How to Cook Turkey Stuffing: National Stuffing Day
The 4th Thursday of November is National Stuffing Day! A day to itself for stuffing? Well, it’s so mouth-watering that I don’t begrudge giving it a day of its own. We enjoy stuffing so much at our house, that not only do we stuff our poultry, but we even make extra in a casserole to enjoy it for a couple days. My Mother-in-law made wonderful dressing, albeit different from mine, but she would bring us the most delicious...
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 Chicken Soup: National Chicken Soup for the Soul Day
National Chicken Soup for the Soul Day is November 12th, and it’s time to share the recipe for my Mom’s Chicken Soup. What would make you feel more loved than a steaming bowl of chicken soup made by the hands of your Mom or Grandmother? My Mom’s chicken soup was beyond delicious, and on top of that, she made her own delicious noodles or light, fluffy dumplings. I could smell it as I walked down the lane leading to...
How to Roast Radishes, Scapes, Beets & Parsnips as a Side Dish + Video
Roasting vegetables is likely my favorite way to cook them, and today I’m featuring Roast Radishes, Scapes, Beets & Parsnips. So simple, retains its nutrients, and develops such wonderful flavors as they are cooked in that long, dry heat. If you have the opportunity to purchase scapes at your grocer, and they look lovely, grab ’em up. They have a beautiful garlic flavor, and a lovely shape as well. Scapes grow from the...
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 Cherry Tea Braised Pork Loin + Video
This Cherry Tea Braised Pork Loin Roast is such a treat to your senses. Braising meats really keeps everything moist and juicy as they roast. First, the meat is seared on a high temperature, then is placed in a braising liquid of sorts and finished off in the oven with that moist heat. Pork roasts tend to shrink considerably, especially when cooking with only dry heat methods. Using the braising method really retains a lot of that...
How to Cook a Last Chance Omelet: Haunted Refrigerator Day
October 30th is National Haunted Refrigerator Day… (cue scary music – lol) Have you ever looked in your refrigerator, and what you see convinces you that your refrigerator must be haunted! What you thought was there is gone, and what is left isn’t considered to be edible. Just miserable pieces of cheese, a celery rib, a slice of bacon, a tomato. The two carrots looking at you are small. There’s about a cup of...
Enjoy Within Limits: National Greasy Foods Day
National Greasy Foods Day is here, and so many tasty things come to mind… Why do you think that most of the foods most of us crave are high in fats or greasy foods? And, it seems, the more of it we get, the more we want. High on the list are French fries, and if that isn’t greasy enough, we might supplement it with cheese curds & gravy to make poutine. That sure hits the spot and satisfies the grease cravings for the...
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...
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....
National Fried Scallops Day: Deep Fried Scallops Recipe
National Fried Scallops Day is a delicious proposition, isn’t it? What sounds more fabulous than deep fried scallops served with lemon wedges, hot sauce, or some other wonderful sauce to dip it into. Boy, oh boy! Scallops are such a delicate mollusk, and the flavor is lite & fresh. They can be served in a variety of different ways. The small pinkish scallops, or bay scallops, have a slightly sweeter taste and area a little...
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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...
