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    Love food read all about it with a cooking magazine subscription

     

    If you love food and beverages, whether you enjoy making them, eating them, or both, there is bound to be a magazine for you. From general interest cooking magazines to magazines focusing on everything from beer to chocolate, foodies have a home. If you want recipes and lots of them, covering the spectrum from classic American home cooking to dishes from all over the world, Cookbook Digest is a great magazine for you. Do you have bookshelves overflowing with cookbooks that you use only a few recipes out of, if any at all? Cookbook Digest pulls the best recipes from the newest cookbooks and passes them along to you, so you can keep more room in your house, and more money in your wallet. Another good basic is Home Cooking, which has recipes and techniques, as well as contests so you can show off your own creations. Traditional comfort foods and old fashioned homestyle cooking are the focus in Taste of Home. Looking for something a little more gourmet? How about Bon Appetit or Gourmet? These magazines cover good food, fine wine, information on restaurants, food travel, and entertaining tips. Saveur travels the world to bring you information on the greatest cuisines from around the globe. Food and Wine covers, well, food and wine, along with travel, healthy eating, and entertaining. If you follow a particular kind of diet for health, weight loss, or religious reasons, there are magazines to make your life easier, too. If you or someone in your family is diabetic, Diabetic Cooking can help you cook meals your whole family will enjoy that will also fit with a diabetic meal plan. Kashrus magazine has information on keeping a kosher kitchen, including recipes and information on products. Many people are following a low carb diet to lose weight, and SheKnows LowCarb provides recipes, weight loss tips and more on the low carb lifestyle. For vegetarians, Vegetarian Times magazine offers menus, information on diet and exercise, and research updates on vegetarian issues. Finally, there are magazines that focus on a particular food. Chile Pepper offers spicy recipes, along with travel and restaurant recommendations, while Chocolatier is all about desserts. If you’re a beer connoisseur, All About Beer is for you. Learn about brewing methods, the history of beer, and the culture of beer lovers around the world.

         
    Low carb cooking

     

    Low Carb Cooking Around the world people are paying more attention to their bodies and their health than perhaps at any other time in history. One method that has shown great success in helping people quickly drop those unwanted pounds is through low carb cooking and dieting. This method of weight loss seems to have taken the world by storm promising quick results for the simple (or not so simple) lifestyle change of eliminating as many carbohydrates as possible from our diets. The notion sounds simple on one hand and is appealing to not only women hoping to drop those vanity pounds but also men who welcome the idea of eating all the steaks they can handle throughout the year. Low card cooking is becoming a way of life for many families as a result though the idea of this particular lifestyle change and the reality of it do on occasion seriously collide with one another. If you are interested in dropping those unwanted pounds and keeping them off, this is a doubt that without a doubt gets results. The problem is that you must stick to the diet in order for the results to remain consistent even after you've met your weight loss goals. This means that you are not really embarking on a diet so much as a complete overhaul in the way you eat. The excellent thing about low carb cooking is that it is so widely popular. This means that you will have no trouble finding resources, tips, tricks, advice, and even amazing substitutes for those things you often miss most when engaging in the low carb lifestyle. Popular stores such as Whole Foods and Trader Joes are great places to go for specific foods that are low carb in nature and designed to meet the chocolate or breading needs of those who feel more than slightly deprived by the rigorous restrictions of a low carb lifestyle. Many mainstream grocery stores are also beginning to see the value of catering to this 'high end' market of consumers and offering a wider variety of low carb friendly foods to consumers. You can find recipes that are low in carbs by the mouthful at your local libraries and bookstores around the world. You can also find many resources on the Internet to help assist and encourage you in your low carb lifestyle incorporation. In addition to the cookbooks, recipes, and encouragement you also need to weed out the fact from the fiction when it comes to low carb cooking. The best way to do this is to go straight to the source. If you are going to incorporate this lifestyle altering diet into your way of life, you want to make sure that you are following it to the letter and not some knock off version that may not be as effective. When it comes to low carb cooking you have the perfect excuse to use your grill well and use your grill often. In fact, I highly recommend a George Foreman grill (or some similar knock off) for your home for those days when grilling outside simply isn't an option. Around our house, those are the days when the snow reaches the bottom of the grill but we are the exception rather than the rule. Most importantly about low carb cooking you should keep your goal in mind. If you aren't making progress, check what you are doing and adjust your cooking and eating accordingly. 578

         
    Make grilling a healthy experience

     

    Without a doubt there is something very relaxing and pleasurable about cooking and eating grilled food. There are countless ways you can turn your grilling not only into a flavorful and enjoyable way to cook, but there are also many healthy and tasty alternatives. Like anything else in life, what you put on your grill is a choice. Grilling healthy first means that you have decided to eat healthy. Cooking on a grill can be a great way to reduce fats on while adding wonderful flavor however we must also be careful when grilling as there can be certain risks if precautions are not taken. Eating healthy always begins with choosing healthy foods that are low in fat and using marinates to reduce unhealthy caseinogens. We know that charcoal grilling can produce carcinogenic smoke from the high temperature cooking of foods containing fat and protein. This can produce unhealthy chemical changes in the outer layers of flesh foods. To avoid these dangerous chemical formations we must avoid inhaling the smoke and avoid the black char on the outside of charcoal cooked food caused by high heat and/or overcooking. It is also advised that any lighter fluid or self-lighting packages be avoided as they can also add toxic chemicals directly into your food. Instead, use a starter chimney and newspaper to get your charcoal lit. While this method may initially take a few more minutes, in the long run it’s faster and healthier. The use of marinades can also help greatly lower caseinogens in food. By using a marinade your food will not only take on extra flavor but even a simple marinade consisting of olive oil and a citrus juice can reduce the harmful chemicals by as much as 99%. A marinade will also assist in tenderizing and enhancing your food’s natural flavors. There has been a lot of talk about grilling and the risk of cancer. While the risk is real and this should be kept in mind, there are some simple things you can do to greatly reduce the risk of cancer caused by grilling. The harmful chemicals that can form are created by putting food, primarily meats, under intense heat and flame. These are cancer forming agents however by taking a few simple precautions you can greatly reduce and even eliminate the risks. Grilling isn’t the only cooking method that causes these agents so there is no reason to give up on your grill. If done right, grilling is one of the healthiest methods of cooking. To reduce the risks follow these basic tips: • Trim excess fats from all foods. The fats are the main contributors to harmful chemicals so avoid fatty foods as much as possible. • Using marinades based on olive oils and citrus juices with greatly help reduce the risks. • Maintain a clean grill. This will also help reduce harmful cancer forming chemicals. • Avoid letting your grill flare-up. Extreme heat and flame will also increase risk. • Do not overcook foods. If you do accidentally char your food simply scrape or cut that portion off. The marinade recipe below is simple, versatile, and tasty and will significantly reduce harmful cancer forming agents. The marinade will work perfectly with poultry, pork, vegetables and seafood and should be combined with your food of choice at least 1 hour prior to grilling. Simple Marinade ј C olive oil 1 tablespoon lemon juice 1 tablespoon honey 2 teaspoons Italian herb blend 1 teaspoon red pepper flakes 1 teaspoon garlic powder Salt and freshly ground pepper Grilling can be a great way to prepare low-fat meals and only takes a little imagination to create healthy foods. Try starting with foods you already enjoy and find ways to make them healthier choices. Trimming fat, substituting skinless chicken, using healthy marinades are a few things you can do to start forming healthy habits. Grilled Fennel Salad with Nicoise Olives Ingredients: 2 orange peppers 3 fennel bulbs with tops 2 teaspoon white wine vinegar 1 Ѕ tablespoon extra virgin olive oil 2 tablespoons extra virgin olive oil 18 small nicoise olives 2 sprigs of savory Salt and freshly ground pepper Instructions: Roast the peppers using your gas grill flame or the method of your choice. Place them in a bowl and cover the bowl in plastic wrap. Remove the green fronds (top flowery pieces) and set aside for later. Slice the fennel lengthways into roughly five coarsely cut pieces. Place the fennel pieces flat in a dish and coast with 1 Ѕ tablespoon olive oil. Season the fennel to taste with salt and freshly ground pepper. Remove the char from the peppers and dice the peppers into small-diced pieces. Place your grill on medium heat and place the fennel slices and turn frequently for 7-10 minutes. Grill until the fennel is showing grill marks. Be sure to cook them until they are the desired texture but do not char too much. Transfer to side dish. Combine the vinegar and remaining olive oil and pour evenly over fennel. Lightly combine the pepper mixture with the fennel while adding the olives. Tear the savory and fennel fronds and sprinkle over the fennel. Grilled Fennel Salad is fantastic as a side or main course. As a side consider serving it with a simply grilled chicken or seafood. Just remember that what you put in your stomach or on your grill is your choice.

         
    Make sure your ice is safe and clean

     

    You may think that all ice is the same, but if you have contaminated ice, you and your family could be risking your health. As the weather begins to heat up, so does ice consumption to keep beverages and food cold and fresh. Whether it's a backyard BBQ, a picnic at the park or a daily glass of iced tea, people need safe, clean ice. Recent news reports have shown that some ice in fast-food restaurants is dirtier than toilet water. Whether processed and packaged from a moldy ice machine, mishandled through the use of dirty buckets or even hand-scooped by dirty hands, it is difficult to know exactly what you're buying and consuming. Here are a few tips for purchasing clean, safe ice: • Ice should be clear in color as well as odorless and tasteless. • The bag should be properly closed and secure. • The bag should have the manufacturer's name, address and phone number. • The bag should be free of any foreign objects. • The bag should have a product code. According to a recent study conducted by Michigan State University, there is a heightened concern with safety of foods among consumers. In fact, 63 percent of the consumers interviewed are very or fairly concerned about the safety of the foods they eat and almost half of the respondents said they do not buy foods that are likely to be unsafe. This summer, the International Packaged Ice Association (IPIA) wants you to know that all ice is not created equal and that ice shoppers need to be selective. When buying packaged ice, look for a product that has been packaged by a certified IPIA member and carries the IPIA seal. The seal means that the packaged ice consumers are buying meets the association's strict quality and safety policy. The stringent Packaged Ice Quality Control Standards (PIQCS) are mandated for all IPIA members to ensure safe and quality ice. The standards regulate employees' personal hygiene, sanitary operations of the facilities, equipment and utensils used in making ice, quality of the water source and continuous microbiological testing of the finished product.

         
    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. Cost and Quality The cost of balsamic vinegar is tempered by the fact that a little bit goes a long way. Typical recipes use little more than ј cup of balsamic vinegar, so the cost of the bottle is generally offset by the long-term usefulness and good taste of the product. Cooking Tips You may be interested in knowing that balsamic vinegar is used for much more than an ingredient in salad dressings. For instance, many will no longer eat fresh strawberries if they can’t apply a bit of aged balsamic vinegar. If you are a fan of fresh vegetables you should know that balsamic vinegar can make a perfect marinade for grilled veggies such as bell peppers and eggplant. That same marinade can be used when grilling fish and chicken. Red meats can also gain a complimentary taste using an Italian balsamic like Villa Bellentani. When cooking with balsamic vinegar it is important to note that it may be best to apply the vinegar after the dish is fully cooked. Adding balsamic vinegar to your favorite dishes will, in fact, enhance the flavor, but heat mellows the taste and may be best applied after the cooking is finished. When used in a balsamic vinaigrette, the blending of this famed Italian vinegar and extra virgin olive oil results in an incredible accent to fresh seafood as well as asparagus and artichokes. There are even exclusive ice creams that use balsamic vinegar to create a one of kind desert. Drizzling a small amount of thick balsamic vinegar over vanilla ice cream is a popular dessert in Europe. Supply is Shorter than Demand It may surprise you to know that only 3,000 gallons of Aceto Balsamico Tradizionale balsamic vinegar is released to the public each year. This has brought about a new group of modestly priced balsamic vinegar that varies widely in price. The reduction in price may generally be attributed to limited aging. It is this type of balsamic vinegar that may be best suited to marinades, sauces and dressings. Beware of the very inexpensive varieties due to the fact that they are often developed using caramelized brown sugar (to add color and sweetness) and common vinegar. They may also include preservatives that many are allergic to. Balsamic Vinaigrette Made Easy Should you desire a homemade bottle of balsamic vinaigrette the instructions are as follows: One part balsamic vinegar Four to five parts olive oil Season and pepper to taste A teaspoon of mustard (Dijon is often preferred) per half cup of dressing Additional Ingredients The following should be used only when desired. Chives and sage – or other favorite complimentary herbs Finely chopped shallot of ginger root (Please note that many find garlic to be incompatible with balsamic vinegar.)

         
    Messes make memories

     

    Want some good family fun? Make a mess. "Kids love a good mess and a mess is often a sign of a good time," says award-winning author Donna Erickson. Simple activities like playing in a big pile of leaves or splashing in puddles after an afternoon shower become family traditions that kids remember. Families can enjoy endless indoor fun, too, without giving messes a second thought. Erickson's favorite activity this time of year is making apple-cinnamon clay. Adults and kids can stir up this unusual concoction to make decorative, aromatic ornaments or cool jewelry. When hands get sticky, Erickson suggests using Kleenex Moist Cloths to make clean-up fun. It's the next best thing to washcloth clean, she says. Apple-Cinnamon Clay What you'll need: 1/2 part applesauce 1/2 part cinnamon Mixing bowl 2 sheets of waxed paper Rolling pin Cookie cutter shapes of all sizes Mix equal parts of cinnamon and applesauce together. For a small batch, use 1/2 cup of each. If the mixture becomes too sticky, add more cinnamon; if it's too stiff, add more applesauce. Scoop onto a piece of waxed paper. Place the additional sheet on top. Use the rolling pin to roll out the mixture until it's about 1/2-inch thick. Decide what shapes you would like to create. Press the cookie cutters on top of the clay and trim away the extra dough. When complete, place shapes on a cooling rack. Take a moment to clean the kids' hands with Kleenex Moist Cloths. Allow the shapes to air-dry for about 24 hours or until hard. Decorate with paints or glitter. Use your imagination. For instance, glue a clasp on the back to make a pin or add ribbon for a necklace.

         
    Metallic cookware

     

    The two essential features of a cookware are that it should have good thermal conductivity and that it should be chemically unreactive with the ingredients that are cooked in it. Metallic cookware are found to possess these essential features and hence are the most widely used forms of cookware across the globe. They are generally made from a narrow range of metals. Most metals that exhibit good thermal conductivity are too reactive to be used in food preparation. Hence selection of the right type of metal for cookware is crucial. The most popular metals that find usage in cookware are: Aluminium Aluminium is a lightweight metal which exhibits very good thermal conductivity. The main characteristics of aluminium are that it does not rust, and is resistant to many forms of corrosion. Being a soft metal, it is commonly alloyed with magnesium, copper, or bronze to increase its strength. It is generally available in sheet, cast or anodized forms. Sheet aluminum which is spun or stamped into form is commonly used for making baking sheets, pie plate, cake pans, steamers, pasta pots, skillets etc. Cast aluminium produces a thicker product than sheet aluminium and is suitable for saucepots, dutch ovens, heavyweight baking pans etc. However, due to the microscopic pores caused by the casting process, cast aluminium possesses low thermal conductivity than sheet aluminium. Anodized aluminium, on the other hand, has the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. Copper Copper is a metal which has the unique characteristic of providing good thermal conductivity, besides ensuring even heating. Due to these advantages, copper cookware has found a prominant place in Western cooking. The best copper cookware were made out of a thick layer of copper to ensure good thermal conductivity and a thin layer of tin to prevent the metal from reacting with acidic foods. However they tend to be heavy, expensive and requires occasional retinning. Copper cookware are now available with stainless steel rather than tin linings which last much longer. They are best suited for high-heat, fast-cooking techniques. Cast Iron Cast iron cookware is slow to heat, but once heated, provides even heating. It is cost effective and can withstand very high temperatures. Being a reactive material, cast iron is known to react with high acid foods. Cast iron, being a porous material, requires seasoning before use. Though cast iron cookware can be washed with soap, it should not be soaked in water or left wet for long. Stainless Steel Stainless steel is an alloy of iron containing a minimum of 11.5 % chromium. It is resistant to corrosion and does not react with either alkaline or acidic foods. Stainless steel cookware though are light, cannot be easily scratched or dented. Though stainless steel finds general acceptance in cookware industry, its main drawback is its relatively poor heat conductivity. To overcome this, stainless steel cookware is generally made with a metal insert of copper or aluminium at the base.

         
    Mexican family night menu

     

    --------------------------------------------- Chicken Enchilada Casserole Recipe --------------------------------------------- This is a Tex-Mex casserole dish that will be eaten up so fast. It is petty simple to make. It is assembled just like a Lasagna dish. Only differnece is that we use Corn Tortillas. Happy Cooking! Ingredients: * 10 - 7 inch corn tortillas * 1 lb. chicken, cooked and shredded * 1 lb. Cheddar cheese, shredded * 1 pt. sour cream * 1/2 cup chicken broth * 1 packet taco seasoning * 1 cup mayo. * 1/4 green onions, chopped (garnish) * 1 can Rotel, drained (garnish) Instructions: 1. Preheat oven to 350 2. Cook chicken, shred, and cool. 3. Mix shredded chicken, sour cream, chicken broth, taco seasoning, mayo, 3/4 of cheddar cheese, and salt & pepper in a bowl. 4. Lightly grease a 9x9 casserole dish. 5. Place 2 corn tortillas on bottom of the casserole dish. 6. Cover with chicken mixture. 7. Repeat until all tortillas are gone. Note: The final layer should be 2 tortillas. 8. Place drained Rotel and remaining cheddar cheese on top. 9. Cover with foil and bake for 45 min. 10. Remove foil and place under broiler for 3-5 mins. 11. Garnish with chopped green onions. Tips from Chef Bek: * Boil your chicken to prevent from overcooking. * If Rotel is not available, use a can of Mexican Stewed Tomatoes. -------------------------------------- Black Bean Corn Salsa Recipe -------------------------------------- Salsa does just not have to be served with the traditional tortilla chips anymore. This black bean corn salsa is a great addition to any meal, or dish. Best of all, it is a fat free and low calorie accompaniment. Happy Cooking! * 1 can black beans - drained and washed * 1 can corn - drained * 1/2 cup diced red onion * 1/4 cup diced jalapenos * 1/2 cup chopped cilantro * 1/4 cup fresh lime juice * 2 large tomatoes - diced * 2 cloves garlic - chopped * salt and pepper to taste Directions: Wash all your veggies, drain all your canned goods, and cut as describedbine all into a plastic or glass container. Chill in the refrigerator at least 8 hours, or overnight, before serving. Tip From Chef Bek: Do not use a metal container to store the salsa. The acids in the lime juice and tomatoes will have a reaction with the metal. Serving Suggestions: * Serve with warm tortilla chips. * Serve as a sauce for fresh fish. * Wrap in a warm tortilla with chicken, sliced avocado, and lettuce. * Place inside a breakfast omelet. * Add to a bed of mixed greens with some crushed tortilla chips. Happy Eating!

         
    Microwave cooking is the wave of the future

     

    Microwave Cooking is the Wave of the Future When it comes to cooking there are few tools that are more versatile in the kitchen than the microwave. This device offers so many functions when it comes to cooking that most people never bother to utilize. It's sad really. In most homes, the microwave has been relegated to doing duty as a meat defroster, popcorn popper, and coffee warmer rather than using is as the fabulous device for actual food preparation that it really is capable of being. Before you set up to change your ways, you need to understand that when it comes to microwave cooking, not all microwaves were created equal. Wattage is vitally important as is the quality of your microwave. The average el cheapo microwave that you can find in discount stores will simply not stand up to the rigors of regular full meal preparation though they are perfectly acceptable for many wonderful dishes that can be prepared as side dishes. The correct microwave however, can actually brown and bake a full sized Thanksgiving turkey. Microwave cooking is definitely not something that is meant for those who are afraid of trying something new or those that are afraid of making mistakes along the way. This is a process that is one part science and one part figuring it out. Research helps a great deal but even many of the recipes you will find for microwave cooking are written for microwaves of varying wattage so you will need to ferret out what times and temperatures would be appropriate for your microwave. This is to a large degree going to be a process of trial and error unless you are using the recipe book that came with your microwave. Do not despair however, most that have tried microwave cooking find it to be a much better process for their meal preparation needs. While microwave cooking is great for big families it is an outstanding way to save money when cooking for and feeding one. It is also rather simple. In other words, even college students can benefit by learning microwave cooking for one or more as it will help them limit their expenses while still eating healthy fresh made meals. Another great thing about microwave cooking that is often overlooked is that there are far less messes to be made than when cooking part of a meal stove top, part of a meal in the oven, and part of the meal elsewhere. By and large, microwave cooking keeps any spills and splatter isolated to your microwave. Most of these can be cleaned and controlled rather easily by using a removable plate in your microwave (that can be washed in the dishwasher) and covering your food whenever possible to avoid splatters. Microwave cooking is gaining popularity despite the fact that is hasn't caught on as well as the inventors would have liked. The proof of this is in the many products that have been created to make microwave cooking a little bit easier. From omelet makers to special trays for cooking bacon in the microwave industrious people are working to make the easy way of cooking that much easier. If you have a microwave in your home that is used mostly for melting butter and warming pizza, then you have a microwave in your home that is being terribly under utilized. It is time you hit the search engines for recipes that will be appropriate for your microwave and get busy trying something new and different that will have your family awed and amazed. Imagine having them toss accolades for your tireless devotion and standing over a hot stove for hours when in actuality you only checked on the microwave when the proper time approached. Microwave cooking very well may be the wave of the future. Get a head start and begin building your collection of wonderful microwave recipes right away for the best selection. The day will arrive when you can make microwave cooking the rule rather than the exception. 671

         
    Modern pressure cooker

     

    Cookers are no more simple cooking utensils of the yesteryear where there was not an iota of safety element built-in. Cookers have come a long way since the World War II and in addition to having countless safety features, they are also aesthetical and eye pleasing plus user friendly, not to mention their functionality and utility. Before we proceed, cooker also means the name of a software product called as ‘Mandriva Linux©’ which is naturally out of the scope of this discussion. Ever since man discovered cooking was delicious than eating raw, cookers began commanding kitchens across the globe. Modern cookers come in a huge variety of designs and safety features. Still others like the solar variety sport the smart tag of not consuming any power at all. Features Pressure cookers have features characteristic of their categories. Rice cookers have single inside containers while normal cookers comes with multi deck containers. Another distinguishing feature of rice cookers is relatively thinner construction. Cookers provide pressurized (10Ksc) cooking which helps cook 30-50% faster. Cooking under sealed condition, as dictated by high pressures, has dual advantages. One: Faster cooking saves time and energy; two: prevents loss of nutrients. Safety Features Pressure cookers build up to 10ksc of pressure in quick time. This asks for fail proof safety features. A release valve lifts off just before the threshold pressure is reached regulating the inside pressure. The gasket in the lid expands and comes out of a recess in the lid when the release valve fails to operate or reduce pressure even after operating. Of course, the gasket has to be replaced later. Another important safety feature is the blow off safety valve. This operates only when both the above fail. This is directly fitted to the top of the lid and is made of a special alloy of aluminum which melts exactly at the threshold pressure. The body is made of extra strong aluminum of thickness 5mm. The bottom is 10mm thick in some models. The lids are designed to fit either from inside or outside depending on the design. Inside lids are safer than the other design as their entire rim grips the mouth better under pressure. The electric variety cookers have thermostats which switch off at a particular temperature preventing higher pressure buildup. Solar cookers need time before they got a place under the Sun owing to their dilute energy output. So anyone still fancies flint and stone to cook dinners?

         
    Mongolian hot pot more uses for your fondue pot

     

    As much as you love your fondue pot, you can’t dunk bread cubes into hot melted cheese every night. On those nights when you need a break from cheese fondue, why not use the fondue pot for something else. Mongolian Hot Pot is a great meal that can be cooked in an electric fondue pot. It is said that Mongolian Hot Pot was originated by the ancient Mongols who would cook their food in boiling water. They would season the water with the dry spices that they carried along with them on their many journeys and battles. Those Mongols probably would not recognize this Mongolian Hot Pot recipe but it's easy to make and delicious. To make Mongolian Hot Pot you'll need a to fill your fondue pot with broth. Usually beef broth is used but you can substitute chicken or other broths for variety. Using your fondue forks you skewer meats and vegetables and cook them right at the table. Like fondue, this is a great meal for small dinner parties. All the of preparations such as cleaning and cutting the vegetables and meat into bite sized pieces, can be done before hand. You'll need at least three dipping sauces to offer your guests some variety. Any less than that will become monotonous. The vegetables and meat add flavor the broth while cooking in it. At the end of your meal you can add noodles or rice and serve it to your guests in a bowl. This after dinner soup is a special treat that your guests will remember and look forward to at future dinner parties. Mongolian Hot Pot Recipe Broth: 5 cups Beef Broth 2 Green Onions (chopped) 2 Garlic Cloves (minced) About 5 Shiitake Mushrooms (chopped) 2 tablespoons Cilantro (chopped) 2 tablespoons Ginger Root (minced) 2 tablespoons Soy Sauce Vegetable Platter: 8 Bok Choy leaves (cut into strips) 2 ounce Spinach leaves (cut into strips) 1 – 8 ounce Can Bamboo Shoots (drained) 2 Green Onions (chopped) 1 cup Broccoli Florets 4 ounce Egg Noodles (cooked) Meat Platter 1 pound Beef Tenderloin (sliced into thin strips) Arrange vegetable platter before guests arrive Bring Beef Broth to a boil Add Green Onions, Garlic, Mushrooms, Cilantro, Ginger and Soy Sauce Simmer for 15 minutes Spear beef strips with fondue forks and cook in broth for 3-5 minutes Spear vegetable strips and cook until tender Dip cooked beef and vegetables into desired sauces When all the meat has been eaten: Add cooked Egg Noodles to broth Add remaining vegetables to broth Simmer for about 5 minutes Serve portion to each guest in a bowl Dipping Sauce Recipes Sesame Sauce 2 tablespoons White Sesame Seeds 1/3 cup Soy Sauce 2 tablespoons Green Onion (chopped) 1 tablespoon Cider Vinegar 2 teaspoons Ginger (finely chopped) 1 teaspoon Water Brown Sesame Seeds in frying pan or skillet Chop Browned Seeds and a few drops of soy in food processor on high Add rest of the ingredients and mix Soy Wasabi Sauce 2 ounce Soy Sauce 2 tablespoons Wasabi Mix until smooth Spicy Oriental Sauce 2 tablespoons Soy Sauce 1.5 tablespoons Lemon Juice 2 Green Chili Peppers (chopped) 1 clove Garlic 2 teaspoon Sesame Oil Add all ingredients and mix

         
    Mouth watering memphis style pork ribs

     

    The Memphis Style pork rib is one of the most popular and mouth watering styles of rib preparation. One of the reasons for the popularity with the Memphis Style rib is its unique blend of barbeque tradition and flavorful seasonings. The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process. Barbeque sauce is never used during the cooking process but rather served on the side with the ribs at the table. Because a barbeque sauce is not used, the mop sauce is an important component in keeping the meat moist. A Memphis Style barbeque sauce will be a tomato and vinegar based sauce that may also contain mustard. With this style, the quality of the meat is much more important then any sauce. The idea is to feature the meat rather then covering it up with a sauce. While some people can’t wait to dip the ribs in their favorite barbeque sauce, others enjoy the pure flavor of just the meat and rub seasoning. Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used however many other woods are now used. Other woods used include apple and cherry. While the quality of the meat is extra important the Memphis Style, choosing which cut is up to the individual and the occasion. The most popular pork rib is the St. Louis Style Rib which comes from the pig’s rib section. The back rib, also known as the Baby Back Rib comes from the loin portion or back and is also quite popular. The St. Louis Style Rib is typically easier to work with and has more meat making it a favorite for the hardy eater. However you decide to cook them, low heat and slow cooking will give you the best rib. For the mop sauce ·1 1/2 cups cider vinegar ·2 cups apple cider ·2 bay leaves ·4 cloves garlic, finely minced ·3 tablespoons hot sauce ·1 tablespoon salt ·3/4 cup BBQ Rub, recipe follows For the rub ·1/4 cup paprika ·1/4 cup dark brown sugar ·2 tablespoons black pepper ·1 tablespoon salt ·1 tablespoon celery salt ·2 teaspoons garlic powder ·2 teaspoons dry mustard ·2 teaspoons cumin ·1 teaspoon cayenne pepper Preparing the ribs - Wash the ribs and blot dry with paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it’s easier to use a paper towel or a dishtowel to get a secure grip. Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture. Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but over night is best. Preparing the smoker – Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a health amount of your chips down. Smoking the ribs – Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips form time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different. Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.

         
    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 near their campfire and as it melted, scraped it off onto a slice of bread. Today, this same meal is mimicked but with much greater variety of foods, and with electric raclette grills that are much more convenient. Though the melting method has changed over the years, this simple and entertaining meal has remained just as enjoyable for entertaining evenings with friends and family. There are several kinds of raclette grills that you can choose from. Traditional raclette grills hold a half - or quarter-round of raclette cheese on an angle, with a heating element melting the surface of the cheese, which drips onto a plate of dried meats and other accompaniments. Today, the most common raclette sets include a cheese-melting element with a grill for cooking meats at the table. They provide up to 8 people with individual cheese pans and feature non-stick, dishwasher safe surfaces for convenience and easy cleanup. Perfect for entertaining! Portable raclette using fondue-type burners are also available for camping and picnicking. A raclette grill can provide not only a delicious, hot-off-the-grill meal, but also provide a lot of fun for family and friends. For optimum enjoyment, serve traditional raclette with a Fendant or other light-bodied dry white wine. If you are grilling meats, serve a wine appropriate for the meats. A traditional Swiss raclette meal uses raclette cheese with the following accompaniments: - baguette bread - small cooked potatoes - small gherkins - pickled onions - charcuterie meats such as salami or proscuitto You can also get very creative with a raclette meal. A departure from tradition – but an adventure in taste – could include: Raw meat for grilling and dipping into sauces: - Italian sausage cut into 1/4” slices - Chicken tenderloins cut into 1” pieces - Beef tenderloin cut into 1/2” cubes - Shrimp and Scallops Thinly sliced cheeses: - Brie - Camembert - Oka - Cheddar - Cambezola Vegetables, blanched to al-dente, such as: - Mushrooms - Broccoli - Cauliflower - Asparagus Here are two excellent recipes for dipping sauces for your meats and vegetables: Pimento Sauce 3/4 cups mayonnaise 1/4 cup sour cream 2 tablespoons tomato sauce 1/2 cup canned pimentos or 1 red bell pepper, roasted with skin removed Salt and pepper, to taste Blend all ingredients in a blender. Season to taste. Serve chilled. Cucumber Garlic Sauce 1/2 cup mayonnaise 1/2 cup plain yogurt 1/2 cup sour cream 2 gloves of garlic, finely chopped 1/2 teaspoon salt 1/4 cucumber, peeled and finely chopped 1 tablespoon of finely chopped chives or green onion 1 teaspoon finely chopped parsley 1 tablespoon granulated sugar fresh ground pepper Mix well all ingredients. Serve chilled.

         
    Olive oil an ancient gift for health

     

    Scientists are always looking to plants to find medicinal and therapeutic secrets. Discoveries of natural compounds within the olive tree and olives, provide promising health and medical benefits. Organic olive oil has significant health related properties that have spanned centuries and cultures in the Mediterranean. The Mediterranean olive dates back 6000 years and was native to Iran, Syria and Palestine (Asia Minor). From there it spread to the Mediterranean basin. It is one of the earliest known cultivated trees. According to the Bible, an olive leaf was that which a dove brought back to Noah, as an indication the great flood waters were abating. The olive tree thrives best in a sunny position and climate. A rocky subsoil suits it well. The trunk is knotty, hard, and gnarled, the bark smooth and ash colored. Olive wood is valuable for its durability and is crafted into many items such as gourmet cooking utensils. The olive tree experiences slow growth, but it lives very long. It is reported that the olive trees on Mount of Olives in Jerusalem, are over 2000 years old. It is commonly believed the Bible passage of “the fruit thereof shall be for meat, and the leaf thereof for medicine,” refers to the olive tree. Olive leaves are silver grey-green, and possesses the health qualities of “olive leaf extract” which is pressed from them. Extracted from olive leaves is a bitter substance named oleuropein. In the 1960’s researchers reported that oleuropein lowered blood pressure in animals, this caused immediate medicinal interest in the olive leaf. There are new studies that indicate olive leaf extract may be a natural preventative against the common cold and flu. The olive is believed to be a source of wealth for the Minoan Kingdom. Egyptians tombs dating back as far as 2000 BC have been proved to contain olives. The Greeks spread the usage of olives to the Romans who, in turn, spread it across their vast empire. The use of olive oil has been advocated by many religions and cultures. The early Greek Kings were anointed with olive oil. It was also used to anoint winning Olympic athletes. Across many cultures, olive oil is recognized for healthy benefits for both the inner and outward body. Some research indicates extra-virgin olive oil is the most digestible of the edible fats. Olive oil also it helps to assimilate vitamins A, D and K in the human body. Benefits of consuming olive oil include slowing down the aging process and helps liver, bile, and intestinal functions. Olive oil is valued for its culinary attributes and organoleptic virtues, these being: flavor, bouquet or aroma, and color. Various grades of olive oil are derived from the time of pressing. Earlier pressings are regarded as better quality. Cold pressed olive oil is a pressing process requiring no heat or chemicals, which destroy vital nutrients. This olive oil is generally the best to use for cooking and healthy cuisine. Olive oil has been extensively used in cooking and forms an integral part of the basic Mediterranean diet. It is a healthier substitute to butter. Strong and pungent flavored olive oils are great for frying fish or other items having a strong flavor. Extra virgin olive oil goes well with salads. A late harvest mission variety olive oil, which is mellow, can be used for baking cakes. Gourmet olive oil is a healthier and tastier substitute to other fatty cooking oils. The health benefits of cold pressed olive oil already have federal agency approval. The U. S. Food and Drug Administration authorized marketing ads that say organic olive oil helps reduce the risk of coronary disease and disorders. Given below is a simple recipe for olive oil bread dipping sauce. Bread Dipping Sauce Servings : 2 - 4 Preparation time : 10 minutes Ingredients: Ѕ cup virgin olive oil 1 tablespoon fresh parsley, minced (Italian parsley is best) 1 tablespoon fresh basil, minced Ѕ teaspoon fresh rosemary, minced 1 tablespoon fresh garlic, minced 1 teaspoon oregano 1 teaspoon thyme 1 teaspoon black pepper ј teaspoon red pepper flakes, crushed well 1/8 teaspoon fresh lemon juice Salt, to taste Method: Heat the olive oil in a pan. Add the garlic and sautй till it changes color. Add all the other ingredients and cook for about 2 – 3 minutes. Remove from the heat. Serve as a bread dip.

         
    Olive wood craftsmanship and herbes de provence from france

     

    For the gourmet cook there is nothing like a fine olivewood kitchen tool for a gourmet gift. Olivewood is known for its robustness and highly prized as a wood cooking utensil. Olive wood is known for its hygienic qualities and also its beauty. Olive wood makes a great natural selection for any cook or kitchen. Olive wood from Europe is recognized as the premium wood to fashion gourmet wood cooking utensils. Research from the University of Wisconsin, has proved through tests, that wood is more hygienic than any kind of molded plastic. Wooden products are safer than plastic kitchen items because bacteria like salmonella cannot survive for more than three minutes on a wood surface, yet it will remain viable on or in a plastic equivalent. Kitchen utensils and kitchenware are made from European olive wood because of its high grade of durability. Olive wood carpentry and craftsmanship has been handed down from generation to generation, from family to family, in the Provence area of France. The Provence locale is picturesque and compelling to visit. Hilltop towns overlook the Mediterranean Sea, and bask in the warm temperate climate. Gourmet cooking from this area is famous for incorporating the organic herbs and spices grown here. Special dried herb mixes are featured in gourmet Herbes de Provence. Gourmet chefs and cooks from around the world utilize French Herbes de Provence for its pure flavor in their finest recipes. This region has become known for its gourmet cuisine, rich history, and olive wood artisans. It has become a natural for gourmet gift products to be made from olive wood, here. The olive wood selected for their products is of the finest aged quality and is extremely robust. Each olive wood piece is processed naturally to bring out the unique grain pattern inherent to olive wood. The olive wood raw material is hand selected and skillfully crafted by wood carving professionals. Because of the nature of olive wood, over 75% of the rough material may be turned to waste, to manufacture a fine grade kitchen utensil or olive wood gourmet gift item. Numerous shops from Paris to Nice will include olive wood gift items of extraordinary quality. Tourists find exceptional bargains that are individually made and exquisite. One such item is an olive wood herb mill or herb grinder, which is used to grind dried herbs and salts. Each mill is hand made, and at completion, solely unique. No two pieces of olive wood material are the same, thus the wood grain and veining pattern are never similar from piece to piece. Like pepper grinding mills, an olivewood herb grinder offers the fresh ground taste and aroma of fresh herbs to any gourmet dish. An olive wood herb mill has made many cooks happy as a thoughtful kitchen gourmet gift.

         
     
         
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