a piece of cheesecake. Whether the cheesecake is mini or large, it is a dreamy dessert. There are many recipes to make the cheesecake and the crust. All add their own special flair, but a basic graham cracker crust is all you need to make if you're making mini cheesecakes. Not only is it simple, it also tastes good and you don't need many ingredients.
Gathering the Ingredients
When making your mini cheesecake crusts, you will need 1.5 cups of crushed graham crackers, ¼ cup of plain white sugar and 5 tablespoons of butter. You can either use paper cupcake holders to put your crust in or put the crust directly into an aluminum cupcake holder. This recipe will make approximately eight crusts. You can also add cinnamon if you want.
Mixing the Crust
Crush 1.5 cups of graham crackers. You can place the whole graham crackers into a plastic bag and smash them with your hand or a cup. This will keep all the crumbs together, and you won't have a mess to clean up. Place your crushed graham crackers into a medium-sized mixing bowl. Pour sugar into the bowl and mix it with the graham crackers. Melt your butter and pour it into the graham crackers and sugar. Mix the ingredients together. Make sure the graham cracker mixture is completely moistened with the butter so the crust will stick together and not crumble.
Filling the Cups
If you are using cupcake holders, place a holder into an opening in a cupcake pan that holds eight cupcakes. If not, you will be placing the crust mixture directly into the pan. Scoop out a heaping tablespoon of crust mixture and place it into a holder. Using your fingers, smash the crust down firmly into the bottom of the holder. Continue filling each holder and smashing the crust down so it will hold together. Once you have your holders filled with the graham cracker crust, you can then fill each holder with the cheesecake recipe of your choice. Remember to refrigerate the cheesecakes once they are completed so they do not spoil.
Tags: graham crackers, graham cracker, cracker crust, crackers into, crushed graham, crushed graham crackers, crust down
Do your homemade omelets lack the pizazz you find at your favorite restaurant? If so, it's time to rethink how you prepare this breakfast favorite. By changing the ingredients you add, you can easily turn your omelets into a gourmet meal.
Instructions
1. Add fresh herbs to your eggs. The herbs will ensure that your eggs are just as flavorful as the ingredients you put inside your gourmet omelet.
2. Put your eggs in the blender. Taking the time to blend your eggs will ensure that your omelets are nice and fluffy. This will give you a texture that is similar to what you might find in your favorite restaurant.
3. Choose a gourmet cheese. While American and cheddar cheeses may be tasty, goat cheese makes your omelet truly gourmet.
4. Pick different types of meat. Many people use ham or bacon, but andouille sausage or even salmon would add a more gourmet flavor.
5. Rethink the vegetables you add. Green peppers and onions can get old after a while. If you want a gourmet omelet, you should consider adding shitake mushrooms or heirloom tomatoes.
Tags: your eggs, ensure that, ensure that your, favorite restaurant, find your, find your favorite
Correct overseasoned stuffing by balancing the flavors.
A heavy hand with spices in a stuffing recipe should not thwart your cooking efforts. Save the stuffing by balancing out the excessive seasonings or using temperature to change how the eater perceives the flavor of the stuffing. For future reference, it is easier to add seasoning to a bland stuffing than it is to correct an overseasoned stuffing.
Instructions
1. Use the stuffing as it is in cold stuffed peppers, since the cold temperature will mute the excess seasoning.
2. Mix in an additional cup of bread cubes and another 1/2 cup unsalted chicken stock to thin out the stuffing. Taste the stuffing after adding the bread and stock and add more if needed until the flavor tastes balanced.
3. Add 3/4 cup of diced dried fruits per four cups of stuffing to balance out the seasoning with the concentrated sugar in the fruit. This also adds bulk to the stuffing.
4. Place the corrected stuffing into a baking pan and pour 1/2 cup of gravy or unsalted chicken stock over the top.
5. Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until hot throughout.
6. Taste the stuffing before serving. Top the stuffing with gravy if the flavor of too many additional herbs and spices is still too strong.
Lean ground or thin strips of fresh meat are best for jerky.
Jerky is meat that has been cured, marinated or rubbed and dried in a smoker, dehydrator, grill or oven. Drying meat is a common food preservation method used all over the world, and jerky is a tasty, high-protein snack low in fat and cholesterol. Beef, chicken, turkey, fish and wild game can be used to make jerky. Buy or make marinade or dry rubs and experiment with different spices until you find a blend that suits your taste.
Common Spices
Spices used to make jerky vary widely, but some are commonly used in most jerky recipes. A teaspoon of salt per pound of meat is generally used, including sea salt, Kosher salt and common salt. A balance of other spices, such as a teaspoon each of black or white pepper, onion powder and garlic powder, is frequently used. The ingredients used most often for marinade are soy sauce and steak or teriyaki sauce. Cooks who use an oven or a food dehydrator rather than a smoker often add liquid smoke.
Hot Spices
Many jerky-makers like to spice up meat with hot seasonings. Use crushed chili, jalapeno, habenero or cayenne pepper, curry powder, Cajun mix or Caribbean jerk seasoning along with mesquite or hickory flavoring to heat up jerky. Commercial hot sauce or chipotle sauce can be used as a marinade.
Other Flavorings
Many people add a teaspoon each of other spices, including rosemary, parsley, thyme, oregano, basil, caraway and dill. Lemon pepper, chives, cloves, cinnamon or ginger add different flavoring. For an Indian flavor, you can add coriander, cumin, turmeric and cardamom. Sweeten your jerky by marinating it in fruit juice such as orange, apple, cherry or pineapple juice or use various combinations of barbecue sauce, ketchup, brown sugar and honey as a marinade. A favorite beer or liquor such as bourbon or sherry is often used to marinate jerky.
Tags: jerky Jerky, make jerky, other spices, teaspoon each, used make, used make jerky, used most
Almost any recipe can be enhanced with the addition of a small amount of apple cider vinegar. The vinegar will bring out the flavors and give the dish a slightly tangy taste. Meat dishes and salads with apple cider vinegar are especially delicious.
Instructions
Pork Chops With Apple Cider Vinegar
1. Place the pork chops in a skillet and add the cranberry-apple juice, maple syrup and apple cider vinegar.
2. Bring the mixture to a boil.
3. Reduce the heat to medium and simmer for 10 minutes, turning the meat once.
4. Add sliced apples to the skillet and cook until tender, about 5 minutes.
Salad With Apple, Fennel and Apple Cider Vinegar
5. Make vinaigrette dressing by mixing the apple cider, olive oil, apple cider vinegar and honey in a medium bowl until well blended. Add salt and pepper to taste.
6. Combine the apple slices, arugula and fennel in a large bowl.
7. Toss the salad with the vinaigrette dressing.
8. Put the salad on four plates and sprinkle with chopped walnuts.
Chutney with Apple Cider Vinegar, Raisins and Onions
9. Blanch pearl onions in boiling water for 3 minutes. Drain and peel.
10. Combine the apple cider, apple cider vinegar, raisins, onions, brown sugar, cloves and salt and pepper.
11. Boil the mixture for about 30 minutes, stirring occasionally until the liquid thickens and becomes syrupy.
12. Keep the chutney covered in the refrigerator for up to one week.
13. Serve the chutney with apple cider vinegar pork chops or any meat or poultry.
Tags: apple cider, apple cider vinegar, about minutes, Apple Cider, apple cider
Snack time doesn't have to mean unhealthy treats. Instead of grabbing a sugary treat, try a homemade granola bar, full of healthy fiber, nutritious dried fruit and enough chocolate chips to satisfy your sweet tooth. Homemade granola bars are great for snack time or for breakfast.
Instructions
1. Preheat the oven to 350 degrees F.
2. Oil an 8-inch square baking pan or coat it with nonstick cooking spray. Set it aside.
3. Put the shredded wheat, oatmeal, dried fruit, walnuts, salt and cinnamon in a food processor and set it on pulse until the ingredients are finely chopped and the dried fruit pieces are about the size of lentils.
4. Whisk the eggs in a large bowl until they're slightly fluffy, and whisk in the vanilla extract and honey. Add the miniature chocolate chips and the oatmeal mixture and stir until the mixture is thoroughly combined.
5. Spread the mixture evenly in the prepared baking pan, flattening it slightly with a spatula.
6. Bake the granola bars for about 18 minutes, or until the edges begin to turn golden brown.
7. Leave the granola bars in the pan to cool completely before slicing. Store them in the refrigerator in an airtight container.
Cook your meatloaf on a gas grill rather than the oven.
Meatloaf does not need a kitchen for cooking. A gas grill has similar heat controls to a home conventional oven, letting you to cook anything on the grill as you would indoors. Unless using wood chips in a smoker box on your grill, cooking your meatloaf on a gas grill will not result in a different flavor from cooking it in the oven. The main reason to prepare it with a gas grill lies in the convenience of avoiding heating the kitchen. Opt for your favorite meatloaf recipe to make or use one found on the Internet.
Instructions
1. Place the prepared meatloaf mixture into the loaf pan and refrigerate for one hour to firm the loaf.
2. Heat the two outer burners of a gas grill on a three-burner grill or one side of a two-burner grill to medium heat until the grill thermometer reads 350 degrees Fahrenheit.
3. Place the loaf pan with the meatloaf mixture in it over indirect heat, on the portion of the grill over the unlit gas burner.
4. Close the lid and cook the meatloaf for 60 to 70 minutes or until a meat thermometer inserted into the center of the loaf registers 155 degrees Fahrenheit.
5. Remove the meatloaf from the grill and cover with aluminum foil for 10 to 15 minutes or until the temperature creeps up to the safe level of 160 degrees Fahrenheit according to the meat thermometer.
6. Let the meatloaf cool and rest in the pan for 15 to 20 minutes before slicing and serving.
Tags: degrees Fahrenheit, your meatloaf grill, meat thermometer, meatloaf grill, meatloaf mixture, minutes until
For coffee lovers, a hot cup of java after dinner is both a pleasure and a comfort. You can treat yourself and the java fans you know to a special dessert coffee that will provide the perfect climax to your next great meal.
Instructions
1. Brew your coffee, starting with ice cold water for the best results. Make your coffee a bit stronger than usual, as the added ingredients will dilute its flavor. Add one part vanilla extract for every four parts of water before brewing.
2. Prepare your coffee mugs. Use large mugs or even tall glasses. Place one scoop of vanilla ice cream in the bottom of each mug just before the coffee is ready to pour.
3. Place your hot brewed coffee in a separate pitcher. Add 1 tsp. of sugar for every 2 cups of coffee. Add a fifty-fifty mixture of whole milk and heavy cream to the coffee until it reaches your desired consistency.
4. Pour your coffee and cream mixture over the vanilla ice cream. Pour down the side of the glass so that the ice cream doesn't melt too quickly.
5. Add a garnish. Top your coffee with a dollop of whip cream and a sprinkle of cinnamon or powdered chocolate. For a special touch, place a sweet cookie, a peppermint stick or a piece of chocolate into the whip cream.
The next time you have a party or invite a few guests over, consider serving gourmet appetizers that don't take much time to prepare. For example, serve a large plate with an assortment of olives, cheese and crackers for a simple, gourmet appetizer.
Candied Pecans
If pressed for time, make candied pecans in just a few minutes with only pecans, brown sugar and orange juice. Preheat your oven to 350 degrees F. Combine and stir 1 cup of brown sugar with 1/4 cup of orange juice in a bowl. Add pecans to coat them, then spread the pecans on an oiled baking sheet. Bake 10 to 12 minutes, stirring at times. Remove the pecans and allow them to cool. You will have 2 cups of candied pecans to serve.
Fruit Dip
Fruit dip, another simple gourmet appetizer, takes just a few minutes to prepare, but refrigerate it for the best results. Blend 1 cup of plain, nonfat yogurt with 1/4 cup of orange juice, 1/4 cup of white sugar and 1 tbsp. of grated orange peel. Fold in 2 cups of thawed, whipped topping, stir and keep it refrigerated for about two hours. When you remove the bowl from the refrigerator, arrange pieces of cut fruit around the bowl for dipping, like apples and pears as well as strawberries.
Garlic Shrimp
After heating about 1 cup of extra-virgin olive oil in a deep skillet, add four cloves of minced garlic, 1/4 cup of minced parsley and stir quickly for about 10 seconds on medium high heat. Add 2 lbs. of medium-sized, deveined shrimp and cook for three to four minutes until the shrimp turn pink. Add salt to taste and place the shrimp with the oil, parsley and garlic into small bowls. Serve with thick, crusty bread.
Gourmet Veggie Dip
In a bowl, add an 8 oz. package of soft cream cheese, 1/4 tsp. garlic powder, a jar of chopped roasted red peppers (pour out the liquid), 1/4 tsp. black pepper and about 1/4 tsp. ground cayenne pepper to taste. Mix well, cover and refrigerate fo an hour. Serve with chopped vegetables like celery sticks, broccoli, carrot sticks and cauliflower. Whole grain crackers go well with this dip also.
Cheese and Bread
Preheat your oven to 325 degrees F. This dish requires 8 to 12 oz. of feta cheese or marinated goat cheese which you break into chunks in an ovenproof dish. Bake for 15 to 20 minutes until browned, remove from the oven and add 1/2 tsp. of whole peppercorns, sprinkling all with olive oil. Serve this appetizer along with a sliced loaf of French bread and a Beaujolais Nouveau wine.
Tags: orange juice, your oven degrees, Bake minutes, brown sugar, candied pecans, Easy Gourmet, Easy Gourmet Appetizers
These small green shoots grow into long and useful stems.
The green stem-like shoots that are often removed from the cloved heads of garlic that we most often use in recipes are commonly known as garlic scapes. These shoots can be chopped and added to many recipes, both cooked and raw, for a milder more complex garlic flavor. You can include them in sauteed dishes, dressings, dips, vinegars and any other recipe you can think to try to add an Asian influence or tone down the garlic flavors of the dish.
Instructions
1. Chop the garlic scapes with a sharp knife on a cutting board before using.
2. Add chopped fresh or dried garlic scapes to a sauteed dish before the main ingredients, when the oil is hot, or while the ingredients are simmering. Adding them in the beginning of the dish will bring out sweeter tones whereas adding them later in the cooking process will result in a bolder garlic taste.
3. Stir pieces of garlic shoots into sour cream for a dipping sauce, into pesto for a variation on the traditional flavors. You can also stir them into an olive oil and vinegar blend along with other herbs such as pepper, basil and oregano for a new and different salad dressing.
4. Can garlic scapes in vinegar for a few weeks. The result is pickled garlic scapes, which can be served with other pickled vegetables in a medley, or cooked normally for an exotic twist to a recipe. The vinegar solution will also now be flavored with the sweet garlic notes and can be used as a craft vinegar in recipes and on salads.
5. Sprinkle chopped garlic scapes onto salads, on top of pizza or into bean blends for a bit of zest.