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Cooking

  • Try using seasonal vegetables when planning your daily meals

    Have you ever sat down and planned what meals you were going to cook that week without considering what vegetables were in season? I know I have!
    I get this craving for a certain meal that I want to have without even considering if certain foods or veggies are even available at that time of year. When I can’t find what I want, I sometimes end up creating a completely different dish than what I had planned. Sometimes this is a good thing.

  • Grilling vegetables will enhance their flavor and appeal

    Many vegetables do well on the grill, but those high in water content, like cucumbers, celery, lettuce or most any leafy green, just don’t make the grade. My favorites are asparagus, eggplant, onions, cabbage and tomatoes. Peppers are a natural grilling choice too, whether you choose bell peppers or the hot variety.

  • Corn on the cob is plentiful and available at local markets

    Even though it’s available year round, I really love that first ear of corn in late spring or early summer, when it is at its peak.
    Like tomatoes, corn is best when grown locally. Check out our local farm markets and farmer’s markets. Usually, the corn sold there has been picked that morning, unlike corn sold in the local super markets. Corn loses it freshness very quickly.
    Corn is the number one field crop grown in the United States, in both value and volume of production.

  • Try these quick and easy sandwiches, even with gravy

    I can remember the first time I ever tasted French fries smothered in chicken gravy! It was in Topeka, Kan. at a small local steakhouse. The waiters never wrote anything down, being able to remember everyone’s order perfectly. Our group all ordered thick T-bone steaks. In a few minutes, the waiter brought over a large serving bowl of homemade fries and a large bowl of chicken gravy. I don’t remember much about the steaks, but the combination of those fries and gravy has stuck with me all these years.

  • Ingredients for remoulade sauce varies from cook to cook

    There are two types of remoulade (pronounced ruma-lade) sauces, and probably a million recipes for each. One is a white, mayonnaise-based style, and the other is a red version, which I prefer. The sauce is best if made a day ahead to let the flavors combine.
    Remoulades generally fall into one of two categories: those with a mayonnaise base and those with an oil base. In the oil or mayonnaise-based versions, the reddish hue is accomplished from the addition of paprika.

  • Spring onions add flavor and flair to your favorite dish

    Spring onions are genetically identical to the common onion, but they look and taste differently because they are planted very close together and harvested prematurely to give a milder flavor than a common onion.
    Though spring and green onions are often used interchangeably, there is a difference between them. Spring onions have larger leaves and are harvested after a small bulb has formed. Green onions are harvested before any bulb has formed.

  • Bananas are actually a large herb, not really a fruit

    The banana tree is not a really a tree, nor is what we call a banana actually a fruit. The “tree” is actually a large herb and the banana is seedless and thus, botanically speaking, not a fruit. Each banana tree produces one and only one bunch of 100-400 bananas during its lifecycle.

  • Tips for grilling hamburgers for maximum flavor and juiciness

    The oldest hamburger chain is White Castle, founded by a short-order cook and an insurance executive in 1921 in Wichita, Kan. It served steam-fried hamburgers cooked on a bed of chopped onions for a nickel.
    The “Big Mac” was introduced in 1968. It was more expensive than a regular hamburger. Its price was 49 cents.
    Even with all the fast-food chains serving hamburgers today, most of us still prefer grilling our own burgers. The fresh grilled taste just can’t be beat. When making a hamburger, the goal is to maximize flavor and juiciness.

  • Versatile, dry onion soup mix is more than just an onion dip

    Mixing sour cream with one of those dry onion soup mix envelopes was a staple at parties at our house for years. It was a cheap and easy way to make a pretty darn good dip. And, with a bag of nacho chips and a bottle of wine, the dip would make the occasion festive.
    Then one day, I read the label on the onion soup mix envelope. The company suggested mixing its onion soup with ground beef for an onion meatloaf. It really added some zest to it. I decided to ask some friends what they used it in.

  • Onions, carrots and celery deliver a ‘trinity’ of flavor

    The simple trinity of ordinary vegetables, commonly called mirepoix, forms the foundation of a myriad of dishes. You’ve probably made it a thousand times without even knowing it. It’s one of the essentials of classical French cooking, but equally important in all cooking.