The Perfect Roasted Chicken - (in my humble opinion)

I love chicken, mostly because I ate it so much growing up but also because it is so versatile. There are over a million recipes for chicken I'm sure and I'm sure just about as many ways to cook the bird, but the trick is to use the proper technique for each recipe you try. I've roasted countless chicken throughout my time as a cook and I am constantly looking for ways to improve recipes and simplify the process of roasting in general but I have found the classic technique to be the best. This is a dinner I cooked a few nights ago for someone and here's that recipe, try it for yourself and see if it works as well for you!

1 3-4 lb. (approximately) chicken, quartered
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano or marjoram
1/4 tsp. rosemary
2 tsp. fresh parsley, minced
3 cloves garlic
1 large onion, chopped
1/2 cup chicken broth

Preheat oven to 375°F.
Wash chicken and cut into quarters.

In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic and chopped onion.

Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.

Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or baking pan.

Combine herbs and chicken broth. Baste chicken with broth and a little olive oil, and continue to baste occasionally during the cooking.

Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160°F. Read more!

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

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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!

"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!

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Top 10 Farm to Table Restaurants - 2009

So the list is out from Epicurious.com for the Top 10 Farm to Table restaurants of 2009. This is a group of restaurant that have been recognized for their commitment to promoting local product and sustainable foods. Check out the ones in your area and if your favorite restaurant didn't make the list , talk to the chef and see how they feel about incorporating this logic into how they approach food.

Food Of Love

Tre'

http://www.epicurious.com/articlesguides/diningtravel/restaurants/farmtotable_intro

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Eat the Spring!

hey Friends, spring is here and I'm so excited to start to plant my fresh veggies and fruits and to get to all the farmers markets just opening. I absolutely love the http://www.eattheseasons.co.uk/ website and I recommend all of you guys go check out! I'm encouraged by all of the fresh food popping up and the fresh catch rolling in. Have a blast and get out there and get your hands in the dirt and grow something wonderful!

VEGETABLES
broccoli*, carrots, cauliflower, cucumber, jersey royal new potatoes*, leeks, lettuces & salad leaves, onions, potatoes (main crop), purple sprouting broccoli, radishes*, rhubarb*, rocket*, samphire, salsify, spinach*, spring onions*, watercress*, wild nettles*
FRUIT
bananas*[i], kiwi fruit*[i], lemons[i], oranges[i], passion fruit[i]
HERBS, FLOWERS, FUNGHI, NUTS
basil, chervil, chives*, coriander, dill, mint, mushrooms (cultivated), parsley (curly), parsley (flat-leaf), sorrel*
MEAT
beef, chicken, lamb, pork, rabbit, turkey, wood pigeon*
FISH & SEAFOOD
cockles*, cod*, coley, conger eel, crab*, dab, Dover sole, eel, john dory*, langoustine, lobster, mackerel, mussels, oysters, prawns, salmon*, scallops, sea bass*, sea trout*, shrimp*, whelks, whitebait*, winkles

http://www.eattheseasons.co.uk/

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BIN 36 - Chicago

Hey friends, I hope you have had a fantastic week because I certainly did. I have been on vacation visiting my family in Michigan and I had an amazing time. I was out with a friend last weekend in we decided to check out a restaurant in downtown Chicago he had been telling me about. The restaurant was BIN 36 a very upscale sophisticated wine and cheese bar next to the House Of Blues. This is a little different for this blog because it isn't a organic or farm to table kind of place, but I such a wonderful dining experience I thought I'd share it with you guys. I arrive about a half an hour or so ahead of my friend who was still working. I was greeted by two very nice hostess and I explained that i was waiting for a friend but he wouldn't be joining me for a bit and i wanted a little table out of the way to relax after a long train ride from Minneapolis, MN. There was some light jazzy house music in the background (which always reminds me of Chicago no matter where I am). She sat me next to a large window overlooking north Deerborn ave, which was buzzing with people coming home from work or going to a show at the House of Blues. I started with a glass of 2007 Four Vines "Naked" Chardonnay which was amazing so clean and crisp. The wine had hints of apple and white peach and finished with just a hint of citrus. Needless to say I finished that rather quickly and decided to order some of the fresh cheese that they had in a bar specifically for cheese, I ordered a 2006 BIN31 California Merlot and had it paired with Burrata a very mild cows milk cheese from Puglia, Italy and Calbral Vino, a sharp but very flavorful goats milk cheese from Murcia, Spain. The cheeses paired so perfectly with the wine and the buttery crispy thin slices of toasted baguette. The brought little pieces of paper with the description of every new wine my friend and I ordered. When he arrived we ordered a few more appetizers and shared them and talked about how amazing the wonderful city of Chicago is. We had a few more cheeses and a fig and apricot terrine as well as a bowl of assorted olives marinated in anise, orange zest, thyme, whole roasted garlic and a very lovely olive oil. We had such a wonderful time just talking and enjoying the experience that we decided to leave and take the train to the north Chicago Lincoln park neighborhood and have crepes and wine at the wonderful little French restaurant with maybe 25 seats, but I'll leave that story for another day. All i want to say is get off the beaten path and rediscover your city. You have to be willing to let go of the norm and open up your noise and smell the city and let it take you to something new and undiscovered. Food Of Love!

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Wine with Game

Hey friends,

In my previous post I talked about wine with meats, this is kind of a continuation of that but I want to go into it a little more with more of our intense flavor game meat. If you're a new foodie you might not be familiar with a few of these or may never have tasted them but let me tell you, you're truly missing out on some great eats. I hope this will inspire you to step out of your normal comfort zone and try something new.

Pigeon ( Squab) - You'll need a quite powerful mature red to stand up to the rich and high fat content of roasted pigeon.Cote de Nuits - A full bodied burgundy with maturity and a powerful flavor.Tuscan Sauiovese - This is robust enough to deal with the distinctive flavor of pigeon and works well with plain vegetable side dishes.

Pheasant - Whether the pheasant is from the wild, or has been farm raised, it is best served with a fine, mature red Bordeaux.Pomerol -The richness of this Bordeaux will complement the richness and texture of the meat.St. Emilion -Go for a fine-quality aged bottle that will really do justice to your meal. Add a splash of St Emilion to the cooking juices for a delicious sauce.

Quail - Not as rich as most other game birds, quail are delicious grilled or barbequed. Choose a light red to accompany quail.Young Burgundy =Choose one that is young and fresh enough not to drown the soft and delicate flavors of quail.Rioja -The flavors of a mature Rioja will complement quail beautifully.

Rabbit - For stew , the rabbit is usually marinaded in a rich red wine for several hours before cooking, so it'll required a well matched red wine to pair with. GO for BIG flavors with this wine.Bordeaux -Choose one of the more youthful red Bordeaux.Cote' de Frontonnais - This is a more savory red, ideal for a rabbit served roasted.Chinon - This medium-bodied red with god fruit and acidity will also go very well with a fruity sauce.

Hare -The flavor of hare is stronger than rabbi, the meat is darker in color and the overwhelming flavor is "gamier". It should be served with a full-bodied red.Nuits-St.-Georges - The sturdiness of this wine will withstand the strong game flavor.Barbareso -Very powerful, full-flavored, and aromatic.

Venison - Lean cuts of venison can dry out quickly during cooking, so its best serve medium-rare with a sauce made from the cooking juices. Forequarter cuts should be marinaded in wine before cooking to tenderize the meat. Syrah - This is rich and gamy enough to take on the distinctive flavor of venison.Chianti - A 3-4 year old Chianti will have a similar mouth feel to a softly cooked tender filet.

I know a lot of people are like whoa, I never thought of eating that, but these are some of the tastiest meats when prepared properly. I have some great recipes if you want them.I hope you'll try some of these great pairings; let me know what you think!

Food of Love

Chef Tre' Donte'

*Wine Essential used as reference

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Herb of The Day -Parsley

It's worth looking in gardens centers for the broad-leafed French variety of parsley, which has a very lovely and pungent flavor. Rich in vitamins A, B and C minerals, it tones the digestion as well as bringing vital flavors to soups, stews, salads and stocks.

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Elegant Valentines Day Dinner Made Simple...Bon Apetite!

Hello you guys, first I want to wish all of a very Happy Valentines Day, and in the spirit of love, I want to give you all a little Food Of Love. So for Krissa, Jackie, Beth and Kate here are a few ideas for your special day with the one you love. Don't be afraid to jump right in there ,, these are very simple recipes to ensure success.

Osso Bucco

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=INGREDIENTS
4 veal shanks, about 1 pound each
1/2 cup all-purpose flour
4 tablespoons olive oil
1 large onion, chopped
1 large carrot, peeled and chopped
1 stalk celery, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
4 large cloves garlic, finely chopped
1/2 cup dry white wine
Juice of 1/2 lemon
1 can (14.5 ounces) low-salt chicken broth
1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried marjoram
1-1/2 tablespoons parsley (can be omitted if using the gremolata)
Salt and pepper to taste
Optional Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 tablespoon grated lemon zest
Preheat oven to 350° F. Season the shanks with salt and pepper. Dust lightly with the flour. Heat an ovenproof sauté large enough to hold the shanks in one layer over high heat. Add the olive oil and heat. Add the shanks and cook until lightly browned, about 3 minutes per side. Remove from the pan and reduce heat to medium-high. Place the onions, carrots, celery and peppers in the pan. Sauté until slightly softened, about 5 minutes. Add the garlic and sauté one more minute. Pour in the wine and broth. Return heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the lemon juice, tomatoes, bay leaf, thyme, marjoram, the 1-1/2 tablespoons of parsley and additional salt and pepper. Cook, uncovered, until reduced by about one-third. (There should be enough liquid to come about half way up the sides of the shanks.) Return the shanks, and any accumulated juices, to the pan. Cover tightly and place in oven. Cook until the meat is very tender and starting to fall off the bones, 1-1/2 to 2 hours. Remove the shanks from the pan. Cook the sauce over high heat until reduced as desired. Mix together the Gremolata ingredients; add to the sauce and stir well to combine. Serve the shanks, spooning some sauce over each.

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Creamy Polenta

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Ingredients
4 cups water

Salt to taste
1 cup medium-grain yellow polenta

4 tablespoons butter1 cup cream cheese

Method
1 Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.

2 Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.

3 Finish by stirring in the cream cheese and salt to taste.If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating to fluff

http://www.elise.com/

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Chocolate Truffles made simple

INGREDIENTS
1 (8 ounce) package cream cheese, softened
3 cups confectioners (powdered)' sugar, sifted
3 cups semisweet chocolate, melted
1 1/2 teaspoons vanilla

DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

http://allrecipes.com/Recipe/Easy-Decadent-Truffles/Detail.aspx

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*Great Wine Selections with this meal.*

2005 Yamhill Valley Vineyards Reserve Pinot Noir- Red

2002 Bridgehampton Chardonnay- White

Domaine Saint Vincent Brut Methode Champenoise- Champagne/sparkling white

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Stay warm and Eat the Season - Potato and Leek Soup

If your looking for something to keep you warm during this deep freeze many of us are experiencing in the country, why not cook up a warm, hearty and fresh potato and leak soup. This recipe is great for winter as a warm soup and it's also great during the warmer months as a cold soup. Potato and leek soup isn't only versatile but is very delicious and flavorful. I made a nice pot of it yesterday and it was just great! - Tre'


Ingredients:
1 pound russet potatoes (peeled and cubed)

2 cups chicken stock (or use vegetable stock)

1 large leek

1 cup celery (sliced)

1 cup Swiss chard (washed and chopped)

2 tablespoons butter

2 cups sweet potato (peeled and cubed)

1/4 teaspoon black pepper (ground)

1/4 teaspoon paprika

1/4 teaspoon nutmeg (ground)

1 1/2 cups milk

1/2 teaspoon sea salt


Instructions:
In a medium saucepan combine the cubed russet potatoes and 1 cup of the chicken stock. Bring to boiling; reduce heat. simmer, covered, about 10 minutes or until potatoes are tender; do not drain. Cool slightly. Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside. Meanwhile, wash leeks and chard. Cut leek into thin slices and chop Swiss chard into fine pieces.In a large saucepan, cook leek, chard, and celery in butter for 3 to 4 minutes or until tender. Add sweet potato, the remaining soup stock or broth, pepper, paprika and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper. Top with Greyere or Cheddar cheese


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Herb of The day- Dill

If you keep dill chopped , you'll have a endless supply of tasty leaves with sharp and refreshing flavors. Dill is extremely good with cucumbers in salads , as well as with fish like salmon and trout. Dill is also extremely beneficial for digestion.

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Farm to table cookbooks that are great reads!

Outstanding In The Fields

With more than 100 seasonal recipes, resources, menu suggestions, and farmers’ stories, Jim Denevan and Marah Stets bring their farm-to-table philosophy to our kitchens in Outstanding in the Field: A Farm to Table Cookbook (Random House Inc., $32.50). Since 1999, chef Denevan has been traveling the U.S. in “an intermittently reliable 1953 Flexible bus” named Outstanding, hosting dinners where dinner has never been served—from a Manhattan city garden to a coastal cave in California. He sheds light on the importance of knowing those who feed us, and that the farmers who grow our food are as important to good eating as the chefs who cook it. Perfect for the locavore cook.

The Organic Food Shoppers Guide In The Organic Food Shopper’s Guide (Wiley, John & Sons, $14.95).

Jeff Cox cultivates your knowledge of organic shopping, cooking and eating. Here are the answers to all those questions that come up at the farmers market. What to buy? How to store it? How long does it keep? Organic food is one of the fastest growing food trends among consumers and chefs alike. Cox covers all the basics with entries on more than 100 organic foods, from fruits and vegetables to meat and fish, as well as coffee and chocolate. His detailed tips on shopping by season, organic advantages and uses, preparation and nutrition make this book the essential companion for any organic food shopper. Perfect for the farmers market shopper

These may be purchased at www.barnesandnoble.com or any fine book store.

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Winter Gardening Down Under

Rhubarb-This is a perennial but plants generally only produce well for a few years, and then fresh plants need to be started from subdivided crowns planted late winter or early spring and it is very hardy.

Lettuce- Only plant Winter varieties of lettuces (cos, salad bowl,oakleaf, butterhead and mignonette varieties Asparagus. Prepare your bed before you buy the crowns to plant late Winter - early Spring. Since this is a perennial which can last for up to 20 years it is well worth the effort of establishing properly. It needs good drainage and can be planted very successfully in a raised bed It likes compo stand well rotted manure. Seaweed is an excellent mulch.The crowns are planted in a trench, but with the roots straddling a ridge. Cover so that dormant shoots are about4cm below surface. Do not harvest spears in the first year,and only harvest for a few weeks in the second year.Remember this is a long-term investment.

 

Currants- These are easy bushes to grow in Canberra as they withstand very cold weather and don't mind heavy clay soil. They produce a fruit rarely available commercially.They need to be pruned in winter to remove dead wood and allow for good air circulation.

 

OTHER POSSIBILITIES Growers may wish to start a number of crops in late winter rather than early Spring if the winter is mild or if they have a sheltered garden bed Such crops include Artichokes (Globe and Jerusalem), Beetroot, Cabbage,Carrots, Potatoes and Radish.Frost-sensitive vegetables such as Capsicum, Eggplant and Tomatoes can be started early in August but may Need a heated glasshouse or warm spot to germinate and will almost certainly need protection when planted out.

OUR THANKS TO http://www.cogs.asn.au/articles/winter.pdf FOR THE GROWING TIPS.

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What my goal is with this blog

I love cooking! I love the feeling I get when I create something wonderful and can share that with my friends and love ones. I have become more and more conscience of the way foods are produced and cared for, which inspired me to do as much as I possibly can to bring awareness and inspiration to you my friends. I will be using this blog for several uses. I primarily hope to use it for the cause of healthy eating and to support local farm , Farmer's markets and local eateries who support farm to plate cooking and local operations between each other. I am a private chef and I am encourage to do the same in my day to day meal preparations and shopping. I hope you will give me your constant input and ideas. Feel free to submit recipes, upcoming event information, links, gardening ideas or any other information that is relevant to this blog. And i will continue to do the same.

Tre' Donte' Hardy
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Upcoming Events around the U.S.

**Upcoming 2009 Events**

NM Organic Farming Conference - Registration is now available for the 2009 NM Organic Farming Conference to be held in Las Cruces, NM February 25-28. The conference will include dozens of workshops in the following five tracks of interest for farmers and ranchers:Livestock Crops Marketing, Certification and More Demonstrations Farm Support Also included are keynote addresses by Secretary of Agriculture, Dr. Miley Gonzalez and Paul Johnson, founder of the Leopold Center at Iowa State University.

2009 NEW MEXICO ORGANIC FARMING CONFERENCE

The Southwest’s Premier Conference for Organic Agriculture

Friday, February 27 • 7:30 am to 5:00 pm

Saturday, February 28 • 7:30 am to 5:00 pm

Hotel Encanto, 705 South Telshor Boulevard • Las Cruces, NM 88011575-522-4300

The mission of the non-profit organization, FARM TO TABLE, is to promote locally based agriculture through education, community outreach, and networking. Farm to Table enhances marketing opportunities for farmers;encourages family farming, farmers’ markets and the preservation of agricultural traditions; influences public policy; and, furthers understanding of the links between farming, food, health and local economies. Farm to Table: 3900 Paseo del Sol, Santa Fe, NM 87507. Phone: 505-473-1004, Fax: 505-473-3421, ladams@cybermesa.com

Website: http://www.farmtotablenm.org/fts/category/conference-workshops-trainings/

GARDEN STATE WINE GROWERS ASSOCIATION UPCOMING 2009 FESTIVALS

All festivals run from Noon to 5:00 p.m. unless otherwise noted. All advanced ticket sales end 11:59 p.m. the night before the festival.

Website: http://www.newjerseywines.com/festivals.html 

 

NEW ORLEANS WINE & FOOD EXPERIENCE 2009

Monday May 18, 2009 - Friday May 22, 2009

Louisiana Superdome

1500 Poydras St

New Orleans, Louisiana 70112 

Website: http://nowfe.com 

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**Herb Of The Day**- Basil

Basil is a wonderful green herb, used heavily in italian cooking,for many dishes including pesto sauce and many many tomatoe inspired fare.and the large fresh leaves give a strong taste to green salads and is also used to infuse oil and vinigerettes. Basil is vital for one staple salad "Insalata Tricolore" or caprese salad. This is made with ripe tomatoes, slices of fresh mozzarella cheese and fresh basil leaves drizzled with a fine olive oil.

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Welcome

Welcome!!! I am please you decided to view this blog and I vow to do my best to keep you updated on what's going on as it concern the Food Of Love way of life, however I need your input so don't be afraid but jump right in and share you experiences! Food Of Love has been my cause for quite sometime and I'm learning more everyday, please join me in continuing to inform and sustain this great Movement!

Tre' Donte' Hardy

Food Of Love

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