Vinaigrette Dressing, A Simple Balsamic Recipe Will Do

A balsamic vinaigrette dressing is not some closely guarded secret made mysterious by a celebrity or gourmet chef. A good tasting vinaigrette is easy to make, and healthy for you. Oil and vinegar salad dressings or vinaigrette recipes can be made by those of us who have not attended the culinary institute. Times have sure changed since Seven Sea’s Italian Dressing and Wishbone’s Green Goddess sat on every store shelf as salad dressing staples. Remember when we thought “Original Ranch” was a vast improvement for our salad dressing repertoire, and store bought bacon bits were a hit? Then packaged spring mixed greens became available, and pine nuts were considered healthy and… just a moment; you still buy bottled salad dressings? …

Perfect Scrambled Eggs

The truth is that scrambled eggs are easy to make. Unfortunately, they are also the easy to make WRONG. At a root level, scrambled eggs are simply beaten eggs which are fried and – for lack of a better word – scrambled. But like most things that are simple (take love and martinis as examples), people have found ways to make them needlessly complex. No cheese. No overt flavorings. Just eggs and what it takes to make them taste and look like great eggs. What NOT To Add Cottage Cheese — Several recipes I encountered recommended whisking a Tablespoon of small curd cottage cheese in with each egg. Visually, the result was creamy and mildly fluffy scrambled eggs. In terms …

How to Buy, Store and Prepare Potatoes

No doubt about it…the beloved potato is clearly the most popular vegetable in the United States. Potatoes easily adapt to many flavors and methods of cooking. This article defines the characteristics and the best uses of some well-known potato varieties, how to choose and store potatoes and several basic ways to prepare potatoes without any or a minimum of added ingredients. Well-Known Varieties, Characteristics and Best Use Russet Potatoes – This potato is slender, oval shaped with a rough brown skin and lots of eyes. They have a mealy texture when cooked and cooked russets will start to fall apart when cut due to the low moisture and high starch content. This variety of potato easily absorbs butter, dressings and …

Hello From Sicily – An Italian Cooking Class

I had thoroughly enjoyed my personal Sicilian history lesson provided by Alessandro Adorno, the Founder and Director of the Babilonia Language School. In addition he suggested that I attend one of the cooking classes organized by Babilonia that gives Italian language students an opportunity to create Sicilian delicacies first-hand. Just a minute and a half from the language school is the home of Aurelio and Angela Ferrari, a couple who regularly host language students as part of the homestay program of Babilonia. Currently the couple have three language students staying with them, and they provide them with comfortable accommodation as well as three home-cooked meals a day. Aurelio, now retired, has spent a life-time in the hospitality industry. He has …

Turkey the Old-Fashioned Way

There are many delicious ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled…to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparing perfect turkey the old-fashioned way –- oven roasted. Basic Technique for Roasting a Turkey… 1. The safest method for thawing a frozen turkey is by allowing the turkey to thaw in the refrigerator. Be certain to plan ahead…it will take approximately 3 days for a 20 pound turkey to defrost. 2. Everyone wants to prepare enough turkey for the number of guests they serve, and generally desire to have some turkey left over. To determine the correct turkey size that will be needed, see …

THE CHEMISTRY AND ECONOMY OF SOUP-MAKING.

Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth. The theory and philosophy of this process we will, therefore, explain, and then proceed to show the practical course to be adopted. As all meat is principally composed of fibres, fat, gelatine, osmazome, and albumen, it is requisite to know that the fibres are inseparable, constituting almost all that remains of the meat after it has undergone a long boiling. Fat is dissolved by boiling; but as it is contained in cells covered …

North America Gets Cheesy with Raclette Grills

Yes, the fondue pot of the 70’s was pretty cheesy, but in this century, nothing is more cheesy than raclette. In recent years fondue pots have experienced a resurgence in popularity, and with them has come the raclette grill. Though not traditionally well known in the US and Canada, raclette is suddenly experiencing a boom in popularity. Raclette is a semi-soft, relatively mild, easily melted cheese from Switzerland. The term also refers to the cooking method of melting cheese at a tabletop grill and serving with a variety of accompaniments. Legend has it that the original method for melting the raclette cheese began when Swiss herdsmen settled down for the night in their camps. They placed a hunk of cheese …

NINE SALMON RECIPES.

Boiled salmon. ————– Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish. Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain …

Marinades, Sauces And Dressings: Balsamic Vinegar Compliments More Than You May Realize

A balsamic vinaigrette dressing can turn a nominal green salad into a refreshing mixed fresh Spring salad with a zest of Italian flair. Using aged balsamic adds a bit of gourmet into anyone’s kitchen. Send a bottle to a friend for a gift and you may turn their culinary world upside down. “The keynote to happiness within the four walls that make any home is plain, wholesome, well cooked food, attractively served.” — Louis P. De Gouy Balsamic Vinegar has an almost other worldly flavor that enhances nearly any food it touches. You can see a visible change on the face of someone who is trying Italian balsamico for the first time. Their face is transformed by awe and delight. …

Southern Cooking Brings Soul to Food

I was born and raised in the heart of the Deep South. From as far back as I can remember I remember long summer afternoons spent drinking iced tea and shelling peas and butterbeans on my grandmother’s porch. I have moved on from my roots and have made my way into other regions of the world. One thing, however, that has remained constant in my life is my deep and abiding love for southern cooking and cuisine. I was probably well into my teen years before I realized that tea could be served any other way than loaded with sugar and over ice. It was about that same time that I realized some folks would eat vegetables that hadn’t been …

Russian Thanksgiving Dinner – Mystery Ingredients

Living for a year in Siberia was bound to results in a few laughs. There was no funnier time than my effort to celebrate Thanksgiving. The Set Up As an American male, my idea of cooking was dropping by the local Chinese restaurant on my way home from work. We are talking about a person who considers cooking rice a culinary challenge of the highest order. This lack of skill came to the forefront while spending a year teaching at a university in the Siberian city of Chita. Thanksgiving Experiencing the Russian culture was one of my primary reasons for moving to Siberia. Experiencing the American culture was apparently one of the prime reasons the University hired me. These conflicting …

Regional Cuisine Of The United States: Louisiana Cajun Cooking

Louisiana Cajun cuisine originated with a group of French residents of Nova Scotia, who were expelled by the British in 1755. They eventually, after years of a nomadic existence, settled in the Southern Louisiana swamplands. There they adapted their native cooking methods to use ingredients that were available in their new land. This cuisine is the food of hardworking country people, used to difficult conditions. It is practical, strong country food, taking advantage of easily available local ingredients, often an entire meal prepared all in one pot. This style of cooking became the hallmark of these people, called Acadians, which was later shortened to Cajuns. Authentic Cajun recipes can be hard to come by, as they were traditionally passed down …

Regional Cuisine Of The United States: California-Style Cooking

The great state of California carries some of the most rich aspects of American culture, from the pioneers to the gold rush to quality cuisine. Bordered by the Pacific Ocean, Oregon, Nevada, Arizona, and Baja, classic California food can take on many forms. The unique cuisine of California is earmarked by a tradition of freshness and home grown quality, calling forth to mind fresh leafy green salads, fruit, and organic just-about-anything. California is one of the major agricultural centers of the United States. The state of California, as one of the nation’s leading producers of fresh produce, has an extreme abundance of fresh fruits and vegetables. When it comes to food in California, a lot of the focus is shifted …

Rediscovering Grilled Pizza

America’s favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza, the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high, dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling. Before the word …

Recipe – Lavender Heart Cookies

Lavender, its bushy hedges wafting a delicate scent in the winter sunshine, is one of my favourite herbs. It is hardy, smells wonderful, cleanses the air of viruses and repels insects. All these virtues and you can bake with it too! I was going through my recipe books yesterday, looking for something new to try in the biscuit baking line and saw a recipe for Lavender Heart Cookies. Every time I’d glanced through the book it had always intrigued me, but I’d never tried it before, as the idea of using lavender in baking seemed a little bizarre…interesting but probably getting results of ‘yuk Mum, what are these bits?’ Anyway, in the spirit of culinary adventure, I thought I’d have …

How to cook a turkey

The most important thing to keep in mind is that a turkey takes a long while to cook through to the bone…and keeps on cooking once you remove it from the oven. Make sure to bake, braise or roast the bird at a high enough temperature to keep it safe to eat and don’t overcook it. Don’t leave your turkey in the oven to keep it warm while you get the rest of the dinner ready to serve. Take it out as soon as it’s done, let it cool outside the oven for about 20 minutes and then carve away. You’ll see the difference immediately when a turkey is prepared properly: the dark meat soft enough to break apart with …