Turn red table wine into a dessert wine with raspberries.
Wine naturally has a fruit flavor -- it is, after all, made from grapes. Wine connoisseurs will describe a wine as being plummy, having notes of cherries, a citrus flavor or an aftertaste of apple. Enhance the fruit flavors in wine by adding the flavor of raspberries. You could simply add a little raspberry syrup used to flavor drinks, to taste, or you could add real raspberries to the wine.
Instructions
1. Wash and clean the berries. Drain in a colander and shake off excess water.
2. Put the sugar and berries into a pan over medium heat. Stir until sugar has dissolved and the berries are starting to dissolve into the sugar. That shouldn't be more than 10 minutes.
3. Add the wine and bring to a boil. As soon as it boils, take it off the heat. Add the lemon peel. Let the mixture cool to room temperature. Cover and let the wine mixture stand overnight.
4. Strain the raspberries by pouring the liquid through a sieve. Use the wine-infused raspberries to top ice cream or cake.
5. Pour the raspberry wine mixtureback into the wine bottles using a funnel. Push the cork back into the bottle. Store in a cool dry place for two weeks.
Blue vein cheese is easily identified by the thin lines of blue that thread through the otherwise cream colored cheese. When you eat blue vein cheese you will notice that the cheese has a strong, pungent scent and that it tastes tangy. Most types of blue vein cheese are a soft cheese that can be easily spread on a cracker or slice of toast, but there are some that have a crumbling texture. This article is about how you can make Roquefort, a type of blue vein cheese, in your own kitchen. Roquefort is a cheese that was developed and is still produced in the South of France.
Instructions
Make Blue Vein Cheese
1. Blue vein cheese is a creamy color because it is made out of raw milk. Depending on the type of blue vein cheese that you are making, the raw milk can come from sheep, goats, and cows. The milk that is used to make Roquefort blue vein cheese comes from one of three types of sheep, the Basco-Béarnaise, the Lacaune, and the Manech. The French believe that just having the right type of sheep is not enough to create the distinctive flavor of Roquefort cheese, they feel that their limestone rich soil helps flavor the milk. If you would like to make you very own Roquefort cheese you should plan on purchasing a one of these breeds of ewes. In order to make 2.2 pounds of Roquefort cheese you will need to have about 1.2 gallons of milk (4.5 liters) The good news is that each ewe should produce approximately 35 gallons of milk each season. You ewe will not produce milk before she has lambed and you should not use the milk for any type of human consumption until the lamb is at least 20 days old. The reason for the long delay is because the ewe produces antibodies in her milk for two to three weeks.
2. While you are waiting for your ewe’s milk to become usable, you can occupy your time by making penicillium. Penicillium is a type of fungus that isn’t harmful to your body, a good fungus. Penicillium is what makes the thin spider like veins that wind through the cheese. The traditional way of getting penicillium is to place loaves of bread in a dark, damp space, and letting them mold. After ten weeks the bread crust is pealed back to reveal the inside of the bread, which is nothing more then a fine green powder, the powder is called penicillium. The veins in two tons of Roquefort cheese can be created with just a quarter pound of penicillium. If you don’t like the idea of molding loaves of bread lying all over your house, you can purchase it online at cheese making stores. Many cheese making stores sell packets of bacterial cheese starters that will help you decide how much penicillium you will need to make a certain amount of Roquefort cheese.
3. Once your ewe is ready to be milked, and you have either made or purchased a small amount of penicillium, you will need to curdle the milk. The best way to curdle milk that is going to be made into cheese is to first strain the milk through a cheesecloth or a fine wire mesh. Straining the milk will rid it of any debris such as dirt or wax that may have fallen from the ewes udder while you were milking her. Once you have strained the milk you should heat it at 86 degrees F.
4. When the milk is warm, add rennet. Rennet is a product that is made from the fourth stomach of multi stomached animals. The easiest way to acquire it is to purchase it from a cheese supply store. Within two hours the milk should be curdled.
5. Once the mixture of milk and rennet is curdled, you will have to drain the excess liquid from the curdles. When the liquid has been removed from the curdles, you will pour the milk curdles into cheese molds. Your cheese molds should measure eight inches across and four inches wide.
6. Add a small pinch of penicillium to the curdles. Use your hands to mix the penicillium into the curdles.
7. When you have finished mixing, you will sprinkle a light layer of salt on all sides of the cheese mold. Let the salted cheese sit for one week. When the week is finished you need to brush off the excess salt and use a very fine needle to poke several holes into the cheese. These holes allow damp air to penetrate the cheese while the carbon dioxide is released.
8. Place the cheese molds in a cool dark place. Make sure there is enough space for air to flow between each of the cheese molds. The room where you are aging your cheese should be kept at 35 degrees F, and it should remain dark.
9. Your cheese will have to age for a minimum of three full months before you can even think about eating it.
Tags: Roquefort cheese, vein cheese, cheese molds, blue vein, cheese that
Trees are commonly trimmed or pruned for appearance or for the overall health of the tree. Sap commonly rises into trees during months when the temperature falls near or below freezing.
Explanation
Maple tree tap
According to the Massachusetts Maple Producers Association, sap flows out of a tree when the internal pressure is greater than the atmospheric pressure. Sap moves both horizontally and vertically throughout the tree.
Considerations
Close-up view of sap
Trimming when the sap is flowing or rising will not necessarily damage the tree; however it is considered more of a cosmetic issue since the tree will "bleed" sap, and may look unattractive.
Time Frame
Flowering trees should be trimmed about three weeks after they have finished blooming to ensure flowers the following year.
Warnings
Example of the swollen tree collar
Trim trees only near the swollen collar, where the trunk intersects with the branch. Cut just above the collar, without cutting into the swollen area.
Expert Insight
TreeBoss.net suggests trimming or pruning trees during the middle of winter when the tree is completely dormant or when the tree is in full leaf bloom.
Bovril is a popular British beef extract that can be used for flavoring or to make a beef-flavored drink. It has been around since the 1870s and rose in popularity, because of strong advertising and a general love for the product, which was found during a brief period when Bovril went vegetarian to the disdain of many fans.
Origin
In 1871, Napoleon III ordered canned beef for his troops, who needed the protein during marches against the Prussians. This led to the invention of John Lawson Johnston's "Johnston's Fluid Beef," which was renamed Bovril in 1886.
Identification
Bovril is a thick and salty meat extract, dark in color, sold in a distinctive, rounded jar. It comes in various flavors, such as beef and chicken.
Function
Bovril is often used to flavor soups and stews. It can also be spread on bread as a flavoring or mixed with hot water to make a drink.
Protein
Original beef Bovril is a great source of protein, which is why it was originally used by soldiers and explorers who needed the energy quickly.
Football
Bovril is most closely connected to British football culture, because many athletes would consume it for energy purposes beginning in 1909.
Candy making relies on precise timing during the cooking process. A candy thermometer is your best guarantee that your candy will be the right consistency after cooking. Remember to follow your recipe exactly and use your thermometer as directed.
Instructions
1. Do a test to be sure your thermometer is accurate. Let it stand in boiling water for 10 minutes. If the thermometer doesn't read 212 degrees F, you need to figure the difference and add or subtract to make the temperature measurements correct for your candy.
2. Gather the ingredients for your candy recipe.
3. Follow the recipe as directed until you get to the cooking stage.
4. Cook the candy as directed. Some recipes will give you a temperature to aim for, while others may use one of the following terms: "thread," "soft ball," "medium ball," "firm ball," "hard ball," "very hard ball," "light (or soft) crack," "hard crack" or "caramelized sugar" stages. The temperatures for some or most of these terms should be indicated on your candy thermometer.
5. Place the candy thermometer in the pan with the cooking candy. Be sure the bulb of the thermometer never touches the bottom of the pan, or the temperature will register too high. You want to find out the temperature of the candy mixture, not of the pan.
6. Continue to cook the candy until it reaches the desired temperature.
7. Remove the candy thermometer (be careful - it will be hot) and follow the recipe to complete the candy making.
Tags: your candy, candy thermometer, hard ball, your thermometer
Cajun and Creole recipes invariably begin with the words "make a roux". A roux is a simple mixture of flour and fat, used to thicken and flavor sauces in French and French-inspired dishes. By definition, a roux can be any color from white to brown. However, in South Louisiana, dishes like gumbo, shrimp stew and fricassee use a carefully prepared dark roux to add the rich, toasted flavor for which this regional cuisine is famous. Made properly, a dark roux will never leave a floury-tasting sauce or broth.
Instructions
Dark Roux
1. Place 1 cup vegetable oil and 1 1/3 cup granulated flour in a heavy saucepan. Place saucepan over medium-high heat. Whisk oil and flour to combine. Continue whisking for 1 minute.
2. Reduce heat to medium-low. Set aside whisk. Using a long-handled wooden spoon, stir flour and oil mixture continuously. Alternate between a circular and s-shaped stirring pattern, making sure to scrape the bottom of the saucepan while stirring.
3. Cook the roux, stirring constantly, for 15 to 20 minutes. Roux should be a rich, red-brown color. When roux reaches the proper color, turn off the heat. Carefully add the chopped onions to the mixture. This will flavor and temper the roux. Carefully stir the mixture a few more times. When onions stop sizzling, the roux is ready to be added to your favorite recipe. Or, spoon roux into a heat-safe dish. When completely cooled, roux can be frozen in resealable plastic bags for later use.
Shabbat is the religious celebration that occurs in traditional Jewish households on Friday evening, the day before the Sabbath is observed. The menu at these events is important if you want to observe a traditional Shabbat. The term kosher is the English word for food prepared according to Jewish law. These steps will help you make sure you have an appropriate Shabbat menu planned for your family.
Instructions
1. Create a set of appropriate Shabbat menus in advance. You can work up the menu for 4 weeks at a time and then rotate through them to save planning time.
2. Consider the amount of time you'll have during the upcoming week to cook. Some recipes--such as roasted asparagus--are kosher and require very little in the way of preparation times, while other dishes for Shabbat may take much longer to prepare. Know your schedule and how much energy you are likely to have and plan accordingly.
3. Select kosher foods. Animals must be slaughtered in a certain way to be considered kosher, and pork in any form is not acceptable. Some recipes, such as challah bread and gefilte fish, are kosher because they are traditional Jewish fare. Other recipes can be modified to meet religious needs, but they are not written this way, so make sure that you read through each dish you plan to cook to guarantee compliance with religious dictates.
4. Purchase all of the ingredients during your weekly grocery run. Since Shabbat is a religious celebration in which you should enjoy your family's company, making sure that you have the appropriate ingredients on hand before Friday arrives will make your life easier.
Tags: appropriate Shabbat, have appropriate, make sure, religious celebration, Shabbat religious, Shabbat religious celebration
The rotisserie has often been compared to a grill, only smaller and more compact. Still, it delivers the same great taste like the grill. It is also more user-friendly, safer and can be monitored more easily. It can be used for cooking many foods, such as chicken, roast and ham. A rotisserie rotates the food you are cooking so the fat drips off and the food cooks evenly and thoroughly.
Instructions
1. Puncture the food, such as a whole chicken, roast or whole ham, with a rotisserie spit stick. Move the food to the center of the spit and in the middle of the rotisserie oven. Rotisseries are terrific for preparing larger whole meats. The size of the food that you fit in your rotisserie is dependent on the size of the rotisserie. Check the size of your rotisserie before you purchase whole round meats that wouldn't fit. Meats like whole turkeys, large slabs of ribs and other large whole meats likely won't fit in your rotisserie.
2. Place the drip pan underneath to catch any juices that may fall during cooking.
3. Watch the food cook carefully. Rotisserie ovens often cook food more thoroughly more quickly because they rotate the food for an even bake. Check on your food after about 45 minutes in the rotisserie. If the meat is falling off the stick, stop the rotisserie, take the meat off the stick and put it back on so that it is all held together. Check every 20 minutes or so after that to determine it's progress. Typically a chicken or cornish hen is thoroughly cooked when the skin is golden brown.
4. Puncture a hole in the food to check to see if it is done to your satisfaction. Use a spear to place a small hole deep into the meat. Look at the color of the fluid that comes out. If it is red, it is still bloody deep inside. If the fluid is pink in a chicken, it is not yet done. The fluid from the inside of a chicken should be clear when it is cooked thoroughly.
5. Remove the food carefully when it is finished. It is a good idea to use rags or oven mitts while handling the forks, as there is a lot of hot metal inside rotisserie ovens.
6. Clean all parts of the rotisserie oven by removing the racks, forks, spits, clamps and pans. Wipe all of the parts thoroughly with soap and water, then clean the inside of your rotisserie oven.
7. Check that all knobs are returned to their original positions and that everything is shut off. Unplug your oven until the next use.
Tags: your rotisserie, rotisserie oven, chicken roast, whole meats
If you've got the oven going, and if there's room for a few potatoes, toss some in and learn how easy it is to make a baked potato salad from scratch. By baking the potatoes instead of boiling them, you save yourself the trouble of peeling them and you don't have to wash an extra cooking pan.Potato salad from baked potatoes is much creamier than from boiled or steamed potatoes. The flavors of the added vegetables permeate the salad, so that every bite has a melody of delicious flavors.
Instructions
Baked Potato Salad
1. Bake the potatoes. When done and cool enough to handle, but still hot, take the pulp from the shells, and put into a bowl. Using a fork or potato masher, lightly mash as if you were going to make lumpy mashed potatoes. Let cool.
2. Peel the onion, and finely dice. Since this potato salad texture is much smoother than most, there should be no big chunks of any of the vegetables.
3. Clean and finely dice the celery and green pepper. Chop the pickle into small pieces, as well.
4. Add all the diced vegetables to the mashed potato mixture, and blend them together with the fork or spoon. Add 1/4 teaspoon of salt and pepper. Add a teaspoon of fresh, fine chopped dill, or 1/2 teaspoon of dried dill weed. Add 1/2 teaspoon of mustard.
5. The moisture content of the potatoes varies by location and season, so no specific amount of mayonnaise is suggested. Start by adding 1/3 cup, stirring it in, until your desired taste and texture has been reached. Chill before serving.
A fondue pot is a utensil used in eating a fondue. It holds molten cheese, oil or chocolate. Ingredients like bread, fruit and meat are dipped into the fondue pot to warm or cook an ingredient.
History
In the 18th century, poor Swiss villagers and sheep herders needed to use up their stale bread and cheese during the long and cold winter months. They put their stale cheese in metal pots with local wine and melted the two together. They used leftover stale bread to dip into the melted mixture to eat. It is thought that this is how the communal nature of fondue began.
Growing Trend
As the villagers began expanding upon their fondue selections, royalty and the rich began to pick up on the villagers' fondue creations but added more expensive seafood with better cheeses and wines. In the 1970s, fondue began to grow in popularity as fondue parties swept the United States.
Fondue Pot Materials
The first fondue pots were ceramic or earthenware. They were thick so heat was evenly distributed to cook and melt the contents evenly. Today fondue pots can be made of metal so they can boil oil to cook meats.
Heating Fondue Pots
Most fondue pots sit on top of metal frames above a heating element. Most fondues are heated by butane, alcohol, electric or tea lights.
Fondue Combinations
Some of the most popular fondue combinations include melted chocolate with cookies, cake or fruit. Heated oil cooks seafood, steak or poultry. Molten cheese is filled into fondue pots so participants can dip bread and crackers into the cheese.
Tags: fondue began, fondue pots, fondue pots, into fondue, stale bread, their stale
Tomatoes are warm-season fruits. Environmental factors play a large part in the ripening process. Discovering these influences gives you a better idea why your tomato has not ripened. Changing the factors in the ripening equation accelerates your harvest before frost ends the growing season.
Environmental Factors
Tomatoes often appear yellow or orange-green outside of optimum ripening temperatures.
Temperature is the top factor in ripening tomatoes. The optimum ripening temperature is between 66 and 78 degrees. The pigments carotene and lycopene that make the red color cannot be produced above 88 degrees. Temperatures above this range slow down or even halt the ripening process. Production of ethylene gas plays a role in the ripening process. Ethylene is a colorless, odorless, tasteless hormone that accelerates the ripening process. Commercial growers often pick tomatoes green, spray them with ethylene and then place them in a chamber to ripen evenly.
Variety Selection
There are tomatoes in many colors.
Tomatoes come in many sizes, shapes, colors and ripening times. The range is huge, starting with Early Girl that ripens at 55 days, to large Beefsteak types that can take as long as 90 days to ripen. Many gardeners choose a tomato by the picture on the tag at the nursery and not check the ripening days. Every part of the country has an average number of frost-free days. Choose varieties that fit your area's average or less to ensure proper ripening.
Indoor Ripening Tips
Tomatoes can be ripened indoors if they reach the mature-green stage. The tomato starts turning from dark green to light green and may have a little pink blush to it. Before a hard frost, take a pair of scissors and cut the stem above the tomato, so as not to damage the skin. Tomatoes with damaged skin rot. Wrap the fruit individually in paper and layer them in a cardboard box. Temperature plays a key role in ripening indoors. Keep your tomatoes between 60 and 65 degrees but never below 45 degrees. Tomatoes ripen in three to four weeks.
Green Tomato Uses
Once you pick all of you mature-green tomatoes for indoor ripening, pick all dark-green tomatoes left on your vine before a hard frost. There are many ways to enjoy these unripened fruits. A Southern favorite is fried green tomatoes. Other, less traditional recipes include salsa verde, relish, green tomato pie and freezer jam.
Tags: ripening process, between degrees, hard frost, optimum ripening, plays role, plays role ripening
Sardines are often neglected as a main course for meals, even though they are nutritious, filled with vitamins and minerals. You might open up a can that is in your pantry as a last resort when you are really hungry. Sardines come packed in water, olive oil, tomato sauce or mustard sauce. There are a great variety of spices and other ingredients you can add to sardines for a healthy taste treat.
Nutritional Value of Sardines
The American Heart Association recommends eating fish at least twice a week. Fish is a good source of protein, so why not try sardines for a little variety? Sardines are rich in omega 3 fatty acids and calcium. Sardines are low in calories for those of you on diets. Sardines possess vitamin B 12, vitamin D, phosphorus and selenium.
Sardines Out of the Can
Sardines are great out of the can for a quick meal or an afternoon snack. You can drain the sardines and add some lemon juice, pepper and garlic. You can put some butter on crackers and add sardines for a great appetizer. Try warming them up in the microwave for about 30 seconds and sprinkle some oregano and Parmesan cheese for a little variety.
Sardines in Salads
You can create a great many delicious salads with sardines. Instead of the usual canned tuna or salmon why not open a can of sardines? Chop up the sardines after draining them, chop cucumbers, red peppers, marinated artichoke hearts and black olives and serve them on a bed of lettuce. You might add chopped broccoli, cauliflower, zucchini and tomatoes for a little variety. Oil and vinegar salad dressing makes a tasty addition.
Main Course Ideas
Sardines for dinner can be delicious, with so many ways to fix them. You can grill them with lemon juice and olive oil. Try some curry power added to sardines with tomato sauce and fresh garlic. Saute some onions, peppers, garlic, chopped cabbage and add sardines that have been drained, then cook until the sardines are warm. Experiment with some new spices such as basil, oregano, tarragon and dill.
Sardine Sandwiches
Start with a crunchy French roll and a can of sardines. Mash the sardines with a little mayonnaise and lemon pepper spice. Spread the mixture with a slice provolone cheese, and you have a delicious sandwich. Another sandwich idea is to start with whole grain bread, then add cucumbers, tomatoes, chopped raw spinach and whole sardines from the can. Spread some hot mustard on the bread for a little zest.
Tags: little variety, lemon juice, little variety Sardines, Sardines Sardines, sardines with, tomato sauce
Fresh, homemade guacamole is free of color-preserving chemicals.
Ask multiple cooks keep guacamole from turning brown and you are likely to get multiple answers. But conquering the tricky culinary problem requires understanding the science behind the chemical reaction that causes the color change. Enzymatic browning occurs naturally when the internal cells of certain produce are exposed to oxygen. The enzyme, polyphenoloxidase, reacts by forming melanins or brown pigments on the flesh. But home chefs can control the color change by reducing the exposure to oxygen and changing the pH level of the dip by adding citric acid.
Instructions
1. Assemble the ingredients for your favorite guacamole recipe. Juice a fresh lime or measure about 2 tbsp. of bottled lime juice into a bowl. Slice and pit the avocado. Scoop the flesh from the skin and place it into the juice, coating each piece. Chop and prepare all the other ingredients.
2. Drain the lime juice off the avocado and set aside, and mash the pieces with a potato masher. Add the other ingredients according to your recipe. Add 1 tbsp. of lime juice and mix well. The citric acid in the lime juice lowers the pH of the guacamole, as the polyphenoloxidase works ideally in a pH environment of 5.0 to 7.0. The lime juice, with a pH of under 3.0, lowers the overall level and slows the browning.
3. Cover the guacamole with a sheet of plastic wrap. Press the wrap against the surface of the dip. Do not simply cover the bowl - air should not be able to touch the guacamole.
4. Store the guacamole in the refrigerator until ready to serve. Allow the dip to come to room temperature before serving to enhance the flavors, but do not uncover it until the last minute. Promptly refrigerate unused portions.
Tags: lime juice, citric acid, color change, other ingredients
An antipasto bar serves small plates of Italian food. The dishes are laid out in a long bar, and patrons can pick and choose what dishes they want to eat. An antipasto bar is similar to a tapas bar, except that it serves Italian food. Antipasto is an Italian food tradition that is similar to an American appetizer or the French hors d'oeuvre. You can find antipasto bars in many grocery stores, specialty food stores and Italian restaurants.
What is Antipasto?
Antipasto is an Italian word that literally translates into "before the meal." (The word '"anti" translates to "before," and "pasto" is the Italian word for "meal.") In traditional Italian cuisine, starting a meal off with an antipasto is meant to arouse your appetite for the main course. Antipasto is typically accompanied with wine. For this reason, a growing number of wine bars in America are beginning to serve antipasto at their establishments. Some also offer antipasto bars for their patrons.
Types of Food Available at Antipasto Bar
Depending on the location where the food is served, antipasto bars can have a wide assortment of antipasto options. Some antipasto bars only serve simple dishes, such as roasted red peppers, marinated artichoke hearts, pickled garlic, sliced and marinated tomatoes, thinly sliced salami and other meats, olives, capers, homemade garlic bread, grilled deli vegetables and similar food items. Other antipasto bars have an advanced selection that combines meats and seafood with the basic antipasto choices.
Antipasto can be as simplistic or creative as the chef wants, but what truly makes this Italian appetizer unique is its addition of extra virgin olive oil. For a dish to be called "antipasto," it must include extra virgin olive oil.
Antipasto Bars in Grocery Stores
Antipasto bars in grocery stores and specialty food shops typically only offer simple culinary treats. The traditional offerings include olives, roasted red peppers, sweet pickles, pepperoni, roasted almonds and similar appetizers. Grocery stores do mark up the prices for antipasto in their bars. It's usually cheaper to buy the specific food you want in a jar than it is to purchase it at the bar.
Antipasto Bars in Italian Restaurants
In a growing number of Italian restaurants in the United States, diners can order an antipasto plate, or they can choose to select what they want at the antipasto bar. Some restaurants serve the antipasto bar similar to a buffet; customers grab a plate and choose what they want to eat. At fancier eateries, customers pick what items they want and they are charged for each individual item.
There is usually a better selection of antipasto in a restaurant setting. The food is also fresher than at a grocery store bar. Patrons can enjoy a combination of bruschetta, salty cheeses, fried or marinated seafood, sausages and cured meats, seared squid and the traditional olives, artichokes, roasted red pepper and the like.
Tags: antipasto bars, they want, Italian food, antipasto bars have, Antipasto Italian, antipasto similar, antipasto their
Create tasty, flavored balsamic vinegar by infusing it with herbs and fruit.
Balsamic vinegar is a dark vinegar often mixed with olive oil for use as a salad dressing. While balsamic vinegar on its own can get boring over time, infusing it with herbs and fruit is the perfect way to kick the flavor up a notch. Bottles of delicious, infused balsamic vinegar are simple to create at home and also make perfect gifts and party favors.
Instructions
1. Place glass jars in a large pot filled with water and boil them for 10 minutes to sterilize. Use tongs to remove the glass jars from the water and place them upside-down on a clean towel.
2. Wash the corks or lids for the jars in hot, soapy water. Scald the lids by placing them in a saucepan of almost-boiling water, then remove from the heat. Scald corks by dipping them in and out of the boiling water several times.
3. Mix 1 tsp. household bleach with 6 cups of water in a clean, large pot or bowl, and dip the herbs in this solution to sanitize them. Rinse the herbs and pat them dry using paper towels. Use herbs such as dill, rosemary, thyme and tarragon.
4. Wash the fresh fruit thoroughly and peel if necessary. While small fruits such as raspberries can be left whole, larger fruits such as pears and peaches need to be halved or cut into smaller pieces.
5. Insert your selected herbs and fruits into the jars you sterilized in Step 1. Between three and four sprigs of fresh herbs, or 3 tbsp. dried herbs, and 1 or 2 cups of fruit are recommended for every 2 cups of vinegar.
6. Pour 2 cups of balsamic vinegar into a pot and heat the vinegar until it reaches 195 degrees Fahrenheit, which you can verify with a cooking thermometer. Pour the vinegar into the jars filled with herbs and fruits, leaving a 1/4-inch space at the top. Secure the lids onto the jars tightly, or insert the corks.
7. Allow the jars of vinegar to cool. Store them in a cool, dark place for between 3 and 4 weeks for the flavors to infuse the balsamic vinegar.
8. Strain the infused balsamic vinegar through cheesecloth to remove the herbs and fruits, which can be discarded. Pour the flavored vinegar into sterilized jars and cap or cork securely.
Tuscan wines have come into their own over the last century. Instead of sporadic, albeit excellent, examples, it has become more common to enjoy a wide selection of good quality wine from this region in recent vintages. Many of these fine wines are now offered at a good value, as well. The wines coming out of Tuscany are as diverse as the grapes used in their production.
Sangiovese
Indigenous to Tuscany, Sangiovese is the most widespread red grape varietal planted in the region. It produces rich reds by itself or blended with other varietals, as in the production of Chianti.
Masseretta
Planted mainly in the mountainous regions, Masseretta grapes lend themselves well to the commercial production of red wines successfully aged in oak barrels.
Vermentino
The Vermentino varietal is an Italian white grape. Its crisp, acidic palate and durability make for a popular native white wine.
Trebbiano
Trebbiano grape varietals make up one third of Italy's entire white wine production. The grapes produce a light, crisp wine.
Moscadello
Moscadello grapes are used to produce slightly fizzy, sweet wines. They can be traced as far back as medieval times.
Blends
Cabernet Franc, Cabernet Sauvignon, Merlot and Syrah are all common grape varietals that have been introduced to Tuscany. They are used in both blended and varietal bottlings.
Ulu knives are knives with curved blades. Oftentimes ulu knives come with a cutting board that has a bowl cut out of the middle, into which the blade fits. These knives are used for chopping things, like herbs, finely and quickly. The motion required to use these knives well is a lot different than the manner in which you use a chef’s knife or a paring knife.
Instructions
1. Prepare the food you are going to cut with the ulu knife. Things like herbs, onions and peppers are good to cut. Whatever you are cutting, make sure it is cleaned well and any stems are removed as you will be macerating everything you put on the cutting board.
2. Grip the ulu knife by the handle. You will grip the knife just as you would anything with a handle. Do not extend your fingers, as they may get in the way of the blade risking injury. You may, however, wish to extend your thumb along the back of the knife to give you more control.
3. Begin cutting your food by rocking the ulu knife back and forth across the surface of the food you are cutting, making sure to use the entire blade. Begin slowly so you become familiar with how the blade feels before trying to cut more quickly.
4. Clean the blade with your fingers. Chopping food with an ulu knife cuts it very finely and when you are finished it will cover the blade. Carefully run your finger along the length of the side of the blade, making sure not to touch the sharp edge of the blade.
Tags: cutting board, extend your, like herbs, making sure, with knife
Cooking an unstuffed turkey not only will save you time but also will be much safer to eat than a stuffed turkey. When hot air is allowed to circulate in the empty cavity of a turkey, the cooking time is greatly reduced. When you stuff a turkey, you also risk the chance of overcooking the turkey and undercooking the stuffing because the stuffing has to reach 165 degrees before serving to reduce the chance of any food-borne illnesses.
Defrosting an Unstuffed Turkey
If your turkey is frozen, it is best to defrost it before cooking. If your refrigerator is set to 40 degrees or lower, it will take about two hours for every 4 lbs. of turkey to defrost completely. For most family-size turkeys, you can plan for this defrosting period to take three to five days. Place a large tray under the defrosting turkey to catch the melting ice.
You also can defrost a turkey in cold water. Let the turkey rest in cold water for 30 minutes per pound. For example, a 4- to 6-lb. unstuffed turkey would take two to six hours to defrost in cold water. Make sure to change the water every 30 minutes to ensure that the water is cold enough.
Preheating the Oven
It is important to preheat the oven before putting in the turkey because bacteria can breed in a low-temperature oven. Wait until the oven has reached the recommended temperature to put in your unstuffed turkey. Most turkey experts, such as the staff at Butterball, recommend roasting an unstuffed turkey at 325 degrees. (This slow-and-low roasting method ensures moist turkey meat.) Use a large roasting pan to catch the turkey juices.
Seasoning an Unstuffed Turkey
Because you won't have stuffing in the turkey, it is important to season the turkey. Rinse your turkey inside and out with fresh water and dry with paper towels. Generously salt and pepper the inside of your turkey. You can even place a couple of sprigs of rosemary, thyme and/or parsley inside the cavity of your turkey.
Rub butter all over the outside skin and generously sprinkle salt and pepper on the skin so it will crisp in the oven.
Cooking an Unstuffed Turkey
Follow the timetable below for safe cooking of an unstuffed turkey. Always make sure to test your cooked turkey's temperature. Insert a meat thermometer into the thickest part of the turkey thigh or breast; it should read 165 degrees. Let the turkey rest for 15 minutes before carving. You may want to tent the turkey with tinfoil to keep it warm.
4 to 8 lbs. (breast), 1½ to 3¼ hours
8 to 12 lbs., 2¾ to 3 hours
12 to 14 lbs., 3 to 3¾ hours
14 to 18 lbs., 3¾ to 4¼ hours
18 to 20 lbs., 4¼ to 4½ hours
20 to 24 lbs., 4½ to 5 hours
Cooking an Unstuffed Turkey in the Microwave
Microwaves can cook a turkey unevenly, so a cooking bag is recommended to help seal in the heat. Place your turkey in the cooking bag and microwave it for nine to 10 minutes per pound. Rotate your bird every couple of minutes to encourage even cooking.
There are other challenges involved in microwaving your unstuffed turkey. In addition to the risk of undercooking it, the meat will not be as tender and the skin will not brown in a microwave.
Cooking and Storing Tips
Make sure to remove the giblet package before roasting your turkey.
Place an ovenproof thermometer into the deepest part of the thigh of your turkey before putting it in the oven so you can read the turkey's temperature without opening the oven door.
Place half an orange inside the cavity for a hint of citrus flavor.
Cover the wings or breast with foil if they start to get too brown from roasting.
When you open the oven door, you lower the cooking temperature of the oven.
Keep leftover turkey no more than three or four days.
Tags: your turkey, hours hours, hours hours hours, unstuffed turkey, cold water, Unstuffed Turkey, your unstuffed turkey
Scalloped potatoes are an ideal side dish for many meats.
Scalloped potatoes are a baked casserole comprised of layers of thinly sliced potatoes and a sauce of some kind. If you want to kick them up a notch, add layers of thinly sliced onion and cheese. Some people also sprinkle breadcrumbs on top. Scalloped potatoes go well with a number of foods because of their creamy deliciousness.
Poultry
Cornish hens go well with scalloped potatoes.
Any type of poultry goes well with scalloped potatoes. From chicken and turkey to duck, goose and pheasant, scalloped potatoes are an ideal accompaniment. Prepare the meat any way you want: baked, grilled, steamed, fried, sauteed, brazed, stewed, simmered, broiled or boiled. As a bonus, the presentation of a piece of meat beside the potatoes is a feast for the eyes.
Beef
A juicy steak cooked to perfection is another ideal scalloped potatoes accompaniment. Use whatever steak cut is your favorite: t-bone, flank, skirt, hanger, sirloin or filet mignon. Other types of beef to try are brisket, prime rib, kabobs, tenderloin or a rib roast. Even meatballs with or without sauce or a meatloaf of ground beef or ground chuck work.
Pork
A pork roast complements scalloped potatoes.
Ham is another accompaniment to scalloped potatoes. Prepared any way, with or without gravy, ham and scalloped potatoes go together like popcorn and butter. Or try other kinds of pork, such as a lean pork chop or a couple of juicy kielbasa sausages. Other types of pork sausage work just as well.
Fish
Fish looks gorgeous sitting beside a tower of scalloped potatoes on a plate. Almost any type of fish works since the potatoes do not have an overpowering taste. Marinate the fish before cooking it to ensure it has the flavor needed to compete with the creaminess of the potatoes. Add some seasonings, such as herbs and spices, to the marinating fish. A few of the fish choices to try include tuna, shark, salmon, mahi mahi, snapper, halibut and orange roughy.
Vegetable
Artichokes accompany scalloped potatoes well.
Almost any type of vegetable goes well with scalloped potatoes, but ones that are not the color of creamy white potatoes are the most visually appealing when plating. Consider serving grilled asparagus, glazed carrots or stuffed tomatoes alongside the scalloped potatoes. Other choices include a garden salad, zucchini, butternut squash, grilled corn, lemon-zested green beans, sauteed bok choy, eggplant or caramelized brussel sprouts.
Tags: scalloped potatoes, scalloped potatoes, well with, with scalloped potatoes, Almost type, choices include, goes well
Cottage cheese containers are perfect to not only store cottage cheese, but other food products as well. Cottage cheese actually lasts longer when you keep the container stored upside down. This keeps one surface area from being constantly accessed to top air, which in the end causes mold. However, you need to make sure the container is leak proof, or you may end up with a large mess on your hands.
Instructions
1. Place plastic wrap around the top lid of the container, making sure it can wrap around the base of the container.
2. Place a rubberband around the plastic wrap to securely tighten the plastic. This keeps any cottage cheese that may leak out from dripping onto other items in your refrigerator.
3. Gently rotate the cottage cheese container upside down. Do not do this if the container is almost completely full; the lid might give way, and the plastic wrap won't be able toprotect the rest of the fridge from the container's contents.
4. Insert the cottage cheese container into a refrigerator upside down. You must keep it inside the refrigerator when not in use or it will spoil more quickly.
Tags: plastic wrap, cheese container, cottage cheese, cottage cheese container, This keeps, upside down, wrap around
Pork tenderloin is a small, flavorful pork roast, averaging 1 lb. in weight.
A convection oven uses circulating air currents to blow hot air throughout the oven chamber. These air currents cook foods in a convection oven faster than in a conventional oven. Most recipes for roasting pork tenderloin are designed for conventional ovens. When using a convection oven, decrease the cooking time to avoid drying out the pork. Properly cooked, your roast pork will be juicy and flavorful.
Instructions
1. Season the pork tenderloin according to your recipe.
2. Preheat the convection oven to 350 degrees Fahrenheit. The convection oven will not take as long as a regular oven to heat up.
3. Arrange the tenderloin in the baking pan, and insert the meat thermometer into the thickest portion of the center of the meat.
4. Roast the pork at 350 degrees Fahrenheit in the convection oven until the meat thermometer reads 155 degrees Fahrenheit. This will take between 18 and 20 minutes, depending on the size of your pork tenderloin.
5. Let the tenderloin rest outside of the oven for five minutes and serve.
Edible gifts are definitely a great choice for those looking to give something special.
They say the way to one's heart is through the stomach, so edible gifts are definitely a great choice for those looking to give something special to someone special. Fruit baskets are a wonderful way to show your appreciation for a favor, congratulate someone, or just let someone know you're thinking of them. It is possible to send fruit baskets all over the country. There are many suppliers and makers of fruit baskets to choose from.
Instructions
1. Pick any company that delivers fruit baskets and go online to their website. Some good examples are Capalbos gift baskets, fruit baskets by GiftTree, or Harry & David. Navigate through the website until you reach the fruit basket section. On www.capalbosonline.com you click on the "fruit" tab near the upper left of the computer screen.
2. Find the desired fruit basket and select it for purchase. This can be accomplished on www.Capalbosonline.com by selecting a fruit basket and clicking on it, then selecting the "add to cart" button, and then the "proceed to checkout" button.
3. Enter the necessary billing and shipping information.
Tags: fruit baskets, choice those, choice those looking, definitely great, definitely great choice
Commercially made sour cream is made by injecting pure cream with a culture of bacteria that help its ferment. After its thickened it's pasteurized or sterilized to kill the bacteria. Commercial sour cream has no bacteria so you cannot use it to make your own at home.
Commercial sour cream contains about 18 to 20 percent fat. It often has additional ingredients like gelatin and vegetable enzymes. It is treated with lactic acid. Light commercial sour cream made from half and half has about 40 percent less fat. Reduced fat and nonfat sour cream is thickened with stabilizers and artificial flavors are often added to it. Some use nonfat dried milk, dried corn syrup and sugar. The fewer ingredients in sour cream the better the flavor.
Making Your Own Sour Cream
The ingredients you will need to make sour cream are one cup cream, 1 1/2 cups of whole milk and 1/2 cup buttermilk for the ingredients. You will need to boil some water in and pan and have two medium size bowls to work with. The bowls can be metal or plastic. Boil the water then put it into the first bowl in the sink. Put the second bowl over the first and mix all the ingredients in it. Use a wire whisk or spoon to stir the mixture. Using a food thermometer to measure the temperature of the mixture letting it reach 68 to 70 degrees when preparing it.
Cover the sour cream mixture with plastic wrap and let it sit at room temperature for 12 to 24 hours on the counter. Make sure it is thick and clings to a spoon after that. Keep it covered in the refrigerator until you want to use it. You can sterilize a large canning jar and let the mixture sit in there on the counter covered in the jar instead of a bowl. For a better texture refrigerate 24 hours before serving. Sour cream used to be made by letting fresh cream sour naturally. A bacterium that occurs in the sour cream caused the acid flavor that we are used to.
Homemade sour cream will last for one month in the refrigerator.
Uses of Sour Cream
Sour cream is often used in dips, salad dressings, sauces, and baking. It can be used as a condiment with meats, poultry and fish. It is important to never boil sour cream as it will curdle when using in recipes. To add to a very hot liquid remove from the heat then let stand for awhile. Add stirring with a wire whisk so it will blend in well. Remember that sour cream dishes do not freeze well. Cakes baked with sour cream sometimes have a metallic taste if baked in an aluminum pan. You can line the pan with parchment paper and spray with cooking spray to prevent this.
Tags: sour cream, sour cream, sour cream, about percent, Commercial sour, Commercial sour cream, cream made
Xanthan gum is used to thicken and prolong the life of cosmetic products.
Xanthan gum is a colorless artificial additive, first developed as a replacement for corn starch and guar gum. It is most commonly used as a food thickening agent, stabilizer and emulsifier in processed food and cosmetic products. Xanthan gum is a natural carbohydrate and long chain polysaccharide, which is produced by the fermentation of the bacteria xanthomonas campestris. It consists of three simple sugars: glucose, mannose and glucuronic acid.
Glucose
Glucose, otherwise known as blood sugar, is a colorless, odorless carbohydrate and simple sugar. It is water-soluble and easily absorbed by the body's cells and used as energy. When the xanthomonas campestris bacteria is fermented, the glucose is naturally produced, thus forming one of the three trisacharides. Glucose is found naturally in all fruits, with the highest counts found in grapes, cherries, apples and apricots.
Mannose
Mannose, otherwise referred to as D-mannose, is another naturally occurring simple sugar, which is an epimer of the glucose molecule. Like glucose, mannose is naturally produced during the fermentation period of the original bacteria. The mannose helps to thicken the xanthan gum, producing a more stable and rigid molecular backbone, which has a similar structure to cellulose.
Glucuronic Acid
Glucuronic acid is a water-soluble compound similar in structure to the glucose molecule. Along with glucose and mannose, it combines to form a chain of three simple sugars, known as a trisacharides. Glucuronic acid is produced in the liver and occurs naturally in the drink kumbucha.
Acetic Acid
Acetic acid is a relatively weak carboxylic and organic acid. Acetic acid is sometimes used in small amounts in the formation of xanthan gum. Xanthan gum is soluble in acid, therefore the acetic acid provides a good solution to dissolve the xanthan gum in it; it is normally used at a rate of 5 percent so it does not affect the taste or smell of the final product.
A few Kosher restaurants can be found near the Fort Lauderdale area.
Fort Lauderdale is on the Atlantic coast of Florida, and is surrounded by white sandy beaches and blue water. Tourists and visitors enjoy the variety of activities surrounding Fort Lauderdale like sightseeing cruises, water sports, casinos and the Hugh Taylor Birch State Park. Fort Lauderdale is host to many restaurants, including a few that offer kosher dining.
Tower Deli and Diner
The Tower Deli and Diner is located in Davie and serves Miami Beach, Hollywood, Sunrise, Broward County and the Fort Lauderdale area. The restaurant has been serving breakfast, lunch and dinner since 1989. This kosher restaurant is open 365 days a year and provides a 24-hour-a-day, seven-days-a-week catering service. Specialty entrees include a smoked fish platter, grilled chicken Romano, deli meat sandwiches, grilled paninis, tuna and bacon melt, and potato pancakes. The restaurant offers dine-in, take-out and deliver; children are welcome.
Tower Deli and Diner
2315 S. University Drive
Davie, FL 33324
954-452-8202
towerdeli.com
Avigdor's Coffee and Bakery
Avigdor's Coffee and Bakery can be found one block from the Hard Rock Casino and Hotel in Fort Lauderdale. This is a Kosher Chalov Israel dairy restaurant and is family-owned and operated. Available foods include sandwiches, pizzas, salads and breakfast. Some of Avigdor's specialties are the large salad bar, margarita brick oven pizza, Asian salmon salad, and avocado sandwich.
Avigdor's Coffee and Bakery
4433 Stirling Road
Fort Lauderdale, FL 33314
954-584-5171
avigdors.net
Sara's Kosher Restaurant
Sara's serves 100-percent vegetarian food and all products are Pas Israel, all dairy products are Cholov Israel, and all bakery products are Yashen. The restaurant serves seafood, soups, salads, sandwiches, subs, pizza and pasta. It is open for breakfast, lunch and dinner. Specialty entrees include cheese borakas, crazy stuffed pitas, fried tuna burger, honey garlic chicken, sweet and sour chicken, porterhouse steak and Greek salad. Sara's is under strict rabbinical supervision. The restaurant also offers catering and a children's menu.
Sara's Kosher Restaurant
2214 NE 123rd St.
North Miami, FL 33181
305-891-3312
Tags: Fort Lauderdale, Avigdor Coffee, Avigdor Coffee Bakery, Coffee Bakery, Deli Diner, Tower Deli
A relish dish is made up of several small savory items, intended as a side dish, that accompanies other main dishes. The traditional relish tray is a glass tray, divided into segments of three or more. Each segments contains a different relish.
Considerations
If you are asked to bring a relish dish to a function, check to see what is expected, there is a wide variation of what someone might have in mind. Some may intend it for a starter, in which case cut up vegetables and a dip would make a good appetizer or cubed cheeses, pickles and savory crackers would also be appropriate.
Ideas
If you do not have a relish tray, a large plate will do fine. Lay a bed of dark green lettuce on the bottom, and add your chosen relishes in clusters. Use different colors when choosing your items. Divide each cluster with a carrot stick or sliced red pepper to separate the items and add color.
Easy Relish Items
Think savory when choosing items. Look in the condiment section at the supermarket for ideas. Pearl onions, mustard chutney, sliced pickled beets, olives, pickled red cabbage and many more relishes are found in glass jars. Look in the deli section, relish items are often on show there. Easy fresh items to add, are small pieces of cauliflower, sliced cucumber, cherry tomatoes, sliced radishes, spring onions and sliced peppers.
Beef stew is a common food item found on the tables of many restaurants and homes throughout the world. This beef stew originated from the Michoacan region of Mexico, an area with a population of around 4 million people bordered by Jalisco, Colima and the Pacific Ocean. Michoacan beef stew spices up a traditional beef stew by using common Mexican ingredients including a fairly spicy smoked jalapeno pepper, also known as a chipotle chili. Michoacan beef stew is the perfect meal to warm you up on a cold evening, and is traditionally served in small individual bowls with rice, beans and tortillas.
Instructions
Make Michoacan Beef Stew
1. Mix the flour and salt and pepper in a large mixing bowl. Add the beef and toss to coat. Remove and set aside on a clean plate.
2. Heat the vegetable oil in a large skillet. Add the meat to brown.
3. Reduce the heat and add the onions and garlic. Cook until the onions are translucent and the garlic has softened.
4. Add the tomatoes, chili and beef stock. Simmer for 1 1/4 hours or until the meat is soft and tender.
5. Cut the ends off the green beans and add them to the skillet. Cook for an additional 15 to 20 minutes. Ladle into individual bowls and serve hot.
Tags: beef stew, individual bowls, Make Michoacan, Make Michoacan Beef, Michoacan beef
Meals begin with appetizers that are often the favorite part of the whole dining experience, but people can tire of the same old sausage balls or mini-quiches. Change your appetizer routine and try something different by baking a tasty treat of Parmesan crisps.
Instructions
1. Preheat the oven to 350 degrees F.
2. Open a bag of pre-shredded Parmesan cheese equal to 2 cups total. Pour it into a large bowl.
3. Add 1 tbsp. of regular flour. This will help coat the cheese and act as a binder.
4. Sprinkle in about 1 tbsp. or so of Italian herb seasoning and a pinch of crushed red pepper for flavoring. Stir all ingredients together.
5. Spoon the mixture in heaping scoops onto a baking sheet covered with a nonstick liner. Scoop the mixture from the bottom of the bowl to be sure each crisp gets seasoning. Make sure there is plenty of room between each crisp as they melt and spread while cooking. Flatten each pile of the mixture with the back of the spoon.
6. Bake the Parmesan crisps for 7 to 10 minutes or until golden brown.
7. Remove the crisps from the oven and let them cool a few minutes. Remove them from the baking sheet and drape them over a curved rolling pin for a curved shape or just set them on a plate to finish cooling.
8. Serve the crisps warm or at room temperature. They can be eaten as an appetizer or sprinkled as crumbled crisps on top of a salad for a surprise taste treat.
When you mention sardines, many people think of sitting around a campfire, eating for survival rather than for enjoyment. Although canned sardines are a convenient and portable meal for outdoorsmen, the fresh version can just as easily be incorporated into the gourmet's kitchen. Besides being tasty and versatile, sardines are packed full of nutrients and low in mercury. Sardines figure prominently in Mediterranean cooking, as some of the best specimens are caught in this region. The following is a traditional Greek recipe for preparing baked sardines with lemon and oregano.
Instructions
1. Go to your local fish market and pick out 12 large, very fresh sardines. It is essential that the fish be as fresh as possible. If fresh sardines are not available, you can use another kind of fish for this recipe. Ask the salesperson to gut the fish for you. You may also want to ask them to remove the heads, unless you want to keep them for bait. Be prepared to use the fish within a day or so for maximum freshness.
2. Visit your local grocer and choose 4 large lemons. Squeeze them gently to discern how ripe they are. You want to choose lemons that are slightly squishy. Pass over those that are rock hard, as they have thick skins and not much juice. Also pass over any fruit with brown spots as these are starting to go bad. If you do not have oregano growing in your garden, pick out some fresh leaves from the produce section. If none are available, substitute 2 tablespoons of dried oregano in the recipe. Finally, pick out a bottle of nice extra virgin olive oil. The more expensive brands really are worth it. The oil figures prominently in the overall flavor of this dish, so buy the best bottle that you can afford.
3. Preheat oven to 375 degrees. Get out a cutting board and a sharp knife. Wash the lemons thoroughly to remove any dirt or pesticides. Cut 2 of the lemons into wheels. Be sure that you have a minimum of 12 wheels but 24 is preferable. Cut one of the lemons into wedges. Place wedges into a bowl for later use. Get out your zester or a grater and remove the zest from the last lemon. Set zest aside. Squeeze juice from the zested lemon into a cup or bowl. Set juice aside and discard juiced lemon.
4. Cut heads off the fish and clean if necessary. To clean, slice along the belly of the fish all the way to the tail and remove entrails. Leave the tails on, unless the sight of them really bothers you. Place fish in an ungreased casserole dish. Make sure the sardines can all fit in the dish without overlapping. Next, get your lemon wheels and place one or two inside each fish. It does not matter if they stick out a bit, the more lemon, the better.
5. Pour the lemon juice evenly over all of the sardines. Next, drizzle with the olive oil. Sprinkle the fish with the lemon zest, oregano, and if desired, salt and pepper. If you are unsure about the salt and pepper, or are making this dish for guests, leave it out. It is impossible to remove seasoning once added and some people are quite sensitive to it. Put salt and pepper shakers on the dining table so if the dish is too bland for someone's palate, they may opt to add salt and pepper themselves.
6. Bake fish for about 20 to 30 minutes, depending upon how your oven typically behaves. When the fish are done, they will be tender and flaky. If you are unsure about the doneness, pull out a lemon wheel and peek inside the fish. The flesh should be opaque. Or, gently scrape the outside of the fish with a fork. If the meat flakes off, the sardines are done. Arrange the fish on a platter and garnish with the lemon wedges. If desired, add some lettuce, tomatoes or black olives to the platter for extra presentational flair. Serve immediately, as the fish will lose heat quickly. This dish can be served as an appetizer or a main course accompanied with a fresh green salad and rice or manestra.
Tags: salt pepper, with lemon, fish with, fresh sardines, into bowl, lemon zest, lemons into
Grilled chicken makes can make a Caesar salad a meal.
Caesar salad is one of the most beloved dishes in America. The creamy, cheesy dressing provides a delightful and salty contrast to crisp romaine lettuce and crunchy croutons. Many classic recipes call for adding bacon and anchovies, but like the lettuce, cheese, and croutons, they are just a start. Adding grilled chicken to a Caesar salad can make this dish an easy, complete meal in minutes. Once you start testing some creative variations on this classic dish, you can keep serving this regularly without ever getting bored.
Instructions
1. Spicing up the chicken is the quickest way to add intense flavor to your salad. Marinate the chicken in oil and hot sauce or Cajun spice. Marinating at least an hour will really give it a kick, but even a few minutes will help. Toss the lettuce, dressing, croutons, and cheese in a large bowl. Grill or pan fry the marinated chicken before slicing and serving over the tossed salad. If you are using left over grilled chicken, then toss sliced chicken in the oil and spice or sauce before serving.
2. Check your local grocery or gourmet store for a range of croutons. Croutons made with tangy sourdough bread work especially well in Caesar salad, but those made with olive bread would also be terrific. Garlic-flavored croutons are also widely available and add an extra punch to your salad.
3. Try adding chopped olives and sliced red onion to the tossed salad before adding the grilled chicken. The salty olives and sharp onion complement the spicy chicken.
4. Spice up the Caesar salad by adding hot sauce directly to the dressing before tossing the salad. Be sure to start with a little sauce and taste as you go along to make sure it does not get too spicy. The spiced dressing can be served with spiced or plain grilled chicken depending on your tolerance for heat.
Tags: Caesar salad, grilled chicken, grilled chicken, made with, salad adding, tossed salad
Sour cream is a popular addition to baked cheesecakes. It is often used by bakers because it results in a creamier texture than cheesecakes made with milk, and it can be frozen without changing the taste or texture of the pie. This recipe yields one 9-inch sour cream cheesecake which will serve 10-12 people.
Instructions
1. Preheat the oven to 375 degrees F. Combine the graham cracker crumbs, 1 tbsp. granulated sugar and cinnamon in a large mixing bowl. Add the melted butter and stir to combine.
2. Transfer the graham cracker mixture to a 9-inch springform pan. Press evenly along the bottom and about two inches up the sides of the pan with your fingers to form the cheesecake crust. Set aside.
3. Combine the packages of cream cheese, 1 cup of granulated sugar, flour, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed for 3 to 5 minutes.
4. Stir in the sour cream, eggs, and lemon zest. Beat again on medium speed until a smooth consistency is achieved. Pour the cheesecake filling into the prepared graham cracker crust.
5. Place the springform pan into a shallow baking dish and place in the oven. Bake for 35 to 40 minutes, or until the outer two inches of the cheesecake appears set when shaken gently.
6. Remove the sour cream cheesecake from the oven and place the entire pan on a wire cooling rack. Allow the cake to stand for 30 minutes. Remove the sides of the springform pan and allow the cheesecake to cool completely on the rack.
7. Place the cheesecake in a covered container and chill for at least four hours before cutting and serving. For best results and for a firmer cheesecake, chill overnight before serving.
Tags: graham cracker, Cake With, Cake With Sour, Cheese Cake, Cheese Cake With, cream cheesecake, granulated sugar
When you go gluten free, you learn to adapt and modify a wide range of eating habits. While hamburgers are gluten free (as long as you don't add gluten-containing additives to them), standard hamburger buns are not. Learn make gluten free hamburger buns that are a great complement to any burger.
Instructions
Make Gluten Free Hamburger Buns
1. Spray the tuna fish cans or the hamburger baking pan with cooking spray.
2. Preheat the oven to 350 degrees F.
3. Take any standard gluten free dough from a bread recipe or bread mix and place it in the tuna fish cans or hamburger bun pan, filling them halfway.
4. Get a spatula and run it under water. Use this to smooth the tops of the the dough in the cans or tin.
5. Let the dough rise for 15 minutes.
6. Place the cans or the hamburger bun baking pan in the oven and bake for 30 minutes.
7. After 30 minutes, brush the tops of the buns with melted butter or butter substitute.
8. Return the buns to the oven for 15 additional minutes.
9. Remove the buns from the oven and let them cool completely before removing them from the cans or the baking pan.
10. Place the buns in a large zippered bag overnight.
11. Cut the buns in half and use as needed.
Tags: cans hamburger, cans hamburger baking, fish cans, fish cans hamburger, Free Hamburger, gluten free, hamburger baking
Sushi-grade tuna is eaten raw and is a favorite among sashimi-lovers.
Sushi-grade tuna, also called sashimi-grade tuna is prized for its delicate flesh, subtle flavor and rich red color. To be classes as sushi-grade, the tuna must be hand-caught, killed, bled and stored on ship; this ensures the tuna flesh is protected and no loss of quality occurs through poor handling or butchering. Once you have bought sushi-grade tuna you will need to store it correctly to ensure the high quality is maintained until consumption.
Instructions
1. Wash your sushi-grade tuna carefully in cold water after you unpack it from the store.
2. Pat the tuna dry with paper towel.Don't rub the tuna or apply too much pressure.
3. Fill a plastic container half full with ice then place the tuna pieces on top of the ice. Ensure that the tuna is not touching the lid of the container when you put the lid on.
4. Place the container into the meat section of your refrigerator and store for up to two days before using, changing the ice twice daily in the container.
You probably loathed brussels sprouts as a kid. But our tastes change as we grow. This vegetable with a powerful flavor is full of folic acid, vitamin C and vitamin K. It strengthens your body's natural defenses against disease, including cancer. Make this salad with feta and walnuts and you'll change your mind about brussels sprouts.
Instructions
1. Pour the lemon juice and vinegar in a small bowl. Add the honey and mix vigorously until the honey dissolves.
2. Combine the ingredients from Step 1 with the olive oil, basil, salt and pepper. Mix well and taste the dressing. Add more honey if it's too sour or more vinegar if it's too sweet. Let the flavors blend in the refrigerator while you prepare the salad.
3. Cut the brussels sprouts into halves, quarters or eighths, depending on their size. Place in a large salad bowl.
4. Slice the onion into thin strips. Chop the walnuts into small pieces. Add them to the salad.
5. Remove the dressing from the refrigerator. Whisk it well and add it to the salad bowl. Generously coat the vegetables.
6. Divide the feta block into thin slices and mash with a fork. Add to the salad and mix well.
7. Let your salad sit in the refrigerator for at least a day before serving.
Coffee is one of our favorite legal addictions-- the rich scent, fullbodied flavor and jolt of caffeine that everyone from paralegals to poets relies on to kick start their morning. Follow this guide to find a daily grind that suits you best.
Instructions
1. Select a grind that is suitable for your brewing method or coffee maker (See Buy a Coffeemaker or Espresso Machine). Whole beans retain their flavor better during storage but you will need to have a coffee grinder in your home.
2. Experiment with different roasting techniques. Coffee beans are roasted to remove moisture and add flavor, and different roasts produce different flavors. French roast results in a full-flavored, dark bean. Italian roast is usually medium dark. Anything lighter is usually identified simply as medium or light roast.
3. Decipher labels. Estate beans are grown and processed on a single farm. Some brands achieve a consistent flavor by blending beans from various sources. Flavored coffees are infused with liquid agents, such as chocolate, vanilla or nuts, but typically don't start with the highest-quality beans. Look for 100 percent Colombian or Hawaiian-blend beans for the best quality if you're buying canned coffee in a grocery store.
4. Buy coffee from a knowledgeable source. Premium roasters, like winemakers, are very proud of their blends. A pound of beans from a gourmet shop ranges from $8 to $30 but is of unbeatable quality. Peet's Coffee and Tea (peets.com), Tully's (tullys.com) and Starbucks (starbucks.com) are all good sources, as are countless local businesses.
5. Turn your coffee drinking into an entertaining research project by studying the general characteristics of different coffee producing regions. Coffee comes from many countries and coffee-growing regions. While it's true that soil and geography matters, any bean can be roasted in different ways, resulting in many possible flavor and blend combinations. Also, pay attention to prices, which are subject to fluctuation. For example, strong demand for Hawaiian beans may drive the price up while similar beans from another region may be available for much less.
6. Arabian: Often called mocha, this coffee is one of the most ancient, with a medium to full body, rich flavor and dry aftertaste, and chocolate tones.
7. Brazilian: A medium to moderately dark roast that goes down sweet and smooth.
8. Colombian: Full-bodied, fruity and acidic, with a dark roast.
9. Costa Rican: Dry and medium-bodied, with a dark roast.
10. Ethiopian: Sweet, medium-bodied and fruity, with a dark roast.
11. Hawaiian: Delicate, dry, slightly sweet and subtle, with a medium to moderately dark roast.
12. Kenyan: Dry and acidic, with a moderately dark to dark roast.
13. Sumatran: Full-bodied and slightly fermented, with a dark roast.
14. Light roast: Many areas produce beans suitable for light roasting, although Central American coffees frequently show up in light roasts.
Tags: dark roast, with dark, with dark roast, beans from, moderately dark, acidic with
Dairy cattle are prevalent in rural areas across the world. Holsteins are the most prominent producer of milk that can be made into several types of dairy products. Everything from cheese, ice cream, sour cream and cottage cheese are just a few of the products derived from cow's milk. A dairy cow most generally needs to be milked up to twice a day, every day. Dairy farms typically have milk pumping systems that can pump all teats at the same time, effectively and efficiently within minutes. In the milk pumping station as well as the holding station, the area must be sterilized to prevent the growth of bacteria. Once the milk is pumped from the cow it is then transferred to a holding tank. From the holding tank, a large truck will arrive and take the milk to a distribution plant. At the distribution plant the milk is sterilized or homogenized and then transferred to containers to be distributed to consumers.
Milk is Delivered to the Store or Home
Once the milk has been poured into containers, it will then be taken to stores to be sold to consumers. During transportation, it is essential that milk be kept at temperatures around 45 degrees Fahrenheit but not below 32 degrees. While milk is being transported it is usually done so in a cooler or refrigerated truck so that a consistent temperature is kept at all times, as this assures the freshness of the milk before it reaches the consumers.
How Milk Begins to Spoil
Milk will spoil if the temperature of milk adjusts too much in varied temperatures. When an increase and then a rapid decrease in heat occurs, bacteria such as lactococci and lactobacilli can form. If the milk gets too warm, it can spoil and actually curdle toward the bottom of the jug; this is typically due to the lactose content in the milk. Once the milk curdles, the milk is considered spoiled and should not be consumed and should immediately be discarded. Milk is the freshest from the day it was pumped from the cow, but it takes up to three to five days for the milk to reach store shelves, which is why most milk jugs or cartons must carry an expiration date. The expiration date is typically visible at the top of the jug or carton and the milk will start to naturally spoil around that date. Cow's milk is generally fresh for up to 14 days after the pump date. When opening milk, there should be no odor whatsoever; if the milk is spoiled it will smell sour and even foul. The color will most likely stay white but one should not consume the milk if it has a tainted or sour smell. Milk actually spoils when bacteria converts the lactose into glucose and galactose, which results in the production of lactic acid. Lactic acid produces casein and then forms a curd that can quickly allow the entire amount of milk to curdle within 24 hours. As bacteria forms on the sugary butterfat, mold also begins to grow and aids in causing the milk to spoil even further.
Tags: Once milk, consumers Milk, distribution plant, expiration date, holding tank, Makes Milk
While it has been common among practitioners of homeopathic medicine and natural healing to tout the benefits of apple cider vinegar, the modern medical community has been slow to recognize those benefits. That trend has started to change as newer studies now show advantages as well. By regularly consuming apple cider vinegar as part of your normal diet regimen you can substantially increase good cholesterol (HDL) and lower bad cholesterol (LDL). You can incorporate apple cider vinegar into your diet in a variety of ways.
Instructions
1. Mix it with juice. You only need to use about two tablespoons per day. Mixing it with an acidic juice will help cover up some of the flavor. Try apple, grape or orange juices. You can mix it with one or more of these at the same time.
2. Make a hot toddy (without the alcohol). Fill your favorite coffee mug with water. Add two tablespoons of vinegar and put it in the microwave. Heat your drink to the desired temperature, add two tablespoons of organic honey and stir.
3. Add it to salad. Whether you are a regular salad eater or not, this is a good option especially if you are trying to lower your cholesterol levels. You should also be eating more green leafy vegetables to help with your cholesterol, so a salad makes sense.
4. Eat it with fish. Eating fish twice weekly with apple cider vinegar will give your body access to the essential fatty acids it needs as well. Vinegar makes a delicious condiment for just about any type of white fish like cod or tilapia.
5. Drink it straight. If you do decide to brave it and include vinegar in your diet this way, take it quickly.
Tags: apple cider, apple cider vinegar, cider vinegar, Cholesterol With, Cholesterol With Vinegar, Lower Cholesterol