Cooking Tip #3

Fresh vs. Dry Seasonings

When to use fresh. Usually fresh seasonings are best, not always convenient or inexpensive, but certainly the best tasting. There will be certain recipes that require fresh seasonings. One would be pesto. Another might be an Italian salad where you are suppose to actually see the basil leaves ... the "flakes" just won't cut it. Again, fresh herbs almost always enhance your recipe and taste better. Could still get similar results using a dried version, well sometimes depending upon the recipe.

When to use dried. A good example of this would be in the preparation of a salad dressing where the dried herbs become saturated via the oils is a good example. Another good example of the use of dried seasonings is in the preparation of dry rubs that are applied to the meat. Meat has natural moisture and that allows the dried spices to become moist and saturated. Besides, it would be hard to store fresh seasonings in a dried rub.

When you can choose between the two. If you really want to choose one over the other, what is the ratio? Well it sort of depends. We use a ratio of 3-4 parts fresh equals 1 part dried. Sometimes you may want more or less. Another convenient conversion would be 1 Tablespoon equals 1 teaspoon.

The above information is from Barbecue'n On The Internet. Read more @ this link: http://www.barbecuen.com/tip-driedvsfresh.htm#ixzz1dKV3PPa0

Roasted Vegetables

I found this recipe by Chef Giada De Laurentiis online on the FoodNetwork.com a few weeks ago and had to try it. I had to make a few changes to suit my palate, but it turned out to be an excellent side dish with roasted chicken (or turkey)... or, for my vegetarians friends, a main course. It would be a great dish for Thanksgiving. Give it a try!

My Tip - I've added a little more salt to this recipe. Giada asks for 1/4 teaspoon, but I felt it was a little bland... so I added a touch more - 1/2 teaspoon to 1 full teaspoon is what I like (I tend to enjoy foods on the salty sides.) She also calls for 3 medium parsnips cut into 1 1/2 inch thick slices - I don't care for parsnips much, so I didn't add them. I added slices of red onion - because I love the taste of Brussels sprouts and red potatoes mixed with red onion. They not only taste fantastic, but they smell great too!


Roasted Vegetables


Ingredients:

- 1/3 cup of extra-virgin olive oil
- 3 carrots, peeled and cut into 1 1/2-inch squares (or you can purchase a bag of small snack carrots already peeled in a bag in the produce section at your local grocery store.)
- 2 cups Brussels Sprouts, halved
- 4 cups of small red potatoes, cut into 1 1/2 inch slices
- 1 cup sweet potato, cut into 1 1/2 inch slices
- 2/3 cup of red onion, sliced (you can use shallots too.)
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 tablespoon black ground pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt


Directions:

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, turning the pan about half way through to ensure even cooking.

Slow-Cooked Rosemary & Garlic Pork Loin

I think the crock-pot was a brilliant invention... right up there with the invention of the wheel!! Ok, I'm kidding... but no, seriously, it's a wonderful tool to have in your kitchen...especially if you're somebody who just wants to fix it in the morning, put in it the pot, go to work, come home and it's ready to eat the moment you walk in the door. You can make a decent meal by just throwing a couple of chicken breasts in, a cup of BBQ sauce, some salt & pepper, and BAM! - Dinner is served! :-)

This recipe takes a little preparation time, but well worth it. The combination of white wine, lemon and rosemary... *sigh*... yum!! I know the searing can be a pain in the butt, but it traps in the flavors of the spices on the meat before you let it sit in the crock-pot for hours. If you don't do this, you'll wash all your spices off when you pour the wine and stock on top of the loin.

A while back, I found the base of this recipe on an iphone application called, "Crock-Pot." I tried it. It was good, but I felt it was missing something. I made a few changes - adding the oregano, pork seasoning, potatoes, and shallots. Now it's perfect... in my biased opinion.


Slow-Cooked Rosemary & Garlic Pork Loin


Ingredients:

2-2 1/2 pound pork loin (with the twine), patted dry
3 tablespoons dried rosemary
1 teaspoon dried oregano
1 teaspoon pork seasoning
4 cloves of garlic, minced
3 tablespoons olive oil
1 shallot, chopped
2 medium-sided red potatoes
1/2 lemon, sliced thinly
1/2 cup chicken stock
1/2 cup white wine


Directions:

1. In a casserole dish, coat the pork loin in 1 tablespoon of olive oil. Salt & Pepper the loin first, then rub rosemary, garlic, pork seasoning and oregano all over.

2. Add thin lemon wedges between the twine. (you can also add chunks of garlic too!)

3. Transfer to a skillet or pan and sear the loin in 2 tablespoons of oil on medium-high heat, on all sides, until slightly brown - about 2-3 minutes each side.

4. Line the bottom of your crock-pot with the chopped shallots.

5. Transfer pork loin to the crock-pot.

6. Place chopped red potatoes around the pork loin.

7. Add 1/2 cup of white wine and 1/2 cup of chicken broth to the skillet you used for your pork loin. Stir for a minute, then pour on top of the loin and potatoes.

8. Let cook for 10-12 hours on Low or 5-6 hours on High.

Cooking Tip #2

" The “mise en place” is the first cooking lesson that my mother taught me. I still do it today. If you prepare all the ingredients – meaning cutting, slicing, measuring – before starting to cook your meal, you simplify the tasks ahead. You will be able to adjust to unforeseen events and be free to experiment with the recipe as you cook it. " - Martha Stewart

Crustless Cauliflower & Ham Quiche

I found this wonderful quiche recipe on foodnetwork.com. I used to work at a cafe in Turlock, California when I was just out of high school and, aside from serving coffee drinks to our guests and patrons, we had to make freshly baked quiche everyday... from scratch. I remember my co-workers not being excited about making quiche (I'm sure they probably still have nightmares about preparing it.), so I would volunteer to make it whenever I had the time. It can be a little tricky, but it's totally worth it if you make it correctly. I was thrilled to see the use of cauliflower in this recipe, which adds a great texture and absorbs much of the delicious flavor the ham gives off. I had never used Gruyere cheese in a quiche before... but now, after making this, I'm not sure I'd use any other cheese other than Gruyere. This is a PERFECT dish for a Sunday brunch or an afternoon snack. Serve with a dollop of sour cream!

My Tip - 3 things. 1. Make sure you don't over boil your cauliflower. No longer than 8 to 10 minutes. Tops! 2. Make sure you dry the cauliflower as much as possible after boiling it. Try patting it down well with a paper towel... if you don't, the cauliflower will make the quiche soggy. 3. Make sure you allow 20 minutes to cool before serving. This gives the quiche some time to firm up a bit and makes slicing it easier.

Crustless Cauliflower & Ham Quiche


Ingredients:

1/2 head cauliflower, cut into bite-size florets
2 tablespoons extra-virg in olive oil
1 cup chopped white onion, about 1 medium
2 tablespoons chopped flat-leaf parsley
4 ounces deli boiled ham, cut in 1/4-inch cubes
2 tablespoons unsalted butter, softened
2 tablespoons finely grated Parmesan cheese
2 cups half-and-half
2 large eggs
2 large egg yolks
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
Freshly ground black pepper
4 ounces grated Gruyere or Swiss cheese, about 1 cup


Directions:

1. Preheat oven to 350 degrees F.

2. Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very crisp tender, about 1 minute. Drain in colander and rinse with cold water. Shake off excess liquid.

3. Heat the oil in a large skillet, over medium-high heat. Add the ham and the onions and cook until lightly brown, about 6 minutes. Add cauliflower and parsley and set aside to cool slightly.

4. Brush a 9-inch glass or ceramic pie pan with the soft butter and evenly sprinkle the bottom of the pan with the grated Parmesan cheese. Place pan on a baking sheet. Whisk the half-and-half, eggs, egg yolks and flour in large glass measuring cup. Season with salt and pepper, to taste. Spread half the cauliflower mixture evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings.

5. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool on a rack before serving.

Butternut Squash & Potato Soup

Late Fall & Winter bring some of my favorite types of vegetables every year... including Brussels sprouts, cauliflower, and butternut squash. As it gets colder outside, a good hearty soup can make for a perfect meal. It's only been in the last few years that I've discovered the joys of the butternut squash. It's a great baking squash with a subtle sweetness and texture that go well with other vegetables... or even just by itself.

I love the combined tastes of butternut squash and sweet potato. This soup recipe has been a big hit with my friends recently. It's relatively healthy, easy to make and goes well with salad, baked bread, or as an appetizer.


Butternut Squash & Sweet Potato Soup by Nathan Stark

Ingredients:
1 butternut squash, peeled, gutted & chopped into cubes
1 large (or 2 medium) sweet potato(es), peeled & chopped into cubes
1 medium yellow onion, peeled & finely chopped
1 carrot, peeled & chopped
1/2 cup of half & half or light cream
5 cups of chicken broth
2 1/2 tablespoons of extra virgin olive oil
pinch of nutmeg
salt & pepper to taste
Parsley to garnish

Directions:

* In a large pot, heat oil. Add the chopped onion until soft.

* Add squash, potatoes, carrot, and broth and bring to a boil. Reduce to low heat, cover, and simmer for 40 minutes or until all the vegetable are soft.

* Process the soup through a blender until smooth. - For those that don't have a blender, you can use a potato masher instead. The soup will be slightly chunkier, but will taste just as good.

* Add cream or half & half and pinch of nutmeg. Stir with a spoon.

* Add salt & pepper to taste and parsley to garnish.

* Serve warm with bread or a salad.

Cooking Tip #1

"No Buttermilk? Add 1 teaspoon of distilled white vinegar to 1 cup of fresh milk; let sour for 5 minutes." - Paula Deen