Web Chef Review: Epicureal Comet’s Tail Peppercorns
Epicureal Comet’s Tail Peppercorns are such a nice addition to your pantry, giving that je ne sais quoi to your dishes. Pepper is one of my favorite things on the planet, especially freshly ground pepper. When I discovered these Epicureal Comet’s Tail Peppercorns, I was so excited to use them in my cooking. I love little chunks of pepper on my food, and you just have to see these peppercorns…they’re so cute....
Web Chef Review: Fern’s Ginger & Garlic Paste
Do you hate mincing garlic & ginger for all of your amazing ethnic dishes you love to cook? Check out Fern’s Ginger & Garlic Paste! You need this in your life to save time & clean up, as it’s super easy to use just enough out of the jar… This ginger & garlic paste is ever-so-finely minced to the point that it’s a highly concentrated paste. It almost melts into your cooking to infuse a wonderful...
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 Bake Angel Food Cake
Oh, my Angel Food Cakes are so light & relatively fat-free – it’s like eating a cloud. There’s nothing quite like it. Generally classified as a foam cake, where mixing & folding needs to be done in such a ways as to maintain as much air in the batter as possible. How to Bake Angel Food Cake: All eggs should be at least 3 days old, 60° – 70° F in temperature, and separated immediately prior to use. Tip:...
How to Cook Mincemeat for the Holidays
Not exactly sure what Mincemeat is? Not many people do, but it is a traditional dish made in those regions where the World was colonized British, in general. There are variations in Australia, Canada, USA, northern Europe, Ireland & South Africa. How to Cook Mincemeat: The recipe I’m sharing for my mincemeat is one which yields enough for 6 pies. Tip: If you’re going to go through all of this effort to make mincemeat,...
How to Can Dill Pickles: National Pickle Day
National Pickle Day has arrived, and when was the last time you made pickles at home? If you’ve never tried making pickles, you can do it too. You will be so much more satisfied knowing what went into the jars, and will be much happier about the flavors. As well, preparing pickles yourself gives such a sense of accomplishment, and beefs up your Winter season cooking repertoire. Pickling renders a tangy result with flavors...
How to Make Brandied Cherries
What could sound more delicious than some warm Brandied Cherries served over some vanilla ice cream? How about sipping on some cherry brandy for an after dinner liqueur? How to Brandy Cherries: Making Brandied Cherries is quite a bit quicker to do than when using peaches or apricots. The cherries don’t need to be processed with a canner to preserve them. You simply skip that step and go straight to aging the jar of cherries....
How to Cook Brandied Apricots
Brandied Apricots will warm you heart & soul this Winter season. Brandied fruit, and its subsequent flavored brandy is marvelous, especially around the Holidays. A great way to flambé fruit, enjoy the fruit by itself, the flavored brandy by itself, or together on top of ice cream. How to Brandy Apricots: Brandy & apricots is such a nice combination to enjoy. You may also use this recipe for apricots, but replace the brandy...
What the Heck is Mincemeat?: National Mincemeat Pie Day
Mincemeat Pie. Now, what is that really? Does it have meat in it? Well, yes & no. It’s not actually meat that is added, but suet – the fat cut from the meat – and added to the fruit that comprises mincemeat, with some lean beef. When sugar, raisins, currants, citron, orange peel, lemon peel, lemon juice, apple cider, cloves, sour cherries, cherry juice, coriander, nuts, cinnamon & mace are added, it is cooked...
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...
How to Brandy Peaches: National Brandied Fruit Day
National Brandied Fruit Day is October 20th, and we are celebrating with a Brandied Peaches recipe that will perfect for your Holiday entertaining. Fruits preserved in spirits or brandy prevent the fruit from breaking down or decaying, something like vinegar does. Brandied fruit is most commonly served over ice cream, puddings, cakes or compotes. The syrup is strained into a bottle or seal-able carafe, and can be used to impart flavor...
How to Pickle Hot Peppers: National Pickled Peppers Month
National Pickled Peppers Month spices up our menus this October, and you too can Pickle Hot Peppers of your own. Although my recipe works well for red shepherd peppers, it works better for Hungarian banana & jalapeño peppers. It’s best to wear gloves if you’re working with hot peppers & scrub your hands thoroughly with soapy water before touching your face or body. How to Pickle Hot Peppers: Peter Piper picked a...
How to Cook Shrimp Chowder in Stoneware Ramekins + Video
The cooler weather approaches and more and more I’m craving tastes of Fall… …hearty soups, stews & chowders. Here is yet another American food recipe you can make easily with quick preparation – Shrimp Chowder! This particular recipe is made in these gorgeous Vyatka Ceramics Stoneware Ramekins I got from FromRussia.com. What’s great about this show is that I show you 3 different variations on this...
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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...
