Dine Without Whine

TUESDAY'S FOOD TIP

You may love to dine WITH wine, but you certainly don't want to dine AND whine.

Yet, figuring out what to serve for dinner every night can be a bit stressful.

What can you do?



Well, check out dinewithoutwhine.com and get help planning your weekly menus.

Just look at all the services this home-based company has to offer.



"And now with some pleasure I find that it's seven; and must cook dinner." - Virginia Woolf

Foodie Craze

MONDAY'S FOOD TIP

Quick...take this short quiz. There's only one question:

What's a Foodie?

A. Epicure: someone devoted to the refined sense of enjoyment (especially food and drink).
B. Person who loves to cook and entertain.
C. Someone who plays Foodie Craze.
D. All of the above.


Okay. Do you think you know the answer?


If you answered "D," all of the above, you passed this little quiz with deliciously flying colors. If you didn't answer "D," because you've never heard of Foodie Craze, then you need to go directly to Foodie Craze.com. While you're there, sign up for some freebies for foodies, meet fellow foodies, and even order your very own Foodie Craze game.



Here are the question categories for the game:

American Classics (U.S. Dishes and Customs)
Celebrations (Holidays and Family Feasts)
Diets and Delusions (Diet Fads and Health)
Extreme Cuisine (Weird Foods)
Innocents Abroad (Ethnic Cuisine)
La Technique ( Kitchen Knowledge)
Libations (Wine, Beer, Mixology, Etc.)
Pot Luck (Miscellany of Food Factoids)
Savory Scenes (Food in Books, TV, and Film)

Wow! How much do you really know about food?

Play Foodie Craze and find out!


"Food is our common ground, a universal experience." - James Beard

Add a Gourmet Taste With Cilantro

SUNDAY'S FOOD TIP

Try these tips for buying, storing, and using fresh cilantro from writer and cook, Lee Dobbins.



ADD A GOURMET TASTE WITH CILANTRO
by Lee Dobbins

Cilantro is a common ingredient in salsa and Mexican dishes but did you know it dates as far back as the ancient Egyptians? Coriander seeds which stem from the same plant as cilantro have been found in Egyptian tombs and writings involving coriander can be seen in Sanskrit which dates from around 1500 BC.

Cilantro is a versatile herb that is is commonly used in salsas, dips, dressings and sauces. This aromatic, citrus flavored herb is a member of the carrot family and can be used dried or fresh. The seeds from this herb are harvested and dried and are known as coriander. The green stems and leaves are the herb known as cilantro.

Cilantro is sometimes sold in the grocery store as something else and if you can’t find it in your supermarket try looking for Mexican parsley. Since cilantro is commonly used in Mexico and Mexican cooking, it is often called Mexican parsley but it is good in other types of cooking as well and you can even find Chinese recipes calling for Chinese parsley which is the same as cilantro.

When looking for cilantro in your supermarket look for nice fresh bunches much like bunches of parsley. In fact, you will probably find it right next to the parsley in the produce section. Don’t purchase the parsley by mistake though because it is not the same thing! You can easily tell the difference between cilantro and parsley by inspecting at the leaves and smelling the herb. The leaves of cilantro are wider than parsley and cilantros scent is very aromatic.

Cooking with fresh cilantro is a great way to make gourmet foods and the longer you keep your bunch of cilantro fresh the better! When you bring cilantro home from the supermarket put the bunch in a glass of water like a bouquet with only the stems submerged. Loosely cover the green leaves with a plastic bag which will help keep your cilantro fresh.

When cooking with cilantro, remember, it is best when you crush the tender leaves with a mortar and pestle. This helps to release the full bodied flavor. Always add the cilantro towards the end of cooking. The delicate nature of cilantro does not hold up to heat so waiting until the very end will insure the best taste from the versatile and aromatic herb.


Lee Dobbins writes for Online Gourmet Foods where you can learn more about gourmet eating.

Article Source: EzineArticles.com


"Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat." - Fran Lebowitz

Cooking With Kids - Cookie Ideas for Valentine's Day

Every Saturday I offer a cooking tip or recipe for families, so they can enjoy cooking together. If you read my blog each Saturday, you may remember that last Saturday's tip was for making edibile works of art such as pizza.

Child author, Adora Svitak, and her sister, Adrianna, love to cook and they sent me a photo of themselves and a pizza they concocted, along with the following information written by Adora.


Child author, Adora Svitak, and her older sister, Adrianna, make pizza!

Adora says: "Some people think that the only thing I do all day is read and write. That's not true, because I also love to cook, and today I cooked some pizza with my older sister, Adrianna. It wasn't really all pizza or anything, in fact I didn't even make any pizza --- I only made one little bun and three hearts (with the help of a cookie cutter) out of dough and I colored it with tomato sauce. I thought it would taste a little more like tomato sauce, but really it tasted more like bread with a bit of sauce spread over. Adrianna's pizza was a hit, though. My mom devoured some (despite the fact pizza is her sworn archenemy) and I took a huge slice. Adrianna made two little cats, a bun, and two large pizzas. I can't wait to cook again!"


Adora's Book


Kids - Visit Adora's website for other interesting photos and information about Adora and her family. Read more of Adora's blog here or read my review of her book called FLYING FINGERS:Master the Tools of Learning Through the Joy of Writing.

SATURDAY'S FOOD TIP - Make a Giant Heart-Shaped Cookie for Valentine's Day!

Here's today's tip for "cooking with kids."

Use your favorite sugar cookie recipe (I prefer to use a package of Three Angels Sugar Cookie Mix, of course) to make a giant heart-shaped cookie for Valentine's Day.



Prepare the sugar cookie dough according to your recipe, then pat the dough into a heart shape (like the heart pictured above) in a large round pizza pan. Bake the cookie heart according to your recipe's directions. When the cookie has finished baking, let it cool completely.

Decorate the heart with powdered sugar icing (tint it pink or red with a little food coloring, if you like). Top with candy sprinkles, a little colored granulated sugar, or write a special Valentine's Day message across the cookie with some white icing.



Find out how to make these pretty heart-shaped decorated cookies here. You can give some of these yummy cookies to all your friends for Valentine's Day.

Happy Baking!



"Food is our common ground, a universal experience." - James Beard

Try Schwan's Home Delivery

FRIDAY'S FOOD TIP



Years ago, my husband and I lived on the Pine Ridge Reservation in South Dakota. Our town was about 2 1/2 hours from the nearest grocery store of any size - which meant, in the dead of winter, when six feet of snow covered the ground, we didn't usually venture to town for just a few groceries. Instead, we stocked up on EVERYTHING when the weather was good and we could easily get to town.

The other great thing, even back then, was Schwan's home delivery. Yes, the Schwan man (as we called him) ventured out to the "res" even in the coldest weather, sometimes rescuing us when "the cupboard was bare."

Today, even though I live just a few minutes from a huge grocery store, I still love the convenience of Schwan's. Their frozen vegetables are wonderful. I stock up on the green beans, peas, broccoili florets, and their California Blend.



If you haven't tried Schwan's selection of frozen vegetables, give them a try. You won't be disappointed.

Lightly steam green beans, peas, broccoli, corn, etc. with a little seasoning of your choice and you'll think they were "just picked."



"No vegetable exists which is not better slightly undercooked." - James Beard

Flour Power - A Guide to Flour

THURSDAY'S FOOD TIP



Not all flour is the same. There are different kinds of flour, used for different purposes. Here's a handy guide to help you learn the most common types of flour and the purposes (or power) of each.

All-purpose flour - This kind of flour comes unbleached or bleached. All-purpose flour is good for most kinds of baking. Use it for yeast breads, biscuits, muffins, cookies, cakes, and quick breads.

Bread flour - Use this for making yeast breads.

Whole-wheat flour - This flour has more fiber, fat, and nutritional content than all-purpose or bread flour, so many people prefer it. Whole-wheat flour can be substituted for all-purpose flour or bread flour in most recipes, although if you use it to make bread, the loaf will be much denser.

Self-rising flour - Baking powder and salt added to all-purpose flour make self-rising flour. Use it when a recipe specifically calls for self-rising flour.

Cake or pastry flour - Use for cakes or pastries as the name implies.

Gluten flour - Use this for rye bread and low-calorie gluten breads.

Semolina flour - Use semolina flour to make various kinds of pasta.

Instant flour - Use this to thicken sauces, soups, and other cooked foods that need thickening.


Be sure to store flour in airtight containers at room temperature. Whole-wheat flour tends to become rancid quickly, so purchase it in small quantities if you don't use it often. Store it in the refrigerator (up to 6 months) or the freezer (up to a year).


"Bread is like dresses, hats and shoes - in other words, essential!" - Emily Post

How to Have Your Waffle and Eat It Too

WEDNESDAY'S FOOD TIP



If your family loves waffles but only the homemade kind, and you don't always have enough time in the morning to make them, try this. Make a double batch of waffles one Sunday morning. Let your family eat one batch, then freeze the second batch for another time.

Allow the waffles to cool completely before freezing. And don't stack hot waffles or they'll get sweaty and soggy. You can freeze waffles for up to 6 months.

To heat frozen waffles, pop a waffle into the toaster or toaster oven, or put several waffles on a cookie sheet and slide it into a regular oven at 375 degrees for about 5 minutes.


"A smiling face is half the meal." - Latvian proverb

Tortellini Soup

TUESDAY'S FOOD TIP



When you want something hot, filling and quick to prepare for dinner on a cold winter's night, try this Tortellini Soup.

Serve it with a loaf of warm, crusty bread (like Angel Ale Herb Bread from the Three Angels Gourmet Co.) and a tossed salad and you've got dinner. This recipe serves 4.

TORTELLINI SOUP

2 (14.5 oz.) cans chicken broth (like Swanson's)

1 (13 oz.) jar pasta sauce (any flavor)

1 (16 oz.) can great northern beans

1 (9 oz.) pkg. refrigerated tortellini (any flavor)


In a soup pot, mix the chicken broth and pasta sauce. Bring mixture to a boil. Add the beans and tortellini. Boil for 6 minutes, or until the tortellini float and are tender.


"Good manners: The noise you don't make when you're eating soup."
- Bennett Cerf

Cooking with Paula Deen

MONDAY'S FOOD TIP



I love cooking magazines and cookbooks. I also love watching Paula Deen, "the South's most beloved cook," prepare something soothing and yummy in her cozy kitchen on her food network television show.

If you're a Paula Deen fan, too, and enjoy her show and her cookbooks, now you can take another step into her world when you open the pages of her new bi-monthly magazine, "Cooking with Paula Deen," which debuted in November.

The magazine gives readers a more intimate look at Paula Deen's life and family with beautiful color photos of them all. Plus, each issue promises more than 60 delicious home-cooked recipes, menus, decorating ideas, places to visit, gorgeous homes, and such vivid photos of food they'll make your mouth water.

Take a peek at the Jan/Feb issue and find out more about this new publication. You'll find the magazine at bookstore and retail newsstands throughout the country ($4.99 cover price) or subscribe ($19.98 US) here or by phone at 205-995-8860 (888-411-8995).


"The Mason-Dixon line is the dividing line between cold bread and hot biscuits." - Bob Taylor

FamilyFun Magazine's New Cookbook

SUNDAY'S FOOD TIP



FamilyFun magazine is coming out with a new cookbook called BEST OF FAMILYFUN:COOKING WITH KIDS, and they need your ideas. Send them your best tips for cooking with kids by Februry 15, 2006, and your idea may appear in the book.

Mail your tip to:

Cooking With Kids
FamilyFun
47 Pleasant Street
Northhampton, MA 01060


Or email your idea to:

Cooking Kids


Good luck!


"Warm cookies and cold milk are good for you." - Robert Fulghum

Homemade Hot Cocoa Mix with Marshmallow Snowflakes

SATURDAY'S FOOD TIP - COOKING WITH KIDS



Most kids love hot cocoa with marshmallows. With adult supervision they'll also love making this easy hot cocoa mix with marshmallow snowflakes. These snowflakes are much more fun (and tastier) than those plain little marshmallows that come in many packaged hot cocoa mixes, and the cocoa mix is quite yummy, too.


HOT COCOA MIX

1 (8 qt.) box, instant nonfat dry milk

1 (1 lb.) box Nestle's Quik

1 (8 oz.) jar coffee creamer

1 c. powdered sugar


Mix all ingredients together in a large bowl. Store in covered jar or other airtight container.

For each cup of cocoa, add 2 heaping teaspoonfuls of cocoa mix to the cup, then fill with hot water. Stir to mix well, then add a marshmallow snowflake (recipe follows) and enjoy.



MARSHMALLOW SNOWFLAKES

2 c. granulated sugar

3 env. unflavored gelatin

1/8 tsp. salt

2 c. water

1 tsp. vanilla extract

Powdered sugar

Small snowflake-shaped cookie cutter

13x9 inch pan, buttered

Kitchen shears

Wax paper

Large resealable plastic bag


Combine the granulated sugar, gelatin, and salt in a saucepan. Add the water and stir over medium-low heat until the sugar dissolves. Heat for an additional 3 minutes. Remove from stove. Stir in the vanilla extract.

Pour mixture into a large mixing bowl. Use an electric mixer to beat at high speed for 10 minutes (or until mixture resembles thick marshmallow crème). Pour into a buttered 13x9 inch pan. Let cool.

Heat the kitchen shears and cookie cutter in a bowl of hot tap water.

Cut the marshmallow mixture into strips (as wide as the cookie cutter) with warm shears, and lay the strips on wax paper. Cut snowflakes from the strips with the cookie cutter.

Put about 1/3 to 1/2 cup of powdered sugar into resealable plastic bag. Add the snowflakes and shake to coat each one.

Store the snowflakes in an airtight container at room temperature.

Variations: After you've experimented with these marshmallow snowflakes, you and your kids might want to try making the marshmallows in other shapes and flavors. Add a little red food coloring to the mix (right after adding the vanilla flavoring) for red marshmallows, then cut them out with a heart-shaped cutter for Valentine's Day, or try some peppermint flavoring instead of the vanilla extract. Just use your imaginations and have fun together!


"For those who love it, cooking is at once child's play and adult joy. And cooking done with care is an act of love." - Craig Claiborne

FLAVORED BUTTERS

FRIDAY'S FOOD TIP



Bread with butter is tasty any time. But bread with FLAVORED butter is a special treat everyone deserves now and then.

Flavored butters with breakfast breads like scones, biscuits, quick breads, and croissants are an easy treat you can make for your family to enjoy this weekend.

All of these flavored butters are quick to prepare. Simply cream the softened butter and the other ingredient(s) together, put the butter on some waxed paper, roll it into a log, and store in the refrigerator. Allow the butter to soften before serving.

Note: It's best to use these butters within a day or two.


ORANGE BUTTER

1 stick unsalted butter, softened

Grated zest of 1 large orange


Orange Butter is great on scones, fresh muffins, or quick breads.


MAPLE BUTTER

1 stick unsalted butter, softened

3 Tbsp. pure maple syrup


Try this one on plain scones, bran muffins, or banana bread.


LEMON BUTTER

1 stick unsalted butter, softened

1 Tbsp. freshly grated lemon peel


Try lemon butter on a hot blueberry muffin.


CINNAMON BUTTER

1 stick unsalted butter, softened

1 c. honey

1 tsp. cinnamon


Cinnamon Butter is yummy on toast or biscuits.


CHOCOLATE BUTTER

1 stick butter, softened

1/4 c. semisweet chocolate chips, melted


Slather on a fresh, hot croissant or muffin.


PECAN BUTTER

1 stick unsalted butter, softened

1/3 c. finely chopped pecans


This is great on pumpkin bread or gingerbread.


You can also enjoy flavored butters on waffles or pancakes or add a little to hot cereal or grits. And don't forget to try flavored butters with cranberry scones or apple-cinnamon scones from the Three Angels Gourmet Co.

Chances are, whatever you enjoy with a little butter will be even better with a little FLAVORED butter.


"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

CookWise - A Valuable Resource for Anyone Who Loves to Cook

THURSDAY'S FOOD TIP

Nothing is more frustrating than trying a new recipe, only to have the dish totally flop - the cake doesn't rise, the souffle falls, the bread is too doughy on the inside while the crust is a charred mess - any number of things go wrong, depending on what it is you're trying to make.

Well, here's a book that will help you eliminate those types of culinary disasters. With COOKWISE: THE HOWS AND WHYS OF SUCCESSFUL COOKING WITH OVER 230 GREAT-TASTING RECIPES by Shirley O. Corriher, you'll learn why sauces curdle, cakes poof too much in the center, and souffles sometimes don't poof at all.



Use this book as a guide to make cakes moister, a dish lighter or darker in color, or a roast chicken juicier. With the knowledge you'll gain from this book you'll never prepare a failed recipe again. If something starts to go wrong troubleshoot the problem with the "at a glance" pages that tell you exactly "what to do" and "why."

This book is a valuable resource for anyone who likes to cook. In fact, you'll probably wonder how you ever cooked without it.


"I don't know much about the details of cooking - I mean, what's a 'twist' of lemon?" - Kool Moe Dee

National Hot Tea Month

WEDNESDAY'S FOOD TIP



January is National Hot Tea Month, so start the New Year right. Relax and unwind with a nice cup of soothing hot tea.

According to the Tea Council of the USA - scientists have found that tea contains antioxidants, substances that can reduce oxidative damage in the body, helping to maintain healthy cells and tissues. The latest epidemiological research suggests that drinking black tea may reduce the risk of cardiovascular disease.

"It's no longer a matter of considering just the vitamin and mineral content of our diets. People now need to recognize that foods and beverages can contribute important phytonutrients like the antioxidant flavonoids," said Dr. Jeffrey Blumberg, PhD, FACN, chief of the Antioxidants Research Laboratory at Tufts University. "Flavonoid-rich and virtually calorie-free, tea is an ideal choice for those looking for a delicious drink that fits perfectly into a healthy diet."

Wow! Looks like tea is good for the body as well as the mind and spirit. No wonder January is National Hot Tea Month.



Try this gourmet tea sampler. It contains 8 (.13 lb each) tea samples - Blue Eyes, Darjeeling, Earl-Grey, Formosa Oolong, Japan Green Tea Sencha, African Rooibos, Russian Caravan, Brazilian Yerba Mate. Also with these samples you will receive a tea ball infuser or a pack of mini-minit filters. Check out CoffeeAM.com's Teas & Chai.


"Yes, that's it,' said the Hatter with a sigh: 'it's always tea-time, and we've no time to wash the things between whiles."
- Lewis Carroll, Alice's Adventures in Wonderland, 1865

Splitting and Dicing a Mango

TUESDAY'S FOOD TIP

If there's some small cooking chore that often seems to be more of a hassle than it's worth, chances are there's a handy gadget to make this chore much easier. Splitting a mango, for example, is often a guessing game. The trick is to cut around the seed without wasting much of the precious fruit and ending up with sticky fingers.

The mango splitter from Oxo takes the guesswork out of splitting a mango and eliminates the sticky fingers. It works just like an apple corer (except you end up with 2 large pieces of mango while an apple corer usually divides an apple into ten pieces).



Once you've split a mango with this great little tool, follow these illustrated instructions for dicing the fruit (just use the mango splitter in place of Step 1). Then try this recipe for Mango Salsa from Martha Stewart's Everyday Food magazine.




"Routine in cuisine is a crime." - Edouard Nignon

The Japanese Grater

MONDAY'S FOOD TIP

If you have trouble grating fresh ginger with a standard grater or microplane, try a Japanese Grater instead. Nothing beats it for grating fresh ginger. It's perfect for daikon radish and fresh wasabi root, too.



You'll find this handy grater here.



"Woe to the cook whose sauce has no sting." - Chaucer

Tasty Tapenade

SUNDAY'S FOOD TIP



Tapenade is a paste that is usually made with olives and a few other ingredients and is served as an appetizer. It's quite simple to make. Try the following easy recipe:


TASTY TAPENADE


2 (6 oz.) cans black pitted olives, drained

1 (6 oz.) can green stuffed olives, drained

3 to 4 oz. crumbled feta or blue cheese

3 to 4 Tbsp. grated Parmesan cheese

1/4 c. olive oil


Blend all ingredients in a food process or blender until everything is mixed well. Place in bowl. Cover and chill. Serve with crackers, bread chunks or raw veggies.

Note: For a thinner paste, use additional olive oil.


"The olive tree is surely the richest gift of Heaven." - Thomas Jefferson

Edible Works of Art - Cooking With Kids

SATURDAY'S FOOD TIP

Cooking is an art, so why not let your children become cooking artists and use their imaginations to create edible works of art? This book will help. COOKING ART - EASY EDIBLE ART FOR YOUNG CHILDREN is not a new book (I’ve had my copy for years) but the recipes are timeless, so I wasn’t surprised to find it at Amazon.com



The book was designed to help children and adults work as partners in the kitchen. It includes tips for parents, as well as a few safety rules and “things to know” before you and your children begin creating your food art.

Many of the recipes require no baking or cooking. Children simply assemble various ingredients, following the detailed instructions. Plus, there’s a section with recipes for every month of the year - foods like Flag Toast, a Noodle Wreath, and New Year’s Eve Cracker Snackers. You’ll find dozens of ways to making cooking with your kids a family activity to enjoy together each and every weekend.



Help your kids make dinner tonight. This recipe isn’t from the book, but these Individual Pizzas will be delicious edible works of art.

INDIVIDUAL PIZZAS

1 can refrigerator biscuits

1 lb. ground beef

2 c. tomato sauce

1/4 c. onion, chopped

Chopped garlic

Grated cheese

Assorted pizza toppings


Brown the ground beef, onion, and garlic yourself, then assemble bowls with the grated cheese, tomato sauce, and an assortment of other pizza toppings like pepperoni, black olives, sliced mushrooms, crisp bacon, etc.

On a lightly greased cookie sheet, let your children flatten the biscuits and press up a rim on the edge of each one. Have them fill each biscuit with a mixture of sauce, hamburger, onion, and garlic, then cheese, and any of the other toppings they prefer. Bake the Individual Pizzas at 425 degrees for 10 minutes.




“Grilling, broiling, barbecuing - whatever you want to cal it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.” - James Beard, Beard on Food, 1974

Bergamot Oranges

FRIDAY'S FOOD TIP

You probably recognize bergamot as an ingredient in colognes and Earl Grey tea. But over the last couple of years or so Bergamot Oranges have been making their way into restaurants (and at least a few home kitchens) across the U.S., thanks to some California growers who now produce this fragrant little citrus that was traditionally grown only in southern Italy.

Bergamots are slightly pear shaped, with many seeds, and an intensely bitter and acidic taste, so they aren't a good choice for eating out of hand as a snack. Instead, they are most often used for zesting, although today's chefs are finding more creative ways to use this distinctively aromatic fruit, incorporating it into everything from ice creams and sorbets to souffles and panforte.



If you can't find Bergamots at your local grocery or fruit market, order them online from Melissa's Farm Fresh Produce.

Read more about Bergamot Oranges and try a few enticing recipes here.


"A day without orange juice is like a day without sunshine."
- Florida Citrus Commission

January Special

Retail Customers: Check out our January Special at our website.

Wholesale Customers: Debra Steiner, our sales rep, will be faxing product specials to you thoughtout the season.



Everyone: Don't forget to sign up for our newsletter. The winter issue will be out next week.

Bubble Tea

THURSDAY'S FOOD TIP

Add some color and fun to an otherwise drab and dull winter's day with Bubble Tea.

Bubble Tea has been around for a while. It's a popular Asian tea latte drink that is colorful and fun to drink, and a refreshing change from all the hot coffee, regular tea, and cocoa usually consumed in the cold winter months.

Now you can make this delightful beverage at home with mixes from CoffeeAm.com. Here's how it's done:

"First the latte is created by blending the mix with water or milk... and tea if you are using the latte mix (the tea mixes already contain tea). This can be done in a blender with crushed ice or with ice cubes in a cocktail shaker.

"Tapioca 'pearls' are placed in a cup and the Bubble Tea mixture goes on top. You drink the Bubble Tea with an extra wide straw designed for sucking up the chewy pearls from the bottom of the cup."




Order Bubble Tea Mixes and Supplies by clicking above.

Read this article to learn more about Bubble Tea.

Enjoy.


Tea is a cup of life. ~Author Unknown

Secrets to the Perfect Cup of Coffee - by Joe Bland

Get your FREE coffee through CoffeeAm.com. But first read this article by coffee authority, Joe Bland, and find out how to make the perfect cup of your favorite brew.





SECRETS TO THE PERFECT CUP OF COFFEE By Joe Bland

Want to know how to make the perfect cup of coffee? A few simple steps will make your coffee taste great every cup.

Before you even start, when you bring your coffee home, store it in an airtight container that blocks the light. Ceramic is best because plastic and metal containers can impart a taste to your coffee or coffee beans. Keep your coffee at room temperature. Storing it in the refrigerator or freezer will also lead to deteriorating flavor. Water or ice attaches itself to the porous coffee and ruins the taste. And buy only the amount of coffee that can be used within a couple of weeks.

Enthusiasts agree. Coffee drinkers who want the perfect flavor use whole coffee beans and grind their coffee just before brewing. Coffee grinders improve the taste of coffee because they release the oils and aromas of the coffee beans immediately before you brew your coffee. Experts advocate using two heaping tablespoons of whole beans to the grinder for every six ounces of water you use.

Since coffee is 99% water, use water that is free from chlorine and other minerals. You want the taste of the coffee, not the taste of the water used for brewing. And if you have control of the temperature of your water, keep it between 195 degrees and 205 degrees to ensure getting the best flavor extraction from your ground coffee.

And what about that coffee maker? Drip coffee makers are easy and can produce terrific coffee. The key to making perfect coffee with a drip coffee maker is making sure to use a gold, nylon, or other type of permanent filter. Permanent coffee filters insure that the flavor molecules from the coffee grinds pass into the water without adding additional flavors. Those disposable paper filters have an aftertaste that they impart to the coffee on the one hand and on the other, they absorb those special aromatic oils from the grinds that are essential for excellent taste. If you must use paper filters, use the unbleached kind and rinse them with hot water before you use them.

When was the last time you cleaned your coffee pot and mugs and cups? Clean equipment can make a tremendous difference in how your coffee tastes. Every so often clean out your mugs and cups with baking soda and water, and rinse them out thoroughly. Every month pour a mixture of 1 part vinegar and 2 parts water into your drip coffee maker and turn it on. Let the mixture run all the way through, turn off you coffee maker and let it cool for a half hour. Pour out the vinegar mixture and run one or two reservoirs full of clear water to rinse it out, letting the pot cool for 15 to 20 minutes between each rinse.

And one last step. Be sure to drink it while its fresh - more that 20 minutes after brewing is done, your coffee will begin to taste bitter. Now its time to make your coffee.

And now--ENJOY.

Joe Bland will help you bring your ordinary coffee to gourmet coffee status. Find how some easy habits will easily make your next cup your best. Check out the articles and tips at Gourmet-Coffee-Authority.


A cup of coffee shared with a friend is happiness tasted and time well spent. - Anonymous

Steak Soup - A Delicious Way to Eat More Vegetables

WEDNESDAY'S FOOD TIP



Need help getting your daily 3-5 servings of fresh (or frozen) vegetables?

Try some delicious winter soups and stews. Here's my favorite - Steak Soup.


STEAK SOUP


1 1/2 lb. steak, cubed

4 Tsp. butter

1 (16 oz.) can tomatoes, diced

3 Tbsp. beef bouillon crystals

1 tsp. salt

1 tsp. pepper

1 c. chopped celery

1 (10 oz.) pkg. frozen mixed vegetables

1 c. chopped onion

1 c. chopped carrots

1/2 c. butter, melted

2 c. water


Brown the steak in the 4 tablespoons of butter in a large pot. Add 6 cups of water, tomatoes, beef bouillon crystals, salt, and pepper. Bring to a boil. Cover and reduce heat. Simmer for 30 minutes. Add mixed vegetables, celery, onions, and carrots. Continue to simmer, covered, for another 30 minutes, until vegetables are tender. Combine 1/2 cup melted butter and flour. Gradually blend in 2 cups water. Add to the meat. Cook and stir until the mixture is thick and bubbly.




"There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can." - Laurie Colwin, Home Cooking, 1988

The Essential Cookbook Series

TUESDAY'S FOOD TIP

I love cookbooks. I read them the way other people read novels. I especially love cookbooks with gorgeous, full color photos, and clear, easy-to-follow instructions for a wide variety of sumptuous dishes.

The Essential Cookbook Series meets all of the above criteria. Plus, the books are large -- 8 1/2" x 11" - and they open flat enough that the page doesn't turn by itself and I lose my place while trying to follow a particular recipe.

The series includes a separate book for most of the things you might want to cook - desserts, rice, pasta, vegetarian, Christmas foods, baking, seafood, wok cooking, etc. Each book is well organized with photos for every single recipe and interesting little sidebars with additional information about ingredients, procedures, etc.

The other great thing about this series is it's affordable. Each book is only $9.99 at Border's, so I can add to my collection each time I visit the bookstore (and believe me, I do).

Just look at these attractive covers.










If you love to cook and bake, this series is, well…essential.



"Our lives are not in the lap of the gods, but in the lap of our cooks."
- Lin Yutang, The Importance of Living, 1937

Nuts for Nutella?

MONDAY'S FOOD TIP



Are you nuts for Nutella? If so, you aren't the only one. This creamy, chocolate hazelnut spread is sold in 75 countries and supposedly "outsells all brands of peanut butter combined worldwide." It's more popular in Europe (it was created in Italy) than in the United States, but Americans are developing a true fondness for this spreadable chocolate as well.

Nutella was created out of necessity after World War II. Read the interesting history of Nutella here.



I enjoy Nutella spread on toast. But I also like the fact that this creamy concoction can be used with other foods. Frost cupcakes with it, or use it as a filling for cakes. One Nutella lover developed a recipe for Nutella Banana Muffins .

And here is a HUGE collection of Nutella recipes. You'll find instructions for everything from Creamy Nutella Cheesecake to something called "Fresh Figs in Nightgowns."

Gosh. After reading some of these recipes you just might want to enter this monthly giveway for a FREE case of Nutella. At the very least you'll want to give Nutella a try if you're one of the few people on the planet who haven't yet tasted it.



"I never met a chocolate I didn't like." - Deanna Troi in Star Trek: The Next Generation

The Rabbit Corkscrew - A "Gotta Have" Gadget for 2006

SUNDAY'S FOOD TIP

The Rabbit Corkscrew is definitely a "gotta have" gadget for 2006 for anyone who enjoys a good bottle of wine now and then. If you're a serious wine enthusiast, I'm sure you already have one. But even those who indulge in just an occasional bottle of wine don't want to fumble around with the cork, wondering if part of it will end up inside the bottle.

The Rabbit pulls a wine cork in 3 seconds and works on all types of wine bottles (REALLY), making the process of opening wine completely foolproof. It will also recork the bottle so you can finish it at another time.

You can find the Rabbit at fine houseware stores and wine shops everywhere, or order one here from Amazon.com.



Once you use the Rabbit, any other type of corkscrew will seem like a waste of time.


"Wine is bottled poetry." - Robert Louis Stevenson

Cooking With Kids

SATURDAY'S FOOD TIP

It's Saturday and the kids are out of school. Why not start spending part of each weekend teaching your children how to cook? Each Saturday I'll post a fun recipe or other cooking activity you can enjoy with your children over the weekend.

Start with something simple instead of an entire meal. Like this Ape Shake. With a name like that, what kid wouldn't want to make these for the whole family?



Help your child measure out all the ingredients and pour them into the blender. You can take over and monitor the blender at that point. When all the Ape Shakes are made, don't forget to put the blender away so your child won't try using it on his own sometime when you aren't there to supervise.



APE SHAKE

1 c. milk
1/2 c. plain yogurt
1 Tbsp. honey or molasses
1 banana, broken into chunks

Blend all ingredients in blender or mixer. Serves 2 to 3 children.

CAUTION: Children (and adults) may start acting like monkeys after drinking these shakes.



"I do not like them,
Sam-I-Am.
I do not like
green eggs and ham." -Dr. Seuss, Green Eggs and Ham, 1960

7 UP CAKE WITH ORANGE SAUCE

FRIDAY'S FOOD TIP

Okay. So I know the whole world is on a diet now that the holidays have passed and I should have posted this recipe earlier. But copy it and tuck it away. Then, when you have your next dinner party and want something easy yet impressive and a bit out-of-the-ordinary to serve, try this 7 Up Cake with Orange Sauce.

7 UP Cake is not new. I think the recipe first circulated in the late 1960s. But this particular recipe for 7 Up Cake is a bit different (most other recipes call for lemon flavoring) and most of them don't include the Orange Sauce (I think I came up with that).

I used to make this cake and serve it with orange sauce when I was a teenager. My mother didn't particularly enjoy baking, so whenever she'd throw a dinner party I'd offer to make the dessert. She usually requested this cake with orange sauce because it was an unusual, flavorful, and elegant way to end the meal.


The cake is delicious without the orange sauce but the sauce makes it even better.


7 UP CAKE

1 c. butter, softened
1/2 c. shortening
3 c. sugar
5 eggs (at room temperature)
3 c. flour, sifted 3 times
3/4 c. 7 Up
1 tsp. vanilla extract
1/2 tsp. butternut flavoring


Preheat oven to 325 degrees.

Cream butter, shortening, and sugar together. Add eggs, one at a time, and beat well. Add sifted flour and 7 Up (alternately), beating well. Add vanilla extract and butternut flavoring. Mix well. Pour into greased bundt pan or angel food tube pan and bake for 1 hour and 15 minutes, or until toothpick inserted in center of cake comes out clean.

Let the cake completely cool before serving.

ORANGE SAUCE

2 c. powdered sugar
1/4 c. orange juice (more or less)

Put powdered sugar in a saucepan. Add enough orange juice to make a paste. Heat the mixture until the powdered sugar dissolves and the paste becomes more of a sauce. Add a little more orange juice, if needed.

Pour a tablespoon or so of warm Orange Sauce over each slice of cake right before serving or put the orange sauce in a heat resistant pitcher and let everyone pour the sauce over their slice of cake themselves.


"You can't have your cake and eat it too." - Proverb

Magazines for Cooks - My Top Three Picks

THURSDAY'S FOOD TIP

If you love to cook, but haven't yet invested in subscriptions to magazines for the home chef, try my top three picks.

There are plenty of other great magazines for cooks on the market - GOURMET, FOOD & WINE, BON APPETIT - to name a few, and I love them all. But my top three picks will help you learn HOW to cook, plus give you great tips and recipes for turning everyday ingredients (that you're likely to have on hand) into delicious and nutritious meals for yourself and your family.



First on my list is FOOD & FAMILY, a free seasonal publication from Kraft Foods. Sign up here to get your free issues.



My second pick is CUISINE AT HOME, which is published 6 times a year. Click here to see a sample issue. I love the "tips and techniques" page that features information sent in from readers. And the CUISINE CLASS column gives step-by-step illustrated recipes that really SHOW you how to prepare something perfectly.



My third pick is COOK'S ILLUSTRATED, developed from America's Test Kitchen - a fully equipped test kitchen located just outside Boston, MA. This is the goal of America's Test Kitchen: "To develop the best recipes and cooking techniques, recommend the best cookware and equipment, and rate brand-name pantry staples for home cooks. America’s Test Kitchen is devoted to a collegial approach to cooking—teams of editors, writers, and cooks engage in side-by-side comparisons, blind taste tests, and rigorous equipment performance tests to determine which pans work and which ones don’t, which brand of ketchup tastes best, and so on."

Visit the COOK'S ILLUSTRATED website to subscribe. You can also get free online tips and recipes, plus other helpful information about cooking.

All three of these publications have such vivid photographs that you can't help but be inspired to create something delicious.

Bon appetit!


"A good cook is like a sorceress who dispenses happiness." -Elsa Schiaparelli

Parsley & Parmesan Soup

WEDNESDAY'S FOOD TIP

When you want a flavorful and soothing soup, but don't have hours to spend in the kitchen, try this simple soup made with just three ingredients - chicken broth, parsley, and parmesan cheese.

To make this dish a meal, serve the soup with a grilled sandwich or a hearty salad.



PARSLEY & PARMESAN SOUP


1 can fat free chicken broth (like Swanson's)
1/2 c. chopped fresh parsley
1/2 c. freshly grated parmesan

Heat the chicken broth in a saucepan. Add the parsley and parmesan and continue heating over medium heat until the parmesan starts to melt. Makes 1 to 2 servings.


"I live on good soup, not on fine words." - Moliere

Kraft Cooking School

TUESDAY'S FOOD TIP

Now you can go to cooking school without leaving home! How cool is that?

Kraft Kitchens Cooking School offers cooking tips and techniques online as well as instructional videos and a whole lot more.



Learn to make Perfect Winter Stew or check out Kraft's top five flavors for 2006 and get handy tips, great new recipes, and interesting facts about each of these five ingredients.