July 17th, 2007 | Uncategorized
By Craig Chambers
Gourmet cooking is often thought of as being only done by highly trained chefs in five star gourmet restaurants. Have you ever wished you could be a gourmet chef or desired to refine your cooking skills? Although these talented chefs are truly masters at what they do, it is also possible to learn the art of fine cooking at home and on your own. Gourmet cooking is fun and is a great way to add a little magic to a special moment. Want to create a perfect anniversary meal for your parents or thinking of getting engaged and want to make it unique? Why not make the occasion unforgettable by adding a little creative touch to a special dinner and make it gourmet? There are some basic elements to gourmet cooking that are true whether you are an experienced cook looking for a new food genre to work with or one just starting out looking to have a little fun with the meals you prepare.
One of the most important things to understand about gourmet cooking is how it is different from that of other cooking. The fist aspect worth mentioning is presentation. The average restaurant will pile food high on a plate taking little care of how it is presented to the customer. Whereas, a chef drilled in the art of gourmet cooking knows that his main goal is to create a dish that looks just as appealing to the eye as it tastes to the mouth. A good chef recognizes the importance of this quality and takes great care and pride in the presentation of his work.
Not only is preparation of the food important but the quality of ingredients is also a key aspect in gourmet cooking. Only the finest cuts of meats are used and are always selected with great care. Every vegetable is selected and cut with precision and great care is taken to ensure that no dish is overcooked or undercooked. This artful presentation of food and attention to detail takes time and is one of the reasons that gourmet food is rather expensive in fine restaurants…you are paying for quality.
It is very important when cooking at home that you follow the directions of your recipe exactly and make adjustments to cooking times and temperatures in the equipment you are using. This is easy to do by following charts and tables easily found in cooking magazines or on the internet. Since many of the dishes are being made in fine restaurants and commercial kitchens, meal disaster might occur if these adjustments are not taken into consideration.
The second thing to remember in making your gourmet meal is to buy only the finest of ingredients and to use exactly what the recipe calls for. Only the best meats and produce should be used and is very important. This will ensure the same results in your meal as the recipe you are copying and will give it the quality only a gourmet meal can provide.
Probably the most important thing to do before attempting to prepare gourmet food is to educate yourself about the techniques and tools used in the dish you are creating. A gourmet cooking class, magazines and the internet are great places to learn exactly what you will need to know in order to get the results you want. Nothing of true quality is created on a whim. It takes time and preparation to get quality results.
Remember, gourmet cooking is an easily learned talent that you can master, but one that is only gained through practice and more practice. It”s like anything else in life. The more you put into it, the more you will get back. Plan your meal and take great attention to details and before you know it you will have learned the fine art of gourmet cooking!
About The Author
Craig Chambers is a cooking enthusiast who enjoys gourmet cooking and offers an extensive free online cooking guide, recipes and resources on his website www.cookingyourbest.com
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July 15th, 2007 | Uncategorized
By Jonathan T. Teng
Fennel seeds are grown in many places. A highly expensive fennel pollens or fennel seeds which have an aromatic flavor to it have relatively long cooking times and can be classed as a slightly complicated dish.
By nature, fennel is an herb which form a bulb-like structure. Primarily used in Mediterranean to add flavor to fish dishes, they are also grown in much of the Asian sub-continent. The dialects in places where it is grown has given it variety of names.
Compared to wild fennel seeds, cultivated fennel is used in culinary purposes.
The cultivated fennel seeds are used for a variety of purposes. It is best to have it cooked with chicken for tenderness.
In this article I”m going to show you how to cook a chicken dish and add fennel to it.
The result is going to be awesome. And the smell? Superb! Simply put, the combination of taste, aroma and looks of the dish will be… wow!
Obviously when preparing any dish, the ingredients need to be good. Especially, when talking about a chicken dish being prepared with fennel, the basic ingredients would of course be chicken and fennel and other “secret ingredients” that I have learned through out the years .
With good chicken available in abundance in the market, I recommend the following two options:
1) Use all the drumsticks and thighs when you are cooking the dish as these will brilliantly add flavor to fennel. Cooking time of the dish can be reduced to a good 10 minutes if you remove the drumstick from high at the joint.
2) Use the sharpest knife that you have to cut the whole portion of the chicken. If you do this, ensure that you cut the drumsticks and thighs as well so that it will be cooked in no time. I don”t like the chicken to be dried out. I highly recommend that you remove the breast early to prevent this from happening.
– Fennel Roasted Chicken –
~ 1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
~ 1/3 cup extra virgin olive oil, or as needed
~ 2 bulbs fennel, trimmed and cut into 1/4 inch thick slices
~ Chopped fresh parsley leaves for garnish
~ Lemon wedges
~ Salt and freshly ground black pepper
(1) Heat oven to 400F. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel.
(2) Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper.
(3) Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
(4) Top fennel with the chicken parts, skin side up. Ideally, you”ll have a layer of fennel pretty much covered by a layer of chicken, but it”s fine if some of the fennel roasts uncovered.
(5) Spoon some of the oil from bottom of pan over chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
Dinner is ready! Bring everyone and enjoy.
About The Author
Jonathan writes for a famous online cooking newsletter Quick Easy Recipes Secrets. If you need delicious recipes and up to date cooking tips just visit:
http://www.Easy-Recipes-Secrets.com
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By Jonathan T. Teng
Thai cuisine is a classic mix of sweet, sour, salty and spicy. The Nam Prik is one such example from the Thai plate. The simplicity in the making of Nam prik makes it a favorite Thai dish. So much so that it is used as a dipping sauce with fried spring rolls, grilled vegetables and many more. Nam Prik can be prepared in lightening speed.
Grilled shrimp or vegetables with Nam prik is a must try combination. Sugar, Lime juice, freshly minced chillies and nam pla (a fermented fish sauce widely used in South East Asia) are the basic ingredients of the Nam prik. Nam pla has fast gained popularity amongst Westerners, but it will surely gain more popularity in days to come.
Adding finely minced ginger, garlic or even lemon grass to this would not do any harm to the taste. Nam prik can also be used to baste the shrimp or vegetables during grilling, that”s why I do recommend you make Nam prik in extra quantities.
Any shrimp dish will be incomplete if I don”t mention peeling and de-veining of the shrimps.
Generally, the cook does the peeling of the shrimp. The plus point about peeling is that it is very convenient for the guests. On the other side, the fact that shrimp tastes better when cooked in the shell. Confusing enough, you may decide how you want to cook the shrimps…
De-veining has never been my concern. I have seen some people objecting to de-veining of shrimps but really the cases have been very few. The vein in itself is tasty and I love that! Some southern shrimp eaters will totally agree with me on this and they believe it actually adds more flavor to it.
Shrimp with a touch of Nam prik, is called the Thai Bath…
– Grilled Shrimp With Nam Prik –
~ 1 tablespoon sugar
~ 1 teaspoon minced chili, or to taste
~ 1-1/2 to 2 pounds large shrimp
~ 3 tablespoons lime juice, or to taste
~ 3 tablespoons Nam Pla (Thai fish sauce)
~ Salt
Start a charcoal or gas grill. Heat should be medium-hot and the rack no more than 4 inches from the heat source. You can also use a broiler if you prefer.
If you like, peel and devein shrimp.
Combine sugar, chili, lime juice and nam pla. Taste, and adjust seasoning.
Lightly salt shrimp, then grill them about 2 minutes to a side. Divide nam prik among 4 bowls, and serve as a dip for shrimp.
About The Author
Jonathan writes for a famous online cooking newsletter Quick Easy Recipes Secrets. If you need delicious recipes and up to date cooking tips just visit:
http://www.Easy-Recipes-Secrets.com
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By Craig Chambers
My passion for French cooking began the year I spent in France learning about this famous art. I knew French meals were delicious but also came to realize that the production of a meal was just as important as learning how to cook it.
While there I threw myself into the history and art of French cuisine, going to cooking school as well as learning from the locals and was able to bring back a wealth of information to include in my everyday cooking. Learning the history of how this cuisine is prepared and served on a daily basis gave me a better appreciation of the art of French cooking and helped me add true authenticity to my meals. It is important to understand what a strong influence French cooking techniques have had on the western world. The mastery of its styles and methods has become the center of culinary arts and has become what is taught as the basis of all other forms of cooking in cooking schools around the world.
Learning and mastering these styles and methods is what makes it the best in the world and what makes French cuisine truly authentic. One of the most famous techniques adopted from French cooking and one that we are all familiar with, is sauteing. Sauteing refers to food cooked in oil or butter over moderately high heat and being constantly stirred or moved. Classic French cooking has evolved over time and has been influenced over the years by surrounding European countries as well as new products like herbs, spices and items such as Cocoa brought back from distant lands by explorers.
Like all cuisines, French food depends and changes along with the seasons. Salads and fruit are very popular during the summer months because of their freshness and also because they are able to be bought very cheaply. The fall and winter months make up the hunting season in France and a variety of meat dishes, often ornately made in celebration of the successful hunt, are served.
French menus also include a selection of delicious cheeses ranging from fresh, hard, rich or creamy. It is important to learn how to serve a truly authentic French meal. A typical day in France starts out with a light breakfast of hot drinks such as milk, coffee or chocolate, served with the famous buttered baguettes or French sticks and sometimes croissants served with jam.
These delectable breads are usually bought fresh in the morning from the local bakeries called boulangeries. Later on in the day, lunch is served in three courses beginning with a mixed salad, a main course of meat and vegetables, and a variety of cheeses served with a green salad. Dinner is usually a simple meal of soup and a light main course. Maybe one of the best known parts of French cuisine is the dessert.
I am convinced that a meal would not be complete without it and always include a dessert or two in my meal plans as an after dinner treat. The eclairs and profiteroles, made of a puffed pastry filled with coffee or chocolate custard, are some of the most popular and my favorites. They are also easy to make and something that everyone loves. The elegant style of French cooking can bring new flavor to your meals and new life to your kitchen.
Mastering the art of French cuisine is easy to accomplish with a little bit of creativity and a love for great food. Try something new for dinner tonight and your family or friends are sure to fall in love with French cooking!
About The Author
Craig Chambers is a cooking enthusiast who enjoys French cooking and offers an extensive free cooking guide, recipes and resources online at his website www.cookingyourbest.com
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By Jim Brown
Many companies make it easy for you to fix flavored coffee in an instant. Some of these flavored coffee opportunities will come from a vendor on a street corner or at a job site. These vendors sell their flavored coffee varieties from what stagecoach Western riders used to refer to as chuck wagons or if you are more of the city slicker type, they would be termed as kitchen on wheels or roach coaches.
The chuck wagon man always has miniature packets of flavored coffees to offer, and patrons only have to add water to the granules in the packet to get the full and very rich taste of coffee that is flavored the way that they like it best. Some people prefer their flavoring to be bold, while other coffee lovers might prefer to taste something along the breakfast blend line which is light and easy on the palette. The flavor of whichever taste they prefer can be enhanced with sugar and creamer.
Some people have the ability to blend their own flavored coffee in an instant in their kitchens. There are marvelous coffee grinders that will turn various flavors of whole gourmet coffee beans into a flavorful pot of coffee that is fit for the more refined tastes of all of your guests in only two minutes at most. The flavored coffee is usually more flavorful because the whole beans are grinded shortly before they are placed in the brew basket and can be blended simply by mixing the beans before they are ground.
Whole beans will provide all types of flavored coffee in an instant but can be stored for long periods of time in the pantry. The flavors derived from the gourmet coffee beans could provide cups of coffee that taste like French Vanilla, or the beans could have more exotic flavorings roasted into the hull of the coffee bean like butterscotch, chocolate torte, or Irish cream. Some people prefer to fight the calorie monster and choose a flavored gourmet coffee over rich flavored desserts that are filled with calories and basically the same flavored fillings
There are several flavored milk additives that will give you flavored coffee in an instant. Many branded flavorings come in different sized bottles that must be refrigerated. The only drawback to these rich tasting flavored coffee creamers is that they have a short shelf life and will usually spoil after only two weeks in the refrigerator. These flavored coffee creamers are especially nice for business meetings, and guests will certainly enjoy flavors like hazelnut, Irish cream and the delectable flavor of amaretto.
About The Author
James Brown writes about Boca Java deals, Caribou Coffee Company online coupons and GoCollect.com coupon
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By Douglas Taylor
You have just recently brought yourself a good quality espresso machine but what else is there that you can possibly buy to provide you with a more profession touch when producing your espressos at home. In this article we will look at a number of different espresso bar accessories that can be readily brought online.
1. Espresso Tamper
This is an essential accessory for either the professional barista or a person who is serious about brewing the perfect cup of espresso. The tamper is used to “tamp down” or “compress” the fine ground coffee into the espresso machine filter basket. You need an espresso machine filter basket in order to produce an authentic espresso that is both rich and thick with crema. You should look to purchase a tamper that is just slightly smaller than the filter basket inside diameter and will provide a comfortable and secure grip in your hand in order for you to exert the required amount of downward pressure to compress the coffee correctly.
2. Brew and Frothing Pitchers
These are an extremely useful accessory for when you want to produce professional quality cappuccinos or lattes for friends and family in your own home. You can get various different sizes of pitchers starting at 12 oz and going up to 24 oz. Although you may find that a 12oz is more than adequate for your home. You may even decide to use these pitchers to serve cold milk instead with your coffee.
3. Coffee and Espresso Cups
This may well be one of the most important espresso bar accessories that you could need. Having these will allow you and your guests to enjoy fine coffee. Often the espresso cups are typically sized between 2 and 3 ounces and are ideal for those people who prefer to drink theirs straight. Also you can purchase a much larger style of coffee cup normally between 6 to 8 ounces in size and these are great for using when you want to make cappuccinos or latte”s.
4. Demitasse Spoons
The Demitasse or Espresso spoon is much smaller than a normal teaspoon and may be a fine compliment to the espresso cups that you have. These kinds of spoons will be the perfect finishing touch when you are serving fine coffee, espresso or tea to your guests.
Above we have provided you with just some of the many different types of espresso bar accessories that are now readily available both online or in your local department store. There are even some coffee companies such as Starbucks who will sell their products to their customers through their coffee shops.
About The Author
For more information on choosing the best home espresso machines try visiting http://www.coffeebean101.com,a website that specializes in providing espresso tips, advice and resources.
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By Ronald Piper
French food is always elegant and refined. The masterpieces of royal cooks have become a signature in French cooking. The worlds greatest chefs were masters of French cooking or cuisine.
French cuisine is also noted for the diverse food preparation coming from the 26 different French regions. French cooking and techniques have greatly influenced European cuisine. Schools that teach cooking techniques use the standards and recipes of French cooking as the basics for other forms of cooking especially western cuisine.
The approach to food in French cooking reflects the French love of dining, appreciation of fresh ingredients, and ingenuity in the use of available ingredients in the different territories. Each region has a special dish for each season and occasion. The different seasons has also challenged the ingenuity of the French in coming up with varied dishes using basic ingredients that are plentiful.
In summer, salads and fruit dishes give the refreshing and healthful respite from the winters. When summer is gone, mushrooms are plentiful in the countrysides and appear in tasty stews. Venison highlights the well-prepared table during the hunting season that starts from September and runs until February. In spring, French cooking is spiked with oysters. Hence, French cooking is an art and has introduced gustatory delights to the commoners table.
The major tastes and flavors of French cooking were invariably influenced by their proximity to other countries. Alsace, which is near Germany, has sausages, salted pork, raisin cakes, and potatoes as the main ingredient in their robust meals for all occasions. In the Alps region cheese reigns in almost all its provincial dishes. The Artois-Picardy provinces in the northern regions have fish dishes and terrines.
The bouillabaisse a stew of fish, tomatoes and herbs is a favorite starter to any meal and a well-loved dish in the Cote d Azure and Provence areas. Britanny has made use of fruits in seasons in crepes; they also have the tasty flat crusty cakes (galletes) and dumplings. Burgundy made edible snails an exotic dish and the southwest regions gave the world cuisine pate foie gras a dainty dish of liver from forced-fed ducks.
Many French cookbooks make French cooking difficult. However for the time-harassed French food enthusiast, there are now cookbooks that make French cooking easier and fun to prepare. Not to mention the fact that you can impress your friends with food, the names of which they cannot pronounce.
About The Author
Ronald Piper is an online researcher who publishes new information on specialized topics. He provides daily, relevant information and updated content on your favorite interests. To view more articles related to this particular subject, please visit his website at:ronaldpiper.com
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By Donna Monday
A great treat to make for Halloween parties and Thanksgiving get-togethers are Pumpkin Pie Bars. These scrumptious cookie bars taste like mini pumpkin pies, and best of all, they”re portable. A yummy way to celebrate the arrival of the fall season.
1 ¾ cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 cup cold butter, cut into small pieces
1 15 oz. can pumpkin
1 14 oz. can (1 ¼ cups) sweetened condensed milk
2 eggs, slightly beaten
2 tsp. ground cinnamon
½ tsp. salt
½ tsp. ground allspice
1/3 cup chopped pecans
Directions
Preheat oven to 350 degrees.
In a large bowl, stir together flour, granulated sugar, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture.
Press remaining crumb mixture onto bottom and halfway up sides of ungreased 2-quart rectangular baking dish.
In another large bowl, stir together pumpkin, sweetened condensed milk, eggs, cinnamon, salt, and allspice. Pour into crust-lined baking dish.
Stir pecans into reserved crumb mixture. Sprinkle pecan mixture over pumpkin mixture.
Bake for 50 to 55 minutes or until knife inserted near center comes out clean. Cool in pan on wire rack. Chill in refrigerator for up to 2 hours. Store covered in refrigerator.
About The Author
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com
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By Paul M. Jerard Jr.
Instead of Butter: Use top quality, cold pressed, extra virgin olive oil, from the first pressing, or flaxseed oil.
The taste of virgin olive oil is appealing to millions of people around the world, so why not adopt it to your taste?
Flaxseed oil is prized for health reasons and not for its taste. You can always compensate for that by adding spices to the appropriate dish.
Let”s say you want to add a little flaxseed oil to mashed potatoes, instead of butter. You could add basil, oregano, rosemary, curry, garlic, or any other spice that agrees with your palate.
You can use a little virgin olive oil on mashed potatoes with basil and roasted garlic, but it”s up to the individual”s own taste. At home, we use a little olive oil on toast, instead of butter. Again, you could spice it, but try to avoid salting.
Depending on whose study you read, flaxseed oil contains Omega-3, Omega-6, and Omega-9 Oils.
Olive oil has some Omega-6 value, but it tastes great.
If you want to learn a lot more about beneficial oils, visit:
http://www.math.ucsd.edu/~ebender/Health%20&%20Nutrition/Nutrition/oil_good.html
To name a few of the many conditions improved by Omega-3 Oils: High Cholesterol Levels, Prevention of Strokes and Heart Attacks, Cancer Prevention and Treatment, Multiple Sclerosis, Allergies, Angina, High Blood Pressure, Arthritis, and Asthma.
To read a little more about the link between cancer prevention and Omega-3 fatty acids, please visit:
http://www.seapet.com/EFA_cancer.htm#AICR
It goes without saying any further, that omega-3 fatty acids should be boosted in most of our diets.
You will notice, I did not mention, margarine as a dietary recommendation. Trans-fats are formed as a result of chemical hydrogenation. Depending upon the brand you buy, margarine may contain up to 45 percent trans-fats.
“The problem with trans fatty acids is that your body doesn”t know what to do with them,” said Brian Olshansky, M.D., University of Iowa Health Care professor of internal medicine.
Trans fatty acids (trans-fats) are linked to diabetes, high cholesterol, sudden cardiac death, obesity, and heart disease.
Expect to see a warning on the labels of food containing trans-fats in the near future. New labeling for foods is expected soon, and total trans-fats contained within a product serving, will be listed.
Believe it or not, at least one trans-fat, CLA (conjugated linolenic acid), is considered beneficial, but that is another story.
Suffice to say, it would be wise to avoid margarine until all the research is in. At that point, the composition of margarine will probably change for the better.
About The Author
Paul Jerard, is a co-owner and the director of Yoga teacher training at Aura Wellness Center in North Providence RI. He has been a certified Master Yoga teacher since 1995. He is a master instructor of martial arts. He teaches Yoga, martial arts, and fitness to children, adults, and seniors in the Providence area. Recently he wrote: Is Running a Yoga Business Right for You? For Yoga students, who may be considering a new career as a Yoga teacher.
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