Back in July and August our blackberries finally came into season. I made a lot of jam, jellies and desserts using fresh blackberries. I also spent some time freezing some of my berries so that I could use them this fall.
This recipe was given to me a few years ago by a good friend of mine. You can use fresh or frozen blackberries to make this deliciously moist blackberry cake. Continue reading ‘How To Make A Blackberry Buttermilk Cake Recipe’ »
When it comes to making a homemade chocolate chiffon pie, this recipe is one of the best that I have tried. What I really like about this one is the light and fluffy consistency to it and just the right amount of chocolate flavoring.
The recipe will take approximately 40 minutes to prepare and then another 2 to 3 hours to set up in your refrigerator. I like to make mine early in the morning so that its ready to go with our dinner later that day. Continue reading ‘How To Make A Chocolate Chiffon Homemade Pie’ »
When it comes to crock pot cooking (using a slow cooker), I enjoy using mine all year long. One of the recipes I enjoy making in it are Cabbage Rolls, which are also known as Pigs In A Blanket.
This recipe does take some preparation time, but is well worth your efforts.
To Prepare Cabbage: Fill a large stock pot with water and bring to a rapid boil. Take the core out of each head of cabbage. Place head into boiling water, cover and cook for 5 minutes, remove from water immediately. With one head, start taking the leaves off, being careful not to tear them. They should be pliable, if not, place back into the water for an additional minute or two. Continue reading ‘Crock Pot – Pigs In A Blanket Cabbage Rolls Recipe’ »
Lettuce is one of those common, everyday vegetables that most people enjoy. Eating these leafy greens is a good way to boost your vegetable consumption. And they taste great too! But, do you know your lettuce types?
BOSTON LETTUCE
Boston lettuce is soft and thin, with buttery pale leaves. It is ideal for salads or sandwiches. But be careful—Boston lettuce bruises easily so tear it gently when using. Continue reading ‘A New Leaf on Lettuce’ »
Hollywood’s long legacy of glitz, glamour, and demanding actresses means it’s always been at the forefront of the country’s culinary scene. You can visit the tiny café where Sophia Loren used to come for Italian home cooking or follow in the dining footsteps of more modern stars like Jake Gyllenhaal and Reese Witherspoon. Away from the surf-town atmosphere, Hollywood serves more formal diners looking for culinary treats. And, with a huge variety of ethnic food to match Los Angeles’ diverse population, Hollywood’s restaurants are some of the best in the country.
Hungry Cat
Hungry Cat serves up sassy cocktails and serious seafood. Hollywood regulars love to belly up to the bar and order off the restaurant’s raw menu, including oysters, crab, and shrimp (no cooking necessary). The Hungry Cat also specializes in unique cocktails and small-producer wines that pair well with prix fixe lunch and dinner options. Continue reading ‘Hollywood’s Top 5 Restaurants: Where Glamour Meets Good Cooking’ »
To cook up great ribs, first you will need to peel the papery membrane off the back of the rack of ribs. It’s a little tricky if you’re not sure what you are looking for, but all over the surface of the back of the ribs there a this thin membrane. You can use a tine of a fork or something similar to seperate the membrane, and then just peel it off.
Next thing is to rinse the ribs with cold water and dry with a paper towel. Then put the ribs in a large baking dish. Put in enough apple cider to cover the ribs. Let it marinade for at least 3 hours, up to 24 hours. Continue reading ‘The Basics Of Cooking BBQ Ribs’ »
Rump roast or round steak is very easy to prepare and great for serving a large group of people. Rump roast can be served with just about any side dish you can imagine and is very versatile. It is also very tasty and has a very low fat content but it can also be tough if not prepared properly. By using a few different cooking techniques you will learn what methods and recipes you like best. The following three recipes are simple to prepare and will leave your guests wanting more.
Baked Rump Roast
This is about the easiest recipe you will find for rump roast but it turns out very good. Simply use about a four pound rump roast with one can or packet of french onion soup and a few tablespoons of vinegar. After placing the roast in a pan, pour the vinegar on it and set it an a preheated 350 degree oven. After the roast has cooked for an hour, add the onion soup to the pan and place back in the oven for about three more hours. Continue reading ‘Three Delightful Rump Roast Recipes’ »
Hog casings are by far the most popular variety for the commercial and home sausage maker alike. They have clean bite, a satisfying snap, a pleasing color that cannot be matched by any other variety. For those who are new to sausage making or have never had experience natural casings, the thought of buying and handling hog casings can be intimidating. Fear not. This quick primer will make you wonder why you were worried in the first place.
What are hog casings?
Hog casings are the intestines, bladders, or caecums of pigs.
What can I expect when using hog casings?
Natural hog casing is slippery and delicate, thus requiring a little more skill to handle than their collagen counterparts. But with some patience even the beginner can produce amazing results. Fresh hog casings usually have a slightly unpleasant odor, but this is natural; they are still good to use. Continue reading ‘Hog Tied – Unraveling the Mystery of Hog Casings For the Home Sausage Maker’ »
A commercial food processor is an electric kitchen appliance that chops, shreds, slices and blends different kinds of food. Nowadays it is considered a basic requisite for every home and restaurant. A commercial processor can be used to prepare a number of recipes. They also make the preparation of meals simpler and faster. It was invented by Pierre Verdan who was a catering company salesman. The device involved a bowl with a rotating blade at the bottom. It evolved into a motor driven food processor used by the commercial catering industry in the late 1960′s. The first one was designed by the Robot Coupe Company. From then on it is been widely used in almost all restaurants, shops and catering establishments for commercial purposes.
It is like the blender performs several cooking tasks. Its uses however are restricted due to it having a single fixed blade. A commercial food processor in contrast has a mixture of exchangeable blades that are driven by an electric motor. They have varying attachments like a dough blade, an egg whip, julienne disc, citrus juicer and a French fry disc. It can perform tasks like chopping, shredding and grating, mixing, kneading and slicing which are very crucial in a commercial setting like a restaurant. Continue reading ‘indian curry, indian take away, indian restaurants, authentic indian food, traditional indian food, indian food uk’ »
It can be very frustrating when you are trying to follow a recipe, but you don’t understand the cooking terms used. Sometimes even instructions on a packet of pasta can confuse you – what does cook until “al dente” mean? So, let’s have a look at some basic cooking terms and the language used in recipes:-
Al dente – This term is often used with pasta and literally means “to the tooth/bite”. Boil the pasta until is is tender but still has some “bite”, not soggy and falling apart. Packet pasta usually takes 5-10 minutes in boiling water. Continue reading ‘Some Basic Cooking Terms and the Language Used in Recipes’ »