A wine labeled “cooking wine” is usually an inferior wine that would not be drunk on its own. It typically lacks distinction, and ironically, flavor. Sometimes they are loaded in salt and preservatives. A good home chef will never use these products, but instead use a good quality wine, they would drink on its own. Be sure to use wine which compliments the food with which it is paired. That being said, there is no need to spend a fortune on wine destined for sauces and stews. Some of those $10 bottles can taste delicious and will make a significant difference in your cooking applications. Alternative to wine If…
-
-
Cheddar Cheese is the Perfect Ingredient
Cheddar cheese is one of the most popular types of cheeses of all time and it is absolutely my favorite. Did you know, the orange color of cheese dates back to the 16th century England, when cheese makers would pass off a lower quality of cheese by adding saffron, then eventually, ANNATTO. In former times, only affluent Cheddar lovers could afford the expensive full-cream cheeses with its creamy-yellow color. By adding the coloring agent, cheese makers could take low fat cheese and sell it as full fat cheese. It is the fat that gives the color to the cheese. ANNATTO is derived from the seeds of the Achiote tree, which is…
-
Streamline Your Cooking With Frozen Vegetables
Have you ever considered buying frozen vegetables? Frozen vegetables are a convenient, time-saving short cut when preparing meals at home. Perfect for soups and stews (where the vegetable is NOT the primary ingredient), these packaged foods sometimes hold flavor better than their fresh counterpart, especially when the vegetable is out of season. I would never recommend using frozen vegetables in a fresh salad; or frozen onions in a French Onion Soup, however, they work well in hearty dishes cooked in a slow-cooker, such as the Bachelor Beef Stew below. Which frozen vegetables are best to buy? Not all vegetables are worth buying from the frozen food department. Vegetables with a…
-
Autumn Flavor Filled Chicken and Dumplings
Being an avid home cook, over the years I have tried many chicken and dumplings recipes; including both of my grandmother’s versions. Although this recipe is simple, it does take about 90 minutes but the deep, full flavor will be so worth it on a cool autumn evening. The key is cooking not only thighs but also wings. If you prefer white meat, you can substitute the thighs for breast, however, you will sacrifice some flavor. My husband is NOT a fan of leftovers; however, THIS chicken and dumplings, he REQUESTED to take for lunch leftovers. To make the stew: 2 ½ pounds bone-in, skin-on chicken thighs 1 teaspoon table…
-
A Simple, Quick Leek Soup
What are leeks? Native to Mediterranean countries, leeks hold a flavorful spotlight in today’s culinary scene. Although resembling a giant scallion or green onion, the leek is related to both the garlic and the onion, though its flavor and fragrance are milder and more subtle. It has a thick, white stalk, cylindrical in shape and has a slightly bulbous root end. Leeks are available year round in most regions. Tips When Using Leeks Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid those with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. Refrigerate leeks in a plastic bag up to…
