Archive for June, 2008
« Previous EntriesGrapes
Saturday, June 28th, 2008In the Bible we are told that one of the first things Noah did when he emerged from the ark was to plant a vineyard and it seems that they were being grown in Egypt as long ago as 2,500 B.C. By the Roman Empire got going about a thousand years later grapes were being [...]
Let’s Hear It For Our Vegetables
Thursday, June 26th, 2008I don’t know why vegetables get such a bad rap. Our disdain for vegetables starts from early childhood and stays with most of us for a lifetime.
According to the Centers for Disease Control and Prevention, about 75% of Americans don’t eat the recommended five to nine servings of fruits and vegetables per day. That’s alarming, [...]
What is Clafouti?
Tuesday, June 24th, 2008Usually, baked fruit and a batter are combined to create the custard-like baked French treat known as clafouti (or clafoutis). When placed in a baking dish to cook, the consistency of the batter resembles the same kind used to make pancakes. While cherries are traditionally a part of this dish, other fruits like prunes, plums, [...]
Creating Dinner On The Fly
Monday, June 23rd, 2008All too often in our workaday world, many of us find ourselves eating dinner out of a sack. This tends to happen when we forget to take something out of the freezer, fail to plan in advance or are just too plain tired to cook. While take-out meals are certainly acceptable once in a while, [...]
Homemade Condiments
Sunday, June 22nd, 2008Have you ever wondered what goes into some of the tasty condiments that accompany your hamburgers and hot dogs during a summer barbeque? The next time you consider grabbing the store-bought versions of your favorite ketchup and barbeque sauce, try making your own using the following suggestions:
Homemade Tomato Ketchup Ingredients
4 ½ pounds of full-flavored tomatoes [...]
Cooking with Coconuts
Friday, June 20th, 2008As you browse the baking section of the local supermarket, you may encounter bags of grated coconut. There are so many different varieties to choose from, including angel flake, moist, sweetened, unsweetened, dried or desiccated, toasted or untoasted, as well a macaroon coconut. Below you will find the directions on how to make your own [...]
An Exploration of Ukrainian Soups
Thursday, June 19th, 2008A soup can sometimes serve as a main course, hearty lunch, or accompany a dinner entrée. As you explore the cuisine of the Ukraine, consider trying out one of the following soup ideas that allows you to use a couple of ingredients you probably never cooked with before:
Heybivka
When visiting the Volyn region, you will encounter [...]
4 Ways to Cook Vegetables for Adults
Tuesday, June 17th, 2008Children aren’t the only ones who turn up their noses at the sight of vegetables. Chances are – the child who grows up avoiding the leafy greens and crunchy carrots will turns out to dislike vegetables as an adult. When cooking vegetables to please a mature palate, you should know there are plenty of options [...]
Fettuccine, In The Manner of Alfredo
Monday, June 16th, 2008Fettuccine all’Alfredo is among the simplest, yet tastiest pasta dishes. The ingredients are easily obtained and the procedure can successfully be carried out by even the most cooking-challenged of chefs.
First invented by the Roman chef after whom the dish is named, it consists of just pasta, parmigiano and butter.
You’ll need:
1 lb fettuccine
1/2 lb parmigiano reggiano [...]
Cooking with Sweet Potatoes
Sunday, June 15th, 2008Sweet potatoes are native to Central America and considered one of the oldest vegetables in history. When analyzing Peruvian caves dating back 10,000 years, it is shown that sweet potatoes fed the inhabitants of the past since prehistoric times. Throughout the years, the sweet potato has become an important ingredient in many Asian and Latin [...]
« Previous Entries