Food is an important feature of most parties. Not only can it serve as a focal point, but it can double as a decoration and help define a party's theme. Even if your not throwing a party, a food theme can bring some excitement to the family dinner table and bring a smile to the children's' faces.
Tropical Theme
A tropical food theme could include an exotic fruit salad, ham and pineapple or seafood kabobs, chicken with pineapple salsa, mango crab and Hawaiian pizza. For dessert, consider serving coconut mango cheesecake, rum cake or banana bread. Drink ideas include pina coladas and tropical punch.
Cultural Theme
A food theme could consists of dishes from a specific culture. Examples include Mexican, Moroccan, Italian, Chinese, and Indian.
Mini Theme
A mini theme consists of foods that are small, like finger foods. This is a great idea for a child's birthday or a baby shower. Ideas include mini burgers, mini quiches, mini spring rolls and mini pizzas. Dessert ideas include bite-sized brownies, mini doughnuts and mini cookies.
Color Theme
A color theme consists of various foods of the same color. This is a great idea for food that is being served at a party that is using a specific color theme. For example, an engagement party with a brown and pink theme could consist of salmon on brown bread, pink mashed potatoes with food coloring, and sauteed mushrooms on top of pasta with pink-dyed alfredo sauce. Dessert ideas include pink cakes, chocolate truffles, pink bubble gum, brownies, cookies with pink and brown chocolate chips and watermelon. For drinks, consider serving hot chocolate, coffee, and pink smoothies and martinis.
Hard cheeses are aged cheeses that are dry and crumbly.
Hard cheese is used by a lot of countries as the main garnish for some of their best dishes. While it is very easy to go to the market and buy hard cheese, it can also be fun to learn make them right in your kitchen. You do not need a lot of ingredients to get started.
Instructions
1. Pour the skim milk into your cheese pot along with the heavy cream. Use a double boiler to pasteurize the mixture and let it cool to 88 degrees.
2. Add the Mesophilic A starter into the mixture and stir it with a spoon. Leave the milk to ripen for at least 45 minutes.
3. Combine distilled water and calcium chloride in a glass dish and add this into the milk mixture in the boiler. Stir it with a spoon for at least 25 seconds. Mix liquid rennet with 4 oz. distilled water and stir the mixture with the milk. Set it aside until the temperature reaches 90 degrees and turns into a curd.
4. Use a knife to cut the curds into ¼-inch cubes and set it aside for at least 10 minutes before raising the temperature of the boiler to 100 degrees. Cover the pot to allow the curd to settle into the mixture for at least five minutes.
5. Place cheesecloth on the colander and pour the mixture directly into the cheesecloth. Knot a corner of the cheesecloth around its three other corners and let the curds drain for at least an hour.
6. Place the drained curds into a bowl and break them up using your hands until they turn into walnut-sized pieces. Add cheese salt and mix it thoroughly into the curd with a spoon.
7. Line the plastic cheese mold with cheesecloth and place the curds in it. Lay any excess length of the cheesecloth right over the curds and set a one-pound plate over it to press the cheese for at least 15 minutes.
8. Take out the cheese from the cloth and place it back into the mold upside down. Grab the excess sides of the cheesecloth, fold them over the cheese, and press it with a four-pound plate for at least 12 hours.
9. Allow the cheese to dry for at least one to three days. Wax it before storing it for three months to allow it to age. Check on the cheese daily for the first month and turn it over several times each week.
Tags: least minutes, with spoon, cheese least, curds into, distilled water, into curd, into mixture
Hunger can strike hard and fast any time of the day. Grabbing a quick snack gets you to the next meal. But don't let bad snacking habits get in the way of an otherwise healthy diet. The key is to choose healthy snack foods and eat when you are truly hungry.
Significance
It's fine to indulge once in a while, but think of snacks as mini-meals and choose the same healthy foods as you would at meals.
Types
Healthy snack foods are basic foods like fruits, vegetables, nuts and seeds, whole grains, healthy dips and yogurt.
Low-Calorie Snack Foods
If it's the munchies you have more than hunger pangs, choose lower-calorie healthy snacks like popcorn, veggies like celery and carrots, or whole grain chips and crackers.
Filling Snack Foods
If you need a bit extra to make it to the next meal, choose more calorie-dense healthy snacks like nuts and nut butters, bean dips or even a sandwich.
What to Avoid
Stay away from snack foods that have calories but not much nutrition. Soda and sweetened beverages, sweet baked goods like cake and doughnuts, and even refined wheat crackers and pretzels have little nutrient value.
This peach and mango based salsa combines just enough of a spicy kick with sweet fruit flavors for a refreshing and healthy treat. It also packs a good dose of vitamins and minerals, while low in calories, for added benefit. Serve the salsa with homemade chips, fish, seafood or poultry, and wash it down with a chilled beverage.
Instructions
1. Peel, pit and chop the mangoes, then transfer to a bowl. (See "Eat a Mango," under Related eHows.)
2. Peel, pit and chop the peaches. Add them to the bowl of mangoes. Substitute canned peaches for fresh peaches if you prefer. Simply drain and dice them before adding them to the mangoes.
3. Chop the onion, garlic, cilantro and jalapeno. Remove the jalapeno seeds for a milder flavor, or add another jalapeno for extra kick.
4. Add the remaining chopped ingredients to the mangoes and peaches. Drizzle the mixture with a squeeze of lime juice and a sprinkle of salt.
5. Toss the salsa enough to thoroughly combine the ingredients.
6. Serve the salsa immediately, or cover and chill for later. The flavor is generally best if the salsa has a little time to sit prior to serving. Refrigerate leftover salsa for up to a week.
Whether refried, baked, slow cooked, in a soup or in a burrito, thin and runny beans are problematic in any recipe. Thickening the beans will hold them together, improving texture to make recipes a success. There is no lack of variety when using beans, but one thing is guaranteed: thickening bean dishes just takes a bit of technique.
Instructions
1. Boil down the liquid. Using more liquid than is necessary to cook the beans make any bean dish thin, watery, and unappetizing. Simmering away the liquid on a medium-low setting will dry up the dish while adding flavor. Since you don't want to lose any of the seasonings and spices, add them after getting rid of the excess liquid.
2. Mash the beans. When making bean dishes, there is plenty of starch inside the beans. Making refried beans is just an example of thickening using the starch inside the beans. Use a potato masher or ladle to mash some of the beans, startint with a quarter cup. The starch inside the beans will hold water, letting your dish take on the thickness. The secret ingredient here is heat: without heat, the starch will clump and no thickening will take place Continue heating the beans on low until you get the desired thickness.
3. Add starch. If you want to keep your beans intact, use a commercial starch instead of mashing the beans. Mix 1/4 tbsp. of cornstarch in 1 tbsp. of water to make a slurry, and gradually whisk it into the liquid surrounding the beans to thicken the dish. Beurre mani , a combination of fat and starch, can be used to thicken liquid based bean dishes, such as a black bean soup. Kneed equal parts of flour and soft butter together, add to the liquid, and whisk in thoroughly.
Tags: bean dishes, inside beans, starch inside, starch inside beans, beans will, beans will hold, will hold
Dried mushrooms are a versatile ingredient used in many different sorts of cooking. You might find yourself munching through a dried mushroom in a risotto, Asian soup, salad or pie filling. It will absorb the flavors of the liquids used in the dish and become re-hydrated to add a unique flavor and texture to the food. There are different types of dried mushrooms available. It's possible to identify an uncooked dried mushroom by how it looks and feels.
Instructions
1. Hold the dried food in the palm of your hand.
2. Look at the color of the foodstuff. Mushrooms have organic, natural colors. Regardless of the type of mushroom you have, it will therefore be a mixture of shades including black, brown, gray or cream. Portabella mushrooms are distinctive because they are white with a strip of black across their middle.
3. Touch and squeeze the item. A dried mushroom is firm but not really hard. Try bending it. The mushroom will be slightly crisp but it won't snap if you bend it. It will be dry to touch.
4. Assess the shape of the item. Some dried mushrooms retain their normal mushroom shape, but appear shriveled up. If it has not been cut up you can identify a rounded head and stem. Morel mushrooms, for example, retain a classic mushroom shape, although when dried look wooden and have holes dotted on the surface. However, black trumpet mushrooms are more like leaves or dried flower heads.
5. Identify a grain in the texture of the item's surface. All dried mushrooms have a texture that varies depending on what type of mushroom it is. For example, oyster mushrooms are cream colored with clearly defined, slightly curved lines running along the surface. Mousseron mushrooms are smooth on top of the head; however, it has ridges underneath. It appears as a classic mushroom shape, although parched.
6. Measure how big the dried object you are holding is. Dried mushrooms are small. It will not be longer than your index finger and you'll be able to pick up at least 10 mushrooms in one handful.
7. Feel the weight of the dried food you are holding. Dried mushroom are light and if you grab a handful it will not weight more than 100 to 200 grams.
Making your own Greek flatbread, or pita, is a great way to introduce yourself to bread baking. Pita is a relatively simple bread to make. Once the dough is mixed together and kneaded, you can let it rest in your refrigerator for up to three days and tear off pieces off dough as needed to make pita. Use your hands or a stand mixer to knead the dough. To get the right amount of puff when you bake the pitas, use a hot oven, and spray the dough with water.
Instructions
1. Combine 3 cups of flour and 2 tsp. of yeast in a mixing bowl. Stir to mix the yeast into the flour, then add the salt. Stir to combine.
2. Add the oil and water to the flour mixture. Stir until flour is moistened. If you're using a mixer, mix on low speed for about a minute until the water is completely incorporated into the flour.
3. Sprinkle flour onto your counter or work surface and place the dough on the surface. Knead the dough for about 10 minutes, until it is soft, elastic and tacky but doesn't cling to your fingers. If you're using a mixer, knead the dough with the dough hook on medium-low speed for 10 minutes.
4. Coat the sides and bottom of the second mixing bowl with a thin coat of oil.
5. Transfer the pita dough to the second mixing bowl and cover with plastic wrap. Let the dough rise at room temperature, 70 degrees Fahrenheit, for an hour and a half. You can also place the bowl in the refrigerator and let it rise there overnight. Leave the dough in the refrigerator for up to three days.
6. Turn the oven on to 500 degrees Fahrenheit. Slide a baking stone or a cast iron griddle or skillet onto the bottom rack. Let the oven preheat for about an hour.
7. Divide the dough into 12 equally sized balls after it has risen. Press each ball into a 3-inch disc. Lay the discs on a countertop and cover with plastic wrap or a towel. Let the dough rest for about 20 minutes to let it come up to temperature and become easier to work with.
8. Roll out the discs into 8-inch circles. Each circle should be less than 1/4 inch thick. Let the circles rest for about 10 minutes.
9. Place as many pitas as will fit on the baking stone and spritz with water. Shut the oven door and bake for about three minutes. The pitas should puff up.
10. Remove the baked pitas from the oven and let cool. Add more dough circles to the oven, spritz with water, and bake for three minutes. Continue placing pitas in the oven until the entire batch is baked.
11. Store in a tightly sealed container once cooled. The pitas will keep for a few days.
Tags: about minutes, mixing bowl, with water, baking stone, cover with, cover with plastic, degrees Fahrenheit
Chutney is a thick, savory dish that originated from India. The main ingredients in chutney are fruits and spices. Chutney pairs well with chicken, duck, turkey, pork and various kinds of seafood. It can be used as a simple side dish or use it as marinade, glaze, seafood topping, fruit dip, or a nice addition to your sandwiches. With the wide array of sweet, spicy, savory and tangy versions of chutney, you should be able to find a kind that pairs well with your next meal.
Instructions
Glaze/Marinade
1. Place some chutney into a small to medium saucepan. The amount you use will depend on how much meat you are glazing or marinating. One cup should be a good start but you can adjust accordingly. This glaze or marinade goes well with poultry, lamb, and pork dishes.
2. Pour some olive oil into the saucepan. You want the ratio to be 75 percent chutney and 25 percent oil. Mix the two together with a spoon until thoroughly blended.
3. Heat the mixture on low to medium heat until it is a smooth sauce, stirring occasionally. Ten minutes should be sufficient. Remove from the heat source.
4. Use the mixture as a marinade or as a glaze. If you are using as a marinade, place the meat in a large sealable plastic bag or in a large bowl and cover the meat with cooled marinade. Let it sit in the refrigerator for a few hours before cooking.
If you are using it as a glaze, cook the meat without the glaze until the last 5 or 10 minutes. Pull the meat out of the oven and brush the glaze over the meat. Put the glazed meat back in the oven and cook for the remaining time. Putting the glaze on too early in the baking process will lead to a hard caramelized meat.
Seafood
5. Grill or bake some fish, scallops or shrimp to your liking.
6. Pull the seafood out of the oven or off of the grill. Carefully transfer the seafood item to a serving platter or individual plates.
7. Use a spoon to scoop some mint and cilantro chutney onto the seafood dish. The heat from the seafood will soften the chutney nicely. You can garnish this dish with unsweetened grated coconut flakes if you desire.
8. Serve promptly.
Sandwich
9. Place your sandwich fixings on one slice of your chosen bread. Sandwiches are very versatile, so add as much or as little as you like as long as you will be able to pick the sandwich up with your hands to eat it. Cranberry chutney is a great addition to turkey and pork sandwiches.
10. Spread a tablespoon or two of cranberry chutney on the sandwich fixings. Place the second slice of bread on top to close the sandwich.
11. Serve cold, or grill the sandwich if desired. Warm a medium-sized skillet to medium-low temperature. Butter the outside of the bread or use nonstick cooking spray on the pan. Grill both sides of the sandwich until golden brown. A George Foreman grill or equivalent works great for this as well.
12. Remove the sandwich from the pan with a spatula and serve. Cut the sandwich in half if it makes it easier to eat.
Dip
13. Add equal parts of chutney to sour cream, cream cheese or Greek yogurt in a glass bowl.
14. Stir the mixture until it is completely blended together. Leave a spoon in the mixture so you can scoop the dip out when you need it.
15. Place dip on a platter with fruit or crackers. Make sure there are small plates nearby for the appetizer.
Tags: well with, marinade glaze, pairs well, pairs well with, sandwich fixings
Refried beans are a crucial part of many Tex-Mex meals
Whether you make them from scratch or just crack open a can and reheat them, refried beans are a favorite addition to Tex-Mex meals. Popular as a side dish or as a substitute for meat in burritos and tacos, refried beans are creamy and filling. A common problem with heating up refried beans is that they can get hard or dried out. There are several tactics to keep refried beans soft.
Instructions
1. Cook slow and low. Excessive heat can dry out the beans and make them flaky or even scorch them. Low heat prevents moisture loss.
2. Stir frequently. Stirring the refried beans in the pot can redistribute both heat and moisture, so make sure to stir every few minutes to prevent drying or burning.
3. Add extra liquid to the pot to rehydrate the beans. You can use plain tap water, or try beer to add both moisture and a distinctive flavor.
4. Cover the beans. A pot of beans with a cover will keep the evaporating moisture trapped better than a pot simmering uncovered.
Tags: refried beans, make them, refried beans, Tex-Mex meals
are cherry-sized plums that grow in sandy soil in the southwestern United States. Native to Texas, Oklahoma and Kansas, the fruit is also known as the Chicksaw plum because trade with the Chicksaw Indians may have helped the fruit spread. The sand plum bushes help secure sandy soil, preventing erosion, while the fruit feeds various wildlife, such as birds and deer. Sand plums are also popular as part of American regional cooking, typically made into jelly or wine.
Instructions
1. Wash as many sand plums as you like. Put them in a large pot. Do not pit or peel them.
2. Cover the sand plums with water. Bring it to a boil.
3. Reduce the heat. Let the sand plums simmer until they are soft. The juixe should be bright red.
4. Strain the plums through a jelly bag, squeezing any additional juice out of the fruit pulp.
5. Measure the juice, then return it to the pot. Add an equal amount of sugar.
6. Slowly bring the heat up, stirring constantly, until the juice mixture reaches 220 degrees Fahrenheit.
7. Remove the pot from the heat. Ladle the jelly into sterilized canning jars. Seal the jars tightly. Leave half an inch at the top for the jelly to expand as it cools.
Lasagna long ago completed its successful journey from the Old World to the New World, becoming a beloved American staple. It appears to be difficult and complex to make, but it is simple if you assemble your ingredients and prepare it in the correct order. The two most important things are to keep the ingredients in order and allow the baked dish to sit for a half hour so it will hold its shape.
With these steps, you can make perfect lasagna at home and enjoy your cooking.
Instructions
1. Begin by pouring a thin layer of pasta sauce in the bottom of the baking dish, just enough to cover it. Spread completely over the bottom of the pan.
2. Add a single layer of lasagna noodles on top of the red sauce. Add salt and pepper. Top the noodles with half of the ricotta filling, then add half of the spinach (if you are using it). Add shredded mozzarella and then another layer of red sauce.
3. Add another layer of noodles on top of the red sauce. Add more salt and pepper. Top that with the rest of the ricotta filling and the rest of the spinach (if using). Top that with more mozzarella.
4. Add another layer of red sauce, then the last layer of noodles. Add salt and pepper. Top this with a thick layer of red sauce and another layer of mozzarella. Top with parmesan or romano cheese and drizzle it with the olive oil. Cover with aluminum foil.
5. Bake at 375 F for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until brown and bubbling. Remove the lasagna from the oven and allow to set for 30 minutes before cutting.
Tags: another layer, layer sauce, salt pepper, another layer sauce, layer noodles, layer sauce another, noodles sauce
Cooking whole fish allows sugars in the bones to dissolve, resulting in sweeter meat and an excellent presentation. For most fish, removing the bones after the fish is cooked is easy. Slice into the meat at the tail with the blade facing the cutting board. Don't cut through the bone. Make a parallel cut behind the gill. Then connect those lines with long cut along the length of the fish. Move the meat out of the way, and lift the tail straight up, and the head and bones will go with it. Some fish however, is so bony, there are few with the skill to remove all the bones. Shad, for example, has a double layer of bones, and is among the most difficult fish to fillet. It can be like eating a ball of stiff hair if cooked like a normal fish. Use a special method to help deal with the bones.
Instructions
1. Preheat your oven to 250 degrees Fahrenheit.
2. Season the fish with salt and pepper. Place it in a pan. Cover the fish with bacon and surround it with sliced lemons.
3. Add about 1 cup of water to the pan. Cover the pan with aluminum foil.
4. Bake the fish for six to seven hours. Check every hour or so to make sure there is enough water in the pan. This method of cooking will allow the bones in the fish to dissolve. Don't turn up the heat to make this recipe go faster. You'll burn the fish before the bones are edible.
Edamame are fresh soybeans that grow in pods, like peas. They are typically boiled in their pods for 3 to 5 minutes then shelled and served. Edamame can also be roasted after boiling. Roasting gives them a crisp, nut-like texture. Roasted edamame can be eaten plain, seasoned, or combined with other foods as a substitute for higher-calorie snack foods.
Roasted Edamame
Toss 2 cups of shelled edamame with 1 tablespoon of olive oil and spread them on a rimmed cookie sheet. Preheat the oven to 375 degrees Fahrenheit. Bake the edamame until they start to brown. This will take about 12 to 15 minutes. The edamame can be seasoned before baking, if desired. Mix 1 teaspoon of salt, 1/4 teaspoon of pepper, and up to 2 teaspoons of any dried herbs and spices you like to the bean and oil mixture. Some seasonings that work well with edamame are chili powder, paprika, dried basil, ground cumin, Chinese five spice powder, onion powder and granulated garlic.
Trail Mix
Roasted, shelled edamame can be used just like nuts in trail mix. Combine the edamame with a mixture of dried fruits such as raisins, cranberries, blueberries, mango, apple or banana. You can also add nuts like almonds, walnuts or cashews. If desired, add dark or white chocolate chips, small pieces of candied ginger or sesame sticks to customize your trail mix. Sprinkle fortified nutritional yeast over the mixture to add vitamins.
Party Mix
Combine 9 cups of small crackers, unsweetened cereal squares, pretzels, bagel chips, and/or corn chips with 1 cup of roasted edamame in a microwave-safe bowl. Melt 6 tablespoons of butter with 2 tablespoons of Worcestershire sauce. Blend 1 1/2 teaspoons of seasoned salt, 3/4 teaspoon of garlic powder and 1/4 teaspoon of onion powder into the melted butter mixture. Pour the seasoned butter over the cereal mixture; toss well. Cook in the microwave on high for 5 to 6 minutes, stirring twice during the cooking period. Spread the mixture on paper towel-line cookie sheets and allow to cool before serving.
Granola Bars
Combine 8 cups of cereal with 1 cup of roasted edamame and 2 cups of sunflower, sesame, and pumpkin seeds. Set aside. Bring 1 cup of brown sugar, 1 cup of corn syrup and 1 cup of peanut butter to a boil in a saucepan. Remove the sugar mixture from heat and stir in 2 teaspoons of vanilla. Pour the liquid over the cereal-edamame mixture and mix thoroughly. Pat the mixture into a buttered 9" by 13" baking dish and allow to cool before slicing into bars.
Clarifying parsley skin toner is very easy to make at home, and there are several benefits to making your own skin care products. Making skin toner at home can save you quite a bit of money over buying expensive commercial products, which are often filled with harmful or simply unnecessary fillers and preservatives. Clarifying parsley skin toner will help to reduce blemishes and oily skin. Clarifying parsley skin toner will keep from about 3 weeks if stored in the refrigerator between uses.
Instructions
1. Place the roughly chopped parsley in a clean French press.
2. Pour the distilled water into a small saucepan or tea kettle and bring to the boil. Add the water to the French press and steep for 11-12 minutes. Plunge and let the mixture cool at room temperature for 45 minutes.
3. Pour the apple cider vinegar, tea tree oil, jojoba oil and essential lemon oil into the spray bottle. Add the contents of the French press and shake gently to combine the ingredients.
4. Place the parsley skin toner in the refrigerator overnight before use.
A thimble-size shot of Cuban coffee or cafe Cubano is an essential part of the morning for many Cubans and Cuban emigrants. However, it is also taken all through the day and night and at various social and cultural events. This espresso-like Cuban beverage is molasses-sweet with a concentrated flavor. Read on to learn make the perfect cup of Cuban coffee.
Instructions
1. Unscrew the bottom of the espresso maker and pour in the fresh, cold water until it is level with the overpressure plug (the little bolt located in the bottom section).
2. Insert the funnel-shaped metal filter and fill it with your coffee grounds, tamping it down till it is level. Screw together the espresso maker and place it on your stove burner at a high heat setting.
3. Put the sugar into the glass or metal cup. A key to brewing truly authentic Cuban coffee is to make it very sweet--typically, you will measure one teaspoon of sugar for each demitasse cup of Cuban coffee you are brewing.
4. As the coffee begins to brew, pour enough of it into the metal cup to moisten the sugar, and then place the coffee back on the burner to finish brewing. Whisk the sugar with the coffee into a thick paste.
5. When the coffee is done brewing, pour it into the metal cup, gently stirring it into the sugar-and-coffee paste. With practice, this paste will "foam-up" as you stir in the rest of the coffee, forming a chocolate-brown layer of form that the Cubans call " espumita."
6. Pour your Cuban coffee into demitasse cups or the traditional Cuban tacitas (tiny china cups). Serve hot.
Tags: Cuban coffee, coffee into, espresso maker, into metal, Make Cuban, Make Cuban Coffee
Consider making a double batch of Jack Daniels truffles, because they're so good, they'll disappear in a hurry. The Jack Daniels whiskey combined with the rich sweetness of the chocolate truffles will make this a dessert to be remembered. You'll be surprised how easy they are.
Instructions
1. Melt the butter and semisweet chocolate over low heat in a heavy saucepan, stirring often until the mixture is melted and smooth.
2. Stir the crushed ginger wafer cookies and the Jack Daniels whiskey into the melted chocolate mixture.
3. Pour the mixture into a bowl and put it in the refrigerator to chill covered for 45 minutes.
4. Line a baking sheet with aluminum foil and drop the truffles in balls approximately 1 inch in diameter, leaving a space between truffles. Freeze the baking sheet for 15 minutes.
5. Sift the unsweetened cocoa and the powdered sugar in a pie plate. Remove the truffles from the freezer and roll them individually in the cocoa mixture.
6. Place the truffles in an airtight container and store them in the freezer or the refrigerator.
7. Serve the Jack Daniels truffles at room temperature.
Tags: Jack Daniels, baking sheet, Daniels whiskey, Jack Daniels truffles, Jack Daniels whiskey
This is a recipe for delicious stuffed chicken breast with spinach and goat cheese.
Instructions
1. Remove the fat from the chicken breast and with a sharp knife, slice down the side of the chicken to create a pocket. Make sure not to slice all the way through so that there is just one long opening large enough to place stuffing. Set chicken to the side.
2. In a saute pan, combine entire bag of spinach with 1/3 cup of olive oil. Let the spinach simmer until it reduces and becomes soft. Poor the spinach onto a separate plate and remove the pan from the medium to warm burner. (Make sure to keep the burner on.)
3. Stuff a large pinch of goat cheese and spinach in to the pockets of the four chicken breasts. Stuff as much as possible into the pocket.
4. Secure the chicken with four toothpicks each by pinching the open pocket closed.
5. Place the four secured and stuffed chicken breasts into the pan and place on the heated burner.
6. Sprinkle salt and pepper over the top of the chicken breast to taste.
7. Preheat the oven to 350 degrees while the chicken cooks on the stovetop.
8. After 3 minutes, flip the chicken over and cook the other side. The chicken does not need to cook all the way through on the stove. That part will be completed in the oven.
9. Place the pan-seared chicken into the baking dish and slide in to the oven. Bake the chicken for 10 to 12 minutes.
10. Remove from oven and place on plates, taking care to remove each toothpick. Garnish with a green vegetable such as peas, asparagus or green beans and serve.
Tags: chicken breast, breast with, chicken breast with, chicken breasts, goat cheese
Red azuki beans require a long cooking time to become tender.
Red beans, known as azuki in Japanese cuisine, have a mild sweetness and chestnut-like flavor that complements many Asian-style recipes. The beans, which require a long cooking time to become tender, are typically turned into a sweetened paste used to fill sweet rolls and other desserts. Red bean paste is thick when made properly, but the beans may absorb too much moisture during preparation -- causing a runny paste that requires thickening before it's ready to use.
Instructions
1. Combine the beans with 3 cups of water in a medium saucepan and bring to a full boil over medium-high heat. Turn off the heat when the water boils and leave the beans to soak for 24 hours.
2. Drain the beans, add 3 cups of water to the saucepan and simmer over medium heat for an hour. Stir every 15 to 20 minutes and add 1 to 3 tablespoons of water as necessary so the beans don't dry out as they simmer.
3. Turn off the heat when the beans are tender and easy to mash. Boil for an additional 10 to 15 minutes, if necessary, until all the water is absorbed. Excess water makes the bean paste runny.
4. Mash the beans to a paste using a potato masher or food processor. Force the paste through a wide-mesh sieve to sort the bean skins from the paste. Discard the skins.
5. Place the bean paste in the center of a triple-layer square of cheesecloth if there is still too much liquid in the paste. Gather the cheesecloth around the paste and squeeze out excess moisture with your hands.
6. Add the thickened bean paste and sugar in a bowl. Stir until thoroughly combined.
Tags: bean paste, become tender, cooking time, cooking time become, cups water, heat when, long cooking
Xanthan gum is used as a thickening agent in pie crust.
Xanthan gum is a thickening agent used in pastry fillings, pie crusts and other baked goods and sauces. It is created through the introduction of bacteria during the fermentation of corn sugar. Substitutes for this ingredient include several older ingredients that xanthan gum was actually created to replace. These substitute ingredients may be more expensive.
Cornstarch
Cornstarch makes an ideal thickening substitute for xanthan gum when used in baked goods, gravies and sauces. It is gluten-free and imparts no added flavors to food. Cornstarch may also be kept for indefinite periods of time as long as it is stored in an airtight container in a dry environment. A problem with cornstarch occurs when products made with it are frozen as this can cause separation of ingredients. Foods that are inherently acidic like fruit pie filling generally require a larger amount of cornstarch to thicken them.
Arrowroot
Arrowroot has a similar consistency and look to cornstarch and works as a thickening agent substitute for xanathan gum. The plant is native to countries in South America where native peoples used it to draw out poisons from the skin according to the website for the Culinary Cafe. When arrowroot is used as a thickening agent for fruit pie fillings and other baked goods, it thickens at a lower temperature than cornstarch, however, more arrowroot powder is needed to produce the same effect.
Gelatin
Gelatin is made from boiled animal bones and other tissues. Kosher gelatin can be produced from fish bones. As a thickening agent this product is most often seen in commercial "Jello-O" products and commercially produced pastry fillings. While this substance can be used as a substitute for xanathan gum, certain portions of the population like vegetarians and vegans tend to avoid it because of its animal components. Gelatin cannot be produced in a vegan-friendly format according to the International Vegetarian Union.
Agar Agar
Agar agar is a seaweed gathered from the East Indian shore and produced chiefly in China. The plant contains glose, which is a powerful thickening agent on par with xanthan gum and other commercial thickeners. It is seen most often in Eastern countries as a thickener in jellies and soups. Agar agar makes an ideal vegan or vegetarian alternative thickening agent as it contains no animal byproducts.
Tags: thickening agent, baked goods, makes ideal, most often, other baked, other baked goods, pastry fillings
Clementines and Mandarin oranges are both from the Mandarin family.
Clementines and Mandarins are varieties of citrus reticulata oranges from the rutaceae family. They are both small oranges with loose skin. However, there are some notable differences between the two. While clementines are in the same family as mandarins, clementines do not have seeds and mandarin oranges do. Clementine oranges are also sweeter than mandarin oranges.
Size
Both mandarin oranges and clementines are small in size. Clementines tend to be a bit smaller than mandarins, however, due in part to their seedless nature. According to TheFruitPages.com, the mandarin gained its name when officials in the Mandarin Chinese government developed an affection for them many years ago.
Season
According to Produce Pete's, a fruit collective, mandarin oranges are in their best season in the fall, while clementines have a little shorter season, being ripest and most flavorful in the late fall and early winter. Mandarin oranges originate from the Far East and have been cultivated since around 2,000 B.C. Fresh mandarins have emerald green rinds and deep orange insides when in season. Clementines are believed to have originated in Asia and migrated to the Mediterranean, and in particular, Spain, where they are now harvested. The soil and climate of Spain give clementines their distinctive sweetness. Nearly 200,000 acres of land in Spain is dedicated to the farming of clementines, which were first introduced to the United States in 1982.
Flavor
According to Produce Pete's, clementines are the smallest orange in the mandarin family. Clementines are imported from Spain, Morocco and other parts of North Africa and are a hybrid creation of a sweet orange and a Chinese mandarin. As a result of this blending, clementines are generally very similar in appearance to mandarins but not in taste; clementines are much sweeter than mandarins. While many people may think of clementines as a variety of tangerine, they are not, as tangerines have a much different, tangier flavor that is more tart in nature. The small size of the clementine, its lack of seeds and its exceptional sweetness make the clementine a particularly popular orange for young children.
Tags: mandarin oranges, According Produce, According Produce Pete, clementines have, family Clementines, Produce Pete, small size
Balsamic vinegar can be a great staple to have in your kitchen pantry to liven up a range of dishes. Before you buy an expensive balsamic vinegar, learn a little about the various kinds available and use them.
Instructions
1. Recognize the two types available. Traditional is made in Modena, Italy, and follows a strict process. Commercial or nontraditional types are a blend of artisan-made balsamic or boiled grapes with wine vinegar added.
2. Look for certification on the bottle by the Italian Association of Tasters for Balsamic Vinegar of Modena (AIB) that was created in 2002. This certification consists of a four-leaf ranking.
3. Taste a few vinegars before you spend a lot of money, especially if you're unsure of your taste. Many specialty stores will offer samples of high-end balsamic vinegars.
4. Decide how much you want to spend. Traditional and nontraditional have a huge difference in pricing, with prices for traditional as high as $80 an ounce. You can also buy traditional types in specialty stores or online.
5. Buy your balsamic vinegar based on how you'll use it. Commercial types that are 3 to 5 years old are great for salad dressing, marinades or steamed vegetables. Vinegars between 6 to 12 years are great with pasta or risotto. The traditional types that are over 12 years old are good for roasted meats, fish, sauces, ice cream, fruit or cheeses.
Tags: specialty stores, traditional types, types that, years great
The unique flavor of gin may seem at first like a difficult flavor profile to reproduce, much less at home. What most people don't know is that it can be done and with as little as a bottle of vodka and some juniper berries, you can easily produce a basic gin at home.
Instructions
1. Put the juniper berries in the jar and pour the vodka into the bottle. You can also add in lemon peel and coriander at this time, if a more complex taste is desired.
2. Let the jar sit in a place away from extreme sun or heat, for a period of 5 to 7 days, as the ingredients steep. Check on the color of the liquid. It should be darkening during this time.
3. Check the color of the liquid. When it is the color of chamomile tea, it is ready. Don't worry about the color--this is normal before distillation. As most folks don't have a still at home, there may be a slight hue left in your homemade gin.
4. Use a strainer to remove the solids--the berries, coriander, and peel--from your gin.
5. Run the gin through your water filtration device. It will take several runs before the gin becomes clearer. Don't forget to clean out the filter after every run-through. When you're satisfied with the clarity, taste your product. If it's too strong, you can always add some more vodka to even out the taste.
Tags: Check color, Check color liquid, color liquid, juniper berries, this time
Long grain rice is available in a variety of strains. Cooking long grain rice is an acquired skill. The amount of water used while cooking rice affects the texture and quality of the rice after it is cooked. Two cooking methods work for all varieties of long grain rice. Use the absorption or stove-top method to cook rice without spending a lot of time in the kitchen.
Instructions
Absorption Method
1. Rinse the rice to remove excess starch and debris. Strain rice thoroughly.
2. In a pot, combine 1 1/2 cups of water for every cup of rice.
3. Cook the rice over medium-high heat. Place a lid over the pot to capture the steam. Once the water is absorbed, the steam will continue to cook the rice.
4. Allow rice to cook for at least 12 minutes before checking its texture.
5. Remove the rice from the heat source. Let the rice cool for 5 to 15 minutes with the lid still on the pot before serving. Serving the rice directly after removing it from the heat will result in an unfavorable texture.
Stove Top Method
6. Rinse rice to remove extra starch. Strain the rice.
7. Use 2 cups of water for every cup of rice. Place water in a shallow pot. Boil the water for 5 minutes.
8. Slowly add the rice to the water. Reduce the heat, and cook the rice for 20 minutes.
9. Remove the rice from the stove top. Place a lid over the pot to capture the steam. The rice will continue to cook for 3 additional minutes.
10. Strain the rice. Allow long grain rice to cool for 10 minutes before serving.
Tags: grain rice, cook rice, long grain rice, Strain rice, before serving, capture steam, continue cook
Make your own gift stickers using craft materials.
When you give gifts to your friends and family members, you can make the gifts more meaningful and personal by using homemade wrapping paper and gift stickers. Although you can buy stickers at any grocery store or supermarket, they often expensive and can seem generic and tacky. One solution is to make your own decorative gift stickers using a few inexpensive basic craft materials that can be found at any arts and crafts supply store.
Instructions
1. Lay a sheet of contact paper flat onto a tabletop. Select any color or pattern of contact paper you prefer.
2. Place a stencil onto the top of the contact paper, and tape it down using art tape. Art tape can be removed from the contact paper without leaving a sticky residue behind. Select any shape of stencil you prefer.
3. Draw inside the stencil using a pencil, then remove the stencil and art tape. Repeat to draw as many shapes on the surface of the contact paper as you like.
4. Cut out each stenciled shape using pinking shears, which will cut with a scalloped edging. Place the shapes onto a flat surface.
5. Decorate the surface of each shape using colorful paint pens and glitter glue. Add designs such as swirls, dots or spirals. Allow the paint and glue to dry for 30 minutes before using the homemade gift stickers.
Tags: contact paper, gift stickers, craft materials, gift stickers using, shape using, stickers using, using homemade
Learn make gelatin special effect prosthetic molds from scratch.
If you want to look like an older version of yourself for Halloween, or need a realistic deformity for a movie, you can make your own special effects makeup using gelatin. The kind of gelatin needed to make makeup prosthetic pieces is found in costume shops and craft stores, but you must first make a mold. With the right materials and procedure, you can make your gelatin makeup effects look exactly how you want.
Instructions
1. Sculpt the model of the gelatin prosthesis out of non-drying modeling clay. Press the mold against your face, or the face of the person who will be wearing the finished prosthesis, to be sure it is the right size and fits the the intended area of the face.
2. Flatten another piece of the non-drying modeling clay to about one-quarter inch thick -- on a clean, smooth place mat -- using a rolling pin. Place the bottom of the clay model of the prosthesis in the middle of the flattened clay, and gently press down the edges. Make sure there is about one-half inch of room between the edges of the prosthetic model and the edges of the flattened clay on all sides.
3. Cut one-quarter-inch-thick pieces of Styrofoam into four panels that will surround the clay model of the prosthesis like a fence. Measure the length and width of the perimeter of the model, one-half inch away from its edges on the flattened piece of clay. Cut the four panels according to these measurements, with a utility knife.
4. Glue the corners of the Styrofoam panels together with epoxy adhesive, and make sure the bottoms are pressed into the flattened clay surrounding the model of the prosthesis. Wait 24 hours for the adhesive to dry. The edges of the Styrofoam must be sealed tightly to each other and to the clay.
5. Spray the clay and the inner walls of the Styrofoam housing with a non-stick cooking spray. Mix 1 cup of water with 2 cups of plaster of Paris in a container, until there are no more clumps. You may need to make more, depending on how large the mold is.
6. Pour the plaster of Paris into the mold, starting in the corners. Allow the mixture to fill in all the nooks and crannies of the clay model -- filling the housing of the mold to at least one-half inch above the highest point of the clay. Wait 1 hour for the plastic to set.
7. Pull the Styrofoam away from the sides of the plaster mold, and gently pull it off the clay model. You now have a mold you can use to make many replicas of the gelatin prosthetic pieces.
Tags: clay model, flattened clay, model prosthesis, one-half inch, away from, clay model prosthesis
When you check out the wine section of your local liquor store or grocery store, you might be surprised to find that there are a number of bottles from Australia. Although most people associate fine wines with places in Europe, such as France, or California in the United States, there are other regions of the world that produce great wine as well. Many Australian wines taste significantly different from European or American selections, since the grapes that grow "down under" taste different than other grapes.
Shiraz
The most popular Australian wine variety is Shiraz. Originally arriving in this country in 1832, Shiraz refers to the type of grape, which makes up most of the mixture in any wine called by that name. Shiraz grapes, which produce red wine, grow better in Australia than anywhere else in the world, according to experts, and the grapes have a spicy mulberry flavor. This grape's characteristics change slightly depending on whether they grow in Australia's cold region or warm region. In both regions, Shiraz grapes blend well with Cabernet Sauvignon grapes, and in warm regions, some winemakers mix the grape with Grenache or Mourvedre grapes. Viognier grapes have also risen in popularity in recent years as one of the grapes to blend with Shiraz grapes.
Other Reds
Although Shiraz is the most popular red wine from Australia, this country also produces a number of other red grape varieties as well. Cabernet Sauvignon is grown throughout the country, while Pinot Noir grapes are grown in Australia's cooler climates. Winemakers also grow Barbera, Cabernet Franc, Grenache, Merlot, Mourvedre, Sangiovese, Tempranillo and Zinfandel grapes in Australia; all of these produce red wines, and many are blended with other red grapes to make winery-specific reds.
Whites
Of the white wines produced in Australia, Chardonnay is most popular. This variety of grape first rose to popularity in the country in the 1980s, though it was introduced to Australian winemakers as early as the 1920s. Australian Chardonnay wines are less buttery than Chardonnays from other parts of the world, and they tend to have a vanilla or oaky hint, with subtle fruit tastes. Reislings are also very popular in Australia. In this country, they are usually made to be very dry, as opposed to Reisling wines in Europe, which are typically semi-dry or semi-sweet. Other white grapes grown in Australia for white wine production include Chenin Blanc, Colombard, Gewurztraminer, Marsanne, Muscat, Pinot Grigio, Sauvignon Blanc, Semillon, Verdelho and Viognier.
Stickies
Australian dessert wines are called "stickies" by locals, due to their sticky honeylike texture and very sweet flavor. Most stickies in Australia are made from Muscat, Reisling, Semillon, Gewurztramminer or Sauvignon Blanc grapes. Many of these types of wines are a product of the botrytis cinerea fungus, also called "noble rot," which causes the grapes to shrivel and intensifies the sweet flavor of the grape. The Riverina wine region in Australia is especially known for producing critically acclaimed stickies.
Regions
Although many types of Australian wines will be varietal, which means they are primarily one type of grape and usually named for that grape, some wines are regional or specific to a certain winery. They're given the name of the wine region where they were produced or a completely unrelated proprietorial name determined by the winemaker. There are around 60 wine regions in Australia, and most are located near Melbourne, Sydney, Brisbane, Adelaide or Perth. Wine grapes are also grown on Tasmania.
Tags: most popular, Shiraz grapes, this country, Australia this, Australia this country, Cabernet Sauvignon, from Australia
Hydrangeas are large and billowy and vary in color greatly.
A large and flamboyant flower, the hydrangea blooms from a bush of the same name. The large clusters of the bell-shaped blossoms of the hydrangea make beautiful additions to a wedding bouquet or a casual bouquet for another type of event. Making a hydrangea bouquet at home offers you the ability to experiment with the varying colors of the flower while accenting it with a plethora of other flora and foliage. You can either make use of your garden hydrangeas or purchase silk hydrangea flowers for this craft.
Instructions
1. Grasp the hydrangeas in your hand, making a fist around the stems, or branch clippings, of the blossoms.
2. Insert the Gerber daisies into your hand, placing them around the two hydrangea flowers. Place one of the daisies between the two hydrangeas as well.
3. Bind the center of the stems of the flowers together using the rubber band.
4. Snip the very bottoms of the stems to make them even with one another. Make sure the stems are no shorter than 7 inches after cutting them to be even.
5. Tie the decorative silk ribbon around the rubber band that you use to bind the flowers together. Tie the ribbon into a simple bow to embellish the bouquet while concealing the rubber band.
Tags: rubber band, flowers together, hydrangea flowers, them even, your hand
Garam masala is an Indian spice mix that literally translates to "hot spice." While you can purchase garam masala in many grocery stores, you can also make it at home without too much effort. Follow these steps to make fresh-tasting garam masala at home.
Instructions
1. Place a large skillet or frying pan on a burner on the stove. Turn the burner to medium-high heat.
2. Add the coriander seeds, cardamom seeds, cumin seeds, cinnamon sticks, cloves and peppercorns to the skillet.
3. Cook the spices over medium-high heat until they appear toasted and give off an aroma. Be sure to frequently stir the spices with a wooden spoon to prevent burning.
4. Remove the skillet from the heat and allow the toasted spices to cool.
5. Grind the toasted spices to a fine powder using a coffee grinder or a spice mill. Do this in small batches so you don't overcrowd the grinder or mill. You can also use a mortar and pestle to grind the spices.
6. Transfer the ground spices to an airtight container.
7. Stir the freshly ground nutmeg into the spices in the airtight container.
8. Close the container and store the garam masala in a cool and dry place for up to 6 months.
Crack open the shells to reveal the macadamia nuts.
Macadamias are round, tender nuts grown in warm climates such as Hawaii and California. Once their hard brown shells have been cracked open, macadamia nuts can be eaten raw or roasted. Roasting gives the nuts a pleasant color and texture, and many enjoy the distinct, toasty flavors that roasting brings out. Roasted macadamia nuts make a delicious, nutritious snack, and they can even be added to a number of recipes including cookies, cakes, stuffing and fruit salad. Simply store the nuts in an airtight container before and after roasting.
Instructions
1. Preheat the oven to 225 to 250 degrees Fahrenheit. Remove the macadamia nuts from their shells and place them in a shallow pan that is no deeper than 2 inches. Roast nuts that are similar in size together in each batch so that they roast at an even rate.
2. Spritz the nuts with salt water if you prefer a light, salty taste.
3. Roast the macadamia nuts for 10 to 15 minutes, stirring occasionally. Watch the nuts closely so they do not burn.
4. Remove from the oven as soon as they begin to turn brown. The browning process will continue for a short time once the nuts have been removed.
5. Stir the macadamia nuts with a dab of butter, flavored oil, salt or other favorite seasonings if you desire.
6. Allow the nuts to cool, and store in a tightly sealed container in your refrigerator.
Breakfast is the most important meal of your day. Once you have eaten in the morning, the fast is broken from your last meal. This meal also gives you the energy needed to start your day right. Many southern people eat a delicious although somewhat heavy breakfast to fuel their bodies through out the day. With so many ideas, you too can make your family a tasty southern breakfast.
Biscuits & Gravy
Biscuits with gravy, eaten by themselves or with a number of side dishes, are a staple in southern breakfasts. Fry some sausage patties and then use the grease to make the gravy. Bake the biscuits in the oven until the tops are golden brown. You can use either canned or homemade biscuits. To make the gravy more interesting, tear up pieces of sausage into it. Put some biscuits and sausage on your plate and cover with gravy. Pour a glass of orange juice and enjoy your breakfast.
Pancakes
One way to enjoy a southern breakfast is to fix pancakes, bacon and scrambled eggs. Fry enough bacon in a heavy skillet for everyone to have three or four pieces. Mix an egg with 1 cup of flour and enough milk to make a thin batter. Pour a spoonful of batter onto a hot griddle or skillet and cook until the top forms bubbles. Flip and cook for one or two minutes more. Stack the pancakes on a plate and butter each one. Make a pan full of scrambled and put on the side of the plate, along with some strips of bacon. Pour maple syrup over the stack of pancakes and pour a cup of coffee, milk or orange juice.
Grits
Grits are a common food eaten for breakfast in the south in the southern states. Grits is meal made by grinding corn. Put two cups of water in a saucepan. Add 1 cup of grits and ¼ tsp. of butter. Heat on medium high until light boiling occurs. Turn the burner to low heat and cook for about 20 minutes, stirring often. Pour the thickened grits into a bowl and add the amount of butter you want. While the grits are cooking, fry some eggs and jowl bacon to eat with your bowl of grits. Cover your grits with a spoonful of gravy to make an especially tasty meal. Top it all off with a cup of hot coffee.
Scrambled Eggs
Another idea for breakfast is to make scrambled eggs. A multitude of other foods go well with scrambled eggs, such as, but not limited to, toast, fried ham and slices of fresh tomatoes. Fry your slices of ham in a heavy skillet until done. Crack open the eggs into a bowl. Add your favorite chopped vegetables and cheese to the eggs or leave them plain. Melt the butter and pour the eggs into the hot pan. Scramble the eggs and put on your plate when finished cooking. Butter your toast and sit it on the plate of eggs along with the fried ham. Cut up a tomato into slices and put on your plate. Finish the meal with a cup of coffee or glass of juice.
Fried Chicken
An idea for a southern breakfast is to make fried chicken and waffles. Dredge chicken legs and thighs through flour and cook in a skillet with hot oil on medium heat. Cook the chicken until both sides are golden brown and the juices run clear. Cook frozen waffles in the toaster and place on your plate next to the fried chicken. Butter the waffles and pour maple syrup over them. Drink a cup of coffee or glass of milk with your breakfast.
Tags: your plate, scrambled eggs, along with, breakfast make, coffee glass, eggs into, golden brown
Knowing little tricks can keep you on track to meet your goals.
The body uses protein to build muscle, grow hair and skin. In order to make sure your body receives the right amount of protein, you must ingest roughly one gram per pound of your weight. Knowing quick, easy sources of protein can help you continue to stay on your diet to build muscle if finances are low.
Eggs
Eggs are a cost-effective source for protein. Although the cost of eggs fluctuates, they are generally low in price. Eggs are a good source of protein and can be prepared in a large variety of ways. Eating egg yolks too often can lead to high cholesterol, so it is better to eat just the egg whites, as they are a viable source of protein as well.
Peanut Butter
Nuts are generally a good source of protein, but in a financial pinch, peanut butter can be used as a substitute. Peanuts are high in calories, however, so they are not a good substitute for meat, fish or poultry for an extended period of time.
Tuna Fish
Fish is an excellent source of protein. Canned tuna is usually inexpensive and easily accessible. One can of tuna can contain over 30 grams of protein. Canned products tend to be higher in sodium, however. Also, tuna is often high in mercury. Excessive ingestion of tuna over an extended period of time can result in mercury poisoning. There are other choices for canned fish protein, including salmon, mackerel or sardines, which contain less mercury.
Tags: source protein, build muscle, extended period, extended period time, good source, good source protein, period time
Several factors contribute to a cheese's quality, including production standards, region of origin and taste and textural properties. Upscale and luxury cheeses often have a regulatory agency that governs and monitors their production. For instance, the Consorzio del Formaggio guarantees the quality of Parmigiano-Reggiano, France's appellation d'origine controlee assures its Brie de Meaux conforms to the highest standards, and the European Union stands behind Britain's Stilton and Switzerland's Gruyere with a protected geographical status.
Brie de Meaux
Brie de Meaux earned an appellation d'origine controlee (AOC) designation in 1980. Produced from raw cow's milk, Brie de Meaux has a velvety mouth-feel, creamy texture and buttery-soft interior. Its edible, downy-white rind, which breaks apart easily, allows the cheese to ooze from the crust at its height of ripeness. It has a flavor profile redolent of almonds and hazelnuts, with an unctuous, pleasantly piquant finish. A soft nuttiness, interspersed with undertones of lavender and dried currant, proliferate its aroma. Brie de Meaux is generally produced from July to March, and, although AOC criteria require a minimum ripening time of four weeks, it reaches the height of maturity after approximately seven to nine weeks. Brie de Meaux has a relatively-short life after full-ripening -- 48 to 72 hours -- and is best consumed within a few days of full maturity. Look for an unbroken, straw-yellow rind with attached curd when purchasing Brie de Meaux.
Stilton
Stilton, a pungent blue cheese produced from cow's milk, originates from Britain and has a food name protected by the European Union, or EU. EU guidelines limit Stilton's production area to Derbyshire, Leicestershire and Nottinghamshire. The cheese has an assertive, tart flavor augmented with a mild cheddar-like quality. Its tan crust contains a yellow, crumbly interior with blue-green veins emanating from its center. Stilton ripens for four to six months, during which the cheese maker skewers it repeatedly to prompt the growth of Pencillium roqueforti, the mold also present in Roquefort. Stilton melts well, and, when combined with a small amount of heavy cream, provides a base for sauces that can stand up to and complement aggressively-flavored foods. It also pairs well with bold, fortified wines, such as Port.
Gruyere
Gruyere is a rich Swiss cheese produced in the Gruyere Valley of Switzerland's canton of Fribourg. It's aged for approximately 10 to 12 months, and lends itself well to out-of-hand eating as well as several cooking preparations. Small holes, about 1/3 inch in diameter, dot its firm, yellow interior, and its hard, golden-brown rind yields a semi-hard consistency. It has a mild, slightly-sweet flavor with elements of pear and roasted hazelnut in the finish. Gruyere complements assertive preparations, such as tomato quiche, as well as mild fruits, particularly Comice pears and figs.
Parmigiano-Reggiano
Parmigiano-Reggiano production is strictly limited to the Italian regions of Mantua, Reggio-Emilia, Bologna, Modena and Parma. It has a sharp, rich flavor, a hard, pale-gold rind and a granular, crumbly interior. Its flavor profile has hints of toasted almonds, and its piquant and pleasantly-tart finish provides undertones reminiscent of lemon. It stands up well to aggressive flavors and is commonly used to garnish, fortify and finish pasta preparations. Every wheel is inspected by a master grader from the Consorzio del Fromaggio periodically during aging for quality and adherence to production guidelines.
Making a cake can be a fun and rewarding experience, unless of course your cake comes out of the oven looking like a flying saucer. Simple, but important steps need to be taken in order to produce successful results. Use the following instructions and bake the perfect cake every time.
Instructions
1. Read the recipe and make sure you have all of the ingredients to bake your perfect cake. If you leave one out or put in the wrong one, it can have disastrous results. Set refrigerated items out to arrive at room temperature (eggs no more than 30 minutes ahead of your baking time).
2. Make sure you have the correct pans. Improper sizes cause unattractive, overcooked or undercooked cakes. Grease the insides using butter or shortening. Flour the pans, then dump out any excess. Set aside.
3. Preheat oven to the temperature specified in the recipe.
4. Measure all ingredients accurately using dry measuring cups and a liquid measuring cup. Combine the dry items in a mixing bowl. Slowly add wet ingredients and beat with an electric mixer according to speed and time specified.
5. Fill cake pans 2/3 the way up and tap the pans on the kitchen counter. This forces air bubbles to the surface.
6. Place in oven and set timer. A good rule of thumb, is to set the timer 8 minutes less than the time in the recipe. Insert a toothpick into the center to check the batter consistency. If clean, the cake is done. If wet, set the timer for 4 more minutes and check again.
7. Remove cake from oven and set on a rack to cool for 20 or 30 minutes. Run a knife around the sides of pan to loosen. Holding the rack over the top of the cake pan, invert to remove the cake. Cool completely. Your perfect cake is now ready for frosting, if desired.
There's nothing quite as delicious as slow-cooked meat with just the right sauce. In many parts of the country, barbecuing pork, chicken or beef can approach a religious experience, so complementing that with the right sauce can be quite important. There are many brands available at your local grocery store, but for just the right balance of spice, sweet and tang, try making your own sauce at home.
Vinegar-Based Sauces
BBQ pork is essentially the signature dish of Virginia and the Carolinas. There, the pork is slow cooked and then "pulled" (pulled apart and all bones removed) and served with a vinegary sauce. These sauces are known for being tangy and thin. The ideal sauce will include a lot of vinegar (often cider), black pepper, chili peppers, salt and a little sugar. A ratio of 16 to 1 for vinegar to sugar is a good guide. To get the optimal taste, make the sauce several hours ahead of time and then let it sit in the fridge to give the flavors time to meld. Vinegar-based sauces should be served warm, on the side; they should not be basted on during the long cooking process.
Tomato-Based Sauces
Tomato based sauces are the most well-known type of barbecue sauce. They commonly include tomato sauce or ketchup, sugar, salt and spices; you'll also sometimes see corn syrup and Worcestershire sauce on the ingredient list. Most tomato-based sauces are basted on the meat just before it's taken off the grill and then served on the side for those who would like to add more. Make sure not to baste too early or it is likely to burn and lose all of its flavor impact.
There are a wide range of flavors to consider when creating a tomato-based sauce. Kansas Citians tend to sweeten it with a generous dollop of molasses and cook it until it's thick; Georgians add several ounces of bourbon to the traditional ingredients. Finally, the folks in Texas are known for adding a bit of extra heat to their sauces, so cayenne pepper should go in with a heavy hand. As a result of all this regional variation, tomato-based barbecue sauces can range from mild to spicy, thin to thick and medium sweet to sweet. You'll need to experiment until you find the perfect balance for your palette.
Mustard-Based Sauces
There's some speculation that mustard-based sauces were developed by German immigrants in the Carolinas. Regardless of who created them, they go quite well with barbecue. The best mustard-based sauce will include a lot of mustard (yellow or brown), a bit of vinegar, a small amount Worcestershire, black pepper, salt and garlic (powder or crushed). This type of sauce is not sweet, but creates a much more tangy/spicy flavor. As with the vinegar-based sauces, mustard-based sauces should be served on the side and not basted on as the meat cooks.
Tags: basted meat, black pepper, just right, mustard-based sauces, right sauce
Vitis vinifera is the classic wine grape, according to WineMakerMag.com, but if you can't get it because you live in any number of the cool, wet climates where it doesn't grow well, don't hesitate to use Vitis labrusca, which does grow well in some colder, wetter climates that don't support Vitis vinifera (see Reference 1). Wine-making supply shops are becoming more and more common, and there is likely one in your area. If not, you can order these supplies online.
Instructions
Preparation
1. Test the juice from the fruit with a hydrometer. Squeeze two handfuls of grapes, strain the juice and measure the sugar level. You want a 22- to 24-degree Brix. Brix is a unit of measurement in wine making. Your hydrometer will give you a Brix measurement. According to WineMakerMag.com, "the fruit should taste sweet, ripe and slightly tart" (see Ref 1).
2. Clean the grapes. They should be undamaged, free of insects and debris. Remove all of the stems.
3. Prepare a sulfite solution to rinse any equipment that comes in contact with the wine. Add 3 tbsp. of sulfite powder to 1 gallon of water. Mix well. Wash everything with hot water and boil as many instruments or containers as possible.
Making the Wine
4. Sanitize a potato masher.
5. Place the grapes in the nylon bag and set the bag in the bottom of the pail and crush the grapes in the bag with the potato masher.
6. Sprinkle a crushed campden tablet or 1 tsp. of sulfite crystals over the must in the bag. "Must" is the name for the grapes in the bag that still have their skin. Cover the pail with a piece of cheesecloth and let the pail sit for one hour.
7. Measure the must's temperature. It should be between 70 and 75 degrees Fahrenheit.
8. Sample the juice in the pail and measure its acidity with the titration kit. You want it to be between 6 and 7 grams per liter. Adjust the acidity with tartaric acid, if necessary. Add the powder 1/8-tsp. at a time and check the acidity until you reach your desired level. To raise it one full gram--from 5 to 6, for example--you will add 3.8 grams of tartaric acid for a 1-gallon batch (see Ref 1).
9. Test the Brix of the must with the hydrometer. Add some sugar dissolved in water to bring it somewhere near 22-degrees Brix.
10. Heat a pint of water to 80 to 90 degrees Fahrenheit and dissolve one packet of yeast in the water. When it begins to bubble, pour the yeast by agitating the bag. Replace the cheesecloth and set the bucket in a warm place, 65 to 75 degrees Fahrenheit. Fermentation will begin within 24 hours.
11. Mix the juice twice a day to keep the skins under the juice. Check on the fermentation and take the temperature every few hours. Measure the Brix until it has reached "dryness," or 0.5 degrees Brix. Lift the bag and squeeze the remaining juice into the bucket.
12. Place the lid on the pail, don't seal it, and let the wine settle for 24 hours.
Rack the Wine Off the Sediment and Bottle It
13. Boil 1 gallon of water and let it cool.
14. Rack the clear wine off the sediment into a sanitized 1-gallon jug. Racking off the wine is the process of removing the clear wine into its own container, separate from the sediment.
15. Place the sanitized jug at a lower position than the jug full of juice. Insert one end of a sanitized length of clear, 1/2-inch diameter, plastic hose into the fermenter and the other end in the sanitized jug. Go slowly. When the clear wine has been transferred, top off the jug with cool, boiled water.
16. Fit the jug with a sanitized bung and fermentation lock.
17.Let the wine sit for 10 days then rack off the wine again into another sanitized jug. Top it off with grape juice or another dry red wine.
18. Wait 6 months then siphon the clear wine into five 750-ml sanitized bottles. Cork the bottles with a hand-corker.
19. Store the bottles in a cool, dark place and wait six months before drinking.
One challenge many people face is eat in the middle of the chaos that is called the morning. Breakfast is often called the most important meal of the day, but how do you fit it in between getting up late, sharing a bathroom with three other people and fitting in a pre-work run? While you can easily grab a doughnut or toaster pastry, they usually aren't satisfying or healthy. Fortunately, there are some easy breakfast options that offer satisfying nutrition to keep you going throughtout the day.
Cereal
Cereal, especially heart-healthy varieties such as raisin bran or toasted oats, are an easy way to eat something quickly in the morning. Most companies now make individual-serving boxes so that you can simply pour them into a bowl and add about a cup of milk. To make it even easier, pour the cereal into a bowl the night before and simply add milk in the morning, then grab a spoon and enjoy.
Oatmeal
For those who prefer something hot in the morning, oatmeal is a great way to go. While you can buy individual packets, it's just as easy, and much healthier, to make the packets yourself. On a weekend afternoon you can easily make enough packets to last you for a month of breakfasts. You will need a container of oats, sugar, salt and sandwich bags, as well as a few extras, such as dried blueberries and non-dairy creamer or raisins and cinnamon. To each sandwich bag add 1/4 cup of oats, 1/8 tsp. (or a pinch) of salt and 1/2 tsp. of sugar, then add your extras. For blueberries and cream, add about 18 dried blueberries and 1 tbsp. of non-dairy creamer. For cinnamon raisin, add 1/4 quarter teaspoon of cinnamon and 24 raisins. Leave these packets in your cupboard for easy access. When you are ready to eat in the morning, dump the packet in a bowl and add about 1/3 to a 1/2 cup of water and microwave it for about 1 1/2 minutes if you used instant oats or 5 minutes if you use regular oats.
Egg Burritos
Egg burritos are filling and easy to heat up and eat on the go. To make a batch you will need three dozen flour tortillas (burrito size), two dozen eggs, four cans of black beans (drained), a jar of salsa and food wrap or aluminum foil. You can also add your own vegetables, such as onions, tomatoes, spinach or green peppers. In a skillet, cook the eggs and any vegetables. Once the eggs start to get solid, add the beans to the skillet. Stir the egg/vegetable/bean mixture continuously until the eggs are thoroughly cooked. Place a large spoonful of egg mixture and 1 tbsp. of salsa to a tortilla and roll it tightly to form a burrito. Then wrap the burrito tightly with food wrap or aluminum foil and put it in the freezer. Do this until you run out of tortillas and egg mixture. In the morning, take a burrito out of the freezer and unwrap it, then wrap it in a paper towel and reheat it in the microwave for a minute.
Few plants spark strong emotions in the way dandelions do. The ultimate hardy perennial, dandelions can colonize a well-kept lawn in what seems like the blink of an eye. Yet, in much of the world, they are a much-loved culinary plant. The blossoms and their pollen are used as a food coloring; the roots are steamed as a vegetable, dried for tea or roasted as a coffee substitute; and the leaves are widely eaten as nutritious boiled greens. The greens can be bitter, depending on the season, and are usually blanched before eating.
Instructions
1. Fill a large pot with water. Salt it heavily, approximately 1/4 cup of kosher salt per gallon, and set it on your stove over high heat. Bring the water to a boil.
2. Separate your dandelion leaves and rinse them thoroughly. Discard any that show insect damage. Trim the stems, if you wish, and set the leaves aside.
3. Fill a large bowl with ice and water. Set it on the counter near your stove, within easy reach of the boiling water.
4. Drop handfuls of the dandelion greens into the boiling water. Work in small batches, so the water remains at a constant boil. Leave the greens in the salted water for one full minute of boiling time.
5. Transfer the greens to the bowl of ice water to stop the cooking process. The leaves should have a bright, vivid green color.
6. Repeat until all the greens have been blanched. Drain the greens and squeeze out any excess moisture. Cook the greens immediately, or package them for refrigeration or freezing.
Tags: boiling water, Fill large, with water, your stove
Finding different kinds of healthy snacks to keep the kids (and parents) happy can be challenging. Dried apple snacks puts a different spin on the traditional fruit, and they'll give your kids a sweet treat that also is good for them.
Instructions
1. Wash the green or red apples in cold water.
2. Remove the core from a few of the apples with either an apple corer or a sharp knife. Take care to keep the apple intact when using a sharp knife to remove the core.
3. Cut the string so that it's long enough to hold all of the apples with enough leftover on each end to hang the apples to dry. The length of the string will vary depending on the number and size of the apples. If there is any doubt that one piece of string is strong enough to hold the apples, cut several pieces of string and tie them together to maximize the strength.
4. Take the string (or strings) and thread them through the holes in the apples. Tie the ends of the strings into knots--after threading them through--in such a way that it keeps the apples from falling off.
5. Take the apples outside, using one or both ends of the string, and hang them to dry in the sun. You can also hang the apples from a rack in an oven set at a very low temperature--around 150 degrees.
6. Remove the strings from the apples once they have dried. Slice the apples and eat.
7. Place any leftover dried apple snacks in airtight bags or jars. Make sure the apples are flexible and there is no sign of moisture in them before storing them.
Tags: apple snacks, apples from, apples with, enough hold, enough hold apples, from apples, hang apples
Asparagus with herbed butter can accompany virtually any red meat or poultry dish. It's easy to make and takes very little time. Serves eight to ten as a side dish.
Instructions
1. Place the herbs, dry seasonings and butter in a bowl and blend until well combined. Chill until needed.
2. Cut off the white, woody bottom portion of each asparagus stalk. If the stalks are still held together with a rubber band, you can probably cut them all off with one slice.
3. Bring a quart of water to a boil and salt it lightly.
4. Place the asparagus in the boiling water and cook until the base of the stalks are cooked through but still firm, about two to four minutes.
5. Test the stalks for doneness by removing one, dunking it in ice water to cool it, and then biting into the base. When the base is firm to the bite but not too mushy, it's done.
6. Remove all the stalks quickly and dunk them in ice water to stop cooking.
7. Place the asparagus in one layer in a baking dish or ovenproof serving dish, topping it with about a tablespoon of the butter (or less as desired) and heating it in the oven at 350 degrees F until the butter softens and begins to melt.
Tags: Asparagus With, Asparagus With Herb, Herb Butter, Make Asparagus, Make Asparagus With
Processing your own wheat into flour may sound like a lot of work, but once you give it a try, you will be hooked on the superior taste homemade flour holds over store-bought alternatives. Spend time choosing a grinder, and expect to pay at least $250. A hand crank grinder will let you get back to basics, while an electric one will do the hard work for you.
Instructions
1. Decide whether you want to germinate your wheat berries before grinding. Germinating will give your flour a higher concentration of vitamins, and according to Baking Experience, many people who are allergic to refined wheat products find no problem with germinated grains. If you choose not to germinate, move directly to step 4.
2. Fill a wide-mouth container one-third full of wheat berries. Fill with water and leave for about eight hours at room temperature to germinate. Check that at least half the berries are just sprouting, and if not, leave for three or four more hours.
3. Rinse the berries with fresh water, drain, and lay out on baking trays to dry overnight.