Sunday, July 29, 2012
Why pay big bucks for an appetizer in a restaurant? Make delicious steamed mussels for a fraction of the cost in your own kitchen.
Not only are mussels delicious but they are also considered a "power food" since they are an excellent source of protein and have more iron and vitamin B12 than beef. They are also very easy to prepare and relatively inexpensive. I use a very basic recipe of steaming the mussels in butter, white wine, shallots and garlic. Before I get into the recipe let me share with you how to clean mussels, if you have never done so. First, you want to make sure that you unwrap them as soon as you get home so they can breathe. You want to throw away any that are chipped, broken or open. (Though you can leave the open ones on the counter for a few minutes to see if they will close up again. If they don't, chuck 'em.) Just before you are going to cook …
Sunday, April 8, 2012
Don't spend Easter in the kitchen. We have five recipes that will impress your guests without leaving you stressed.
- LOCAL CONNECTIONS
-
Sunday, April 8, 2012
Easter Sunday is a special time to gather with family and loved ones. From sunrise services to Easter egg hunts, all of the day’s activities often end up with hungry patrons looking for appetites to be filled. We’ve scooped up five easy but savory dinner recipes that you can share with your family to wrap up this festive day. Have a wonderful and delicious Easter. If you have a large family or plan to have a large gathering of people at your Easter dinner, then this baked ham is the perfect choice to feed a small army. Who knows how to make an elegantly delicious ham better than Martha Stewart? The ingredients are simple: 1 (12 to 14 pound) uncooked smoked ham bone-in, 1 cup dark brown sugar and 1/4 cup Cognac. The ham takes less than two …
Sunday, March 25, 2012
This versatile pesto spread can also be used on crackers, potatoes and more.
- LOCAL CONNECTIONS
- Jen Anesi
-
Sunday, March 25, 2012
Ingredients: Directions: Using your food processor, combine the basil, Parmesan cheese, garlic, nuts, oil and salt. Blend until it's almost smooth, occasionally scraping the sides of the food processor to ensure all ingredients blend evenly. Meanwhile, cook the thin spaghetti. After draining – and while still hot – toss the pesto mix with the spaghetti until the spaghetti is coated evenly. Garnish with a sprig of basil and serve hot. If you don't use all of the pesto sauce, you can put it into a bag and refrigerate or freeze it.
Sunday, February 12, 2012
A modern twist on Flan.
This recipe is a little challenging to make only because it requires a lot of patience. But, if you are a fan of flan you will definitely enjoy this dessert. It encompasses two very different consistencies, allowing you to enjoy custard and cake together. This recipe also allows you to learn and showcase different cooking techniques such as making caramel. Ingredients For caramel: 1 cup white sugar 1/4 cup of water For the custard: 6 eggs (yolks and whites) 1 cup of sweetened condensed milk 1 cup of milk 1/4 cup of white sugar 1/4 tsp. of finely grated lemon rind For the cake: 3 egg yolks 1/4 cup minus 1 tbsp. of white sugar 3/4 cup of cake flour 1/2 tsp. of baking …
Sunday, November 27, 2011
Here are some alternative ways to serve your turkey and all the fixings.
Now that the family has left our homes and our kitchens are finally reclaimed, we are all left with the task of figuring out how to use up those yummy leftovers. This year my family cooked a huge turkey and not as many people came to dinner as we thought. There is enough to feed us for about a week. I have included four fairly easy recipes that should help us all get through all of our leftovers. There is enough variety in the recipes below that getting through the turkey left this year should be slightly easier. TORTILLA TURKEY STACKS 2 7-inch flour tortillas 3/4 cup chopped cooked turkey or chicken 1 tablespoon bottled fat-free Thousand Island salad dressing 1 tablespoon bottled chunky salsa 1-1/2 green onion, thinly sliced 1/2 cup…
