Kitchen Euphoria

What's the Difference Between Whole Wheat Bread and Whole Grain Bread?

2011-09-22T08:40:00.002-06:00

By Lynne Evans

There are differences between definitions of whole grain bread and whole wheat bread on the two sides of the Atlantic, although the basic difference is the same.

Whole grain bread is made with whole grain flour. This means that all the grain is retained, the bran which is the outer layer of the grain; the endosperm which is the middle layer of the grain and the germ which is the inner layer where the seeds begin to sprout. During the refining process no part of the wheat or other grain is lost. This type of bread is therefore the most nutritious.

Whole wheat bread in the US may have been refined almost as much as unbleached white flour. In other words, the bran and germ may have been lost. Whole wheat bread may be referred to in the UK as whole meal bread. In this case nothing has been removed during the milling process, and the same goes for the whole grain bread, which will be wheat, rye or pumpernickel bread in Europe. These breads are dense and full of fibre and nutrients. In North America, whole grain bread is usually whole wheat bread.

In North America the labeling is tricky to decipher on brown breads. For example, in Canada you need to look for whole wheat flour or wholegrain wheat flour as whole-wheat alone can mean that up to 70 percent of the wheat germ has been removed. As the germ contains the phytonutrients with the most antioxidant properties (antioxidants will combat the free radicals which damage healthy cells and may cause cancer), you are losing out on some health benefits if the germ is not in the bread.

If you see "enriched" or "bromated" on the bread label, it will not be wholegrain or whole wheat. If you see wheat flour on the label this does not indicate what type of bread it is, other than it came from wheat. You cannot tell from this if there is any germ left in the product. However if the label says whole wheat flour or wholegrain wheat flour, then this is what the product contains.

There is now the Whole Grain Stamp which can be found on some but not all breads. Look for the official symbol and the Whole Grain Stamp. The 100 % stamp indicates that there is a full serving or more of whole grain in each labeled serving of the bread. The basic whole grain stamp indicates that there is at least half a serving of whole grain in each serving as labeled.

Whole grain flour and whole grains in our diets have been linked by researchers to a reduction of cancers, notably colon cancer, as they are high in fibre content. These whole grains also help to reduce the risk of heart disease it is thought. Whole grain breads are good for people managing Type-2 diabetes with their diets, as they do not cause a significant spike in blood glucose levels. Whole grain breads are absorbed into our systems more easily than other heavily refined products. They also contain more dietary fibre than other breads, which means that they help to prevent constipation which can cause piles and possibly contribute to colon cancer.

Whole grain breads contain the B-complex vitamins, B1, B2 and B3 as well as vitamin E and the minerals; iron, potassium, zinc and copper, along with other phytonutrients.

Read the packaging and list of ingredients carefully when looking for whole grain bread. If whole wheat flour is the first ingredient on the label, it is likely to be just that, with nothing removed. However there is no absolute guarantee of this. On the other hand, if it says 100% whole wheat then it will be.

Check the list of ingredients carefully if you are looking for whole grain bread, or 100% whole wheat bread. Your best bet is to look for the 100% Whole Grain Stam

By Lynne Evans Herbs-TreatandTaste - If you enjoyed this article why not visit this website and find out what different types of oats and barley are too? The site contains a lot of information about the food we eat and the herbs and spices we use in our food. There are also recipes and information about medicinal plants. It's only a click away and you might find some interesting facts that will inform your eating habits. Click the link and see for yourself.

Article Source: EzineArticles

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor, by Peter Reinhart. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers....More

The Maine Summers Cookbook

2011-07-17T16:41:00.000-06:00

The Maine Summers Cookbook: Recipes for Delicious, Sun-Filled Days, by Linda and Martha Greenlaw. The bestselling mother-daughter duo offers delicious homespun summertime recipes in their new cookbook featuring cuisine from their island in Maine. From blueberries to lobsters, kitchens everywhere will now be able to enjoy the delicious food of Maine.

Between her three New York Times bestsellers and her role in the Discovery Channel's current hit series Swords, Linda Greenlaw has undoubtedly become America's best-known fisherman. In The Maine Summers Cookbook, Linda once again teams up with her mother, Martha, to welcome readers everywhere into the kitchen on their very small island.

After agonizingly long winters, summer in Maine is a magical time when fresh swordfish, shrimp, lobster, clams, blueberries, and other seasonal produce bursting with flavor fill the Greenlaws' kitchen. Linda and Martha share their favorite recipes for these blissful days. Some are tried and true family heirlooms while others are more recent twists on coastal New England cuisine-but every one captures the sensational tastes that go hand in hand with the season.

From snacks and refreshing cocktails for lingering sunsets such as Schoolhouse Shore Clam Dip and Strawberry-Mint Sparkling Lemonade to mouthwatering starters such as Grilled Crab-Stuffed Mushrooms, and from simple but elegant entrées such as Blackened Swordfish with Blueberry Chutney to indulgent desserts such as Mile-High Strawberry Pie, these delectable recipes are tailored for the home cook. And, of course, this collection wouldn't be complete without Linda and Martha's favorite lobster roll recipe. Ninety gorgeous four-color photographs and delightful essays chock-full of Linda's salty wit and Martha's kitchen wisdom round out this lavish feast, making The Maine Summers Cookbook an irresistible treat for everyone with a zest for good food and good living-any time of year.

Click here for more information or to order.

Pecan: The Healthy Nut

2011-03-21T20:55:00.000-06:00

By Victoria Gates

Most people don't realize it but pecans are used in a wide variety of ways. These delicious meaty nuts are mainly eaten whole but can also be used in delectable recipes that tempt the palate. Here are a few of the great benefits, besides the great taste, of making pecans the number one addition to your holiday and every day dishes.

Pecans are probably the least touted of all healthy nuts, simply because they do not grow as widely as most other nuts do. However, it has been scientifically proven that they are as good, if not better, for your health than most other typically touted nuts. Pecans contain a very high level of anti-oxidants, substances that help boost your natural immunity. About a handful (five to ten pecan halves per day), are enough to make your body stronger and healthier. Pecans also contain "good fats", which may help raise good cholesterol and lower the bad cholesterol which could damage your heart.

Pecans are also very rich in oleic acid, which is considered to be one of the best natural substances for defending women against breast cancer. Studies have shown that women who included pecans in their diet were much less prone to having breast cancer than those who did not. Women are not the only ones to benefit; pecans are also considered valuable in aiding men with good prostrate health. What a great excuse for having another slice of that pecan pie this Thanksgiving!

Pecans are also one of the richest sources of protein in the plant-based food world. This makes them an excellent replacement for meat, especially for those who follow or prefer a vegetarian eating style. The newest dietary guidelines from the U.S. Department of Agriculture state that eating 4 to 5 servings of nuts each week (and that includes pecans) will bring you one step closer to putting your diet in line with current healthy eating recommendations and a trimmer waistline.

Although the research proving the pecan's tremendous health benefits may be recent, pecan-producing trees dotted the landscape long before the discovery of the "New World" and enriched the diets of the native tribes living in the central and southern regions of the United States. Today, pecans are available from coast to coast in nearly every supermarket and experts have confirmed the variety of benefits pecans have to offer. So enjoy some pecans at your next holiday gathering, at the office party, or even while you watch the game!

Victoria Gates is a proud supporter of small American businesses such as the 5-Generation family run Pearson Farm. Pearson Farm has met the audit standards established under the Georgia GP Food Safety Program. You can find out more about their operations and location by visiting http://www.pearsonfarm.com/ on the web.

Pecans From Soup to Nuts

Betty Crocker The Big Book of Slow Cookery

2011-03-21T20:01:00.000-06:00

New Book Review

Betty Crocker The Big Book of Slow Cooker, Casseroles & More Enjoy the comforts of home-cooked family meals every night of the week. You want hearty, home-cooked meals for your family, but with today's busy schedules, getting dinner on the table can be a challenge. Thanks to The Big Book of Slow Cooker, Casseroles & More, cooking fresh and flavorful meals doesn't have to equal hours in the kitchen.

This book collects favorite recipes that Betty Crocker fans have come to trust for simple solutions for home-cooked meals and modern twists to comfort food classics. With hassle-free slow cooker recipes like Porketta Pot Roast and Korean Beef Stew, and 30-minute meals like Chicken Cacciatore and Jambalaya, this book offers classic meal ideas with a fast and modern twist. More than 200 tasty recipes offer no-fuss convenience, short prep times and quick-and-easy cleanup. These recipes are so delicious, they'll think you spent all day in the kitchen!

You'll find more than 200 recipes, including casseroles, pastas, soups and stews, simple slow cooker meals and more. Handy tips on using your slow cooker, cutting down prep time and preparing simple make-ahead recipes the whole family will love. Plus a bonus I-didn't-know-I-could-do-that snacks and drinks made with a slow cooker. Click here for more information or to order.

Everybody Loves Crab Cakes

2011-02-28T14:38:00.000-07:00

By Tom Lingle

Crab cakes are delicious treats that are enjoyed all over the country. They are believed to have originated on the east coast of the United States in colonial times, and are most commonly associated with Baltimore, Maryland. This is due to the abundance of the Atlantic blue crabs in the Chesapeake Bay area, which are commonly used in the making of these delicious culinary treats. On the west coast, the most popular crustacean used in the tasty cakes is the Dungeness crab.

Recipes vary and can be as simple as adding a few basic ingredients to the crab or as complex as mixing and combining a list of 20 or more ingredients. The cakes can be as small as a walnut or as big as a large hamburger patty. They can be pan-fried, deep-fried, baked, broiled or grilled.

Boardwalk crab cakes combine ingredients such as breadcrumbs, milk, egg and mayonnaise, and are generally served on a hamburger bun or roll. They are often topped with lettuce, pickles and tomato, and are a convenient food to eat while walking up and down the boardwalk. Restaurant or gourmet crab cakes, use fewer ingredients and generally incorporate a higher-grade, larger chunk crabmeat. The cakes are served plain with a lemon wedge on the side, topped with a Worcestershire, tartar sauce, mustard or cocktail sauce, or on an open-faced sandwich.

Every region adds its own flair and taste to their recipes. Asian fish sauce can add an oriental flavor, while topping the cakes with a zesty mango sauce creates crab cakes in a Caribbean style. Some people use imitation crabmeat to cut the cost, which is usually made of fish like Pollack or Hoki. There are even recipes that call for zucchini, egg, butter and seasoning, and contain no crabmeat at all.

Crab cakes can be served as hors d'oeuvres or appetizers, or make a great main course for brunch, lunch or supper. Their diverse nature and decadent taste has made them the official food of the US Triple Crown of Thoroughbred Racing's second jewel, The Preakness Stakes, which is held annually in Baltimore on the third Saturday of May. Crab cakes have also helped the delicate meat gain popularity in the west, where the Dungeness crab, named after the city in Washington, was named the crustacean of Oregon in 2009 thanks to its importance to the Oregon economy and the efforts of lobbying schoolchildren of West Linn Oregon. Crab is definitely a delicious treat, and crab cakes are the perfect way to prepare and serve crabmeat that is sure to please everyone.

Enjoy both classic favorites and exciting new crab cake recipe creations with our complete collection of the best taste-tested dishes. Whether you are celebrating a landmark occasion, or simply a special meal, you can create a memorable experience by creating from our delicious selection of crab cake recipes.

Article source: EzineArticles

8 Inch Himalayan Salt Crystal Plate

2010-11-13T14:36:00.000-07:00

New Product

8 Inch Himalayan Salt Crystal Plate Put this brick in the refrigerator and serve cold appetizers at your next get together - cheese, sushi or carpaccio. Heat it in the oven and cook light meats, eggs, or fish right at the table for a truly amazing experience. To clean, simply wipe with a damp cloth and store. A properly taken care of salt brick will last many years. Original Himalayan Crystal Salt® plates are actually 2" thick blocks of salt. There are dozens of uses for your Salt Plate - as a plate for serving food, as a platter, as a skillet for frying or searing, as a curing brick, as a freezing slab, and more. Cooking, however, is a fundamental use and one to garner as soon as possible. Use as is for serving moist foods to which you want to add not only some pizzazz, but also to enhance the flavor of food with the known 84 natural ionic mineral elements. Try slicing apples, watermelon, or any fruits or vegetables on the plate to discover new taste sensations.

Everything You Need To Know About Corn In Mexican Cooking

2010-10-21T15:02:00.000-06:00

By K. C. Kudra

Corn is one of the most familiar of grains on both sides of the US/Mexico border. Although actually a grain, corn is often cooked and eaten as a vegetable as well. Even though corn may hardly be a stranger to those of us in the US, it does not have the importance in American cuisine that it does in Mexican cooking. Used to make flour for tortillas and tamales as well as being an ingredient in salsas, soups and more, corn is something you will find in a great many quick authentic Mexican recipes.

This grain has been a staple food in Mexico since long before the arrival of Europeans on the continent. Used to make flour for tortillas, tamales and a variety of other dishes, corn was already central to Mexican cooking centuries, if not millennia before the Spanish came over in search of gold. The corn-based flatbreads acquired the name "tortillas" upon the Spanish conquest of what is now Mexico, after the Spanish word for "little cakes" (a name also given to omelets in Spain).

Tamales and tortillas are the most well known corn-based Mexican foods in the US; while flour tortillas are more common here, corn tortillas are now widely available in grocery stores nationwide and are becoming more popular. If you have never tried making tacos with corn tortillas, you are in for a real treat - the flavor a warm, soft corn tortilla adds to the dish just cannot be equaled by any wheat flour tortilla.

Tamales are a traditional Mexican comfort food, which you may see, served at any meal; these are made from corn flour dough (called masa in Spanish) which may be filled with meats, cheeses, vegetables, or even fruit! There are even sweetened tamales, which make a great breakfast or dessert served with coffee or hot chocolate.

Making tamales is a somewhat time-consuming task, but the end result, most would tell you is well worth the effort. If you make your own tamales, be prepared for a few hours of work; and a dish, which is certain to impress your family and friends when served.

Corn is sometimes used in salsas, where its flavor blends perfectly with tomatoes, herbs, and peppers. One common combination is black beans and corn, which makes a very satisfying salsa; you might have even seen some of these salsas at your local grocery store. Corn salsas are great with tortilla chips and wonderful with a taco (made with a warm corn tortilla, of course) or tamale.

Mexican soup recipes also include some with corn in a prominent role. For example, pozole - a spicy hominy soup with pork, herbs and hot peppers. The flavor of corn works perfectly with the peppers and meat to create a classic soup, which is a satisfying meal in itself.

If you live in a city, which has a significant Mexican population, you may even have a pozoleria (a restaurant that specializes in this soup) nearby. However, if you are not so lucky, do not despair. You can easily make pozole at home. Try this Mexican recipe in the fall or winter and prepare to discover a new favorite; and see corn in a whole new way!

Mexican cuisine is vast and varied and if you want to know more, you can visit MexicanFoodRecipes.org where you can see just how many wonderful easy Mexican recipes you can make at home. You will also find plenty of interesting information on Mexican cuisine, which is known for being nutritious as well as very tasty. Check out MexicanFoodRecipes.org

Momofuku

2010-10-21T14:50:00.000-06:00

New Book Review

Momofuku, by David Chang and Peter Meehan. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.

Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

David Chang is the chef and owner of Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar, all located in New York City's East Village. He has been named a Food & Wine Best New Chef, a GQ Man of the Year, a Rolling Stone Agent of Change, and a Bon Appétit Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko). This is his first book.

A Passion For Apples - The Real Granny Smith

2010-09-30T08:49:00.000-06:00

By Susan Van Hecke

You know it, you love it - the Granny Smith apple. The gleaming chartreuse skin. That brilliant crunch. The perfect balance of juicy-sweet and tongue-curling tart that makes it the ideal eating and cooking apple.

But did you know there really was a Granny Smith?

Born Maria Ann Sherwood to a farming family in the lush agricultural area of Sussex, England in 1799, she married Thomas Smith, a farm laborer, when she was 19. They settled in the parish of Beckley, worked the land, and started a family.

In 1838, the Smiths were tapped by government agents looking for farmers willing to relocate to New South Wales, Australia. The British colony had been founded 50 years earlier as a penal settlement, a place to send convicts. But as more and more free settlers arrived in New South Wales, agricultural workers were desperately needed to feed the developing colony. Prospective emigrants were offered attractive financial incentives to make the move.

The Smiths took advantage of the opportunity, packed up their five children, ages 1 through 16, and boarded the Lady Nugent. The voyage from England to Australia was long and difficult, 13,000 miles on the crowded ship. The Smiths landed in Sydney in November, 1838. By 1856, they owned nearly 24 acres of rich farmland in the district of Ryde, outside of Sydney.

The Smiths were "orchardists," farmers who specialize in tree fruit. Maria was particularly passionate about apples. On their land, the Smiths grew apples and pears, as well as vegetables, which they sold at the Sydney markets. Maria was also a skilled baker, well-known for her fruit pies.

It's said that one day a salesman at the markets gave Maria a box of crabapples from Tasmania for her pie-making. She toted the fruit home, baked her desserts, and tossed the peels and cores onto the garden compost heap along with the rest of the orchard rubbish.

Soon, Maria found an apple seedling growing in the compost. She lovingly nurtured the tiny tree until it eventually bore fruit - the deliciously tart, green beauties we know today. There in her compost, Maria had unknowingly crossed the crabapple with the domestic orchard apple, it's believed.

The earliest documented account of Maria Smith's apple appeared in the June 25, 1924 edition of Farmer and Settler, in an interview with Ryde-area fruit-grower Edwin Small. Small remembered that in 1868, Maria had invited him and his father to look at an apple seedling growing by a creek on her farm. According to Small, Maria explained the seedling had developed from the remains of some French crabapples grown in Tasmania.

By the time of her accidental apple discovery, the much-loved Maria Smith was affectionately known by her community as "Granny." Sadly, she died two years later, in 1870, well before the commercial success of her namesake apple. She was buried at St. Anne's Cemetery in Ryde, where her headstone still stands.

In 1890, Granny's fabulous fruit first appeared as the "Smith Seedling" at the Castle Hill Agricultural and Horticultural Show. The next year, "Granny Smith's Seedlings" took top honors there for best cooking apples, and farmers in the area began growing their own.

In 1895, Albert H. Benson, Fruit Expert for the New South Wales Department of Agriculture, deemed "Granny Smith's Seedling" appropriate for export. Indeed, Granny's apple is noted for staying firm and crisp longer than other varieties. While Benson began the first large-scale cultivation of the Granny Smith, Granny's son-in-law, James Spurway, and later his son Fred, are credited with early propagation of the apple and its expansion in Australia and export to the United States.

Today, Granny Smith apples are enjoyed all over the world - eaten out of hand and transformed into delectable pies, sauce, and juice. In Australia, a festival in Granny's honor draws thousands of people annually. Edna Spurway, great granddaughter of Granny Smith, attended the 2008 event in Ryde.

So the next time you take a bite out of one of those glorious green Grannies, say a little "thank you" to Maria Ann Smith of New South Wales - the real Granny Smith, apple-lover to her very core.

Susan VanHecke is the author of the children's book An Apple Pie For Dinner (Marshall Cavendish, 2009), in which kind old Granny Smith gets pie with a little help from her friends. Fun apple pie activities, music, discussion guide, and more at AnApplePieForDinner.com.

The Pleasures of Cooking for One

2010-09-30T08:42:00.000-06:00

New Book Review

The Pleasures of Cooking for One, by Judith Jones. From the legendary editor of some of the world’s greatest cooks—including Julia Child and James Beard—a passionate and practical book about the joys of cooking for one. Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers’ markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesn’t have to be perfect; and you can use leftovers to innovate—in the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.

Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks. The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.

Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the co-author with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook. She has contributed to Vogue, Saveur, Departures, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.

Interesting Facts About Sushi Rice

2010-08-31T19:45:00.000-06:00

By David H. Urmann

Sushi or "vinegared rice" is a favorite delicacy not only in Japan but in many other countries too. It is interesting to know the different types of sushi. For the Japanese, sushi implies vinegared rice typically topped with meats, fish and vegetables. Outside Japan, sushi is more often mistaken as "raw fish" or "raw seafood."

In Japan, they call sliced raw fish, sashimi. It is different from sushi because sashimi implies purely on the raw fish part. In Archaic grammar, "sushi" literally means "it's sour."

There are several types of sushi. The Nigirizushi sushi consists of toppings laid with "hand-formed" rice clumps. Aside from topping it with vinegared rice, it is also dabbed with wasabi and a bite-size, thin slice of fish, egg or various other seafoods. Although the egg is cooked, the seafood and fish can be served raw. The types of fish you can use are salmon, tuna, mackerel and eel.

When eating Nigirizushi, make sure that the rice side is not dipped into the soy sauce. The fish side should be the one dipped or it will fall apart. You can do this alternately, not dipping it completely in soy sauce.

Makizushi is a type of sushi rolled inside some "nori," a pressed and dried layered sheets of alga or seaweed. It can contain vegetables, fish, seaweed and rice. These are rolled into a cylindrical form with the aid of a bamboo mat or makisu. Afterwards, it is cut into suitable widths. Futomaki refers to the thicker rolls. Hosomaki refers to the thinner rools. Uramaki refers to the "inside-out" rolls.

Inarizushi has toppings stuffed inside a tiny pouch of fried tofu. This is more uncommon compared to Chirashi-zushi. You still need to go to a sushi restaurant in Japan to order this type of sushi.

Chirashi-zushi has toppings scattered and served over a sushi rice bowl. This is not regularly served in Japanese restaurants outside of Japan. The toppings are either raw seafood or sashimi.

Temaki Sushi is also called the hand roll. It is almost the same as maki except for the part where you roll it into a cylinder and slice it. With Temaki Sushi, you roll it with your hands and form cone shapes. Then, it is eaten as is, not sliced.

In any sushi, the common denominator is always sushi rice. They only vary on toppings, condiments, fillings and the procedure these ingredients are placed together. These ingredients can also be collected using contemporary or traditional ways, making distinct results. Sushi is not only a favorite dish in Japan. It is well-loved in other countries also.

If you want to learn how to make sushi rice, it is easy. First, you need a sushi vinegar called sushi-zu. Mix it with rice vinegar, sugar and salt. Heat the mixture until the sugar dissolves. Stir frequently in the process. Afterwards, let the mixture cool to room temperature. This mixture is called tezu.

Using either a spatula or just a regular spoon, cut and fold the rice as gentle as possible. Avoid smashing the rice grains. Get a bowl and moisten the sides with tezu. It is ideal to use a wooden bowl because it absorbs moisture. If none is available, any bowl is fine with a flat bottom.

Place the rice in the bowl and add a quarter of sushi vinegar. Mix them together, making sure you follow a folding motion to avoid smashing the rice. Afterwards, fan to dry the mixture for about 5 to 6 minutes. This process will remove the excess moisture and will make the rice look glossy and shiny.

As a tip, a good sushi rice is somewhat chewy in the mouth, and sticky to your touch.

For more information on Sushi Rice and Rice Cookers please visit our website.

Making Goat Cheese: Simplified Process

2010-08-29T08:40:00.000-06:00

By Maria Garza

Goat cheese is well-known for its creamy texture and tart taste. Although it comes in many varieties and flavors, the signature form for goat cheese is the soft, spreadable version known as chevre. Though chevre certainly showcases the wonderful properties of goat milk for cheese, other kinds of delicious soft cheeses are also easily made from goat milk.

The special tartness that identifies cheeses made from goat milk from those made from cow's milk is a result of the abundance of three medium chain fatty acids known as caproic, caprylic and capric acid. These medium-chain fatty acids lend a unique flavor to goat cheese that is absent in cow's cheese. They also play an important role in the greater digestibility of goat milk products.

Milk consists of approximately 87% water and 13% solids. The process of making cheese consists of separating the liquid part of milk, known as whey, from the solid particles, or curd. The curd consists of casein protein and fat, which together form the cheese.

There are two methods for separating the whey from the curd for making cheese, but both methods work by acidifying the milk. In the first method, bacteria are introduced into the milk and allowed to multiply. The bacterial action converts the milk sugar, lactose, into lactic acid. The longer the bacteria are allowed to remain active, the more lactose is converted.

This process reduces the lactose content of ripened and aged cheeses to about 5% or less. Because most of the lactose has been removed from these products, they are often recommended as milk alternatives for lactose intolerant individuals.

The second method uses an acidifying agent, usually vinegar or lemon juice, to create the separation. As the acid is introduced into the milk, curds begin forming almost immediately. When drained, these curds make a soft, spreadable cheese.

Although some forms of goat cheese do require carefully controlled conditions and special ingredients, there are several soft cheeses that can be easily made with simple ingredients found at the grocery. Two recipes are given below.

Recipe 1. Ricotta Cheese from Goat Milk. Warm 2 quarts of goat milk to 185° F. When the temperature is reached, turn off the heat, and stir in 2 tablespoons of vinegar or lemon juice. If the milk does not immediately form small, grain-like curds in the liquid, add a few more drops of the vinegar or lemon juice until it does.

Pour the curds and whey into a cheesecloth-lined colander placed over a bowl, or in the sink, to drain. Leave to drain at room temperature for several hours. A longer draining time will produce a drier curd. When the desired consistency is reached, remove the curds and place in a closed container in the refrigerator for storage. This cheese can be used for making lasagna, or in any recipe that calls for ricotta cheese.

Recipe 2. Quark Cheese from Goat Milk. Heat 2 quarts of goat milk to 88° F, and stir in 2 tablespoons buttermilk with active cultures. If your buttermilk is not very fresh, use up to 2 tablespoons more. Let set at room temperature, covered, for 24 hours. The mixture will thicken into a yogurt-like consistency.

Pour the mixture into a cheesecloth-lined colander placed over a bowl. Cover and let drain in the refrigerator for 12-24 hours. Store the cheese in a covered container in the refrigerator.

Quark cheese is similar to a thick sour cream, and, much like buttermilk or sour cream, is excellent in baked goods, including cheesecake. It can also be used for dips, or as a substitute for ricotta.

Non-iodized salt can be added to the cheeses, if desired.

Enjoy!

Maria Garza is the editor of Everything-Goat-Milk.com where you'll find Everything Goat Milk. Visit the website to learn more about the uses of goat milk for health, nutrition, cheesemaking, and skin care, plus more. Copyright: You may freely republish this article, provided the text, author credit, the active links and this copyright notice remain intact.

The Health Benefits of Buckwheat Honey

2010-07-23T09:11:00.000-06:00

By Neal E. Smith

A number of years ago we ran an apple farm in Northfield, Massachusetts. To prepare and enrich the soil for future plantings we would grow a cover crop of buckwheat, a tall plant with a beautiful white flower. As apple growers we had several hives of bees for effective fruit pollination and the bees loved the buckwheat flower transforming it's nectar into a beautifully dark and rich honey. Our children loved the buckwheat flower season because they came to love delicious taste of the buckwheat honey. What we as parents discovered was that a teaspoon of buckwheat honey seemed to greatly help whenever the children had sore throats or coughs. This proved to be especially true if they took the honey at bedtime for they always seemed to sleep a little better. Throughout their childhood we always made sure to put away enough buckwheat honey from the hives to get through a winter of respiratory ailments.

This was a long time ago and I had forgotten about this aspect of buckwheat honey until I recently read about a study that had been done in 2007 and published in the Archives of Pediatrics and Adolescent Medicine. This study found that children who received a small dose of buckwheat honey before bedtime slept better and coughed less than those who received either a common over-the-counter suppressant or nothing at all. Dr. Ian Paul, a researcher at Penn State College of Medicine indicated "This is the first time honey has been actually proven as a treatment."

The research study involved 105 children between ages 2 and 18 in their randomized, partially double-blind study. Parents would answer questions about their child's sleep and symptoms after the first night during which there was no treatment. On the second night the children were given honey flavored cough syrup, honey, or nothing at all. It was clear that the children who received the honey slept better with fewer symptoms. Dr. Paul also noted that honey is generally less expensive than over-the-counter medications with none of the side effects like dizziness or sleepiness. Dr. Paul indicated that the type of honey plays a role in the treatment. "Darker honeys have more antioxidants that lighter honeys and we wanted the best chance to see improvements."

Intrigued by this information I searched further and found that "The Journal of Pediatrics" in May of 2008 gave their assessment of this study. "In this well-designed and valid study, Paul et al were able to show that honey was significantly superior to no treatment for improvement in cough severity (47.3% reduction vs 24.7%) and an overall symptom score (53.7% reduction vs 33.4%). The findings of this study suggest that honey is better than no treatment for reducing cough frequency and improving combined symptom scores." Paul Doering, co-director of the Drug Information and Pharmacy Resource Center at the University of Florida has weighed in on the subject. "I believe recommending honey as a cough medicine has merits. It provides a safe option to using chemical based options," he said, adding that honey is part of a trend of recommending more commonplace traditional remedies for ailments.

It should be noted that the Dr. Paul study gave no honey to children under 2 yrs. of age and the newest research seems to support that practice.

Neal E. Smith is web manager for Gourmet New England, a gourmet food marketplace for some of the finest gourmet foods found in New England. GourmetNewEngland.com URL for product featured in article: Buckwheat Honey

Vegan Joy

Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook

2008-11-11T19:51:00.001-07:00

New Book Review

Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook, by Martha Stewart. Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more. In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.

Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education. Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.

Guacamole Recipe

2008-11-11T19:45:00.001-07:00

by Nichole Roberts

Ingredients: 2 ripe avocados, 1/2 red onion, minced (about 1/2 cup), 1-2 serrano chiles, stems and seeds removed, minced 2 tablespoons cilantro leaves, finely chopped 1 tablespoon of fresh lime or lemon juice 1/2 teaspoon coarse salt A dash of freshly grated black pepper 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

Method: 1) Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

2) Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chile peppers vary individually in their hotness. So, start with a half of one chile pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3) Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 )Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.

Tired of cooking the same meal over and over? Go to my web site and find out how you can start cooking amazing meals with top secret recipes. BestRecipesOnLine.com

Red Velvet Cake Recipe

2008-09-04T01:32:00.000-06:00

by Nichole Roberts

A red velvet cake recipe that is delicious and makes a beautiful centerpiece for a special occasion. Ingredients: 1/2 cup shortening, 1 1/2 cups sugar, 2 eggs, 2 tablespoons cocoa, 1 1/2 oz red food coloring, 1 teaspoon salt, 2 1/2 cups flour, 1 teaspoon vanilla, 1 cup buttermilk, 1 teaspoon soda, 1 tablespoons vinegar.

Preparation: Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.

Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350 degrees.

Tired of cooking the same meal over and over? Go to my web site and find out how you can start cooking amazing meals with top secret recipes. BestRecipesOnLine

The Heirloom Tomato

2008-08-21T13:38:00.001-06:00

New Book Review

The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit, by Amy Goldman. From the world-class garden of acclaimed food writer Amy Goldman, a gorgeously illustrated guide to the world’s most beautiful and delicious tomatoes. Every year, renowned grower Amy Goldman produces an amazing 500 varieties of tomatoes on her farm in New York’s Hudson Valley. Here, in 250 gorgeous photos and Goldman’s erudite, charming prose, is the cream of the crop, from glorious heirloom beefsteaks – that delicious tomato you had as a kid but can’t seem to find anymore – to exotica like the currant tomato, a pea-sized fruit with a surprisingly big flavor. Along with the photos are profiles of the tomatoes, filled with fascinating facts on their history and provenance; a section of more than 50 delicious recipes; and a master gardener’s guide to growing your own. More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers — an irresistible book for anyone who loves to garden or loves to eat.

Amy Goldman is a passionate gardener, seed saver, and well-known advocate for heirloom fruits and vegetables. She is the author of The Compleat Squash and Melons for the Passionate Grower, and she appears frequently on such TV programs as Martha Stewart Living and Victory Gardens.

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The Recipes of Ghana, West Africa

2008-08-21T13:25:00.001-06:00

by Dyfed Lloyd Evans

The Republic of Ghana whose name means 'The Warrior King' was inhabited in pre-colonial times by a number of ancient kingdoms, including the Ga Adangbes on the eastern coast, inland Empire of Ashanti and various Fante states along the coast and inland.

Ghana is agriculturally a very productive country and is the world's third largest producer of cocoa. Fishing is also a major part of the economy and many Ghanaian dishes are based on fish. Local plants such as bananas, avocados, grapefruits, mangos, papayas, coconut and plantains are also highly prized and used in the country's cuisines. Chiles are also an important component of Ghanaian cuisine and provides significant vitamin C in the diet. Another feature of Ghanaian cookery is the use of boiled eggs as a garnish.

Ghanaian Fresh Fish Stew

Ingredients:

450g fresh fish (any firm white fish)

4 hot chiles (eg Scotch Bonnet) pounded to a paste

2 tbsp tomato puree

3 tbsp ground, dried, shrimp

4 medium onions, finely sliced

4 fresh tomatoes, chopped and pounded to a paste

6 tbsp Kpakpo Shito

300ml water

150ml red palm oil

1 garlic clove, pounded to a paste

1 tbsp freshly-grated ginger

salt, to taste

Method:
Clean the fish, remove the gills and cut into steaks. Wash the flesh with lime, lemon or vinegar then rinse in water and marinate in the garlic, ginger, chiles and salt. Set aside for 30 minutes before continuing.

Heat a little oil in a pan and fry the onions and tomatoes for a few minutes. Add the ground shrimps and tomato puree and allow to simmer for about 10 minutes, or until cooked. Add the water and the marinated fish (along with any remaining marinade) and simmer gently for about 25 minutes, or until the fish is cooked. Serve hot on a bed of rice or with boiled yams or plantains.

Tomato and Okra with Sliced Eggs

Ingredients:

120ml groundnut oil

4 tomatoes, chopped

300g okra, stemmed and sliced into rings

650g cooked riceâ€¨1 onion, chopped

1/2 tsp hot chili powder

salt, to taste

4 hard-boiled eggs, peeled

Method:
Heat the oil in a frying pan or skillet then add the onion, tomatoes, okra and chili powder. Season with salt then bring to a boil, reduce to a simmer and cook for 15 minutes, stirring occasionally (add a little water if necessary). To serve, place 1/4 of the cooked rice on a plate, spoon the sauce over the rice then top with a boiled egg halved lengthways.

Dyfed Lloyd Evans is a cook, with a fascination for the ecipes of Africa. You can find more Ghanaian Recipes in his West African Recipes site.

How to Pick a Peach: The Search for Flavor from Farm to Table

2008-07-31T09:45:00.000-06:00

New Book Review

How to Pick a Peach: The Search for Flavor from Farm to Table, by Russ Parsons. "Eat locally, eat seasonally." A simple slogan that is backed up by science and by taste. The farther away from the market something is grown, the longer it must spend getting to us, and what eventually arrives will be less than satisfying. Although we can enjoy a bounty of produce year-round -- apples in June, tomatoes in December, peaches in January -- most of it is lacking in flavor. In order to select wisely, we need to know more. Where and how was the head of lettuce grown? When was it picked and how was it stored? How do you tell if a melon is really ripe? Which corn is sweeter, white or yellow?

Russ Parsons provides the answers to these questions and many others in this indispensable guide to common fruits and vegetables, from asparagus to zucchini. He offers valuable tips on selecting, storing, and preparing produce, along with one hundred delicious recipes. Parsons delivers an entertaining and informative reading experience that is guaranteed to help put better food on the table.

Russ Parsons is the food and wine columnist of the Los Angeles Times. He is the author of the best-selling How to Read a French Fry, a winner of multiple James Beard Awards for his journalism, and the recipient of the IACP/Bert Greene Award for distinguished writing. He lives in California, which produces more than half of the fruits and vegetables grown in this country. He has been writing about food and agriculture for more than twenty years.
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Sweet Potato Fries Recipe

2008-04-28T10:47:00.000-06:00

by Nichole Roberts

I had the pleasure of tasting these delicious fries a couple of years ago and let me just say once you try them...you will be cooking them again and again.

Ingredients: Extra-virgin olive oil, for lightly coating 6 large sweet potatoes, peeled and sliced like steak fries, 2 teaspoons kosher salt, 1/4 packet taco seasoning mix.

Preheat oven to 425 degrees F. In a large mixing bowl, drizzle oil over the potatoes and toss to coat. Add salt and taco seasoning mix and toss.

Place sweet potato fries in one even layer onto a baking sheet. Keep space between them so they get crispy on all sides. Bake in batches. Place into the oven for 10 minutes, then flip them over.

Place back in for 10 more minutes. They should be soft on the inside and browned on the outside. Let them cool for 5 minutes before serving.

Tired of cooking the same meal over and over? Go to my web site and find out how you can start cooking amazing meals with top secret recipes. BestRecipesOnLine.com

Easy and Delicious Asparagus Facts and Recipes

2008-04-28T10:44:00.000-06:00

by Sherry Frewerd

Asparagus is a delicious vegetable, but in addition to being good tasting, asparagus is full of nutritional benefits that are good for you. Rich in folic acid, potassium, fiber and other vitamins, asparagus is a low calorie, fat-free food that is also low sodium and cholesterol free. With all of the bonuses that come with adding the vegetable to your recipes, there's no reason not to give asparagus a try.

When and how should you select and prepare fresh asparagus? Asparagus has a rather short growing season that goes from April to May. Although you can find asparagus year round, May is the month where you can find the best choice in produce markets. Make sure to look for stalks with closed, tight tips and bright green color from top to bottom of the stem. After bringing it home, store fresh asparagus in the refrigerator and use within 2 days.

Preparation is simple. Holding the base of the stalk firmly, bend it and the end will break off at the tough part that isn't good eating. You can then either leave the asparagus stalks whole or cut into pieces or diagonally. To cook, heat to boiling in about half an inch of water in a large skillet. Reduce to medium and cook for about 5 minutes or until the vegetable is tender crisp. This is just the basic method of cooking asparagus. Canned asparagus is also easily prepared in a variety of casseroles and other family recipes. There are many very wonderful recipes to try using asparagus; here are a few. Enjoy!

Cheesy Asparagus Casserole

2 tbsp butter

1 tbsp flour

1 can cream of mushroom soup, undiluted

2 cups shredded Cheddar cheese

2 hard boiled eggs, sliced

2 - 15 oz cans asparagus spears, drained

½ cup soft breadcrumbs

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Add soup and cheese; cook until cheese melts and mixture is smooth, stirring constantly. Layer half each egg slices, asparagus spears, and cheese sauce in a lightly greased 10x6x2 inch baking dish; repeat layers. Sprinkle with breadcrumbs. Bake at 325 F for 30 minutes. Serves 8.

Asparagus with Lemon Sauce

1 ½ lbs fresh asparagus spears

1 egg, beaten

1/3 cup butter

2 tsp sugar

½ tsp cornstarch

¼ cup fresh lemon juice

2 tsp grated lemon rind

Snap off tough ends of asparagus. Cook, covered, in a small amount of boiling water until crisp but tender. Arrange in a serving dish. Combine egg, butter, sugar, and cornstarch in top of double boiler; bring water to a boil. Cook for 3 minutes or until thickened. Add lemon juice; cook, stirring constantly for 2 minutes or until slightly thickened. Pour over asparagus and sprinkle with lemon rind. Serves 4.

Looking for ways to feed your family well and get out of the kitchen quickly? Find easy and delicious family recipes at 'Quick and Easy Family Recipes' Quick and Easy Family Recipes

Farberware Classic 3-1/4-Quart Tall Asparagus Steamer with Lid

2008-04-28T10:38:00.000-06:00

Featured Product

Enjoy delicious asparagus without the hassle with this 3.25-qt. Tall Asparagus Steamer, complete with steamer basket and glass lid. Made from 18/10 stainless steel, it's as durable as it is beautiful and completely dishwasher-safe. Enhanced with a thick aluminum core, it offers quick even heating and perfect results, everytime. Limited lifetime guarantee. Click Asparagus Steamer for more information or to order at a great discounted price.

A 30 Minute Chicken Recipe Your Family Will Request Every Week!

2008-04-22T12:39:00.002-06:00

by Chuck Machado

At the recent Fiery Foods and Barbecue show in Albuquerque, we made enough Santa Fe Chicken to serve 5000 guests. If this seems like a daunting task, well, you're right. When other vendors were opening bags of chips to serve with their salsa, we stuck to our philosophy that real food demands real cooking. If we're going to be in the specialty foods business, we'd better get cooking. Where do hungry and busy families go between baseball and school when they're hungry? Sadly, it's fast food that permeates our lives. And soon, we're hooked on the fat laden meals controlling our lives. At New Mexico Chile Company, we strive to make quality cooking sauces that people, just like you, can use in an everyday meal. We bring the gourmet to meals and all you have to do is to bring the chicken to this dish!

This past month, three hundred pounds of chicken, thirty onions and fifteen bunches of cilantro went toward feeding our customers, but the results were impressive.

Many happy customers walked away with our green sauce and a new recipe. There's something magical that occurs when chicken meets green chile and cheese. The flavors blend, becoming one. The fierceness of green chile gives way to a more pronounced statement of flavor, allowing the protein to come forward. Each year we get hundreds of requests for the recipe. Some claim their kids have become addicted to the flavors and we figure it's a good thing. In the fast paced world of soccer, baseball and scouts, we're happy to manufacture and promote quality food products.

Like with all of our recipes, this gourmet meal can be accomplished in thirty minutes.

Santa Fe Chicken-serves 4

2 lbs. boneless chicken breasts or tenders cubed

1 cup chopped onion

2 cloves chopped garlic

3 tbsp canola oil

6 oz black sliced olives

4 oz shredded cheddar cheese

10 sprigs chopped cilantro or parsley (no stems)

16 oz. Coyote Trail Green Chile Sauce

In a large frying pan,add canola and saute chicken and onion over med heat Brown chicken well, (you can also grill the chicken and return it to the baking dish after) add garlic, drain (this is important or you'll make gravy) and transfer to a shallow baking dish.

Add Coyote Trail Green Chile Sauce and mix well. Top with cheese, olives, cilantro or parsley Bake @ 350 for fifteen minutes until chicken bubbles then remove and serve with beans, rice, tortillas and a salad. Creme Fresh or sour cream is sometimes added as a topping. Ole!

Chuck Machado is President of New Mexico Chile Company, creators of Gourmet cooking sauces. CoyoteChile.com

The Asian Vegan Kitchen

2008-04-22T11:55:00.003-06:00

New Book Review

The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors, by Hema Parekh (Author) and Tae Hamamura (Photographer). The Asian Vegan Kitchen is a collection of recipes from across Asia, featuring the spices and the many tasty ingredients that have made these cuisines popular world-wide. It caters to the growing segment of people of all ages who have chosen to eschew animal products, yet still want to add some global spice and excitement to their diet.

There is one big difference between this and many other vegan cookbooks. These dishes do not use replacement ingredients for traditional recipes. Instead, author Hema Parekh - a noted teacher of vegetarian cooking styles in Tokyo - has selected recipes that were traditionally vegetarian, and have been enjoyed by diners for decades, even centuries. In doing so, she has had to make only minor changes, if any, for these recipes to be deliciously appealing to everyone: vegan, vegetarian or otherwise.

Over 200 dishes have been selected to cover a wide variety of tastes. Here readers will find vegan-ready recipes for everything from Japanss sushi to northern Indian curries, from Vietnamese spring rolls, to red-hot tofu, Chinese-style. Soups, noodle dishes and some desserts are also included. The recipes are simple, with detailed explanations. Also included are over 50 mouth-watering photos and a comprehensive glossary. Vegan cooking just became a lot more interesting.

A long-time vegetarian, Hema Parekh has been teaching vegetarian cooking in Tokyo for almost twenty years. She has written two popular books on vegetarian cooking in Japanese A Touch of Spice and Indian Vegetarian Cooking and is working on a third. Order from Amazon.com

Vegan Joy

Memories of Childhood Meals

2008-04-13T08:34:00.003-06:00

by Crazy Eddie

As a child, my mother grew up amidst the horrors of World War II in what was then northwestern Czechoslovakia. She had all sorts of horror stories to tell us kids. A lot of those stories involved food shortages. Living through that she learned how to make meals out of whatever food happened to be available. And because of that she became an extreme penny-pincher. Despite living in America in the abundant Sixties and Seventies, she still prepared some meals for us kids as though we were living in wartime. She could make a meal for a family of six for under two bucks.

Being a kid with an endless appetite I relished every meal set before me. And it seemed I could never get enough. But now, in retrospect, I would not eat some of those meals as they were not exactly healthy and well-balanced.

One of those meals consisted of boiled potatoes, lavished with butter, cottage cheese, and buttermilk. That was it; nothing else. You took a spoonful of buttered potato, put some cottage cheese on top of it, and stuffed it into your mouth. After eating it, you then took a healthy swig of buttermilk to wash it down. That was the whole meal and I loved it back then.

Another meal she made she called "sgetti." She would boil up a pot of spaghetti noodles and when done drain them. Then she would put some butter into the pot to melt then add the noodles back into the pot. She would stir it up to get all the noodles buttery then she would add a can of condensed tomato soup and some water. She would also add some salt and pepper and a few tablespoons of sugar. She would then mix it all up and warm it up and then serve it. Yikes!

But one of the grossest things she did was save all the drippings from when she cooked bacon in a jar. She then put the jar in the refrigerator and the bacon grease would congeal. Later, she would take out the congealed bacon grease and spread it on rye bread to make bacon grease sandwhiches. I kid you not! She really did this. And we kids really ate them--and I remember enjoying them as a small kid. Now, I absolutely shudder at the very thought. Double yikes!

What kind of weird meals did you eat as a child? Click on the "Comments" button below to share your childhood memories of eating.

Olive Oils - Find Out About Practical And Nutritional Facts

2008-04-10T08:55:00.000-06:00

by Paul Zayer

Should I start using olive oils at home? Continue to read and many questions related to olive oils will be answered here.

One of the oldest foods known to mankind comes from the olive tree, native to Mediterranean regions. In the Bible, the olive tree is mentioned very often, also in the Garden of Gethsemane and well-known in the Jewish custom, where the oil burned miraculously for eight days. Olive oils occupy a major role today, a subject of gastronomic delights, winning praises from nutritionists as a healthy way to avoid cholesterol problems.

Many countries where olive trees thrive claim superiority in their locally produced olive oils. There are various categories, with various uses appropriate for a given gastronomic purpose. To the common cook, the issue of olive oils can become confusing. When do you use cold-pressed, extra virgin oil? Which types of oils are suitable to dress your salad to perfection? What's best for regular cooking? Italian or Spanish? Let's take a quick look at what's available and try to clarify some of the mystery.

All olive oils are missing one constituent you can find in almost every other type of oil - cholesterol. As a starting point, you know you're making a healthy diet choice when you opt for olive oils.

Now let's talk about country of origin? Italy, Spain, Greece and France all have fertile olive producing areas, and vie with each other for the top spot in quality and purity.

The truth is that every olive growing region has climate and soil conditions, producing a different character to the oils produced and doesn't have much to do with an inherent degree of quality that can be identified as superior or inferior. Climate and soil makeup provide a distinctive essence, amounting to plain preference or affinity of particular oils to foods within the same locale.

The grading of olive oils is another story. Grading defines the refinement of the product, mainly noticeable in the acidity.

The "extra virgin" label is designated to the first "cold" pressing of the olives. A maximum of 0.8% acidity is prescribed by this designation, suitable for the finest salad dressing, where the top flavor of the cold pressing stand out.

Oils named "virgin" are known to be a lower class, but still an acceptable salad dressing quality. Virgin olive oils must not contain more than 2% acidity, and must contain no refined oil. As the delicate flavor will be lost in cooking, virgin oils should not be wasted in cooking.

Products simply labelled "olive oil" do not aspire to strong or refined taste and are best suited to cooking. Also, a label that says "100% pure" or "Imported from Italy" can be ambiguous, implying a degree of quality that is not warranted. Such labels indicate the lower end of quality, composites of oils from many countries, suited to frying without the fine distinctive essence and low acidity of virgin olive oils.

Among chefs, olive oil is a cult thing. It's important to understand the grades if you want to get the most from your cooking. Anyhow, remember that these oils contain no cholesterol and it will be good for your heart to understand the fine points. So here you go, I am pretty sure that you will look at olive oils in a different way from now on. Take care of your health now, do not wait.

This well known author is an Internet lover and surely likes sharing his passion with others. Read more now about Nutrition and all about Olive Oils ideas at his website foodnutritioninformationguide.com

Mollie Katzen's Recipes: Salads

2008-04-10T08:48:00.001-06:00

New Book Review

Mollie Katzen's Recipes: Salads, by Mollie Katzen. Credited with moving vegetarian cooking from the fringes of American society to mainstream dinner tables, Mollie Katzen has proved that there's more to salad than tossed greens. With fresh fruits and vegetables, pungent cheeses, beans, oils, herbs, and nuts, a salad can be a hearty meal in itself. Celebrating The Moosewood Cookbook's 30th anniversary, the latest addition to the Mollie Katzen's Recipes series brings together her classic salad combinations from Moosewood and Enchanted Broccoli Forest in a convenient easel format. Each recipe is lovingly hand-lettered and illustrated with Mollie's distinctive pen-and-ink drawings, making this timeless collection the perfect kitchen countertop companion. Mollie Katzen is a cookbook author and artist who has profoundly shaped the way America eats. Mollie is both a consultant and cocreator of Harvard's groundbreaking Food Literacy Project. She lives in the San Francisco Bay Area. Order from Amazon.com

The History of Pasta

2008-04-07T09:25:00.003-06:00

by Jessica Ackerman

When most people talk about pasta, they probably think of Italy as its birth place. Historians would disagree however, and give credit to our neighbors in the east for inventing the earliest form of this much loved food. It was around 1700 B.C. when the Chinese came up with a noodle made from rice flour. While not a popular theory with those who insist on giving credit to the Italians, the Chinese do get the vote from most historians.

That doesn't mean that the Italians were not major players in the evolution of pasta as we know it. Around 400 B.C. the Etruscans, who live in an area in the western part of Italy, made a noodle similar to lasagna. This noodle was made from spelt, a grain from which wheat has evolved.

Much later the Romans are credited with making a noodle similar to the one made by the Etruscans, out of flour and water. These noodles, like the earlier versions by the Chinese, were prepared by baking in an oven.

Boiled noodles came later and the Italians don't get credit for inventing these either. Instead, we can thank Arab traders who would bring dried noodles along on their very long trips to the Orient. Who doesn't want a hot meal while traveling? The Arabs did, and they realized that this dried pasta along with a little boiling water was a quick, hot and easy to carry meal.

The Arabs brought this food with them to Sicily during the 8th century invasions. Before too long the Italian city of Palermo was producing huge quantities of dried pasta. So, can we give Italians the credit for mass producing pasta? Much to the delight of the Italians, most historians would say, yes.

Specifically, Naples gets the credit for the invention of techniques that allowed dried pasta to be produced en masse in the 1600's. This pasta, which could last a long time, is credited with bringing Naples out of an economic depression. No wonder Italians love their pasta!

This pasta was often sold by street vendors and was eaten with the bare hands. If you're thinking the sauce must have made quite a mess then you're jumping ahead in the story. Pasta at this time was eaten either plain or sprinkled with cheese. It's not until a couple of centuries later that sauce is introduced.

The first written record of a tomato sauce recipe is 1839. Soon pasta was becoming popular all over the country of Italy, and pastas of various shapes were being introduced. Still, even with its popularity, pasta was being made by small family businesses. Spaghetti, macaroni and vermicelli were being handmade by those specially trained in the art of pasta making.

The Agnese family changed all of that in 1824 when they opened the very first pasta factory in Northern Italy. It's easy to see why Italians get the credit for this favorite food, and in the United States a wave of Italian immigration would help cement the idea that pasta was an Italian food.

Even though Thomas Jefferson had brought pasta to America as early as the late 1700's, the food didn't become widely popular in the country until 1880-1900 when large numbers of Italian immigrants came to America, bringing pasta with them. The next several years would bring even more advances for pasta such as the addition of meatballs and later, thanks to the Franco-American company, canned pasta.

Pasta has a place in American history as well. In the 1920's farmers used pasta as a marketing campaign for wheat. During the depression, the inexpensive and filling dish became a staple in many households.

Today, pasta is as popular as ever. In tiny sidewalk cafes to the fanciest of gourmet restaurants, you are sure to find a few pasta dishes on the menu. Whether you choose to thank the Italians for this delicious food or their eastern neighbors, we can all agree that our dinner tables wouldn't be the same without this fabulous food.

Jessica Ackerman is a popular contributor for one of the best Seattle pasta delivery restaurants - Padrino's Pizza and Pasta. Do not hesitate to call them for your late night food delivery; we are open by 3am daily.

Prime Pacific Stainless Steel Pasta Machine

2008-04-07T09:09:00.002-06:00

Featured Product

Clamp this pasta machine to your counter or table edge, choose a setting, and you're ready to turn out fresh homemade pasta, literally. This is a pasta maker you crank by hand as you feed in your dough. Made of gleaming stainless steel, the machine's adjustable rollers press your dough into long, four-inch wide sheets in a choice of seven thicknesses. You can then cut the sheets into squares for making ravioli, or longer sections for lasagna. By sliding on the stainless-steel cutting attachment, you can extrude thin spaghetti or medium-width fettuccine noodles. And, for artists, the pasta machine works well as an extruder for polymer clay. After use, wipe the machine clean or run a damp paper towel or piece of felt through it. Remove the handle and clamp for compact storage. You'll never want to resort to buying dried, store-bought pasta again. A recipe booklet is included to get you started. --Ann Bieri

Click here for more information or to order at a great discounted price.

China's Chinese Food

2008-03-28T13:05:00.001-06:00

by Stefan Martiyan

When most people from the States here the word "Chinese" the first thought that instinctively comes to their mind involves small, white paper containers, stir fried rice and a $4.95 lunch special. Chinese food has the world captivated: it's fast, it's easy, it's cheap and it's good. The only thing is, the perception of what Chinese food is around the globe is often misrepresented to what Chinese food actually is in China.

Take for instance, rice. In America, rice is served with most every Chinese meal, regardless of what you order or where you're sitting down to eat. In China, rice is very common - don't get me wrong - but not nearly as common as you might think. Rice is only served when specifically asked for and is more or less used, not as a compliment to your tasty stir-fired entrée - it's actually used as your plate.

You see in China, no one is given his or her own meal; instead, everyone habitually shares with everyone else as an onslaught of entrées constantly come steaming out of the kitchen. Because of this, individual plates are not necessary and small bowls of rice are used to sop up any renegade food particles falling from most all foreigners' chopsticks. In some instances, when rice is not ordered, you'll be given a small ceramic dish, no bigger than the one you'd normally use in conjunction with a teacup, with which you have the choice to eat with or not.

Since the Chinese have not adopted the idea of fork and knife, and don't seem the least bit anxious on ever planning to do so, almost all the food that comes out is already prepared small enough to chew. Although this may seem convenient at first, other factors come into play, which make the situation a lot more complicated. For instance, many Chinese meat dishes - not to mention every fish dish I've ever ordered - are served still attached to the bone. Normally I'd be fine with this, since the most tender cuts of meat tend to be nestled next to the bone, but not having the luxury of a knife to cut away the meat with, nor an ample-sized plate to put down your bones on, requires some careful practice and a readjustment of acceptable eating ethics I've naturally become accustomed to while living outside of China.

Before coming to China, I was a bit worried that every restaurant would only have floor seating and no chairs, requiring me to sit cross-legged on the floor while trying to enjoy my food. This was a serious cause for concern because, for one reason or another, I've always had extreme difficulty crossing my legs comfortably while sitting on the floor - a problem which has also spurred countless years of childhood embarrassment while playing games like Duck Duck Goose. But upon actually arriving in China, I realized that absolutely no restaurant would ever require me, or anyone else for that matter, to sit on a Chinese restaurant's floor because it's more often than not covered in peanut shells, bottle caps, half-smoked cigarettes, and yes, the aforementioned bones of meat you have no where else to discard of.

Napkins are another western dining necessity that the Chinese seem too proud to take hold of. Every so often, a Chinese restaurant will provide you with a roll of toilet paper to clean your hands with, but nine times out of ten, you're on your own. Carrying little packets of tissue is a must when dining out in China, not to mention, being out when nature calls.

While living outside of China, I unknowingly became accustomed to variety. If on one day I wanted a nice deli-style, Italian cold cut sandwich and on the next I wanted something completely different, it wouldn't be a problem. Hell I could get Italian food on Monday, Mexican food on Tuesday, French on Wednesday, Indian on Thursday and pizza over the weekend, and it wouldn't be any more difficult than eating the exact same thing, every day, for the entire week. In China, the definition of variety is vastly different. It's almost a meaning within itself - there's variety alright, but only variety within Chinese food - nothing else.

If you want noodles, you go to a noodle joint; if you want dumplings, you go to a dumpling joint; and if you want a nice Italian, deli-style cold cut sandwich, you're shit out of luck. China offers variety within uniformity. Chinese food is pretty much all you can get, but there are quite a few options when trying to decide upon where and what you what you want to eat.

Lets start with street food. Street food in China is huge. Stands are everywhere you look selling all sorts of edible delights; fresh produce, fishless sushi, smelly tofu cups, plastic bagged noodles, fried chicken and vegetables, steamed dumplings, coal roasted pita bread and fruit on a stick - to only name a few. Meat on a stick is another facet of Chinese food that I never knew existed. BBQ stands are everywhere, often run by the white-capped people of Hui Muslim decent, offering up all sorts of seasoned bits of lamb, chicken, pork, and fish, which are usually, every bit delightful.

Next we have the Chinese "dish" restaurant. This kind of restaurant usually doesn't specialize in any one particular type of food, but instead offers up a wide variety of Chinese "dishes" that are successively served to you, one after the other. These restaurants often have private rooms, for parties exceeding five or six, where you'll be seated in a tightly enclosed area and given a number of waiters and/or waitresses to wait on you hand and foot.

Often times, the nicer places will have a spinning glass table, which makes dining out not only entertaining, but competitive in trying to seize an ample amount of your favorite dish.

There are also restaurants that serve a number of dishes, but only really focus on a few. The best way to tell this type of restaurant from a Chinese "dish" restaurant is to walk in and take a look at what everyone else is eating. If everyone's chomping down on a plate of boiled pork dumplings, it's probably safe to say that you've just entered a boiled pork dumpling restaurant.

Hui Muslim noodle restaurants are also very common, and one of my favorites, serving all sorts of freshly stretched knife cut noodles, in both soup and dish form. Dumpling restaurants are another familiar site - easily noticed by the stacks of wooden circular containers billowing steam outside the front door. The two main types of Chinese dumplings are called, jiasu and biasu - jiasu being the style of dumpling most commonly known to westerns, hand-rolled in a thin layer of dough, and biasu, which are more like steamed balls of bread with stuffing in the middle and twice as filling.

Another aspect of Chinese food that I feel needs to be addressed is the atmosphere when dining out in China. If you're one to prefer a nice, quiet, romantic, candlelight dinner - China is not the place for you. Hoards of brash and outwardly brazen voices fill the air as clouds of stale cigarette smoke hover viscously above. Half the place is usually drunk off baiju, a potent Chinese rice wine, or getting dangerously close, and the other half is yelling even louder, just so they can audibly hear the words they themselves are trying to speak. The restaurant's employees, who are always grossly overstaffed, constantly scurry this way and that, opening up new bottles of beer and bringing out endless amounts of pan-fried food.

Pan-fried food is something I always knew the Chinese preferred, but to what extent, I never had any idea. Have you ever wondered why no Chinese dish you've ever ordered has ever been baked? Maybe it's because finding an oven in China is nearly as rare as getting caught in a snowstorm in sub-Saharan Africa.

Ovens pretty much don't exist - unless you're a bakery or specialize in Peking duck - so the only two methods of cooking used are on top of a stove or over a charcoal grill - an observation, which I believe, has a direct positive correlation to why Chinese food is normally so greasy all the time.

One food in China that's never greasy is hot pot. Hot pot is a Sichuan specialty that's well versed all throughout China, and is pretty much exactly like it sounds - hot and in a pot. Sichuan is world renowned for the spiciness of its food, and hot pot is no exception. The table you're seated at will have a circular opening in the middle, which is connected to a propane tank down below. The cooking device that is brought out will contain two proportionate sides of cooking broth - one being blood red and the other, a shade off ocher. If you guessed that the blood red side is hot and spicy, you're the million-dollar winner. If you guessed the latter, you're still walking away with a complimentary prize.

Both sides are extremely spicy, but if you're feeling courageous and eat only from the red, it's a good possibility you may sweat off a few pounds before the bill is paid. The food you drop into the broth is what you actually order. Paper-thin strips of dried meat, bundles of mushrooms, a wide array of fresh vegetables, cubes of white bread, hearty chunks of potato and freshly knit pan noodles are just a few of an endless list of possibilities you have while enjoying a hot pot dinner out in China.

So there you have it - a taste of China's real Chinese food - bon appetit.

Please feel free to contact me via email -- smartiyan@mac.com Or visit my website -- web.mac.com/smartiyan

Thai Recipes

The Fortune Cookie Chronicles

2008-03-28T12:42:00.001-06:00

New Book Review

The Fortune Cookie Chronicles: Adventures in the World of Chinese Food, by Jennifer 8. Lee. If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese) Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.Order from Amazon.com

Baking Great Artisan Bread

2008-03-25T13:00:00.000-06:00

by Dael Leathe

Artisan bread has been considered one of the best breads ever invented, made without any chemicals and very few basic ingredients, these breads are by far superior to most. Flour, water, salt and yeast are the main ingredients in making bread. Although other ingredients may be added according to what type of artisan bread you wish to make. Some have added onions, cheeses. Artisan breads are found to be more flavorful, since bakers use only the best ingredients, but they do have a short shelf life and should be eaten within a couple of days or you can put it in your freezer immediately after purchase, for use at a later date.

There are many types of artisan breads; you have French bread, fococcia, deli rye and more. One of the secrets of artisan bread is the way it is prepared and baked. Artisan bread is handmade; you may use a mixer for the kneading process but the rest, like shaping or dividing the dough, must be done by hand. Artisan breads are not made in conventional ovens but are baked on a stone, which helps to give it that delicious crispy crust everyone loves. Artisan breads have been used to make pizzas, submarine sandwiches, croissants and Italian loafs stuffed with cheeses, olives, and Italian herbs. Another example of delicious Artisan bread is the fabulous chocolate bread, filled with chocolate chips and cocoa.

Even if you do not have local bakers to supply you with freshly baked artisan breads, you can still enjoy this delicious bread at home. You can make it yourself, right in your own kitchen. Start with your basic bread recipe, and you may add ingredients of your choosing, such as olive oil, honey, etc. But remember, if you add a liquid ingredient this adds hydration to your dough, but this could make your dough easier to handle when it comes to the kneading process. If you want firmer dough to work with let it set for 15 or 20 minutes. The kneading process of bread making involves kneading and folding the dough numerous times until it achieves a consistent, smooth outer texture. Afterwards, you want to place the dough in a well oiled bowl, over it with a warm cloth, place it in a warm place and let it rise until it's about doubled in size. But if you want to experience its full flavor, let the dough rise slowly, by putting it in a cooler area. After it has risen, remove from bowl and separate into the amount of loaves you prefer, place in baking pans and cover to let it rise once more to twice its size.

Now you're ready to bake your loaves of delicious homemade artisan bread. Before you bake, it's good to preheat your oven to the desired temperature called for by your recipe. After bread is done baking, remove from oven and set out to cool before slicing. Perhaps the easiest part of bread making nowadays is finding a recipe. Afterall, thanks to the internet, we have literally thousands of recipes at our disposal. Of course, choosing the right recipe for you takes some experimenting. No matter what kind of bread, any bread that is home made is sure to taste better and more natural than its counterpart in the supermarket. There may be a bit of work to preparing bread at home in our own kitchens, but once you bite into that delicious loaf of artisan bread, you'll see it was worth the extra effort.

For more ideas on how to make great bread, please visit bread-making.net. For some great bread baking tips, please visit breadbaking.net

KitchenAid Artisan 5-Quart Stand Mixers

2008-03-25T12:30:00.002-06:00

Featured Product

An update to KitchenAid's most popular small appliance is their latest masterpiece - the 5-qt. Artisan Series Stand Mixer. In comparison to their previous 4.5-qt., this one is larger in capacity and combines a 325-watt motor with a heavy duty transmission that supplies constant power even when mixing heavy bread dough. Convenient, the polished stainless steel bowl is sized to hold large batches and recipes, and with its wide open design, accommodates the beater from the tilt-back head once it's lowered into the bowl. The handle on the bowl is ergonomically designed, contoured to fit the hand, facilitating lifting and pouring. Like the other models, this one, too, features KitchenAid's unique mixing action - the beater moves clockwise while the shaft moves counterclockwise, enabling the beater to reach every area as it mixes. It features 10 speeds from a very high to a very low stir. Included with your new stand mixer is a clear, two-piece pouring shield that fits around the top of the bowl, preventing splashes. A large chute lets you add ingredients along the way. Accessories include a Wire Whip, Flat Beater and Dough Hook for versatility. The rugged, durable, all-metal construction promises many years of dependability, quiet operation, and cooking and baking bliss. Available in thirteen colors

Click here for more information or to order at a great discounted price.

A Most Astounding Rhubarb Jelly

2008-03-18T08:26:00.000-06:00

by Joseph Parish

Rhubarb is one of those interesting plants which you do not generally chance upon a lot of information on. You will certainly encounter difficulty locating it in your local supermarket. I would like to take you on a gardening journey from growing your own rhubarb to harvesting it and finally to creating some tasty Rhubarb Lime jelly.

In most parts of America you would not encounter any problems growing this perennial vegetable. It is well worth your efforts to cultivate it in the home garden as it is readily enjoyed in jellies, pies and sauces. Rhubarb is usually planted off by itself at the far end of your family garden and is best left alone. It will be productive for at least five years. Six plants will produce sufficient rhubarb to satisfy a family of four with possibly a little left over for the neighbor.

Plant your rhubarb in the early spring while your plant roots are still in their dormant stage. Use plants or divisions as seeds are extremely difficult to grow in most places other then the deep southern portion of the United States.

The crown bud of the plant should be about 2 inches below the soil with 36 inches spacing between each root planted. Rhubarb rows should be approximately 3 feet apart. Make certain that draining is good in the area where you intend to plant the rhubarb as they do not like wet feet. Prior to planting your roots work the soil well with compost to increase the rhubarbs production.

If you already have several rhubarb plants you can dig up the roots and divide them to make additional plants. Simply cut the root into four sections. Ensure that each of these sections has at least a single strong bud. This process should be accomplished at least every five years to ensure healthy and vigorous plants. Plants older then five years tend to become very crowded and their production decreases drastically. Use only your healthiest plants for this spring thinning and discard the rest.

Maintain the rhubarb area free of weeds inspecting it on a weekly basis. Apply fertilizer generously at the start of the growing season and continue to side dress the plants as the year rolls on. Irrigate the crop during periods of dryness and do not permit it to dry out excessively.

Since the newly established plants need abundant foliage to create a strong root system do not attempt to harvest any plants during the first season. During the second season you may harvest the stalks for one or two weeks, but after that you can safely harvest for the full eight to ten weeks.

To harvest the plants pull the plants stalks and proceed to trim the leaf blades from each. Do not use the leaf blades as they contain oxalic acid. Remove only 1/3rd of the leaves so the plant will remain healthy and continue to produce. Should your plant develop seed stalks and flowers quickly remove and discard them. The petioles or leafstalks should be of high quality with bright color, tenderness and flavor. The stalk should be thick and crisp when you break it off.

The major pest for your new rhubarbs will be the Rhubarb curculio which is a beetle which bores holes into the stalks and roots of your plants. Should you encounter badly infected plants with a vast number of beetle eggs simply burn them in July. And now for the fun part. You have already grown your rhubarb so now letâ€™s make some tasty Rhubarb Lime Jelly.

You will need enough Rhubarb stalks to create five cups of juice 2 1/2 cups sugar 5 Tbsp of lime juice 5 tsp of Pomona pectin 5 tsp of calcium water

Wash your rhubarb stalks well and cut them into small chunks. Puree these chunks in a food processor using a cheesecloth for extracting your five cups of juice. Mix the rhubarb and lime juice with the calcium water in a pot. Mix the pectin with the sugar in a bowl. Bring the mixture in the pot to a boil and then add the sugar/pectin to it bringing it once again to a boil. Remove the pot from the heat and then ladle the mixture into pre-sterilized jars making certain to leave a 1/4" headspace. Process the jars in a boiling water bath for a period of 10 minutes. Be certain to adjust your time according to your altitude.

Your family is certain to enjoy this treat.

Top Chef The Cookbook

2008-03-17T14:22:00.001-06:00

New Book Review

Top Chef The Cookbook , by Melcher Media, Tom Colicchio, and The Creators of Top Chef. Top Chef presents the official companion cookbook to the No. 1 rated food show on cable television! Featuring 100 fabulous recipes from the first three seasons of the show, including dishes from the Elimination Rounds and the Quick-Fire Challenges, The Top Chef Cookbook invites fans into the hottest kitchen on prime time. In-depth discussions with contestants, judges, and crew reveal the inner workings of the show, and lavish photographs take readers behind-the-scenes into the Top Chef pantry and the competition sites. Handsomely packaged with a canvas cover inspired by the chef's jacket worn by each of the Top Chef contestants, this cookbook will have aspiring culinary contenders reliving classic show moments and relishing new recipes just in time to obsess over Padma's outfits in Season 4. In addition to his job as lead judge on Top Chef, Tom Colicchio is one of America's most influential chefs. He won the James Beard Award as the best chef in New York when he was at Gramercy Tavern. He is currently the chef/owner of Craft in New York and Craftsteak in Las Vegas. His seminal cookbook Think Like a Chef won the James Beard Cookbook Award.Order from Amazon.com

Why Are My Biscuits So Lousy?

2008-03-12T12:22:00.002-06:00

by Ken Miller

Light, fluffy biscuits, hot from the oven, are one of the real joys of life. Although biscuits are more common for breakfast, they are also popular for other meals. For example, the Red Lobster restaurant is famous for it's Cheese Biscuits, which are served with a seafood dinner. Also, Kentucky Fried Chicken serves biscuits with it's chicken dinners. They are very popular and pretty good. But, they are not that easy to make at home, unless you know a few tips.

Do your biscuits come out flat as a board? And heavy as lead? Well, you are probably making a few common mistakes that are simple to correct. You should start with a good recipe. We recommend this biscuit recipe which is suitable for home cooks with little or no experience.

Then you need to follow these few simple tips:

1. Do not overwork the dough. Biscuits do not need to be kneaded. This will make heavy, tough biscuits. After you roll the dough out on your board, simply fold the dough over on itself about three times. Then STOP! Next, gently form a round shape and roll it out to about a 3 inch thickness with your rolling pin.

2. When you cut out the biscuits from the dough, push the biscuit cutter straight down, then straight up. Do not push down and twist. This compacts the edges of the dough and causes uneven cooking and tough biscuits.

3. Always pre-heat your oven completely (generally 400-425 degrees). Different ovens vary in the time required to get up to temperature. I recommend you always allow at least 15 minutes after turning the oven on before putting the biscuits in. A cold (or not fully pre-heated) oven is the leading cause for failure of the dough to rise (flat biscuits).

4. And finally...this should be a no-brainer, but my neighbor was guilty of the following: She said she liked thick biscuits with lots of soft insides, but her biscuits were always thin and flat. So I watched her make a batch of biscuits, expecting to find that she was not pre-heating the oven. However, this was not the problem. She was doing everything right, except one obvious error. When she rolled out the dough, she rolled it about 1/2 inch thick and began cutting out the biscuits. After she cut about half the dough, I suggested she roll the remaining dough to 3 inches thick and cut the last biscuits from that.

After 20 minutes in the oven, she pulled out the biscuits, half flat and the others big and fluffy.

The lesson? If you want bigger biscuits, you have to start with thicker dough. (duh!)

So, the next time you make biscuits, use these tips and stand by for the compliments.

Ken Miller is a freelance writer and webmaster of several websites including olsouthrecipes.com where you will find authentic (free) Southern recipes.

Who Invented the Chocolate Chip Cookie?

2008-03-10T08:55:00.002-06:00

by Steven Magill

Have you ever wondered who invented the chocolate chip cookie? Because chocolate chip cookies are so common, it is easy to forget that these treats have not been around forever. In fact, did you know that chocolate chip cookies are not even one hundred years old? It's true!

The answer to "who invented the chocolate chip cookie" is: Ruth Graves Wakefield. Ruth Graves Wakefield was born on June 17, 1903 and she is the person who invented the Toll House Cookie, which was the world's first chocolate chip cookie.

Ruth Wakefield was educated at the Framingham State Normal School Development of Household Arts and she graduated in 1924. After graduating from school, she worked both as a doctor and gave lectures about food.

In 1930 Wakefield and her husband purchased a lodge for tourists in Whitman, Massachusetts (part of Plymouth County). The lodge was first built in 1709 and has a long and rich history of its own. Many weary travelers have spent the night at the lodge as it is conveniently located around halfway between New Bedford and Boston. This is usually where passers through paid a toll, changed their horses and stopped for some much appreciated home cooked food. When the Wakefields bought it, they named the lodge the Toll House Inn and made sure to keep up with the lodge's traditions. All of the home cooked meals were prepared and served by Ruth and it was not long before her desserts earned her some local fame. There were many visitors to the lodge, one of the most famous being John F. Kennedy (when he was still a Senator).

In 1940, Ruth wrote a cookbook called Toll House Tried and True Recipes. Ruth passed away in 1977 and the Toll House Inn burned down at the end of 1983. While there are plenty of companies that make and sell chocolate chips now, the recipe printed on the back of the Nestle Toll House bags is the original Ruth Graves Wakefield recipe. As of today, Nestle is the only company with the rights to print the recipe on its bags. All of the recipes that are printed on other company's' bags are different from the original recipe.

The chocolate chip cookie was invented in the late 1930s (making it almost seventy seven years old) though there are different stories about how, exactly, the original chocolate chip cookie recipe was invented. Some stories say it was an accident, others say it was an experiment and still others say that it was a purposeful recipe. The story of how the chocolate chip cookie was invented varies according to the person telling the story. One thing is for certain, though, and that is that the answer to "who invented the chocolate chip cookie" is Ruth Graves Wakefield. Who knew that what might have started out as an experiment or an accident would someday be one of the most common treats in the Western World? Who doesn't remember eating chocolate chip cookies after school?

Copyright © 2008, by Steven Magill. Just think, you can start enjoying the recipes right away -- no waiting at all! Can you taste the key limes already? You gotta try the Chocolate Chip Key Lime Cookies...mmmmmm!ChocolateChipCookie.info

Panasonic SD-YD205 Automatic Bread Maker

2008-03-10T08:46:00.001-06:00

Featured Product

Providing myriad options, this automatic bread maker embodies the marvels of 21st century electronic convenience and choice. Yes, it mixes, kneads, rises, and bakes bread in three loaf sizes up to 2-1/2 pounds. But its digital controls go much further, offering settings for white, whole wheat, multigrain, and French (crisp crust, open texture) breads, each made according to what's best for that particular style. Other settings permit rapid baking and baking sandwich bread with a soft crust. For raisin (or other dried-fruit) bread, a beeper signals when to add the fruit so it's not crushed during kneading. Crust color--dark or light--can be selected as well.

The machine automatically adds yeast at the proper time from a dispenser on the unit's lid. It also bakes non-yeast, quick breads-- like banana and gingerbread--and sweet cakes. And it mixes, kneads, and rises doughs for pizza, focaccia, croissants, and other pastries without baking them. A timer permits the machine to be programmed up to 13 hours in advance so fresh bread or cake is available for breakfast or dinner. For cleanup convenience, the baking pan is nonstick. Clad in metal and packing 550 watts of power, the machine measures 14 inches wide, 13.5 inches high, and 9 inches deep. Its instruction booklet is exceptionally easy to understand and includes recipes for 40 breads and doughs along with an insightful guide to baking basics and illustrated tips for making pastries. --Fred Brack

Click here for more information or to order at a great discounted price.

Fabulous Parties

2008-03-08T09:36:00.001-07:00

New Book Review

Fabulous Parties, by Peggy Dark, Mark Held, and Richard David. Packed with advice and inspiration from three of Los Angeles' most popular party providers. "Fabulous Parties" reveals their professional secrets and enables you to create your own sensational celebration for any occasion. Drawing on many years of hands-on-experience as floral designers and caterers to Los Angeles' A-listers, Mark Held and Richard David of Mark's Garden and Peggy Dark of the Kitchen has adapted the principles of putting together a large, lavish event to a more intimate scale and lower budget. The harmonious relationship between food and flowers is clearly shown in beautiful, specially commissioned photographs, which showcase twenty themed events inspired by those created for their celebrity clients. All of the events included have a theme, decor, and menu. Choose from a Rustic Italian Party, a colorful Caribbean Dinner, a lavish New Year's Eve Celebration, an elegant Wine Tasting, or a glamorous Pink Ladies' Luncheon, plus many more. Useful practical instruction on how to achieve professional results at home is given in a section on Floristy Tips and Techniques. *Celebrity clients who enjoy parties created by Mark's Garden and The Kitchen include Oprah Winfrey, Cher, Diane Keaton, George Clooney, Teri Hatcher, Tommy Hilfiger, Donatella Versace, and many more. Order from Amazon.com

Banana Nutrition

2008-03-06T08:46:00.000-07:00

by Wendy Wood

BANANA - This is my all time top superfood as it has some extremely powerful effects on the body and, as well as being high in minerals, will amaze you in more ways than one:

The fibre from unripe bananas reduce bad cholesterol and increase good cholesterol by up to 30%. The fibre in bananas is also helpful for constipation.

A ripe banana will soothe an upset stomach.

Bananas are a great energy source for the body which is instant and sustained.

Bananas can relieve heartburn.

They can also help decrease the risk of stroke by as much as 40%.

People suffering from depression feel better after eating a banana as the tryptophan in the banana is converted by the body into serotonin, which helps you relax, improves mood and makes you feel happier. Also helpful for people suffering from Seasonal Affective Disorder (SAD).

Bananas help to regulate blood glucose levels as they also contain the vitamin B6 and can also help with PMS.

Bananas contain iron and can help with anemia.

They are also great for high blood pressure as they are high in potassium and low in salt. The potassium can also help you feel more alert so good for childrens packed lunches.

Bananas are great for hangovers - make a milkshake and add honey - the banana calms the stomach and the milk soothes and re-hydrates your body.

If suffering from morning sickness, a banana can help as it keeps blood sugar levels up.

The inside of a banana skin can reduce swelling and irritation from insect bites.

The B vitamins in bananas can help calm nerves.

Bananas are a great mid-morning snack, if watching your weight, as they keep sugar levels steady (great for diabetics), so you are less likely to crave a high carb snack.

If you suffer from Ulcers, bananas are great as they are gentle on the stomach, they neutralize over-acidity and reduce irritation by coating the lining of the stomach.

Bananas can lower both the physical and emotional temperature of expectant mothers.

If you are trying to give up smoking, bananas can help as the B6, B12, potassium and magnesium found in bananas help the body to recover from nicotine withdrawal.

Bananas contain potassium, which is a vital mineral for the body and affects heartbeat, oxygen to the brain and also regulates water balance. Stress depletes potassium, so bananas can be very valuable in rebalancing potassium levels.

You can get rid of a wart by taping the inside of the banana skin over it.

You can even shine your shoes with the inside of a banana skin, then polish with a dry cloth!

When you compare it to an apple, it has 4 times the protein, twice the carbohydrate, 3 times the phosphorus, 5 times the vitamin A and iron, and twice the other vitamins and minerals.

So, I think you will agree with me that we should all go bananas and try and eat more of this amazing health-giving fruit!

Wendy Wood operates goodnutrition-goodhealth.com , a blog all about good nutrition in relation to your health. She loves giving away free stuff and is now giving away FREE MEMBERSHIPS to her Newsletter. You're not going to believe what you get when you sign up ... it's all free. More information here: goodnutrition-goodhealth.com

Tools and Techniques

2008-03-05T09:39:00.000-07:00

New Book Review

Tools and Techniques, by Williams-Sonoma. Tucker and Hossler photographers. Williams-Sonoma Tools & Techniques is your road map to cooking success. A comprehensive guide to basic tools and equipment for the home kitchen, with special features explaining the differences among cookware materials and a primer on cutlery styles and uses, and a step-by-step tutorial on key cooking tasks--cutting vegetables into a variety of shapes; boning and skinning a chicken breast; filling and frosting a layer cake and more. It is a must-have for every kitchen. Also included are more than 50 recipe staples: perfect poached salmon, classic roast chicken, homemade chicken and beef stock, and dozens of vinaigrettes and sauces. Even when using a recipe from another cookbook, Williams-Sonoma Tools & Techniqueswill be your guide to scores of kitchen tasks. With friendly explanations of 250 techniques, 200 tools, and over 1500 full-color photographs, whether you are a novice in the kitchen or a seasoned home cook, this book is the ultimate source of kitchen wisdom. Order from Amazon.com

Pecans: History and Fun Facts

2008-03-04T08:25:00.000-07:00

by the National Pecan Shellers Association

The history of pecans can be traced back to the 16th century. The only major tree nut that grows naturally in North America, the pecan is considered one of the most valuable North American nut species. The name "pecan" is a Native American word of Algonquin origin that was used to describe "all nuts requiring a stone to crack.

Originating in central and eastern North America and the river valleys of Mexico, pecans were widely used by pre-colonial residents. Pecans were favored because they were accessible to waterways, easier to shell than other North American nut species and of course, for their great taste.

Because wild pecans were readily available, many Native American tribes in the U.S. and Mexico used the wild pecan as a major food source during autumn. It is speculated that pecans were used to produce a fermented intoxicating drink called "Powcohicora" (where the word "hickory" comes from). It also is said that Native Americans first cultivated the pecan tree.

Presidents Washington and Jefferson loved pecans, too! One of the first known cultivated pecan tree plantings, by Spanish colonists and Franciscans in northern Mexico, appears to have taken place in the late 1600s or early 1700s. These plantings are documented to around 1711 about 60 years before the first recorded planting by U.S. colonists.

The first U.S. pecan planting took place in Long Island, NY in 1772. By the late 1700s, pecans from the northern range reached the English portion of the Atlantic Seaboard and were planted in the gardens of easterners such as George Washington (1775) and Thomas Jefferson (1779). Settlers were also planting pecans in community gardens along the Gulf Coast at this time.

In the late 1770s, the economic potential of pecans was realized by French and Spanish colonists settling along the Gulf of Mexico. By 1802, the French were exporting pecans to the West Indiesâ€"although it is speculated that pecans were exported to the West Indies and Spain earlier by Spanish colonists in northern Mexico. By 1805, advertisements in London said that the pecan was a tree meriting attention as a cultivated crop.

The Birth of an Industry

New Orleans, located near the mouth of the Mississippi River, became very important to the marketing of pecans. The city had a natural market as well as an avenue for redistributing pecans to other parts of the U.S. and the world. The New Orleans market gained local interest in planting orchards, which stimulated the adaptation of vegetative propagation techniques and led to the demand for trees that produce superior nuts.

During the 1700s and the early 1800s, the pecan became an item of commerce for the American colonists and the pecan industry was born. (In San Antonio, the wild pecan harvest was more valuable than popular row crops like cotton!)

Pecan groves (trees established by natural forces) and orchards (trees planted by man) consisted of diverse nuts with various sizes, shapes, shell characteristics, flavor, fruiting ages and ripening dates. In the midst of this variability, there was the occasional discovery of a wild tree with unusually large, thin-shelled nuts, which were in high demand by customers.

In 1822, Abner Landrum of South Carolina discovered a pecan budding technique, which provided a way to graft plants derived from superior wild selections (or, in other words, to unite with a growing plant by placing in close contact). However, this invention was lost or overlooked until 1876 when an African-American slave gardener from Louisiana (named Antoine) successfully propagated pecans by grafting a superior wild pecan to seedling pecan stocks. Antoine clone was named Centennial because it won the Best Pecan Exhibited award at the Philadelphia Centennial Exposition in 1876. His 1876 planting, which eventually became 126 Centennial trees, was the first official planting of improved pecans.

The successful use of grafting techniques led to grafted orchards of superior genotypes and proved to be a milestone for the pecan industry. The adoption of these techniques was slow and had little commercial impact until the 1880s when Louisiana and Texas nurserymen learned of pecan grafting and began propagation on a commercial level.

Thus was the start of a booming pecan growing and shelling industry!

The National Pecan Shellers Association (NPSA) is the trade association for the pecan shelling and processing industry. The association is dedicated to educating culinary and health professionals, food technologists, educators and the general public about the health benefits, nutritional value, variety of uses and all-around great taste of pecans.

Artichoke to Za'atar: Modern Middle Eastern Food

2008-03-03T13:41:00.003-07:00

New Book Review

Artichoke to Za'atar: Modern Middle Eastern Food, by Greg and Lucy Malouf. This richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking. Written by award-winning chef Greg Malouf and his writing partner Lucy Malouf, Artichoke to Za'atar covers everything from the basics--almonds, lemons, and yogurt--to less widely known components such as pomegranates, rosewater, and sumac. A brief description and history of each ingredient is provided, along with invaluable tips on how to select, prepare, and cook it. Originally published in 1999 in Australia as Arabesque, this book has earned international acclaim as the ultimate guide to modern Middle Eastern cuisine by a chef who is considered a master of the genre. Now available in North America for the first time. Artichoke to Za'atar is a volume to read, use, and treasure--a must for anyone interested in creative cooking and culinary history. Some of the recipes included are Blue Cheese and Walnut Terrine, Battered Scallops with Cumin Salt, Fresh Figs Poached in Ginger Syrup, Green Lentil Soup with Saffron Scrambled Eggs, and Cardamom-Honey-Glazed Roast Duck. Order from Amazon.com

Italian Cuisine - New Twists from Calabria

2008-02-28T13:35:00.001-07:00

by Rory Burgess

Pasta. Pizza. Yawn. Today, we are so exposed to 'italian' food on the high street that it's easy to lose sight of the fact that italy has a far richer edible heritage than tomato sauces and bland, made-over pastas. Perhaps the key to understanding the real beauty of Italian food is to learn about the strong - and widely differing - regional heritages.

In the North of the country, close to the rest of Europe, the pizza has achieved near hegemony. Purely a Napolitan and Roman tradition this basic bread and tomato recipe is nearly ubiquitious. Alongside the bland, heavy, cheese-laden pasta dishes that line up for our attention on supermarket shelves has frogmarched over our perceptions of Italian food, despite its most common incarnation having more in common with the kitchens of Manhattan than the simple rustic traditions of Italian food.

The really interesting side avenues of Italian food are to be found in the South of the country - where the proximity of Africa and a tradition rooted in overt poverty has resulted in an exciting clash of flavours and styles a world away from what you might expect.

Take Calabria's version of lasagna. The traditional version is turned on it's head in this region's twist on the recipe. Instead of the traditional mince and layers of flat pasta, the local cooks make a version in which tiny meatballs are layered with a delicate network of white noodles and flavoured with a rice, creamy white sauce. To add to the subtle and yet sensational taste difference, the meatballs are made from pork.

Pork is the staple meat of the region and forms the basis of many favourite dishes. Salami and cured meat - common throughout the country - is given its own twist by the use of a chilli unique to the region - the peperoncini. This small, sweet and intense chilli lends an almost arabic flavour to much of the region's food. Indeed, the fiery intensity of some of the local cuisine is a shock to the system of some people accustomed to the Italian comfort blanket of salty cheeses and tomato.

With Calabria's traditional poverty to the fore, there is a great tradition of using the entire carcass of the pig. Pig cheeks are a popular snack for example, but perhaps the most obvious example of this are the huge spit roasts in which whole adult pigs are roasted over an open charcoal pit - often as the centrepiece of celebrations such as weddings and religious festivals.

Away from the land, the region is also rich in seafood - its endless miles of heavily indented coastline creating hundreds of sheltered bays in which shellfish thrive. Tiny sweet clams are a particular favourite, forming the basis of delicate stews or simply served with pasta and allowed to speak for themselves. Returning the theme of peasant food, bacala - a form of cod heavily salted as a preservative forms the basis of many local delicacies. So salty is this delicious fish dish that it must be soaked for 24 hours before use to draw the salt out from it before it can be eaten. This unusual dish dates back to Roman times, before the establishment of a proper road network made it possible to transport fresh fish inland and keep it edible in it's natural state.

So, if you're looking to cook up something a little different for your next romantic meal or family get-together, look up the food of Calabria as a great starting point for new ideas and twists on traditional italian food. I can guarantee you won't be disappointed with the results and it might open your eyes to a few flavour combinations you might never have happened across otherwise.

Happy cooking!

Rory Burgess has fallen in love with the region of calabria ever since he became an investor in the calabria property market. Away from his frequent trips to Italy and the Med, he is a father to an errant 2 year old and a keen amateur gardener.

Tasty Tuna Salad Recipe

2008-02-27T13:44:00.002-07:00

by John Pratt

I've been making tuna sandwiches for years, but people have always thought the way I made them was weird. I just love my recipe, and usually if I can get someone to be open minded long enough to try it - they love it too. You should try my tuna sandwich recipe for yourself - I'll think you'll love it! First, the basis for this recipe comes from my mother. But the additional things I like to add - well that's just my twist on it!

What you need:

* 1 can or pouch of Tuna in water (never oil) * 1 stalk celery * 1 sm. onion or a few stalks of green onion * green bell pepper (if you have it) * 1 tsp or 1 clove minced garlic * dash of salt * dash of fresh ground pepper * 1 tbsp sweet relish * 1 tsp sugar or splenda * 1 tsp mustard * 2-3 heaping tbsp mayonnaise or miracle whip * a handful shredded cheese (optional)

I think my mother learned this recipe from her mother, which is kind of designed to get kids to eat Tuna without them really knowing that they're eating something 'fishy'. All I know is that I don't even care for fish or Tuna that much, but I could eat these tuna sandwiches all day long! To get started get a medium mixing bowl and finely dice up your celery and onion. You can use any type of onion, last week I used a small white onion, this week I used green onions. Both were great. Also, (if you like) chop up about about 1/4 of a medium green pepper -finely mince it and add it to the bowl. Add your salt, pepper, sweet relish, sugar (or splenda), minced garlic, mustard, then the tuna. I usually mix it up pretty good at this point so it's easier to mix when you add the mayonnaise. I start with about 2 heaping tablespoons of mayo and add more if it's too dry. Last add a handful of shredded cheese (if you like) and mix one last time. Then you're ready to make your sandwiches! You can use fresh soft white bread, warm french bread, or even a toasted bagel - all are wonderful!

I like my version of Tuna salad because it's slightly gourmet and the flavors mix nicely. It's a little crunchy, a little sweet - it's just really good!

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! He also posts the funniest jokes at Top Jokes!

KitchenAid 6-Quart Mixer

2008-02-27T13:35:00.000-07:00

Featured Product

A versatile professional mixer that contains everything you need to mix dough faster and better. It includes a PowerKnead(tm) spiral dough hook, which replicates hand-kneading to handle 20% more dough than previous models. One year warranty. Model #KP26M1X. Select from a dozen different colors. This mixer will be the pride of your kitchen. Click here for more information or to order at a great discounted price.

Everyday Grain-Free Gourmet: Breakfast, Lunch and Dinner

2008-02-24T16:12:00.000-07:00

New Book Review

Everyday Grain-Free Gourmet: Breakfast, Lunch and Dinner, by Jody Bager and Jenny Lass. Rediscover the joy of eating with delicious, easy-to-digest recipes and meal-planning tips. Everyday Grain-Free Gourmet provides delectable, easy-to-digest dishes that appeal to family and guests who have food limitations which simply must be accommodated. Unlike other gluten-free cookbooks, this one offers traditional favorites in whole-foods, low-lactose, refined-sugar-free versions. Moreover, this book is ideal for anyone who wants or needs to improve their health through diet, including those with lactose intolerance, celiac disease, Crohn's disease and irritable bowel syndrome.

The benefits of a whole-foods diet are addressed in special sections of the book. The authors also include important information on kitchen tools and equipment, food storage and menu-planning, plus a list of health-related resources. Some of the mouthwatering recipes included are:

Brie and apple crêpes

Caesar salad with ginger aïoli vinaigrette

Vegetable quiche

Curry risotto

Cannelloni

Osso bucco

Heavenly hazelnut ice cream.

Bodum 16-Ounce Travel Coffee Press

2008-02-24T15:22:00.001-07:00

Featured Product

There is no need to compromise on quality of coffee when you are out and about. With the Bodum Travel Press, you can take your coffeemaker with you. The travel press was designed so that you can brew your favorite coffee or tea and drink right out of the same tumbler. The double wall construction inusaltes your beverage and keeps it hotter longer while keeping your hands cool. The spill-resistant lid keeps the heat in when you are not enjoying your hot beverage. The Travel Press is simple to use. Simply add one or two scoops of your favorite coarse ground coffee or the appropriate amount of loose-leaf tea. Fill with hot water and screw the lid in place with the press in the up position. Allow the coffee to brew for 4-minutes (tea should brew 3-5 minutes or to your liking) and then press. Once you have pressed, open the lid and enjoy a balanced & flavorful cup of coffee or tea. To clean it up, just rinse out the grounds and handwash for best results. The travel press is a perfect brewing method if you just need coffee or tea for one, as well as while you are travelling, at work, camping or just out and about. Fits in most car cup holders. This version is decorated with the Bodum "Give Up Bad Coffee For Good" logo.Click here for more information or to order at a great discounted price.

A Concise History of Australian Wine

2008-02-22T13:23:00.003-07:00

by Ian Love

In 1788 Governor Arthur Phillips brought grape cuttings with him to New South Wales, a newly formed British penal colony. The journey from Portsmouth to Australia was long and arduous, and when the First Fleet, led by Governor Phillips, stopped in Cape of Good Hope in Africa for the final provisions they needed to settle in Australia, Phillips procured vine cuttings from some of the best vines in Africa to plant in Australia.

Governor Phillips' first attempts at producing grapes in Australia were unsuccessful, largely due to strange climate conditions. With the arrivals of the Second and Third Fleets and then the arrival of free colonists, more and more people tried their hand at viticulture in Australia.

Spreading out from the coast of New South Wales, people found that if they worked with the weather in Australia instead of trying to grow grapes just as they had in Europe, that they could produce very fine wines. In 1833, James Bushby arrived in Australia with quite a few Spanish and French grape cuttings from which he was able to produce fine wines.

He also brought with him a good selection of vines that were perfect for making fortified wines. These cuttings proved to be very useful later in history.

By 1873, Australian wine makers were winning international awards for their wines. Wine makers had discovered by then that the perfect grapes for their climate are Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Semillon and Riesling. Between 1873 and 1889, the Australian wine making industry steadily increased in quality. Several wines per year earned gold medals at various international wine competitions and people from around the world enjoyed the wine that Australia had to offer them.

Unfortunately, a great phylloxera epidemic shattered the production of wine in Australia from the 1890s through the early 20th century. Phylloxera, a pest similar to aphids, laid waste to Australia's wine industry and the only wines that Australia produced from 1890 through the late 20th century were sweet wine and fortified wine.

In the late 1970s, Australia rose from the ashes of wine making and began once again to produce the wines for which it had once been famous. Utilizing hybridization and resistant rootstock, Australians were able again to produce the Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Semillon and Riesling for which they had once gained notoriety.

While Australia still produces a fine selection of sweet and fortified wines, they export over forty million liters of dry and unfortified wines each year and they sell over forty million liters to locals each year. Even old wine producing countries such as France and Italy import Australian wines.

Australia's most famous wine, Shiraz, was formerly known as Syrah in France and other wine growing regions, but Australia has made it such a famous grape under the name Shiraz, that most wine makers have followed their lead and begun calling their Syrah grapes Shiraz.

Today, Australia is the fourth largest wine exporting country in the world. Australia's wine production is a major factor in Australia's economy because of employment, export and tourism.

Ian Love is the boss of Australian wine store - Liquor Merchants, and has been a leader in the Perth restaurant industry for over 30 years and writes a blog on the wine business in Australia.

Vegan Express

2008-02-21T13:00:00.001-07:00

New Book Review

Vegan Express, by Nava Atlas. From one of the most respected names in vegetarian cooking: a collection of creative, uncomplicated recipes for the new generation of vegans—and every cook who wants to introduce tasty, healthful dishes to everyday meals. Nava Atlas, a committed vegan, offers a cookbook packed with recipes that can be prepared in thirty to forty-five minutes. Covering every course, Vegan Express presents appealing soups and stews like Udon Noodle Soup with Bok Choy and Shiitake Mushrooms; grain-and-bean-based recipes like Paella Vegetariana; Jambalaya Pasta and other noodle dishes; a wide variety of sandwiches, wraps, tortillas, pizzas, and main-course salads; and such delicious desserts as Caramel Pudding and Berry-Apple Skillet Crumble. Order from Amazon.com

Beginner's Guide To Vanilla Beans

2008-02-20T20:33:00.000-07:00

by Sidney Stone

Sadly, most home cooks use store bought vanilla extract when they need to amp up a recipe with vanilla flavor. Average grocery store vanilla extract is frequently composed of artificial vanilla flavoring, artificial colorings, corn syrup, etc. If you want to perfume your dishes with the most pure and potent vanilla flavor, the only choice is to use real vanilla beans. If you have never used fresh vanilla beans, do not be intimidated. Sourcing, choosing, storing, and using vanilla beans is actually quite simple.

Types Of Vanilla Beans
The most common types of vanilla beans are Bourbon (Madagascar), Mexican, and Tahitian, although you can find vanilla beans from several other areas including Hawaii, Jamaica, Indonesia, Tongo, and even India. Each variety of vanilla varies in potency, size, and color. Depending on the type of vanilla flavor you are trying to achieve will determine the best variety of vanilla bean to use.

Bourbon vanilla beans are prized for their deep, rich, well-rounded, full-bodied flavor. Bourbon vanilla beans are our preferred vanilla bean here at FoodRap. In our experience, Tahitian vanilla beans have a tendency to smell more flowery and lack the punch of the Bourbon vanilla beans. Mexican vanilla beans used to be considered the best in the world a long time ago, but presently, the quality of them is not always consistent or reliable.

The best thing to do is gather an assortment of samples of each type of vanilla bean and try them. See what you like best. Make your own judgments.

Sourcing Vanilla Beans
If you want to pay a premium price for vanilla beans, go ahead and buy them from your local grocery store. You can pay upwards of $10-$15 for a scant few beans. If you want the best price and superior quality, look around on the internet. There are many reputable merchants offering pounds of high quality vanilla beans at very reasonable prices.

Choosing Vanilla Beans
Regardless of country of origin, premium vanilla beans should be plump and moist, have a robust aroma, and have an oily sheen to them. Additionally, they should be at least 7-8 inches long, or longer. Stay away from vanilla beans that have dried out, have hardly any scent, are too short, or have molded/mildewed.

Storing Vanilla Beans
Vanilla beans have a long shelf life and can be kept indefinitely in a dry, dark, cool place, away from the heat of your stove. We keep ours wrapped in wax paper inside an airtight container in our pantry. Other people we know keep theirs in airtight glass jars, which works just as well. Be sure not to put your vanilla beans in the refrigerator. They will become hard, crystallized, and essentially ruined.

Using Vanilla Beans Your vanilla beans can be used in virtually any recipe calling for vanilla. A single vanilla bean is roughly equivalent to 2 teaspoons of vanilla extract. To extract the vanilla beans from the pod, slit the bean lengthwise with a sharp knife. Drag the tip of your knife along the length of the slit pod and scrape out the vanilla beans in one slow single motion. If you don't want to use the tip of your knife, you can also use the tip of a spoon, which works great.

Do not discard the vanilla pod after you have scraped the seeds out. The pod itself contains quite a bit of vanilla-ness and can be shoved into a container of sugar to make vanilla sugar, or into a container of salt to make vanilla salt.

Unique Ways To Use Vanilla Beans
Vanilla beans are not just for desserts and baked goods. You can use them in myriad other ways to achieve many uncommon yet delightful flavor combinations. Here are a few ideas to stimulate your senses;

Vanilla Sugar

If you have done much baking, you are probably familiar with vanilla sugar. It can be purchased (for an excruciatingly high price) in small tea bag sized pouches at some upscale grocery stores. But using your own vanilla beans, you can easily make your own vanilla sugar for a tiny fraction of the price. Whenever you make something that calls for vanilla, just toss your scraped pods into a container of sugar and leave it. That's it! Whenever you have a recipe that calls for sugar, use your vanilla sugar for a wonderful vanilla backbone to whatever you are making. You can use it in cakes, cookies, custards, brulees, cocktails, coffee, tea, etc. The possibilities really are endless.

Vanilla Salt

Using the same process described above for vanilla sugar, toss your scraped pods into a container of salt and let it sit. For something really unique, use your vanilla salt on seafood, chicken, roasted vegetables, etc. We have even used our vanilla salt on spicy roasted potatoes and it was fantastic.

Vanilla Coffee

Leave a scraped pod to dry out and harden. It doesn't take too long. Then when it is ready, break it up and put it in your coffee grinder with your coffee beans. Upon brewing, the hot water will release a divine vanilla flavor into your brewed coffee or espresso.

Vanilla Iced Tea

Immerse a leftover vanilla pod into some freshly brewed iced tea. Let it sit in the tea overnight. The next day, remove the spent pod, pour the tea over ice and serve. Another technique I have used is to make vanilla sun tea in the summer. I have a big glass gallon jug for making sun tea. So, I put the tea bags, water, and leftover vanilla pod in the jug and sit the jug out where it will be exposed to the summer sun all day. Later that night, I take out the tea bags and the pod, pour over some crushed ice, and savor the flavor.

Vanilla Balsamic Vinegar

Using a bottle of good quality balsamic vinegar, immerse a slit unscraped vanilla bean into the bottle. Recap and shake well. Let it sit for a couple weeks before using. This doesn't give the balsamic vinegar a noticeable vanilla flavor or aroma. It adds a refined backbone that balances the vinegar on the palette and gives it a unique character. Sauteeing mushrooms and onions in vanilla balsamic vinegar is absolutely wonderful.

Vanilla Bean Butter

Take a 1/2 pound of butter out and let it come to room temperature. Once the butter is ready, put the butter in a bowl. Slit a vanilla bean and scrape the vanilla beans into the butter. Using a small whisk, or a hand mixer, incorporate the vanilla beans into the butter. Form the butter into a log or any other shape you like and put back into the refrigerator to harden. I usually roll mine into a log and cover with wax paper. Then, I just slice off little rounds whenever I want them. Use the vanilla bean butter in cookie dough, in sauces, on seafood, on pancakes, etc.

Sidney Stone is the editor of FoodRap.com and an enthusiastic personal chef that specializes in artisan breadmaking and pastries.

Miss Vickie's Big Book of Pressure Cooker Recipes

2008-02-18T14:18:00.000-07:00

New Book Review

Miss Vickie's Big Book of Pressure Cooker Recipes, by Vickie Smith. Nobody knows more about pressure cookers than Vickie Smith, creator of the leading pressure-cooker Web site, MissVickie.com. Now, at last, Miss Vickie has gathered all of her pressure-cooker wisdom into a book. Whether you're a pressure-cooker newcomer or a longtime fan, you'll find all the recipes, techniques, and tips you need for a lifetime of great pressure-cooker meals.

Miss Vickie's Big Book of Pressure Cooker Recipes is jam-packed with nearly 400 fast, tasty, foolproof recipes, ranging from one-pot meals like Chicken and Rice with Mushrooms to Sweet and Sour Pork, Navy Bean Soup, and Chocolate Malt Cheesecake. Miss Vickie's detailed recipe instructions and special techniques, such as "pan in pot" pressure cooking, guarantee that each dish comes out perfectly cooked—and perfectly delicious.

But Miss Vickie gives you more than just great recipes. Her book also provides in-depth guidance on every aspect of choosing and using a pressure cooker, including:

A buyers' guide to modern pressure cookers

Step-by-step pressure-cooker instructions

Pressure-cooker safety

Basic and advanced pressure-cooking techniques

Common mistakes in pressure cookery

Adapting recipes to the pressure cooker

Tips, tricks, and troubleshooting

Offering hundreds of recipes that are proven to work—and proven delicious—plus plain-English answers to all of your pressure-cooker questions, Miss Vickie has created the single most useful pressure-cooker book ever published. It's a resource you'll turn to again and again as you explore the world of pressure-cooker possibilities and pleasures.

Hamilton Beach Big Mouth Pro Juice Extractor

2008-02-17T16:05:00.000-07:00

Featured Product

Hamilton Beach resolves the complaints of many customers tired of chopping fruits and vegetables to feed through ordinary home juicer chutes. The Big Mouth Pro Juice Extractor is designed to accept whole fruits - or at least larger pieces - for speedier, easier juicing. When it's more convenient, you're more likely to use it. So don't shy away from the fresh taste and nutrition of freshly extracted juices. With its large chute and powerful motor, juicing at home makes more sense than ever. Juice cup included. Click here for more information or to order at a great discounted price.

The Ongoing Love Affair - Kids & Pizza

2008-02-12T13:38:00.000-07:00

by William Lockhart

As I walked past a local pizza parlor just the other day, I noticed 4 or 5 kids peering into the parlor window as a pizza maker tossed pizza dough into the air preparing another pizza pie. Their faces were literally pressed against the window. They seemed totally mesmerized by that spinning, flat disk of pizza dough. A couple of kids were grinning form ear-to-ear and pointing at the pizza maker. It dawned on me that this was one of "life's little moments". It forced me to crack a smile.

It was as if they were spell bound. They were pointing at the pizza maker and loudly debating the topic of the moment. What's the "perfect toppings"?

There's no doubt about it. There is one special food that kids have loved throughout the ages. Yes, it's that famous and all too familiar pie that we never seem to out grow.

As a matter of fact, a study done by a U.S. Department of Agriculture statistician and home economist found that in a three-day survey period, 42% of children between the ages of 6 and 11 have eaten pizza. (Source: Smithsonian Magazine.).

In addition, according to a recent Gallup Poll, 82 percent of children ages 3 and 11 prefer "pizza" over chicken nuggets, hot dogs, macaroni & cheese, and hamburgers. As far as kids and food is concerned, that's some pretty stiff competition.

Yes, it's undeniable: pizza is for sure, one of the most loved foods of the little ones. Even the youngest of kids seem to be able to utter the word "pizza" at a very early age. Kids as young as 3 years old will point to a slice.

It's obvious that kids like the taste of pizza. But I can't help but think that the actual shape of the pie and the triangular shape of a single slice is critical to their fondness for this champion among foods. Pizza looks totally different than just about any food that kids like to eat.

Kids typically don't care if it's a small, medium or large. They simply want to make sure they get their little hands on the slice (or slices) that's coming their way.

Want to see several kids disappear from your kitchen? Hand them a couple of slices of their favorite pie and it's like magic. The talking stops and so does the laughing. They grab their slice, turn away, and before you know it they're out of there! Quietly they refuel on those flavorful slices. You'll see them again only when they return for more.

It's not surprising that there are almost 62,000 pizza parlors in America. There's alot of kids out there that appreciate that statistic. The little ones are just waiting to pull the next slice from a piping hot delicious pie!

William Lockhart is Founder of www.HomePizzaChef.com. He is also a self-proclaimed pizza lover. HomePizzaChef.com delivers pizza recipes to subscribers' email box. The slogan on the web site reads, "They'll Get Down On Their Knees And Beg You For Your Pizza Making Secrets". Visit William at HomePizzaChef.com

Gumbo Tales: Finding My Place at the New Orleans Table

2008-02-10T22:23:00.000-07:00

New Book Review

Gumbo Tales: Finding My Place at the New Orleans Table, by Sara Roahen. A cocktail is more than a segue to dinner when it's a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city.

Roahen's stories of personal discovery introduce readers to New Orleans' well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since.

Sara Roahen's work has appeared in Tin House, Oxford American, and Food & Wine magazines. She and her husband own a home in New Orleans. They pay rent in Philadelphia.

Cooking With Your Kids This Thanksgiving

2007-11-15T09:42:00.000-07:00

by Peg Baron

Thanksgiving can be a little stressful when you have company coming and you have to cook the whole meal. Sure the company is bringing a pie and will help with the dishes and clean up, but you've got a whole lot of work ahead of you when you wake up on that special Thursday morning. Don't despair and stress - rally the troops!

If you're reading this, you've probably got one or two or more children running around that house don't you? Put them to work and give them all jobs. Just don't mention the words "work" or "job". Kids like to be helpful, especially when they see how much you appreciate it. Let them help!

First off, you need to have a plan. Take some time before Thursday morning to plot everything out. Of course you know what you want to prepare and serve - you do the same thing every year, don't you? So that's the easy part. Really look at each recipe and see what's involved. You could probably do it in your sleep, but your kids can't. Assign a recipe to each child, depending on their skill level. You may even want to find an easier version of the recipe. Go over the steps with your child and explain how it's all going to work. Do kind of a foodless dress rehearsal with them.

If the child is too young to do a whole recipe, just give them certain tasks in a recipe and have them help you. Little ones can melt butter in the microwave, mash the potatoes, wash the vegetables, toss the salad, and put the marshmallows on the sweet potato casserole.

This is one meal where everything seems to happen at the same time. To help prevent this, the kids can mash the potatoes ahead and keep them warm in the crockpot, ditto with the sweet potato casserole and veggies. If you don't have a way to keep them warm, time them to come out before the mad rush, put a lid on them and wrap them in several towels. They can stay quite warm that way. The salad can definitely be made earlier in the day or even the night before.

Try to schedule the prep time so there aren't too many people walking around the kitchen with sharp knives at once.

What about the pies? Kids love to make the pies! Go with the pre-made pie crusts if their pastry skills aren't quite up to snuff. Maybe they could pick the pies they want this year and shake tradition up a bit. I'm sure a Chocolate Dream pie is a tradition in someone's home even if it isn't (yet) in yours.

Keep one step ahead of total chaos by having someone wash the dirty dishes that are accumulating. Perhaps those who are watching football on TV could lend a hand! Not only will there be fewer dishes to do at the end, but it leaves lots more room for the cooks to prepare the grand feast.

If you give it some thought and plan ahead of time, this Thanksgiving could be a lot easier on you and a heck of a lot more fun for the whole family. Have a good attitude and lots of patience and just enjoy yourself. Your kitchen will be filled with those you love, and that's something to be thankful for.

Peggy is the editor of the popular Cookin' Kids Newsletter. Interesting themes, fun facts, silly clip art, easy recipes, kid jokes, cooking terms, and safety tips make this newsletter a hit with kids! Learn more about it at Cookinkids Newsletter

Strawberries and Its Uses

2007-11-11T10:01:00.000-07:00

by Laura Ng

Strawberries are as attractive on the outside as their insides - they are filled with all the necessary nutritions a body needs. No wonder they are crowned "Queen of Fruits"

Strawberries are also chosen as perfect ingredients for salads, smoothies, bread, cakes and desserts, especially fondues. Due to their bright, appealing appearance, chefs also like to use them as decorations to enhance the presentation of dishes, making them more appetizing to the guests.

How did strawberry get its name?

It was believed that the word "strawberry" did not exist until 1538. During the harvest time, children would pick the fruits and string them on straws of grass to be sold, thus the fruit was named "strawberry".

In the olden days, strawberries originated from the wilderness of Europe and America. Wild strawberries are small and tend to bear fruits only during month of June. But now the berries we buy today are much bigger in size because they had been cross-pollinated by scientists over the years. The scientists crossbred the wild species with the Chilean strawberries which were so much bigger in size than the wild berries.

What are the nutritional properties in strawberries?

Strawberries are the only known fruit to have their seeds outside, with an average of 200 seeds per fruit. Strawberries leaves and roots can be used for medicinal purposes such as treating diarrhea, indigestion and gout. You'll find strawberries leaves in blended herbal teas. The fruit juice is also useful in soothing sunburns, cure skin blemishes and remove discolouration on the teeth.

Nutrients found in strawberries include vitamin A, C and B6, fiber, potassium, folate and various antioxidants and flavonoids. Your immune system needs these fighters to protect against diseases related to heart and cancers.

Compared to fruits like apples, oranges or bananas, they score highest in most of the nutrients. For example, comparing the Vitamin C level in 100g of strawberries and 100g of oranges, strawberries exceed oranges by 10mg. Best of all, they are low in calories and absolutely fat-free!

The Fighter against Heart Disease

Potassium, fiber and folate present in strawberries help combat heart disease. Studies have proved that potassium can significantly lower blood pressure, which may then reduce the risk of heart disease. Fiber, both soluble and insoluble, also lowers the risk of both cardiovascular diseases and hypertension. Homocysteine, an independent risk factor for heart disease, can be reduced by folate.

The antioxidants also deter the oxidation of bad cholesterol. Oxidation speeds up the build-up of arteries-hardening plague, also known as arteriosclerosis, which endangers the heart. Besides as an antioxidant, the flavonoids have anti-inflammatory effect on arteries, meaning they prevent blood clotting, thereby reduces risk of stroke.

The Fighter against Cancer

Because strawberries are highly effective in fighting oxidation activity, they are ranked the top among 12 fruits that were analyzed. The credits go to the high levels of polyphenols and Vitamin C in strawberries.

Antioxidants protect your body cells from damage by carcinogens, the cancer-causing agents. They prohibit the development of carcinogens and delay the tumors from growing and expanding. When strawberry extracts were added to cancer cells, it was found that it slows down the cancer's growth.

The Booster for Immune System

To have a long and healthy life, your immune system is the key. It is responsible for fighting infections and removing damaged or malfunctioning cells. But bad news is, your immune system ages with your age. So to maintain your immune system in tip-top condition, you need to load your body with plenty of vitamins, minerals and antioxidants.

As mentioned earlier, strawberries provide most of the nutrients beneficial to your immune system, and the body easily absorbs these nutrients.

Top Ten Skincare Food

In United States, strawberries are rated as one of the best foods for skin care and weight loss. Studies have shown that regular intake of strawberries can improve skin and hair conditions. They help you lose weight, due to its high fiber content and aspartic acid , so they are often included in a weight loss diet plan. The role of aspartic acid is to remove excess toxins from your body.

Selection and Storage

In the past, strawberries are not commonly found in supermarkets. But now with the help of technology, you can buy them any time of the year as they are flown in from Austrialia or United States.

To choose fresh ones, watch for bright, deep red fruits with glossy surfaces, without green or white hard tips. The caps and leaves should be fresh green. If you like sweet strawberries, go for the bright red, smaller ones. Large ones can be watery.

As strawberries do not ripen after they had been harvested, check to make sure the berries at the lower rows of the box are equally ripe as the ones on the top row. If there are red stains or liquid leaking from the box bottom, it means the berries had been on the shelf for too long and thus, not worth your money.

If you want your strawberries to stay fresh and last longer, do not wash them until you want to use them. Place them in a container, preferably in layers with paper towels in between the layers, and a dry paper towel at the bottom.

When you are ready to use them, wash them with the caps attached, under cool running water. Removing the caps cause the strawberries to absorb too much water and become soggy. After washing, you can remove the caps by slightly twisting them or cut with a fruit knife.

Laura Ng urges you to start eating healthy today! Want to reduce your risk to heart diseases, cancer and diabetes ? She has more to offer at her website iOneHealth.com. Visit it now.

The Real History of Salsa

2007-05-03T21:15:00.000-06:00

by Michael Sasaki

History of Salsa

The word "salsa" is the Spanish word for sauce. The salsas that many of us think of are salsa frescas or salsa cruda, fresh sauces served as a condiment aside a Mexican meal. These uncooked sauces might be pureed until smooth, semi-chunky, or the uniformly chopped pico de gallo (my favorite).

The Chile - Tomato Combination

The making of of a sauce by combining chiles, tomatoes, spices and other ingredients like squash seeds and even beans has been documented back to the Aztec culture. We have Spanish-born Bernadino de Sahagun to thank for the detailed culinary history of the Aztec culture. His extensive writings documented every food common to the culture. This is an excerpt from Sahagun's writings about the food vendors in the large Aztec markets:

"He sells foods, sauces, hot sauces, fried [food], olla-cooked, juices, sauces of juices, shredded [food] with chile, with squash seeds, with tomatoes, with smoke chile, with hot chile, with yellow chile, with mild red chile sauce, yellow chile sauce, sauce of smoked chile, heated sauce, he sells toasted beans, cooked beans, mushroom sauce, sauce of small squash, sauce of large tomatoes, sauce of ordinary tomatoes, sauce of various kinds of sour herbs, avocado sauce. (Sahagun, translated 1950 -1982). Ingredients Then and Now The paragraph above refers to many of the ingredients in our modern-day salsas."

Large tomatoes - We believe this references is to a large red tomato similar to what we eat to day.

Ordinary tomatoes - most likely this reference is to the tomatillo or tomate verde.

Smoked chiles - The chipotle or smoked jalapeno was a staple in the Aztec diet.

Avocado - cultivated by the Aztecs the avocado was an important source of fat and protein and was used in a sauce similar to what we call guacamole.

Two Delicious Salsa Recipes:

2 c fresh plum tomato, diced 1 c fresh green tomato, diced 1/2 c fresh green bell pepper, diced 1/4 c fresh purple onion, chopped. 1 tbsp jalapeno pepper, finely chopped 1 tbsp fresh cilantro, finely chopped 1 clove fresh garlic, minced 1/4 tsp salt. 1/8 tsp coarsely ground pepper. 2 tbsp fresh lime juice 1 tbsp olive oil. Directions: Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Serve with corn or flour tortilla wedges, poultry, or fish. Yield: 3 cups (approx 6 calories per tbsp).

Mango Salsa 2 medium ripe mangoes 1 small cucumber, peeled, diced (it says seeded, but I've never bothered) 1 ripe tomato juice of 1 lime (lemon works, too!) pinch of salt 1/2 - 1 small fresh chile pepper, minced, or Tobasco or other hot pepper sauce to taste (I have always used Tobasco) 1 Tablespoon chopped, fresh cilantro (It says optional, but I don't really think so).

Peel and chop the mangoes. In a large bowl, mix together the mangoes, cucumber, tomato, lime juice, salt, chile or tabasco, and cilantro. Let salsa sit for 10 minutes to allow the flavors to blend before serving. Mango salsa keeps refrigerated for 2 or 3 days.

Michael K. Sasaki is the founder of RecipeMatcher.com where you can find delicious salsa recipes.

Everyday Pasta

2007-04-24T20:01:00.000-06:00

New Book Review

Everyday Pasta, by Giada De Laurentiis. For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.

Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways. Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.

Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.

• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp

Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner.

Carrot: The Miracle Food

2007-04-12T21:12:00.000-06:00

by Sataporn Lertkamala

A Carrot (Daucus carota) is a root vegetable, usually orange or white in color with a woody texture. The edible part of a carrot is a taproot. It is a biennial plant which grows a rosette of leaves in the spring and summer while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 m tall, with umbels of white flowers. Carrots can be eaten raw, whole, chopped, grated into salads for color or texture, and are also often chopped and boiled, fried or steamed, and cooked in soups and stews. A well known dish is Carrots Julienne. Grated carrots are used in carrot cakes and carrot puddings. The greens are edible as a leaf vegetable, but are rarely eaten. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

Since the late 1980s, baby carrots or mini carrots, carrots that have been peeled and cut into uniform cylinders, have been a popular ready-to-eat snack food in many supermarkets.

β-carotene, a dimer of Vitamin A, is abundant in the carrot and gives this vegetable its characteristic orange color. Furthermore, carrots are rich in dietary fiber, antioxidants, and minerals. Carrot juice is also widely marketed. Ethnomedically, the roots are used to treat digestive problems, intestinal parasites, and tonsilitis.

History

The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the center of diversity of D. carota. The familiar wild plant wild carrot, sometimes called Queen Anne's lace, is the same species as the garden carrot (which was bred from it); garden carrots that run to seed soon revert to their wild prototype, with a forking carroty-smelling, edible root that quickly becomes too woody and bitter to eat.

In early use, carrots were grown for their aromatic leaves and seeds, not their roots. The first mention of the root in classical sources is in the 1st century CE. The modern carrot appears to have been introduced to Europe in the 8-10th centuries; Ibn al-Awam, in Andalusia, describes both 'red' and 'yellow' carrots; Simeon Seth also mentions both colors in the 11th century. Orange-colored carrots appear in the Netherlands in the 17th century.[1]

In addition, these historical common names: Bee's-nest, Bee's-nest plant, Bird's-nest, Bird's-nest plant, Bird's-nest root, Carota, Carotte (French), Carrot, Common carrot, Crow's-nest, Daucon, Dawke, Devil's-plague, Fiddle, Gallicam, Garden carrot, Gelbe Rübe (German), Gingidium, Hill-trot, Laceflower, Mirrot, Möhre (German), Parsnip (misapplied), Queen Anne's lace, Rantipole, Staphylinos, Wild carrot, and Zanahoria are used by Daucus carota. [2]

The parsnip is a close relative of the carrot.

About the author: "I live in Bangkok." Read more positive-health.blogspot.com

Cooking and Driving

2007-04-12T13:35:00.000-06:00

April 12 2007 at 12:10PM - Ananova

"A lorry driver from Germany set fire to his cab after deciding to cook himself some sausages while driving.

Walter Reckling, 46, kept the small gas cooker for roadside use but because he was late for a delivery he decided to use it on the road.

He was cooking two sausages while travelling past Niederwuerschnitz in Saxony, Germany, when the cooker toppled over.

It set fire to the seat which in turn set fire to the cab of the vehicle.

Reckling was treated for smoke inhalation at a local hospital where he was also found to have been three times over the legal alcohol limit." - Ananova.com Article here.

Alice Waters and Chez Panisse

2007-04-07T13:58:00.000-06:00

New Book Review

Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution, by Thomas McNamee. In an authorized biography-the story of Alice Waters, Chez Panisse, and the San Francisco 1970s counterculture food revolution that invented "American cuisine." Not so long ago it was nearly impossible to find a cappuccino or a croissant in this country, and goat cheese and mesclun lettuce were virtually unheard of. Most people had no idea what "organic" food was, and even fewer thought about "sustainable farming." But in 1971, in a corner of Berkeley, California, a young Francophile named Alice Waters opened a small counterculture restaurant for her friends called Chez Panisse and launched an entirely new way of thinking about and serving food in America. Without an ounce of business sense or financial discipline, Alice relied on the coterie of devoted friends and followers who developed around her and on her strong principles of, among other things, using only locally grown and organic ingredients at the peak of their seasons, to keep her restaurant afloat. It was a reckless, extravagant, inexperienced venture that would have failed at any other time and place, but that instead-somehow-turned into a food revolution.

Today, Alice Waters may be the most important figure in the culinary history of North America. Chez Panisse revolutionized what it means to eat out and gave birth to a new nationwide cuisine-the first in this country not associated with a single region or ethnic group, the first "American" cuisine. Gourmet's 2002 appraisal ranked Chez Panisse as the best restaurant in America, and The New York Times has called Alice "the mother of American cooking." Alice has become a public figure, revered and idolized by many. The first "foodie," she has become a famous chef, activist, advocate, and spokeswoman whose personal beliefs have become the values of an entire food movement. But her complex personal character is hardly known at all.

Thomas McNamee was selected by Alice to document her story and was given exclusive access to her and her closest friends, to the Chez Panisse archives, and to private collections and memorabilia. As the story unfolds over the decades, we learn of her many passionate loves, her marriage, her divorce, the birth of her daughter Fanny, her failures, her critics. We come to know the extraordinary cast of characters who have formed the ever-shifting Chez Panisse community-a make-shift family with complex relationships, competing interests, and a strange, almost cultish, devotion to each other and to their work.

Thomas McNamee was born in Memphis, Tennessee, in 1947, and grew up there and in New York City. He graduated from Yale University in 1969. He is the author of The Grizzly Bear, Nature First, A Story of Deep Delights, and The Return of the Wolf to Yellowstone. He wrote the documentary film Alexander Calder, which was broadcast on the PBS American Masters series in 1998 and received both a George W. Peabody Award and an Emmy. His essays, poems, journalism, criticism, and natural history writing have been widely published, and he is a frequent contributor to The New York Times Book Review.

The Mystery of Decaffeinated Coffee

2007-04-06T13:08:00.000-06:00

The Mystery of Decaffeinated Coffee by Gary Gresham

Caffeine has become America's most popular drug by far. 90% of Americans consume caffeine in one form or another every single day. Most of it comes from drinking coffee.

But if you're a coffee lover who prefers to avoid caffeine, you can still enjoy a cup of coffee that delivers rich flavor with decaffeinated coffee. It's how the caffeine is extracted from coffee beans that is a mystery for most of us. These are some of the methods currently used for decaffeinating:

Direct Contact Method

In the direct contact method the beans come directly in contact with decaffeinating agents, such as methylene chloride, after being softened by water or steam. Caffeine is removed by directly soaking the materials in the methylene chloride.

Indirect Contact Method

With the indirect contact method a water and coffee solution is used to draw off the caffeine. The solution containing the caffeine is then treated with a decaffeinating agent, such as ethyl acetate, and mixed back into the beans for reabsorption of the flavorings.

Sometimes this method is referred to as naturally decaffeinated because ethyl acetate is a chemical found naturally in many fruits.

Water Processing

This process is similar to the indirect method, except no chemicals are used. The coffee beans are soaked in hot water then the solution is passed through a carbon filter to remove the caffeine.

Swiss Water Process

In the Swiss Water Process method, the caffeine is still extracted with carbon filters but the beans soak in hot water that is saturated with coffee flavor. The result is caffeine removal without removing the coffee flavors.

It's referred to as Swiss Water Process because a Swiss company originally developed and patented the procedure.

Carbon Dioxide Processing

With this method the beans are soaked with water-softened materials in highly compressed carbon dioxide. The small caffeine molecules are extracted from the beans allowing the larger flavor molecules to remain untouched. This method retains the best overall flavor of all of the methods used.

Not all of the caffeine is completely removed with any of these current methods. To qualify as decaffeinated coffee in the United States, coffee must have at least 97 percent of its caffeine removed.

Coffee beans are decaffeinated before they are roasted because that's when it has the least effect on the beans flavor. The reason decaffeinated coffee costs more is because of the additional labor, equipment and material needed to remove the caffeine.

So what do they do with all of that caffeine? The extracted caffeine is manufactured and used mostly in medicines and soft drinks. As an example, the caffeine content in soft drinks mainly comes from the caffeine extracted from these decaffeination processes. The kola nut accounts for less than 5 percent of the caffeine in cola drinks.

For the past 30 years scientists have done extensive research on coffee and the effects of caffeine. New research has even shown that caffeine has many positive effects. Some of these effects include more energy, the ability to concentrate better and has even been used as an appetite suppressant.

But not all scientists agree with these findings and coffee and the effects of caffeine will continue to be thoroughly researched.

There will always be a market for decaffeinated coffee because some people just love their coffee without the caffeine buzz. The rest of the 100 million regular coffee drinkers either love their coffee for the wonderful flavor or enjoy the effects of a caffeine boost. For most of us, I'm sure it's a little of both.

Gary Gresham is the webmaster for perfectcoffees.com where you can purchase quality coffee, tea, cups & mugs, coffee gifts and delicious desserts online. He offers a free monthly coffee newsletter with articles like these at PerfectCoffees Newletter

Coffee, Espresso, & Cappuccino Maker

2007-04-06T13:02:00.000-06:00

DeLonghi BCO70 Caffe Nabucco Coffee/Espresso/Cappuccino Maker

250 cc aluminium boiler to prepare up to 4 cups of coffee.

2-cup adaptor.

"Vario System" to choose the desired coffee: from light to strong.

Adjustable steam emission.

Safety cap.

Filter coffee

Flavor selector to choose the desired coffee aroma.

1200 cc reservoir for the preparation of up to 10 cups.

Removable reservoir.

Jug warmer base to keep coffee hot.

Heat-resistant glass jug with water level markings.

Front-opening filter holder for easy cleaning.

Switch for 5 to 10 cups.

Barbecuing Tender, Juicy Ribs

2007-04-04T13:33:00.001-06:00

by Charles Kassotis

One of the biggest problems one encounters when barbecuing ribs is how they often become dried out and tough. If you are looking to create rib creations that keep the moisture in, try these little tricks. It may seem like a little extra work, but in the end it is worth it to get succulent ribs with the flair that comes from barbecuing them on the grill.

It may seem kind of silly to cook the ribs first, but it is a good idea to boil the ribs ahead of time. This way you know the meat is done, but you have not dried it out over the barbecue flame. Boiling the ribs will keep them moist, and juicy, and then you have only to baste them with your favorite barbecue sauce as you touch them up over the grill. They still have that great flame grilled taste, and your friends will wonder how you managed to keep them tender and juicy.

If you want even more flavor, you can cook them in the oven first. Get a roasting pan and marinate your ribs in whatever it is you like on them: barbecue sauce, spices, a little brown sugar. Marinate in the fridge for at least a couple hours, and then put them in the over for two to three hours. You can loosely cover them with a tent of aluminum foil to help trap in the moisture. After the ribs are cooked to your liking, toss them on the grill for that final, flavorful touch. If you have a charcoal grill, this can especially add a delicious taste.

Another way to get good barbecue ribs is to cook them in a large crockpot. This is not practical for beef ribs, but it works well for pork ribs, provided that you do not have too many. This can be an extra tasty way to deliver slow cooked flavor and texture and then touch it up on the grill. The combination makes an extra tasty grilling experience.

Even if you have a gas barbecue grill, it is possible to add flavor during the grilling, if you desire. Little wood chips used in smoking jerky meats can also be used with your grill. Simply find some small lava rocks (available at most landscape stores and nurseries) and place a few of them down in the grill. Sprinkle with the wood shreds. This can add flavor to your ribs, and even to any cut of meat. Just be careful that your grill can handle the addition. This can be very dangerous if you are not careful. Also remember that leaving the meat drippings from other grilling experiences on the grill section can also add flavor.

Grilling on the barbecue is a delicious proposition anytime. However, ribs can be especially challenging. If you are looking for a way to add the flavor of the grill to your ribs without sacrificing tenderness, try the above tips. This way you can enjoy juicy ribs with the added taste that comes from a barbecue grill.

For more information on barbecues visit The Barbecue Spot

Health Benefits Of Tomatoes

2007-04-03T08:46:00.001-06:00

by Tim Sousa

Did you know that tomatoes were once considered poison? It's true, the tomato is a member of the nightshade family, and was at one time considered to be toxic. Tomatoes were first eaten in the U.S. in the early 1800's, when a gentleman by the name of Robert Johnson shocked his hometown by eating a basket of tomatoes in the middle of town. When he didn't die, or even get sick from the tomatoes, they became a part of the American diet.

We now know that tomatoes are not toxic, and in fact are quite nutritious. First of all, tomatoes contain a lot of vitamin C, which is quite beneficial, as you've probably heard. Vitamin C helps the body to produce collagen, an important protein skin, scar tissue, tendons, ligaments, and blood vessels. Vitamin C is also an antioxidant, helping to prevent cell damage by free radicals.

Tomatoes also contain a powerful antioxidant called lycopene. Studies have shown that men consuming 10 servings of tomatoes a week cut the risk of prostate cancer by 45%. Lycopene also lower the risk of colorectal cancer and stomach cancer, and inhibits the growth of other types of cancer cells. Lycopene may also help older folks remain active.

Coumaric acid and chlorogenic acied are also found in tomatoes. These two compounds are thought to block the effects of nitrosamines, which are formed naturally in the body, but are also a strong carcinogen in tobacco smoke.

Tomatoes may also help to reduce the risk of heart disease. Tomatoes are a good source of potassium, niacin, vitamin B6, and folate. Niacin has been used for years to lower cholesterol. Potassium has been shown to lower high blood pressure. And vitamin B6 and folate are used by the body to convert a dangerous chemical called homocysteine into more benign compounds.

Vitamin K, found in tomatoes helps to maintain healthy bones. Vitamin K1 activates a protein in the bones called osteocalcin, which anchors calcium inside the bone. Without enough vitamin K, bone mineralization is impaired.

When you buy tomatoes, be sure to buy the ones with the brightest red color. This indicates high amounts of beta-carotene and lycopene. Lycopene is found in the cell walls of the tomato, so by cooking it in a bit of oil, more lycopene is fully released. Also, cooking the tomato in a bit of olive oil helps your body to absorb the lycopene. If all you can find are canned tomatoes, that's fine. Cooking and canning don't cause tomatoes to lose any of their nutritional value. So cooked and processed tomatoes are just as beneficial as fresh tomatoes.

So tomatoes, once thought to be deadly poison, are now a nutritious staple of our diet. They help to fight cancer, and they contain a good amount of vitamin C, and other vitamins and minerals. So go ahead and start adding tomatoes to your diet.

Spaghetti Sauce:

1 Tbsp olive oil 1/2 small onion, chopped 4 cloves garlic, minced (or more if you want) 1 lb ground beef (optional) 4 28oz. cans of crushed tomatoes 1 28oz. can of tomato sauce 2 tsp worcestershire sauce 1 Tbsp dried oregano 3 bay leaves

In a large soup pot, heat the olive oil over medium high heat. Add the chopped onion, and cook for a couple of minutes, until the onion is tender. Add the garlic, and cook briefly. Be sure not to burn the garlic.

If using ground beef, cook the meat in a skillet until browned. Drain the meat, and add it to the pot. Add the tomatoes, tomato sauce, worcestershire sauce, oregano, and bay leaves. Stir everything together, then turn the heat to medium low, and simmer for 4 hours, stirring occasionally. Remove the sauce from the heat, and serve over pasta. The leftover sauce will freeze well.

Tim Sousa is the webmaster for Negative Calorie Diet. A blog about the negative calorie diet, and negative calorie foods.

Health Benefits Of Basil

2007-04-01T08:17:00.000-06:00

by Tim Sousa

Basil is a popular herb in Italian cooking, particularly in pesto. This fragrant and flavorful herb, a relative of peppermint, is an excellent, nutritious addition to your pasta sauce, soup, or salad.

An array of flavonoids exist in basil, which help to protect cells and chromosomes from damage. Studies have shown that two of these flavonoids in particular, orientin and vicenin, are useful in protecting cell structures and chromosomes from damage by radiation and oxygen.

Essential oil of basil has been shown to inhibit the growth of several types of bacteria, many of which have become resistant to antibiotics. This essential oil has been found to inhibit growth of the widespread staphylococcus, enterococcus, pseudomonas, and e. coli bacteria, among others. Adding basil to your vinaigrette will both enhance the flavor, and ensure that the fresh salad greens are safe to eat.

Eugenol, which is found in essential oil of basil, provides an anti-inflammatory effect, by blocking an enzyme called cyclooxygenase. Aspirin and Ibuprofen work by blocking this same enzyme. So, basil can have healing benefits, and provide relief from the symptoms of inflammatory problems, like rheumatoid arthritis and inflammatory bowel conditions.

Basil is also a good source of vitamin A, which helps to prevent damage to the cells by free radicals. Vitamin A also prevents free radicals from oxidizing cholesterol in the blood stream, preventing the cholesterol from building up in the blood vessels.

Magnesium is also present in basil. This essential mineral helps the heart and blood vessels to relax, improving blood flow. Other nutrients found in basil include iron, calcium, potassium, and vitamin C.

The fresh, spicy flavor and scent of basil will wake up any boring salad or soup. Use fresh basil whole, or shredded to add a burst of flavor to your dinner. If you are using fresh basil in a cooked dish, add it towards the end of cooking, so that the volatile oils will not be dissipated by the heat.

Insalata Caprese is a simple salad, utilizing tomatoes, fresh mozzerella cheese, basil, and olive oil.

1/2 pound, fresh mozzerella, sliced 1/4 inch thick. 2 large tomatoes, sliced 1/4 inch thick. 1 cup fresh basil leaves. salt and pepper 1/4 cup extra virgin olive oil.

On a serving plate, arrange the mozzerella and tomato around the edge, alternating mozzerella and tomato slices. Tear up the basil leaves, and sprinkle them on top of the tomatoes and mozerella cheese. Season with a bit of salt and pepper. Just before serving, drizzle the extra virgin olive oil over the salad. Serves 4.

For more on negative calorie foods, visit Tim's blog, Negative Calorie Food.

Order organic basil here

Lobster Roll Recipe

2007-03-31T10:57:00.000-06:00

by Raymond Torres

This lobster roll recipe is easy and quick to prepare, but tasty for any occasion. Simply defined, lobster rolls are sandwiches of chilled lobster salad stuffed into a toasted sandwich roll, most often a hot dog bun.

4 cups of chopped steamed lobster meat (from approximately 2 1 1/2 to 2 pound lobsters)
1 cup mayonnaise
2 ribs of celery, small dice
1 bunch of green onions, thinly sliced
2 tablespoons dijon mustard
2 tablespoons juice from 1 lemon
1 tablespoon finely chopped parsley
1 teaspoon salt
1/2 teaspoon black pepper
4 hot dog buns, toasted or baguette cut into 4 6-inch sandwiches.

Combine all ingredients except lobster in a mixing bowl, mixing gently into dressing, preferably with a rubber spatula. Fill the hot dog bun or baguette sandwich with lobster salad and add lettuce, if desired.

Ray Torres is an IT consultant by day and a gourmet aficionado by nigth, and founder of Great Free Online Recipes.com and it's associated blog. "A celebration of cooking and great food!"

How to Become a Freelance Chef

2007-03-30T10:27:00.000-06:00

by Keith Londrie

When you think about chefs, what do you think of first? Which aspects of chefs are important, which are essential, and which ones can you take or leave? You be the judge.

Becoming a freelance chef does not mean that just knowing how to cook automatically qualifies you to go into someone's home and cook for them. Obtaining the necessary industry (yes, it is an industry!) knowledge through a comprehensive training program puts you way ahead of the game. Knowing how to market yourself as well as how to go about everyday business functions like accounting, price-setting, scheduling, menu-planning, customer relations, and more can very well dictate whether or not your freelance chef business succeeds or fails.

Two of the biggest organizations in the business of training and bestowing accredited certifications to personal freelance chefs are the United States Personal Chef Association (USPCS) and the American Personal Chef Association (APCA). Both organizations offer information regarding liability insurance, software to help with scheduling and menu planning, tools and equipment, and local chapters provide coaching, advice, and other support for members.

Thanks to the advent of these trained personal freelance chefs, many families now have their favorite meals prepared for them up to several weeks in advance, ready to simply heat and devour. For many, this means getting a decent, home-cooked meal instead of relying on fast food or tv dinners. And most personal chefs not only do the cooking, they plan entire meals, do all the necessary grocery shopping, and clean up their mess when through in their client's kitchen. Personal chefs spend, on average, four to six hours twice a month in their customers' homes making such dishes as salmon with Parmesan crust, fettuccini Alfredo, crab cakes, and other fine meals. Some suggest and provide wines, as well.

Once you begin to move beyond basic background information, you begin to realize that there's more to chefs than you may have first thought.

Pricing averages from $7 to $15 per plate, but with savings found in time saved by not having to shop or do the cooking themselves, people from singles to seniors and professionals with little or no free time, find the service worth much more than the cost.

Training schools for freelance personal chefs provide cooking and business education through seminars, personalized mentoring sessions, classroom instruction, video- and audiocassette teaching, CDs, books, and online testing for a typical price of around $900. Information varies, of course, from school to school, but usually includes such things as checklists for starting out with your business, learning how to price, preparing recipes and planning menus, packaging prepared meals for storage, sanitation and hygiene, and more. Chefs who are already certified as personal chefs - and who are already successfully running their own personal freelance chef businesses - commonly provide instruction and support as mentors.

Personal chefs enjoy all the benefits of any other business owner - and all the responsibilities. Some freelance chefs cook for as many as 15 families. But to most, all the hard work is worth it. One personal chef summed it up nicely: "When you cook for a family for any length of time, you become a part of that family as well." And who would not enjoy that?

Don't limit yourself by refusing to learn the details about chefs. The more you know, the easier it will be to focus on what's important. In the meantime you can find out more by visiting the web site listed below.

Keith Londrie II has worked and researched the subject of chefs. To learn more information, please visit the new site for culinary information at define-culinary-arts-program-schools-restaurant-management.info

Shepard's Pie

2007-03-11T14:44:00.000-06:00

Helen's Homemade Sheperds Pie (Serves 4), by Helen Porter

Shepherd's pie (or 'cottage pie' it should more properly be called - real 'shepherds pie' is made with lamb!) is one of the all-time favorite 'comfort' foods. On a cold winter's night, nothing is as welcome as a big plate of well made shepherd's pie, with some crusty bread - or at least that's what we believe here at helensrecipes.com !. And making it is nowhere near as difficult as you might imagine - in fact, I actually know MEN who can make a passable shepherd's pie!. Let's begin with the ingredients.

500g Leaned Beef Mince
1 white and 1 red Onion - diced
Carrot, washed and diced
Portobello Mushroom, 1/2 large diced
Worcester Sauce - few dashes are needed
Ketchup or tomato puree - 1 table spoon
Tabasco sauce - few drops
Stock Cube x 2 Beef in 1pint hot water
Salt & Pepper
Mash Potato for topping - Check out our rustic mash potato recipe!

Fry off the onions in a little sunflower oil until transparent - probably around 8 minutes on a medium gas flame. Once cooked put to one side. Fry the mince - not all at once - fry off a little at a time seal the meat and gently colour. Once all the mince is cooked put into a shallow saucepan, add the diced mushrooms & carrots (uncooked) plus all the juices from the pan you used for the frying. Add 2 beef stock cubes (dissolved in hot water). Cover and leave to simmer.

Check about 45 minutes into the cooking, and if it has cooked, take it off the heat. Add a little cornflour fixed in water to the mixture to make sure the shepherd's pie has a thick sauce. Put into your ovenproof dish, and ideally leave overnight (this marination will REALLY bring out the flavor!). Once the mixture is cool put your mash potato on top and use a fork to make swirly patterns (this will make the top crispy, it's not just for decoration!).

Finally you need to cook in a pre-heated oven at 220 degrees for at least 45 minutes - check the pie is piping hot before serving. Best served with? Crusty farmhouse bread in chunks, and cool drinks.

Helen Porter, famed uber-babe chef, writes exclusively for helensrecipes.com

Parsnips an Aphrodisiac or Just Plain Good Eats!

2007-03-08T18:55:00.000-07:00

by Shauna Hanus

Parsnips are a creamy white skinned vegetable with a green leafy top that are steeped in a rich history. Parsnips have been cultivated since ancient Roman times, it is even documented that Emperor Tiberius brought parsnips to Rome from France and Germany where they grew along the banks of the Rhine River.

Parsnips are a root vegetable from the Umbelliferae family which includes such favorites as carrots, chervil, parsley, fennel and celery. Parsnips are also an excellent form of nutrition. The average 9" parsnip has around 130 calories, no saturated fat, no cholesterol and is high in fiber, folic acid, calcium, potassium and vitamins B1, B2, B3, C, iron and zinc.

Parsnips have a wide range of uses, in Ireland parsnips are used to make beer and wine. During World War II parsnips were used to make mock bananas. The parsnips were mashed and mixed with banana essence to curb the desire for bananas during the war.

Some people believe parsnips to be an aphrodisiac or even a cure all for relieving a toothache or tired feet. In Italy parsnips are used to feed pigs in Parma, these pigs then become delicious Parma Ham.

Parsnips grow wild but are more common in commercial farms. Commercial farmers have found that by harvesting the parsnips and storing them for two weeks in temperatures ranging from 32° - 34°F the starches in the parsnips will begin to turn to sugars. Beware of wild parsnips for they may actually by water hemlock. Water hemlock looks like parsnip but is poisonous.

When buying parsnips look for firm small to medium sized ones, if the parsnip is too large it will have a woody center. Parsnips can be kept raw in the refrigerator for up to 3 weeks in the vegetable crisper or in a vented plastic bag. After cooking parsnips can be kept refrigerated for 2-3 days.

Parsnips can be prepared in a wide variety of ways. Parsnips can be:

* Steamed
* Boiled
* Braised
* Sautéed
* Roasted
* And made into chips

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at www.gourmayeats.com

How to Create Velvety Cappuccinos

2007-03-07T10:33:00.000-07:00

How to Create Velvety Cappuccinos, by Jason (The Snob)

Most places that serve cappuccinos in the United States have not trained their baristas in the art of properly frothing milk. The foam that they create is usually a dry, tasteless, large celled collection of bubbles that sit on top of the espresso like a meringue. With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream. The bubbles will be so small that you can barely see them! This is the way it’s supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, tasteless cap floating on top. Let’s Begin.

First off, it’s important to start with cold milk that’s just out of the fridge. Pour the milk into the steaming pitcher until it is just about 1/3 of the way full. Milk will double to triple in volume after the frothing process. A stainless steel pitcher works best. It will dissipate some of the heat, allowing more time to infuse air into the milk before the milk gets too hot.

Also use a thermometer to get the milk to the correct temperature of 145 degrees. There are many thermometers made for this purpose that will clip onto the side of the pitcher for convenience.

The Technique:
Purge the steam wand onto a damp towel by releasing the valve for a few seconds. Be very careful not to burn yourself, the steam will be extremely hot. This purging will get all of the water out so you don’t get it in your milk.

Next, submerge the wand into the milk and quickly turn the steam on full power. Avoid letting the tip of the wand come out of the milk. This will cause splattering and create large, tasteless bubbles.

Adjust the wand so that it is pointing off center in order to get the milk to flowing in a rapid, circular motion. Maintaining this fast, circulating vortex is vital.

Then, slowly lower the pitcher until the tip of the wand is just below the surface of the milk (keeping the circulation going). When you can hear a hissing noise, similar to bacon frying, you have reached the perfect position for the wand to inject air into the milk.

Try to maintain this hissing noise while keeping the milk rotating. You will have to slowly lower the pitcher as the milk volume rises in order to keep the wand tip just under the surface.

By keeping the milk flowing in a rapid circle, any large bubbles that are accidentally created will be rolled into the milk and eliminated. Continue steaming until the milk reaches 145 degrees. Be careful not to get the milk too hot, it will scald giving it a bad taste.

That’s pretty much it! If you have a few large bubbles, you can try to get rid of them by tapping the bottom of the pitcher lightly on the counter. Serve immediately and enjoy some of the silkiest frothed milk you have ever tasted!

One more thing, now that you know how to properly steam the milk, notice how few coffee houses have baristas that take care in this process. Very few use thermometers and end up scalding the milk, or leaving it too cold.

Most will just leave the pitcher sitting there while the wand blows into the milk. Some will use an up and down motion, but this does absolutely nothing for creating tiny, velvety bubbles. It’s the rolling action of the milk that’s needed.

If you find a barista that shows this skill of frothing milk, then stay with him! He’s been trained and probably takes pride in what he does.

About the Author:
Author of the 2BASNOB.com website about the enjoyment of coffee, tea, wine, and beer.

Who, When, and Where in the History of Coffee

2007-03-05T09:33:00.000-07:00

Who, When, and Where in the History of Coffee, by Randy Wilson

Coffee has been a part of culture for over one thousand years. The history of coffee varies widely depending on which sources you use. This is especially true when something as powerful as coffee is involved, as coffee has brought much wealth and prosperity to individuals throughout the history of coffee.

Coffee was discovered around 850 A.D. in the part of Africa now known as Ethiopia. According to one story that has been passed down through the generations, a sheep herder named Kaldi discovered coffee as he tended his sheep. He noted that his sheep became extremely active after eating the red cherries from a plant as they went from one pasture to another.

He ate a few of the cherries himself, and was soon as overactive as his herd. The story goes on to say that a monk passed by and scolded him for "partaking of the devil's fruit." However, the monks soon found themselves eating the same fruit to help them stay awake for their prayers.

Originally, the coffee plant grew naturally in Ethiopia. But once the people of Arabia became enthralled with coffee and transplanted plants to Arabia, coffee was monopolized by them. Later, countries beyond Arabia whose inhabitants believed coffee to be a delicacy guarded its secret and with caution began to siphon off coffee plants from Arabia.

The Arabian government prohibited the transportation of the plant out of the Moslem nations, so the actual spread of coffee was started illegally.

In the 17th century, Italian traders introduced coffee to the West and changed the history of coffee forever. Many Christians believed that coffee was the drink of the devil.

But in Italy, Pope Clement VIII drank and endorsed coffee against the advice of his advisors who wanted it to be considered part of the infidel threat. Because of his endorsement of coffee, it became acceptable as a Christian beverage and spread throughout the West.

Coffee Houses began opening in the mid-17th century in the Western world. The first coffee house opened in Italy in 1645, in England in 1652, in Paris in 1672 and in Berlin in 1721.

In 1668, Edward Lloyd's coffee house opened in England and eventually became Lloyd's of London, the best-known insurance company in the world. By this time, coffee had replaced beer as New York's City's favorite breakfast beverage.

In the late 17th and early 18th centuries, the Dutch became a prominent force in the coffee industry with a coffee plant smuggled out of the Arab port of Mocha. The Dutch cultivated coffee commercially in Ceylon and in their East Indian colony of Java, which came to be the source of coffees' nickname.

However, the French stole a seedling and transported it to Martinique. Fifty years later, an official survey found 19 million coffee trees on Martinique, and eventually it’s estimated that ninety percent of the world's coffee spread from this one seedling.

The Dutch and French monopoly was broken up in 1727 when Brazil entered the fray. Lieutenant colonel Francisco de Melo Palheta was sent by the Brazilian government to arbitrate a border dispute between the French and Dutch colonies in Guiana. Not only did he settle the disagreement, but he also began an affair with the wife of the governor of French Guiana.

The dear lady bid the lieutenant colonel adieu with a bouquet in which she hid cuttings and fertile seeds of coffee that began the Brazilian portion of the history of coffee. By 1907, Brazil accounted for 97% of the world’s coffee production.

As the Industrial Revolution swept through Europe and the United States, coffee was changed forever. Hills Bros. became the first company to vacuum pack coffee, changing the coffee industry from a local one to a regional and even national one. Sanka was introduced to the United States as the first decaffeinated coffee. And Nestle learned how to freeze dry coffee and keep it fresher longer.

The most recent changes in the history of coffee come over the last sixty years. In 1946, the espresso machine was invented in Italy, giving rise to the Cappuccino.

And in 1971, Starbucks opened its first store in Seattle’s Pike Place public market. And that ladies and gentlemen is a small and brief history of coffee, which I hope you enjoyed.

Hamilton Beach 5-Qt Slow Cooker

2007-03-04T22:20:00.000-07:00

Hamilton Beach 33158 5-Qt Slow Cooker, Double Dish
Double Dish™ nonstick bowls. Removable stainproof oval stoneware crockery. Portable design with easy-grip handles. Keep Warm setting. Tempered-glass lid. Wraparound, even heat. 50 easy-prep recipes. 290 watts 120V/AC only.

Hosting A Wine Tasting Party

2007-03-03T08:55:00.000-07:00

Hosting A Wine Tasting Party by Benjamin Bicais

As your love and knowledge of wine grows, it is inevitable that you will want to share your revelations with friends and family. Hosting a wine tasting party is a great way to do this.

When planning a wine tasting party, some obvious questions about parameters arise. How many people should you invite? What types and how many wines should you pour?

It is my opinion that an informal gathering should be kept to 12 people or less. This ensures that conversation and dialogue will be much more conducive than with a larger group.

Blind tasting is the most fun and informative. Wrapping bottles in bags will negate past preferences and prejudices. You may be surprised what you "like" without access to the wine label.

Focus on a relatively specific style of wine. Within this framework, some variations should be considered. I recently hosted a wine tasting party where we tasted Napa Valley Cabernet Sauvignons.

To make it more interesting, we tasted two wines from Rutherford, (valley floor) two from Stags Leap, (east hills) and two from Mount Veeder (west hills). This was a pleasant and educational mix: a consistant varietal, but different styles from different regions. Another option is to taste the same varietal from the same region, but in different price ranges.

For the initial tasting, pour a small amount in each guest's glass. Refrain from pouring full glasses until every wine has been tasted to avoid the cloud of inebriation on the senses. Provide some neutral flavored foods for your guests. Make sure this does not interfere or clash with the wine tasting. Don't serve blue cheese if you are tasting Pinot Blancs. Try bread or crackers and a mild, white cheddar or brie.

Paper and pencils are necessary for your guests to write notes and preferences. If you regularly taste with the same group, you may want to use a designated notebook as well as articulate some additional guidelines and procedures for the tasting notes. This will create and ongoing reference point and perspective as your tastes develop.

Benjamin Bicais lives in the Napa Valley and is the webmaster of california-wine-tours-and-accessories.com

Cool-Touch Deluxe Deep Fryer

2007-03-03T05:05:00.000-07:00

DeLonghi D690UX Cool-Touch Deluxe Deep Fryer w/Oil Drain (2.2 lbs. Capacity)
Easy Clean Oil Drain system takes the mess out of draining and recycling oil. 2.2 pound food capacity is great for family meals. Cool-touch exterior walls. Viewing window lets you check on the cooking process with lid closed. Exterior lift handle means that frying basket can be raised or lowered with the lid closed to prevent splatters. Replaceable filters prevent the release of oil vapors and odors into your kitchen. Ships with 2 filters. No-slip rubber feet, side carry handles, stay-cool exterior walls.

Madam Ha's Kitchen - A Taste of Sarawak

2007-03-02T10:50:00.001-07:00

Madam Ha's Kitchen - A Taste of Sarawak, by Jane Ha

With a multicultural background that consists of Chinese, Malay, Indian and minority ethnic groups from both East and West Malaysia, borrowing and adapting from each other's cooking techniques and ingredients that spice up the kitchen, it is hardly surprisingly that Malaysian cuisine is often considered as one of the most well known in the region and has increasingly became popular throughout the world.

Many of the dishes are moderately spicy and rich in flavors from a mixture of ingredients including coconut, coriander, cumin, ginger, mint, nutmeg, pepper, tamarind, turmeric and many others.

Amongst the various spices mentioned, we’ll be looking at one particular ingredient that has been widely used by the locals and one that has earned international recognition over the years and is now synonymous with quality in the spice trade – “The Sarawak Pepper”.

Pepper, the “King of Spices”, originated from the south-western part of India and was first introduced to Sarawak by Spencer St John in 1856. The tropical climate of Sarawak is ideal for pepper cultivation, and is often available in white and black, ground or whole.

Over the past 100 years, Sarawak pepper has been exported throughout the world and has earned numerous awards and recognition and often featured in their culinary creations by top gourmet chefs all over the world due to its distinctive aroma and flavour.

This absolutely delicious dish is very easy to prepare and your family, friends and guests will, without a doubt, find it most palatable.

Ingredients:
500 g of fish fillet (eg. cod)
1 tablespoon of olive oil
Dressing:
2 tablespoons of crushed black peppercorns
1 teaspoon of sugar
4 tablespoons of good quality oyster sauce
3 tablespoons of sweet cooking wine (or sherry)

Preparation:

Pour the tablespoonful of olive oil into the frying pan and gently heat up the oil.

Now place the fish fillet into the frying pan and fry the fillet on both sides until cooked.

Remove the cooked fillet onto the serving dish, leaving the excess oil in the frying pan.

Add the crushed black peppercorns into the remaining oil in the frying pan and turn up the heat slightly and stir fry until you smell the distinctively and spicy aroma rise from the pan.

Add the oyster sauce into the frying pan and continue to stir. Add a little water if the sauce appears too thick. It should be slightly runny.

Add the sugar to give it that little taste of sweetness to tame the pepper.

Lastly, add the cooking wine / sherry to give it the final sweet peppery flavour.

You are now ready to pour the hot mixture over the cooked fillet and serve.

Enjoy !

Copyright © 2004, MillionEbooks.com. All rights reserved. http://www.millionebooks.com/

About the Author:
Renowned cooking instructor / presenter of ASEAN cuisine

Thai Recipe Downloads

Villaware 5530 Electric Classic Wok

2007-03-01T23:55:00.000-07:00

Villaware 5530 Electric Classic Wok
Heavy die-cast aluminum electric wok. 1500 watts heating element for fast heat-up and high temperature cooking power. Base easily separates with a simple quarter turn, wok if fully immersible and dishwasher safe. Removable temperature probe with head adjusting dial. Super durable triple-coat non-stick coating for easy cooking and cleaning. Tempered glass lid. Elegant cast metal. Stay-cool handles.

Villaware 8-280 Indoor Smoker

2007-03-01T14:56:00.000-07:00

Villaware 8-280 Indoor Smoker
Hand cast body. Tight fitting lid. Drip tray and food rack included. Starter supply of hard wood flakes. Stock pot excellent for other types of cooking. Measures 12" in diameter and is 5" deep.

DeLonghi Coffee Espresso Cappucino Maker

2007-03-01T10:18:00.000-07:00

DeLonghi BCO70 Caffe Nabucco Coffee/Espresso/Cappuccino Maker

250 cc aluminium boiler to prepare up to 4 cups of coffee.

2-cup adaptor.

"Vario System" to choose the desired coffee: from light to strong.

Adjustable steam emission.

Safety cap.

Filter coffee

Flavor selector to choose the desired coffee aroma.

1200 cc reservoir for the preparation of up to 10 cups.

Removable reservoir.

Jug warmer base to keep coffee hot.

Heat-resistant glass jug with water level markings.

Front-opening filter holder for easy cleaning.

Switch for 5 to 10 cups.

Organic Dulse

2007-03-01T01:02:00.000-07:00

Dulse Leaf Whole Cert. Organic (Rhodymenia palmetta) 1 lb
Dulse Leaf Flakes Cert. Organic (Rhodymenia palmetta) 1 lb
Dulse is a red seaweed that grows on the intertidal rocks, which are uncovered at low tide. It can be found on the Atlantic coasts of Scotland and Ireland, Greenland, northern France and the Saint-Laurence estuary. It is an ancient cattle feed and famine food. Shaped like the palm of a hand, it has the texture of thin rubber. It is commonly dried and eaten raw by North Atlantic fishermen; the flavour becomes evident after prolonged chewing.

Dulse is also eaten with fish and butter, boiled with milk and rye flour, or as a relish. The gelatinous substance contained in dulse is a thickening agent and imparts a reddish colour to the food with which it is mixed. In Scotland, Ireland and Iceland it is known as Söl. It is blended into milk drinks, lemon flavoured oils, jellies or just sugar coated, like breakfast cereal. Flour is also made from it. Throughout northern North America, Dulse is appreciated as a beer appetizer. Dulse is a rich source of calcium, potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc, and vitamins A, B1, B2, B3, B6, B12, C and E.

The Harmony Between Food and Wine

2007-02-27T11:00:00.000-07:00

The Harmony Between Food and Wine, by Dan Phillipe

Wine is a social drink which should be enjoyed in the company of friends and... food.

The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is one’s intuition and curiosity that are of paramount importance.

Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine – with seafood, and red wine – with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.

A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wine’s superb qualities instead of fighting with it. Certain wines and foods have “found” each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.

Some tips for making good food – wine choices:

Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.

Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.

Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.

High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.

So finally… which wine? You could have in mind the rules above when making your selection but don’t be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but that’s what will make the whole experience interesting!!

From: Wines-Resource.com

Casseroles

2007-02-24T08:50:00.000-07:00

Best Casserole Recipe: Wonderful Wild Rice Casserole, by Donna Monday
Wild rice is healthy and delicious, but sometimes it gets boring. Well, here's a wild rice recipe that will spice things up a bit.

1 cup uncooked wild rice, rinsed 3 cups water 6 slices bacon, cut into ½-inch pieces 1 cup chopped onions ½ cup chopped celery ½ cup chopped carrot 1 cup sliced fresh mushrooms 1 (10 ½ oz.) can condensed chicken and rice soup

Directions

Preheat oven to 350 degrees.

In medium saucepan, combine wild rice and water. Bring to a boil. Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and water is absorbed.

Meanwhile, grease a 1 ½-quart casserole dish.

In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels.

Discard all but 1 tablespoon drippings in skillet. Add onions, celery, and carrot; cook and stir 3 to 5 minutes or until tender. Stir in mushrooms; cook and stir 1 to 2 minutes. Stir in soup and bacon.

Add cooked rice to skillet; mix well. Spoon into greased casserole; cover. Bake 30-35 minutes.

Best Casserole Recipe: Easy Tex Mex Hash, by Donna Monday
Here's a great Tex Mex recipe if you love cheesy hash browns with a little extra kick.

1 pound lean ground beef 1 tablespoon oil 3 cups (24 oz.) package frozen potatoes O'Brien with onions and peppers 1 cup thick and chunky salsa 2 teaspoons chili powder, optional 1 cup shredded Colby Monterey Jack cheese blend

Directions

In a large nonstick skillet, brown ground beef. Remove beef from skillet; cover to keep warm. Discard drippings.

In the same skillet, heat oil over medium heat until hot. Add potatoes; cook and stir 8 to 10 minutes or until browned. Stir in salsa, chili powder, and ground beef. Cook 5 to 8 minutes or until thoroughly heated, stir occasionally.

Sprinkle with cheese. Cover and cook 2 to 4 minutes or until cheese is melted.

Best Casserole Recipe: Vegetable and Bean Polenta Pie, by Donna Monday
Here's a great meatless polenta recipe for those who enjoy this traditional Italian staple.

Polenta

1 ½ cups yellow cornmeal 2 ½ cups chicken broth 2 tablespoons margarine or butter 1 egg, slightly beaten ¼ cup grated Parmesan cheese

Filling

1 tablespoon olive or vegetable oil 1 cup coarsely chopped onions 1 cup coarsely chopped green bell pepper 1 small zucchini, cut into ½-inch cubes 1 (15.5 oz.) can dark red kidney beans, drained 1 (14.5 oz.) can tomato paste 1 cup shredded mozzarella cheese

Directions

Preheat oven to 350 degrees.

Grease a 9 or 10-inch deep-dish glass pie pan.

In medium saucepan, combine cornmeal and broth. Cook over medium heat until mixture begins to boil, stirring constantly. Remove from heat; stir in margarine, egg and Parmesan cheese. Set aside.

Heat oil in large skillet over medium-high heat until hot. Add onions and bell pepper; cook and stir until tender. Stir in zucchini, beans, tomatoes and tomato paste. Bring to a boil. Reduce heat to medium-low; cook 5 minutes.

Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon vegetable mixture over top. Sprinkle with mozzarella cheese.

Bake 30-35 minutes or until set. Let stand 5 minutes before serving.

Best Casserole Recipe: Reuben Casserole, by Donna Monday
If you enjoy a hot, delicious, Reuben sandwich, you'll love this Reuben casserole recipe. Instead of bread, it features garlic mashed potatoes - yum!

3 cups hot water 1 cup milk ¼ cup margarine or butter 1 tablespoon mustard 1 package roasted garlic mashed potatoes 1 (6 oz.) package sliced corned beef, cut into ½-inch pieces 1 (14 ½ oz.) can sauerkraut, rinsed well and drained 2 cups shredded Swiss cheese 1 tablespoon caraway seed, optional

Directions

Preheat oven to 350 degrees.

Grease an 8x8-inch square baking dish.

Heat water, milk, and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in both packets of potatoes and seasoning just until moistened.

Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

Spread 1 ½ cups of the potatoes into baking dish. Top with corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle with cheese and caraway seeds.

Bake 20 minutes.

Shiitake Mushroom Grow Kit

2007-02-23T09:00:00.000-07:00

Shiitake Mushroom Grow Kit Large Shiitake Mushroom Grow Kit Medium Shiitake Mushroom Grow Kit Small

The above photo shows our Wood Based Mushroom Bag colonized with Lentinula edodes mycelium. Detail of ''popcorning effect.'' Shiitake Kit placed in supplied humdity tent for fruiting.

Everything you need to start exploring the wonders of edible mushroom cultivation! These kits include a shiitake mushroom culture syringe (Lentinula edodes) and come with a number of our pre-sterilized Wood Based Mushroom Bags specially formulated for fruiting the shiitake mushroom.

Note: Small kit includes one Bag and 3cc culture syringe, medium kit includes four Bags and a 10cc culture syringe, and the large kit includes ten Bags and a 10cc culture syringe.

This latest Bag formula has been developed for more substantial yields from mushrooms that prefer wood based substrates over grain based substrates. This formulation design proves to be more usable by live cultures. The Bags for each kit are shipped with all air removed for easy packing. Each Bag contains approximately one pound of sterilized substrate material.

Can Chocolate Benefit Your Health?

2007-02-22T08:33:00.000-07:00

Can Chocolate Benefit Your Health? by Marguerite Bonneville

If you're a fan of chocolate you're in good company. Chocolate is one of the most popular sweet-tasting treats in the world and has been for centuries. But part of the myth surrounding chocolate is that it tastes so good it must be bad for your health. Which gives it an air of the forbidden.

A beautifully wrapped box of chocolates has always been considered a very romantic gift. So if the special person in your life is a self-confessed chocoholic, you know one surefire way to please them on special occasions. But the surprising news from the scientific community is that this reputedly decadent treat actually has some health benefits, especially if you choose your chocolate wisely.

Is Chocolate A Health Food?

Chocolate contains over 300 chemicals, and has been the subject of a number of studies by universities and other scientific organizations. Here's a quick rundown of the results. We have no way of proving or disproving these claims so we offer them here as a stimulus for further research. If you're really interested in the subject, this may provide you with a starting point.

Cacao, the source of chocolate, contains antibacterial agents that fight tooth decay. Of course this is counteracted by the high sugar content of milk chocolate.

The smell of chocolate may increase theta brain waves, resulting in relaxation.

Chocolate contains phenyl ethylamine, a mild mood elevator.

The cocoa butter in chocolate contains oleic acid, a mono-unsaturated fat which may raise good cholesterol.

Drinking a cup of hot chocolate before meals may actually diminish appetite.

Men who eat chocolate live a year longer than those who don't.

The flavanoids in chocolate may help keep blood vessels elastic.

Chocolate increases antioxidant levels in the blood.

Mexican healers use chocolate to treat bronchitis and insect bites.

The carbohydrates in chocolate raise serotonin levels in the brain, resulting in a sense of well-being.

What Chocolate Won't Do:

Studies show that chocolate is not a causative factor in acne.

Cacao contains the stimulants caffeine and bromine, but in such small quantities that they don't cause nervous excitability.

Chocolate is not addictive.

Chocolate contains stearic acid, a neutral fat which doesn't raise bad cholesterol.

Chocolate doesn't make you 'high'. You'd need to eat a huge quantity (about 25lbs at one sitting) to feel any noticeable effect.

But On The Negative Side...

Chocolate may trigger headaches in migraine sufferers.

Milk chocolate is high in calories, saturated fat and sugar.

What About Chocolate And Your Pets?

Chocolate is considered dangerous to animals because it contains a stimulant called theobromine, which they can't digest.*

Dark chocolate and baking chocolate are even more dangerous because they contain higher concentrations of the substance.

This applies whether chocolate is in candy bar form, or an ingredient in cake, cookies, puddings or ice cream.

* If a pet becomes ill after eating chocolate, take it to the vet immediately.

Dark Chocolate Versus Milk Chocolate:

Dark chocolate contains more cacao and less sugar than milk chocolate. It follows that any health benefits would be more pronounced in dark chocolate.

Dark chocolate is allowed on the popular Montaignac diet while milk chocolate is not.

You'll need to do a little research if you have any health concerns about eating chocolate. But with products like gluten-free and sugar-free brands finding their way onto supermarket shelves, you're sure to find some form of chocolate you can enjoy with a clear conscience.

Marguerite Bonneville is a Master Practitioner of Neuro-Linguistic Programming (NLP) whose passion is publishing information online. She is a contributing writer for Romantic Gifts Online.com, a resource site dedicated to helping visitors find the perfect romantic gift.

Hamilton Beach Juice Extractor

2007-02-20T15:15:00.000-07:00

Hamilton Beach 67811 HealthSmart Juice Extractor
Enjoy the juice of all your favorite fruits and vegetables. Powerful 350 watts. Durable stainless steel cutter/strainer. Large easy-to-remove pulp bin. Safety latches. Convenient spout. 24 oz. juice cup, pulp/foam strainer. 25 recipes included.

Chile Peppers - More Than Just Hot and Spicy

2007-02-18T15:22:00.001-07:00

by Joe Johnson

When they cut into a pepper of any type, most cooks will naturally discard the seeds and white ribs or veins inside of the pepper without giving it much thought. While the veins are not very tasty for our palates, concentrated within them is a substance called capsaicin, which not only provides the pepper with its signature heat, but also provides a hearty dose of health benefits.

For example, capsaicin is loaded with vitamins A and C, beta-carotene, and bioflavinoids (which are antioxidants that serve to protect your body against infection, help you to properly absorb vitamin C, and maintain the strength of your capillaries). Capsaicin is low in fat, calories and cholesterol, and aids in digestion. If that's not enough, capsaicin has also shown to increase your metabolic rate, which means your body is burning more calories. A study recently published in the British Journal of Nutrition validated this by showing that capsaicin added to the breakfast and lunch foods of test subjects resulted in their eating less at these meals. Additionally, the results showed that the subject's appetites were suppressed for up to several hours after ingesting the capsaicin, and that the number of calories they burned, particularly after meals high in fat, was higher than those subjects who did not receive any capsaicin.

Capsaicin has also been in use for many years as a treatment for inflamed muscle and non-rheumatoid arthritis pain, post-operative pain, and for pains resulting from burns and other medical conditions. Most commonly available as a cream or ointment, the capsaicin is applied directly to sore areas. Chemically speaking, when applied, the protein ion receptors in our body bind with the capsaicin in the cream, which allows calcium and sodium ions to react with the sensory nerve cells and inhibit the transmission of pain signals through these receptors. Further to this, capsaicin creams have also been shown to counter the production of the neurotransmitter responsible for transmitting pain signals in the joints. It is able to do this by stimulating the brain to continuously release this transmitter in response to the heat from the capsaicin cream. As a result of this increased output, the body soon depletes its reserve and releases less and less of the transmitter which leads to less response from the nerve endings and improved pain relief. Capsaicin has also been shown effective at controlling the pain and discomfort associated with diabetes mellitus, itching associated with dialysis, and when used in a candy form, the discomfort and pain of lesions inside the mouths of cancer patients.

Besides controlling pain, capsaicin cream has been shown to be an effective treatment for the dermatitis and pruritis caused by skin rashes and irritations such as psoriasis, and poison ivy/oak/sumac. While capsaicin itself can be a skin irritant and in its purest forms even burn the skin, when used cautiously under the advice and guidance of a physician, capsaicin quickly dries up irritated psoriasis patches and effectively relieves the itching and stinging from poison ivy by neutralizing the oils from these plants.

Consuming chile peppers has been shown to stimulate and increase circulation of blood throughout the body, from the internal organs to your skins surface, which helps to lower blood pressure. Capsaicin also helps to strengthen blood vessel walls by increasing their elasticity, better allowing the vessels to adjust to regular changes in blood pressure. Additionally, when you sweat while eating chiles, you lose fluids, which will reduce your blood volume temporarily, and thus lower your blood pressure.

Speaking of blood, eating peppers has also shown to decrease the number of free radicals floating around in our systems, which is quite important considering free radicals can do you a lot of harm. Free radicals are a natural part of the production of chemicals by the mitochondria in your cells. But, if your body fails to combat them effectively, it is believed they can directly influence cell growth and development, cell survival and are likely to increase the risk of atherosclerosis, cancer, premature aging and several other conditions, including inflammatory disease. They are constantly attacking body proteins, carbohydrates, fats and DNA, causing potentially serious damage unless kept in check, so by increasing the amount of peppers in your diet, you can help to strengthen your system against these radicals.

Chile peppers are also quite effective at relieving the pain caused by headaches. Numerous research studies are currently underway to examine the effects of capsaicin on migraines, but there is definite promise in their results. Research has shown that pepper powder snorted directly in the nostrils does appear to provide some migraine suffers with relief. This stems from our current knowledge that capsaicin cream will relieve the pain and symptoms of cluster headaches when applied directly inside the nostril. When taken directly into the nostrils, capsaicin deactivates the nerve release fibres and desensitizes the nasal nerves, which relieves these headaches, as well as those caused by sinusitis, tension, and allergies.

Next time the flu or cold bug hits home, eating a spicy dish made with chili peppers can help to fight the discomfort by promoting sweating as well as opening clogged nasal and sinus passages. Additionally, chiles serve as an expectorant to help soothe bronchial spasms and loosen mucous secretions that accompany a dry cough. If you have a sore throat, an old remedy that really works is a simple mix of a tablespoon of bourbon, a tablespoon of water, and a teaspoon of cayenne. Sprayed on the back of the throat, you can expect relief for several hours.

As you have just learned, chile peppers and especially capsaicin, serve a purpose that is far greater than just as a spicy flavoring for foods. Eaten regularly as part of a healthy diet, chile peppers are guaranteed by Mother Nature to provide your body with a dose of health benefits. Oh, and the next time you are rubbing cream on your tired, aching muscles, thank the chile pepper.

Joe Johnson is a founding partner with Caroline's Rub - Fine Spice Creations, where he is in charge of product promotion and development, and where he serves as the executive chef.

Fresh Strawberries, by Sherri Allen

2007-02-16T09:33:00.000-07:00

Fresh Strawberries, by Sherri Allen

Spring has arrived, bringing with it the sweet start of strawberry season. Strawberries, the first fruit to ripen in spring, are enjoyed all over the world, with native forms growing on every continent except Africa and Australia. Families in 94% of American households eat strawberries, which were selected as the favorite fruit by more than half of all 7 to 9 year olds.

In addition to being delicious, strawberries are very nutritious. Ancient Romans prized strawberries for their medicinal value, believing the berries alleviated symptoms of melancholy, fainting, inflammation, fevers, throat infections, kidney stones, halitosis, attacks of gout and diseases of the blood, liver and spleen. In fact, strawberries are very high in vitamin C, containing more vitamin C than a medium orange. Vitamin C helps your body heal, resist infections and maintain healthy bones, gums and teeth. Strawberries are also high in antioxidants and fiber, as well as a source of iron, calcium, folate and vitamin A.

Whether you buy your strawberries from a local farmer's market or the nearest chain grocery store, take time to select the sweetest, ripest berries. Look for bright red berries with fresh green caps. Make sure there are no signs of mold growth in the package; if one berry has mold, then you can be sure mold spores have spread throughout the entire package. One-and-a-half pounds of strawberries equals one quart, which will give you about four cups of sliced strawberries.

As soon as you get home with your strawberries, put them in a shallow container, cover them loosely with plastic wrap and store them in the coldest part of your refrigerator for two to three days at most. Do not wash the berries until you are ready to use them. To wash your strawberries, put them in a colander and rinse them under cold running water. Then, just remove the green caps with a paring knife or the tip of a vegetable peeler. Now, you're ready to eat your strawberries or use them in your favorite recipe.

FABULOUS STRAWBERRY MUFFINS

2 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups milk
1/3 cup melted butter
2 eggs, slightly beaten
1 tsp vanilla
1 pint fresh strawberries, hulled and chopped

Preheat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners. In a large bowl combine the flour, sugar, baking powder, baking soda and salt. Stir until all ingredient are well blended.

In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients, pour liquid mixture in and add the strawberries. Using a large spoon, gently fold ingredients just until moist. Do not overmix.

Spoon the batter evenly into 12 muffin cups. Bake 20 to 25 minutes. Makes 12 muffins

FRESH STRAWBERRY PIE

1 9-inch pastry shell, baked
4 cups fresh strawberries, hulled
1 cup granulated sugar
1/2 cup water
3 Tbsp cornstarch
1/4 tsp salt
1 tsp butter
1 cup whipped topping

Arrange 2 cups fresh strawberries, hulled side down, in cooled baked pastry shell. Make a sauce with the remaining 2 cups of strawberries: chop berries and heat them in a saucepan with sugar, water, cornstarch and salt. Remove from heat when thickened and stir in butter. Wait for the sauce to cool and pour it over the strawberries in pastry shell. Chill for several hours.

When you're ready to serve, pipe, spoon or spread the whipped topping on top of the pie. Makes 1 pie.

TROPICAL STRAWBERRY PIE

8 oz. pkg. of cream cheese, softened
1/2 cup sugar
8 oz. can of crushed pineapple, undrained
1 cup grated coconut
8 oz. carton whipped topping, thawed
1 9-inch pastry shell, baked

With an electric mixer, cream together softened cream cheese and sugar for 3 or 4 minutes on high speed. Stir the crushed pineapple, and coconut into the cream cheese mixture and mix well. Carefully fold in half of the whipped topping until well-blended. Reserve remaining whipped topping for garnish. Spread the filling in baked pastry crust and chill for several hours.

When you're ready to serve, pipe, spoon or spread the whipped topping on top of the pie. Makes 1 pie.

Of course, these three recipes aren't the only way to enjoy fresh strawberries. They are delicious in smoothies, cakes, crisps, sauces, salads and so much more, including just washed and hulled. So go ahead, celebrate the arrival of spring and give your immune system a big boost. Savor the sweet taste of nutritious strawberries.

Sherri Allen is the editor of an award-winning website devoted to topics such as family, food, garden, house&home and money. For free articles, information, tips, recipes, reviews and coloring pages, visit http://www.SherriAllen.com/

Campfire Coffee Recipes

2007-02-14T01:44:00.000-07:00

Campfire Coffee Recipes, by Gary Gresham

Want to know a few secrets to making a good cup of campfire coffee? There are lots of recipes for making coffee in a plain pot over a campfire or for your camping coffee pot. Try a few varieties to see what suits your taste the best. Here are a few good recipes to get you started so your morning or evening brew tastes good every time.

Traditional Campfire Coffee Recipes

Recipe 1. Bring two quarts of water to a good, rolling boil in a camping coffee pot. Take it from the fire and add 2 handfuls of fine ground coffee. Keep in mind that whoever makes the coffee will change the results of this traditional recipe. Steep for 4 minutes. The secret to good campfire coffee is adding a few tablespoons of cold water to the mixture after steeping. This settles the grounds to the bottom. Then pour slowly to keep as many grounds out of your cup as possible.

Recipe 2. Add 6 teaspoons of ground coffee into a camping coffee pot, and pour 3 pints of cold water over the grounds. Put the pot on the fire and bring it to a boil. Take it off the heat and let steep for 3 minutes. Don't forget the secret. Add those few tablespoons of cold water to the mixture after steeping to settle the grounds. This makes about 6 cups of good campfire coffee.

Campfire Perculator Coffee Pot

Recipe 3. This is the most common method of making campfire coffee. Start with 1½ tablespoons of coarsely ground coffee for each 6 oz of water when using a perculator coffee pot. Here is a trick if you end up with grounds in your coffee. Poke a hole in a regular coffee filter and put it in the perk basket. Watch the percolator for the coffee color. The longer it perks the stronger your coffee will be. A perculator coffee pot takes practice but they make great campfire coffee.

Good Tip

If you use unpleasant lake, well or tap water your coffee will never taste very good. Coffee is 98% water so using good water will make all of difference in good or bad coffee. Bring good water with you and you will enjoy your campfire coffee a lot more.

Copyright © 2005 Perfect Coffees.com. All Rights Reserved. This article is supplied by PerfectCoffees.com where you can purchase quality coffee online, tea, cups, mugs, coffee makers, delicious desserts and sugar free desserts online. For a free monthly coffee newsletter with articles like these go to: PerfectCoffeesNewsletter

Florentine-Style

2007-02-12T14:34:00.000-07:00

Florentine-Style, by Skip Lombardi

I owe my history teachers an apology. You tried your best to ignite even a glimmer of emotion in me for your subject, but I stymied you at every turn. Well into adulthood now, I'm reduced to making muttered comments that history is not my strong suit, when in fact, I made certain it was preordained.

Now, at this advanced age in my life, I'm looking into some ancient Italian recipes, and my research is taking me to some fascinating places I probably should have known about all along. For example, I've known-seemingly forever-that it was Caterina de' Medici who taught the French to eat with a fork. But I recently stumbled onto some information about her other culinary contributions that I've found to be enlightening.

For readers who may also have been in the back of the classroom reading "Mad" magazine during the Renaissance, Caterina de' Medici was one of those Medicis. You know; the ones from Florence. The same Medicis who had a second story built onto the Ponte Vecchio so they could cross the Arno river without mingling with the hoi-paloi, even if they had to climb a set of stairs at each end.

Sometime around 1533, Caterina's uncle, Pope Clement VII, arranged for her to marry one of King Francis' kids, Henri, a.k.a. Henri of Orleans; later, Henri II, King of France. She was fourteen at the time.

It must have been tough going for a young lady who was, by-and-large ignored by the Royal Court. But it left Ms. de' Medici with some time on her hands, and she seemed to use it productively. (Of course there was that tawdry business about the St. Bartholomew's Day Massacre, but that was later in life). When she wasn't engaged in eating, say, a "ragoût of cockscombs, kidneys, and artichoke hearts," she apparently spent a lot of time thinking about food. It goes without saying, that this qualifies her as my kind of Regent.

One of the foodstuffs she introduced to the French Court, was spinach. At this point, though, historians become vague. It seems that the French liked it well enough, but they weren't bowled over. Of course, this was also a period in culinary history when the Royal Court was-literally-grappling with the notion of using silverware at dinnertime, so they probably can't be faulted for being less than enthusiastic.

Also, as historian Brandon Case, of King's College in Pennsylvania, writes, "other than [King] Francis I, Caterina had not a friend." And elsewhere he writes that the Royal Court and French people at-large, referred to her as "the Italian woman."

So when spinach began to appear on the menus at the Royal Chateau Fontainebleau, the diners began to refer to it, with some contempt, as being "like that Florentine." Yet over time, "alla Fiorentina" seemed to change from the depreciative to the complimentary "Florentine-style." History remains weak about whether Florentines in general ever had a strong appetite for spinach.

Today, when we go to a restaurant and order something "alla Fiorentina," we expect that it will be served on a bed of spinach, or stuffed with spinach. And we're content to think that we're paying homage to the good people of Florence. But I submit that, in fact, we're paying homage the woman who also introduced high-heeled shoes for ladies.

The next time I go to brunch, I think instead of ordering Eggs Florentine, I'm going to order "Eggs alla Caterina de' Medici," and see what happens. Nah, it's probably too late in the game for that.

Skip Lombardi is the author of two Italian cookbooks. He has been a Broadway musician, high-school math teacher, software engineer. But he has never let any of those pursuits get in the way of his passion for cooking and eating. Visit his Web site to learn more about his cookbooks. skiplombardi.com. For comments or questions, e-mail at info@skiplombardi.com

Choosing Organic for Health

2007-02-10T03:33:00.000-07:00

Choosing Organic for Health, by Marjorie Geiser, RD

We come from a society where growing organic and just growing produce and livestock for food was once one and the same. Small, family farms still grow their own food using traditional methods passed down through the generations. As commercial farming became big-business, however, growers and farmers started to investigate methods of increasing crops and building bigger livestock in order to increase their profits. This led to increased use of pesticides and drugs to enhance yield.

In this article, we will look at what is required in order to call a product organic, how choosing organic eating and farming impact the environment and our health, discuss the benefits of eating organic foods, and what research says about the nutritional benefits of organically-grown produce.

Calling it "Organic"

In 1995, the US National Organic Standards Board passed the definition of 'organic', which is a labeling term denoting products produced under the authority of the Organic Foods Production Act. It states, "Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain, and enhance ecological harmony."

The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals, and people.

The philosophy of organic production of livestock is to provide conditions that meet the health needs and natural behavior of the animal. Organic livestock must be given access to the outdoors, fresh air, water, sunshine, grass and pasture, and are fed 100% organic feed. They must not be given or fed hormones, antibiotics or other animal drugs in their feed. If an animal gets sick and needs antibiotics, they cannot be considered organic. Feeding of animal parts of any kind to ruminants that, by nature, eat a vegetarian diet, is also prohibited. Thus, no animal byproducts of any sort are incorporated in organic feed at any time.

Because farmers must keep extensive records as part of their farming and handling plans in order to be certified organic, one is always able to trace the animal from birth to market of the meat. When meat is labeled as organic, this means that 100% of that product is organic.

Although organic crops must be produced without the use of pesticides, it is estimated that between 10-25% of organic fruits and vegetables contain some residues of synthetic pesticides. This is because of the influence of rain, air and polluted water sources. In order to qualify as 'organic', crops must be grown on soil free of prohibited substances for three years before harvest. Until then, they cannot be called organic.

When pests get out of balance and traditional organic methods don't work for pest control, farmers can request permission to use other products that are considered low risk by the National Organic Standards Board.

The Environment

According to the 15-year study, "Farming Systems Trial", organic soils have higher microbial content, making for healthier soils and plants. This study concluded that organically grown foods are raised in soils that have better physical structure, provide better drainage, may support higher microbial activity, and in years of drought, organic systems may possibly outperform conventional systems. So, organic growing may help feed more people in our future!

What is the cost of conventional farming, today? The above-mentioned 15 -year study showed that conventional farming uses 50% more energy than organic farming. In one report, it was estimated that only 0.1% of applied pesticides actually reach the targets, leaving most of the pesticide, 99.9%, to impact the environment. Multiple investigations have shown that our water supplies, both in rivers and area tap waters, are showing high levels of pesticides and antibiotics used in farming practices. Water samples taken from the Ohio River as well as area tap water contained trace amounts of penicillin, tetracycline and vancomycin.

Toxic chemicals are contaminating groundwater on every inhabited continent, endangering the world's most valuable supplies of freshwater, according to a Worldwatch paper, Deep Trouble: The Hidden Threat of Groundwater Pollution. Calling for a systemic overhaul of manufacturing and industrial agriculture, the paper notes that several water utilities in Germany now pay farmers to switch to organic operations because this costs less than removing farm chemicals from water supplies.

What About our Health?

Eating organic food is not a fad. As people become more informed and aware, they are taking steps to ensure their health. US sales of organic food totaled 5.4 billion dollars in 1998, but was up to 7.8 billion dollars in the year 2000. The 2004 Whole Foods Market Organic Foods Trend Tracker survey found that 27% of Americans are eating more organic foods than they did a year ago.

A study conducted by the California Department of Pesticide Regulation reports that the number of people poisoned by drifting pesticides increased by 20% during 2000.

A rise in interest and concern for the use of pesticides in food resulted in the passage of the 1996 Food Quality Protection Act, directing the US EPA to reassess the usage and impact of pesticides for food use.

Particular attention was paid to the impact on children and infants, whose lower body weights and higher consumption of food per body weight present higher exposure to any risks associated with pesticide residues.

Publishing an update to its 1999 report on food safety, the Consumers Union in May 2000 reiterated that pesticide residues in foods children eat every day often exceed safe levels. The update found high levels of pesticide residues on winter squash, peaches, apples, grapes, pears, green beans, spinach, strawberries, and cantaloupe. The Consumers Union urged consumers to consider buying organically grown varieties, particularly of these fruits and vegetables.

The most common class of pesticide in the US is organophosphates (OP's). These are known as neurotoxins.

An article published in 2002 examined the urine concentration of OP residues in 2-5 year olds. Researchers found, on average, that children eating conventionally grown food showed an 8.5 times higher amount of OP residue in their urine than those eating organic food. Studies have also shown harmful effects on fetal growth, as well.

Pesticides are not the only threat, however. 70% of all antibiotics in the US are used to fatten up livestock, today. Farm animals receive 24.6 million pounds of antibiotics per year!

Public health authorities now link low-level antibiotic use in livestock to greater numbers of people contracting infections that resist treatment with the same drugs. The American Medical Association adopted a resolution in June of 2001, opposing the use of sub-therapeutic levels of antibiotics in agriculture and the World Health Organization, in its 2001 report, urged farmers to stop using antibiotics for growth promotion. Studies are finding the same antibiotic resistant bacteria in the intestines of consumers that develop in commercial meats and poultry.

Is it More Nutritious?

Until recently, there had been little evidence that organically grown produce was higher in nutrients. It's long been held that healthier soils would produce a product higher in nutritional quality, but there was never the science to support this belief. Everyone agrees that organic foods taste better.

In 2001, nutrition specialist Virginia Worthington published her review of 41 published studies comparing the nutritional values of organic and conventionally grown fruits, vegetables and grains. What she found was that organically grown crops provided 17% more vitamin C, 21% more iron, 29% more magnesium, and 13.6% more phosphorus than conventionally grown products. She noted that five servings of organic vegetables provided the recommended daily intake of vitamin C for men and women, while their conventional counterparts did not. Today there are more studies that show the same results that Ms. Worthington concluded.

Considering the health benefits of eating organic foods, along with the knowledge of how conventionally grown and raised food is impacting the planet should be enough to consider paying greater attention to eating organic, today. Since most people buy their food in local supermarkets, it's good news that more and more markets are providing natural and organic foods in their stores. Findings from a survey by Supermarket News showed that 61% of consumers now buy their organic foods in supermarkets. More communities and health agencies also are working to set up more farmer's markets for their communities, also, which brings more organic, locally grown foods to the consumer. The next time you go shopping, consider investigating organic choices to see if it's indeed worth the change!

Marjorie Geiser is a nutritionist, registered dietitian, certified personal trainer and life coach.

Fish Recipes

2007-02-01T15:33:00.000-07:00

Baked Fish Scented With Lemon and Bay Leaf

From: FishSniffer.com

Line a 13 x 9 inch baking dish with a large piece of foil

2 lbs. whole fish or chunk of fish
4 bay leaves
3 stalks coriander, roots and stems only or 3 sprigs lemon thyme
2 finger chilies, slit down one side (small, medium-hot chiles)
(opt.) 1 stalk lemon grass cut into short lengths cut on a bias into 5-6 pieces
2 Tbsp. soya sauce
1 Tbsp. olive oil or vegetable oil
1 Tbsp. minced ginger root
2 tsp. minced garlic
2 tsp. brown sugar or granulated sugar
4 tsp. lemon juice
¼ - ½ tsp. black pepper
(opt.) 1 tsp. very finely chopped lemon grass or thyme leaves
half lemon, thinly sliced

Make a few cuts into the flesh of each side of fish; put in prepared baking dish. Add bay leaves, coriander, chiles, lemon grass (if using), soya sauce, oil, ginger, garlic, sugar, lemon juice and pepper; turn fish to coat. Marinate at room temperature 20 to 30 minutes, turning occasionally. Preheat oven to 375 degrees.

Close foil over fish, sealing it well. Bake 40 minutes; remove from oven. Preheat broiler. Open foil; sprinkle fish with lemon grass or thyme, if using and cover with a layer of lemon slices. Baste with a little of the juice. Broil for 2-3 minutes. Transfer fish to warm serving platter. Strain juices; pour over fish. Serves 4.

How to Prepare a Great Salmon Loaf, by Anita Dekker

Anita is the main writer at SteaksGuide.com

You can find all kinds of recipes for creating a delectable salmon loaf. There are basically the same ingredients that most people use when preparing this wonderful meal. You can always add or substitute the items to create your own unique dish.

The basic items used to create a tasty salmon loaf are 1 16 ounce can of salmon (drained and squeezed), bread crumbs or cracker crumbs, 2 beaten eggs, milk, chopped onion, chopped green peppers, salt and pepper. You just mix all of these ingredients together and bake until the loaf is firm usually somewhere between 30 minutes and an hour.

That is it, for a very simple fish loaf. Now, to make it more flavorful and create your own recipe you can add other great flavorings. You can add to the above basic recipe items such as Worcestershire sauce, soy sauce, bell peppers, parsley flakes, lemon juice, garlic salt or other ingredients. Just add some of your favorite ingredients and you will create a wonderful seafood dish that everyone will enjoy.

Grilled Albacore Tuna Steak Recipes, by Hans Dekker

Hans is owner and one of the editors of: Steaks Guides, a Collection of Free Steak Recipes

Grilled albacore tuna steak recipes add flair to your dinner table. Asians have a way of spicing up any fish dish with their own wasabi powder. This is a Japanese horseradish and many chefs today use this spice to bring a very unique flavor to tuna steak.

Here is just once example of grilled albacore tuna steak recipes that use the spice above. You will need to have the following ingredients to prepare this delectable meal; tuna steaks, ½ cup of teriyaki marinade, 4 ounces of butter or margarine, 1 tablespoon of wasabi powder, 2 chopped green onions, 1 tablespoon of olive oil, peanut oil, or vegetable oil, salt and pepper. First you will need to marinate your tuna steaks in the teriyaki marinade. You should place the tuna steaks in the marinade and turn to coat the entire steak in the marinade. Marinate for at least one hour in a covered dish in the refrigerator. You can marinate overnight if you prefer. When you are ready to cook your meal, mix together the wasabi powder and green onions in a bowl and set aside. Get your grill ready; lightly brush your tuna with the oil and season with the salt and pepper. You can use the remaining marinade to baste your tuna steaks while they are grilling. Grill your tuna steaks to desired doneness and serve with the butter.

Instead of using the wasabi butter recipe for your grilled albacore tuna steak recipes you can make your own unique sauce to accompany your delicious meal. You may enjoy a spicier sauce, if so you should try this one. You will need 1/3 cup of your favorite steak sauce, ¼ cup of ketchup, 1 tablespoon of hot sauce or pepper sauce, ¼ cup butter of margarine melted, 1 tablespoon of vinegar, salt, and ½ teaspoon of curry powder. Mix all of these ingredients together and use as a marinade. Also baste your tuna steaks while grilling.

Helen's Pan Fried Seabass, by Helen Porter

Helen Porter, cooks it up exclusively for helensrecipes.com

Fish is, as they say, good for you. It contains a wealth of 'good' fats and protein, not to mention vitamins. Most people, however, seem a little restricted in their choice of fish, sticking with trout and salmon mostly. So why not experiment a little with some of the other wonderful fish out there? like sea-bass, or example! Sea-bass is a light white fish with a very mild flavor, and this easy-to-make dish is perfect for a dinner party since the vegetables can be pre-prepared and then heated at the last moment. The ingredients you need are:

2 Fillet Sea-bass
2 Peppers - Yellow & Red work for colour
Spring Onions x 4 cut into 2 pieces
Asparagus x8 tips
1 Large Courgette
Olive Oil
Balsamic Oil
Garlive clove - crushed
Butter 75g
Whole Lemon cut into quarters
Salt & Pepper

First you need to prepare your Pepper Butter with which you will fry the fish later.

Char-grill one half of a pepper (rub in a little oil oil). Once soft and cooked leave to cool. Mix in with the lightly salted butter, grind in a little pepper and squeeze one quarter of the lemon over it. Put the mixture into a large piece of clingfilm in the middle in a long sausauge shape. Roll the cling-film so you have the butter in the middle in a sausage shape but covered over (this is a style preferred by www.HelensRecipes.com staff, by the way!). Put in the freezer - this will give you nice 'circle' shapes for cooking and presentation

Now slice the peppers into 4 pieces and the half pepper into 2 pieces. Cut your large courgette in half and then chop each half into 4 slices length ways so you get long slices rather than little round chunks. Rub all over with a little olive oil and chargrill. These should take around 25 minutes - take off the heat once cooked.

Meanwhile take an oven dish, add the asparagus and spring onions. Cover with 6 tablespoons of oil, a few dashes of balsamic oil and the crushed garlic clove (add 3 if you really like garlic!) This will need to cook in the oven at 170 degrees for approx. 15-18mins until tender.

The sea-bass will take around 8-12 minutes to cook so halfway through cooking the above put the fish into a hot pan then turn down the heat to medium. Take the butter from the freezer and put two 1 cm circles on each fillet.

Build the dish!
Put 4 asparagus tips on the bottom with a drizzle of the olive, balsamic and
garlic oils. Now build up the layers of vegetables as follows:-
spring onions
red peppers
courgettes

On top of this veggie stack, place the seabass and add 1cm of the butter for presentation. The fish should still be warm and the butter should be melting

This dish can be served with any of the following:

Basil mash potato - see Helens Recipe for rustic mash and simply add butter and chopped basil with a little cream.

Pak/Bok Choy with soy sauce works well. Serve with a chilled white wine - a Sancerre works well with this!

Lobster Bisque Soup Recipe, by Raymond Torres

The lobster bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

2 lb boiled lobsters, medium sized
2 1/2 c fish or chicken stock
1 onion, sliced
4 celery stalks, with leaves
2 cloves, whole
1 bay leaf
1/4 c soft butter
1/4 c flour
3 c milk; heated
1/4 teaspoon nutmeg
1 c cream; hot but not boiling
2 tablespoons sherry
1/8 teaspoon parsley; minced
1/8 teaspoon paprika

Remove the meat from boiled lobsters. Dice and reserve the body meat and mince the tail and claw meat. Crush the shells and add them to the stock along with the onion, celery, cloves and bay leaf. Simmer these ingredients for about 30 minutes and strain the stock.

Combine the flour and soft butter in a small saucepan and cook for about 5 minutes, but do not let flour begin to color. Gradually pour the heated milk into this mixture. Whisk to combine thoroughly then add nutmeg. If there is coral roe, force it through a fine sieve into the mixture. Stir in the strained stock.

When the soup is smooth and boiling, add the lobster and simmer the bisque, adding the sherry and cover for 5 min. turning off the heat after that. Stir in the cream and season to taste. Serve at once with minced parsley and paprika, if desired.

Ray Torres is an IT consultant by day and a gourmet aficionado by nigth, and founder of Great Free Online Recipes.com and it's associated blog. "A celebration of cooking and great food!"

Mushroom Recipes

2007-02-01T15:00:00.000-07:00

Shiitake Mushroom Soup

From: bloodroot.com

This soup is the one to make for someone who doesn't feel up to par. It is more effective than the proverbial chicken soup since shiitake mushrooms are known to enhance the immune system. It also tastes wonderful.

1) Soak 12 dried shiitake mushrooms in 2 qt. water for ½ hour, or until they are soft. Remove them and squeeze the water back into the bowl. Soaking liquid should be reserved for the broth. Thinly slice the shiitakes. Set aside.

2) Chop 1 small onion, thinly slice 1 carrot, peel and slice 1 small yam.

3) In a soup kettle, heat 1-2 Tb. oil. First sauté the shiitakes until they turn golden, then add the onion. At the same time add 1 Tb. sesame oil. As the onions begin to brown, add the carrot and yam.

4) Next add 1 c. Chinese cabbage, sliced thinly, 1 clove garlic, chopped, and ½ Tb. fresh ginger, grated. Turn all vegetables in the pot frequently. Add more cooking oil only if necessary.

5) When vegetables are well-browned, add reserved shiitake soaking liquid and bring to a boil. Add a few leaves of fresh spinach, 1/3 c. shoyu (soy sauce), and fresh grated pepper. Taste and correct seasoning.

6) Serve hot, with sliced scallions on top. Optional: Cooked soba noodles (Japanese pasta made of buckwheat) add a pleasant texture to this soup. Serves 6.

Shiitake No Nimono

From: FabulousFoods.com

4 medium to large dried Shiitake mushrooms

Simmering Sauce
1 C water
1 T sugar
2 T mirin
2 T soy sauce
2 T sake
½ tsp. dashi-no-moto (kelp) powder (see note above)

Serves 2

Place mushrooms in a medium bowl and add warm water to cover. Soak dried mushrooms in warm water for 30 minutes. After 30 minutes drain mushrooms and squeeze them dry. Cut off the discard stems.

Prepare simmering sauce by combining all ingredients in a medium saucpan. Add mushrooms to simmering sauce and bring to a boil over medium-high heat. Immediately reduce heat to medium-low and simmer mushrooms for 15-20 minutes, or until the liquid had almost all evaporated and mushrooms are well coated with the sauce. Divide mushrooms and any remaining sauce between two small serving bowls.

Shiitake Mushroom Saute
From: ccsn.nevada.edu

Makes 4 Servings

16 Ounces Shiitake, small dice
1½ Ounces shallot, minced
2 cloves garlic, minced
1 ounce butter
3 ounces carrot, julienned
1 ounce snow peas, julienned
2 ounces sake
½ ounce chicken glace
½ teaspoon thyme, minced
season to taste salt and pepper

Peel carrot and julienne.
Clean and julienne snow peas.
Mince shallot, garlic, and thyme.
Saute shallot and garlic in butter. Add mushrooms and saute.
Add carrot, and snow peas and saute. Deglaze with saki and reduce au sec. Remove from heat and add glace, thyme, and truffle oil.
Season to taste with salt and pepper.

Chutney Recipes

2007-02-01T14:44:00.000-07:00

Rhubarb Chutney

From: HomeCooking.About.com

Ingredients
1 pound rhubarb
2 teaspoons coarsely grated fresh ginger
2 garlic cloves
1 or 2 jalapeno peppers, seeds and veins removed
1 teaspoon paprika
1 tablespoon black mustard seeds
¼ cup dried currants
1 cup light brown sugar
1-½ cups white wine vinegar

Wash the rhubarb and slice it into pieces ¼ inch thick. If the stalks are wide, first cut them into halves or thirds lengthwise. Finely chop the grated ginger with the garlic and jalapenos. Place all the ingredients in a non-corroding pan, bring to a boil, lower the heat, and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Stored refrigerated in a glass jar, this chutney will keep several months.

Hot, tart and sweet, this is a condiment to serve with curries or with crackers and cream cheese.

Lemon and Mustard Seed Chutney

From: HomeCooking.About.com

Ingredients
4 medium onions, sliced
5 big lemons, seeded and chopped up
1 ounce salt
1 pint apple cider vinegar
1 ounce mustard seeds
¼ pound seedless raisins
1 scant teaspoon ground allspice
1 pound sugar
Dash mace
1 or 2 cracked black peppercorns
Pinch of cracked coriander (optional)

Sprinkle salt over the onions and lemons and leave for 12 hours. Add remaining ingredients, bring to boil, then simmer on very low fire for about 45 minutes. Put into sterilized jars and seal when cold. Serve with leftover beef or mutton or ham, or as a side dish to anything curried.

Biscuits and Cornbread Recipes

2007-02-01T14:22:00.000-07:00

Perfect Buttermilk Biscuits
From: Homebaking.org

Makes 8 biscuits

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter, cold
¾ cup buttermilk
1 tablespoon butter, melted

Heat oven to 450°F. Combine flour, baking powder, baking soda and salt in a large bowl; Cut in butter until crumbly. Stir in buttermilk just until moistened.

Turn dough onto lightly floured surface; knead about 10 times or until smooth.

Roll out dough to ¾-inch thickness. Cut with 2 ½ inch biscuit cutter. Place 1 inch apart onto ungreased baking sheet.

Brush biscuits with 1 tablespoon melted butter. Bake for 10 to 14 minutes or until lightly browned.

Grandma's Buttermilk Cornbread
From: Texas Cooking.com

2 C Corn meal
1-½ t Baking powder
½ t Baking soda
1 t Salt
1 Egg, lightly beaten
1-½ C Buttermilk
2 T Melted shortening or vegetable oil
1 T Bacon drippings, for pan (optional)

Cornbread is best baked in a cast-iron skillet but, if you don't have one, a square Pyrex dish will do just fine.

Preheat oven to 450°F.

Stir together the dry ingredients and set aside. In a medium bowl, combine the beaten egg, buttermilk and oil. Combine the cornmeal mixture with the buttermilk mixture, stirring just enough to moisten.

Pour into a very hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 12 to 15 minutes for muffins or corn sticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan. Makes about a dozen muffins, corn sticks or pieces. Enjoy hot with lots of butter.

Soy Product Recipes

2007-02-01T14:00:00.000-07:00

Meatless Stroganoff:

1 cup water
1 cup beef broth
½ cup light sour cream
1 (4 oz.) can mushrooms
2 1/4 cup egg noodles
1 cup textured soy protein
½ cup onions, chopped
3 Tbs soybean oil
1½ Tbs wheat flour
1/4 cup sherry
1 beef bouillon cube
1 tsp salt
¼ tsp pepper

Simmer textured soy protein in beef broth, water and beef bouillon for 5-7 minutes until tender. Drain textured soy protein and save liquid. Cook onions in oil until transparent; add mushrooms and drained textured soy protein. Stir in flour until it is absorbed. Gradually add reserved liquid, stirring until thickened. Add sherry, salt, pepper, and sour cream; heat thoroughly without boiling. Prepare noodles as directed on package and add to sauce.

Yield: 6 servings. Serving size: 1 1/4 cup. Per serving: 219 calories, 9.5 g total fat (2.5 g sat fat), 14 g protein (8 g soy protein), 18 g carbohydrate, 800 mg sodium, 21 mg cholesterol, 3.5 g dietary fiber.

Hearty Vegetable Stew:
1 (16 oz.) bag frozen vegetables for stew
1 (14.5 oz.) can low sodium beef broth
2 (15 oz.) cans whole peeled tomatoes
2 cups water
2 cups textured soy protein chunks
1 Tbs minced dried onion
2 Tbs each of Worcestershire sauce
pepper, salt, oregano and garlic to taste

Combine all ingredients in a dutch oven or stock pot (3 quart size). Stir well and simmer over low heat for 45 minutes, or until textured soy protein chunks are tender.

Yield: 8 cups. Serving size: 1 1/3 cup. Per serving: 128 calories, 0 g total fat (0 g sat fat), 14 g protein (10 g soy protein), 19 g carbohydrate, 580 mg sodium, 0 mg cholesterol, 6.5 g dietary fiber.

Heartland Burgers:

1 cup textured soy protein
1 cup water
1 pound ground turkey, chicken or beef
1 envelope dry onion soup mix
¼ cup dried onion flakes
2 cups fresh bread crumbs
1 tsp parsley flakes
¼ tsp pepper

In medium mixing bowl, add water to textured soy protein. Allow textured soy protein to absorb water, about 10 minutes. Mix all ingredients together and form patties. Refrigerate for 30 minutes. Broil or grill to taste. Top with cheese or salsa.

Yield: 8 burgers. Serving size: 1 burger. Per serving: 248 calories, 4 g total fat (1 g sat fat), 27 g protein (6 g soy protein), 26 g carbohydrate, 715 mg sodium, 43 mg cholesterol, 2 g dietary fiber.

Layered Rice Casserole:

1 cup raw brown rice
1 cup dry textured soy protein
½ tsp each oregano, basil
1 (15 oz.) can garbanzo beans, drained and rinsed
1 medium onion, chopped
1 medium bell pepper, chopped
2 cups grated carrots
1½ cups water
1½ cups tomato juice
2 Tbs Worcestershire sauce
1/3 cup wheat germ or dry bread crumbs

Preheat oven to 350° F. Lightly coat a 2 1/2 quart baking dish with nonstick spray. Make a layer of rice on bottom, then textured soy protein, then garbanzo beans. Sprinkle the oregano and basil over it, then layer the onion, bell pepper and carrots. Combine the tomato juice, water and Worcestershire sauce. Pour the liquid over the casserole. Sprinkle the wheat germ or bread crumbs over the top. Cover the casserole tightly with foil and bake at 350° F for 1 1/2 hours.

How to Make Authentic Mexican Cerviche

2006-02-16T06:39:00.000-07:00

by Gregg Hall

When I mention the word "cerviche" to people I am usually questioned, "what the ___is that?" After they taste my recipe for true Mexican cerviche they are begging me to teach them how to make it.

First let me explain why I call it authentic Mexican cerviche. I lived in the Yucatan Peninsula over 20 years ago at the beginning of the birth of Cancun. I worked on boats every day and learned to make Mexican food dishes from the natives I worked with. One of my favorites has always been cerviche because it is very fast and easy to make and it is very light and cooling on hot days.

So what is it and how do I make it? Well, for starters there are several different types of cerviche. It can be made from Conch, a large shellfish found all over the Caribbean, shrimp, or a white meat fish such as snapper, trout, etc. We used Spanish Mackerel a lot as well when I was in Cancun.

The recipe is the same regardless of the meat you choose so let me begin.

For a refreshing snack that will feed six to eight people you will want about a pound of meat filleted and deboned. You will need a couple of large tomatoes, several limes or a couple bottles of lime concentrate, an onion, and several chili peppers. If you are averse to really spicy foods you can substitute less spicy peppers.

The first thing you do is cut the meat into small fingertip sized chunks and place in a large bowl with a lid so you can shake the mixture up easily later. After you have the meat cut up pour just enough lime juice over it to cover the meat thoroughly, shake it up and put it to the side.

Next cut up your tomatoes into small chunks and scrape them into the mixture, then your onions and peppers and so on. Be sure to cut the peppers extra small.

If you like a little more seasoned taste you can sprinkle a little of your favorite spice on it although most people prefer to eat it as is.

Let the mixture chill in the refrigerator or on ice for at least one hour then serve with tortilla chips or crackers washed down with a good cold beer.

Gregg Hall is a business consultant and author for several online and offline businesses. He recommends Mexican Food Superstore.

Curry: A Tale of Cooks and Conquerors

2006-02-16T06:33:00.000-07:00

Book Review

Curry: A Tale of Cooks and Conquerors, by Lizzie Collingham. Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish carne de vinho e alhos--the name "vindaloo" a garbled pronunciation of vinho e alhos--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where karee raisu (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.

How Chocolate Is Made

2006-02-11T10:22:00.000-07:00

by Gregg Hall

Chocolate comes from cocoa beans, and cocoa beans come from the equatorial zones of South America. Cocoa is also grown in Africa, having been imported to that continent a long time ago. Outside of equatorial Africa and South America, the only place I know of that Cocoa is grown is in the Hawaiian Islands.

After harvesting, the beans are fermented. They are placed in large, shallow, heated trays. If the climate is right, they may simply be heated by the sun. Workers come along periodically and stir them up so that all of the beans come out equally fermented.

The first thing that commercial chocolate manufacturers do with cocoa beans is dry roast them. This develops the color and flavor of the beans to what our modern palates expect from chocolate.

Cocoa nibs, as they are called consist of two important components, cocoa solids and cocoa butter. The cocoa butter is basically fat, and the cocoa solids are essentially coarse cocoa powder. Separating the two is crucial to producing smooth, high quality chocolate candy. After all, you can't stir up crumbled up cocoa beans with some sugar, press the mixture into a bar, and call it chocolate.

There is one main process used today for getting the cocoa butter out of the cocoa solids. In the first, the cocoa nibs are converted into a non-alcoholic liquid called cocoa liquor. The liquor is then subjected to high pressure in a press to squeeze the cocoa butter from the cocoa solids. What remains is a cake of solid cocoa.

The cocoa butter is further refined for later use in chocolate production, where it is added back to the refined cocoa powder. Some cocoa butter also finds its way to the cosmetics industry.

After pressing, the cocoa solids are taken from the cocoa press and ground to a fine powder. If the cocoa powder is destined to be made into chocolate candy, it is then combined with other ingredients. Dark, bittersweet chocolates are made by adding cocoa butter and sugar, at a minimum. Milk chocolates add milk as well. Nearly all chocolates have some emulsifier to help the ingredients blend, as well as vanilla.

The ingredients are mixed under heat into molten chocolate. This goes into huge vats where it is "conched". To conch the chocolate, there are large smooth granite rollers in the vats that keep the mixture stirred and further grind the cocoa powder into extremely small bits. Some companies use smoother steel rollers which give their chocolate a very smooth, velvety feel. The longer the chocolate is conched the smoother it becomes. Good chocolates are often conched for several days straight, while cheap mass produced chocolates may be conched for as little as 12 hours. Finally, the chocolate is poured into molds, and allowed to cool. It is then wrapped, shipped and sold for us all to enjoy.

Gregg Hall is a business consultant and author for many online and offline businesses and lives in Navarre, Florida. For the finest chocolates go to frenchchocolatedelivery.com

The Cooking of Kerala

2006-02-08T08:22:00.000-07:00

by Liz Canham

Kerala is situated on the South West coast of India right beside Tamil Nadu. The capital is Cochin with its bustling harbour lined with fishing nets and home to fishing boats of all shapes and sizes.

Much of the architecture has been influenced by the Chinese who traded along the coast leaving legacy of cooking pots similar to woks, cleavers and pickling jars. As well as the Chinese, the abundance of spices in Kerala attracted the attentions of the early Phoenicians, Syrians, Egyptians, Greeks and Romans all of whom were happy just to trade and return home. Fighting over the territory didn't begin until the late 15th Century when the British, Dutch, Portuguese and French tried to stake their claims to the spice riches. The British ended up the victors and set up a factory and depot dealing in spices in Tellicherry, a name still associated with good quality pepper.

Black pepper is prolific in Kerala and makes a major contribution to India's input of one third of the world's production. Cardamom too is a native here and the warm, damp growing conditions are ideal for ginger and turmeric rhizomes to flourish.

Kerala is famous for its inland waterways including lakes, lagoons, canals and rivers, collectively known as backwaters, bordered by tropical, lush, greenery and paddy fields as well as homes and schools. The backwaters provide a road network along which transport in the form of canoes, grass-thatched rice boats and overloaded water buses ply their trade.

Kerala means "land of the coconuts" and no part of the coconut is wasted - the oil is used for frying and the dressing of hair. The flesh appears in a large number of cooked dishes and the coir which is produced from the husk of the coconut, is used to make floor mats, mattresses and many handicrafts.

Fish is big business here - a lot of prawns are exported to Japan and USA, having first been peeled and sorted by size by an all-woman workforce and frozen. Squid too goes to Japan as well as frogs' legs to France but the majority is eaten locally.

There are many methods of fishing - Chinese fishing nets attached to upright wooden poles catch what is swimming by. The nets are raised and lowered with ropes and the catch extracted. Trawlers fish the deeper waters and, as elsewhere, fill their nets with anything and everything which can't escape through the mesh.

On some beaches you can buy fresh caught pomfret, tiger prawns, red snapper, crabs and mullet, to name but a few and have it stir-fried at a shack where a quick sauce of garlic and shallots is tossed with turmeric and chilli.

The fishermen eat what they call Boatman's Curry. It uses meaty fish steaks such as cod, swordfish or salmon, cooked in a thick spice paste (red chillies, cayenne pepper, paprika, ground coriander, turmeric and grated coconut) which is first fried then mixed with tamarind paste, green chillies, ginger, shallots and salt.

Apart from fish, a popular celebration meal is "stew" for especially for Christians at the end of fasting for Lent. Made from boneless lamb shoulder with potatoes and carrots simmered in spicy sauce of cardamom, cinnamom, cloves, curry leaves, ginger green chillies and onion with coconut milk added at the end, it resembles a spicy Irish stew.

Another favourite lamb dish is shoulder meat stewed with fennel, spices, vinegar and toasted coconut chips. The sauce is allowed to dry out so it clings to the meat and the dish is finished with fried mustard seeds, shallots and curry leaves.

Duck and chicken are readily available and vegetable dishes are common as many Hindus are vegetarian. Whatever the vegetable, it will very often be mixed with coconut.

Local boiled red rice is eaten with every meal and sometimes appams which are rice pancakes with a spongy centre. Ginger chutney or yoghurt with pineapple may also be served.

Favourite snacks are paper-thin slices of plantain or banana deep fried in coconut oil - the Keralan equivalent of western potato chips.

As well as a love of Asian cooking and travel as you can see in her Asian Food & Cookery and Traveller's Tales websites, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her lizebiz.com website.