I posted a new photo to Facebook http://t.co/IrBwAXmg #
Escargots, apparently, is not for the faint-hearted… …Either you can get over the fact that they are snails or you can’t. Plain and simple. LOL One word to the wise: These snails aren’t your average garden-variety snail. They are land snails specifically bred for this purpose. I have loved escargots from a very young age. In fact, I remember ordering them in restaurants for myself at 5 years of age [ Read More ]
This is Day Eight of our One Month Grocery Shopping Strike! It’s also SuperBowl today… I have eight beautiful New Zealand lamb loin chops looking at me in my freezer and for some reason, I just can’t get them out of my head for a fabulous, upscale SuperBowl tailgating dish! In my head secretly, I’ve been wanting to grill these bad boys with the amazingly scented lavender leaves I harvested [ Read More ]
New Year’s Eve is one of the days we will definitely eat escargot! Many people feel that escargot is a daunting dish not only to make, but to get over the fact that they’re eating snails. These aren’t your typical garden snail. They are specially raised specifically for this purpose and they are absolutely delicious. When I was a young child and my parents would take us out to eat [ Read More ]
Don’t let the name of the Niçoise salad scare you! Yes, it’s French. No, it’s not difficult to make. No, it’s not really fattening. Nicoise is just a combination of greens, tuna, green beans, new potatoes, tomatoes, black olives and eggs – traditionally. That’s all it means… Okay – now that’s out of the way – let’s get cooking and create this unbelievably tasty salad you’ll make over and over [ Read More ]
Okay people… You KNOW I had to see the movie, “Julie & Julia“, don’t you? Well, my hubby, Jessica and I went to watch it last night in the theater! It was absolutely delicious! I could relate to Julie Powell on so many levels with her cooking blog and working her way through Julia Child’s Mastering the Art of French Cooking as I have done over the years too. I [ Read More ]
If your household is like ours, we stocked up on Egg Nog this year for Christmas. We still have a few cartons remaining that have an expiration date approaching this next week. What I like to do is to use it up to make French toast with. Yum! ~ Kimberly Edwards Type: Breakfast Serve With: Canadian maple syrup and/or powdered sugar Prep Time: 3 min Cook Time: 5-7 Yield: ~ [ Read More ]
As many of you know, I’m not a person that eats sweets often…I’m more of a pasta and potato-craver myself…LOL However, if there’s something sweet around that’s worth those calories, I’m happy to enjoy it! Just is the case with the Central Market Organics Chocolate Truffles imported from France. They are actually USDA organic, but that’s not what makes them awesome… I don’t understand why truffles are typically only seen [ Read More ]
Yes, you read it correctly… That’s really the name of this “Remarkably full bodied” wine from Thierry & Guy. Here’s the story from the back of the bottle: “Good friends, Thierry (renowned French winemaker) & Guy (British wine industry rebel) created FAT bastard almost by accident. It started out as an experiment Thierry had been doing in the back of his cellar, leaving a barrel “on the lees” (yeast cells). [ Read More ]
This recipe is from my cousin, Tara, who presented us with this beautiful spread at her Christmas Get-Together…Great combination…Amazing! ~ Kimberly Edwards Type: Appetizer Serve With: Gourmet, plain crackers or Melba toast Prep Time: ~ 4 min Cook Time: 10 min Ingredients: Instructions: If you would like to buy me some new and unique ingredients, or just help me supply my pantry so that I can come up with new [ Read More ]
I have got to ask… Have you seen the Disney movie, “Ratatouille” yet? When deciding whether or not to rent it, I figured, “Well…It’s a Disney movie, so it has to be good, right?” So, we rented it. I watched it with glee, as it is thee movie for “Foodies” to watch…The way they explain some things about flavor and combinations of food is legendary…I feel just like that, I [ Read More ]
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Even if you're not a full-fledged vegan or vegetarian, you may still be a serious nut lover...
...And Rightly So! People are "nuts" about nuts!
If it's been a struggle to find good quality nuts at your grocer or in your area, you can always check online at places like nutsite.com for a wide variety of good quality, fresh nuts and seeds.
There are often times I will buy nuts in bulk. However, sometimes the nuts in the bins at the bulk stores look, well, not so great. Ensuring the quality of your nuts is very important.
Nuts, although they are hearty and can last in your pantry for a while, they are actually a perishable item. The reason? Well, nuts have inherent oils in them, which can go rancid after a time. How quickly will depend on the type of nut or nut oil, and the atmospheric conditions in your home.
* Check out this quick video I did for you today explaining the Health Benefits of Nuts, as well as How to Find Good Quality Nuts and Seeds, and How to Store Them Properly:
I prefer to store all of my nuts and seeds in the refrigerator or freezer in an airtight container. This keeps the oils from spoiling and going rancid. Now, if you don't know what rancid is, that just means the oil has gone bad...it's decaying, so to speak. How will you know? Well, you won't get a pleasant smell from the bag. You can often tell if your nuts are rancid just by the smell.
The other way to determine this is when you taste them. If the nut has a horrible flavor you don't recognize, then they are likely rancid. There is nothing you can do at this point...you will have to throw them away. They are not usable for anything, which is a shame because nuts can be very expensive depending upon the type of nuts you prefer.
Now that you know how to store the nuts and ensure their quality. Be sure to check out nut recipes here on my site, or on The Food Network for delicious alternatives!
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