Clam juice is made from raw or cooked clams, depending on the manufacturer.
Bottled clam juice is commonly used in many different soup stocks if fresh clamshells aren't available, including Thai, Korean, American, Japanese, Italian and Spanish varieties. Homemade fish stocks can also be used to steam many foods with excellent results. Improve bottled clam juice with a few simple ingredients.
Instructions
Jalapeno-Spiced Clam Juice
1. Chop 2 whole jalapenos very finely on a cutting board with a sharp knife.
2. Put the jalapeños, seeds included, in a container large enough to hold the amount of bottled clam juice you are seasoning.
3. Pour the clam juice over the jalapeno peppers and stir to combine with a wooden spoon.
4. Put the container in the refrigerator for 24 hours to blend. Strain the clam juice with a fine-mesh sieve and use as normal.
Fresh Basil- and Thyme-Infused Clam Juice
5. Chop 1 whole bunch fresh thyme and 1 bunch fresh basil with a sharp knife.
6. Place the chopped herbs in saucepan large enough to hold the herbs and clam juice.
7. Add the clam juice to the saucepan and heat over medium heat until gently boiling. Reduce the heat to low and simmer for 30 minutes.
8. Strain the clam juice through a fine-mesh sieve and allow it to cool. Store the clam juice in the refrigerator or use as desired.
Tags: clam juice, clam juice, bunch fresh, Chop whole, clam juice, Clam Juice Chop
Fondant icing and decorations will make any Halloween-themed cake stand out.
Fondant is a firm and malleable type of icing that is very well suited to making shaped cakes. Fondant also gives the finished cake a smooth and polished look that is hard to achieve with other icing, such as buttercream. Using fondant to make a Halloween cake is a great idea, as there are many spooky shapes that can be molded into cakes, such as gravestones, Jack-o'-lanterns, spiders and more.
Instructions
1. Make the instant cake mix into a batter and pour it into the cake pans. Choose a cake pan that generally resembles the shape of the finished cake. For instance, if you're making a Jack-o'-lantern cake, use round pans; if you're making a gravestone cake, use a long rectangular pan. Keep in mind that you will need to cut away some cake in order to shape it later on, so choose the size of the cake pan accordingly.
2. Bake the cake according to the instructions on the instant cake mix. Let the cake cool in the pan for several minutes after removing it from the oven, then carefully transfer the cake to a cooling rack. Let the cake cool fully for a couple of hours.
3. Use a long-bladed, baking knife to cut away the cake and make it into a Halloween shape. Round the edges of one end of a rectangular cake if you are making a gravestone cake, for example. Stack the layers of a round cake and shave around the sides of the bottom layer and a little off the top edge of the top layer if you're making a round, Jack-o'-lantern cake.
4. Cover the cake with a light layer of buttercream. Add layers to the cake if you're making a layered cake and cover lightly with buttercream on each layer, then over the sides and top of the entire cake.
5. Knead any food coloring into the fondant until it is blended. Roll the fondant smooth with a rolling pin until it looks like it will fully cover the cake. Gently roll all the fondant onto the rolling pin, then unroll it over the cake. Cut off the overlap and press the fondant into the sides and edge of the cake.
6. Use the remaining fondant to sculpt any other features of the cake, like a pumpkin stem for a Jack-o'-lantern cake. Use a toothpick to scrape and carve any patterns or words into the fondant already on the cake.
7. Decorate with any other goodies you have, such as gummy worms, candy corn, gummy spiders or anything else. Use buttercream to stick them on.
Clotted cream is an English specialty, traditionally produced in the West Country that includes Cornwall, Devon and Somerset. It is made by heating full fat milk or cream until some of the liquids evaporate and leave behind a lightly solidified layer. Clotted cream contains a large amount of butter fat and comes in a lightly yellowish color. Cornish clotted cream received a Protected Designation of Origin (PDO) status from the European Union in 1998, which safeguards the name and product from copy cats and cheaper reproductions.
Sauces
Due to its thick consistency and buttery content, clotted cream is an ideal component for sauces. It can be added to juices left in a pan after frying meat or fish, and works well in dishes that include mussels. In most circumstances, it can replace traditional cream in sauces, but use less than the stated amount for cream in the recipe. A tablespoon of clotted cream can also be added to tomato sauces for use with pasta and spaghetti.
Vegetables
Add clotted cream to vegetables towards the end of their cooking time; it works especially well with mushrooms, peas and leeks. The vegetables can either be mashed together with the cream, or left whole. It can also add a sweet taste and creamy consistency to vegetable soups, including tomato, sweet potato and butternut squash soups, or create a cold soup when mixed with cucumbers.
Gratins and Quiches
Potato, fish and seafood gratins usually require a certain amount of milk or cream, which can easily be replaced with clotted cream. The traditional French dish of quiche uses a mixture of egg and milk to lodge the vegetable topping; substitute some of the milk with clotted cream to give the tart a fuller, creamier taste.
Desserts and Sweets
Many English ice creams contain a certain amount of clotted cream, particularly when they are produced in the Devon or Cornwall region of Southern England. Fruit salads and jellies can be served with clotted cream, and it works well when combined with sour rhubarb or redcurrant compotes. Added to chocolate it can enrich mousses and truffles, and increase the calorie count. In fudge and fudge sauces that accompany desserts, clotted cream can replace the use of traditional cream.
Cakes
The most traditional application for clotted cream is to present it together with scones and jam. Additionally, it is often used as a cake topping, usually with fruit or served as an accompaniment to tarts and cakes instead of whipped cream. English cheesecake can also include clotted cream when it is mixed with cream cheese for the filling. However, clotted cream is not only suitable as an accessory, but can also be blended into the cake mixture where it can replace some of the butter and sugar content in sponge bases.
Tags: clotted cream, with clotted, with clotted cream, certain amount, cream English, milk cream
Bagging your own spices can help you save money by buying in bulk without expensive containers and save time by combining regularly used spices in proper proportions before you need them for a recipe. Preparing and packaging your own spices can also help you tailor your spice mixes to your personal tastes and regularly used recipes, giving you more control over the way your food tastes.
Instructions
1. Make your own Italian seasoning mix for soups, marinades and pasta recipes by combining 2 tsp. each of thyme, oregano, marjoram, basil, rosemary and sage in a food-safe, sealable plastic bag.
2. Combine 1 tsp. each of garlic powder, onion powder, white pepper, freshly ground black pepper, cayenne pepper, thyme and oregano to make Cajun seasoning for dry rubs for meat, soups, rice dishes and other Cajun recipes.
3. Mix spices in quantities you regularly use for recipes based on their amount. For example, if you commonly use 2 tbsp. garlic powder, 2 tbsp. brown sugar and 2 tbsp. onion powder for seasoning meat for barbecue, combine these spices in a small, sealable plastic bag and label them with a permanent marker by recipe.
4. Bag spices in a dark colored, food-safe plastic bag labeled with a bright-colored permanent marker to prevent light from damaging the flavor of the spices. This is particularly important if you store spices in an area where they will come into contact with sunlight.
There are a couple of ways to think of London broil. The act of preparing a relatively tough cut of meat by pan frying it until it reaches medium rare is the traditional definition of London broil. It has since taken on a new meaning, though. People now think of London broil as a recipe that calls for marinating the meat before preparing it on a grill or frying it in a pan. You can also broil London broil.
Instructions
1. Make your London broil marinade by mixing together all of the ingredients except the onion. Ensure that you combine the ingredients well, then add the onion to the marinade.
2. Place your London broil in a plastic bag that you can seal. Add your marinade and refrigerate the steak overnight, turning the plastic bag over a couple of times.
3. Remove your London broil from the marinade, and place it on a grill at high heat. Cook each side for three minutes, then lower the grill temperature to medium.
4. Grill your London broil on medium heat for five to six minutes. Turn the meat over once after two to three minutes of grilling.
5. Serve your London broil after you cut the steak diagonally across the grain. Cut thin slices, and serve your London broil with some of the warmed, leftover marinade.
Tags: London broil, your London, your London broil, London broil, think London, think London broil, three minutes
Venison jerky is a tasty treat that you can make right in the comfort of your home. Jerky is made by removing the moisture from the meat, in effect drying it out. There is no special equipment to purchase to make your own venison jerky. All you need are some simple spices for the marinade, a sharp knife and an oven.
Instructions
1. Remove fat and gristle from the deer shoulder. Use a sharp knife to cut away as much of the fat and gristle from the meat as possible.
2. Cut the deer shoulder into 1/2-inch thick and 1-inch wide strips of meat. It is important that the cuts be made along with the grain (instead of across the grain) for a more tender piece of jerky.
3. Mix the marinade. In a large container add the Worcestershire sauce, salt, black pepper, cider vinegar and brown sugar. Mix ingredients well.
4. Add the sliced deer meat to the container. All the meat must be covered in liquid for proper marinating. Cover the container, place in the refrigerator and marinate for 24 hours. Mix the meat several times during the marinating process.
5. Remove the meat from the container and place them on paper towels and pat dry. If the deer meat is still wet after drying with paper towels let it air dry for 30 minutes.
6. Preheat the oven to 200 degrees Fahrenheit. Cover the bottom rack with heavy duty aluminum foil. The bottom rack will catch all the drippings from the deer meat while it is drying.
7. Lay the strips of deer meat directly on top of the wire rack. Do not cover the rack with foil or place the deer meat on a tray. The meat must have air circulation to dry properly. Prop the oven door open a bit so that moisture can be released from the oven. Deer meat will take approximately 10 hours to dry. Check the meat during the drying process.
Tags: deer meat, bottom rack, container place, deer shoulder, from deer, from meat, gristle from
Grilling is a way of cooking chicken that has been used by nearly all nationalities for generations. Families can easily raise chickens in their own yards and the chicken industry has found that the business of raising chickens is very profitable. The cooking of a chicken by grilling is as versatile as the imagination of the preparer. Each nationality has its own signature style of grilling chickens that changes slightly with each generation. Knowing a few facts about grilling chicken is indispensable to any cook.
Significance
Grilling is one of the easiest methods available to cook a chicken. It has been used since before electric and gas stoves were even invented. Grilling creates a mild-flavored meat that pairs easily with many other types of food. Chicken is an economical meat that is widely available in almost every country of the world year around. Chickens are easy to butcher and small enough to grill in almost any kitchen, unlike larger meat sources such as cows, goats or turkeys. Grilling can be used to cook almost any part of the chicken, so you don't have to worry if a certain cut is not available in the market. Chicken freezes easily and tastes just as good as fresh chicken when grilled after being thawed.
Misconceptions
Many people have the misconception that grilled chicken is high in fat and unhealthy. However, this is not always the case. You can grill chicken over moderate heat and thereby reduce the amount of carcinogens that are produced by the burning. If you grill the chicken with the skin on, you can remove it before serving and greatly reduce the amount of fat per serving. Another simple means of keeping the grilled chicken heart healthy is to remove the skin before you grill it and serve it with a flavorful sauce. If you are using a wood fire, instead of cooking the chicken directly over the flame, place it to the side so it has more of an indirect heat source and less smoke and flame contact.
Geography
The popularity of grilled chicken has not lessened with time. Each nationality has it own unique style of grilling. Indians make tandoori chicken with spices, garlic and ginger. Mexicans have a salty garlic and citrus marinated chicken. Germans marinate their chicken in beer and salt and pepper before grilling. The Chinese cover their chicken in a sweet soy glaze. Italians grill their chicken with tomatoes and herbs. The Mediterranean culture usually infuses chicken with rosemary and olive oil. Each of these delicious preparations is popular across national divides.
Considerations
Grilling chicken takes patience and time, unless you are grilling boneless chicken. The skin is mostly fat and can burn quickly if exposed to high heat. The USDA Food Safety and Inspection Service recommends cooking chicken until the internal temperature reaches 165 degrees Fahrenheit, which can take up to an hour depending on the size of the piece of meat. Marinating beforehand will add flavor to the meat while basting adds flavor to the skin and surface of the meat. Generally, a low, slow heat will cause the meat to heat throughout without burning the outside. Even when grilling boneless chicken, slow, even heat will produce a tender piece of chicken.
Types
Grilling, by definition, means to cook over radiant heat. A simple method used by campers is a wood fire with a spit. The tandoori oven used in India is a clay-lined oven in which the food is cooked over a super high-heat wood fire. More common to most people is the charcoal grill, which comes in various styles but is basically hot charcoal radiating heat to the food on a grill above. Gas grills have become just as popular with their clean and easy ignition. Grilling is done on racks just over the flame, with the convenience of smokeless heat and immediate shut off. People can now even use grills inside their homes with proper ventilation as higher end ranges come with a grilling rack as an option.
Tags: chicken with, cooking chicken, grilled chicken, their chicken, wood fire, been used, boneless chicken
Sushi bars offer low calorie, high flavor food at a reasonable price. If you are unfamiliar with sushi it's much more than raw fish and seaweed. Sushi can contain cooked fish, shellfish or no fish at all. Although sushi is healthy fare you can increase the nutritional value of your sushi by choosing ingredients with a slant toward wellness.
Instructions
1. Prepare your sushi rolls with nori. This seaweed provides a healthy amount of vitamin C that helps your immune system function and repairs tissue damage.
2. Choose brown rice over white rice. White rice loses its fiber, vitamins, minerals and antioxidants when processors strip the bran and germ from the endosperm. Whole grains such as brown rice ward off cancer, heart disease and hypertension.
3. Use fish low in mercury. Popular sushi ingredients crab and wild salmon are low in mercury, so enjoy them anytime. Shark, swordfish and yellowfin tuna are high in mercury, so enjoy them sparingly.
4. Deter cancer and tooth decay with wasabi sauce. Wasabi sauce contains isothiocyanates, which destroy the bacteria that cause tooth decay. Isothiocyanates also inhibit cancer causing carcinogens.
5. Eat with chopsticks because the extra dexterity you must engage to operate chopsticks means it takes longer to consume each bite. Eating slowly gives your body a chance to feel full before you overeat.
6. Add flavor with ginger. Ginger relaxes and soothes the gastrointestinal tract, relieving nausea and motion sickness. Ginger also contains powerful anti-inflammatory agents that can relieve pain associated with joint disease.
7. Curb eye problems with California rolls. California rolls contain avocado that is high in the carotenoid lutein. Some research suggests lutein plays a role in maintaining healthy eyes by reducing the risk of macular degeneration.
Tags: brown rice, California rolls, enjoy them, mercury enjoy, mercury enjoy them
Try something new and add some Greek flair to your meal with feta cheese--a cheese easily combined with many types of meals. Although associated mostly with Greek food, it can be added to any type of food and comes from many other countries in addition to Greece. Here's crumble fresh feta cheese into your meals.
Instructions
1. Purchase the feta cheese at any grocery store or local Greek and Middle Eastern markets in your area. Check the date to be sure it will remain fresh until you're ready to use it.
2. Leave feta in the refrigerator until you are ready to eat it. Cut off the amount of cheese you want to crumble and eat with a knife.
3. Run the chunk of feta to be crumbled under cold water to firm it up. Do this for about 10 to 20 seconds. Slice into chunks to make it easier to crumble.
4. Use a fork to break up the feta into small pieces. Follow up with your hands using fingers to break off and roll the cheese slightly into unevenly balled crumbles.
5. Sprinkle the feta crumbles to your meal and enjoy. Feta crumbles are a great addition to salads, combined with sliced tomatoes with olive oil and herbs as a snack, as a filling for puff pastries or with any other meal you choose.
Tags: combined with, feta cheese, until ready, your meal
Rice, an important part of the grains food group, is a good food choice if you are trying to reach or maintain a healthy weight. Brown rice and white basmati are two popular choices. White basmati rice can be mixed with cinnamon and raisins for a healthy breakfast that even kids will enjoy. Brown rice can be served with your favorite vegetables and meats for a filling and heart-healthy meal. However, people often mistake the cooking times for white basmati and brown rice because basmati can be white or brown. Thus, before making basmati rice, check the label to see if it is white or brown, then follow a few simple steps to achieve perfect rice every time.
Brown Rice
Brown rice has a slightly nutty flavor that most people, kids included, enjoy, while white rice has a lighter, sweeter flavor. Brown rice has a high-fiber, vitamin-rich bran coating left on during the hulling process; white rice has it removed, giving it a whiter, more polished look. Because of the outer bran coating on brown rice, a longer cooking time is needed for it.
Basmati Rice
Basmati rice is a very popular rice because of its pleasing taste and aroma when cooking. It is similar to freshly popped corn. True basmati rice is only grown in India and Pakistan, but many hybrids are available and grown in the U.S. today. Basmati rice can be white or brown depending on whether the bran is left on or removed when hulled.
Brown Rice Cooking Times
Brown rice can be added to a little shredded chicken or cold vegetables to make a filling and satisfying lunch on the go. Cooking brown rice requires at least 45 minutes, compared to 20 for white basmati. To cook brown rice add 1 cup brown rice, 2 1/4 cups water, 1 tsp. butter or olive oil (optional) and 1/2 tsp. salt to a 1 qt. (or larger) pot with a tight fitting lid. Bring to a simmer, stir once, cover tightly and cook on low for 45 to 55 minutes. Remove the lid once to stir after 45 minutes to see if the rice is tender and that all of the liquid is absorbed from the bottom of the pan. Other than that, do not stir the rice during cooking or it will turn out mushy.
Basmati Cooking Times
White basmati rice cooks in just 20 minutes.
To cook white basmati rice, add 1 cup white basmati rice, 2 cups water, 1 tsp. olive oil or butter (optional) and 1/2 tsp. salt to a 1 qt. (or larger) pot with a tight fitting lid. Bring to a simmer, stir once and cover tightly and cook on low for 18 to 20 minutes. You may check the rice at 18 minutes to see if it is tender and all the liquid is absorbed. If so, it is done. White basmati is usually perfectly done after 20 minutes, as opposed to 45 minutes for brown rice; so, be sure to set a timer and don't overcook your basmati. Do not remove the lid during cooking because it is the steam that actually cooks the rice and letting it out may affect the quality of the finished rice as well as the cooking time.
Tags: basmati rice, Brown rice, Cooking Times, rice white, white basmati
That's right. It's not a hoax. You can buy and prepare noodles that are tasty and have great texture with absolutely NO CALORIES!!!
Pasta made from the root of the konjac plant are all fiber and water. They don't have a distinctive flavor of thier own, but readily absorb flavors of condiments, sauces, spices or broth used in preparation. They are filling and satisfy your carb cravings.
Noodles made of the konjac root help to regulate blood glucose levels and add valuable fiber to the diet. They are also called glucomannan noodles or shirataki noodles.
Instructions
1. Find the noodles.
Konjac root noodles are available online. See links for sources.
The noodles are also available at many Asian grocery stores, at a lower price than online. Safeway grocery stores have also begun offering konjac root noodles.
2. Prepare to cook the noodles. The konjac root noodles are packaged in water, available in your grocer's refrigerated section. Open the bag of noodles. WARNING: The noodles are going to smell fishy. It's rather odd, but don't let it put you off. Pour the noodles in a strainer and rinse well for a couple minutes. All of the smell will be gone. Put the noodles in a saucepan with fresh water and boil for 3 or 4 minutes. This makes the noodles firm and noodley. Strain.
3. Heat about a tablespoon of sesame oil in the wok or large frying pan. Add the garlic and ginger, a teaspoon or so of each, depending on how much you plan to make. Go easy at first. It is easier to add spices than to take them away. Add chicken and cook quickly, while stirring, for about 5 minutes, or until the chicken is cooked thoroughly. Add scallions, cabbage and water chestnuts. Stir fry a minute or two until they are only partially cooked.
4. Stir in the cooked noodles. Toss, while frying, for a couple minutes. Pour in chicken broth and a little soy sauce. Taste and adjust flavor with soy sauce, as desired.
Caramel apples generally appear during holidays such as Halloween and Thanksgiving. Often considered a fall treat, caramel apples are also associated with fairs and carnivals because they've become popular sale items for mobile vendors.
History
According to the St. Petersburg Times, caramel apples were invented in the 1950s. The creator, Dan Walker, was a sales representative working for Kraft Foods. Kraft Foods, who also sold small individually wrapped caramels, continues to print the recipe for caramel apples on the backs of their caramel bags. In 1960, Vito Raimondi, with the help of his uncle William Raimondi, invented and patented the first caramel apple machine.
Types
A simple caramel apple recipe requires only apples, a package of caramels and sticks. To make caramel apples, wash and dry the apples. Then twist off the apple stems and push the sticks into the stem areas. Melt the caramel in a pan on low heat or in a microwave. Dip the apples into the caramel, using a utensil to ensure the entire apple is coated. Then simply place the apple on a sheet of wax paper, stick side up, to cool. Finally, place the apples in the refrigerator so that the caramel can harden, approximately 1 to 2 hours.
Function
Caramel apples can serve many purposes. They are ideal Halloween treats for family and friends; however, it is generally not advisable to hand them out to strangers. Caramel apples add a fall feel to any dessert display for a dinner party or family gathering. They can also make festive gifts for many occasions, including Christmas if they are wrapped in cellophane and tied with a bow.
Potential
The popularity of caramel apples propelled many food and candy businesses to add this item to their inventories. Gourmet caramel apples can be purchased from specialty candy shops. Many apple orchards and cider mills sell caramel apples to their visitors. Caramel apples can even be purchased online and shipped to locations around the world.
Expert Insight
Making caramel apples can be a fun event. Simply set up a caramel apple station with apples (already skewered), a dish of hot caramel sauce and a variety of other treats to enhance the caramel apple, such as pretzels, sprinkles, chocolate flakes and nuts. Create a caramel apple making contest where the best caramel apple wins a prize. These types of set-ups can be especially fun for Halloween parties or children's birthday parties in the fall.
You can create a savory homemade blueberry pie that tastes like summer, even in the dead of winter. Exceptional blueberry pie is developed through a harmonious marriage of sweet blueberries and crisp, buttery piecrust. Select the freshest ingredients for your pie and serve warm.
Crust
The crust is an important component to making a delicious pie. Go for a buttery, flaky crust that complements the succulent blueberries and doesn't overpower them. For best results, mix your dough in a food processor. Create the dough by combining 1 1/3 cups all-purpose flour, 2 tbsp. sugar and 1/4 tsp. salt.
Add 1 stick cold, unsalted butter, dice into chunks, and blend. Pour in a mixture of 1 egg yolk and 1 1/2 tbsp. ice water. Pulse or toss the dough until it is well blended and it forms into a ball. Dust the dough with a little flour, wrap in plastic wrap and refrigerate for an hour.
Filling
Use fresh blueberries if they are in season; otherwise, purchase frozen blueberries to use in your pie filling. You can also flash freeze fresh summertime blueberries for use later in the year: Place fresh, unwashed blueberries in a single layer on a cookie sheet in your freezer. Once blueberries are frozen, transfer them to an airtight freezer bag or container. Wash the blueberries once you are ready to use them.
Grab a large mixing bowl and combine 3 tbsp. cornstarch, 3 tbsp. water or rum, 1 tbsp. fresh lemon juice, 2/3 cup sugar and 1/4 tsp. cinnamon. Add 8 cups blueberries to the mixture and combine well.
Combine
Pour the blueberry filling into a 6- to 7-cup gratin or shallow baking dish. Roll out your dough on a flat, floured surface. The dough should be larger than your baking dish. Lift the dough and drape it over your filled baking dish. Fold overhang dough underneath and crimp onto the dish. Make slits in the dough with a sharp paring knife to vent and brush the crust with egg wash. Sprinkle sugar over the top before baking.
Bake
Preheat your oven to 375 degrees. Place uncooked pie in the middle of a baking sheet to avoid the filling spilling all over your oven. Bake pie for 1 to 1 1/4 hours or until the crust is golden brown and the filling is bubbly. Allow pie to cool before serving.
Tags: baking dish, dough with, over your, tbsp water, your dough
If you are among those fortunate enough to get your hands on some Maine lobster tails the last thing that you want to do is ruin them by overcooking them and drying them out. Try to get them while they are as fresh as possible. They decay very fast and can make you ill if they are not very fresh. Don't cook them frozen, if you happen to have frozen tails then defrost them before cooking. They're more tender if you defrost thembefore cooking.
Instructions
Cook Maine Lobster Tails
1. Cut the tail down the hard shell of the back, cutting the shell only, not the flesh. Leave the fan tail intact.
2. Boil the tails in salty water. As a rough guide, allow about a minute per ounce plus about two more minutes.
3. Steam the tails over water for 5-7 minutes, depending on their size if you prefer that to boiling. You can cook over white wine, and use the steaming liquid to make a sauce, after you've cooked the tails, by reducing the liquid, adding chopped herbs and mixing in a little cream.
4. Add a stick of real butter to a saucepan. Mince very finely a few cloves of garlic and add to the saucepan to make a garlic butter to dip your lobster tails in.
5. Garnish with lemon slices and serve.
Tags: before cooking, Cook Maine, Cook Maine Lobster, defrost them, defrost them before, Maine Lobster, Maine Lobster Tails
Trinidadian cuisine is flavorful, exciting and filling. There is a rather large population of Trinidadians in New York City, particularly in the borough of Brooklyn. Trinidadian food is quintessential, delicious Caribbean food, focusing on curries and other delights such as bakes and doubles. There are a lot of great places to get Trinidadian cuisine in New York. Here are some of your best options.
Instructions
1. Dine at Trinidad Golden Palace on Nostrand Avenue in Brooklyn. This Crown Heights restaurant has an authentic Trinidadian menu and great low prices. At Golden Palace, you can get the best coconut rolls in the city. The stews, dumplings, and curries are also tasty. With a low key and relaxed vibe, Trinidad Golden Palace is a sure thing for those looking for tasty Trinidadian cuisine.
2. Go to Glenda's Home Cooking on St. John's Place in Brooklyn. Glenda's offers amazing food, large portions and homey ambiance all at very low prices. The goat roti here is tremendously tasty, full of meat and curried potatoes. The stew fish is also a good option, smothered in flavorful tomato gravy. Glenda's Home Cooking is a slice of Trinidad in New York City.
3. Eat at Terry's Gourmet on 6th Avenue in Manhattan. This Chelsea restaurant is a restaurant disguised as a deli. Despite its casual appearance, Terry's Gourmet has perhaps the best roti (stuffed Trinidadian flatbread) on the entire continent. The options for roti are chicken shrimp, beef, or goat. Served mixed with curry, potatoes, and chickpeas, it's absolutely wondrous.
4. Visit Nio's Trinidad Roti Shop on Church Avenue in Brooklyn. Nio's Trinidiad Roti Shop, unsurprisingly, specializes in roti, but also serves a lot of items you won't be able to find elsewhere in the city. The crab roti is perhaps the best roti available here, with its pieces of King Crab simmered in broth. A lot of the options here are very spicy and flavorful, staying true to the nature of Caribbean cuisine.
5. Go to A & A Bake and Doubles on Nostrand Avenue in Brooklyn. Bakes (homemade stuffed rolls) and doubles (small fried flatbreads smothered in curried chickpeas) are two Trinidadian culinary treasures. A & A makes these simple items so well that there is usually a long line rallied inside the store. The sadhu bake (fish sandwich) is also particularly delectable.
Tags: Avenue Brooklyn, Golden Palace, Trinidadian cuisine, York City, best roti, Glenda Home, Glenda Home Cooking
While mascarpone cheese is delicious, you'll have to watch out for extra calories.
Mascarpone is a creamy Italian cheese made from creme fraiche and denatured with tartaric acid. After the cheese is denatured, the whey is removed from it. Depending on the brand, buttermilk may be added to the cheese. Mascarpone cheese is used in various pasta dishes, tiramisu and as a substitute for butter to enrich risottos. As for the amount of calories in mascarpone cheese, it depends on the brand you purchase.
Fat-Free Plain Yogurt
If you're making a savory or sweet dip that calls for mascarpone cheese, you can use fat-free plain yogurt as a healthier substitute. For example, you can make a blue cheese and avocado dip by combining 2 cups of crumbled blue cheese, one small container of the fat-free yogurt, one peeled and minced avocado, 1/2 cup of crushed walnuts, 3 tsp. of salt, 1 tsp. of black pepper and a few crushed basil leaves.
Low-Fat Ricotta Cheese
If your pasta dishes call for mascarpone cheese, you can substitute low-fat ricotta cheese. For example, if you're making a vegetable lasagna and the cheese mixture has mascarpone in it, you can use the ricotta and add to it 1/2 cup of Parmesan cheese, 2 tsp. of black pepper and a few crushed oregano leaves.
Low-Fat Cream Cheese
If you're making a chocolate icing and it calls for mascarpone cheese, you can substitute low-fat cream cheese as a healthier option. In a medium-sized bowl you can combine 1/2 cup of dark cocoa powder, 1 cup of the cream cheese, 3 tsp. of milk or heavy cream and an 8-oz. box of confectioner's sugar as well as 1 tsp. of vanilla extract.
Reduced-Fat Sour Cream
If you're looking for an alternative to mascarpone cheese when topping your salads or soups, you can use reduced-fat sour cream. If you want to flavor your sour cream topping, you can combine 1 cup of the cream, 2 tsp. of chili powder, 1 tsp. each of salt and black pepper and 1 tsp. of garlic powder in a small bowl.
Tags: mascarpone cheese, black pepper, black pepper crushed, blue cheese, calls mascarpone
The cuisine of Spain has been influenced by what is locally available, Moorish foods, and even times of hardship and suffering. The traditional foods of Spain are fresh, flavorful and hearty. Spain relies on a classic Mediterranean diet, and like other Mediterranean countries, it has a cuisine heavy on olive oil, wine and good-quality produce. Learn more about types of Spanish food to bring these delicious dishes to your table, whether you experiment with traditional paellas or an array of tapas.
History
Today, the cuisine of Spain reflects the history of the Iberian peninsula from the ancient world through today. Spanish cooking bears the influence of Greece and Rome, Phoenicia and Jewish culture; however, Moorish culture had the most prominent influence on Spanish foods. From the Moors, Spanish foods get their reliance on rice; combination of fruits, nuts and meats; and use of saffron, cinnamon and nutmeg.
Geography
Spain includes coastal regions, mountains and rich, fertile farmlands. Seafood of all sorts, including fish, shellfish, and octopus, plays a key part in the Spanish diet. Pastureland throughout Spain provide artisan-quality cheeses and fresh dairy products. Pork is eaten in a variety of ways, including as sausage and country ham. Fresh fruits and vegetables, including red peppers, beans and potatoes, are a key part of Spanish foods. Finally, the wine and olives produced by the mountainous regions of Spain are key to Spanish cuisine of all sorts.
Paella
One of the most classic types of Spanish foods is paella. This rice-based dish includes seafood, chorizo sausage and chicken meat. However, the specifics may vary depending upon what is available. Short-grain rice is combined with meat and fish, tomatoes, onion, garlic and parsley. Saffron provides paella with its characteristic warm golden orange color. Garnish with fresh peas, parsley and lemon wedges. This is a homestyle dish with a rich and complex flavor. Serve with good bread and a fresh salad for a lovely meal any time of year.
Tapas
Tapas are small appetizer-like dishes traditionally served alongside wine or other alcoholic drinks. These were once served free along with a drink; however, today they are typically ordered separately. Common tapas include bread and cheese or country ham, slices of a Spanish egg dish known as a tortilla, seafood dishes or savory dips. Tapas make an excellent light supper and are a fine way to try a wide variety of Spanish foods.
Sweets
Spanish cuisine includes a variety of sweets, many relying upon local produce or fresh dairy products. Custard dishes, including flan, rely on eggs and milk to provide a rich and creamy end to a meal. Fresh fruit, including Valencia oranges, can be served as an easy and fresh end to a meal consisting of paella or another traditional Spanish stew. Classic Moorish cuisine has lent Spain sweets based on dates and nuts.
Salmon, especially smoked, and cream cheese are good on their own. Add the two together and you end up with something that tastes even better. Mix the two together and wrap them up in a wonton and you'll end up with a great tasting food that is bound to have your family and guests raving. Salmon and cream cheese wontons aren't too difficult to make and you need only a few ingredients and supplies to make them.
Gathering the Ingredients
When making salmon and cream cheese wontons you will only need a few supplies. If you want to put a little extra work into the recipe, you can purchase a package of smoked salmon. Otherwise, you can use cream cheese that already has smoked salmon in it. You will need approximately one 16-ounce package of cream cheese for this recipe.You will also need two green onions, one medium sized egg beaten, and a package of at least 12 wontons. You should be able to find packaged wontons in the produce section of your local supermarket. You will also need a frying pan with sides 3 to 4 inches high and enough cooking oil to fill the pan with 1.5 inches of oil.
Mixing the Ingredients
Chop your green onions into fine bits. Place the cream cheese in a medium-sized mixing bowl and allow it to soften to room temperature. This will make it easier to work with. If you are using smoked salmon and not the salmon-flavored cream cheese, break the smoked fish into small bits. You don't want large clumps because they won't fit into the wontons correctly. Once your cream cheese has softened enough to work with, add the onions and salmon and mix together by hand.
Filling the Wontons
The wontons should have perforations in them so you can break them up. If not, cut the sheet of wontons into four equal portions. Brush the edges of the wonton with your beaten egg mixture to help hold them together. Spoon a tablespoon of the salmon cream cheese mixture into the center of the wonton. Fold the edges over to form a triangle and press down to seal them together. Continue filling the wontons until you have used up all your cream cheese mixture. If you don't intend on cooking the wontons immediately, place them in the refrigerator until you are ready to cook them.
Cooking the Wontons
Pour your oil into the frying pan and heat on medium high. Wait until the oil is fully heated before you start cooking the wontons. You will know the oil is hot and ready to use by dropping a small drop of water into it. If the water starts popping once it hits the hot oil, it is ready to use. Drop your wontons into the hot oil and cook for approximately one to three minutes on each side. The wontons should turn golden brown when fully done. Drain the cooked wontons on a paper towel to remove the excess oil and serve hot.
Tags: cream cheese, cream cheese, smoked salmon, wontons should, also need, cheese mixture, cheese wontons
Over a billion pounds of pumpkins are grown and sold in the United States every year, many of them to feed our Halloween traditions. Carve away at your jack-o-lantern, but before you throw out his innards, try picking out the pumpkin seeds first. Baked in the oven for a few minutes, these seeds make a tasty snack that's good for you. Read on to find out the health benefits of pumpkin seeds.
Magnesium
Just half of a cup of pumpkin seeds contains 92% of the magnesium your body needs on a daily basis. Most Americans don't get enough magnesium in their usual diet, which is a problem, especially for children and teens. Magnesium helps your body absorb calcium, so it plays an important role in forming strong teeth and bones. It also stabilizes the body's heart rhythm and keeps muscles functioning properly.
Zinc
Pumpkin seeds are high in zinc, which protects your body against osteoporosis. A low intake of zinc has been linked to much higher rates of osteoporosis. Not only that, but zinc also helps maintain your immune system, is needed to heal injuries to your body, and is a big factor in growth and development during pregnancy, childhood and the teenage years. Zinc deficiency can cause hair loss, a slowing of growth in children, weight loss and loss of appetite.
Phytosterols
Pumpkin seeds also contain a good deal of phytosterols, which inhibit the absorption of cholesterol in the human body. If you already have high cholesterol, eating pumpkin seeds can help you lower it. If you don't have high cholesterol but could be at risk for it, pumpkin seeds prevent the intake of more cholesterol than your body needs. In addition, phytosterols have been found effective in preventing many kinds of cancer in the body.
Kidney Health
Pumpkin seeds prevent growth of the most common type of kidney stones, calcium oxalate stones. These form in your kidneys if your diet is too low in calcium because the body excretes greater amounts of oxalate crystals into your urine via the kidneys. This also puts stress on your bladder, which eating pumpkin seeds can help prevent.
Prostate Health
The muscle relaxation and anti-inflammatory benefits of pumpkin seeds, which don't cause any of the side effects of anti-inflammatory drugs, keep your bladder functioning normally. This can be especially important for anyone with an enlarged prostate because urination becomes difficult when you are suffering from that. In addition, pumpkin seeds promote prostate health in general and if taken regularly, can help prevent your prostate from becoming enlarged in the first place.
Depression Treatment
Pumpkin seeds contain L-tryptophan, a naturally occurring depression treatment. The amino acids found in L-tryptophan are used to make serotonin, a drug commonly used to treat depression. However, such drugs can have strong side effects, especially if you have only a mild case of depression. L-tryptophan occurs in small amounts in food such as pumpkin seeds and has similar beneficial effects to serotonin without the negative side effects.
Parasite Treatment
In many cultures throughout the world, pumpkin seeds are used as a natural treatment to parasites that invade the body, such as tapeworms. Studies have also found the seeds to be beneficial in cases of acute schistosomiasis, a type of parasite contracted from freshwater snails that causes fever, chills, headache, fatigue and intense gastrointestinal discomfort.
Tags: pumpkin seeds, your body, side effects, benefits pumpkin seeds, body needs, eating pumpkin
Replace crab with imitation crab for a budget-friendly appetizer.
Crab dip is one of those appetizers that is simple to make and crowd pleasing. To make the dip budget-friendly use imitation crab meat. It holds up well to the cream cheese and the vegetables and it tastes great. If you are not a fan of crab, you can also make this recipe with cooked, chopped shrimp or leave out the seafood altogether for a vegetarian appetizer.
Instructions
1. Using a stand mixer or a handheld mixer, beat the cream cheese and sour cream until combined. Add the celery, green onions, lemon juice, shredded cheddar cheese and continue mixing until well combined. Using a spoon or spatula, mix in the crab meat. Add hot sauce to taste, if you like.
2. Remove mixture from the metal bowl if you used a stand mixer. Place into a glass or plastic bowl, cover and refrigerate for at least 20 minutes. You can make this dip up to a day in advance. Your flavors will only get better overnight.
3. To serve, hollow out your bread bowl. Run a knife diagonally around the top of the bread bowl. Remove the top, leaving a hollowed out "bowl." Cut up the bread that you removed to serve alongside the dip. Place your cooled dip into the center of the bread and serve on a platter.
Tags: bread bowl, crab meat, cream cheese, imitation crab, make this, stand mixer
Kobe beef comes from an elite breed of cattle named Wagyu. Because it is considered the finest beef in the world and can be hard to find, it is usually very expensive. Given its rarity and expense, if you are able to obtain some Kobe beef you need to follow specific instructions to cook it properly. The meat is unlike other beef in several ways.
Instructions
1. Warm up the grill as hot as you can get it. Turn on the grill and let the flames fire for 30 minutes to get it hot. You can cook the beef directly on the grill or in a cast iron pan. If you choose to use a cast iron pan, place the pan on the grill as soon as you turn it on to allow the pan to become hot.
2. Place the Kobe beef on the grill and sear the meat. Allow one side of the meat to brown for about a minute. Then, turn the meat over and allow the other side of the meat to brown. This will seal in the flavor.
3. Cut the Kobe beef into strips while on the grill. After the beef has seared on the outside, immediately cut the steak into thin strips and sear the inside of the steak. This will also take about a minute. It is important not to sear the meat for more than a minute, because Kobe beef, unlike other steak, is highly sensitive to heat. If you you cook it too long, the fat will melt away, leaving the meat tasteless.
4. Remove the strips of meat from the grill. After the meat is seared on the outside and the inside, remove it from the grill. The meat should be crisp on the outside, but juicy on the inside. Rare or medium rare is ideal for Kobe beef.
5. Sprinkle sea salt over the Kobe beef after you cook it and serve. You may also sprinkle some pepper or garlic onto the meat, but it is important to keep the seasoning light. The seasoning should not cover up the flavor of the meat.
Tags: Kobe beef, about minute, cast iron, from grill, grill After, meat brown, sear meat
Calamari is the Italian name for squid. Most restaurant-goers are used to seeing fried calamari rings as appetizers. The body of squid (also referred to as tube) can be cooked several ways other than frying. It also does not have to be cut in rings. Fresh or frozen whole, king-size calamari is available at most supermarkets. Always clean calamari before cooking. Eat it as a main course or place it on top of a fresh green salad. Add this to my Recipe Box.
Instructions
1. Clean calamari by pulling the squid tail away from the head so you are left with a tube and tentacles with innards attached. Grasp the head so that the innards (ink sac) come out with it. Pull the cartilage out of the tube. Remove the spotty skin off the calamari tube.
2. Cut the long calamari tubes along the sides to open flat.
3. Rinse the cut calamari under water and dry on paper towels.
4. Mix 2 tbsp. olive oil, 1 tbsp. lemon juice, 1 tsp. oregano, 1 tsp. garlic, a pinch of salt and a pinch of red pepper flakes to make a marinade. Marinade calamari pieces in this mixture for two hours.
5. Cook calamari 30 seconds to 2 minutes on each side, until edges curl up. Use a hot grill or a heated stove pan.
Burn your dinner again? Charred food is tough to remove from cookware. The process often involves backbreaking scrubbing with harsh cleaners that leave your pot (and your skin) damaged. This quick method uses naturally acidic materials to break up charred food in a pot or skillet, making it simple to remove with a sponge and liquid dish soap.
Instructions
1. Fill the burned pot or pan halfway with water. Add the white vinegar and the lemon wedges and stir.
2. Bring the mixture to a boil. Let it boil for about five minutes, but keep an eye on it to make sure the water doesn't boil away. If it does, remove the pot from the heat early.
3. Let the cleaning solution cool in the pot for about 20 minutes, or until you can touch it with bare hands.
4. Pour out all remaining liquid and scrub the debris in the pot with liquid dish soap and a sponge. The burned food should come off easily. If it doesn't, repeat the lemon-vinegar boil and then scrub it again.
Tags: dish soap, liquid dish, liquid dish soap, remove from
If you are looking for a warm Italian comfort meal, try baked ziti. Baked ziti is a dish that mixes pasta with sauce, cheese and, sometimes, ground meat. Many people experiment with the sauce in baked ziti. While traditionally the sauce is tomato based, such as a marinara, some prefer to give their baked ziti a creamy consistency by combining marinara sauce with a sauce made from cheddar and Parmesan cheeses.
Instructions
1. Boil one box of penne pasta in a large pot with enough water to cover the pasta and 2 teaspoons of salt. Remove from heat and strain the water with a colander once the pasta is al dente.
2. Preheat your oven to 350 degrees Fahrenheit.
3. Pour the pasta from the colander into a large mixing bowl and sprinkle with 2 tablespoons of extra virgin olive oil. Season with 1 teaspoon salt. Mix until thoroughly coated.
4. Add 3 1/2 cups of marinara sauce to the pasta in the large mixing bowl. Depending on your taste preferences, you may want to add one or two teaspoons of garlic powder, or perhaps season the pasta and sauce with a pinch of red cayenne pepper to give it a kick.
5. Cut your cheddar cheese and Parmesan cheese into slices. Reserve a few slices on the side. Place the rest of the slices in a small sauce pan on the stove. Add 1/2 c. of cream, or enough to cover the slices. Turn the stove onto medium and stir the mixture until the cheeses melt into the cream and the sauce thickens.
6. Add the cheddar and Parmesan cheese sauce to the pasta mixture in the large mixing bowl. Fold in evenly.
7. Pour the pasta mixture into your baking dish. Top the dish off with the remaining slices of cheddar and Parmesan cheese. Bake for 20 to 30 minutes, or until the cheese on top is melted and bubbling. Do not overcook the ziti or the cheese may burn and the pasta will harden.
Tags: large mixing, large mixing bowl, mixing bowl, Parmesan cheese, with sauce, baked ziti, baked ziti
Use peppercorns to make a delicious marinated duck.
Marinated duck is a delicious main course dish for an everyday dinner or a special occasion. By marinating the duck before you cook it, you infuse the meat with flavor and you don't need to use as many ingredients as you would with a spice rub. Peppercorns come in white, green or black, and vary in heat. You will want to purchase whole peppercorns and crush them just before adding to the marinade to impart the most flavor.
Instructions
1. Rinse the duck and use the paper towels to pat it dry.
2. Use a knife to pierce the duck all over. This lets the fat drain out of the duck when it cooks so that you get a crisp duck skin.
3. Use the side of the knife to crush the peppercorns (you need 1-2 tbsp. of whole peppercorns).
4. Mix the peppercorns with 1 cup rice wine in the bowl.
5. Add the duck to the bowl and cover with foil.
6. Refrigerate and marinate 4 to 6 hours.
7. Remove from the marinade and cook according to your recipe.
Breakfast in Spain, known as el desayuno in Spanish, tends to be the lightest meal of the day (in contrast with lunch, the largest). Coffee or hot chocolate plus a sweetened pastry or piece of toast is all most Spaniards need to start the day. Occasionally, however, something more savory is served, such as an egg dish or bread with tomatoes.
Churros and Porras
Churros and porras are variations of the same fried sweetened cylinders of dough, usually dusted with cinnamon sugar. These sweets are most often paired with hot chocolate for dipping.
Bolos
Bolos are sweet rolls that are dipped in jam and eaten with coffee for breakfast.
Torrijas
Torrijas are somewhat akin to French toast, although the dish is also commonly called "Spanish bread pudding." It can be served both as breakfast and as dessert. Slices of bread are soaked in a sweetened milk mixture, then dipped in beaten eggs and fried.
Toast and Jam
Peach jam and toasted bread is a popular and simple breakfast choice for many Spaniards.
Magdalenas
Magdalenas are small, sweet crackers, also known as Maria crackers. They make a popular light breakfast food in homes all across Spain.
Pan con Tomate
This breakfast food originated in Catalonia. It consists simply of a piece of toasted bread rubbed with a cut clove of garlic then topped with half a tomato. A drizzle of olive oil and a sprinkling of salt finishes the dish. Sometimes a slice of ham is added as well.
Tortilla Espanola
A tortilla Espanola is an egg dish somewhere between a fritatta and an omelet--it involves beaten eggs encasing a filling of potatoes and onions and cooked until set. It can be eaten warm or cold at any time of day, including breakfast.
Orange Juice
Fresh oranges are plentiful in Spain, and many Spaniards enjoy fresh-squeezed orange juice for their breakfast meal.
Hot Chocolate
Spanish hot chocolate is made very thick with milk and corn starch. It is very rich and sweet, a favorite to pair with churros or other sweet pastries.
Cafe con Leche
Spaniards prefer to drink their coffee with a great deal of foamy milk added. This drink is known across Spain as cafe con leche, and it is a popular way to start the day.
Tags: across Spain, beaten eggs, breakfast food, Breakfast Spain, many Spaniards, toasted bread
Preserving garlic in olive oil at home is possible, but extreme caution must be exercised because of the nature of the combination. Garlic in oil provides an ideal environment for food-borne illness if improperly stored. The lack of acidity in the garlic and the absence of oxygen are a recipe for disaster. However, if you follow the correct methods, you can safely preserve garlic in olive oil without worry.
Instructions
1. Place 5 to 10 fresh garlic cloves on a clean cutting board. Slice off the ends of each clove, cover with a large kitchen knife, and then hit the knife with your fist to squash each clove one at a time. Peel the skin carefully from each clove once it's been squashed, and continue until all cloves are peeled.
2. Place the peeled garlic cloves into a wide-mouth canning jar. Fill the jar with olive oil to completely submerge the garlic cloves. Secure the lid onto the jar as tightly as possible.
3. Place the jar of olive oil and garlic in the refrigerator, where it will keep for up to 30 days. Scoop out the oil with a spoon when it becomes solid to retrieve the garlic cloves. Always use a dry spoon and never allow any water or moisture to enter the jar, as this can lead to botulism.
4. Place the jar into the freezer if you need to store the cloves longer than 30 days. The preserved garlic will keep for 3 to 4 months when frozen. Scoop out the mixture with a dry spoon when necessary to retrieve the cloves.
Tags: garlic cloves, each clove, Garlic Olive, garlic olive, Preserve Garlic Olive, spoon when, will keep
There are tricks to shelling pecans for eating or baking.
Pecan trees are native to around 150 countries and grow around river and creek bottoms or in other areas with wet soil. There are over 1,000 types of pecan tree. Pecan trees grow into very large mature trees and should be spaced at least 35 feet apart when planting. The nuts are ready to harvest when the hulls, or shucks, start to split open and the nuts begin to fall to the ground. There are several tricks to opening pecan hulls.
Instructions
1. Watch the pecan hulls for signs that they are going to start to ripen, like small brown stripes on the nuts.
2. Use a lawn rake or a large pole with a hook at the end to pull the pecan hulls down from the trees. Place a large bucket underneath the trees to catch the nuts.
3. Take a pecan hull and hold it between your index and middle fingers. Press the hull between your index and middle fingers until the hull splits open. If it opens, you have a "papershell" pecan.
4. Use a small pair of pliers, a hammer, a pocket knife or a nutcracker, all of which are available at most hardware stores, to force open the nuts if they do not open with your fingers. If you have a large amount of nuts, place them in a cloth bag or pillowcase and gently hammer the nuts.
5. Try cracking open the hull with a pair of pliers or a nutcracker, then boiling the nuts for 5 to 10 minutes to loosen the nuts from the hull. After boiling, drain the water and let the nuts cool completely before shucking with your fingers.
6. Soak the nuts in a mixture of 2 parts water to 1 part salt. Let the pecan nuts soak for several hours, then drain out the saltwater. The saltwater softens the shells, making the nuts easier to open.
Tags: pecan hulls, your index middle, between your, between your index, index middle, index middle fingers, middle fingers
Stilton cheese pairs well with fruit and sweet wines.
Stilton, a cheese whose history dates back to the early 18th century, is also the name of the English town where it was first sold. There are now just six dairies in the world licensed to produced Stilton (a trademarked name). This pungent and flavorful cheese is often paired with sweet wines, salads and fruit. With the suggestions below and a bit of experimentation, you can serve Stilton in style.
Instructions
1. Remove the Stilton from the refrigerator up to two hours before serving so that it reaches room temperature.
2. Place Stilton on a small wooden cutting board with a cheese knife. Serve a mild flavored bread, such as baguette beside it. Place a bowl of grapes or sliced plums and some nuts near the cheese and pour either a full-bodied red wine or a sweet dessert wine.
3. Freeze leftovers by wrapping portions in plastic wrap. They will keep for up to three months. Defrost overnight before serving again.
People watching their intake of carbohydrates are limited in what they can drink when they go out. Many alcoholic beverages are high in carbohydrates and calories. White merlot is a popular wine, similar in taste to white zinfandel. Carb-counters may wonder whether a glass of white merlot would be a good choice when they want a glass of wine.
History
White merlot was introduced to the market in the 1990s. Fortant Winery, in the Languedoc region of France, began producing white merlot from the merlot grapes that grow well there. Winemakers were looking for a wine that might compete with the highly popular white zinfandel. The wine caught on, and producers in California began making it as well.
Production
With its dark pink color, white merlot is categorized as a blush or rose wine. Sometimes you will find it in the white wine section as well. It is made from merlot grapes. White merlot's signature color comes from the grape skins, which are left in contact with the wine for a much shorter period than merlot wine. The wine takes on some of the color of the grape skins, but not as much as in production of merlot. It is a semisweet wine that tastes similar to white zinfandel but is often drier.
Carbohydrate Levels
Typically, red wines have more carbohydrates than roses or white wines. This is due in part to the amount of alcohol per bottle. Winemakers do not add sugar during the winemaking process. The carbohydrate levels come from alcohol. The exact amount of carbohydrates in a glass of red wine will vary by producer and by the size of your glass. A "serving" of wine is considered 3.5 oz., but most people drink a 5-oz. glass of wine. A 5-oz. glass of Sutter Home's white merlot has 122 calories and 8.9 g carbohydrates. That translates to 3 percent of your daily value. Other producers include Forest Glenn and Beringer. Carbohydrate counts for white merlot made by these producers are similar.
Price
White merlots tend to be inexpensive. Prices range from around $5 up to $10 for a .750 ml bottle. Their low price points make them attractive options for people who don't want to spend a lot of money on a bottle of wine.
Considerations
Although no labeling laws apply to wine as of 2009, most wineries are happy to give you specific information about their wines if you request it. Check the producer's website for an email address or phone number. As long as you only consume a moderate amount of wine, you should not be consuming an overwhelming amount of carbohydrates. If you are on a strict, low-carb diet for medical reasons, consult your doctor to decide which alcoholic beverages are the best choices.
Tags: white merlot, glass wine, white zinfandel, 5-oz glass, alcoholic beverages
A frozen pork roast can turn out to be a delectable main course if the roast is cooked all day in a slow cooker. Because prep time is minimal, it is a dish you can start before leaving for work and have it fully cooked by the time you get home. Add a few steamed vegetables and you will have a full meal on the table with very little effort.
Instructions
1. Remove all packaging from the frozen pork roast and set the roast, fat side down, in the slow cooker.
2. Pour approximately 1 inch of water into the bottom of the slow cooker.
3. Sprinkle the top of the pork roast with the seasonings of your choice. Salt, pepper, basil and rosemary are all good choices, as is pouring a small jar of barbecue sauce over the roast.
4. Put the lid on the cooker and turn the slow cooker to high.
5. Let the roast cook for 7 to 8 hours. Do not lift the lid, as this will extend the cooking time.
6. Check for doneness using a meat thermometer. Pork should be cooked to around 180 degrees. If the roast isn't fully done, replace the lid and let it cook for another hour.
7. Remove the roast from the slow cooker and let it rest, covered with tin foil, for at least 15 minutes before slicing.
A rolling pin is a handy device. It can be used for everything from tenderizing meet to rolling out pie crusts and cookies. Rolling pins are traditionally made of wood, but they can be manufactured from just about anything, including PVC pipe.
Instructions
1. Glue one cap onto the end of the PVC pipe. Attach the cap after smearing the end of the pipe with PVC glue. Hold in place for about 90 seconds to allow the glue to set.
2. Glue the threads onto the other end of the PVC pipe. The threads are the ridges that will enable you to screw and unscrew the cap. Glue the threads on by smearing their interior and the end of the pipe with glue. Hold them in place for about 90 seconds. Once they are set, you will be able to remove and replace one end of the rolling pin.
3. Mix the quick-set concrete. Add water to the concrete powder to form liquid concrete. Use a bucket rather than a mixing bowl in case the mixture starts to harden before you can use it all.
4. Fill the PVC pipe with the concrete. Screw the end cap on or glue it in place. Once the concrete has set (usually less than 10 minutes) you're ready to start using the rolling pin.
Tags: pipe with, about seconds, glue Hold, Glue threads, pipe with glue
Cheesecake--that wonderful, creamy-smooth dessert--goes with almost any fruit or sweet topping. It comes in dozens of flavors and will be welcome in any weather.
This universal dish dates back to early Greece and is served proudly in the trendiest modern eateries in New York.
Don't bother buying it from an expensive bakery, though. It's a simple dessert to make. All you need is a spring form pan and mixer to whip up a few ingredients and create your own cheesecake.
Invented
Cheesecakes are reported in ancient Jewish, Greek and Roman sources. The earliest reports of cakes made using cheese date from a few hundred years BC but cheese-making dates back to 2000 BC.
The earliest cheesecakes were made with a soft cheese made from goat and sheep's milk in various proportions, hung and dried in bags, much like today's "farmer's cheese." The cheese was combined with flour, eggs and honey and then baked into a loaf.
Evolution
Cheesecake was carried to the British Isles by Roman armies where the local cheeses were aged longer than in warmer Mediterranean climates. The British adapted by soaking cheese in sweet water or milk before mashing, straining before adding eggs, sugar and butter and baking.
Through the years, each culture has added its unique taste to the recipe by using local cheeses, quark in Germany, mascarpone in Italy and Neufchatel in France. An American attempt to duplicate Neufchatel cheese produced cream cheese, first marketed by the Empire Cheese Company of New York in 1880. This unripened white cheese was richer and creamier than the standard at the time and, in 1912, James Kraft perfected a pasteurization process that made widespread distribution possible.
Features
The classic cheesecake is a mixture of cheese, cream, eggs, vanilla and sugar baked atop a crust of crumbled pastry or a crust. The cake is baked in a round metal pan with a bottom and removable side called a "spring form" pan. The pan is lined with wax or baker's paper to ease removal.
The cake rises as it bakes and settles back a bit as it cools, resulting in a raised edge. "New York" style cheesecake is the most popular style served in American restaurants, not only because more distributors carry it but because it can be topped with a variety of fruits and syrups. It can also be made with flavorings from almond to white chocolate.
Type
America's New York-style is but one type of cheesecake served today. The English prefer a soft, custard-like cheesecake, served with fruit and the French still prefer their Neufchatel cakes. Almost any unripe or ripe, semi-soft cheese can be used. Even blue cheese is used for savory cakes. The Japanese add cornstarch with eggs for a glossy finish. In addition to the baked varieties, cheesecake can also be made with gelatin in a no-bake form. Crème fraiche, whipped cream, ice cream or non-dairy toppings are used on dessert cakes.
Expert Insight
Cheesecake's popularity is based in great part on its versatility. It can be adapted for the most formal occasions with a drizzle of chocolate or raspberry syrup or served plain or topped with strawberries for a family dinner. Cheesecakes are baked in the tall, straight-sided cakes we've become accustomed to but are also made in pie-shaped pans and as bases for fruit tarts. Individual cakes are baked in muffin tins and cheesecake can be adapted for use in pastries of almost any shape.
Tags: also made, made with, also made with, cheese used, cheesecake served, dates back, local cheeses
Eggs Benedict are a delicious way of eating poached eggs. Present a beautifully prepared breakfast plate when you serve the Eggs Benedict alongside your favorite breakfast potato and fresh fruit.
Instructions
1. Serve Eggs Benedict warm by preparing each portion of the meal in a specific order. Slice the fruit first and place it in the refrigerator. Cook the potatoes. Cook the sauce next, followed by poaching the eggs, toasting the muffins and frying the ham.
2. Place two muffin halves face up on a plate. Place a piece of ham on each muffin half.
3. Retrieve the eggs from the pot of water with a slotted spoon. Let the water fully drain from the eggs. Place one egg on each muffin half.
4. Push the muffins to one side of the plate. Put a large scoop of breakfast potatoes to one side of the eggs. Leave enough room for the Hollandaise sauce and the fresh fruit.
5. Ladle the Hollandaise sauce over each of the muffins. Use approximately 1/4 a cup for each muffin half. Use more or less sauce according to your liking.
6. Lay the fresh fruit on the plate between the potatoes and the ham. Place the fruit far enough away from the Hollandaise sauce so they don't touch each other.
7. Set the plate on the table. Serve the Eggs Benedict immediately, with a glass of fresh orange juice and a glass of milk.
Tags: Eggs Benedict, each muffin, each muffin half, fresh fruit, Hollandaise sauce, muffin half, Serve Eggs Benedict
Once a hunter kills a deer, he begins processing the meat immediately to keep it from spoiling. Hunters often keep the venison heart to cook because it is very flavorful. Once you remove the sections of the heart not meant for consumption, you will have meat that you can cook easily in a skillet.
Instructions
1. Place the venison heart under cold water. Remove as much blood as possible from the heart. Push on the heart to pump out any blood stored in the chambers and arteries. Once the water runs clear, place the venison heart in a bowl of cold water.
2. Soak the venison water in cold water for 30 minutes. Place the bowl in the refrigerator while the heart soaks.
3. Remove the heart from the bowl and dry it. Use a sharp knife to loosen and cut the membrane off of the heart. The membrane is slippery, so be careful while you remove it.
4. Cut off the valves and ventricles at the top of the heart, along with the fat, and discard. Starting at the pointed end of the heart, slice the meat off in rounds and place them off to the side. Trim off any excess fat and discard the thin upper heart chambers.
5. Cut the rounds of meat into small 1- to 1-½-inch pieces. Place the pieces into a zipper-seal plastic bag and cover them in Worcestershire sauce or your preferred marinade. Let marinate for an hour in the refrigerator.
6. Place a skillet over medium-high heat. Add 2 tbsp. of butter to the skillet. Chop up an onion and two cloves of garlic to saute in the pan with the venison heart meat.
7. Add the cut deer heart pieces to the skillet along with the chopped onion and garlic. Cook the deer heart for 5 to 10 minutes until the liquid runs clear and the meat no longer appears dark red or pink.
Several people have Celiac disease, a condition which stops people from properly digesting gluten in foods. These people have to be careful and are often limited in what they can consume. Many types of cheeses, such as cream and blue, and cheese products may contain gluten, but aged cheeses can be safely consumed by people with Celiac disease.
Cheddar
Cheddar one of the most well-known cheeses in the world, is gluten-free. Most people are familiar with cheddar cheese's bright orange color, but cheddar is naturally white. Cheddar cheese is always made from cow's milk. Cheddar has a smooth texture and a tendency to crumble. Cheddar is always aged and the longer it has been aged, the sharper the taste. The name cheddar is not protected, so be careful when buying this cheese.
Edam
Edam cheese gets its name from the Dutch harbor where it was originally sold. Edam cheese was the most popular cheese for hundreds of years because of its extremely long shelf life. This cheese is now made from skim milk and has a bright orange color. It is usually sold as a round block with a hard, paraffin wax shell. Farm-made Edam is supposed to be tough with a strong taste, but newer factory-made Edam cheese is much softer and milder.
Swiss
Swiss cheese is easily identified for its iconic holes. This cheese is a pale yellow and has a nutty taste. Swiss cheese is a broad term and specific brands of Swiss cheese are usually named for the region in which they were produced. The cheese can have a mild to sharp taste depending on how long it has been aged. The holes in Swiss cheese are created by carbon dioxide in the production process.
Parmesan and Parmigiano-Reggiano
Parmigiano-Reggiano and its kissing cousin, Parmesan, is another variety of gluten-free cheese. It is named after the region of Italy in which it was originally produced. Parmesan is a popular cheese that is often grated and served on top of pasta. Parmesan is white and gets its strong flavor from the brine in which it is prepared. Parmesan is typically white or pale yellow and is made from cow's milk.
Tags: Swiss cheese, Edam cheese, made from, been aged, bright orange
You can add almost anything to this basic pasta salad recipe.
A simple penne pasta salad is great to serve cold at a picnic, potluck or cookout. It is quick and easy to make, and even the pickiest eaters usually enjoy it. The different textures and flavors come together to make an attractive and satisfying dish. Change up the vegetables, if you like, to suit your tastes or what you have in the kitchen. Add chopped onions and cucumber, broccoli, black olives or even artichoke hearts. If you don't have a garden, consider growing grape tomatoes and fresh basil in pots to make your salad garden-fresh all summer long.
Instructions
1. Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions. While the pasta is cooking, cut the mozzarella cheese into small cubes. Wash the tomatoes and set aside.
2. Drain the pasta when it is finished cooking. Rinse the noodles with cold water and put the pasta in a large bowl.
3. Add the cheese and clean, torn basil to the penne pasta. Toss with about three-quarters of the Italian dressing.
4. Place the tomatoes on top and refrigerate for an hour or two.
5. Add the rest of the Italian dressing and toss just before serving.