Web Chef Review: Napa Valley Vinegar Co. Champagne Pear Vinegar
Napa Valley Vinegar Co. Champagne Pear Vinegar is as delicious as it sounds, and just as versatile. This beautiful, yellow-colored vinegar is made with white wine vinegar and true pear purée so the flavor is full of the essence and bits of pears. When you open the bottle the smell of pears is the first thing you notice and this lovely vinegar goes so well on a salad, as a marinade, on chicken, veal, beef or fish. I used it on a...
How to Grill Stuffed Roasted Veal on the BBQ: Father’s Day Flavor
If you’ve never tried anything like this on your grill, check out this recipe for How to Grill Stuffed Roasted Veal on the BBQ! We look forward to Spring and Summer weather. So, usually, by the time Father’s Day rolls around, we can enjoy cooking on the barbeque, thus keeping the kitchen cool and free of kitchen clutter. This is a perfect dish for a crowd and makes a beautiful presentation on such an occasion. How to Grill...
How to Cook Chicken a la King: Mother’s Day Delights
This recipe for How to Cook Chicken a la King, is a very tasty dish, and even more so if the cooked chicken is grilled or roasted, which kicks up the flavor. This year, for Mother’s Day, Kimberly wanted to know what I wanted to eat for our festivities, which I thought was nice… So, this was one of the dishes I’ve been thinking about lately, and figured it would serve us fine for such an occasion. How to Cook Chicken...
How to Make Foie Gras Pâté
Savory, creamy & very decadent, Foie Gras Pâté is somewhat of an acquired taste & a delicacy. How to Make Foie Gras Pâté: It’s easy to make a Foie Gras Pâté using Pan Seared Duck Livers. Type: Pâté Recipe: Serve with: pickles, Dijon mustard on French bread or rye toasts with sweet, white wine Prep Time: 12 min Bake Time: 1 1/2 – 2 hrs Chill Time: 12 hrs Yields: 12 people Ingredients: 1/2 lb ground veal or ground...
How to Pan Sear Foie Gras + 6 FG Cooking Tips
Delicious Foie Gras is the French reference for fat liver, which it is… The goose or duck liver has been enlarged to great proportions by feeding especially large & vitally nutritious amounts. Foie gras is extremely expensive, usually sold in cryo-vac packaging, where it keeps nicely for some time, but not indefinitely. 6 Tips for Cooking Great Foie Gras: When handling foie gras, it is important to remember it is largely...
White Balsamic Vinegar: Foodie Trend ‘Dans la Cuisine’
A Foodie Trend – Dans la Cuisine: A tasty trend I’d like to share with you is that of white balsamic vinegar. This lightly colored vinegar hails from Modena, Italy where balsamic vinegar originates. Lately, I’ve been trying out some of my gorgeous vinegars I have in my pantry in my kitchen. I love to reach for the white balsamic for so many dishes, recently, that I typically would not choose a balsamic for. As...
How to Make Sauerkraut
Sauerkraut is fantastic, but even more awesome when you make it yourself at home. Sauerkraut has a history of being of a healthful quality, as cabbage is jam packed with good stuff for your body, and is a dish that one you acquire a taste for it, you enjoy eating it frequently. Perfect alongside pork chops, sausages, spare ribs or frankfurters. Also, we enjoy our perogies with fried sauerkraut filling. Mmm… How to Make...
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 Cook Radish Greens + Video
Going by Harvest Barn Country Markets today, and noticed the most glorious looking radishes… …The size of small hearts, along with the most beautiful bushy greens I’ve seen around in a long time on radishes. Immediately, I had visions of grandeur and actually being able to make radish greens for a side dish for dinner. A rarity! * Tip: When you have radish greens worthy of cooking, you need to wash the whole radish...
How to Make Rhubarb Horseradish Marinade for Pork Chops
When I created this recipe, I just had to have something different with my pork chops…Anything different! Pork chops have been relatively inexpensive to purchase at the grocery store, so I know, if I’m buying them, you are too. You can get super tired of the same, old pork chops. Can’t you? I have been compiling a great collection of recipes for you all to try out with these handy, quick-cooking chops that are often...
How to Cook Fiddlehead Ferns
For a very short time, late in the Spring, you may be able to find fiddlehead ferns at your grocer or in your favorite produce market. They are basically an edible fern sprout that is coiled and hasn’t actually opened up into a leaf yet. Fiddleheads look like a coiled snail, almost, and taste like a cross between spinach and asparagus, to me anyway. They are widely popular and used in Eastern Canada. Fiddleheads are a known...
A Cooking with Kimberly Mother’s Day
Yesterday was Mother’s Day, as all of you probably know. Of course, we cooked! That’s a given…But what did we eat yesterday? Well, whatever mom wanted, of course! My mother, Ingrid Turner of IngridTurnerToday.com, requested a roasted chicken, so what I did was surprised her with something I haven’t made in a while, my Slow Roasted Chicken with the Best Skin Ever! Check out How to Achieve the Same Deliciousness...
How to Cook Green Split Pea Soup
Although we’re certainly looking at some warmer, Spring-time weather, it’s quite gloomy and cool today. It’s the perfect time to make a great soup, in my personal opinion, and a bag of green split peas is what sparked me today to create one of my traditional favorites, Green Split Pea Soup. Experiment with different meats and liquids (water, teas, broths) you’d like to add, if you so choose. You’ll enjoy...