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Cold Season Lettuce

Surprisingly, lettuce can be planted two weeks before the last frost. I think I timed mine just right this year, and even when it does frost, that only serves to sweeten the greens. Frosted lettuce carries a different, more delicate flavor than summer lettuce. Try it in your barren fall garden. (More)

Created on:Oct 14, 2008

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Pumpkinseeds - Bake or Fry?

The answer is... either! Baking is healthier, but takes a bit longer and you have less control. Pan fried allows you to coat them more evenly with olive oil and spicing. Try them with salt and garlic, salt and pepper, cinnamon and sugar, or a variety of other combinations. Great to munch on, on top of salads, curries, or as a bar snack. (Maybe with pumpkin spice martinis?) (More)

Created on:Oct 14, 2008

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Caring for Anolon

The transition from using a cheap set of Walmart knifes to a nice set of Anolon knifes is a fun and exciting one. Here are a few simple rules to make sure that your new cookware lasts: 1. Make sure to wash before first use 2. Use a smooth rag or sponge when cleaning. No coarse surfaces. 3. Do not clean in the dishwasher 4. Don't make contact with other metals (More)

Created on:Jul 31, 2008

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Cheese and Crackers

A cracker with cheese is a great snack that has stood the test of time. You can make it even better by mixing and matching an array of gourmet cheeses and specialty crackers. Meunster on baked multi-grain. Asiago on honey oat. Arrange the crackers neatly on a plate and add the cheese on top. Microwave the cheese just until it starts to melt and then serve immediately. Also try cheese and crackers with a little jam, apple, or grapes for a surprising sweet taste. (More)

Created on:Jul 31, 2008

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Quick Stuffing

Sometimes, stuffing a chicken or a game hen can be a really tedious and disgusting task. So to make it easy on myself (and delicious) I have a little trick. I use vegetarian broccoli cheddar bites. You can microwave or bake them. Stuff them into the chicken or hen until the crumble. You'll be surprised at how delicious they can be and no one will guess the truth... (More)

Created on:Jul 30, 2008

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Anise Hyssop

The anise plant is a great garden border and both the leaves and flowers can be used for a unique flavoring. I recently harvested some of mine. I shook the seeds out of the flowers to grow more next year. Then I saved the flowers to dry and put in tea and cookies. The leaves are hanging up, drying, ready to crumble and use in the winter in soups, breads, and with meat. I recently used a bit of anise along with wine, peanut oil, and honey to delicately flavor a game hen. (More)

Created on:Jul 30, 2008

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Fresh Freeze

To preserve spinach leaves, or the leaves of other greens and herbs, try freezing them in an airtight baggie with water or broth so you can put them into soup later. Store in small portions. And if you don't have vacuum seal baggies, make your own vacuum seal with a ziploc using your very own mouth! (More)

Created on:Jun 23, 2008

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Peeling Shrimp

This video shows how to peel a shrimp in 2 seconds or less, and then in slow motion. Pinch the tail and sqeeze while parting the shell with your fingers. You won't waste any precious meat, and everyone (yes, everyone) will be impressed. (More)

Created on:Jun 23, 2008

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Let it be.

There are certain foods that taste better an hour, a day, or even a couple of days after you make them. Many egg dishes need time to sit in order to reach a certain texture. My tahini dip recipe tastes better after a day. Many soups, curries, and lentil dishes need a few hours or a day for the flavors to blend and mature. Wine carafes also serve this purpose of letting the wine breathe. So sometimes, you should take a note from the Beatles and "let it be." (More)

Created on:Jun 12, 2008

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GREENS: That Bitter Stalk

When cooking greens, strip the leaf off of the stalk. You can eat the stalk with the greens by chopping it and cooking it in boiling water for 10-15 minutes before adding the greens. Both will become tender and delicious. Keep cut greens fresh like you would flowers in water for a day or two if need be. (More)

Created on:Jun 11, 2008

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