Why Do Make-Ahead Recipes Work So Well To Reduce Your Dinner Party Stress?

One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.

The more dishes you can prepare a day or some hours before guests ring your doorbell, the more you reduce your stress. Here are some reasons:

· You avoid a last minute crisis if preparation takes longer than you thought it would.

· If you like to cook, you’ll have the leisure to enjoy what you’re doing instead of feeling frantic about a deadline

· You have time to clean up after you cook.

· If there is a disaster, say you burn something, you have plenty of time to come up with an alternate plan.

· If you have prepared the dessert ahead, you don’t need to leave the table for a long stretch just when the conversation is getting really interesting.

Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table, and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher, lighting the candles, putting items in serving dishes and getting the guests to the table.

By the way, many of these are jobs that your guests can do.

What is your level of tolerance for last minute jobs?
Now ask yourself what your level of tolerance is for last minute jobs? If it is low, then you should think about finding some recipes that absolutely minimize any last minute work. This is especially true if you are an inexperienced cook.

Some of the recipes I rely on are make-ahead, and some are just items that I can bring home from the store and put out in nice serving dishes.

Some cooks even make everything ahead. If you love stews, lasagna and casseroles, then you could do that too.

But I often prefer serving a delicious roast of lamb or beef or chicken as the special item on the menu. Luckily these dishes are ones you can put in the oven and leave to themselves while you do other things.

If you can add potatoes and vegetables to the roast while it cooks you have almost all of the advantages of make-ahead. Once you pop them in the oven beside the roast you can pretty well ignore them until they are cooked.

So I tend to focus on finding appetizers, salads, side dishes and desserts that I can make ahead, or set out straight from the store, or vegetables I can cook alongside a roast. Then I can concentrate on the last minute items like slicing a roast, making gravy, and getting things on the table.

Probably the most important category for me is appetizers. I find it too stressful to be fussing at cooking something while the doorbell is ringing. If you are hosting by yourself you may find the same.

So I try to have a repertoire of make-ahead or buy-ahead appetizer recipes that work for me. Often I serve more than one, since some of my guests like to stick to very light appetizers, and others enjoy heartier ones.

You can build your repertoire of make ahead recipes for your home dinner parties. I suggest you start with appetizers. If you want to see some of my favorites, just go to my the Make-Ahead Appetizers page on my website.

Enjoy minimizing your hosting stress and watching your guests’ eyes light up at the sight of your tasty, well presented appetizers.

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Culinary Traditions Of South America: Argentina

Argentina is South America's second largest country, snugly situated between the Andes mountain range, the Pacific Ocean, and the South American countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being situated in such a manner, Argentina is exposed to many different cultural influences from all directions, including countries all the way across the Pacific. Spain took it upon themselves to permanently settle in the country in the late 1500s, and remained there until Buenos Aires formally emancipated themselves in 1853. One of the most remarkable differences between Argentine Cuisine and exotic cuisines from around the world is the heavy influence that the cuisine of the Italian and Spanish cultures had on it.

Startlingly enough, due to the influence of the Italian culture on the country of Argentina, Italian food staples such as lasagna, pizza, pasta, and ravioli are commonly seen on the Argentine table, at least in the country's major cities. Unusually enough (when it comes to Italian food), white bread is also common, as are side dishes made of vegetables native to Argentina, such as potatoes, egglpants, squash, cucumbers, and zucchini.

Argentina is also one of the world's leading producers of milk, wheat, corn, and meat (including, but not limited to beef, goat meat, pork, and lamb) so naturally, these things are very common in the Argentine dish. Argentine dishes are normally very high in protein, so grilled meats are commonly seen on a plate of Argentine food.

Empanadas, pastries stuffed with meat or cheese, are also an Argentine favorite. They are commonly served in Argentine restaurants, and are national favorites. Empanadas are normally eaten baked or fried, and are often served at parties or festivals as appetizers. The dessert version of an empanada usually consists of brown sugar or fruit such as apples or oranges.

In smaller cities, the foreign influences of Spain and Italy are less apparent. Milanesas, thin slivers of meat dipped in eggs, bread crumbs, and then fried in oil, are common fare in the rural areas of Argentina. Their simplicity makes them great snacks, but they can also be served as part of a meal piping hot served with mashed potatoes, or between two slices of bread as a sandwich.

The master chefs are more apt to return to the more classic, provincial style of preparing and cooking food, which bears more of a resemblance to Mexican cuisine than that of Italy. Bolder, more intense spices are used. Calling forth once more the Spanish influences in Argentina, Argentine cooks are famous for their tortillas; unlike the Mexican version of the tortilla the Argentines use potato dough, in contrast to the traditional Mexican corn or flour tortilla.

Desserts are more popular in these areas, as well. Dulce de leche (which roughly translates into "Milk Jam"), a sweet pudding of sugar and milk, is a popular dessert in Argentina. This lightly brown-colored pudding is eaten alone, or stuffed in cakes or pies. Sometimes the treat is also crystallized into a solid wafer-like candy substance.

Cake Pans

Cake pans….the secret behind every successful cake. My husband tells me that if I am the most luscious cake of his life. Well, who am I to disagree with him as long as he is happy being my cake pan?

When we were shopping for our wedding decorations, wedding dresses and wedding cakes, we gave a decent thought to the wedding cake pans. I would suggest that whenever you go for it chose one which has money back guarantee and warrantees. A one stop cake shop online or a retail cake shop will have the best deals in cake pans, with interesting varieties put to effect.

We had to choose from a lot of cake pans. Look at the variety we had with respect to the wedding cake pans. We finally chose an aluminum cake pan for long lasting baking performance. If you want to know the size it was 11 3/4 x 11 3/4 x 2 in. deep. It could be used for a lot of things like casseroles, desserts etc. We baked the wedding cake traditionally courtesy our family chef, from the same wedding cake pan.


Of course on our wedding Mr. Gillian, (my nephew’s friend; he loves cakes a lot and believes that cake pans are more important than cakes) gifted us with a wedding cake pan. It plays a stellar role in the kitchen. It has a smart design and it is non sticky as well. It has a double coating and does not make the food messy. You should check out the long handles for lifting the can without causing any discomfort.

I have been intrigued by the subject of wedding cake pans. I recommend most of my friends and people I know to check out the best deals on the web for them. It contains exhaustive information and comparative features of every cake can, that in the end you will feel ‘baked’ enough. But seriously speaking, I have used some of them, and so has my chef. Our experiences say that we should go for one which is durable, versatile and is easy on your cooking.

Check out the words from my chef’s mouth: If your wedding cake is what it is, it is because of your wedding cake pan.

Press Release Chef's Studio - On Location in New Orleans

In its "Tastes of the World" program Chef's Studio joined with chefs of New Orleans at the annual New Orleans Wine and Food Experience to explore the best in Cajun and Creole dishes, and enjoy them with wines from around the world.



July 5, 2004 -- Chef's Studio went on location to New Orleans for a week of Cajun and Creole cooking, one of the studios featured "Tastes of the World", thanks to The New Orleans Wine and Food Experience. Top chefs invited hosts Alan Simpson and Linda Schnabl to their restaurants and homes, to sample both traditional and new creations. These included Arnauds, Brennans, Maison de Ville, Mr. B's and The Rib Room. Chefs from many other restaurants joined them at the Convention Center, to explore many more dishes, with hundreds of wines from around the world. The Omni Royal Orleans Hotel provided an excellent base, and the weather proved perfect for filming in the French Quarter, French Market and of course during the many events, including the Royal Street Parade.

Besides offering their expertise and insights, many chefs took the opportunity to discuss their on-camera skills and to learn tips on media and presentation techniques. “Whenever possible we take time to advise the chefs on their presentation techniques, and often retake the interviews with a significantly improved performance,” explains Alan Simpson. “Chef’s Studio is a collaborative effort and as we learn, we believe in giving some of our expertise back to the chefs, our guests on the programs.”

The Annual New Orleans Wine and Food Experience is one of the top wine and food experiences in the United States and an ideal setting to meet with both established, and up and coming chefs. The unique party atmosphere of the French Quarter gives the perfect backdrop to celebrate the enjoyment of wine and food. In 2005 Chef’s Studio will expand it’s presence at the New Orleans Wine and Food Festival with many more interview opportunities, for chefs to talk about their ideas, and showcase their skills before a live and TV audience.

Created in 1995 to develop media skills of culinary experts, and a better understanding of global cuisine, Chef’s Studio works with chefs, culinary and hospitality experts, and food producers around the world. It produces TV, radio and live events for an international audience, and is building up to the launch of The Chef’s Channel in the USA and Europe. Future “Chef’s Studios on Location” will be held in New York, London, Chicago and in conjunction with major food shows.

Regional Cuisine Of China: Szechuan Style

The Szechuan style of cuisine arose from a culturally distinct area in the central western of part of China, a province known as Sichuan. This area of China came into its own culturally towards the end of the Shang Dynasty, during the 15th century. However, it was also the climate of the area that helped to shape the culinary traditions that were to arise from Sichuan province and make their way into the realm of international cuisine.

The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid, and this contributed to this necessity of preparing foods in ways that differ significantly from other regions of China. Szechuan cuisine is primarily known for its hot and spicy dishes, though naturally there is more to Szechuan food than spice and sauces rich and strong in flavor.

A general overview of culinary history and trends reveals that, for the most part, areas that tended to spice heavily were areas in which the fresh food supply was not as reliable as in places that traditionally used a lighter hand in their use of spices. The climate of Sichuan is conducive to faster food spoilage. This, particularly in the past, made necessary food preservation techniques that themselves left behind a strong flavor, such as salting, pickling, drying, and smoking. Thus, spices served to mask the flavors of less than fresh foods and those that have been preserved by methods that affect their natural flavors. In addition to masking certain flavors, the use of hot spices, such as chili peppers, tends to be more common to hot climates, as the sweat that they can produce is thought to cool the body.

Much of the spicing of regional Chinese cooking is based upon bringing together five fundamental taste sensations – sweet, sour, pungent, salty and bitter. The balance of these particular elements in any one dish or regional cuisine can vary, according to need and desire, especially as influenced by climate, culture and food availability.

In Szechuan cuisine, there are a variety of ingredients and spices used to create these basic taste sensations. These include a variety of chili peppers, peppercorns over various types, Sichuan peppers, which are in reality a type of fruit, not pepper, and produce a numbing effect in addition to their warm flavor. Sichuan peppers, also called flower pepper and mountain pepper, are a traditional part of the Chinese five spice powder, or at least of those that are modeled upon the most authentic versions of the spice combinations common to regional Chinese cooking.

Other ingredients used commonly in Szechuan cuisine to create the five fundamental taste sensations include different types of sugars, such as beet root sugar and cane sugar, as well as local fruits for sweetness. The sour comes from pickled vegetables and different varieties of vinegar. A special bitter melon is added to many dishes to offer the touch of bitterness that complements other flavors. Other spices and flavors include dried orange peel, garlic, ginger, sesame oil and bean paste. Salt is important to Szechuan cuisine, and the area produces uniquely flavored salts that help to distinguish authentic Szechuan cuisine from the other regional cuisines from China.

Szechuan cuisine is marked by its rich traditional flavors, which stem from a culture of hundreds of years and are in part shaped by the natural forces of climate. Authentic Szechuan cuisine offers a unique dining experience made up of adventurous and creative taste sensations.

Chicken Stock

The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a recipe I use for chicken stock that's easy to make, and tastes delicious. I usually make extra, and freeze what I don't use.

1 Whole Chicken, about 3 pounds

8 cups water

2 carrots, cut into 2 inch pieces

2 stalks of celery, cut into 2 inch pieces

1 medium onion, cut into large chunks

2 cloves of garlic, crushed

2-3 sprigs of parsley

1-2 sprigs of sage

2 sprigs of rosemary

2 sprigs of thyme (please, no Simon and Garfunkel jokes)

2 tsp. salt

Cut the chicken up into pieces.

Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.

Reduce the heat to medium low, and simmer for 3 hours.

Remove the chicken, and place in a bowl to cool.

Pour the stock through a colander lined with cheesecloth, and chill.

When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.

Skim the fat off of the stock, and refrigerate, freeze, or use immediately.

Yield: About 6 cups of stock, about 4 cups of chicken.

Don't feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an asian flavor. Just let your imagination run wild.

You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you're ready to make the stock, just take the bones out and use them in the stock.

Once you've learned to make this chicken stock, you can use it as a basis for many different soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, just let your imagination run wild with it, and enjoy!

Tips to Buying Food Online

Did you know that you could buy food online? I was amazed when I discovered this fact. There are hundreds of different food websites on the internet, all of which offer great deals and promotions. So no matter what you are in the mood for, you can find it online. You can choose from steaks, lobsters, fruit, wine, chocolates, cakes, coffee, and much more.

What is available? You may be surprised to find out that almost any item that you desire can be purchased online. Many sites offer discount grocery deliveries, as well as gourmet treats. If you want a cheap elegant dinner date, try ordering two live Maine lobsters! They will be shipped to your doorstep within 24 hours, complete with cooking instructions. You can make it surf and turf by adding some Omaha steaks to the menu. Top it off with a bottle of wine and imported chocolates. All purchased online, for less than you would think! The trick to buying food online is to look for the best deals and promotions.

A good food delivery site will have many important features. First you want to find someone that has been around for a while. I like the selection available at couponchief.com. They only work with the best sites, and you can be sure that you are getting a good deal. Second look at their prices and selection. Most sites will offer various promotions and coupons for repeat customers. So if you get hooked on that fancy chocolate, it may be cheaper the next batch that you order. You can also find coupon codes that may give you free shipping or 15% off the next purchase. Last, make sure to factor in the shipping costs. Good sites offers free shipping anywhere in the country. Most perishable items will need to be specially packed and rush delivered.

Buying food online is a great way to get a good discount. Websites have lower overhead and are able to give you the same product your local grocery store can, at a fraction of the retail price. What a great deal! And with the wide assortment and free shipping, you can’t pass up buying food online. Consider sending a shipment of wine or steaks for cheap, easy gift giving. Most people love food gifts, so you can’t go wrong.

Vegetarian Cuisine

Rabbit food. That’s what my dad calls vegetarian cooking and cuisine. Salads and vegetables – can’t be anything more to it, can there? Oh, but there is. Vegetarian cooking is at least as varied as ‘regular’ cooking – and in some cases, far more imaginative.

Nearly thirty years ago, Diet for a Small Planet, and the follow-up cookbook, Recipes for a Small Planet hit the bookstore shelves with a resounding thud that still echoes. While many of the theories of protein complementarily that Frances Moore Lappe presented have been proven to be naïve by further research, the basic theories of eating and the wonderful meatless – and truly vegetarian - recipes endure. The Moosewood Cookbook and The Enchanted Broccoli Forest followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet.

Vegetarian cooking is more than just ‘meatless’. There’s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who’ve eschewed meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition – it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind.

The very best vegetarian meals are not ‘meatless’ versions of dish that usually has meat in it. ‘Meatless’ lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there’s nothing missing – the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete – made right it melts on the tongue AND sticks to the ribs at the same time.

Even within the overall umbrella of ‘vegetarian cuisine’ there are variations. Outside Western culture, most meals have little or not meat at all – so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous – Middle Eastern and African cooking offers all of those and more.

If one approaches vegetarian cuisine as a ‘substitute’ for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you’ve never tried a real vegetarian meal – as opposed to a ‘meatless’ or ‘meat substitute’ – the very best place to start is at your nearest Indian or Middle Eastern restaurant. You’ll be amazed at the flavors and textures – and you won’t even notice that there’s no meat

The Secrets To Successful Cooking

Cooking is the process of using heat to prepare foods
for consumption. Many common cooking methods
involve the use of oil. Frying is cooking in hot oil,
sautéing is cooking in a small amount of oil, stir-frying is
a Chinese technique of frying quickly in small amounts
of oil in a wok, deep frying is completely submerging
the food in large amounts of fat, etc.

As people have become more health conscious,
preparing foods in oil has become less desirable. With
the advent of nonstick cookware, sautéing can be done
at lower heats using vegetable broth and fruit juices
instead of oil. Stewing refers to cooking slowly in a
small amount of liquid in a closed container. Slow
stewing tenderizes tough cuts of meat and allows
flavors to mingle.

Another slow-cooking method is braising, in which meat
is first browned, then cooked slowly in a small amount
of liquid in a covered pan. Poaching is cooking food in
liquid below the boiling point, while steaming is cooking
food that has been placed above boiling water.
Roasting means baking in hot dry air, generally in an
oven. Baking refers to cooking in an oven and differs
from roasting mainly in its reference to the type of food
cooked-for example, one bakes a cake, but roasts a
chicken. Another form called broiling means to cook by
direct exposure to heat, while barbecue refers to
cooking marinated food by grilling.

Dining with others is one of the most common and
frequent social activities. It can involve a family dinner,
a meal with friends, or form part of a ceremony or
celebration, such as a wedding or holiday. More and
more people study cooking in schools, watch how-to
programs on television, and read specialty magazines
and cookbooks. In fact, cookbooks as a group outsell
any other kind of book except for religious works.

Cooking is the act of preparing food for consumption. It
encompasses a vast range of methods, tools and
combinations of ingredients to improve the flavor and
digestibility of food. It generally requires the selection,
measurement and combining of ingredients in an
ordered procedure in an effort to achieve the desired
result. Constraints on success include the variability of
ingredients, ambient conditions, tools and the skill of
the person cooking.

The diversity of cooking worldwide is a reflection of the
myriad nutritional, aesthetic, agricultural, economic,
cultural and religious considerations that impact upon it.
Cooking frequently, though not always, involves
applying heat in order to chemically transform a food,
thus changing its flavor, texture, appearance, or
nutritional properties. There is archaeological evidence
of cooked foodstuffs (both animal and vegetable) in
human settlements dating from the earliest known use
of fire.

While cooking if heating is used, this can disinfect and
soften the food depending on temperature, cooking
time, and technique used. 4 to 60°C (41 to 140°F) is the
"danger zone" in which many food spoilage bacteria
thrive, and which must be avoided for safe handling of
meat, poultry and dairy products. Refrigeration and
freezing do not kill bacteria, but slow their growth.

Italian Recipes - How about a dinner in Rome?

Italian Recipes - How about a dinner in Rome?
by: Jonathan Teng
If you are wondering what to prepare for dinner tonight, then you can always try these easy recipes. It’s quick and affordable.

Menu

Meal: Chicken Spaghetti

Salad: Spinach Salad

Dessert: Lemon Sorbet

Chicken Spaghetti

Ingredients:

1 cup Chopped onion (about 1 large)
1 cup Water
1 tsp Dried oregano leaves
3/4 tsp Dried basil leaves
1/2 tsp Dried marjoram leaves
1 tsp Sugar
1/4 tsp Dried rosemary leaves
1 clove Garlic, crushed
1 Bay leaf
1 (8-ounce) can Tomato sauce
1 (8-ounce) can Tomato paste
1-1/2 cups Cut-up cooked chicken or turkey
4 cups Hot cooked spaghetti
Instructions:

Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti.

Note: All three Italian recipes in this article yield 6 servings.

Spinach Salad

Ingredients:

2 or 3 cups Raw spinach
3 slices Bacon
1 whole Avocado, sliced
12 strips Pimiento
Salt and pepper, to taste
1/2 cup Italian olive oil
1/4 cup Vinegar
1 cup crumbled Gorgonzola cheese
Instructions: Wash spinach well, and remove stems. Dry. Fry bacon crisp and then drain. Chop or crumble into small bits. Toss the spinach with remaining ingredients.

Lemon Sorbet

Ingredients:

2-1/4 cups Fresh lemon juice
1-1/2 tbsp Grated lemon zest
4-1/2 cups Simple syrup
Simple Syrup:
3 cups Sugar

6 cups Water

Instructions: Combine the ingredients and freeze in an ice cream maker. Alternatively, place in a bowl set within a larger bowl holding ice cubes and salted water. Beat the mixture with a portable mixer or wire whisk for several minutes until it begins to be thoroughly chilled. Cover and place in the freezer until frozen, stirring occasionally.

Simple Syrup: Place the sugar and water in a stainless steel or enameled saucepan and boil for 5 minutes. Strain through a sieve lined with a damp cloth. Cool.

Italian Cuisine: A Trip to the Island of Sardinia

The island of Sardinia perhaps most quickly conjures up the idea of sardines. A small island off of the western coast of Italy, it certainly incorporates seafood in to much of its regional cuisine. However, Sardinia has such a rich and various history that it bears little resemblance to the traditional idea of Italian cooking. Like many other Italian regional cuisines, Sardinia’s regional taste is often a surprise for a palette that is expecting red sauce and parmesan cheese to be the beginning and end of traditional Italian cooking. While it is a region of Italy, Sardinia’s history is shared with explorers of many European nations, such as Greece, France, and Spain. This diverse history of people shows in the traditions and culture of this isolated island destination.

While, being an island, seafood, especially shellfish, plays a large part in the regional cuisine of Sardinia, very few Sardinian meals do not incorporate lamb, a rich resource in the mountainous inland of the island of Sardinia. In addition to the lamb’s meat, a favorite of Sardinian chefs, very few meals are complete without the company of sheep’s milk and wild fennel. Stews and roasts are popular choices for the people of Sardinia. Looking at any Sardinian recipe, it is easy to see that the cuisine of this hilly island is a veritable stone soup of the many different cultures that have passed through the island over the years.

The seafood traditions of the Greek isles can be found in the mussel stews and roasted lobster dishes that keep the island’s fishermen busy. Malloreddus is a Sardinian pasta that can be found in many stews and pasta dishes accompanying chicken or rabbit basted in fennel or saffron. Malloreddus is a grooved pasta that very much resembles gnocchi in taste and texture, and is made of semolina flour and sometimes seasoned lightly with saffron, while most gnocchi is made with potato.

Stews are very popular in the regional cuisine of Sardinia, and even meat and poultry dishes are served in rich cooking sauces that could just as easily be served as soups. For this reason, accompanying a Sardinian entrée with a hearty crusted bread or a side of potatoes makes for a very filling meal. Pasta, in the traditional sense is not as large a part of Sardinian cooking as in other regions of Italy. The pastas of Sardinia are more commonly associated with Middle Eastern cuisine. Hearty grains and fusilli more commonly accompany the dishes of Sardinian regional cuisine, as opposed the lasagna, spaghetti or linguine that Americans more commonly associate with Italian cooking.

Between the diverse history of Sardinia’s people, from France to the Middle East, and the various different landscapes and resources that can be found throughout the island, it is hard to put Sardinian cuisine into one category. One thing is for sure though, while you will find many different types of food on the island of Sardinia, it is unlikely that you will find anything like it anywhere else in the world.

Italian Sweets

The regional cuisine of Italy is surely a delight to the senses. With the pasta, seafood, savory meats and cheeses, and delicious crusty breads, it is hard to stop yourself from eating until you are packed full. However, if you do not remember to save a little room, you may miss out on the best part: dessert. No one does desserts quite like the Italians. From simple fruity finger foods to savory layered tortes, the Italian’s make desserts for every palette. From the chocolate lover to someone looking for something lighter and more refreshing, you are sure to find something to your looking in an Italian bakery.

One of my favorite Italian desserts has been a staple of my Grandmother’s dessert table at holiday dinners for as long as I can remember. The best part is that it is something that I was always able to help with. Stuffed dates were always a task that the kids could do, by simply taking the pre-sliced dates and stuffing about a tea spoon full of cream cheese into them and then dotting them each with a pecan, we could be happy to know we had helped. Even if we ate a date or two along the way.

A variation on this dessert, which is popular in Milan takes a little bit more grown up help. After the dates are stuffed with the cream cheese, a grown up can dip the date into a mixture of bittersweet chocolate and milk and then let them harden. The product is a delicious, almost candy-like concoction that appeals to the sweet and the salty taste buds.

There are desserts that many people take for granted. Rice pudding, for example, is one of the simplest pleasures for Italian households. Milk, sugar, rice, and cinnamon are the staples of this favorite, but it can be substituted to taste with extra sugar, honey, nutmeg, or raisins. My personal favorite is with extra cinnamon and dried cranberries. Another simple that many people forget about, or perhaps even loathe, is the Panettone, otherwise known as fruit cake. A staple on many Christmas tables, the Panettone has gotten a bad rep in the United States, perhaps because of its strong Anise taste. When done right though, a Panettone can be truly delightful.

Other than the cannoli, the most popular Italian dessert is undoubtedly Tiramisu. This alcoholic spongy cake has taken the world by storm with relatively young origins. No one seems to know exactly how the Tiramisu was invented, or by who. What does seem to be agreed upon is that is was invented sometime in the 1960s in the Veneto region of Italy. The ingredients of Tiramisu are basic, but everyone seems to do it a little bit different. Mascarpone, espresso and zabaglione cream make up the complimentary tastes of this delicious dessert, but it would be impossible to create without the base of savoiardi cake, otherwise known as lady fingers. These spongy biscuits make trouble for pastry servers with their delicate spongy nature, but like all Italian desserts are well worth the trouble.

Japanese Cuisine

Tempura, sukiyaki, sashimi, sushi – even the words used to describe the most basic of Japanese dishes are exotic and beautiful. Japanese cuisine is easily one of the healthiest in the world, with its concentration on fresh fish, seafood, rice and vegetables. The pungent sauces and delicate flavors of fresh foods complement each other beautifully, and the methods of presentation turn even simple meals into beautiful events.

The Japanese have easily a dozen different names for rice, depending on how it is prepared and what it is served with. The most common meal is a rice bowl, a bowl of white rice served with various toppings or ingredients mixed in. So popular is it that the Rice Bowl has even made its way into the world of Western convenience foods alongside ramen noodles. Domburi is a bowl of rice topped with another food: domburi tendon, for instance, is rice topped with tempura and domburi gyudon is rice topped with beef. The Japanese adopted fried rice from the Chinese, and a century ago, when curry was first introduced, developed Kare Raisu, curry rice. It is now such a popular dish that there are many fast-food restaurants that serve several versions of it in take-away bowls.

Besides white rice served as a side dish, Japanese cuisine also features onigiri – rice balls wrapped in seaweed, often with a ‘surprise’ in the middle, and kayu, a thin gruel made of rice that resembles oatmeal.

As an island nation, it’s not surprising that seafood is featured in Japanese cuisine. Sushi and sashimi both are raw fish and seafood with various spices. Impeccably fresh fish is the secret to wonderful sashimi and sushi, served with wasabi and soya sauce. The Japanese love of beauty and simplicity turns slices and chunks of raw fish into miniature works of art. Fish sliced so thin that it’s transparent may be arranged on a platter in a delicate fan that alternates pink-fleshed salmon with paler slices of fish. Sushi is typically arranged to best display the colors and textures to their best advantage, turning the platter and plate into palettes for the artistry of the chef.

Traditionally, meat plays a minor role in the Japanese diet, though it has been taking a larger and larger role over the past fifty years as Japan becomes more westernized. Beef, chicken and pork may be served with several meals a week now. One of the more popular meat dishes is ‘yakitori’ – chicken grilled on a skewer and served with sauce. A typical quick lunch might include a skewer of yakitori and a rice bowl with sushi sauce.

In an interesting twist, Japan has imported dishes from other cuisines and ‘Japanized’ them, adopting them as part of their own cuisines. Korokke, for instance, are croquettes adopted from those introduced by the English last century. In Japan, the most common filling is a mixture of mashed potatoes and minced meat. Other Soshoyu – western dishes that have made their way into Japanese everyday cuisine include ‘omuraisu’, a rice omelet, and hambagau, the Japanized version of an American hamburger.

Get in the “Spirits” for Holiday Celebrations

ARA) – The holidays are almost upon us, and that means “’tis the season” for parties with co-workers, dinners with families, get-togethers with close friends and quiet nights by the fireside with loved ones. If you’re planning to do some entertaining, do everyone a favor and look beyond the traditional spiked eggnog and hot buttered rum. There are some better options; so here are a few suggestions to warm your belly and fill your guests with holiday cheer. Some Like it Hot On a cold winter day, there are few things better than a steaming mug of coffee, hot chocolate or mulled cider served with chestnuts or biscotti besides a roaring fire. Put some “fire” in the mug by adding one ounce (approximately a shot) of Vecchia Romagna Brandy and garnish with whipped cream. Brandy mixes exceptionally well with warm beverages (especially coffee) and adds a sweet, yet slightly spicy, bite to the drink. Vecchia Romagna, which is one of the oldest Brandy distillers in Italy, imports four sophisticated Brandies: Etichetta Nera or “Black Label,” which retails for a very affordable $26.99, and three high-end vintage Riservas (10, 15 and 35 years old) that range from $40 to $200. Vecchia Romagna Brandies are also available in attractive gift boxes that make great gifts for “dads and grads.” Love that Lemon What is it that bartenders and desert chefs have in common these days? The answer is a delightful liqueur known as Lemoncillo (also spelled Limoncello). Perfect for cocktails and confections, Lemoncillo is a luscious spirit made from lemon zest infused with alcohol. It has gained in fame due to its versatility and perfectly balanced sweet/tart flavor. One Italian company, Giori, produces a Lemoncillo that has earned praise from epicurean experts and can be used equally well in Cosmo Volanos as it can in lemon meringue. Giori also offers a one-of-a-kind Lemoncillo “Cream” liqueur that serves well in espresso or drizzled over brownies as a glaze. Giori Lemoncillo and Lemoncillo Cream both retail at $18.99 for a 750-ml bottle. Feel the Chill Cocktails are a sure-fire hit for holiday parties, and no cocktail party is complete without vodka. Vodka (especially the unflavored, premium kind) is ideal for cocktails because true, quality vodka has a faint, icy aroma and a smooth, dry, almost neutral taste that inherits the character and flavor of a mixer. So, everything from chic Cosmopolitans, Martinis and Vodka Mimosas, to standards like White Russians, Gimlets and Screwdrivers can be made from the same bottle. One exceptional example is Kutskova: a Russian-made, five-times filtered, double distilled, super-premium vodka. Kutskova, which retails in the $25 range, has received rave reviews as well as gold medals from the San Francisco World Spirits Competition and Tastings International Review of Spirits, for its pure, crisp flavor and cool, soft aftertaste. Something Different If you’re looking for a truly unique gift for a liqueur connoisseur, look for a delightful cordial called Amaro Montenegro. For those of you not familiar with Amaro Montenegro, it is an herbal liqueur that has a sweet taste and slightly bitter finish and is usually served before or after a meal. Bartenders and barristas across Europe have been using Amaro for years as an ingredient in everything from cocktails to coffees, and it is now beginning to gain popularity here in America. With vibrant flavors of spice, molasses, clove and orange peel, Amaro Montenegro was recently given outstanding ratings by the “Spirit Journal,” “Wine Spectator” and “Wine Enthusiast.” It serves best straight when chilled or at room temperature poured over ice cream. For the holidays, Amaro Montenegro is available as a gift set that comes with a special Amaro glass and retails for $21.99. Get Cozy Possibly the most cherished thing about the holidays is that it brings people together. With close friends and family traveling from everywhere for a visit, you may find yourself playing host to an intimate get together. Whether served on the rocks, mixed in a cocktail, with champagne, or warm in a snifter with a cigar, what could be better than a rich, velvety, aromatic Cognac? Produced from among the finest vineyards in the Grande Champagne region of France, Croizet Cognacs have received praise at the San Francisco World Spirits Competition for their incredible flavor and smoothness. And, with the VS retailing at $19.99, VSOP at $29.99, XO at $74.99 and XO Gold at $99.99, Croizet’s line of quality cognacs are exceptional values compared to other, better known brands. Additionally, the VSOP, XO and XO Gold are presented in attractive individual boxes perfect for holiday gift giving, and the XO Gold is presented in a festive gold bottle. Wrap it Up This time of the year can be pretty hectic with trips to the mall, travel plans, preparing the house for guests, cooking feasts and more. But, no matter what holiday you’re celebrating this season, or whether you’re hosting a get-together for two or two hundred, these holiday spirits can fit into just about any occasion. So, may your days be merry and bright, and remember to drink responsibly. On the House Finally, here are some holiday beverage recipes to help get you going: CAFÉ CORRECTO - Build in coffee mug - 1 part Vecchia Romagna Brandy - 3 parts hot coffee - Top with whipped cream - Dust with cocoa powder ***** BREZZA ESTIVA - Build drink in glass with ice - 1 part Amaro Montenegro - 3 parts tonic or ginger ale - Serve with a stir stick ***** COSMO VOLANO - 2 parts Giori Lemoncillo - 2 parts Kutskova Vodka - Squeeze of fresh lemon juice - Splash of cranberry juice - Shake with ice - Strain into glass - Garnish with lemon wedge ***** VODKA MIMOSA - 1 part Kutskova Vodka - 1 part Champagne - 2 parts orange juice - Serve in chilled Champagne glass ***** AMARO MUDSLIDE - 1 part Amaro Montenegro - 3 parts vanilla ice cream - Blend - Spoon into glass - Top with whipped cream ***** GRAND CHAMPAGNE - Build in Champagne glass - 1 part Croizet VSOP Cognac - 3 parts Champagne - 1 Maraschino cherry - Garnish with orange wheel ***** CAFÉ CILLO - Build in coffee mug - 1 part Giori Lemoncillo Cream - 2 parts espresso - 1 part steamed milk - Dust with nutmeg - Garnish with lemon wedge Courtesy of ARA Content About the author:Courtesy of ARA Content

Home-made soups are so good for you - all that nourishing stock and chock-a-block full of vitamins and minerals. But ... who on earth could face boiling bones for hours on end during the scorching Spanish summer weather, not to mention preparing the soup once the stock is made? I don´t think it would tickle anybody´s fancy to then have to tuck into a piping-hot soup! For this reason, the Spanish came up with their wonderful, ice-cold soup - gazpacho - beautifully colorful, packed with goodness, cheap and simple to prepare, no cooking and ... most important of all, an absolute delight to drink. Traditional gazpacho originates from romantic Andalucia - that large, exotic southerly region of Spain which is home to such extensive Arabic influence. The chilled, raw soup was originally made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender renders this effortless! Olive oil endows it with a smooth, creamy consistency and vinegar adds a refreshing tang - just what you need when life gets too hot to handle! The spicy soup should be served in true Spanish style with small bowls of accompaniments - finely chopped peppers, cucumber, onion ... even hard-boiled eggs and croutons, if you feel up to it! Guests will then sprinkle what appeals to them on the soup. Traditional gazpacho is tomato-based, with most Spanish families having developed their own, unique recipes. However, nowadays, you will also find gazpacho recipes that have nothing to do with tomatoes - white, almond-based gazpachos, fruit-based gazpachos, etc. Do you suffer from insomnia? Could be that drinking gazpacho is the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde De Un Ataque De Nervios", various characters help themselves to the soup and promptly fall asleep! However, don´t fall asleep just yet as you haven´t read over the recipe! Ingrediants for 4 servings: - 4 ripe tomatoes - 1 onion - ½ red pepper - ½ green pepper - ½ cucumber - 3 cloves garlic - 50 g bread - 3 dessertspoons vinegar - 8 dessertspoons olive oil - Water - Salt/pepper - ¼ chilli pepper (optional) Garnishings: - 2 hard-boiled eggs - ½ finely chopped onion - ½ finely chopped red pepper - ½ finely chopped green pepper - ½ finely chopped cucumber Method: 1. Break up bread and soak in water for 30 minutes. 2. Skin tomatoes, remove seeds and stalks from peppers. 3. Peel cucumber, onion and garlic. 4. Chop onion, garlic, tomatoes, peppers and cucumber. 5. Place in electric blender. 6. Squeeze out excess water from bread and add to blender. 7. Add oil and vinegar. 8. Blend well. 9. If necessary, add sufficient water for soup-like consistency. 10. Pour into a bowl with ice cubes. 11. Fridge for a couple of hours. 12. Serve in bowls, with garnishings in separate dishes. Gazpacho is best enjoyed sitting in the shade, looking out onto an azure sea, blue sky and golden sun and sands!

Spanish Food: How To Make The Perfect Paella

Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella ... that tasty, adaptable, gregarious dish famed throughout Spain and the World. And, what an impressive choice of recipes exist for a pleasurable paella: seafood, chicken, rabbit ... or a mixture of all three! Perhaps you are non-meat eating ... well, just opt for one of the several vegetarian paella recipes. Bit of a health fanatic? Then substitute white rice for whole-grain rice or wild rice. Got a large family and not much money to feed them on? Use plenty of rice and imagination along with a tasty stock, plus whatever you can find in the cupboard! I have certainly enjoyed many paellas where there have been more bones/shells than meat/ seafood! And, very tasty they have been too, the richness of the company more than compensating for any paucity in the ingrediants. So ... how do you go about making the perfect paella? First of all, you need to choose your rice. The short-grained rice from Valencia - where most Spanish rice originates - is fine for making paellas. However, the "bomba" rice grown in the neighboring region of Murcia, is the "king" of paella rice: again, short-grained, it has the ability to absorb the stock whilst remaining firm. Another "must" is to use saffron ("azafrán") to create the gentle, yellow color for which this delectable dish is renowned. Yes, it is possible to buy cheaper, artificial colorings but ... go for the traditional - it will bestow a wonderful aroma and unique flavor. Many Spaniards swear a perfect paella can only be achieved when using a tasty, home-made stock. Whatever you decide, allow at least double the amount of liquid to rice. If, during cooking, the dish becomes a little dry, just add a dash more water or stock. Another tip I have been told, on more than one occasion, is to gently fry the rice for a few minutes before adding the stock, ensuring that it is well-coated in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving. Perhaps the most important ingrediant for making that perfect paella, is to use lashings and lashings of love whilst preparing it - for surely, that is something we can all afford - and to enjoy to the full the marvellous company of those who will share it with you. I shall now have to choose a paella recipe to offer you as an example! I think I will opt for a seafood paella, typical of the region of Valencia, where I live. The ingrediants are for a hearty four servings. If you are not a hefty eater, or on a diet, then reduce the amount of rice/stock slightly. Paella Valenciana - Paella From Valencia Ingrediants: - 4 cups rice. - 8 cups fish stock. - 8 king-sized prawns/langoustines. - 8 mussels. - 200 gr shrimps. - 200 gr peas (fresh or frozen). - 2 tomatoes, skinned and chopped. - 2 cloves garlic, thinly sliced. - 3 strands saffron, crumbled. - Olive oil for frying. Method: 1. Sauté garlic in a paella-type pan. 2. Add tomatoes, peas, shrimps and saffron. 3. Cook for a few minutes. 4. Add rice and stock. 5. Simmer for approximately 20 minutes. 6. Decorate with prawns and mussels. 7. Cover paella with a lid. 8. Poach the seafood for a few minutes. 9. Decorate paella with lemon quarters. 10. Enjoy!

crockpot tips - crockpot buying tips

Always buy more crockpot than you need- this gives you more flexibility get one with a removable liner- they are MUCH easier to clean! Cheapest is not always best- spend a few extra dollars on a good one! Some models come with programmable timers-this may be a great feature, for example, if your cooking time is 6 hours and you'll be out of the house for 8 hours. You can set the crockpot to start 2 hours after you leave! Here's some more helpful crockpot and slow cooker tips: Use leaner cuts of meat to reduce amount of fat that accumulates during cooking Usually, avoid frozen foods placed directly in the crockpot. Thaw in refrigerator or microwave first Ground beef and turkey should be browned on stovetop first, as a general rule of thumb. Avoid taking a "peek" at the cooking during the first 3/4 of cooking time. Only take cover off to stir. Constant peeking may mean adding to cooking time Never add cold water to a hot crockpot insert! This may result in cracking. When you go to clean up, either let the insert cool, or run hot water into it. For best results, fill your crockpot 1/2 to 3/4 full. They cook way better that way! Cooking times are merely guidelines; use your best judgement as to when the food is done. Generaly speaking, 1 hour on high equals 2 hours on low To speed up the thickening of sauces with flour or cornstarch at the end of the cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave oven, stirring until smooth and thickened.

Frugal Cooking With Herbs

Herbs are fun to grow and easy to use. Herbs can be a frugal cook's best friend because they can enhance even the simplest fare making it seem grand! Herbs are easy to grow--you can even grow them on your kitchen windowsill. The addition of herbs can change completely the flavor of foods-from homemade breads to soups, stews and vegetables. And they can add variety and excitement to your diet. A beginner should use herbs with care, adding a little at a time and adjusting to your own taste. Each herb has its own individual flavor and certain herbs also have well-known associations with particular foods. Basil is often paired with tomatoes, rosemary with lamb, chives with cream cheese and cottage cheese. Fresh herbs are wonderful as garnishes. Herb vinegars can be used in salad dressings, soups and marinades. You can also add fresh herbs to mayonnaise or butter for a different flavor. Fresh herbs will keep in the refrigerator for several days. A good way to freeze herbs such as basil, oregano, and dill is to chop, place in ice cube trays, cover with water and freeze. Then just add to stews and sauces when needed. Some easy herbs to grow are lemon balm, rosemary, oregano, dill, basil, parsley, peppermint, lavendar, sage. Of course, you can buy herbs to cook with at the supermarket, also. Here are some simple recipes to get you started using herbs in your cooking. Lemon Chive Dressing 1 clove garlic dash of salt Rind of 1 lemon, finely grated and the juice 1 1/2 teaspoons mustard 4 tablespoons olive oil 2 tablespoons chopped chives Put the garlic and salt in a bowl and crush together. Add lemon rind, juice and mustard, stirring until smooth. Slowly whisk in the oil. Fold in chives and season with black pepper, if desired. This is a good dressing to pour over warm, cooked new potatoes. Add finely chopped green onions. Mint Iced Tea Wash 8 sprigs of fresh mint, 12 inches long (any mint, spearmint, peppermint, applemint will do). Place in blender with 4 cups water and liquefy. Let it set for about 1/2 hour and strain. Herb Butter 1/2 cup butter 4 tablespoons fresh herbs or 2 teaspoons of dried herbs Soften the butter to room temperature. Finely chop the fresh herbs. Blend herbs and butter well. Store in fridge. Use to season vegetables, as a spread on bread, biscuits or baked potatoes. Anywhere you normally use butter. Here's something different: not really cooking, but a recipe that you might find fun! Basil-Lemon Facial Mask Pulverize a handful of fresh basil leaves. Peel 1/2 of an avocado and mash. Add avocado to basil in blender, along with 1 teaspoon lemon juice and 1 teaspoon honey. Mix until smooth. Apply to clean face and leave as long as desired. Rinse off with lukewarm water. In short, you don't have to be an herb specialist to learn to enjoy using herbs.

Barbecue Basics for all

Since the Stone Age, man has been perfecting the art of cooking using a direct flame. If you were to ask someone about the history of barbecue, you would most likely get a response similar to the statement above. However that would not be quite right as there is a fundamental difference between simply cooking with a flame and having a barbecue. If you don't add some sauce, to the direct flame method, you are grilling, not having a barbecue. To truly barbecue is to baste and slow cook meat 5 or 6 hours at a low temperature (around 200 degrees), over wood or charcoal. Today when you think of going to a barbecue, you may conjure up the idea of a hamburger or steak, so big and juicy, it melts in your mouth. Alternatively, perhaps a hot dog grilled to perfection with all the toppings. The phrase barbecue has evolved to mean either the meat served or the social event where the meat served has been specially prepared to represent a barbecue taste. Regardless of which area of the US you choose as your favorite for barbecue, the barbecue is an American Tradition, handed down from generation to generation. There's no chance the barbecue party will lose it's appeal anytime soon. While there's no question that the barbecue is an American delicacy, there are many different theories as to where its origins lie. The state of Texas, Virginia, the Carolinas, or Georgia, each area has it's own definition and history of barbecue. It may well be that each area has it's own rightful claim to the barbecue history as each uses different methods and sauces to make their own unique barbecue. And there would be no BBQ without a Texas barbecue sauce, which is thick and sweet with a rich tomato flavour. Texas sauce also uses a dry-rub mixture of seasonings which is applied to the beef and then the meat is hung over the BBQ to slow cook. The southeast barbecue sauce, is a thinner sauce, with more of a vinegary taste. Their meat of choice is likely to be pork. The method used here is to`use a pit or enclosure to concentrate the cooking heat and smoke around the meat whilst it is being prepared. Almost every family has their own unique taste and method used to get just the right barbecue. At your next barbecue, if you want to rev up the conversation between barbecue connoisseurs, just casually ask, Do you know the difference between barbecue and grilling? Or, where did the barbecue originate? Of course, it may depend upon the number of drinks you have served as to the answers you get. But the responses are sure to be varied and interesting.

Pasta Salad To The Rescue

Has this ever happened to you? You’ve been invited to a party and realize you don’t have a meal to bring. Not only that, but the party starts in an hour. What should you do? You have four options: Don’t go, and miss out on a really fun time. Show up empty-handed and explain red-faced that you forgot. Grab a casserole dish and head to the deli. Order your food and have them put it right into your casserole dish. Yes, I’ve gone this. It’s expensive but it works. If you get asked for the recipe, just wink and say “It’s Grandma’s secret recipe”. Whip up a big batch of pasta salad for only a few dollars, and have plenty left over to eat for lunch during the week. You will save money and look good showing up at the party with a great dish. Pasta salad is truly one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use pretty much any salad dressing on the market – the standards like Italian, Ranch, or, if you’re ambitious, your favorite homemade dressing. Now for the fun part. Cook the noodles, following package directions and then drain. Pour the dressing on while the noodles are warm so they will absorb all that good oily flavor. Look around your kitchen to see if you have any of the following ingredients: Fresh veggies – carrots, broccoli, green onions Frozen vegetables – frozen peas are wonderful in pasta salad Cubed or shredded cheese Garbanzo beans (also known as Chick Peas) Black Olives Toss in whatever you can find. It’s an ‘everything goes’ type of recipe. Bring more dressing with you in case you need to add it later, and voila! You’re done. If you’re feeling fancy, you can bring some cherry tomatoes, parmesan cheese, bacon bits or sunflower seeds as toppings. It’s all good. The next time you are invited to a party, don’t panic. Just grab these instructions and whip up a meal in minutes. Enjoy!

Vegetarian Gourmet----Meatless Makeovers

Three years ago I decided to go "meatless." It wasn't a difficult decision as I wasn't a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites. Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless. The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comes the closest: Meatless American Chop Suey 1 vidalia onion chopped 1-2 tbsp. butter 1/2 pkg Quorn (brandname) veggie grounds frozen 2 cans Campbells Tomato Soup 1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce) sea salt and pepper to taste 1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes. Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side. This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular! Veggie Dolmas 1 jar of Grapeleaves in brine Filling: 2 cup basmati rice cooked 1/2 cup currants 1/2 cup of pine nuts ground 1/2 cup quorn grounds thawed 2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine) 1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine) 1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine) 1 tsp. sea salt 2 tsp pepper 1 small can tomato paste Juice of 2 lemons Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves. In a large bowl mix the filling ingredients together till they are well incorporated. Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot. To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log. Continue with the rolling process till you use up all the filling. Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves. Bring contents to a boil then reduce and simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool. Remove plate and serve with plain yogurt, yummy. These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal. About the author:Cathy O is a successful author who provides information on gourmet gift baskets, gourmet food, and gourmet recipes. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."

3 Methods For Perfectly Melted Chocolate

Melting chocolate for baking is an exacting task, if not done perfectly you can end up with a burned or grainy mess and ruin whatever you are baking. Below are 3 methods for melting chocolate, each can be successful in it’s own way and you need only pick a method that works for you and get cooking! In The Oven Chocolate can be melted in the oven quite easily but you will need to be very diligent about watching it. It’s easy to get caught up in your other baking chores and not realize that you have overheated it until it is too late. To melt chocolate in the oven, heat the oven to 110 degrees. Chop the chocolate and place in a dish inside the oven. Keep the door open and check regularly. It will take about an hour to melt thoroughly. Double Boiler Method This tried and true method uses two pots or a special double boiler pot. The bottom pot has about an inch of water in it and the top pot is a bit smaller and rests on the bottom pot. The water should be heated to just below a simmer. Chop the chocolate and put it in the top pot. The chocolate should be stirred until melted and you must be very careful not to get any water mixed in with the chocolate as this will make it grainy. Microwave Using the microwave to melt chocolate can be the fastest but also the most disastrous method as a couple of seconds of overheating can ruin the chocolate. Chop the chocolate and put it in a microwave safe bowl. Heat on 50% for 1 to 4 minutes - the amount of time needed will depend on the amount of chocolate you are melting so you will have to watch the chocolate the whole time. When you see that it is turning shiny and before it is fully melted, remove it from the oven and stir until it melts fully.

How to Carve a Turkey

To someone who is just learning to cook, this topic may seem like one of the hardest meals you will ever have to prepare. Needless to say, if you’re having a turkey there’s usually company involved which means a number of hungry people are relying on you to prepare a great meal. This can be very intimidating. Luckily we have all the information you need, in order to ensure a great meal for you, your friends and your family. In order to successfully carve a turkey, you will need to have the following pieces of equipment: • One warm serving platter • A pair of kitchen scissors • An electric knife or a large slicing knife (you may want to choose a manual knife since they provide more control than electric ones) • A small carving knife or fork for arranging and serving the meat Now that you have the equipment you need to carve the turkey, follow these steps in order to become a turkey carving expert: 1. Leave the turkey to sit 20-30 minutes after roasting and before carving. This will make the meat moister and easier to cut. 2. After the turkey has sat for the time indicated above, transfer the turkey onto a cutting board; this is where you will begin carving the turkey. 3. Remove the Leg: To do this, hold the drumstick firmly with your fingers and gently pull the meat away from the body of the turkey. While doing this, cut through the skin between the leg and the body. Next, cut through the joint joining the leg to the backbone. Then separate the drumstick and thigh by cutting downwards through the joint, until the knife hits the cutting board. 4. Slicing the Drumstick (Leg) Meat: Once you have detached the leg from the rest of the body, you will want to slice the meat. Hold the drumstick in an upright position and turn the drumstick in a circular motion while cutting downwards. This will produce tasty slices of meat which are approximately equal size. 5. Slicing the Thigh Meat: When slicing thigh meat, you want to hold it close to the plate and secure it so it does not move. For best results when cutting thigh meat, make sure your knife is parallel to the bone and cut downwards towards the plate in slow, steady motions. 6. Slicing the Breast Meat: Make a deep cut into the breast of the turkey towards the body frame, as close to the wing as you can. Starting at the front of the turkey (about halfway up the breast) start cutting downwards, parallel to the cut you made to the wing. Only cut enough meat as you think necessary for the amount of people. Uncut meat will stay fresher longer. 7. Serve the Turkey: place all the slices of meat in an attractive manner on a large platter and serve to your guests. * Note: Remove stuffing from the turkey either by taking it out of the hole made where the leg was removed or by making a new hole in the neck and taking it out from there. About the author:Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools and obtaining a Culinary Degree for those wishing to enter the trade.

Eat your Veggies! Simple Cooking Methods

Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?
There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...
Raw
Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!
Steamed
Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.
Boiling
Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender.
Microwave
Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.
Stir Fry
Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).
Baking
Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum!
Barbeque
Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up!
Judy Williams her time between being a media executive and an earth mother goddess. No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest.