How to Make a Bouquet Garni
What is a Bouquet Garni? Well, it’s not a floral arrangement or a special garnish. Actually, bouquet garni is a combination of fresh herbs, vegetables &, at times, even coarsely crumbled spices, which are bundled in layered cheesecloth or they are tied up with a string in such a way to flavor soups, stocks & sauces. The herbs are tied up in such a way that the chef can remove them easily & quickly before serving,...
How to Cook Southern Greens
If you want to cook a great Southern meal, you want to be sure you perfect How to Cook Southern Greens! In the American South, two or more kinds of greens are frequently cooked together & serve as side dishes, especially with Holiday dinners. Oh, my…the way they are prepared is ever so delicious, and of course, with rich Holiday meals, greens are typical of what we tend to crave. It’s almost a contest to find who...
How to Make Vichyssoise Soup: National Vichyssoise Day
National Vichyssoise Day is November 18th, and here’s a great recipe I’ve tried to reinvent. Vichyssoise is a soup I first tasted when I traveled to Spain, not France. It was a very hot day & the vichyssoise was served icy cold, and every-so-tasty. How to Make Vichyssoise Soup: My recipe is as close as I could come to the soup I had in Spain. Type: Soup Recipe Serve with: fresh, crusty bread & garnishes –...
How to Cook Roasted Turkey Broth from Scratch + Video
Whenever I hear the sniffles or a cough in my household, I’m cooking up some soup. Turkey Broth is perfect for just those times, since you usually roast off a turkey a few times every Holiday season. Save those turkey carcasses and bones that have had the meat removed, not eaten off, and either freeze them in a resealable, plastic bag or refrigerate and use quickly. There is a ton of flavor & goodness left in those bones,...
How to Cook Split Pea Soup: National Split Pea Soup Week
The 2nd week of November is National Split Pea Soup Week! I never knew how delicious split pea soup could be. Soups can be a very healthy food & my recipe is chock full of flavor. Homemade stocks & broths are the very core of the best soups & they are quite simple to make. When in a bind, store bought stocks & broths are a reasonable alternative. Soups generally freeze well, and all you need to do is reheat for a quick...
How to Make Pretzels from Scratch: National Pretzel Day
National Pretzel Day is here, and it’s also National Pretzel Month. If you’ve never made pretzels before in your life, don’t let them intimidate you to venture out and make from scratch. You can do it. Hot, chewy pretzels are hard to resist an the aroma so appeals to our taste buds. How to Make Large Pretzels: Pretzels are relatively easy to make & are able to be stored in airtight containers for as long as 3...
Some Basic Rules of Canning for this National Day
National Canning Day is here, so take advantage of the day and preserve something! Canning can become an annual activity, if you can fruits & vegetables in season. It’s so nice to open a jar of these treasures in the dead of winter. Some Basic Rules of Canning: Firstly, you must choose produce without blemish or over-ripening. Process according to a good recipe of instructions. Berries, plums & most vegetables, which are...
Comfort Food Recipe at Its Best: Chicken Soup for the Soul Week
It’s Chicken Soup for the Soul Week! Every ethnicity has their own version of chicken soup – a most comforting & homey, satisfying & healing food. My Mom’s chicken soup version had all of those qualities and always makes me feel happy & loved. How to Cook Mother Kasper’s Chicken Soup: The basic chicken soup I use follows my Mom’s soup as closely as I can remember. Type: Soup Recipe Serve with:...
How to Cook Seafood Bisque on this National Food Holiday
Fish & seafood create quick, hearty bisques as they are full of flavor & are easily prepared. Be sure not to overcook. In other words, remove from the heat as soon as it’s cooked through. When bisque is served, present some seafood pieces outside the bowls. How to Cook Seafood Bisque: To prepare seafood bisque, use fresh fish. You can use frozen, but the flavor will be better the fresher it all is. Be sure not to...
It’s National Pasta Day: Try Fettuccine with Cream Sauce
It’s National Pasta Day and we’re going to have a great time eating it too… Pasta in every style of cuisine offers a rich addition to our cooking history with Italian & Asian being most prominent contributors. Pasta invites any number of sauces to carry and add to untold flavors. From dried to homemade pasta, they are all delicious dishes. Generally, count on 4 – 5 ounces per person, when serving as a main...
A National Gumbo Day Recipe: Ooh Wee!
National Gumbo Day is here and this delicious dish is well worth the time you put into making it. Yes, it’s a slow roller of a recipe, but it’s oh-so worth it! How to Cook Gumbo: Most people immediately think about seafood gumbo, but it doesn’t have to include fruit of the sea at all. You can also make sausage, chicken, and even vegetable gumbos too. Proper gumbo needs a great roux, basic to Creole or Cajun cooking....
How to Make Cottage Cheese Perogies: National Pierogi Day
National Pierogi Day is October 8th, and these tasty, filled dumplings of Central & Eastern European origin are something our family traditionally makes, and these Cottage Cheese Perogies are my favorite. Pierogi can be filled with a number of delicious fillings. Savory or sweet, such as cheese & potatoes, cottage cheese, sauerkraut, plums, sour cherries or berries. Fillings can be made well in advance & refrigerated. How...
National Chili Month Brings a Recipe You Will Love
This kicked up recipe finds you because it’s National Chili Month in October! There are dozens of ways to make chili, and each cook seemingly has their own recipe… I don’t think I’ve ever made my chili the same way twice, and that keeps things exciting & fresh. Depending upon your mood or what you have available will determine the personality of your homemade chili. How to Cook Kicked Up Chili: This is my...
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How to Cook Down-South Smothered Liver & Onions with Gravy + Video
August 9, 2007| 5 CommentsIf you love #liver - then, you'll love my Down-South Smothered Liver & Onions with Gravy recipe! Okay, I really... -
How to Brine a Whole Chicken + Video
April 30, 2012| 3 CommentsThe most effective, easiest and inexpensive way to impart flavor into your whole bird (albeit a chicken, duck, turkey, hen)... -
How to Scald Milk for Baking + Video
October 14, 2010| 9 CommentsDon't worry...Many people don't know what it means to Scald Milk for Baking! In fact, it's somewhat of an outdated... -
How to Make a Saltine Cracker Pie Crust
November 25, 2008| 1 CommentLooking for a great alternative to a shortening-enriched, pastry crust? Here's your answer! Great for fruit pies and tarts, meringues... -
How To Peel Small Onions Quickly & Easily
June 9, 2008| 3 CommentsWhether they are small white onions, pearl onions, small red onions, shallots or any other type of small onion...and you... -
How to Slow Roast Chicken with the Best Skin Ever + Video
April 1, 2008| 8 CommentsI discovered this amazing trick unintentionally... When we were in university, there were times I would use my slow cooker,... -
How to Marinate Sirloin Tip Steak + Video
July 24, 2012Tonight, I have decided to BBQ some sirloin tip steaks that looked beautiful from my grocer. It is a marinating...
