How to Bake Bread with Raisins: Raisin Bread Month
Raisin Bread Month is here in the month of November, and now you’re thinking to yourself when on Earth the last time you baked a loaf of Raisin Bread at home was. It may have been a while, if I’m guessing correctly. Raisin Information: Raisins are just dried grapes. Muscat grapes, which are generally available near year end, are aromatic, sweet & are ideal to use in baking rich cakes & other confections. The golden...
Calling Hunters & Gatherers: Wild Foods Day
There are so many fine foods to celebrate on Wild Foods Day! The most interesting aspect of eating wild foods is that whether the foods are wild fowl, venison, beautiful & wild greens, mushrooms, rice & roots is that the flavors are earthier & cleaner tasting than their cultivated or domestic counterparts. Wild mushrooms have much more flavor than the ones available in your supermarket. Not too many folks these days have...
Global Perspectives on World Food Day
World Food Day is October 16th! The need for and availability of food is a certainty providing us with fuel & nutrients to sustain growth & promote repair. Food brings families & friends together to share in the delights of eating. When we celebrate Holidays, birthdays & special occasions, or just to appease our anxieties, it’s about so much more than just ingesting sustenance. Further, the growing &...
How to Cook Russian Beef Borscht in Stoneware Ramekins + Video
Previously a peasant’s dish, this Russian Beef Borscht is now more of a delicacy today. A perfect Fall or Winter favorite, this Eastern European recipe is hearty, and full of love and comfort. Hearty beef with vegetables and Spices-of-the-Earth, we are taking you on a journey to Eastern Europe with this borscht recipe. Today’s borscht is made in stoneware ramekins, which are fantastic because they hold in the nutrients and...
National Ethnic Foods Month: The Heart of Our Favorite Foods
National Ethnic Foods Month allows us to reflect upon the eclectic nature of our world today, the fusion of cuisine & culture, and the heart of our favorite foods. North America, being such a melting pot of cultures has brought us a wide variety of cuisines that speak to us of the many original homelands and their best loved foods. What is ethnic these days? Well, that’s all relative to you, your heritage or background and...
National Honey Month is Gonna be Sweet…
National Honey Month is here, and it is a much celebrated food. I believe if I just wrote down the adjectives that describe honey, I would more than cover the entire page. Created by one of the most complex creatures on God’s Earth, honey comes to us in varying degrees and hues of light amber to hues of brown, and guess what…They are all delicious! Honey has been used as a sweetener for thousands of years, and boasts...
National Mushroom Month: A Luscious Occasion
National Mushroom Month brings to the forefront a misunderstood “vegetable”… It is amazing how delicious these fungi can be, especially when combined with butter, garlic & cream. The complexity of these flavors is intense, and the taste is unforgettable. Even though they are mostly water in composition, they contain more vitamin B & protein than many other plants. Mushrooms add earthiness and elegance to any...
How to Store Leftover Tomato Paste
Don’t you just love how Tomato Paste comes in those small cans? I do because that flavor is so concentrated, I can’t possibly use a whole tin unless I’m roasting bones for beef stock, or in a chili. So, then what do you do with the remaining tomato paste left in the can? Don’t throw it out and just waste it! However, you can’t just leave it in the aluminum can because that’s not very good for you...
How to Cook with Dried Mushrooms for Recipes
Many mushrooms come in dried forms, and some exotic mushrooms only come in dried forms in stores. Trumpet, lobster, maitake, morrels, chanterelles, porcini, oyster, miscellaneous “field” mushrooms, and truffles all come dried. When you see dried mushrooms in their packages, you might be thinking, “Hmmm…That sounds cool, but how can I use them?” First off, dried mushrooms are great additions to creamy...
Manuka Honey’s Not Just For Baking Anymore!
I know many of us bake with Manuka honey, which comes from bees that harvest their pollen from Manuka bushes in New Zealand. It has a richer, more floral and earthy aroma and flavor, which gives it a more specialized taste than “regular” honey you get in your grocery store, like Billy Bee brand, for instance. I use it in my tea, on toast with peanut butter! It’s great for cooking with on chicken or in sauces. Manuka...
Biodynamic Wine…Now, What’s That?
I read this title and was unable to place what a Biodynamic Wine could be… I figured I wasn’t the only one uninformed about this and wanted to share it with you! *** What is a Biodynamic Wine? by Ben W First of all, we need to explain what a biodynamic wine. A biodynamic wine is a wine made from grapes grown biodynamically. Biodynamic Vineyards have the same as organic vineyards – to produce grapes from which to make wine...
Gotta Cook With Real Wood
Do you love that wood-smoked, char-broiled flavor of cooking food over a real fire? Here are some fantastic tips for cooking with real woods! *** Tips For Cooking With Real Firewood By Josh Dusick I love to cook over real fire! Whether on a gas grill, charcoal grill, smoker grill, fire pit or even in my fireplace, cooking with fire is fun and creates unique and delicious aromas and flavors that enhance many foods greatly. But by far...
How to Make the Chip Dip of Champions
This is my signature chip dip recipe that I created when I was 10 yrs old. ( I’m a sucker for chips and dip.) I have been making it ever since, and everyone’s crazy for it! Especially perfect for eating during movies and sports games! Enjoy! ~ Kimberly Edwards Type: Appetizer Serve With: Regular potato chips (I especially like ruffled or ridgy chips.), or vegetables Prep Time: 5-10 min Yield: ~ 250 g Ingredients:...
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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
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How to Make a Saltine Cracker Pie Crust
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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...
