Cooking and Recipes Information and Resources | Cooking Tips | Cooking Recipes

DoCs Macaroni and Three-Cheese Casserole

Sat, 24 Nov 2007 04:58:56 -0500

DoC has updated this old favorite with a special combination of Cheddar, Parmesan and Mozzarella cheeses and covered the casserole with browned bread crumbs to add a toased topping. Paprika is used for both color and flavor in this recipe, so be sure to buy the good stuff. Ingredients: 1 cup elbow, small shell or ziti pasta2 Tbsp butter (or margarine)2 Tbsp chopped shallots (or 1 small chopped onion)1 Tbsp all-purpose flour 1 cup milk 1/2 cup shredded sharp cheddar cheese 1/4 cup shredded mozzarella cheese 2 Tbsp Parmesan or Asiago cheese 1 slice bread - crumbled into soft crumbs (stale bread works best)1/4 tsp paprika Instructions:1. Cook the pasta according to the package directions and drain well. 2. While the macaroni is cooking, melt 1 tablespoon of the butter (or margarine) in a medium saucepan over medium heat. Saute the shallots (or onion) until tender, about 3 minutes. Add the flour - cook and stir about 1 minute. Add the milk - cook until the sauce thickens, about 4 minutes, stirring often. 3. Stir in the Cheddar and Mozzarella cheeses until melted. Add the cooked macaroni and mix well. Prepare an au-gratin dish or shallow ovenproof baking dish with nonstick pan spray. Transfer the macaroni and cheese to the dish. Preheat your oven broiler. 4. Melt the remaining butter (or margarine; combine it with the bread crumbs and Parmesan cheese. Sprinkle over the macaroni. 5. Broil 4 to 5 inches from the oven broiler until the top is lightly browned, about 2 minutes. If I'm in hurry I use a propane torch to brown the top (just be careful).Serves: 4

DoC's Potato Pancakes

Sat, 24 Nov 2007 04:27:09 -0500

Great Potato Pancakes - a delicious classic ... Ingredients:2 peeled medium potatoes 1 unpeeled zucchini 1 small onion 1/2 cup dry bread crumbs2 tsp canola or corn oilnon-stick cooking spray Instructions:1. Grate the potato and zucchini. Drain any accumulated liquid, or the potatoes will turn green. Grate the onion. Combine the potatoes, zucchini, and onion in a bowl. Add the eggs and bread crumbs or matzo meal. Mix well. 2. Preheat the oven to 300 degrees F. Spray a skillet with nonstick cooking spray. Heat the oil in the skillet over medium-high heat. Add 1/2 cup portions of the potato mixture. 3. Cook for about 5 minutes on one side, turn, and cook on the other side for 3 minutes until golden brown. Transfer cooked cakes to the oven to keep warm. Repeat until all the mixture is used. Serves: 6

DOC's Extra-Easy Saturday Night Lasagna

Sat, 24 Nov 2007 03:59:50 -0500

Ingredients:3/4 lb lean ground beef 3 cups Traditional Spaghetti Sauce (I prefer Prego)15 oz ricotta cheese (or cottage cheese if you prefer)2 cups fresh shredded mozzarella cheese 6 cup lasagna noodles 1/4 cup water Instructions:1. In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. 2. Spoon off fat. Add spaghetti sauce; heat through, stirring occasionally. 3. In 2-quart oblong baking dish, spread 1&1/2 cups meat mixture. 4. Top with three uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella cheese. 5. Repeat layers. Top with remaining meat mixture. 6. Slowly pour water around inside edges of baking dish. 7. Cover tightly with foil. 8. Bake at 375 degrees for 45 minutes. Uncover; bake 10 minutes more. 9. Let stand 10 minutes before serving Servings: 8

DoCs version of Jack Daniel's Stillhouse Barbecue Sauce

Sat, 24 Nov 2007 03:40:00 -0500

This is one of my favorites for the BBQ.Jack Daniel's® Stillhouse Barbecue Sauce (This recipe is adapted directly from Jack Daniels himself!)http://www.jackdaniels.comI slather this sauce on during the last five minutes of cooking (bar-b-queuing) - just long enough for the sugar to caramelize and brown. 1 cup Jack Daniel's Tennessee Whiskey1 cup Heinz ketchup (there are no other kinds)1 cup cider vinegar1 cup brown sugar1/2 cup very finely chopped onion2 tablespoons Worcestershire® sauce2 tablespoons hot pepper/Tabasco® sauce (or less/more to taste)Combine all ingredients in a large saucepan. Bring to a boil and simmer about 30 minutes, or until slightly thickened. Makes about 2 1/2 cups.

DoCs Deep-Fried Mashed Potato Balls

Sat, 24 Nov 2007 03:26:41 -0500

Ingredients:Shortening or deep fryer1/4 cup water 2 Tbsp shortening3/4 tsp salt 1/8 tsp pepper 1/4 cup all-purpose flour 1 egg 2 cups mashed potatoes (about 3 medium potatoes)NOTE: I sometimes use mashed sweet potatoes or half mashed potatoes and half mashed sweet potatoes for an interesting and yummy variation.Instructions:Heat 2 or 3 inches Crisco to 365ºF in deep fryer or deep saucepan. Combine water, 2 tablespoons shortening, salt and pepper in medium saucepan. Bring to boil. Stir in flour. Cook and stir until mixture forms ball. Cool slightly, about 2 minutes.Beat egg in by hand. (Dough will be very thick.) Add potatoes. Mix well.Drop by rounded tablespoonfuls a few at a time, into shortening or deep fryer heated to 365ºF. Fry for 3 to 5 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve immediately. Servings: 6

DoCs Creamed Corn Cornbread

Sat, 24 Nov 2007 03:16:28 -0500

Ingredients:2 cups yellow cornmeal 1 teaspoon kosher salt 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup buttermilk 2 eggs 1 cup creamed corn 2 tablespoons canola oilInstructions:Preheat oven to 425 degrees F. Place a 10-inch cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter. Add 2 tablespoons canola oil to the cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

DoCs Herbed Roast Pork Loin with Potatoes

Sat, 24 Nov 2007 03:09:45 -0500

Roasted pork loin with potatoes - a delicious oven mealThis roast pork loin and potatoes looks fantastic and is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra-special meal. 1 boneless pork loin roast, about 3 to 4 pounds 1 teaspoon garlic powder 1 teaspoon onion powder 1 1/2 teaspoons dried thyme 4 to 6 medium potatoes 2 tablespoons olive oil 1 teaspoon thyme 1 to 2 teaspoon freeze-dried or fresh chives 1/2 teaspoon garlic powder salt and pepper, to taste Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325° for 50 to 55 minutes. Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper. Place potatoes around pork loin; roast an additional 45 to 60 minutes, or until pork registers at least 155° on a thermometer.Cover roast pork loin with foil and let stand for about 15 minutes before slicing.Serves 8 to 10 people.

DoCs Best Bread Pudding

Sat, 24 Nov 2007 03:02:22 -0500

The Very Best Bread Pudding... Ingreditents: 7 or 8 slices of white bread - cut into 3/4" pieces (slightly stale bread works best for me) 3 cups hot milk 2 beaten eggs 2/3 cup sugar 1/4 tsp salt 1 tbs butter 1 1/2 tbs vanilla extract 1 tsp almond extract (optional) 1/2 tsp cinnamon 1/2 tsp nutmeg [+ sprinkle over top when in pan] 1/4 tsp baking powder Coat 8" X 12" casserole dish with butter (or non-stick spray). Pull or cut bread into 3/4 " pieces & put aside. Combine remaining ingredients and mix well. Add the bread and mix well. Add to casserole dish and sprinkle with nutmeg. Bake in 350°F oven for 45 minutes.

DoCs Lemon Chicken

Sat, 24 Nov 2007 02:49:25 -0500

Lemon Chicken with Chicken Broth (Reduced) Ingredients: 4 skinless, boneless chicken breasts 1 tsp salt (or to taste)1/2 tsp pepper (or to taste)1/2 cup all-purpose flour 2 medium lemons 1 Tbsp pure virgin olive oil 1 Tbsp chopped garlic1/2 cup chicken broth Instructions 1. Season the chicken breasts with salt and pepper (to taste). Place the flour in a separate, shallow bowl, then dredge the chicken through the flour until it is coated. Using a box grater, grate the rind of both lemons. Squeeze the lemon juice from the two lemons into a separate bowl. 2. Heat the olive oil in a pan over medium heat. Place the chicken breasts in the pan and cook each side until it is golden brown. Add the lemon juice, grated lemon rind, and garlic to the pan. Continue cooking until the pan is almost dry again, turning the chicken once while cooking. 3. Add the chicken stock to the pan and bring the liquid to a simmer. Cook until the liquid has been reduced by half. Serve the chicken breasts with reduced liquid on top. Seves 4

DoC's Bran Muffins

Sat, 24 Nov 2007 02:25:28 -0500

These fiber-rich, moist muffins are a delicious way to start the day. When preparing the batter, stir the ingredients just until blended. If you overbeat, the muffins will come out chewy and tough. For added flavor and texture, you could toss 1 cup of raisins or currants into the batter if you wish. Ingredients: 1 large egg 1/4 cup sugar 1 3/4 cup milk 1 1/2 Tbsp melted margarine 2 cups bran cereal 1 cup flour 1 Tbsp baking powder 1/2 tsp salt Instructions: 1 Preheat the oven to 400 degrees F. Prep a 12-cup muffin tin with non-stick pan spray or line the muffin tins with paper liners. 2 Beat the egg in a medium bowl. Add the sugar, milk, and margarine - beat well. Blend in the bran. Allow to stand a few minutes for the bran to soften. 3 Mix the dry ingredients together into a small bowl - add to the bran mixture. Stir JUST until blended. 4 Divide the batter amoung the 12 muffins cups; each will be about 2/3 full. 5 Bake 20 to 25 mintues, until a toothpick inserted in the center of a muffin comes out clean. Servings: 12

DoC's Corn Fritters

Sat, 24 Nov 2007 01:59:56 -0500

Ingredients Serves 12 (4 fritters each) 2 large eggs 1/4 cup milk + 1/4 liquid from the corn can (= 1/2 cup) 1 Tbs. butter, melted 1 (16 oz) can whole kernel corn, drained 2 cups all-purpose flour 2 tsp. baking powder 3/4 tsp. salt 1/4 tsp. black pepper, freshly ground 2 TBS. granulated sugar Vegetable oil (for frying) Confectioners sugar and maple syrup Recipe: In a mixing bowl, beat the eggs until light. Add the milk and corn liquid, and butter; blend. Stir in the corn and mix thoroughly. Add the dry ingredients and mix just until moistened. Process: Heat 2 inches of oil in an electric skillet or preferably a deep-fryer to 300 degrees. Drop the batter into the oil by rounded teaspoonfuls and fry 2 to 3 minutes on each side or until nicely browned. Drain on paper towel and sprinkle with powdered sugar. Serve with maple syrup. Option: Substitute canned pineapple tidbits for the corn.

DoCs Baked Acorn Squash

Fri, 23 Nov 2007 23:34:55 -0500

Ingredients: 1 Acorn Squash (also called Danish Squash), cut in half2 tablespoons of butter 2 teaspoons of honey or maple syrup 2 tablespoons of brown sugar Salt & pepper Preparation: Scoop the seeds out of each half with a spoon. I also cut a very small slice from the very top of each half so it "sits up" properly in the oven. This way the melted butter, honey or maple syrup won't spill out. You can also use 4 toothpicks to make it "sit up straight". Add 1 tablespoon of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper . to the hollow scoop of each half. I always sprinkle the brown sugar on top for a more dramatic look and improve the taste. Place upright on a very lightly greased cookie sheet (or foil lined) and roast for about 1 hour or until tender when flesh is poked with a fork. This is a wonderfully scrumptious, quick and easy side dish that is great anytime of the year. It serves 2. Double ot triple the recipe for 4 or 6 persons.

DoC�s Special Linguine with Clam Sauce

Fri, 23 Nov 2007 23:00:11 -0500

2 cans baby clams, drained (or 36 fresh small hard-shell clams) <**save juice in case>1 tbsp. butter (margarine won’t do in this recipe)2 tbsp. olive oil (I prefer virgin olive oil)2 cloves garlic, very finely chopped (use more garlic if desired)1 small onion or 3 shallots, very finely chopped1 tbsp. chopped fresh parsley½ tsp. oregano ¼ tsp. freshly ground black pepper (or white pepper if desired)¼ cup dry white wine (have some in a glass beside you for the Chef)¼ cup whipping cream1 tsp. salt1 pkg. (250 g.) linguine (I prefer packaged fresh over dried)Grated Parmesan cheese (serve on the side for sprinkling as desired) Open the canned clams & drain them well (or open the fresh clams, cut out the flesh, discard shells and wash clams thoroughly under cold running water). Heat butter and 1 tablespoon olive oil in a small saucepan. Quickly add garlic, onion, parsley, oregano and pepper. Stir frequently and cook about 3 minutes until onions are transparent (don’t let it burn). Add wine and clams. Cover and simmer over low heat 12 minutes. Then stir in whipping cream last. (Meanwhile) Bring 12 cups water to a boil in a large saucepan. Add salt, the remaining 2tablespoons of olive oil, then the linguine, a little at a time, so the water continues to boil. Cook 7 to 8 minutes until al dente (fresh linguine usually takes less time), drain in a colander and then transfer it to a warm serving dish or platter. Spoon hot clam sauce over and serve immediately. Top with grated Parmesan cheese, if desired. Serves 4. ** NOTE: If the sauce seems too thin I usually mix 1 tbsp. cornstarch with the saved canned clam juice, then stir it into sauce a little at a time to thicken until you get the desired results (has to be heated more to thicken). Variations:You may substitute 1 can of clams with 1 can of small baby shrimp for a colorful combo.Another variant I’ve used is to add ½ tsp. sweet basil.For a real seafood combo I’ve used clams, shrimp & scallops (expensive but good).Purists however would NEVER add anything but clams! Enjoy - Doc

Mouth-Watering Tips for Cooking

Wed, 14 Jun 2006 16:53:21 -0400

Is this exclusive for people who are fond of eating? Of course not, because it does not follow that when you love to eat you also know how to cook. In fact, whether you accept it or not, this is the reverse of reality. Majority of the people who have a habit of eating do not even know how to cook. Cooking is a skill that you need to learn although there are some people who are really gifted with cooking ability. The most important things that you need to ponder upon are the basic of cooking and little by little are the strategies on how you can make your recipe extra yummy. For a novice cook, it can be a bit harder because you need to start from the fundamental steps. However, for an experienced cook you can already have a chance to create your own version of a particular recipe. Here are some of the mouth-watering tips for your cooking: • Set your mind that it is fun to cook. Do not cook in a hurry because it will just turn into a spoiled recipe. It is best if you are cooking in good condition. Remember that the stress that you feel during cooking can affect the taste of the food. You will not even notice sometimes that the amount of ingredients you poured into it is more than the right quantity. • Consider every recipe that you cook as your specialty. This will somehow motivate you to put all your efforts into cooking. It is true that you have your own specialty; this is a food that you considered the most delicious for you. You can consider this pointer every time you do your job in the kitchen. • Get fond on exploring new recipes. It is not good to prepare the same kind of foods in your dining table everyday. The sense of taste of a person also looks for something different. Magazines and TV shows can help you a lot on it. You can read or watch the extraordinary delicacies that you think you can prepare. At least, it will make a little twist in the taste buds of your family. Knowing the things that you need to understand about cooking will make your life in the kitchen easier. In most of the instances, you will prefer spending your free time in your kitchen as you think of another delicious recipe that you will prepare for your loved ones.

The Art of Cooking

Wed, 14 Jun 2006 16:52:29 -0400

Cooking is the artistic act of preparing food or dishes for eating and consumption. Cooking encompasses a very broad range of tools, methods and combinations of different ingredients to modify or improve flavor, appeal and food digestibility. Cooking in general requires and involves the selection, combination and measurement of ingredients in an orderly manner or procedure to achieve a desired result or final product. However, successful cooking is hindered by a number of factors that may include the availability of tools, the pricing and accessibility of ingredients, and of course, above all, the skill and talent of the cook or the person cooking. Globally, the diversity of cooking reflects the myriad aesthetic, nutritional, economic, cultural, agricultural and religious situations, environment or considerations that may influence or affect it. To cook, heat must be applied to food. The process will chemically transform the food, changing its flavor, its appearance, its texture, and of course, more importantly, its nutritional characteristics and properties. History have it that cooked food stuff, both animal and vegetable, in human civilizations from the ancient times used fire to cook food. Cooking techniques There a number of cooking techniques used by modern cooks to prepare sumptuous meals for people and guests. Be aware that cooking has somehow turned into an exact science because cooks have turned very systematic and exact or meticulous on ingredients and procedures. It will be amusing to know that nowadays, cooking has also become a very important profession. Around the world, lots of cooking schools and academies have proliferated. Lots of students and young people have changed their perspective of cooking and some of them even chose to make the activity or task a life-long commitment or profession. The art of cooking now has become more sophisticated. Five-star hotels around the globe has turned very requiring and particular about the food they serve their clients. There are a number of techniques on how people cook food the most common and the most advanced techniques will be described here. Read on. Baking is one form of cooking that has advanced through the years. It involves meticulous following of procedures and utmost attention and focus to the measurement of the ingredients. Take note that when you cook, you have to be exact. Too mich flour or egg yolk or sugar can ruin your project or recipe. Baking involves the use of the microwave for heat requirements. Boiling is the process when the raw food material is immersed in water and the whole thing is put up under fire until the water boils down. You know that boiling kills germs so this is a process where it is ensured that contamination in food is eliminated. People have devised ways on how to make food taste better through boiling. In the Philippines, there is a dish called ‘sinigang’ where raw meat of pork, beef or even fish is boiled with water. After the water has boiled, other food ingredients are added. Frying is that kind of cooking where the food is cooked by immersing them in boiling oil or very hot oil. The oil temperature will do the cooking. Most fast food dishes are cooked. The most loved cooked foods include fried chicken, fried fish and other fried delicacies. It should be noted though that fried foods are oily and contains more cholesterol than other food cooked the other way

Freezing and Thawing Meat

Wed, 14 Jun 2006 16:52:09 -0400

Why would we care about thawing and freezing meat? Have you ever wondered why your frozen cuts do not turn out as juicy as you would expect? You would expect cooking and baking tips. Would it surprise you to know the answer could be your freezing and thawing practices. The right storage temperatures help extend shelf life and control the growth of pathogens in the meat. Also proper freezing and thawing helps protect moisture and protein loss, which can occur by evaporation or dripping. Now cooking and baking tips help but we also want to make sure we preserve the most proteins and juices for a tastier and juicier cut of meat. Here are seven tips we can do it: 1. Thaw meats in the refrigerator a day or so before use – this helps ensure safety and preserve proteins. 2. Put foods to be frozen in the freezer as fast as you can and in the coldest part of the fridge – the faster meat freezes the better quality it will retain, faster is better. 3. Buy separate refrigerator and freezer thermometers. Keep the fridge between 34 °F and 40 °F and the freezer below 0 °F. 4. Keep the freezer as full as you can and label date frozen foods – this helps keep the temperature 5. Never refreeze meats specially seafood – Texture and taste will be affected and if completely thawed food safety might be a problem. 6. Use packaging materials made for freezing – Freezer bags/wraps help protect food and avoid freezer burn. 7. If you must freeze, buy commercially frozen products – These will generally retain their eating and nutritional qualities better than home frozen products. Your fridge will not freeze food as fast as commercial freezing processes do and they will typically freeze these when they are fresher. This translates to better taste and nutrition than you can attain at home. These are some tips to help you retain the quality of your frozen meats that help you prepare that great dinner your family expects and deserves. A well preserved cut of meat will help those great cooking and baking tips go a long way. I hope these tips help you keep the accolades rolling in!

Wing Sauces - Great for All Occasions

Wed, 14 Jun 2006 16:51:49 -0400

It's hard to tell which wing sauces are better because we all have different tastes. Buffalo wing sauces are not hard to make at all. The original Anchor Bar Buffalo, NY wing sauce is said to only have five main ingredients. But with so many varieties already available and with such inexpensive price tags, there's no reason to make them on your own. Buy a variety of wing sauces and try them all out I say! More Info on Wing Sauces If you want to have the widest selection of wing sauces, then you should go to InsaneChicken. They carry a VERY large catalogue of wing sauces, condiments, marinades, and barbecue ingredients that are hard to find in some retail outlets. The most popular brands include those coming from restaurants like Anchor Bar, home of the original Buffalo wings, and Hooters. They also carry brands that are extra hot or quite hard to find. Ordering is secure and convenient. Because most wing sauce products are inexpensive, you should try ordering a lot and stock up on this essential ingredient. Wing sauces aren't just useful for chicken wings you know. You can use them on any chicken part. You can even use them on ribs, pork chops and steaks. While wing sauces are typically mixed with the wings after frying, you can use wing sauces to marinate meats as well. They also make great seasonings to such viands like steak, meatloaf and various fried foods. For the best culinary experience, consider serving your chicken wings with your choice of dip. The type of dip you should serve depends on the wing sauces used. For instance, hot wing sauce calls for blue cheese, ranch and mayo dips, while sweet wing sauces go well with sour cream and onion or cheddar dips. Also, remember that fresh salsa, pickle relish or minced tomatoes go well with ANY dish. Buffalo Wings – Fun Recipe Ideas Buffalo wings are fun to eat. Adults and children simple never tire of them! They are also very easy to make. You can fry them, bake them or grill them. You can make your own barbecue sauce or buy prepared sauces available in grocery stores. However, if you plan on making a lot of wings and feeding a lot of people, consider buying a variety of sauces at InsaneChicken.com, an online specialty sauce and condiment retailer. Below are some fun ways you can prepare wings quickly. Wings - Coat Me Silly Ideas Easy Wings. This dish is just perfect for those who don't have the time to make elaborate dish preparations. Simply get your frozen wings out of the freezer and defrost them in the microwave. Afterwards, you can mix some water and the wing sauce of your choice with the wings, and boil them on the stove. After the chicken and the sauce are thoroughly cooked, simply place the wing in barbecue sticks and sear them with the flames of your gas stove. This recipe is easy and delicious. Tender Wings – Sweet chicken barbecue that falls off the bone is simply irresistible. It's relatively simple to make too. Just mix your favorite barbecue sauce into the chicken wings, along with paprika, brown sugar or pancake syrup. Place this in greased aluminum foil and wrap tight. Bake slowly for 3-4 hours and you'll have mouth-watering barbecue the entire family will enjoy. Enjoy these with baked potatoes and sour cream for a delicious dinner. Fried Wings – This is a quick barbecue recipe that tastes just as good as the grilled counter part. Coat your chicken liberally with bottled wing sauce like Wing Time Mild Wing Sauce (for a slightly hot taste), or Jim Beam Wing Sauce (for really hot), or Spontaneous Combustion Chicken Wing Sauce (for ARE YOU CRAZY hotness). Then in a non-stick pan, melt two sticks of butter and add half a cup of olive oil. Fry your wings until brown. This goes well with cucumber salad or some great tasting salsa!

Having Fun Cooking

Wed, 14 Jun 2006 16:51:20 -0400

What’s the secret to having fun cooking? Is there a magic bullet that solves all the problems in the kitchen? Maybe, Maybe not. However, two undisputable elements of fun cooking are speed and quality. In other words, making fast cooking great, makes cooking fun! Having fun cooking is the key to being able to cook dinner every day for your family even after a long day at work. That fun feeling will get you the accolades for a great dinner, which will in turn make cooking even more fun. So how do we make fast cooking great? You start by breaking down the elements of cooking. We can do this by looking at cooking as a three-part process: 1. Preparation 2. Execution 3. Serving/Cleaning Typically, the focus is on the execution. Do you have a great recipe? How much time do I cook the meat for? However all great chef’s know that it’s the preparation that is the key to making fast cooking great. In addition, planning for the serving/cleaning helps the experience remain fun after everyone is fed. Before you begin to cook for your family, make sure you plan your menus before going to buy groceries. After you have a plan, think about what ingredients have the quality and convenience that will help you in the process of making fast cooking great. Thinking about this in the preparation process will help you whip out great food fast. In future entries we will focus on some of the things you need to keep in mind to make sure you get the quality and convenience in your ingredients that will really make a difference for you in the kitchen. Until then have fun making fast cooking great.

How to Roast a Chicken in 30 Minutes

Wed, 14 Jun 2006 16:50:57 -0400

Every now and then cooks run out of time and suddenly find themselves under pressure, with a meal looming and a hungry family impatient for their baked chicken dinner. Stay cool. It does not have to take 60 minutes or more to roast a chicken, it just takes a little cunning and a fairly relaxed half an hour. Well, alright, it will take 35 minutes, but it will still be roasted and will still be the entire chicken. There are two methods you can use, one of which involves practically no work on your part at all. So let’s start with that one. You need a 1.5kg (that’s about 3lbs) chicken or smaller. Mix together a little olive oil, some dark soy sauce, a teaspoon of paprika, a tablespoon of mixed dried herbs and two crushed cloves of garlic. Paint this mix all over the chicken, then put it into a roasting bag and seal it by twisting the end of the bag and folding it under the chicken. Punch a couple of holes in the bag and microwave on High for 30 minutes. At the end of the cooking time, leave the chicken in the microwave, without opening the door, for a further 5 minutes. Be careful when you open the bag, just in case there is still some steam waiting to escape. It can burn you. If you don’t like that idea, or you don’t have a microwave, then you can use a conventional oven preheated to 180°C, 350°F, but now you will have to joint your chicken. Don’t worry, it’s easy. You simply cut it into quarters using either a sharp cook’s knife or kitchen shears. Start at the tail end with the chicken on its back and cut down through the parson’s nose. Now stand the chook on its neck with the backbone towards you and cut straight down, using the notch in the parson’s nose as your starting point. Flatten out the bird, skin-side down, and cut from neck to tail, through the center of the gelatinous membrane that forms the breast-bone. Finally, cut across the halves between the thigh and breast to make your quarters. You will easily see where to do this. It’s a natural cutting point. Place the pieces skin-side up in a roasting tin large enough to hold them without overlapping, brush them with the mixture given above, and bake for 30 minutes, basting once. For the last five minutes turn the oven heat to full, which will help to give a crisper finish. You can miss out this step if you intend to discard the skin. As always with roasted meat, once the cooking time is over keep the chicken warm but let it stand for five minutes before carving. This lets it relax and allows the juices to spread evenly throughout the joint. When you carve the breast, instead of slicing it lengthways as you normally would, remove it from the bone in one piece and then slice it at a slight angle, starting at the neck end and working back. You can joint the legs in the usual way.

Making a Better Dry Rub

Wed, 14 Jun 2006 16:50:35 -0400

Go to any grocery store, specialty food shop, or food show, and the shelves will be overflowing with dry rubs and seasoning blends. Many of these have names and packages that will either leave you smiling or scratching your head, but the sad part is, 99% of these have two things in common - lack of originality and flavor. It is the same old same old - a few different spices thrown together to create something that smells and tastes like Shake and Bake. But, it is that remaining 1% that truly go out of their way to create a blend that is uniquely theirs. For them it is more than just a way to make a dollar - it is a passion. A passion for achieving a top notch product that truly stands out from the crowd. It is through the use of better ingredients that they are able to make this happen. Most dry rubs and seasonings begin using a similar formula - a mixture of paprika, peppers, salt, sugars, and other spices. Depending on the flavor the manufacturer is trying to achieve, they may also include very specific and sometimes unusual ingredients. This is where most dry rubs fall short. When working with a computer, if you put junk in, you get junk out, and dry rubs are no different. Use a less than quality ingredient, and you end up with a less than quality product. Most people are unaware that virtually each and every spice used has varying levels of quality. For example, let's look at black peppercorns. There are a wide number of varieties, some of which are well known as being of higher quality. This is due to their higher concentrations of the pungent oils that give them flavor. Obviously, the higher the concentration of oil, the greater the flavor, and of course, the higher the cost. Because of this increased cost, most dry rub manufacturers will simply use whatever ingredients are available at the lowest costs. Needless to say, this robs the dry rub of ever achieving a superior flavor. Prime point, try comparing true Hungarian paprika with the standard off-the-shelf variety...there is no comparison. As a further cost saving measure, many manufacturers rely on additives and flavorings to reduce their costs. For example, rather than actually use products that have been slow smoked, many manufacturers will use smoke flavorings to give their products an "off the grill" flavor. While this is a cost efficient way of producing a rub, it is not how you produce a quality product. While very good at coming close, additives and flavorings very rarely equal the flavor of the real ingredient, robbing you of flavor (I won't even get into the health concerns of additives here...that's a whole other article!) So the next time you are in the grocery store and are about to purchase that bottle of dry rub, put it down and take the time to reward yourself with a truly high quality product. You won't regret it, and who knows, you may even discover flavors you never knew existed!

Seven Tips To Help You Cook Dinner Faster

Wed, 14 Jun 2006 16:50:11 -0400

Wouldn’t you love to give your family a great Caesar Salad Recipe followed by a great risotto you cooked yourself every now and then. How about every day! How can you accomplish this with all your daily responsibilities at home and at work? Well let’s start with Seven tips to help you cook dinner faster: 1. Plan your meals – use the weekend to plan the week you do not have to stick to the plan but you will not be worrying about what it is you need to cook today. 2. Use high quality ingredients – According to chef Gale Grand: “Quality ingredients are crucial, because you don’t have to do a lot to them. THAT’S THE CHEF’S TRICK.” 3. Do as much as you can the night before. 4. Marinate/Tenderize your meats – add flavor even when you are not there, if you do it the night before even better. 5. Keep multiple recipes handy – if you need to change the plans be ready with options. 6. Rethink your pantry - Keep the pantry well stocked with herbs and spices that will give you flexibility to prepare different dishes. 7. Serve straight to the plate – Use as few serving plates as you can, or even better use none, you will be happier during cleanup. These are seven simple things you can do to make things go faster and easier for yourself. All this while improving the quality and taste of the food you prepare for your family. We should always search for better and faster ways to get from the kitchen to the table in no time. Maximizing the time you spend with your family at dinner and bringing your family closer together.

The History of Thai Food

Wed, 14 Jun 2006 16:49:02 -0400

Thai food is famous all over the world. Whether chilli-hot or comparatively bland, harmony and contrast are the guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all tastes. The 'Tai' people migrated from valley settlements in the mountainous region of Southwest China (now Yunnan province) between the sixth and thirteenth centuries, into what is now known as Thailand, Laos, the Shan States of upper Burma, and northwest Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished with the rich biodiversity of the Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and blended with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese techniques. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at adapting foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tastes. A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.

Chinese Cooking Technique: Deep Fry

Wed, 14 Jun 2006 16:48:39 -0400

There are usually 2 ways of deep frying in Chinese cooking: Deep frying the ingredients directly Deep frying the ingredients with batter The latter is the most commonly used method. Here are some pointer in how to deep fry Chinese food most effectively. The sizes of the ingredient pieces should be uniform.The dimensions, including the thickness of the pieces that you are frying should be as close as you can get them. Otherwise, some pieces will be overcooked, some will be undercooked, and even the colors will be different piece by piece. Marinade the ingredients in the batter/pasteThis will enhance the taste and the aroma of your cooking. Maintain adequate oil temperatureThe oil temperature require for each dish will vary depending on the ingredient types, sizes, batters, wraps, etc. For those not easily cooked through, they will require cooking twice (see below). For those easily cooked through, it can be done simply in high heat. When deep frying, maintaining constant oil temperature is a must. Most idealy, the ingredients need to be put in together. If you are cooking large servings, then divide them up, but still put each divided servings in together to get the same taste and color. Once done, pick them up with a strainer to preserve the appearance. Deep fry Twice on ingredients that are not easily friedSome dishes like the ones that require chicken or fish rolled into balls are not easily cooked through when deep frying. So these will require deep frying them twice. The first time using medium heat until 70, 80% cooked. Take them out, crank up the heat to high, then deep fry them again to achieve the desired results.

A Beginners Guide to Chinese Cookery

Wed, 14 Jun 2006 16:47:08 -0400

When I first ate Chinese food in the UK in the 1970s, it was really quite unappealing. Everything came in a gloopy sauce and seemed to taste the same, due to the overuse of monosodium glutamate, supposedly a flavour enhancer but in reality, nothing of the kind. Then in the 1980s a new breed of Chinese restaurant arrived (at least it took that long to reach the provinces) which provided lighter, tastier Chinese cooking demonstrating regional differences. There was one drawback, however, which was that this new type of restaurant was much more expensive than the original cheap ‘n tasteless ones. Consequently, I thought how nice it would be to cook Chinese food at home but I had no idea where to start until BBC TV came to my rescue in the shape of Ken Hom, the USA-born chef of Cantonese parents. Ken presented Chinese cuisine in such an easily-understandable way, demonstrating techniques and suggesting alternative ingredients should the originals not be available in your local supermarket. The book which accompanied the series, Ken Hom’s Chinese Cookery became my bible and I still have my copy, pages stained with oil drips and smears of sauce. To help you on your way to cooking Chinese food at home, I’m going to briefly describe the basic equipment, ingredients and techniques which you need to know so that you can produce some simple and tasty dishes. I hope you enjoy the article and that it inspires you to get cooking! EquipmentAlthough there are many implements and pieces of equipment you can buy, to start on the road to cooking your own Chinese food, you really only need a good knife or two and a wok. Woks come in all shapes and sizes, they can be non-stick, flat-bottomed, they can even be electric these days but I still prefer my old carbon steel wok with it’s rounded bottom and one wooden handle. This is a Pau wok. These are readily available in Chinese supermarkets and are much less expensive than other varieties. There is one important task though, before you will be ready to cook with such a wok and that is to season it. You will need to scrub it with a cream cleaner to remove any residues of machine oil and dry it carefully. Put the wok on the hob over a low heat. Rub the inside of the wok with two tablespoons of cooking oil using kitchen towel. Let the wok heat slowly for 10 to 15 minutes then wipe the inside with more kitchen towel. The paper will come away black. Carry on coating, heating and cleaning off until the kitchen towel comes away clean. Your wok is now ready to use. After use, wash only in water without detergent and dry thoroughly over a low heat. You may also apply a little oil if you wish. This should prevent the wok from rusting but if it does develop rust, just scrub and season again. As well as the wok, you will need a wok stand, particularly if you have an electric hob. This keeps the wok stable if you are using it for braising or deep frying. You will also need something to stir with – any spatula, slice or slotted spoon will do – metal for a metal wok and plastic or wooden for a non-stick wok. IngredientsBefore you rush out and buy up the whole Chinese section at the supermarket, bear in mind that some ingredients don’t keep well if left unused. Just select something simple from your chosen cookery book and buy the things that you need for that then you can expand your selection as you progress through different dishes. Some common store-cupboard ingredients that you will almost certainly need are dark and light soy sauce, some sort of cooking oil and sesame oil, cornflour and rice wine or sherry. For more information, see my article Chinese Cooking - Ingredients and Equipment. Techniques Stir-FryingThe most well known Chinese cooking technique is stir-frying. This is where your wok comes into its own as it’s shape and size (at least 14 inches diameter with deep sides) is ideal for quick cooking. The secret to successful stir-frying is to have all your ingredients ready in advance. Meat should be cut according to the recipe but normally in thin strips. Vegetables likewise but in any event should be of similar shapes and sizes to ensure even cooking. Long thin vegetables such as spring onions, carrots or asparagus are often cut on the diagonal so that more surface area is exposed for quicker cooking. Measure out sauce ingredients - check the recipe - if they are all added to the dish at the same time, you can put them all in one small bowl. If cornflour is included, don’t forget to give it a good stir before adding to the other food. Once you have everything prepared, heat your wok until it is very hot then add oil and using your chosen stirring implement ensure that the oil is evenly distributed over the surface of the wok. Before you add your ingredients. the wok should be so hot that it is almost smoking - this will prevent the food from being greasy. The exception to this is if you are flavouring your oil with garlic, chilli, spring onions, ginger or salt - these will burn if the oil is too hot. Now add your other ingredients in the order stated in the recipe and toss them over the surface of the wok ensuring that nothing rests in one place for too long and moving the food from the centre of the wok to the sides. I suggest that you wear an apron or other protective clothing for this operation as the food often spits due to the high temperature it is cooked at. Deep FryingYou can use your wok for deep frying but be very careful that it is safely balanced on its stand. Under no circumstances leave it unattended. Deep frying in a wok uses less oil than a deep fryer or saucepan but you may find these safer and easier to use. When deep frying, make sure that the oil is hot enough before adding ingredients or the food will end up very greasy. Test it by dropping in a small piece of prepared food or a cube of bread. If the oil bubbles up around what you dropped in then it’s hot enough. Make sure that food to be deep fried is dried thoroughly on kitchen paper or drained of its marinade before cooking otherwise it will spit. Shallow FryingThis is the same as the Western technique. Fry food on one side, then the other and drain off any excess oil before adding sauce ingredients. A normal frying pan is fine for this. SteamingSteaming is widely used in Chinese cookery. You can use a bamboo steamer in a wok, a heat-proof plate placed on a rack in a wok or other large pan or you can use a normal European steamer. If using a bamboo steamer or plate in a wok, bring about 2 inches of water to a simmer. Put your rack into the wok (if the bamboo steamer is big enough and will sit on the sides of the wok without being in the water, you don’t need a rack) and balance your plate or steamer of food on it. Put the lid on your steamer or wok and check occasionally to see if the water needs topping up (use water which is already hot). Whichever method you use, make sure that the food is above the water level and isn’t getting wet. BraisingAs with Western cooking, braising is used for tougher cuts of meat and involves gentle cooking of meat and/or vegetables in flavoured stock. Red-braising is the technique where food is braised in a dark liquid such as soy sauce which gives the food a red/brown colour. This type of braising sauce can be frozen and re-used.

Basic Terms on Chinese Restaurant Menus

Wed, 14 Jun 2006 16:46:15 -0400

In today’s modern Chinese restaurants even a more traditional menu will come with English translations for many of the more common Chinese food terms. It is, however, always handy to have knowledge of some to the basic terms just in case you find yourself in need. Here are eleven definitions that range from vegetables to duck for some of the more common items found in Chinese restaurants. Choy = vegetable. Vegetables or Choy are found in many Chinese food dishes. This versatile ingredient can be found in stand alone dishes or accompanied by meat. Dun = egg and is often found in dishes like Egg Foo Young where eggs or Dun are combined with a wide variety of accompaniments like rice, chicken, vegetables and bean sprouts. Fon = rice and is most familiar in Fried Rice which comes with peas, carrots and pork or in sticky short grained white rice. Gai = chicken and is a very adaptable ingredient to use in dishes like Cashew Chicken or Moo Shu Chicken where the chicken is thin sliced and served with vegetables, plum sauce and a thin pancake. Har = shrimp and can be found in Peking Shrimp which can sometimes still be found by its traditional name of Beijing Far Jue Har. Mien = noodle and is a soft warm noodle served with chicken or pork and vegetables. The all too common chow mien noodle is a crunchy version of the original. Moo ghoo = mushroom. Moo Ghoo Gai Pan, which means sliced chicken and mushrooms, is an easily found dish on most Chinese restaurant menus. Op = duck. Op or duck is not as common as chicken or pork but is a delicacy that is worth tasting. Pien = sliced, proper slicing is key to Chinese cooking. Suen = sour Tiem = sweet. Most often times you will see sweet and sour in the same dish such as Sweet and Sour Pork which contains pork, pineapple and green peppers in a sweet sauce.

How to Make a Cajun Roux

Wed, 14 Jun 2006 16:45:45 -0400

The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient to maintain its own identity. The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is the Cajun roux (pronounced ‘rue’). Good roux is neither undercooked nor overcooked. Undercooking will yield a less full-bodied flavor and overcooking to the point of being burned will yield a bitter taste. The French roux is usually a blend of equal parts flour and butter cooked slowly until bubbly and well blended, but not browned. The typical Cajun roux is a blend of equal parts of flour and fat, cooked together in a heavy pot over high heat until a medium brown color is reached. Roux must be stirred constantly to prevent burning. Some people prefer a roux made with approximately one-fourth cup more oil than flour. Most often, when Cajun roux is called for, finely chopped onion and bell pepper is added to the browned roux to arrest the cooking temperature and prevent the roux from scorching. This step begins the cooking of the desired dish, such as a gumbo or sauce piquant. Ingredients: 1 cup vegetable oil 1 cup all-purpose flower Preparation: Heat vegetable oil in a heavy Dutch oven or 12-inch skillet over high heat. When oil is hot, add flour all at once; stir or whisk quickly to combine flour and oil. If necessary, use the back of a wooden spoon to smooth out any lumps of flour. Stir or whisk constantly, until roux reaches desired color (between a peanut butter and mahogany color) and has a nut-like aroma. Recipe yields a scant 1-1/2 cups of roux. Recipe Notes: (1) If small black or brown specks appear while preparing roux, it has burned and should be discarded. A burned roux will give a bitter or scorched flavor. (2) Roux may be prepared ahead - cover, refrigerate and use within 1 week. (3) To prepare extra roux for later use, batches may be prepared by increasing oil and flour in equal amounts. (4) Freezes beautifully. (Freeze in 1-cup portions for up to 6 months.) (5) Caution: Be extremely careful when stirring and handling roux during preparation. With a temperature exceeding 500F, roux splashed on the skin will stick and cause a severe burn. Preparing an authentic Cajun roux is not difficult once you know how. If you follow the above recipe exactly, you will be able to successfully prepare a roux to equal that of any well-experienced Cajun chef.

Chinese Cooking Techniques

Wed, 14 Jun 2006 16:45:13 -0400

The variety of Chinese food dishes and Chinese food recipes available today is wider than in any previous decade. One can easily find Chinese food recipes for Chop Suey, which is not an authentic Chinese dish, along side of Hunan Beef. It is interesting to note that what many refer to as Chow Mein noodles is really a simpler crunchy version of the real thing. In centuries past when the Chinese still used forks and knives is when the foundation for modern day Chinese cooking was formed. This is back when the cutting techniques and delicate flavors came together to form healthy hearty meals. This is also when the three primary Chinese cooking techniques were formed. The first Chinese cooking technique is stewing. Stewing can be either red or clear and is the simplest of the three methods. In clear stewing the clear liquid is brought to a boil and then allowed to simmer until the food is just tender. In red stewing a small amount of sugar and soy sauce is added which gives the stewed food a reddish tinge. The second Chinese cooking technique is steaming. Steaming can be either wet or dry. The Chinese have used steaming as a primary cooking method for over 3000 years. Before ovens were common place steaming was a preferred method which allowed for moist flavorful food that retained most of its nutrients. Frying is the third of the traditional Chinese cooking techniques. Frying can be either deep frying in oil or sautéing. When deep frying the food is submersed in hot oil and allowed to cook until it floats. In sautéing the meat, vegetables and garnishes are cooked quickly over high heat in a small amount of fat.

Holiday Cookies From Around the World

Wed, 14 Jun 2006 16:44:43 -0400

The holidays are all about traditions and in every corner of the world, the people mark the season with delectable cookies. Here are just a few of the traditional holiday cookies from around the world. Scottish Shortbread Cookies - A simple recipe of flour, butter, sugar and cornstarch yields a delightful cookie that the Scots enjoy year round. However, they are particularly popular during New Year celebrations. There are numerous recipes for shortbread, but the Scots seem to know the trick for making them addicting. Israeli Rugelach - This sweet Jewish treat has become a part of mainstream society in the US and throughout the world. The yeast based dough is cut in circles, covered with something like raisins or nuts, and rolled up to make crescent shapes. Chinese Almond Cookies - The sweet almond has been cultivated in China since 600 AD making it a long term favorite in Chinese cooking. The Chinese often grind the almonds into a paste and combine it with milk to make sweet desserts such as these cookies that are enjoyed throughout the holidays. Greek Melomakarona - These delicious morsels are made in a 2 step process. First, the cookies are baked until they have the texture of cake. Then they are liberally soaked in a mixture of honey syrup that is absorbed by the sponge-like cookie, creating a sweet treat like no other. During the Christmas season, these cookies are eaten all over Greece. Mexican Wedding Cookies - These delectable cookies that are chock full of nuts and rolled in powdered sugar are known by many names in various countries throughout the world. They are usually shaped as crescents or round balls. The recipe may vary a bit from country to country, but the main ingredients are essentially the same. For instance, the people of Greece call them Kourambiethes and in the US, they are often known as butter balls or snowballs. In Mexico, these nutty delights are put in fancy paper holders and given out as guest favors at weddings. Whatever the name, they are delicious all the same! Polish Thumbprint Cookies - These delightful little cookies literally have a thumbprint in the middle that is filled with apricot or other jam/preserves. Made with honey and almonds, these Christmas cookies capture the usual flavor of this region of the world. German Chocolate Pretzel Cookies - These pretzel-shaped, chocolate shortbread cookies are a favorite in Germany at Christmas time. To make them look like authentic pretzels, they put on a light egg glaze and sprinkle the cookies with coarse sugar. Swedish Pepparkakor - Also known as Swedish Ginger Thins, the Swedes often use cookie cutters to make these thin cookies into fun shapes like animals, people and stars during the holidays. It is a great family Christmas tradition much like making rolled and cut-out sugar cookies in the US.

Penny Pinching Cooking Tips

Wed, 14 Jun 2006 16:42:50 -0400

Stop going out to dinner! Period! - O.K. if you’re family is screaming at you then take them out maybe once a month. Make it an occasion. Most of us get caught up in fast paced living and eat out more frequent then we really should. It’s just an insane waste of money. Remember that the cost of dinner for four at a nice restaurant can feed the family for a week or more. So what is the first Penny Pinching Cooking Tip? That’s it, COOK! Cooking can be a problem when you don’t have all of the right ingredients but there are penny pinching substitutes. You can still cook like a pro and use what’s available. What I am trying to do is show you how to save money and give different cooking tips. Looking on the web, everybody and their brother has recipes. I have put in a few recipes, but mostly cooking tips to pinch those pennies and stretch those dollars. Some substitutions and varying ways to save money, still serving your family tasty and healthy food. How to use what is on hand in your kitchen if you don’t have the exact item. ROAST BEEF cooking tipEasy, use your crock pot. Place your potatoes carrots and onions in the bottom and put your roast on top. Pour a pkg of onion soup mix over and add a cup of water. Turn on low and by the time you get home from work you will have a deliciously cooked meal to serve. • Don’t have onion soup mix, substitute!! Crush a couple beef bouillon cubes and add some dried onion flakes, you will never know the difference. Want a little different flavor? Instead of water, pour in a cup of bourbon or a cup of wine (any kind). The alcohol cooks out, so don’t let that be a worry. STROGANOFFNow that you have leftover roast beef, you can make stroganoff. Cut your beef into small cubes, heat through with a can of mushroom soup, stir in a cup of sour cream and if you want add a little bit of red wine; serve over hot buttered noodles. • Don’t have any sour cream? Substitute!! Do you have a cup of cottage cheese? Place I cup of cottage cheese, 5 Tbs of milk and 1 Tbs of lemon juice in the blender and blend until smooth and creamy. CHICKEN AND GRAVYUse your crock pot. Place your chicken pieces (any pieces will do, drumsticks, thighs or whole cut up) in the crock pot. Add a can of cream of mushroom, cream of chicken, cream of celery, or creamy tomato. You could even use bar-b-que sauce. Cook on low and when you are ready to eat, serve over rice or noodles. Your family will love you. • Don’t have creamy tomato, but have a can of regular tomato soup? Make your own, simply add a half can of milk and blend together. You could even make it spicy by adding some salsa or Tabasco. POTATO PANCAKESDon’t know what to do with that little bit of mashed potatoes? Make potato pancakes. Stir the potatoes with some milk and baking powder. The consistency of regular pancakes. Fry in a little bit of butter or margarine, making them about the size of dollar pancakes. If you wish add some onion or grated cheese or both. Serve with sour cream or spread cheese. Delicious!! GREAT GREEN BEANSWant a change from ordinary plain green beans? Take a can of green beans and drain. Cook until heated through in a pan or in the microwave, add a little butter to coat and add garlic salt or garlic powder and sour cream or mayonnaise. Tasty!! Even my children who didn’t like vegetables loved them this way. CHOPPED ONIONUse chopped onions all the time, but tired of chopping every time you need them? Prepare ahead. Buy that bag of onions and chop all of them to the size you like. Spread out on a cookie sheet and place in the freezer. After they are frozen, put into a zip lock bag and put back in the freezer. Ready to use anytime you need them.

Veggies 101 - The Zucchini

Wed, 14 Jun 2006 16:42:00 -0400

Italian for "small gourd", zucchini have become as common a staple to the North American household as carrots or corn. Especially loved by gardeners for their simple growing requirements and their abundant harvest, zucchini are a versatile food that is good for your waistline, heart, and taste buds! DescriptionMembers of the Cucurbitaceae family (like other squash), zucchini is typically long and cylindrical and has a thin freckled skin, similar to a cucumber. But, fruit from this member of the Italian marrow squash can also be found in round and other odd shapes. Zucchini is often grown for its yellow flowers, used before they develop fruit. Zucchini are a mandatory component for creating the dish ratatouille. They are perfect when combined with oil, butter, or frying. Their flavour can be mild, so zucchini often needs a little boost in flavor by adding spices such as garlic, thyme, or rosemary, or by being paired with other vegetables. One of our favorite dishes simply combines diced zucchini with corn, red peppers, onions, and jalapenos, tossed with a bit of our pork and poultry rub and oil, then roasted until caramelized. The color of zucchini varies from yellow to near black to lighter shades of green, some with stripes and others without. Many varieties exhibit various degrees of speckling, and others have ridges resembling a cucumber. While found in their dark green form in many market stalls, don't be surprised to find them called "grisette" (grey) in Provence, or "Aurore" or "Reine-des-Noires" depending on their shade of green. In addition to being named by their color, they may be referred to by their regional name, such as courgette, summer squash, or marrow squash. Nutritional ValueRich in carotene, pectin, Vitamins A and B, zucchini also provides heart healthy fiber, folic acid, potassium, and magnesium, with extremely low levels of fat and sodium. Buying ZucchiniAlthough the zucchini is available year round, summer is without question the best time to buy because its prime growth period is late summer. This is also the point in the season where its flavor is at its peak. Zucchini tastes best when young, small, and heavy for its size. Look for firm zucchini that is regular in shape without blemishes or yellow patches, and with a tight, shiny skin. Smaller zucchini are preferable, since as they get bigger their flesh becomes stringy, tough, and bland, and the number of seeds within increases. StorageZucchini has the best shelf life when kept in a dark, cool place. Kept dry in a plastic bag, zucchini should last at least one week in the refrigerator. Whole or sliced zucchini do not take well to freezing because of their high water content. However, it is possible to shred or grate the zucchini, squeeze out excess moisture, and then freeze it. This is nice for when you want to use zucchini in baked applications such as zucchini bread. Cooking TipsZucchini can be prepared in a variety of ways, which makes it a great vegetable for use in virtually any dish. Be careful though...few things are less appetizing than overcooked zucchini, which becomes mushy, limp and sometimes bitter. Steaming: Toss steamed zucchini into a casserole or nibble on individual slices for a healthy snack. Zucchini can be steamed whole, sliced, or diced. Boiling: Boil whole zucchini over medium heat in an uncovered pot filled halfway with water. It takes less than 10 minutes. Remember to wash and slice off the ends first. Frying: Make a crispy appetizer or party item by dipping unpeeled slices in an egg wash and breadcrumbs, and then fry in hot vegetable oil. A traditional item that has made a comeback on expensive dinner menus is fried zucchini flowers. Baby zucchini flowers are usually stuffed with some sort of savory filling, dipped in an egg and flour mixture, and either deep fried in oil or placed on a griddle and flipped like pancakes. Baking: Zucchini is delicious oven roasted--either alone or with other vegetables. For a simple side-dish full of flavor, simply drizzle slices of zucchini with olive oil, salt and pepper, and roast in a 350º oven until tender (length of time depends on thickness of slices). You can also substitute zucchini in your banana bread or pumpkin bread recipe to make the classic zucchini bread - a real treat that even your kids will love. Grilling: If you find yourself facing a large size zucchini, you don't necessarily have to throw it away. Slice into 1/2 - 3/4 inch rounds, drizzle with olive oil, season with your favorite dry rub, and throw them on the grill for about 8 - 10 minutes. Grilled, seasoned zucchini adds a whole new dimension of flavor to your sandwiches, lasagna, pasta sauces, pizza toppings, or casseroles.

Choosing a User-Friendly Cookbook: 7 Tips

Wed, 14 Jun 2006 16:41:22 -0400

October is National Cookbook Month, making now the perfect time to add to your collection. But with more than 24,000 new cookbooks published each year, how do you choose one that doesn’t just sit on the shelf gathering dust? 1. The cookbook works for you. New or busy cooks will be happy with a variety of family-friendly dishes presented in an easy-to-follow format. Look for key works in the title like basic, simple, busy, or quick. Experienced cooks might be looking for more creative recipes, maybe a specialty book on pasta, or Chinese cooking, or vegetarian dishes. Ready to whip up a gourmet meal? Choose a glossy chef-authored book. 2. Recipes arrangement is logical. Are the recipes in defined sections and arranged according to the main ingredient, (chicken, pasta) or cooking method (grilled, baked, one-pot) or type of dishes (entrees, salads, soups)? A book of 800 consecutive recipes may seem like a great deal, but excitement can quickly turn to frustration when the recipe that piqued your interest the other day is hidden somewhere in the middle of a never ending tome. 3. Easy-to-follow directions. Most of us prefer easy-to-follow numbered directions written in chronological order. Avoid cookbooks whose directions are in a narrative format or that are continued on a non-facing page. Any interruption makes it too easy to miss an important preparation or cooking step. 4. Bonus information. Good cookbooks show the preparation time and number of servings for each recipe. Really good cookbooks also give you bonus information; cooking tips, suggestions of what to serve with each dish, definitions of unusual ingredients, recipe history, and/or nutrition information. 5. The book lays flat. Is there is anything more annoying than trying to follow a recipe when the book keeps slapping shut? A user-friendly cookbook has a plastic comb, wire coil, or lay-flat binding. How can you tell if the binding is lay-flat? Hold the book open with both hands and look at the spine. If the cover is attached to the end pages, but not attached to the spine, the binding is lay flat. Force the pages open by running your hand down the length of the open book. You will not damage the binding. 6. An extensive index. Cookbook indexes should list recipes both by name and main ingredients. Want to make Florentine rice? You should be able to find it under “F” for Florentine, “R” for rice and “S” for spinach. A good index makes the cookbook one you’ll use again and again. 7. Provide inspiration. A cookbook should inspire you to go beyond the written recipe and experiment on your own. Some books do this by suggesting alternative ingredients, others by the shear creativity of the recipes. Cooking is a creative endeavor and the best cookbooks will serve as a jumping off point to your own unique dishes. Follow these tips and soon you will have a shelf of dust free cookbooks!

Cooking Tips

Wed, 14 Jun 2006 16:40:54 -0400

You open the cookbook and see a recipe title or a photo that tempts your taste buds. Then you start to read the recipe, realize the preparation is more difficult than you first thought, and put the book back on the shelf. Sound Familiar? Well here's a simple cooking tip to help get you started: 1. Abbreviations for Measuring Tsp. = teaspoon Tbsp. = tablespoon, which equals 3 teaspoons C = cup. Cooking Tip:Get a set of measuring spoons. The set will usually have 1/4 tsp., 1/3 tsp., 1/2 tsp., 1 teaspoon and 1 tablespoon. Dry measure cups look like little saucepans and can be leveled off with a knife or other straight-edged tool. They come in sets like the measuring spoons. Liquid measuring cups have ounce marking lines so you can measure however many ounces you need. Cooking Tip: Some recipes require exact measurements to turn out right so learn to measure correctly. 2. Common Ingredients Make sure you know what you need. Cooking Tips:Baking powder and baking soda are not the same. Ask the produce manager at the market about fruits and vegetables, the meat manager about cuts of meat. When trying something new, buy ONE. You can always go back for more if it turns out well. 3. Common Terminology Bake:Dry heat in the oven. Set oven control to the desired temperature while you're preparing the dish to be baked. Once the light that says it's heating turns off, the oven is at the proper temperature. Then put in the food--for best results, center it in the oven. Boil:Heat a liquid until it bubbles. The faster the bubbles rise and the more bubbles you get, the hotter the liquid. Some recipes call for a gentle boil--barely bubbling--or a rolling boil--just short of boiling over. Watch so it doesn't boil over. Braise:A moist cooking method using a little liquid that barely bubbles on the top of the stove or in the oven. This is a good way to tenderize cheaper cuts of meat. The pan should be heavy and shallow with a tight-fitting lid to keep the liquid from boiling away. There's a lot that can be done for flavoring in your choice of liquid and of vegetables to cook with the meat. Broil:Turn the oven to its highest setting. Put the food on broiler pan--a 2 piece pan that allows the grease to drain away from the food. In an electric oven on the broil setting only the upper element heats, and you can regulate how fast the food cooks by how close to the element you place it. Watch your cooking time--it's easy to overcook food in the broiler. Brown:Cook until the food gets light brown. Usually used for frying or baking. Ground beef should usually be browned (use a frying pan) and have the grease drained before adding it to a casserole or meat sauce. Fold:A gentle mixing method that moves the spoon down to the bottom of the bowl and then sweeps up, folding what was on the bottom up over the top. This is used to mix delicate ingredients such as whipped cream or beaten egg whites. These ingredients just had air whipped into them, so you don't want to reverse that process by mixing too vigorously. Simmer:Heat to just the start of a boil and keep it at that point for as long as the recipe requires. The recipe will usually call for either constant stirring or stirring at certain intervals. Now you are ready to do the shopping and prepare that recipe that you've always wanted to try! Happy cooking...

Tips to Cooking Healthy Meals

Wed, 14 Jun 2006 16:40:04 -0400

Cooking a good nutritious meal does not have to result in torture for your taste buds. In fact, aside from it being pretty easy to prepare, adhering to experts' cooking tips and tricks can turn you into cook extraordinaire. All you have to do is know which types of food you should choose and find out how many meal varities you can make out of them. Even your favorite cooking recipes can be modified to their healthier alternatives without compromising on taste and texture. Just figure out where to cut on calories and fat so it won't turn out a gourmet disaster. Of course, cooking healthy food does not really ental having to start from scratch. Why, you can even use convenience store fare and transform them into semi-homemade masterpieces by just adding healthy pinches of ingredients here and there. Healthy cooking also does not mean that everything has to be raw and involve only vegetables. Healthy means the meals carry a balance of vitamins, minerals and antioxidants, no matter how they are prepared. So whenever you think healthy cooking simply means chopping up a few things and tossing them together, you are wrong. Keep Fat Low To spare yourself from the so-called hidden fats, or fats that aren't easily visible, it's best to use reduced-fat dairy goods and lean meats for ingredients. The good dietary fats usually come from unrefined products, such as fish, olives, nuts, soy, avocado and seeds. Such kinds of fat also come with other necessary nutrients so it's okay to crazy with them. When cooking, use a non-stick pan to minimise your oil usage. If you really need to use oil, use monosaturated oils applied with pastry brushes or cooking sprays so you don't go overboard. Also, if your recipe book requires you to brown some veggies, try dunking them into the pan first before spraying oil. This will help lessen the amount of fat absorbed by your ingredients. Some heathy cooking experts recommend that you use subsitute liquids for oil, like water, stock, fruit juices, so you won't strip your ingredients of their vitamins and you won't run the risk of having excess fat. And if you're really serious about a healthy diet, use vinegars and salsas, instead of creams and butter, when you serve fish or meat dishes. Should the Veggies Stay Raw? This is a trikcy question. While there are schools of thought that say vitamins and minerals are best preserved when vegetables are served raw, there are some that also contend that certain nutrients only surface when they are cooked. For instance, the anti-cancer and anti-heart illness antioxidant called lycopene is present mostly in cooked tomatoes and ketchup. When cooking vegetables, just make sure they don't stay boiling or frying too long to keep the minerals locked inside. Vegetables contain vitamins that are also soluble in water, it is not advised that you use too much of this liquid. As with anything else in this world, things work when done in moderation. The secret the healthy cooking is knowing what you want to take out and what you want to preserve. It doesn't really take rocket science to learn all these, but it does require some amount of research and patience. After all, your body is your temple. You must love it by giving it a delicious and healthy reward

Chinese Cooking Utensils

Wed, 14 Jun 2006 16:37:29 -0400

There are quite a few traditional utensils that have been used in cooking for thousands of years in China. Some of them are still seen in most of families, some can only be seen in rural areas, or may be disappearing in the modern world. But to cook authentic Chinese food that always tastes like grandma's, some of the utensils simply cannot be replaced by what you see in American stores. Chinese WokDeep pan with round bottom used in several ways. Comes in iron, stainless and stainless with layer of copper on the bottom. Iron heats most evenly, but should be seasoned before using or food will stick. To season: Fill pan with water. Add soap and soda and bring to boil. Pour off water, wipe dry. Place pan over strong heat. Add oil and rotate till pan is coated. Pour off excess oil. Place pan over weak fire and wipe with dry cloth. To clean: After using pan, wash while still hot. Wipe and place over heat to dry completely. KnifeHeavy and wide. All purpose - for paring, cutting, slicing, chopping and carving. Iron PaletteComes in square or round front. Rounded ones are easier to use with Chinese wok. Use for frying, sautéing and basting. Iron SpoonUse back side for mixing food with minimum breakage. SteamerUsed for steaming buns, chicken, meat, fish. Place over Chinese wok filled with boiling water. Buy one size smaller than wok. There are new styles of steamers on the market made of different materials. But Chinese believe that the traditional steamer works the best. Slotted SpoonUsed for deep frying and boiling to get rid of excess oil or water. Wire SieveWith handle. Used for boiling noodles, dumplings, etc. Steamers for PastriesSmall in size - about 15cm (6") in diameter. Used in same method as large steamer. Serve hot pastries in steamers. Typical foods served are small meat buns (small steamer meat buns, or Xiao Long Bao Zi), steamed meat dumplings (Shao Mai), etc. Moulds for cookiesMade from wood with various carved designs. No longer popular in the modern society since people tend to buy cookies off the shelf. Some may still use the moulds for major holidays, or just Chinese New Year. Bamboo BrushUsed for washing hot wok. Guess only people in some rural areas still use this type of brush. More people use regular washing cloth found on market. Rolling PinUsed for preparing noodles, dumpling skins, Chinese pancakes, and more. With the busy daily life nowadays, most of time people choose to buy ready to cook fresh noodles and dumpling skins from the small vendors seen on the street to save us time. Choose ones made from sturdy wood. Copyrighted: You may freely republish this article as long as author bio and active hyperlinks are kept intact.

Gas Range and Burners for All Seasons

Wed, 14 Jun 2006 16:35:29 -0400

A good set of burners in you kitchen can spell the difference between a terrific cooking experience and a cooking migraine. Choosing the right gas range and the number of burners on them is paramount in any kitchen planning activity. What you cook, how you cook, and your total kitchen experience all depends on the right choice of cooking equipment. For starters, your choice of burner equipment depends on your cooking preference and skill. The first question you have to ask yourself is: do I really cook? And what do I cook? Some homeowners jump into the fray and purchase a stove and burners according to how pretty they would look in the kitchen. For many the primary consideration is if the stove will make the kitchen look better. How many burners does this stove have? It doesn’t matter, what matters is that you can still boil eggs and fry some stuff Other owner really know what they need in the kitchen, so choosing the right burner for them becomes more academic that trivial. When choosing which stove and burner to purchase, it would do well to consider the following. What Do You Want to Cook? If you don’t bake, then it doesn’t seem logical to want to purchase a high-tech, high-capacity oven. If you are not into cooking many dishes at the same time, you might want to cut down on the number of burners your stove has. If you plan to roast, or bake in large numbers, you may want to consider buying multiple ovens or at least a gas burner with ovens that can accommodate your needs. You can choose burners that cater to your particular style of cooking. Some are well-regulated burners suited to steady heating, while some are hot-burners suited to flash-frying and other cooking techniques that may have use of such. What Do You Want It To Do? Ranges and burners have, as the course of time passes by, offered more and more features that make cooking more pleasurable. As the cook, however, you will have to gauge which one you need and which ones you don’t. Some ranges offer duel fuel capability, self-cleaning ovens, and even touch-pad controls. Some ranges even have convection ovens and simmer burners. Watch the Specs Not all ranges are created equal. Not all burners for that matter are created equal too. Before buying a burner, make sure you know its capabilities, its pros and its cons. You cannot be too careful in choosing equipment you will use for pretty much a lifetime. Other factors to consider are its fuel efficiency, its sturdiness, ease of use, and versatility. You may want to look into its safety too. As with most gas operated equipment involving heat and flames, burners may cause fires. Make sure your equipment of choice is safe and of high quality. Size Does Matter Look into how large your pots and pans are and the size of baking pans you will use. It’s of no use to break out huge utensils and implements only to realize that they will not fit your stove. If the utensils are tiny instead, they will look dwarfed on a mammoth burner. You should also consider the size of your kitchen. A huge range in a small kitchen will cramp your working space, while a small burner might get lost in a large kitchen.