Big Pot Blanching for Beginners

I definitely recommend eating as much of the fresh vegetables as you can but , if your garden is super friendly this year,and If you do it right, you'll probably have more vegetables than you can eat in one season. That is why it is important to know what vegetables freeze well and how to do it correctly. Freezing vegetables allows you to have fresh tasting vegetables all winter. It also helps reduce your grocery bill.

The majority of freeze-worthy vegetables need to be blanched first. Blanching means to plunge the vegetables into boiling water for a few minutes, remove, and freeze. Before blanching, be sure to clean, peel, and cut your vegetables. You want to be able to take them from freezer, to stove, to table in the future with no worries. To blanch properly bring a large pot of water to boiling.Add 1/4 cup salt to every gallon of water. Then take your prepped vegetables and put them in either a large hand-held strainer that you can lower into the water, or just drop them in by the handful. The water should begin to boil again within a minute. If it doesn't, you are trying to blanch too many vegetables at one time. Follow the approximate times below for some common vegetables for blanching.Be sure to have a large bowl of Ice and water mixture to place the vegetables in once they reach the correct time , this will immediately stop the cooking process and lock in the desired color. After the vegetables have cooled completely , place the in a air tight container. Label them with date and name of the vegetable. Place in the freezer until needed. Best eaten within 2-4 mths after freezing.

Asparagus - 2 to 4 minutes depending on thickness
Green Beans - 3 minutes
Broccoli - 3 minutes
Brussels Sprouts - 3 to 5 minutes depending on size
Carrots - 3 minutes
Cauliflower - 3 minutes
Corn - Blanch for 3 to 6 minutes on the cob. Remove the kernels after blanching if desired.
Peas - 1 to 2 minutes
Bell Peppers - 2 to 3 minutes or just freeze
Zucchini - 3 minutes Read more!

Grillin is Hot, 10 Tips to Help You Keep a Cool Head!

I absolutely love grilling as I have stated in previous post. I usually will cook the entire dinner on the grill as I did for Memorial Day. The picture here is that dinner of pineapple glazed pork chops, grilled asparagus and herb roasted potatoes. It's very easy to do if your prepared.It's not about brats and burgers, you can cook a phenomenal meal in no time. Get Grillin!

1. Be organized.

Gather together everything you are going to need from start to finish and be sure to make a trip to the restroom. Once you get started, you can't walk away -- this is live fire cooking.

• Do you have enough charcoal (or propane)?
• Do you have all the ingredients?
• Do you have a clean platter to put the ingredients on once they are cooked?
• Do you have matches? Tongs (no forks, please!)? Oven mitt? Meat thermometer? Paper towels? Marinade brush? Grill scraper? Cell or cordless phone? Margarita (you'll need to stay cool with all that heat!)
• Is the recipe ready to go?
• Meats should be trimmed of fat and removed from wet marinades.
• Do you have a metal garbage bowl or bin?

If you have space, consider storing all your outdoor grilling utensils and gadgets in a sturdy canvas bag in the mudroom -- I like to have tongs, mitts, and thermometer in the bag and the rest I gather before I go outside. Or prepare a laminated list that you can check before you strike a match.

2. Where to grill?

The placement of your grill is important -- do not place it by a door that will be open and shut during cooking, nor in a heavily trafficked spot in your yard. Open windows, places where kids are playing, and, of course, spots where flammable materials might be, are all no-nos. Place your grill on a flat, fireproof surface at least 10 feet from your house.

3. Bring on the heat.

I prefer lump charcoal -- I like the flavor, I think you get better heat, and it's more interactive. With chimney starters, you can even avoid the use of nasty canned fire starter fluids. Once you get a chimney starter going and glowing with coals, dump the coals out onto a neat pile of charcoal and let them burn until they become gray. Give the whole grill a gentle shake or carefully spread the coals out with the tongs. If you are making a long cooked roast make a pile on one side of the grill (and cook the meat on the other -- you'll form a natural convection oven).

Place the grate on top of the grill and let it heat up for a few minutes, then scrape it down with a stiff wire brush to remove any browned bits from last week (or last year). This is good maintenance and it will help keep food from sticking.

You are ready to cook (medium high heat) if you can hold your hand 6 inches over the grill for 5 seconds.

4. Lube job.

Lightly oil the grates. When you are good to go, with tongs, run an oiled paper towel or hunk of beef fat over the grill grates. This, too, will help keep food from sticking. You could also remove the grate and give it a dusting of cooking spray oil (away from the flame), use a folded paper towel soaked in oil, or rub it with a piece of fatty bacon, beef fat, or chicken skin. Be sure to let the grates come to temperature before you begin cooking.

5. Rest up.

When cooking proteins (meat, pork, chicken, fish) be sure to let them rest at least 5 (if not 10) minutes before slicing them. The juices will release while they are cooking and if you cut into them right from the grill all those flavorful juices will run. If you let them rest, the meat will absorb and redistribute the juices.

6. Think about your marinades.

Marinades with sugar should be added at the end -- the sugar will burn, not caramelize, if added too soon. Any marinades with acid (citrus juice, vinegar) will cook protein -- if you want the flavor, but not the acid, try the zest from citrus fruits and/or add such flavors toward the end of the marinating process.

Consider adding flavor to the fire with chips of dried hickory, applewood, pecan, cinnamon, or rosemary.

7. Bring ingredients to room temperature.

They cook more quickly and evenly.

8. Don't move proteins around too much.

If cooking steak or chicken, find the right spot and lay it down, then let it cook a few minutes before moving or turning. If you have oiled the grates, then chances are the steak or chicken won't stick when you move it. One turn ought to do it.

9. Fashion matters.

Be careful what you wear. You want to look good, but save heavy metal cuff bracelets and watches for another day -- they can heat up, and most likely not burn you, but make things uncomfortable. Also long, dangly necklaces could be a problem.

10. Use tongs or spatulas rather than forks or knives.

Tongs will help keep things in one piece, while other utensils will poke holes in all your hard work.

http://www.yankeemagazine.com/issues/2007-07/food/grilltips

Read more!

The Olives Behind the Oil (What's All the Fuss?)

So I try to bring helpful articles I come across, and this one is no different. I hope this is a informative article for all the beginners and maybe for some of you seasoned cooks to. This is a breakdown of different oils and the uses for those oils as well as some health benefits that accompany them.

Extra Virgin Olive Oil
Extra virgin olive oils are sometimes treated like fine wines, and, as with wines, some people will argue that no two olive groves will produce extra virgin olive oils that taste alike. The seasoned palate is able to detect distinctions in taste and aroma, and these subtleties are extensively discussed and intensely debated.

To be certified for the “extra virgin” label, an olive oil should satisfy four criteria: it must be produced by mechanical extraction methods (no chemicals or hot water applied), come only from first cold-pressing, have an oleic acidity level of less than one percent, and must have a perfect taste.

Acidity level is the most important factor that determines its grade. This is a measure of the percentage of free fatty acid content: the best oil has the lowest acidity. The oil should also be free from perceptible defects in taste or smell. Extra virgin olive oil is valued for its perfect balance in terms of flavor, aroma, color, and acidity level.

One reason extra virgin olive oil is prized so highly is its high content of vitamins and nutrients. Also, it is pure and without any additives. The fruitiness of its taste and the complexity of its aroma give it universal appeal. The light, delicate consistency of extra virgin olive oil makes it perfect for dressings. It is also the preferred oil for use in cooking by more discerning users.

Extra virgin olive oil comes in four sub-types:

•Extra virgin olive oil (regular)
•Organic extra virgin olive oil
•Protected Designation of Origin (PDO)
•Protected Geographical Indication (PGI)
Different extra virgin olive oils may share the same characteristics but there is marked variation in taste. There are many nuances, and connoisseurs categorize its flavors as mild (delicate, light, or buttery), semi-fruity (stronger, with more taste of olive), and fruity (oil with a strong olive flavor).

If you wish to become familiar with the different olive oil flavors, you should try to taste as many of them as possible; one cost-effective way to do that is to split several large bottles of different extra virgin olive oils with your friends.

Virgin Olive Oil
Virgin olive oil also comes from the first pressing, and is also produced without refining. In a technical sense, virgin olive oil may have an acidity level of up to 3.3%, however, industry practice in the producing countries is to maintain under 2% acidity. Its flavor intensity can vary and its taste is less mild than extra virgin olive oil.

Pure Olive Oil
This is now simply called olive oil and is a blend of virgin olive oil and refined olive oil. Its label will bear the designation “pure” or “100% pure”. However, refined olive oil has very little vitamin E content. This is why producers need to add unrefined virgin olive oil to impart some of flavor, color and aroma into the blend. The proportions of the two components may vary from one producer to another, depending on the flavor the producer desires to create.

Pure olive oil actually has the same acidity level as virgin olive oil, and for that reason it has good resistance to high temperatures. Its lower nutrient content than virgin olive oil makes it less expensive. It cannot be used for dressings and is better suited for heavy-duty, high-heat cooking.

Olive Pomace Oil
Pomace oil is the lowest grade of olive-based oils. Pomace is that part of the olive that remains after all the oil and water in it has been removed by pressuring or centrifuging processes. With the use of certain solvents, there is still some residual oil that can be extracted from the olive pomace. This oil may then be refined, which results in a product bereft of any specific taste or color; it also contains none of olive oil’s vitamins.

To make pomace oil acceptable to consumers, the producer blends it with virgin olive oil. As with pure olive oil, the producer may vary the proportions between the pomace oil and virgin olive oil; however, the virgin olive oil content is generally quite low. The blended product is called olive pomace oil. Like pure olive oil, it is suitable for use only in high-heat cooking.

Lite Oil
There are certain light-tasting, light-colored oils containing minute proportions, if at all, of virgin oils. These are pure rectified oils called lite oils. They are being marketed with a particular slant that would have people believe that they are buying oils that have lower in fat or calorie content. The truth is, lite oils have 125 calories per tablespoon – exactly like all olive oils, and all fats, for that matter.

Grading of olive oil is done, to a less significant degree, based on color. Most olive-based oils have colors ranging from pale yellows to deep cloudy greens. The latter color may indicate that the oil is from green, barely ripe olives – but not always. It is possible that an excess of olive leaves slipped into the crusher, sometimes inadvertently sometimes not, resulting in pale oils acquiring a deeper aura (which can give it a better price). The authentic green color should indicate a wholesome, intensely fruity taste and freshness.

Yellow oils indicate that the olives were black and ripe when they were picked late in the season, yielding a sweeter, rounder oil. However, a lighter color may also signify oxidation arising from exposure to sunlight. If that happens, the delicate aromas and vitamin E content in such oils generally have suffered, and the oil may taste rancid.

In general, olive oil is a good source of vitamin E and is rich in monounsaturated fats. However, extra virgin olive oil has the highest content levels of these healthful nutrients and has the most exquisite flavors. It should come as no wonder that extra virgin olive oil is known as the queen of oils.

www.explorecrete.com Read more!

Betcha Didn't Know! (Peppers)

So I know you all have a lot of burning questions about peppers, and here's the real deal. There are several red hot tips to help you with everything from health benefits to cooling down your tongue after eating something hot. Check it out and comment and tell me what you think!

What makes peppers hot?
Most species of Capsicum contain capsaicin (methyl vanillyl nonenamide), a chemical that produces a strong burning sensation in the mouth. Capsaicin is mainly present in the pepper’s placenta, the white "ribs" that run down the middle and along the sides of a pepper, as well as in the seeds, and it is also unevenly distributed throughout the flesh. The amount of capsaicin in peppers is highly variable and is dependent on genetics.
Sometimes, both sweet and hot cultivars can be found within a type, and even in the one cultivar cool weather, excess water and nitrogen will increase sweetness, while stress adds pungency. The only pepper without capsaicin is the bell pepper.
In hot peppers you can see the capsaicin in the form of a shiny yellow substance on the placenta. A hot pepper can be made considerably less hot by removing the placenta.

How can I cool the heat from peppers in my mouth?
The least effective way to relieve the burning sensation in the mouth produced by peppers is to drink water. Capsaicin, the pungent substance in peppers, is poorly soluble in water, but more soluble in fat, oils, and pure alcohol. Therefore, some more effective solutions may be to cool down the mouth and throat with rice, cheese, buttered bread, yoghurt, ice cream or milk. The good news is that if nothing works, you can be sure that the burning sensation will gradually fade away by itself

What's the hottest pepper in the world?
The hotness of a chilli pepper is usually measured using the Scoville scale. The scale uses Scoville Heat Units (SHU) to indicate the amount of capsaicin present, this being the chemical that makes peppers hot.
Pure capsaicin measures 15,000,000-16,000,000 SHU, while a bell pepper measures 0 SHU. As of April 2006, the hottest pepper in the world is the Dorset Naga. It measures 876,000-970,000 SHU, some way ahead of the Red Savina Habanero Chilli, which returns a figure of 350,000-580,000 SHU. The Dorset Naga is too hot to be consumed directly, so it is used in contact with other food

Can peppers prevent Cancer? What's the benefits?
Several studies at different universities have found that capsaicin, the substance that makes peppers hot, can inhibit prostate cancer. According to the American Association for Cancer Research (www.aacr.org), researchers in the USA fed capsaicin to mice, and this caused the cancerous cells to die off. However, researchers advise that many compounds that show beneficial results in mice may not be as effective in human cancer patients. The evidence is not conclusive, and increasing your weekly intake of the hottest known chillies is not recommended

Capsicum species are an excellent source of vitamin C, and have been used extensively as a medicinal plant in different parts of the world. Some of the health benefits traditionally linked with peppers are their healing effect on respiratory problems, their ability to control and often cure sinus and nasal passage problems, and their power to reduce headaches. The pepper has been used as a digestive irritant, a stomachic stimulant, and a tonic. The plants have also been used as folk remedies for dropsy, colic, diarrhoea, asthma, arthritis, muscle cramps, and toothache. Modern Western medicine uses capsaicin, the pungent chemical present in peppers, as a circulatory stimulant and pain reliever.

How should I handle a hot peeper to avoid the burn?
You should be really careful when handling hot peppers, because they can not only burn your mouth, but your skin as well. The substance that makes peppers hot, capsaicin, is mainly present in the pepper’s placenta, the white “ribs” that run down the middle and along the sides of a pepper, as well as in the seeds, and it is also unevenly distributed throughout the flesh. Therefore, you should wear rubber gloves when handling hot peppers, especially when removing the seeds and the ribs. Always wash both the gloves and your hands very thoroughly with soap and warm water, and never, never touch your eyes, nose or mouth until you have washed your hands and gloves. Dried chillies are less hazardous to handle, but you should be careful all the same. Read more!

The Perfect "Shroom" for the Job.

This is a guide that gives you some great descriptions of mushrooms and what the uses are and some recipe ideas. Check it out and then check out my friend Patty's website for some great specials on a awesome variety of in-season products... tell her Tre' sent you!

Agaricus (white mushroom, button mushroom): Widely available; varies in color from white to light brown and in size from small to jumbo stuffer; plump and dome-shaped; pleasing flavor intensifies when cooked. Mature Agaricus with open veils have an intensely rich taste. Agaricus is quite versatile, being excellent for use both raw and cooked. Also available canned and dried.

Chanterelle (girolle): Vase-shaped; ranging in color from bright yellow to orange; nutty and delicate flavor and texture; expensive when fresh; also available dried and canned. Add late in the cooking process to avoid toughening. Use in salads, sauces and risottos.

Crimini (Italian brown): Naturally dark cap that ranges in color from light tan to rich brown; rich, earthy flavor is more intense than that of the Agaricus. Substitute for button mushrooms to add a more full-bodied flavor.

Shiitake (oak mushroom; Chinese black mushroom; forest mushroom; golden oak): ranging in color from tan to dark brown; characterized by broad, umbrella shaped caps up to ten inches in diameter, wide open veils and tan gills; rich, full-bodied flavor, almost steak-like, with a meaty texture when cooked. These are best when cooked in almost any method, particularly sautéing, broiling and baking. Remove stems before cooking but reserve them for soup stocks.

Oyster: Fluted cap resembles a fan; ranging in color from a soft beige brown to gray; can be eaten raw in salads but more often this mushroom is cooked to bring out its delicate flavor and velvety texture. Some say this mushroom has a faint oyster-like or seafood flavor, to match its likeness in shape to oysters.

Enoki (enokitake; enokidake; snow puff mushrooms; golden mushrooms; velvet stem): Long stems and tiny, snow-white caps; small white mushrooms are joined at the base and resemble bean sprouts; light and mild, almost fruity, flavor with a crisp texture. Also available canned. Before using, cut away from the communal base. Use in sandwiches, salads and as garnishes. If you use them in a cooked dish, add at the last possible moment as heat toughens enoki.

Portabello/Portabella: Largest of the commercially available mushrooms with a tan/brown cap, it's the mature version of the crimini. Its popularity derives from a brilliant marketing campaign in the 1980's to sell these perceived "over-mature" common mushrooms. Its long growing cycle gives a deep, meat-like flavor, and substantial texture. They are good whole, sliced, grilled, baked, stir-fried and deep-fried. Be sure to trim off the dry, fibrous portion of the stem.

Porcini (cepes; boletes; boletus; steinpilze; singular tense: porcino): Resembles the traditional fairytale toadstool; weighing from a couple of ounces to a pound each with caps from one to ten inches in diameter; smooth, meaty texture; pungent in flavor; pale brown color; very expensive; many general cooking uses. Also available dried.

Morel (black morel): A relative of the highly-prized truffle; tan to dark-brown, cone-shaped, spongey; smoky, earthy, nutty flavor; expensive and also available canned and dried. The darker the mushroom, the more pronounced is the flavor. This mushroom must be cleaned well when fresh due to its dimpled head.

http://www.earthy.com/ Read more!

The Art of Braising For Beginners

Hey Friends, I absolutely love the braising method of cooking. It's a quite simple technique if correctly applied. I love it because it really requires more patience than work and with all of our busy schedule a lot of us still find our selves with more time than money to spare, this is a great way to take a less expensive cut of meat and turn it into something wonderful. But don't stop with meat why not braise some fresh vegetable, seafood or even fruit. I created a recipe for a great braise pineapple dessert that is amazing. I want to share with the beginners, the proper way to braise and when it appropriate and when it's not. So give this a quick read and add some more knowledge to your cooking arsenal.

Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. The best equipment to use would be a crock pot, pressure cooker or Dutch oven. LeCrueset makes a range of enameled pots and pans that are good for either the stove or the oven. They work well too.

Whether you choose to use the oven or the top of the stove, you will be pleased with the results. Braising is often used as a way to cook less expensive, tough cuts of meat. The end result is tender and flavorful. Other than great taste and economy, there are other reasons to cook this way.

After searing the meat, the remainder of the cooking time (until sauce/gravy preparation) does not require much attention. Once the heat is reduced, you can go about cooking other things, do some chores or take a break. This is also a plus when entertaining: you have more time for your guests.

Yet another plus of cooking with this method is that the meat tastes great and you also get delicious broth, sauce or gravy. It’s one pot cooking at it’s finest. There isn’t much to cleaning up and anything leftover can be reheated or frozen and reheated for later.

This method of cooking is great for tough cuts of meat but also works well with chicken, fish and/or vegetables. You can braise in a crock pot, pressure cooker, large saute pan or the most often used cooking vessel for braises, a Dutch oven.

Some popular dishes you may have heard of that use a braising technique are osso buco, pot roast, braised veal & lamb shanks and braised cabbage. You can braise just about any meat, fish or vegetable you want and be as creative as you like with seasoning, but there are some ingredients that are better for braising and some you want to cook using other techniques like grilling or roasting.

9 Simple Steps to Great Braised Meat

There are 9 basic steps to braising meat:

(1) Season the main ingredient with salt and pepper.

(2) Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven.

(3) Saute meat or vegetables in the pan on medium-high heat until the meat browns.

(4) Deglaze the pan by pouring broth, stock, wine or juice and scrape any pieces of meat that are stuck to the pan and stir.

(5) Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient.

(6) Cover and place the meat on the middle of a rack in an oven that has been pre-heated to 350 degrees Fahrenheit.

(7) Cook until completely tender. This can range from 1 hour to 6 hours, depending on what you are cooking.

(8) Remove the pan from the oven and strain the meat and vegetables out of the liquid.

(9) Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal parts fat and flour (a roux).
www.reluctantgourmet.com Read more!

"Simply Spring" Salad

1 and 1/2 orange, juice only
1/2 lemon, juice only
1/2 small red onion, chopped
1/4 cup extra virgin olive oil
1/8 teaspoon fine grain salt

4 big handfuls of salad greens, washed and dried
1/2 cup walnut halves, toasted
1/3 cup black olives, (the wrinkly, oily ones), pitted

In a medium bowl whisk together the juice of 1/2 orange, lemon juice, most of the red onion, olive oil, and salt. Whisk together until emulsified, taste and adjust with more salt or lemon juice if needed.

Peel the remaining orange and cut into segments, removing any seeds you might encounter. Set aside.

When you're ready to serve, place the salad greens in a large bowl. Toss very gently with a generous splash of the dressing. Add the orange segments and walnuts. Give another toss. Taste and decide if you need to add more dressing, if needed, add a bit more at a time, giving a good toss between additions. Make sure the nuts and citrus haven't all gone to the bottom, help them back up to the top if needed. Serve salad topped with the remaining red onion and olives.

 www.101cookbooks.com

Read more!

"Sour Grapes" Wine Tasting 101

Many of my friends ask me about wine selections and how to pair wines and I'm always happy to assist. Here's a little article I found that will also help you with wine tasting so you won't stick out like a sour thumb at that next posh dinner, or meeting the boss for lunch or so on.

So how does one taste the wine? In four steps: look, smell, taste, spit/swallow. Step one is to look at it (once it's in the glass) and evaluate its color. In general, the younger red wines are more red than the older that tend to become more brownish. The intensity of color tells you how concentrated the wine is. White wines also change color with age, from quite pale yellow to deep yellow. Notice though that some grapes and some climates will affect the color of wine as well, so these general rules not always apply! One other thing that people do is to watch at the so-called tears: the translucent drops or thin layer of liquid that you can see descending on the walls of the glass after you stir the wine. These tears are considered by some people to be a sign of quality, although this is just a myth - they are solely an indicator of how much alcohol there is in the wine. Nice to look at nevertheless!

Step two in wine tasting is very important and is the one that separates wine from soda and other common drinks. Smelling! As you may know we have a few thousand of smell receptors in our nasal cavity, in contrast to just five basic tastes that our tongues percept. Wine contains a lot of volatile flavor molecules that are so important to feel to really enjoy wine. So, stir the glass to release the flavors into the air and put your nose into the glass - and smell. Do it one more time. Good wines have a complex pattern of flavors, although some wines don't smell that much and still can be good. Try to describe all the smells you can identify. Many of them should be familiar to you, and with time you should be able to identify which grapes have been used in certain wines just be smell alone. The easiest ones to discern are e.g. Chardonnay from Sauvignon Blanc. Then also, the different wine producers, climates, years of harvest, terroir, etc. will also have their effect on the smell of wine.

Step three is to drink a bit of wine without swallowing it, and also to get a breathe of air into your mouth so it further releases the volatile flavors in the wine. This is how the wine should be appreciated, both on the tongue and in the nose. Now you may feel additional flavor molecules in your mouth, some that you haven't smelled before. Try to describe the taste.

Step four is either swallowing or spitting out the wine gracefully into a barrel and then - not finished yet - feel how long time a wine leaves its impression on your tongue. The longer time the better quality. Usually above six seconds is a very good sign, while below three is quite bad. Why the choice between swallowing and spitting? It all depends on how much wine you want and can drink. Usually, a professional wine tasting involving many wines does not allow for much swallowing, since one may quickly get drunk!

www.chefsclasses.com Read more!

"Pushing up Daisies" and radishes and peas on the patio

OK so I couldn't think of something wittier for the title, but you get my meaning. Patio or deck gardening can be quite the challenge because of the small amount of space there is to work with, but with a little smart thinking and patience it can be very fun and super rewarding. I grew up around gardens, as a child my grandmother had a garden my mother had a garden and I always loved to help them with it. Once I moved out and became a thinking man, I wanted to get back into gardening but I didn't have a big back yard or a few acres , I had a deck...

I began to get more interested from great shows like the "Victory Garden" and " Barefoot Contessa" and decided to do more research. I started small by planting a few items such as peppers, tomatoes, and so on,after success with those I decided this year I'd try a wider variety of things. I started my seeds about a month or so ago and everything I've planted has popped up and is thriving. Right now I have Peas, radishes, peppers (4 different kinds), 3 variety of basil, 2 variety of parsley, sage, rosemary, chives, chamomile, and a huge variety of flowers. I am so happy with the turnout.

The key for me this year was to start the seed in the sowing time, you'll figure that out by looking at most seed packs and picking out your state. I also started the seeds indoors until the sprouted and then transferred them to the different pots with enough space for them to flourish. I water the once every other day, and I also use Miracle Grow fertilizer as well.
The key is to start them in season, give plant enough space to grow properly, water and fertilize consistently and provide the proper sunlight the plant requires. Give it a try you'll see just how simple it can be. Happy Planting! Read more!

The Chef's Table at Restaurant Alma

Hey Friends , hope you had a wonderful weekend, I know I did. I had a amazing dinner this weekend a Restaurant Alma in Minneapolis, MN. I was invited by Chef Alex Roberts the owner and executive chef and also happens to be a James Beard nominee this year for "Best Chef Midwest" and let me tell you I got the chance to see why. One of my best friends joined me and once we arrive we were showed to our table and the excitement began. The restaurant was buzzing with people and soft music was playing in the background. The menu was simple because it was one page and printed on recycled paper....awesome right...

The place setting was what you would expect at a fine dining restaurant except there was a clay stone that the utensils heads were placed on which was made by a local potter. Fresh flowers in the old glass milk jars brought a since of rustic charm to the dining room. The small and very efficient open kitchen was the center piece of it all. The chefs were busy creating wonderful mouthwatering fare from local farm and markets.

Chef Alex came out to greet us and to let us know a little of what he had in store , an extensive tasting and wine pairing which started with the house made Ricotta cheese with honey, thyme, rosemary and sea salt accompanied by crispy flat bread. It was simple but the flavors married together magically and paired with a California sparkling white wine, it was perfect.
Next up was a grass fed bison tar tar with a radish and herb salad, charred jalapeno, sea salt and aioli. The bison was so very delicate and the hint of the jalapeno lent just the perfect hint of heat to the dish which melted away almost instantly from the cool light aioli.  

My friend enjoyed a cool and crispy bibb lettuce salad with lemon dressing, honey, pine nut and ricotta salada. He said it was awesome the way the lemon dressing and the cheese married together and just a bit of crunch from the fresh pine nuts. A glass of Pinot Grigio paired wonderfully with the next course, a caramelized onion and buckwheat crepe with smoked portobello mushrooms, brie fondue and dried fruit preserves. This was great, imagine the light delicate crepe with perfectly smoked portobello and the creamy warm brie fondue and just a touch of sweet from the preserves it went together like those few ingredients where meant to be grown and raised together and it was only natural that they stayed together.

The highlight of the night for me, after the chef presented us with a few more magnificent dishes, was the ever so slowly roasted short ribs that he paired with a spicy carrot puree, braised Swiss chard and crispy shallot. I have eaten and work at a lot of award winning restaurant that prepared short ribs and I have to say honestly that this was one of the most amazing preparation of it I have had. It was awesome, perfectly cook, just melted away on the tongue. The carrot puree was sweet naturally and just a little spice which complimented the exotic spices of the short rib. Then the perfect sweet crunch of the shallot was just the extra texture the dish needed.

I can't say enough about the evening it was great. Good friend, great food, perfect wine selections is a recipe for an award winning night. My friend who joined me said it changed his thinking of what great food is, which is the perfect compliment to any chef! Thanks Alex!

Read more!

Happy Mother's Day!

First I want to say Happy Mothers Day to all the moms out there and most importanlyto me my mother Elaine. My mother is one of the main reasons I have such a strong passion and connection to great food. I grew up surrounded by strong women and very culinary talented women. My grandmother and my mother are two of the best cooks I know and I learned most of that from them. Mothers are what it means to cook Food Of Love becaue they do it every day. They don't alway feel like cooking, they are juggling so many things, and many of them are working as well, like my mother, but the love she has for her family gives her the strength to create wonderful and tastey meals over and over. So my hat is off with all due respect and honor for the mothers of the world! Make Today All About You!!!!!

Read more!

SUMMER GRILLIN!!!!

Hey Friends, this post is a short one but I just wanted to share with you guys my love of grillen out. We have now been blessed with this beautiful weather and I just love to take advantage of every single free day I have to get my grill out and get grillin. I grill everything from steaks to fish to zucchini and everything in between. I love to make a day of it with my friends , I love to have a cooler full of beer and a hot grill and great company . What more can you ask for on a great American summer day! Read more!