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Pepper is one of the other most important spice seasonings in the kitchen because of its enormous popularity in Western cooking. I love pepper and just about every recipe in my recipe collections has some pepper in it. If you’ve never tried a high quality black peppercorn, you’re in for a treat.
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Salt has become one of my most interesting posts. It is an important addition to food, accenting and balancing the natural flavors in food. While there is a lot of bad press nutritionally about salt, it is vital to good health and fundamental to the proper functioning of the entire body since it is the element that moves oxygen through our bloodstream and muscles.
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A well-made combination salad is an irresistible delight. Especially on a hot night. It is healthy eating at it’s best and appeals to all types of eaters, fitting all palates (those on special diets appreciate lusty main dish salads they can dig into with abandon as well).
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Word is that there is a lot more salmon coming since the three year moratorium giving time for the fishery to build up its stock again is lifted for salmon fishing on the West Coast. There are never enough recipes…
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It used to be that to have a luscious seafood roll, you had to travel to New England for this regional seashore specialty. Nada no mas.
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The rotisserie chickens from the supermarket delis have finally made their way into the mainstream American’s kitchen, not only as the centerpiece for a meal, but an ingredient as well. Once a rarity, now every market and warehouse like Costco I go to has their own roasted chickens, even organic chickens.
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So the summer is rolling and it is BBQ time again. This is just plain ol’ BBQ sauce; unadulterated and straightforward. My favorite. And made in the slow cooker. I make many types of sauces in the slow cooker, but this is one I consider one of my foundation sauces.
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Genuine fruit shortcakes are an American summer passion. It is the harmonious balance of sweet, juicy fruit in season, fluffy whipped cream, and crumby, rich biscuits that make them irresistible. No matter how many fancy desserts I make or taste, no matter how many different fruits I showcase in a shortcake, strawberry shortcake is still supreme. It will never go out of style. It is a dessert that is new fashioned as it is old fashioned.
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If you love to bake bread and are a gardener, chances are you’ve wondered about growing a small patch of your own grains. An increasing number of avid home gardeners are growing, reaping (cutting stalks and binding into sheaves), threshing (shaking the grain from heads), winnowing (separating the grain from chaff and straw bits), and grinding their own grains from a small backyard patch.
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The Tunnel of Fudge Cake is somewhat of a legend in cake making land and precursor to the now-hot restaurant dessert of individual chocolate cakes with a oozing, under baked center that looks like a thick sauce. Tunnel of Fudge was a Pillsbury Bake
Its still going strong/ the 44th Pillsbury Bake Off for home cooks last April at the Waldorf Astoria Orlando hotel/photo courtesy of FoodGal Carolyn Jung, who was a judge for the Sweet Things category/the grand prize is a cool $1 Mil Cash
Off Winner decades ago and has never lost its appeal.
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