Passion for cooking

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Nazzareno Casha

Passion for Cooking

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History of Cooking The following document is a chronological frame of events throughout history that have a director indirect influence on food, wine and related topics. It is by no means the be all and end all, and in no way pretends to represent every event. It is continually being updated as the author uncovers new facts, figures and subjects of relevance. Every effort has been made to cross reference, but I am only human and a mistake may have occurred.

“Cooking is the art and science of preparing food for eating by the application of heat”.

The term also includes the full range of culinary techniques: preparing raw and cooked foods for the table; final dressing of meats, fish, and fowl; cleaning and cutting fruits and vegetables; preparing salads; garnishing dishes; decorating desserts; and planning meals.

EARLIEST TYPES OF COOKING The origins of cooking are obscure. Primitive humans may first have savoured roast meat by chance, when the flesh of a beast killed in a forest fire was found to be more palatable and easier to chew and digest than the customary raw meat. They probably did not deliberately cook food, though, until long after they had learned to use fire for light and warmth. It has been speculated that Peking man roasted meats, but no clear evidence supports the theory. From whenever it began, however, roasting spitted meats over fires remained virtually the sole culinary technique until the Palaeolithic Period, when the Aurignacian people of southern France began to steam their food over hot embers by wrapping it in wet leaves. Aside from such crude procedures as toasting wild grains on flat rocks and using shells, skulls, or hollowed stones to heat liquids, no further culinary advances were made until the introduction of pottery during the Neolithic Period.

The earliest compound dish was a crude paste (the prototype of the pulmentum of the Roman legions and the Polenta of later Italians) made by mixing water with the cracked kernels of wild grasses. This paste, toasted to crustiness when dropped on a hot stone, made the first bread.

ADVANCES IN COOKING TECHNIQUES Culinary techniques improved with the introduction of earthenware (and, more or less concomitantly, the development of settled communities), the domestication of livestock, and the cultivation of edible plants. A more dependable supply of foodstuffs, including milk and its derivatives, was now assured. The roasting spit was augmented by a variety of fired-clay vessels, and the cooking techniques of boiling, stewing, braising, and perhaps even incipient forms of pickling, frying, and oven baking were added. Early cooks probably had already learned to preserve meats and fish by smoking, salting, airdrying, or chilling. New utensils made it possible to prepare these foods in new ways, and such dishes as bacalao a la vizcaina (“dried cod”) and finnan haddie (smoked haddock) are still eaten.

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B.C. The cultivation of soybeans in China predates recorded history and spread from there to other countries in eastern Asia before the modern period. So essential was the soybean to Chinese civilisation that it was considered one of the five sacred grains (the others being rice, barley, wheat, and millet). The popularity of soybeans in the Orient was due to their wide use as a food 11000 B.C. Flint-edged wooden sickles are used to gather wild grains.

Bronze Age Lentils from this period have been discovered at a settlement site found near Lake Biel in Switzerland Almonds dating from this period have been found on the Island of Crete 9000 B.C. Plant cultivation begins in the Fertile Crescent region of the Middle East.

Sheep are domesticated in the Middle East.

7000 B.C. Mesoamerican (what is now Mexico and Central America) peoples begin domesticating plants –gourds, peppers, avocados, and a grain, amaranth 6500 B.C. Evidence suggests that peas were grown in Turkey 6000 B.C. Cattle are domesticated about this time.

5000 B.C. The Egyptians begin irrigating crops.

Sumerians using the herbs thyme and laurel as medicine Dates cultivated in the Middle East Evidence of avocado use in Mexico 4000 B.C. Egyptians using yeast as a leavening agent 3500 B.C. Bread making probably originates in Egypt about this time.

Sumerians using wild mushrooms as a food Olives known to have been grown on the island of Crete 3000 B.C. Farmers of Mesopotamia were growing crops of turnips, onions, broad beans, peas, lentils, leeks, radishes and maybe garlic. Probably breeding ducks at this time

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The Chinese Emperor; Sung Loong Sze ‘discovers’ the medicinal properties of herbs Turkey from this era have been found in American Indian refuse sights 2737 B.C. The origins of tea culture and the brewing of dried tea leaves into a beverage are obscure; experts believe, however, that the tea plant originated in a region encompassing Tibet, western China, and northern India. According to ancient Chinese legend, the emperor Shennong (Shen-Nung) learned how to brew the beverage in 2737 BC when a few leaves from the plant accidentally fell into water he was boiling.

2700 B.C. The Chinese had a herbal listing 365 plants 2500 B.C. Corn (zea mays) is domesticated in Mesoamerica.

2000 B.C. Water-treatment knowledge dates from 2000 BC, when Sanskrit writings indicate that methods for purification of foul water consisted of boiling in copper vessels, exposing to sunlight, filtering through charcoal, and cooling in earthen vessels Onions mentioned as a food source by Sumerian Scribes 1500 BC Coriander being used as a culinary herb in Egypt 1450 BC Egyptians using cinnamon as a spice 1100 B.C. Chinese making soy sauce 1000 B.C. The Incas were freezing potatoes in the snow for preservation Geese known to have been popular in Germany Chinese thought to be producing a type of alcohol spirit from rice 800 BC Cultivated tomatoes used in Mexico 776 BC According to the earliest records, only one athletic event was held in the ancient Olympics–a foot race of about 183 m (200 yd), or the length of the stadium. A cook, Coroibus of Elis, was the first recorded winner.

700 B.C. Aubergines being cultivated in China

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600 B.C. Assyrian king; Sardanapalus, said to have introduced the first cooking competition with the prize of thousands of gold pieces 500 B.C. Sugar cane cultivated in India and bananas 206 B.C. Flour milling introduced into China during the Han era, thus allowing the onset of Chinese noodle making 200 B.C. The vending machine was probably invented about 200 BC when Hero of Alexandria described a coin-operated device designed to vend holy water in an Egyptian temple.

5 B.C. Palm sugar being used by the Chinese Woks being used in China Tofu being used in China Broccoli being cultivated in Europe Pepper (corns) introduced to Java by Hindu settlers and into Europe by Arab Traders 4 B.C. Archestratus, a Greek, wrote the first cookbook, Hedypathia (Pleasant Living), in the 4th century BC. As early as the 4th century BC, the Chinese had codified the five basic taste sensations: sweet, sour, briny, spicy, and bitter. Around these elementary sensations, they built a cuisine of subtlety, variety, and sophistication.

3 B.C. Athenaeus described the well-equipped Greek kitchen, which included such sophisticated utensils as a specially constructed dish in which the eggs of peacocks, geese, and chickens could be boiled together in graduated concavities.

Although the diets of peoples of the ancient world are well documented, little is known about their cooking techniques. In the Sumerian capital of Ur, street vendors hawked fried fish and grilled meats to passers by. In Egypt, small, raw birds were pickled in brine and eaten cold in the 3rd millennium BC, but excavations from the same period indicate that more sophisticated cooking methods were in use and that the rich particularly liked elaborate stews. Leavened BREAD seems to have first appeared in Egypt, although the time and place are uncertain.

1 – 1000 A.D. Maybe the most famous of all meals is served and partaken of: the last supper of Christ Oranges appear in India in the first century A.D. from China

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25 to 200 AD One of the first applications of metals was to build a stove. Cast iron was used for this purpose in China, through a process in which melted iron was poured into sand moulds.

97 A.D. The most notable ancient water-supply and waste-disposal systems were those of Rome.

In AD 97, Sextus Julius FRONTINUS, then water commissioner of Rome, reported the existence of 9 aqueducts of lengths varying from 16 to more than 80 km (10 to 50 ml), with cross sections of 0.5 to 4.5 sq m (7 to 50 sq ft). Such a system had an estimated aggregate capacity of 84 million gallons per day. In addition to this system, Rome had a great sewer known as the Cloaca Maxima, which drained the Roman Forum, and which is still in service 1st Century A.D. Roman Emperor Traygon (Trajon), created a guild for Bakers 3rd Century A.D. Mary or Marianne an alchemist of Alexandria lived. She is credited with the discovery of the properties of the Bain Marie, from whom the name is derived: Mary’s bath.

6th Century A.D. 529 St. Benedict founds the Benedictine order and builds an abbey at Monte Casino, Italy.

575 The coffee Arabica first thought to be cultivated about this time 7th Century A.D. The Patron Saints of cooks lived in this century: Fortunat; a famous poet and Bishop of Poitiers is the Patron saint of Male cooks and Radegonde; the patron saint of female cooks, founded a monastery that Fortunat became chaplain of 600 Windmills are in use in Persia for irrigation.

15th Century Europe begin to use cast-iron stoves several hundred years after the Chinese Haricots beans introduced into Europe from South America In the middle of the 15th century chillies are being grown and used in Europe after being introduced from the Americas Aubergines introduced into Europe Christopher Columbus mentions the virtue of allspice in his journals in the latter years of this century

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1404 The word ‘brioche’ first appears in use. Though the actual products history no doubt precedes this.

1411 Production of the spirit Armagnac recorded 1416 The French Butchers Guild that had reigned supreme for centuries was dissolved by Royal Decree, they lost all their privileges and their shops destroyed.

1432 Caviar is first mentioned as an hors d’oeuvres in Rabelais’ work; Pantagruel. It was not to become famous in France for another 500 years.

1475 An edict is granted to allow the selling of prepared pork dishes; sausages, pates etc. The start of what we now know as the charcuterie and the masters of the profession Charcutieres. The name is derived from the old French: chair, ‘flesh’ and cuit, cooked.

1488 Portuguese vessels reached South Africa by 1488 for purpose of spice trading 1489 Portuguese vessels reached Calicut in India by 1498 for purpose of spice trading 1493 Christopher Columbus introduces sugar cane into Hispaniola (Haiti-Dominion Republic) 1498 The toothbrush is invented by a Chinese dentist.

16th Century Celery cultivated from the wild and poisonous variety in Italy sometime in the 16th century Kidney beans, and vanilla pods introduced into Europe from the Americas Rice and limes introduced to Mexico by Spanish Traders Avocadoes ‘discovered’ by the Spanish in Mexico Cashew and peanuts were introduced into Europe by Portuguese Traders from the Americas Cauliflower is introduced to France from Italy in the middle of the 16th century.

1509 The first sugar cane mill is established in the Americas.

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1513 Portuguese vessels reached Canton, China, by 1513 for purpose of spice trading 1519 Chocolate is introduced into Spain as a beverage. The term “chocolate” was originally applied to a drink similar to today’s hot chocolate. The Spanish Conquistador; Hernan Cortes introduced the drink to Spain upon returning from his Mexican expedition, during which he was given some by the Aztec King Montezuma II. Gradually spreading from Spain through Europe and into England, the chocolate drink became increasingly popular.

Catherine de Medicis, born in Florence, Italy; April 13 1520 Corn (Zea mays) is imported into Spain from the West Indies by Hernan Cortes and Christopher Columbus 1524 The Spanish Conquistador; Hernan Cortes introduces the cocao beans to Europe 1533 Catherine de Medicis arrived in France from Florence with a retinue of master chefs. She brought Italian staples: milk-fed veal, baby peas, artichokes, broccoli, and various pastas.

The French court tasted, for the first time, such delicacies as quenelles (fish dumplings), zabaglione (a rich egg yolk and wine custard), and scaloppini. With her arrival, French cookery embarked on a course that produced the most complex and refined cuisine in the Western world.

1554 Tomatoes from South America are cultivated in Europe.

1550 The worlds first Café was opened in Constantinople.

1553 Calvados is mentioned in the diary of ‘a gentleman’ of the Cotentin; Gilles de Gouberville.

1569 A strange laws in France are passed, forbidding Bakers to wear breeches other than on Sundays. Which meant they could not go out in public without being immediately identified; this law was passed to force them to stay at the oven all day? They were also forbidden to gather in groups, carry a sword or any other weapon. So was the importance of the Baker in those days.

1573 The potato is brought back from the Americas and cultivated in Spain.

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1574 The Corporation of Pasta Makers is founded in Genoa, Italy.

1577 The ‘Regolazione dell’Arte dei Maestri Fidelari” (rules for the Pasta Masters Art Corporation) were drawn up in Savona, Italy.

1586: July 28th First potatoes arrive in England from Colombia, brought by Sir Thomas Harriot 1589 Catherine de Medicis died at Blois 2 weeks after her husband, on January 5 17th Century In the 17th century, chocolate houses were the social meeting places of the day First made in 17th-century Holland, the manufacture and popularity of gin spread quickly throughout Europe, and variations of the Dutch formula began to appear. Gin is an alcoholic beverage made by distilling fermented mixtures of grains and flavouring the resulting alcohol with juniper berries. The name is derived from the French word genievre (juniper).

Jerusalem artichoke introduced to Europe from its native North America early this century Parsley introduced to America by British colonists Italy denounces coffee as “Satan’s Brew” 1600 British merchants formed the East India Company (1600-1858) and introduced teas into England and the American colonies 1602 The Dutch East India Company is founded The Massachusetts Bay colonist are introduced to clams by the native Indians 1610 The first inn built in the original American colonies was the Jamestown Inn in Virginia, established about 1610. Lodging houses–called inns or taverns in the north, and ordinaries in the south–were soon established near seaports, canals, river landings, and post roads. An 18th-century Massachusetts law provided penalties for any town that did not offer lodging for travellers The principle of vending did not emerge again after its first known mention in 200 B.C. until the 17th century, when coin-operated honour boxes holding tobacco were common in English taverns.

1615 Pierre Francoise de la Verenne born: (died in 1678) author of Le Vrai Cuisinier, published

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in 1651 Ann of Austria introduces drinking chocolate to the French Court 1620 Wild turkeys found by the Pilgrims in the New World 1627 Last known specimen of ‘aurochs’ (ancient breed from where domestic cattle were bred) recorded in Poland.

1630 Louis de Béchamel born, he was a French financier, farmer-general, and steward to the house of the Duke of Orleans. It is thought that Béchamel sauce is named after him.

1634 Dijon in France granted the exclusive rights to make mustard 1644 The drink; COFFEE, was introduced into Europe in the mid-17th century, by a traveller named La Royne.

1647 A blast furnace at Saugus, Mass., was casting iron stoves. Many of these early stoves were jamb stoves, which were intended to make a fireplace more efficient and distribute its heat more effectively. The most common was the five-plate stove, made of five flat iron plates that formed a rectangular box with one open side. A hole was cut in the back of the fireplace completely through the wall to the room behind it, and the stove was inserted into the opening with the open end of the stove being flush against the rear wall of the fireplace. The remainder of the stove protruded into the room to be heated. When a fire was built in the stove, it served to heat both areas. Designers of these early stoves delighted in casting intricate designs into the visible portions.

1650 In English, spellings of coffee and coffy were established; the former becoming the single standard by 1700 1651 Le Vrai Cuisinier published, the first cookbook to summarise the French Nobilities cooking practices. Written by Pierre Francoise de la Varenne.

1654 French writer; Nicolas de Bonnefons publishes a work called, ‘Les delices de la campagne’; it was to prove a turning point in French cuisine. The book was responsible in the French turning away from the practices from the Middle ages of spice overuse and being concerned with the natural flavour of food.

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1660 American cultivated strawberries introduced to Europe from the New World 1668 Coffee introduced to the Americas 1669 The Ambassador of the Turkish Government to Louis XIV; Soliman Aga, popularises coffee at the French Court.

1670 Coriander being cultivated for the first time in the USA in Massachusetts 1672 At the Saint Germain fair in Paris an Amenian gentleman named Pascal set up a stall selling coffee, his success however was fleeting as coffee was yet to become a sociably acceptable drink.

1678 French botanist M. Marchant demonstrated that mushrooms grew from spawn, thus starting the cultivation of the vegetable 1683 The Café and coffee drinking is firmly established in Vienna, Austria after the invading Turks left behind hundreds of sacks of beans. Given to the victor; Kolschitzky, it was he who created the now famous Vienna coffee.

Around this time the croissant was created in Vienna, Austria in celebration of defeating the Turks. The shape mirrors the Turkish crescent symbol.

1689 The English, who had previously imported distilled liquors, began to encourage the domestic manufacture of spirits from English grain; and gin, which could be cheaply made and sold, rapidly became the solace and the scourge of the nation’s poor.

1690′s Lloyd’s Insurance takes its name from the late-17th-century London coffee house of Edward Lloyd, where marine insurers met to do business.

1696 The first Parisian café was opened by an Italian; Café Procope 18 th Century Jean Naigeon; a merchant from Dijon, France creates what is now known as Dijon mustard

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In Naples pasta was made by mixing the dough by foot. Ferdinando II (the king of Naples) unhappy with this production method, hired the famous engineer Cesare Spadaccini who designed a (the) bronze machine that did this work.

1717 Thomas Twining opens the first Tea House for ladies in London 1718 Sandwich, John Montagu, 4th Earl of {mahn’-tuh-gue} born November 3, 1718, d. A British politician, John Montagu, 4th earl of Sandwich, Apr. 30, 1792, was a leading member of Lord North’s administration during the American Revolution. His butler/cook is credited with the invention of the sandwich.

1723 The first glasswork to specialise in bottles for wine is set up Bordeaux, France by an Irishman. It was not until 1866 that the shape and size of the bottles for Bordeaux, Burgundy and Macon are legally defined.

1725 Giovanni Giacomo was born in Venice (died at Dux, Bohemia in 1798). A gastronome of his time, he sometimes went to great lengths and travels to taste certain foods. Better known by his pseudonym of Casanova.

1729 A literary, epicurean and gastronomic society founded in Paris by Piron, Gallet, Collé and Crébillon the Younger at Le Caveau on the Rue Buci. A famous restaurant at the time, where they were dining. A society that remained in one form or another until around 1834.

1736 Parliament passes the Gin Act to discourage public drunkenness in England.

1740 Venice issues a licence to Paolo Adami, so he may open the first pasta factory.

1742 Swedish astronomer Anders Celsius invents the Celsius scale for temperature.

The Franklin stove, invented by Benjamin Franklin in 1742, was made of cast iron, originally with a partially open front, and was designed to fit into a fireplace. It radiated more heat and burned less fuel than an ordinary fireplace and was widely used for heating The first American cookbook is published in Virginia, entitled; ‘The Complete Housewife’ 1748 The first recorded instance of cooling is credited to William Cullen at the University of Glasgow, who in 1748 evaporated ethyl ether under subatmospheric pressure to produce

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refrigeration. His process was successful but non-continuous and never advanced much beyond the laboratory stage. 1751 The Worcester Royal Porcelain Company is founded in England.

1754 French Chef Antoine Beauvilliers is born in Paris (died in 1817). Beauvilliers is credited with having the first real restaurant in Paris. In 1814 he wrote, ‘L’Art de cuisiner’ and also collaborated with Careme on La Cuisine ordinair.

Jean Jacques Regis de Cambacéres was born in Montpelier (died Paris 1824). A 1755 Jean Anthelme Brillat-Savarin, born April 1, d. Feb. 2, 1826; gourmet and first philosopher of the kitchen. He was the author of La Physiologie du gout (1825), a treatise on the fine art of gastronomy. Published in English as The Physiology of Taste (1825), it was the first work to treat dining as a form of art, and gastronomy as “the intelligent knowledge of whatever concerns man’s nourishment.”

1757 Jean Joseph Close born Dieuze, Moselle, France – died 1828 Strasbourg. While extremely debatable that he actually invented foie gras is name is never the less synomenous with it. After being the chef to the Maréchal de Contades; governor of Alsace for a number of years, Close stayed behind when his master left Strasbourg. Close married the widow of a pastry chef and opened a shop to sell his creation pâté a la Contades (foie gras wrapped in a thin veal farce encased in a pastry) resulting in the first production centre of Alsatian foie gras (1788) 1759 It is maintained that chaud froid was created in this year by the Chef of the Marshal of Luxembourg, at the Château de Montmorency and that it was the Marshal that gave it its name.

1763 Don Ferdinando of Bourbon; the Duke of Parma, gives one Stefano Lucciardi the right to a 10 year monopoly for the production of Gonoa style dried pasta.

1765 Public eating places have existed since ancient times, but the modern version of the restaurant (from the French restaurer, “to restore”) did not appear until the 18th century.

The word was first applied in its current usage by A. Boulanger when he opened an eating establishment in Paris in 1765.

1768 Joseph Berchoux born in Saint Symphorien de Lay, died 1839 at Marcigny. Berchoux was a French solicitor and poet who amongst other things introduced the word Gastronomie to the French language and the world.

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Vicomte de Chateaubriand b. 1768, d. 1848. It is thought that his Chef; Montmiriel named the cut of beef after him.

1769 Oranges established in California.

1770′s American apples being sold in London along with rhubarb imported from Central Asia (probably Uzbekistan) The first marmalade was made by the wife of James Kieller, a merchant who, bought some cheap oranges for his shop, only to find they were too bitter for eating purposes.

His wife turned them into marmalade after following the same recipe she used for quinces.

1773 The café; Cadran Bleu on the Boulevard du Temple, is opened in Paris. Famous for being the meeting place of the leaders of the French uprising on August 10 1792. During the Revolution in 1848 a battery of artillery shook the building and it was subsequently demolished in 1860.

1784 American inventor Oliver Evans develops the first automated flour mill.

Antonin Careme, born June 8 Pierre Francoise de la Varenne, born. Wrote the first cookbook to summarise the cooking practices of the French nobility and the development of the first true French sauces.

1788 A crop failure in France leads to bread riots.

1789 The first national Thanksgiving Day is celebrated in the U.S. 1792 Sandwich, John Montagu, 4th Earl of {mahn’-tuh-gue} A British politician, John Montagu, 4th earl of Sandwich, died April 30, 1792, was a leading member of Lord North’s administration during the American Revolution. Credited with the invention of the sandwich.

Gioacchino Rossini, born February 29, 1792, d. Nov. 13, 1868, was one of the most significant and influential composers of opera in the 19th century. The classic dish, ‘Tournados Rossini’ was named in his honour, by the Café Anglaise.

1793 Brillat-Savarin fled the French Revolution; he lived for three years in the United States, supporting himself as a violinist and by teaching French.

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1795 The American-born physicist and adventurer Count Rumford (Benjamin Thompson) produced the first of a series of devices that ultimately evolved into the closed-top cooking range. By means of an ingenious system of flues and dampers, the range made adjustable heat possible and enormously expanded the scope of culinary activities.

1795 The canning process, like so many other developments in the FOOD INDUSTRY, was developed in response to the problem of feeding military forces in the field. In an attempt to overcome the problem of food spoilage, a prize was offered by the French in 1795 for the invention of a method of keeping food safe for troops. Nicolas APPERT, a chef in Paris, accepted this challenge and developed the canning process. The immensity of his undertaking becomes clearer when it is recognised that he had to fashion containers in which to package his product. Using bottles closed with cork and wire, he won the prize for his canning process in 1810. At about the same time, the tin-coated metal can was patented in England, giving rise to the term canning. Today virtually all types of food are canned commercially, and the products are available in cans of all sizes. Unlike the freezer necessary for frozen foods, no special device is needed for prolonged storage of cans 1796 Napoleon Bonaparté’s Chef is said to have created the dish ‘Chicken merengo” Brillat-Savarin returned to France and his legal career in 1796 German chemist; Franz Karl Achard, perfected the first method for extracting sugar from sugar beet, proving too costly though he died in poverty in 1802 1797 H.L.Pernod, the first commercially manufacturer of the liqueur ‘absynthe’ 1799 City Hotel, the first American structure designed as a hotel, opened in New York. Which and operated until the 1840s.

1799 Honoré de Balzac born in Tours, France (died Paris 1850). A French author of some repute mainly for his gluttony. His great fondness for food and drink were apparent his books as he often used famous restaurant or Hotels as his settings, describing their specialities of the time. as such his fictional work is of great benefit to us in researching food, ideas and menus of that era. He also edited a collection of gastronomic texts such as; Le Gastronomie Française ou l’Art de bien vivre in 1828, Physiologie de Gastronomique in 1830 and to the new edition of Brillat Savarin’s Physiologie de Gout in 1839, he wrote a treatise on stimulants as an appendix.

19 th Century The early 19th century marked the beginnings of large-scale candy making, especially in England.

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Saw the start of the cultivation of watercress In the early 1800′s at the kitchen of Parker House; one of the USA’s oldest Hotels, the famous Boston Cream Pie was given its chocolate glaze topping In the late 19th century the common variety of celery that we use today, was developed in the USA 1800 The word ‘Balthazar’ in use to describe a large bottle of Champagne, that is equivalent to 16 regular bottles. Named after the last King of Babylon, Balthazar’s father also has a bottle size named after him; the Nebuchadnezzar, which holds 20 bottles.

1801 A massive 560.18kg is produced in the USA, as a present for President Thomas Jefferson.

1802 The Café Anglaise is opened in the Boulevard des Italiens. It was named in honour of the peace treaty just signed between England and France. Originally just a coffee house for coachman and servants, it became famous when it was bought by a Paul Chevreuil who turned it into a fashionable eating establishment. Although it was not until the arrival of the great Chef Adolphe Dugléré that it truelly gained its gastronomic reputation. One of its private rooms was made famous for etenity in Offenbach’s; La Vie parisienne. It was finally demolished in 1913.

1804 The seven-story Boston Exchange Coffee House, opened in 1804, was in its time the largest and best-equipped hotel in America, with more than 200 apartments and a total of 300 rooms. These included stores, offices, banquet halls, and ballrooms, dining rooms, numbered private bedrooms, a billiard room, a hairdresser’s room, and a large number of bathing rooms. Its central, domed area, the Exchange, was used as a commercial meeting place.

1809 Frenchman Nicolas Appert develops the first effective method for canning food.

1809 Alexis Benoit Soyer born: October, 14th in Meaux-en-Brie (north west of Paris). One of the greatest and most underrated of the master chefs), Soyer was not just a chef but also an inventor and notable charity worker. He was Chef at the famous Reform Club in London for a quarter of his life.

1810 The canning process, like so many other developments in the FOOD INDUSTRY, was developed in response to the problem of feeding military forces in the field. In an attempt to overcome the problem of food spoilage, a prize was offered by the French in 1795 for the invention of a method of keeping food safe for troops. Nicolas APPERT, a chef in Paris, accepted this challenge and developed the canning process. The immensity of his undertaking becomes clearer when it is recognised that he had to fashion containers in which to package his product. Using bottles closed with cork and wire, he won the prize

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for his canning process in 1810. At about the same time, the tin-coated metal can was patented in England, giving rise to the term canning. Today virtually all types of food are canned commercially, and the products are available in cans of all sizes. Unlike the freezer necessary for frozen foods, no special device is needed for prolonged storage of cans The British chemist Sir Humphrey Davis, separates the molecules of salt into its two elements; sodium and chlorine, thus starting others to understand the process/ chemical reactions that take place when using salt in curing, freezing etc. This in turn led to better preserving processes.

1813 Baron Léon Brisse born; died at Fontenay aux Roses in 1876. Brisse began his career in the services of the Water and Forestry, though was forced to leave after a scandel. He began a career in journalism specialising in articles on food. In the newspaper La Liberté he had the idea of printing a different menu everyday. In 1868 these were eventually published in a collection; Les Trois Cent Soixant Six Menus du baron Brisse or The 366 Menus of Baron Brisse. His other published works were: Recette a l’usage des menages bourgeois et des petit menages (1868) La Petite Cuisine du baron Brisse (1870) La Cuisine en Careme Not being able to cook himself he was often taken to task for some of his ‘ridiculous’ recipes. However his name was given to a garnish for large joints of meat; onions, chicken forcemeat and stuffed olive tartlets.

1815 The worlds first commercial biscuit factory is set up in Carlisle, Scotland; The Carr Establishment 1816 Louis Bignon born in Hérisson, France; died in Macau 1906. A great restaurateur, he started his career as a waiter at the Café d’Orsay before moving on to the Café au Foy. He later purchased it and handed it over to his brother in 1847. Taking over the Café Riché he made it one of the best in Paris. Made a Knight of the Order of the Legion of Honour in 1868 and officer in 1878. Bignon was the first restaurateur to wear the rosette of the Legion of Honour.

1822 American surgeon William Beaumont begins his study of the gastric process.

Sometime around this era Chef’s hat started to appear 1824 French engineer Ferdinand Carré born at Moislains, Somme. Carré pioneered methods of refrigeration. In 1862 he exhibited at the Universal London Exhibition, a machine to produce ice that had an output of 200 kg per hour.

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1825 December 8, Brillat-Savarin’s; great work: La Physiologie du gout (1825) is published, a treatise on the fine art of gastronomy. Published in English as The Physiology of Taste (1825), it was the first work to treat dining as a form of art, and gastronomy as “the intelligent knowledge of whatever concerns man’s nourishment.”

1826 In February, Brillat-Savarin died in Paris.

1827 English inventor John Walker introduces the first friction matches.

1828 The Dutch made chocolate powder by squeezing most of the fat from finely ground cacao beans. The cocoa butter from pressing was soon being added to a powder-sugar mixture, and a new product, eating chocolate, was born.

1830 Sometime in the 1830′s it is thought that in a restaurant at Saint Germain en Laye, Collinet creates Béarnaise sauce.

1831 Cyrus McCormick invents a mechanical reaper.

Professional chefs had existed in Europe at least since the emergence of Athens as the cultural centre of the classical world, but no single individual’s impact on a national cuisine even remotely approached that of Antonin CAREME, (born June 8, 1784, died Jan. 12, 1833) who revolutionised French cooking (and northern European cooking in general) during a career spent in the kitchens of Europe’s social and political leaders.

Stressing “delicacy, order, and economy,” Careme systematised and codified French cooking, brought symmetry and logical progression to the service of meals, and introduced a new awareness of freshness and sanitation into the French kitchen. Careme wrought culinary miracles with the inadequate equipment at his disposal. The charcoalburning stoves with which he worked brought his delicately constructed dishes into direct contact with live embers, often scorching or setting them ablaze. Ovens had to be stoked and emptied of ashes repeatedly and, with no effective means of temperature control, armies of cooks were required to give their undivided attention to individual dishes.

1832 Parisian caterer and food retailer, Germain Charles Chevet dies in Paris. He set up a shop in the Palais Royal and subsequently founded a dynasty of caterers. His shops were frequented by the likes of Brillet Savarin and Rossini for the high quality venison, pâtés, foie gars and seafood he supplied. His son Joseph took over the business after his death.

1833 Marie Antonin Careme died January 12, 1833 George Huntington Hartford, born Augusta, Maine, Sept. 5, 1833, d. Aug. 29, 1917, was

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an American merchant who helped develop what became for a time the largest U.S. grocery chain.

1834 Jacob Perkins, an American engineer living in London, patented (1834) the first practical ice-making machine, a volatile-liquid refrigerator using a compressor that operated in a closed cycle and conserved the fluid for reuse.

1836 Charles Ranhofer born: (died 1899); the first internationally famous Chef from an American establishment.

1837 John Lea and William Perrin ‘produce’ their first successful batch of their world famous sauce. A Lord Sandy asked them a few years earlier, to produce a sauce from a recipe he brought back from Bengal. After following the recipe to the letter they found the resulting sauce was far from palatable, so it was barrelled and left in their cellar, only to be rediscovered years later after it had fermented into what we now know as Worcester sauce.

1839 French politician and financier; Marie Vicomte de Botherel (b.1790 at La Chapelle du Lou, died 1859) has the idea of installing mobile kitchens on buses operating in the suburbs of Paris. While all of Paris seemed to admire his venture it failed as a business.

However it is regarded as the forerunner to the modern day ‘restaurant car’.

1840 Gas was first used for cooking, and interest grew as the availability of gas spread.

1842 James Dewar a Scottish physicist is born. James Dewar invented the vacuum flask. He died in 1923 aged 81.

1844 The first successful refrigeration machine in the United States was developed in 1844 by John Gorrie. His device did not use a volatile liquid but operated by the principle that air gets hot when compressed and cools when it expands. The air refrigerating principle was extensively used during the latter part of the 19th century and during the early years of the 20th century, although it is little used at the present time Henry John Heinz, b. Pittsburgh, Pa., Oct. 11, 1844, d. May 14, 1919, the founder of the H. J. Heinz Company, Inc., manufacturer of prepared foods.

1845 Failure of the potato crop leads to a famine in Ireland.

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1846 Georges Auguste Escoffier, born October 28, 1846, d. Feb. 12, 1935 The Pastry Chef, Chiboust creates the Saint Honoré gâteau in honour of the Paris district in which he worked and also the patron saint of Pastry Chefs and bakers.

1850 Sir Thomas Johnstone Lipton, b. Glasgow, Scotland, May 10, 1850, d. Oct. 2, 1931, was the founder of the tea and provision company, Lipton, Ltd. Lipton made his fortune primarily on cured meats, eggs, butter, and cheeses. His small store in Glasgow grew to include a chain of shops throughout the United Kingdom; he also owned foreign tea, coffee, cocoa, and rubber plantations; fruit orchards, bakeries, and jam factories in England; and a meat-packing house in Chicago. Lipton was knighted in 1898 and made a baronet in 1902. An ardent yachtsman, he tried unsuccessfully to win the America’s Cup in the races of 1899, 1901, 1903, 1920, and 1930 Another type of refrigeration unit, the absorption-type machine, was developed by Ferdinand Carre in France between 1850 and 1859. Such devices, which can operate exclusively by burning natural gas or other fuel, were commonly used prior to the widespread availability of electricity. The first machines of this type used water as a refrigerant and sulfuric acid as an absorbent, but in 1859, Carre switched to an ammoniawater system that is still in use. The public, however, resisted the use of artificial ice, fearing that it was unhealthy. Resistance declined after the American Civil War; during that war a number of Carre’s machines had been slipped through the Union blockade and were able to provide much-needed ice to the southern states A Belgian peasant discovers wild chicory cultivated in warmth and shade grew elongated shoots with edible leaves. A Belgian botanist; Brezier managed to cultivate it further to give us the modern day chicory salad plant.

1851 Jacob Fussell begins making ice cream in commercial quantities in Baltimore. The first ice cream factory was built Jacob Fussell, and the industry thereafter grew rapidly.

1855 American physician John Gorrie, b. Charleston, S.C., Oct. 3, 1803, d. June 16, 1855, was issued the first U.S. patent for “a machine for the artificial production of ice.” In Apalachicola, Fla., where he practiced, Gorrie noticed that his patients seemed to recover more quickly in cool weather. He began to develop methods for artificially cooling the air and eventually invented and patented a mechanical refrigeration device that operated much like a present-day refrigerator. Unable to find investors willing to back the manufacture of his machine, he died of a “nervous collapse” at the age of 52 1859 French inventor Ferdinand Carre develops a refrigeration system.

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Nellie Melba, b. Helen Mitchell in Richmond, Australia, May 19, 1859, d. Feb. 23, 1931, was a fabulously successful operatic soprano and for whom Escoffier created and named his dish; ‘Peach Melba’.

The first successful food-store chain was the Great Atlantic and Pacific Tea Company (A&P), which was founded in this year, but began its great expansion after World War I. 1860 Will Keith Kellogg, b. Battle Creek, Mich., Apr. 7, 1860, d. Oct. 6, 1951, the creator of Kellogg’s Corn Flakes. As a young man he worked with his brother, Dr. John H. Kellogg, at the latter’s Battle Creek Sanitarium, where they developed toasted wheat flakes and other vegetarian health foods. In 1906 he organised the Battle Creek Toasted Corn Flake Company and merchandised his product with heavy advertising. He added other breakfast foods to the company’s line, making it the world’s largest manufacturer of prepared cereals. He established the philanthropic W. K. Kellogg Foundation in 1930 and gave it a total of $47 million 1860′s In the U.S.A. the railroads developed refrigerator cars.

Margarine, or oleomargarine, is a butter like product made primarily from vegetable oils, fats, and milk. (The name oleomargarine was once used for margarines that contained animal fats, principally lard and oleostearin from beef.) The original margarine, developed in the late 1860s in France, used beef fat as the principal ingredient. Later margarines used animal fats and vegetable oils. Most of the margarines available today contain only vegetable oils, usually derived from SOYBEANS, CORN, and cottonseed.

Chewing gum, a uniquely U.S. product, discovered during the search for rubber materials in the 1860s. It is a mixture of natural or synthetic gums and resins, sweetened with sugar and corn syrup, with added colour and flavour.

1862 French engineer Ferdinand Carré, exhibited at the Universal London Exhibition, a machine to produce ice that had an output of 200 kg per hour.

1864 The Bofinger, one of Paris’ top bar/restaurants established on the Rue de la Bastille. It is still open today (1997).

1865 Escoffier starts his Military service and here he learns the art of wax flower making 1866 Baron Brisse on the 6th June wrote a column in a French publication, which seems suggest the creation of the dessert; baked Alaska, was introduced into France by the chef of a visiting Chinese delegation at the Grand Hotel in Paris.

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The shape and size of the bottles for Bordeaux, Burgundy and Macon are legally defined.

1867 On June 7th, the Cafe Anglaise in Paris serves what has become known as the ‘Three Emperors Dinner’, served for the King of Prussia; William I, the Tsar Alexander II of Russia and his son 1868 McIlhenny introduces his Tabasco sauce to the world 1869 The first manufacturing patent is issued for chewing gum.

1870 Escoffier was made the Chef de Cuisine for the French Army Officers when war broke out During the siege of 1870, the French Chef Choron, whom created the sauce named after him, was serving dishes at the Voisin Restaurant based on elephant meat 1872 The haricot bean variety; flageolets first grown in Europe 1874 Margarine was introduced into the United States in 1874 and immediately aroused the opposition of the dairy industry. Taxes were imposed on the substance; in some states yellow-coloured margarine could not be sold; and federal laws required, among other stringencies, that restaurants serving margarine post a conspicuous notice of that fact.

1876 A Swiss firm added condensed milk to chocolate, producing the world’s first milk chocolate Henry John Heinz formed a company to manufacture pickles, condiments, and other prepared foods.

1880′s Machines vending postage stamps and chewing gum won public acceptance in the United States in the late 1880s, and machines offering candy bars and cigarettes were later marketed.

1881 Anna Pavlova, born January 31, 1881, d. Jan. 23, 1931, was one of the world’s bestknown ballerinas and after whom the dessert is named after.

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1882 Chinese artichokes (which actually originated in Japan) are cultivated in France by the agronomist Pailleux at Crosne.

1884 The word Bistro enters into the French language Evaporated milk is patented by John Mayenberg, of St Louis, USA on November 25th 1886 Clarence Birdseye born in New York, died 1956. An American businessman and inventor, who during a trip to Labrador in 1920 noticed that fish caught by the eskimos and left exposed to the air froze rapidly and was told they would remain edible for months. On his return to the USA he perfected a method of ultra rapid freeze, in 1924 he formed a company to distribute the products. Economic crisis later forced him to sell the company and his name.

1887 Conrad Hilton, b. San Antonio, N.Mex., Dec. 25, 1887, d. Jan. 4; founder of the Hilton Hotel Chain 1889 The French nightclub, Moulin Rouge, opened its doors for the first time on October 6th.

Escoffier was later to cook there 1890 In the early 1890s, the health-foods innovator, Dr. John Harvey Kellogg, developed processes for producing a number of new foods–among them wheat flakes, various coffee substitutes, and several vegetable products that bore some resemblance to meats. As a protein base, Kellogg used fresh wheat gluten with added meat like flavourings 1895 Cordon bleu (cooking) – {kohr-dohn’ blu} The Cordon Bleu is a famous school of cooking in Paris, founded in 1895 by Marthe Distell to teach the principles of French cuisine to the daughters of upper-class families. Today it attracts amateur and professional cooks from throughout the world. The term cordon bleu is probably derived from the blue ribbons worn by knights of the Order of the Holy Ghost, a chivalric order renowned for the excellence of its table. The ribbon was first used as a gastronomic order of merit by King Louis XV, who bestowed it on Mme du Barry’s chef, a woman; and for many years, the decoration was given only to top-ranked female cooks March 12 Coca cola first sold in bottles

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1897 The famous Waldorf Astoria Hotel was completed on Fifth Avenue in New York, USA. (see 1929 also) 1898 Cesar Ritz and Escoffier opened the Hotel Ritz in Paris: the Ritz was inaugurated on June 1, 1898, on the historic Place Vendôme, constructed by Hardouin-Mansart, the architect of Versailles.

1900 Escoffier and Cesar opened the Carlton in London which served 500 covers at service with a kitchen brigade of 60.

The standard can for processed food was first used in the early 1900s 1901 The famous team of Cesar Ritz and Escoffier broke up when Cesar had a nervous breakdown.

1903 The first Goncourt Prize was awarded at the Champeaux Restaurant, on the Place de la Bourse, Paris.

1904 The teabag was invented in America Iced tea was created at the World’s Fair in St. Louis.

Ice cream cone reportedly invented by Charles E Menches during the Louisiana Purchase Exposition in St Louis, Missouri. The story goes that he was selling waffles when the stall next to him selling ice cream, ran out of containers. A fresh waffle was wrapped into a cone and the ice cream placed inside??

1906 Upton Sinclair’s novel The Jungle leads to the U.S. Pure Foods and Drugs Act. 1907 Until the early 1900s most city hotels in the United States were either luxurious and expensive, or inexpensive and uncomfortable. Ellsworth STATLER, however, established a chain of middle-class hotels that set new standards for comfort and cleanliness at moderate prices. His first important hotel, the Buffalo Statler (1907), offered “a room and a bath at a dollar and a half.” Convinced that private rooms with baths would give him a vital competitive edge, Statler designed a plumbing shaft that permitted bathrooms to be built back to back, providing two baths for little more than the price of one and allowing him to offer many private rooms with adjoining private baths. Statler was the first to put telephones and radios in every guest room, as well as full-length mirrors, built-in closets, and a special faucet for ice water. Restaurant recipes were standardised, and identical silver, china, and linens were purchased in quantity for use in all the system’s hotels.

Eventually, Statler hotels were opened in many major cities in the United States, and

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Statler’s success inspired the formation of other hotel chains. The Statler chain was bought by the late hotel mogul Conrad HILTON in 1954. Hilton’s chain is now among the world’s largest. The world’s largest lodging systems are the Memphis-based Holiday Inns, Inc., and Best Western, headquartered in Phoenix, Arizona.

Gastronomie pratique published by Henri Babinsky (born Paris 1855, died 1912 Clarence Birdseye; an American physicist, introduced a new commercial process for freezing foods.

1913 Harry MacElhone takes over as owner of Harry’s Bar in Paris, famous for his cocktail creations: Bloody Mary (1921) and the Sidecar (1931). It was his son, Andrew who later created the Blue Lagoon cocktail in 1972.

1914 The electric range was introduced 1916 The first store designed as a self-service, departmentalised food market was opened in 1916 in Memphis, Tenn., by Clarence Saunders. From it grew the first supermarket chain, Piggly Wiggly, precursor of the giant A&P, Safeway, and Kroger organisations 1918 Cesar Ritz died 1919 August Escoffier retires aged 73 from the Carlton in London Conrad Hilton bought his first hotel; the Mobley Hotel in Cisco, Texas.

1920 Escoffier was awarded the Legion d’Honneur.

The beginnings of cellophane manufacture in the 1920s opened the era of transparent wrappings.

After World War I, particularly in the 1920s, the domestic refrigerator began to displace the icebox 1925 Caviar introduced to France at the Universal Exhibition 1926 French Chef Paul Bocuse born in Collonges-au-Mont-d’Or. 1929 Demolition of The Famous Waldorf Astoria Hotel, New York, commenced; to make way for the equally famous Empire State Building. (See 1897)

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1930 Abundance of Brazilian coffee beans sees thousands of tonnes of beans tipped into the ocean or burned The first instant coffee introduced.

1931 Joy of Cooking published; a cookbook that ranks with Fannie Farmer’s Boston Cooking School Cookbook (1896) in its impact on the American diet, Joy of Cooking has clarified American cooking techniques and considerably enlarged the American cuisine. Written in 1931 by Irma Starkloff Rombauer and her daughter Marion Rombauer Becker (who also provided the original illustrations), the work–now in its 13th edition–is an encyclopaedic compendium of classic American and European recipes, lucid explanations of culinary techniques, and detailed discussions of every important aspect of food preparation. A perpetual best-seller, the book to date has sold about 8,000,000 copies 1935 Georges Auguste Escoffier, died February 12, 1935 Insitut National des Appellations d’Origin created in France to control the production, quality of wine. It is made up of wine professionals and representatives of other interested/concerned bodies.

1938 Nestlé introduce their Nescafe brand of instant coffee Prosper Montagne publishes the “Larouse Gastronomique 1940 Major advancements in food technology and preservation, born out of the need to get fresh foods to the troops during the second world war.

1945 Films made of polyethylene, polyester, and other plastics came into use after World War II. Plastic bottles and aerosols were first introduced.

1948 Conrad Hilton formed the Hilton International Company Aaron Lapin, invents whipped cream in a can (USA) 1950′s?

French Chef Raymond Oliver is recognised as the first Chef to use the media of television for cooking demonstrations.

1954 The Statler chain was bought by the late hotel mogul Conrad HILTON in 1954.

1955 April 15: Ray Kroc opens the first of the McDonald’s franchise in Des Plaines, Illinois,

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U.S.A. after buying the rights of the name from a hamburger stand’s owners in San Bernadino, California. The burger were 15 cents and the fries 5 cents.

1970 Norman Borlaug wins the Nobel Peace Prize for breeding miracle wheat strains.

1980 Restaurateurs in Marseille, Province sign a charter designed to protect how bouillabaisse is made. All who sign the charter agree to only prepare the famous regional dish only from certain ingredients and to a certain method. Lee way is given for individual flare.

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Dictionary of Cooking Terms Many terms are used exclusively in cooking. You need to know what they mean in order to understand even basic recipes. Some of the most common are defined here.

Al dente: Pasta cooked until just firm. From the Italian “to the tooth.�

Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.

Baking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber). Most common type is double-acting baking powder, which acts when mixed with liquid and again when heated.

Baking soda: The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk or sour cream, for example) in a recipe. Always mix with other dry ingredients before adding any liquid, since leavening begins as soon as soda comes in contact with liquid.

Barbecue: To cook foods on a rack or a spit over coals.

Baste: To moisten food for added flavour and to prevent drying out while cooking.

Batter: An uncooked pour able mixture usually made up of flour, a liquid, and other ingredients.

Beat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.

Blanch: To cook briefly in boiling water to seal in flavour and colour; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.

Blend: To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.

Boil: To cook in bubbling water that has reached 212 degrees F. Bone: To remove bones from poultry, meat, or fish.

Bouquet garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that is added to flavour soups, stews, and sauces but removed before serving.

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Braise: To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit under or over direct heat, usually in an oven.

Brown: To cook over high heat, usually on top of the stove, to brown food.

Caramelize: To heat sugar until it liquefies and becomes syrup ranging in colour from golden to dark brown.

Core: To remove the seeds or tough woody centres from fruits and vegetables.

Cream: The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small (about 1/2- inch) cubes.

Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.

Deep-fry: To cook by completely immersing food in hot fat.

Deglaze: To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the pan.

Dice: To cut food into very small (1/8-to 1/4- inches) cubes.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dredge: To cover or coat uncooked food, usually with flour, cornmeal mixture or bread crumbs.

Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking.

Drippings: Juices and fats rendered by meat or poultry during cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

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Dust: To coat lightly with confectioners’ sugar or cocoa (cakes and pastries) or another powdery ingredient.

Fillet: A flat piece of boneless meat, poultry, or fish. Also, to cut the bones from a piece of meat, poultry, or fish.

Fines herbs: A mixture of herbs traditionally parsley, chervil, chives, and tarragon, used to flavour fish, chicken, and eggs.

Flambé: To drizzle liquor over a food while it is cooking, then when the alcohol has warmed, ignite the food just before serving.

Flute: To make decorative grooves. Usually refers to pastry.

Fold: To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.

Glaze: To coat foods with glossy mixtures such as jellies or sauces.

Grate: To rub foods against a serrated surface to produce shredded or fine bits.

Grease: To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it.

Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.

Grind: To reduce food to tiny particles using a grinder or a food processor.

Julienne: To cut into long, thin strips, matchstick like in shape.

Knead: To blend dough together with hands or in a mixer to form a pliable mass.

Macerate: To soak in a flavoured liquid; usually refers to fruit.

Marinate: To soak in a flavoured liquid; usually refers to meat, poultry, or fish.

Mince: To cut into tiny pieces, usually with a knife.

Parboil: To partially cook by boiling. Usually done to prepare food for final cooking by another method.

Poach: To cook gently over very low heat in barely simmering liquid just to cover.

Purée: To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.

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Reduce: To thicken a liquid and concentrate its flavour by boiling.

Render: To cook fatty meat or poultry—such as bacon or goose—over low heat to obtain drippings.

Roast: To cook a large piece of meat or poultry uncovered with dry heat in an oven.

Sauté or panfry: To cook food in a small amount of fat over relatively high heat.

Scald: To heat liquid almost to a boil until bubbles begin to form around the edge.

Sear: To brown the surface of meat by quick-cooking over high heat in order to seal in the meat’s juices.

Shred: To cut food into narrow strips with a knife or a grater.

Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.

Skim: To remove surface foam or fat from a liquid.

Steam: To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan.

Steep: To soak in a liquid just under the boiling point to extract the essence—e.g., tea.

Stew: To cook covered over low heat in a liquid.

Stir-fry: To quickly cook small pieces of food over high heat, stirring constantly.

Truss: To tie whole poultry with string or skewers so it will hold its shape during cooking.

Whip: To beat food with a whisk or mixer to incorporate air and produce volume.

Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.

Zest: The outer, colour part of the peel of citrus fruit.

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Pici alle Briciole (Pici with Breadcrumbs) Pici alle briciole (pici with breadcrumbs) is typical dish from Siena, which I tasted the first time during a folk festival in Montepulciano, one of my favourite places in Tuscany!!! This dish is very simple, fast, and dates back to peasants’ cuisine. If you have never had a chance to taste it, give it a try – it’s really worth it! In a few minutes you can enjoy a delicious first course. The ingredients – pasta, bread, olive oil, garlic and chili pepper – are common in poor and rural cuisine. This is an example how simple ingredients are transformed into a beautiful and flavourful dish. According to the tradition, pici should be handmade, as our grandmothers did, but nowadays there are good dry products available on the market.

Handmade pici are still the most delicious ones! Pici is a type of pasta similar to spaghetti, but wider, more than ⅛ inch thick. The dough is made from durum wheat flour and water, then worked on a board with the palms of the your hands to create a long and thick noodle, or is rolled to a sheet -not too thin – and shaped with a special rolling pin with grooves to form the pasta. It takes longer to cook pici (about 20 minutes) than it does other types of pasta, while fresh pici usually cook faster (about 8 minutes), depending on the thickness of the “noodles.

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PICI ALLE BRICIOLE (PICI WITH BREADCRUMBS) Preparation time : 20 min.

Cooking time: 20 min.

Servings: 4

INGREDIENTS 340 g (12 oz) dried pici 4 slices of stale bread, about 120 g (4 oz) 4 tablespoons olive oil 2 garlic cloves ½ teaspoon dried chili, Salt to taste Tuscan Pecorino cheese Method 1 Bring about 3 litres of water and salt to boil, and cook pici for about 20 min.

2 Meanwhile, in a blender, blend the bread coarsely. In a non-stick skillet heat 1 tablespoon of olive oil and toast the breadcrumbs until golden brown. Set aside 3 In an another non-stick pan sautĂŠ in 3 tablespoons of olive oil, garlic and chili pepper, taking care not to burn the ingredients 4 . Drain pici with a fork, add the olive oil mixture, and toss with the breadcrumbs mixture. Serve with grated pecorino cheese.

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Piadina Romagnola

Piadina (in English “flatbread�), is one of the most popular dishes of the Emilia Romagna region, and it is certainly appreciated all over the country. It looks like a pastry disk, made of flour, lard, salt and water, and it is traditionally cooked either on a terracotta dish or metal griddle over hot coals. Piadina has an ancient history dating back to the Etruscans, who prepared a batter of cereals similar to piadina. For many years, this flatbread was considered a peasants’ meal because the ingredients are simple and easy to find. The traditional piadina is filled with Parma ham (prosciutto crudo), squacquerone or crescenza, fresh and tasty cheeses, quite soft and mild tasting, and of course with arugula (rocket) which gives the sandwich a zesty taste to munch on! It is also delicious when it is spread only with cheese and arugula, and a perfect foil for cold cuts or grilled sausages too; actually the choice is unlimited. It is up to you to decide how you prefer to enjoy it. It is an ideal dish for lunch, for a quick snack during the day. It can also be consumed as a substitute for bread to accompany various dishes. It is excellent cookout bread. The homemade piadina, of course, has a distinctive flavour and aroma, but nowadays it is very common to consume pre-cooked piadina which is then heated on a griddle and then filled at the moment.

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PIADINA ROMAGNOLA Preparation time: 40 minutes

Cooking time: 5-6 minutes

Servings: 4

INGREDIENTS 500 g (3 cups) all-purpose flour 65 g (2, 5 oz) soft lard 2 g (½) baking soda 6 g salt 200 ml (¾ cup) lukewarm water 200 g (7 oz) Prosciutto crudo 100 g (3.5 oz) squacquerone or crescenza cheese Arugula ME5HOD 1. Mix flour and baking soda in a bowl. Dissolve salt in the water 2. Make a volcano with the flour on the work surface, making sure to form a “crater” big enough for holding the lard. Mix well by slowly adding lard and water. Knead to smooth and homogeneous dough 3. Cover with a cotton cloth and let rest for about 30 minutes at room temperature 4. Divide the dough into 4 balls of equal size. To roll out the dough flatbread you need a wooden rolling pin – about 80 cm (32 inch) long and 4 cm (1 ½ inch)in diameter. Sprinkle with flour and roll out the dough to a thickness of about 5 34

mm (â…› inch) and make 4 discs of 23-25 cm (10 inch) in diameter. To obtain smooth edges use a wheel cutter with a smooth blade following the contour of a circular plate 5. Heat a non-stick skillet over medium-high heat, wait until it is hot and place a disc of dough on the pan. Punch with a fork and cook for about 2-3 minutes on each side. It may puff up. If it does gently press the bubbles with a spatula 6. Spread with a thin layer of cheese, cover with a few slices of ham and garnish with arugula 7. Fold in half and serve warm

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Caponata (Eggplant Stew)

Caponata is a delicious dish, typical of the Sicilian cuisine made with sautéed vegetables (mostly eggplants) and seasoned with sweet and sour sauce. Sicilians are very proud of it because it is made only native Sicilian ingredients. It can be served cold either as an appetizer or as a side dish, but you can also enjoy it as a main course with a thick slice of homemade bread. It makes a perfect dish for a summer picnic because it can be prepared in advance and stored in the refrigerator. Actually, it is a handy dish to have ready in your fridge for unexpected guests or nights when you don’t know what to prepare. Like for all recipes, there is a basic recipe and many variations. I learned this recipe which contains peppers from a dear friend from Palermo (Sicily). The origin of this dish is uncertain -: The etymology refers to the Spanish language “Caponata” which means “similar”. According to the Sicilian tradition, the term Caponata comes from “capone” which is the name of an expensive fish, served with a sweet and sour sauce, typical of Caponata. Poor people could not afford this expensive fish; therefore they replaced it with the cheapest eggplants. According to other sources, the name derives from “caupone“, the name of the taverns, in which this dish was served.

Regardless this recipe’s origins, the fact is that it is really tasty, definitely something to try!

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CAPONATA (EGGPLANT STEW) Preparation time: 2 ½ hours Cooking time: 30 minutes Servings: 8

INGREDIENTS

900 g (2 pounds) eggplant 2 medium onions, finely chopped 450 g (1 pound) celery, finely chopped 110 g (⅔ cup) pine nuts 150 g (1 cup) green olives 3 tablespoons capers (preserved in salt) 450 g (1 pound) peppers 450 g (1 pound) tomatoes, peeled and chopped 2 tablespoons sugar 110 ml (½ cup) white wine vinegar or apple cider vinegar 5-6 leaves of fresh basil Extra Virgin olive oil Salt and pepper

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METHOD

1. Cut eggplants into pieces about 2.5 cm (1 inch) long, put them in a large colander and sprinkle with coarse salt. Allow to stand for at least two hours under a weight to remove their bitter liquid. To aid the removal of the liquid, try putting the colander in a slightly inclined position. After two hours, remove salt from the eggplant with a kitchen brush and dry by patting them with paper towels. Fry in hot oil olive. Set aside 2. In a pan with high sides, sautĂŠ onions, celery, peppers, capers, olives and pine nuts in olive oil for about 7-8 min. Add tomatoes. Cook for about 10 minutes over low heat until celery is tender 3. Add eggplants, basil leaves and sugar dissolved in vinegar. Mix well and cook over medium-low heat for about 5-6 minutes. Adjust season with salt and pepper 4. Let it set for a few hours serve at room temperature.

Note: The Caponata can be stored in the refrigerator for several days in a glass or ceramic container closed with a lid. Before consuming, leave it at room temperature

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Crostata di Pesche Noci (Nectarin Tart)

The nectarine tart is a variation of a classic jam tart. It is a flavourful summertime dessert, prepared with pasta frolla and fresh nectarines (a type of peaches), which can be substituted with canned peaches during winter, but this will of course alter the tart’s taste and aroma! Peaches are, in fact, typical summer fruits, juicy and rich in water, therefore perfect for a summer diet!

Peaches are highly satiating, keep hunger at bay for longer periods, so they are a good choice to incorporate into a weightloss diet. The addition of a few crushed amaretti cookies gives a delicious flavour to this dessert. The almond taste of amaretti blends well with the sweet flavour and fragrant aroma of peaches.

This peach tart is a perfect finale for any meal, from a casual picnic to a formal dinner. It is delicious all by itself, but it can also be made even more enticing by adding a scoop of homemade gelato alla crema. In Italy commonly enjoy these simple fruit tarts for breakfast or as a snack (with far fewer hydrogenated fats and processed sugars than industrially-produced breakfast foods and snacks), and they a true delight for kids and adults!

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CROSTATA DI PESCHE NOCI (NECTARINE TART) Preparation time: 1 ½ hrs Baking time: 35-40 minutes Servings: 6-8

INGREDIENTS Pasta frolla (see basic recipe pasta frolla) 3 large nectarines 100 g (1 cup) crushed amaretti 4 tablespoons sugar Juice of half a lemon

METHOD Preheat oven to 170°c-180°c Prepare the pastry according to the basic recipe 1.While the pasta frolla is resting, wash the peaches under running water. Cut into slices with a thickness of 5 mm (2 inch). In a large bowl mix peaches, sugar and lemon juice,

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taking care not to break the peaches. Set aside 2. Coarsely crush the amaretti cookies. Set aside 5. Once the dough has rested, roll the dough (4-5 mm thick, 2 inch) to cover the bottom of a ceramic baking dish, 25 cm (10 inch) in diameter. The dough around the edge should be slightly thicker, about 5-6 mm (2 inch). Prick bottom of dough with the tines of a fork (four or five times is enough). Sprinkle the crushed amaretti cookies evenly over the dough and cover with peaches in a circular pattern or as you prefer 6. Bake the tart until golden brown, about 35-40 minutes. Let cool on a rack. It is good fresh, but you can also enjoy it next day if stored in a ventilated container for sweets.

Note: Nectarines are smooth-skinned peaches. When you buy them, make sure that they are ripe: soft to the touch (but not mushy), fragrant and with an intense colour.

Short crust Pastry Dough (Pasta Frolla)

Ingredients for 1 kilo of pastry dough 500 gr (17.63 oz) 0 Flour 200 gr (7.06 oz) Icing Sugar 200 gr (7.06 oz) Room Temperature Butter 110 gr (3.88 oz) Egg Yolks

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½ Grated Lemon Zest ½ Vanilla Pod

METHOD Transfer the butter to the mixing bowl; add part of icing sugar to avoid it comes out from the mixing bowl, and pulse to start. Add the remaining icing sugar little by little and when the ingredients are well combined add half of the egg yolks. Beat the yolks before adding and pour them gradually into the mixing bowl,once the ingredients are well combined add the grated lemon zest, the vanilla seeds and continue to mix Then add the remaining egg yolks. Use a tablespoon to add the flour gradually. Mix until the dough reaches the right consistency, smooth and neither too hard nor too soft, then divide the dough into 2 pieces and wrap them in plastic film Once made and wrapped place the pastry dough in the fridge for at least 3 hours. Once your dough is completely frozen, remove from fridge and let it warm slightly before beginning to work with it, cut or break into pieces and apply some pressure to soften.

Lightly knead this softened, cool dough and roll the pastry from top to bottom and side to side to extend. This dough is the base for many tarts, pies or biscuits

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Gelato alla Fragola (Strawberry Ice Cream)

Some say that strawberry ice cream is the most popular of fruitflavoured ice creams: fresh, flavourful and a perfect food to make desserts delicious and colourful. The main ingredient can be fresh cream only, or a blend of cream and yogurt, which is certainly lighter. The use of fresh strawberries makes your gelato tastier and more fragrant, but if fresh strawberries are not available, you can use frozen ones. Strawberry ice cream usually attracts children’s attention because of its intense colour and aroma. Homemade strawberry ice cream is a nutritious snack, rich in vitamins, to serve to your children.

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STRAWBERRY ICE CREAM Preparation time: 18 min.

Cooling time: 4 hours

Servings: 4

INGREDIENTS

60 g (scant ⅓ cup) granulated sugar 6 tablespoons water 280 g (10 oz) strawberries 300 ml (1 ¼ cups) fresh cream 70 g powdered sugar

MEHOD

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1. In a saucepan over low heat dissolve granulated sugar in water. Cook for a few

minutes until sugar is dissolved and syrup prepared. Turn off the heat and allow cooling completely 2. In a food processor, blend the strawberries and pass through a sieve to remove seeds 3. Mix the strawberry puree to obtain a syrup. Set aside 4. If you have an ice cream maker, pour in the strawberry puree, cream and powdered sugar, and follow the instructions. Otherwise, whip the cream with powdered sugar.

Fold together strawberry puree with the whipped cream, stirring gently with a spatula 6. Place in a suitable container and freeze for at least four hours.

Linguine con Seppie e Pomodoro (Linguine with Ink Squid and Tomato)

Linguine with ink squid and tomato is a delightful pasta dish with the intense flavour and aroma of the sea, perfect for an elegant summer dinner. This recipe is prepared with ink squid, fresh or canned tomatoes, garlic and a shallot, all flavoured with wine and squid ink, which gives just a very particular taste. Needless to say if you want to prepare a good sauce, the trick lies in the freshness of the squid: the fresher it is the tastier the sauce! The ink contained inside the sack is expelled by the squid when it is threatened. In the past this dark liquid was used as writing ink, but nowadays its use is only culinary. It is rich in melanin, mucus and amino acids. It is commonly used as a condiment for pasta (very common in Sicilian cuisine) and risotto. The preparation of this recipe is simple and fast but does require some skill to clean the 45

fish. To facilitate this step, you can ask your fishmonger to clean it, without doubt the most complicated part of the whole recipe.

LINGUINE ALLE SEPPIE E POMODORO (LINGUINE WITH INK SQUID AND TOMATO) Preparation time: 40 minutes Cooking time: 20 minutes Servings: 4

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INGREDIENTS

340 g (12 0z) linguine pasta 400 g (15 oz) small ink squids (each about 4-5 in. long) 450 g (1 pound) tomatoes Roma (peeled and diced) or 300 g (10 oz) canned tomatoes 4 tablespoons olive oil (Extra Virgin) 2 garlic gloves 1 shallot, finely sliced 120 ml (½ cup) dry white wine 3 tablespoons parsley, finely chopped Salt and freshly ground pepper

METHOD 1. Clean the squid as follows: pull out the bone, cut off the head from the rest of the body and remove the skin. Remove the interior organs and the tooth. Set aside the ink sack (be careful not to break it). Cut away the eyes with scissors. Wash well under running cold water. Dice the body into strips or squares 2. In a saucepan, bring 3 litres of salt water to a boil 3. In a non-stick skillet over medium-low heat sauté the garlic and shallot in the olive oil.

Add the squid and cook for 5 minutes stirring frequently, add the white wine and continue cooking until it evaporates. Add the tomatoes and squid ink from one or two sacks. Cook over medium heat for about 10-15 min. The meat should be tender and soft.

Season with salt and pepper, and add the parsley 6. In the meantime, while the sauce is cooking, toss the pasta and cook for approx. 10 min. (according to the instructions on the package). Drain the linguine and pour into the pan with the sauce, mix well and sauté for a few seconds, then serve.

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Brie in Crosta (Baked Brie in Puff Pastry)

Brie wrapped in puff pastry and baked until the cheese is hot and gooey and the crust is golden brown. This is an elegant and tasty appetizer to serve at a dinner party to please and impress your guests. It’s probably one dish that you don’t want to eat all the time (full of calories!), but when you do it is heavenly.

Try it on either toasted Italian bread or your favourite crackers. To fully enjoy Brie’s taste you have to eat it with its rind, a integral part of its flavour. Some cheeses are conserved in plastic wax or even natural rinds that have, however, an unpleasant taste; Brie’s rind, on the other hand, adds a pronounced and distinctive taste to the cheese, so please do not remove it. Brie is a soft French cheese named after the French region Brie, where it was originally created. It is a rich cheese but also a good source of protein, vitamin B12 and vitamin B2.

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It is a popular cheese in Italy, even though we have a very similar one called Camoscio d’Oro.

BRIE IN CROSTA (BAKED BRIE IN PUFF PASTRY) Preparation Time: 35

Baking Time: 15 min.

Servings: 6

INGREDIENTS

200 g (14 oz) wedge of Brie 230 g – 1 sheet (½ pound) puff pastry

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1 tablespoon water Crackers or toasted bread

METHOD 1. Preheat the oven to 200 °C – 400°F 2. Shape the brie as a rectangle by cutting off the point (halfway between the tip and the outer edge), then divide the point longitudinally in half. Place the two thin triangles obtained along each side of the larger piece of brie to create a rectangle 3. Cut the puff pastry sheet to obtain a strip of about 25×15 cm (10×6 in), wrap the cheese completely as if making a little package like a gift 4. Wet the overlapping parts and seal the pastry by pressing firmly with your fingers.

This step is very important to avoid having the cheese leak out during baking 5. Decorate the “package” with pieces of puff pastry in a design of your choice 6. Place the wrapped cheese on a baking sheet and bake for about 15 minutes or until golden brown 7. Let cool for 15 minutes, and serve with toasted bread or crackers

Insalata di Pollo (Chicken Salad)

How about a refreshing summer salad made with grilled chicken breast, carrots, red pepper, celery, pickles and delicious olives?

The dressing is prepared with Greek yogurt, mayonnaise and flavoured extra virgin olive oil. The addition of olive oil lends a special taste to this salad, a Mediterranean touch. Chicken is a healthy choice, in fact it contains less fat than beef or pork, and it is rich in vitamins and minerals; it is therefore is an excellent choice for a light and nutritious diet. In addition its milder taste complements a lot of dishes. This salad may be served on top of 50

lettuce, tomatoes (or the combination of them) or in a sandwich, and it is an easy dish to take on a summer picnic. Try it cold or at room temperature, as an appetizer or main course.

INSALATA DI POLLO (CHICKEN SALAD) Preparation time: 20 minutes

Servings: 4

INGREDIENTS

500 g (18 oz) grilled chicken 3 carrots, peeled and julienne 1 medium red pepper, julienne 3 celery stalks, diced 7 medium pickles, julienne 2 tablespoons Kalamata olives 1 tablespoon chives, finely chopped 1 tablespoon Greek yogurt 1 tablespoon mayonnaise 51

1 tablespoon sweet mustard 4 tablespoons olive oil (Extra Virgin) Salt and freshly ground pepper to taste

METHOD 1. Pound the breast chicken to 1 cm (½ in) thickness. Grill the chicken for about 3-4 minutes each side but not too long otherwise the meat will dry out. Let it cool and cut into strips 1 cm (½ in) wide and 6 cm (2 ½ in) long 2. Clean and wash all fresh vegetables. Julienne the carrots, the pepper and the pickles.

Dice the celery. Pour all vegetables and chives in a large bowl. Set aside 3. In a small bowl mix well the yogurt, mayonnaise, the mustard, salt and pepper. Then slowly add the olive oil until well blended 4. Combine the vegetables and the chicken. Mix well and toss with the dressing 5. Cover with plastic wrap and refrigerate for at least 30 minutes. Serve cold or at room temperature.

Torta di Fragole (Strawberry Tart)

This delicious and fresh strawberry tart is prepared with almondflavoured dough (pasta frolla), filled with custard and then decorated with fresh strawberries for a tasty and colourful touch.

It is a water-mouthing dessert to serve on a special occasion such as the Mother’s Day! But this is a classic for any other occasion too, such as a birthday party or a dinner with friends. The preparation of this tart is not difficult, but it requires a bit of patience and some creativity in decorating. The look and the taste are worth it! May 12th will be Mother’s Day in most countries, 52

and we like to celebrate this special day by preparing something special. Mother’s Day actually has pagan origins and dates back to ancient times. Even the Greeks and the Romans dedicated one day each year to their parent. In Italy the first celebration was in Assisi in 1957, and since then it has been in our calendar on the second Sunday of May. This day is a very special day; all mothers should be surrounded by love, attention and gratitude, and of course delicious food!

TORTA DI FRAGOLE (STRAWBERRY TART) Preparation time: 90 minutes Crust cooking time: 40 minutes

Servings: 8

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INGREDIENTS Pasta Frolla

250 g flour (200 g 1 ¼ cups all purpose flour + 50 g ⅓ cup potato starch) 100 g (⅔ cup) roasted almonds 8 g (1 heaping teaspoon) baking powder 130 g (⅔ cup) sugar 140 g (10 tablespoons) unsalted butter (at room temperature) 1 whole egg + 1 egg yolk The grated rind of half a lemon dried beans or other dried legumes (about 1 ½ cups)

Custard

500 ml (2 cups) whole milk 1 whole vanilla bean 6 egg yolks ` 150 g (¾ cup) sugar 50 g (⅓ cup) potato starch 500 g (18 oz) fresh strawberries

Gelatine

230 ml (1 cup) water 20 ml (1 heaping tablespoon) lemon 4 tablespoons of sugar 1 packet of cake gelatine 54

METHOD Preheat oven to 170 °C – 180 °C (350 °F) 1. Toast the almonds for a few minutes in a non-stick skillet over medium-low heat. Cool them and pulverize them in a food processor until you reach the consistence of flour 2. To prepare the pasta frolla (pie dough), mix the flour, almond flour, baking powder, sugar and lemon zest a medium size bowl. Cream the butter with an electric mixer in a separate bowl. Stir into the butter, the eggs and all dry ingredients. Knead the dough by hand until it forms a homogeneous ball. Remember to manipulate the dough as little as possible. Wrap the dough in plastic wrap and leave it to rest in the refrigerator for at least 30 minutes 3. While the dough is resting in a refrigerator, prepare the custard. In a large saucepan, place the vanilla bean in the milk and bring to boil. Remove from heat and let stand at room temperature for 10 minutes; remove the vanilla pod from the milk. In a bowl, beat the egg yolks and sugar with a whisk or an electric mixer until frothy. Mix in the starch a little bit at a time. Add 160 ml (⅔ cup) of the cooled milk stirring continuously with a whisk. Pour the egg mixture and the milk back into the saucepan with the remaining milk. Bring to boil, stirring frequently. Lower the heat (medium-low) and continue to beat with a whisk for 3-4 minutes until the mixture thickens. Turn off the heat and let it cool. Pour the cream into a glass bowl. To avoid formation of a “film” while the cream is cooling, lay a disk of plastic wrap directly on the surface 4. Once the dough has rested, on a lightly floured board, roll (or gently pat the pastry dough directly into the pan) the pastry dough to 6 mm (about ¼ in) thickness, to line the bottom and sides of a 24-25 cm (10 in) spring form pan. The edge should have a slightly thicker layer of pastry than the bottom. Prick the pastry bottom with the tines of a fork (four or five times is sufficient). Cover with a disk of baking paper of diameter slightly larger than the tart, fill with dried beans and cook for approx. 25 minutes. Then remove the beans by lifting the edges of the paper. Continue cooking for about 15 minutes so that the dough dries out. Cool on a wire rack 5. While the crust cools, clean the strawberries by removing the green leaves and washing them quickly under cold water. Pat dry with paper towels and cut them in halves or into slices of about 2-3 mm (⅛ in). Transfer the crust onto a serving plate, fill it with custard and decorate with strawberries

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6. For the gelatine, place 230 ml (about 1 cup) water in a sauce pan, add the filtered lemon juice, the gelatine powder and sugar. Mix together all the ingredients with a whisk, bring to boil and cook for 2 minutes. Allow the gelatine to cool, stirring a few times for about 2 minutes, then pour it over the entire cake 7. Put the strawberry tart to cool in the refrigerator for at least an hour.

A classic sponge cake (with passion fruit filling)

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Ingredients For an 8 inch (20 cm) cake  

175g self-raising flour 1 rounded tsp baking powder



3 large eggs at room temperature



175g very soft butter



175g golden caster sugar



½ tsp vanilla extract



a little sifted icing sugar, for dusting

For the filling  

6 passion fruit 250g mascarpone



1 level dessertspoon golden caster sugar



1 tsp vanilla extract



200ml cottage cheese

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Preparation method 1. Preheat the oven to 170Ëšc. c/Gas 3.

2. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down.

Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, wellcombined mixture, which will take about one minute. If you do not have an electric hand whisk, you can use a wooden spoon, using a little bit more effort.

What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again.

3. Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven door until 30 minutes have elapsed.

4. To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they are ready.

5. Next, remove them from the oven, then wait about five minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold, then add the filling.

6. To make this, first slice the passion fruit into halves and, using a tsp, scoop all the flesh, juice and seeds into a bowl.

7. Next, in another bowl, combine the mascarpone, cottage cheese, sugar and vanilla extract, using a balloon whisk, which is the quickest way to blend them all together. After that, fold in about two-thirds of the passion fruit.

8. Now place the first sponge cake on the plate or cake stand you are going to serve it on, then spread half the filling over it, drizzle the rest of the passion fruit over that, then spread the remaining filling over the passion fruit. Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar.

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Roast beef fillet Ăƒ la Française Ingredients 2 tbsp olive oil about 100 g butter 1 brown onion, sliced 1 lettuce heart, washed and cut into bite-size pieces 3 slices of prosciutto ham, cut into pieces 1 clove garlic, finely chopped 500 g shelled peas about 2 sprigs of thyme 1 cup chicken stock a lovely 600 g piece of eye fillet, tied with kitchen string salt and cracked black pepper 1 chopped shallot 100 ml red wine

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2 tbsp veal glaze 3 tbsp water a few extra small lettuce leaves for the garnish (optional)

Method Preheat the oven to 180°c.

Heat 1 tbsp olive oil and 20 g butter in a pan. Stir in the sliced onion and cook for 5 minutes. Add the lettuce pieces, the prosciutto ham, the chopped garlic, shelled peas, 1 sprig of thyme and the chicken stock and simmer for 10 minutes.

Meanwhile, heat the remaining olive oil and 20 g butter in a roasting tray.

Season the beef with salt and cracked pepper, then brown the meat on all sides in the roasting tray for a few minutes, basting well.

Roast the beef in the preheated oven for about 15-20 minutes.

When the meat is cooked, remove the string; wrap the meat in foil and leave to rest for 10 minutes.

Discard the cooking fat from the roasting tray. Add a knob of butter and the chopped shallot to the roasting tray and stir for 2 minutes on medium heat. Add the red wine and boil down to about 2 tbsp.

Add the veal glaze and 3 tbsp water and bring to the boil. Season with a little cracked pepper and add 1 sprig of thyme. Transfer the sauce to a smaller saucepan.

Reheat the beef in a fry pan with a little butter for 1-2 minutes.

Carve the beef into about 8 slices. Spoon some peas onto four plates and top each with 2 slices of beef.

If you wish, add a little extra butter to the sauce, then spoon the hot sauce over the beef.

If you wish, garnish with lettuce leaves as Chef Reno did.

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Lasagna Roll-Ups

Here's the Dish I love lasagna… In fact I like it so much that I’m always trying to think up new way’s to prepare it in a figure friendly way! One of my family’s favourite way that I make lasagna is my. However, these Lasagna Roll-Ups are one of my personal favourite ways to have a ‘lightened up’ version of this classically rich dish…

This recipe is a wonderful way to enjoy lasagna, because each ‘roll-up’ is packed with protein (and veggies)! Since each serving only has one noodle, they are only 13 grams of whole grain carbohydrates per roll! If your family enjoys lasagna as much as mine does, these lasagna roll-ups are sure to be a hit with your family as well!

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Method The estimated total time to make this recipe is 50-55 Minutes.

1 Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray. Pour 250ml of tomato sauce on the bottom of the baking dish. Set aside.

2 In a large pot, bring water to a boil, and cook lasagna noodles according to package directions. (I recommend cooking a few more than 6, just in case one breaks or tears).

3 Meanwhile, in a medium size bowl, mix together meat, 125ml tomato sauce, cottage cheese, spinach, 60g parmesan, and spices.

4 When noodles are cooked, drain in a colander, and lay on a kitchen towel to dry. Start assembling lasagna roll ups by spreading 1/6 of the meat mixture over each individual lasagna noodle.

5 Roll noodle and place seam side down in baking dish.

6 Pour the remaining sauce over the noodles, and sprinkle remaining parmesan cheese, (and mozzarella cheese if desired), over the top.

7 Bake at 375 for 30 minutes covered with foil, remove foil and bake for an additional 15 minutes, or until cheese is melted.

8 Remove, let cool, serve and enjoy!

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The Best Gravlax Recipe Gravlax is a traditional Nordic dish of raw salmon cured with salt, sugar, and dill. Step by step directions, with pictures: read on!

It’s absolutely delicious when made well.

It impresses guests and significant others, because it’s exotic.

It’s dead easy to make, even if you’re a kitchen klutz… …and nearly every recipe I’ve found on the Internet is wrong. Most of them produce Gravlax that is either raw in the middle, hard and crusty on the outside, or tastes like a Styrofoam salt lick—which is a tragedy, because properly made Gravlax is so delicious that I’ve eaten over a pound and a half at a single sitting! And the others make you go to a lot of extra work.

It’s taken several expensive experiments to get this recipe correct—and now I bring it to you.

Gravlax, Gravad Lax, Gravet Laks, Gravlaks, Graflax, Graavilohi, Graavilõhe Gravlax (also known as Gravad lax, Gravet laks, Gravlaks, Graflax, Graavilohi, or Graavilõhe, depending on which Nordic country you’re from) was traditionally made by salting salmon and burying it in a hole dug at the ocean’s edge, just above the high tide line. Today we will improve on that technique by using refrigeration and fresh herbs.

Why This Gravlax Recipe Is the Best First, I’ve stripped the process down to the essentials, skipping steps that don’t matter and streamlining the rest.

More importantly, though, most Gravlax recipes add far too much salt—and then depend on ending the cure at exactly the right time. Too early, and the salmon is still mushy. Too late, and the surface is hard and salt-burned…and the outside always seems to end up harder than the inside no matter what you do.

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In this recipe, however, you’ll use the correct amount of salt and sugar to cure the fish, and no more. Not only will it taste better, you won’t have to worry about timing!

Ingredients and Supplies You Will Need Ingredients! 

    

      

800 grams of salmon filet, skin on. Do not get steaks! If you’re not doing an entire side at once like I do, get two smaller filets that are the same size. However much salmon you get, adjust quantities of salt, sugar, and lime appropriately, as per the table below. I find the recipe works better the more I fix at once: I’ve done two entire filets before, which was almost seven pounds!

3 tablespoons (45 ml) white sugar.

1 tablespoon (15 ml) salt. Sea salt is preferred, but whatever you use should be finely ground.

28 grams fresh dill. This is absolutely necessary. Don’t try to use dried dill. Trust me on this.

3 very thin lime slices. The secret ingredient! Don’t try to use lime juice: I’ll explain why later.

No, this recipe isn’t ‘paleo’ due to the white sugar…but please, please don’t try to use honey as the dry granulated sugar is necessary for the salmon to cure properly.

Besides, there’s less sugar in the entire recipe than there is in a single 12-ounce can of Coke…and I’d rather have lots of healthy raw omega-3s plus a bit of fructose than hideous fake ‘bread’ made out of omega-6 laden nuts.

Note. Paleo Diets Eat Grass-produced meats Fish/seafood Fresh fruits and veggies Eggs Nuts and seeds Healthful oils (Olive, walnut, flaxseed, macadamia, avocado, coconut)

Conversion Table If you’re in between, average it out. The amount of dill isn’t critical: just cover the filets like you’ll see in the pictures below.

1 tablespoon = 3 teaspoons = ~45g.

Weight of Salmon 3.4 pounds (1.55 kg) 2.8 pounds (1.3 kg) 2.25 pounds (1 kg) 1.7 pounds (800g)

Salt Sugar Lime 2 tablespoons (30 ml) 6 tablespoons (90 ml) 6 slices 5 teaspoons (25 ml) 5 tablespoons (75 ml) 5 slices 4 teaspoons (20 ml) 4 tablespoons (60 ml) 4 slices 1 tablespoon (15 ml) 3 tablespoons (45 ml) 3 slices

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Weight of Salmon 1.1 pounds (500g) 0.6 pounds (270g)

Salt 2 teaspoons (10 ml) 1 teaspoon (5 ml)

Sugar Lime 2 tablespoons (30 ml) 2 slices 1 tablespoon (15 ml) 1 slice

You will also need:      

Plenty of plastic cling wrap A plate large enough to hold the salmon. If it came in a plastic tray, rinse it and use that.

Measuring spoons. Don’t fake this: it is very important to get the proportions right.

Paper towels.

A cutting board.

A sharp knife.

Gravlax: Step By Step Directions, With Pictures!

Step 1: Unwrap the filet, rinse it gently, and pat it mostly dry with a paper towel.

Step 2: If there’s a very thin part on one side (this is the belly), trim it off. Save it and eat it later, as it’s delicious!

Try to trim the filet so the two ends are nearly symmetrical. You'll see why later.

Step 3: If you bought a single filet, cut it in half as precisely as you can.

Step 4: Place a layer of plastic wrap on top of the plate (or the plastic tray, if you saved it) that you’ll be curing the Gravlax on. Then put the salmon filets on the tray. If you skip this step, you will make a big mess.

Step 5: Shake the salt and sugar over the thick parts of the filet. Don’t try to go all the way to the edge: it’ll soak through as it cures. Use more salt and sugar on the thick end of the filets, and less on the thin end.

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Just shake the salt and sugar right out of the measuring spoons.

Step 6: Chop the dill. Most recipes tell you to leave it whole, but you can use a lot less if you mince it—and I think Gravlax tastes better with a few dill bits left on it.

Step 7: Distribute the dill over the filets.

Step 8: Cut three thin lime slices. Dice the slices and put them on top of only one of the two filets. (You’ll understand why in a moment.) Use slightly less lime than I used in the recipe: this is a bit too much. It is important that the lime bits don’t touch the fish, or they’ll make little white acid burns. This is why you can’t use lime juice.

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Strictly speaking, the lime isn't traditional...but it tastes much better.

If you have a zester, instead of dicing lime slices, you can zest about half a lime and mix the zest in with the dill. Then you don’t have to move the dill back and forth or carefully distribute pieces of lime: you can simply pile the mixture all on one filet and skip to step If you don’t have a zester, or don’t know what a zester is, don’t worry…this is just a small time-saver for people with lots of kitchen gadgets.

Step 9: Take the dill off of the other filet and put it on top of the filet with the limes.

Remember, you need to keep the lime bits from touching the fish.

Step 10: Make a big salmon sandwich by putting one filet on top of the other. This is why you put most of the ingredients on one filet: if you try to tip one filet onto the other while it’s covered in dill and lime bits, you’ll make a huge mess.

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We're almost ready!

Step 11: Wrap the filets as tightly as you can in the layer of plastic wrap you put under them.

Step 12: Wrap the filets in at least two more layers of plastic: one around, one lengthwise.

Wrap as tightly as you can: you want the filets to be touching each other at all points, with no air space. The easiest way is to lay a few big sheets of plastic wrap out on the table and roll them up.

This photo was actually taken after curing, but it looks the same.

Step 13: Put the filets in the refrigerator. Make sure they’re on the tray or plate, because they’ll leak no matter how well you’ve wrapped them.

Step 14: Traditional recipes tell you to put a weight on top of the filets while they’re curing, and to remove and re-baste them during the cure. This isn’t necessary if you’ve wrapped them tightly…but you do need to turn them over a couple times. I flip mine morning and evening.

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Step 15: This is the hardest part: wait two days. (Again, I recommend turning the package over twice a day.)

Unlike most recipes, curing time doesn’t need to be exact…it’s OK (though not perfect) after 36 hours, and I’ve left it to cure over three days and it tasted the same.

Intermission And now, the delicious part!

Scrape the dill and lime debris off the top, and slice the Gravlax as thinly as you can. For best results, slice diagonally so that you get the largest slices possible.

Just slice...

If you’re feeling frisky, you can present it nicely: it’s traditional to serve Gravlax with a dill and mustard sauce on crisp bread, often topped with a squeeze of lemon, a few capers, and some white pepper. (Another delicious suggestion involves lemon zest, orange zest, and juniper berries.) I usually just stand over the cutting board and pop the slices straight in my mouth. ...and serve!

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Filled Ricotta Pancakes with Dried Fruit Compote Chef Reno Style

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Serves 8

This classic brunch dish consists of a creamy ricotta filling wrapped in tender crêpes and cooked in butter until golden-brown. It's topped with sweet-tart compote of dried cherries, apricots and figs.

For the dried fruit compote:      

4 dried figs, cut into 8 pieces 4 dried apricots, cut into 8 pieces 250g dried cherries 125ml fresh orange juice 60ml honey, 1-1/2 tsp. red wine vinegar

For the crêpes: 

4 large eggs 71

     

250ml water 125ml whole milk 4 Tbs.unsalted butter, melted and cooled slightly 2 Tbs. granulated sugar Kosher salt 250g all-purpose flour

For the ricotta filling:    

60ml heavy cream 2 Tbs. honey, preferably wild flower or orange blossom honey 250g whole-milk ricotta 3 Tbs. thinly sliced fresh mint

For assembly: 

2 oz. (4 Tbs.) unsalted butter

Make the fruit compote: Combine the figs, apricots, cherries, orange juice, and 125mlof water in a saucepan.

Bring to a boil over medium-high heat, and then reduce the heat to maintain a simmer.

Simmer until the fruit is tender, about 3 minutes. Strain the liquid from the fruit, reserving the liquid. Transfer the fruit to a medium bowl and set aside.

Return the liquid to the pot and add the honey and vinegar. Bring to a boil over mediumhigh heat, reduce the heat to maintain a simmer, and simmer uncovered until syrupy, about 4 minutes. Pour the syrup over the fruit.

Make the crêpes: In a medium bowl, lightly beat the eggs. Whisk in the water, milk, melted butter, sugar, and 3/8 tsp of. salt. Add the flour and whisk until the batter is smooth and pourable.

Set a dinner plate next to the stove. Heat an 8-inch non-stick skillet over low heat.

Quickly pour 2 Tbs. of the batter into the skillet, swirling and tilting the pan as you pour.

Try to evenly cover the bottom of the skillet (the crêpes cook too quickly to patch any holes). When the crêpe looks cooked and smells buttery, after about 1 minute, lift one edge with a spatula or your fingers and transfer it to the dinner plate. The crêpe should be pale; there is no need to flip and cook the other side. Continue with the remaining batter, layering the crêpes on top of each other on the plate. You should have about 25 crêpes.

Let the crêpes cool completely before assembling.

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Make the ricotta filling: In a medium bowl, whip the heavy cream by hand with a whisk or with an electric hand mixer to stiff peaks. Stir in the honey, and then fold in the ricotta and the mint. Don’t over mix.

Assemble and cook the pancakes: Choose the 16 best looking crĂŞpes (save the remainder for another use). Spoon 1 Tbs. of the filling into the centre of each crepe. Fold one long edge in over the filling, followed by the two short edges, and finally, the second long edge (like a burrito). Arrange the blintzes seam side down on a large plate or baking sheet.

Melt 2 Tbs. of the butter in a 12-inch skillet over medium heat. Arrange half of the pancakes in the skillet seam side up in a single layer and cook until light brown on the bottom, 2 minutes. Flip and continue to cook until light brown on the second side, 1 to 2 minutes more. Transfer to a paper towel lined tray. Repeat with the remaining butter and pancakes. To serve, arrange two pancakes on each of 8 plates and top with the compote.

Make Ahead Tips The compote may be made up to 3 days ahead. Cool to room temperature, cover, and refrigerate. Gently reheat before serving.

The crĂŞpes can be made 1 day ahead; wrap in plastic and set aside at room temperature.

The filling can be made 1 day ahead. Cover and refrigerate. When ready to assemble the pancakes, gently fold the mixture again.

Pork with lemon piccata sauce

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Cooked in the pan juices, with a host of Mediterranean ingredients, this is a low-fat dish that packs in the flavour

Ingredients          

300g pork tenderloin, cut into 1cm thick slices plain flour, for dusting olive oil 1 shallot, finely chopped 1 tbsp lemon juice 125ml vegetable stock or chicken stock 125ml white wine 1 tbsp capers, rinsed and drained parsley, chopped, to serve broccoli, steamed, to serve

Method 1. Heat a large non-stick frying pan. Season the pork slices and dust with a little seasoned flour, shaking off any excess. Heat 1 tsp of oil and brown the pork in batches on both sides. Remove from the pan and add tsp oil. Cook the shallot with some seasoning until soft. Add the lemon juice, stock and wine. Bubble up for a few minutes then add the meat back in along with the capers. Cook gently for 4-5 minutes, or until the pork is cooked through.

2. Sprinkle with chopped parsley and serve with steamed broccoli.

Calzone 74

Light and flavourful, a calzone is a variation on the typical Italian pizza. This is the basic recipe, which you build upon, adding your favourite ingredients.

Time20 minutes Ingredients

Servings 6 For pasta     

1kg all-purpose flour 28g fresh yeast 500ml water 20g salt 1 teaspoon granulated sugar

For filling     

125ml extra virgin olive oil 198g buffalo-mozzarella cheese basil to taste 200ml tomato sauce 200g prosciutto cotto (cooked ham)

Preparation

10 minutes preparation + 10 minutes cooking Step 1

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On a working table forma a mound of flour, put the yeast that you have melted with some water and sugar in the centre of the mound.

Start kneading and then add the salt. Form an even, smooth, elastic-textured dough.

Separate the dough into 6 rolls all the same size and allow the leavening to proceed.

Step 2 Once the dough has risen, roll out each shape into a round disk.

Step 3

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Place the tomato sauce in the middle of each disk, the mozzarella cut into regular slices, and the ham.

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Step 4 Fold the disk over and seal the ends, so that the calzone is shaped as a half-moon.

Step 5 Sprinkle the tomato sauce over the calzone and place on grease proof paper on the over tray, in oven at 250°c until the dough is golden and crispy.

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Step 6 Remove from oven and serve at once.

Chef's Tips The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right 79

consistency, which is smooth and elastic dough, easy to clean off the hands and the working table.

Food History A calzone is basically a pizza folded in two. Like pizza, it has ancient origins and can be traced back to the beginnings of flat breads, which were already present in Ancient Egypt. In fact, flat bread covered with herbs was served at birthday celebrations for the Pharaoh.

While there are mentions of dishes similar to pizza through the history of the Mediterranean cultures, the pizza that we know today, and what is referred to as “real pizza”, was created in Naples.

At the beginning, pizza was made with a type of bread dough, flattened with your hands and covered with cheese or lard and cooked in a very hot woodburning oven.

Only in the 18th century, and more precisely in 1730, did someone think to add tomato as a topping, giving life to the pizza marinara. This is how the pizza we know today came into being. It was then exported to America with Neapolitan emigrants and from there to the rest of the world.

Bruschetta Pizzaiola

Total Time: 20 min Prep: 10 min; 4 servings

Ingredients   

1 baguette, sliced 250g ball fresh mozzarella 450g cherry tomatoes, quartered

80

  

1 handful fresh basil, plus more for garnish Extra-virgin olive oil, for serving Kosher salt and freshly ground black pepper

Method Preheat the oven to 180°c On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan.

In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir well and top the bread with the mixture and place on the sheet pan.

Cook in the oven for about 10 minutes, or until the cheese has melted and starts to crisp into a nice golden colour, than place in a platter and allow to cool off for a few minutes before serving.

Dress with a couple leaves freshly picked basil, a drizzle of extra-virgin oil, salt, and pepper.

Eggplant Timbale

Total Time: 1 hr 55 min Prep: 45 min; 4 servings|

Ingredients 81

       

2 medium eggplants, sliced 1/4-inch thick 80ml olive oil, plus 2 tablespoons 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 450g penne pasta 1 medium onion, diced 300g ground beef 250g Maltese sausage

       

60ml Marsala wine 250g frozen peas, thawed 480 ml tomato sauce 230g diced smoked mozzarella cheese 180g grated Pecorino Romano cheese, plus 60g 200g chopped fresh basil leaves Special equipment: 9-inch baking dish

Method Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 80ml olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and coloured with grill marks, about 4 minutes per side. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and sauté until tender, about 3 minutes. Add the beef and sausage, [remove the skin] and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and tomato sauce and stir to combine. Add the cheeses, basil, and cooked pasta.

Set aside.

Preheat the oven to 180°c . Line the baking dish with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the dish. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and

Directions to serve

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The cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.

To serve, invert the timbale onto a serving plate and remove the baking dish. Sprinkle the remaining 60g grated Pecorino Romano cheese over the top. Slice and serve.

Tomato Sauce Recipe Ingredients      

180ml olive oil 8 cloves garlic, chopped 1 large onion, chopped 2 tablespoons fresh basil, chopped 2 tablespoons fresh flat-leaf parsley, chopped 2 teaspoons dried thyme

    

1 carrot, shredded 500g cans whole tomatoes, hand-crushed Sea salt Freshly cracked pepper

Method Heat the oil in a pot, and then add the garlic and onions. Cook until the onions are translucent and the garlic is lightly browned around the edges. Add the basil, parsley, thyme and carrots and cook for 5 to 8 minutes. Pour in the crushed tomatoes and sprinkle with salt and pepper. Bring to a boil, and then reduce to a simmer and cook for about 30 more minutes, stirring often.

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Osso Buco

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Total Time: 2 hr 15 min Prep: 15 min ; 6 servings

Ingredients         

1 sprig fresh rosemary 1 sprig fresh thyme 1 dry bay leaf 2 whole cloves Cheesecloth Kitchen twine, for bouquet garni and tying the veal shanks 3 whole veal shanks (about 450g per shank), trimmed Sea salt and freshly ground black pepper All purpose flour, for dredging

        

120ml vegetable oil 1 small onion, diced into 1/2-inch cubes 1 small carrot, diced into 1/2-inch cubes 1 stalk celery, diced into 1/2 inch cubes 1 tablespoon tomato paste 200ml dry white wine 750ml chicken stock 3 tablespoons fresh parsley, chopped 1 tablespoon lemon zest

Directions 85

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with a string.

This will be your bouquet garni.

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

In the same pot, add the onion, carrot and celery. And season with salt at this point to help draw out the moisture from the vegetables. Than sautĂŠ until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 475ml of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and

Method Add more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place in decorative serving platter.

Cut off the string and discard.

Remove and discard bouquet garni from the pot.

Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

Swordfish with Puttanesca Sauce

86

Total Time: 38 min Prep: 20 min; 4 servings

Ingredients        

3 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh garlic 1/2 teaspoon crushed red pepper, optional 1 cup chopped onion 680g vine-ripened tomatoes, halved lengthwise 200g halved, pitted Kalamata olives 150g green olives 2 tablespoons nonpareil capers, drained

      

2 teaspoons anchovy paste or finely chopped canned anchovy fillets 1 tablespoon red wine vinegar 4 tablespoons chopped fresh basil 4 150g swordfish steaks, about 1 1/2-inches thick, patted dry, at room temperature 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 tablespoon red wine vinegar

Method

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Heat a 12-inch pan over a low flame. Add the extra-virgin olive oil, garlic, and crushed red pepper, if using, and gently heat until fragrant, about 1 minute. Add the onion and sautĂŠ until translucent. Stir in the tomatoes, olives, capers, anchovy paste, and the vinegar. Toss to combine and cook until the tomatoes have softened and released their juices, 6 to 8 minutes. Add 2 tablespoons of the basil and toss to combine. Remove the sauce from the heat and set aside until ready to use. If not using immediately, cover and refrigerate in a glass container for up to one week. Note: Bring the sauce to room temperature and then gently warm when ready to use.

Preheat the grill or grill pan over medium heat.

Brush the swordfish steaks on both sides with the olive oil and season with salt and black pepper. Grill the swordfish until nicely marked on both sides and just cooked through, about 4 minutes per side. Remove the fish from the grill and allow to rest briefly before serving.

Serve the fish hot, with the puttanesca sauce spooned over the fillets. Garnish with the remaining 2 tablespoons chopped basil, and more sauce, if desired.

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Wiener schnitzel

Total Time: 50 min Prep:15 min 4 servings

Ingredients    

Four 150gveal scallops, pounded 1/8 inch thick (about 11 inches long and 3 inches wide) Kosher salt and freshly ground pepper 250gall-purpose flour 2 tablespoons English mustard 3 eggs

    

500g plain dried breadcrumbs 125ml vegetable oil 125g unsalted butter 60g parsley, roughly chopped 1 lemon, cut into wedges



Method Place each veal scallop in between 2 pieces of plastic wrap and pound using the spiky side of a meat mallet. This is not to further flatten the meat, but to tenderize it. Lightly sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Set up the breading station. Mix together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish.

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Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.

Preheat the oven to 180°c Heat 2 tablespoons of the oil over medium-high heat in a large pan. Melt 2 tablespoons of the butter into the oil until it starts to bubble, and then add 1 of the breaded veal cutlets and cook until golden brown on both sides and cooked through, flipping once and moving the pan constantly, 3 to 4 minutes total. Transfer to a baking sheet lined with a cooling rack, season with salt and pepper and keep warm in the oven. Cook the remaining cutlets, making sure to wipe out the pan and use new oil and butter each time. Keep adding the finished veal cutlets to the baking sheet in the oven as you cook them.

To serve, top the Wiener schnitzel with the parsley and lemon wedges.

A Schnitzel (German pronunciation: is a boneless meat, thinned with a hammer (meat tenderizer), coated with flour, beaten eggs and bread crumbs, and then fried. It is a popular food in many countries and is made from veal, chicken, beef, turkey or pork.

The original Wiener schnitzel was always made from escallops of veal and no other meat.

In German speaking countries, the term Schnitzel means escallops, not only bread crumbed fried escallops like the Wiener schnitzel.

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Tomato-Tortilla Soup

Total Time: 53 min Prep: 25 min 4servings

Ingredients       

2 (6-inch) corn tortillas 1 tablespoon plus 1 teaspoon oil 1/4 teaspoon salt 1 small onion, chopped 3 cloves garlic, minced (about 1 tablespoon) 1 small jalapeno pepper, seeded and finely chopped 1 teaspoon ground cumin

     

3/4 teaspoon dried oregano 2 liter chicken broth 2 (14.5-ounce) cans no salt added diced tomatoes. with juice 60ml fresh lime juice 60g sour cream 2 tablespoons chopped fresh Coriander leaves

Method Preheat the oven to 180°c.

Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in

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half, and then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.

Heat the remaining 1 teaspoons of oil in a large heavy pan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent.

Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes bring to a boil, and then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.

Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in colour but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of Coriander

.

Fresh Coriander leaves also known as cilantro

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Ragu with Pancetta and Prosciutto

Total Time: 1 hr 40 min Prep:10 min 4 servings

Ingredients     

60g dried porcini mushrooms 1/4 cup olive oil 2 large onions, diced 2 carrots, diced 4 garlic cloves, peeled

    

240g chopped pancetta 250g chopped prosciutto 3 tablespoons tomato paste 500ml beef broth 750ml tomato sauce

Directions In a small bowl, pour just enough hot water over the porcini mushrooms to cover. Let soften while beginning the sauce.

In a large, heavy pot warm the olive oil over medium heat. Add the onion, carrot, and garlic and cook until softened. Add the pancetta, prosciutto, and tomato paste and stir until the tomato paste is dissolved.

Add the mushrooms and their soaking water, the beef broth, and the tomato sauce.

Simmer for 15 minutes. Serve with fresh or dried pasta.

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Garlic Roast Potatoes

Total Time: 1 hr 10 min Prep: 10 min 6 servings

Ingredients    

1.4kg potatoes 80ml olive oil 1 head garlic Kosher salt

Directions Preheat the oven to 180°c.

Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4inch dice. Toss in a large oven tray and pour over the oil, toss around with your hands to mix well. Separate the head of garlic into cloves adding them to the tray, and roast for about 1 hour, turning once or twice during that time, until crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.

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Ham and Peas Open Pie

One 10- to 12-inch pizza

Ingredients       

1 ball of Pizza Dough, shaped and waiting on a floured peel (recipe follows) 60 grams Béchamel (recipe follows) 15 grams finely grated Parmigiano-Reggiano or Grana Padano cheese 40 grams fresh mozzarella 60 grams sliced cooked ham, cut into julienne.

25 to 30 grams peas defrosted frozen, patted dry 5 grams fresh mint leaves, thinly sliced



BECHAMEL SAUCE: 60g butter, chopped 50g plain flour 1ltr milk 1/4 teaspoon salt Pinch ground nutmeg



PIZZA DOUGH: 95

    

500 grams all-purpose flour, plus more for shaping the dough 1 gram (1/4 teaspoon) active dry yeast 16 grams (2 teaspoons) fine sea salt 350ml water 10ml olive oil

For the pizza dough In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly floured bowl and turn to coat with flour. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Method Preheat the oven on bake at 250°c.

Roll the dough disk shape, spoon the béchamel over the surface and spread it evenly, leaving about an inch of the rim untouched. Sprinkle the surface with the Parmigiano.

Distribute the mozzarella and ham over the top. Sprinkle the peas over all.

Bake until the top is bubbling and the crust is nicely charred but not burnt.

Transfer the open pie to a tray or serving platter. Distribute the mint over the top. Slice and serve immediately.

For the Béchamel Sauce: Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. And cook. Stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan, salt and nutmeg.

Note Shaping the Disk Take one ball of the dough and generously flour it, your hands, and the work surface. Then press it down and gently stretch it out to 6 to 8 inches. Very carefully continue the process, massaging it into a roundish disk of 10 to 12 inches, stroking and shaping with the palms of your hands and with your fingers.

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Eggplant Parmesan

Total Time: 45 min Prep: 10 min 6 servings

Ingredients   

2 eggplants, peeled lengthwise in alternating stripes 4 eggs 500g breadcrumbs

  

500ml oil for frying 450g mozzarella cheese, shredded 500ml tomato sauce

Directions Preheat the oven to 180°c.

Cut the eggplants into thin circles. Beat the eggs in one bowl, and pour the breadcrumbs into another. Dip the eggplant circles first into the eggs and then into the breadcrumbs to coat.

Heat the oil in a pan, making sure the bottom is completely coated. Fry the eggplant circles flat in the pan until both sides are brown. Add more oil to the pan as necessary.

Lay 6 fried eggplant circles flat along the bottom of a deep baking dish, and then layer with the mozzarella and tomato sauce until the tray is full or all of the eggplant has been used. Top with a final layer of cheese. Bake until the mozzarella is

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completely melted and hot, 20 to 25 minutes.

Rabbit with Bacon and Rosemary Chef style

Ingredients              

1.6kg whole rabbit, jointed 2 tbs plain flour, seasoned 60ml olive oil 1 tsp fennel seeds 2 onions, finely chopped 6 slices bacon, chopped 4 garlic cloves, chopped 250ml white wine 80ml balsamic vinegar 400g can chopped tomatoes 400g can cherry tomatoes 2 rosemary sprigs, leaves chopped 2 tbs chopped leaf parsley Cooked basmati rice or spaghetti, to serve

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Method Preheat the oven to 180°c.

Dust rabbit in flour, shaking off excess. Heat 2 tbs oil in a fry pan over medium heat and cook rabbit, in batches, for 2 minutes each side or until golden. Place in a baking dish.

Heat remaining 1 tbs oil and cook fennel, onion, bacon and garlic, stirring, for 3-4 minutes until soft and golden. Add wine and half the vinegar, and simmer for 3-4 minutes until reduced by half. Add tomatoes and rosemary, season and bring to the boil. Pour over rabbit, cover and cook for 1 1/4 hours or until rabbit is tender.

Stir in remaining 2 tbs vinegar and scatter with parsley. Serve with steamed basmati rice or spaghetti. Serve grated parmesan cheese separate.

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Fried rabbit with garlic and wine Ingredients Rabbit portions olive oil garlic cloves fresh rosemary one bay leaf red wine salt and pepper flour.

Method Fry the rabbit portions in olive oil until the meat is a deep golden colour, and then put in a couple of crushed garlic cloves, some needles of fresh rosemary and a bay leaf. Add some red wine, salt and pepper, and cover the pot. Leave it to simmer until the meat is tender, which should take about 45 minutes if the rabbit is small, more if bigger. This method of frying rabbit makes thin gravy; if you prefer a thicker sauce, dust the pieces of rabbit lightly with flour before frying them 99

Pork Saltimbocca with Mozzarella Saltimbocca, meaning "jump in the mouth" in Italian, is a traditional meat dish with sage and prosciutto. I filled it with Mozzarella balls.

Ingredients        

4 pork loin steaks 2 bocconcini 4 slices Parma ham 4 sprigs sage leaves 400g green beans, trimmed 50g butter 1 1/2 tbs olive oil 1 1/2 lemons, juiced 100



1 tbs chopped flat-leaf parsley

Method

Cut pork steaks in half horizontally leaving a 1cm edge uncut. Open out flat like a book, us a meat mallet or rolling pin, pound pork until 3mm thick. Cut bocconcini into 12 thin slices. Place 3 slices bocconcini on one half of pork, then fold over the other half to enclose. Wrap 1 slice prosciutto around pork and top with 1 sprig sage. Repeat with the remaining pork, bocconcini, prosciutto and sage.

Cook beans in a saucepan of boiling salted water for 3 minutes or until tender, then drain well. Return to saucepan, add 20g butter and toss to coat. Adjust season with salt and pepper.

Heat remaining 30g butter and oil in a large non-stick frying pan over medium– high heat. Add pork steaks, sage-side down, and cook for 2 minutes, then turn over and cook for a further 2 minutes or until just cooked through.

Divide beans among plates, then top with pork. Return the pan to high heat. Add lemon juice and parsley, and season with freshly ground black pepper. As soon as the mixture begins to sizzle, spoon over pork and beans to serve. You can serve nicely roasted potatoes or French fried potatoes.

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Winter Chunky shepherd's pie

Ingredients           

2 tbs olive oil 1 x 2kg lamb leg, excess fat trimmed, cut into 3cm pieces 4 large celery sticks, ends trimmed, coarsely chopped 4 large carrots, peeled, coarsely chopped 1 large brown onion, coarsely chopped 2 garlic cloves, crushed 40g plain flour 750ml beef stock 95g tomato paste 2 tbs Worcestershire sauce 2 dried bay leaves

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   

1kg potatoes, peeled, coarsely chopped 80ml milk 40g shredded parmesan 2 tbs dried breadcrumbs

Method Preheat oven to 180°C. Heat half the oil in a large non-stick frying pan over high heat. Add one-third of the lamb and cook, turning, for 3-4 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.

Heat the remaining oil in the pan over medium heat. Add the celery, carrot, onion and garlic and cook, stirring, for 5 minutes or until the onion is soft. Add the flour and cook, stirring, for 30 seconds. Add the lamb, beef stock, tomato paste, Worcestershire sauce and bay leaves. Season with salt and pepper. Bring to the boil. Transfer to an ovenproof dish. Cover and bake for 1 1/2 hours. Uncover and bake for a further 30 minutes or until the sauce thickens slightly.

Meanwhile, cook the potato in a large saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Add the milk and stir until well combined. Season with salt and pepper.

Increase oven temperature to 200°C. Use a fork to spread the mash over the lamb mixture. Combine the parmesan and breadcrumbs in a small bowl. Sprinkle evenly over the mash. Bake for 20 minutes or until golden. Serve.

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My Favourite Spaghetti Carbonara

Ingredients        

400g spaghetti 1 tbs olive oil 200g sliced flat pancetta , cut into 1cm-wide strips 2 garlic cloves, finely chopped 3 eggs, plus 1 extra yolk 100ml thickened cream 50g freshly grated parmesan, plus extra to serve 2 tbs chopped parsley leaves

Method Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile heat the oil in a fry pan over medium heat. Cook

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pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside.

Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures and parsley. Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately with extra parmesan.

Beef Cornish pasties

Makes around 6 depending on size

Ingredients       

200 g Quality Mark rump steak cut into very small pieces 100 g finely diced potato 100 g finely diced turnip ½ an onion finely chopped 3 ½ sheets ready rolled frozen pastry – short crust is traditional but puff may be more popular Salt and plenty of black pepper 1 beaten egg for glazing

Method Preheat the oven to 200c° Combine the finely chopped beef, potato, turnip, onion, salt and lots of black pepper in a bowl and work the mixture with your fingers till thoroughly mixed.

Cut the pastry into rounds, I cut around the rim of a noodle bowl roughly 16 cm diameter to make my pastry rounds. Brush a little water around the edge of the pastry and carefully

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place a spoonful of the mixture in the middle of each one. Gather the sides into the middle and crimp them together forming a seam along the top of the pasty.

Place on a greased baking tray and brush with beaten egg. Bake for 35 -40 minutes or until dark golden brown.

Serve warm or cold

Lamb racks with garlic and rosemary

Ingredients Serves: 4      

4 lamb racks (with 3 cutlets per rack) 2 garlic cloves, sliced 2 long sprigs of fresh rosemary 1 tablespoon honey 2 tablespoons wholegrain mustard 2 tablespoons mint sauce

Method Preparation: 40min › Cook: 20min › Ready in: 1hour

1. Preheat the oven to 200˚c. Trim any excess fat from the lamb racks. Cut small slits in the top of the lamb with a small, sharp knife. Insert slices of garlic and small pieces of rosemary into the slits. Sit the lamb on a plate.

2. Whisk together the honey, wholegrain mustard and mint sauce and brush over the lamb racks. Allow to marinate for 20 minutes in a cool place.

3. Put the lamb racks into a baking dish and spoon on any sauce that may be left behind on the plate. Bake for 20 minutes for medium–rare, or until cooked to your liking, basting a couple of times during cooking with the honey mustard mixture.

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4. Remove from the oven and allow standing, covered, in a warm place for 10 minutes to allow the juices to be absorbed back into the meat. At this stage you can either cut the lamb into individual cutlets or leave the rack intact and serve as it is with roast potatoes and green vegetable as fine green beans tossed in butter.

Some butchers sell trimmed lamb racks; these already have all the fat trimmed off, leaving a clean piece of bone.

Chocolate Cake

Yield: 6-8 servings

Ingredients 125g flour 30g corn flour 40g cocoa powder 1/2 tsp baking powder 1/4 tsp baking soda 1 tsp salt 125g yoghurt 30g water 115g butter 275g sugar 125g eggs (2.5 eggs)

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Equipment: 9 inch round cake pan, cooling rack, offset spatula.

Method Preheat oven to 170ºc. Line a 9 inch round cake pan with parchment paper.

Whisk and then sieve together all the following: flour, corn flour, cocoa, baking powder, baking soda and salt.

Whisk together the yoghurt and water in another small bowl.

In a large bowl, beat the butter and sugar together until the butter has lightened in colour.

It won’t dissolve into the butter because there is more than twice the sugar, but that’s fine.

Next, beat in one egg at a time, making sure it’s fully incorporated before add the next one. Also, make sure to scrape down the sides of the bowl with a silicone spatula between additions.

Next, switch to a spatula and alternately mix the dry ingredients and the thinned yoghurt until fully incorporated into the batter. Start and end with the dry ingredients.

Bake for 40-45 minutes until a skewer inserted comes out clean.

Let it cool completely on a cooling rack before cutting.

Chocolate Ganache Ingredients 300g dark chocolate 375g full fat cream 30g butter, cut into small cubes Method Place the chocolate in a bowl.

Bring the cream to a full boil in a thick bottomed pan.

Pour it over the chocolate and let it rest for a few seconds before you being to whisk it gently to bring the emulsion together.

Finally, stir in the pieces of butter until fully incorporated. Cover with plastic wrap and let it sit at room temperature until you want to use it.

Assemble the Cake With a serrated knife, slice off the domed portion of the cake.

Next, cut the cake into half horizontally. Place the bottom half on a plate or a cake board.

Spread a thick layer of Ganache on it making sure to leave a little gap around the circumference – otherwise when you place the top half of the cake, the Ganache might ooze out.

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Place the top half of the cake. Spread a thin layer of Ganache on the cake – you could pour it while it’s runny or spread it with an offset spatula when it has firmed up slightly.

Refrigerate for 30 minutes, and then finish icing the cake with the rest of the Ganache.

You might need to refrigerate the cake between coats of Ganache for ease of icing.

Always serve this at room temperature or slightly warm with a drizzle of caramel sauce and a little ice cream on the side.

The Best Fish and Chips Yield: Serves 4

Ingredients:            

For the Fish 55g plain flour/ all purpose flour 55g corn flour Sea salt and pepper 1 tsp baking powder 75ml dark beer 75ml sparkling water 4 200g thick white fish fillets preferably cod, or haddock For the Chips 1kg potatoes, peeled 1 liter Vegetable oil, to cook

Method

In a large roomy bowl mix together the all but 2 tbsp of the flour, corn flour and baking powder. Season lightly with a tiny pinch of salt and pepper.

Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.

Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander and rinse under cold running water.

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Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 - 4 minutes. Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt.

Heat the oil to 120°c in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked remove from the fat and drain. Keep to one side.

Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour, shake off any excess, dip into the batter then carefully lower each fillet into the hot oil. Fry for approx 8 minutes or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.

Using the same slotted spoon, once cooked remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot.

Heat the oil to 200°c then cook the chips until golden and crisp about 5 mins. Serve immediately with the hot fish accompanied by your favourite condiment.

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How to Choose and Use Vegetables - Freshness Does Count How to select vegetables: ■ Consider the intended use. For example, canned tomatoes may be less expensive, can be kept on hand and take less time to prepare.

■ Buy in season. Vegetables that are purchased in season usually will give you the best quality and best buy.

■ Consider the storage available. Buy only what you can store and use within the recommended time .

■ Handle produce gently. The bruised parts are most likely to spoil.

■ Choose high-quality vegetables. Poor-quality vegetables usually have lower food value, less flavour and more waste.

■ Just before going to the grocery store checkout the counter, pick up frozen vegetables that are frozen solid and get them to your freezer as quickly as possible.

■ Buy canned vegetables in cans without any signs of damage.

■ Dried vegetables should be in tightly sealed in undamaged packages.

How to store vegetables: ■ To maintain food value, flavour, colour and texture, store them properly.

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Most fresh vegetables should be kept cold and humid.

■ To increase storage humidity, keep vegetables in a plastic bag or in the compartment of the refrigerator.

■ Do not refrigerate potatoes, sweet potatoes and hard-shell (winter) squash. Cold temperatures convert the starch into sugar, which affects the flavour. Store them at cool room temperatures; about 20c is best. Potatoes should be kept in a dark, dry place.

■ Sort vegetables before storing and remove any with bruises or soft spots.

■ If you wash vegetables before storing them, drain them well.

■ Store frozen vegetables at -18c or lower; they can be stored for eight to 12 months.

■ Store canned vegetables in a cool, dry place and use within a year for top quality.

■ Store dried vegetables in an airtight container in a cool, dry place. Use them within a few months.

How to Select and Store Vegetables See the following information for storage tips specific to various fresh vegetables.

What to Look for. How to Store. For how Long

Artichokes Choose compact, heavy, plump globes w/ large fresh-looking, tightly clinging leaf scales of bright green in spring that may be bronzed in winter. Size does not affect quality. Keep cold and humid until ready to use.

Few days

Asparagus Closed, compact tips smooth, round spears and a fresh appearance. A rich green color should cover most of the spear. Stalks should be tender almost as far down as the green extends. Size of stalk has no relationship to tenderness.

AVOID: - Stalks that are soaking in water.

- Tips that are open and spread out, moldy or decayed.

- Ribbed spears (with up-and-down ridges, or that are not approximately round). All the above are signs of aging, and mean toughness and poor flavour.

- Avoid excessively sandy spears because sand grains can lodge beneath the scales or in the tips and are difficult to remove in washing.

Refrigerate for Few days

Green Beans Green beans, without scars discoloration or strings,. Pods should be firm, crisp and slender. When broken, they should snap. Store whole in the refrigerator for 1 week,

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Beets Beets should be firm, round, with a slender tap root (the large main root); should be a rich, deep red and smooth over most of the surface. If beets are bunched, you can judge their freshness fairly accurately by the condition of the tops. Badly wilted or decayed tops indicate a lack of freshness, but the roots may be satisfactory if they are firm.

AVOID: - Elongated beets with round, scaly areas around the top surface as these will be tough, and strong-flavoured.

- Wilted, flabby beets that have been exposed to the air too long. Refrigerate Tops, as soon as possible. For 1 week

Broccoli A firm, compact cluster of small flower buds, with none opened enough to show the bright yellow flower. Bud clusters should be dark green or sage green or even green with a definite purplish cast. Stems should not be too thick or tough.

AVOID: - Broccoli with spread bud clusters enlarged or open buds, yellowish green color or wilted condition, all of which are signs of over maturity and overlong display.

Refrigerate. Rinse and trim leaves and just stalk ends before using. 3 to 5 days

Brussels sprouts Should be firm, compact and have bright leaves.

AVOID: - Yellow, soft or loose leaves.

- Small holes and ragged edges that may indicate worms.

Refrigerate 3 to 5 days

Cabbage Heads should be reasonably solid and heavy in relation to size, with a good green or red color.

AVOID: - Wilted or decayed outer leaves or those with leaves turning definitely yellow or with worm damage.

- Separation of the stems of leaves from the ventral stem at the base of the head because this indicates age.

Refrigerate in plastic bag or film. 1 to 2 weeks

Carrots Well formed with smooth skins and good orange color.

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- Wilted, flabby, rough or cracked carrots and those with green “sunburned� areas at the top, or spots of soft decay. Refrigerate, cold and humid 2 to 3 weeks

Celery AVOID: - Wilted stalks. Stalks should have a solid feel and fresh-looking leaflets. Soft branches indicate possible pithiness.

- Brown or black discoloration in central branches. You can refresh celery somewhat by placing the butt end in water, but badly wilted celery never will become really fresh again. Refrigerate in crisper 1 to 2 weeks

Corn Fresh succulent husks with good green color, silk ends that are free from decay or worm injury and the stem ends (opposite from the silk) that are not too discolored or dried.

Select ears that are well-covered with plump, not-too-mature kernels.

AVOID: - Ears with underdeveloped kernels, which lack yellow color (in yellow varieties).

- Old ears with very large kernels and ears with dark yellow kernels with depressed areas on the outer surface.

- Ears with yellowed, wilted or dried husks or discolored and dried out stem ends.

Immediately shuck the corn, wrap in plastic and refrigerate. If corn must be stored a few days, soak the ears in cold water for 30 minutes, drain and refrigerate in plastic. As soon as possible

Cucumbers Good green color, firmness over entire length. Well-shaped and well-developed, but not be too large in diameter. Good cucumbers typically have many small lumps on their surfaces. They may have some white or greenish-white color and still be of top quality.

The edible wax coating is to prevent moisture loss.

AVOID: - Puffy or overgrown cucumbers that are large in diameter and have a dull color, turning yellowish.

- Withered or shriveled ends because these are signs of toughness and bitter flavour. Cool and humid For 1 week

Eggplant Firm and heavy with smooth, dark purple or purple-black skin that is free of scars and cuts.

AVOID:

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- Wilted, shriveled or soft eggplants because they are usually bitter. Cool and humid: provide enough space to protect delicate skin. For 1 week

Endive Chicory should be fresh, clean, crisp and cold.

AVOID: - Dry, yellowing or wilted leaves or those showing reddish discoloration of the hearts.

Cold and moist as soon as possible – within 1 week

Leeks Fresh green tops with necks branched two or three inches from the root. No more than 1½ inches in diameter.

AVOID: - Wilted or damaged tops, which are a sign of aging and tough, fibrous roots. Refrigerate for1 week

Lettuce Solid head type, iceberg, should be fairly firm with crisp, medium-green outer leaves.

Butter head, romaine, bibb and leaf should have good color without wilted leaves, insects or dirt.

AVOID: - Heads of iceberg type that is very hard and lack green colour (signs of over maturity).

Such heads sometimes develop discoloration in the center of the leaves (the midribs) and may have a less attractive flavour. - Irregular shapes and hard bumps on top that may indicate the presence of overgrown central stems. Refrigerate in tightly closed plastic bag for 1 week

Mushrooms Young mushrooms that are small to medium in size. Clean caps that either are closed around the stem or moderately open with pink or light tan gills. The surface of the cap should be white, creamy or light brown. Those with open veils, caused by water loss as they mature, are fine for cooking purposes but should be used promptly.

AVOID: - Overripe mushrooms (shown by wide-open caps and dark, discolored gills underneath).

- Those with pitted or seriously discolored caps. Refrigerate in a paper bag or in the cardboard or plastic container in which they were purchased, but only if the over wrap has holes in it for ventilation. Mushrooms stored in plastic bags will become slimy.

Or sauté the mushrooms lightly in fat and freeze as soon as possible. Up to 1 week

Okra Pods should be young and tender, preferably 2 to 4 inches long.

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AVOID: - Dull, dry or shriveled pods. Refrigerate 3 to 5 days

Onions, Dry Hard and firm dry with papery skin and small necks. Moisture at the neck indicates decay.

AVOID: - Those with thick, hollow centers in the neck or with fresh sprouts. Keep at room temperature in a well-ventilated area or refrigerate, but always keep them dry. .

Green Onions Fresh, crisp green tops.

AVOID: - Bunches with wilted or discolored leaves. Refrigerate in plastic. A few days

Sweet Onions, Shiny thin skin tight and dry necks. Skin color, although usually yellow, may be red or white as well. Shape varies from flat to round.

AVOID: - Spongy onions. A cool dry well-ventilated area in a single layer.1 month

Parsnips Smooth and firm, well-shaped of small to medium size. Discoloration may be an indication of freezing.

AVOID: - Roots that is badly wilted or flabby. They will be tough when cooked. Refrigerate in a plastic bag. Some recommend time at room temperature for full flavour. 2 to 4 weeks

Sweet Peppers Fresh. looking firm thick-fleshed and in bright color, depending on stage of maturity. Red sweet peppers are green peppers that have matured and changed colour. Golden and purple peppers also available.

AVOID: - Peppers that are soft or dull looking or have soft, watery spots. Cool and humid A few days to 1 week

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Potatoes Smooth and clean fairly well shaped, uncut, unbruised and without sprouts. Should not show any green.

Store in cool well-ventilated dark area. Do not refrigerate. If stored at too cool a temperature, potatoes may turn dark during cooking. Several months

Summer Squash Small to medium size for the most tender and tasty. Fresh looking, of good shape and colour for the variety. Completely edible. Refrigerate in perforated plastic bag. Wash just before using. Use as soon as possible (3 to 5 days)

Winter Squash, Shell should be intact with no soft spots or cracks. Should feel heavy for their size. Store in a cool dry well-ventilated place, do not refrigerate. Several months

Sweet Potatoes Firm well-shaped and with clean smooth skin AVOID: - Soft spots or bruises. Store potatoes in dry well-ventilated place, do not refrigerate.

Tomatoes Smooth firm and plump with good color. Good weight for size. Green tomatoes will ripen but not have the flavour quality of vine-ripened. Do not bruise while handling, cool room temperature away from direct sunlight until ripe, then refrigerate, for few days to 1 week.

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Research about Fresh Fruits This list of fruits is a very important part of a balanced and healthy raw food diet and will probably make up the majority of your caloric intake.

Fruits are great cleansers and are loaded with nutrients for building strong healthy bodies and minds. Many fruits are 80 to 90% water, water that’s been filtered by the plant itself to provide an excellent source of hydration.

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The nutritional power house in these fruits alone is staggering, and they all come in their own naturally beautiful packaging.

Fruits contain antioxidants and phytonutrients that are responsible for all manner of functions and miracles carried out by the human body every second of every day. And even more exciting are the new health benefits of eating fresh fruit that are yet to be discovered. Nature is perfect and has provided us with the perfect food for us to survive and thrive; all we need do is partaking of it in a sensible way.

As with all foods we consume, fruits should be as fresh from the tree, bush, or vine as possible. Never eat unripe, moldy or decayed fruit; it will impact your health in a negative way. Your health is far more important than the money you spent on the bad or spoiled fruit.

It can be easy to over eat fruit because it’s so juicy and delicious, but this is a sure way to poor health. Over eating any food is not a good thing because it stresses the digestive system, and over eating fruit can be particularly damaging because of the sugar content.

Always eat slowly and only until satiated, but never to the point of fullness. Although most fruits contain approximately 300 calories per pound, some of the fruits on the list of fruits below are very caloricly dense, like dates, which are about 1300 calories per pound.

Eating fruit out of hand is great, but I believe fruit should not be juiced unless it is taken in very small quantities, mixed with green juice, mixed with non-sweet fruit juice, or mixed with avocado or nut butter to make a salad dressing. I use a simple hand citrus juicer for salad dressings. If you are doing a juice fast then you may be consuming some sweet juices on their own depending on how long your fast is and what you're trying to achieve.

After eating fruit out of hand I think green smoothies are the next best way to consume fruit. It’s a wonderful way to get your fruit and greens in a balanced easily digested meal with plenty of calories and alkaline minerals.

As you look over the list of fruits below think about which ones you might add to your next meal. And don’t stop here; this is only a partial list of fruits. Each time you go to the farmers market or your neighbourhood grocery look at the wide variety of fruits and try something new. Start your own list of fruits to track your personal fruit consumption.

Some may work better than others for you, but you’ll never know until you try.

List of fruits in sweet category Banana – high vitamin and mineral content, particularly potassium, easily digested, increases fat burning, research suggests they lower risk of colorectal and kidney cancer, B6, vitamin C, B5, B2, folate, manganese, potassium, copper, magnesium Date – nutrient dense, B5, B3, B2, beta carotene, copper, potassium, magnesium, manganese, phosphorus, calcium, iron, fibre

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Fig – highly alkaline, highly mineralized, laxative, intestinal cleanser, B1, B5, B6, beta carotene, calcium, copper, manganese, iron, calcium Grape - (seeded varieties best) research today shows that grapes are a profound heart and blood vitalizing food. Red grapes contain the most resveratrol, antioxidants, quercetin and other polyphenols, which also keep blood platelets from sticking together, and they are also a great source of boron to prevent osteoporosis. Grapes contain anti-cancer phytonutrients and have been praised to help with varicose veins, inflammation, anemia and rheumatoid arthritis. Detoxifier, cleansing, iron, magnesium, boron, anti viral, cancer-preventative Papaya – digestive support, cleansing, enhances fat burning, extremely nutrient dense, beta carotene, vitamin C, potassium, calcium, phosphorus, iron

List of fruits in sub-acid category Apple – overall tonic and contain pectin, a fibre that’s good for the digestive tract, supports immunity, research suggests it lowers Alzheimer’s risk, vitamin C, copper, magnesium, potassium, iron, manganese, phosphorus, trace minerals Apricot – rich in beta carotene, vitamin C, vitamin E, B5, copper iron, potassium, fibre Blackberry – build bone density, suppresses appetite, enhances fat burning, phytonutrients ,vitamin C, beta carotene, folate, B5, vitamin E. vitamin K, manganese, copper, iron, magnesium, zinc , fibre Blueberry – high in antioxidants & phytonutrients, good for urinary tract and brain rejuvenation, fibre, vitamin K, vitamin C, manganese, copper, iron Cherimoya – vitamin C, folate, B1, B2, B3, B5, B6, copper, iron, magnesium, manganese, phosphorus, potassium, omega 3, fibre Cherry – detoxifying, laxative, cleanser, reduce inflammation, lowers bad cholesterol, vitamin C, magnesium, iron, silicon, Grapes – (seeded varieties best) research today shows that grapes are a profound heart and blood vitalizing food. Red grapes contain the most resveratrol, antioxidants, quercetin and other polyphenols, which also keep blood platelets from sticking together, and they are also a great source of boron to prevent osteoporosis. Grapes contain anticancer phytonutrients and have been praised to help with varicose veins, inflammation, anemia and rheumatoid arthritis. Detoxifier, cleansing, iron, magnesium, boron, anti viral, cancer-preventative Lychee – high in polyphenols, taste somewhat like grapes, vitamin C, copper, phosphorus, magnesium, potassium

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Mango – good for kidneys and digestion, blood cleanser, supports immune system, lowers bad cholesterol, vitamin C, beta carotene, calcium, potassium Nectarine – digestive aid and cleanser, beta carotene, B3, vitamin C, vitamin E, copper Peach – laxative, diuretic, digestive aid, cleanser, alkaline, carotene, B3, vitamin C, vitamin E, potassium, calcium, magnesium, beta carotene Pear - diuretic, alkaline, digestive aid, cleanser, fibre, iodine, vitamin C, copper Plum – laxative, oxalic acid, beta carotene, antioxidants, phosphorus, potassium Raspberries – said to lower bad cholesterol and inhibit certain cancer growth, antioxidant, vitamin C, vitamin K, vitamin E, folate, B5, manganese, copper, iron

List of fruits in acid category Cranberry – great for respiratory and urinary tracts, tannic and oxalic acids Grapefruit – pectin strengthens blood vessels and capillaries and reduces the accumulation of atherosclerotic plaque in those afflicted with this problem. Grapefruit juice eases constipation and improves digestion but can reduce appetite, aiding in weight loss. Its said grapefruit is good to eat for cancers, heart problems, strokes, constipation, the blood and nerves. Digestive aid, vascular health, removal of inorganic calcium from joints.

Kiwi – removes excess sodium build-up, enzymes help in correcting and soothing digestive system, said to eliminate wrinkles, vitamin C, vitamin K, vitamin, E, folate, copper, potassium Lemon – is the most potent detoxifier of all the citric fruits. It kills intestinal parasites and dissolves gallstones. It’s said lemons are good to eat for cancers, heart problems, strokes, constipation, the blood and nerves. Calcium, phosphorus, magnesium, potassium, cleansing, alkalizing effect Limes – (yellow when ripe) contains bioflavonoids, citric acid and pectin. It’s said limes are good to eat for cancers, heart problems, strokes, constipation, the blood and nerves.

Calcium, phosphorus, magnesium, potassium, cleansing, alkalizing effect Oranges – contain 170 different phytonutrients and more than 60 known falconoid.

These are shown to reduce inflammation, shrink tumors, and inhibit blood clots. The Herperidin in oranges can help to lower blood pressure and cholesterol. Contain bioflavonoids, citric acids and pectin. It’s said oranges are good to eat for cancers, heart problems, strokes, constipation, the blood and nerves. Digestive support, calcium, vitamin C

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Pineapple – promotes joint health, reduces inflammation , diuretic, digestive aid, cleanser of mucus, mild laxative, calcium, vitamin C, folic acid, magnesium, manganese, beta carotene Pomegranate – cleansing and good for the urinary tract, protects against sunburn, studies suggest it fights prostate cancer, vitamin C, magnesium, potassium, beta carotene Strawberry – said to protect against Alzheimer’s, reduce bad cholesterol, suppress growth of colon, prostate and oral cancers, vitamin C, folate, manganese, copper, iron Tangerine - vitamin C, beta carotene, calcium, copper, magnesium, potassium Tomato (heirlooms are best) - Tomatoes are filled with antioxidants and phytonutrients, over 9,000 known phytonutrients to date. The main and most powerful antioxidant known in the tomato is lycopene. Lycopene is thought to protect the liver, lungs, prostate gland, colon and skin from sunburn among other things. Ongoing research seems to show that lycopene helps prevent macular degeneration, lower cholesterol, support the immune system and can help prevent and rid cancers. alkaline residue, reduces inflammation, vitamin C, B6, B5 ,B1, vitamin K, copper, iron, magnesium

List of fruits in melon category Cantaloupe – immunity support, protects against sunburn, reduces inflammation, cleanser and great for rehydrating, great nutrient profile, very high in beta carotene, vitamin C, folate, B3, potassium, copper Watermelon – protects against sunburn, said to reduce risk of prostate, ovarian and cervical cancers, cleanser, great for rehydrating, beta carotene, vitamin C, copper

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Curry Chicken Salad Serves 4

Ingredients 4 boneless skinless chicken breasts 2 tbsp. olive oil 70g mayonnaise juice of 1 lime 2 tbsp. honey 1 tsp. curry powder 1/2 tsp. ground ginger 1/2 tsp. turmeric 60g shredded carrots 60g raisins 30g chives, chopped 70g sliced toasted almonds Preheat oven to 180cยบ Place chicken breasts on a baking sheet and rub with olive oil. Season with salt and pepper. Roast in oven until cooked through, about 30 minutes. Cut into bite sized pieces.

Meanwhile, whisk mayonnaise, lime juice, honey, curry powder, ginger, and turmeric in a large bowl. Add carrots, raisins, chives, almonds, and chicken. Stir to coat everything with the dressing. Serve cold or at room temperature.

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Chef Reno Step by step Quiche

Ingredients 180g butter, chilled, finely chopped 350g plain flour 12 eggs, 1 separated 2 onions 20 (300g) slices prosciutto 1 1/2 tbs olive oil 400ml sour cream 400ml Fresh cream 200g gruyere, coarsely grated Chives, cut into 5cm lengths, to serve

Method Process butter, flour and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add 1 egg yolk and 1/4 cup chilled water and process until just combined.

Form pastry into a disc, then wrap in plastic wrap and refrigerate for 1 hour. Roll out pastry on a lightly floured surface until 5mm thick, then line a 25cm (base measurement)

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non-stick tin, pressing pastry evenly into sides and base. Trim excess pastry from top.

Prick base with a fork, then refrigerate for 1 hour.

Preheat oven to 190°c. Line pastry case with baking paper, then fill to the top with dried beans and bake for 30 minutes. Remove beans, then paper, and bake pastry for a further 15 minutes. Brush base immediately with 1 egg white.

Meanwhile, using a cook's knife, finely chop onions, then coarsely chop 12 slices of prosciutto. Tear the remaining prosciutto slices into long strips and loosely curl on a baking paper-lined oven tray. Cook in oven for 10-15 minutes or until crisp. Set aside to cool. Heat oil in a small frying pan over medium heat and cook onions, stirring, for 5 minutes or until soft. Add chopped prosciutto and stir to combine. Remove from heat and allow cooling.

Whisk remaining eggs and creams in a heatproof bowl until well combined. Adjust season with salt and pepper. Place bowl over a saucepan of simmering water and cook, stirring, for 15 minutes or until mixture is thick enough to coat the back of a spoon. Stir in cheese, chopped prosciutto and onion and spoon into pastry case. Reduce oven to 160°c and cook quiche for 1 hour 15 minutes or until set. Cool completely in tin on a wire rack for at least 3 hours. To serve, top with prosciutto curls and chives.

This quiche is smart enough to be presented to guests and satisfying enough to be served for a family meal.

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Nicoise salad

Ingredients 650g baby potatoes 320g green beans 4 eggs 60ml extra virgin olive oil 1 tbs red wine vinegar 1 tsp Dijon mustard Pinch of sugar 50g chopped parsley 3 (about 250g each) tuna steaks 12 Cherry tomatoes, halved 100g Kalamata olives

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Cook the potatoes in a saucepan of boiling water for 10 minutes or until just tender. Use a slotted spoon to transfer the potatoes to a chopping board. Halve. Add the beans to the pan and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

Meanwhile, place eggs in a saucepan of cold water. Bring to the boil over high heat.

Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 8-10 minutes. Drain and cool under cold running water. Peel and quarter.

Whisk together the oil, vinegar, mustard and sugar in a jug until combined. Season with salt and pepper.

Heat a frying pan over medium-high heat. Add tuna and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 minutes to rest. Flake the tuna into large pieces.

Divide the potato, beans, egg, tuna, tomato, olives and parsley evenly among serving bowls. Drizzle over the dressing. Season with salt and pepper and serve.

I love Salad (preferably meal when use parsley

Nicoise. It's even good with some canned tuna a good Italian one using olive oil). And perfect for a it's too hot to cook. You can add lettuce, and don't - for your taste, it could have anchovies

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Roasted Red Pepper, Chicken, and Mozzarella Sandwich Serves 1 2 tablespoons mayonnaise 1 tablespoon prepared pesto Baguette, Ciabatta, or Focaccia bread, halved horizontally Sliced cooked chicken Sliced cooked ham Roasted red peppers, jarred or homemade Sliced low-moisture mozzarella Arugula, spinach, or basil leaves Kosher salt and freshly ground black pepper Stir together the mayonnaise and pesto. Spread the bottom half of the loaf with the pesto mayonnaise mixture. Add a layer of chicken, followed by cooked ham, red peppers, mozzarella, and arugula, season with salt and pepper.

Wrap the sandwich in aluminium foil and toast in a toaster oven or warm oven until cheese is melted. Slice in half crosswise and serve.

Sun-dried tomatoes, goat cheese, and bacon can be used instead of peppers, mozzarella, and prosciutto.

Easy lunch recipe

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Chef Dough Sausage Rolls

Ingredients: 300g bread flour 5g instant dried yeast 10g sugar 6 g salt 30g unsalted butter, room temperature 1 egg plus whole milk, about 220-230ml 8 pieces sausages 1 egg white + 2 teaspoons water, for egg wash Method: Put ½ portion of the flour and yeast in a bowl and combine. Add the sugar and salt and mix well.

Pour the egg and milk mixture into the bowl. Use a large spoon (or pastry scraper) to mix everything together.

Put the remaining ½ portion of the flour into the bowl and knead briefly to combine all the ingredients.

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Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.

Add the butter and knead the dough for 5-10 minutes or until the dough is soft, smooth and slightly shiny, almost satiny. You can also try stretching part of the dough, if it stretches into a thin sheet without breaking, the dough is ready.

Put the dough into a lightly buttered bowl and cover with a damp cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).

Take the dough out of the bowl, deflate it by touching lightly.

Cut the dough into 8 pieces, roll into a ball, cover with a damp cloth and let them rest for 10 minutes.

Use a rolling pin to roll the dough into long cylinders, about 40cm in length (depends on the length of the sausage). Roll to enclose the sausage, with the end of the dough facing down.

Place the rolls on a tray lined with parchment paper. Cover the rolls and let it rise until it almost doubles in size. Brush lightly with some egg wash. Preheat the oven to 200°c and bake for about 10-12 minutes or until the rolls turn light brown.

Sausage rolls are ideal to serve as a snack. Kids love sausage rolls, these snacks are healthier than pre-packaged snacks like potato crisps and other salty products

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Tasty Potato Bake Potato Bake is one of those incredibly popular dishes.. It's a perfect accompaniment to roasted meats during Winter but goes equally well barbecued meats and grilled fish and salad in Summer, too.

However, not all potato bakes are created equal and there are a couple of things you must do to make sure your potato bake has your guests coming back for seconds and thirds.

Firstly, make sure you slice your potatoes evenly. There's nothing worse than taking a big bite of potato bake and discovering that you've bit into a big slice hard potato undercooked potato bake is just vile.

Secondly, you can't just chuck the seasoning on the top and hope it all works out fine.

Potatoes are very starchy and absorb a lot of flavour so you need to season each layer of potato individually.

If you get these two things right, and use good quality cheese then you'll be rewarded with a gorgeous, creamy potato dish and effusive compliments from all your happy dining companions.

Ingredients 1.

2.

3.

4.

7-8 medium potatoes 300 ml fresh cream 150 grams shredded tasty cheese Salt and pepper to taste.

Method 132

Wash and dry your potatoes.

Peel them, and then remove any eyes using a sharp knife.

Slice your potatoes into even slices about 5mm wide.

Find a suitable casserole or pie dish and create a layer of potatoes.

Season the potatoes with a grind of sea salt and black pepper.

Place another layer of potato slices on top of the first one and then season that layer.

Continue layering and seasoning until all the potato is used up.

Pour cream onto potatoes, trying to spread it out evenly.

Add shredded cheese on top.

Preheat oven to 180°c.

Place potato bake on middle for one hour or until potatoes are cooked through and the cheese is brown and crispy.

Use a skewer to check if the potatoes are cooked through - the skewer should slide through all parts of the bake easily without any resistance.

How to Roast a Leg of Lamb 133

Ever wanted to know exactly how to roast a leg of lamb? It’s easier than you think!

Here’s how to make a roast like you’ve been doing it for years and years. Adjust your cooking time according to the size of your leg of lamb. You can fined some points below.

Ingredients:      

1 x 1.5kg leg of lamb, defrosted 1 tablespoons crushed garlic or two garlic cloves 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1 teaspoon salt 1 tablespoon olive oil

Preheat your oven to 180°c Place the leg of lamb into a baking dish. Using a sharp knife, poke some 1cm deep pockets evenly over the roast (about six of them). Put into each hole a little of the crushed garlic and a little of the dried rosemary. Pour the olive oil over the roast and massage into the skin. Sprinkle the dried thyme and salt over the top.

How long to cook your roast for:

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Roast according to how you prefer your meat done below: Medium Rare = 1.25 hours Medium = 1.5 hours Well done = 1.75 hours The shank (the pointy bit) will cook faster than the rest of the roast, to prevent overbrowning, cover with aluminium foil to protect it. When the lamb is done the way you like it, remove from the oven and remove from roasting dish, cover in foil and allow resting for 10 minutes before serving.

As a general rule, allow 15 minutes at 180°c for every 500 grams of meat. Invest in a cheap meat thermometer – you are guaranteed perfectly cooked roasts every single time and it takes the guess work out of cooking times.

Serve with roast vegetables, baked or roasted potato and homemade gravy. The mint sauce is also excellent served with lamb.

Home made gravy For the gravy 100ml dry white wine 1tbsp French mustard 500ml Chicken Stock While the meat is resting, make the sauce. Place the roasting tray over a medium-high heat and allow the lamb juices to come to a boil and reduce by half. Add the white wine and use a spatula to scrape all the delicious bits from the bottom of the pan. Allow the liquid to reduce by half. Add the chicken stock and, again, reduce by half.

Pour off the excess fat then strain the liquid through a fine sieve. Stir in the mustard then pour into a sauce boat to serve.

Penne Arrabiata 135

Ingredients Serves 4

80g olive oil 1 brown onion, finely chopped 1 garlic clove, crushed 2 small red chilies, chopped 800g can dice tomatoes 250ml vegetable stock 200g basil leaves 400g dried penne pasta 2 teaspoons caster sugar

Method

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Heat the oil in a large saucepan over medium heat. Add onion, garlic and chillies.

Cook, stirring often, for 6 to 7 minutes or until onion is soft. Add tomatoes, stock and 50g basil leaves. Bring to a gentle boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes.

Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain pasta and return to pan. I used Barilla pasta Stir sugar into tomato sauce, season with salt and pepper. Pour the sauce over pasta. Toss to combine. Cover and set aside for 5 minutes, this allows pasta to absorb sauce.

Sprinkle with remaining basil. Spoon into serving bowls and serve grated Parmesan cheese separated.

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Cheesy meatballs

Kids like good cheesy meatballs.

Ingredients 500g lean beef mince 1 brown onion, coarsely grated 1 medium carrot, peeled, coarsely grated 1 small zucchini ends trimmed, coarsely grated 60ml tomato sauce 1 tablespoon barbecue sauce 80g grated light cheddar 40g plain flour 70g dried breadcrumbs 2 teaspoons sunflower oil

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Method Combine the beef, onion, carrot, zucchini, tomato sauce, barbecue sauce, cheddar and flour into a medium bowl and use your hands to combine.

Roll tablespoonfuls of the mixture into balls and place on an oven tray. Place the breadcrumbs on a plate. Roll each meatball in breadcrumbs to lightly coat. Cover with plastic wrap and place in the fridge for 30 minutes or until firm.

Heat the oil in a large non-stick frying pan over medium heat. Add half the meatballs and cook, turning occasionally, for 5-7 minutes or until golden brown and cooked through.

Transfer to a plate lined with paper towel. Repeat with remaining meatballs. Serve immediately. Serve tomato ketchup separately in a bowl.

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Cheese Tortellini Family Favourite

Ingredients 250g cheese tortellini 40g Pesto sauce ½ onion, finely chopped ½ carrot, finely chopped ½ celery stick, finely chopped 1 garlic clove, crushed 140

1 glass of red wine (good quality) 300g veal, minced 20g cooked ham, thinly sliced 20g baby mushrooms 50g Parmigiano cheese, grated Olive oil For pasta water Sea salt and pepper, to taste

Method In a large saucepan, bring plenty of water to the boil. When the water is boiling, add salt (7g to a litre of water).

In a large fry pan, cook onion, garlic, carrot and celery in a little oil. Once golden, add cooked and, after 2 to 3 minutes, add the meat and cook, making sure there are no lumps. Add salt and pepper, to taste.

Add wine and allow it to evaporate. Add mushrooms then add the pesto sauce.

Simmer for 5 minutes.

Drop the cheese tortellini into the boiling water and stir. Cook according to the instructions on the pack.

Drain the pasta 2 minutes before the suggested time and gently toss with the sauce and 125ml of the cooking water to allow the pasta to finish cooking in the pan.

Serve with a sprinkle of Parmigiano Reggiano.

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Defining Menu Courses

Courses & Formalities A meal can be as simple as one plate of food or as complex as multiple courses. The formality of a meal frequently determines the number of courses to be served and often a more formal meal means more courses. Some restaurants offer multi-course tasting, or degustation [careful, appreciative tasting of various foods] menus that include numerous small courses each only a few bites in size. These courses are designed to complement each other and usually increase in richness and intensity as the meal progresses. Most cultures have their own norms when it comes to coursing a meal and therefore a traditional dinner in Italy is most likely much different than one served in China, Morocco, Mexico, or even France. In the United States a meal often consists of an appetizer, an entree, and a dessert but this formula is not set in stone and there is really no right or wrong way to do it. How many and which courses are served can be determined by the diner, the chef, or the host and often depends on what the occasion is or where the meal is taking place.

Guide to Meal Courses The Amuse Bouche At certain restaurants, before the meal begins, diners are presented with a complimentary hors d'oeuvre called an "amuse," which is typically very flavourful and intended to "amuse" or stimulate the palate. These are usually offered as a gift from the chef and are intended to get the diner excited about the meal by offering a bit of insight as to what the chef is capable of.

Appetizers Appetizers, also called starters, are the first course of a meal and are served in small portions because more courses usually follow. Because they are smaller in size, appetizers are usually heightened in flavour and, like the amuse, are intended to get your palate and internal organs stimulated in preparation for the remainder of the meal.

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The Salad Course The salad course is sometimes served in addition to an appetizer--sometimes it is the appetizer and sometimes it is served at the end of the meal following the entree, before the dessert. Salads are light enough to satisfy, but not fill up a diner before they get to the rest of their meal. When served at the end of a meal, a salad aids in digestion and cleanses the palate before dessert is served. It is traditional in many European cultures to eat the salad following, rather than preceding, the entree.

The Soup Course The soup course, much like the salad course, is served either in addition to the appetizer or as the appetizer itself. A soup can be anything from a light, clear broth to a hearty puree and the type of soup being offered is often determined by what is to follow in the meal.

The Pasta Course - Traditional Italian Menu In Italian dining the pasta course is a traditional part of the meal and is served following the appetizer, prior to the entree. The Italian pasta course is much smaller than a typical American sized portion.

The Main Course The main course, often referred to as the entree, is the savory culmination of the meal that all of the other courses have built up to. The main course usually consists of the largest portion of the meal and in many cases features some type of protein. Sometimes a meal is divided into multiple entrees, such as a fish and a meat course, but generally there is only one main course.

The Cheese Course If a cheese course is being served, it is usually done after the entree and before, or in lieu of, dessert. The cheese course can be as simple as one piece of cheese on its own or as elaborate as a sampling of numerous cheeses and various accompaniments such as bread, fruit, and nuts.

The Dessert Course Dessert is the final course and often the one people most look forward to. The dessert course always features something sweet and is designed to round out a meal and satisfy the craving for sweetness that many people have after eating savoury foods.

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The Petit Fours Petit Fours are tiny, bite sized desserts like cookies, candies, or tarts that are sometimes presented at the end of a meal as a final small treat.

Food and Drink Pairing

The Most Important Rule of Food and Drink Pairing The most important thing to know when it comes to food and beverage pairing is that if you like it, it's a good match for you. Food and beverage pairing, like most aspects of consumption, is totally subjective and differs from person to person. Many of us have been made to believe that only certain beverages are appropriate with certain foods, and this has been especially true as far as wine is concerned. It is now more commonly recognized, however, that every person's tastes are different and that there is no right or wrong when it comes to this topic.

Pairing Food and Wine When there is mention of food and beverage pairing, wine is probably the beverage that comes to mind first. Wine has been paired with foods for centuries and is inarguably one of the finest complements to a meal. What is arguable, however, is which wines are best with which foods. There are classic pairings that most would agree were made for each other and which, when put together, seem to bring both components to new heights-seared foie gras with Sauternes and raw oysters with Chablis. Drinking Sauternes with your oysters and Chablis with your foie gras is no less correct, however, if that is what you prefer. Wine experts agree that all wines have underlying flavours and aromas ranging anywhere from strawberries to wet soil and it is often easier to pair a wine with a food if you have some knowledge of these flavours and what complements them.

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Pairing Food and Beer Beer is another beverage that goes very well with many foods. It is produced in so many different styles with flavours that range from light and fruity to rich and complex that it is often better suited to certain foods than wine. A thick cut of steak, for example, pairs beautifully with a rich, dry stout. Sushi is perfectly complemented by light Japanese style beers and amber beers offer great relief and flavour balance with spicy foods. Even a thick, malty beer can offer an original and delicious accompaniment to dessert.

Pairing Food and Cocktails Cocktails have gained stature in the culinary world recently and bar tenders and mixologists are often influenced by food flavour combinations when creating innovative, new cocktails. The latest trend is in creating cocktails that are specifically designed to pair well with certain foods. There are some classic cocktails that include savoury foods such as olives, onions, and tomato juice. Today we find cocktails flavoured with more unusual ingredients such as fragrant herbs, chili peppers, pickled vegetables, and jasmine.

It is not uncommon to see restaurants featuring multi-course meals with cocktails pairings instead of wine. Some restaurants also offer food pairings that have been designed to be eaten with high end liquors such as whisky or tequila, served on their own or over ice.

Beyond Alcohol Non-alcoholic beverage choices are abundant today and extend far beyond the limited choices of the past. Homemade sodas are infused with creative flavourings like herbs and spices, lemonades and teas are made with fruits and herbs, and many non-alcoholic versions of creative new cocktails are offered and are delicious when paired with food.

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The Principles of Plating

There are no hard and fast rules to determine how a dish is to be plated, but there are standards and guidelines that have been proven to work. Balance is the key element to success in the creation of any dish and that element applies to many areas of the plating process as well.

Achieving Balance: Proteins, Starches and Vegetables One primary consideration when putting together a dish is nutritional balance. It has long been stated that a nutritionally balanced plate contains a protein, a starch, and a vegetable. As nutritional guidelines change and the understanding of the human body becomes more refined, dietary recommendations have become more specific. The old standard of protein, vegetable, and starch has been broken down further to emphasize lean cuts of meat, starches that are high in fibre and vegetables that are prepared in a way that does not diminish their nutritive value. Until recently, protein was believed to be the most important part of a dish and should therefore be the predominant component-making up 50 percent of the overall plate. That belief has shifted, however, and recommendations today are that vegetables and whole grains should predominate with protein coming in much smaller portions.

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Consider Taste and Texture When it comes to plating, texture and taste are each important to consider. A well balanced dish might feature one main flavour, but that should be complemented by other flavours that are intended to accent and enhance. If you are serving a spicy dish such as curry, for example, it would be good to balance it out with something that cools the mouth, like yogurt and perhaps something neutral to balance out the spice, such as rice.

Texture is another component to factor in and a well thought out dish has more than one texture. The multiple textures in a dish should play off of and enhance each other. A smooth, creamy soup accompanied by crispy crackers is a good example of this.

Pretty Plating Pays Off Visual appeal is another thing to consider. A good chef envisions how a dish is going to be plated long before the food actually gets to the plate. Some chefs go so far as to make a sketch of a dish when they begin to conceptualize it, which assists them in determining what is needed to make a dish visually enticing. How food is placed on the plate greatly influences how the dish is received by the diner. A plate of food should look full and satisfying, but should never appear overflowing or sloppy. Leaving a little bit of space between items helps a plate to look clean and neat. In addition to the spacing of the food, the height of various items on a plate can offer some nice visual appeal. Giant towers of food are overly contrived and impossible to navigate. Flat, one dimensional plates are boring and offer little in the way of appeal. Once again the concept of balance comes into play and it might be a good idea to have certain items on a plate mounded higher or moulded into shapes in order to offer contrast to other items the a plate.

When balance, based on nutrition; flavour; texture; and appearance is factored into the creation of a dish, you are presenting a plate of food that is appealing to the diner from all angles.

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Cooking Tools and Equipment

The Well Stocked Kitchen Everyone can relate to taking up a new hobby and going out and buying the most expensive, top of the line equipment, only to find it shoved in the back of a closet collecting dust just a few short months later. The same is true with cooking and cooking equipment. As fun as it can be to stock up on the infinite styles, shapes, and colours of specialized kitchen equipment, most are superfluous and not required for a well functioning kitchen.

It is a good idea to invest in quality, but this does not mean that you must purchase the most expensive equipment because price is not necessarily a reflection of quality and there are plenty of very good tools priced in an affordable range. While fancy home cooking stores are popular and are set up in a way that makes you feel like you must own even the silliest of gadgets, restaurant supply stores are usually more affordable and in most cases the best place to purchase kitchen equipment.

If you are just starting to equip your kitchen, it makes sense to start small and add to your collection as your interest, skill level, and need dictate. A simple selection of cooking vessels, utensils, and appliances is the best place to begin.

The variety and selection of cooking vessels available for purchase today is vast and it is not uncommon to purchase far more than you can ever possibly use. The best plan is to start out with just a few and buy more if the need presents itself.

Must Have Kitchen Tools SautĂŠ Pans SautĂŠ pans, or frying pans, are distinguished by size, what they are made of, and the angle of the sides of the pan. The most practical pan is one that has a large, flat bottom and sides that angle outward. Most cooks can get along fine with 3 sizes of pans--an 8", 10", and 12".

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  

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Copper pans are at the top of the list as far as quality and consistent heating goes, but they are also the most expensive to purchase.

Stainless steel pans are a good choice because they conduct heat well and are durable, but they too can be quite expensive.

Aluminum pans are a good choice because they are less expensive than stainless steel and do an acceptable job with heat distribution; their downfall is that they have a tendency to warp and dent easily and can sometimes react with certain ingredients, which gives an off taste to your food.

Cast iron is a wonderful cooking medium and offers a sturdy, consistent heating source. Cast iron pans are comparatively inexpensive and if treated right can last indefinitely. They are, however, much heavier to lift than other pans and can react in a negative way when cooking acidic foods.

It's always useful to have one non-stick pan in the house, but generally speaking, these pans do not last long, their surfaces are easily scratched, and they can not be used at high temperatures. Regardless of which pans you purchase, you should be sure to buy pans with riveted metal handles and appropriate sized lids.

Saucepans and Pots The numerous options available for sauté pans are also available for saucepans and pots.

Copper is the top of the line, but also the most expensive. Stainless steel is your best bet and aluminium follows as a more affordable second choice. As for size, three smaller pots--1 1/2, 3, and 5 quarts--can be used for basic needs. You should also have one very large pot--10 quarts--for cooking pasta, braising meats, and making large batches of soup.

Tight fitting lids are important as well.

If you are someone who finds them making meal decisions at the last minute, a pressure cooker might be a worthwhile investment. Available in many sizes and price ranges, these pots function by cooking food under intense pressure which causes the boiling point to increase and allows foods to cook in a fraction of the time. With a pressure cooker, you can cook a beef stew in about 20 minutes and other dishes, like soups and chicken, are ready in far less time than that. If you are an organized person who has little time to cook at the end of the day, a slow cooker might be a better investment. Ingredients for a slow cooked meal can be placed in the pot in the morning and at day's end you can have a complete meal waiting for you.

Baking or Roasting Pans Baking or roasting pans are an important component of every kitchen. Purchase a metal 9x13" pan and a 9x9" square pan and you should be set. You might find that a rectangular, glass 9x13" pan can come in quite handy as well. If you intend on doing any type of baking you should have two 9" round cake pans, a 12 cup muffin tin, a loaf pan and a 9" or 10" glass pie plate. You should have at least three or four baking sheets as well. Restaurant supply stores often sell these as half sheet pans, which fit into standard sized ovens and are thicker and sturdier than most store bought cookie sheets.

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Mixing Bowls Mixing bowls are indispensable and you will find numerous uses for them that you never previously considered. Stainless steel bowls are preferable because they are durable, multi functional, and relatively inexpensive. A set of five or six nesting stainless steel bowls in varying sizes is all you should need. It is also handy to have a set of four or six very small bowls, or ramekins to hold salt and small quantities of other things such as chopped herbs.

Utensils and Gadgets So many different utensils and gadgets are available that just thinking about it is daunting. Put the following on the short list of basic utensils that are really vital to a well supplied kitchen:                   

Wooden and slotted spoons Rubber and metal spatulas Ladle Whisk Sturdy set of tongs Rolling pin Wine and bottle opener Can opener Grater, zester, and peeler Colander and a fine meshed strainer Timer Meat thermometer Pastry brushes Citrus reamer Kitchen shears Funnel Measuring spoons Clear measuring cup for liquids and a set of metal measuring cups for solids Two cutting boards--one you use only for raw chicken and one for everything else. Plastic and wooden cutting boards are equally good and which one you buy is really a matter of preference.

Knives Purchasing knives can be an overwhelming task because there are so many makes, sizes, and styles to choose from. Most cooks are perfectly supplied with three basic knives--an 8" or 9" chef's knife, a serrated knife, and a 3" or 4" paring knife. Look for knives made from high carbon steel because they don't stain or discolour easily. Most knives come with plastic or wooden handles and come in a range of prices. Your best choice is the knife that feels most comfortable in your hand and is easy for you to work with. Buy a

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honing steel at the same time so that you can clean up the edge on your knife in between sharpenings.

Electrical Appliances A few electric appliances will enable you to perform just about any task you desire. 

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Food processors have an infinite number of functions and are at the top of the list when it comes to practicality and usefulness. You should purchase one with a large volume capacity and a powerful motor that can hold up to extended use.

Standing mixers are invaluable if you spend any time baking bread or making desserts. If you are not going to be kneading dough, you might want to opt for a hand mixer that costs much less still performs many of the same functions as a standing mixture.

Blenders are handy for making beverages, vinaigrettes, and for blending soups and sauces.

Toaster ovens, particularly those with convection options, are great for cooking and heating smaller quantities of foods.

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Cooking Trends

Good Home Cooking Makes a Comeback Over the last fifty years people in Europe have spent less time cooking and eating at home and have instead come to depend on restaurants, fast food, and convenience foods from grocery stores. Some claim they don't have the time, or the talent, for preparing meals at home and for many the act of eating has little to do with enjoyment and more to do with simply providing themselves with sustenance as they whirl through their busy lives. Restaurant trends regularly fluctuate as a reflection of what people are most interested in eating. It is no surprise, therefore, to find the more restaurant menus feature comfort foods associated with home cooking like meatloaf, macaroni and cheese, and pot roast. It is ironic and reflective of how far we have moved from tradition that we now go out and pay for home style meals.

Recently, there has been a shift and cooking and eating at home has come back into fashion. In large part this is due to the struggling economy. The rise in status of chefs from behind the scenes blue collar workers to media superstars has also contributed as well as an increased awareness of organic, sustainable, and locally produced foods and a fairly aggressive campaign that shows people just how easy it is to produce a great meal at home.

Becoming a Chef: First Steps & Considerations Cooking can be as simple or as complex as you choose to make it. Cookbooks, magazines, and television shows all strive to make this point by teaching fast and easy ways to prepare great dishes and meals. A basic understanding of food and cooking techniques goes a long way and once you have the basics down it is just a matter of accessibility to ingredients, personal taste, and your ability to build upon what you know to determine what it is you will prepare. A tremendous sense of accomplishment, as well as instant gratification, comes from cooking and it is not at all uncommon for people to be quite surprised by what they are capable of producing. This is often all the encouragement they need to continue their pursuit and to challenge themselves with more difficult tasks each time they cook.

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Knowledge of farming practices, where food comes from, how food is handled at processing plants and restaurants, food allergies, and the types of additives in processed foods are all topics that are getting a great deal of focus lately. With so many unknowns, some comfort can be found in purchasing raw ingredients and preparing them yourself.

Food related health issues are also of great concern today and it is much easier to have total control over your intake if you are responsible for how your food is being prepared and what is added to it.

Cost is another factor that has influenced the increase in the number of people who are eating at home. With the economy in flux, factors like gas prices, unemployment, the cost of health insurance, weather patterns, and even immigration issues all directly influence restaurant profitability and it is becoming more and more expensive to dine out. Cooking at home was once done out of necessity and not only was food prepared at home, but it was also grown and raised there. Putting that much personal effort into food allowed people to have a much greater consciousness in terms of waste and made them think about planning and preparing for the future. Food was not only cooked day to day as it was need, but was also prepared and preserved during bountiful times so that there would be sustenance available when food was less accessible. In coming full circle, whether due to necessity or interest, people are once again realizing that it makes sense and is far more cost effective to cook and eat at home.

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How to Cook Lamb

Setting the Record Straight on Lamb Lamb is a staple in the diets of many cultures including India, Greece, Spain, France, and countries throughout North Africa and the Middle East. Americans, however, eat far less lamb on average than people from these other countries. Lamb is often thought to be strong and gamey in flavour, and while this is often true, that is characteristic more of older lamb--over 12 months of age. The majority of the lamb sold in the U.S. comes from animals between 5 and 12 months old and while distinctive in flavour, is typically not too intense or overwhelming.

Selecting the Perfect Lamb Lamb should be bought when it is light red and fine grained in appearance. Older lamb, or mutton, has a darker, purple hue and is much more pungent in aroma and flavour and the meat is tougher. Lamb should never have an unpleasant odor and the fat on lamb should always be white, never yellow or brownish. The ends of the bones on lamb should appear moist, red, and porous and not brown or dried and crusty.

Lamb is sold in many different cuts. The rib and loin produce the tenderest meat, which should be cooked over high heat for a short amount of time. Other tougher cuts, such as the shoulder and leg, hold up well when being braised or stewed, but lamb is such a small animal that most of the meat is tender enough to be cooked with a dry heat method.

Tender cuts of lamb are at their best when cooked to no more than medium and are ideal in flavour and moisture when served at a temperature closer to medium-rare. Obviously, tougher cuts cannot benefit from being served at this temperature. Ground lamb is as popular in many other cultures as ground beef is in the U.S. It is used in everything from meatballs to patties and is incorporated into many dishes along with flavourful grains and vegetables.

Preparing Lamb Because of its robust flavour, lamb lends itself to numerous preparations and accompaniments. Greek style lamb is typically prepared with strong, savoury flavours such as garlic, rosemary, lemon, and coarse sea salt. Lamb prepared in North Africa, however, is often served on the sweeter side and accompanied by such things as prunes,

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dried apricots, and honey. Lamb is extremely versatile and, with some creativity and good planning, can be transformed into a truly delicious and memorable meal that is sure to win over even the most sceptical.

How to Cook Pork, the Other White meat

Choosing the Right Cut of Pork Much like beef, pork has always been considered to be unhealthy and fatty and as a result, leaner breeds of pigs are being raised in the Europe. today. The flavour of pork is fairly mild and lends itself equally to savoury, aromatic and sweeter, fruity preparations.

As previously described with other types of meat, cooking techniques vary base on which cut is being used. There are leaner cuts like the tenderloin and chops, which are perfect for roasting and grilling. Less lean cuts like the shoulder and belly are at their best when cooked long and slow.

Follow these standards to purchase pork:    

The meat should be firm to the touch and reddish-pink in colour and should never have a grey hue to it.

The texture should be fine grained and the pork should not have an excessive amount of exterior fat.

Any fat that is present should be white in colour and never yellow or browning.

Finally, pork should have a mild, sweet smell and should never feel slimy or sticky.

How to Cook Perfect Pork Over the past century it has been drilled into the American mind that pork should be cooked until well done because of the possibility of contracting trichinosis, a parasite that at one time was prevalent in pigs in the U.S. Even though trichinosis has been almost completely eradicated in America today, the cooking guidelines for pork have not been updated to reflect this. These outdated cooking methods, combined with leaner breeds of pigs, often result in dry, chewy, overcooked pork. It is therefore important to have some knowledge of what the current acceptable cooking practices are.

A piece of lean pork like the tenderloin, for example, is at its best when it is cooked to a temperature of medium, thus retaining a bit of pink colour in the centre. To attain this, the 155

meat should be cooked to an internal temperature of about 150 degrees. While the pork may appear shockingly undercooked to those who were taught to fear pink in their pork, it is perfectly safe to eat because the trichinosis parasite is killed at a temperature of 137oF, far below the final internal temperature of the pork. Cooking a piece of lean pork until it is well done results in something similar to shoe leather.

How to Cook Poultry

Get to Know you’re Chicken...

Chicken is one of the most popular and widely consumed meats in the world. Because of the popularity of chicken, chickens are literally mass produced today often in ways that are unhealthy for both the animal and the consumer. It is therefore extremely important to have an understanding of where your chicken comes from and how it has been handled.

Because the labelling on chickens is often inconsistent and unreliable, the best option is to purchase your chicken at a place that knows where it came from and how it was raised.

If this is not possible, however, you are best off looking for chickens that are free range, organic, and raised without hormones or drugs.

A Cut Above: Learn to Speak Chicken Chicken is sold in a variety of sizes and packaged in numerous ways from the whole bird to individual parts. Typically whole chickens less than four pounds are referred to as fryers or broilers; anything over four pounds is called a roaster. Very large chickens are often called stewing chickens and should be used only for braising or stewing because these chickens are older and the meat is often quite tough.

Techniques for Cooking Chicken Depending on which parts of the chicken are being cooked, different cooking techniques should be used. The white meat, or breast, is extremely lean and not all that flavourful.

Dry rubs, brines, and marinades are all good ways to impart chicken breasts with flavour before cooking them. Cooking them with the skin on and the bone intact helps retain moisture and maintain flavour.

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Boneless skinless breasts have very low moisture content and tend to dry out no matter which way or how quickly they are cooked. Chicken breasts are best cooked at high heat for a short amount of time. Grilling, sautĂŠing, and roasting are all good options. Dark meat, or leg meat, is far more flavourful than white meat and cooks up moist and tender regardless of which technique is used. Slowly braised dark meat chicken, such as in a Moroccan tagine or stew, is full of flavour and moisture, but chicken thighs cooked on a grill or sautĂŠ are just as moist and delicious. Because of its mild, neutral flavour, and rapid cooking time, chicken lends itself to unlimited flavour combinations and cooking techniques.

Your Guide to Beef

Where's the Beef? A European Staple Beef has always been a staple in the European diet. Because of increasing health concerns regarding heart disease, cholesterol, and obesity, however, leaner breeds of cattle have been introduced into the European. market in recent years. Despite the often negative image given to beef, there are benefits to eating it as well. Beef is extremely high in protein, iron, and B12 vitamins. These nutrients are more efficiently absorbed when eaten in meat than when taken as supplements.

Choosing the Best Beef Cuts When purchasing beef, there are certain guidelines that will help to identify the best quality cuts. Beef should always be light red to slightly brownish-red in colour. If it is dark or splotchy, it is probably old. It should be moist to the touch but should not be sitting in pool of liquid and should never feel slimy, sticky, or wet. Beef should have a distinct smell, but should never smell sour or unpleasant. It should appear well marbled; meaning the fat that runs throughout the meat should be ample and evenly distributed.

The fat on the exterior should be white in colour and never yellow or browning. As with all meats, certain cuts of beef are higher in fat and certain cuts are leaner. Some are tender and some are tougher. All these factors determine how a cut of beef should be cooked.

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Beef's tenderness is determined by which muscle of the animal it comes from. The meat from the back of the steer is a lot less worked than the meat from the legs, neck, and underside. Cuts such as tenderloin and top loin (New York Strip) come from a steer's back and have a fine grained texture and low amount of connective tissue. These cuts can be cooked over high, direct heat and yield a tender, flavourful piece of steak. Cuts such as the chuck (shoulder) and brisket come from the side of the cow and have a coarse grain and a fair amount of connective tissue. These cuts are best prepared with slow, moist cooking that allows the connective tissue to break down and become gelatinous and fork tender.

Getting To the Meat of It - A Beginner's Guide

Choosing the Right Cut for the Job Many factors come into play when cooking meat, including determining which cut is best suited to the dish that you are preparing, having some knowledge of where the meat comes from, and deciding how you plan to cook it. Lean, tender cuts of meat require less preparation and less complex methods of cooking than those that are more muscular or higher in collagen or cartilage. Those tougher cuts require a long, slow cooking process and often more complex preparation before the meat is cooked.

What Determines Meat Quality?

Quality and flavour are first determined by how the animal is treated early in its life. The breed, age, diet, and living conditions of the animal as well as how it is slaughtered, how it is stored, and how it is packaged and shipped are all factors that contribute. The best quality meats are those from animals that have been raised on a natural diet of hormone, antibiotic, and pesticide free organic food and those that are allowed to spend time 158

outdoors grazing and roaming, rather than being kept indoors with limited room to move.

Certified organic meats meet these requirements. Meats labelled 'natural' imply that the meat was raised with minimal processing and without artificial ingredients but the term is sometimes vague and never a guarantee that the meat is of top quality or that it will meet your high standards.

How to Prepare Your Meat for Cooking A number of techniques can be used to prepare a piece of meat before it is cooked.

Choosing the correct preparation depends on which cut of meat you are using and how you are using it. Some techniques alter the natural shape of meat and poultry--tying them with butchers twine before they are cooked. This ensures that they are uniform in size and thickness and will cook evenly throughout. To impart certain flavours before cooking you can use a rub or a marinade. A dry rub is a mixture of herbs and /or spices that are blended together and then rubbed into a piece of meat and allowed to penetrate and flavour it.

Spice Up Your Recipe with a Marinade Marinades are flavourings that penetrate meat in liquid form. They often contain acidic ingredients such as lemon juice or soy sauce, and the acid acts as a tenderizer and slightly break down the structure of the meat. For this reason, marinades are most often used for tougher cuts that can benefit from some of the tenderizing effects, while rubs, or marinating for just a short amount of time are better for leaner cuts.

Building the Perfect Brine Brine is a combination of salt and water, and sometimes sugar and other flavourings.

Heavily-salted brine can be used as a cure for meats that are going to be cooked very slowly, smoked, or air dried. Some of the water in the meat is replaced by the salt, which provides a less desirable environment for bacteria and decreases the chances of spoilage.

Brining with a lower salt content is done to impart flavour and increase moisture and always results in a juicier piece of meat. For a quicker effect, meats are sometimes injected with flavoured liquids using a special meat syringe. While this does not give the same overall moisture increasing effect as brine, it imparts flavour throughout the meat.

What Cooking Method is best?

How a piece of meat should be cooked is determined mostly by the cut. Leaner, smaller cuts of meat are best cooked using a dry heat method, while larger, tougher cuts of meat are best when cooked using a wet heat method. Grilling, broiling, sautĂŠing, stir frying, and roasting are all dry heat cooking techniques. The first four techniques allow meats to cook quickly and do not involve a lot of preparation prior to cooking.

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Grilling and Broiling Meat Grilling and broiling are techniques that expose the meat directly to the heat source. With both techniques, the meat takes on a smoky flavour as parts of the meat char from the intense direct heat. With grilling, the heat source is below the meat while in broiling the heat comes from above.

SautĂŠing and Stir Frying Meat SautĂŠing and stir frying are both done in pans on the stovetop and both use a small amount of fat and high heat. Stir fries are used mostly in Asian cooking. It is characteristic for all of the ingredients used in a stir fry to be cut to roughly the same size prior to stir frying. The ingredients are cooked individually and then ultimately combined together and often finished with some type of sauce.

Roasting Meat With roasting, food cooks surrounded by hot, dry air in an enclosed environment--most often in an oven, although a covered grill can also be used. Tender cuts of meat, such as beef filet or lamb racks, are roasted at a very high temperature (200°c.and above) for a short period of time. This allows the outside of the meat to brown and caramelize quickly enough that the inside does not lose a lot of moisture. Tougher, thicker cuts of meat are roasted at a much lower temperature (250 to 300 degrees) for a longer period of time, often for many hours. By maintaining an even, low cooking temperature, fat and moisture are more likely to be retained, which results in a tender, juicy roast.

Braising, Stewing and Beyond Wet heat cooking methods include braising and stewing, poaching, and cooking 'en papillote.' Braising cooks meats in liquid in a sealed container. Most meats are well seared before braising, which allows the deep, rich flavour of the browned meat to be incorporated into the flavour of the braise. Braises and stews cook for a long period of time on low heat. This process converts the collagen in the meat, which is tough to chew, into gelatine, which literally melts in your mouth. The key to producing a good braise is to maintain an even cooking temperature and to not cook for longer than instructed. Even though braised foods are cooked in liquid, overcooking causes moisture to be drawn out and results in a piece of meat that is as tough and inedible as one that is overcooked in dry heat.

Poaching is a cooking method in which meat is submerged in a liquid that is kept at a consistent temperature. Poaching is usually done with smaller cuts of meat cooked at a higher temperature for a shorter amount of time than braising and stewing. Cooking 'en papillote' is a French technique in which an item is basically steamed within an enclosed packet made from either parchment paper or foil. Vegetables and herbs and sometimes a small amount of liquid are placed in the packet along with the main ingredient. The

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packet is then placed in a very hot oven and as the vegetables and liquid release moisture they steam the contents of the packet until it is cooked.

Preparing Raw Fish - Crudo, Tartare, and Ceviche

In this lesson, we'll explore raw fish preparations, including Crudo, Tartare, and seafood.

In the Raw: Crudo, Tartare and Beyond Crudo means "raw" in Italian. It is a stylish way to serve raw fish both in Italy and in Italian restaurants in America, perhaps as a response to the popularity of sushi, which crudo resembles.

There are a number of ways to prepare raw fish, called variously crudo, carpaccio, and tartare. These names are open to personal interpretation and, to a certain extent, may be used interchangeably. Broadly speaking, however, the different names represent different ways of cutting the fish: carpaccio refers to very thin slices, crudo to thicker pieces, and tartara to small bits, or dice. The decision about whether to serve carpaccio or tartare is also a practical one; after filleting and portioning a whole fish, for example, a chef may use good quality, leftover scraps for making a tartare because they are not large enough for a carpaccio.

All three preparations are traditionally dressed with a few quality ingredients: olive oil, an acid (lemon juice or a vinegar), and salt. The chef may embellish with whatever flavourings he or she likes, including but not limited to fresh herbs and spices.

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Cooking Seafood: Poaching and Cooking En Papillote

In this lesson, we'll take a closer look at two techniques: poaching and cooking in parchment paper (en papillote).

Poaching Seafood Seafood may be poached in a simple vegetable broth seasoned with white wine and/or vinegar. This broth, called a court bouillon, imparts additional flavour during cooking.

Seafood that will be served cold should be allowed to cool in the broth. Be sure to take this into consideration when determining cooking time.

Ready for more tips? Read on:   

Keep the temperature of the broth stable at around 82°c.

Wrap aromatics in cheesecloth so they are easily removed once the broth has cooked and the seafood won't need to be cleaned of stray vegetables and herbs.

Add shrimp to simmering broth and then remove the pan from heat. The shrimp will cook in the residual heat from the broth.

Cooking Seafood en papillote This technique, which combines of baking, braising, and steaming, cooks the fish in its own juices while trapping them to serve as a sauce. Follow these hints to get started:

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  

For each piece of fish, fold a piece of parchment paper in half and cut a rectangle 12 to 14 inches long, and 9 to 10 inches wide.

Brush the bottom edge of the pouch with lightly beaten egg white. Fold over the top and crimp the edges to seal.

Place the pouch on a baking sheet and bake at 246°c for 8 to 10 minutes for thin fillets, or 15 minutes for thick fillets.

Guide to Cooking Shellfish

Most shellfish lend themselves to a wide array of preparations. Shellfish are high in protein, iron, and vitamin B, and they are relatively low in calories and fat.

Three Categories of Shellfish: When you think of shellfish, you probably think of it in terms of lobster, shrimp, crab, and so on. Technically, however, there are three categories of shellfish. As a chef, it’s important to get to know all these different types and how to best prepare them: 1. Crustaceans: invertebrate animals with a skeleton or shell. Crustaceans are, for the most part, saltwater animals; crayfish live in freshwater. The crustacean family includes lobster, spiny lobster, rock lobster, crab, shrimp, prawns, and crayfish.

2. Mollusks: divided into two categories: bivalves and univalves. Bivalves are saltwater creatures with two shells such as oysters and clams, whereas univalves, such as snails and winkles, have only one shell and can live in saltwater or on land.

3. Cephalopods include squid, cuttlefish, and octopus. Cephalopods are somewhat inverted—they have a muscular exterior mantle on the outside of their shell. They move by expelling water from a siphon under their heads. Cephalopods generally have well-developed eyes, and they can eject ink from an ink sac as a means of defending or hiding themselves from predators.

Purchasing and Storing Shellfish Most crustaceans must be alive and vigorous when purchased. When buying shrimp, the meat should look springy and moist. Lobsters should feel heavy and full with all claws and feet intact.

Shellfish should be cooked as soon as possible after purchasing. Refrigerate live crustaceans at 4°c on a bed of seaweed or damp newspaper. Shelled shrimp and shucked 163

scallops may be stored wrapped in plastic. Mussels and clams are refrigerated in netting t allow them to breathe.

Cooking the Perfect Shellfish A number of techniques can be used to cook shellfish, such as: sautéing, grilling, baking, frying, and more. Check out the recipes on the right for more detailed instructions. You can also skip ahead to Lesson 4 to get the scoop on cooking all types of seafood.

Storing and Preserving Fresh Fish

In ancient times, there were three fundamental methods of preserving fish: refrigeration on ice, salting, and pickling (or fermentation). In this lesson, we'll explore using ice and salting for preserving fish.

Keeping Fish on Ice After delivery, fish should be cleaned, trimmed, and stored on crushed ice. Most whole fish with skin on can be stored directly in ice. Here are a few more tips:    

Fillets should not come in direct contact with ice to avoid damaging the flavor and texture of the flesh.

There must be drainage openings in storage units so the fish does not soak in water Ice must be changed daily.

Any fish that is held on ice for too long will lose flavour, and the flesh will lose its natural elasticity. Certain saltwater fish, such as brill, sole, and turbot, can be held for several days. Others, such as whiting, sardines, skate, and most freshwater fish, are too fragile to be held for a long time.

Preserving Fish with Salt Salting has long been a popular method of preserving fish such as anchovies, eels, sardines, herring, tuna, and tuna eggs. Some fish, like cod, were typically salted and dried

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onboard ship. The baccalà, [salt cod] as it was known, was sold throughout Europe and the Mediterranean.

Salt cod must be soaked before cooking. To prepare salt cod for cooking:  

Rinse salt cod. Place in bowl, and cover with cold water.

Let soak 48 hours, changing the water three times during soaking.

Preparing Fish -- The Basics

Despite its continuing popularity, working with fish remains difficult for many cooks out there. In this lesson, we'll explore the basics of selecting and preparing fish for cooking.

All fish have four sections—the head, the trunk or body, the tail, and fins. Fish are 70 percent water and 10 to 20 percent protein, plus traces of minerals, vitamins A, B, and D, glucides [carbohydrates], and lipids. There are 160 calories per 100 grams for fatty fish and 70 calories per 100 grams for lean fish.

Selecting Fresh Fish      

Fish should have a brilliant appearance with scales firmly in place.

Eyes should be bright, shiny, convex, and completely full.

Gills should be brightly coloured, moist, and filled with blood.

The anus should be tightly closed and the stomach should be firm and intact.

The flesh should feel firm and slightly resistant to the touch.

Finally, fresh fish should smell fresh and clean, not "fishy."

Preparing Fish for Cooking   

There is considerable loss when cleaning and portioning fish. The edible portion of a fish may only be 40 percent of its original weight.

The portion size of fish required for a main course is 100 to 150 grams per serving.

Fish may be skinned before cooking, but it is useful to leave the skin on delicate fillets such as flounder or sole because it helps hold the fish together. To prevent curling while cooking, score the skin of the fillet with a knife.

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Preparing Roots and Tubers

Root Vegetables vs. Tubers Root vegetables (beets, carrots, and parsnips) and tubers (potatoes, yams, and jicama) are very similar in that they are both parts of a plant that grow under ground and whose main function is to store energy for the plant. This stored energy is used by the plant as fuel for growth, propagation, and reproduction.

During the winter, the underground portion of a plant stores vital energy after the leaves die back, which allows the plant to survive the winter and regenerate in the spring. Roots have strong absorption abilities and draw water and minerals from the soil for nourishment. For this reason they are very high in nutrients and an excellent source of vitamins and minerals. Tubers tend to have a lower nutrient content but are packed with stored energy and are thus an excellent form of carbohydrates.

Choosing the Perfect Vegetables When purchasing, look for roots and tubers that are firm, heavy, and smooth skinned. If their leaves are attached, they should be crisp and bright green in colour. Root vegetables tend to lose what little moisture they have quickly, so they are best stored without their greens, wrapped in a damp paper towel in a perforated plastic bag in the refrigerator.

Tubers are best stored in a dark, cool, well ventilated place and not in the refrigerator.

Most roots can be eaten raw or cooked; tubers, with the exception of jicama, are mostly eaten cooked.

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Preparing Bulb Vegetables

Onions the Basics Onions and garlic are the most common types of edible bulbs. Onions come in a variety of shapes, sizes, and flavour intensities and can be prepared in an endless number of ways. With some types of onions only the bulb is consumed whereas with others both the bulb and the shoot are eaten. Onions and garlic have a distinct flavour that makes them all similar, but the intensity of flavour and varying degrees of harshness and sweetness is what distinguishes them from one another.

All about Green Onions Onions are usually divided into two categories, green and dry. Green onions are those that are harvested while the shoots are still young and green and before the bulb have had time to mature. They are eaten raw and cooked. Scallions, spring onions, chives, and leeks all fall into this category. When purchasing green onions, look for those that have an even green colour with no brownish patches. Avoid any that are limp, cracked, or dried out or yellowing. Green onions should be stored in the refrigerator.

All about Dry Onions Dry onions can be red, white, or yellow in colour and are harvested when the bulb has reached maturity, the shoots have died, and the onions are left with a papery covering. As these onions dry, the pigments in the skin determine colour, which varies depending on variety. Dry onions for the most part are quite similar in flavour and can be used interchangeably in recipes. Some types of dry onions, such as Vidalias and Walla Wallas, are harvested very early and have a thinner skin and a higher concentration of sugar than other dry onions. These onions have such a sweet, mild flavour that they are often eaten raw. Shallots are another type of dry onion that is smaller than its counterparts and mild

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in flavour. Shallots tend to have two to three individual bulbs that grow next to each other under their papery outer skin.

When purchasing dry onions, look for those that are firm and have a dry, smooth outer skin. Avoid those with soft spots, sprouts, or mould. These onions should be stored in a well ventilated, cool, dark place away from potatoes, which give off moisture and cause the onions to sprout and rot. It is best not to store onions in the refrigerator because the moisture and lack of air circulation causes them to rot quickly.

All about Garlic Garlic is grown in much the same way as dry onions and is harvested in the same way, once the shoots have died and the outer skin becomes tough. A bulb, or head, of garlic consists of a cluster of individual cloves that are each covered in papery, white skin.

Garlic is revered for its contribution to both the culinary and medicinal worlds. Garlic adds a unique, delicious flavouring to foods and while it has a pungent, sometimes harsh flavour when eaten raw, the flavour mellows and sweetens as it is cooked.

Garlic is claimed to have medicinal benefits that range from reducing cholesterol, regulating blood sugar levels, fighting infections, and cancer prevention. Garlic should be stored in the same way as other dry onions, but because it has lower moisture content, it stores well in the refrigerator.

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Preparing Veggies - Stalks, Inflorescent, And Legumes

All about Stalk Vegetables Stalks are a category of vegetables whose stalks or stems are eaten. Stalks are best when they are young, small, and tender. The older and larger the get, the more fibrous and tough to chew they become. When purchasing stalk vegetables, look for those that are firm and smooth, without any discoloured spots or bruising. Stalks tend to be very unique and intense in flavour and in most cases cooking mellows the intensity. Some of the better known stalks are celery, rhubarb, cardoons, asparagus, and fennel (although fennel is often categorized as a root.) Stalks are best stored wrapped in a damp paper towel and placed in a perforated bag in the refrigerator.

Getting to Know Inflorescent Vegetables Inflorescent are vegetables whose flowers or buds are eaten. Some of the more common inflorescent are broccoli, cauliflower, rapini, and artichokes. When purchasing broccoli, cauliflower, and rapini, look for bunches with florets that have compact clusters and avoid any with open flowers or those that are yellow, bruised, or wilted. Artichokes should be compact and heavy for their size with leaves that are tightly packed together.

Loosely spread leaves indicate an older, overripe artichokes that is tough with a very large choke. Inflorescent are best when stored in a perforated bag in a refrigerator drawer.

The Ins and Outs of Legumes Legumes, while not technically vegetables, are often categorized as such. Legumes are plants that produce edible seeds in pods that are often also edible. The legumes that are most often associated with and treated as vegetables are green and wax beans; sugar, snap, and English peas; soybeans and fava or broad beans. When purchasing fresh legumes, always look for pods that are bright green and smooth looking. Avoid any that

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appear to be bruised, wrinkled, yellow, or spotted. Most legumes do not store well because their sugars quickly convert to starch and they become bitter or tasteless.

How to Prepare Leafy Greens

Go Green: The Ins and Outs of Green Leafy Vegetables The term greens refer to a variety of leafy green vegetables that can be served raw or cooked. Salad greens vary greatly in size, shape, colour, and flavour. Some are sold as heads and some as individual leaves. Flavour and colour often go together--mild, sweet, pale coloured butter and romaine lettuce and spicy, bitter dark green watercress and arugula. Mild flavoured greens are relatively neutral and pair well with just about any ingredients. Bitter and spicy greens lend themselves well to more intense flavours such as sweet fruit and ingredients higher in fat like cheese or bacon. Dark, leafy greens are extremely nutritious and very high in many vitamins and minerals.

Know Your Greens Cooking greens are frequently used in the Asian and Mediterranean cuisines and are an important part of regional cuisine in the southern United States. Many, such as cabbage, mustard greens, dandelion greens, kale, and collard greens have strong or spicy flavors and some like escarole, chard, and spinach are a bit less intense.

All greens have high water content and shrink in size, often by more than half, when cooked. For this reason, you must purchase a large quantity of greens to end up with a proper portion. The quantity of uncooked greens is deceiving and it is crucial to consider what the cooked portion will look like when adding oil or seasonings, otherwise you may end up with a very oily or over-seasoned dish. Some greens like spinach cook almost instantly and are best done so over high heat. Other greens, particularly those that have tougher leaves and stems, take substantially longer to cook and should be cooked at a lower temperature for a longer amount of time.

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Choose the Perfect Green When purchasing greens either to be eaten raw or cooked, it is best to choose those that are young and tender and are brightly coloured and not wilted. You should avoid greens with dry, split stems, yellow or brown leaves, and those that are very wet or have rotted, mushy spots on them. Most greens are available fresh year round. Most greens are best eaten as close to purchase as possible and are best stored in a perforated bag in the refrigerator. Greens are mostly made up of water and tend to go bad within a few days of purchase.

Vegetables Basics

Vegetables: More than Just a Pretty Plate The array of vegetables available in grocery stores and farmers markets today is astonishing. With health and nutritional consciousness becoming a top priority in many people's lives, vegetable consumption has gained popularity like never before. Not only are we seeing an increase in the variety of different types of vegetables, but there is also more variety in types as well. Until recently, if you wanted to purchase some potatoes, for example, your choices were somewhat limited. Today, however, you can choose from a good selection of fresh vegetables.

Eat (and Cook) with the Season All of this variety often makes the decision making process difficult. A number of factors are taken into consideration when deciding which vegetables to use. The most important thing to remember is to choose vegetables that are at their seasonal best and that are the freshest. How you cook your vegetables is really a matter of personal preference, but there are certain techniques that are more suited to certain types of vegetables than others.

Cooking techniques affect qualities such as colour, flavour, texture, and nutrients.

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Cooking Techniques: How to Prepare Perfect Veggies The most common methods for cooking vegetables are boiling or simmering, steaming, stir-frying or sautĂŠing, roasting, grilling and broiling, stewing and braising, and frying.

Let's talk a bit about these different techniques, and when to use which:

Boiling and Simmering Boiling and simmering vegetables is a fast and effective way to cook them, but can sometimes water-log them and deplete their nutrients. This is a great technique for vegetables that are going to be mashed or pureed because it cooks them through and makes them very soft.

Steaming Vegetables Steaming is often a favourite way to cook vegetables because they retain their colour, flavour, and nutrients and cook fairly quickly. Stir frying and sautĂŠing are good techniques for vegetables that have been par cooked or for those where you want a nice, brown colour on the outside.

Roasting Vegetables Roasting is a good technique to use for larger, denser vegetables, with thick skins like potatoes and winter squash. Vegetables for roasting are usually left whole or cut into large pieces, and are allowed to cook from the inside out. Roasting allows the sugars in the vegetables to rise to the surface and caramelize, resulting in a rich, brown color and often sweet flavour.

Grilling and Broiling Vegetables Grilling and broiling are good cooking techniques for vegetables that are dry to the touch, but have relatively high moisture content. The key to great grilled or broiled vegetables is to make sure that they are cooked over high, direct heat and that they take on colour and flavour from the heat source before they start to give off any liquid. Grilling or broiling at too low a temperature results in a vegetable that just steams and turns to mush. Often, grilled and broiled vegetables are brushed with a little bit of oil to attract the heat and get the cooking process moving more quickly.

Stewing and Braising Vegetables Stewing and braising are techniques that cook vegetables for a longer time at a lower temperature. Like stewing and braising meats, stewed vegetables are often cut into smaller pieces while braised vegetables are typically cooked in large pieces or whole.

This cooking method allows the vegetables to cook and be served in their own juices, thus retaining most of their nutrients and providing the true, full flavour of the vegetable.

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Frying Vegetables Frying vegetables is quite common, and while certainly the least nutritious way to serve them, it is one of the tastiest. The best vegetables for frying are those that are low in moisture and cook quickly. Frying allows a vegetable to become brown and crispy on the outside while remaining soft and creamy in the centre.

How to Select Fresh Vegetables Purchasing, storage, and preparation are all factors that also affect vegetable cookery. As previously mentioned, the best vegetables are those that are in season and freshly picked.

Look for vegetables that are firm, brightly coloured, and not bruised or damaged. Ideally purchasing vegetables from a farmers market where they have just been picked and are at their freshest and most nutritious would be best. As vegetables age, they decrease in nutritional value, flavour, and often in texture.

Properly Store Your Veggies Once purchased, vegetables need to be properly stored so they remain at their best until you are ready to use them. Potatoes and hard squash should be stored in a cool, dark and dry place. Onions and garlic should be stored in the same way, but should not be stored near potatoes as they have an adverse effect on each other. Tomatoes are best stored at room temperature unless they are over-ripe, in which case they should be refrigerated and used quickly. Most other vegetables should be refrigerated in a clean, dry bag until you are ready to use them. Remove the leafy tops from any vegetables that have them, such as carrots or beets, before refrigerating because the leaves absorb moisture from the vegetables and cause them to lose moisture more quickly.

Prepping Your Veggies Without exception, all vegetables should be wiped, or washed, before you prepare them.

Even those vegetables that are peeled should have any excess dirt removed before you proceed with them. A soft brush is often preferred for washing vegetables and can get into difficult crevices that may not otherwise be reached.

Peeling and trimming vegetable skins like carrots and potatoes is a common practice.

Sometimes vegetables like broccoli or asparagus have a tough outer layer on the stalk or stem. In this case the tough, fibrous outer layers are removed and the tender, edible layers revealed. Some other preparation techniques include removing the ends and strings from pod vegetables such as green beans and snap peas or removing outer leaves from artichokes. Some vegetables like peppers must be cleaned internally before they are ready for use; the seeds also need to be removed. Leeks and scallions need to have any dirt and grit that has accumulated inside removed.

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Vegetables can be classified in any number of ways and this is sometimes confusing because some vegetables fall into a number of categories. For the sake of consistency, we will categorize vegetables in future lessons by which part of the plant is to be eaten.

When is a Vegetable Really a Fruit?

The distinction between fruits and vegetables is often blurred when it comes to cooking.

Many foods are technically fruits, but are treated as vegetables when they are consumed and fall into a broad category known as fruit vegetables. Botanically speaking, fruits are the ripened ovary and seeds of a plant that reproduce when they are pollinated. Most people choose to distinguish fruits and vegetables by taste and categorize fruits as being sweet and vegetables as being savoury.

Some of the more common fruit vegetables are tomatoes, peppers, avocados, cucumbers, eggplant, and squash. While many of these do have some sweetness to them, they are much lower in sugar than traditional fruits and are typically eaten in savoury preparations and not desserts.

Preparing Asian Noodles

Asian Noodles: Dish up Some Exotic Flavour Just about every eastern Asian culture uses some type of noodle in its cooking and there are almost as many types of Asian noodles as there are Italian pastas. Noodles in eastern Asia are used for soups, salads, stir-fries, and even as a filling for spring rolls. As mentioned earlier, many different flours are used to produce pasta, or noodles, and nowhere is this truer than in Asia. Each different starch base produces its own unique flavour and texture. The Asian noodles that are the most similar to Italian pasta are egg noodles, which are made by mixing wheat flour, eggs and water. Most commonly, Asian noodles are extruded into different shapes and sizes. Egg noodles are available dried and fresh, but are more readily available dried.

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About Rice Noodles Rice noodles are the most used noodle in eastern Asia and can be found everywhere from China to Japan to Thailand. Made with rice flour and water, they are transparent in appearance and somewhat chewy and sticky in texture. Rice noodles are available dried, frozen, and fresh. Dried rice noodles need to be soaked in water for about an hour before using them. Once soaked, they can be tossed directly into stir-fries and soups as is, or they can be boiled until they are cooked to perfection and then used in a number of other preparations.

About Bean Thread Noodles Bean thread noodles are made from mung bean flour and are used in much the same way as rice noodles. They are also known as cellophane or glass noodles because they are shiny and transparent when they are cooked. If dried cellophane noodles are dropped into very hot oil they puff up dramatically and offer a unique and delicious twist to Asian noodles. Soba, or buckwheat noodles, are extremely popular in Japan and are served chilled with a dipping sauce or chilled broth or in hot soup. Soba noodles have a mild, nutty flavour, are very high in vitamins, nutrients, and protein and offer health benefits that range from reducing fat to lowering cholesterol. It is a tradition in Japan to eat soba noodles on New Year's Eve because they symbolize long life and the year passing. Sweet potato noodles are common in Korea and are characteristically long, slippery and chewy.

They are fairly neutral in flavour and porous in texture and tend to take on the flavours added to them.

Al Dente! A Beginner's Guide to Pasta

Spaghetti and Beyond...

String or strand-shaped pasta is made from sheets of pasta that have been rolled out very thin and cut into different widths, like fettuccine or pappardelle, or it is pushed through the small holes of a special machine to make pastas like spaghetti or Capellini. String pastas are best used with light, smooth sauces that don't have large chunks in them. Then you are able to get both sauce and pasta in one bite without the larger bits sliding off. The best choice is a sauce that coats all of the pasta strands evenly and clings to them. This 175

helps to keep the pasta strands from sticking to one another as they are eaten. These sauces can be as simple as olive oil and chopped garlic or more complex like Alfredo or pesto sauce. A general rule of thumb is, the thicker and heavier the pasta, the thicker and heavier the sauce can be.

Dried vs. Fresh Pasta String pasta is sold both dried and fresh with advantages to both. Dried pasta can be stored indefinitely and when it is cooked it has a solid bite, a dense texture, and lends itself to well to hearty sauces. Dried pasta typically takes anywhere from 10-20 minutes to cook. Fresh pasta is very light and silky and cooks very quickly, often in 3-5 minutes.

Fresh pasta is best with lighter sauces that do not overpower its delicate flavour and texture. Fresh pasta can only be stored for about a week in the refrigerator, but it also freezes quite well and in most cases does not need to be thawed before it is added to the boiling water.

How to Make Shaped Pasta

Shaped Pasta Basics: Think Outside the Box Pasta comes in an infinite number of shapes and sizes and whether the shapes are straight or curvy, hollow or solid, flat or raised, they all have one thing in common--they have been designed to hold onto sauce so that it does not drip off before the pasta reaches your mouth. Shaped pastas are generally extruded from a special machine that uses different dies to form and cut each individual shape. Die cut pasta is more often sold dried than fresh because the individual pieces are often somewhat thick and heavy and if sold fresh would get crushed by their own weight and stick together.

Shapes Add Texture, Variety to a Chef's Repertoire Each shape has a different texture and mouth feel and the pasta actually used is often determined by this. The smallest shapes, such as orzo, a rice shaped pasta, are often used in soups. Long ribbons are often used with light sauces or simple olive oil preparations.

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Smaller, bite sized shapes are frequently used in baked dishes, such as casseroles, in pasta salads, or for children because they are easier to pick up than long noodles. Some shapes look the same, but vary in size. These different sized shapes are often used for completely different preparations. Pasta shells are a good example. At their smallest, sometimes no larger than a pea before they are cooked, they are used in broth or hearty soups. As they increase in size, they are used for dishes such as macaroni and cheese and when they are quite large, they are used for stuffed shells.

Shaped Pasta - What a Mouthful!

It is difficult to keep track of all of the pasta names because there are so many and they are often pronounced quite similarly. Some shapes are named after animals such as farfalle (butterflies), lumaconi (giant snails), and creste di galli (cockscombs). Some pasta shapes are named after industrial items such as fusilli (corkscrews) and radiatori, which resemble small radiators or grills. And still other shapes have somewhat odd names such as orecchiette which resemble and are named for little ears and perhaps the strangest, strozzapreti, which means "priest strangler." They are about 3 inches long and are rolled lengthwise into a shape that resembles a rolled towel. While certain pastas are often used for specific preparations, like lasagna or cannelloni, the pasta actually used is most often left up to the whim of the chef.

Stuffed Pasta

Stuffed Pasta Basics Stuffed pasta is filling sealed between two pieces of fresh pasta. Because pasta is so neutral in flavour, it lends itself to a myriad of fillings. While ricotta cheese and meat are the most traditional, today, with the creativity and playfulness of chefs, pasta fillings range from winter squash to goat cheese to barely cooked egg yolks. Numerous shapes and sizes of stuffed pastas are available from large tubes, such as cannelloni, to the often tiny agnolotti. A number of cultures have their own versions of stuffed pasta such as the Chinese pot sticker, Jewish kreplach, and Russian pierogi to name a few.

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The Rules for Making Stuffed Pasta When making stuffed pasta, there are a few basic rules that should be followed to ensure success. The dough for these pastas should be soft and malleable, never stiff or dry. The filling must be tasted before it is put into the dough to ensure that it is well seasoned and flavoured. It is nearly impossible to compensate for a bland or over-seasoned filling with sauces or other ingredients, and is therefore crucial that the sauce be perfect before you begin stuffing the pasta.

Pasta sheets should be rolled out and then worked with one at a time. Once the filling has been placed on a sheet of pasta, the pasta is then either folded over and cut into shapes and sealed, or another piece of pasta is placed on top and then the edges are sealed.

Stuffed pasta is sometimes cut into shapes, such as small circles or squares or folded into different shapes such as tortellini. Sometimes a mold or a press is used to form the stuffed pasta. It is very important to make sure that filled pasta is sealed completely so that the filling does not seep out while the pasta cooks and that no water is allowed to get inside the pasta, which would make the filling watery and runny. All air pockets must be pressed out as the pasta is sealed or they can burst open as the pasta cooks. It is most common to use water, egg, or just egg yolk, to seal the edges and ensure that the seal remains tight.

Stuffed pasta lends itself to a variety of sauces, but like most other pastas, is at its best when it is sauced lightly so that the flavour of the filling is not overpowered by the sauce.

Richer fillings, such as meat or goat cheese do, however, lend themselves to a more intense and flavourful sauce.

Guide to Pasta

What are the Origins of Pasta?

The origin of pasta is a heavily disputed topic and depending on who is asked, there are a number of answers. Many believe that pasta was invented by the Etruscans in 400 BC and there is evidence that shows that they developed tools that were used to mix flour into dough, roll dough out on a surface, and cut it into strips. Others believe that pasta was invented by the Chinese long before the Etruscans and brought to Europe by Marco

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Polo. Despite its origins, pasta is practically ubiquitous today and while it is most commonly associated with Italy, it is eaten world wide.

Pasta is popular in many cultures, is made using many different types of flours and flavourings, and comes in a variety of shapes and forms. Most commonly, pasta in Italy is made from semolina flour, made from a hard wheat called durum. Durum wheat holds up better than any other flour when it is cooked as pasta. Other less hearty flours have a tendency to go from uncooked to mushy very rapidly and are not very forgiving. Some other types of flour used to make pasta in other countries are all purpose, spelt, whole wheat, quinoa, rice, potato, soybean, buckwheat, mung bean, chick pea, yam, and sweet potato.

What Makes Pasta so Popular?

There are many reasons pasta holds such popularity in so many cultures. It is easy to make, inexpensive to buy, and the dried version stores very well indefinitely. Pasta is extremely versatile and lends itself to many different preparations and accompaniments.

It can be eaten as an appetizer, an entree, in soups, and in salads. It can be layered, stuffed, baked, boiled, fried, and sautĂŠed. Pasta dough can be flavoured with anything from black pepper to squid ink or it can be made plain and then stuffed with different ingredients. It is also almost always additionally flavoured after it is cooked by sauces, broths, or even just olive oil and garlic.

There are over 350 different known dried pasta shapes in Italy today (some say there are as many as 500!). Shaped pasta is designed to grab and hold onto sauce and often has ridges or grooves on the outside, which aids in holding the sauce better. Fresh pasta is tenderer than dried pasta and cooks much more quickly. Dried pasta tends to be a little chewier and holds up better to heartier preparations such as ragus and cream sauces whereas fresh pasta holds up better with simple sauces and additions.

Get Fresh: How to Make Your Own Pasta While making pasta at home is a fairly simple task, it takes numerous attempts before you really get a feel for pasta making. Once you do grasp it, however, and can tell just by sight and touch whether or not your pasta is correct, the possibilities and variations are endless. Proper measurement of ingredients is the key to great pasta. It can be made entirely by hand, or much more easily in a food processor or stand up mixer. It is imperative that once the pasta is made, it is allowed to rest for a period of time so that the gluten in the flour is given a chance to relax before being worked. Allowing the dough to rest results in pasta that is much more pliable and easier to work with when rolled and shaped.

How to Cook the Perfect Pasta Cooking pasta is very easy, but certain procedures ensure perfectly cooked pasta each time. Pasta needs to be cooked in the proper amount of rapidly boiling water in a vessel

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that is large enough to allow it room to expand as it cooks. Oil should never be added to pasta water because sauces will slide off the pasta. Pasta water should always be generously salted because pasta dough is typically made with very little salt. It is easier to impart the flavour into the pasta as it absorbs the water than it is when adding it to the cooked pasta. It is crucial that pasta be stirred immediately upon being placed in the water and then occasionally while it cooks, to prevent it from clumping together and to keep it from sticking to the bottom of the pot.

How Long to Cook Your Pasta The cooking time for pasta varies depending on which type of pasta is being cooked.

Fresh pasta usually cooks in about 5 minutes while dried pasta takes anywhere from 10 to 20 minutes. If the pasta is going to be cooked again, like lasagna or baked pasta, it should be pulled before it is fully cooked to avoid ultimately overcooking it. You can shock cooked pasta in ice water or run it under cold water to stop it from cooking immediately.

However, you never want to do this to pasta that is being served immediately because you can rinse away the starch that assists in sauce adhering to the pasta.

Al Dent - To the Tooth!

Pasta that is going to be eaten right away should be cooked to 'al dente' or until it is just soft, but still has a little bit of a bite to it. 'Al dente' translates as 'to the tooth' meaning that it should not be soft or chalky when you bite into it, but should be cooked through but still a little bit firm. Once cooked, pasta should be immediately removed from the pot and then tossed in sauce or placed in warm bowls and sauced immediately thereafter. It is always a good idea to keep a little bit of the cooking water to loosen up sauces if they become too thick before you serve them. Once plated, pasta should be eaten right away while it is fresh and piping hot.

Broth Based Soups - From Rustic to Refined Stocks vs. Broths: What’s the Difference?

The main distinction between stocks and broths is that stocks are generally made only with bones while broths are made with meat. Stocks are often intended to be used in the preparation of other dishes whereas broths are meant to be eaten as is. Often, for an extra deep flavour, broths are made by cooking meat in stock, rather than just water. Of course, vegetable stock and even water can always be used as the base to broth soups, but the flavour is rarely as complex and deep as those made with some sort of meat base.

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Broth Soups Offer a World of Possibilities Broth soups range from the rustic, such as grandmas chicken soup with noodles, to the refined, such as crystal clear consommĂŠ with perfectly placed garnishes. Regardless of the end product, however, the key to these soups is the same--a well balanced, flavourful base. The best broth soups have little to no fat floating in them and the flavours of the separate components mesh well, but remain distinct.

Practically every culture has its own version of a broth based soup ranging from the classic beef based French onion soup, to Japanese miso soup to Italian minestrone.

Chinese egg drop soup, in which uncooked scrambled egg is added to the hot simmering liquid just before it is served and allowed to coagulate into thin yellow ribbons within the broth, is an example of classic broth soup.

Preparing Cream Soups - Roux All About It

Redefining Cream Soups The term cream soup once only applied to those soups that were made from a roux base combined with milk to make bĂŠchamel, or combined with stock to make veloute. Today the term has been broadened to include soups that incorporate cream, but do not necessarily begin with a roux. To further expand on the modern definition, many cream soups incorporate sour cream, fresh cream, or yogurt.

How to Make a Roux Roux is made by combining some type of fat (typically butter) with flour in equal parts by weight. The fat is warmed over medium heat and then the flour is added to it all at once. The roux is then cooked while being stirred constantly for about 5-8 minutes. The consistency of a proper roux should resemble very wet sand. Depending on how the roux is being used, it is sometimes cooked for an additional amount of time until it is blonde or even brown in colour. For the purpose of cream soups, however, a white roux is almost always used.

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The Scoop on Béchamel Béchamel has many different applications and derivatives in classical cooking. It is made by slowly whisking warm milk into roux until no lumps remain and then simmering to ensure that the taste of raw flour is totally cooked out. The top of the béchamel is skimmed as needed to remove any impurities that rise to the surface as it cooks. It is crucial to keep an eye on béchamel and stir often to prevent it from scorching. After the proper cooking time, the béchamel is seasoned with salt and white pepper (black pepper would leave noticeable flecks in the white sauce) and strained through cheesecloth.

Depending on its use, the béchamel can then be flavoured with any number of herbs, spices, and other flavourings. A correct béchamel should be silky with no graininess and should have a nice sheen.

About Classic Veloutes Veloute is basically the same as béchamel; however white stock is used in the place of milk. The stock is generally made from chicken, veal, or fish depending on how the Veloute will be used. When used as a soup base, Veloutes are classically finished with cream and sometimes egg yolks.

Preparing Hearty Stews and Bean Soups

Stews and Bean Soups Offer Rich Flavour Stews and bean soups are both thick and hearty, and typically rich and flavourful enough to be eaten as a one dish meal. Stews are typically meat based, but there are variations.

Bean soups can be made with just about any type of bean including legumes, which are not technically beans but often fall into that category.

Making Traditional Stews Traditional stews are made in the same way as any standard braise except the ingredients for a stew are cut into bite-sized pieces, thus decreasing the overall cooking time. Stews are typically begun by searing the meat separately and then combining it with the remaining ingredients. The end result of this type of stew is typically dark and rich in 182

colour. Sometimes a white stew is desired and is generally made from pale cuts of meat such as chicken or veal. The meat for this dish is first blanched instead of seared to create a luscious, ivory colour. Regardless of how the meat is initially treated, the goal is to finish with a dish in which the meat is so tender it practically melts in your mouth. Stews are almost always cooked in stock and contain a variety of vegetables, which are often added at different times during the cooking process depending on how quickly they cook.

In addition to meat stews, there are some fish and shellfish based stews. These stews typically cook in less liquid and for a shorter amount of time.

Dishing Up Rich Bean Soups Bean soups are rich in texture and usually subtle in actual bean flavour. They can be served as they are made, with the beans left whole, or they can be pureed and strained for a smooth, silky consistency. Beans are often used in broth based soups, left whole to add a burst of individual flavour as they are bitten into with each spoonful. If the clean, natural flavour of the bean is desired, additional ingredients are usually not added except for some subtle vegetables. A simple, sweet white bean puree with the garnish of a flavoured oil or sprinkling of a chopped fresh herb is a good example of this. Often, however, the bean is used more for texture than overall flavour and a number of interesting ingredients are added to make a soup with many layers of flavour. A good example of this would be a black bean soup seasoned with bright, piquant spices and chiles and limes to give it some extra zip.

Preparing Stocks

Stocks Form a Foundation for Good Taste Stocks provide the foundation for a variety of dishes. They are extremely versatile and depending on how they are made can be used in an infinite number of ways. Most commonly stocks are used as a primary ingredient for soups, sauces, and braises. Stocks are also used in poaching or steaming, as an alternative to water in such dishes as rice and Polenta, and even as a substitute for oil in some vinaigrettes and pestos.

Stocks are prepared by cooking meat, poultry or fish bones, vegetables, herbs, and other aromatics in water for a long period of time. The end result is a very flavourful and 183

complex liquid. While the ingredients that go into a stock may vary, the techniques used to make stocks and the ratio of ingredients remain basically the same. It is extremely important not to allow stocks to boil as they cook. This often causes impurities and fat to be dispersed in the liquid. The fat is extremely difficult to remove after the stock is finished. Instead, a stock should be simmered over a medium, even heat and the top should be skimmed frequently to remove anything that floats to the surface. The most commonly used stocks are white, brown, and vegetable.

Light White Stocks White stocks are made with bones that are typically quickly blanched before they are combined with the other ingredients. The blanching allows the impurities, which may cause a stock to become cloudy, to be leached out before the bones are used for the stock, which results in a clear liquid. Typically only pale coloured vegetables are used in these stocks to avoid imparting any colour.

Rich Brown Stocks Brown stocks are made similarly to white stocks, but in this case the bones and vegetables are roasted before they are combined with the water and aromatics. Most brown stocks include some type of tomato product and the ideal brown stock is rich in colour and flavour. Often, after brown stocks have been strained and the fat that rises to the top removed, they are placed in a clean pot and put back onto the stove to cook down even further. The stock is simmered until it has been reduced to a fraction of its original volume and viscous and syrupy when warm and quite gelatinous when cold. This reduction is called a glace and is extremely concentrated in flavour. Glaces are often used as a sauce as is or sometimes with a few ingredients added to balance it out a bit. Glaces are also often used as the finishing component to many sauces and impart a deep, intense undertone and a lush, silky mouth feel.

Hearty Vegetable Stocks Vegetable stocks are often made from left over end pieces, peelings, and scraps from any combination of vegetables used in the kitchen. This technique, however, often results in an imbalanced stock with one or two flavours predominating. A good vegetable stock should have an even balance of flavour and not be overwhelmed by any one taste.

Therefore it is preferable to follow a set recipe rather than relying on only what you have on hand.

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Butter Sauces

It's Better with Butter Sauces Butter sauces are those which use butter as their foundation and primary flavour. Some are made from butter which has been melted and then finished with other ingredients, such as a brown butter-caper sauce. Others are made by slowly adding melted butter to an egg base such as a hollandaise or bĂŠarnaise sauce, and some are made by incorporating whole, soft butter into a reduction such as with a beurre blanc. There are also compound butters which are made by adding different ingredients such as herbs or sun dried tomatoes to softened butter and then letting it harden back into its original state. These compound butters are sliced and placed upon something hot, such as a just-cooked steak, and allowed to melt onto the food creating a simple sauce.

Prepare Wine Sauces

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Why Make a Sauce with Wine?

Wine is a commonly used ingredient in sauce making, and both red and white wines make great sauces. Typically these sauces are made by cooking off the alcohol and then reducing the wines until they become syrupy in consistency and concentrated in flavour.

Once the wine is reduced, this reduction is then built upon using other ingredients such as stocks, juices, and purees. There are an endless number of renditions of wine sauces, and they can be used on everything from grilled steak to ice cream. Fortified wines, such as Madeira, port and Marsala are often used in smaller quantities as the addition to, as opposed to the foundation of, a particular sauce. These wines are intense in flavour, and only a small amount is needed to impart an intense flavour. In the following recipes you will see both red and white wine featured.

Making Vinaigrettes and Dressings

Mixing It Up: Vinaigrettes and Dressings In the simplest terms, a vinaigrette is a combination of oil and vinegar which is typically used on salads and other cold dishes. The ratio for a basic vinaigrette is 3 parts oil to 1 part vinegar. The vinaigrette can be flavoured with any type of ingredients from herbs to juices to nuts. The word dressing is often used interchangeably with vinaigrette and while it serves basically the same function, a dressing is often more thick and creamy than a vinaigrette.

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Preparing Cream Sauces

Cream Sauce Variations The heading "cream sauce" is somewhat misleading as often times there is very little or no cream in what is considered a basic cream sauce. Most cream sauces start with a base of butter and flour (called a roux) which is combined with warmed milk and sometimes, although substantially less often, cream. A few other variations include cream sauces which are made from cream that has been reduced until thickened and then combined with other ingredients, those in which the cream is steeped with different aromatic flavourings, those which use sour cream instead of regular heavy cream, and those which use cream as the final addition to, rather than the foundation of a sauce. In the following recipes you will find a couple of variations on cream sauces.

Preparing Tomato and Vegetable Sauces

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The History of Tomato Sauces Tomatoes were a common ingredient in the diet of ancient South Americans but were not introduced to Europe until the 16th century by explorers coming from the New World.

Because they grow well in a warmer climate, tomatoes quickly became popular in southern Europe. After World War I, the status of tomato sauce was lifted as Auguste Escoffier updated Antonin Careme's 19th century list of mother (or grand) sauces by including tomato sauce as one of them. The mother sauces are considered the foundation from which all sauces in classical cuisine are derived. Today tomatoes are found in just about every culture and there are an infinite number of sauces that are tomato based.

Moving Ahead with Tomatoes and Vegetable Sauces In the mid 20th century, as nouvelle cuisine gained in popularity over the heavier, classical cuisine, the trend of using fewer ingredients and making lighter, more simple food became the new way of cooking. Traditional sauce components such as butter, cream, flour, and meat stocks were replaced with lighter, fresher ingredients such as vegetables and fruits. Today that trend has grown even stronger as chefs now commonly use extracted juices and pure vegetable and fruit purees as the sauces themselves.

Working With Thickening Agents - Beyond the Roux

Preparing Rich, Thick Soups and Sauces Many techniques and ingredients are used to thicken soups. While many classic soup recipes call for thickening using roux, today there are a variety of ways to add body and tighten up a soup that is too watery. Eggs, vegetables, and starches all offer options to adjust the consistency of a soup. The ingredients of the soup usually dictate which thickening is used for the desired end result.

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Eggs: A Volatile Thickener The least common and most volatile soup thickener is eggs. Eggs are used as a liaison in many cream sauces and desserts and can also be used to thicken a soup. Regardless of its use, the technique is always the same. The eggs (often just the yolks) are placed in a bowl and whisked together with a small amount of the hot liquid to temper the eggs. Cold eggs scramble if added directly to the soup without tempering. The warmed eggs are then added back to the soup and slowly warmed until the soup thickens. This usually takes only a few minutes. The soup must be immediately removed from the heat and/or transferred into another container so that it does not continue to cook. These soups need to be served immediately after preparation because the eggs do not hold up well and if kept warm or reheated run a good risk of breaking down.

Thicken with Robust Starches Soups are often thickened with cooked potatoes, beans, or other starchy vegetables, which are added just before the soup is finished. If it is to be served as a puree, the vegetables can be added to the entire batch of soup and everything pureed together. If it is not going to be a straight puree, then a portion of the finished soup can be blended as is, or with the addition of a starchy vegetable, and then stirred back into the original pot of soup. Either way the flavour is not being diluted and if anything becoming more intensified as the puree is incorporated.

Thickening with Grain: Flour, Rice and More Flour, cornstarch, rice, and bread are also good thickeners. Flour and cornstarch are a little less desirable because they sometimes impart a grainy consistency and undesirable flavour. In a pinch, however, they are good last minute solutions. Rice and bread are often used in the same way as vegetables. With rice you also run the risk of graininess if it is not properly cooked or pureed. Bread offers one of the best thickening options. A simple white bread, without crust or any seeds can be added to the soup once it is completed, allowed to absorb the liquid for a few minutes, and then pureed. The end result is a luscious, silky texture.

Sauce Basics

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Classic Sauces Boost Your Culinary Repertoire A sauce is a combination of ingredients which are used to enhance the taste of, add moisture to, or offer visual appeal to a particular dish. The history of sauce making is vast and runs through many centuries of time and cultures throughout the world. One of the most notable periods of sauce development came at a time before refrigeration was invented. Sauces were developed to either mask the intense salt flavour which came from preserving meats or were used to hide the putrid flavour of food which had started to spoil. As refrigeration became more available and preservation techniques left food more palatable, the nature of sauces began to change as well. Those which were once heavy and intensely flavoured were replaced with lighter versions more subtle in flavour and used more as a garnish than a flavour intended to predominate.

Redefining Classic Sauce Techniques Classical sauce making is a precise and often time-consuming task which was designed to give consistent results. While variations within the traditional sauces existed, there was typically not a lot of room for experimentation and creativity on the part of the chef.

Today, as exposure to culture and cuisine around the world becomes more accessible, we have started to see a strong shift as chefs become less regimented and more creative in the ways in which they approach sauce making. Regardless of the end result, however, there is almost always a traditional, historical technique being used at its foundation and it is therefore imperative that you have a keen knowledge of the basics before you attempt to improvise. Many believe that a chef's ability to make a proper sauce is the standard by which all of the rest of his or her cooking should be judged.

Learn the History behind Sauces There are numerous references which can teach you the history and techniques of sauce making, and I strongly recommend that you access some of them so that you have a basic understanding of sauce making. Sauces have an infinite range in terms of flavour, texture, and how and when they are used. Some cultures use sauces as the foundation of a dish intended to bind ingredients together such as with an Indian curry or Coq au Vin. Other cultures use sauces as an accompaniment intended to enhance the flavours and textures of certain ingredients such as a salsa or chutney. And still others use sauces as an integral component of a dish such as a marinara sauce on pasta or vinaigrette on a salad. In the 190

following recipes you will receive a small sampling of some of the more popular varieties of sauces in the culinary world today.

Growing and Storing Herbs

How to Grow Herbs at Home Growing herbs at home is easy and satisfying, as well as economical. If you purchase herbs in bunches at grocery stores, they can cost upwards of $2.00 each, and few people manage to use the entire bunch before it goes bad. It is far more resourceful to have a pot of herbs growing from which you can snip just the amount you need as you need it.

Growing herbs at home is simple to do both indoors and out. Choose a sunny spot outside or a room or window inside that gets a lot of direct sunlight. You can also use grow lights, which allow you to grow herbs just about anywhere.

Place herbs in individual pots or save space by planting a variety of them together in larger pots. Chances are you won't require much more than a few sprigs at a time anyway.

You can easily start herbs from seeds or seedling plants and a short time later, you can reap the benefits of your plantings. If planting herbs is not an option for you, you can purchase a bunch and keep them in a cool place, in a glass of water much like a bouquet of flowers, often for weeks at a time.

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How to Store Herbs Trim the bottoms of the stems and place the herbs in a glass or vase large enough to hold them securely, making certain that nothing but the bottom half of the stems are touching the water. Place the glass of herbs in a window or a sunny part of your kitchen and snip the leaves from the top as needed. When the water begins to discolour, replace it with fresh water. You can cover the tops of the herbs loosely with plastic wrap to retain some moisture, or just spritz them regularly with water to keep them moist.

Improper herb storage is often the culprit in the short lived existence of most purchased herbs. Too much moisture, extreme temperatures, and other unfavourable environments can greatly affect the life and quality of fresh herbs. When purchasing, look for herbs with fresh looking leaves that are not wilted and do not have brown, slimy, or mouldy spots. Drier, woody herbs like rosemary, sage, and thyme should be placed in a perforated plastic bag or wrapped loosely in plastic wrap and stored in the crisper drawer of the refrigerator. They should last about a week. Leafier herbs, like parsley and cilantro are more susceptible to moisture and cold. Wrap these herbs in a slightly damp paper towel and place them in a perforated plastic bag. You can also store them in a crisper drawer, preferably set for low humidity.

Most herbs do quite well when frozen or dried. This is a good storage solution if you have a bumper crop of herbs. Freezing herbs maintains colour and flavour as well as most of their nutritive properties, although they become limp when thawed and retain their taste only when used with cooked foods.

Some people recommend blanching the leaves and then drying them well before freezing.

The easiest way is to simply pick the leaves from the stems and wash and dry them well (a salad spinner works great for this). If you are planning on crumbling the leaves once they are frozen, you can place them in plastic bags and, once frozen, crumble them into tiny pieces. If you intend to use leaves individually, spread them onto a paper towel lined baking tray and place the tray in the freezer. Once the herbs are frozen, you can place them in a bag or storage container where they won't stick together. The herbs last for up to six months before their quality begins to diminish. Frozen herbs should be used straight out of the freezer and added to your food at the last minute.

Drying herbs is also a good storage solution, although it does not retain as much of the pure flavour or nutrients as freezing does. Drying can be done indoors or out and is usually done by way of laying herbs on a rack or tying them in bunches and hanging them to be dried by circulating air. Herbs can also be dried in an electric dehydrator or in the microwave. Dried herbs last about a year in an air tight container before their flavour fades. A ratio of 1:3 should be used when substituting dried herbs for fresh.

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Herb Basics

Definition of an Herb An herb is a flowering plant generally characterized as having a woody to soft stem and leaves, seeds, or roots that are used in culinary, medicinal, nutritional, household, and cosmetic applications.

The History of Herbs across the World The use of herbs has existed as long as civilization, with the earliest evidence dating back to at least 2000 BC in India, China, and Egypt. During the Middle Ages, herbs and spices from the Far and Middle East were introduced to Europe where their culinary merits were 193

quickly realized. Europeans were taught about new and exotic flavours, which they started incorporating into dishes to add new dimension and flavour.

Hundreds of years would pass before refrigeration was invented, and so early foods were often stored and preserved for many months before they were consumed. Herbs and spices played a major role in food preservation not only because many were known to have properties that facilitated preservation, but also because their often intense flavours helped to disguise the pungency of foods that were bordering on rancid, making them substantially more palatable. Today herbs are used to add and infuse flavour to a range of foods and beverages, and they have increased in popularity in products such as teas, flavoured oils, vinegars, butters, and more.

Using Herbs as Medicine Before their culinary applications, herbs were primarily used for medicinal purposes.

Many medicines today, such as aspirin and morphine, have ingredients that are derived from herbs that had been used for ages to treat the same ailments. There is a strong belief among many people that herbal remedies are effective in treating everything from acne to high blood pressure to calming the nerves.

In the Western world, a good deal of controversy with regards to the efficacy of herbal medicines has been evident because not much research has been done to support these claims. That being said, herbs have been used for centuries throughout the world to cure and prevent ailments. Denying the effectiveness of these treatments as a whole seems a bit premature. Recently, with the new consciousness and concern about what people are putting in their bodies, there has been a shift back into the exploration of using herbs, and other naturally derived ingredients, to aid in health.

Herbs Play a Role in Nutrition Many herbs also have nutritional benefits, including as a source of antioxidants.

Antioxidants, such as beta carotene, help to prevent and repair cell damage in the human body and have also been linked with impeding the onset of problems such as heart disease, diabetes, and cancer. Oregano, marjoram, and thyme are all high in antioxidants and because there is so little water in these herbs in relation to their size, the amount is highly concentrated. Consuming just a small amount of these herbs could have noticeable nutritional benefits. Many herbs are also rich in vitamins, particularly A, B, and C. Parsley contains a high amount of vitamin C with more per volume than in an orange.

Other Uses of Herbs In addition to the previously mentioned applications, herbs have numerous household uses as well. Rosemary and oregano have antiseptic and cleansing properties, while mint and thyme are good repellents for many types of insects. Fragrant herbs like lavender and lemon verbena are used as air and laundry fresheners and any number of herb

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combinations can be used to make potpourris and scented candles. Herbs, in their vast range of colours, also provide a safe and natural way of dyeing yarn and fabrics.

The use of plants and herbs for beauty and cosmetic purposes can also be traced back numerous centuries. In addition to soaps and lotions, herbs are used in shampoos, hair colouring, skin cleansers, toothpastes, perfumes, make up, and bath infusions.

Mint, Basil, Parsley, Coriander, and Tarragon

Mint: More than Just Juleps The word mint has its origins in Greek mythology. It is said that when Pluto's wife discovered that he was in love with the beautiful nymph Mint he, she was overcome by jealous rage and transformed the nymph into a plant. Pluto, unable to reverse his wife's actions, was at least able to transform the plant into one of fragrant beauty. Mint is commonly found in warmer regions including Europe, Asia, South Africa, the Americas, and Australia.

There are at least 25 species of mint including peppermint, spearmint, apple, chocolate, pineapple, and ginger mint. All mint has similar cooling, menthol undertones but each type also has a subtle, unique flavour that distinguishes it from other types. Mint, as most people recognize it, has pairs of leaves that sit opposite each other on the plants uniquely square shaped stems. The leaves are usually bright to deep green in colour and often have jagged, serrated leaves.

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The culinary uses for mint are infinite and it has both sweet and savoury applications. It is often used in sweetened beverages such as Moroccan mint tea or mint juleps and as a popular flavouring for candy, gum, and desserts. In savoury cooking, two of the more classical parings for mint are with lamb and with fresh peas. It is also frequently used in Middle Eastern cookery in dishes like tabouli. Medicinally, mint is used for intestinal issues, to clear the sinuses, and to help soothe headaches, toothaches, and sore mouths and throats.

Basil: The King of Herbs Basil is native to India, Africa, and Asia, but is cultivated the world around. It is characterized by long stems with large, soft leaves that range in colour from lime green to deep purple and range in shape from long and thin to tall and rotund. Although there are numerous varieties of basil, the most common are Italian or sweet, Thai, lemon, cinnamon, and opal. Most basil has a deep, slightly peppery flavour with a hint of sweetness and traces of mint and clove. The names of many types of basil reveal what its underlying flavours are, for example lemon and cinnamon.

Pesto is probably the first food that comes to mind when basil is mentioned because it is an extremely popular pasta sauce made from basil, garlic, olive oil, pine nuts, and Parmesan cheese. Tomatoes are a perfect flavour match for basil and many classic Italian dishes, such as the Margherita pizza and the soup pappa al pomodoro, are made with tomatoes, basil, and just a few other ingredients, each of which greatly highlights the other. Basil is wonderful eaten raw in salads and sandwiches and equally delicious when added to cooked dishes like soups, roasts, and vegetables. It is often used to aid in digestion and some believe that it helps reduce headaches and calm the nerves.

Parsley Parsley is indigenous to the Mediterranean regions as well as parts of the Middle East, South America and Africa. It flourishes in moderate climates and does not respond well to high amounts of humidity. Parsley has often received the unfair distinction of being a flavourless culinary afterthought good only for adding colour to food. On the contrary, parsley actually has a bright, vibrant flavour that can surprisingly enhance any dish to which it is added. The two most popular types of parsley are curly parsley and Italian, or flat leaf parsley. Curly parsley is recognized by its tightly bunched, bright green leaves and a milder taste and crisper texture. The Italian variety is more fragrant and bold in taste with less bitterness than its curly counterpart and is recognized by its flat leaves with a saw-toothed pattern.

Parsley leaves are often used in a Middle Eastern and North African food, particularly salads and cold dishes. It can also be used to season more delicately flavoured dishes like eggs, simple pastas, and fish. Parsley is often used in combination with other herbs. Two of the better known examples are the French blend of fines herbs and gremolata, an Italian mixture of lemon zest, garlic, and parsley. It is one of the most nutritious of all the

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herbs with large amounts of antioxidants and vitamins. It is also a natural breath freshener and is sometimes used to help with bladder and urinary tract problems.

Cilantro and Coriander Like many of the herbs discussed, cilantro (or coriander) has its origins in the Mediterranean regions, even though it is more commonly associated with Mexican and Asian cuisines. Cilantro is one of the most powerful and distinctive tasting herbs and the one that elicits more emotion in people (particularly among those who dislike it) than any other. For those who like it, the flavour of cilantro is often described as aromatic and zesty with flavours of sage and citrus. Those who don't like it typically abhor its taste, describing it as soapy, medicinal, and bitter. It has been suggested that there is actually some type of enzymatic change happening in their bodies that affects how the taste of cilantro is perceived.

Cilantro is used freely in Mexican and Southeast Asian food and because the flavour profiles from these distant regions of the world are so different, the flavour of cilantro actually tastes different depending on which foods you are eating it with. When added to salsas in Mexican cuisine, cilantro blends with the other ingredients brightening the flavours while at the same time helping to cool and tone down some of the heat from the chillies. In many Southeast Asian dishes, such as the traditional Thai coconut soup tom kah gai, cilantro is added to what starts out as a fairly neutral flavoured broth and along with other aromatic flavourings such as kaffir lime and galangal root, helps to perfume the broth, adding more fragrance than actual flavour to the dish.

Cilantro is similar to Italian parsley in appearance having jagged edged, bright green, flat leaves attached to a long stem, but cilantro's leaves are more rounded than those of Italian parsley. If there is ever any doubt as to which is which, just smell them and you can immediately distinguish one from the other. Cilantro is sometimes used to aid in digestion, but otherwise does not have many medicinal uses.

How to Use Tarragon Tarragon is native to Siberia and the Caspian Sea area and is now widely cultivated in Europe, the United States, and Asia. Characterized by its anise-like flavour, it can be a delicate enhancer in small amounts and completely overpowering in larger quantities or if it has been cooked for too long. It grows on slim, tender stems and has long, narrow dark green leaves. Tarragon is often used in combination with other herbs so that is does not overpower a dish. It is a nice accompaniment to fish, meat, and poultry as well as hearty vegetables. Tarragon is the primary ingredient in the well-known sauces bĂŠarnaise and remoulded that have a rich foundation that can hold up to the intense flavour of the herb.

Tarragon also lends itself well to acidic ingredients such as vinegars and citrus, which help to mellow some of its intensity. Tarragon doesn't have any real medicinal uses, but it does have a numbing affect on the tongue and inside of the mouth if you chew on a leaf or two.

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Rosemary, Sage, and Savory

Rosemary: Dish up a Distinctive Flavour Rosemary is one of the hardiest of plants to thrive in hot, dry conditions. Native to the hillsides of Portugal, Spain, and the Mediterranean regions, it is now widely cultivated throughout much of the world. Rosemary has thick, woody stems and green and white, tough, needle like leaves. Rosemary leaves have high oil content, a strong pine fragrance, and a flavour similar to mint and pine. It pairs very well with other strong flavoured foods like lamb, beef, and game and makes a good marinade for all of these. It is also a good match, in small quantities, for bold flavoured vegetables and can infuse a subtle, fragrant undertone when a whole sprig is placed in a pot of soup or stew to steep for a short period of time. Rosemary has antiseptic and antioxidant properties and is often used as an air freshener and in cosmetics.

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Be Wise and Add Sage to Recipes Sage is a pale green shrub with woody stems and slightly fuzzy, long, and somewhat narrow leaves. Native to the northern Mediterranean and cultivated world wide, sage is a hardy plant that survives well under many conditions. The flavour of sage can be described as somewhat similar to camphor with hints of lemon and a slight bitterness.

Sage is probably recognizable to most Americans as a flavour that evokes memories of Thanksgiving turkey and stuffing. It goes without saying that sage is a natural complement to poultry, but is also quite nice when paired with pork and veal and when simmered slowly in stews or pots of beans. Younger, more tender, and less intensely flavoured leaves can be used sparingly in salads, with eggs, and with some vegetables.

Sage is known for many of its antiseptic and astringent properties and has been useful in treating sore throats, cuts, and bruises. It is also widely used in the production of cosmetics because of its soothing properties and calming fragrance.

How to Use Winter and Summer Savory There are two types of Savory used in cooking--winter Savory and summer savory. Both originate from the Mediterranean region and Western and Central Asia. It is believed that savory was introduced to England by the Romans during Caesar's reign. Both types grow as a small, woody bush with leaves that are attached in pairs at the stem, are long and narrow at the base, and a bit wider at the tip. Summer savory leaves are soft and more grey-green turning to purple in late summer. Its counterpart, winter savory, has leaves that are dark green and glossy. Winter savory has a deeper, piney taste, similar to rosemary and is commonly paired with heartier foods such as game, red meats and pates and sausage.

Both types of savory are good matches for all types of beans and legumes and in fact are referred to by the Germans as the bean's herb. While winter savory lends itself to hearty food preparations, summer savory is more often used with lighter beans and legumes such as green beans and lentils. It also pairs well with chicken, lighter meats and most types of vegetables and is palatable enough to be eaten raw when added to salads and other fresh dishes. Savory is commonly used in herb blends, particularly a Middle Eastern blend za'tar, which is a mix of savory, thyme, and marjoram. Savory has a history of medicinal uses, the most common being regulating the sex drive. It was believed that winter savory decreased sexual desire while summer savory was thought to be an aphrodisiac. It's no wonder that summer savory became the more popular of the two.

Savory also aids in digestion and has astringent and antiseptic properties.

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Hors D'oeuvres and Canapés

Hors d' oeuvres are small, bite-sized morsels that are either served before the start of a meal or instead of a meal. Sometimes also referred to as canapés, they can be served banquet style and laid out on platters for guests to help themselves or they can be passed around to guests on trays by food servers. Hors d'oeuvres must be very flavourful and perfectly seasoned because the balance and blend of all of the components must be clearly projected in just a bite or two of food.

Creating and designing an hors d'oeuvre or canapé menu requires a good deal of thought and planning. Not only must an hors d'oeuvre be small enough to be held in the hand and eaten, but it must also be self contained enough that it doesn't crumble apart when bitten into, flavourful enough to be satisfying in such small quantities, and visually appealing enough that the guest wants to eat it. When creating a canapé menu, variety is the factor that should be most strongly considered. It is best to offer a good assortment of ingredients such as meat, fish, vegetables, and cheese as well as an array of edible bases

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such as bread, pancakes, vegetables, fruit, and pastry shells. Sometimes, instead of sitting on a base, an hors d'oeuvre is threaded on a skewer or served in tiny dishes or glasses.

Other factors to consider when composing the menu relate to preparation and presentation. Even the most basic cocktail party requires 3 or 4 different canapĂŠs if one is to satisfy the guests and keep them from getting bored with their choices. If each one requires a great deal of time to prepare, for example making 100 little pancakes, then this must be factored into the overall menu. Designing a menu with items that require many hours of preparation also requires cooking for days in advance and can be a risk in terms of the freshness of ingredients. An important factor to consider is the availability of ample storage space. A better choice would be to select a couple of canapĂŠs that are perhaps more labour intensive, such as tartlets or pancakes, and then a couple that are less so, such as a mousse piped onto a cracker or stuffed endive spears.

Presentation is another major consideration, particularly in terms of how much work is required to construct and finish the hors d'oeuvre before they are ready to be served.

Those that require a good deal of detail and precision generally take longer to complete and therefore take longer to get out to the guests. Extensive focus on a single item also takes away from moving quickly onto other items and can make the flow of food out of the kitchen extremely slow, something that is never well received.

A well thought out menu should have a few items that can be pre-assembled, and will hold up well, and then only one or two that require a multi-step process for completion.

For example, if you are putting together a platter of canapĂŠs that each require a mere 2 minutes to assemble, it takes 20 minutes to send out just 10 pieces. Because they are so small, they are rapidly consumed in a matter of seconds and hungry guests will be anxiously awaiting their next piece. It would not be possible to assemble hors d'oeuvres such as these fast enough to keep up with the pace of consumption (unless there were a plethora of chefs in the kitchen, which is typically not the case). It is therefore important to balance labour intensive items with those that can go out quickly and keep the guests appeased.

Creating new ideas and recipes is often the most fun part of the menu process. Many chefs look beyond bite-sized foods to classics and traditional foods to get inspiration for variations that they think will be appealing in a smaller size. A popular example of this is the grilled cheese sandwich. Basic and simple at best in its original form, when sized down for an hors d'oeuvre it can be made using interesting breads and unusual cheeses, zipped up with a drizzle of truffle oil, or even accompanied by a demitasse of creamy tomato soup. Suddenly, something considered completely ordinary is transformed into something fun, creative, and new. This particular hors d'oeuvre also falls into the category of those that can be prepared ahead of time and require very little time and effort to serve.

The sandwiches can be toasted, cut, and placed on trays to be quickly reheated before they are served. The soup can be made and then held warm in a thermos or coffee pot.

The serving process would then be as simple as reheating the sandwiches, placing them on a platter and pouring the soup into the tiny sized espresso cups just before serving.

Guests will be delighted by something so familiar that flaunts new flavours, the

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originality of the transformation of the dish, and even the nostalgia of the soup and sandwich combination.

Visual appeal is one last component to consider when designing an hors d'oeuvre menu.

Each hors d'oeuvre should be appealing to the eye as well as the palate. A good balance of colour, shape, and dimension is as vital to a canapĂŠ as a good balance of flavour. It is therefore important to thoroughly think through the appearance of each item to make sure that there is enough diversity. Making a colour sketch of each canapĂŠ as it is envisioned allows the chef to have a clear idea of how they will look and is also quite useful when trying to explain the hors d'oeuvres to those who are preparing them. Simple garnishes such as the leaf of an herb or a crushed pink peppercorn can be the perfect finishing touch that elevates the appearance of the hors d'oeuvre to a new level and making it appear complete and balanced.

Appetizers

The appetizer, or the first course of the meal, is the specialty of garde manger and pantry chefs. An appetizer is the perfect way to whet the diner's appetite and to give a preview of what to expect from the rest of the meal. In the restaurant world, appetizers are not only put on a menu for the pleasure of the guest, but it in fact, serve several functions from the kitchen's perspective as well.

Appetizers are the part of the menu that allows the chef to show the most creativity and experimentation. Because there are often a greater number of appetizers than entrees on a menu, the chef has room to be playful with ingredients and flavours and can often cross culinary and cultural borders to create new dishes. Entree menus tend to be limited to the standards--meat, fish, poultry--and can allow for one or two more unusual additions, but mostly need to provide something that appeals to everyone because just about everyone who comes into a restaurant orders an entree.

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It is not necessarily the case, however, that each customer orders an appetizer and if even they do there is usually a green salad or simple soup tucked in among even the most creative of appetizers that appeals to just about anyone. The trend of featuring small plates or tapas on the menu seems to be continually growing. Many diners are applying this concept to regular restaurant menus by ordering multiple appetizers in place of the standard appetizer-entree combination. Ordering in this way allows the diner to sample more dishes for roughly the same price and presents an array of diverse ingredients and flavours, which makes what many consider to be a more interesting overall dining experience.

Because appetizer portions are smaller than entrees, chefs are able to use more intense flavours and interesting combinations. They can also use expensive ingredients, like foie gras and caviar, because they are using less of them. One of the biggest issues that affect a restaurant's profitability is its food cost. Food that is wasted has already been paid for and instead of making back the money spent on that food plus a profit, the restaurant that wastes food simply loses money. Often entire sides of meat and whole birds are purchased because it is less costly to buy animal products this way, and break them down into different cuts and portions, than it is to purchase each cut individually.

Sides of meat and whole birds do include parts that are not necessarily desirable if put on a menu as they are, such as meat and fat scraps and chicken innards. When combined with other ingredients, however, these less than desirable parts can be transformed into something magical. Delicious terrines and rillettes are made from beef and pork scraps and chicken liver pate and duck leg confit are made from less commonly used parts of poultry. A few simple techniques can transform parts that are often regarded as unusable into something not only delicious for the customer, but also profitable for the restaurant.

These items, and many more like them, have their roots in the garde manger of long ago when food was scarce and people learned to use every part of an animal so that they wouldn't starve. In the restaurants of today that same concept of usage correlates to profit.

Garde Manger in the Modern World

Many factions of today's food industry have their origins in garde manger. When the term was coined in the middle Ages, it referred to a room in the homes of nobility and the wealthy that was dedicated to preparing and storing foods. These rooms were typically located underground where conditions were most favourable for the long term storage of food. As restaurants became ubiquitous, the meaning and responsibilities of garde manger expanded, particularly after the invention of refrigeration. Garde manger as it applied to

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the restaurant kitchen was similar to what it was in homes. It referred to designated areas that were kept at a cooler temperature and used specifically for preparing and storing cold foods as well as referring to those chefs who controlled that area.

Garde mangers today have numerous roles in restaurant and hotel kitchens ranging from basic appetizer preparation and service to elaborate and expansive buffet and banquet presentations. Many restaurants now refer to the garde manger station as the pantry station and have simplified the responsibilities to the preparation and service of the appetizers on the restaurant menu. This is not to imply that the pantry chef's job is simple, in fact it is often the most complex of all of the stations. Many restaurant pantry stations are responsible for both cold and hot appetizers and each individual appetizer is usually composed of numerous ingredients. Menus also frequently offer a greater number of appetizers than they do entrees, which means that the amount of time that goes into the preparation of these dishes is often greater. A solid capacity for timing and organization is required in order for them to be well executed.

In hotels and restaurants that do large banquets and buffets, the garde manger's responsibilities are also quite complex. They are not only responsible for preparing all of the food, but they are also responsible for creating beautiful and elaborate presentations of these foods often in great quantities. Many buffets consist of hors d'oeuvres and canapĂŠs that require exacting work to create precisely assembled, uniform sized pieces.

Regardless of the type of food they are preparing, these chefs are also responsible for making the entire table appear visually appealing, which regularly requires producing hand carved garnishes, flower arrangements, and even ice sculptures. It is therefore necessary that their skill sets be vast and that their attention to detail be precise.

Garde mangers of the past laid the groundwork for artisan food as it is known today.

While this type of food production has been common in Europe for quite some time, it has really only recently risen in popularity in the United States. Boutique retailers specializing in things such as salumi or charcuterie (prepared meat products such as sausage, salami, pate, bacon, and ham), family run farms with small productions of exceptional goat, sheep and cow's milk cheeses, bee keepers making their own honey, orchards making fresh jams and preserves, and so on, are all becoming common throughout the United States.

As Europeans focus on gaining a greater insight into where their food comes from and how it is prepared, they are learning that smaller production means greater control over the product. It is generally true that companies focusing on just a few products are able to put more time and care into perfecting those items and maintaining their consistency than those companies who mass produce. While artisan products are usually higher in cost than mass produced items the saying "you get what you pay for" was never truer than it is in this case. Quality, craftsmanship and pride are all factors that make these products unique and that make consumers seek them out.

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The History of Garde Manger

Garde manger is one of those terms that refer to so many things it is difficult to know where to begin talking about it. Not only does it refer to a cooking position in the traditional French kitchen brigade, it also refers to the station or area of the kitchen where those cooks prepare and store their food, as well as to the type of food they create. So literally, a garde manger works at the garde manger preparing garde manger. If you aren't totally confused yet or even if you are, read on and hopefully it will all start to become clearer.

In contemporary terms, garde manger refers to that part of a service kitchen that is responsible for preparing appetizers, namely cold food items and is often referred to as the pantry. The term translates as� keep to eat" and dates back to the Middle Ages when the households of nobility and the very wealthy had a designated space dedicated to food that was being stored to be eaten at a later time. The areas themselves were referred to as garde manger and were typically located under ground where the temperature was naturally cooler and provided a better environment for food storage.

Household employees, known as garde mangers or stewards, were responsible for maintaining the garde manger area and prepared, stocked, and distributed all of the food that was stored there. As food resources began to increase, due to improved hunting and farming practices and the domestication of animals, it became necessary for them to acquire new preservation and storage techniques. Much of the food on hand needed to be prepared in such a way that it could be held and consumed throughout the year without spoiling. Stewards used numerous techniques including curing, smoking, brining, drying, pickling, and canning to ensure that the food they were responsible for would last until it was ready to be eaten. They became proficient in new techniques and also adapted existing techniques for making sausage, pates, and even cheese.

As the proficiency of their stewards increased, many people saw an opportunity to make a profit from their employee's skills as well as their larder. Thus emerged the practice of selling, buying, and trading these homemade goods. As commerce in this area grew, it became necessary for the government to intervene to preserve integrity and ensure the safety of the food that was being prepared and sold.

Specialized professions emerged outside of the home from this new form of commerce, and as specific guidelines were laid out, workers began refining their craft accordingly.

From this grew trade guilds, which developed systems that set standards for workmanship and the price of goods and protected businesses and employees. Guilds were designed so that each member went through the same training process, beginning with an apprenticeship and culminating in the mastery of the craft. Trained guildsmen started to open their own specialty shops and with that came the availability of those highly sought-after products that were previously difficult to acquire if one was not wealthy enough to be able to afford a garde manger of their own.

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The onset of the French Revolution brought about a good deal of change. As the war began, many wealthy homeowners were forced to flee their homes leaving their household staff members behind to fend for themselves. As wealthy households toppled, countless garde mangers suddenly found themselves out of work and many flocked to restaurants and hotels to seek employment in a field where they could use their already well honed skills. Their knowledge of food handling, storage, and preparation made them easily employable and a welcome asset to most establishments. It was at this time that the garde manger station and position were developed in professional kitchens and where the modern garde manger and pantry stations find their roots.

Different types of kitchen knives and their uses

Here is a list of different types of knives and their uses.

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Paring knife - Every kitchen should have a paring knife.

A multipurpose knife used for small jobs such as topping and tailing vegetables, removing skins from onions and preparing small fruits.

Turning knife – You won’t always find these in home kitchen but an essential if you are making a unique style presentation.

A turning knife has a very small curved blade designed to ‘turn” vegetables into a barrel shape for presentation purposes.

Filleting knife – a filleting knife has a medium-length blade that is narrow and flexible so it can bend while running along the bone structure of fish, particularly flat fish.

Boning knife - A boning knife has a short to medium blade that is pointed at the end.

It should be strong and rigid, not flexible like a filleting knife. The point is designed to get close to bones and cut away the meat.

General Chef’s knife – This is my favourite knife. It is a multi-purpose knife.

It can be used on many different commodities such as vegetables, fruits, meat and poultry.

The knife can be used across a variety of cutting techniques, including chopping, dicing shredding and slicing.

Palette knife – I don’t know why it is call a knife but this knife is not designed for cutting purposes. It is blunt but flexible, it is used for manoeuvring around tricky situations. For example: it is used to turn items over during the cooking process for example sautéed potatoes. It is also used for lifting food from the pan to plate.

The second use is spreading, for example butter to bread, cream to a cake. A palette knife is usually fairly long, although they vary quite a lot in length and is flexible so it can get underneath food items.

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Carving knife - it has a long, thin blade, the knife should be very sharp to ensure neat, accurate and efficient cutting.

It usually comes with a carving fork which is larger and stronger than a standard fork. It is designed to support the meats while they are being carved.

Serrated knife - This knife comes with serrated edges are designed to slice certain foods like bread or vegetables with firm skins such as tomatoes and capsicums.

Serrated knife have a long thin blade to assist in the sawing type motion required when slicing.

Reminder- Knife Safety Knives are particularly dangerous pieces of equipment if used incorrectly, however they are essential item for anyone working in the kitchen. Here are some reminders: 

Always place a knife on the bench to give to another person, rather that passes it by hand to the person.

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Never hold knives in the air or hold them with fingers overlapping the cutting zone.

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Don't use the knife as a screwdriver or can opener.

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Don't wave a knife around, point with it or turn around with it in your hand. Place on the bench and then turn to talk to others.

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Never transport food on the blade of a knife.

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Never leave knives in sinks or under items. Blades are hazards when not in a visual range.

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Always keep the knives separate and individually contained, wrapped or held with the point of the knives secured, this includes in your toolbox or even in the picnic basket. Never hide knives under anything.

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How to Cook Potatoes

Mashed Potatoes

Mashed potato is a simple accompaniment to any meal, and really quick and easy to make.

Ingredients: 700g potatoes peeled and cut into chunks 150 ml

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salt freshly ground black pepper

Method: Place potatoes in a pan with just enough water to cover them.

Bring to the boil, then cover with a lid and simmer for 20 minutes or until tender, drain.

Bring the milk to the boil, then pour the milk over the potatoes and mash until smooth.

Season to taste and serve immediately.

Roast Potatoes

Ingredients 175g fluffy potatoes per person

Method: Add the potatoes to cold water and bring to the boil. Don't leave the potatoes in the water for more than 10 minutes in total.

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Drain them and coat in the oil or fat of your choice. 15ml oil for each 450gof potatoes.

Roast in an oven preheated to 200°c for approximately 45 minutes, turning twice.

Serve immediately.

Jacket Potatoes

Jacket potatoes are easy to cook and the perfect base for any evening meal.

Ingredients: Medium potatoes Serve two potatoes for on person

Method:

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Scrub your potatoes clean Rub a tiny drop of oil into the skins and sprinkle salt around them on a baking tray (the salt draws out the moisture and makes them extra crispy!) or pat a bit on to the skins.

Put them in the oven. Check to see if they're cooked after an hour. A medium potato will be ready within an hour and a half.

When they are cooked, split them open and serve with a bit of butter If cooking an overfull of potatoes, increase the temperature to 220°c. Use metal skewers pushed through the potatoes to reduce the cooking time by up to a quarter.

Spicy Potato Wedges with Spinach

Ingredients: 4 medium size 175g-225g each person Ground cumin Ground turmeric Ground coriander Olive oil 400g baby spinach leaves (Optional) mango chutney for dipping

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Method Scrub the potatoes, then cut each into half lengthways, and then in half lengthways again.

Repeat until you have 8 even-shaped wedges. Rinse the potatoes and pat dry.

Place wedges in bowl with 4 tsp olive oil, 2 tsp cumin, 1 tsp turmeric and 1 tsp ground coriander. Stir until coated. Transfer to baking sheet and bake until tender, about 45 minutes.

When the potatoes have cooked for about 30 minutes, heat the water you need to steam the spinach.

The spinach will only take 5 minutes to steam. When it is completely wilted, serve with the wedges and mango chutney for dipping.

Sausage and Potato Casserole

This simple sausage and potato casserole recipe is a perfect winter warmer.

Ingredients: 1 tbsp oil 500g potatoes, halved 454g pack sausages beef or pork 1 onion, sliced

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1 green pepper, diced 340ml tomato sauce [you can use ready made up tomato pasta sauce]

Method Heat the oil in a large frying pan and fry the potatoes and sausages for 5 minutes.

Add the onion and pepper and cook for a further 5 minutes, turning the sausages occasionally until browned.

Add the pasta sauce to the pan with 1-2 tbsp of water, then cover and cook for 5 minutes before serving

Corned Beef Hash

This is a simple potato recipe using corned beef with potatoes.

Ingredients 675g potatoes, cubed 2 tbsp sunflower oil 1 onion, chopped 340g tin corned beef, diced 195g tin sweet corn, drained Salt and pepper 2 tsp Worcestershire sauce -

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Method: Place the potatoes in a pan, cover with boiling water, add a little salt, cover and simmer for 10-15 minutes or until just cooked. Drain.

Heat the oil in a large frying pan and sautĂŠ the potatoes for 10 minutes until golden. Add the onion and fry for 5 minutes.

Stir in the corned beef, sweet corn, seasoning and Worcestershire sauce and return to the heat for 10 minutes or until piping hot.

Lemon Roast Chicken Potato Wedges

Ingredients 6 boneless chicken breasts, with skins 1 small red onion, cut into 8 wedges 500g potatoes, scrubbed and cut into wedges 1 large lemon 6 cloves garlic 2 tsp clear honey 1½ tbsp olive oil Salt and pepper 1 tsp fresh thyme 6 sprigs fresh rosemary

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Method: Using a non-stick frying pan, dry fry the chicken breasts, and the skin side down for 2-3 minutes until browned. Place in a large roasting tin with the onion and potato wedges.

Remove the zest from the lemon and cut in half. Cut one half into wedges and add to the pan with 4 whole cloves of garlic. Squeeze the juice from the other half of lemon and mix with the zest, honey, oil and remaining crushed garlic. Pour over the chicken, season well and add the herbs.

Bake for 1 hour or until the potato wedges are tender and the chicken is cooked throughout. Serve immediately from the roasting tin.

Potato Gratin

Potato Gratin makes an incredibly tasty accompaniment to any meal.

Ingredients: 500g potatoes, thinly sliced 200ml double cream 100ml milk 1 clove garlic, crushed

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50g Gruyere cheese, grated

Method: Preheat the oven to 180°c Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.

Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add to the potatoes, cover and simmer for 10 minutes until just tender. Season well.

Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden brown.

Victoria Sponge Cake

Ingredients 200g unsalted butter, softened, plus extra for greasing 200g caster sugar

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1 tsp vanilla extract 4 medium eggs 200g self-raising flour, plus extra for dusting About 6 tbsp raspberry jam 250ml double cream, whipped Icing sugar, for dusting

Method Heat the oven to 190°c . Grease and flour a 2 x 20cm sandwich tins. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.

Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow cooling for 5 mins in the tin, before turning out onto a wire rack and cooling completely.

Spread the jam onto one cake and top with the cream. Sandwich the cakes together and dust with icing sugar.

The classic Victoria sandwich is always a teatime winner, every bite brings a taste of nostalgia

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Chocolate Marble Cake

Ingredients 225g butter, softened 225g caster sugar 4 eggs

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225g self-raising flour 3 tbsp milk 1 tsp vanilla extract 2 tbsp cocoa powder

Method Heat oven to 180°c Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth.

If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.

Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean.

Turn out onto a cooling rack and leave to cool.

History of Cakes Cake is a form of bread. In its modern forms, it is typically a sweet baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape. Determining whether a given food should be classified as bread, cake, or pastry can be difficult.

Modern cake, especially layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavourful ingredients like fruit purées, nuts, dried or candied fruit, or extracts are often added, and numerous 220

substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry cream), iced with butter cream or other icings, and decorated with marzipan, piped borders or candied fruit.

Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries, and birthdays. There are countless cake recipes; some are breadlike, some rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labour went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur cook may bake a cake.

Chocolate Éclairs

8 Servings

Ingredients 65ml water 65ml milk 55g unsalted butter - at room temperature 1 teaspoon caster sugar 1 pinch salt

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100g Plain flour (All Purpose) 4 medium eggs - beaten 300ml double / heavy cream - lightly whipped 75 grams Dark chocolate - melted

Method 1. Preheat you oven to 180°c 2. Place the milk, water, butter, sugar and salt into a medium sized saucepan and bring to a boil over a medium heat.

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3 Take off the heat and immediately add the flour and mix vigorously with a wooden spoon until really smooth.

3. Then return to the heat and cook for about a minute. Until the mixture comes away from the side of the pan.

5 Remove from the heat again and wait around 1 minute before adding the egg, as you don’t want scrambled egg you need this small amount of cooling time. Whisk the

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egg into the mixture until you have a nice smooth batter.

4. Now put the mixture into a piping bag and pipe the ĂŠclairs out onto greaseproof paper on a baking tray. Leave a little room between them for spreading out a little.

5. Pop them into the oven for 25 to 30 minutes.

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8 I found just before the time was up I needed to turn them over in the oven and give them a couple of minutes on the other side to fully dry the pastry out.

6. Once done take them out and cool them fully on a cooling rack.

7. Once cooled lightly whip the double (heavy) cream or prepare whatever cream you are using.

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10 Then melt the chocolate in a bowl in the microwave for 30 seconds at a time until all melted and just spoon the chocolate on top.

Leave the chocolate to set about 10 minutes then serve

Vegetarian Recipes

Potato Leek Soup

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Ingredients 2 Tbs olive oil 1 onion, diced 2 leeks, sliced (white parts only) 3 potatoes, cubed 1Ltr vegetable stock 200g soft tofu 250g vegan cream cheese fresh dill, to taste sea salt, to taste pepper, to taste

Method In a large pot sautĂŠ the potatoes, leeks, and onion in olive oil, add vegetable broth and simmer until potatoes are soft.

Meanwhile, blend tofu and cream cheese together in a blender or food processor. When potatoes are softened, add tofu and cream cheese blend and season with dill, sea salt, and pepper. Serve in bowls and eat while hot.

Spinach Stuffed Mushrooms

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Serves 4

Ingredients 24 large mushrooms, wiped clean and stemmed 500g spinach, washed with stems removed 1 onion, minced 550g vegan cheddar cheese 2 Tbs olive oil sea salt pepper

Method Preheat oven to 180°c.Place mushrooms on parchment lined baking sheet.

In skillet, over medium flame, sautĂŠ minced onion until translucent and slowly add spinach a handful at a time until all spinach has been used and now wilted, season with salt and pepper to taste. Transfer to a bowl and let cool completely.

When cool, squeeze out all water and add cheese. Mix well. Stuff mushroom caps with spinach mixture and bake for 10-12 minutes. Transfer to a serving plate. Serve hot.

Vegan Pasta Primavera 228

Ingredients 1 onion, diced 2 cloves garlic, minced 1 head broccoli, chopped 1 red bell pepper, sliced 1 zucchini, sliced 250g mushrooms, sliced 60g fresh basil, minced 2 Tbs olive oil 125ml white wine 125ml vegetable broth 1 tablespoon corn starch, diluted in water 1 pkt brown rice pasta Sea salt, to taste Pepper, to taste Flake Chili peppers (if desired)

Method Cook brown rice pasta according to package directions. SautĂŠ the onion in olive oil until translucent then add garlic for a few minutes until golden brown, being careful not to burn. Add wine, veggie broth and veggies. Boil for a few minutes, depending on how soft you like your veggies. Add chopped basil, salt, pepper and chili peppers (if desired), and corn starch mixture, stirring constantly. Cook for a few more minutes until sauce thickens. Top the pasta with veggies and wine sauce and top with fresh chopped basil.

Mini Sweet Stuffed Peppers 229

Ingredients 1kg mini sweet peppers (approx 1 pint) 2 ripe tomatoes, chopped 1 zucchini, grated 60g fresh basil, minced 2 Tbs vegan sour cream 125g mozzarella 2 cloves garlic, minced 250g cooked brown rice pinch sea salt

Method Preheat oven to 180°c in large bowl; mix together all ingredients except for the sweet peppers. Slice tops and bottoms from peppers, cut peppers in half, and remove any seeds.

Line a baking sheet with parchment paper or foil. Stuff peppers with mixture and line up on baking sheet. Cover with foil and bake for 20 minutes. Serve hot!

Veggie Wraps with Basil Mayo 230

SERVES 4

Ingredients FILLING 250g brown rice 55 0water pinch of sea salt 1 carrot, diced 1 stalk celery, diced 1/2 onion, minced 125g mushrooms, sliced 60g parsley, chopped 2 Tbs olive oil sea salt

BASIL MAYO

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250g Vegan mayonnaise 50g fresh basil, chopped 1 gherkin, diced fine 2 green onions, sliced thin 1 tomato, diced 4 leaves romaine lettuce, chopped 1 avocado, sliced red onion, sliced thin 4 whole wheat tortillas

Method In large pot, bring rice and water with pinch of salt to a gentle boil, reduce flame, cover, and cook for 30 – 40 minutes.

In separate pan, sautĂŠ in olive oil, carrots, celery, onion, and mushrooms until soft, approx 10 minutes. Add cooked rice and season with salt to taste, remove from heat and add parsley.

In separate bowl, mix Vegan mayonnaise, basil, gherkin, and green onions and stir well.

Heat the tortillas on a griddle stove or in a pan and place onto plate. Spread mayo evenly in centre of tortilla, add rice mixture and toppings and wrap.

Vegan Baked Ziti 232

Ingredients: Servings: 8

453g ziti pasta 907ml tomato sauce 170g tomato paste 170ml water 453g ricotta cheese 28g parsley chopped 4g oregano 4g garlic chopped Salt and pepper 226g shredded mozzarella cheese 59g shredded vegetarian cheddar cheese

Method Cook ziti according to package directions.

In lasagna dish, pour enough of the tomato sauce to cover bottom.

Combine all ingredients EXCEPT vegetarian cheddar cheese and about 100g of mozzarella. Add cooked ziti and stir to coat well.

Pour pasta mixture into prepared lasagna dish. Sprinkle reserved cheeses over top.

Cover and bake for 30 minutes at 190°c Remove cover and brown cheese for 10 minutes more.

Tomato Basil Soup 233

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Ingredients 80ml olive oil 2 carrots, peeled & chopped 1 yellow onion, chopped 1tbs dried basil 700g roughly cut tomatoes and 2tbs tomato paste 350ml vegetable broth 250ml soy cream Sea salt, to taste Freshly ground black pepper, to taste 2-3 tbs fresh basil, chopped

Method In a saucepan over medium heat, warm the olive oil to coat the bottom of pan. Add the onions and sautĂŠ for 5-7 minutes, add carrots and cook another 8 minutes or until onions are a golden brown colour. Add the tomatoes, including the tomato puree, the broth, and dried basil, sea salt & pepper. Cook for 20 minutes on low flame, uncovered.

Remove from heat, and carefully blend in food processor or blender. Return to pot and add soy creamer, warm until heated through.

Serving bowl and top with fresh basil. Serve immediately.

SautĂŠed Spinach 234

A tasty veggie that you will love made in 5 minutes! A bed of spinach is the perfect compliment to Garlic Mashed Potatoes

Ingredients 1kg spinach, washed and stems removed 5 cloves garlic, minced 2 Tbs olive oil 1/2 tsp sea salt 1/4 tsp crushed red chili peppers

Method In a pan, over medium-low flame, sautĂŠ garlic until slightly brown. Add a handful of spinach at a time, turning constantly. Continue adding spinach and turning until just wilted, season with sea salt and crushed chili peppers, served with Garlic Mashed Potatoes

Hummus 235

Your friends and family will be crazy for this homemade hummus!

Ingredients 250g uncooked chick peas, (soaked overnight) 2 litres water 4 cloves garlic 25g Tahini 2 tbs olive oil 60ml lemon juice, or use according to your taste 1 tsp sea salt

Method In the morning, drain and rinse beans. Add beans and fresh water back to pot and cook for until tenderly cooked, checking water level periodically. Cool beans completely, saving small amount of cooking liquid.

In a blender, combine all ingredients including beans, and add cooking liquid a little at a time. Blend until smooth, creamy consistency, adding more cooking liquid as needed.

Cover and refrigerate for up to three days. Serve in bowls sprinkled with sweet paprika and topped with a little olive oil on top. Serve with your favourite tortilla chips, fresh cut veggies, crackers, or pita bread.

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Vegetarian Desserts Chocolate Balls

Ingredients 150 grams plain biscuits 113 grams cocoa powder 113 grams icing sugar 113 grams chocolate sauce Flaked almonds

Method Crush the biscuits to fine powder. In a bowl mix the powdered biscuits, cocoa powder and icing sugar.

Add little milk to the mixture and make dough.

Now make small sized balls out of the dough.

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Now pour chocolate sauce over each ball and garnish with crushed almonds and keep in the refrigerator to cool for 1 hour and then it's ready to serve.

Trifle Pudding

Leftover cakes and custard blend into a delicious summer dessert.

Ingredients (Serves 4): 300 grams of Chocolate cake or any other sponge cake, cut into small cubes, 500 ml of custard, made with some readymade custard powder 200 grams of fresh strawberries, cut into halves, except for few, which can be used for garnishing, 200 ml freshly whipped cream, 200 grams of cashew nuts and raisins, chopped, 3-4 tsp of good quality brandy or rum,

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50 grams of chocolate chips for decoration

Method

Prepare and cool the custard before you assemble the dish.

Place the cubed cake pieces on the bottom of a tall glass or any glass of your choice and soak it with a sprinkling of good quality rum or brandy. Do not exceed more than 1 tsp for each glass, as it might turn a little bitter. Allow it to stand for about 5 minutes.

Next layer the halved strawberries over the soaked pieces of cake. This should be followed by some generous pouring of the already made custard, followed by some dry fruits.

Scoop a generous dollop of freshly whipped cream and garnish it with a whole strawberry and some good sprinkling of chocolate chips or chocolate sprinkles. Place it in the fridge and enjoy it as a cool dessert, post lunch!

This is a good chilled dessert recipe for the summers and both, adults and children will love it.

Finished Product

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Escoffier, And Peaches: The Story Behind the Peach Melba In The History Kitchen, Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday food is can inspire us in the kitchen today

The Peach Melba The Peach Melba is one of the most famous and beloved desserts in the world. This creamy and cool dish – a simple and classic preparation of vanilla ice cream, sugary peaches, and raspberry sauce – has graced restaurant menus for decades. While many people are familiar with this delectable dessert, few know the story behind the dish. It all starts with famed French chef Auguste Escoffier and his friendship with an Australian opera singer named Nellie Melba.

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First, let’s meet Nellie, who was born Helen “Nellie” Porter Mitchell in Richmond, Victoria – a suburb of Melbourne, Australia – on May 19, 1861. Nellie was the eldest of several children in a music-loving family. Her father, David Mitchell, was a successful building contractor and brick maker. Nellie’s mother, Isabella, played several instruments, and served as Nellie’s first music teacher. Nellie was a tomboyish child with a fondness for whistling. She first sang in public at the age of eight, in December 1869, in the new Richmond town hall. She was the youngest to perform in a community concert for 700 spectators as part of the town hall’s grand opening. Nellie sang three songs, accompanying herself on the piano, to the delight of the audience. Local reporters wrote enthusiastically about her performance, saying she was a “gem,” “incomparable,” and “a musical prodigy,” giving an early glimpse of the success on Nellie’s horizon.

Nellie Melba and her father David Mitchell and her niece Nellie Patterson.

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Nellie received her early education at a boarding school in Richmond. As a young lady she enrolled in the Presbyterian Ladies College, where she studied piano and voice.

Around the time of her mother’s death in 1880, Nellie left school and moved to Queensland with her father. There she met her husband, Charles Nisbett Frederick Armstrong. They married in 1882 and had a son, George. Their early time together was short-lived; Nellie became depressed by her husband’s angry temper, as well as the area’s harsh tropical climate and constant rain. In 1884 taking her son and a few possessions, she left her husband for Melbourne in hopes of pursuing a serious musical career. She and her husband would reconnect sporadically over the next few years, till they eventually divorced in 1900.

Dame Nellie Melba in costume.

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Nellie sang her way from Melbourne to Sydney, making a name for her in the city as an operatic soprano. She then headed to London, where she made the connections necessary for pursuing a career in earnest. In 1886 she began performing in concerts organized by Wilhelm Ganz, a singing professor at the Guildhall School of Music. Though she found some success in London, she felt her career was not progressing quickly enough. A patron from Melbourne had written Nellie a letter of introduction to famed German mezzosoprano, Mathilde Marchesi. Nellie travelled to Paris to meet Madame Marchesi, who agreed to take her on as a singing pupil and would end up having a great influence on Nellie’s career. In fact, Marchesi is responsible for convincing Nellie to take the stage name Nellie Melba—Melba deriving from her home city of Melbourne. After many years of study and countless hours pounding pavement, Nellie’s operatic debut finally came in 1887 in Brussels, as Gilda in Verdi’s Rigoletto.

Nellie Melba in costume circa 1896.

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Over time Nellie gained great popularity, singing in principal opera houses in Europe and the United States, most notably Covent Garden in London and New York’s Metropolitan Opera. She was well-known in high-society circles, and was asked to perform for important figures including Tsar Alexander III, Emperor Franz Joseph and Queen Victoria. She was the Edwardian equivalent of a major celebrity; when she appeared in public, crowds fought for her attention.

It was in London, while performing at Covent Garden, that Nellie became acquainted with Escoffier. The legendary French chef was known and respected worldwide for his innovative, imaginative dishes and “haute cuisine.” During the late 1800s, Escoffier partnered with César Ritz (of Ritz Carlton fame), and made a name for himself as the head chef of the restaurants located inside the famous Ritz hotels. His food was known for being elaborate and fancy—what we might describe today as being “typically French.” His 11-course meals were sauce-heavy, often including smoked salmon with scrambled eggs and Beef Wellington. They became the trademark of indulgence and wealth. Many of his creations were named for the star patrons of his restaurants…which, of course, brings us to the Peach Melba.

A portrait of the legendary French Chef Auguste Escoffier Nellie Melba often ate at Escoffier’s restaurants while performing in Covent Garden during the late 1890s and early 1900s. Escoffier claims to have first created the Peach Melba while Nellie was a guest at the Savoy Hotel, where he was chef. As the story goes, Nellie sent Escoffier tickets to her performance in the Wagner opera Lohengrin. The production featured a beautiful boat in the shape of a swan. The following evening, Escoffier presented Nellie with a dessert of fresh peaches served over vanilla ice cream in a silver dish perched atop a swan carved from ice. He originally called the dish Pecheau Cygne, or “peach with a swan.” A few years later, when Escoffier opened the Ritz Carlton in London with César Ritz, he changed the dish slightly by adding a topping of sweetened raspberry purée. He renamed the dish Pêche Melba, or Peach Melba as we know it here in Europe. The rest, as they say, is history.

Melba toast was also named after Dame Nellie… but that’s another story, for a future post. For now, I would like to share Escoffier’s original recipe for the Peach Melba,

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broken down into simple steps from his autobiography, Memories of My Life. Escoffier swore by the simplicity of his original dish; as the Peach Melba became more popular, he scoffed at the numerous variations that spread throughout the restaurant community. In his words, “Pêche Melba is a simple dish made up of tender and very ripe peaches, vanilla ice cream, and a purée of sugared raspberry. Any variation on this recipe ruins the delicate balance of its taste.”

Here is the original recipe for the Peach Melba, translated to English from Escoffier’s own words: Original Recipe for La Pêche Melba (for 6) Choose 6 tender and perfectly ripe peaches. The Montreuil peach, for example, is perfect for this dessert. Blanch the peaches for 2 seconds in boiling water, remove them immediately with a slotted spoon, and place them in iced water for a few seconds. Peel them and place them on a plate, sprinkle them with a little sugar, and refrigerate them.

Prepare a litre of very creamy vanilla ice cream and a purée of 250 grams of very fresh ripe raspberries crushed through a fine sieve and mixed with 150 grams of powdered sugar. Refrigerate.

To serve: Fill a silver timbale with the vanilla ice cream. Delicately place the peaches on top of the ice cream and cover with the raspberry purée. Optionally, during the almond season, one can add a few slivers of fresh almonds on top, but never use dried almonds.

The recipe is, as Escoffier promised, quite simple. When made as written, the simple, natural flavours really shine. I have reproduced the recipe below with clear step-by-step instructions and American measurement equivalents. The only step I have added to the original recipe is to give the peaches a quick soak in water with a touch of lemon juice… this will help keep the peeled peaches from turning brown and oxidizing as they chill. If you don’t mind the peaches browning a bit, feel free to skip this optional step.

While I did not have a silver timbale for serving, the dish makes a lovely presentation in glass, too. Make this dessert with the succulent, ripe seasonal peaches that fill our markets now, and prepare to be amazed. A true Peach Melba is something very special, indeed.

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Escoffier’s Peach Melba

Ingredients      

6 ripe, tender peaches Sugar 1ltr vanilla ice cream (fresh homemade is best) 1 heaping cup fresh ripe raspberries 1 heaping cup powdered sugar 6 tbsp blanched raw almond slivers (optional)

Directions Boil a medium pot of water. Keep a large bowl of ice water close by. Gently place a peach into the boiling water. Let the peach simmer for 15-20 seconds, making sure all surfaces of the peach are submerged. Remove the peach from the boiling water with a slotted spoon and immediately plunge it into the ice water for a few seconds to cool.

Take the peach out of the ice water and place it on a plate. Repeat the process for the remaining peaches.

When all of the peaches have been submerged, peel them. Their skin should come off easily if they are ripe, thanks to the short boiling process. Discard the skins. Halve the peeled peaches and discard the pits.

Optional Step: Place the peeled peaches in a large bowl of cold water mixed with 1 tbsp fresh lemon juice. Let the peach halves soak for 10 minutes. Drain off the water and gently pat the peach halves dry with a paper towel. This step will help to keep the peaches from oxidizing and turning brown.

Sprinkle the peach halves with sugar on all exposed surfaces. Place them on a plate in a single layer, and then place them in the refrigerator for 1 hour to chill.

Meanwhile, make the raspberry purée. Place the raspberries into a blender and pulse for a few seconds to create a purée. Strain purée into a bowl through a fine-mesh sieve, pressing down on the solid ingredients and agitating the mixture with a metal spoon to extract as much syrupy juice as possible. It will take a few minutes to extract all of the juice from the solids. When finished, you should only have seeds and a bit of pulp left in the strainer. Dispose of the solids.

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Sift the powdered sugar into the raspberry purée, adding a little powdered sugar at a time, and whisking in stages till the sugar is fully incorporated into the syrup. It will take several minutes of vigorous whisking to fully integrate the powdered sugar into the syrup. Refrigerate the raspberry syrup for 1 hour, or until chilled.

Assemble six serving dishes. Scoop 125g of vanilla ice cream into each serving dish.

Place two of the sugared peach halves on top of each serving of ice cream. Divide the raspberry sauce between the six dishes, drizzle the sauce over the top of the peaches and ice cream. Top each serving with a tablespoon of raw almond slivers, if desired.

Serve immediately. 6 servings ============================================================

Auguste Escoffier biography Profile Born in 1846 France, Auguste Escoffier was director of the kitchens at the finest hotels in Monte Carlo and London. He revolutionized French cuisine by simplifying it and adding modern recipes. His book Le Guide Culinaire included these new cooking methods along with his ideas on how to run an efficient, professional kitchen. This work established the job of chef as a respected profession.

     

NAME: Auguste Escoffier OCCUPATION: Chef BIRTH DATE: October 28, 1846 DEATH DATE: February 12, 1935 PLACE OF BIRTH: Villeneuve-Loubet, France PLACE OF DEATH: Monte Carlo, Monaco

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This baked apples recipe with cinnamon makes a great side dish or dessert for a delicious meal.

Baked Apples with Cinnamon Ingredients 1kg apples (Gala for best results), cored and chopped 2 tsp cinnamon Juice of 1 lemon 85g brown sugar

Method

Preheat your oven to 180°c Toss the chopped apples with the cinnamon, lemon juice and brown sugar and place in a baking or casserole dish.

Cook apples, stirring occasionally, for about 30 minutes until soft and juicy. Serve for dessert with ice cream.

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Sparkling Fruit Salad

Yield: 8 servings

Ingredients 500g honeydew melon balls [The flesh is usually pale green in colour ] 500g cantaloupe melon balls [orange-fleshed melon] 500g watermelon balls 4 tablespoons warm honey Sparkling wine

Method Toss all the fruits together in a large bowl with the honey. Divide and fill 8 chilled goblets or wine glasses with the fruit mixture. Just before serving, pour sparkling wine, into each glass or goblet. Serve immediately.

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Cooked ham and cheese Bruschetta Ingredients 225 g Bell Paese cheese 18 slices (around 140 g) thinly sliced cooked ham Olive oil for brushing 3 to 4 preserved grilled red peppers Olive oil for brushing Fresh basil for the top

Method Slice Bell Paese cheese and red peppers into shape and size pieces similar to the bread slices you are using. I used store-bought grilled red peppers that are jarred in oil. Place a slice of red pepper on the cheese and wrap in cooked ham. Place the wraps on bread slices, and brush lightly with olive oil. Bake at 180c° for 10-15 minutes until golden.

Sprinkle with fresh basil leaves and serve right away.

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Ham, Cheddar & Chive Egg Bakes

Serve 6

Ingredients 2 tablespoons extra-virgin olive oil 1/2 medium onion 2 garlic cloves, minced 250g cooked ham steak, coarsely diced into small cubes 1-2 tablespoons butter, to grease ramekins 6 large eggs 180ml whole milk 1 tablespoon fresh chopped basil, optional 3 tablespoons fresh chopped chives 1/4 teaspoon kosher salt 200g grated cheddar cheese

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Method Preheat the oven to 180c° in a medium saucepan; warm the olive oil over medium-high heat. Add the onion and sauté until soft and translucent, about 5-7 minutes. Add the garlic and sauté for an additional 1-2 minutes, taking care not to let it brown or burn. Fold the chopped ham into the saucepan and stir to combine.

Thoroughly butter six 8-ounce ramekins. Place ramekins on a baking sheet so they’ll be easier to move to and from the oven.

In a small mixing bowl, beat the eggs with the milk, herbs and salt. Fold the cooked onion mixture, chopped ham, and cheese into the mixture. Divide the mixture evenly into the ramekins. The cheese sometimes clumps up, so try to be sure it’s evenly distributed.

Place in the oven and cook for 20 to 25 minutes, or until tops are golden and have puffed slightly.

If you don't have access to ramekins, feel free to make these in full-size muffin tins instead. Just be sure to grease the pan adequately so they don't stick.

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Baked Bacon & Cheddar Jalapeño Poppers

Makes 24 poppers

Ingredients 12 small jalapeño peppers 250g cream cheese, at room temperature 250g sharp cheddar cheese, grated 1/2 teaspoon ground cumin, or more to taste 125g crumbs 1 tablespoon unsalted butter, melted 12 slices thick-cut bacon, cut in half into lengthwise strips Kosher salt and black pepper, to taste

Method Preheat oven to 180c°. Line a sheet pan with aluminium foil.

Slice each jalapeño in half lengthwise. Wearing disposable gloves remove the core of the jalapeño and scrape out all of the seeds with paring knife.

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Place the cream cheese, cheddar cheese, cumin, and a pinch of kosher salt in the bowl of a stand mixer fitted with the beater attachment. Beat on medium-low speed to combine.

Generously stuff each pepper with 1 to 2 tablespoons of the cream cheese mixture.

In a small bowl, combine the breadcrumbs and melted butter, season with salt and pepper.

Sprinkle a generous amount of breadcrumbs mixture over each stuffed pepper.

Wrap a strip of bacon twice around each pepper, allowing a few inches of bacon to hang off each side. (The bacon will shrink as it cooks.) Secure with a toothpick, if necessary, to hold the bacon in place.

Place the poppers on a sheet pan with the peppers on their backs and the cheesy filling facing up, like bowls. Bake until peppers are tender and the bacon begins to crisp, 20 to 25 minutes. (For darker, very crisp bacon, finish off under the grill for a minute or two.)

Cool the poppers for 10 minutes before serving.

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Baked Risotto with Peas, Asparagus & Pancetta

Serves 4-6

125g finely chopped cooked ham 3 tablespoons butter, divided 2 large shallots, finely chopped 375g cups Arborio rice 125ml dry white wine 11/4 Ltr chicken stock 250g fresh or frozen green peas 250g pencil-thin asparagus stalks, cut into 3/4-inch pieces 125g grated Parmesan cheese, plus extra for serving 1/2 teaspoon lemon zest Kosher salt and freshly ground black pepper Preheat oven 180c°

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Method Heat a pot over medium-high heat until very hot but not smoking. Add cooked ham and cook, stirring occasionally, until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside.

Reduce heat to medium. Add 1 tablespoon butter and shallots to the cooked hamdrippings and cook until softened, about 3-5 minutes. Add the rice and sautĂŠ until every grain is coated with butter, about 1 minute.

Increase heat to high. Pour in the wine and simmer until the liquid evaporates. Add stock and bring to a boil, stirring occasionally, Season generously with salt and pepper.

Cover the pot and transfer to the oven. Cook until the liquid is almost cooked out and the risotto is creamy, about 20 minutes.

Remove from the oven and place over moderate heat. Stir in peas and asparagus and cook until the vegetables are bright green and warmed through, about 5 minutes. Stir in remaining 2 tablespoons butter, Parmesan, and lemon zest. Adjust seasoning with salt and pepper, if needed. Garnish with additional Parmesan and reserved pancetta

Note 

Vegetarian Version: This recipe can easily be made vegetarian. Sub in olive oil for the pancetta and use vegetable broth instead of chicken stock.

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How to Roast Bell Peppers

Roasted bell peppers are one of my favourite. These methods can actually be used for any pepper, but the amount of roasting time will vary based on the size of the pepper.

Roasted bell peppers are tender, smoky, and delicious. They add flavour and texture to a variety of dishes and sauces. Once you know how easy the process is, you’ll never spend the money on those jarred roasted peppers again.

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Roast Bell Peppers For all methods you will need  

Bell peppers Large bowl, paper bag, plastic bag or plastic wrap



Towel or paper towels

For Oven Roasting Method You Will Need 

Oven



Baking sheet lined with aluminum foil

For Stovetop Roasting Method You Will Need  

Gas stovetop burner Aluminum foil

 

Oven gloves Tongs

For Grill or Flame Roasting Method You Will Need  

Gas stovetop burner or flame grill Oven gloves



Tongs

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Oven Roasting Method This is my preferred method for roasting peppers, because you can roast several peppers at once with easy cleanup. Preheat oven to 200. Line a baking sheet with foil.

Lay peppers on their sides on the foil, stems pointing sideways.

Put baking sheet in oven and allow peppers to roast for 20 minutes. Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes.

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Check to make sure peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don't look ready, let them roast for a few more minutes. When they're done, remove baking sheet from oven.

You can also use your oven grill to roast the peppers, which is a faster process that chars them more than regular oven roasting. While it goes faster, you also have to be on top of it, as the peppers will need frequent turning during the process. If you wish to grill the peppers, I suggest placing the rack in the upper third of the oven so there is

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8-9 inches between the grilling element and the peppers. That way, the peppers will be able to soften as they char. When they're too close to the grill, they will char before they're cooked, which means the flesh won't soften and they'll be harder to peel.

Preheat the grill to high and place the peppers below the griller.

Let them roast for 20-25 minutes, giving a quarter-turn every 5 minutes, till the peppers are charred, soft and collapsing. The grill will char them quite a bit, the skin will be very black and crispy-- don't worry; you're going to peel it off anyway.

Remove from the oven.

Stovetop Roasting Method

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I typically use this method when I only have one or two peppers to roast. Turn your gas stovetop flame to medium. Wrap each pepper in a double layer of aluminum foil (or a single layer of heavy duty aluminum foil), sealing tightly so no openings show.

Wear a protective oven gloves. Place foil-wrapped pepper directly over the top of the gas flame. Let it roast for 20-25 minutes. Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes.

After 20 minutes, use tongs to gently squeeze the pepper. If the pepper is soft below the surface of the foil and easily yields to the tongs, it is ready. If the pepper still feels somewhat firm, let it continue to roast for a few more minutes till it softens.

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Remove pepper from the stovetop. Let it rest for 15-20 minutes. The pepper will steam inside the foil, which will help the skins to loosen and peel easily.

Carefully open the foil. The foil should have cooled, but there may be some residual hot steam trapped inside. Remove the pepper from the foil. The pepper should be soft and nicely charred.

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Grill or Flame Roasting Method Roasting over an open flame produces a great smoky flavor, but I don't like roasting directly on a gas stovetop-- I prefer to wrap the peppers in foil, as in the Stovetop Method described above. Roasting on an open gas stovetop flame is a simple process, but it can be quite messy; the pepper weeps as it roasts, spilling juices onto the stovetop that are difficult to clean up. For the grill, that's not a big problem-- juices are absorbed by the flames/coals, and you get a nice smoky flavor. So, I recommend this method for the grill. Feel free to use the gas stovetop, which will also give it a smoky flavor, but the cleanup, will be tough-- you've been warned!

Wear a protective oven gloves. Place peppers on the open grill or over a medium gas flame. Let them roast for 15-20 minutes, using tongs to give them a quarter turn every few minutes, till the peppers are charred, soft and collapsing.

Steaming Your Peppers Once you've roasted your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily. There are a few ways to steam the peppers.

I like to place the roasted peppers on a flat, smooth surface like a cutting board, and then invert a large bowl over the top of them. The bowl traps the steam inside. Steam for 15 minutes.

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Alternatively, you can place the peppers in a paper bag and seal the top by rolling it closed. You can also use a plastic zipper bag, plastic wrap, or foil to make a sealed steaming "envelope" for the peppers. I prefer using the bowl method because there is no chance of plastic pieces melting into the hot pepper. If you want to use a plastic bag or wrap, make sure you let the peppers cool slightly (about 5 minutes) after roasting before sealing them inside. When the peppers are extremely hot, they will melt the plastic. Whichever method you choose, steam the peppers for about 15 minutes.

Seeding and Peeling Your Peppers Once you have roasted your peppers, you will need to seed and peel them. This is kind of a messy process, but its well worth the effort. Note that some people like to seed their peppers before roasting. When I have tried this in the past, the results have not been as good as when I keep the whole pepper intact during roasting-- I recommend roasting the peppers whole and seeding after the roast.

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Slice the pepper vertically from top to bottom and lay the pepper open so it becomes one long strip. Pull the stem from the top of the pepper. The stem and a clump of seeds should loosen easily. Use a towel or paper towel to wipe off any loose seeds that remain inside the pepper.

Flip the pepper over to reveal the skin side. Strip off the charred skin. If you want a more charred flavor, you can leave a few small blackened bits on the skin.

Alternatively, you can seed and skin the pepper under running water, which will make it easier to get the pepper flesh clean. I prefer not to do this, because I feel the pepper loses some flavor in the process-- but if you're in a hurry and don't want to mess up your hands too much, it's an option.

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Once you've peeled and seeded your peppers, you'll end up with soft, sweet, tasty pepper flesh.

If you want to store the peppers for future use, put them in a glass jar and cover them with olive oil. You can also add a clove or two of garlic to the jar, this will infuse the peppers with a garlicky flavor. Cap the jar tightly and refrigerate. If you don't plan on using them within a week, freeze the roasted pepper strips in Ziploc bags... they actually hold up well to freezing and retain much of their flavor when thawed.

Roasted peppers can be used in a variety of recipes, or snacked on as-is dressed with salt and pepper. They can be added to stews and pasta sauces or chopped into salsa.

They can even be mixed with fresh basil and olive oil to create a peppery Bruschetta.

Or, use them in a salad.

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Braised Lamb Shanks with Hot Mustard, Rosemary and Whisky

Serves: 6

Ingredients            

3 Tbsp vegetable oil 6 lamb shanks, each about 300 g Salt and freshly ground black pepper to taste 1 medium onion, halved and thinly sliced 796g can diced tomatoes 250ml beef stock mixed with 2 Tbsp flour 3 Tbsp tomato paste 3 Tbsp brown sugar 3 Tbsp English mustard 1 Tbsp chopped fresh rosemary 2–3 garlic cloves, chopped 125 ml Scotch whisky

Method Preheat the oven to 160˚c.

Heat the oil in a large pan over medium-high heat. Season the lamb with salt and pepper.

Deeply brown the lamb on all sides and place in a single layer in a large casserole.

Combine the remaining ingredients in a bowl and pour over the lamb. Cover tightly with foil and transfer to the oven.

Braise the lamb in the oven for 2 1/2 hours, or until the meat is very tender. Skim off any fat from the surface of the lamb. Serve the lamb with the sauce on individual plates.

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Tender and Tasty Braised and Barbecued Ribs

4 servings

Ingredients 2 large racks pork back ribs each cut into 2 or 3 ribs pieces 350ml unsweetened apple juice or lager beer Salt and freshly ground black pepper to taste 1-2 tsp ground cumin 1-2 tsp chili powder 1-2 tsp oregano Your favourite barbecue sauce, to taste

Method Preheat oven to 160ď‚°. Set the ribs meaty side up in a shallow sided roasting pan or baking pan. Sprinkle and rub ribs with salt, pepper, cumin and chili powder. Pour in the apple juice or beer. Cover and bake the ribs 90 to 105 minutes, or until tender.

Heat your barbeque to medium, medium-high heat. Set on ribs and cook on both sides until a nice colour is achieved. Set the ribs meaty side up, brush with barbeque sauce, let the sauce heat through a few minutes, and the ribs are ready.

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Chicken Noodle Soup

Ingredients         

1 Tbsp. vegetable oil 1 medium onion, finely chopped 1 carrot, thinly sliced 1 stalk celery, thinly sliced 1.5 Ltr water 1Tbs tomato paste 2 tubs Stock - Chicken 500g boneless, skinless chicken breasts, cut into bite-size pieces 100g thin egg noodles

Method Heat oil in large saucepot over medium heat and cook onion, carrot and celery, stirring occasionally, until vegetables are tender, about 5 minutes.

Stir in water and the chicken tubs and tomato paste. Bring to a boil over high heat, stirring until Stock is melted. Reduce heat to low and stir in chicken. Simmer slowly until the chicken is thoroughly cooked. Stir in noodles and simmer an additional 5 minutes or until noodles are tender.

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Egg and Spiced ham Breakfast Bagel

Ingredients 400g [can] spiced ham 2 tablespoons butter or margarine 6 eggs beaten 6 slices Edam cheese 6 bagels, sliced

Method Slice ham into slices 1/4 inch in size. In a non-stick pan, sautĂŠ the ham over medium heat until lightly browned. Remove from pan; keep warm.

In same pan, melt butter; pour in beaten eggs. Cook and stir to desired doneness. Layer scrambled eggs, ham, and cheese on bagel bottom. Cover with bagel top.

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This is a quick and easy breakfast sandwich is made with ham, eggs, and cheese all piled on a soft, fresh bagel.

Biscuit chocolate truffles

Ingredients 20 digestive biscuits 125g butter 200g condensed milk 2tbsp cocoa 125g Shredded coconut Chocolate Vermicelli for rolling

Ingredients Put the digestive biscuits in a plastic bag and bash with a rolling pin until you have crumbs. Put the butter and condensed milk in a pan over a low heat, until the butter melts.

Allow to cool slightly. Add the biscuit, cocoa powder and Shredded coconut to the melted butter mixture and stir to combine.

Form the mixture into truffles about the size of ping pong balls (dipping your hands into water between makings each ball will help prevent the mixture sticking to your fingers).

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Put the chocolate Vermicelli into a plastic bag, then gently drop the truffle balls in a few at a time and carefully roll around until they're completely covered in the Vermicelli.

Chill the truffles until ready to serve.

Fried Calamari

Ingredients 500 g Calamari 125ml flour 2 eggs, whisked 250ml corn flakes or fresh breadcrumbs oil for shallow-frying 1 lemon salt and pepper to season

Method The key to good calamari is preparing the squid. You clean and wash it first, removing the cuttlebone, jelly and anything other than the tentacles and hood. You slice them in rings, dry them and then dust them with flour. Then dip them in egg and dredge them in 273

corn flakes or breadcrumbs, seasoned with a little garlic powder. Fry in hot oil till golden brown in small batches. Drain on paper towels and serve immediately with some tartar sauce or mayonnaise and sliced lemons a side.

Mini Caprese Skewers

Ingredients 250g Cherry Tomatoes 1 container Fresh Water Mozzarella Balls 1 bundle of basil 2 tbsp chopped parsley 2 tbsp olive oil Splash balsamic vinaigrette Sea salt & pepper to taste

Method Drain the mozzarella.

Mix the olive oil, chopped parsley, balsamic vinaigrette, salt and pepper in with the mozzarella and let it marinate at least one hour, overnight if possible When ready, cut the cherry tomatoes in half and tear the basil leaves into half (or use small leaves)

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Skewer a mozzarella ball on a toothpick, then add a basil leaf, put a cherry tomato half on each end.

Food Superstitions We Still Believe Everyone knows that garlic wards off vampires and that spilling salt is terrible luck. But did you know that you should never cut a banana with a knife? And speaking of knives, did you know that you should never give a knife to a friend? If you're constantly in the kitchen, you should probably consider these superstitions so you don't end up unmarried, childless, friendless, or worse.

Eggs symbolize fertility, so farmers would scatter broken eggs into their fields hoping they would bring forth an abundant crop. Also, if you break open an egg and find two yolks, that means someone you know will be getting married or having twins. And when you're cracking your egg, make sure to crush the eggshell afterward: otherwise, legend has it, a witch will gather up the pieces, set sail, and cause terrible storms at sea.

If you spill salt, you'll get bad luck. To remedy your misfortune, throw salt over your left shoulder with your right hand to blind the devil and keep him from taking your soul.

If you cut open a loaf of bread and see a hole (a large air bubble), that means somebody will die soon. The hole in the bread represents a coffin (spooky!). You should also cut a cross into the top of your loaf before baking; otherwise the devil will sit on it and ruin your loaf. Now "hot cross buns" makes more sense.

Tea, also used in divination (to be inspired by a god"), has lots of superstitions connected to it. For instance, you should never put milk in your tea before the sugar, or you may never get married. Seemingly contradictory, undissolved sugar at the bottom of your cup means someone is in love with you. Spilling your tea means a stranger is about to visit you. And let only one person pour the tea-it's bad luck if the duty is shared.

If there are bubbles in your coffee, you should catch them on your spoon and eat them-you'll unexpectedly come into money. Or, we guess, expectedly, since you caught the bubbles, right?

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Giving somebody an orange makes them fall in love with you.

Tossing rice at a newlywed couple supposedly brings the pair good health, wealth, happiness, and prosperity. We say: waste of perfectly good rice.

If you drop a fork, a woman will come to visit. A knife, a man will come to visit. A spoon, a child will come visit. So be careful when unloading the dishwasher!

Parsley has a surprising number of superstitions around it. Planting its seeds will help a woman become pregnant. If the plant thrives, that means her husband is weak. And whatever you do, don't bring it to a dinner party-giving it as a gift brings bad luck. Giving parsley as a gift will also bring bad looks because, like, who gives parsley as a gift?

You should never hand a hot pepper directly to a friend-superstition has it that is will bring discord into the friendship. If you want to give your friend a jalapeĂąo, put it on the table or counter and have them pick it up.

Passing a knife directly to someone will do the same thing as a hot pepper-"separate" (as knives are known to do) the two friends. That means you should never give a knife as a gift.

Don't eat peanuts at any kind of performance, whether it's a play or a racing event, are believed to give the performers or players bad luck.

The tradition of having a cake with candles on a birthday began with the ancient Greeks. They baked moon-shaped honey cakes to celebrate the birth of moon goddess Artemis-but believed evil spirits were attracted by the revelry. By saying "happy birthday" and burning candles, spirits are chased away. Today, lots of people believe that blowing out all the candles on your cake will make a wish come true. Fools!

If you stick pins into a small onion and keep it on a windowsill, it dispels bad spirits from your house. I don’t know South American countries believe that you should eat 12 grapes one-by-one at midnight symbolizes each month of the year. If the grape is sweet, that particular month will be a good one. If it's sour, it's going to be a bad month.

NEVER cut a banana. It's bad luck. Just break it up into smaller pieces if you need to.

Also, you should never bring bananas on a ship-the boat will never catch any fish or, worse, get lost at sea.

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Asparagus, Chicken and Walnuts Stir Fry Prep time: 10 mins Cook time: 10 mins Yield: 2 to 3 serves

Ingredients:      

60 gm walnuts 180 gm asparagus 150 gm chicken breast 1 tsp minced garlic 1 tsp white wine salt, to taste

Marinade:  1 tsp light soy sauce  ½ tsp sugar  ½ tsp corn flour

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 

sesame oil, to taste white pepper, to taste

Seasonings:  2 tsp fish sauce  2 Tbsp chicken stock

Method: Heat the walnuts in a small pan without any oil over medium heat until fragrant smell.

Remove from the heat. Let them cool down. Mix chicken with marinade. Set aside.

Heat the oil in a wok or a frying pan. Cook the chicken over high medium heat until chicken turns white and cooked through. Set aside.

Blanch asparagus in boiling water for about 2 minutes. Drain well and immediately soak in cold water until cold to touch. Drain well again. Cut them into 3 to 4 sections.

Stir fried the asparagus in the same pan with a little of oil. Add garlic and sauté until aromatic, Season with salt and sprinkle wine. Quickly stir to combine well. Pour chicken stock and fish sauce. Cook for further for another 2 minutes. Toss back the chicken and quickly combine well. Turn off the heat. Stir in the walnuts. Serve immediately.

Notes：   

By soaking the blanched asparagus in cold water, you can keep its fresh green colour.

To get the best results, briefly stir fry the thicker stems first, then add the thinner ones and cook together.

Don't overcook the asparagus because you'd like to enjoy the crisp stems. You might replace with your favourite meat or just skip the meat if you feel like a vegan dish.

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Roast Turkey Breast with Italian Herbs Ingredients 1 Turkey Breast (about 3.5kg) 1 tablespoon olive oil 2 tablespoons seasoning Salt and black pepper

Method Heat the oven to 160°c.

Remove turkey from bag; Rinse turkey and pat dry.

Place breast-side up on rack in shallow roasting pan.

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Brush with oil and season with seasoning, salt and pepper.

Roast, the turkey and baste with the dripping from time to time When turkey is golden brown, cover loosely with aluminum foil to prevent overbrowning.

When thermometer inserted into thickest part of turkey breast (without touching bone) reads 80°c, remove turkey from oven.

Let turkey rest 10 minutes before carving.

While turkey is resting, pour gravy into a small saucepan and heat over medium high heat, whisking constantly until gravy boils. Carve turkey and serve with gravy.

Makes 6 servings.

You can make your own Seasoning using 2 teaspoons dried basil, 2 teaspoons dried oregano, and 2 teaspoons dried marjoram and 1 teaspoon dried sage. Combine the ingredients; store any unused portion in an airtight container.

Turkey Gravy 500g turkey neck and giblets 350ml white wine 1 onion, quartered 1 carrot, scrubbed and cut into large chunks 1 large parsley sprig 4 black peppercorns 2 whole cloves 5 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon ground black pepper Make the following neck and giblet broth while your turkey is in its last about 90 minutes of roasting in the oven.

Place neck and giblets in a large saucepan and cover with water. Bring to a boil over high heat. Stir in white wine, onion, carrot, parsley, peppercorns and cloves. Simmer for one minute; skim residue that comes to surface. Cover, lower heat and simmer for 1 hour. Strain broth, discarding vegetables and spices and reserving neck and giblets.

When cool enough to handle, remove neck and giblets set aside.

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Pour off all but 6 tablespoons of fat from the drippings in your turkey pan. Place roasting pan over low heat and stir in flour. Cook until thickened and bubbling, whisking constantly. Add reserved broth, stirring well, season with salt and pepper.

Chef Reno Veal & Pepper Stew Ingredients 750g veal for stew, cut into 1 1/2-inch pieces 60g all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil 400g can diced tomatoes, undrained 170ml chicken stock 2 cloves garlic, minced 2 medium green bell peppers, cut into thin strips Steamed Basmati rice Freshly grated Parmesan cheese

Method

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Combine flour, salt and pepper. Lightly coat veal with flour mixture; reserve remaining flour. Heat the oil in a pan over medium heat until hot. Brown veal, 1/2 at a time; remove from pan.

Stir tomatoes, stock, garlic and reserved flour mixture into the pan. Add veal; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.

Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender.

Serve over rice. Sprinkle with cheese.

Home-style Ham and Cheese Pockets Ingredients 12 frozen puff pastry squares (5 x 5 inches each), thawed according to package directions 300g thinly sliced ham 6 teaspoons Dijon mustard 300g Swiss cheese 1 tablespoon water, and additional water, as needed 1 large egg

Method Preheat the oven to 200°c.

Lay the puff pastry squares out on a lightly floured surface. Place 50g of ham on half of the squares, leaving a 1/4-inch border all the way around. Spread 1 teaspoon of Dijon mustard evenly over the ham, and top with 50g of Swiss cheese.

Lightly brush the border of each square with water. Place the remaining square evenly on top of the cheese. With the prongs of a fork, seal the pastry all the way around.

Combine the egg with the water, beat well. With a pastry brush, baste all of the squares with the egg wash, and prick the tops with a fork.

Place the squares on a lined baking sheet tray and bake for 10 to 12 minutes, or until golden brown and puffy. Serve the pockets immediately.

These hot and tasty homemade ham and Swiss cheese sandwich pockets are made easy with readyto-use puff pastry squares.

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Lemon-Herb Beef Pot Roast

Ingredients: 3.5kg boneless beef topside 1 tablespoon olive oil 500g baby carrots 500g skinned potatoes, halved 1 medium onion, cut into 6 wedges 2 tablespoons cornstarch dissolved in 2 tablespoons water 1/2 teaspoon dried basil Seasoning: 2 teaspoons lemon pepper 2 cloves garlic, minced 1 teaspoon dried basil

Method Combine seasoning ingredients; press onto beef. Heat the oil in a pot roast over medium heat until hot. Brown the beef topside. Pour off drippings.

Add 250ml water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.

Add vegetables; continue cooking, covered, 30 to 45 minutes or until beef and vegetables be fork-tender. Remove pot roast and vegetables; keep warm.

Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

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CanapĂŠs Shrimp & Avocado CanapĂŠs Ingredients 1.

2.

3.

4.

16 whole-wheat crackers 1 avocado, cut into 16 slices 16 cooked shrimp Lime wedges

Serving 16

Method Precooked shrimp make this pretty appetizer a snap to prepare.

Top each cracker with 1 slice avocado, 1 shrimp and a squeeze of lime juice.

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Smoked salmon rolls Ingredients       

300g cream cheese 1 tbsp lemon juice 2 tbsp chopped dill generous pinch of black pepper 4 large flour tortillas 350g smoked salmon serve with extra dill and rocket leaves

Method Mix the cream cheese with the lemon juice, chopped dill and plenty of black pepper.

Spread over 4 large flour tortillas and cover with the smoked salmon. Roll up like a Swiss roll, trim off the ends and discard. Wrap tightly in cling film, twisting the ends firmly to enclose. Place in the fridge until you are ready to use. To serve, take a sharp knife and slice on the diagonal. Serve with extra dill and rocket leaves.

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Horseradish chicken tartlets

Ingredients     

200g cooked chicken, chopped 1 green eating apple, peeled and finely chopped 6 tbsp creamy horseradish sauce 24 mini tartlets or toasted rounds of country-style bread watercress or parsley sprigs

Method Mix the cooked chicken with the apple and horseradish sauce. Then season. Fill mixture into 24 mini tartlets or onto toasted rounds of country-style bread. Garnish with watercress or parsley sprig.

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CanapĂŠs with Gouda Cheese Ingredients 450 g Gouda cheese, cut in 30 cubes Raisins Pieces of nuts Pieces of pitted olives Pieces of dried tomatoes 30 crackers

Method Using a small knife, cut a small cavity on top of each Gouda cheese cube and fill with a raisin, a piece of nut, olive or dried tomato in order to create a variety of canapĂŠs.

Place cheese cubes on crackers and serve right away on a large serving plate.

Note Change the flavour of this dish by using Emmental cheese or Provolone cheese.

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Spanish olives marinated in oregano and chillies 1 jar or tin of green Spanish olives 100ml of mild olive oil 6 sprigs of fresh oregano 6 dried cayenne peppers

Method Drain the Spanish olives from the brine and place them in a bowl.

Between your hands, rub the sprigs of oregano so they release their natural aromas, before sprinkling the sprigs over the olives in the bowl with the crushed chillies.

Drizzle over the olive oil and then turn everything together to mix.

Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.

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Tomato & goat's cheese canapĂŠs

Ingredients 30 cherry tomatoes (go for large ones) 150g soft goat's cheese 2 tbsp double cream 1 tbsp finely chopped chives plus some extra for garnish

Method Slice off the base of each of the tomatoes and scoop out the seeds with a teaspoon. Stand them upside down on a paper towel to dry out.

Mix together the cheese, cream and chives, Season.

Pipe the cheese mixture into the tomato shells. Garnish with some extra chopped chives.

Put them in the fridge until serving.

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Mini cheeseburger canapĂŠs

Serves: 12 Ingredients 450g fresh beef mince 1 tsp salt ½ tsp pepper 1-2 tsp butter 85g cheddar cheese, sliced 12 mini burger buns or small bread rolls, split Method Place the beef in a medium-sized bowl; add the salt and pepper and mix. Divide into 12 equal-sized portions and shape each portion into a patty.

Heat a griddle pan over a medium to high heat. Add enough butter to lightly coat the pan, using a spatula to spread it over the base. Add the patties and cook for three minutes on one side until brown, then turn and add the cheese.

Cook for a further two to three minutes, or until brown and cooked to your liking.

Place the burgers in the buns and serve immediately.

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Golden chicken Goujons

Ingredients Sunflower oil, for deep-frying 450g skinless boneless chicken breasts 300ml milk 4 tbsp plain flour 2 tbsp sesame seeds Salt and freshly ground black pepper 100ml mayonnaise

Method Heat a deep-fat fryer filled with sunflower oil to 170°c. Alternatively, pour the oil into a large saucepan to a depth of 2cm and bring to the same temperature on the hob (checking with a sugar thermometer).

Cut the chicken into strips each about the size of a big finger, to give goujon shapes. Pour 292

the milk into a small bowl. Mix the flour in another bowl with the sesame seeds and season well with salt and pepper.

Working in batches to ensure they don’t stick together, dip the chicken pieces in the milk and then in the flour to coat. Shake off any excess flour and deep-fry for 4–5 minutes or until crisp, golden and cooked through. Drain well on kitchen paper.

4. Serve the goujon with your choice mayonnaise on the side for dipping into.

Chef tips Substitute the sesame seeds with one of the following: 1 tsp curry powder or 1 tsp smoked paprika or 1 tbsp finely chopped herbs, such as parsley, chives or thyme.

Crisp chicken strips are best served warm, dipped in creamy mayonnaise Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife and fork, chopsticks, or other utensils. In some cultures, food is almost always eaten with the hands; for example, Ethiopian cuisine is eaten by rolling various dishes up in injera bread are a yeast-risen flatbread with a unique, slightly spongy texture. In the South Asian subcontinent, food is traditionally always eaten with hands. Foods considered street foods are frequently, though not exclusively, finger foods.

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Bacon-Wrapped Potatoes

Ingredients 8 bacon slices, cut in half crosswise 16 small potatoes

Method Preheat oven to 180°c. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes.

New idea to serve these bacon-wrapped potatoes as an appetizer, simply leave in the toothpicks they were secured and baked with. Remove them to serve as a side dish.

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Artichoke-Parmesan Crostini

Ingredients      

8 slices (1/4 inch thick) baguette 2 tablespoons olive oil Coarse salt and ground pepper 250g marinated artichoke hearts, drained, rinsed, and patted dry 1/4 cup shredded Parmesan cheese, plus more for garnish (optional) 1 tablespoon chopped fresh parsley

Directions Preheat oven to 180°c. Make Crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.

Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.

Dividing evenly, spoon topping onto Crostini, and garnish with additional Parmesan, if desired.

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Sausage-Cheddar Balls

Ingredients         

320g all-purpose flour 1/2 teaspoon coarse salt 1/4 teaspoon ground pepper 1/2 teaspoon cayenne pepper 1 1/2 teaspoons baking powder 300g grated cheddar 450g breakfast sausage 1/2 large onion, grated on large holes of a box grater 3 tablespoons unsalted butter, melted

Method Preheat oven to 180°c in a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve hot

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Easy Family Dinner Menu Ideas

Roasted Chicken and Vegetables A whole chicken will easily feed your entire family. Roasting potatoes and a side of frozen vegetables make this a cheap, healthy, and complete meal for your hungry crowd.

Spaghetti and Meat Sauce A box of spaghetti and a jar of sauce are go-to favourites for a cheap and easy meal. Jazz it up by adding ground beef or turkey and a diced onion for a filling family favourite.

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Homemade Pizza Starting with only three ingredients, pizza can be a simple meal for the entire family. Add your favourite vegetables and spices to make it a well-balanced meal.

Chicken Pepper Stir-Fry Chicken and peppers make a colourful and healthy meal everyone will love. Serve it on top of a bed of rice for a healthy meal that is easy to make.

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Tuna Noodle Casserole Pasta, tuna, cheese sauce, meal your kids will go crazy for. You can even add some peas for a healthy serving of vegetables.

Sweet and Sour Pork Whip up a delicious dinner of sweet and sour pork with any veggies you like. The tangy sauce is made with soy sauce, pineapple juice, and tomato purĂŠe. A little of tomato ketchup works in.

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Mac and Cheese with Hot Dogs Homemade macaroni and cheese is easy to make, and cost-effective when you use only one kind of cheese and cream sauce. Your family will love sliced hot dogs sausages mixed in.

Fish Pie Any white fish will do in this creamy fish pie topped with crispy parmesan mashed potatoes.

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Shepherd's Pie Finally, we can't forget the dish that inspired us to dive deeper into the world of dinner pies.

Carrot, Apple, and Cabbage Salad Start your autumn dinner with this colourful fruit-and-veggie salad. The crunchy peanuts and slightly salty soy-sauce dressing will make it a hit.

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Beef Wellington This classic recipe never fails to impress as a main course. Served with red wine sauce, steamed vegetables and roast potatoes

Baked Salmon with Cucumber and Dill Sauce Creamy dill sauce gives this light dish a nice flavour .

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Grilled Pork with Cumin and Lime This spicy and juicy grilled pork chop dish is just the right thing for a summer night - or for a night you want to feel like summer.

Turkey Burgers Turkey burgers are a delicious alternative to beef hamburgers, and they have a lot less fat - but they've got all the flavour of red-meat.

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Penne and Vegetable Salad In-season veggies, including asparagus, peas, broccoli, and carrots, give this delicious pasta salad the colours of spring. It can be served cold or warm.

Oregano Leg of Lamb with Sweet and Hot Apricots You can find lamb year-round, but it's at its best in the springtime. Kick off grilling season with this roasted leg of lamb with seasonal herbs, apricots, lemons, and fennel seed.

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Pancakes Homemade pancake mix is cheaper per pancake than the store-bought stuff, plus you can use whole-grain flour to boost the nutrition factor. Make your own mix in advance, and then it's a breeze to serve your family a hot breakfast off the griddle in the morning. Allnatural maple syrup is a delicious, low-calorie sweetener.

What’s on your dinner menu this week? What new dinner ideas are you planning? Try these dishes for your healthy family.

Feeding your family nourishing real foods doesn’t have to be hard.

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Couscous Salad Recipe 

Serves: 4 Prep: 5 mins Cook: 5 mins

Use your favourite ingredients to dress up this salad, and replace the chicken stock with vegetable stock for a meatless version.

Ingredients         

150 ml chicken stock or vegetable stock 120 grams instant couscous 10 cherry tomatoes quartered 10 pitted black olives diced 125g chopped spring onions 125g sweet corn 1 tbsp extra virgin olive oil salt and pepper lemon wedges

Method 1. In a pot, bring chicken stock to a boil. Turn off the stove. Add couscous to the hot stock and cover the pot with lid or a kitchen towel.

2. After 5 minutes, open the lid and fluff up the cooked couscous with a fork.

3. Add tomatoes, olives, spring onion, corn and olive oil. Stir to mix evenly. Season with salt and black pepper. Serve with a lemon wedge.

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Easy Grilled Salmon 

Serves: 1 (each salmon fillet serves 1) Prep: 5 mins Cook: 8 mins

If you love grilled foods, use a griddle pan to cook the salmon. However, you can also pan fry the salmon on a regular pan if you don't have a grill pan. It will still taste good.

Ingredients     

a small knob butter or 1 tsp olive oil 1 piece of salmon fillet salt to taste; you may use sea salt freshly cracked black pepper to taste 1/2 tsp dried seasoning to taste; substitute with any herbs you have such as rosemary, thyme and parsley

Method 1. Pull out the bones from the salmon fillet using a pair of kitchen tweezers. Season the fish with salt (rub), black pepper and herbs.

2. Heat griddle pan, melt butter and grill the salmon fillet, skin side down first, for about 4 minutes each side depending on the thickness of your salmon steak.

I served grilled salmon on a bed of couscous salad. – Quick and easy meal

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Honey Baked Chicken Wings Recipe These baked chicken wings tasted deliciously just like barbequed chicken wings and are cooked entirely in the oven. Serve with your favourite chili sauce and Lemon wedges at the side.

Ingredients     

500g chicken wings 2 tbsp honey 1/2 tbsp oyster sauce 1 tsp sesame oil 1/2 tsp light soy sauce

Instructions Prepare the chicken wings. Pat dry with paper towels.

Marinade chicken with the rest of the ingredients for at least half an hour.

Arrange chicken pieces on wire rack with foil-lined tray beneath. Bake at preheated oven of 200°c for 25 minutes or until chicken turns golden brown, basting with remaining marinade and turning once halfway.

The secret to great tasting oven grilled chicken wings, to me, is to rest the chicken pieces on a wire rack so that the excess oil can drip onto a foil-lined tray beneath Otherwise, the part of the chicken touching the roasting tray will be soggy and oily. Although they are baked /roasted in the oven, these wings have a beautiful sticky glaze due to cameralisation of the honey.

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How to Prepare a Cheese Board

Selecting Any cheese plate should have some nice diversity to it in style, selection, appearance, and flavour. There are any numbers of ways you can go about this. Some prefer to sample different types of cheese by offering a blue, a hard cheese, and a soft cheese. On the other side of that coin you could offer three cheeses of the same type (i.e. three semi-soft). It allows your guests to try a wide array of cheeses with different tastes and textural properties.

The rules that categorize cheeses by hard or soft and so on are arbitrary; the hardness or softness of the cheese is determined by the amount of moisture present. Hard cheeses are generally gritty, sharp and salty cheeses used for grating such as Parmigiano Reggiano and Pecorino. A semi-hard cheese will be somewhat smooth in texture but have small granular particles from aging enzymes in the milk; classic Cheddar and Gouda are the most obvious examples. Fresh mozzarella is what could be called semi-soft –high moisture content keeps it soft and with an easy, chewable mouth feel and low melting point. The rule for soft cheese is basically anything spread able is a soft cheese; most types of brie.

My favourite plates are ones where I can show the diversity of the types of milk used.

Often when courting new cheese tasters I try to offer a cow, a sheep, and a simple goat cheese; it’s a comfortable baby step to introducing people to new types of dairy.

Another popular cheese plate option is to explore various countries. France, Spain, England, and America all have fantastic cheese selections to choose from, each offering variety and interesting options. Alternatively, you could select different cheeses from different countries of Europe.

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Be sure you try a sample of any cheese you are interested in before purchase. Any fine food store with a good cheese selection should allow this, if they don’t then go somewhere else.

Generally, you want to purchase about 80g per person. However, if you plan to serve fruit, wine, bread or other accoutrements, this may not be necessary. Go with your feelings on what you think people will eat and take into consideration what course you plan to serve it as. Also, if you only have a small group then a tiny lump of cheese looks sad and lonely, so buy enough for visual presentation. Whatever you don’t use you can eat later or use in cooking.

Storing The best advice for storing cheese is to not store cheese. Purchase them at their peak or near peak ripeness and eat them the day you buy them. Generally, the best place to put them is a cheese cave, but since most of us lack those any dark, cool, and humid place will do. If you store cheese in the fridge, consider putting it in the vegetable drawer as there is more moisture there.

Wrap hard and semi-hard cheese in wax paper or plastic wrap to keep it fresh. Be warned that long term storage in plastic wrap will lead to suffocation and spoilage. Cheeses with hard rinds, like Parmigiano-Reggiano you can cover the exposed areas with plastic wrap, leaving the rind open so that the cheese can breath. Semi-soft cheese like should be wrapped in butcher or wax paper, then wrapped in plastic wrap. Soft cheese usually comes in its own container, so just put the lid back on, or cover with plastic wrap.

Blue cheese is an entity of its own, the more exposure to air it gets the bluer it gets and thus the more flavour from the mould. While this may sound beneficial, the mould will eventually destroy the flavour of the dairy and make the cheese too harsh and spoil it.

Wrap it tightly in foil and then plastic wrap and keep it away from other cheeses as the mould will spread. You may need to store blue cheese or other “smelly” cheeses like stilton in a completely separate container.

Serving Be sure to set the cheese out early to allow it to come to room temperature, which will allow flavours and aromas to be at their most intense. While a variety of cheese boards and specialty knives are available and have a certain visual and slight practical appeal, regular knives and forks are fine. Hard cheeses, however, should be pre-cut into slices so guests do not have to try breaking off a piece themselves.

A good cheese plate often has a few accompaniments in order to best appreciate the taste of the cheese. Breads such toasts, crackers, sliced baguettes, or rye are often used for their simple flavours. Various fresh and dried fruits such as apricots, plums, pears, figs, dates and apples are always winners, their sweet or sharp flavours contrasting with the salt and cream of the cheese. Nuts that have been lightly toasted are another popular

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option as their meaty and woody flavours often reflect the textures and aromas of hard and blue cheeses.

When it comes to pairing cheese with wine it can get a bit tricky. There are no set rules and each year the same brands of cheese and wine will vary so no set pairing for any cheese exists. I do suggest trying to match your wine to your cheese if possible. Trying Italian cheeses? Go for a Italian wine. Any sommelier or cheesemonger should be able to help you with your selections. There are also plenty of books and websites that will be able to give you suggestions.

In Conclusion This little guide is set to act as just that, a guide. There is no set standard to developing a cheese plate. Rather it should reflect your tastes, the event or meal it is accompanying, and be something that those participating will enjoy it and remember. A cheese plate doesn’t have to be formal, but it should be fun; set it up as you like with cheeses you enjoy eating.

A good cheese plate often has a few accompaniments in order to best appreciate the taste of the cheese.

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Marsovin Maltese Wines

Wine production in Malta dates back over two thousand years to the time of the Phoenicians. In the beginning of the 20th century Marsovin and Emmanuel Delicata wineries were established. In the 1970s wine production became more serious and international grape varieties began to be planted. After joining the European Union in 2004 protective levies were lifted, pushing the producers to focus on higher quality wine production, with Marsovin especially focusing on fine DOK wines.

Currently there is a growing demand for Maltese wines and some of the wineries resort to using imported grapes because agricultural areas are severely limited on the islands by the growth of settlements and tourism. There is no official wine route but a wine festival is held in Valletta. In 2005 630 tonnes of wine were produced on the islands.

Emmanuel Delicata Maltese Wines

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Can everyone cook?

That’s a question I’ve been asked frequently.

Yes, every body can cook To me, it’s not whether or not you can cook; it’s whether or not you have the desire, the confidence and the inspiration to do so. If you have those characteristics [traits], learning to cook, or improving the cooking skills you already have, can be a very tasty experience.

If you don’t have those traits, I hope that my cookbook will help you develop them. But I’m also writing for those of you who already enjoy cooking, but am seeking a reliable source of straightforward but delicious recipes, great cooking tips and other practical culinary information.

Cooking or cookery is the art or practice of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training.

Preparing food with heat or fire is an activity unique to humans, and some scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago. The development of agriculture, commerce and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation.

No one is born a great cook one learns by doing. "All cooking is a matter of time. In general, the more time the better."

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