There is a lot of information provided to consumers about the foods we eat and how they affect our body's blood cholesterol. Many people have difficulty understanding the different types of fats and oils found in food sources.
Two common types of fats are monounsaturated and polyunsaturated. Both peanut butter and olive oil are examples of monounsaturated fatty acids. Olive oil salad dressing turns cloudy when it is in the refrigerator, then clears up when it is left on the table or counter. A layer of oil forms on top of non-hydrogenated peanut butter when it remains at room temperature. The oil that you see floating on top of peanut butter is the peanut oil. Monounsaturated fats, typically stored in liquid form when at room temperature, contain monounsaturated fatty acids that lower blood cholesterol. When refrigerated this healthy fat turns into its solid form.
Blood cholesterol content is reduced by increasing the good HDL (High Density Lipoprotein) cholesterol, and lowering the bad LDL (Low Density Lipoprotein) cholesterol. In some cases, monounsaturated fatty acids can assist with the decrease of triglycerides. Excellent sources of monounsaturated fats are peanuts, peanut butter, olives, olive and canola oil, and all other varieties of nuts and seeds such as sunflower seeds, pecans, almonds, and sesame seeds.
Polyunsaturated fats, found mostly in fish, soy, and walnuts, contain oils that are in liquid form both at and below room temperature. These fatty acids help in lowering the level of your total blood cholesterol by decreasing the bad LDL cholesterol. Omega three and Omega six are two types of polyunsaturated fatty acids. These fatty acids are known factors in contributing to reduced risk of heart attack, cancer, and stroke. Omega three fatty acids also contain properties that lower the triglyceride levels. Primary sources of polyunsaturated fats are found in a variety of fish such as trout, herring, tuna, salmon, and mackerel. Corn oil, soybean oil, and safflower oil also contain these fatty acids.
by William Miller
Wednesday, December 27, 2006
Saturday, December 23, 2006
Gourmet Foods
Many people claim that they do not like gourmet foods; but this may be the case only because they have not tasted enough varieties. The types of gourmet foods are endless. Not only are there meats, drinks, cheeses, fruits, and deserts, but there are hundreds of kinds of all of these. Gourmet foods are a delicacy and they taste absolutely heavenly.
Whenever anyone thinks of gourmet foods, the first thing that often comes to mind is cheese. If you are in the market for cheese, remember that gourmet cheese is not like American or Cheddar cheese. For example, Agour Ossau-Iraty is a cheese made in Poland from sheep's milk. 34 Degrees Australian marinated feta is produced in Israel and is made from the milk of sheep and goats, with spices added. It is difficult to pick out one cheese with this many types available to try. If it is possible for you to do so, smell the cheese before you buy it. Especially if you are in France, buy what smells good to you.
One of the best tasting and most popular categories of gourmet foods is deserts and sweets. Favorites include cakes, candies, cookies, and chocolate. Varieties of cakes are sponge cakes, cheesecakes, and chocolate, lemon, and raspberry cakes. Gourmet cookies can be plain or decorated, and come in a variety of flavors. Toppings, such as syrup, honey, creams, jellies, jams, and spreads, are another gourmet favorite. While any of these can be made at home or bought at the grocery store, the delightful texture and taste of the gourmet desert versions are to die for.
Another well known gourmet food is exotic tasting coffee and tea. Whether you want loose tea or tea bags, ground coffee or whole beans, hot chocolate or a chilly frappuccino, there is a gourmet drink out there for you. These drinks can give you the extra energy you need to stay awake, warm you up on a winter's day, or be just the right complement to an excellent meal. What better for going with coffee than biscotti? These are good by themselves, or dipped in coffee, tea, cappuccino, milk, or wine. Biscotti come in all sorts of flavors, like hazelnut, chocolate, gingerbread, and many others.
If you like gourmet food and are one of those people who can't live without your meat, there are still lots of options out there. That's right -- there is such a thing as gourmet meat. You can get Angus beef strip steaks, caviar, escargot, hot salami, free-range turkey, pheasant, Danish brown sugar slab bacon, and many more.
Gourmet food is great no matter what the occasion. The holiday season is an excellent time to try new gourmet foods, or even give them as a gift. They can be purchased in a gourmet food store, through a catalogue, or even online. Once you have tried gourmet food, the taste will have you hooked.
Whenever anyone thinks of gourmet foods, the first thing that often comes to mind is cheese. If you are in the market for cheese, remember that gourmet cheese is not like American or Cheddar cheese. For example, Agour Ossau-Iraty is a cheese made in Poland from sheep's milk. 34 Degrees Australian marinated feta is produced in Israel and is made from the milk of sheep and goats, with spices added. It is difficult to pick out one cheese with this many types available to try. If it is possible for you to do so, smell the cheese before you buy it. Especially if you are in France, buy what smells good to you.
One of the best tasting and most popular categories of gourmet foods is deserts and sweets. Favorites include cakes, candies, cookies, and chocolate. Varieties of cakes are sponge cakes, cheesecakes, and chocolate, lemon, and raspberry cakes. Gourmet cookies can be plain or decorated, and come in a variety of flavors. Toppings, such as syrup, honey, creams, jellies, jams, and spreads, are another gourmet favorite. While any of these can be made at home or bought at the grocery store, the delightful texture and taste of the gourmet desert versions are to die for.
Another well known gourmet food is exotic tasting coffee and tea. Whether you want loose tea or tea bags, ground coffee or whole beans, hot chocolate or a chilly frappuccino, there is a gourmet drink out there for you. These drinks can give you the extra energy you need to stay awake, warm you up on a winter's day, or be just the right complement to an excellent meal. What better for going with coffee than biscotti? These are good by themselves, or dipped in coffee, tea, cappuccino, milk, or wine. Biscotti come in all sorts of flavors, like hazelnut, chocolate, gingerbread, and many others.
If you like gourmet food and are one of those people who can't live without your meat, there are still lots of options out there. That's right -- there is such a thing as gourmet meat. You can get Angus beef strip steaks, caviar, escargot, hot salami, free-range turkey, pheasant, Danish brown sugar slab bacon, and many more.
Gourmet food is great no matter what the occasion. The holiday season is an excellent time to try new gourmet foods, or even give them as a gift. They can be purchased in a gourmet food store, through a catalogue, or even online. Once you have tried gourmet food, the taste will have you hooked.
by Linda Jones
Thursday, December 21, 2006
Outdoor Cooking in Cold Weather
Many outdoor cooks close and cover up their grills and smokers for the winter months. They do all their cooking inside and force themselves to forget the great taste of outdoor-cooked food for long stretches of time.
Those who love to cook outdoors and enjoy eating grilled, smoked, or barbecued food do not like to quit doing so just because it is cold outside. Outdoor cooking is not a passion that can be turned on and off because of the weather. It is a year-round love of some of the best-tasting food there is anywhere.
Fortunately, there are many ways to get around this dilemma of being left out in the cold when cooking outdoors in the winter.
Grilling in itself is a process of cooking food quickly over an open flame. The operative word is "quickly", as this allows you to cook the food without having to spend a long time outside.
With a gas grill, where you control the heat, you can cook a steak or hamburger in just a few minutes. Because of the constant high heat, you will not be forced to stay outside in the elements for long stretches of time. And if the weather is really bad, you can time your cooking and be there to flip the meat or get it off the grill.
Other outdoor cooking methods work even better in the cold weather. A smoker, by its very nature, is designed to cook food at very low temperatures for long periods of time. In any environment, once you get the fire right, you basically put the meat in the smoker and forget about it for several hours. While you are inside, the meat is slowly cooking outside just the way it is supposed to.
Barbecue cooking works in a similar way, as well. It is cooked slow and over an indirect fire, although not usually as slow-cooked as in a smoker. Therefore, it pretty much cooks itself once you get the fire just right. With barbecue, it is usually better to leave it alone. The meat will be less likely to dry out and the fire will stay at more of a constant temperature.
Start getting into the mindset that cooking outside is not just a summer event. You will soon discover that the food actually benefits from being left alone, and you will be able to enjoy the great tastes of outdoor cooking all year and under just about any weather condition.
by Greg Smithers
Those who love to cook outdoors and enjoy eating grilled, smoked, or barbecued food do not like to quit doing so just because it is cold outside. Outdoor cooking is not a passion that can be turned on and off because of the weather. It is a year-round love of some of the best-tasting food there is anywhere.
Fortunately, there are many ways to get around this dilemma of being left out in the cold when cooking outdoors in the winter.
Grilling in itself is a process of cooking food quickly over an open flame. The operative word is "quickly", as this allows you to cook the food without having to spend a long time outside.
With a gas grill, where you control the heat, you can cook a steak or hamburger in just a few minutes. Because of the constant high heat, you will not be forced to stay outside in the elements for long stretches of time. And if the weather is really bad, you can time your cooking and be there to flip the meat or get it off the grill.
Other outdoor cooking methods work even better in the cold weather. A smoker, by its very nature, is designed to cook food at very low temperatures for long periods of time. In any environment, once you get the fire right, you basically put the meat in the smoker and forget about it for several hours. While you are inside, the meat is slowly cooking outside just the way it is supposed to.
Barbecue cooking works in a similar way, as well. It is cooked slow and over an indirect fire, although not usually as slow-cooked as in a smoker. Therefore, it pretty much cooks itself once you get the fire just right. With barbecue, it is usually better to leave it alone. The meat will be less likely to dry out and the fire will stay at more of a constant temperature.
Start getting into the mindset that cooking outside is not just a summer event. You will soon discover that the food actually benefits from being left alone, and you will be able to enjoy the great tastes of outdoor cooking all year and under just about any weather condition.
by Greg Smithers
Start a Successful Catering Business
by Thomas Martin
Starting your own catering business can be both financially rewarding and fun. Whether you cater events on a full-time or a part-time basis, the opportunities are excellent. Each catered event is a new experience and challenge with a new group of people. With the rewards and fun come demanding work, for which you will need stamina and the ability to work under pressure. The law requires that caterers be licensed and meet other requirements for foodservice establishments. The Board of Health insures that food for distribution and sale to the public is safely prepared, handled, protected and preserved.
Business Package
To obtain a license, apply to the local Health Department. Before a license is issued, the Health Department will inspect your business to see that it meets food sanitation requirements. Once a license is issued, the Health Department will conduct routine inspections of your business. These inspections are needed to help insure compliance with food sanitation rules developed to protect the public from foodborne illness. Outbreaks of foodborne illness have been attributed to factors such as poor hygiene by personnel, inadequate cooking, and improper cooling and storage of food.
The development of a business plan will aid you in planning a successful business. Prior to starting a catering business, you need to determine your type of businessãi.e., cakes, receptions, seated dinners, box lunches, picnics, hors d¼oeuvres, or dessert courseãand the type of food you will serve (primarily convenience or "from scratch"). Analyze your market. Ask yourself the following questions to see if your business venture will satisfy at least one of the following fundamental elements of success. If not, you probably do not have a viable business idea.
The questions are:
Will the business serve a presently unserved need?
Will the business serve an existing market in which demand exceeds supply?
Can the business effectively compete with existing businesses because of some "competitive advantage?"
Decide whom you will target as customers. Who is your competition? What are their strengths and weaknesses? Where will you get supplies? Decide how you will promote your business. Will you need to employ staff to help with production, service, and cleanup? What other skills do you need to make your business successful?
Start-Up Costs: You may choose to start your catering business by renting items to keep initial costs to a minimum. You may rent the use of kitchen facilities, utensils, tables, tablecloths, serving equipment and other items. This will allow you to: 1) Build a reputation; 2) develop some capital for investment and expansion and 3) evaluate how much time and money you want to invest and the impact that this business will have on your family.
Food Safety: To be successful in the catering business, one must produce delicious food that is safe and wholesome. The production of safe foods is your responsibility. Time and temperature abuse of foods contaminated with foodborne pathogens, such as Salmonella, Campylobacter and Escherichia coli O15�:H7, will certainly lead to a foodborne outbreak that would likely destroy your reputation and business. Foodborne illn
Starting your own catering business can be both financially rewarding and fun. Whether you cater events on a full-time or a part-time basis, the opportunities are excellent. Each catered event is a new experience and challenge with a new group of people. With the rewards and fun come demanding work, for which you will need stamina and the ability to work under pressure. The law requires that caterers be licensed and meet other requirements for foodservice establishments. The Board of Health insures that food for distribution and sale to the public is safely prepared, handled, protected and preserved.
Business Package
To obtain a license, apply to the local Health Department. Before a license is issued, the Health Department will inspect your business to see that it meets food sanitation requirements. Once a license is issued, the Health Department will conduct routine inspections of your business. These inspections are needed to help insure compliance with food sanitation rules developed to protect the public from foodborne illness. Outbreaks of foodborne illness have been attributed to factors such as poor hygiene by personnel, inadequate cooking, and improper cooling and storage of food.
The development of a business plan will aid you in planning a successful business. Prior to starting a catering business, you need to determine your type of businessãi.e., cakes, receptions, seated dinners, box lunches, picnics, hors d¼oeuvres, or dessert courseãand the type of food you will serve (primarily convenience or "from scratch"). Analyze your market. Ask yourself the following questions to see if your business venture will satisfy at least one of the following fundamental elements of success. If not, you probably do not have a viable business idea.
The questions are:
Will the business serve a presently unserved need?
Will the business serve an existing market in which demand exceeds supply?
Can the business effectively compete with existing businesses because of some "competitive advantage?"
Decide whom you will target as customers. Who is your competition? What are their strengths and weaknesses? Where will you get supplies? Decide how you will promote your business. Will you need to employ staff to help with production, service, and cleanup? What other skills do you need to make your business successful?
Start-Up Costs: You may choose to start your catering business by renting items to keep initial costs to a minimum. You may rent the use of kitchen facilities, utensils, tables, tablecloths, serving equipment and other items. This will allow you to: 1) Build a reputation; 2) develop some capital for investment and expansion and 3) evaluate how much time and money you want to invest and the impact that this business will have on your family.
Food Safety: To be successful in the catering business, one must produce delicious food that is safe and wholesome. The production of safe foods is your responsibility. Time and temperature abuse of foods contaminated with foodborne pathogens, such as Salmonella, Campylobacter and Escherichia coli O15�:H7, will certainly lead to a foodborne outbreak that would likely destroy your reputation and business. Foodborne illn
Tuesday, December 19, 2006
Introduction to Gourmet Coffee
by David Odell
The gourmet coffee bean is considered to be among the finest coffee beans in the world. If you ever wondered where those great-tasting gourmet coffees derive their rich flavor, you might want to take a look at gourmet coffee beans, the source of delightful coffee the world has come to love. All gourmet coffee and tea share at least one important trait: they both are made from the best product available to better suit their customers.
You can brew at home with fine gourmet coffee beans, fresh ground and brewed in a French press coffee maker, carry a fancy thermos of great coffee to work or school and enjoy the best coffee available for far less money than you would spend at crowded and expensive premium coffee house. When consumers learn that they can purchase gourmet whole bean coffee for between $10 to $18 per pound, then fresh grind and brew at home for significantly less than gourmet coffee companies charge, many see home brewing premium gourmet coffee as luxurious treat. Buying Gourmet Coffee Online is fun, easy, and often the best way to get Fresh Roasted Coffee to your home or office.
But to take your appreciation of gourmet coffee beans to the next level, you will need to better understand the process that leads us from the freshly picked coffee cherry to the final product, the green beans, ready to be shipped to coffee roasters for roasting. Roasting and grinding of freshly picked green coffee beans are the two very crucial steps in enhancing the rich coffee flavors that is so very typical of gourmet java. The freshly picked green gourmet coffee bean is subjected to two crucial treatment procedures, roasting and grinding.
Most coffee making companies offer a gourmet style drink, including: Gevalia, Green Mountain, San Giorgio, San Francisco Bay, Kona and Javalution. Various coffee making companies, gourmet coffee shops and boutiques offer gourmet flavored coffee in a variety of flavors. Not all these flavors are to everyone's liking, but the taste sensations of gourmet flavored coffee give you a new outlook on Java juice.
When Roasters add flavorings such as chocolate syrups, or caramel to name a few, these additives give your coffee a unique taste that is qualified as Gourmet Flavored Coffee. Learn to enjoy it, appreciate the smell, love the taste, experiment with it and you will soon see the wonder of gourmet coffee. Lastly and probably the most important aspect of getting a great cup of gourmet coffee is to make sure to enjoy your coffee when it is hot and fresh.
To fully appreciate a cup of hot gourmet flavored coffee, you should take a minute to inform yourself with the basics of gourmet coffee. Each of these Gourmet Coffee shops offers the standard cup of coffee, and the flavored coffees but each offers a different twist of their coffees. To respect the best gourmet coffees in the world, you must understand some of the interesting history associated with that famous coffee bean.
Natural drying via the sun can produce some truly exquisite gourmet coffee beans, with unique flavors that are rarely experienced in the west. Like wine, gourmet coffee beans vary based on the region of origin. When you are making gourmet coffee at home, you will need whole coffee beans, (grinding the bean� just before brewing insures the freshest coff
The gourmet coffee bean is considered to be among the finest coffee beans in the world. If you ever wondered where those great-tasting gourmet coffees derive their rich flavor, you might want to take a look at gourmet coffee beans, the source of delightful coffee the world has come to love. All gourmet coffee and tea share at least one important trait: they both are made from the best product available to better suit their customers.
You can brew at home with fine gourmet coffee beans, fresh ground and brewed in a French press coffee maker, carry a fancy thermos of great coffee to work or school and enjoy the best coffee available for far less money than you would spend at crowded and expensive premium coffee house. When consumers learn that they can purchase gourmet whole bean coffee for between $10 to $18 per pound, then fresh grind and brew at home for significantly less than gourmet coffee companies charge, many see home brewing premium gourmet coffee as luxurious treat. Buying Gourmet Coffee Online is fun, easy, and often the best way to get Fresh Roasted Coffee to your home or office.
But to take your appreciation of gourmet coffee beans to the next level, you will need to better understand the process that leads us from the freshly picked coffee cherry to the final product, the green beans, ready to be shipped to coffee roasters for roasting. Roasting and grinding of freshly picked green coffee beans are the two very crucial steps in enhancing the rich coffee flavors that is so very typical of gourmet java. The freshly picked green gourmet coffee bean is subjected to two crucial treatment procedures, roasting and grinding.
Most coffee making companies offer a gourmet style drink, including: Gevalia, Green Mountain, San Giorgio, San Francisco Bay, Kona and Javalution. Various coffee making companies, gourmet coffee shops and boutiques offer gourmet flavored coffee in a variety of flavors. Not all these flavors are to everyone's liking, but the taste sensations of gourmet flavored coffee give you a new outlook on Java juice.
When Roasters add flavorings such as chocolate syrups, or caramel to name a few, these additives give your coffee a unique taste that is qualified as Gourmet Flavored Coffee. Learn to enjoy it, appreciate the smell, love the taste, experiment with it and you will soon see the wonder of gourmet coffee. Lastly and probably the most important aspect of getting a great cup of gourmet coffee is to make sure to enjoy your coffee when it is hot and fresh.
To fully appreciate a cup of hot gourmet flavored coffee, you should take a minute to inform yourself with the basics of gourmet coffee. Each of these Gourmet Coffee shops offers the standard cup of coffee, and the flavored coffees but each offers a different twist of their coffees. To respect the best gourmet coffees in the world, you must understand some of the interesting history associated with that famous coffee bean.
Natural drying via the sun can produce some truly exquisite gourmet coffee beans, with unique flavors that are rarely experienced in the west. Like wine, gourmet coffee beans vary based on the region of origin. When you are making gourmet coffee at home, you will need whole coffee beans, (grinding the bean� just before brewing insures the freshest coff
Monday, December 18, 2006
Cooking Cholley
by Laliey Singh
Chickpeas don't sound too exciting, do they? Perhaps you have never tried them, because there is certainly something attractive about this staple legume when cooked well. Featuring chickpeas, onions, tomatos, and glorious spices, cholley is one of the more straightforward Northern Indian dishes to cook, you won't be disappointed by its taste.
Cholley, sometimes referred to as chickpeas, chana, or channa, is a popular and versatile dish cooked commonly in Northern India and Punjab. You'll often find it served for breakfast with parathas, but it won't be limited to the first meal of the day, and is a favourite at dinner parties, picnics, wedding receptions and so on. Cholley works well with a range of accompaniments, including samosas, puri, roti, naan, rice and bhatura.
* Ingredients *
. 1 tablespoon of oil; . 1 clove of garlic; . 1 teaspoon of coriander seeds; . 1 sliced onion; . 2 chopped tomatos (medium size); . 1 tablespoon of chana masala (chickpea spices); . fresh coriander (as a garnish); . 500ml of water for cooking; . 500ml of water for soaking the chickpeas overnight; . 250gm chickpeas (white chana); and . salt (to taste).
To prepare the cholley dish, commence by washing then soaking the chickpeas overnight in water, allowing them to soften somewhat. Once 12 hours have elapsed, drain the water and place the chickpeas in a pressure cooker or large cooking pot. Add fresh water and salt, then cook until the chickpeas are tender.
Subsequently, heat the oil in a thick-based pan. Add the corainder seeds, cooking them briefly until they crackle. Quickly add the onions, reduce the heat to medium, and cook until the onions are transparent. Add chana masala, tomato and salt and cook for one minute before adding the boiled chickpeas. You can now reduce the heat, and allow the cholley to simmer for around 15 minutes. You will want to check that the gravy has thickened before removing from the heat. Once done, place the cholley in a serving bowl, add your coriander garnish and serve with samosas, rice or bread.
Chickpeas don't sound too exciting, do they? Perhaps you have never tried them, because there is certainly something attractive about this staple legume when cooked well. Featuring chickpeas, onions, tomatos, and glorious spices, cholley is one of the more straightforward Northern Indian dishes to cook, you won't be disappointed by its taste.
Cholley, sometimes referred to as chickpeas, chana, or channa, is a popular and versatile dish cooked commonly in Northern India and Punjab. You'll often find it served for breakfast with parathas, but it won't be limited to the first meal of the day, and is a favourite at dinner parties, picnics, wedding receptions and so on. Cholley works well with a range of accompaniments, including samosas, puri, roti, naan, rice and bhatura.
* Ingredients *
. 1 tablespoon of oil; . 1 clove of garlic; . 1 teaspoon of coriander seeds; . 1 sliced onion; . 2 chopped tomatos (medium size); . 1 tablespoon of chana masala (chickpea spices); . fresh coriander (as a garnish); . 500ml of water for cooking; . 500ml of water for soaking the chickpeas overnight; . 250gm chickpeas (white chana); and . salt (to taste).
To prepare the cholley dish, commence by washing then soaking the chickpeas overnight in water, allowing them to soften somewhat. Once 12 hours have elapsed, drain the water and place the chickpeas in a pressure cooker or large cooking pot. Add fresh water and salt, then cook until the chickpeas are tender.
Subsequently, heat the oil in a thick-based pan. Add the corainder seeds, cooking them briefly until they crackle. Quickly add the onions, reduce the heat to medium, and cook until the onions are transparent. Add chana masala, tomato and salt and cook for one minute before adding the boiled chickpeas. You can now reduce the heat, and allow the cholley to simmer for around 15 minutes. You will want to check that the gravy has thickened before removing from the heat. Once done, place the cholley in a serving bowl, add your coriander garnish and serve with samosas, rice or bread.
Sunday, December 17, 2006
How To Cook London Broil
by Sarah Sandori
A London broil is a great way to cook steak. Note that I said a "way to cook." In other words, it's a method, not a specific cut of meat. This distinction has confused many a novice cook.
Adding to the confusion, some butchers will call a cut of meat "London broil." Usually, though, the cut of beef used for a London broil is flank steak, although other cuts, notably top round steak, may be substituted.
Flank steak is naturally tough, so you need to tenderize it (by pounding with a mallet) or marinate it, or both, before cooking with it. To turn it into a proper London broil, you ... broil it. Makes sense, right? But not so fast ... you can also grill it and still call it a London broil.
Here are two recipes, one for broiled London broil, and the other for grilled London broil.
London Broil (Broiled)
Ingredients
<>1 beef flank steak (1 to 2 pounds)
<>1/3 cup Italian salad dressing
<>2 tablespoons red wine or red wine vinegar
1 clove garlic, minced
2 tablespoons cooking oil
Directions
1. Combine salad dressing, wine or wine vinegar, garlic and cooking oil in a bowl to make a marinade.
2. Make several shallow cuts on both sides of the steak. Place the meat in a baking dish.
3. Brush the steak with the marinade; be sure to coat both sides. Cover pan with plastic wrap. Place in refrigerator and let marinate for 1 hour.
4. Remove from refrigerator. Pour off excess marinade.
5. Preheat oven broiler. Place pan with steak approximately 3 inches from top heat. Cook 5 to 8 minutes per side (to medium doneness).
6. Cut steak into slices and serve.
London Broil (Grilled)
Ingredients
3/4 cup cooking oil
3 tablespoons lemon juice
2 tablespoons red wine or red wine vinegar
2 tablespoons soy or Worcestershire sauce
1 clove garlic, minced
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon parsley flakes
1 flank steak (1 to 2 pounds)
Directions
1. Combine all ingredients except the meat in a bowl to make your marinade.
2. Make several shallow cuts on both sides of the steak and place in a baking dish. Try for a cross-hatching effect with several overlapping, diagonal cuts.
3. Brush steak with marinade, making sure to coat both sides. Cover pan with plastic wrap, place in refrigerator and let marinate for at least 1 hour.
4. Grill steak over hot charcoal or other high heat for 5 to 8 minutes per side, depending on the degree of doneness desired. Baste with leftover marinade if you wish.
5. Remove steak from grill, slice into thin strips, and serve.
A London broil is a great way to cook steak. Note that I said a "way to cook." In other words, it's a method, not a specific cut of meat. This distinction has confused many a novice cook.
Adding to the confusion, some butchers will call a cut of meat "London broil." Usually, though, the cut of beef used for a London broil is flank steak, although other cuts, notably top round steak, may be substituted.
Flank steak is naturally tough, so you need to tenderize it (by pounding with a mallet) or marinate it, or both, before cooking with it. To turn it into a proper London broil, you ... broil it. Makes sense, right? But not so fast ... you can also grill it and still call it a London broil.
Here are two recipes, one for broiled London broil, and the other for grilled London broil.
London Broil (Broiled)
Ingredients
<>1 beef flank steak (1 to 2 pounds)
<>1/3 cup Italian salad dressing
<>2 tablespoons red wine or red wine vinegar
1 clove garlic, minced
2 tablespoons cooking oil
Directions
1. Combine salad dressing, wine or wine vinegar, garlic and cooking oil in a bowl to make a marinade.
2. Make several shallow cuts on both sides of the steak. Place the meat in a baking dish.
3. Brush the steak with the marinade; be sure to coat both sides. Cover pan with plastic wrap. Place in refrigerator and let marinate for 1 hour.
4. Remove from refrigerator. Pour off excess marinade.
5. Preheat oven broiler. Place pan with steak approximately 3 inches from top heat. Cook 5 to 8 minutes per side (to medium doneness).
6. Cut steak into slices and serve.
London Broil (Grilled)
Ingredients
3/4 cup cooking oil
3 tablespoons lemon juice
2 tablespoons red wine or red wine vinegar
2 tablespoons soy or Worcestershire sauce
1 clove garlic, minced
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon parsley flakes
1 flank steak (1 to 2 pounds)
Directions
1. Combine all ingredients except the meat in a bowl to make your marinade.
2. Make several shallow cuts on both sides of the steak and place in a baking dish. Try for a cross-hatching effect with several overlapping, diagonal cuts.
3. Brush steak with marinade, making sure to coat both sides. Cover pan with plastic wrap, place in refrigerator and let marinate for at least 1 hour.
4. Grill steak over hot charcoal or other high heat for 5 to 8 minutes per side, depending on the degree of doneness desired. Baste with leftover marinade if you wish.
5. Remove steak from grill, slice into thin strips, and serve.
Tuesday, December 12, 2006
Exquisite History of Wines
by Viv Tyler
To make a white wine, once grapes are brought to the winery they are de-stemmed and crushed before anything else is done. A machine is used to split the grapes to remove stems and stalks from each bunch because they contain astringent tannins, which might be acceptable for red wines, but are rare in whites. To stop the fermentation process from starting and turning the grapes brown and oxidizing a chemical called Sulphur Dioxide is added to the grapes. For those with allergies to Sulphur Dioxide, “sulphur-free†wine is produced as well, however the lifespan on this wine is much shorter and needs to be consumed quickly.
Wine has been called the elixir of happiness â€" and not without good reason. It is hard to imagine any party or celebration without any representative from the vine. This is probably why people have always assumed that wine was born right next to man.
But how did wine really originate? Who came up with the idea of fermenting fruits with the purpose of making the alcoholic beverages?
Records of the use of wine go back all the way to ancient Egypt in 2500 BC. But it is not implausible that wine was used earlier than that. Evidence seems to point to the Ancient Middle Eastern civilizations as the originators of wine.
Early man probably stumbled upon the wonders that fermentation did to fruits (especially grapes with its high sugar content). Archaeological excavations have unearthed ancient wineries and fermenting pools. This is a testament to the popularity and early knowledge about wines. Learn the art of Wine Tasting
Wine, for that matter, has been used for a startling variety of purposes. In the early days, aside from being the choice beverage for celebrations, wine was also used symbolically in religious sacraments, and during taking vows. There is even evidence that wine was used as medicine for frail countenances, and as an antiseptic for wounds. That is why wine has maintained an importance beyond that of making one drunk.
The popularity of wine spread from the Old World and its cultures to the newly found lands annexed by their empires. From here the cultivation of grapes needed for winemaking spread to the lands of South America and Australia.
The enology, or the study of wine making, of different cultures has made for a dizzying variety of wine. The main types of wine are Table Wines, Sparkling Wines, and Fortified Wines.
Table Wines are pressed grape juice that is allowed to ferment naturally â€" with or without a little addition of sugar and yeast to aid the fermentation. These wines can be sweet or dry, depending on the vinification (or fermentation style), and they typically have a low alcohol content of 7 to 15 percent.
Fortified Wines have additional alcohol content in them and are have typically 14 to 23 percent alcohol in them.
Sparkling Wine was first discovered in the 18th century by a monk named Dom Pierre Perignon. Sparkling Wine is wine witch has a bubbly texture to it lent by the carbon dioxide that forms within it during the fermentation. Technically, it is a doubly fermented wine, with the second fermentation happening in the bottle itself. Extra yeast and sugar is added to the wine to produce carbon dioxide that builds up until the wine is uncorked.
To make a white wine, once grapes are brought to the winery they are de-stemmed and crushed before anything else is done. A machine is used to split the grapes to remove stems and stalks from each bunch because they contain astringent tannins, which might be acceptable for red wines, but are rare in whites. To stop the fermentation process from starting and turning the grapes brown and oxidizing a chemical called Sulphur Dioxide is added to the grapes. For those with allergies to Sulphur Dioxide, “sulphur-free†wine is produced as well, however the lifespan on this wine is much shorter and needs to be consumed quickly.
Wine has been called the elixir of happiness â€" and not without good reason. It is hard to imagine any party or celebration without any representative from the vine. This is probably why people have always assumed that wine was born right next to man.
But how did wine really originate? Who came up with the idea of fermenting fruits with the purpose of making the alcoholic beverages?
Records of the use of wine go back all the way to ancient Egypt in 2500 BC. But it is not implausible that wine was used earlier than that. Evidence seems to point to the Ancient Middle Eastern civilizations as the originators of wine.
Early man probably stumbled upon the wonders that fermentation did to fruits (especially grapes with its high sugar content). Archaeological excavations have unearthed ancient wineries and fermenting pools. This is a testament to the popularity and early knowledge about wines. Learn the art of Wine Tasting
Wine, for that matter, has been used for a startling variety of purposes. In the early days, aside from being the choice beverage for celebrations, wine was also used symbolically in religious sacraments, and during taking vows. There is even evidence that wine was used as medicine for frail countenances, and as an antiseptic for wounds. That is why wine has maintained an importance beyond that of making one drunk.
The popularity of wine spread from the Old World and its cultures to the newly found lands annexed by their empires. From here the cultivation of grapes needed for winemaking spread to the lands of South America and Australia.
The enology, or the study of wine making, of different cultures has made for a dizzying variety of wine. The main types of wine are Table Wines, Sparkling Wines, and Fortified Wines.
Table Wines are pressed grape juice that is allowed to ferment naturally â€" with or without a little addition of sugar and yeast to aid the fermentation. These wines can be sweet or dry, depending on the vinification (or fermentation style), and they typically have a low alcohol content of 7 to 15 percent.
Fortified Wines have additional alcohol content in them and are have typically 14 to 23 percent alcohol in them.
Sparkling Wine was first discovered in the 18th century by a monk named Dom Pierre Perignon. Sparkling Wine is wine witch has a bubbly texture to it lent by the carbon dioxide that forms within it during the fermentation. Technically, it is a doubly fermented wine, with the second fermentation happening in the bottle itself. Extra yeast and sugar is added to the wine to produce carbon dioxide that builds up until the wine is uncorked.
Sunday, December 10, 2006
The Art Of Candy Making
by Jean Sinclair
Have you ever wondered what goes into making candy? Probably more then you think. This article provides you with a brief summary of the art of making candy.
Candies are prepared by dissolving sugar in water or milk to form a syrup, and boiling it until it starts to caramelize. Depending on the solvent and the end result of the process, the product may be called candy, caramel, toffee, fudge, praline, tablet or taffy.
Milk is extensively used in the making of candy, both to obtain a certain flavor and to secure a particular consistency. Skim milk may be used for this purpose, but the richer the milk, the better will be the flavor of the finished candy. Cream, of course, makes the most delicious candy, but as it is usually expensive, which greatly increases the cost of the candy.
In the making of candy and confections, cocoa and chocolate are used extensively for both flavoring and coating. Either of them may be used for flavoring purposes, but chocolate is always preferable, because it has a richer, deeper flavor than cocoa. Bitter chocolate should be used in preference to any kind of sweet chocolate.
Many varieties of candied or crystallized fruits and flowers find a place in the making of confections. Sometimes they are used as an ingredient, while other times they are added to bonbons and chocolates merely for decorative purposes. Again, they are often used in boxes of fancy candies that are packed to sell at some special event or to give away. They are somewhat expensive to purchase, but if they are properly used they add such an appetizing touch and produce such gratifying and delightful results that the expenditure for them is well justified.
Colorings are used in the making of candy, for two purposes: to make them attractive and to indicate certain flavors. For instance, candies flavored with wintergreen are usually colored pink, while those containing peppermint are colored pale green or are left white. Strawberry and rose flavors are also colored pink; orange and lemon, their respective shades of yellow; violet, lavender; and pistachio and almond, green.
A lot of time and preparation goes into making the delicious, mouth watering candies that are loved by all generations.
About the Author
Get mouth watering, home-made candies for someone special. We offer a wide variety to please all taste buds. Go to http://www.candiesngiftbaskets.com
Have you ever wondered what goes into making candy? Probably more then you think. This article provides you with a brief summary of the art of making candy.
Candies are prepared by dissolving sugar in water or milk to form a syrup, and boiling it until it starts to caramelize. Depending on the solvent and the end result of the process, the product may be called candy, caramel, toffee, fudge, praline, tablet or taffy.
Milk is extensively used in the making of candy, both to obtain a certain flavor and to secure a particular consistency. Skim milk may be used for this purpose, but the richer the milk, the better will be the flavor of the finished candy. Cream, of course, makes the most delicious candy, but as it is usually expensive, which greatly increases the cost of the candy.
In the making of candy and confections, cocoa and chocolate are used extensively for both flavoring and coating. Either of them may be used for flavoring purposes, but chocolate is always preferable, because it has a richer, deeper flavor than cocoa. Bitter chocolate should be used in preference to any kind of sweet chocolate.
Many varieties of candied or crystallized fruits and flowers find a place in the making of confections. Sometimes they are used as an ingredient, while other times they are added to bonbons and chocolates merely for decorative purposes. Again, they are often used in boxes of fancy candies that are packed to sell at some special event or to give away. They are somewhat expensive to purchase, but if they are properly used they add such an appetizing touch and produce such gratifying and delightful results that the expenditure for them is well justified.
Colorings are used in the making of candy, for two purposes: to make them attractive and to indicate certain flavors. For instance, candies flavored with wintergreen are usually colored pink, while those containing peppermint are colored pale green or are left white. Strawberry and rose flavors are also colored pink; orange and lemon, their respective shades of yellow; violet, lavender; and pistachio and almond, green.
A lot of time and preparation goes into making the delicious, mouth watering candies that are loved by all generations.
About the Author
Get mouth watering, home-made candies for someone special. We offer a wide variety to please all taste buds. Go to http://www.candiesngiftbaskets.com
Saturday, December 9, 2006
Cheese Making At Home
Tips And Techniques by Lee Dobbins
The lost art of cheese making is making a comeback in today's modern kitchen. This new hobby is much like that of making your own bureau wanted to allow you to experience the culinary delights of homemade cheese.
Some cheese, like cottage cheese, is rather simple to make but other cheeses may require complex equipment and procedures. If you're thinking about making cheese at home you may want to start off with the easiest types of cheeses. It would help you in your cheese making endeavors, you can buy kits and supplies that will aid in this project.
To make cottage cheese, you simply need milk, vinegar and salt. what could be easier? To make hard cheeses you need to have a culture of bacteria which will produce the acid which causes the curdling. into cottage cheese recipe below, with vinegar will cause the kernel which makes this an easy way for beginners to start making cheese. As you progress in your experience you can purchase the bacteria culture to make other types of cheese.
Cottage Cheese Recipe
2% milk Vinegar Salt
Put a gallon of 2% milk in a pan and heat to 190 degrees F - this will be just before the boiling point. Add one half cup of vinegar to the milk and let the mixture cool.
This will produce the curds that are so well-known in cottage cheese and these will be mixed in with the whey. What you want to do, is drain off the whey so that you just have the curds and you can do this by putting the whole mixture in a colander or strainer. once you have the Kurds separated you can add salt - usually about a teaspoon but you can add to taste.
Of course you can add other things to the cottage cheese like pepper, onions, garlic, cream and other spices to give you a flavor to your liking.
In order to make other types of cheese, the traditional way is to use unpasteurized milk. However, you can rarely find milk that is not pasteurized in this modern society and using unpasteurized milk may be dangerous since it can contain bacteria and other organisms that are harmful to ingest. This is why the process of pasteurization was so important what was invented by Louis Pasteur as the pasteurization reheating kills all the organisms in the milk.
In today's modern cheese making procedures, one needs to buy a starter much like one does when making beer or wine. In cheese, however the starter is not the yeast but a bacteria. Since the pasteurization process eliminates the bacteria from the milk you need to effectively put this back in.
In addition to the starter you also need rennet was which is an enzyme formally gleaned from cow stomachs but it's no manufactured and can be purchased probably from the same place where you purchase your cheese starter.
Making your own hard cheese at home can be an involved and particular process. You can actually use any milk - cows milk, goats milk or whatever you prefer and once you become experienced you can make different flavors and types of cheese. While it may seem like a lot of work the rewards are great as this will probably be the best tasting cheese you've ever had!
About the Author
Lee Dobbins writes for http://cheese.topicgiant.com where you can learn more about the wonderful world of cheese.
The lost art of cheese making is making a comeback in today's modern kitchen. This new hobby is much like that of making your own bureau wanted to allow you to experience the culinary delights of homemade cheese.
Some cheese, like cottage cheese, is rather simple to make but other cheeses may require complex equipment and procedures. If you're thinking about making cheese at home you may want to start off with the easiest types of cheeses. It would help you in your cheese making endeavors, you can buy kits and supplies that will aid in this project.
To make cottage cheese, you simply need milk, vinegar and salt. what could be easier? To make hard cheeses you need to have a culture of bacteria which will produce the acid which causes the curdling. into cottage cheese recipe below, with vinegar will cause the kernel which makes this an easy way for beginners to start making cheese. As you progress in your experience you can purchase the bacteria culture to make other types of cheese.
Cottage Cheese Recipe
2% milk Vinegar Salt
Put a gallon of 2% milk in a pan and heat to 190 degrees F - this will be just before the boiling point. Add one half cup of vinegar to the milk and let the mixture cool.
This will produce the curds that are so well-known in cottage cheese and these will be mixed in with the whey. What you want to do, is drain off the whey so that you just have the curds and you can do this by putting the whole mixture in a colander or strainer. once you have the Kurds separated you can add salt - usually about a teaspoon but you can add to taste.
Of course you can add other things to the cottage cheese like pepper, onions, garlic, cream and other spices to give you a flavor to your liking.
In order to make other types of cheese, the traditional way is to use unpasteurized milk. However, you can rarely find milk that is not pasteurized in this modern society and using unpasteurized milk may be dangerous since it can contain bacteria and other organisms that are harmful to ingest. This is why the process of pasteurization was so important what was invented by Louis Pasteur as the pasteurization reheating kills all the organisms in the milk.
In today's modern cheese making procedures, one needs to buy a starter much like one does when making beer or wine. In cheese, however the starter is not the yeast but a bacteria. Since the pasteurization process eliminates the bacteria from the milk you need to effectively put this back in.
In addition to the starter you also need rennet was which is an enzyme formally gleaned from cow stomachs but it's no manufactured and can be purchased probably from the same place where you purchase your cheese starter.
Making your own hard cheese at home can be an involved and particular process. You can actually use any milk - cows milk, goats milk or whatever you prefer and once you become experienced you can make different flavors and types of cheese. While it may seem like a lot of work the rewards are great as this will probably be the best tasting cheese you've ever had!
About the Author
Lee Dobbins writes for http://cheese.topicgiant.com where you can learn more about the wonderful world of cheese.
2 Killer Meatball Recipes From Italy And Mexico
by Jonathan Teng
Meatballs... how good they are... especially when they are from Italy and Mexico...
Miam miam...
Mexican Meatball and Rice Yield: 6 servings Mexican Rice:
~4 oz (1 can) Chopped Green ~3 cups Cooked Seasoned Rice ~1/2 lb Monterey Jack Cheese cut into stripes ~1 pint Dairy Sour Cream
For the Meatballs:
~4 oz (1 can) Green Chilies, (drained) ~2-1/2 tbsp Unbleached Flour ~2 tsp Salt ~2 tbsp Butter or Margarine ~2 lb Ground Beef ~2 c Sliced Onion ~19 oz (1 can) Tomatoes (un-drained) ~1/4 tsp Powdered Cumin ~1/2 cup Sliced Ripe Olives ~1/2 cup Milk ~1 x Mexican Rice ~1 tsp Chili Powder ~1 ea Large Egg, Slightly Beaten ~1 ea Clove Garlic, Crushed ~1 cup Crushed Corn Chips Instructions for the Meatballs:
In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 tsp of salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 rounded tbsp meat mixture for each. Lightly roll meatballs in 2 tbsp flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 tbsp flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives.
Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mixture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice.
Now instructions for the Mexican Rice:
Combine sour cream, chilies and salt. In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts.
Italian Meatballs in a Basket
Yield: 8 servings
Italian Bread Basket:
~1/4 cup Parmesan Cheese, Grated ~1/4 cup Margarine, Melted ~1 Loaf (16 oz) Italian Bread
For the Meatballs:
~2 tbsp Unbleached Flour ~2 tbsp Margarine ~2 lb Ground Beef Chuck ~16 oz (1 can) Stewed Tomatoes ~1/4 tsp Thyme ~1/2 tsp Basil ~1 x Italian. Bread Basket ~1 x Green pepper rings ~1 x Cherry Tomatoes ~1 ea Medium Onion, Chopped ~1 ea Medium Green Pepper, Chopped
Instructions for Meatballs:
Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes.
Mix reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile p�epare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired.
Instructions for the Italian Bread Basket:
Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes.
About the Author
Jonathan Is The Webmaster Of Restaurant Copycat Recipes & Author Of 2 Famous Cookbooks Titled America's TOP Secret Recipes and Quick Easy Recipes Secrets.
Meatballs... how good they are... especially when they are from Italy and Mexico...
Miam miam...
Mexican Meatball and Rice Yield: 6 servings Mexican Rice:
~4 oz (1 can) Chopped Green ~3 cups Cooked Seasoned Rice ~1/2 lb Monterey Jack Cheese cut into stripes ~1 pint Dairy Sour Cream
For the Meatballs:
~4 oz (1 can) Green Chilies, (drained) ~2-1/2 tbsp Unbleached Flour ~2 tsp Salt ~2 tbsp Butter or Margarine ~2 lb Ground Beef ~2 c Sliced Onion ~19 oz (1 can) Tomatoes (un-drained) ~1/4 tsp Powdered Cumin ~1/2 cup Sliced Ripe Olives ~1/2 cup Milk ~1 x Mexican Rice ~1 tsp Chili Powder ~1 ea Large Egg, Slightly Beaten ~1 ea Clove Garlic, Crushed ~1 cup Crushed Corn Chips Instructions for the Meatballs:
In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 tsp of salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 rounded tbsp meat mixture for each. Lightly roll meatballs in 2 tbsp flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 tbsp flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives.
Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mixture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice.
Now instructions for the Mexican Rice:
Combine sour cream, chilies and salt. In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts.
Italian Meatballs in a Basket
Yield: 8 servings
Italian Bread Basket:
~1/4 cup Parmesan Cheese, Grated ~1/4 cup Margarine, Melted ~1 Loaf (16 oz) Italian Bread
For the Meatballs:
~2 tbsp Unbleached Flour ~2 tbsp Margarine ~2 lb Ground Beef Chuck ~16 oz (1 can) Stewed Tomatoes ~1/4 tsp Thyme ~1/2 tsp Basil ~1 x Italian. Bread Basket ~1 x Green pepper rings ~1 x Cherry Tomatoes ~1 ea Medium Onion, Chopped ~1 ea Medium Green Pepper, Chopped
Instructions for Meatballs:
Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes.
Mix reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile p�epare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired.
Instructions for the Italian Bread Basket:
Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes.
About the Author
Jonathan Is The Webmaster Of Restaurant Copycat Recipes & Author Of 2 Famous Cookbooks Titled America's TOP Secret Recipes and Quick Easy Recipes Secrets.
Baking Without Gluten
--Cake Recipes For Celiac Sufferers by Catherine Ford
Celiac disease is an autoimmune disease, often genetically inherited, in which the sufferers are intolerant of gluten. Celiac disease is caused by an abnormal reaction to gliadin, which is a gluten protein found in wheat, barley, and rye. The only cure is abstinence from gluten, which means that a whole new method of eating has to be learned.
It can be said that if celiac sufferers avoid flour, they will be fine. Although this is simplistic, it is not far wrong. But celiac sufferers have birthdays and celebrations the same as anyone else. And that means they may want a cake now and then, even while avoiding flour.
It is possible to bake without flour and there is a whole range of products on the market for gluten-free alternatives. However, for various reasons, the products may not be viable alternatives: they may not be available locally; or they may be priced beyond your budget. For many people, adapting regular recipes has to be the answer. For those who wish to adapt mainstream recipes, I have provided a few recipes below.
Rice Pudding Cake
Despite its name, it is a firm and heavy moist cake, and it is full of flavor. It is firm enough to cut into large slices. I did not develop this recipe it was given to me over twenty years ago by a friend in Western Australia. Her daughter was gluten intolerant. It is still one of the nicest gluten-free cakes I have ever tasted.
Ingredients:
3 cups cooked rice 4 eggs, beaten 1/2 cup demerara sugar 2 medium bananas, mashed 2 apples, finely chopped or grated 1 pear grated 500g (1 pound) cottage cheese 2 cups mixed dried fruit 1/2 cup dried apricots, chopped 1/2 cup almonds or brazil nuts, roughly chopped grated rind of one large orange 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon all spice.
Heat oven until 2200 C, 4000 F
Method:
Combine everything and mix well, and place in a greased bundt tin or a fluted ring tin to give the hole in the center. Bake for about half an hour until firm and cooked through. When a skewer comes out clean, the cake is cooked. Cool in the tin, refrigerate for a few hours, and then serve with cream.
Flourless Black Forest Gateaux
Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. To keep this recipe totally flour free dust the tin with cacao.
Ingredients:
Cake:
4 (1 ounce) squares semisweet chocolate, chopped 1/2 cup butter 3/4 cup white sugar 1/2 cup cocoa powder 3 eggs, beaten 1 teaspoon pure vanilla extract
Filling:
a jar of Morello or Sweet cherries in natural juice. I Tub of thick whipping cream.
Preheat oven to 3000degrees F or 1500 degrees C.
Method:
Grease an oblong Swiss roll tin, or a jelly pan and dust with cocoa powder. Melt the chocolate in a bowl over boiling water, but do not let the bowl touch the water. When the chocolate is melted, add the butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into the prepared pan. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Place powdered sugar or cocoa �owder on a piece of kitchen paper and place the cake on it. Drain the jar of morello cherries and whip the cream until it holds its shape; then add the cherries. Place on top of the cake and roll up like a roll. Top with grated chocolate and serve with cream.
Healthy Fruit Cake
This recipe makes an excellent cutting cake. To make a 11/2 lb cake in an 8" tin:
Ingredients:
1 large banana, as green as possible 1 large carrot, peeled and grated 2 eggs 100 ml olive oil 4 oz (100g)granulated sugar 1 table spoon of black treacle/ molasses 8 oz (200g)gluten free flour mix 1/2 teaspoon of bicarbonate of soda 1/4 teaspoon of cream of tartar 1 level teaspoon of mixed spice, 1 level teaspoon of ground ginger 1 level teaspoon of cinnamon 8 oz (200g) mixed dried fruit several glace cherries green and red.
Preheated oven, 350°F or 180°C
Method:
Beat the banana and carrot to a smooth puree with the olive oil, sugar and egg in a food processor. Add the flour and beat in. Add the treacle, spices, and raising agents and beat in. Add the fruit and beat in. Pour the mixture immediately into a deep 8" cake or 2 lb loaf tin lined with a layer of non-stick baking paper. Bake for 11/4 to 11/2 hours.
Chocolate Almond Gateau
Ingredients:
Cake:
110g/4oz best-quality dark chocolate (70 percent cocoa solids) 2 tablespoons white rum 110g/4oz whole almonds 110g/4oz butter, preferably unsalted 110g/4oz caster sugar, plus 1 tbsp extra, to mix with the egg whites 3 eggs, preferably free-range, separated
For the chocolate icing:
110g (4oz) best-quality dark chocolate (70 percent cocoa solids) 2 Tablespoons white rum 110g/4oz unsalted butter
To decorate:
crystallized violets flaked almonds
You will also need 2 x 18cm/7in sandwich tins.
Method:
Preheat the oven to 180C/350F/Gas 4. Line the base of each of the tins with greaseproof paper. Brush the bottom and sides with melted butter and dust with a little rice flour. Melt the chocolate with the rum in a heatproof bowl over a pan of simmering water or in a low oven. Bring a small saucepan of water to the boil and add the almonds. Bring back to the boil for 2-3 minutes and then test an almond to see if the skin is loose. Drain the almonds, peel and discard the skins. Grind the whole almonds in a food processor until they are slightly gritty.
Cream the butter and add the sugar. Beat until pale, light and soft. Beat in the egg yolks, one by one. Whisk the egg whites until stiff. Add the extra tablespoon of sugar and continue to whisk until stiff peaks form, then add the melted chocolate to the butter and sugar mixture. Divide the prepared almonds into four portions. Add one portion to the creamed mixture. Fold in a quarter of the egg white, followed by more almonds. Fold in the remaining eggs and almonds alternately until they have all been added. Divide the mixture between the two prepared tins and make a hollow in the center of each cake. Bake in the oven for 20-25 minutes. The sides should be cooked but the center still a little unset. Leave to cool for a few minutes in the tins; them remove them from the tin. Allow the cake to cool completely before frosting.
To make the icing, melt the chocolate with the rum in a heatproof bowl over a pan of simmering water or in a low oven. Whisk in the butter, a tablespoon at a time, until melted. Remove from the heat and whisk occasionally until cool. If the icing seems too runny, put the bowl in the fridge and allow to firm up. Whisk to lighten and then use. When the cake is completely cold, fill and ice with the chocolate mixture. (If you want to cover the sides and pipe a border around the top, make 11/2 times the quantity of icing.) Decorate with flaked almonds and crystallized violets.
Tia Maria and Chocolate Cheesecake
Rice does not contain gluten and the Asian food stores have rice cakes which are gluten free.
Ingredients:
Base:
125g (4oz) rice cakes 50 g (1 1/2oz) butter, melted
Filling:
2 teaspoons powdered gelatin 11/2 tablespoons hot water 125ml (4oz) cream, whipped 375g (12oz) cream cheese 1 tablespoon castor sugar (powdered sugar) 200g condensed milk 1 tablespoon of orange zest 100 ml Tia Maria or a liquor of your choice.
Topping:
60g (2oz) dark chocolate, melted
Method:
Mix the crushed rice cookies and melted butter and press on to the base and sides of your chosen container.
Dissolve the gelatin in hot water, and let stand. Blend the cream cheese and the sugar, add the condensed milk, and the liquor. Whip the cream until it holds its shape and fold into the cheese mixture, fold in the gelatin. Melt the chocolate either in the microwave on half power or in a bowl over hot water. Make certain the bottom of the bowl is not in contact with the water as it will be grainy. Add the orange zest and then add to the cheese mixture. You can swirl it in to give a marbled effect of combine it to look paler like coffee. Pour the mixture into the crust and chill for a few hours. Serve with cream.
Orange Almond Cake with Orange Sauce
A moist and light orange flavored cake that can be served alone with a light yogurt for afternoon tea, or add the orange sauce for a decadent dessert!
Ingredients:
Cake:
3 eggs, separated 2/3 cup white sugar 1/4 cup rice flour 1 teaspoon ground cinnamon 1/2 cup orange juice 1 tablespoon of orange zest 1 1/2 cups finely ground almonds
Orange Sauce:
2 tablespoons heavy cream 2 cups white sugar 1 cup freshly squeezed orange juice 2 tablespoon grated orange zest 1/2 cup butter 4 egg whites
Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour.
Method:
In a large bowl, whip egg yolks with 2/3 cup of the sugar until thick and pale. This will take about 5 minutes with an electric beater, and it is ready when the beater is taken out of the batter and it leaves a trail. Stir in the rice flour the orange juice, the orange zest, and then fold in the almond meal and cinnamon.
In a separate glass or metal bowl, with absolutely no trace of fat, whip 3 egg whites until they hold a stiff peak: they will not incorporate any air at all if there is fat or egg yolk in the bowl. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly.
Bake for 35 to 40 minutes in the preheated oven until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.
About the Author
Catherine Ford writes for ASeniorHaven.com. To find more healthful recipes for seniors and their families, visit http://www.aseniorhaven.com.
Celiac disease is an autoimmune disease, often genetically inherited, in which the sufferers are intolerant of gluten. Celiac disease is caused by an abnormal reaction to gliadin, which is a gluten protein found in wheat, barley, and rye. The only cure is abstinence from gluten, which means that a whole new method of eating has to be learned.
It can be said that if celiac sufferers avoid flour, they will be fine. Although this is simplistic, it is not far wrong. But celiac sufferers have birthdays and celebrations the same as anyone else. And that means they may want a cake now and then, even while avoiding flour.
It is possible to bake without flour and there is a whole range of products on the market for gluten-free alternatives. However, for various reasons, the products may not be viable alternatives: they may not be available locally; or they may be priced beyond your budget. For many people, adapting regular recipes has to be the answer. For those who wish to adapt mainstream recipes, I have provided a few recipes below.
Rice Pudding Cake
Despite its name, it is a firm and heavy moist cake, and it is full of flavor. It is firm enough to cut into large slices. I did not develop this recipe it was given to me over twenty years ago by a friend in Western Australia. Her daughter was gluten intolerant. It is still one of the nicest gluten-free cakes I have ever tasted.
Ingredients:
3 cups cooked rice 4 eggs, beaten 1/2 cup demerara sugar 2 medium bananas, mashed 2 apples, finely chopped or grated 1 pear grated 500g (1 pound) cottage cheese 2 cups mixed dried fruit 1/2 cup dried apricots, chopped 1/2 cup almonds or brazil nuts, roughly chopped grated rind of one large orange 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon all spice.
Heat oven until 2200 C, 4000 F
Method:
Combine everything and mix well, and place in a greased bundt tin or a fluted ring tin to give the hole in the center. Bake for about half an hour until firm and cooked through. When a skewer comes out clean, the cake is cooked. Cool in the tin, refrigerate for a few hours, and then serve with cream.
Flourless Black Forest Gateaux
Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. To keep this recipe totally flour free dust the tin with cacao.
Ingredients:
Cake:
4 (1 ounce) squares semisweet chocolate, chopped 1/2 cup butter 3/4 cup white sugar 1/2 cup cocoa powder 3 eggs, beaten 1 teaspoon pure vanilla extract
Filling:
a jar of Morello or Sweet cherries in natural juice. I Tub of thick whipping cream.
Preheat oven to 3000degrees F or 1500 degrees C.
Method:
Grease an oblong Swiss roll tin, or a jelly pan and dust with cocoa powder. Melt the chocolate in a bowl over boiling water, but do not let the bowl touch the water. When the chocolate is melted, add the butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into the prepared pan. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Place powdered sugar or cocoa �owder on a piece of kitchen paper and place the cake on it. Drain the jar of morello cherries and whip the cream until it holds its shape; then add the cherries. Place on top of the cake and roll up like a roll. Top with grated chocolate and serve with cream.
Healthy Fruit Cake
This recipe makes an excellent cutting cake. To make a 11/2 lb cake in an 8" tin:
Ingredients:
1 large banana, as green as possible 1 large carrot, peeled and grated 2 eggs 100 ml olive oil 4 oz (100g)granulated sugar 1 table spoon of black treacle/ molasses 8 oz (200g)gluten free flour mix 1/2 teaspoon of bicarbonate of soda 1/4 teaspoon of cream of tartar 1 level teaspoon of mixed spice, 1 level teaspoon of ground ginger 1 level teaspoon of cinnamon 8 oz (200g) mixed dried fruit several glace cherries green and red.
Preheated oven, 350°F or 180°C
Method:
Beat the banana and carrot to a smooth puree with the olive oil, sugar and egg in a food processor. Add the flour and beat in. Add the treacle, spices, and raising agents and beat in. Add the fruit and beat in. Pour the mixture immediately into a deep 8" cake or 2 lb loaf tin lined with a layer of non-stick baking paper. Bake for 11/4 to 11/2 hours.
Chocolate Almond Gateau
Ingredients:
Cake:
110g/4oz best-quality dark chocolate (70 percent cocoa solids) 2 tablespoons white rum 110g/4oz whole almonds 110g/4oz butter, preferably unsalted 110g/4oz caster sugar, plus 1 tbsp extra, to mix with the egg whites 3 eggs, preferably free-range, separated
For the chocolate icing:
110g (4oz) best-quality dark chocolate (70 percent cocoa solids) 2 Tablespoons white rum 110g/4oz unsalted butter
To decorate:
crystallized violets flaked almonds
You will also need 2 x 18cm/7in sandwich tins.
Method:
Preheat the oven to 180C/350F/Gas 4. Line the base of each of the tins with greaseproof paper. Brush the bottom and sides with melted butter and dust with a little rice flour. Melt the chocolate with the rum in a heatproof bowl over a pan of simmering water or in a low oven. Bring a small saucepan of water to the boil and add the almonds. Bring back to the boil for 2-3 minutes and then test an almond to see if the skin is loose. Drain the almonds, peel and discard the skins. Grind the whole almonds in a food processor until they are slightly gritty.
Cream the butter and add the sugar. Beat until pale, light and soft. Beat in the egg yolks, one by one. Whisk the egg whites until stiff. Add the extra tablespoon of sugar and continue to whisk until stiff peaks form, then add the melted chocolate to the butter and sugar mixture. Divide the prepared almonds into four portions. Add one portion to the creamed mixture. Fold in a quarter of the egg white, followed by more almonds. Fold in the remaining eggs and almonds alternately until they have all been added. Divide the mixture between the two prepared tins and make a hollow in the center of each cake. Bake in the oven for 20-25 minutes. The sides should be cooked but the center still a little unset. Leave to cool for a few minutes in the tins; them remove them from the tin. Allow the cake to cool completely before frosting.
To make the icing, melt the chocolate with the rum in a heatproof bowl over a pan of simmering water or in a low oven. Whisk in the butter, a tablespoon at a time, until melted. Remove from the heat and whisk occasionally until cool. If the icing seems too runny, put the bowl in the fridge and allow to firm up. Whisk to lighten and then use. When the cake is completely cold, fill and ice with the chocolate mixture. (If you want to cover the sides and pipe a border around the top, make 11/2 times the quantity of icing.) Decorate with flaked almonds and crystallized violets.
Tia Maria and Chocolate Cheesecake
Rice does not contain gluten and the Asian food stores have rice cakes which are gluten free.
Ingredients:
Base:
125g (4oz) rice cakes 50 g (1 1/2oz) butter, melted
Filling:
2 teaspoons powdered gelatin 11/2 tablespoons hot water 125ml (4oz) cream, whipped 375g (12oz) cream cheese 1 tablespoon castor sugar (powdered sugar) 200g condensed milk 1 tablespoon of orange zest 100 ml Tia Maria or a liquor of your choice.
Topping:
60g (2oz) dark chocolate, melted
Method:
Mix the crushed rice cookies and melted butter and press on to the base and sides of your chosen container.
Dissolve the gelatin in hot water, and let stand. Blend the cream cheese and the sugar, add the condensed milk, and the liquor. Whip the cream until it holds its shape and fold into the cheese mixture, fold in the gelatin. Melt the chocolate either in the microwave on half power or in a bowl over hot water. Make certain the bottom of the bowl is not in contact with the water as it will be grainy. Add the orange zest and then add to the cheese mixture. You can swirl it in to give a marbled effect of combine it to look paler like coffee. Pour the mixture into the crust and chill for a few hours. Serve with cream.
Orange Almond Cake with Orange Sauce
A moist and light orange flavored cake that can be served alone with a light yogurt for afternoon tea, or add the orange sauce for a decadent dessert!
Ingredients:
Cake:
3 eggs, separated 2/3 cup white sugar 1/4 cup rice flour 1 teaspoon ground cinnamon 1/2 cup orange juice 1 tablespoon of orange zest 1 1/2 cups finely ground almonds
Orange Sauce:
2 tablespoons heavy cream 2 cups white sugar 1 cup freshly squeezed orange juice 2 tablespoon grated orange zest 1/2 cup butter 4 egg whites
Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour.
Method:
In a large bowl, whip egg yolks with 2/3 cup of the sugar until thick and pale. This will take about 5 minutes with an electric beater, and it is ready when the beater is taken out of the batter and it leaves a trail. Stir in the rice flour the orange juice, the orange zest, and then fold in the almond meal and cinnamon.
In a separate glass or metal bowl, with absolutely no trace of fat, whip 3 egg whites until they hold a stiff peak: they will not incorporate any air at all if there is fat or egg yolk in the bowl. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly.
Bake for 35 to 40 minutes in the preheated oven until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.
About the Author
Catherine Ford writes for ASeniorHaven.com. To find more healthful recipes for seniors and their families, visit http://www.aseniorhaven.com.
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