Latest Cooking Articles

Gourney Cooking for Pleasure

Wed, 11 Aug 2010 09:55:36 -0400

Gourmet Cooking for Pleasure

Gourmet cooking is a style of food preparation that deals with the finest and

freshest possible ingredients. This means that to enjoy authentic gourmet

food you must prepare your food immediately after purchasing the fresh

ingredients that will comprise your meals. Not only do you want to purchase

the freshest ingredients when cooking gourmet meals but you also want to

insure that you are purchasing ingredients of superior quality.

Those who excel at gourmet cooking and food preparation have many options

available to them. From catering to opening up their own restaurant these

talented individuals who are entrepreneurial in spirit often do quite well in

the world of business if their talent is sufficient.

When it comes to cooking gourmet food the two rules mentioned above are the

only hard and fast rules. Everything else is purely a matter of adventure and

taste. Now this doesn't mean that any and everyone can become a gourmet cook

simply by going out and purchasing the finest and freshest of ingredients and

throwing them into a pot. There is some degree of art involved when it comes

to gourmet cooking and a large degree of skill that is necessary in order to

achieve these culinary masterpieces.

You should also understand and be prepared to discover that fresh ingredients

are not always available so there are times when compromises must be made

when cooking gourmet meals. For this reason you capitalize on what is in

season and plan your meals accordingly whenever possible. One important

quality when it comes to cooking gourmet food is the layering of flavors. You

should be able to taste the meat or seafood as well as the vegetables, herbs,

and spices that comprise your skillfully prepared meal.

You should not however rely on taste or aroma alone when cooking gourmet

foods. As I mentioned above gourmet cooking is a large degree skill but there

is some degree of art involved. For this reason, presentation is a key

component of the gourmet dining experience. Through a few freshly chopped

herbs on the plate before placing the food or top the food with appealing and

aromatic herbs that will compliment the flavor of the meal you have prepared.

Present the fruits and vegetable sides in a visually appealing fashion rather

than simply tossing them onto a plate.

With proper presentation even foods that were simple to prepare can take on

the flavor of a gourmet feast. This is something you should keep in mind

whether your cooking plans for the evening involve the gourmet or the every

day. The thing about gourmet cooking is that it is to some degree more art

than science. This means that there is always room to improve your skills and

stretch your limits as a cook. There will always be the next great challenge

or the 'what if' when it comes to flavor combinations.

In fact, some of the greatest foods began with someone asking, "What would

happen if I added this?" Always ask what if and always seek to improve your

skills. The good news if this is an avenue you wish to pursue is that there

are often gourmet cooking classes offered at gourmet food shops in your area.

Some colleges or local community programs will also offer these sorts of

classes for a few if you are interested. This means that there are almost

always opportunities to broaden your experiences with gourmet cooking and

expand your horizons.

Whether this is your first time considering gourmet cooking or you are an old pro, keep in mind that skills can be learned over time with the proper motivation and an open and honest desire to learn. If you want to learn more about gourmet cooking there is really nothing to stop you from doing so other than yourself. The Internet, your local library, and many bookstores across the country have countless volumes of information that can help you get started on your journey to gourmet cooking bliss.

The Yoshi Blade: Now You Can Cut Down on Prep Time

Mon, 26 Jul 2010 01:34:59 -0400

Most cooks generally agree that the worst part of cooking is getting everything ready to make their pièce de résistance. Most great dishes require prep work – maybe it’s chopping the vegetables for your homemade pico de gallo, slicing the ingredients for your mango salsa, or simply scraping and cutting the vegetables and meat for your homemade soup. It is all the “grunt work” that goes into a good meal.

The difference between prep time that is a chore and prep time that’s a breeze can be a good, sharp knife – like the Yoshi Blade ceramic knife. This powerful knife will cut bread without smashing it. It will let you slice vegetables like a surgeon, thanks to its precision, ceramic blade. And as for cutting meat, the Yoshi Blade always stays sharp enough to cut the thickest cuts of meat.

What helps to make the Yoshi Blade so special is its Santoku design and the materials used in its construction.

Santoku design

Santoku is an all-purpose kitchen knife that originated in Japan. Its 5- to 8-inch blade has a flat edge and a sheep’s foot blade that curves in an angle at the end of the knife. The handle of the knife aligns with the top of the blade. When translated, the word Santoku means “three uses,” which is perfect for the Yoshi Blade as it easily performs the three tasks you want of any knife: it slices, dice and minces. This means the Yoshi Blade is just about the only knife you need in your kitchen.

Santoku- designed knives are lighter, thinner and shorter than a Western chef's knife, which is usually about 8 inches long. And remember, a shorter knife is more nimble to use.

Materials

The Yoshi Blade is an eco-friendly design that will not rust and will keep its sharp, precision edge year after year. Its blade is make of zirconium oxide, one of the most studied ceramic materials. If the term “zirconium” sounds familiar, it should. Single crystals of the cubic form of zirconia are used in jewelry – cubic zirconia. The qualities that make this faux gem stone so hard to tell from its diamond counterpart make it a strong, sharp knife that is 40 percent stronger than steel. In fact, it is the second-hardest material known to man after the diamond. And because the Yoshi Blade is made of a ceramic material, it will not rust or pit.

When making a Yoshi Blade, the material forming the blade undergoes high-pressure molding. Then it is fired at temperatures in excess of 1832° Fahrenheit. The material is then polished on a wheel to form the cutting edge, which is attached to the handle of the knife.

There are other great qualities about the Yoshi Blade. For instance, it will not stain or rust because of the hardness of the ceramic material. It is also a non-stick surface that makes the blade easy to clean. And, as opposed to stainless steel, the ceramic blade will never alter the taste of food it touches.

Caring for your Yoshi Blade is pretty simple. First it will rarely need sharpening. If, by some chance, it becomes dull, the manufacturer will sharpen it for just the cost of shipping and handling.

Packaging

Manufacturers of the Yoshi Blade knife usually offer the knife as part of a package, which can make it an even more valuable deal. One package offers a free ceramic peeler – for use when peeling carrots, radishes and cucumbers – free with the purchase of the knife. Other times, you can buy a set of the Yoshi Blades, including a 5-inch slicing knife, a 4-inch paring knife and a 3-inch paring knife. No matter which package you find, a Yoshi Blade knife is bargain like no other.

Reviews

If you’re still not sure about the claims made about Yoshi Blade knives, check out online reviews that tout the benefits of the Yoshi Blade knife:

“The paring knife, as well as the other two ceramic Yoshi Blade knives, performed flawlessly on fruits and vegetables we tested, as well as turkey breast. We were able to thinly slice the softest and juiciest tomatoes and get a nice slice of cooked turkey with the same knife,” said one reviewer.

“The Yoshi blade might not out-perform some of the top-dollar (a few hundred dollars per knife) chef’s knives, but for the $30 price point, you would have a hard time finding a knife that performs better and cuts with such precision,” read another review.

If you are a cook who values your time, you owe it to yourself to make some of that prep work a more manageable chore. A good knife can go a long way to making your time in the kitchen a more pleasant experience. See if the Yoshi Blade isn’t the knife to do just that.

Take a Crack at These Egg Recipes

Wed, 26 May 2010 02:28:46 -0400

The egg is an incredibly diverse food. Eggs are an integral part of a myriad of different dishes. An egg can be boiled, scrambled, fried and added to recipes for baked goods, such as cakes and cookies.

Packed with 13 essential vitamins and minerals and high amounts of protein per serving the egg contains only about 70 calories. Eggs are excellent for someone on a diet or if they have specific dietary restrictions. Contained in this delectable creation of nature is choline. Choline is an essential nutrient that aids keeping a healthy functioning brain.

Whether it’s omelets or sunny side up on the hot skillet, eggs are a common sight at breakfast. One reason why is that eggs are one of the easiest foods to cook, so if you are a novice chef eggs are perfect to start with. It is a great food item for children to start cooking with. Most basic egg recipes are very convenient to put together, they do not take a lot of time to prepare. Eggs are also are fairly easy to clean up

Eggs can also be eaten on their own. One method is boiled. It is easy and can be saved for later or taken on the go. Eggs are also a common sight during Easter, when the egg is decoratively colored and are enjoyed by the young and old.

To make hard boiled eggs, first you want to take some eggs into a pot and pour about one inch of water over the eggs. Next turn on medium heat and wait for the water to boil. Once the water has reached its boiling point immediately turn off the heat and let it sit. Depending on the type of egg that you prefer a soft boiled egg should sit in the hot water for about four minutes. If you desire a hardboiled egg you should let them sit for about fifteen minutes.

The deviled egg is a wholesome finger smacking food that is shared at many family functions, holidays and reunions. Deviled Eggs are commonly served as hors d'oeuvres in many households across the country. The term deviled egg was first derived in the 18th century referencing to the zesty flavor it possesses. So this recipe is a must. To start your ingredients will consist of:
6 hard-boiled eggs
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
a few leaves of fresh flat-leaf parsley, finely chopped, optional
freshly ground black pepper
salt, to taste
paprika (optional)

First take each egg and cut them into halves and scoop out the yolk into a bowl. Next you want to add mayonnaise and Dijon mustard. If it is preferred you can tweak the ratios of mayonnaise to Dijon mustard if you are a person who like more than the other or just more in general. You want to stir till a consistency is of your liking.

Next add the onions and stir them in along with the chopped parsley. Put salt and pepper in to taste. Take a spoon and scoop the mixture back into the halved eggs. Paprika can be lightly sprinkled on top of the egg for an effect. Serve chilled.

Due to the high amounts of cholesterol contained in eggs, and the emergence of a more health centric society, some people might have to limit their intake of eggs. Eggs whites are one way to enjoy eggs and still stay health conscious. An herbed spinach egg white omelet can easily be made in about ten minutes. Still tasty and good for the body and soul, this low fat recipe cannot be turned down. The ingredients include:
3 egg whites
1 tablespoon nonfat milk
1/2 tsp dried mixed herbs
Freshly ground black pepper
3/4 cup chopped fresh baby spinach

1 tablespoon reduced-fat shredded sharp cheddar or grated parmesan
In a bowl combine and stir together the egg whites, herbs and milk together. Put medium heat to a cooking pan that has been coated with non stick cooking spray.
Next put the chopped spinach into the pan and as it begins to wilt slowly pour the egg white mixture on top. Watch the mixture go to the edge of the pan. When it begins to set on the edges take a spatula to the omelet and lift allowing the remaining eggs whites to run from underneath. Once the omelet is set fully sprinkle cheese on top if desired and enjoy.

Eggs can be a fun food for all ages to make. Eggs are tasty and do not dominate flavor when combined with other types of foods. Next time you’re getting ready to cook, consider a delicious dish made with eggs.

5 Recipes for Eggs that Your Family Will Love

Wed, 28 Apr 2010 00:18:09 -0400

The next time you find yourself pining to expand your weekly meal repertoire, consider making an egg-based dish the new star of your lineup. One of the most versatile, inexpensive and nutritious ingredients available, it’s no wonder the eggs are so popular in American cuisine.

Whether you’re short on time or on a budget—or perhaps both—eggs are a fantastic choice for taking center stage at any meal. Eggs are essential components in hundreds of recipes, but shine on their own without much help. Here are five suggestions for egg-centric dishes to whet your appetite.

Classic Fried Eggs

The classic fried egg tends to get the reputation of a simple kitchen staple that anyone should be able to handle—something akin to pouring cereal into a bowl and adding milk. However, this bad rap is somewhat undeserved and ubiquity doesn’t necessarily equal simplicity. In fact, many chefs must pass the test of frying an egg perfectly before landing a job.

But one of the troubles with frying an egg perfectly, as well as one of its charms, is how many ways there are of going about it. Though your own frying methods may vary with time and preference, here’s a starter to get your breakfast in business.

An essential piece of equipment for fried eggs is a good nonstick frying pan. Melt some butter into the pan and heat it over a medium flame for a moment before adding the egg. For perfect results, the egg should not sizzle at any point during cooking. The trick for a great end product is heating the egg slowly.

After cracking the egg into the pan, you’ll notice there are two sections of the egg white—an inner and outer ring. As the egg heats up, use a spatula to break the border between the inner and outer whites. Once the combined egg white has firmed enough for flipping, carefully flip the egg over and fry the top side for about 20 seconds—less or more according to personal taste—before serving with a bit of salt and pepper.

Perfect Scrambled Eggs

Another staple of breakfast nooks across the US, while you may think you’ve got a good handle on the best way to make scrambled eggs, a few select tips can help you take this mainstay up a notch. Again, begin with a good quality nonstick frying pan and enough butter to coat the bottom. Although many recipes specify special conditions—starting with room temperature eggs, stirring constantly—the most important step in creating delicious, fluffy eggs is whisking.

Using a whisk or fork, incorporate as much air into your eggs as possible by using a vertical circular motion that pulls the eggs up out of the bowl momentarily—the more air bubbles in your eggs, the fluffier they’ll be. Whisk for about two minutes and transfer to the medium hot pan, stirring occasionally while allowing larger curds to form. The eggs are ready to serve when there is no more liquid egg in the pan.

Frittatas

Whoever said eggs were just for breakfast? A type of savory omelet pioneered in Italy, frittatas are much more substantial than typical egg dishes you may be used to at the breakfast table. A cast-iron skillet is the best tool for a frittata.

Begin by coating the bottom with some butter over medium heat. Add 4 or 5 beaten eggs and filler ingredients. Popular fillers include sautéed onions, sweet peppers, ham and cheese. Cook the frittata without stirring or flipping and finish the top under a broiler. To serve, slice the frittata in pie-like wedges.

Soufflés

Representing the dessert category, custard is a classic crowd-pleasing way to show off your egg-handling kitchen know-how. To make four servings, begin by preheating the oven to 350 degrees, boiling about 6 cups of water and scalding 2 cups of milk. Using an electric mixer with whisk attachments, mix 2 eggs and ¼ cup of sugar on the lowest setting. Still whisking, add the milk and a teaspoon of vanilla extract in quick dashes to avoid setting the eggs. Pour the mixture into four custard cups, set them into a deep baking dish and surround them with the boiled water. Bake for about 40 minutes or until set and chill overnight.

Deviled Eggs
One of the most popular appetizers in American cuisines, deviled eggs are equally at home on the hors d'oeuvres platter or in the picnic basket. Here’s a quick, basic recipe for this classic egg snack. For a 24-serving batch, hard boil a dozen eggs, cool, peel, cut in half lengthwise and separate the whites from the yolks. Using a fork, mash the yolks and combine with ½ cup of mayonnaise, 2 teaspoons mustard, 1 teaspoon white vinegar and salt and pepper to taste. Spoon the mixture back into the white halves and top with a dusting of paprika.

The EZ Cracker: Whip up Breakfast like a Pro

Mon, 26 Apr 2010 05:31:19 -0400

If you like to cook frequently, then you likely don’t have much trouble with food preparation. Like figuring out exactly how much a “dash” is. Or draining ground beef without spilling the meat into your sink. Or knowing the precise differences between dicing, chopping, and mincing.

If this is you, then you probably can crack a perfect egg every time -- unlike the rest of us.

We know what it’s like to feel the slimy sensation of egg yolk on our hands. We always keep a paper towel handy to wipe off the counter, stove, and bowl when the egg whites miss their target. We are masters at picking out eggshell pieces from our concoctions. And if we somehow miss one, we often discover it while biting into a muffin, cupcake, or flapjack.

For all the rest of us: the tired (of cleaning up egg messes), the poor (dexterity people who crumble eggshells), the huddled masses (of used paper towels covered with egg goop)….

There is now hope! Introducing the EZ Cracker Egg Separator!

With the EZ Cracker, you no longer have to worry about exploding egg yolks or crumbling eggshell pieces. Because this handy device cracks a perfect egg every single time!

The EZ Cracker consists of two plastic handles about four to six inches long. The front of the device has two oval-shaped rings on the left and right side and a “claw” which hovers over the top and bottom.

Here’s how it works: you place a single egg so that the two rings hold it in place at either end. Then when you squeeze the two handles together with one hand, the claw closes from the top to crack the egg. Most importantly, the bottom part of the claw separates and clutches the egg to keep it in place while the yolk and whites drop down into your skillet or mixing bowl. Because the crack is clean, no unwanted shell particles are released.

In other words: you get a perfect egg crack time after time after time! With the EZ Cracker, you can bring back the joy of baking cookies, frying eggs, or preparing quiches!

The EZ Cracker is also incredibly invaluable when you have a recipe which requires separating eggs.

You know how that usually goes: trying to pour the yolk from one half-egg to the other? That’s assuming you are able to neatly crack the egg in half in the first place. Most of the time, you end up with a barely adequate egg yolk and/or white, scattered bits of eggshell, and glops of “ovo-gunk” all over your fingers.

But wit the EZ Cracker Egg Separator, you can get a perfect division of egg yolk and egg white every time you crack an egg!

You see, the EZ Cracker comes with an egg separator attachment which affixes to the bottom of the device (below the “rings and claw” apparatus). The attachment is a flat, round disc which perfectly catches the egg yolk when you squeeze the EZ Cracker handle – allowing the egg white to drop “yolklessly” into your bowl or pan.

This clean, simple egg separating process lets you whip up healthier egg-white omelets, creamier meringue for pies, or richer homemade eggnog!

The EZ Cracker Egg Separator also comes in handy when you want a hard-boiled egg. You know how time consuming it can be to crack and peel off an entire shell? It almost makes hard-boiled eggs not worth the effort – plus you’re bound to miss a few pieces or scatter some particles on your counter or table.

But the EZ Cracker solves this problem. When you put a hard-boiled egg into the rings on the device and squeeze the handle, the claw cracks the egg enough to make shell peeling easy. But the bottom parts of the claw don’t move apart (like they do with a regular egg); they just hold the egg in place to ensure a perfect crack.

Voila! The EZ Cracker takes the “hard” out of hard-boiled egg preparation!

So unless you enjoy cleaning up after yourself in the kitchen, the EZ Cracker is something that anyone can use – no matter how much they like to cook!

You might also want to think about giving the EZ Cracker Egg Separator to someone else. It’s a perfect gift idea for:

the single guy/girl who could use a little assistance in the kitchen
the senior citizen who loves to cook but who may not be as coordinated (to crack eggs by hand) as in past years
the family with kids who like to help their parents cook and bake
a couple or family as a housewarming present
any cook who likes recipes that require a lot of eggs!

No more trying to use the bowl lip, a fork, or the kitchen counter to crack your eggs. Those only lead to heartbreak (and egg break!) and extra cleanup time. Why make cooking any harder than it is? Order your EZ Cracker Egg Separator today!

Eat Yourself Younger Effortlessly (2nd edition)

Sun, 25 Apr 2010 00:22:40 -0400

For Celia Westberry, eating healthy has always been a personal journey. As a toddler, she learned her father had diabetes, a disease that put him in a coma, and then took his life. Determined to learn everything about it, she studied animal and plant cells in college as an undergrad, then graduate student, and while doing cancer research and before she knew it was teaching cell and molecular biology for 10 years. It was then that Westberry realized the best way to avoid premature aging and illness was to give body cells optimum health by "eating younger."

Now that she's lived two decades longer than her father and avoided diabetes and other illnesses, Celia Westberry is ready to coach you on how to make and eat a variety of healthy food, feel and look great and slow aging in the process with her book, entitled Eat Yourself Younger Effortlessly (BookMasters, Inc).

With this publication, you get the tools for what she calls "happy, healthy aging," which are centered on easy to follow directions and recipes for foods meant to feed one or two people at a time. They are in big, bold and black print, and focus on, among other points, "glycemic load, portion size, and full strength chemical energy in food."

With whole sections ranging from "body friendly" breakfast foods, lunches, snacks, soups, salads, sauces and dinners, Westberry guides you step by step to preparing foods that can support your immune system, which she states is "nature's gift for fighting disease," and which helps maintain youthfulness when eaten on a regular basis. The author also gives readers four sample weekly menus of foods from the book, but leaves the creativity to you to come up with your own weekly meals and snacks using the recipes in this publication, after becoming familiar with them.

More than just a list of food items and ingredients, Westberry explains why in scientific and nutritional terms certain foods are healthy for your body, others are bad for your health, or in the case of sugar, both, as it is necessary for brain energy, but too much of it in your blood can cause diabetes and possibly death. For example, "Quick Eggs" with ingredients such as sliced tomato, grape-seed oil, salt/pepper, and hot herbal tea, not only can help you lose weight if eaten for breakfast at least three times per week, but also balances protein and fat to "nourish" your brain, helps to burn fat, and contains both acidic and alkaline foods that balance the biochemistry of your body.

Eat Yourself Younger Effortlessly is a book that presents new and different twists to foods you are familiar with (i.e. Shrimp with Curry, Mushroom Omelet, Tropical Dreams Smoothie) and serves as an introduction to more exotic meals and cuisines that look appetizing (i.e. Crab Burger, Caribbean Three-Bean Soup and Chilled Cucumber soup or Raita).

The foods here aim to help your mind and body in a number of ways, including giving you more energy and staving off food-related illnesses and food cravings. And nearly all of it can be made in less than 30 minutes or no more than an hour of your time. That said, getting to know the many foods and recipes in the book is meant to be "leisure learning," a gradual process whereby you leave your old, unhealthy eating ways behind and enjoy newfound cooking habits, effortlessly.

Using Strong Kangen Water Every Day Of Your Life

Sun, 18 Apr 2010 05:14:55 -0400

Strong Kangen water has a cleaning affect on a number of different items. Being used as a detergent, it can greatly preserve hygiene in your daily life solidifying your overall health. Without even knowing it, using regular water from the tap is contaminating your dishes, clothes, sheets, and possibly even the food you wash under water.

Using typical tap water for daily routine is something far too many people are used to. What many do not realize is that the water coming straight from the tap can be quite contaminated. For this reason, you want to stick with something you can rely on like Strong Kangen water. There are a number of ways you can use and benefit from this type of purified water.

There many more ways you can take advantage of Strong Kangen water today. A natural way to clean up your lifestyle is to apply this water into your food preparation. It is perfect for cleaning vegetables and fish prior to cooking them in the oven or on the grill. Not only will it clean the fish and vegetables effectively, but it will also enhance the flavor of all of those delicious vegetables you have on hand. All you have to do is simply soak them in the water before cooking and watch the rest.

Next apply Kangen water into your daily life with daily cleaning. You are going to want to clean your cutting boards and dish cloths after each cooking session and there is no better way to do so than with this water. It is perfect for cleaning oil and tough grime from vents as well. And if you are in need of some basic cleaning around the kitchen, Kangen is your answer.

The last way to take advantage of strong Kangen water is to wash your every day dishes. No longer will you go through an entire thing of detergent in a week thanks to this water. You will also be able to pocket more money from the water bill as only one-third to one-fourth of the amount of water you would usually use is adequate enough.

This water has an extra strength and absorption power that will remove the toughest of stains including coffee, soy sauce and oil stains. There is nothing quite as frustrating as stains on your dishes as it not only leaves a mark, but can also build up bacteria. Instead of scrubbing for hours, you can quickly remove the unwanted stains you have.

There are a plethora of reasons why you will want to jump on this opportunity of a lifetime. Now is the time to clean up your health, clean your dishes adequately, and start taking care of your kitchen the right way with strong Kangen water. Be sure to ask about their business opportunity.

Think Wider Than Cookies When Working With Nutmeg

Thu, 11 Mar 2010 10:18:10 -0500

Nutmeg isn’t only for cookies, you know. That’s old school. This spice works for many other desserts, as well as meats and a green or two. You might already use it for that stuffing recipe… hope it’s not your secret ingredient.

Think about adding a dash of nutmeg into the mix when you’re cooking up carrots, cabbage or broccoli, cauliflower too. It’ll add a little something that might even help these foods be digested a little better for those who find them hard on the system.

Don’t forget to experiment with nutmeg when it comes to lamb and veal, even sausages, as well. The next time you’re creating a cheese sauce for something, add a dash of nutmeg.

Then there are the beverage possibilities. Coffee, as with cinnamon, can be enhanced with a little dash. Use it in the pot, in the coffee filter, or on top as a sprinkled design. A little goes a long way here.

At Christmas time, eggnog would not be the same without nutmeg. Then there is, of course, mulled wine, home-brewed beer, and fruit punch with a difference. Try blending it with pineapple and other exotic fruits. It’s good friends with the raisin too.

Many breads, nut breads and others, can handle a bit of nutmeg with ease. Check online for plenty of recipes. Also, soups can be brought back to life with a dash or two of this spice.

As with other spices, this one can lose its flavor over time, so make sure you use it or replace your stock at least once a year at least. An air tight container can help your ground spices last longer.

Freezing and refreezing them is not that useful, as the taste will diminish. You’re better off buying a quantity you can work with for a while and then replenishing as needed.

Please note that while the word nut is in its name, most people who are allergic to nuts are still able to eat foods that contain this spice. Always check, but this spice is not related. While nut allergies are quite frequent, an allergy to nutmeg seems to be rare.

Make sure to have a list of all ingredients you’ve used on hand when guests arrive. That way you can be sure to answer their questions and keep them feeling relaxed.

When you are working with nuts in your kitchen, take precautions not to double dip, and to make sure not to cross contaminate surfaces. Even if there are no allergies in sight, this will help you to ensure that the cookie you offer to your neighbor one day will not cause trouble. Allergies can be quite serious!

But getting back to those cookies, doesn’t the smell of nutmeg make you think of winter? I can’t help it. It’s one of those soft and fuzzy smells that makes me want to put on a sweater… guess I have to get moving to use it more in the summer now too.

A very versatile spice, nutmeg has a wide range of talents that cover both savory and sweet dishes.

Nutmeg is so handy for spicing up vegetables, meats, cookies, and drinks. It’s high on the list of good ones to keep in your recipes.

Get Practicing on your Hamburger Seasoning Recipe before the Barbecue Season Starts

Thu, 11 Mar 2010 10:15:14 -0500

While the snow is still on the ground, you could be perfecting your hamburger seasoning recipe. So by the time you’re ready to pull out the beast – unless you’re one of those winter barbecuing fiends – you’ll be ready and waiting to slap your new concoction on that grill.

There’s much to be said about a good hamburger seasoning recipe. You can start with the basics or find a good foundation and build upon it. Either way, you’ll want to perfect that part beforehand, so you can have fun finessing outdoors. That’s the real point of barbecuing, isn’t it?

Lots of people have a favorite hamburger seasoning recipe, but not everyone is willing to share their secret. So that means you have some work to do. Some of it might involve eating burgers… I know, it’s a lot to ask. But, if you’re serious, then you’ll do that homework.

Among the possibilities for a good foundation are onions, eggs, and some steak spices. You might want to add a little cinnamon, if you dare. Some choose to marinate the meat, but you can also leave that for steaks and chicken and other treats.

When shaping your burgers, remember that they are going to shrink, and that they might have a tendency to puff up on the grill. So form them accordingly. Experiment with this one.

Make sure you line up some spices and sauce to bring out to the barbecue so that you can continue to flavor them as they cook. It also makes you look like you’re busy… chefs always have something to add, check, and turn.

And as you’re developing your style, work in those condiments too. There’s always processed cheese slices, but nothing beats cheddar, mozzarella, or even cream cheese – you read correctly – under the hood.

Speaking of hoods, try bigger buns for those giant burgers, or something with a sesame seed. Thickly sliced fresh bread can also be a healthy alternative. This one might just help you with practicing your recipe more often.

Then there are pickles, dill or sweet ones, and hot peppers. Relish and ketchup, and mustard, but here you want to live a little and check out one with beer or other flavors. Dijon is good. Don’t forget homemade ketchups and chutneys too. They can be amazing additions.

The best, but not the last, tip is to work with the freshest of ingredients. That means thinking about a good ground beef: lean as they come. You’ll want to make sure your guests come back for seconds.

You never know, this might become an annual ritual… a new hamburger design. There are worse ways to spend winter than over the stove cooking up masterpieces that go down well with everyone.

So good luck with your hamburger seasoning recipe; here’s hoping it will be perfect, or close to it, by the time the snow melts. If not, be brave, and join the millions of Canadians, many of them students, who partake in an annual spring ritual… just don’t forget your hat, also referred to as a toque!

Get started early so that your burgers are the hit of the neighborhood when it’s time to pull that grill out. Be creative with your condiments, and you’ll be pleased with the results.

Cracked Black Pepper is a Fancy Name for Crushed

Thu, 11 Mar 2010 10:12:39 -0500

If you see a recipe that calls for cracked black pepper, you’ll know the secret. Crush it. It’s simply the peppercorn or berry cracked open.

Cracked black pepper is an important ingredient in many recipes, and it’s a spice that you’ll want to spend a couple bucks preparing to use properly.

That’s right. You’ll want to go all the way to investing in a pepper grinder, preferably one that works while you cook and then transfers nicely to your table.

Our mothers used salt and our fathers used pepper, way back, but now the stereotype has been blown wide open. It helped that salt has become the enemy for so many when it comes to their diet. That’s where supplementing cracked black pepper will increase that flavor and you won’t even remember what you used to load on your food.

The positive aspect about grinding or crushing your pepper when you need it is freshness, and the bits of the berry are larger, uneven. You’ll be able to spot it on your omelet, meat or potatoes, unlike that finely ground stuff that used to be the only kind around.

Times have changed, and the tools and the spices of the great chefs are now available at our fingertips, so we’d better get going and learn how to use ’em.

While I mentioned going out and getting equipped, it’s important to know how to store your peppercorns, and for how long. Keep them in a dark, cool, dry place, and know that they’ll last, be freshest, for about three months.

So once you’ve got them, make sure you test them every chance you have. Leave it close to the stove or within reach, perhaps on a tray that comes with you when you prepare your meals. Keep it with the oils that you might need on a regular basis as well.

Speaking of oils, pepper makes a great mix with them when it comes to creating house salad dressing or a simple sauce for pasta. Nothing beats oil, pepper, and some grated cheese atop spaghetti when you’re at a loss for what to make. It’s fast, easy, and you’ll appreciate the spice in all its glory. It will be one of the highlights.

Don’t miss out on testing it with the likes of pears and other fruit when you’re making compote. You’ll be surprised at how well the tastes blend. Then you’ll be off and running to experiment.

Then there are the more-well known dishes, including beef and fish. Again, fish with a dash or two of pepper, some lemon, and a fresh her like coriander, and your supper will raved about. Add some rice, perhaps some pepper there too, and a few carrots on the side. You’ll have them in the palm of your hands.

The secret to using cracked black pepper is to practice shaking it over most anything you cook. It really does wonders, even for those who think they won’t like it. What they don’t recognize likely won’t hurt them.

Peppers are not all the same, and grinding it fresh makes all the difference. Add this spice to your soups, meat, fish, and fruit. Experiment!