Gourmet tips news

What to do on a Saturday when it's entirely too hot to paddle the lake, I don't have a big party to cook for and the thought of being idle is not a good one? Make pickles!  I really have been wanting to make these since last summer, but time just got away and then Kirby cucumbers were out of season.  Kirby cucumbers are small and have small seeds, they are great for pickling since they are naturally crisp.  I played around with my recipe a little and made both traditional with dill and a south of the border very very spicy version.  You could tone down the spiciness by removing the jalapeno all together or just using the flesh without core and seeds. Refrigerator pickles keep for about a month, covered and chilled.  Make sure the jar is clean and dry when you begin.  It's best to mix the vinegar in a non-reactive bowl, either plastic or glass.  The sugar cuts down on the acidity, adjust to taste.  The traditional version, for which the recipe is f...

If you want to throw a quick dinner; this recipe is very easy to make and loaded with green vegetables and nuts. I like the combination of nutty and sweetness from roasted asparagus and broccoli along with the toasted nuts. When you simmer the balsamic vinegar it mellows and thickens; once you toss with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce. Ingredients: 1/2 pound asparagus 1/2 pound broccoli 1/2 cup brussel sprouts (optional) 1 tablespoon olive oil 2 teaspoons salt 1/2 teaspoon fresh-ground black pepper 1/2 cup plus 2 tablespoons balsamic vinegar 1/2 teaspoon brown sugar 1 pound penne 1/2 pound butter, cut into pieces 1/3 cup grated Parmesan cheese, plus more for serving Directions: 1.       Heat the oven to 400�. cut the broccoli into small spears for roasting. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus,brussel sprouts and broccoli on a baking sheet and toss wi...

If you are looking for unique, fun and delicious way to cook chicken breast, then this is the recipe for you. A delicate operation is required to ensure maximum flavor saturation in these grilled chicken breasts. Rest assured the work is well worth it. These delicious delicacies are sure to please. I have used mushroom, onion pepper combo as a filling, you can use any vegetable of your choice to enhance the flavors. Ingredients:? Filling � cup shitake mushrooms, grilled and roughly chopped � cup red bell peppers, finely diced � cup Garlic and Herb Rub 4 shallots, roughly chopped 1 tbsp. fresh sage, chopped 2 tbsp. butter, melted 2 sun dried tomatoes sliced Salt and freshly ground black pepper 6 large skin-on chicken Supremes (boneless breasts) Vinagrette: 2 tbsp. shitake mushrooms, grilled and finely chopped � cup Garlic and Herb Rub 2 tsp. fresh sage, chopped � cup frozen orange juice concentrate, thawed 2 tbsp. red wine vinegar � cup extra-virgin olive oil Salt and freshly ground pep...

This rich & colorful strawberry/Raspberry sorbet is a perfect treat on a hot spring�s day.  It has a wonderfully light and refreshing flavor with a grainy consistency and  very  simple dessert to make at home; just mixing together freezing fruit, water, sugar, and lemon juice. I have used fresh strawberry and raspberry for this recipe; you can use the frozen fruits. Ingredients: 1 cups water 1 cup sugar 2 pounds of strawberry 1 pounds of raspberry 1/3 cup fresh lemon juice 1/3 cup fresh orange juice 2 tbl spoon rum (optional) Directions: Put water and sugar in heavy saucepan over high heat until sugar dissolves. Boil 5 minutes. Leave it to cool. Puree berries in food processor until smooth. Add the puree , orange and lemon juices,rum to cool sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.  If you are making the sorbet in ice-cream maker process strawberry/ raspberry  mixture in ice cream maker according to manufact...

Today is the beginning of my official return to blogging! Really, I promise this time.  With that in mind, it is also the beginning of summer, fresh vegetables are aplenty and I have a plethora of posts in my head.   I made this zucchini tart so I could experiment with store bought puff pastry.  And let me tell you, there is a significant difference between ordinary not all butter puff pastry and Dufour puff pastry.  I've made puff pastry from scratch, roll, add more butter, fold, roll and repeat- about a hundred times. I did not have my home-made version next to it, but truly- once baked I could not have told the difference.  What I figured out was that some of the other brands have additives and are not 100 percent butter, Dufour is nothing but flour, water, butter. I never said it was low fat- but if you're going to make puff pastry, lets do it right please.  To make this lower in fat, the zucchini can be placed directly on a lightly greased glass pie pa...

Native to the Andes Mountains , the nutty, protein-rich grain, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is   complete protein , meaning that it includes all nine essential amino acids. This is a well balanced meal, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid   lysine , which is essential for tissue growth and repair.  In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. This is a very easy recipe to prepare and make a substantial side dish that's delicious with poached eggs or roasted...

Ingredients Burger Salt and pepper to taste 1 tsp of tamarind paste 2 potatoes (boiled and mashed) � cup corn Finely chopped veggies 1 onion 1 carrot 1 bell pepper 6 oz beet root 4-5 cilantro stems Coating 1 egg white 1 cup of bread crumbs Garnish Tomato � Poblano Pepper Sauce 4 tomatoes � garlic 1 poblano pepper � bunch cilantro 2 tablespoons olive oil Salt and pepper to taste Sliced Veggies Tomato, Onion, Bell Pepper Others Shredded jack cheese Preparation Tomato- Poblano Pepper Sauce � Prep Time � 45 minutes Coat chopped pieces of poblano pepper with olive oil. Bake in oven at 425 F for 25 minutes till you see the skin darken and wrinkle. Take out pieces and store in paper towel for 5 minutes. Peel the outer skin. Stir fry chopped garlic in olive oil for 2 minutes and add 4 tomatoes and some cilantro and stir fry till most of liquid is gone. Blend the stir fried veggies with the poblano pepper, olive oil and remaining cilantro. Sauce is ready to serve. Burger Preparation � Prep Time...