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297 posts categorized "15) With Love from Melanie's Kitchen: Techniques, Basic Recipes, My Soup Stocks & an Occasional Oration"


~Welsh Rarebit or Rabbit = the Original Cheese Toast~

Say cheese please -- lots and lots of hot and bubbling, oooey, gooey cheese please. If those words got you salivating, try these on for size: a savory cheese sauce made from sharp cheddar cheese, egg yolk, Worcestershire sauce, English mustard and beer slathered onto thick-slices of toasted bread and broiled until bubbly. Here in America, when a cheesy craving hits us, we treat ourselves to an all-American grilled cheese sandwich. The British have a different twist on it, and Welsh rarebit is referred to as the original cheese toast (or cheese on toast). Welsh rarebit (pronounced rabbit) is a...... View full recipe for "~Welsh Rarebit or Rabbit = the Original Cheese Toast~"


~My Frittata Formula -- To Feed Two, a Few or a Crew~

Learning to make a frittata is a valuable culinary lifeskill. Commonly referred to as the Italian version of an omelette, a frittata is a concoction of whisked eggs and cream, sliced, diced or chopped previously-cooked vegetables, meat or seafood and/or grated cheese. I prefer to compare it to a custard-like quiche without a crust rather than an omelette because, like a quiche, a frittata is traditionally round and rather thick -- not at all elongated and comparatively flat (like the French and American omelettes). There's more. I think of an omelette as something that goes from stovetop to table in...... View full recipe for "~My Frittata Formula -- To Feed Two, a Few or a Crew~"


~The Difference between Frozen-Custard & IceCream~

The Summer holidays are just around the corner. Memorial Day, Fourth of July and Labor Day -- they are indeed our country's Summertime patriotic big-three, but, all are also associated with laid-back atmospheres full of fun activities shared family, friends and, of course, food. Whether it be an outdoor picnic in the grass under a shade tree at the park, or on a blanket on a sandy beach, or eating from grill-to-table around the backyard pool or on the patio, or, simply story-telling in the night-air gathered around the campfire, nothing screams Summer like a scoop or two of home-churned...... View full recipe for "~The Difference between Frozen-Custard & IceCream~"


~ The Retro History of All-American Tuna Casserole ~

Tuna Noodle Casserole is a classic 1950's retro main-dish casserole dinner. Casseroles became popular post WWII, and experienced their heyday in American home kitchens during the 1950's and into the 1960s (because the ingredients were inexpensive and readily-available at any supermarket). The typical tuna casserole was made from a can of tuna, a can of vegetables, a package of egg noodles and a can of condensed cream-of-mushroom soup. For the most part, the ingredients were quickly stirred together, right in the casserole dish, and were topped with with a crunchy layer of breadcrumbs, corn flakes or canned onions, and sometimes...... View full recipe for "~ The Retro History of All-American Tuna Casserole ~"


~ The Retro History of All-American Chicken à la King ~

You'd be surprised, perhaps not, how many folks think the same mixture that goes into pot pie, is the same mixture that gets used to make à la king. It is not. If the mixture it is similar to anything, it would be that contained in other all-American creations like chicken or turkey Divan, chicken or turkey Tetrazzini, and even tuna noodle casserole. Read on to find out the difference: À la king vs. pot pie -- À la king is not pot pie & vice versa. In its purest form, à la king is a refined, American restaurant dish...... View full recipe for "~ The Retro History of All-American Chicken à la King ~"


~The Retro History of All-American Chicken Tetrazzini~

Experience has taught, "what's old is always new to someone", and cooks of all experience levels appreciate learning about it. Experience has also taught: "what's old has often been lost to someone", as many times, these retro classics, which evoke fond memories, have sadly, been lost (grandma never taught it, shared it, or worse, never wrote it down), or tossed (instead of being handed down from generation to generation). Tetrazzini, which is prepared in separate stages on the stovetop then finish-baked in the oven, is one such vintage recipe. Tetrazzini is named after Italian opera star Luisa Tetrazzini. A bit...... View full recipe for "~The Retro History of All-American Chicken Tetrazzini~"


~The Retro History of Divine Divan Chicken Casserole~

When I moved into my first apartment in 1974, Chicken Divan was the second meal I cooked -- lasagna was my first. I didn't choose it randomly, it was a dish I loved to eat when I was growing up. It was on page 306 of my bright red Betty Crocker's Cookbook. "Betty" and the The Joy of Cooking were the only cookbooks I owned at the time and both served me, and continue to serve me, well. Both contained wonderful recipes for my Divine Divan -- Betty Crocker's recipe was a bit less complicated, but, it was scratch-made (no...... View full recipe for "~The Retro History of Divine Divan Chicken Casserole~"


~ Kebab, Kabob, Shish Kabob and lots of Kababba ~

Kabbaba is the ancient Aramaic word meaning to char or to burn. Medieval Persian soldiers, who used their swords as instruments to grill food over open fires in the field of battle, are credited with inventing kabobs. It was only natural that this simple method of cooking food relatively fast on a "sikh" (a metal skewer), made its way into the kitchens of the royal houses, then onto the tables of the common folk and eventually into the streets, where vendors cooked and sold them for breakfast, lunch and dinner (where they untreaded them onto or inside some form of...... View full recipe for "~ Kebab, Kabob, Shish Kabob and lots of Kababba ~"


~ The History of the Italian-Style Spiedie Sandwich ~

The word Spiedie comes from the Italian word spiede, meaning skewered food that gets cooked on a spit. As for their origin of this very unique marinated-then-grilled sandwich, three people seemed to have played a part in their creation and popularization. An Italian immigrant, Camillo Lacovelli claims to have invented the original spiedie in Endwell, NY. Via his brother, Agostino "Augie" Lacovelli, who put spiedies on his Augie's Restaurant (located in Endicott, NY) menu in 1939, they gained local popularity. Augie's son Guido Lacovelli, continued the family-owned business into the 1990's, operating as many as 26 restaurants at the peak...... View full recipe for "~ The History of the Italian-Style Spiedie Sandwich ~"


~ The History of Mexican-American Taco Bowl Salad ~

Serving taco salad in edible bowls is mealtime fun. While they lend a festive, impressive "you cared enough to make the bowls" touch to the meal, they allow family and friends to add crunch to their salad as they work their way down, through and around all the goodies in the bowl. Speaking of goodies, taco salads come fully-loaded. Pick and choose your favorite store-bought or made-from-scratch ingredients. There's no right or wrong way to make taco salad -- just make it. From a small tacup, the large taco salad was born. The history of the taco-bowl salad, as per...... View full recipe for "~ The History of Mexican-American Taco Bowl Salad ~ "


~ The History & Four Recipes for Chicken & Waffles ~

Chicken and waffles might be well-known and popular throughout our American South and the Midwest, but, it does NOT have its roots in either venue. It indisputably has its roots in the early Pennsylvania Deutsch communities that settled along the Schuylkill River. Growing up in Pennsylvania Deutsch county, tender pulled-chicken served atop steamy-and-light hot-off-the-waffle-iron waffles all drizzled with gravy, it was a childhood favorite of mine. Read on: When you say PA Dutch, we correctly say PA Deutsch: I am here to make it clear that Pennsylvania Dutch cookery does not belong solely to PA and it is not Dutch...... View full recipe for "~ The History & Four Recipes for Chicken & Waffles ~"


~The Chinese-American General Tso's Chicken Story~

General Tso's Chicken is a staple on every Chinese-Americane eat-in and take-out menu. I personally am grateful for that, as, every week or two I crave Chinese fare and rare is the occasion when sweet, savory and spicy General Tso's Chicken is not a part of my order. Sometimes I eat it with some chicken fried rice and steamed broccoli as a main course, other times I eat it as an appetizer or a snack, but, eat it I do -- it's addicting and I adore it. The basic ingredients are easy-to-find & indeed basic: The basic ingredients of General...... View full recipe for "~The Chinese-American General Tso's Chicken Story~"


~The Story Behind City Chicken -- aka Mock Chicken~

What looks like a chicken leg and tastes like chicken but isn't made from chicken? City chicken. So, if it's not made from chicken, what is city chicken made from? Coarse-ground pork and/or veal. Still confused? You're not alone -- nowadays, many folks, even those who love to cook, have no idea what this intriguing, vintage, working-class main-dish is, or, the important part it played in our American culinary history. Behind almost every recipe, there is a good story: Dating back as early as the early 1900s, by the 1930s and '40s and into the '50s everyone knew what city...... View full recipe for "~The Story Behind City Chicken -- aka Mock Chicken~"


~ G. Washington's Instant Seasoning & Broth History ~

This granulated gluten-free, meat-free instant seasoning has been around for generations, and, interestingly, it's used as an ingredient in a surprising number of savory, vintage recipe. It was a staple in my grandmother's pantry and my mother's pantry, and, for the love of making their recipes, it is a staple in mine too. It's recognized as the very first seasoning and broth. The brand has a strong loyalty amongst its users, but, because it contains MSG, it is not everyones cup-of-tea. That said, if you've ever tasted anything made using it, you'd immediately recognize how special it truly is. Easy...... View full recipe for "~ G. Washington's Instant Seasoning & Broth History ~"


~Pasta - Choose, Portion, Cook, Sauce, Toss & Serve~

The world is full of pasta-bilities. Our modern marketplaces have supplied all of our demands with hundreds of shapes, sizes, and colors of dried and fresh pasta. I suppose it is because pasta is relatively quick to cook that many Americans impulsively try to create their own versions of well-known pasta dishes having little or no knowledge of the tried and true, time-honored principles and classic recipe techniques these recipes require. What's worse, many American restaurants do the same. Trust me when I say, I'm happy to overlook a slightly over-cooked or over-sauced pasta dish served by a friend who...... View full recipe for "~Pasta - Choose, Portion, Cook, Sauce, Toss & Serve~"


~How to Prebake, Freeze, Thaw & Finish-Bake Pizza~

In terms of comfort food, pizza is at the top of the short list. But, when the craving for a pizza hits, it's not exactly instant gratification -- eat-in requires a drive to your favorite pizza pub, delivery requires a wait to receive a less than idillic product, and, to make one from scratch requires even more time. Tick, tock. If you're looking for a way to work around this dilemma, you've come to the right place. Here in my kitchen, when I make pizza, I make one and freeze one. Keeping a few stored in my freezer means my...... View full recipe for "~How to Prebake, Freeze, Thaw & Finish-Bake Pizza~"


~ Pearl Tapioca, Minute Tapioca and Tapioca Starch ~

Tapioca -- tap-ee-oh-kuh. You've seen it in your grocery store. Perhaps you keep some form of it in your pantry. Tapioca is a starch commonly used as a thickener, and, because it was a staple in my grandmother's and mother's pantries, it is in mine too. My grandmother used tapioca powder to thicken jelly, quick-cooking tapioca granules to thicken pie fillings, and whole tapioca pearls to make one of my favorite childhood comfort-food desserts: tapioca pudding. A bit about tapioca: The name tapioca comes from the South American, Brazilian Tupi name "tipi-oka", which means "starch". Tapioca doesn't grow on trees...... View full recipe for "~ Pearl Tapioca, Minute Tapioca and Tapioca Starch ~"


~About Aged Asiago Cheese & Fresh Asiago Cheese~

Open the deli-drawer of my refrigerator and there's a good chance you'll find a wedge or two of Asiago cheese in it -- it's one of my favorite Italian cow's milk cheese. If you've never tried Asiago, you should, but, it's important to know there are two types, and, the one you choose will determine how you will use it. Simply stated, one is hard, dry and gratable, the other is soft, sliceable and meltable. Both start out the same, but, change textures during the aging process. Aged Asiago is pale-to-amber yellow, compact and very firm with a nutty aroma...... View full recipe for "~About Aged Asiago Cheese & Fresh Asiago Cheese~"


~Spellcheck Chile, Chili, Chile Powder or Chili Powder~

Chile, chili, chile powder and/or chili powder. How these words are spelled is not a regional preference, meaning it doesn't vary willy-nilly from manufacturer to manufacturer, brand to brand or cook to cook. That said, all too many times they are used interchangeably, but the reality is: they should never be. The spelling of these words is serious business, and, savvy shoppers know exactly what they are purchasing. I grow chile peppers in the vegetable garden every year, and, I make a pot of chili or chili con carne several times a year. I admit to having several jars of...... View full recipe for "~Spellcheck Chile, Chili, Chile Powder or Chili Powder~"


~Take All the Guesswork Out of Portioning All Poultry~

What size bird to purchase, no matter what the occasion, tends to be confusing because, simply stated, all poultry is not created equal. Seasoned cooks will tell you size doesn't always matter, because some fowl, duck for instance, may appear to be large enough to feed six people, but, you'd be lucky if you get enough meat from one to adequately feed three. If you've never cooked a duck before, one duck comfortably feeds two people -- and I had to learn this the hard way. Every cook, novice or expert, at some point, finds him or herself asking the...... View full recipe for "~Take All the Guesswork Out of Portioning All Poultry~"


~Twelve Easy Steps to the Perfect Turkey Day Turkey~

So you're cooking your first turkey today. Congratulations and worry not. I'm sharing my uber-easy foolproof method, which I've been using since before you were probably born, and, it works great for all turkeys -- fresh (never frozen), frozen (and completely thawed) or organic, it works. Period. Ready? Set? Get your bird out of the refrigerator 1-2 hours prior to roasting (to take the chill out of it). Before opening the package, make a note of its poundage and weight (so you can follow the timing guidelines below). Place the bird in the sink (a lot of juices are going...... View full recipe for "~Twelve Easy Steps to the Perfect Turkey Day Turkey~"


~ Johnnycakes -- Precursor to the American Pancake ~

My first experience with Johnny cakes was in 1992 We decided to take a tennis vacation and headed to the Killington Ski Resort in Vermont. During the Summer, Killington offers tennis packages and first-class accommodations. We drove nine hours, along winding, two-lane interstate and country roads looking at truly picturesque mountains and greenery. It was idillic, and, we had enough free time for sight-seeing, shopping in country stores and eating in local restaurants too. I ate my first Johnny cake at the resort for breakfast before hitting the courts on our first day. I liked them so much, I ordered...... View full recipe for "~ Johnnycakes -- Precursor to the American Pancake ~"


~Frambled Egg - a Cross between Scrambled & Fried~

What the heck is a frambled egg? A funny typo? Is frambled even a word? The first time I saw it in print, I kinda did think it might be a typo, but, it got my attention and I kept on reading. The definition revealed it is a trendy new cooking term for something many of us older foodies, like myself, have been doing for years: making scrambled eggs without whisking the eggs first. Yep, it's even easier than making scrambled eggs -- you don't need a cup (or a bowl) or a fork (or a whisk). There's more. Eggs...... View full recipe for "~Frambled Egg - a Cross between Scrambled & Fried~"


~The Hidden History of Hidden Valley Ranch Dressing~

Before we know it, the holiday entertaining season will be upon us. Charcuterie, cheese and vegetable trays, along with assorted, chips, crackers, nuts, dips and spreads will be appearing on cocktail tables in neighborhoods all across America. Like everyone else, the snacks I choose to serve change every year, but, one thing that's always present in some form: Hidden Valley Ranch dressing or dip. Why? Everyone loves the taste of cool and creamy "Ranch". Interestingly: A little over 50 years ago no one had ever heard of ranch dressing and now it is America's most popular salad dressing. We do...... View full recipe for "~The Hidden History of Hidden Valley Ranch Dressing~"


~ The Story of Humble, Homey All-American Meatloaf ~

The fabulous '50's may be gone forever, but they are certainly not forgotten. Remember the stainless steel diner in your hometown that served up a thick slice of mouthwatering meatloaf smothered in a smooth and rich pan gravy alongside a big scoop of fluffy mashed potatoes? Remember meatloaf day in your school cafeteria with stewed tomatoes and macaroni and cheese? Remember the Swanson frozen meatloaf dinner slathered with a thick brown gravy and French fries? I remember them all, but, mostly, I remember my mom's "special" meatloaf. "Meatloaf." Say the word aloud in the company of family or friends, even...... View full recipe for "~ The Story of Humble, Homey All-American Meatloaf ~"


~Chutney -- A Spicy Condiment and Sandwich Topper~

Having its origin in India, the name for this condiment comes from the East Indian word chatni, which means to entice the appetite. Indian chutneys were and are commonly made daily and eaten the same day -- originally prepared using a stone mortar and pestle, nowadays an electric food processor is often used. Just like our common American condiments, they can be found on the table for breakfast, lunch and/or dinner -- they are a part of the daily culinary routine. Chutney was imported from India to Western Europe in the early 17th century. European renditions were generically referred to...... View full recipe for "~Chutney -- A Spicy Condiment and Sandwich Topper~"


~ The Difference between Pickling and Quick Pickling ~

It's that time of year. The late-Summer early-Fall harvest. It can be daunting. Downright overwhelming. While I do can a few fruits and vegetables in the traditional manner (peaches and red beets to name two), I honestly do not love the exhausting, time-consuming process -- I also do not have anyone to stand by my side and help. Armed with only two hands, I much prefer quick-pickling in small batches or freezing in large quantities, but, only if or when either process can be applied without compromise -- for example, peaches are compromised by freezing, beets are best pickled and...... View full recipe for "~ The Difference between Pickling and Quick Pickling ~"


~ The History Behind the Very Famous Caesar Salad ~

Over the past four decades, the classic Caesar salad has: #1) Become America's most popular main-dish salad; #2) Altered the lettuce industry, as the demand for romaine has skyrocketed, and: #3) Turned the chicken-topped Caesar salad into the chicken item most frequently found on restaurant menus -- even more than wings and chicken fingers. Now considered the all-American salad, it was in fact invented in Mexico in 1924 by an Italian-born immigrant to Mexico. Now considered the all-American salad, the Caesar was invented on July 4th, 1924, by an Italian-Mexican chef & co-owner of a restaurant in Tijuana, who emigrated...... View full recipe for "~ The History Behind the Very Famous Caesar Salad ~"


~ Jamaican Jerk Style -- A Unique Method of Cooking ~

In a (coco)nutshell, jerk is a style of cooking native to Jamaica. It was developed by African slaves who escaped into the mountains of Jamaica after the British captured this island paradise from Spain in 1655. Forced to adapt to their new surroundings, the Maroons (the name given to the escaped slaves) made use of the foods nature provided, by pulverizing the edibles they gathered into a fiery pasty rub. By adding fruit and/or citrus juice, the fiery pasty rub became a spicy basting and dipping sauce. When thinned down with a bit of drinking water or the milk from...... View full recipe for "~ Jamaican Jerk Style -- A Unique Method of Cooking ~"


~What is Quick Bread and What Defines Quick Bread~

Quick bread is an American term that refers to bread that is quick to make because it doesn't require kneading or rising time. It originated during the American civil war, when the demand for food and bread was high. Innovative cooks began rapidly producing bread and baked goods that were leavened with baking soda rather than yeast. Nowadays, the leavening agent is predominately double-acting baking powder, or, a combination of baking powder and baking soda. In the case of baking powder, it is called "double acting" because the rising process starts the moment it makes contact with the liquids, and,...... View full recipe for "~What is Quick Bread and What Defines Quick Bread~ "


~Crisp, Crunch, Betty, Cobbler, Grunt, Slump & Buckle~

Our forefathers' wives. the true mothers-of-invention, invented several amusing words to define our now vintage American-heritaged fruit desserts -- none of which, uniquely, fall under the category of pie. It's a short list. Seven words that can confound even the savviest of bakers. Seven words that can confound even the savviest of bakers: A crisp is a fruit mixture topped with a crispy crumb or streusel (a streusel contains oats, a crumb does not, which makes it crumbly). If a crisp has a bottom crust, it's called a crunch. To turn a crisp or a crunch into a betty, the...... View full recipe for "~Crisp, Crunch, Betty, Cobbler, Grunt, Slump & Buckle~"


~Coffeecake: Traditional Fare for Breakfast or Brunch~

Thanks to post WWII advertising campaigns by the American Coffee Bureau, by 1950, America was a country of coffee drinkers. In the workplace, the 15-minute coffee break was born, and, if you were a housewife, once you got your husband off to work and the kids off to school, you likely participated in a daily, weekly or occasional mid-morning "coffee klatch" with neighborhood friends. The term "coffee klatch" comes from the German word "kaffeeklatsch", meaning "coffee chat" -- a casual gathering for sharing coffee and conversation with close confidants. Literally translated: kaffee = coffee, and, klatsch = gossip. I like...... View full recipe for "~Coffeecake: Traditional Fare for Breakfast or Brunch~"


~ What to Consider Before Cooking in Big Batches ~

If you've ever envisioned yourself being a restaurant chef, be careful what you wish for: the pots are big, the load is heavy. There's more. As a home cook, in terms of slicing, dicing, chopping and mincing, you won't have any line cooks to perform those menial tasks for you. Don't get me wrong (I'm not trying to talk you out of this), big batch cooking isn't necessarily hard, but, more-often than not, it is time consuming -- in many instances, it's prudent to do the majority of the prep work on one day and the actual cooking the next,...... View full recipe for "~ What to Consider Before Cooking in Big Batches ~"


~ What is the Difference Between a Soup and a Stew ~

When I pull out my big, 20-24-quart stockpots, it's officially Fall. Why? When it's chilly outside, it's time to cook up a storm inside. Why? When one lives in the Northeast, it's a wise cook who has a freezer containing some thaw-heat-and-eat meals for those snowy days when a quick trip to the grocery store is not in the forecast. Yes indeed, when the frost is on the pumpkin, I don't mind spending an afternoon at the stovetop preparing one of the two favorite things I cook in big batches (for "freezer meals"): a stockpot full of luscious, heartwarming, soup...... View full recipe for "~ What is the Difference Between a Soup and a Stew ~"


~ Don't Confuse the Tomatillo with the Green Tomato ~

Tomatillo, also called tomato verde, means husk tomato, with verde meaning green in Spanish. The tomatillo is a member of the nightshade family, which, while related to the red tomato family, and remarkably similar in appearance to the green tomato, cannot be used interchangeably with green tomatoes. Tomatillos are a staple in every Tex-Mex gardener's garden. The fruit of the tomatillo is firm, green and relatively small compared to red tomatoes (only about the size of a large, cherry tomato). They grow to maturity inside of an inedible husk (which gets disgarded), and, range in color from pale green to...... View full recipe for "~ Don't Confuse the Tomatillo with the Green Tomato ~"


~Let's Talk Plantains -- The Next of Kin to the Banana~

Bananas and plantains -- they resemble each other, and they're related too. I eat a banana almost every morning, but, I can't say the same for the plantain. By accident or out of curiosity, if you've ever peeled a plantain and taken a taste, you knew you weren't eating a banana. That said, when sautéed, the taste and texture of the yellow plantain is remarkable. As a lover of sautéed bananas, a la bananas foster for dessert, or atop eggnog pancakes w/sautéed butter-rum 'n nog bananas. The best way for me to culinarily describe the difference between the two is,...... View full recipe for "~Let's Talk Plantains -- The Next of Kin to the Banana~"


~My All-Purpose Beer Batter for Deep-Frying Anything~

Meat, poultry, fish, shellfish or vegetables. Heck, even cheese and macaroni and cheese can be beer-batter-dipped and deep-fried. Slices, strips, chunks, fillets or paillards. Appetizer, snack, small meal, main-dish or pub grub. It doesn't matter. This beer batter will coat it evenly and fry up light as air. There's more. Be not afraid. Batter-dipping and deep-frying, while somewhat repetitive and time-consuming, it is super-easy. While you don't need an electric deep-fryer to deep fry, a small investment of $50-$75 dollars will get you a light-weight, countertop, cool-touch fryer with a lid, precise temperature control and an air filter which will...... View full recipe for "~My All-Purpose Beer Batter for Deep-Frying Anything~"


~ Demystifying the Differences Between Four Flours ~

All-purpose flour, bread flour, cake flour and pastry flour. It really is all in the name, and, a well-written recipe will specify the type of flour required to produce the best results. I for one would rather not bake something than substitute a different flour. Why? Unlike cooking, baking is a precise science. It is a series of chemical reactions that occur based upon a list of weighed and/or measured ingredients. The words "smidgen", "pinch" and "dash" have no place in the baking world. The moment you grasp this, you can embrace baking. And, please don't let the words "precise...... View full recipe for "~ Demystifying the Differences Between Four Flours ~"


~An Inconvenient Truth - A Sweet Potato is Not a Yam~

Sweet potatoes were first introduced to North America when Columbus brought them over from the island of St. Thomas, where this large edible root, which belongs to the morning-glory family, is native to the tropical regions of the Americas. There are many varieties of sweet potato, but the two most widely grown commercially are a pale sweet potato and a dark-skinned variety Americans erroneously call "yam" -- the true yam is not even related to the sweet potato. The pale potato has a thin, light yellow skin and pale yellow flesh. Its flavor is not sweet, and, after being cooked,...... View full recipe for "~An Inconvenient Truth - A Sweet Potato is Not a Yam~"


~ The Bell Pepper Season & Why We All Love Them ~

Ok, maybe we ALL don't love the bell pepper but the majority of us do, including me. Served raw or cooked, they impart both flavor and color in all sorts of dishes from cuisines all around the world. At first sight, it's hard not to be attracted to their bold green, red, orange or yellow color, and, even if a recipe calls for a specific color, it's nice to know they can be used interchangeably -- although the green bell pepper is not quite as sweet as the others. Store-bought or home-grown, kept stored in the refrigerator, they have a...... View full recipe for "~ The Bell Pepper Season & Why We All Love Them ~"


~The History Behind the Beloved Hass Avocado Fruit~

The most popular avocado in the United States is California Hass -- HASS, which rhymes with PASS is frequently mispronounced and mispelled Haas. This pear-shaped fruit weighs in at about half a pound and has bumpy, rough, dark greenish-black skin -- interestingly, it was originally known as the alligator pear, which, when you think about it for a moment, is an accurate description. It is known for its silky, rich, buttery texture and mild, nutlike flavor. It is the only avocado variety to be grown year-round, representing about 80% of all avocados sold in the world and generates more than...... View full recipe for "~The History Behind the Beloved Hass Avocado Fruit~"


~ Put Gluten-Free Beer in Gluten-Free Pizza-Dough ~

Let me start by saying that a great pizza crust is puffy, chewy and crispy with a bit of yeasty flavor. Let me end by saying, a gluten-free pizza crust is none of those things. In fact, the only two things a traditional yeast-risen pizza crust and a yeast-risen gluten-free pizza crust have in common are shape and function. Once I got past that and stopped trying to turn "water into wine", it was easier (I didn't say easy, 'cause it took several tries) for me to move-on and come up with a perfectly-palatable very-tasty gluten-free crust to please those...... View full recipe for "~ Put Gluten-Free Beer in Gluten-Free Pizza-Dough ~"


~ Making the Most of the Short & Sweet Corn Season ~

What a wonderful gift the Native Americans gave to the world. Everything on the corn plant can be used: the husks for tamales, the silks for tea, the kernels for food and the stalks for fodder. Modern day horticulturists developed our two most popular varieties: white (Country Gentleman) and yellow (Golden Bantam). White corn kernels are smaller and sweeter. Yellow corn kernels are larger and fuller-flavored. The more recently developed hybrid (Butter & Sugar Corn) produces ears speckled with both yellow and white kernels -- my personal favorite. Almost nothing beats a serving of fresh, steaming corn on the cob...... View full recipe for "~ Making the Most of the Short & Sweet Corn Season ~"


~The Cool History behind the Composed Cobb Salad~

The Cobb salad, affectionately called the California Cobb, was invented in 1937 at Hollywood's Brown Derby Restaurant by the owner, Robert Cobb. As the story goes, it's said to have been composed for some hungry late night diners. Mr. Cobb carefully chose from a variety of uniformly sliced and diced ingredients from the day's fare, arranging them in unusually neat lines atop a bed of lettuce as he plated. Another tale (of woe) says that Mr. Cobb threw the salad together to satisfy the appetite of a loyal customer to came into the restaurant complaining of a toothache, so, Cobb...... View full recipe for "~The Cool History behind the Composed Cobb Salad~"


~ The Cool History behind the Composed Chef Salad ~

A restaurant that serves a great chef's salad for lunch is a restaurant I will frequent. Like Seinfeld's Elaine, I like a big salad, and I don't mean a big bowl of lettuce. I mean a lot of perfectly-cooked good stuff in it, right down to more-than-a-few crunchy, buttery-rich croutons on top. The chef's salad is exactly that salad -- it's not served before the meal or after the meal, it is the meal. The chef salad is a "composed salad", meaning, it is a pretty-to-look-at, arranged-on-a-plate, high-quality, salad -- a perfectly-balanced mixture of color, flavor and texture. At the...... View full recipe for "~ The Cool History behind the Composed Chef Salad ~"


~The Sizzling History behind Fajitas (Tacos al Carbon)~

Fajitas were originally named tacos-al-carbon and were served as portable food, ready-to-eat-with-the-hands, by wrapping strips of unpretentious skirt steak that had been cooked over a campfire or on a grill, in a warm corn or flour tortilla, meaning they were served taco-style. "Faja" is the Spanish word for "strip, band, sash or belt", and, with "ita" added to the end, it means "a little strip, band, sash or belt", meaning the ingredients for fajitas are always cut into strips. The dish dates back to cattle ranching life along the Rio Grande Valley regions of the Texas-Mexico border in the 1930's....... View full recipe for "~The Sizzling History behind Fajitas (Tacos al Carbon)~"


~ Three Ways to Cook Smoked Bone-In Pork Chops ~

Smoked porcine (bacon, ham, sausage pork chops, etc.), when properly smoked, is enhanced with a sublime slightly-smoky flavor and an enticing pinkish color, meaning the aroma is pleasant (not at all overpowering), and the visual is pretty. There's more. The smoking process renders the meat cooked, meaning, it only needs to be heated to a safe internal temperature prior to eating and the information is indicated on the label: 125° if fully-cooked, and, 145° if not fully-cooked. In the case of smoked pork chops, in my kitchen there are three quick-and-easy options for cooking: a broiler pan in the oven...... View full recipe for "~ Three Ways to Cook Smoked Bone-In Pork Chops ~"


~Making Great Cheese Quesadillas with Corn Tortillas~

We all have a few favorite food combinations, meaning, two foods that go hand-in-hand together. A duo you can't emotionally separate because you can't enjoy one without the other. A few of my cheesy favorites: a cup of tomato soup with a grilled cheese sandwich, my mom's meatloaf with some macaroni and cheese, my favorite cheeseburger with a side of fries. Another personal favorite: a bowl of Wendy's-style chili with a few quick-to-make cheesy quesadilla wedges. "Queso (KAY-soh)" is the Spanish word meaning "cheese", and, a quesadilla is a tortilla containing ooey-gooey melted cheese. Quesadilla (keh-sah-DEE-yah): A round, flat, cooked-until-soft...... View full recipe for "~Making Great Cheese Quesadillas with Corn Tortillas~"


~Steak My Day - Summer-Up & Try Pork Blade Steak~

The pork blade steak is my new-to-me muse -- in my own words, it's a bone-fide kick-butt man-sized pork chop. Known as pork steak, pork butt steak or pork blade steak, these bone-in steaks are cut from the shoulder of the pig -- the same part of the porcine used to make pulled pork. Similar in taste and texture to close-kin country-style spareribs*, they were invented in St. Louis, MO, and are a Midwest staple. As a country-style spare-rib lover living in central Pennsylvania, I ask the Sam's Club butcher to custom-cut these inexpensive, lesser-to-unknown-to-our-locale steaks for me. Perhaps this...... View full recipe for "~Steak My Day - Summer-Up & Try Pork Blade Steak~"


~How to Bake a Pullman Loaf in a Pullman Bread Pan~

The Pullman loaf is the quintessential white sandwich loaf. The name "Pullman" comes from its use in the kitchens of the Pullman Company's railway cars of the 1800s, and, the Pullman company is credited with inventing the rectangular-shaped lidded baking pans (which coincidentally resembled the shape of the railroad cars). Baking bread in a pan with a lid is, functionally a bit different than baking bread in an open-topped pan, which, of course, affects the crumb structure. The confined space, which doesn't allow most of the steam to escape, prevents big air bubbles from forming, which keeps the crumb fine...... View full recipe for "~How to Bake a Pullman Loaf in a Pullman Bread Pan~"