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Chicken or Turkey Pot Pie Recipe I decided to post this recipe because many Families have turkey or chicken for Easter Dinner. I used chicken for this recipe, but I am sure turkey would be just as good. This Chicken or Turkey Pot Pie Recipe Is a simple recipe, because it calls for frozen vegetables.......
Grilled Mushroom Swiss Burger Recipe Grilled burger and Fresh mushrooms sautéed in soy sauce, butter and garlic. This is great. It is one of the best tasting grilled burgers I have ever eaten. So fire up the grill and give it a try. I am sure it will be one of your favorites. Ingredients......
Throwing a Classy and Easy Dinner Party: Desserts Photo Credit: MR+G Check out the whole Dinner Party Series Throwing a Classy and Easy Dinner Party: Drinks Throwing a Classy and Easy Dinner Party: Appetizers Throwing a Classy and Easy Dinner Party: Meals Throwing a Classy and Easy Dinner Party: Desserts Throwing a Classy and Easy Dinner Party: Conversations and......
Sour Cream -Cream Cheese Mashed Potato Recipe I grew up on potatoes, meat and gravy for main course meals. My love for mashed potatoes has never quit. When I ran across this recipe I had to give it a try. It has it all. Garlic, sour cream and cream cheese. What a delight. It is smooth......

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The Sweet Bell Pepper Family

Monday, December 28th, 2009

photo by biology blog 300x276 The Sweet Bell Pepper Family

Sweet bell peppers can be harvested as green or left on the vine to turn various shades of yellow or red. The Dutch have developed a thick-walled version that doesn’t collapse when filled and baked, and the range of colors is a virtual artist’s palette: pale blond, orange, deep purple, and even an almost chocolate brown. They are available year-round, but the prices may vary somewhat depending on whether they’ve been grown domestically or have been shipped from the Netherlands or Israel.

The pimiento, usually available from late summer into the fall, is another popular sweet pepper. Heart shaped, a bright scarlet, and about 3 to 4 inches in length, it is flavorful and aromatic—even more so than the red bell pepper. The pimiento (or pimento) is generally used in its powdered form for paprika, with the best coming from Hungary and Spain. Whole pimientos can also be found in jars and cans.

Also from central Europe is the Hungarian sweet chile, about 5 inches long, deep crimson, with a broad top and rounded tip, and a very sweet flavor. Others found in various areas of the country from summer through early fall are the tapered light green Italian or frying pepper, the red or yellow Cubanelle, the slightly hot Japanese, and the tapered lamayo. The handpicked piquilo peppers from northern Spain, which are slow- roasted over wood fires and peeled and packed whole in jars, are perfect for a range of dishes from chile rellenos to soups, salads, and bruschetta.

All of them are versatile and can be eaten raw, baked, grilled, stuffed, or steamed. For the health conscious, they are loaded with vitamin C, vitamin A, and minerals.

Sweet bell peppers can be harvested as green or left on the vine to turn various shades of yellow or red. The Dutch have developed a thick-walled version that doesn’t collapse when filled and baked, and the range of colors is a virtual artist’s palette: pale blond, orange, deep purple, and even an almost chocolate brown. They are available year-round, but the prices may vary somewhat depending on whether they’ve been grown domestically or have been shipped from the Netherlands or Israel.

The pimiento, usually available from late summer into the fall, is another popular sweet pepper. Heart shaped, a bright scarlet, and about 3 to 4 inches in length, it is flavorful and aromatic—even more so than the red bell pepper. The pimiento (or pimento) is generally used in its powdered form for paprika, with the best coming from Hungary and Spain. Whole pimientos can also be found in jars and cans.

Also from central Europe is the Hungarian sweet chile, about 5 inches long, deep crimson, with a broad top and rounded tip, and a very sweet flavor. Others found in various areas of the country from summer through early fall are the tapered light green Italian or frying pepper, the red or yellow Cubanelle, the slightly hot Japanese, and the tapered lamayo. The handpicked piquilo peppers from northern Spain, which are slow- roasted over wood fires and peeled and packed whole in jars, are perfect for a range of dishes from chile rellenos to soups, salads, and bruschetta.

All of them are versatile and can be eaten raw, baked, grilled, stuffed, or steamed. For the health conscious, they are loaded with vitamin C, vitamin A, and minerals.

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How I'm Fighting Food Inflation Six words... growing my own fruits and veggies! [6 Day Old Golden Honeymoon Melon Heirloom Seedlings from Baker Creek Seed Company] I've had a small container garden on my back deck for several years now where I've grown my own herbs and other high price tag veggies (e.g. tomatoes, salad......
Food of the Week: Roasted Red Peppers One of my most recent additions to my diet are roasted red peppers. For the first 30 years of my life, I had missed out on this delicious food. You can find it in jars at the supermarket, but it doesn't get a lot of shelf space, so it's easy......
VARIETIES OF CHILE PEPPERS ANAHEIM: A generic name for several long green chiles, they are a fairly mild chile. Originally these chiles were New Mexican in origin and later grown in California, around Anaheim, although they are no longer a significant crop in that region. The preferred name, "New Mexico," is now used instead......
Musician Profile for Joshua Bell Award-winning violinist Joshua Bell was born on December 9th, 1967 in Bloomington, Indiana. Legend has it that his mother started him in violin lessons after finding that he had stretched rubberbands across the handles of his dresser in order to play notes he had overheard when she played piano. In......

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Where Chilli come from

Friday, December 25th, 2009

Archaeological diggings in the Western Hemisphere suggest that as far back as seven thousand years before the birth of Christ, chiles—along with squash, beans, and maize—were part of the diet of the pre-Columbian Mayans, Incas, and Aztecs. They were the base, as they are now, of South American and Mexican cuisines. When Columbus and other explorers from Spain and Portugal made their famous navigational errors while seeking a sea route to find the peppercorns of the Far East, they called the newfound plant peppers anyhow, bringing chile seeds back to their mother countries. From there they found their way into the world’s trade routes, influencing the flavors and cuisines of Africa, India, and the Orient. Today, three-quarters of the peoples around the world grow and eat chiles.

Here in the United States, the ever-growing constituency of chile lovers has contributed to our melting pot cuisines. Immigration patterns have changed, and the dominant groups entering the country today are Asian, Caribbean, African, Indian, Pakistani, Mexican, and South American—all requesting the “real thing” when it comes to food, and, for the most part, that means hot! The folks in the South and Southwest have been aficionados for centuries.

All peppers begin as green and then turn color—bright red or yellow—as they ripen. They grow easily, and they are cross-pollinated just as easily by the winds and birds. So, while some experts claim that there are two hundred varieties, others contend that there may be as many as one thousand, with almost seventy varieties grown in Mexico alone and new ones being deliberately crossbred every day.

They can be smooth, rough-skinned, or wrinkled, and are sold fresh, dried, frozen, canned, and powdered. They vary in color and texture, but most of all they range across the scale in terms of heat. A pharmacist by the name of Wilbur Scoville devised a scientific method of measuring the heat in what is now known as the Scoville Unit Rating. Ratings range from as low as fifty to the stratosphere, with anything over five thou sand being considered super hot.

There is some disagreement, however, about the spelling—chili, chilli, chile—but the ultimate area of confusion for those who really love hot chiles is that the names may change depending on where they’re grown: the pasila of California is actually the poblano, but others know the pasilla as the dried form of the chilaca. The Colorado (which is really the Anaheim) can either be mild or hot. And the Roumanian can either be sweet or hot.

Archaeological diggings in the Western Hemisphere suggest that as far back as seven thousand years before the birth of Christ, chiles—along with squash, beans, and maize—were part of the diet of the pre-Columbian Mayans, Incas, and Aztecs. They were the base, as they are now, of South American and Mexican cuisines. When Columbus and other explorers from Spain and Portugal made their famous navigational errors while seeking a sea route to find the peppercorns of the Far East, they called the newfound plant peppers anyhow, bringing chile seeds back to their mother countries. From there they found their way into the world’s trade routes, influencing the flavors and cuisines of Africa, India, and the Orient. Today, three-quarters of the peoples around the world grow and eat chiles.

Here in the United States, the ever-growing constituency of chile lovers has contributed to our melting pot cuisines. Immigration patterns have changed, and the dominant groups entering the country today are Asian, Caribbean, African, Indian, Pakistani, Mexican, and South American—all requesting the “real thing” when it comes to food, and, for the most part, that means hot! The folks in the South and Southwest have been aficionados for centuries.

All peppers begin as green and then turn color—bright red or yellow—as they ripen. They grow easily, and they are cross-pollinated just as easily by the winds and birds. So, while some experts claim that there are two hundred varieties, others contend that there may be as many as one thousand, with almost seventy varieties grown in Mexico alone and new ones being deliberately crossbred every day.

They can be smooth, rough-skinned, or wrinkled, and are sold fresh, dried, frozen, canned, and powdered. They vary in color and texture, but most of all they range across the scale in terms of heat. A pharmacist by the name of Wilbur Scoville devised a scientific method of measuring the heat in what is now known as the Scoville Unit Rating. Ratings range from as low as fifty to the stratosphere, with anything over five thou sand being considered super hot.

There is some disagreement, however, about the spelling—chili, chilli, chile—but the ultimate area of confusion for those who really love hot chiles is that the names may change depending on where they’re grown: the pasila of California is actually the poblano, but others know the pasilla as the dried form of the chilaca. The Colorado (which is really the Anaheim) can either be mild or hot. And the Roumanian can either be sweet or hot.

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DIY Hot Water Manual - Produce Your Own Hot Water To Bring Down Energy Bills Soaking in the bath or relaxing in the shower is not the time for a person to consider water costs. Washing the dishes and laundrying are also not the time. Regardless of how it is done, each household needs hot water. The use of gas and electric for heating water......
iPhone Madness in South Korea [/caption]The iPhone officially launched in South Korea on Saturday November, bringing the worldâs best smart phone to a hungry market of tech savvy fans.Â While their neighbors to the north can barely keep the electricity on and subsist in a world resembling the turn of the 19th century the fun......
Your Site, What The Whole World Should See You've got your Web site up and running and it's just what you wanted. You now concern yourself with getting visitors to the site. Employing other methods to increase the number of visits to your site other than optimization is possible. These are simple ways, but they can increase your......
Bargaining for Coins with Value If you have your eye on specific coins with value you need to think about how you can acquire those coins. While some people are simply able to purchase these coins outright, others are going to need to get slightly creative with how they approach their purchase. Bargaining is an......

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Grilled Eggplant Marinated with Fresh Herbs

Tuesday, December 22nd, 2009

Delicate white eggplant—the one that has the fewest seeds—takes beautifully to grilling indoors or outdoors, doused with your best olive oil and sherry vinegar, and showered with bright fresh herbs and then marinated.

Ingredients:

1½ pounds white eggplants

1 tablespoon coarsely chopped garlic (about 2 large cloves)

Salt and pepper to taste

¼ cup olive oil 2 tablespoons finely shredded mint

1 ½ tablespoons sherry or balsamic vinegar

1 tablespoon finely shredded basil

1 tablespoon coarsely chopped parsley

How to cook:

Preheat the oven to 325 degrees.

Trim the green stems of the eggplants. Peel and slice them into 1-inch-thick rounds. Line a 12 x 18-inch jelly roll pan with aluminum foil and coat the surface with an olive oil spray. Spread the eggplant rounds on the foil and coat the slices with the olive oil spray. Season with salt and pepper, and bake for 20 minutes. Turn the slices over and bake about 15 to 20 minutes more, until the eggplant is cooked through and golden brown.

Transfer to a flat serving dish with sides. In a small bowl, combine the olive oil, vine gar, and garlic. Spoon the mixture over the eggplant. Scatter the mint, basil, and parsley over all and let stand for at least 4 hours at room temperature, tilting the dish and spooning the sauce over the eggplant occasionally. Serve at room temperature.

Note: You can grill the eggplant outdoors over wood or charcoal on a rack that is about 6 inches from the source of heat. Turn occasionally so they cook through slowly without burning.

Delicate white eggplant—the one that has the fewest seeds—takes beautifully to grilling indoors or outdoors, doused with your best olive oil and sherry vinegar, and showered with bright fresh herbs and then marinated.

Ingredients:

1½ pounds white eggplants

1 tablespoon coarsely chopped garlic (about 2 large cloves)

Salt and pepper to taste

¼ cup olive oil 2 tablespoons finely shredded mint

1 ½ tablespoons sherry or balsamic vinegar

1 tablespoon finely shredded basil

1 tablespoon coarsely chopped parsley

How to cook:

Preheat the oven to 325 degrees.

Trim the green stems of the eggplants. Peel and slice them into 1-inch-thick rounds. Line a 12 x 18-inch jelly roll pan with aluminum foil and coat the surface with an olive oil spray. Spread the eggplant rounds on the foil and coat the slices with the olive oil spray. Season with salt and pepper, and bake for 20 minutes. Turn the slices over and bake about 15 to 20 minutes more, until the eggplant is cooked through and golden brown.

Transfer to a flat serving dish with sides. In a small bowl, combine the olive oil, vine gar, and garlic. Spoon the mixture over the eggplant. Scatter the mint, basil, and parsley over all and let stand for at least 4 hours at room temperature, tilting the dish and spooning the sauce over the eggplant occasionally. Serve at room temperature.

Note: You can grill the eggplant outdoors over wood or charcoal on a rack that is about 6 inches from the source of heat. Turn occasionally so they cook through slowly without burning.

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Pan fried fresh mushrooms Are you a mushroom lover? This side dish of mushrooms will certainly be a delight to mushroom lovers. It's easy to make and lovely to the taste. Serve with your favourite main course to add to the meal or substitute the breakfast portion of mushrooms with this simple pan fried......
Simple Cheesy Chicken Breast Recipe What a great recipe. This Simple Cheesy Chicken Breast Recipe is mouth watering good. If you are looking for something simple and quick that your Family will love. This is it. What a great dinner for some Super Bowl Guests. Enjoy Directions 1. In a bowl combine oil and......
Cowboy Spaghetti Recipe This Cowboy Spaghetti Recipe has a great combination of flavors. It is a little different than the regular spaghetti sauce we are use to. The bacon and cooked onions along with the cheese, and beer turn this into a delicious spaghetti recipe. The fired roasted diced tomatoes give......
About Olive Oil For Italian cooking olive oil is considered a very important ingredient. So if you want to cook authentic Italian try always to use a good extra virgin oil. On this page of the main site i wrote something about it, that hopefully you will enjoy. Today to many Italian restaurants......

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Eggplant Sicilian Style with Black Olives and Pine Nuts

Saturday, December 19th, 2009

As earthy and rustic as the Sicilian countryside, this can be served as a salad spooned over Romaine lettuce and with tomato wedges, or it can be used as an hors d’oeuvre on bread or crackers.

Ingredients:

3 pounds eggplants (about 4 to 6), preferably Asian, long lavender, or purple

2 tablespoons plus I teaspoon olive oil

2 tablespoons coarsely chopped garlic or rocambole (see Note) (3 to 4 medium cloves)

½ cup coarsely chopped onion (about 4 ounces)

½ cup coarsely chopped Dutch sweet red pepper (about ½ large)

½ cup balsamic vinegar

½ cup pitted and coarsely chopped black olives (such as Kalamata)

Salt and pepper to taste

¼ teaspoon hot pepper sauce (such as Tabasco)

4 tablespoons toasted pine nuts

2 tablespoons coarsely chopped parsley

How to cook:

Preheat the oven to 400 degrees. Line a 12 x 18-inch jelly roll pan with aluminum foil. Pierce the eggplants all over in several places using the point of a sharp knife.

Place in the pan and bake for 45 to 60 minutes (depending on size). The eggplants will collapse when roasted through.

Cut off the stem ends, place on paper towels, split in half lengthwise, and let them cool and drain. When they are cool enough to handle, strip off the skin and cut the flesh into strips about ‘/2 x 2 inches. There should be about 4 cups. Set aside.

While the eggplants are roasting, heat 2 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat. Add the garlic and stir for 20 seconds. Add the onion and red pepper, and sauté, stirring frequently, for 5 minutes, until the onions are translucent but not brown.

Add the vinegar and cook about 5 minutes, stirring occasionally, until the vinegar is slightly reduced and syrupy. Stir in the olives, reserved eggplant, salt, and pepper, and cook for 1 minute. Stir in the Tabasco and pine nuts, and cook 1 minute more.

As earthy and rustic as the Sicilian countryside, this can be served as a salad spooned over Romaine lettuce and with tomato wedges, or it can be used as an hors d’oeuvre on bread or crackers.

Ingredients:

3 pounds eggplants (about 4 to 6), preferably Asian, long lavender, or purple

2 tablespoons plus 1 teaspoon olive oil

2 tablespoons coarsely chopped garlic or rocambole (3 to 4 medium cloves)

½ cup coarsely chopped onion (about 4 ounces)

½ cup coarsely chopped Dutch sweet red pepper (about ½ large)

½ cup balsamic vinegar

½ cup pitted and coarsely chopped black olives (such as Kalamata)

Salt and pepper to taste

¼ teaspoon hot pepper sauce (such as Tabasco)

4 tablespoons toasted pine nuts

2 tablespoons coarsely chopped parsley

How to cook:

Preheat the oven to 400 degrees. Line a 12 x 18-inch jelly roll pan with aluminum foil. Pierce the eggplants all over in several places using the point of a sharp knife.

Place in the pan and bake for 45 to 60 minutes (depending on size). The eggplants will collapse when roasted through.

Cut off the stem ends, place on paper towels, split in half lengthwise, and let them cool and drain. When they are cool enough to handle, strip off the skin and cut the flesh into strips about ‘/2 x 2 inches. There should be about 4 cups. Set aside.

While the eggplants are roasting, heat 2 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat. Add the garlic and stir for 20 seconds. Add the onion and red pepper, and sauté, stirring frequently, for 5 minutes, until the onions are translucent but not brown.

Add the vinegar and cook about 5 minutes, stirring occasionally, until the vinegar is slightly reduced and syrupy. Stir in the olives, reserved eggplant, salt, and pepper, and cook for 1 minute. Stir in the Tabasco and pine nuts, and cook 1 minute more.

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General Tso’s Chicken Recipe This General Tso’s Chicken Recipe takes a little bit of time but it is pretty simple. The thing I liked about this recipe, is that, it doesn’t call for the dried red chili peppers. We live in a small town, and it was impossible to find these in the......
Chocolate Peanut Butter Fudge Recipe Chocolate and Peanut butter always seem to go great together. This Chocolate Peanut Butter Fudge Recipe is no exception. Just scrumptious. Follow the recipe to the letter. It is very quick and simple to prepare. There is a good chance you will already have everything on hand. I am......
3 Day Diet Review 3 day diets are one of the most popular crash diets still around today. A lot of people try this diet, and they do see results, but it is only a short term weight loss. Sadly the weight is gained back quite soon for many people. The three day diet......
Healthier Pancakes I love pancakes! I used to have pancake eating contests with my brother as a kid. I'm not beating family members in pancake gorging fests these days (Thankfully!). In fact, I'm looking for an alternative to the usual white-floured, butter and maple flavored syrup-topped pancake. See, as you may know,......

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Roasted Eggplant and Green Pepper Salad with Cucumber and Tomatoes

Wednesday, December 16th, 2009

Galled patlagele in Romanian, this smoky-tasting, refreshing salad is perfect with lamb. It also holds its own when served by itself and accompanied by a good, warm flat bread.

Ingredients:

2 pounds common purple eggplant, cut in half lengthwise

2 large green peppers, cut in half lengthwise

1 medium-size Kirby cucumber cut in ¾-inch cubes (about ¾ cup)

2 to 3 large plum tomatoes, cut in ¾-inch cubes

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 small onion, finely chopped (about cup)

2 tablespoons finely chopped parsley

4 black olives (preferably Kalamata) for garnish

Salt and pepper to taste

Lettuce leaves

How to cook:

Place the eggplant and peppers, skin side up, on an aluminum-foil-lined jelly roll pan that has been coated with olive oil spray.

Place the pan on the lowest rack of an oven broiler. When the skins have been charred, carefully turn the vegetables over and broil the other side.

The peppers will be cooked first, in about 10 to 12 minutes, so remove them first.

When the eggplant is soft and the surface has darkened (about 15 to 20 minutes), remove the pan from the broiler and pierce the blackened skins with the point of a knife at several points and sprinkle them lightly with coarse salt. Let the egg plant cool completely, then drain off and discard any accumulated liquid.

Peel off the charred skin and cut the eggplant into 3 cubes or coarsely mash the flesh with a fork. Transfer to a medium-size bowl.

Peel off the blistered skins of the peppers and cut them into ½-inch cubes. Add to the eggplant along with the cucumber, tomatoes, oil, vinegar, onion, salt, and pepper to taste.

Stir in the parsley and spoon the mixture on lettuce leaves to serve. Top each serving with an olive.

Galled patlagele in Romanian, this smoky-tasting, refreshing salad is perfect with lamb. It also holds its own when served by itself and accompanied by a good, warm flat bread.

Ingredients:

2 pounds common purple eggplant, cut in half lengthwise

2 large green peppers, cut in half lengthwise

1 medium-size Kirby cucumber cut in ¾-inch cubes (about ¾ cup)

2 to 3 large plum tomatoes, cut in ¾-inch cubes

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 small onion, finely chopped (about cup)

2 tablespoons finely chopped parsley

4 black olives (preferably Kalamata) for garnish

Salt and pepper to taste

Lettuce leaves

How to cook:

Place the eggplant and peppers, skin side up, on an aluminum-foil-lined jelly roll pan that has been coated with olive oil spray.

Place the pan on the lowest rack of an oven broiler. When the skins have been charred, carefully turn the vegetables over and broil the other side.

The peppers will be cooked first, in about 10 to 12 minutes, so remove them first.

When the eggplant is soft and the surface has darkened (about 15 to 20 minutes), remove the pan from the broiler and pierce the blackened skins with the point of a knife at several points and sprinkle them lightly with coarse salt. Let the egg plant cool completely, then drain off and discard any accumulated liquid.

Peel off the charred skin and cut the eggplant into 3 cubes or coarsely mash the flesh with a fork. Transfer to a medium-size bowl.

Peel off the blistered skins of the peppers and cut them into ½-inch cubes. Add to the eggplant along with the cucumber, tomatoes, oil, vinegar, onion, salt, and pepper to taste.

Stir in the parsley and spoon the mixture on lettuce leaves to serve. Top each serving with an olive.

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Classic Italian Pasta Salad This is a good pasta salad recipe that is from Crisco, when they were promoting their olive oil. It is easy, good combination of ingredients and sure to become a family favorite recipe. Salad Ingredients 2 cups cooked rotini pasta, drained 1 - 14 ounce can artichoke hearts, drained and......
Pumpkin soup Pumpkin soup is an easy to make and delicious soup that is a great meal starter. Cooking this soup is rather interesting as it's best to be cooked with a modern-day Dutch oven. This rich and creamy pumpkin soup recipe takes 25 minutes to cook and has plenty to serve......
Slow Cooker Beef Short Ribs Recipe We have country style pork ribs quit often. I don’t see the boneless beef short ribs in the store here very often. When I ran across these I had to give it a try. I had a busy day coming up so I decided on a slow cooker recipe.......
Sesame Beef Recipe This Asian Recipe is very simple with very little prep time except for the marinade, and tastes delicious. Serve over hot rice and your family or guests will love it. Be sure to plane ahead for the marinade time. Ingredients 1 pound round steak 4 tablespoons soy sauce 4......

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What you need to know about Eggplant

Sunday, December 13th, 2009

When Shopping:

• Whichever eggplant you choose, make sure that the skin is sleek, unblemished, and not shriveled, It should be taut and shiny.

• Although they are available year-round for the most part, they are best and more abundant in the late summer (or earlier in the hotter parts of the country).

When Cooking:

• To salt or not to salt, that is the question. The answer depends on three factors: the variety of eggplant, your personal taste preference, and the cooking method.

• Unsalted eggplants tend to drink up more oil than presalted and drained one Therefore, when frying, sauteeing, or grilling—all quick-cooking methods that can use lots of oil as well as concentrating any bitter flavors—we salt and drain first. With longer cooking, such as in stews, the bitterness usually evaporates, and so there is no need to salt.

• For salting and draining: Cut the eggplant into the desired shape: cubes, slices, or halves. Place in a stainless-steel or plastic strainer or colander, never aluminum. Place a bowl underneath to catch the draining liquid. Sprinkle all sides of the egg plant generoi1 with coarse salt and let it stand for 30 minutes, weighted down to help release the liquids. Rinse off the salt under cold running water, dry thoroughly on paper towels, and proceed with the recipe.

• When baking, stuffing, or roasting, keep the edible skins on to maintain the shape of the eggplant.

When Shopping:

• Whichever eggplant you choose, make sure that the skin is sleek, unblemished, and not shriveled, It should be taut and shiny.

• Although they are available year-round for the most part, they are best and more abundant in the late summer (or earlier in the hotter parts of the country).

When Cooking:

• To salt or not to salt, that is the question. The answer depends on three factors: the variety of eggplant, your personal taste preference, and the cooking method.

• Unsalted eggplants tend to drink up more oil than presalted and drained one Therefore, when frying, sauteeing, or grilling—all quick-cooking methods that can use lots of oil as well as concentrating any bitter flavors—we salt and drain first. With longer cooking, such as in stews, the bitterness usually evaporates, and so there is no need to salt.

• For salting and draining: Cut the eggplant into the desired shape: cubes, slices, or halves. Place in a stainless-steel or plastic strainer or colander, never aluminum. Place a bowl underneath to catch the draining liquid. Sprinkle all sides of the egg plant generoi1 with coarse salt and let it stand for 30 minutes, weighted down to help release the liquids. Rinse off the salt under cold running water, dry thoroughly on paper towels, and proceed with the recipe.

• When baking, stuffing, or roasting, keep the edible skins on to maintain the shape of the eggplant.

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Simple Pork Steak Recipe Ingredients 1. 2 tablespoons cooking oil 2. 4 pork steaks 3. Salt and pepper 4. Garlic Powder 5. 1 large onion chopped 6. 1 cup fresh or canned sliced mushrooms 7. 2 10 ¾ oz cans of cream of mushroom soup 8. 1 package dry onion soup mix 9.......
Slow Cooker Venison Stew Recipe I always look forward to the fall and the deer hunting season that it brings with it. I have had a pretty successful season and have been looking forward to preparing some Venison Stew. I had a very busy day coming up and decided on a Venison Stew......
Southern Fried Chicken Recipe Chicken in this house goes good anytime of the year. When I saw this southern fried chicken recipe it looked really good; and I had to give it a try. It was delicious, the whole family loved it. If you like fried chicken this would make a great meal......
Simple Gluten-Free Asian Saute Simple Gluten-Free Asian Saute (Serves two people, One can throw this dish togetehr in a variety of ways. Use your imagination, then enjoy your dinner!) Ingredients: 2 Tablespoons of Vegetable Oil. * 1 Tablespoons of Sesame Oil. * 2 Pieces (about 4-6 ounces each) of thin-cut boneless pork, chicken or beef.......

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The Meat of Vegetarian

Thursday, December 10th, 2009

It was first grown for food in Southeast Asia; was transported by cargo ships to the Middle East, where eggplant then became a staple vegetable that could be cooked a different way on each of a thousand and one nights; and then went on to Europe and the New World. Its biological origin was the deadly nightshade family, as are tobacco, tomatoes, and potatoes.

No longer saddled with a bad reputation, it is probably among the most versatile of all vegetables, for no matter how you slice it, dice it, roast it, stew it, sauté it, or fry it, it is a satisfying and filling repast that takes well to a range of robust flavors. It is rightly called “the meat of vegetarians.”

There are a great many varieties from which to choose, and they come in a tempting chromatic color scale that ranges from white to lavender, striped to deep purple, in shapes that are long and slender to plump, and in sizes that vary from the smallest egg to a full 24 inches in length.

Baby Eggplant: These are young versions of all the others mentioned. Their youth assures a more delicate flavor, and they are usually available in 2-inch cylindrical shapes that weigh about 4 ounces each. The skin is tender, so cook and serve them whole.

Black Japanese: Also known as Nasu or Italian eggplant, this one is thinner than the Long Chinese and longer, about 5 to 7 inches. It has dark purple skin with tender flesh and a sweet, mild flavor. Try it fried, sautéed, or grilled.

Common European: The most familiar of the family—dark purple and globular or round, or an elongated cylindrical shape with a shiny, sleek, smooth, tough skin. It holds its shape well when roasted and has lots of seeds. The flesh is creamy and soft, making it excellent for purées, dips, salads, soups, and stuffed or baked.

Long Chinese: This can be a solid lavender color, striped with lavender and white, or solid purple. Small, thin, and gently curved, it has few seeds, a sweet flavor, and holds its shape well when cooked. Try it in vegetable stews such as ratatouille or roasted for salads.

White Eggplant: Mostly egg-shaped and sometimes with lavender stripes, these have very few seeds and the texture is pulpy. The flavor is very delicate. The skins are tough, and they need to be peeled before eating.

It was first grown for food in Southeast Asia; was transported by cargo ships to the Middle East, where eggplant then became a staple vegetable that could be cooked a different way on each of a thousand and one nights; and then went on to Europe and the New World. Its biological origin was the deadly nightshade family, as are tobacco, tomatoes, and potatoes.

No longer saddled with a bad reputation, it is probably among the most versatile of all vegetables, for no matter how you slice it, dice it, roast it, stew it, sauté it, or fry it, it is a satisfying and filling repast that takes well to a range of robust flavors. It is rightly called “the meat of vegetarians.”

There are a great many varieties from which to choose, and they come in a tempting chromatic color scale that ranges from white to lavender, striped to deep purple, in shapes that are long and slender to plump, and in sizes that vary from the smallest egg to a full 24 inches in length.

Baby Eggplant: These are young versions of all the others mentioned. Their youth assures a more delicate flavor, and they are usually available in 2-inch cylindrical shapes that weigh about 4 ounces each. The skin is tender, so cook and serve them whole.

Black Japanese: Also known as Nasu or Italian eggplant, this one is thinnerthan the Long Chinese and longer, about 5 to 7 inches. It has dark purple skin with tender flesh and a sweet, mild flavor. Try it fried, sautéed, or grilled.

Common European: The most familiar of the family—dark purple and globular or round, or an elongated cylindrical shape with a shiny, sleek, smooth, tough skin. It holds its shape well when roasted and has lots of seeds. The flesh is creamy and soft, making it excellent for purées, dips, salads, soups, and stuffed or baked.

Long Chinese: This can be a solid lavender color, striped with lavender and white, or solid purple. Small, thin, and gently curved, it has few seeds, a sweet flavor, and holds its shape well when cooked. Try it in vegetable stews such as ratatouille or roasted for salads.

White Eggplant: Mostly egg-shaped and sometimes with lavender stripes, these have very few seeds and the texture is pulpy. The flavor is very delicate. The skins are tough, and they need to be peeled before eating.

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