1 tsp. chopped parsley
1 tsp. chopped chives
4 tsp. finely chopped walnuts
1 Tbsp. bread crumbs
1 log (4 oz) fresh goat cheese, cut into 4 round slices
2 Tbsp. red wine vinegar
3 Tbsp. olive oil
3 Tbsp. walnut oil
1 minced shallot
salt and pepper to taste
4 cups mixed greens
8 grape tomatoes, halved
Preheat oven to 350 degrees.
Mix together the parsley, chives, walnuts, and bread crumbs in a bowl.
Lay the 4 goat cheese wheels out on a baking sheet. Spread the mixture out on top of each piece, pressing gently, then carefully turn over and cover the other side of the goat cheese with the mixture. Put the baking sheet in the preheated oven and bake for 5 or 6 minutes. Remove and set aside.
In a large bowl, put the vinegar, oils, shallot, and salt and pepper, and whisk vigorously to combine well. Add the mixed greens to the bowl and toss until greens are coated.
Distribute the dressed mixed greens evenly between 4 salad plates, then top each with one baked goat cheese wheel, and top that with even amounts of halved grape tomatoes. Drizzle lightly with a little olive oil or walnut oil if desired.
Serve immediately.
Thursday, October 31, 2013
Pacific Northwest Herbed Mushroom Pate
2 Tbsp. olive oil
3 cups chopped wild mushrooms
1 cup chopped Walla Walla onion
1/4 cup northwest region white wine
1 fresh basil leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1 cup bread crumbs
3 garlic cloves, minced
4 green onions, chopped
salt and pepper to taste
Put the olive oil in a large heavy skillet over medium heat, add the mushrooms and onion and cook for 25 to 30 minutes, stirring occasionally, until the mushrooms brown and onions soften.
Add the wine, basil, rosemary, thyme, and bread crumbs, stir, then add the garlic and green onions and stir to blend.
Turn heat to low and cook for 10 minutes. Remove the stems from the rosemary and thyme and discard.
Put mixture in food processor and blend until smooth and spreadable. Taste and add salt and pepper as needed.
Serve on crudite platter with fresh veggies, crispy crackers, or cocktail rye.
3 cups chopped wild mushrooms
1 cup chopped Walla Walla onion
1/4 cup northwest region white wine
1 fresh basil leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1 cup bread crumbs
3 garlic cloves, minced
4 green onions, chopped
salt and pepper to taste
Put the olive oil in a large heavy skillet over medium heat, add the mushrooms and onion and cook for 25 to 30 minutes, stirring occasionally, until the mushrooms brown and onions soften.
Add the wine, basil, rosemary, thyme, and bread crumbs, stir, then add the garlic and green onions and stir to blend.
Turn heat to low and cook for 10 minutes. Remove the stems from the rosemary and thyme and discard.
Put mixture in food processor and blend until smooth and spreadable. Taste and add salt and pepper as needed.
Serve on crudite platter with fresh veggies, crispy crackers, or cocktail rye.
Cooking Tips And Techniques For Dishes From Sweet To Saucy
It's long been said that the best way to a man's heart is through his stomach. But men aren't the only ones who love a great meal. Cooking is not just a technical skill; it's a life activity that you use every day. Here are a few tips to enhance your cooking skills and make you even better at it.
To prevent the crust of your filled pies from getting soggy, coat the dough with egg white first and then bake it for about five minutes to allow it to set. You should then fill and bake as you normally would. This will stop your crust from absorbing too much of the filling during baking and becoming soft and wet.
Cook your pasta for one minute less than the box recommends. Look at the cook time on your box of pasta and subtract a minute. If you are including the pasta in a dish, it will cook the rest of the way when you are cooking it with the sauce.
Cook your rice in vegetable or chicken stock instead of using water. Choosing a stock will add both extra taste and valuable nutrients. The cooking process and time are the same as with water, so you won't be adding any extra work by trying this method.
Keep a potato masher in your kitchen at all times. This useful device can be used to mash more than just your typical potatoes. Try mashing carrots, cauliflower, and other root vegetables. You can mix any of these in to your usual mashed potatoes to make them more vibrant, nutritious, and interesting.
When cooking your next large pot of spaghetti, add a drop of oil to the boiling water. This will keep the pasta from sticking together and improve the taste. Your boiling time will remain the same and there is no extra work added by using this method.
When your pasta is done and you are finished draining, pour some Parmesan cheese on top, which will give your sauce something to latch on to. This will make things much easier for you when you are creating your meal and allow you to layer the levels of your pasta.
A great, home-cooked meal is the kind of thing all of us remember. Using these tips to improve your cooking is the same as an athlete who keeps training--the more you do it, the better you get. learn as much as you can about cooking. The more tips you have, the better your meals will taste.
To prevent the crust of your filled pies from getting soggy, coat the dough with egg white first and then bake it for about five minutes to allow it to set. You should then fill and bake as you normally would. This will stop your crust from absorbing too much of the filling during baking and becoming soft and wet.
Cook your pasta for one minute less than the box recommends. Look at the cook time on your box of pasta and subtract a minute. If you are including the pasta in a dish, it will cook the rest of the way when you are cooking it with the sauce.
Cook your rice in vegetable or chicken stock instead of using water. Choosing a stock will add both extra taste and valuable nutrients. The cooking process and time are the same as with water, so you won't be adding any extra work by trying this method.
Keep a potato masher in your kitchen at all times. This useful device can be used to mash more than just your typical potatoes. Try mashing carrots, cauliflower, and other root vegetables. You can mix any of these in to your usual mashed potatoes to make them more vibrant, nutritious, and interesting.
When cooking your next large pot of spaghetti, add a drop of oil to the boiling water. This will keep the pasta from sticking together and improve the taste. Your boiling time will remain the same and there is no extra work added by using this method.
When your pasta is done and you are finished draining, pour some Parmesan cheese on top, which will give your sauce something to latch on to. This will make things much easier for you when you are creating your meal and allow you to layer the levels of your pasta.
A great, home-cooked meal is the kind of thing all of us remember. Using these tips to improve your cooking is the same as an athlete who keeps training--the more you do it, the better you get. learn as much as you can about cooking. The more tips you have, the better your meals will taste.
Wednesday, October 30, 2013
Pacific Northwest Sweet Apple Walla Walla Slaw
2 Red or Green Delicious apples, washed, cored, sliced into very thin strips
1 Walla Walla onion, sliced into very thin strips
1 Tbsp. lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 Tbsp. chopped fresh parsley
1 ounce crumbled Bleu cheese
kosher salt and black pepper
Prepare the apple and onion, sprinkle with the lemon juice and set aside.
In a large salad bowl, whisk together the sour cream, mayonnaise, and fresh parsley, until smooth.
Add the apple/onion to the bowl with the creamy mixture, tossing to coat well, then add the Bleu cheese crumbles and toss gently to combine. Taste and add salt and pepper as needed, then toss gently once more.
Cover bowl with plastic wrap and refrigerate at least 4 hours before serving. Toss again gently before serving.
1 Walla Walla onion, sliced into very thin strips
1 Tbsp. lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 Tbsp. chopped fresh parsley
1 ounce crumbled Bleu cheese
kosher salt and black pepper
Prepare the apple and onion, sprinkle with the lemon juice and set aside.
In a large salad bowl, whisk together the sour cream, mayonnaise, and fresh parsley, until smooth.
Add the apple/onion to the bowl with the creamy mixture, tossing to coat well, then add the Bleu cheese crumbles and toss gently to combine. Taste and add salt and pepper as needed, then toss gently once more.
Cover bowl with plastic wrap and refrigerate at least 4 hours before serving. Toss again gently before serving.
Pacific Northwest Spring Asparagus In Champagne Truffle Vinaigrette
2 lbs. young asparagus, washed and trimmed
1 1/2 Tbsp. olive oil
1 Tbsp. Champagne wine vinegar
2 Tbsp. white truffle oil
1/4 tsp. lemon juice, fresh
1/2 tsp. salt
1/4 tsp. black pepper
Whisk together in a large serving bowl, the olive oil, vinegar, truffle oil, lemon juice, salt, and pepper; set aside.
Bring a large pot of salted water to a boil. Add the asparagus and cook for 3 minutes, until the asparagus is crisp-tender. Do not overcook.
Prepare ice bath for asparagus; put ice and cold water in large bowl in sink.
When asparagus has cooked 3 minutes, remove from water with tongs and put in ice bath, stirring gently until asparagus is cooled, then remove and dry well on a paper towel covered rack.
Add the asparagus to the vinaigrette in the bowl and toss to coat the asparagus evenly. Serve cool.
1 1/2 Tbsp. olive oil
1 Tbsp. Champagne wine vinegar
2 Tbsp. white truffle oil
1/4 tsp. lemon juice, fresh
1/2 tsp. salt
1/4 tsp. black pepper
Whisk together in a large serving bowl, the olive oil, vinegar, truffle oil, lemon juice, salt, and pepper; set aside.
Bring a large pot of salted water to a boil. Add the asparagus and cook for 3 minutes, until the asparagus is crisp-tender. Do not overcook.
Prepare ice bath for asparagus; put ice and cold water in large bowl in sink.
When asparagus has cooked 3 minutes, remove from water with tongs and put in ice bath, stirring gently until asparagus is cooled, then remove and dry well on a paper towel covered rack.
Add the asparagus to the vinaigrette in the bowl and toss to coat the asparagus evenly. Serve cool.
Think You Can't Even Boil Water? Master Your Kitchen With These Simple Cooking Tips
Cooking is necessary, but it doesn't have to be a chore, even if you are not a whiz in the kitchen. Anyone can improve their cooking skills with the right help and persistent practice. Read the advice in this article and try some of the tips. You will improve your cooking skills and start to enjoy it more.
Try going to a library or buying a cook book if you are wanting to cook different foods. Work your way through a few different recipes, but do not allow yourself to become discouraged during the learning process.
If you want to add a unique touch to your dinner, use fruit as a side dish. Fruit will help to flush down the thick pieces of meat that you just ate and will serve to re-energize your body after consuming a lot of calories. Add oranges, pears and apples to your dinner to optimize your experience.
Let roasts rest before carving to allow the juices time to retract from the surface of the meat. Slicing beef, pork, poultry or lamb immediately after roasting lets most of the juice run out of the meat which makes it drier and less flavorful. Giving the meat time to rest prevents the loss of the juices.
Complete as much of the preparatory work as possible for your meals ahead of time to speed up the process of cooking. Complete as many steps in advance as you can without risking spoilage. Much of the preparation can be done the day before it is needed. In this manner, even complicated recipes become simple and easy meals.
As your cooking prowess grows, you will learn to appreciate the versatility of stocks and broths. Rather than buying these useful ingredients at the store or wasting your time cooking them in small batches, prepare stocks in large quantities. You can store surplus stock in plastic bags in your freezer, ready for quick use in future recipes.
If you are having a lot of trouble with cooking, sign up for a cooking class with a friend. Here, you will not only learn the recipes that you desire to know but also the techniques to maximize your abilities as a cook. This will be an important skill to use for the rest of your life.
Cooking is a chore for a lot of people, but it doesn't have to be. If you need help in the kitchen then use the tips you've just read to improve your skills and make cooking more enjoyable. Anyone can do it with the right advice and a lot of practice.
Try going to a library or buying a cook book if you are wanting to cook different foods. Work your way through a few different recipes, but do not allow yourself to become discouraged during the learning process.
If you want to add a unique touch to your dinner, use fruit as a side dish. Fruit will help to flush down the thick pieces of meat that you just ate and will serve to re-energize your body after consuming a lot of calories. Add oranges, pears and apples to your dinner to optimize your experience.
Let roasts rest before carving to allow the juices time to retract from the surface of the meat. Slicing beef, pork, poultry or lamb immediately after roasting lets most of the juice run out of the meat which makes it drier and less flavorful. Giving the meat time to rest prevents the loss of the juices.
Complete as much of the preparatory work as possible for your meals ahead of time to speed up the process of cooking. Complete as many steps in advance as you can without risking spoilage. Much of the preparation can be done the day before it is needed. In this manner, even complicated recipes become simple and easy meals.
As your cooking prowess grows, you will learn to appreciate the versatility of stocks and broths. Rather than buying these useful ingredients at the store or wasting your time cooking them in small batches, prepare stocks in large quantities. You can store surplus stock in plastic bags in your freezer, ready for quick use in future recipes.
If you are having a lot of trouble with cooking, sign up for a cooking class with a friend. Here, you will not only learn the recipes that you desire to know but also the techniques to maximize your abilities as a cook. This will be an important skill to use for the rest of your life.
Cooking is a chore for a lot of people, but it doesn't have to be. If you need help in the kitchen then use the tips you've just read to improve your skills and make cooking more enjoyable. Anyone can do it with the right advice and a lot of practice.
Tuesday, October 29, 2013
Pacific Northwest Spinach And New Red Potato Chowder
6 tablespoons butter, divided
1 cup onion, minced
1/2 pound fresh spinach, rinsed, trimmed, and coarse chopped
5 cups chicken stock
4 new red potatoes, scrubbed and diced
salt and pepper to taste
1 cup heavy cream
In a large saucepan, heat 4 tablespoons butter over low until melted, then add the onion, cooking until just soft.
Now add the spinach, chicken stock, and potatoes and cook over low heat until the potatoes are fork-tender.
Add salt and pepper to taste, then add in the cream and stir until hot. Immediately remove from heat and add the remaining butter and stir until melted. Serve immediately.
1 cup onion, minced
1/2 pound fresh spinach, rinsed, trimmed, and coarse chopped
5 cups chicken stock
4 new red potatoes, scrubbed and diced
salt and pepper to taste
1 cup heavy cream
In a large saucepan, heat 4 tablespoons butter over low until melted, then add the onion, cooking until just soft.
Now add the spinach, chicken stock, and potatoes and cook over low heat until the potatoes are fork-tender.
Add salt and pepper to taste, then add in the cream and stir until hot. Immediately remove from heat and add the remaining butter and stir until melted. Serve immediately.
Pacific Northwest Simple Creamy Curried Broccoli Casserole
1 large bunch of fresh broccoli, broken into small florettes
1 Tbsp. curry powder
1 can cream of mushroom soup
1 can cream of celery soup
8 ounces sour cream
3 cups shredded Cheddar cheese
3 cups dry bread crumbs
2 Tbsp. chilled butter, cut into small pieces
Preheat oven to 350 degrees.
Put all ingredients (except bread crumbs) into a large bowl and mix to combine.
Pour the mixture into a 9x13 baking dish and sprinkle bread crumbs evenly on top, then arrange butter pieces evenly over the bread crumbs.
Bake in preheated oven for 25 to 30 minutes or until broccoli is tender.
Serve alone or over hot cooked rice.
1 Tbsp. curry powder
1 can cream of mushroom soup
1 can cream of celery soup
8 ounces sour cream
3 cups shredded Cheddar cheese
3 cups dry bread crumbs
2 Tbsp. chilled butter, cut into small pieces
Preheat oven to 350 degrees.
Put all ingredients (except bread crumbs) into a large bowl and mix to combine.
Pour the mixture into a 9x13 baking dish and sprinkle bread crumbs evenly on top, then arrange butter pieces evenly over the bread crumbs.
Bake in preheated oven for 25 to 30 minutes or until broccoli is tender.
Serve alone or over hot cooked rice.
Things You Have To Know About Cooking
Cooking is one of the most interesting ways that people can express themselves. Cooking lets you exercise creativity as you combine food items to create new dishes that are unique. If you wish to express your creativity through cooking, then the tips in the article below will help you get started.
When sauteing ingredients in a fry pan ensure that you don't overcrowd the pan with too much food. Trying to cook too much at once will only lower the temperature of the pan and lead to steaming instead of browning. It is wiser to saute the ingredients in two separate batches, if necessary, and this will maintain the quality of cooking.
If you are preparing stir-fry, be sure to slice the meat on the bias and very thin. It can be difficult to slice the meat, and it takes some time. Cut your meat as it is still a little frozen and cut it at a forty five degree angle, with the bias.
How to pit and peel an avocado. Peeling and pitting an avocado can be quite messy, but there is a simple way. Use a sharp knife and cut around the whole avocado lengthwise. Grip each half of the avocado and twist it apart. Using your knife, carefully but firmly hit the top of the pit and twist it. The pit will slide out, still attached to the knife. To remove the peel, simply take a large spoon and run it between the peel and the flesh. Enjoy!
A good tip to do when it comes cooking and preparing food is to prepare all the necessary ingredients that you need at night, that way when morning comes you are not stressing about them. This will help you concentrate at the task at hand which is preparing food in the best way possible.
Olive oil is one of the most important investments that you can make during the course of your cooking career. Find a high quality brand of olive oil and add this ingredient to a variety of different foods. This oil will help bring out the taste in pasta, fish and meat.
As stated before in the article above, cooking is an interesting way to express yourself. You can create many food combinations to create unique signature dishes of your own design. If you remember the tips found in this article, you can take the first step to creating a cooking masterpiece.
When sauteing ingredients in a fry pan ensure that you don't overcrowd the pan with too much food. Trying to cook too much at once will only lower the temperature of the pan and lead to steaming instead of browning. It is wiser to saute the ingredients in two separate batches, if necessary, and this will maintain the quality of cooking.
If you are preparing stir-fry, be sure to slice the meat on the bias and very thin. It can be difficult to slice the meat, and it takes some time. Cut your meat as it is still a little frozen and cut it at a forty five degree angle, with the bias.
How to pit and peel an avocado. Peeling and pitting an avocado can be quite messy, but there is a simple way. Use a sharp knife and cut around the whole avocado lengthwise. Grip each half of the avocado and twist it apart. Using your knife, carefully but firmly hit the top of the pit and twist it. The pit will slide out, still attached to the knife. To remove the peel, simply take a large spoon and run it between the peel and the flesh. Enjoy!
A good tip to do when it comes cooking and preparing food is to prepare all the necessary ingredients that you need at night, that way when morning comes you are not stressing about them. This will help you concentrate at the task at hand which is preparing food in the best way possible.
Olive oil is one of the most important investments that you can make during the course of your cooking career. Find a high quality brand of olive oil and add this ingredient to a variety of different foods. This oil will help bring out the taste in pasta, fish and meat.
As stated before in the article above, cooking is an interesting way to express yourself. You can create many food combinations to create unique signature dishes of your own design. If you remember the tips found in this article, you can take the first step to creating a cooking masterpiece.
Monday, October 28, 2013
Pacific Northwest Savory Truffle Ramekins With Dark Wine Sauce
2 egg yolks
1 whole egg
1 tsp. white truffle oil
1/8 tsp. salt
1 cup cream, warmed slightly
1 cup beef stock
2 Tbsp. dark red wine
Greek yogurt optional
fresh chopped thyme
Preheat oven to 325 degrees, making sure the oven rack is in the center position.
Butter 8 small (1/4 cup size) ramekins and place them in a large baking pan.
Put egg yolks and whole egg in a large mixing bowl and whisk well, then add the white truffle oil and salt, and whisk until combined.
Slowly drizzle in the warm cream, whisking constantly until combined well.
Pour this mixture into the prepared ramekins.
Put the baking pan with the ramekins in it in the preheated oven and slowly pour warm water into the pan - enough to come half way up the sides of the ramekins.
Bake about 15 to 20 minutes or until you can insert a knife in the middle and it comes out clean. Remove baking pan from the oven, let cool slightly until you can handle the ramekins, then remove them all from the water.
While baking the ramekins, put beef stock in a saucepan over low heat and simmer until it becomes thicker, almost a syrup consistency. Then add the wine, whisking to combine well.
Serve ramekins while still warm with about 1 teaspoon of thickened sauce drizzled over the top.
May also add a small dollop of chilled Greek yogurt on top of each ramekin and sprinkle with a tiny bit of fresh chopped thyme.
1 whole egg
1 tsp. white truffle oil
1/8 tsp. salt
1 cup cream, warmed slightly
1 cup beef stock
2 Tbsp. dark red wine
Greek yogurt optional
fresh chopped thyme
Preheat oven to 325 degrees, making sure the oven rack is in the center position.
Butter 8 small (1/4 cup size) ramekins and place them in a large baking pan.
Put egg yolks and whole egg in a large mixing bowl and whisk well, then add the white truffle oil and salt, and whisk until combined.
Slowly drizzle in the warm cream, whisking constantly until combined well.
Pour this mixture into the prepared ramekins.
Put the baking pan with the ramekins in it in the preheated oven and slowly pour warm water into the pan - enough to come half way up the sides of the ramekins.
Bake about 15 to 20 minutes or until you can insert a knife in the middle and it comes out clean. Remove baking pan from the oven, let cool slightly until you can handle the ramekins, then remove them all from the water.
While baking the ramekins, put beef stock in a saucepan over low heat and simmer until it becomes thicker, almost a syrup consistency. Then add the wine, whisking to combine well.
Serve ramekins while still warm with about 1 teaspoon of thickened sauce drizzled over the top.
May also add a small dollop of chilled Greek yogurt on top of each ramekin and sprinkle with a tiny bit of fresh chopped thyme.
Pacific Northwest Raspberry Frosty
2 cups fresh raspberries (plus a few for garnish)
1/2 cup sugar
1/2 cup vanilla yogurt
1/2 cup cranberry juice
2 cups cold water
Put 2 cups raspberries into food processor and puree, then pour out into a bowl and add the sugar, stirring until the sugar is dissolved.
Stir in the yogurt, cranberry juice, and water until well blended.
Pour into a saucepan, put over low heat, and stir, slowly heating the puree mixture until hot, but not boiling.
Pour into a bowl and put into freezer or refrigerator until chilled well and frosty. Stir and pour out into chilled
glasses, then serve garnished with whole raspberries.
1/2 cup sugar
1/2 cup vanilla yogurt
1/2 cup cranberry juice
2 cups cold water
Put 2 cups raspberries into food processor and puree, then pour out into a bowl and add the sugar, stirring until the sugar is dissolved.
Stir in the yogurt, cranberry juice, and water until well blended.
Pour into a saucepan, put over low heat, and stir, slowly heating the puree mixture until hot, but not boiling.
Pour into a bowl and put into freezer or refrigerator until chilled well and frosty. Stir and pour out into chilled
glasses, then serve garnished with whole raspberries.
Take Food And Make It A Great Meal With These Cooking Tips
Anyone can cook if they put their mind to it. Can you purchase ingredients and read and follow a recipe? Do you have the use of basic cooking utensils and equipment? If the answer to these two questions is yes, then you too can learn how to cook. To elevate your culinary abilities to the next level, keep reading. You will find a handpicked selection of cooking tips and tricks that are sure to please.
Use a tried and tested recipe when entertaining. When you have guests over for a meal, always prepare something tasty that you have made before. This is not the time to test a new recipe as it could turn out to be a disaster! Also, remember to find out if your guests have any dietary requirements or allergies, or if they simply don't like a certain kind of food. This will ensure that your evening is a success.
Garlic is one of the more pungent odors that you will ever experience, and you will want to have tricks to get rid of it as soon as possible. Here is a suggestion, after you cook something with garlic, rub your hands on the base of your stainless steel sink for a minute to eliminate the pungent odor off of your skin.
Rub your hands against your sink after cooking with garlic. Garlic can be an undesirable smell to have cling to you. It might sound a bit odd, but next time you are cooking with it, rub your hands against your sink. If your sink is stainless steel, it should remove the smell.
Add salt and horseradish to your foods if you want to instill more flavor and add spice to each of your meals during the day. These ingredients are found everywhere and are very inexpensive, allowing you to maximize your level of taste with very minimal expenses. You can Improve the flavor of many foods with these ingredients.
Leave the bone in a roast to speed up cooking. By leaving the bone in, heat moves to the inside of the meat faster, speeding up the cooking process. Because the bone transmits heat, the entire roast cooks more evenly throughout the cut of meat by leaving it in rather than removing it.
Cooking is a skill, a profession, an art form, and a hobby. There are thousands of different ways to cook and prepare food, and a great way to develop your culinary skills is to work with professional chefs. So, try out some of these tips the next time you are in charge of the kitchen!
Use a tried and tested recipe when entertaining. When you have guests over for a meal, always prepare something tasty that you have made before. This is not the time to test a new recipe as it could turn out to be a disaster! Also, remember to find out if your guests have any dietary requirements or allergies, or if they simply don't like a certain kind of food. This will ensure that your evening is a success.
Garlic is one of the more pungent odors that you will ever experience, and you will want to have tricks to get rid of it as soon as possible. Here is a suggestion, after you cook something with garlic, rub your hands on the base of your stainless steel sink for a minute to eliminate the pungent odor off of your skin.
Rub your hands against your sink after cooking with garlic. Garlic can be an undesirable smell to have cling to you. It might sound a bit odd, but next time you are cooking with it, rub your hands against your sink. If your sink is stainless steel, it should remove the smell.
Add salt and horseradish to your foods if you want to instill more flavor and add spice to each of your meals during the day. These ingredients are found everywhere and are very inexpensive, allowing you to maximize your level of taste with very minimal expenses. You can Improve the flavor of many foods with these ingredients.
Leave the bone in a roast to speed up cooking. By leaving the bone in, heat moves to the inside of the meat faster, speeding up the cooking process. Because the bone transmits heat, the entire roast cooks more evenly throughout the cut of meat by leaving it in rather than removing it.
Cooking is a skill, a profession, an art form, and a hobby. There are thousands of different ways to cook and prepare food, and a great way to develop your culinary skills is to work with professional chefs. So, try out some of these tips the next time you are in charge of the kitchen!
Sunday, October 27, 2013
Pacific Northwest Pea Vine Mushroom Fava Risotto
1/4 lb. diced pancetta
2 Tbsp. butter, divided
2 Tbsp. olive oil, divided
6 ounces mushrooms (morel if available)
4 cups chicken broth
1/2 lb. fava beans, shelled
Salt and pepper to taste
1 onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1 Tbsp. fresh marjoram, chopped
1 cup coarsely chopped fresh pea vines
1/2 cup shredded Parmigiano Reggiano cheese
Put a large heavy skillet over medium heat; once pan is hot, cook pancetta until crisp. With a slotted spoon, transfer pancetta to a paper towel covered plate, and leave rendered fat in skillet.
Add 1 Tbsp. butter and 1 Tbsp. olive oil to the fat in the skillet and heat until butter is melted. Add the mushrooms and cook for 4 or 5 minutes or until they are tender.
Meanwhile, in a large pot bring broth to a boil, then reduce heat to low. Add the fava beans to the pot and cook in gently boiling broth for about 2 minutes; remove from heat, add salt and pepper to taste and set aside. Do not drain.
In another large pot over medium-low heat, add the rest of the butter and oil, heat until butter melts, then add the onion. Cook onion until softened, about 2 or 3 minutes. Stir in the rice and let cook for 3 minutes, stirring constantly.
Add the wine to the rice, stirring until mostly absorbed.
Using a large ladle, add broth from the fava bean pot to the rice pot, stirring and cooking until mostly absorbed, then add another ladle full of broth, stirring, and continue until rice is softened slightly and creamy.
This should take about 12 to 15 minutes.
When the rice is cooked to a creamy yet al dente texture, add one more ladle of broth, then add in the mushrooms, pea vines, pancetta, and marjoram, stirring to combine. Use a slotted spoon to remove the fava beans from the pot and add to the mixture, stirring again. Add the cheese, stir, then taste and add more salt, pepper, or broth if needed.
Serve warm.
2 Tbsp. butter, divided
2 Tbsp. olive oil, divided
6 ounces mushrooms (morel if available)
4 cups chicken broth
1/2 lb. fava beans, shelled
Salt and pepper to taste
1 onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1 Tbsp. fresh marjoram, chopped
1 cup coarsely chopped fresh pea vines
1/2 cup shredded Parmigiano Reggiano cheese
Put a large heavy skillet over medium heat; once pan is hot, cook pancetta until crisp. With a slotted spoon, transfer pancetta to a paper towel covered plate, and leave rendered fat in skillet.
Add 1 Tbsp. butter and 1 Tbsp. olive oil to the fat in the skillet and heat until butter is melted. Add the mushrooms and cook for 4 or 5 minutes or until they are tender.
Meanwhile, in a large pot bring broth to a boil, then reduce heat to low. Add the fava beans to the pot and cook in gently boiling broth for about 2 minutes; remove from heat, add salt and pepper to taste and set aside. Do not drain.
In another large pot over medium-low heat, add the rest of the butter and oil, heat until butter melts, then add the onion. Cook onion until softened, about 2 or 3 minutes. Stir in the rice and let cook for 3 minutes, stirring constantly.
Add the wine to the rice, stirring until mostly absorbed.
Using a large ladle, add broth from the fava bean pot to the rice pot, stirring and cooking until mostly absorbed, then add another ladle full of broth, stirring, and continue until rice is softened slightly and creamy.
This should take about 12 to 15 minutes.
When the rice is cooked to a creamy yet al dente texture, add one more ladle of broth, then add in the mushrooms, pea vines, pancetta, and marjoram, stirring to combine. Use a slotted spoon to remove the fava beans from the pot and add to the mixture, stirring again. Add the cheese, stir, then taste and add more salt, pepper, or broth if needed.
Serve warm.
Pacific Northwest Pears With Raspberry Vinaigrette And Toasted Hazelnuts
4 large ripe pears, cored and halved
1 lemon, squeezed
3 tablespoons balsamic vinegar
1 cup raspberries, fresh or frozen
3 tablespoons chopped hazelnuts, toasted
fresh mint leaves
Thinly slice the pears and arrange on a large platter by fanning them out. Drizzle a generous portion of freshly squeezed lemon juice over the slices of pear to keep them from browning.
In a small saucepan over low heat, put the balsamic vinegar and raspberries, cover the saucepan and cook for about 2 minutes. Remove lid and turn heat up to medium. Cook, stirring, until mixture thickens, about 3 or 4 minutes, then remove from heat and set aside to cool.
Put the chopped hazelnuts into a small skillet over medium heat and toast, shaking the skillet often, until the nuts become fragrant. Watch the hazelnuts closely so they don't burn - they will cook fast.
Now put the salad together: Drizzle the raspberry sauce over the pears on the platter, then sprinkle evenly with the toasted hazelnuts. You may wish to sprinkle some fresh chopped mint over the salad as well.
Serve immediately.
1 lemon, squeezed
3 tablespoons balsamic vinegar
1 cup raspberries, fresh or frozen
3 tablespoons chopped hazelnuts, toasted
fresh mint leaves
Thinly slice the pears and arrange on a large platter by fanning them out. Drizzle a generous portion of freshly squeezed lemon juice over the slices of pear to keep them from browning.
In a small saucepan over low heat, put the balsamic vinegar and raspberries, cover the saucepan and cook for about 2 minutes. Remove lid and turn heat up to medium. Cook, stirring, until mixture thickens, about 3 or 4 minutes, then remove from heat and set aside to cool.
Put the chopped hazelnuts into a small skillet over medium heat and toast, shaking the skillet often, until the nuts become fragrant. Watch the hazelnuts closely so they don't burn - they will cook fast.
Now put the salad together: Drizzle the raspberry sauce over the pears on the platter, then sprinkle evenly with the toasted hazelnuts. You may wish to sprinkle some fresh chopped mint over the salad as well.
Serve immediately.
Say Goodbye To Dull Lifeless Meals And Hello To These Awsome Cooking Tips
For some people, cooking is a fun hobby. For others, cooking is a necessity. No matter what your specific situation is, learning more about cooking is what will make you become a better cook. The following article is going to provide you with this important information. Use it to your advantage.
Always bake your crusts a little longer than is absolutely necessary. Judge their color, not the time in the oven to determine if they are done. They will be golden brown when cooked. This indicates the sugar has turned to caramel. Your crust will have a sweeter and crispier flavor.
Try to plan for a week's worth of meals. If you can get in the habit of planning a weekly menu, it will save time on grocery shopping, and will reduce the stress of having to come up with a meal idea at the last minute. Also, keep a magnet-backed notepad on the refrigerator, and jot down any items that you are running low on. This way, your kitchen will always be stocked with the ingredients that you use regularly.
Apples are widely used in recipes during fall and winter, but they will spoil fast if incorrectly stored. Apples spoil in warm, dry air, so keep them in a refrigerator or basement, in plastic bags that are loosely tied. Watch your apples so that you can catch any rotten ones, a rotten apple will make the others spoil.
To save on fat when cooking, use applesauce instead of butter. A cup of applesauce is equal to a cup of butter. This will reduce fat and calorie contents of your dessert recipe. It will also make your recipe moist and delicious. Most people won't even be able to tell the difference.
Taste your food as you cook it. Tasting your food is a simple and enjoyable thing to do. It can also really improve your end result. By continuously tasting your food as you cook, you will have a better understanding of how it is progressing. If it needs a little something extra, you are more likely to catch and remedy this.
As was stated above, everyone cooks for different reasons. However, no matter what reason you may have, it is crucial that you know everything there is to know about cooking. Use this information to improve your cooking skills. Who knows, maybe you will even want to become a chef with this information.
Always bake your crusts a little longer than is absolutely necessary. Judge their color, not the time in the oven to determine if they are done. They will be golden brown when cooked. This indicates the sugar has turned to caramel. Your crust will have a sweeter and crispier flavor.
Try to plan for a week's worth of meals. If you can get in the habit of planning a weekly menu, it will save time on grocery shopping, and will reduce the stress of having to come up with a meal idea at the last minute. Also, keep a magnet-backed notepad on the refrigerator, and jot down any items that you are running low on. This way, your kitchen will always be stocked with the ingredients that you use regularly.
Apples are widely used in recipes during fall and winter, but they will spoil fast if incorrectly stored. Apples spoil in warm, dry air, so keep them in a refrigerator or basement, in plastic bags that are loosely tied. Watch your apples so that you can catch any rotten ones, a rotten apple will make the others spoil.
To save on fat when cooking, use applesauce instead of butter. A cup of applesauce is equal to a cup of butter. This will reduce fat and calorie contents of your dessert recipe. It will also make your recipe moist and delicious. Most people won't even be able to tell the difference.
Taste your food as you cook it. Tasting your food is a simple and enjoyable thing to do. It can also really improve your end result. By continuously tasting your food as you cook, you will have a better understanding of how it is progressing. If it needs a little something extra, you are more likely to catch and remedy this.
As was stated above, everyone cooks for different reasons. However, no matter what reason you may have, it is crucial that you know everything there is to know about cooking. Use this information to improve your cooking skills. Who knows, maybe you will even want to become a chef with this information.
Saturday, October 26, 2013
Pacific Northwest Orchard Pear Crisp
3 lbs. pears, cored and sliced into thin wedges
1 Tbsp. lemon juice, fresh
1 Tbsp. cornstarch
1 1/2 tsp. cinnamon, divided
1/3 cup white granulated sugar
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp. salt
3 Tbsp. cold butter, cut into small pieces
1/4 cup walnuts, coarsely chopped
1/3 cup old fashioned rolled oats
Preheat oven to 375 degrees.
Add the pears and lemon juice to a two-quart casserole dish, gently tossing pears to coat well.
In a separate bowl, use a whisk to mix together the cornstarch, 1 tsp. cinnamon, and white granulated sugar, then dump this mixture into the casserole dish with the pears and toss well to coat as evenly as possible.
In a food processor, put the brown sugar, flour, salt, remaining 1/2 tsp. cinnamon. Pulse until combined. Add the butter to the food processor and pulse until it looks like a coarse meal. Add the walnuts and oats and pulse a couple more times.
Sprinkle this flour/nut/oat mixture from the food processor over the pears in the casserole dish, sprinkling as evenly as possible.
Bake in preheated oven for 40 to 45 minutes, until pears are tender.
Remove from oven and allow to cool for 15 to 20 minutes before serving.
1 Tbsp. lemon juice, fresh
1 Tbsp. cornstarch
1 1/2 tsp. cinnamon, divided
1/3 cup white granulated sugar
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp. salt
3 Tbsp. cold butter, cut into small pieces
1/4 cup walnuts, coarsely chopped
1/3 cup old fashioned rolled oats
Preheat oven to 375 degrees.
Add the pears and lemon juice to a two-quart casserole dish, gently tossing pears to coat well.
In a separate bowl, use a whisk to mix together the cornstarch, 1 tsp. cinnamon, and white granulated sugar, then dump this mixture into the casserole dish with the pears and toss well to coat as evenly as possible.
In a food processor, put the brown sugar, flour, salt, remaining 1/2 tsp. cinnamon. Pulse until combined. Add the butter to the food processor and pulse until it looks like a coarse meal. Add the walnuts and oats and pulse a couple more times.
Sprinkle this flour/nut/oat mixture from the food processor over the pears in the casserole dish, sprinkling as evenly as possible.
Bake in preheated oven for 40 to 45 minutes, until pears are tender.
Remove from oven and allow to cool for 15 to 20 minutes before serving.
Pacific Northwest Duck Oyster Gumbo
1 cup flour
1/2 cup cooking oil
2 green bell peppers, chopped
2 onions, chopped
2 celery stalks, chopped
3 garlic cloves, minced
8 cups duck stock
1 Tbsp. molasses
1 Tbsp. dried oregano
2 Tbsp. tomato paste
2 tsp. hot sauce
1 Tbsp. fresh thyme, chopped
1/2 tsp. red pepper flakes
1 1/4 tsp. salt
1/2 tsp. pepper
6 cups duck meat, chopped
1/2 cup fresh basil, chopped
12 ounces fresh select oysters, drained
hot cooked rice
Over medium heat, cook the flour and oil in a large Dutch oven, whisking constantly, cooking about 30 to 40 minutes or until this gravy (or roux) is the color of milk chocolate.
Carefully add the green bell pepper, onion, and celery, stir and continue cooking until vegetables soften slightly - 8 to 10 minutes.
Add in the garlic and cook 1 more minute.
Add the duck stock, molasses, oregano, tomato paste, hot sauce, thyme, red pepper, salt, and pepper, stir then bring to a boil and immediately reduce heat to low.
Cover slightly (tip lid) and simmer for 1 hour; stirring frequently.
Add the duck meat, stir and simmer for another 10 minutes.
Remove from heat and stir in the basil and oysters; remove from heat, cover and let stand for 10 minutes.
Serve over hot cooked rice.
1/2 cup cooking oil
2 green bell peppers, chopped
2 onions, chopped
2 celery stalks, chopped
3 garlic cloves, minced
8 cups duck stock
1 Tbsp. molasses
1 Tbsp. dried oregano
2 Tbsp. tomato paste
2 tsp. hot sauce
1 Tbsp. fresh thyme, chopped
1/2 tsp. red pepper flakes
1 1/4 tsp. salt
1/2 tsp. pepper
6 cups duck meat, chopped
1/2 cup fresh basil, chopped
12 ounces fresh select oysters, drained
hot cooked rice
Over medium heat, cook the flour and oil in a large Dutch oven, whisking constantly, cooking about 30 to 40 minutes or until this gravy (or roux) is the color of milk chocolate.
Carefully add the green bell pepper, onion, and celery, stir and continue cooking until vegetables soften slightly - 8 to 10 minutes.
Add in the garlic and cook 1 more minute.
Add the duck stock, molasses, oregano, tomato paste, hot sauce, thyme, red pepper, salt, and pepper, stir then bring to a boil and immediately reduce heat to low.
Cover slightly (tip lid) and simmer for 1 hour; stirring frequently.
Add the duck meat, stir and simmer for another 10 minutes.
Remove from heat and stir in the basil and oysters; remove from heat, cover and let stand for 10 minutes.
Serve over hot cooked rice.
Read These Tips To Learn How To Cook
It's a struggle for any parent to find time to make tasty and healthy meals. Sometimes it's tempting to give up on cooking and just order take-out. But before you place that order, read this article. You'll find some tips that will help any busy mom or dad in the kitchen.
Indenting the center of a hamburger patty by up to one half inch will prevent bulging during cooking. Just a poke in the middle prior to cooking will allow a more even distribution of heat and will stop your burger from swelling on the top, something most of us are all too familiar with.
As with many other things in life, one of the keys to making great meals for your family is preparation. You need to have the ingredients readily available. Get out everything that you'll need including the ingredients and utensils a day ahead of time. This will allow you to cook without having to worry.
Freezing meat slightly before cutting it will help you to get a nice, even thin slice. This works great when you are cutting steak thin for philly's or if you need to cut pancetta into thin slices or strips. Do not freeze it solid; freeze it just enough that it is slightly firm.
When your pasta is done and you are finished draining, pour some Parmesan cheese on top, which will give your sauce something to latch on to. This will make things much easier for you when you are creating your meal and allow you to layer the levels of your pasta.
If you have a lot of pets around the house, they should not be with you in the kitchen, if the stove is near the ground. This can present a safety hazard because you want to reduce any risk of your animals getting hurt. Keep all animals and small children away from hot ovens.
Place fruit that is not quite ripe in a plastic bag with a few small holes to allow it to ripen. The plastic helps retain the gases used by ripening fruit while the holes allow fresh air to circulate across the fruit. This also helps you keep your fruit fresh longer!
The one thing that no parent has enough of is time. Luckily, the advice in this article will save you precious time in the kitchen, and will help you make meals your whole family will enjoy. You'll be amazed at how much time you can save just by following these simple tips.
Indenting the center of a hamburger patty by up to one half inch will prevent bulging during cooking. Just a poke in the middle prior to cooking will allow a more even distribution of heat and will stop your burger from swelling on the top, something most of us are all too familiar with.
As with many other things in life, one of the keys to making great meals for your family is preparation. You need to have the ingredients readily available. Get out everything that you'll need including the ingredients and utensils a day ahead of time. This will allow you to cook without having to worry.
Freezing meat slightly before cutting it will help you to get a nice, even thin slice. This works great when you are cutting steak thin for philly's or if you need to cut pancetta into thin slices or strips. Do not freeze it solid; freeze it just enough that it is slightly firm.
When your pasta is done and you are finished draining, pour some Parmesan cheese on top, which will give your sauce something to latch on to. This will make things much easier for you when you are creating your meal and allow you to layer the levels of your pasta.
If you have a lot of pets around the house, they should not be with you in the kitchen, if the stove is near the ground. This can present a safety hazard because you want to reduce any risk of your animals getting hurt. Keep all animals and small children away from hot ovens.
Place fruit that is not quite ripe in a plastic bag with a few small holes to allow it to ripen. The plastic helps retain the gases used by ripening fruit while the holes allow fresh air to circulate across the fruit. This also helps you keep your fruit fresh longer!
The one thing that no parent has enough of is time. Luckily, the advice in this article will save you precious time in the kitchen, and will help you make meals your whole family will enjoy. You'll be amazed at how much time you can save just by following these simple tips.
Friday, October 25, 2013
Pacific Northwest Mushroom Barley Marsala
4 tablespoons butter
1 small onion, diced
2 cups sliced mushrooms
2 tablespoons minced garlic
2 cups barley
1 cup Marsala wine
1 quart beef stock
salt and pepper to taste
Heat oven to 350 degrees.
In a pot over medium heat, melt the butter, then add the onion and mushrooms, cooking for 5 minutes, or until softened, then add garlic and cook 1 more minute.
Add the barley and stir until lightly browned.
In a separate pot over medium heat, add the wine and beef stock and heat until just hot, not boiling. Pour this hot mixture into the pot with the barley and stir to combine.
Transfer this mixture into a casserole dish, cover, and bake for 1 hour at 350 degrees.
Serve hot.
1 small onion, diced
2 cups sliced mushrooms
2 tablespoons minced garlic
2 cups barley
1 cup Marsala wine
1 quart beef stock
salt and pepper to taste
Heat oven to 350 degrees.
In a pot over medium heat, melt the butter, then add the onion and mushrooms, cooking for 5 minutes, or until softened, then add garlic and cook 1 more minute.
Add the barley and stir until lightly browned.
In a separate pot over medium heat, add the wine and beef stock and heat until just hot, not boiling. Pour this hot mixture into the pot with the barley and stir to combine.
Transfer this mixture into a casserole dish, cover, and bake for 1 hour at 350 degrees.
Serve hot.
Pacific Northwest Kiwi Crisp
2 Tbsp. all purpose flour
1 Tbsp. white granulated sugar
6 cups peeled and sliced kiwi fruit
1/4 cup whole wheat flour
1/2 cup rolled oats
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup brown sugar
1/4 cup butter, very cold, cut into pieces
1/4 cup chopped almonds
Heat oven to 375 degrees.
Mix together the flour and sugar, add the kiwi, and toss well so the Kiwi gets coated. Transfer mixture to an 8 inch baking pan. Set aside.
In a large mixing bowl, thoroughly combine the whole wheat flour, oats, ginger, cinnamon, nutmeg, and brown sugar. Take a pastry cutter or a couple knives and cut in the butter pieces into the dry mixture until you have a pebble-like texture. Add the nuts and stir in, then sprinkle over the kiwi in the baking pan.
Bake for 35 minutes at 375 degrees or until topping is a nice golden brown.
Remove and let cool for a few minutes before slicing to serve.
1 Tbsp. white granulated sugar
6 cups peeled and sliced kiwi fruit
1/4 cup whole wheat flour
1/2 cup rolled oats
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup brown sugar
1/4 cup butter, very cold, cut into pieces
1/4 cup chopped almonds
Heat oven to 375 degrees.
Mix together the flour and sugar, add the kiwi, and toss well so the Kiwi gets coated. Transfer mixture to an 8 inch baking pan. Set aside.
In a large mixing bowl, thoroughly combine the whole wheat flour, oats, ginger, cinnamon, nutmeg, and brown sugar. Take a pastry cutter or a couple knives and cut in the butter pieces into the dry mixture until you have a pebble-like texture. Add the nuts and stir in, then sprinkle over the kiwi in the baking pan.
Bake for 35 minutes at 375 degrees or until topping is a nice golden brown.
Remove and let cool for a few minutes before slicing to serve.
Need Help In The Kitchen? Check Out These Tips To Cook Like A Pro!
The economy is not in the best shape right now, which may be preventing you from going out to eat as much. Chances are, however, that you still crave and enjoy a variety of foods that you have only experienced in a restaurant setting. Use the tips below, to learn how to create dishes to fulfill your cravings and budget!
Make sure you store all of your spices in cool and dark places. Make sure they are not over the stove. Humidity, light and heat, will cause them to lose their flavor. That will not make for a good tasting meal. Get a spice rack and store it in your pantry.
Cook your pasta one minute less than the package suggests, then finish cooking it in a pan with sauce. Your pasta will absorb more of the flavor of the sauce without having an over cooked texture. This can be a quick and effective way to prepare a pasta meal.
When deep frying foods, hold the food below the oil with the tongs for a few seconds. Holding the food under the oil for around five seconds will create a useful seal around the food. This seal will work to prevent it from sticking to the bottom of the pan.
Ensure that your baked fish is moist and tender by cooking "en papillote". This is a French technique that refers to fish baked in a parchment-paper packet. Place the fish and vegetables of your choice in the center of a large piece of parchment-paper. Bring the edges of the paper together, crease them tightly to form a seal, and bake for 10 to 15 minutes at 450 degrees. The fish and vegetables steam in the packet, keeping them moist and tender, and creating a tasty, healthy dish. (Clean-up is just as easy - simply throw away the paper after eating!)
Herbs and spices have a powerful impact on the quality of your cooking. To preserve these important, expensive ingredients, keep them in a cool, dark place with minimal humidity. All too often spices are left near ovens and sinks. The heat, light and moisture in such places leach the flavor out of high-quality spices.
Do not let the economy make you despair! The tips above, will help you become a better cook so you can prepare all sorts of dishes, meals and desserts! You do not have to go to culinary school, in order to cook delicious, economical meals for you and your family.
Make sure you store all of your spices in cool and dark places. Make sure they are not over the stove. Humidity, light and heat, will cause them to lose their flavor. That will not make for a good tasting meal. Get a spice rack and store it in your pantry.
Cook your pasta one minute less than the package suggests, then finish cooking it in a pan with sauce. Your pasta will absorb more of the flavor of the sauce without having an over cooked texture. This can be a quick and effective way to prepare a pasta meal.
When deep frying foods, hold the food below the oil with the tongs for a few seconds. Holding the food under the oil for around five seconds will create a useful seal around the food. This seal will work to prevent it from sticking to the bottom of the pan.
Ensure that your baked fish is moist and tender by cooking "en papillote". This is a French technique that refers to fish baked in a parchment-paper packet. Place the fish and vegetables of your choice in the center of a large piece of parchment-paper. Bring the edges of the paper together, crease them tightly to form a seal, and bake for 10 to 15 minutes at 450 degrees. The fish and vegetables steam in the packet, keeping them moist and tender, and creating a tasty, healthy dish. (Clean-up is just as easy - simply throw away the paper after eating!)
Herbs and spices have a powerful impact on the quality of your cooking. To preserve these important, expensive ingredients, keep them in a cool, dark place with minimal humidity. All too often spices are left near ovens and sinks. The heat, light and moisture in such places leach the flavor out of high-quality spices.
Do not let the economy make you despair! The tips above, will help you become a better cook so you can prepare all sorts of dishes, meals and desserts! You do not have to go to culinary school, in order to cook delicious, economical meals for you and your family.
Thursday, October 24, 2013
Pacific Northwest Indian Spiced Couscous
1/3 cup water
2 tsp. butter
1 can (14.5 oz size) chicken broth
1/4 tsp. ground allspice
1/2 tsp. curry powder
10 ounces package couscous
In a pot over medium heat, bring the water, butter, and broth to a boil, then slowly stir in the allspice, curry, and couscous.
Remove from heat and set aside for 5 minutes.
Use a fork to fluff the couscous and serve immediately.
2 tsp. butter
1 can (14.5 oz size) chicken broth
1/4 tsp. ground allspice
1/2 tsp. curry powder
10 ounces package couscous
In a pot over medium heat, bring the water, butter, and broth to a boil, then slowly stir in the allspice, curry, and couscous.
Remove from heat and set aside for 5 minutes.
Use a fork to fluff the couscous and serve immediately.
Pacific Northwest Honey Sweetened Tomato Cucumber Salad
1 small sweet onion, diced
1 green bell pepper, diced
2 fresh cucumbers, diced
2 vine ripened tomatoes, diced
2 teaspoons local honey
8 ounces prepared Italian dressing
Put onion, bell pepper, cucumbers, and tomatoes in a large salad bowl and toss gently.
In a separate bowl, whisk together the local honey and Italian dressing, then pour over the veggies and toss again gently to coat well.
Chill slightly and serve.
1 green bell pepper, diced
2 fresh cucumbers, diced
2 vine ripened tomatoes, diced
2 teaspoons local honey
8 ounces prepared Italian dressing
Put onion, bell pepper, cucumbers, and tomatoes in a large salad bowl and toss gently.
In a separate bowl, whisk together the local honey and Italian dressing, then pour over the veggies and toss again gently to coat well.
Chill slightly and serve.
Learn How To Cook Good Food With These Simple Tips
For some people, cooking is a fun hobby. For others, cooking is a necessity. No matter what your specific situation is, learning more about cooking is what will make you become a better cook. The following article is going to provide you with this important information. Use it to your advantage.
When cooking your next large pot of spaghetti, add a drop of oil to the boiling water. This will keep the pasta from sticking together and improve the taste. Your boiling time will remain the same and there is no extra work added by using this method.
If you are always in the kitchen cooking, invest in a knife sharpener. This will ensure that your utensils are sharp at all times, which will give you the ability to maximize the quality of your cuts. Keeping your utensils up to par is very important when cooking in the kitchen.
For the moistest banana bread ever, peel and then freeze the bananas slated for the next loaf. Bananas placed in a covered container in the freezer will absorb moisture from the freezing process and that little extra "juice", goes a long way. Not only will your bread be more moist, it will also have a more intense banana flavor.
Before you start cooking or baking make sure you have all the ingredients gathered together. This will save you time and prevent cooking mishaps. You'll have a better product in the end.
Keep a few cut up, washed, and prepared vegetables in your freezer. This will reduce your prep time when you're cooking a recipe. Onions and peppers are great to freeze. Just buy them fresh, wash and cut them when you have time, and store them in individual zip lock bags.
Instead of approaching cooking as an analytic process, you should try to maximize the amount of fun that you have in the kitchen. Put the music on loud and dance from time to time to enjoy what you are doing. Keeping something fun and casual will reduce errors from anxiety.
One fun part of learning to cook is showing off your new-found skills. If you are cooking for someone special, though, leave the experimentation for another day. Do not try new recipes or new ingredients (or, worse, both at the same time) when you are cooking a meal for someone you really want to impress.
As was stated above, everyone cooks for different reasons. However, no matter what reason you may have, it is crucial that you know everything there is to know about cooking. Use this information to improve your cooking skills. Who knows, maybe you will even want to become a chef with this information.
When cooking your next large pot of spaghetti, add a drop of oil to the boiling water. This will keep the pasta from sticking together and improve the taste. Your boiling time will remain the same and there is no extra work added by using this method.
If you are always in the kitchen cooking, invest in a knife sharpener. This will ensure that your utensils are sharp at all times, which will give you the ability to maximize the quality of your cuts. Keeping your utensils up to par is very important when cooking in the kitchen.
For the moistest banana bread ever, peel and then freeze the bananas slated for the next loaf. Bananas placed in a covered container in the freezer will absorb moisture from the freezing process and that little extra "juice", goes a long way. Not only will your bread be more moist, it will also have a more intense banana flavor.
Before you start cooking or baking make sure you have all the ingredients gathered together. This will save you time and prevent cooking mishaps. You'll have a better product in the end.
Keep a few cut up, washed, and prepared vegetables in your freezer. This will reduce your prep time when you're cooking a recipe. Onions and peppers are great to freeze. Just buy them fresh, wash and cut them when you have time, and store them in individual zip lock bags.
Instead of approaching cooking as an analytic process, you should try to maximize the amount of fun that you have in the kitchen. Put the music on loud and dance from time to time to enjoy what you are doing. Keeping something fun and casual will reduce errors from anxiety.
One fun part of learning to cook is showing off your new-found skills. If you are cooking for someone special, though, leave the experimentation for another day. Do not try new recipes or new ingredients (or, worse, both at the same time) when you are cooking a meal for someone you really want to impress.
As was stated above, everyone cooks for different reasons. However, no matter what reason you may have, it is crucial that you know everything there is to know about cooking. Use this information to improve your cooking skills. Who knows, maybe you will even want to become a chef with this information.
Wednesday, October 23, 2013
Pacific Northwest Hazelnut Cranberry Salad With Champagne Vinaigrette
1 Tbsp. white wine
1 Tbsp. olive oil
1 tsp. hazelnut oil
1 tsp. champagne vinegar
Kosher salt and black pepper to taste
2 Tbsp. dried cranberries
1 pear, cored and sliced into thin wedges
3 ounces mixed lettuce greens
1 ounce crumbled bleu cheese
1 cup chopped hazelnuts
In a large salad bowl, whisk together the white wine, both oils, vinegar, salt and pepper; whisk until frothy.
Add the cranberries and pear to the bowl and toss gently to coat evenly. Let sit for 15 minutes to marinate.
When ready to serve, add in the mixed lettuce greens and gently toss to coat the greens well. Then add in the bleu cheese and toss gently again, being careful not to break up the cheese. Sprinkle the hazelnuts over the salad and serve.
1 Tbsp. olive oil
1 tsp. hazelnut oil
1 tsp. champagne vinegar
Kosher salt and black pepper to taste
2 Tbsp. dried cranberries
1 pear, cored and sliced into thin wedges
3 ounces mixed lettuce greens
1 ounce crumbled bleu cheese
1 cup chopped hazelnuts
In a large salad bowl, whisk together the white wine, both oils, vinegar, salt and pepper; whisk until frothy.
Add the cranberries and pear to the bowl and toss gently to coat evenly. Let sit for 15 minutes to marinate.
When ready to serve, add in the mixed lettuce greens and gently toss to coat the greens well. Then add in the bleu cheese and toss gently again, being careful not to break up the cheese. Sprinkle the hazelnuts over the salad and serve.
Pacific Northwest Grilled Shrimp With Lemon Truffle Oil Vinaigrette
16 large shrimp (raw, cleaned)
3 Tbsp. olive oil
1/4 cup fresh lemon juice
1/2 cup white truffle oil
2 Tbsp. chopped fresh parsley
2 Tbsp. minced sweet onion
salt and pepper to taste
Prepare shrimp: Butterfly the shrimp with a sharp knife, cutting along the top curve (where you took the vein out), cutting just short of going all the way through. Then lay the shrimp flat in a shallow dish, insides facing up, and drizzle the olive oil over evenly. Set aside.
Prepare vinaigrette: In a separate bowl, whisk together the lemon juice, truffle oil, parsley, and onion. Season with salt and pepper and set aside.
Grill: Oil a grilling pan and set the grill heat to medium high. When grill is heated, carefully set the shrimp on grilling pan and cook for about 3 minutes total time, flipping once. Remove shrimp immediately to a platter.
While shrimp is still warm, drizzle the vinaigrette over the shrimp.
You can serve the shrimp on top of a salad or by themselves as a meal with other sides, or as an appetizer.
3 Tbsp. olive oil
1/4 cup fresh lemon juice
1/2 cup white truffle oil
2 Tbsp. chopped fresh parsley
2 Tbsp. minced sweet onion
salt and pepper to taste
Prepare shrimp: Butterfly the shrimp with a sharp knife, cutting along the top curve (where you took the vein out), cutting just short of going all the way through. Then lay the shrimp flat in a shallow dish, insides facing up, and drizzle the olive oil over evenly. Set aside.
Prepare vinaigrette: In a separate bowl, whisk together the lemon juice, truffle oil, parsley, and onion. Season with salt and pepper and set aside.
Grill: Oil a grilling pan and set the grill heat to medium high. When grill is heated, carefully set the shrimp on grilling pan and cook for about 3 minutes total time, flipping once. Remove shrimp immediately to a platter.
While shrimp is still warm, drizzle the vinaigrette over the shrimp.
You can serve the shrimp on top of a salad or by themselves as a meal with other sides, or as an appetizer.
Pacific Northwest Elk Stew With Juniper Spice Rub
10 lbs. elk shoulder meat, cut into 2 inch cubes
1 Tbsp. fennel seeds
1/4 cup kosher salt
2 Tbsp. dried juniper berries
1/2 cup dried chili peppers
1/4 cup cooking oil
2 tsp. chili flakes
1 1/2 cups dried figs, diced
6 whole garlic cloves
12 green onions, chopped
2 cups dry white wine
1/2 cup chopped fresh thyme
1 quart water
Start by making the rub. In a skillet over medium heat, put fennel seeds, salt, juniper berries, and chili peppers, and roast until fragrant; set aside to cool. Once cooled, put in a grinder and grind until you get a coarse meal.
Lay the elk meat out on a work surface and sprinkle the spice rub over, gently pressing the spice into the meat, making sure you have covered it all.
Get out a large cast iron Dutch oven and put it over medium-high heat, add oil, and start browning meat in small batches, removing each batch to a plate as the meat browns. Do not over-crowd the pot. If needed, add more oil as you continue to brown the meat. Set plate of browned meat aside.
Turn oven on to 350 degrees.
To the Dutch oven (without the meat) add the figs, garlic cloves, onion, wine, thyme and water. Bring to a boil, add the meat, and stir gently to combine.
Cover the Dutch oven and put in oven and bake for 3 hours at 350 degrees.
Remove and serve in large bowls with sourdough bread for dipping.
1 Tbsp. fennel seeds
1/4 cup kosher salt
2 Tbsp. dried juniper berries
1/2 cup dried chili peppers
1/4 cup cooking oil
2 tsp. chili flakes
1 1/2 cups dried figs, diced
6 whole garlic cloves
12 green onions, chopped
2 cups dry white wine
1/2 cup chopped fresh thyme
1 quart water
Start by making the rub. In a skillet over medium heat, put fennel seeds, salt, juniper berries, and chili peppers, and roast until fragrant; set aside to cool. Once cooled, put in a grinder and grind until you get a coarse meal.
Lay the elk meat out on a work surface and sprinkle the spice rub over, gently pressing the spice into the meat, making sure you have covered it all.
Get out a large cast iron Dutch oven and put it over medium-high heat, add oil, and start browning meat in small batches, removing each batch to a plate as the meat browns. Do not over-crowd the pot. If needed, add more oil as you continue to brown the meat. Set plate of browned meat aside.
Turn oven on to 350 degrees.
To the Dutch oven (without the meat) add the figs, garlic cloves, onion, wine, thyme and water. Bring to a boil, add the meat, and stir gently to combine.
Cover the Dutch oven and put in oven and bake for 3 hours at 350 degrees.
Remove and serve in large bowls with sourdough bread for dipping.
Learn How To Cook And Finally Master Your Kitchen!
When's the last time you cooked something truly extraordinary? Do you remember? Extraordinary cooking doesn't have to be something that is a rare occurrence. You can make every meal new and exciting, if you have the information and skills to do so. Here are a few cooking tips that will help every meal be special.
To increase the texture and quality of the pasta that you cook at night, make sure that you finish cooking with the pasta in the pan with sauce. This will help to absorb the sauce so that it blends in properly and tastes great when you sit down to the table and eat.
A coffee grinder isn't just for coffee. A coffee grinder actually works just as well as a food processor for some jobs. This is especially true with small jobs when you don't want the trouble of lugging out a huge processor and then having to wash all the parts. Nuts and peppercorns grind perfectly in a coffee grinder, even sugar if you need a quick substitute for powdered sugar in a recipe.
Instead of approaching cooking as an analytic process, you should try to maximize the amount of fun that you have in the kitchen. Put the music on loud and dance from time to time to enjoy what you are doing. Keeping something fun and casual will reduce errors from anxiety.
One of the best ways to store green vegetables so that you can increase the lifespan that they have, is to store them in a damp paper towel and place them in a plastic bag. This will keep the nutrients in them and retain the freshness that they need to remain tasty.
You should use your freezer bags more than one time. You need to store your meats or vegetables in regular storage bags and then place them into freezer bags so that you can use them repeatedly. Freezer bags are very expensive and this will cut back on your costs each month.
Flour or any other dry goods stored too long, tend to attract bugs and make them either hard to use or not suitable for cooking. Lay a whole bay leaf in the container (and possibly also in the cupboard) and your goods and storage areas will be bug free forever.
Use these tips to spark your own ideas about what your meals can be like. With a little creativity and a little know-how, the food you prepare can be something wonderful, every single time. Get excited about cooking again and see what you can conjure up in your kitchen.
To increase the texture and quality of the pasta that you cook at night, make sure that you finish cooking with the pasta in the pan with sauce. This will help to absorb the sauce so that it blends in properly and tastes great when you sit down to the table and eat.
A coffee grinder isn't just for coffee. A coffee grinder actually works just as well as a food processor for some jobs. This is especially true with small jobs when you don't want the trouble of lugging out a huge processor and then having to wash all the parts. Nuts and peppercorns grind perfectly in a coffee grinder, even sugar if you need a quick substitute for powdered sugar in a recipe.
Instead of approaching cooking as an analytic process, you should try to maximize the amount of fun that you have in the kitchen. Put the music on loud and dance from time to time to enjoy what you are doing. Keeping something fun and casual will reduce errors from anxiety.
One of the best ways to store green vegetables so that you can increase the lifespan that they have, is to store them in a damp paper towel and place them in a plastic bag. This will keep the nutrients in them and retain the freshness that they need to remain tasty.
You should use your freezer bags more than one time. You need to store your meats or vegetables in regular storage bags and then place them into freezer bags so that you can use them repeatedly. Freezer bags are very expensive and this will cut back on your costs each month.
Flour or any other dry goods stored too long, tend to attract bugs and make them either hard to use or not suitable for cooking. Lay a whole bay leaf in the container (and possibly also in the cupboard) and your goods and storage areas will be bug free forever.
Use these tips to spark your own ideas about what your meals can be like. With a little creativity and a little know-how, the food you prepare can be something wonderful, every single time. Get excited about cooking again and see what you can conjure up in your kitchen.
Tuesday, October 22, 2013
Pacific Northwest Dijon Salmon Cakes
1 pound fresh salmon filets, skin and bones removed, cut into chunks
1 egg
1 teaspoon hot sauce
1 tablespoon Dijon mustard
2 teaspoons lemon zest, finely grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh thyme, chopped
2 tablespoons cooking oil
In a food processor, add the salmon and pulse until chopped but still medium coarse. You don't want to over process it; make sure you still have some texture.
In a separate large bowl, add the egg and lightly beat, then turn the salmon mixture out into the bowl with the egg; gently mix with a rubber spatula.
Add the hot sauce, Dijon, lemon zest, salt and pepper. Mix gently, then cover the bowl with plastic wrap and chill for 30 minutes to 1 hour.
Once chilled, divide into eight equal portions, then shape into patties. Sprinkle patties all over with thyme.
In a large skillet over medium high heat, heat the oil. Once it is hot, reduce heat and add the salmon patties. Cook until nicely browned, then carefully flip and cook on the other side until golden brown. This will take about 3 to 4 minutes per side.
Serve immediately.
1 egg
1 teaspoon hot sauce
1 tablespoon Dijon mustard
2 teaspoons lemon zest, finely grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh thyme, chopped
2 tablespoons cooking oil
In a food processor, add the salmon and pulse until chopped but still medium coarse. You don't want to over process it; make sure you still have some texture.
In a separate large bowl, add the egg and lightly beat, then turn the salmon mixture out into the bowl with the egg; gently mix with a rubber spatula.
Add the hot sauce, Dijon, lemon zest, salt and pepper. Mix gently, then cover the bowl with plastic wrap and chill for 30 minutes to 1 hour.
Once chilled, divide into eight equal portions, then shape into patties. Sprinkle patties all over with thyme.
In a large skillet over medium high heat, heat the oil. Once it is hot, reduce heat and add the salmon patties. Cook until nicely browned, then carefully flip and cook on the other side until golden brown. This will take about 3 to 4 minutes per side.
Serve immediately.
Pacific Northwest Crunchy Parmesan Broiled Scallops
1 1/2 pounds sea scallops
1/3 cup melba toast, finely crushed*
1/4 tsp. paprika
dash onion powder
1 Tbsp. grated Parmesan cheese
1 Tbsp. fresh parsley, minced
1/4 tsp. black pepper
1 Tbsp. butter, melted
lemon wedges for serving
Be sure to grease your broiler pan well with cooking spray, and set on second rack below broiler element.
In a large ziploc bag, combine the melba toast, paprika, onion powder, Parmesan cheese, parsley and black pepper; shake well.
Brush the melted butter over the scallops.
Put the scallops in the ziploc bag, seal and shake to coat the scallops well.
Remove the scallops and set on the broiler pan, evenly distributed, and put under broiler, cooking until browned well, then flip over and cook other side until golden brown.
Remove immediately and serve with lemon wedges.
*You may substitute crumbled croutons or any crispy dried bread crumbles.
1/3 cup melba toast, finely crushed*
1/4 tsp. paprika
dash onion powder
1 Tbsp. grated Parmesan cheese
1 Tbsp. fresh parsley, minced
1/4 tsp. black pepper
1 Tbsp. butter, melted
lemon wedges for serving
Be sure to grease your broiler pan well with cooking spray, and set on second rack below broiler element.
In a large ziploc bag, combine the melba toast, paprika, onion powder, Parmesan cheese, parsley and black pepper; shake well.
Brush the melted butter over the scallops.
Put the scallops in the ziploc bag, seal and shake to coat the scallops well.
Remove the scallops and set on the broiler pan, evenly distributed, and put under broiler, cooking until browned well, then flip over and cook other side until golden brown.
Remove immediately and serve with lemon wedges.
*You may substitute crumbled croutons or any crispy dried bread crumbles.
How You Can Get More Comfortable With Your Kitchen
You want to impress somebody that you care for greatly, but your cooking is currently suffering greatly. Not everybody is born a great cook, but anybody can learn. Here are some great tips for ways that you can look like a great cook even if you have little to no experience.
The smaller the item you are cooking, the higher the baking temperature should be. Baking something delicious does not have to involve leaving food in the oven for hours. If you are baking something small, set the oven temperature higher. Just make sure you leave it in the oven for less time.
If you are cooking for someone important, such as a new boss or for a dinner party, don't use a new recipe and a new ingredient. Make sure you practice the dish first for your own family. Play around with it to make sure it is how you want it.
To increase the texture and quality of the pasta that you cook at night, make sure that you finish cooking with the pasta in the pan with sauce. This will help to absorb the sauce so that it blends in properly and tastes great when you sit down to the table and eat.
If you are making a sandwich and adding mayonnaise, make sure that you spread the mayo from corner to corner to give you the ultimate coverage and a delicious taste in every bite. Each and every bite that you take should be outstanding, as spreading mayo will achieve this goal when you eat sandwiches.
If you are baking, one thing that you can do is to leave your eggs and butter at room temperature overnight. This will prepare them to be used as ingredients when you bake the next day. Understanding the temperature to store certain ingredients will help to maximize the ease of creating your meal.
If you feel that a piece of food you are about to cook does not look right or may be rotten, always error on the side of caution and throw it away. It is better to lose a few dollars than to cost yourself the next couple of weeks from food poisoning.
In conclusion, if your cooking has a lot to be desired it is time to turn that situation around. As long as you apply yourself, you can pretty much do anything. Hopefully the tips and tricks provided in this article will help you to make that delicious meal and have everybody talking about your great meal.
The smaller the item you are cooking, the higher the baking temperature should be. Baking something delicious does not have to involve leaving food in the oven for hours. If you are baking something small, set the oven temperature higher. Just make sure you leave it in the oven for less time.
If you are cooking for someone important, such as a new boss or for a dinner party, don't use a new recipe and a new ingredient. Make sure you practice the dish first for your own family. Play around with it to make sure it is how you want it.
To increase the texture and quality of the pasta that you cook at night, make sure that you finish cooking with the pasta in the pan with sauce. This will help to absorb the sauce so that it blends in properly and tastes great when you sit down to the table and eat.
If you are making a sandwich and adding mayonnaise, make sure that you spread the mayo from corner to corner to give you the ultimate coverage and a delicious taste in every bite. Each and every bite that you take should be outstanding, as spreading mayo will achieve this goal when you eat sandwiches.
If you are baking, one thing that you can do is to leave your eggs and butter at room temperature overnight. This will prepare them to be used as ingredients when you bake the next day. Understanding the temperature to store certain ingredients will help to maximize the ease of creating your meal.
If you feel that a piece of food you are about to cook does not look right or may be rotten, always error on the side of caution and throw it away. It is better to lose a few dollars than to cost yourself the next couple of weeks from food poisoning.
In conclusion, if your cooking has a lot to be desired it is time to turn that situation around. As long as you apply yourself, you can pretty much do anything. Hopefully the tips and tricks provided in this article will help you to make that delicious meal and have everybody talking about your great meal.
Monday, October 21, 2013
Pacific Northwest Creamy Salmon And Sweet Pea Pasta Salad
16 ounces seashell shaped pasta
1/4 cup mayonnaise
1 cup plain yogurt
1/4 cup green onions, chopped
1 Tbsp. fresh parsley, chopped
1 garlic clove, minced
2 Tbsp. lemon juice
1 cup cooked flaked salmon
10 ounces frozen petite sweet peas, thawed
Cook pasta according to package directions; drain and set aside.
In a blender, add the mayonnaise, yogurt, onion, parsley, garlic and lemon juice; blend for 1 or 2 minutes or until smooth.
In a large serving bowl, add the cooked pasta, fish, and peas, then pour the creamy mixture from the blender over the top, toss to combine, and serve.
1/4 cup mayonnaise
1 cup plain yogurt
1/4 cup green onions, chopped
1 Tbsp. fresh parsley, chopped
1 garlic clove, minced
2 Tbsp. lemon juice
1 cup cooked flaked salmon
10 ounces frozen petite sweet peas, thawed
Cook pasta according to package directions; drain and set aside.
In a blender, add the mayonnaise, yogurt, onion, parsley, garlic and lemon juice; blend for 1 or 2 minutes or until smooth.
In a large serving bowl, add the cooked pasta, fish, and peas, then pour the creamy mixture from the blender over the top, toss to combine, and serve.
Pacific Northwest Creamy Avocado Salmon Cups Dressed With Fresh Dill Oil
1 lb. thinly sliced Pacific smoked salmon
1/3 cup fresh lime juice
2 Tbsp. sweet chili sauce
2 ripe avocados, cleaned and smashed with a fork
2 packages (8 oz each) cream cheese, room temperature
salt and pepper to taste
6 Tbsp. chopped fresh dill weed
1 cup olive oil
Use four 1/2 cup ramekins or muffin tins. Evenly distribute the salmon slices between these 4 cups, lining the cups with thin layers of salmon, leaving some of the salmon overhang the top edges. Keep refrigerated while preparing the filling.
In a bowl, stir together the lime juice, chili sauce, avocados, cream cheese, salt and pepper until mixed well. This should be mostly smooth and very creamy.
Take salmon lined cups out of refrigerator and spoon the cream mixture into the salmon. Fold the extra salmon overhanging the edges of the cup back over the top of the cream mixture. Put cups back in refrigerator, cover lightly with plastic wrap or waxed paper and chill for 4 to 6 hours.
Prepare the dill dressing now so it has time to chill. Put the dill and olive oil in a glass jar, put the lid on and shake well. Put this dressing in the refrigerator.
When the salmon is completely chilled, gently lift the filled salmon cups out of the ramekins or muffin tins and place on small serving plates.
Remove jar with dill dressing from refrigetor and shake again vigorously, then drizzle over the salmon cups.
Serve immediately.
1/3 cup fresh lime juice
2 Tbsp. sweet chili sauce
2 ripe avocados, cleaned and smashed with a fork
2 packages (8 oz each) cream cheese, room temperature
salt and pepper to taste
6 Tbsp. chopped fresh dill weed
1 cup olive oil
Use four 1/2 cup ramekins or muffin tins. Evenly distribute the salmon slices between these 4 cups, lining the cups with thin layers of salmon, leaving some of the salmon overhang the top edges. Keep refrigerated while preparing the filling.
In a bowl, stir together the lime juice, chili sauce, avocados, cream cheese, salt and pepper until mixed well. This should be mostly smooth and very creamy.
Take salmon lined cups out of refrigerator and spoon the cream mixture into the salmon. Fold the extra salmon overhanging the edges of the cup back over the top of the cream mixture. Put cups back in refrigerator, cover lightly with plastic wrap or waxed paper and chill for 4 to 6 hours.
Prepare the dill dressing now so it has time to chill. Put the dill and olive oil in a glass jar, put the lid on and shake well. Put this dressing in the refrigerator.
When the salmon is completely chilled, gently lift the filled salmon cups out of the ramekins or muffin tins and place on small serving plates.
Remove jar with dill dressing from refrigetor and shake again vigorously, then drizzle over the salmon cups.
Serve immediately.
All About Apples
Putting The Polish On Washington State's Favorite Crop
No discussion of Washington State is complete without talking about her most recognizable crop - apples. We know that many of our apples in the stores come from Washington, but did you also know that apples are the largest agricultural produce grown in Washington State?
Over 10 BILLION apples are handpicked in Washington State every year. Yes, I said "handpicked." Harvesting apples is not done with machines. This is clearly an industry that has a lot of work cut out for it. But, all that work has wonderful rewards. Let's take a look at the variety of apples from Washington State and how best to enjoy them.
The most popular and recognizable apple is the Red Delicious, which makes up more than 30% of Washington's apple crop. This is followed by some other favorites which are just as delicious, such as Gala, Fuji, Granny Smith, and Golden Delicious.
You'll find apples in the grocery store year round, but the peak seasons vary with each variety. Gala will be your earliest pick, in August, followed by Honeycrisp, Golden Delicious, Red Delicious, and Jonagold in September.
As the weather cools in October, you'll find several familiar varieties, such as Granny Smith and Fuji, but you'll also find a few names you may not be used to seeing in the stores if you're not in the Pacific Northwest. These would include Braeburn, Cameo, and Cripps Pink. If you have an opportunity to sample one of these lesser known varieties, be sure to take advantage. You will be in for a treat.
Even though the only apple native to America is the crab-apple, we haven't stopped finding and planting new varieties. And we really don't have much to do to create this splendid array of variety of apples. Part of the incredible diversity in apples is due to the fact that apple seeds never produce exactly the same type of apple. Each seed has unique characteristics making the fruit from each apple tree slightly different.
Even the most recognizable apple variety, the Red Delicious apple, is from a "chance seedling" - meaning this apple was not genetically altered; it just grew from a seed. So, when you go to your local farmers' market, fruit stand, or grocery store, you can thank providence for the variety of apples you see.
With all these varieties of apples to choose from, how do you know which to bring home? It all depends on the recipe or flavor you want. Here are a few suggestions when it comes to choosing the right apple.
The ever popular Red Delicious is meant for eating, not for cooking. Enjoy it just washed and sliced or in a salad. Don't use this apple to make a pie or sauce. It's sweet and crisp and perfect just as it is.
On the other hand, the Golden Delicious is good for everything. You can eat it as is, or put it in a pie, make sauce, or even freeze it with excellent results. Granny Smith is the other choice that works well for every application, including freezing, unlike other varieties.
The Fuji apple is very sweet and very crisp. Enjoy this apple fresh in a salad, but also in a pie or apple crisp. Honeycrisp apples are crisp, juicy, and sweet, and can be enjoyed in many ways.
As you can see, there are many options when it comes to buying Washington State apples. Your best bet is to ask the seller. Tell them if you are buying apples for a snack, to make sauce, to make a pie, to make fritters, or to freeze. The grower or seller will be your best source of information.
Once you get your apples home, wash them, dry them, and store them in a cool place so they'll be ready when you are. Follow the advice from the seller and you'll get the most out of your Washington State apples.
Sunday, October 20, 2013
Pacific Northwest Cranberry Feta Pinwheels
1 package dried cranberries, sweetened variety
1 cup crumbled feta cheese
1 container cream cheese spread
1/4 cup chopped green onion
4 large tortillas
In a large bowl, put all ingredients except tortillas. Stir gently until blended well.
Lay out the tortillas on a work surface and evenly spread the mixture over the top of all 4 tortillas, making sure you spread it to the edges.
Roll the tortillas into a tight tube shape, then wrap in plastic food wrap.
Put in refrigerator and chill for at least 1 hour.
Remove from plastic wrap and slice with a sharp knife into 1/2 to 1 inch thick wheels. Serve as appetizers or snacks.
1 cup crumbled feta cheese
1 container cream cheese spread
1/4 cup chopped green onion
4 large tortillas
In a large bowl, put all ingredients except tortillas. Stir gently until blended well.
Lay out the tortillas on a work surface and evenly spread the mixture over the top of all 4 tortillas, making sure you spread it to the edges.
Roll the tortillas into a tight tube shape, then wrap in plastic food wrap.
Put in refrigerator and chill for at least 1 hour.
Remove from plastic wrap and slice with a sharp knife into 1/2 to 1 inch thick wheels. Serve as appetizers or snacks.
Pacific Northwest Crab Meat Corn Chowder
1 quart chicken broth
1 quart fresh corn kernels (substitute frozen if you can't get fresh)
2 Tbsp. butter
1 large onion, chopped
1/4 cup dry white wine
1 1/2 tsp. kosher salt
1 1/2 cups milk
1/3 cup chopped fresh chives
1/2 lb. clean lump crab meat
Add 2 cups chicken broth and corn to food processor; pulse until the mixture is a coarse puree; set aside.
Put a large soup pot over low heat, add the butter. Once butter has melted, add the onion, stir and cook for 4 or 5 minutes until onion is softened slightly.
Pour the corn puree from the food processor into the pot, then add the wine, remaining 2 cups broth, and salt. Bring mixture to a boil and reduce heat. Simmer for 10 minutes, stirring frequently, until the corn is tender.
Add milk and simmer for 5 minutes or until heated through.
Now add the chives and crab meat, stir, and cover pot. Remove from heat and let sit for 5 minutes or until crab is warmed.
Serve warm with crusty bread.
1 quart fresh corn kernels (substitute frozen if you can't get fresh)
2 Tbsp. butter
1 large onion, chopped
1/4 cup dry white wine
1 1/2 tsp. kosher salt
1 1/2 cups milk
1/3 cup chopped fresh chives
1/2 lb. clean lump crab meat
Add 2 cups chicken broth and corn to food processor; pulse until the mixture is a coarse puree; set aside.
Put a large soup pot over low heat, add the butter. Once butter has melted, add the onion, stir and cook for 4 or 5 minutes until onion is softened slightly.
Pour the corn puree from the food processor into the pot, then add the wine, remaining 2 cups broth, and salt. Bring mixture to a boil and reduce heat. Simmer for 10 minutes, stirring frequently, until the corn is tender.
Add milk and simmer for 5 minutes or until heated through.
Now add the chives and crab meat, stir, and cover pot. Remove from heat and let sit for 5 minutes or until crab is warmed.
Serve warm with crusty bread.
All About Salmon
Meet The Pacific Northwest's Fish Ambassador - The Salmon
When you travel to the Pacific Northwest, one fish you'll be looking for on the menu is salmon. No self-respecting restaurant in this region would have a menu without salmon.
Salmon might be considered the Pacific Northwest's 'Fish Ambassador' - it's plentiful, sustainable, nutritious, and delicious. And, salmon is versatile, too. You don't have to wait for dinner to enjoy salmon. You can find recipes suitable for a breakfast and brunch buffet, too. Salmon is excellent in omelets, crepes, mousse, or tarts. Serve salmon cold in salads and sandwiches. Grilled, poached, or baked, salmon is one fish that fits nicely on every table.
But, before you run off and buy yourself some Pacific Salmon, you may want to know a little bit about what you can expect to find. As you approach the fish counter, you may be surprised to see several varieties of salmon. As a matter of fact, there are seven types of 'anadromous salmon' in the northwest. (Anadromous fish are born in fresh water, then move out to the sea to live most of their life, then return to fresh water to spawn.)
Let's take a look at these seven types of salmon so you have some idea what you might find at the fish counter.
Coho Salmon
This may be a familiar name to many people since the coho salmon was actually introduced into the Great Lakes some time ago. The distinguishing marks of the coho salmon are their large black spots on the upper back and tail. The coho salmon is a popular game fish because it's a good fighter and it tastes good, too. However, over-fishing has caused this salmon to become endangered, so limits now exist to help bring back the population.
Chinook Salmon
This salmon is a biggie, weighing in sometimes at 100 pounds. However, an average catch will be around 25 pounds. Also called King salmon or blackmouth (due to the black coloration in the mouth), this fish has a wide range, from southern California all the way up north to the Arctic. Chinook salmon is considered a prize fish, which has both recreational and commercial value. As long as the juvenile chinook has unpolluted inter-tidal areas with plenty of large logs forming shade and quiet pools, the species can thrive. This species has long been a staple of the Native American diet and economy.
Pink Salmon
You probably recognize the name of this salmon species immediately, especially if you have ever bought canned salmon. The pink salmon is the most abundant species in the northwest. It is also the smallest of the salmon species, weighing on average about 4 pounds. Pink salmon are carnivorous, so will eat insects, crustaceans, and other fish, and also stand a chance of being eaten themselves. They do spend less time in freshwater environments, so are exposed less than other salmon species to the effects of pollution; but not entirely. The pink salmon's numbers are still dropping. This species will be found in heaviest spawning populations in areas north of Oregon, and recreational fisheries do exist in Washington and Alaska, where over 90% of the commercial catch comes from.
Sockeye Salmon
The sockeye salmon spawns in freshwater lakes and streams, then migrates to the ocean to mature. Today, large spawning populations are limited to north of the Columbia river up to Alaska. Dams on the Snake River and Columbia River have destroyed the sockeye salmon population that once flourished and supported large commercial and tribal fisheries. The sockeye salmon harvested in Alaska is now the largest commercial catch of the seven Pacific salmon species. The bright red flesh and excellent taste make the sockeye salmon a most desired, and valuable, fish.
Chum Salmon
Interestingly, Native Americans in the northern regions of the Pacific Northwest use chum salmon as food for the dogs that pull their sleds. The chum salmon juvenile is somewhat smaller than other salmon juveniles, so they are more susceptible to predators at this age. You're less likely to see this salmon at your grocery store, even in the northwest. The oil content (which is so highly praised in salmon for health) is lower than other species of salmon. Also, the majority of chum salmon are harvested in Alaska. And, although the Columbia River in Washington was at one time a great resource for chum salmon, commercial fishing here has dropped off severely.
Steelhead
Also known as rainbow trout, steelhead can return to spawn up to nine times during their lifetime. The name "rainbow" comes from the coloration of the spawning males sporting a dark pink stripe along both sides. This species has two spawning seasons; winter and summer. Steelhead have a long juvenile phase, up to 4 years, which requires a natural habitat of protection in streams and lakes with downed trees and vegetation enough to hide from predators. This fish is a fine recreational catch because of its great fighting fury and its excellent taste. Steelhead caught for sport is mostly done in streams and rivers, not in the ocean. However, most states have limited steelhead fishing in fresh water to catch/release only.
Coastal Cutthroat Trout
Also referred to as sea trout, this particular species of salmon can spawn more than once. However, even with this prolific species, their numbers are declining due to poor ocean conditions and habitat problems. Distinguished by their bright red streaks on the lower jaw, these fish can reach about 20 inches long and weight up to 4 pounds. During the ocean stage of their life, this fish prefers coastal marshes and swamps as a holding and feeding area because they have abundant small fishes for the sea trout to feed on.Now, when you shop for salmon, you'll have a new appreciation for the variety in this one species of fish. You may not be able to find each and every species, but with this information you will be able to ask some questions to determine which salmon is actually in front of you. No matter which salmon is available, I know you'll enjoy some good eating!
Saturday, October 19, 2013
Pacific Northwest Clam Digger Chowder
1 tablespoon cooking oil
1 shallot, minced
1/2 cup dry white wine
1/4 cup all purpose flour
1 cup chicken broth
1 cup clam juice
1 pound red potatoes, scrubbed and cut into 1/2 inch chunks
3 to 4 cups clams
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons Old Bay seasoning
2 cups half and half
fresh chopped parsley
warmed sourdough bread
Heat the oil over medium heat in a large soup pot. Once oil is hot, add the shallots and cook 1 minute, stirring constantly. Continue stirring and slowly add the wine and allow to cook for 1 minute. Gradually whisk in the flour and cook for another 30 seconds.
Now gradually add in the chicken broth. Let the mixture begin to simmer and then add the clam juice.
Add the potatoes to the pot, put a lid on it and allow to simmer slowly on low heat for 15 minutes; stirring occasionally.
Add the clams, salt, pepper, and Old Bay seasoning. Bring mixture to a simmer, then remove from heat and add the half and half, stirring, then cover saucepan and let sit for 5 minutes.
Put clam chowder into serving bowls, sprinkle with parsley and serve with warmed sourdough bread.
1 shallot, minced
1/2 cup dry white wine
1/4 cup all purpose flour
1 cup chicken broth
1 cup clam juice
1 pound red potatoes, scrubbed and cut into 1/2 inch chunks
3 to 4 cups clams
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons Old Bay seasoning
2 cups half and half
fresh chopped parsley
warmed sourdough bread
Heat the oil over medium heat in a large soup pot. Once oil is hot, add the shallots and cook 1 minute, stirring constantly. Continue stirring and slowly add the wine and allow to cook for 1 minute. Gradually whisk in the flour and cook for another 30 seconds.
Now gradually add in the chicken broth. Let the mixture begin to simmer and then add the clam juice.
Add the potatoes to the pot, put a lid on it and allow to simmer slowly on low heat for 15 minutes; stirring occasionally.
Add the clams, salt, pepper, and Old Bay seasoning. Bring mixture to a simmer, then remove from heat and add the half and half, stirring, then cover saucepan and let sit for 5 minutes.
Put clam chowder into serving bowls, sprinkle with parsley and serve with warmed sourdough bread.
Pacific Northwest Cedar Planked Salmon With Dijon Dill Glaze
1 1/2 lbs. salmon filets
1 Tbsp. olive oil
salt and pepper to taste
1/2 tsp. lemon zest
1/3 cup Dijon mustard
2 Tbsp. chopped fresh dill
1/2 cup mayonnaise
1 cedar plank, soak for 2 hours in clean water, then drain
Preheat grill to medium-high heat.
Generously brush the salmon skin with olive oil. Season with salt and pepper all over.
Make the glaze by whisking together the lemon zest, mustard, dill, and mayonnaise.
Evenly spread the glaze all over the salmon. Put the salmon on cedar plank and put the plank in the middle of the hot grill. Cover the grill and cook for 20 to 30 minutes or until salmon is cooked through.
Remove plank and let cool slightly before removing.
1 Tbsp. olive oil
salt and pepper to taste
1/2 tsp. lemon zest
1/3 cup Dijon mustard
2 Tbsp. chopped fresh dill
1/2 cup mayonnaise
1 cedar plank, soak for 2 hours in clean water, then drain
Preheat grill to medium-high heat.
Generously brush the salmon skin with olive oil. Season with salt and pepper all over.
Make the glaze by whisking together the lemon zest, mustard, dill, and mayonnaise.
Evenly spread the glaze all over the salmon. Put the salmon on cedar plank and put the plank in the middle of the hot grill. Cover the grill and cook for 20 to 30 minutes or until salmon is cooked through.
Remove plank and let cool slightly before removing.
The Cruisine Of The Pacific Northwest
How Nature's Abundance Influences Pacific Northwest Cuisine
The cuisine of the Pacific Northwest spans across the states of Washington and Oregon, but also includes the regions north along the coast into Alaska. There are many notable influences that make up this diverse and delicious form of cooking, both far and near. However, the main influence for this cuisine isn't from another country or continent, but from the Pacific Northwest region itself.
For many reasons, the region provides an almost limitless supply of food. The fact that there are many miles of ocean shoreline makes seafood a huge component of this region's cuisine. In addition to seafood, much of the coast enjoys a temperate climate which turns out an abundance of fruits and vegetables all year round.
The Pacific Northwest is known for its healthy, natural way of life and the simple preparation of meals served around the region. Home cooks and restaurant chefs alike avoid heavy handed cooking techniques and prepackaged ingredients. When they have such easy access to fresh ingredients, why bother with packaged? Plentiful fruits, vegetables, seafood, farm fresh poultry, meat, and wild game can easily be a part of every meal.
Many folks in this region are able to live with just the resources nature provides because of the climate, the sea, the woods, the farms, and the rich soil. The area is perfectly suited for growing a variety of edibles, such as apples, pears, berries, vegetables, herbs, and even mushrooms, just to name a few. When you mix in the numerous fishing and gaming opportunities, there are never reasons to get bored with cooking meals in the Pacific Northwest.
Nature's abundance also provides some surprises in cooking methods, making meals very interesting. One such method is the 'plank' cooking technique for fish. Again, we can look to the region's natural resources to explain this method of cooking; look around and you'll see cedar and fish everywhere. In this method, the fish is placed on a cedar plank over an open fire, then slowly cooked to develop all the smokey flavors.
There are plenty of other ways to cook fish, but this process is very popular, and economical. With an abundance of cedar and fish, it's only natural the two should come together.
The preparation of meals around the Pacific Northwest is clearly a simple and efficient way of cooking, one that focuses on natural resources. If you have the chance to visit the Pacific Northwest you will see a region in which the people rely heavily on the abundance of the resources provided – naturally!
The cuisine of the Pacific Northwest spans across the states of Washington and Oregon, but also includes the regions north along the coast into Alaska. There are many notable influences that make up this diverse and delicious form of cooking, both far and near. However, the main influence for this cuisine isn't from another country or continent, but from the Pacific Northwest region itself.
For many reasons, the region provides an almost limitless supply of food. The fact that there are many miles of ocean shoreline makes seafood a huge component of this region's cuisine. In addition to seafood, much of the coast enjoys a temperate climate which turns out an abundance of fruits and vegetables all year round.
The Pacific Northwest is known for its healthy, natural way of life and the simple preparation of meals served around the region. Home cooks and restaurant chefs alike avoid heavy handed cooking techniques and prepackaged ingredients. When they have such easy access to fresh ingredients, why bother with packaged? Plentiful fruits, vegetables, seafood, farm fresh poultry, meat, and wild game can easily be a part of every meal.
Many folks in this region are able to live with just the resources nature provides because of the climate, the sea, the woods, the farms, and the rich soil. The area is perfectly suited for growing a variety of edibles, such as apples, pears, berries, vegetables, herbs, and even mushrooms, just to name a few. When you mix in the numerous fishing and gaming opportunities, there are never reasons to get bored with cooking meals in the Pacific Northwest.
Nature's abundance also provides some surprises in cooking methods, making meals very interesting. One such method is the 'plank' cooking technique for fish. Again, we can look to the region's natural resources to explain this method of cooking; look around and you'll see cedar and fish everywhere. In this method, the fish is placed on a cedar plank over an open fire, then slowly cooked to develop all the smokey flavors.
There are plenty of other ways to cook fish, but this process is very popular, and economical. With an abundance of cedar and fish, it's only natural the two should come together.
The preparation of meals around the Pacific Northwest is clearly a simple and efficient way of cooking, one that focuses on natural resources. If you have the chance to visit the Pacific Northwest you will see a region in which the people rely heavily on the abundance of the resources provided – naturally!
Friday, October 18, 2013
Pacific Northwest Blended Apple Fennel Soup
1 can (14 oz) chicken broth
2 cups water
1/2 cup dry white wine
2 Golden Delicious apples, peeled, cored, and chopped
1 cup diced carrots
1 small onion, diced
1/2 cup chopped fresh fennel
1 bay leaf
1/4 tsp. dried thyme leaves
5 whole black peppercorns
Put all the ingredients in a large soup pot over medium-high heat. Stir and bring to a boil, then immediately reduce heat to low and simmer, slightly covered, for about 15 to 20 minutes, stirring occasionally. Remove pot from heat and let cool slightly.
Pour soup through a colander over a bowl, reserving both the ingredients in the colander and the liquid in the bowl; remove bay leaf from mixture in colander and discard bay leaf. (Set large soup pot aside - you'll need it again.)
Get out your food processor and puree the mixture in the colander. Do this in small batches and remove each batch as pureed and put in soup pot. Continue until all the mixture in the colander is pureed.
Put soup pot over medium-low heat and stir to re-heat mixture. As it heats, add liquid from the bowl (the reserved liquid) if you need to make the soup thinner. Continue to heat, stir, and add liquid until you have a hot soup in the consistency you desire.
Serve hot.
2 cups water
1/2 cup dry white wine
2 Golden Delicious apples, peeled, cored, and chopped
1 cup diced carrots
1 small onion, diced
1/2 cup chopped fresh fennel
1 bay leaf
1/4 tsp. dried thyme leaves
5 whole black peppercorns
Put all the ingredients in a large soup pot over medium-high heat. Stir and bring to a boil, then immediately reduce heat to low and simmer, slightly covered, for about 15 to 20 minutes, stirring occasionally. Remove pot from heat and let cool slightly.
Pour soup through a colander over a bowl, reserving both the ingredients in the colander and the liquid in the bowl; remove bay leaf from mixture in colander and discard bay leaf. (Set large soup pot aside - you'll need it again.)
Get out your food processor and puree the mixture in the colander. Do this in small batches and remove each batch as pureed and put in soup pot. Continue until all the mixture in the colander is pureed.
Put soup pot over medium-low heat and stir to re-heat mixture. As it heats, add liquid from the bowl (the reserved liquid) if you need to make the soup thinner. Continue to heat, stir, and add liquid until you have a hot soup in the consistency you desire.
Serve hot.
Pacifuc Northwest Blackberry Bounty Double Crust Pie
2 pie crust pastries
1 to 1 1/2 quarts fresh blackberries
3 Tbsp. quick-cooking tapioca
1/2 tsp. cinnamon
1/4 tsp. fresh lemon juice
1 cup granulated sugar
Preheat oven to 400 degrees; line a 9 inch pie pan with 1 pastry crust.
In a bowl, mix together the blackberries, tapioca, cinnamon, lemon juice, and sugar, coating well.
Spoon this mixture into pastry lined pie pan.
Cover with remaining pie crust pastry, pinch to seal, fluting edges.
Cut a few slits in top crust to allow steam to escape. (Tip: to prevent the pastry edges from browning excessively, use tin foil, cut in strips, and cover the fluted edge).
Put in oven and bake for 10 minutes at 400 degrees.
REDUCE HEAT to 375 degrees and continue baking for 30 more minutes.
Remove the tin foil from the fluted and continue to bake for 10 to 15 more minutes until edges are golden brown.
Remove and place on wire rack to cool before slicing to serve.
1 to 1 1/2 quarts fresh blackberries
3 Tbsp. quick-cooking tapioca
1/2 tsp. cinnamon
1/4 tsp. fresh lemon juice
1 cup granulated sugar
Preheat oven to 400 degrees; line a 9 inch pie pan with 1 pastry crust.
In a bowl, mix together the blackberries, tapioca, cinnamon, lemon juice, and sugar, coating well.
Spoon this mixture into pastry lined pie pan.
Cover with remaining pie crust pastry, pinch to seal, fluting edges.
Cut a few slits in top crust to allow steam to escape. (Tip: to prevent the pastry edges from browning excessively, use tin foil, cut in strips, and cover the fluted edge).
Put in oven and bake for 10 minutes at 400 degrees.
REDUCE HEAT to 375 degrees and continue baking for 30 more minutes.
Remove the tin foil from the fluted and continue to bake for 10 to 15 more minutes until edges are golden brown.
Remove and place on wire rack to cool before slicing to serve.
Seafood Of The Great Northwest
Explore A Variety Of Healthy Pacific Northwest Seafood
The locals of the Pacific Northwest region rely heavily on nature's abundance for their meals. With the ocean at their door, this region enjoys a generous supply of seafood. A temperate, stable environment ensures the people of the region will be provided with a wide variety of fresh seafood. Year after year, these sustainable resources are harvested and enjoyed throughout the Pacific Northwest region.
There are many types of seafood indigenous to the areas of Washington and Oregon, as well as parts north including Alaska. The fresh, cold water seafood most plentiful in these areas are dungeness crab, Alaskan king crab, halibut, and Pacific salmon. Mussels, oysters, clams, and shrimp are also found on the dinner table around this region.
Of course, each seafood has its own season. The best time to buy any seafood depends on where you are located. For instance, dungeness crab is at its peak in December and January if you are in Washington or Oregon, but you'll want to wait until June to buy if you're in Alaska or British Columbia. Want some coho salmon? Mark your calendar for June to October. Too hungry for salmon to wait? Sockeye salmon is at its peak in May. But, you don't really have to remember all this. Just make friends with your local fishmonger. Ask him or her what's fresh and what's best and shop accordingly.
The people of the Pacific Northwest love their seafood because it's plentiful and it tastes great. What more could you ask for, right? How about some fantastic health benefits, too.
Fish contains 'omega 3 fatty acids,' which is the super nutrient for heart health, lower blood pressure, and lower cholesterol. Certain types of fish, such as salmon, herring, and albacore tuna, contain more of the omega 3 than other fish. Mussels, scallops, and shrimp also provide a moderate amount of omega 3s, which is more than we can say for a lot of food. You may be surprised that a good can of Pacific sardines is a healthier choice than many other canned or prepared foods.
Once you choose your seafood, you'll want to know how to prepare it. If you want to cook like a local, you'll quickly learn the locals of this region live by this motto; “the simpler, the better.” They take their seafood seriously, and are more interested in the quality and freshness of the seafood than in what other ingredients you're going to add to it. Get it fresh and keep it simple and you will be cooking like a local.
The people in the Pacific Northwest enjoy the resources nature provides. They like uncomplicated dishes and realize that a meal doesn't have to be fancy in order to be good. The focus is on freshness. Anything you do to the seafood after that is just for fun. In other words... enjoy!
Thursday, October 17, 2013
Pacific Northwest Batter Fried Razor Clams
15 razor clams
high heat cooking oil
1 cup all purpose flour
1 cup cracker crumbs
3 whole eggs
salt to taste
Clean and rinse the clams as needed; make sure you drain and dry them well.
Stir together the flour, cracker crumbs, and eggs in a bowl until you have a batter. Let batter rest for 5 minutes.
Now put the clams in the batter, stir around to coat well.
Get out a large heavy cast iron skillet and pour in enough oil so you have about 1/2 inch in the skillet. Heat over medium high heat until oil sizzles when a drop of water is dropped in.
Carefully pick up a few clams, let the batter run off a little, then gently place in the hot oil. Fry undisturbed for 1 minute, then carefully flip over and fry another minute or until batter is golden brown.
Remove to a paper towel covered rack and immediately sprinkle with salt to taste.
Serve warm.
high heat cooking oil
1 cup all purpose flour
1 cup cracker crumbs
3 whole eggs
salt to taste
Clean and rinse the clams as needed; make sure you drain and dry them well.
Stir together the flour, cracker crumbs, and eggs in a bowl until you have a batter. Let batter rest for 5 minutes.
Now put the clams in the batter, stir around to coat well.
Get out a large heavy cast iron skillet and pour in enough oil so you have about 1/2 inch in the skillet. Heat over medium high heat until oil sizzles when a drop of water is dropped in.
Carefully pick up a few clams, let the batter run off a little, then gently place in the hot oil. Fry undisturbed for 1 minute, then carefully flip over and fry another minute or until batter is golden brown.
Remove to a paper towel covered rack and immediately sprinkle with salt to taste.
Serve warm.
Pacific Northwest Asparagus Chicken Stir-Fry In Hoisin Ginger Sauce
1 1/2 Tbsp. high heat cooking oil
1 cup carrots, sliced in shoestrings
1 cup fresh asparagus, cut into thirds
1/4 tsp. ground ginger
1/4 cup hoisin sauce
2 Tbsp. dry white wine
1 cup cooked chicken
hot cooked rice for serving, optional
Over medium high heat, in a wok (or large skillet), heat the oil until it sizzles when a drop of water is added.
Once oil is hot, add the carrots and cook for for 3 minutes, then add the asparagus and cook 2 minutes.
Now add the chicken and cook for 2 minutes.
In a bowl, whisk together the ginger, hoisin sauce, and wine, then add to the wok and cook for 2 minutes.
Serve as is or over hot cooked rice.
1 cup carrots, sliced in shoestrings
1 cup fresh asparagus, cut into thirds
1/4 tsp. ground ginger
1/4 cup hoisin sauce
2 Tbsp. dry white wine
1 cup cooked chicken
hot cooked rice for serving, optional
Over medium high heat, in a wok (or large skillet), heat the oil until it sizzles when a drop of water is added.
Once oil is hot, add the carrots and cook for for 3 minutes, then add the asparagus and cook 2 minutes.
Now add the chicken and cook for 2 minutes.
In a bowl, whisk together the ginger, hoisin sauce, and wine, then add to the wok and cook for 2 minutes.
Serve as is or over hot cooked rice.
Vegetable Cooking Tips From The Great Northwest
A Vegetarian's Guide To Pacific Northwest Cuisine
If you are a vegetarian, or you feed a vegetarian, you will understand that it's tricky at times to find recipes for meals that offer complete nutrition. You want a variety of recipes for meatless meals that are flavorful, filling, and healthy, but often get stuck with just a few that you make over, and over, and over again.
In the Pacific Northwest region, there are so many wholesome local ingredients to choose from that you might never have to repeat the same recipes twice. With the temperate climate and abundant resources, finding food that fits your vegetarian diet is almost too easy!
The residents of this region take great pride in using the natural resources provided to them. A large variety of fruits, berries, nuts, vegetables, and herbs are available all year. Finding protein rich crops is not difficult in this lush land. Soy beans, tomatoes, and lentils are easily cultivated in much of this region's mild climate.
Hazelnuts are abundant in many parts of this region, and with a whopping 17 grams of protein in just one cup, this is a protein source that vegetarians will definitely be happy about. Chestnuts are another local crop that is a good choice for additional protein.
With the milder winters and friendly farming culture, you'll find many smaller dairy farms, including goat farms, from which to get natural cheeses and milk products, another good source of protein for many vegetarians.
Of course, for vegetarians who have chosen to eat fish as part of their diet, you have come to a cornucopia of seafood! You will have plenty of choices when it comes to fresh seafood caught in the waters around the region. You won't have to limit yourself to fish, either. With an abundance of oysters, crab, shrimp, mussels, and clams, you'll never be at a loss for some sort of seafood on the table. And, just as there are many seafood products to choose from, there are countless recipes that can be tried and tweaked to a person's satisfaction, creating seafood dishes to suit a wide variety of tastes.
Even though a vegetarian's diet concerns tend to focus on finding adequate sources of protein, it is not limited to just that. Every diet, vegetarian or carnivorous, must include a balance of nutrients. Many of the nutrients we need in a balanced diet come from fruit, and Washington and Oregon have an abundant fruit production.
Along with eating fresh fruit straight from the field, turning fruit into jams and jellies is an excellent way to preserve the nutrients for use months after the season is over. Fruits can be used in a main dish to perk up an old recipe and make it new again. For instance, a mixed fruit and berry salsa makes an excellent sauce for grilled salmon.
The Pacific Northwest region is known for embracing a healthy lifestyle, which includes natural, fresh, and sometimes organic foods. Grocery stores, even the larger stores, offer fresh produce and seafood from the region. Farmers' markets are commonly found in just about every town. Even the local chefs are buying fresh from the farmers and local fisheries to ensure the best ingredients for their restaurants. Vegetarians often seek out the finest ingredients because they have chosen the vegetarian diet as a means to stay healthy.
Following a vegetarian diet isn't hard, it just takes a little creativity to ensure that you are getting proper nutrition. In the Pacific Northwest region, I believe vegetarians have a better than average chance of eating healthier than ever!
Wednesday, October 16, 2013
Pacific Northwest Asian Marinaded Grilled Salmon
3 pounds salmon filets (skin on)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
1/2 cup lemon juice
2 tablespoons honey
1/2 teaspoon grated ginger root
1/2 tsp chopped fresh basil
1 shallot, finely chopped
In a large mixing bowl, whisk together the soy sauce, Worcestershire sauce, olive oil, and lemon juice. Stir in the honey, ginger, basil, and shallot until combined well.
Place salmon (skin side down) in a glass baking dish and drizzle with the soy mixture. Cover dish with plastic wrap and refrigerate for 30 minutes.
Set grill temperature to medium.
Put the salmon, skin side down, on heavy duty aluminum foil pieces. Drizzle some of the marinade mixture over the salmon, then seal the packet.
Put on grill, skin side of salmon down, and grill for 15 minutes.
Remove packets from grill, let sit for 5 minutes, then open the packets and remove the salmon using a metal spatula to separate the salmon meat from the skin, leaving the skin attached to the foil.
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
1/2 cup lemon juice
2 tablespoons honey
1/2 teaspoon grated ginger root
1/2 tsp chopped fresh basil
1 shallot, finely chopped
In a large mixing bowl, whisk together the soy sauce, Worcestershire sauce, olive oil, and lemon juice. Stir in the honey, ginger, basil, and shallot until combined well.
Place salmon (skin side down) in a glass baking dish and drizzle with the soy mixture. Cover dish with plastic wrap and refrigerate for 30 minutes.
Set grill temperature to medium.
Put the salmon, skin side down, on heavy duty aluminum foil pieces. Drizzle some of the marinade mixture over the salmon, then seal the packet.
Put on grill, skin side of salmon down, and grill for 15 minutes.
Remove packets from grill, let sit for 5 minutes, then open the packets and remove the salmon using a metal spatula to separate the salmon meat from the skin, leaving the skin attached to the foil.
Pacific Northwest Apple White Sauce Pizza
1 prepared pizza crust
1/2 cup ricotta cheese
2 Tbsp. minced onion
1 tsp. fresh chopped dill
1 crisp tart apple, washed, cored, and sliced into thin wedges
1/2 sweet red bell pepper, cut in thin strips
1 cup shredded mozzarella cheese
Preheat oven to 425 degrees.
Lay prepared pizza crust on baking stone or in pizza pan, poke holes in crust with a fork, and bake in preheated oven for 6 to 7 minutes or until crust is light golden brown. (May sprinkle stone or pan with cornmeal for extra crispy crust.) Remove and let cool slightly.
In a bowl, mix together the ricotta cheese, onion, and dill, then spread on cooled pizza crust.
Arrange apple slices evenly over the top, then sprinkle with the red pepper and with the mozzarella cheese.
Bake in preheated oven for about 7 to 9 minutes or until cheese is melted and pizza is bubbling hot.
Remove and let sit for a couple minutes before cutting.
1/2 cup ricotta cheese
2 Tbsp. minced onion
1 tsp. fresh chopped dill
1 crisp tart apple, washed, cored, and sliced into thin wedges
1/2 sweet red bell pepper, cut in thin strips
1 cup shredded mozzarella cheese
Preheat oven to 425 degrees.
Lay prepared pizza crust on baking stone or in pizza pan, poke holes in crust with a fork, and bake in preheated oven for 6 to 7 minutes or until crust is light golden brown. (May sprinkle stone or pan with cornmeal for extra crispy crust.) Remove and let cool slightly.
In a bowl, mix together the ricotta cheese, onion, and dill, then spread on cooled pizza crust.
Arrange apple slices evenly over the top, then sprinkle with the red pepper and with the mozzarella cheese.
Bake in preheated oven for about 7 to 9 minutes or until cheese is melted and pizza is bubbling hot.
Remove and let sit for a couple minutes before cutting.
Your Guide To Pacific Northwest Shellfish
When traveling the Pacific Northwest region, it's very likely you will indulge in a few varieties of shellfish. It wouldn't be a trip to the area without at least one crab, oyster, shrimp, or clam meal. Along with salmon, shellfish is probably one of the best reasons to visit this region.
Even though you may enjoy shellfish in other areas of the country, or world, there are always going to be differences worth noting. Let's take a quick tour of the shellfish of the Pacific Northwest to learn a little about these delicious, and natural, resources.
Ask anyone who frequents this region and they will have one piece of advice for you; "First, get yourself some Dungeness crab. Anything else can wait." If you don't sit down to a meal of Dungeness crab, you have not officially been to the Pacific Northwest. This large, sweet, meaty crab is perfect for a leisurely gathering around a big table. Dungeness crab goes through a series of "molts" on its way to adulthood.
You'll find plentiful Dungeness crab offshore in coastal waters and surrounding estuaries. In these protected waters, the temperatures are often more mild. This warmer water, teamed with abundant food supplies, can grow some very fine, large Dungeness crab. The Dungeness crab plays several roles in the life-cycle of the waterways up and down the Pacific coast, both as prey and predator. For commercial and recreational use both, the Dungeness crab forms a vibrant part of the area's economic fabric; and a delicious one!
This large, exotic oyster was introduced to the west coast of America from Japan. Because it needs warmer waters to spawn and live, this species depends on stable, protected estuaries to survive. Adult oysters prefer firm, rocky bottoms. They will attach themselves to debris or even other oyster shells. The shells of the Pacific oyster are very rough with large ridges, and can grow to be about 10 inches long. You can still find wild oyster beds in Washington State, but most Pacific oysters you eat in restaurants or 'oyster bars' will be from oyster farms.
Because the Littleneck clam is also called "steamer and butter clam," you might suspect this is one clam that is good eating; and you'd be right. This clam is very popular, both as a commercial product and for recreation, probably because it is so tasty and easy to harvest. Coastal towns from California to Alaska have relied on this clam at times for economical survival. Pacific Littleneck clams are sold in the shell, and can be found canned or frozen, as well. Juvenile clams can move around using its foot, and prefer deeper waters. Adults, however, travel to shallower waters, where they remain sedentary, almost waiting for us to gather them up to enjoy.
Although Bay shrimp have enjoyed the spotlight on dinner tables for hundreds of years, now this shrimp is cultivated more commonly to use as bait. However, on the recreational front, Bay shrimp is often harvested for eating. They have a thin shell and a solid body, offering plenty of meat and an easy peel. The Bay shrimp is very dominant all along the Pacific coastline, and forms an important part of the food chain, feeding many species of sporting fish. The Bay shrimp flourishes, in part, because of its adaptability. You'll find this shrimp in muddy bays, or sandy bottomed estuaries, or even in deeper off-shore waters.
Part of traveling to other regions is learning about the foods indigenous to the area. If you ate nothing else but these four shellfish species, you would have a proper introduction to the flavors that make the Pacific Northwest special.
Even though you may enjoy shellfish in other areas of the country, or world, there are always going to be differences worth noting. Let's take a quick tour of the shellfish of the Pacific Northwest to learn a little about these delicious, and natural, resources.
Dungeness Crab
Ask anyone who frequents this region and they will have one piece of advice for you; "First, get yourself some Dungeness crab. Anything else can wait." If you don't sit down to a meal of Dungeness crab, you have not officially been to the Pacific Northwest. This large, sweet, meaty crab is perfect for a leisurely gathering around a big table. Dungeness crab goes through a series of "molts" on its way to adulthood.
You'll find plentiful Dungeness crab offshore in coastal waters and surrounding estuaries. In these protected waters, the temperatures are often more mild. This warmer water, teamed with abundant food supplies, can grow some very fine, large Dungeness crab. The Dungeness crab plays several roles in the life-cycle of the waterways up and down the Pacific coast, both as prey and predator. For commercial and recreational use both, the Dungeness crab forms a vibrant part of the area's economic fabric; and a delicious one!
Pacific Oyster
This large, exotic oyster was introduced to the west coast of America from Japan. Because it needs warmer waters to spawn and live, this species depends on stable, protected estuaries to survive. Adult oysters prefer firm, rocky bottoms. They will attach themselves to debris or even other oyster shells. The shells of the Pacific oyster are very rough with large ridges, and can grow to be about 10 inches long. You can still find wild oyster beds in Washington State, but most Pacific oysters you eat in restaurants or 'oyster bars' will be from oyster farms.
Pacific Littleneck Clam
Because the Littleneck clam is also called "steamer and butter clam," you might suspect this is one clam that is good eating; and you'd be right. This clam is very popular, both as a commercial product and for recreation, probably because it is so tasty and easy to harvest. Coastal towns from California to Alaska have relied on this clam at times for economical survival. Pacific Littleneck clams are sold in the shell, and can be found canned or frozen, as well. Juvenile clams can move around using its foot, and prefer deeper waters. Adults, however, travel to shallower waters, where they remain sedentary, almost waiting for us to gather them up to enjoy.
Bay Shrimp
Although Bay shrimp have enjoyed the spotlight on dinner tables for hundreds of years, now this shrimp is cultivated more commonly to use as bait. However, on the recreational front, Bay shrimp is often harvested for eating. They have a thin shell and a solid body, offering plenty of meat and an easy peel. The Bay shrimp is very dominant all along the Pacific coastline, and forms an important part of the food chain, feeding many species of sporting fish. The Bay shrimp flourishes, in part, because of its adaptability. You'll find this shrimp in muddy bays, or sandy bottomed estuaries, or even in deeper off-shore waters.
Part of traveling to other regions is learning about the foods indigenous to the area. If you ate nothing else but these four shellfish species, you would have a proper introduction to the flavors that make the Pacific Northwest special.
Tuesday, October 15, 2013
How To Save Money By Cooking At Home
You've probably seen famous chefs on television cooking up delicious meals and wished that you could enjoy gourmet dishes. The good thing is that you can, if you make it. Cooking is like any other activity; if you hone and develop your skills, you can be a very good chef. Here are some great cooking tips that every good chef knows.
If you are preparing stir-fry, be sure to slice the meat on the bias and very thin. This can take up much time and is also somewhat tricky. Take the meat out as soon its gets firm (not frozen), then cut it across the grain at a forty-five degree angle.
When you have a really important occasion where you are going to be cooking for someone that you love or your boss, try to stick to a food that you know will turn out good. This is not the time to be trying new things as you want to be certain it comes out right.
Make sure that you never give up when you are cooking, as it is going to take a lot of practice and failures before you get it right. If you burn something, keep trying. You will only become a great cook if you maintain your persistence.
Instead of approaching cooking as an analytic process, you should try to maximize the amount of fun that you have in the kitchen. Put the music on loud and dance from time to time to enjoy what you are doing. Keeping something fun and casual will reduce errors from anxiety.
Brownies made for a bake sale are much more enticing when potential buyers can see what goodies are in them. To accomplish this task, when the pan of brownies has about eight minutes left of baking time, remove the pan from the oven, cover the top with a layer of miniature marshmallows and then sprinkle chocolate chips, butterscotch chips, nuts, caramel chunks and anything else you like to add to your brownies on top of the marshmallows. Put the pan back into the oven for the final few minutes of baking to allow the marshmallows to soften and toast and give time for the chips to melt. When the pan comes out, you will have an irresistible pan of brownies that look as good as they taste.
Use these tips as a blueprint, paving the way ahead for you as a home chef. Don't stop learning and getting ideas about cooking anywhere you can. If you make something once, and it doesn't come out well, try it again. Keep trying. Anyone can be a terrific chef if they just keep at it--even you!
If you are preparing stir-fry, be sure to slice the meat on the bias and very thin. This can take up much time and is also somewhat tricky. Take the meat out as soon its gets firm (not frozen), then cut it across the grain at a forty-five degree angle.
When you have a really important occasion where you are going to be cooking for someone that you love or your boss, try to stick to a food that you know will turn out good. This is not the time to be trying new things as you want to be certain it comes out right.
Make sure that you never give up when you are cooking, as it is going to take a lot of practice and failures before you get it right. If you burn something, keep trying. You will only become a great cook if you maintain your persistence.
Instead of approaching cooking as an analytic process, you should try to maximize the amount of fun that you have in the kitchen. Put the music on loud and dance from time to time to enjoy what you are doing. Keeping something fun and casual will reduce errors from anxiety.
Brownies made for a bake sale are much more enticing when potential buyers can see what goodies are in them. To accomplish this task, when the pan of brownies has about eight minutes left of baking time, remove the pan from the oven, cover the top with a layer of miniature marshmallows and then sprinkle chocolate chips, butterscotch chips, nuts, caramel chunks and anything else you like to add to your brownies on top of the marshmallows. Put the pan back into the oven for the final few minutes of baking to allow the marshmallows to soften and toast and give time for the chips to melt. When the pan comes out, you will have an irresistible pan of brownies that look as good as they taste.
Use these tips as a blueprint, paving the way ahead for you as a home chef. Don't stop learning and getting ideas about cooking anywhere you can. If you make something once, and it doesn't come out well, try it again. Keep trying. Anyone can be a terrific chef if they just keep at it--even you!
Monday, October 14, 2013
How To Prepare Filling And Healthy Meals At Home
If you have ever considered learning more about cooking, you may feel overwhelmed. Looking at a cookbook or watching the cooking channel, makes cooking seem like a complicated science. However, learning to cook does not have to be that difficult. Follow the tips presented here and you will be well on your way.
Rub your hands against your sink after cooking with garlic. Garlic can be an undesirable smell to have cling to you. It might sound a bit odd, but next time you are cooking with it, rub your hands against your sink. If your sink is stainless steel, it should remove the smell.
Save sauces in ice cube trays. If you make several meals during a week, consider saving sauces from them in ice cube trays. This will allow you to add some interesting variety to any dishes you might be making later in the week. It will also make the process simple.
Use a collapsible steamer basket to make the best steamed vegetables. These devices are available widely and cheaply. They can slip into almost any pot you already have and can be used for almost any vegetable you would like to enjoy. Be sure to watch your cook time to avoid getting mushy vegetables.
Whenever you are cooking and you feel the need to add more oil, the best way to add oil is to add it through the side of the pan. By doing this, the oil will be heated when it gets to the ingredient that is being cooked. This is a good tip to remember.
If you have ever questioned the freshness of the eggs you bought and you don't know whether the eggs in your fridge are still useable or not, you can break them individually into a cup to see if they are good or not. If you need to test several eggs, put them in a pan of cool, salted water. Use the ones floating on top and throw away the ones that sink to the bottom of the pan.
One of the greatest things that you can do is to cook with family members or friends. When you cook with someone else, you will be able to pick up on tricks that they implement and will be able to better yourself as a cook. Talk to them to see how their thought process works, to elevate your expertise.
This article has presented several different tips to help you become the best cook you can be. IF you start with this advice and simply build on this, you will gain experience and become more comfortable in the kitchen. Soon, you will present your family with new meals and treats, that are sure to please their palates.
Rub your hands against your sink after cooking with garlic. Garlic can be an undesirable smell to have cling to you. It might sound a bit odd, but next time you are cooking with it, rub your hands against your sink. If your sink is stainless steel, it should remove the smell.
Save sauces in ice cube trays. If you make several meals during a week, consider saving sauces from them in ice cube trays. This will allow you to add some interesting variety to any dishes you might be making later in the week. It will also make the process simple.
Use a collapsible steamer basket to make the best steamed vegetables. These devices are available widely and cheaply. They can slip into almost any pot you already have and can be used for almost any vegetable you would like to enjoy. Be sure to watch your cook time to avoid getting mushy vegetables.
Whenever you are cooking and you feel the need to add more oil, the best way to add oil is to add it through the side of the pan. By doing this, the oil will be heated when it gets to the ingredient that is being cooked. This is a good tip to remember.
If you have ever questioned the freshness of the eggs you bought and you don't know whether the eggs in your fridge are still useable or not, you can break them individually into a cup to see if they are good or not. If you need to test several eggs, put them in a pan of cool, salted water. Use the ones floating on top and throw away the ones that sink to the bottom of the pan.
One of the greatest things that you can do is to cook with family members or friends. When you cook with someone else, you will be able to pick up on tricks that they implement and will be able to better yourself as a cook. Talk to them to see how their thought process works, to elevate your expertise.
This article has presented several different tips to help you become the best cook you can be. IF you start with this advice and simply build on this, you will gain experience and become more comfortable in the kitchen. Soon, you will present your family with new meals and treats, that are sure to please their palates.
Sunday, October 13, 2013
Follow These Tips And Fill Any Appetite
Novices, professionals, beginners, and experts all have one thing in common. They all cook food. For them, cooking is easy or difficult, depending on their experience and knowledge. For you however, cooking can be easy, if you follow the helpful advice that is provided in the article below.
When you are making stock, make a lot of it. Then save it in a plastic zip bag, date it and freeze it. That way you can pull it when you would like to make a soup. You can use it to boil some veggies in. Having some in the freezer will make preparing healthy meals very much easier.
When you are seasoning meat, try a small piece prior to adding seasoning to the entire thing. Careful seasoning is especially require in meatloaf and meatballs. Never cook your whole meal without testing the seasoning. Instead, make a small piece in the shape of a patty and initially cook that first. If the flavor of the sample is to your liking, you can procede with seasoning and cooking the entire quantity of meat.
Take care when storing chocolate for use in cooking. As a rule, only buy as much chocolate as you can use within a few months. Chocolate contains fat, and under the wrong conditions it can turn rancid. Store in a cool, dry place away from sunlight. A kitchen cupboard away from any heat sources is ideal. Keep the chocolate wrapped in foil or plastic and store it away from anything with a strong smell, as it absorbs odors easily.
If you invest in nothing else in the line of cookware, purchase a non-stick roasting pan with a removable non-stick roasting rack. Instead of wrestling with a disposable roasting pan this Thanksgiving, praying it doesn't collapse, a decent quality roasting pan can save you time, money and heartache. Look for a deep pan with steel handles, able to hold the largest turkey or piece of meat that you would normally buy for your family, along with a roasting rack that enables you to lift the meat from the pan effortlessly. The non-stick coating will make clean-up a breeze and the pan can also be used for a large sheet cake, a pan of lasagne and so much more.
Furthermore, people of many skill levels, from novice to expert, cook food. Whether their cooking experience is easy or difficult depends on knowledge and experience. If you follow the sound advice found in this article, you too can cook and gain the experience and knowledge that will make cooking easy for you.
When you are making stock, make a lot of it. Then save it in a plastic zip bag, date it and freeze it. That way you can pull it when you would like to make a soup. You can use it to boil some veggies in. Having some in the freezer will make preparing healthy meals very much easier.
When you are seasoning meat, try a small piece prior to adding seasoning to the entire thing. Careful seasoning is especially require in meatloaf and meatballs. Never cook your whole meal without testing the seasoning. Instead, make a small piece in the shape of a patty and initially cook that first. If the flavor of the sample is to your liking, you can procede with seasoning and cooking the entire quantity of meat.
Take care when storing chocolate for use in cooking. As a rule, only buy as much chocolate as you can use within a few months. Chocolate contains fat, and under the wrong conditions it can turn rancid. Store in a cool, dry place away from sunlight. A kitchen cupboard away from any heat sources is ideal. Keep the chocolate wrapped in foil or plastic and store it away from anything with a strong smell, as it absorbs odors easily.
If you invest in nothing else in the line of cookware, purchase a non-stick roasting pan with a removable non-stick roasting rack. Instead of wrestling with a disposable roasting pan this Thanksgiving, praying it doesn't collapse, a decent quality roasting pan can save you time, money and heartache. Look for a deep pan with steel handles, able to hold the largest turkey or piece of meat that you would normally buy for your family, along with a roasting rack that enables you to lift the meat from the pan effortlessly. The non-stick coating will make clean-up a breeze and the pan can also be used for a large sheet cake, a pan of lasagne and so much more.
Furthermore, people of many skill levels, from novice to expert, cook food. Whether their cooking experience is easy or difficult depends on knowledge and experience. If you follow the sound advice found in this article, you too can cook and gain the experience and knowledge that will make cooking easy for you.
Saturday, October 12, 2013
Easy Tips To Help You Start Cooking
"Cooking my own meals? I just don't have the time for that!" If you've ever said this to yourself, chances are very good that preparing simple, healthy meals is much easier than you think. Read below for a variety of tips and suggestions about preparing your own meals.
Have you been making the same berry shortcake for a while? Make the flavor pop with the following tip. Mix your berries with a pinch of salt, a little fresh mint and a small spoon of lime juice. Your guests will never guess how you enhanced the flavor of the old family recipe.
It is important to know that the smaller the item, the longer it takes to cook. Many people think that smaller items do not take long to cook, therefore the item does not cook thoroughly. Usually, larger items do not take as long to cook and because people think they do, these items get burnt.
Never cook when you are tired. You need to be alert when you are cooking, to increase your level of safety, and put you in the best position to create quality food. Besides, you're not going to enjoy the experience if you feel exhausted.
Whenever possible, you should buy your food from the farmers market rather than a normal grocery store or supermarket. Food from the farmers market is fresh and sometimes requires less maintenance to bring out flavors rather than normal food. Remember to keep it simple when cooking with food from the farmers market.
When you have taken enough celery off the stalk for your recipe, place the rest of it in aluminum foil and then place it in the refrigerator. The celery will stay fresh for at least a week by following this method and it will still have the same taste as when it was first bought.
To avoid burning your food, stay organized. When your cooking area is organized, you will be more productive and avoid errors. A cluttered, unorganized cooking area will leave you scrambling to find things while your food gets more and more "well done". You will end up burning things and throwing them away when simple organization would have allowed you to cook a wonderful dish!
Although many people think that preparing meals will be time-consuming, too hard, and stressful, the reality is often far from it! Making your own food can be an excellent way to save money while eating healthy, it's a win-win situation! Leftovers are, after all, the original fast food!
Have you been making the same berry shortcake for a while? Make the flavor pop with the following tip. Mix your berries with a pinch of salt, a little fresh mint and a small spoon of lime juice. Your guests will never guess how you enhanced the flavor of the old family recipe.
It is important to know that the smaller the item, the longer it takes to cook. Many people think that smaller items do not take long to cook, therefore the item does not cook thoroughly. Usually, larger items do not take as long to cook and because people think they do, these items get burnt.
Never cook when you are tired. You need to be alert when you are cooking, to increase your level of safety, and put you in the best position to create quality food. Besides, you're not going to enjoy the experience if you feel exhausted.
Whenever possible, you should buy your food from the farmers market rather than a normal grocery store or supermarket. Food from the farmers market is fresh and sometimes requires less maintenance to bring out flavors rather than normal food. Remember to keep it simple when cooking with food from the farmers market.
When you have taken enough celery off the stalk for your recipe, place the rest of it in aluminum foil and then place it in the refrigerator. The celery will stay fresh for at least a week by following this method and it will still have the same taste as when it was first bought.
To avoid burning your food, stay organized. When your cooking area is organized, you will be more productive and avoid errors. A cluttered, unorganized cooking area will leave you scrambling to find things while your food gets more and more "well done". You will end up burning things and throwing them away when simple organization would have allowed you to cook a wonderful dish!
Although many people think that preparing meals will be time-consuming, too hard, and stressful, the reality is often far from it! Making your own food can be an excellent way to save money while eating healthy, it's a win-win situation! Leftovers are, after all, the original fast food!
Friday, October 11, 2013
Create Fabulous Meals With These Cooking Ideas
Cooking is something that has been done since the beginning of time. Everyone appreciates a good cook and the food they seem to magically produce with ease. Cooking skill is not something you are born with, but rather it is something to learn as you go. This article can help you add to your cooking skills.
When cooking any recipe, use the best ingredients that you can afford. Splurge a little on imported cheeses or better quality meats when you can, so that you can experience a restaurant, quality-tasting meal at home. To enhance the experience even further, try to creatively plate up the meal with a little thought, for something different every now and then.
How to pit and peel an avocado. Peeling and pitting an avocado can be quite messy, but there is a simple way. Use a sharp knife and cut around the whole avocado lengthwise. Grip each half of the avocado and twist it apart. Using your knife, carefully but firmly hit the top of the pit and twist it. The pit will slide out, still attached to the knife. To remove the peel, simply take a large spoon and run it between the peel and the flesh. Enjoy!
When you are chopping herbs before your meal, a tip that you can follow is to throw a little bit of salt on the chopping board. This will give you extra friction so that you can maximize your cuts. Quality cuts of herbs will lead to a great meal when everything is complete.
To reduce the fat and calories in a recipe that calls for a lot of mayonnaise, simply replace half the mayonnaise with sour cream. Since mayonnaise serves primarily a textural purpose in many of these recipes, replacing it with similarly textured sour cream gives you the same texture with a lighter, healthier taste.
Learn some proper knife-work techniques to make your time in the kitchen safer, more productive, and more enjoyable. Proper cutting techniques not only help to ensure safety in the kitchen, but food cut properly and uniformly looks better (which of course makes it tastes better!) and cooks more evenly. Stop cutting off your fingertips and burning half of the French fries with proper cutting skills!
As noted, cooking has been around forever, and good cooks are always greatly appreciated and praised. You too can become a good cook by adding to your skills and your knowledge base. By adopting the skills and hints in this article, you can make your cooking skills that much more in demand.
When cooking any recipe, use the best ingredients that you can afford. Splurge a little on imported cheeses or better quality meats when you can, so that you can experience a restaurant, quality-tasting meal at home. To enhance the experience even further, try to creatively plate up the meal with a little thought, for something different every now and then.
How to pit and peel an avocado. Peeling and pitting an avocado can be quite messy, but there is a simple way. Use a sharp knife and cut around the whole avocado lengthwise. Grip each half of the avocado and twist it apart. Using your knife, carefully but firmly hit the top of the pit and twist it. The pit will slide out, still attached to the knife. To remove the peel, simply take a large spoon and run it between the peel and the flesh. Enjoy!
When you are chopping herbs before your meal, a tip that you can follow is to throw a little bit of salt on the chopping board. This will give you extra friction so that you can maximize your cuts. Quality cuts of herbs will lead to a great meal when everything is complete.
To reduce the fat and calories in a recipe that calls for a lot of mayonnaise, simply replace half the mayonnaise with sour cream. Since mayonnaise serves primarily a textural purpose in many of these recipes, replacing it with similarly textured sour cream gives you the same texture with a lighter, healthier taste.
Learn some proper knife-work techniques to make your time in the kitchen safer, more productive, and more enjoyable. Proper cutting techniques not only help to ensure safety in the kitchen, but food cut properly and uniformly looks better (which of course makes it tastes better!) and cooks more evenly. Stop cutting off your fingertips and burning half of the French fries with proper cutting skills!
As noted, cooking has been around forever, and good cooks are always greatly appreciated and praised. You too can become a good cook by adding to your skills and your knowledge base. By adopting the skills and hints in this article, you can make your cooking skills that much more in demand.
Tuesday, October 8, 2013
Cooking Tips That Can Work For Everyone
Imagine this: you walk into a kitchen and smell the most delightful smell in the world. The smell of warm cookie dough, straight out of the oven, entices you to check it out and you wonder how someone could concoct such a wonderful thing. This article will teach you many great tips and tricks to help you be the admired chef in your family!
Ensure that you are getting the most out of your chef's knife by holding it properly during use. The thumb and the index finger should be on either side of the blade, at the point where it meets the handle. This will give the ultimate in control, when slicing through ingredients.
For the most beautiful homemade chocolate chip cookies, do not add all of the chocolate morsels into the mix! Save about a quarter of what your recipe calls for until after the cookies are all arranged on the cooking sheet, then add them evenly to the tops of the dough drops to create bakery looking, perfect chocolate chip cookies!
When seasoning your food, remember that it is much easier to add more seasoning if needed, but you cannot take it away if you add too much. That is why it's important to go light when seasoning with herbs and spices. You want to compliment the flavors of the food and not overpower them.
Make soup stock in large quantities. Soup stock can be used in many different recipes. If you make a large portion of it once, it is easy to store for later use. Just put it in baggies that can be sealed. Put it in the freezer and thaw it out when you need to use it.
If you partially freeze meat before slicing it, you will find that it is much easier to cut it into thin strips. This is great to do when you need to slice meat thinly for Chinese or Thai meals. If the meat is partially frozen, a sharp knife will create perfect thin strips, as it will be less likely to tear or stretch the meat fibers. To ensure the meat cooks evenly, you must let the meat strips thaw thoroughly before cooking.
While everyone dreams of being a great chef and "wowing" everyone with amazing dishes of food, you need to have the skills first. After reading this article, you should have a good grasp on some different techniques to help your home made creations be a huge hit with family, friends and neighbors! Bon appetite!
Ensure that you are getting the most out of your chef's knife by holding it properly during use. The thumb and the index finger should be on either side of the blade, at the point where it meets the handle. This will give the ultimate in control, when slicing through ingredients.
For the most beautiful homemade chocolate chip cookies, do not add all of the chocolate morsels into the mix! Save about a quarter of what your recipe calls for until after the cookies are all arranged on the cooking sheet, then add them evenly to the tops of the dough drops to create bakery looking, perfect chocolate chip cookies!
When seasoning your food, remember that it is much easier to add more seasoning if needed, but you cannot take it away if you add too much. That is why it's important to go light when seasoning with herbs and spices. You want to compliment the flavors of the food and not overpower them.
Make soup stock in large quantities. Soup stock can be used in many different recipes. If you make a large portion of it once, it is easy to store for later use. Just put it in baggies that can be sealed. Put it in the freezer and thaw it out when you need to use it.
If you partially freeze meat before slicing it, you will find that it is much easier to cut it into thin strips. This is great to do when you need to slice meat thinly for Chinese or Thai meals. If the meat is partially frozen, a sharp knife will create perfect thin strips, as it will be less likely to tear or stretch the meat fibers. To ensure the meat cooks evenly, you must let the meat strips thaw thoroughly before cooking.
While everyone dreams of being a great chef and "wowing" everyone with amazing dishes of food, you need to have the skills first. After reading this article, you should have a good grasp on some different techniques to help your home made creations be a huge hit with family, friends and neighbors! Bon appetite!
Monday, October 7, 2013
Cooking Tips And Techniques No Chef Should Be Without!
Interested in saving money? In today's economy, who among us isn't? What about losing weight and improving your overall health? If your answer is a resounding YES, then making one change in your life can help you accomplish all three of those goals! The solution is as close as your kitchen.
When seasoning your food, remember that it is much easier to add more seasoning if needed, but you cannot take it away if you add too much. That is why it's important to go light when seasoning with herbs and spices. You want to compliment the flavors of the food and not overpower them.
You can save a lot of money by buying potatoes for your favorite dishes in larger quantities. Make sure you store them in a cool dark place (preferably in a root cellar). Place them in a crate loosely and keep the storage temperature between 45 and 50 degrees F. Avoid storing them in the refrigerator as they become sweet.
When your pasta is done and you are finished draining, pour some Parmesan cheese on top, which will give your sauce something to latch on to. This will make things much easier for you when you are creating your meal and allow you to layer the levels of your pasta.
If you are boiling pasta, make sure that you do not put too much in the pot. This will not cook your food all the way through and will taste very raw and thick. Try to limit the amount of pasta that you put in the pot to maximize taste and quality.
For pasta that is cooked perfectly all the way through, do not place it the in water until the water is boiling. Pasta cooks from the outside in, so to keep your pasta all one texture you need to cook it at the same consistent temperature from the beginning to the end.
In brief, learning how to cook is learning how to avoid pre-packaged foods and meals. These convenience food products, all too common today, have speed as their solitary real benefit. Home-cooked meals will always beat them in taste and cost. In most cases - even with meals that are not especially healthy - the version made in the kitchen will be healthier than the packaged version.
Preparing more of your own meals has numerous financial and health-related benefits, and regardless of your motivations for cooking, you'll see the benefits in various aspects of your life. You'll also take a great deal of pride and satisfaction in preparing a delicious, home-cooked meal. So what are you waiting for? Go get to it!
When seasoning your food, remember that it is much easier to add more seasoning if needed, but you cannot take it away if you add too much. That is why it's important to go light when seasoning with herbs and spices. You want to compliment the flavors of the food and not overpower them.
You can save a lot of money by buying potatoes for your favorite dishes in larger quantities. Make sure you store them in a cool dark place (preferably in a root cellar). Place them in a crate loosely and keep the storage temperature between 45 and 50 degrees F. Avoid storing them in the refrigerator as they become sweet.
When your pasta is done and you are finished draining, pour some Parmesan cheese on top, which will give your sauce something to latch on to. This will make things much easier for you when you are creating your meal and allow you to layer the levels of your pasta.
If you are boiling pasta, make sure that you do not put too much in the pot. This will not cook your food all the way through and will taste very raw and thick. Try to limit the amount of pasta that you put in the pot to maximize taste and quality.
For pasta that is cooked perfectly all the way through, do not place it the in water until the water is boiling. Pasta cooks from the outside in, so to keep your pasta all one texture you need to cook it at the same consistent temperature from the beginning to the end.
In brief, learning how to cook is learning how to avoid pre-packaged foods and meals. These convenience food products, all too common today, have speed as their solitary real benefit. Home-cooked meals will always beat them in taste and cost. In most cases - even with meals that are not especially healthy - the version made in the kitchen will be healthier than the packaged version.
Preparing more of your own meals has numerous financial and health-related benefits, and regardless of your motivations for cooking, you'll see the benefits in various aspects of your life. You'll also take a great deal of pride and satisfaction in preparing a delicious, home-cooked meal. So what are you waiting for? Go get to it!
Sunday, October 6, 2013
Be A Better Chef With These Simple Cooking Tips
There are some things you need to know in order to become a terrific cook. This article will allow you to learn what you need to do to be an outstanding cook. Implement the following tips so that you understand what it is you need to do.
Find a dark, cool area in which to store herbs and spices. The flavor of the spices and herbs will decrease if they are kept in areas with light, humidity, and heat. Most ground spices will keep their flavor for at least one year. Spices that come in the whole form will keep their flavor for around 3-5 years. Their changes at longevity increase with proper storage.
Get the most juice out of lemons. Fresh lemon juice is much more tasty than the kind that comes out of a bottle, but it is sometimes surprising how little juice you can get out of a lemon. Heat the lemon in a microwave for 20 seconds on high power. Then, roll the lemon on your cutting board using as much pressure as possible. This way, you will get about twice the amount of juice out of the lemon, and your dish will be much more flavorful!
Freezing meat slightly before cutting it will help you to get a nice, even thin slice. This works great when you are cutting steak thin for philly's or if you need to cut pancetta into thin slices or strips. Do not freeze it solid; freeze it just enough that it is slightly firm.
Make sure you spread out your condiments when making a sandwich. Most people rush through the early steps of making a sandwich. They spread their condiments around in the middle rather than making sure they cover the entire piece of bread. Cover your bread from corner to corner with condiments for flavor in every bite.
Cooking methods like boiling tend to destroy a lot of the nutrients that are in vegetables. You can keep all those healthy nutrients by using a quick method of cooking like steaming or by eating the vegetables raw.
As previously mentioned, all good cooks have a few secret tips and tricks up their sleeves. Some people can cook naturally, but the rest of us need a little assistance to do our best. Thankfully, you now should have the tools discussed in this article at the ready to help you craft amazing food every time you cook!
Find a dark, cool area in which to store herbs and spices. The flavor of the spices and herbs will decrease if they are kept in areas with light, humidity, and heat. Most ground spices will keep their flavor for at least one year. Spices that come in the whole form will keep their flavor for around 3-5 years. Their changes at longevity increase with proper storage.
Get the most juice out of lemons. Fresh lemon juice is much more tasty than the kind that comes out of a bottle, but it is sometimes surprising how little juice you can get out of a lemon. Heat the lemon in a microwave for 20 seconds on high power. Then, roll the lemon on your cutting board using as much pressure as possible. This way, you will get about twice the amount of juice out of the lemon, and your dish will be much more flavorful!
Freezing meat slightly before cutting it will help you to get a nice, even thin slice. This works great when you are cutting steak thin for philly's or if you need to cut pancetta into thin slices or strips. Do not freeze it solid; freeze it just enough that it is slightly firm.
Make sure you spread out your condiments when making a sandwich. Most people rush through the early steps of making a sandwich. They spread their condiments around in the middle rather than making sure they cover the entire piece of bread. Cover your bread from corner to corner with condiments for flavor in every bite.
Cooking methods like boiling tend to destroy a lot of the nutrients that are in vegetables. You can keep all those healthy nutrients by using a quick method of cooking like steaming or by eating the vegetables raw.
As previously mentioned, all good cooks have a few secret tips and tricks up their sleeves. Some people can cook naturally, but the rest of us need a little assistance to do our best. Thankfully, you now should have the tools discussed in this article at the ready to help you craft amazing food every time you cook!
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