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!

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!

"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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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
Food Of Love Read more!

**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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