April 6, 2013

Peaches for April – Fresh Peach and Ginger Cream Shortcakes

It’s April and time for peaches. Do you pick your own peaches? A peach is softer than most fruit, so it is important to pick a peach with little pressure, meaning, gently. To help avoid bruising, use the sides of your fingers instead of your fingertips; grab the peach firmly and pull it straight off the branch. Gently set the freshly-picked peach into the basket.

peaches

Prior to making any peach recipe, begin by looking for golden peaches without traces of green near the stem. If they are firm, let them stand on the kitchen counter for a few days or until they’re soft to the touch and display a deep, golden background color. To enhance this process, put them in a brown paper bag with an apple for a day.

Here is a peach recipe from Epicurious for rich and tender biscuits (also comes fabulous with plums or blackberries). Rinse and wipe off any fuzz from peaches before using.

peach shortcake

Ingredients

• 2 cups all purpose flour
• 13 tablespoons sugar, divided
• 1 tablespoon baking powder
• 1/2 cup (1 stick) chilled salted butter, diced
• 1/2 cup finely chopped crystallized ginger, divided
• 1/2 cup ginger ale
• 3 tablespoons plus 1 1/4 cups chilled heavy whipping cream, divided
• 4 large peaches, halved, thinly sliced

Procedure

Preheat oven to 400°F. Line a baking sheet with silicon baking mat. (Nonstick mats is ideal to use when using fresh fruits as it provides even heat transfer and release foods easily from the baking sheet.) Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes).

Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 2 1/2-inch diameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes. Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.

While the rounds are baking, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks. Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.

I hope you enjoy my suggestion of a sweet, juicy peach recipe. Do you think you can afford not having peaches this month?

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April 5, 2013

Warm Me Up, Cool Me Down (Your Serving Dishes, That Is)

The idea of peeling chick peas could be considered ludicrous. But the idea of warming up dishes before serving guests can be ludicrous, as well. Warmed dishes makes a difference in the presentation o f the food and is quite easy to accomplish. Serving dishes should be chilled for one hour in the refrigerator. For the hot dishes, the procedure is a little trickier. The serving dish should be placed in an oven at about 200 degrees and the guest should be warned of the warmed dishes.

Read the full article here:
Warm Me Up, Cool Me Down (Your Serving Dishes, That Is)

dishes

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February 10, 2013

French Vanilla Sheet Cake

This is some background about vanilla flavor and a recipe for French Vanilla Sheet Cake. Vanilla is a safe culinary option with wide appeal, I loved it too! The slight difference from the traditional vanilla sheet cake is the softer texture and a custard-like richness in a moist crumb. Notes of French Vanilla is perfect if you want to cater those who are not fans of vanilla. The soft and mellow tang would be so nice they would call it fabulous.

Read the full article here:
French Vanilla Sheet Cake

french vanilla

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January 20, 2013

My Culinary Inspirations

Exactly who inspires Dan Kamys to continue creating his work in The Kitchen? Who was it that helped him find his yearning in the beginning? Ina Garten from The Food Network was Dan’s first love from the kitchen. Dan recalls her show, Barefoot Contessa, as helping him really find his passion. Now, Dan enjoys his love for the culinary arts by absorbing the colorful and entertaining works of Rachael Ray, and Gordon Ramsey, feeling he may have a bit in common with both of these experienced chefs.

Read the full article here:
My Culinary Inspirations

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November 23, 2012

Perfect Pork Meatballs

When you first consider the possibility of making meatballs it may seem like a daunting task. I find this recipe with an easy to follow step-by-step guide on how Daniel Holzman, executive chef and co-owner of The Meatball Shop in New York, makes his Pork Meatballs. You will be delighted to find out how wrong you were about making meatballs. Let’s see.

Read the full article here:
Perfect Pork Meatballs

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The Thanksgiving Week – Help Me Plan & Host My First Thanksgiving

The first time you will host a Thanksgiving dinner is usually filled with uncertainty and perhaps a little fear. No one wants to mess it up. This offers user friendly tips and ideas on preparing your first Thanksgiving dinner from other people who have been there before and shared your concerns. It may ease your mind to know you are not alone!

Read the full article here:
Help Me Plan & Host My First Thanksgiving Dinner! — Good Questions

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November 18, 2012

Walnut Gougères

Walnut Gougeres are the perfect French cheese puff hors d’oeuvres for any party. The recipe is simple, using walnuts, chipotle chili peppers, dry mustard and flour you’ll have people coming back to the table for more. Serve these mini delights with a wonderful white wine to bring out all the delicious flavors.

Read the full article here:
Walnut Gougères

 

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October 6, 2012

Four Ways to Cook Lobster Tail Restaurant-Style

The meat found in the tail of lobsters already can bring you a seafood recipe at home. But as with any seafood, avoid overcooking. Long cooking will toughen meat which is very hard and rubbery to chew. So cook only until the meat is thoroughly heated, or has turned white.

Baking

Brush butter all over lobster then season with pepper and salt. Place in a baking dish that has been sprinkled with minced garlic then bake at 350 degrees for 15 minutes. Bake lobster tail in a 400 degrees oven for 8 to 10 minutes, or longer if frozen. Serving it with lemon juice, butter, or with something fancier like hollandaise, makes a gratifying seafood treat.

Baked Lobster by The London Foodie

Pan-Grilling or Searing

Begin by placing frozen tail in a plastic bag and submerge the bag in water. When fully thawed, lobster should be parboiled prior to grilling. Immerse the tail in boiling water for 5-7 minutes, depending on the size then plunge in very cold water. Using a trusted large knife cut the tail in half lengthwise then baste the flesh side of the tail with your favorite mixture. Place on the grill with the flesh side down for 4 to 5 minutes, or until light grill marks show. Continue basting while cooking, depending on the size, or until the tail is white and opaque throughout.

Pan-Seared Lobster by Chef David Bull

Steaming

Pry shell away from the meat then drizzle lobster tail with a marinade. Fill a large pan with water and steam lobster over a double boil or steam insert. When meat has turned white, baste with butter, and season. Garnish your lobster tail your way.

Steamed Lobster by Mop and Bucket

Deep-frying

Always defrost lobster tail before frying. Deep-frying unthawed tails can result in the meat being tough. Combine flour, salt, pepper, garlic powder, onion powder, cornmeal, crumbs, and spices in a large plastic bag and shake to mix up. Place thawed seafood into the bag and shake to coat completely. Heat vegetable oil in a deep fryer or large skillet. Place the coated lobster tail into the oil and cook until the meat turns white and the coating is lightly browned. Dry on a paper towel and serve alongside rice or salad.

Deep-Fried Lobster by Off The Broiler

Tips:

For frozen lobster tails, find this list of techniques to make cooking lobsters fun and easy. Cooking lobster tails is simple. But as with any seafood, avoid overcooking. Long cooking will toughen meat which is very hard and rubbery to chew. So cook only until the meat is thoroughly heated, or has turned white. On how to chop lobster, here’s a Video.

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September 5, 2012

Eat for a Bikini Body: 12 Diet Tips + 12 Low-Cal Recipes

Not many women jump for joy at the idea of slimming down in order to look good in a bikini or swimsuit. Thankfully, getting in shape isn’t the most difficult thing to do and begins by taking small steps. Cutting calories is essential, but can be made easier by eating foods that you don’t typically like. Being conscious of eating and eating when hungry are two other tactics.

Read the full article here:
Eat for a Bikini Body: 12 Diet Tips + 12 Low-Cal Recipes

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August 12, 2012

American Classics: Raspberry Ice Cream Cake

Ice Cream cakes are all about bringing together two favorites of nearly every person’s childhood. When you follow this recipe, you can soon learn that you can mix and match a variety of any of your other favorites in the creation of a one of a kind ice cream cake in your own kitchen as there are many tasty ice cream and topping options available.

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American Classics: Raspberry Ice Cream Cake

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