Gourmet Cheesecake Recipes
By Andrew Krause
Cheesecake, do you think that cheesecake is hard to make, well if you do then you are wrong,cheesecake is one of the easiest deserts to make as far as I am concerned,it is even easier
and less messy than making cookies. Just go to Yahoo or MSN and type in the search box Free Gourmet Cheesecake Recipes and click search and you will find my site or just click on the link below about the author many recipes for cheesecake such as Chocolate Cheesecake,Chocolate Peanut Butter Cheesecake,
Individual Vanilla Cheesecake with Lemon Curd,
Bailey's Marbled Cheesecake and these are just a few we also have many recipes in our classic food section,pastry in our baked goods section,and there is also a scection on Wedding Cakes. All the wedding cakes that you find there
are cakes that I have done and have had time to take photos of.
Do you need something fast for dinner tonight? You know that a lot of quick and easy dishes are made in crock pots,you can start them in the morning and have them ready when you come home from work,crock pot lasagna or Golambki Another Old Time Polish Recipe,and these are just the beginning.
However you choose to locate the recipes that you need weather it be on a web site, blog,or whatever there are many good places and products that you can find them and you can be sure
that these recipes are top quality and will give you a perfect dinner or desert.
What ever it is that you are looking for you can find it online or in the public library,you will find many new recipes and some of them will become your favorite.
About The Author
Andrew Krause
I have been a Chef and pastry Chef for well over 30 years, and at present I own a Gourmet Bakery in Dickson City Pennsylvania.
The Cheese Confectioner Bakery was founded in 1983 and is a wholesale, retail manufacturer of Gourmet Cheesecake and other fine pastries
http://www.andies.cashhosters2.com
vzepwt4f@verizon.net
Cooking a Turkey Cajun Style; Super Secret Recipe
By Lance Winslow
Have you ever tried a Turkey Cajun Style; they are quite good. Perhaps you might want to take advantage as the unsold Turkeys go on sale right after Thanksgiving and that is generally a lot of meat per weight for the price. Let me tell you of one way to cook a 11-16 pound Turkey Cajun Style and you will absolutely love it.
First get a five-gallon pale of peanut oil, which is enough to soak your Turkey in. You will want to make sure it is totally under the peanut oil submerged. Then you will need some Creole Seasoning, one good brand is Tony Chachere. You will need a large pot big enough to submerge your Turkey and a way to raise and lower the turkey and a thermometer. Heat the oil with the seasoning in it to 350 degrees. Then cook your turkey by frying it for about 36 minutes to an hour based on the size of the turkey.
If the thing catches on fire raise the Turkey, put out the fire and start again, realizing to stop the timer. Be sure not to burn down the house. This Turkey will serve between 8-10 men, or athletic types. Only cool people make Cajun Turkey this way. Please do not share this Secret Recipe with anyone else. Thanks.
"Lance Winslow" - Online Think Tank forum board. If you have innovative thoughts and unique perspectives, come think with Lance; www.WorldThinkTank.net/wttbbs/
Italian Biscotti So Delicious
By Andrew Krause
I’ll bet that you never had biscotti as good as mine! Just kidding I know that you probably make a biscotti that is very good but I wish you would try this recipe and see what you think of it, this recipe is as good as they come. Now remember that all ingredients should be at room temperature.
6 eggs
1 cup sugar
2 teaspoons anise seeds
2 teaspoons vanilla
1 cup melted butter (not hot)
3 cups flour
3 teaspoons baking powder
In a mixing bowl beat eggs and sugar add anise seeds, vanilla and butter. Mix well and then add the flour and baking powder and mix until well blended, it should be soft but not sticky.
Remove dough from bowl and divide into two pieces, form each piece to look like large hot dogs, place on a pan lined with baking parchment and flatten to about one inch thick.
Bake in a preheated 350 degree oven for approximately half an hour until golden brown.
Optional:
Cut biscotti into pieces, place on a baking sheet and toast until golden brown.
You can also add tiny pieces of walnuts to your biscotti if you so desire.
If you like chocolate you can dip one end of the biscotti in some melted chocolate and enjoy them with a hot cup of coffee.
Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com
NOTE You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end), Please send a copy of your reprint to pastrie@verizon.net
Crock Pot Recipes for Your Turkey Leftovers
By Sherry Frewerd
The age-old question of ‘what to do with this left-over turkey’ lives on today, but with the revival of the slow cooker, we now have more options for stretching our food dollars by creating some delicious crock pot turkey recipes.
Today’s turkey crock pot recipes are creative and fun to cook, and should be taken advantage of throughout the year, not just during the holiday season. Gather your ingredients, plop em’ in your crock pot in the morning before you leave for work, and when you arrive home in the evening your meal is waiting, and your home smells fantastic! Using leftover frozen turkey makes meal prep even easier. Here are some Turkey Crock Pot Recipes that your family will love.
Crock Pot Turkey Stew
1 large bag of frozen mixed veggies
2 lbs boneless, skinless turkey, cut into bite size pieces
2 tbl flour
1 cup chicken broth
1-1/2 tbl tomato paste
1 tsp Worcestershire sauce
1/4 cup chopped fresh parsley
Salt and pepper to taste
Place veggies and turkey into crock pot. Mix flour, broth, tomato paste, Worcestershire sauce, salt and pepper in a bowl and then add to crock pot. Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey that has stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.
Crock Pot Turkey Sandwiches
6 c. shredded turkey
3 c. shredded cheese
1/2 c. Miracle Whip
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
Mix everything together and cook in crock pot for 4 hours. Stir twice during cooking, remembering not to have the top off very long. If the mixture is really thick, add some hot water at end of cooking. Serve on hoagie buns.
About the author: Sherry Frewerd publishes ‘Family Crock Pot Recipes’. Visit today for delicious crock pot recipes that your family will love – http://familycrockpotrecipes.com Sherry’s blog, ‘Recipes to Live By’ is the place to go for great recipes of all kinds, cooking tips and interesting articles on food and nutrition. http://theres-more-to-life-than-food.typepad.com/recipes_to_live_by.
Stuffed Pork Chops Served with Cajun Red Beans and Rice
By Shauna Hanus
Stuffed Pork Chops served with Cajun Red Beans and Rice
Stuffing
1 Tbs Paprika
2 tsp Salt
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Dry Mustard
1 tsp Black Pepper
1 tsp White Pepper
1 tsp Thyme
1 tsp Basil
1 tsp Ground Nutmeg
4 Tbs Butter
1 Cup Green Bell Pepper, chopped
3 Cups Celery, chopped
4 Cups Onion, chopped
¾ Cup Fresh Parsley, chopped
6 Cups Corn, frozen or canned and drained
4 Cups Tomatoes, chopped
Thick Slice Pork Chops
Combine all ingredients except pork in a large bowl.
Using a sharp paring knife cut a one and a half inch deep slit length wise along the top of the tenderloin. Spoon the stuffing into the slit allowing any extra to spill out over the sides. Roast in a shallow pan at 325° for 25-30 minutes per pound or until it registers as well done on a meat thermometer.
Red Beans and Rice
1-16 ounce Bag of Dry Red Kidney Beans, or the equivalent of canned kidney beans
1 Cup Onion, chopped
1 Cup Celery, finely chopped
3 Cloves Garlic, minced
1lb sliced sausage
Cajun seasoning to taste
4 Cups Cooked White Rice
Rinse and soak the beans according to package directions. When soaked fill the pot with water according to package directions. Add onion, celery, garlic, and sausage and cover. Cook on high until boiling. Reduce heat and simmer for 3 hours.
When cooked mix with the white rice. Add Cajun seasoning to taste.
Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com
Spinach, Mushroom, and Swiss Baked Omelet with Muffin Biscuits
By Shauna Hanus
Spinach, Mushroom and Swiss Baked Omelet
½ Cup Spinach
1/3 Cup Mushroom, sliced
6-8 eggs
1/3 Cup Milk
½ Cup Swiss Cheese, grated
Black Pepper to taste
Nutmeg to taste
Cook the mushrooms and spinach over medium heat until all the liquid is rendered from the spinach and mushrooms.
Blend together eggs, milk, pepper and nutmeg at high speed in a blender. By mixing in the blender the eggs will turn out light and fluffy. Pour the egg mixture into a well greased oven proof skillet, such as an iron skillet or omelet pan.
Stir into the egg mixture the mushrooms and spinach. Sprinkle over top the grated Swiss cheese.
Bake in a 325° oven for 25 minutes or until the eggs are firm.
Muffin Biscuits
These are easy to make biscuits and are always a favorite. They are crumbly and buttery in flavor.
1 3/4 Cups All-Purpose Flour
1 tsp Salt
2 ½ tsp Double-Acting Baking Powder
6 Tbs Chilled Butter
1 Cup Milk
Mix the flour, salt, and baking powder in a large bowl. Cut the butter with a pastry blender into the dry mixture. Make a well in the center and pour in the milk. Stir for one minute.
Fill well greased muffin tins with batter to make shapely biscuits.
Bake for 20-25 minutes at 400° or until golden brown.
Serve warm with butter.
Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com
Making Spanish Paella The Easy Way
By Noel Gomez
Paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. Spain and the Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.
In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Spanish Paella is a dish that is generally made to feed several people. Moreover, Spanish Paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.
Here are three basic steps to follow to make wonderful Spanish Paellas while leaving you the latitude to be creative and to make the dish their own by customizing it to their taste.
1. Preparing the rice.
Select a type of rice that you are comfortable using. Feel free to experiment but know that Spanish Paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.
2. Choosing and making the meat.
In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts...it's all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your Spanish Paella.
3. Combination of it all
Cover the bottom of the Spanish Paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked shell fish and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the Spanish Paella dish and cook for about 45 minutes at 350 Fahrenheit or until the rice is fully cooked. At this point you can add raw shrimp or mussles and cook uncovered for another five minutes.
In short, the secret to preparing the perfect Spanish Paella is to make it your own!
Learn how to make Spanish Tapas and Paellas the easy way by visiting my website http://www.spaintapas.com. Each month there is a new free spanish tapa and more to review received by newsletter!
Sweet Potato Pie with Pecan Syrup
By Shauna Hanus
This recipe can be easily adapted to any time of the year by using canned sweet potatoes but if it is holiday time use fresh sweet potatoes. Better yet use leftover sweet potatoes from Thanksgiving dinner.
Sweet Potato Pie
Filling
2 Tbs Butter, softened
¼ Cup Brown Sugar, packed
1 Egg
1 Tbs Heavy Cream
1 Tbs Vanilla
1 Cup Sweet Potatoes, cooked and mashed, or 1 cup canned sweet potatoes with syrup drained.
1/8 tsp Salt
¼ tsp Cinnamon
1/8 tsp Allspice
1/8 tsp Nutmeg
Cream together butter, sugar and egg. When well blended add cream, vanilla and sweet potatoes. Mix well then add salt, cinnamon, allspice and nutmeg.
Fill pie shell and assemble syrup.
Pecan Syrup
¾ Cup Dark Brown Sugar, packed
¾ Cup Light Corn Syrup
3 eggs
2 Tbs Butter, melted
2 tsp Vanilla
1 Cup Pecan Halves
Combine the first 5 ingredients and stir well. Add the pecan halves and pour over top of the pie filling.
Bake at 325° for 1½ hours or until a knife inserted in the center comes out clean.
Pie Shell
1 ½ cups All-Purpose Flour
1 tsp Salt
½ tsp Baking Powder
½ cup Canola Oil
2 Tbs Milk
Mix all the ingredients together pour them into your pie pan and use your fingers to press the mixture around the bottom and sides of the pie pan.
Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com
Asian Cooking - Alternative Meals for Your Dining Pleasure
By Sara Duggan
My son’s best friend is Chinese. This gives us ample time to sample various Asian meals. His Mom just recently sold their restaurant so is spending more time at home. This allows the kids to play together more often. My son is eating things that he would never accept from me. If his friends Mom or his friend offers it to him, it is the most amazing thing in the world.
My husband enjoys steamed rice (Japanese) and Bulkogi (said: bool-ko-gee) which is a Korean Barbecue Sauce. Just recently we ate at a Chinese restaurant in town and enjoyed our first bowl of Miso Soup. It is tofu paste soup with seaweed and scallions. We also tried our hand at making dumplings after seeing an Asian film about the first Chinese Marriage for Love. We did okay but the dumpling soup I had at the restaurant was the bomb as my son would put it.
If you take a look at the resource site I listed below, you will see a big difference in what the Asian world perceives to be a balanced diet. First off you will see that the bulk of the diet is Daily Physical Activity followed by rice, noodles, bread, millet, or other whole grain. Another thing you will notice is the amount of sweets and meat they eat is minimal compared to the American diet. Sweets are limited to a weekly treat while meat is only a monthly treat.
Going back to my son’s friend, I can tell you that the main part of his diet is noodles (Vietnamese Rice Noodles), rice, or some other type of carbohydrate. He rarely eats meat and the main poultry eaten is chicken with lots and lots of vegetables. He and my son love the broccoli dipped in heated cream cheese (kind of sweet).
Below you will find some recipes for some of the above mentioned meals but if you don’t feel up to cooking local grocery chains sometimes carry these foods in the Asian isle. (Bulkogi – Miso Soup – Rice Noodles – Ramen – Dumplings) Trader Joes actually has Bulkogi ready to cook. We tried this not too long ago and it was delicious, easy, and fed us for 2 days for just under $12.
MISO SOUP
1 Tbsp Hondashi (instant fish stock)
½ cup shiro (white) miso paste
8 o.z. tofu cubes
2 green onions, thinly sliced
5 cups water
Bring the water to a boil
Add the Hondashi and miso paste and stir until miso is dissolved
Add the tofu pieces and cook an additional minute before serving
Garnish with green onion slices.
PERFECT STEAMED RICE (http://chilipaper.com/Frecipes/Fsides/Frice/perfect_steamed_rice.htm)
1 Tbsp Butter or Margarine
1 minced Scallion (green onion)
1 cup Rice
1 ½ cups Water
Melt butter in saucepan
Add scallion and saute for 2 minutes
Add rice, and turn over in pan to coat with oil
Add water and bring to a boil
Once the water is boiling, turn heat to medium-low, cover pan and let steam for 18 minutes
BULKOGI
6 lbs short ribs cut into thin pieces, about 2 ½ inches long
Marinade: (yields 1 ½ cups)
2 Tbls toasted sesame seeds
4 large cloves garlic, pressed
1 C soy sauce
2 Tbls sherry (or substitute sweet rice wine)
3 Tbls sugar
2 Tbls sesame oil
2 Tbls water
2 ts fresh ginger, finely grated
½ C chopped green scallions (green and white parts, mixed)
DUMPLINGS(from movie)
Round dumpling wrappers (cold food produce section where tofu is)
Mushrooms (button, pre-cut)
Scallions
Garlic
Round 1:
We heated up the mushrooms and scallions and garlic
We then filled the wrappers as per instructions given
We steamed dumpling
Outcome:
Okay – good taste – good texture – stuck to the bottom of the steamer
Round 2:
Same as above but this time we fried the dumplings
Then boiled them
Outcome:
Not so good – taste was okay but it was like a big jumbled mess of noodle and stuffing mixed with the grease of having fried them first – by far the least favorite way for us
Round 3:
Same as above however we just boiled them without steaming or frying
Outcome:
Again taste was okay but it ended up being one soggy mess will not try this way again
Round 4:
We purchased frozen Potstickers (vegetable) and boiled them.
Outcome:
Yum! No mess, not soggy, great taste, and very enjoyable.
OUR RICE STUFF by The Duggan Clan
1 cup of rice
1 ¾ cup of water
1 Tbs butter/margarine
1 ts salt
1 –2 Scallions
¼ cup Frozen corn
¼ cup Frozen peas
Bring water and salt to a boil
Add rice and bring to another boil
Cover and lower heat to a low fire
In a skillet, use a bit of butter/margarine to saute scallions, corn, and peas
When rice is cooked add to the veggie mix and saute a bit until well blended
Optional, add a clove of garlic or some pepper or other seasoning
Outcome:
This is very delicious and we’ve been eating this budget friendly meal for years. 1 bag of rice, 1 bag of corn, 2 bunches scallions and 1 bag of peas usually will last us 2 weeks.
MARINATED TOFU (BULKOGI EXPERIMENT)
1 Firm Tofu sometimes this goes on sale for $1.00 each (10 for $10) You can Freeze Tofu or keep it refrigerated until date on package. After you open it however you do need to eat it within 7 days.
1 Bulkogi sauce
Cut up the Tofu into slices
Pour the Bulkogi sauce over the Tofu being sure to cover it all (we found that ½ a bottle is the perfect taste for us but use the entire bottle if you don’t mind a little bit of a bite)
Marinate overnight
You can either eat as is or Bake the Tofu in the oven at 350degrees for about 20 – 30 minutes
Outcome:
Very delicious!!! By far one of our more positive experiments we have done. Low cost treat and high in protein when buying meat/chicken/turkey/etc. is out of budget. We just ate it plain with some Miso Soup as a side dish.
Hope this helps you in exploring various foods from other lands. If you have a friend who is Asian, ask him/her to help you cook up your own "special" meal.
For more information on the Asian Diet visit http://oldwayspt.org
Sara Duggan is a mom of 2 boys and married to her soulmate of 11 years. She enjoys crocheting and writing in her spare time. For more recipes and articles visit her at http://www.mommie-care.com
Pumpkin Bread
By Andrew Krause
Now here is a recipe that can be used during the Thanksgiving season as well as the Christmas season although when it comes to food and of course I know how to prepare all the recipes that I share with everyone everyday can be a holiday for me depending on what my taste is for a particular day.
Every persons taste is different and that is what makes the world go around, but there isn’t much that I don’t like when it comes to the sweet things.
Remember your ingredients should be at room temperature.
1-2/3 cups all purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 large eggs slightly beaten
1 ½ cups sugar 1 ½ cups canned solid pack pumpkin
½ cup vegetable oil
1/3 cup each walnuts and raisins
Preheat your oven to 350 degrease. Grease a 9 x 5 inch loaf pan.
In a 5 quart mixing bowl combine the first 5 ingredients then add eggs, sugar, pumpkin, oil and mix until well combined then add your nuts and raisins and mix until smooth.
Pour your mix into the prepared loaf pan and bake for 70 minutes or until a pick placed into the center comes out clean. Cool in pan on wire rack 10 minutes then remove from pan and continue to cool on same rack.
Well now it’s time to eat it, get out the butter and coffee and “enjoy”.
Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.
You can visit my site at http://www.andies.cashhosters2.com
Christmas Recipes: Edible Gifts No.3 of 8 – Gingerbread Decorations
By Paul Curran
Christmas recipe makes: 2 dozen
Calories per biscuit: 125
Preparation time: 30 minutes
Cooking time: 10 minutes
Suitable for freezing at end of step 5.
Christmas recipe ingredients:
flour, plain white 350 g (12 oz)
bicarbonate of soda, 5 ml (1 tsp)
ginger, ground 30 ml (2 tbsp)
cinnamon, ground 15 ml (1 tbsp)
cloves, ground 2.5 ml (0.5 tsp)
butter, 125 g (4 oz)
sugar, soft light brown 175 g (6 oz)
golden syrup 60 ml (4 tbsp)
egg, 1
icing:
egg white, 1
icing sugar, sifted
food coloring
Christmas recipe instructions:
Blend the butter with a mixture of the spices, bicarbonate of soda and flour. Do this until it is breadcrumb like and then mix in the sugar.
Beat an egg into slightly warmed syrup and pour into the mixture from step 1, mixing till it becomes a soft dough. Then knead until smooth.
Make a 5mm (¼ inch) thick dough layer on a floured surface and cut out biscuit shapes using vaious cutters. Pierce a hole in each one for putting ribbon through later on, for hanging.
Put two non-stick baking sheets on two baking trays.
Place the various shaped cut outs onto the baking sheets and bake at 190 degrees centigrade (375 F) until golden brown, about 10 minutes. Allow to cool and harden for about 10 m inutes before placing on a wire rack till cold.
For the icing add sifted icing sugar to a beaten egg until stiff enough for piping. Add colorings if necessary to brighten up the decorations.
Put icing patterns of your choice on the biscuits. After allowing the biscuits to dry, put ribbons through the biscuit holes, ready for hanging on a christmas tree.
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and
webmaster at Gifts-for-Christmas.com, bringing
you recipes and unique gifts for christmas including their
online home collectibles and russian gifts stores.
Ode to Chocolate
by: Ana Tampanna
Chocolate delays reality. When I am eating chocolate, everything is on hold: anxiety, panic, frustrations, and insecurity. Chocolate offers a profound richness, a sweetness of life, a euphoric sensation of luxury. I love chocolate in many forms, from M&M’s, to imported Lindt balls, to dark fudge frosting in a pop-top can, to Hershey’s dark chocolate bite-sized morsels.
It is difficult to eat only a little chocolate. I cheat myself when I chew it up quickly and swallow it like other food. To eat chocolate correctly, one must let it melt in the mouth with eyes closed, feeling the tasty, thick smooth velvet coat the tongue. It is also difficult to eat really good chocolate silently. I usually purr a long ummmmmmm of feminine satisfaction when enjoying such a pleasure.
I have strategies to keep from eating chocolate. I meditate after lunch, enjoying the sweetness of life without calories, I brush my teeth after drinking my afternoon coffee, and I give chocolate away to my mother so that it’s not in the house. But it comes back as gifts from other sources, knowing that it is loved and cherished in my presence.
My daughter loves chocolate, too. A hereditary trait, I guess. Sometimes my mother and my daughter and I enjoy chocolate together, a female bonding of sensuous gratification.
We give each other gifts of Easter Bunnies, Christmas balls, and Valentine confections, then share our blessed bounty with each other. We hide it from other family members, and never apologize for succumbing to such greedy decadence. We have trained the men in our lives to buy it for us as well by expressing our enjoyment and satisfaction as lip-smacking, vocalized bliss. It’s as if we permit our chocolate gift givers to be voyeurs of our pleasure.
I have a girl friend who refers to chocolate as the fourth basic food group. She eats it publicly, in front of people, instead of holding private chocolate sessions where no one can count bites or pieces. Self-righteous jailers they are, those indignant souls who reprimand us. Sometimes it is us, ourselves, our split personalities loving and hating our obsession. My sister-in-law denies her children from chocolates’ evil influence, but yields personally to its entrapment. Chocolate calls her name, beckoning her in a trance- like state to follow its’ seductive aroma to the kitchen. I know that aroma well, it cannot be contained in a cardboard box, a foil wrapper, or an insulated refrigerator.
Sometimes I eat chocolate to wake me up, or to keep on working when I want to stop and take a nap. Much preferred to a carrot on a stick. A self-imposed bribe to keep pushing. Of course, this bribe has negative consequences when my jeans don’t fasten.
I suppose the alligator here is the addiction. But addiction to what? Chocolate? Or pushing to achieve? What a shame that my time is spent in activities that don’t burn calories. Striving, planning, dreaming, persisting, setting boundaries, checking off chores, reviewing goals, paying bills.
I refuse to give up chocolate. I know women who have. Women committed to thin. I’m committed to enjoying my life. I have accepted other limitations, and I refuse other desserts, bread, and wine during the week. But chocolate has its place.
About The Author
Ana Tampanna, “The Alligator Queen,” is author or the “The Womanly Art of Alligator Wrestling.” To learn more about her books in addition to her speaking and coaching services, visit her site at http://www.alligatorqueen.com.
Helen's No Fuss Breakfast
by: Helen Porter
No fuss breakfast - recipe makes one - I would suggest 2 per serving
There are few things better than the traditional 'full english' breakfast. Sometimes, however, it is simply too much trouble. Here's a tasty alternative that will make your guests look at your culinary skills in a new light, and will involve you in minimal work, and less wahing up!
Take 1 slice of quality Ham (smoked or honey roast works best), a large egg and grated parmesan cheese
You will need a Le Creuset cook n' bake tray for this dish. Why not use www.helensrecipes.com search to find a retailer. You need to buy the Silicone 6 Cup Muffin Pan, Volcanic.
Line the hole tray with a gently layer of butter
Place the slice of ham in the hole
Crack the egg on top of the ham
Season with a little salt and pepper
Fold the overhanging ham over the top of the egg - don't worry if it won't cover completly
Springle the parmesan on the top
Place in the oven for at least 15mins, check the egg is firm before serving
Serve with lots of granary toast with butter, and plenty of tea or coffee.
About The Author
Helen Porter, blonde, beautiful and internationally acclaimed celebrity chef, writes exclusively for www.helensrecipes.com.
How to Host a Wine Party
by: Stuart Glasure
Looking to have some fun with friends while sharing some wine? You should consider hosting a wine tasting party. It's a really neat way to share your wine favorites and to be introduced to a variety of new and interesting wines. You can also add some spice to your fun by using a wine theme ("All About Reds", "Blindfold Tasting", etc.).
Party Size
You don´t need a lot of guests to have a great party. What I have found works best is to have about four to twelve people, and definitely include yourself as one of the registered guests. Also, I like to always have a contest during the party and give away a gift.
Theme Selection
Pick a fun theme, and remember the theme also determines what wines will be poured. You can name a theme like "The Great Italians", "The Great Whites of California", or whatever fits your mood. I would suggest being very creative, the possibilities are endless. If you tell your local wine merchant your theme, they can be a great source of help with wine and theme matching. Also, at a minimum make sure you have 4 to 6 different wine types to taste.
Food Choices
Have you heard the saying "First the wine, then your menu"? If you had a theme for your party and your wines followed that theme, you may want to carry it through with whatever food you serve. For example if you are tasting Italian Reds why not serve some Italian munchies to match.
While you do need to provide foods that complement the wines provided, the food should not the backbone of the party. Focus on the d´oeuvres such as: cheese, fruit, unsalted crackers, bread or other munchies you may have prepared for the evening. Don not forget to have lots of bottled room temperature water and optional spit buckets available.
When all the tasting is done, you may want to have plenty of coffee and desserts. This is also a great time to break out one of your favorite dessert wines.
To experience the full pleasure of the wine, it is important that you serve them at the correct temperature. Below are the basic temperature guidelines:
Temperature per Wine Types
37-43°F White Sweet Wines
41-45°F Champagne and Sparkling Wines
46-50°F White Dry Young Wines
48-54°F White Aged and Pink Wines
52-59°F Red Young Wines
54-63°F Port and Sherry
58-63°F Red Full-body Wines
59-65°F Red Aged Wines
Serving Considerations
There are important factors to consider when pouring the wine at a Wine Tasting Party.
- Fill the glasses only one-third full. This will prevent anyone from swirling the wine on your tablecloth or carpeting.
- Expect to serve about eight to twelve samples from each 750 ml bottle.
- As a rule, serve white wines before red wines and dry wines before sweet.
- Blush wines are served as you would serve a rose, in-between the white and the reds.
- The serving order is more common sense than etiquette.
- Sweet wines have a tendency to over power the taste buds giving a sensation of bitterness to the dry wines.
Sights
The first step in the tasting process is to examine the wine and take note of the color, clarity, and transparency of the wine. Young wines are typically very clear. Older blends may be expected to have a little sediment. There is a lot to this and it takes a bit of experience to understand which hues are right for each type.
Smell
The second step is in the pleasure of smelling the wine. Swirl the wine around in the glass which awakens its aromas or bouquets. It is important to take a good sniff of the bouquet and try to detect unique fragrances. If are new at this, don´t fret, you will get better over time.
Taste
Now the fun part of actually tasting the wine. Take a sip and roll the wine over your tongue. Different parts of the tongue will register different tastes so be sure to roll the wine around in your mouth. Try to focus on the characteristics of the wine, such as body, sweetness, tartness, bitterness, and fruitiness. You should also take notice the subtleties of the wine´s aftertaste.
About The Author
Contributor: Stuart Glasure [Designer, Fashion Artist, Creator: "Zany Wearables", Wine Enthusiast]
www.ZanyGiftware.com
www.WineDefinitions.com
Hone your cutting skills
I came across an excellent article today explaining in detail how to cut foods. This is something many cooks take for granted. We go to great lengths to learn how to cook foods, but give little thought to how to cut them.
Good knife skills are a combination of knowledge and practice—the knowledge of which knives to use for which tasks, the knowledge of how to hold and move a knife, the knowledge of how various foods are structurally composed, and many other little bits of knowledge. But being thoroughly indoctrinated with knowledge will mean little if not accompanied by lots of practice. Like any other skill, speed and competence come with practice.The article even gives specific illustrated examples for left-handed, and right-haded chefs, for 21 different foods.
What a great resource.
Read the article here
Don’t Poke the Chicken at Your Backyard Barbecue
By Bev Hlavka
You might be planning a home remodeling project and it includes an outdoor kitchen. A big part of that plan will be the type of grill you introduce. There are a lot of things to think about and options to research before investing in equipment. I am not a gourmet chef, but I think it is helpful to know what you enjoy grilling the most for your family. Are you carnivores or do you enjoy fish and poultry?
Don’t forget about the veggies and fruit. Anything can safely and deliciously be cooked on a grill of your choice so be open to the possibilities. For the brevity, let’s concentrate on the meat portion. Beef can be economical if you purchase cheaper cuts such as brisket, but most everyone loves a good steak. Take a good cut of meat, add a little salt and pepper and you’re done. You don’t have to go in for the fancy flavors of marinade etc. Try ribs on the grill. If you want them falling off the bone I suggest you boil them before grilling. Try your hand at your own barbecue recipe and slather it on. You can easily look like an expert. Have you ever tried making your own burgers out of meat you have ground yourself? There is nothing like it.
If you don’t have a meat grinder, you can do a small portion at a time in the food processor. If it’s pork you favor there are very few limits as well. If you are working with a large piece of meat, follow the rule of thumb that it should be cooked more slowly. Pulled pork is my favorite with a good barbecue sauce. I live in Wisconsin so a good brat is enjoyed by many. Try grilling brats and cutting them up for a spicy chili soup. It’s fantastic. Seafood is quick and can get away from you in a hurry. Shrimp are easy on a skewer or put the fish in a basket so it won’t fall apart on you. I have also done filets in a foil with lemon juice and they are great. Chicken have a few cuts for you to grill, just do it more slowly so it won’t dry out.
What kinds of tools are best for grilling? Some of the best grilling you will ever have can be done on a “cheap” grill. You have that new outdoor kitchen in mind, but you don’t need to spend a fortune unless you want to. You can keep up with the best of them on those fancy monstrosities. Look for something that has ample surface space because you never know when a party is going to happen and you need room to feed a hoard. You do not need the long handled fork because it only pokes holes in the meat and all of the juices drip out. Your meat will be dry and chewy. Use tongs instead so you can easily turn the meat. You might also benefit from a good wire brush for cleaning, a bag of your favorite chips, a thermometer and you’re set.
For any style of grill you have, one main point is to keep it clean. You don’t want to wow your guest with last week’s barbecue that is stuck on the grill plate. A good steel wool will take care of this too. Oil the grates to keep the meat from sticking. This is especially necessary for chicken and fish. You can season your food with a rub or marinade, or just the salt and pepper. Turn the food once and baste it late. Don’t forget the non-piercing issue. Try not to peek too much as you will let out steam and the temperature of the grill automatically goes down for lopsided cooking. It can also be dangerous to open the grill too much as the steam is incredibly hot. You might want to store it in the garage for the winter, or at least cover it with a large grill cover. It doesn’t matter if your grill purchase is out of a high end catalog or from your local Kmart, just get out there and grill. Before you know it you will be dipping, marinading,rubbing and saucing up a storm. Your friends will wonder why you didn’t do this sooner.
Bev Hlavka is a successful freelance writer offering guidance and suggestions for consumers buying patio furniture, gas grills, picnic tables and more. Her many articles can be found at http://www.patio-furniture-4u.com/Gas%20Grills.htm. She gives information and tips at http://www.patio-furniture-4u.com to help you save money and make informed buying decisions.
Hong Kong Street Food
by: Wong Yee Lee
If you have visited Hong Kong in the past, you should have tried the typical HK street food stalls and had a taste of the famous curry fish balls there. If you haven't, then you must make sure you will try it the next time you are there.
What is so special about it? Standing in front of a food stall like this, you will be able to see a wide selection of food choices. My favourite would be the curry fish balls and the pig intestines. Of course these may not sound mouth-watering to some of you but I am sure you will be able to find something which you fancy eating. Octopus balls, beef balls, minced pork balls, octopus, squids, chilli wrapped with fish meat, chicken wings or tips, fish balls and lettuce in soup, fake shark fin soup, cow tripe and many others are all available.
Just go to Mong Kok, you can easily find one at each street corner. Then of course, these types of stalls are everywhere in HK.
Most of these stalls do not provide seating but some do. With those few which provide seating, very often you will also find noodles available. When I was small, I used to enjoy a bowl of these noodles for lunch. At that time, it did not cost me more than HK$1 per bowl. These days, you will not be able to enjoy one bowl of such noodles for at least HK$15.
You can combine as many ingredients as possible in one of these bowls of noodles. The only difference is that the more ingredients the more expensive your bowl of noodles will be. There are already at least four types of noodles which you can choose from - greasy noodles, flat noodles, thin noodles or rice noodles. If you want you can have some vegetables. Apart from some Chinese noodles, you can also have the western choice of lettuce. Then there are the meat options. The most popular would be pig's intestines, pig's blood and pig's skin. However, if these sound revolting to you, then you can choose some more common ones such as fish balls, chicken wings, meat balls, pork belly meat, fish dumplings, pork dumplings etc.
There is one thing to remember. One may not find these places very hygienic. I am not saying that you should refrain from trying any of these places since it is one of the specialties in HK. The food on offer is generally very well cooked, so you should not have any problems. What you need to do is just to be careful. If you are already having difficulty acclimatizing to the new environment, then I would advise you to leave these eating places until another time.
Gather your courage and I am sure the food from such stalls will not disappoint you!
About The Author
Wong Yee Lee
This article was produced by Asia Dragon. Visit us at www.asiadragon.co.uk where you will find authentic oriental fashion clothing & accessories, kimonos, stylish home furnishings, furniture, beautiful ornaments, Chinese calligraphy plus much, much more!
6 Steps to Grill the Perfect Steak
by: Laura Bankston
There's nothing better than a nicely grilled juicy steak.
But how come I can't duplicate that restaurant, expensive, juicy, melt-in-your mouth, perfectly grilled steak?
Well, I found out how to grill steak perfectly - and here's how you can too. 1. The choice of meat is important!!! Just because the supermarket has labeled the steak "good for grilling" doesn't mean that it is. Lean meat does not do well. You want a piece that has marbling throughout. And these are good cuts: fillet (mignon), top loin (rib eye) - basically the same cuts that are the ones you love in the restaurant. 2. Next, proper heating of the grill is vital. If you are using charcoal, spread 2/3 of the bricks on one side and 1/3 of the bricks on the other. That way you have a hotter side for searing the meat and a cooler side for cooking the meat.
If you are using a gas grill, you will lose some of the flavor, but you will want to turn the heat down for the cooking portion. 3. Next, rub both sides of the meat with oil and cover with salt and pepper. Be generous with the salt and pepper because it will fall off during the grilling. 4. Place your meat on the hot side for searing. Cook on each side for three minutes to get the nice grilled meat crust color you love. For a hand test, I've been told that you should be able to hold you hand over the heat for 3 seconds before you can't take it! 5. Place your meat on the cooler side for cooking to your taste. The hand test for the cooler side, I've been told, is 6-7 seconds. You will want to use a timer to cook the meat - or use the slice and peak test to see if the meat is done enough for you. Just don't cut and peek too often or you'll lose all the juice! 6. When the steak is done, take if off the grill and let it set for at least 5 minutes. Some people call it "resting". It allows the juices to spread back out so that you'll have a juicy steak with a nice crust. Follow these steps and you'll be enjoying perfectly grilled, juicy, melt-in-your-mouth steak that will impress and satisfy the most discriminating steak eater!
About The AuthorLaura Bankston is author of Internationally selling Cooking with Kids Curriculum: “Homeschool Cooking in a Box” and the “Homeschool Cookbook”. She currently home schools her three children, maintains home school support websites, and manages their family-owned service business. For information on her curriculum and free home school support services, please visit http://www.homeschoolcookbook.com laura@homeschoolcookbook.com
Roast Rack Of Pork With Grain Mustard Sauce
by: News Canada
(NC)—An economical and spectacular alternative to racks of lamb or veal. Ask your butcher to leave the rib bones a decent length for an arresting presentation. This cut has the optimum combination of taste, texture and fat content.
Serves 6 to 8
Ingredients
1 tbsp coarse black pepper 15 mL
1 tbsp chopped rosemary 15 mL
1 tbsp Dijon mustard 15 mL
3 garlic cloves
1 rack of pork
1 tbsp olive oil 15 mL
sea salt
1 cup white wine 250 mL
1 cup veal stock 250 mL
1 cup 35% cream 250 mL
2 tbsp grain mustard 30 mL
• Pre-heat oven to 325ºF (160ºC).
• Combine pepper, rosemary and mustard to make a paste.
• Cut garlic into slivers, and, using a sharp knife to make incisions, insert into pork at even intervals.
• In a large oven-proof skillet or heavy roasting pan, brown pork in olive oil. Spread rosemary paste over fat side of rack and sprinkle with sea salt.
• Roast for about 90 minutes, or until internal temperature reaches 150ºF (65ºC) on a meat thermometer. Remove and allow to rest for at least 10 minutes.
• Pour white wine and veal stock into pan, stirring well with a wooden spoon to incorporate all the brown bits. Bring to a boil and reduce sauce to about one cup.
• Reduce heat and whisk in cream and mustard. Continue cooking until thickened slightly.
• Slice meat between bones and pour sauce over.
Visit www.porkpeople.com for more recipe ideas.
- News Canada
