.....Advertisement.....
.....Advertisement.....

Cooking

  • Grilling season is here, so it’s time to review the basics

     Grilling season is here, so it’s time to review the basics

    The Memorial Day weekend is traditionally the beginning of the grilling season for many in the country, and no matter where you live, new equipment, new techniques, new cookbooks and new recipes await the seasoned grill master for yet another summer of delectable delights.

  • Onions lend themselves to a variety of cooking methods

     Onions lend themselves to a variety of cooking methods

    Highly versatile, onions are an indispensable commodity throughout the world, lending themselves to a variety of preparations and cooking methods.

    So why do they make you cry?

    When you pierce an onion, you cut its cellular network, releasing a series of sulfur-based compounds that instantly combine and re-combine, causing sulfonic acid to be given off and triggering our tear response when we breathe it in. Now, aren’t you sorry you asked?

  • Braising turns a tough cut of meat into a fabulous cooked meal

     Many of you have probably used a braising method when cooking meat or vegetables and didn’t even know it.

  • Balsamic vinegar brings out the fresh flavor of herbs and fruits

     Balsamic vinegar has a variety of uses. Have you ever tried drizzling a little on a baked potato instead of using butter or sour cream? How about over steamed vegetables or in place of soy sauce in stir-fried vegetables? Some use it as a substitute for salt with either meat or poultry.

    I think one of the best uses of balsamic vinegar is over fresh tomatoes and mozzarella, with just a little touch of basil. It just seems to bring out the flavor of the basil.

  • Strawberries ready for picking at local produce farms

     Strawberries typically peak during May in our area. Producing good strawberries depends on ideal spring weather conditions. Although our area has been hit hard by cold and rainy weather this spring, berries are ripe for the pickin’ and hopefully the weather will improve enough to extend the season.

     

  • The secret to Chicken Winston is its seven-ingredient de jonghe sauce

     At one time or another, we’ve all been to a restaurant and had a really fantastic meal and wished we could make that same meal at home. And you probably could, if only you knew the exact ingredients, how to prepare the special sauce and how long to cook it. But, it always seems there’s an ingredient or two you’ve left out, as it just doesn’t taste quite the same as what you had in the restaurant.

  • Flavorful and filling, empanadas have become quite popular

     

  • The hunt is over, but the hard-boiled eggs remain!

     The hunt is over, but the hard-boiled eggs remain!

    It’s a few days afterthe Easter holiday, and you still have a carton full of colorful hard-boiled eggs in the fridge. What should you do with them? Shell-encased hard-boiled eggs will stay fresh in the fridge for up to one week.

    Unless they sat out for a really long time, hidden too well, those leftover eggs need to be eaten. You might want to consider the following:

    1) Add chopped eggs to a green or spinach salad.

    2) Top crispy, buttered toast with sliced eggs.

  • Traditional Passover foods prepared with special care

     Traditional Passover foods prepared with special care

    Passover (Pesach in Hebrew) is one of the most important Jewish festivals, celebrated in late March or early April. The eight-day observance commemorates the freedom and exodus of the Israelites (Jewish slaves) from Egypt during the reign of the Pharaoh Ramses II.

  • Pork chop meals for two includes saltimbocca, an Italian classic

     Our family has always eaten a lot of pork chops. I remember my wife’s mother serving them quite often when we were first married. The chops were thinner then, and almost always bone-in. She would pan-fry them so you could just pick them up and eat them in bunches.

     

    These days, though, we prefer thicker chops and although we prefer bone-in, it really just depends on what’s available at the market.