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Hank's leek and potato soup recipe

Hank's leek and potato soup recipe


  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Leek soup
  • Leek and potato soup

One of the most popular soups in the world. Instead of cream, use half-fat creme fraiche to save on fat and calories.


-, Gibraltar

3 people made this

IngredientsServes: 8

  • 25g butter
  • 500g leeks, finely sliced
  • 1 medium potato, peeled and finely sliced
  • 1 medium onion, finely sliced
  • 1.8L (3 pt) chicken stock
  • 300ml (1/2 pt) double or single cream
  • 1 tablespoon very finely chopped chives

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Melt the butter in a big pan. Add the onion stirring continuously on a high heat until it goes soft and acquires a slight golden colour.
  2. Add the leeks and the potato and keep stirring until the leeks turn soft.
  3. Add the chicken stock and bring to the boil. When boiling, some of the soup might evaporate, so add a little hot water to make up for the amount evaporated if needed. Simmer till the veg is tender.
  4. Add the cream and simmer for another 2 minutes.
  5. Blend or blitz thoroughly and pass the soup through a sieve to remove the fibres.
  6. Add the chives and serve.

Tip

When you try this soup it will become your favourite. Make the stock at home with pieces of fresh chicken or with 2 Knorr® Chicken Stock Pots dissolved in 3 pints of boiling water.

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Supermarket delivery Killin

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Recipe Summary

  • ¼ cup unsalted butter
  • 2 pounds sliced fresh mushrooms
  • 1 pinch salt
  • 1 yellow onion, diced
  • 1 ½ tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic, peeled
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup heavy whipping cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish, or to taste

Melt butter in a large soup pot over medium-high heat cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.

Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.

Transfer soup to a blender in small batches and puree on high speed until smooth and thick.

Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.


4 Addielee’s

When visiting Charleston, Eater restaurant editor Bill Addison stopped by soul place Addielee’s for oxtails (only served on Thursdays). He explains, “Here, owners Ann and Charles Whitlock stew the oxtails to utter submission. The beef renders into pot-roasty hunks, and the bones drift in a broth enriched by their collagen. It comes over plain rice, though the staff will happily spoon the oxtails instead over tomato-tinted red rice: Its pluckier seasonings anchor the meal more firmly in the cooking traditions of the surrounding coastal land.”

/>Bill Addison

The tiny pink restaurant on Morrison Drive is home to some of the best fried chicken in the south. Wash it down with a glass of iced cold sweet tea for pure Southern bliss.

There are many Gullah classics on the menu at Nana’s. Mother and son team Carolyn and Kenyatta McNeil create Lowcountry classics, with local products, in their small Line Street restaurant. For $10, patrons can score a giant piece of perfectly-fried whiting, fried cabbage on rice, lima beans, and a sweet piece of cornbread — really, it’s enough for two people. The trick is to keep up with the restaurant’s Instagram feed to check when crab rice or garlic crabs are on the menu (two of the most popular classic dishes).


Maple Syrup Season – Tapping a Crimson King

Winter is on its last legs here in South Eastern Ontario and the foraging season is steadily approaching. Unfortunately there isn’t ton to do outdoors if your a hunter or fisherman and many regard this transition time as down time from their busy outdoors schedules. For me, it just means I have more time to contemplate the numerous projects id like to tackle.

One of those projects happens to be tapping trees to make maple syrup. I’ve always wanted to make my own syrup, but without land with mature trees it can be a tall order. About the only opportunity I have for tapping is a giant Norway Maple in my front yard., but I was never sure you could even tap these trees. Well the curiosity built and after a quick google I learned you can in fact tap these purple behemoths. And according to some, the sap is actually quite good.

So I borrowed a couple taps and proceeded to tap old purple. Fortunately for me, the Crimson King does just fine for syrup production, albeit a bit slower than a sugar maple. Not to mention the sap tastes great!

(The sap immediately began to flow as soon as I inserted the tap).

Now all that is left is to collect enough to make it worth boiling into syrup!

Cheers from my front yard,

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Kitchen Tips

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—roughly 113 pounds per person in 2010—and they're quickly gaining popularity as the most popular food staple in the world. What is the most popular rice of course.Here are 6 common ways of differentiating potatoes Yukon Gold, Sweet Potatoes, Baby Potatoes, Brown Russets, Red Potatoes and.

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Highly refined peanut oils e.g. Planters are basically tasteless and indistinguishable from other corn or vegetable oils. When you're seeking a rich nut fragrance for stir fry, for example, look for unrefined peanut oils, often labled roasted or cold-pressed. When heated these unrefined oils.

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Surprisingly capers are the pickled flower buds picked from a shrub-like bush. The capers are then dried in the sun and later brined or packed in salt. Sometimes capers are allowed to mature to a fruit about the size of an olive. These are sold as caper berries and are brined to be eaten like.

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Crawfish are an excellent source of protein. Fat content of washed crawfish tail meat is only about 1% of the Recommended Daily Allowance (RDA.) Crawfish muscle fibers are shorter than the muscle fibers in red meats and , consequently, more easily digested. In 1994, The Louisiana Crawfish Promotion.

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Critical to your success is to select carrots that are dry. Those from the top of the stack in your market are often water logged. This will prevent caramelization and excess water makes them mealy. Toss the carrots in olive oil and salt and place in a broiler pan in the middle of your oven set to.

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If you need cooked chicken for a recipe but don't have time to bake it, poach some chicken breasts. For two cups of cubed cooked chicken start with two whole medium chicken breasts (1 1/2lbs) halved and skinned or 3/4lb skinned and boned. Place the chicken breasts in a large skillet with 1 1/2.

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When you peel potatoes, they will start to discolor if they are left exposed to the air. Before you start peeling, fill your pot half way with cold water. Scrub the potatoes well and remove any eyes, green spots or blemishes with a pairing knife. As son as the potato is peeled drop into the pot of.

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Drain blanched vegetables into a strainer. Dunk the strainer into a bowl of ice water, swish it around to thoroughly cool the vegetables and stop the cooking process. Lift the strainer out, and voilá! You're done. No more digging individual pieces out of the icy water.

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If desired, to reduce okra slime, add 2 cups water, 2 teaspoons salt, and 2 tablespoons of white vinegar to a boil in a small saucepan over medium-high heat. Add okra simmer 5 minutes. Strain well reserve until needed.

Fiction: Eggs do not need to be refrigerated. FACT: An egg left at room temperature for one day will age as much as it would in a week in the refrigerator. Proper refrigeration prevents the growth of organisms that cause food-borne illness. Courtesy of Louisiana Dept. of.

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Wondering how to bring some zest to your salads. Try any of these garnishes alone or in some combination. Top your salads with: croutons, toasted pumpkin seeds, broken pecans or walnuts, crumbled crisp-cooked bacon, parsley sprigs, hard boiled eggs - sliced, carrot curls, anchovy fillets, snipped.

Thoroughly scrub the shells of mussels or clams. Place the mollusks in a big bowl with enough generously salted water to cover. Sprinkle in a tablespoon of cornmeal or flour and refrigerate for several hours or overnight. Rinse thoroughly before using.

As most home cooks know it is nearly impossible to always have fresh herbs on hand. Dried herbs are perfectly acceptable substitute as long as you keep in mind the dried version are much stronger. As a rule of thumb change tablespoons for teaspoons in your recipe. For example, should a recipe call.

If you get distracted and overwhip your cream, don’t panic. Add a splash of fresh, unwhipped cream to the too-thick cream and fold it in with a rubber spatula. Repeat as needed until the mixture smoothes out.

Using an instant-read thermometer is the best way to ensure a moist, juicy roast. But where do you put it? The most important thing to remember: Never place the probe too close to the bone or you’ll get an inaccurate reading. Bones conduct heat at a different rate than meat and can range in.

If you’re frying shrimp or chicken, don’t rest the cooked pieces directly on a plate turning everything soggy. Instead, use a cooling rack. With room for air to circulate the heat won't be trapped under the food creating steam (which turns your food soggy) and your fried shrimp will maintain their.

When you are done carving your turkey the first few pieces are likely to be cold. To serve all your guests hot turkey try just before bringing the turkey to the table, drizzling the slices with a little hot chicken broth to warm and moisten the meat. Don't over do it.

This is a simple as it gets. Just place some chunks of fresh bread in the spice grinder and turn it on. In just a few seconds it will be cleans and ready to use.

For hard boiled eggs, place room temperature eggs in a deep pot filled with cold water, being sure to submerge eggs completely. Don't overcrowd each egg needs to be surrounded by water. For hard boiled eggs, once the water has started to boil, remove the pot from heat, cover, and set aside for 15.

Invest in a few quart and half-gallon wide mouthed jars with lids, and use them to store flour, sugar, rice, and other dry goods. They're air-tight, plus the wide mouth accommodates up to a 1-cup measuring scoop.

Generally, add dried herbs early in the cooking process so they have time to rehydrate and achieve full flavor. Add fresh herbs toward the end of the cooking process so that they don't lose their flavor. Fennel, oregano, rosemary, sage, tarragon, and thyme are all good choices for drying at home.

If your recipe calls for a exact weight of peeled, diced or sliced potatoes, buy the largest potatoes you can find. That way you'll have fewer potatoes to peel.

Try using a really ripe avocado in place of low fat mayonnaise when making a creamy salad dressing, or use it in place of oil to make a creamy vinaigrette. One cup of avocado has about 400 calories, one cup of low fat mayonnaise has about 525 calories, one cup of olive oil has 1,910 calories.

Pistachios have been shown to reduce "bad" LDL colesterol and increase "good" HDL colesterol after only a short period of regular consumption. The are also high in vitamins A and E which fight inflammation and protect blood vessels. They also contain an abundant amount of vitamin B6 which helps.

Originally found in western Africa, millet is one ot the oldest foods known to humans. It can be prepared like rice or made into flour and is an excellent source of protein. It has been shown to help control glucose levels which may help and contribute to controlling diabetes.

Native to Central Asia and China, buckwheat is neither a wheat or grain. It's a flower seed and a relative to rhubarb. It contains a compound that lowers blood glucose levels so good for diabetics. Kasha and Soba noodles contain buckwheat flour. A more familiar dish is buckwheat pancakes.

After you shape your king cake, keep the center clear by placing a clean, greased 2-pound coffee can in the center. The dough will rise around it carefully remove the can as soon as the king cake comes out of the oven.

A general rule of thumb is that long, thin peppers tend to be hotter than shorter (and fatter) peppers habaneros are a noted exception to that rule. Fresh chilies should have a firm, glossy skin canned chilies will alter the flavor of a recipe. Wrap fresh chilies in paper towels and store.

This is a Swiss cow's-milk cheese, named for the village where it is produced. It is a creamym seni-soft cheese. Emmentaler or Swiss cheese may be used as a substitute.

If you're using whole vanilla beans for flavoring (rather than scraping the seeds out and incorporating into a dish), after they've imparted flavor you can usually rinse them off, let them dry thoroughly, and store in their original container. They can be reused 3-4 times before they lose their.

If you find yourself in the unexpected situation of having leftover wine no one is going to drink, freeze it in ice cube trays, then store in the freezer in freezer bags. Drop a cube or two into soups and sauces for added flavor.

Yes, our beloved bivalve is a fabulous food for fighting the flu due to its rich zinc content. As little as one medium oyster provides nearly all the zinc you need for the day. Zinc helps our immune system by rallying our white blood cells to attack bacteris and viruses like the flu or a cold.

Apricots are highly perishable and 90% come to market in June and July. When purchasing apricots, look for fruit that is plump and rather firm. They should also be uniform in color, which can range from pale yellow to deep burnt orange. They can be stored in refrigerator for 3 to 5 days in a.

When spraying cake pans, muffin tins, etc. with nonstick spray, place them on the open door of your dishwasher. That way, the excess spray washes away the next time you run the dishwasher and saves you having to swab the stuff off your countertops.

Chopped onions are a staple in Louisiana cuisine if you cook like we do, you'll chop a lot of them over your lifetime! To get the scent off your hands, rub coarse salt or white vinegar into your skin, rinse with cold water, then wash thoroughly with soap and water.

An overflowing glass of champagne is always festive, but wasteful, particularly if you're pouring a good vintage. The trick is to prime the glass. Carefully pour enough in to fill the glass a quarter of the way full, wait for the bubbles to subside, then finish filling the glass. No overflow.

From Smitty’s Seafood & Oyster Bar 2000 W. Esplanade Avenue / Kenner, LA 70062 504-468-1647 Raw Oysters on the Half Shell – at home… Scrub the oysters under cold water with a stiff brush to remove the dirt. Next, find a durable thick cloth to use as a mitt, place the.

Wondering what the labels mean on containers of cream? Light Cream (18 to 30% butterfat): Generally this is the same as half-and-half. Whipping Cream (30% butterfat): Will whip and thicken but not as well as heavy-cream. (Cream will only whip if it contains at least 30% butterfat.) Heavy.

Brining poultry or pork (soaking in saltwater solution before cooking) serves a couple of purposes it helps the flesh retain moisture, and seasons it all the way through. To make the brine stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup salt to 1 quart water. Do not.

To resconsititute dry mushrooms add boiling water to a bowl and soak the mushrooms for 20-30 minutes. The resulting broth is very flavorful and can be used in soup preparation or beef stew.

Tightly wrap, label, and freeze overripe fruit (bananas, peaches, strawberries, etc.) and use it later in breakfast breads and muffins. You usually want really ripe fruit for those recipes anyway.

There are two types of salt: salt mined underground from deposits, and salt collected from evaporated seawater. In both cases the salt is primarily sodium chloride, but flavor differs depending on the minerals present in the earth or water from which the salt was taken. Individual salts also vary.

The best knife blocks have slots that allow your knife blades to rest on their sides, rather than their edges the slots are horizontal rather than vertical. If yours has vertical slots, get in the habit of inserting your knives with the sharp edge facing up over time, you'll take less edge off.

To save time, wash big bunches of salad greens at once. Use what you need, thoroughly dry leftovers, and wrap in paper towels. Place the wrapped greens in a large plastic bag or storage container refrigerate for several days. The paper towels will ensure the greens last longer.

If you make a sauce that you need to keep warm while you finish cooking a dish, store it in a thermos or insulated beverage cup. Fill the container with hot water first, allow it to heat, empty, dry it out, and pour in your hot sauce.

To easily fill zip-top bags, stuff the bag into a wide-mouthed pint or quart jar. Fold the top of the bag down over the sides of the jar and spoon your soup, sauce, peas, or whatever you're working on into the bag. Fold the top back up, remove from the jar, and seal. To 'burp' the bag, leave a.

These tasty knobby roots are neither from Jersualem nor are they artichokes. They do taste like globe artichokes.They are a type of sunflower. They have an outer skin like a potato so when you prepare them scrub them well. They can be peeled or cooked in their skin, are delicious sauteed, baked.

Most of the enzymes that cause eyes to tear up while chopping onions are actually in the root of the onion. Leaving it intact while chopping will minimize the tears. Cut the top off the onion and slice it in half through the root. Peel, and place flat side down on a cutting board, minimizing cut.

To get that beautifully mounded look to your meringue pie, do this: top the outer ring of the pie with just enough meringue to cover by 1/2". Mound the rest of the meringue in the center of the pie, and spread out and downward to meet the edges, leaving it thicker in the middle. Use the back of a.

If the fat used for frying is at the appropriate temperature for your cut of chicken, it wll sizzle as the chicken is submerged. That's caused when the chicken begins to shrink and push moisture out into the hot fat. You'll see tiny bubbles at first as the chicken cooks, the bubbles get larger. If.

As if. But- if you do find yourself with half a tomato left over, don't let it go to waste. Dice it, sprinkle it with a little salt and the vinegar of your choice, and store it, covered, in the refrigerator for a few days. It's a great addition to salads, or as a tasty little lagniappe on the.

When the wind blows at the beach you're sure to see a lot of foam on the water's surface, called spume. Nothing more than bubbles reinforced with a lot of protein. Why do we mention that here, you ask? Because it is basically the same thing that rises to the surface of your simmering stock (called.

Skirt or Flank steak have long meat fibers. When you cut with the grain you will be chewing those long fibers for a long time. So, take a very sharp knife and cut thin slices across the grain. These shorter fibers will chew easily and fall apart in your mouth - something we refer to as tenderness.

Cake flour is made from soft winter wheat. It has 8 grams of protein per cup, compared to 10 to 12 grams in all-purpose flour. Less protein means a more tender cake. It also means more starch is available to swell and stabilize the cake. Cake flour is more finely milled which helps batters come.

Horticulturist Rudolph Boysen created this hybrid berry in 1923 by crossing a Raspberry, Blackberry and Loganberry. It is shaped like a large raspberry, has a purple-red hue and a sweet-tart flavor. When buying, chose those berries that are firm and uniform is size and discard any shriveled.

Whether you bake or grill, the trick is for the toppings and the dough to cook in sync. Keep the following in mind. Cook meat and veggies before topping: Pizza doesn't bake long enough for most raw meat and vegetables to become tender. Better to use slices or crumbles than chunks. Pick the.

The use of plants to tenderize meats dates back to the native peoples of what now is Mexico they wrapped meat in papaya leaves. Papaya contain enzymes that break down the collagen - the connective tissue that makes meat tough. Pineapple has similar properties. These enzymes, papain (from papaya).

Adding a tablespoon of vinegar to poaching water will help eggs to set. When steaming broccoli, try adding a couple of tablespoons of vinegar to the water, the evaporating acetic acid will help to set the color. If you're stuck with some wilted salad greens, just add a bit of white vinegar to the.

To test baking soda for freshness, add 1/4 teaspoon baking soda to 2 tablespoons vinegar. To test baking powder for freshness, add 1 cup hot water to 2 teaspoons baking powder. Both should immediately begin to hiss and foam up. If not, discard the container and replace it with a new one.Tip.

Peanuts are the most consumed nuts in the US but aren't really nuts - they're peas. True nuts grow on trees. Brazil nuts, pecans, chestnuts, almonds etc. Cashews are native to South America but are now grown prmarily in India and are "kin" to mango. The cashew comes from a tree with an odd little.

Lemons freeze easily. Place into your freezer singly and when frozen, combine in a plastic ziplock bag with other lemons. Pull out as needed.

In general add fresh herbs toward the end of cooking so they won't lose their potency. Add dry herbs at he beginning so they have time to rehydrate in the moisture of the dish (especially true of bay leaves). Oregano, thyme, rosemary, tarragon, sage and fennel are best candidates for drying as.

Like to make home made pizza. If so, you know your oven simply doesn't get hot enough and the best way around this is using the hottest setting on your oven dial and a pizza stone. A pizza stone is designed to soak up radiating heat like a sponge. Now, most recipes call for placing the stone as low.

You need to stop the oxidation oand you do that by eliminating exposure to the air. If you're not serving your guacamole right away, pack it tightly into a container and top with about 1/2 inch of lukewarm water store it in the refrigerator. This stops the air from oxidizing the guacamole.

Sticky ingredients like honey and molasses take their time flowing out of a measuring cup and always require a spoon to scrape out the remainder. Try spraying the measuring cup with a nonstick cooking spray before filling it. The liquid will slip right out of the measuring cup.

The biggest challenge when preparing eggplant is excess moisture. When grilled this isn't a problem as the grill will evaporate the excess, this won't happen in a hot pan. The eggplant will steam in its own juices and you'll get a mushy texture and bland flavor. Salting is the recommended.

You can easily check. Next time you bring water to boil, dip your meat thermometer in and let it register. It should be 212°F. If it's not you may be able to adjust it check to see if there's a screw in front of the gauge housing. If so, use a pair of pliers to turn it and adjust up or down.

When using oranges in recipes 3 or 4 medium oranges will yield about 1 cup of juice. It will take 2 medium oranges to yield a cup of bite-sized pieces. Each orange usually has 10 to 12 sections and wil lproduce about4 teaspoons of zest. Tip courtesy of Farmers Market Cookbook

To preserve the moisture in the ham place the meat cut side down on the roasting pan and cover the ham with a foil tent. Remove foil for the last 15-20 minutes of cooking. To burnish the glaze, turn your oven to broil for 5 minutes. Watch the ham carefully, these glazes are high in.

For perfect pasta every time, make a habit of cooking until just al dente.Never oil cooked pasta, or add oil to the cooking water the oil causes the pasta to repel the sauce.The exception that makes the rule is lasagna noodles they tend to stick together, plus they're layered with the sauce, so.

Comes from the Dutch word koolsla, kool meaning "cabbage" and sla meanng "salad". Although cabbage is the classic base, the term has come to refer to any shredded salad served cold in either a creamy dressing or acidic marinade. Slaws marinaded in acidic pickles or brines go back to the Roman.

This one is from my friend George Graham over at AcadianaTable.com. It's in an essay he's written for the November/December edition of the magazine, but it's too good to keep. When you need to cut almost, but not quite, all the way through a dense vegetable, piece of fruit, loaf of bread, etc.

Use an apple slicer to quickly cut potatos into even wedges. Convice the kids that the round "core" is special.

In the 1800's the roots of the marshmallow plant (Althaea officinalis) were used to make a homemade confection that took its name from the plant root. Confectioners developed a mass-produced version in the early 1900's and switched to corn syrup and egg whites to achieve the consistency of the.

They are an excellent source of Vitamin C and were important to the Pawtuxet Indians in the Northeast who ate them raw, boiled with maple syrup, and mixed into pemmican (a mixture of venison and animal fat). Dutch and German settlers called the berries crane berry because when the vines bloom they.

This blend of spices is useful in much of your fall cooking from pumpkin pies to squashes and sweet potato recipes. You can purchase this blend in the store but it is much cheaper to make at home. Combine the following spices which will yield about 5 tablespoons INGREDIENTS: 3.

Put your micro wave to use for about 8 minutes then your oven and finish baking for another 20 minutes. Here's how Preheat your oven to 450˚F. While your oven is coming up to temperature, scrub your potatoes, poke a few holes in each potato, and mircrowave on high power for 4 minutes. Turn the.

Adding salt to the cooking water not only seasons your green beans and other cooked green vegetables but also helps them retain their bright color. When the green vegetables cook in unsalted water, some of the chlorophyll molecules lose their color-enhancing magnesium atoms this causes the.

Béchamel is a simple white sauce made from flour and butter (the roux) and milk. It is the base for a number of creamy dishes, including gratins, macaroni and cheese and creamed spinach. For proper béchamel, the flour must be adequately cooked to eliminate its raw taste and the milk must be slowly.

You want your bread stuffing to bake up soft but still retain some of its shape and absorb enough moisture without becoming too soggy. Investigating the choices showed that baguettes had too high a ratio of crust to interior, leading to a chewy stuffing. The super-fine crumb of Italian loaves.

The modern holiday was due largely to the efforts of Sarah Josepha Hale, an influential ediotr of a woman's magazine, Godey's Lady's Book.She promoted the idea of a national day of Thanksgiving to her many readers and wrote letters to presidents, governors and other influential people. She finally.

We learned this from Kid Chef Eliana's Cajun PawPaw: Before frying your turkey, slide your fingers underneath the skin to loosen it from the body. That allows the hot fat to get underneath it and crisp it from both sides it will come off the finished bird as crispy as potato chips.

If you're like me you have always wondered what figgy pudding actually is. Well, figgy pudding is much like a fruit cake and not like what we traditionally think of as pudding. Basically, it's a steamed fruit cake but forget everything you've ever thought about a fruit cake. Yes, this is a cake-.

Basic Creole seasoning would contain the following and makes about 10 oz. You can always use off-the-shelf mixes, but if you want to experiment, here is the place to start. Store in an air tight container for several months.1/2 cup kosher salt1/3 cup paprika1/4 cup granulated garlic4 tablespoons.

To reinvigorate previously frozen shrimp (almost all shrimp is frozen at harvest, shipped, thawed then sold), soak them for 20 minutes in salted water in the refrigerator (2 tablespoons salt to 1 quart cold water). Then drain, rinse, and pat dry with paper towels before proceeding with the recipe.

To easily peel potatoes, boil with the skins on them immerse in cold water for 5 seconds. Then twist the potatoes between your hands and the skin will peel right off!

Use a large muffin tin to cook stuffed peppers in the oven - it will help keep them upright. Place your cut and stuffed bell pepper inside each muffin space, place in oven and remove with large spoon when done.

The simplest way to slice a bunch of cherry tomatoes is to sandwich them between two plastic lids and run a long knife through all of them at once! Try to select tomatoes of approximately same size place in one layer on bottom lid and cover with another lid. Hold with one hand while you run your.

Add half a teaspoon of baking soda to the water when hard-boiling eggs to make the shells incredibly easy to peel off when they've cooled, put them in a covered bowl or pot and shake briskly a few times to crack them all over. Then slip the peel off.

Pearl onions have a much more pungeant flavor than regular onions, but many of us are loath to cook with them because they're so tiresome to peel. No more! Trim both ends, and score each end with a shallow X. Bring a pot of water to boil and add the onions cook for about two minutes. Drain, cool.

When pasta is done to your liking, drain, add back to the hot pot, and immediately add a half cup of the sauce you intend to serve the pasta with to the pot. Toss thoroughly the hot pasta will absorb the sauce and keep the pasta from clumping.

Serve over hot biscuits or rice, or pan-fried chicken, steak, or pork chops. Heat 3 tablespoons bacon grease OR oil left over after frying, chicken, steak, or pork chops in a heavy cast iron pan over medium high heat. Add a cup of finely diced onion and cook, stirring often, until onion softens.

When heating up the oven to roast sweet potatoes, go ahead and roast as many as you can fit (without overcrowding) on your roasting pan, and if your oven is big enough, roast two pans full at the same time. Eat what you want freeze the rest and store in ziplock bags. Remove from the freezer the.

Separate the eggs while cold but bring them to room temperature before using. Some strains of chickens have been bred to lay eggs that are lower in cholesterol quite often, those eggs will not whip as well as standard eggs. For a dramatic presentation, plan to fill your baking dish with enough.

The trick to perfectly-textured, crisp to the tooth boiled shrimp is this: poach the shrimp rather than boil them. A heavy boil will toughen the shrimp. Add cold shrimp to well-seasoned, boiling water. The cool shrimp will drop the temperature of the water bring it just back to a simmer and keep.

Roasting your ingredients for a bit before adding them to the water makes for a darker, richer stock. Stir in a little tomato paste with the browned ingredients, deglazing the pan with red wine, and adding a handful of dried mushrooms are all big flavor enhancers.

Many times a recipe calls for "one onion, chopped". Onions vary in size, so what exactly does that mean? Well, it's a matter of personal taste. Evaluate your shopping habits you probably almost always buy onions that are similar in size. Pick the size that is most common in your kitchen, chop it.

Let a few branches on your rosemary bush, tarragon, and oregano plants grow out they'll become sturdy enough to be used as flavorful skewers for chicken, lamb, and tender beef.

In most cases you'll want the low-starch "waxy" potatoes for your salad. They keep their shape even after boiling. They are often referred to as "new", have thin skins, and may be red or tan or even purple, which make a great looking salad. You can also try starchy baking potatoes - like Idaho or.

Freshly squeezed citrus juice makes a terrific sustitute for vinegar. While lemon juice is most common, limes, tangerines, oranges, blood oranges, and even grapefruit have a place in your salad dressing.The acidity is lower, about 3% vs. 5% or higher for vinegar, but that makes it a good choice.

Cooking time 20 minutes Ivory, softened and still oniony tasting. Cooking time 25 to 30 minutes Golden, wilted and sweet with a slight onion sharpness. Cooking time 40 to 45 minutes Browned and starting to melt, onion favor is replaced with sweetness. Cooking time 60 minutes The color of.

A fine white powder derived from a crystalline acid deposited on te inside of wine barrels. It is added to candy and frosting mixtures for a creamier consistency and to egg whites before beating to improve stabilty and volume. It is also used as the acid ingredient in some baking powders. .

A leavener containing a combination of baking soda, an acid (e.g. cream of tartar) and a moisture-absorber (e.g. cornstarch). When mixed with a liquid, baking powder releases carbon dioxide gas bubbles that cause bread or cake to rise. There are three kinds of baking powder double-acting (most.

1 Pull off the head (if it is still attached) and legs . 2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag.

1 Using your hands break off the head (if it is still attached) and legs. 2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic.

One method is to cook your fish on a bed of thin sliced fresh lemons. Your fish will absord some of the lemon flavor and come off in one piece.

Soup stock is made with bones while broth is made with meat. The gelatin in the bones give stock the rich flavor. Stock is used for soups, gumbos and anything you plan to reduce. Roasting beef bones in 350˚F oven for up to an hour (depending on size) will bring out more of the marrow. You can make.

Anyone who has ever fried bacon has sworn out loud after being burned by popping, spattering bacon grease, and while swabbing it off the stovetop and surrounding cabinets. But, bacon is bacon, so we cook it and swear. Next time, try this method: Preheat oven to 375ºF. Flatten strips of bacon.

Easily test the accuracy of your meat, oven, and grill thermometers: bring about two inches of water to a rolling boil, insert the tip of your thermometer taking care not to touch the bottom of the pan. It should register close to 212ºF unless you're at high altitude (or well below sea level). If.

It depends entirely on how you'd like your mashed potatoes to end up. White, red, or gold potatoes make a creamier dish, while baking potatoes produce a lighter, fluffier end product. For the fluffiest finish, spread your cubed, cooked, drained potatos on a cookie sheet and put them in a hot oven.

If your propane tank for your gas grill does not have a gauge or indicator and you're not sure you have enough propane left to get dinner on the table, there are two easy ways to determine how full - or empty- the tank is. If the tank is cold, pour some very hot water down the side of it. The.

Shallots are a member of the allium family whose other members are - not surprisingly - garlic and onions and lilies. They have a mild but complex flavor, come in individual cloves, similar to garlic but bigger. They are covered by a tan papery dried outer skin with semitranslucent white fleash.

Edamame are immature soybeans, harvested at about 80% of their growth cycle. They're available both in the pod and shelled, usually frozen, though fresh beans are now showing up in supermarkets. Store fresh edamame in plastic bags in the fridge for up to a week or so. Frozen and well wrapped, the.

We all like the idea of a cheese-stuffed burger, but the reality is the cheese tends to leak out when molten and burn. The editors at America's Test Kitchen have devised a solution. Divide the meat you have allocated for each burger in half shape each into a patty of a similar size. Place cheese.

Looking for something besides red gravy for your pasta? Try these: Dried tomatoes and/or dried porcini mushrooms, roughly ground in a coffee grinder. Roughly chopped olives. Fried garlic or shallots slivers, slow-cooked in a couple of tablespoons of olive oil, until lightly browned. Fried.

To prevent ice crystals forming on your frozen ice cream place a piece of wax paper or plastic wrap directly on the surface of the ice cream inside the container. Press it firmly onto the ice cream surface so that it forms a tight seal. Cover with the lid and return to the freezer.

Canned coconut milk spoils quickly, so pour whatever you don't use into ice cube trays and freeze. Once frozen, pop the cubes out and store them in a freezer bag. Now add them to your favorite recipes as needed.

To remove the scum that forms when making stock, wrap a large metal spoon in a double layer of cheesecloth. Then skim the spoon around the surface of the stock. Fatty residue will cling to the cheesecloth. When cloth is saturated, rinse the spoon under hot water and skim stock again.

When cooking ground beef or sausage, throw away the old wooden spoon technique and use a potato masher instead.

Spray both sides of your cheese grater with non-stick cooking spray before grating cheese. The cheese won't stick, making cleanup much easier.

As you probably know, a peeler doesn't work well and a pairing knife produces uneven results. Try blanching your peaches in boiling water for a minute. Just place oyur peaches in a bowl and pour boiling water over them. Allow to sit a minute, then dunk them in cold water. The skins will come right.

To hollow out mushrooms for stuffing use a melon baller. First remove the stem, then scrape out the gills and a little from the inside of the cap (mix this with the stuffing). The melon baller leaves a nice shape and lots of space for stuffing.

How long your grains stay fresh at home can depend largely on how much of their shelf life has already been used up at the warehouse and the store, before you bring them home. This means there are no sure-fire absolute guarantees. Here are some guidelines culled from a variety of experts that may.

The Mayhaw is the fruit of the thorny hawthorne tree. This small, round reddish fruit is about 1/2 to 3/4-inch in diameter and resembles the crabapple. It ripens from mid-April to early May, hence the name mayhaw. The tree flowers in February and March with a profusion of white blossoms. After.

FRUIT - Many fruits and vegetables should only be stored at room temperatures. Refrigeration can cause cold damage or prevent them from ripening to good flavor and texture. For example, pink tomatoes ripen to a better taste and red color if they are left at room temperature. In the refrigerator.

SPrinkle spice rubs over your food and then gently massage in the seasonings to make sure they adhere. A general rule is to use 1 tablespoon of rub per portion of meat or poultry and 1 teaspoon of rub per pportion of fish. While rubs can be applied just prior to cooking the flavor of the.

For a great pie, you need a fairly large amount of apples that hold their shape during baking along with a smaller number of soft apples that fall apart and serve to unify the rest. The list includes common varieties but to test yourself, just saute the slices and see if they stay firm or fall.

Homemade Baking Powder: purchased baking powder has chemical additives and will sometimes leave an aftertaste. Make your own: mix 1/4 cup cream of tartar with 2 tablespoons baking soda. No more aftertaste or chemicals.

We're all familiar with the classic tip of pouring a few drops of vinegar into the water then giving it a swirl before adding your eggs for poaching. Of course, Julia Child had a better way: hard boil an egg for 10 seconds before cracking it into the water. First, poke the large end of an.

A compound called allicin is what gives garlic its flavor. Allicin is released when garlic is crushed or sliced keep this in mind whne you are prepping ingredients. Prep the garlic first for a stronger flaver, last for a milder flavor.

1. Select a deep, heavy pan — cast iron is ideal, as it retains heat well. 2. Keep a wire mesh spatter guard handy. 3. When working near hot oil, use oven mitts to protect from spatters. 4. Invest in a deep-fry thermometer maintaining proper temperature is crucial. 5. Don't over-crowd the pan.

Adding a little beer is an easy way to add subtle complexity to all manner of recipes, from meat to fish. Beware: cooking intensifies the flavor of beer, so a dark or bitter brew, although good for hearty beef stews, will overwhelm the flavor of more delicately flavored shrimp, for example. In that.

Or meatloaf, or homemade sausage, or meatballs. season your ground meat as directed (or desired) but before shaping and cooking the whole lot, heat your smallest frying pan, pinch off a bit of the mixture and cook it. Taste and adjust seasonings, if necessary. No more bland burgers.

Boudin blanc, the Cajun pork and rice sausage, is without a doubt the best-known sausage in South Louisiana. The use of rice and extra spice make Louisiana boudin much different from those of France. Boudin is a delicious by-product of the boucheries, and it is well worth the extra effort. Serve.

Knock on the melon: If it produces a deep, hollow thump, the melon is probably ripe. Another good indicator is the side of the melon that rested on the ground while it was growing it should be a rich, creamy yellow. If it's white, or green, that melon was picked before it was ripe. Keep on.

Bring a large shallow pan half full of water and a splash of distilled vinegar to a bare simmer just a few tiny bubbles. Crack an egg into a fine mesh strainer shake gently to strain off excess liquid. You will be left with the yolk and the bit of the white that will cook solid. Carefully slide.

From Besh Big Easy: 101 Home Cooked New Orleans Recipes: "I've probably cooked nine thousand gumbos in my life and I've acquired a bit of wisdom on how to make the legendary stew base called roux. Just about any fat works: I love rendered duck fat, chicken fat, or bacon fat, but canola oil works.

When you need just a little onion, bell pepper, celery, or veggies for stir-fry, swing by the salad bar and select exactly what you need. It's washed, prepped, and ready to go, with no waste.

Excerpted from Chef Paul Prudhomme's Always Cooking! Always use fresh ingredients when available. Always start with with food at nearly room temperature. To get the best flavor, remove excess moisture by patting meat with a clean paper towel before seasoning or applying heat. Apply oil to.

Thickening agents such as corn starch and flour can be used to thicken sauces and gravies. There is nothing worse than making a soup or sauce and realizing that it is too thin. If you run into this problem, you might wonder what type of thickener is best. Cornstarch and all-purpose flour.

Adding eggs to hot soup can add a silky, smooth texture - or not, if you don't temper the eggs first they tend to scramble, creating lumps. Instead, whisk the eggs in a small bowl and slowly whisk in about a quarter-cup of the hot mixture you'll be adding the eggs to. The process will heat them up.

Did you know that a standard Mason jar fits the base of most blenders? Make personal-sized smoothies and milk shakes in pint-sized jars, quarts of salad dressings in jars that can be stored in the refrigerator, etc. Saves washing the blender bowl.

When adding items to the hot oil, use a long-handled pair of tongs. Submerge each piece completely for a few seconds this will seal the exterior, guaranteeing a crispy, non-greasy finished product.

1. Dampen a clean kitchen sponge and use it as a spoon rest it'll keep the goop off your stove top, clean up any messes, and it goes into duty at the sink after you're done cooking. 2. Use a piece of stale bread as a spoon rest when you're done cooking, feed it to the dog!

Don't overmix the batter you'll get a crispier crust if you don't. Allow the batter to sit for a bit after mixing, to lose the floury taste Batter food and fry immediately don't let it sit. Work in batches if necessary. Maintain the proper oil temperature. Too hot and it will burn, not hot.

Here, a speedy trick to help it ripen an almost rock hard avocado faster (aka almost overnight). What you need: An apple, a brown paper bag, and that not-quite-ready avocado What you do: Place the apple and the avocado together in the bag, then fold over the opening as best you can to seal it off.

If you've ever rubbed your eyes after chopping hot peppers, you now know not to ever do that again. If you've not, take care not to do so! Here's a trick to cut down on the danger: rub your hands generously with a little cooking oil first. That way your skin won't absorb the hot chili oil.

Try sprinkling a bit of black pepper on sliced melons, strawberries, peaches, etc. You'll be amazed at what it adds to the flavor profile.

Many recipes call for draining fried food on paper towels -- which results in a soggy crust where the food touches the towels. Instead, line a baking sheet with paper towels (or grocery bags), add a baking rack, and drain your fried delectables on the rack. Air circulates underneath and everything.

Scoop out and reserve about a half cup of water before draining pasta it's full of starch. Toss the pasta with the sauce, then add the pasta water in increments until desired texture is achieved. It will add a surprising amount of texture and creaminess to the finished dish.

When frying your burgers in a cast-iron skillet, sprinkle skillet with kosher salt before cooking. It will keep the patties from sticking without the need for excess oil. Use ground beef chuck for burgers, it's 20% fat, so the patties are super juicy. Let your burgers rest a coule of minutes.

Use leftover sweet pickle juice, to thin salad dressings, use in place of vinegar in Thousand Island, French, Russian, or any other sweet salad dressing that calls for for vinegar. Slice cucumbers, radishes, carrots, etc. add add to sweet or dill pickle juice let them sit for a few hours, or a few.

You know how hard ice cream can get after it's been in a home freezer for a while? To avoid that, place the container in a large zip-top bag, squeeze as much air out of the bag as possible, and freeze in the bag. No more rock-hard ice cream!

Leftover rice makes great rice cakes. Mix the rice with beaten egg, add salt and pepper to taste and fry the rice cakes in a little butter.

Plastic wrap is a real pain to use, doesn't seal well and sticks best just to itself, usually a mess. It will seal better and not get all tangled up if you keep it in your refrigerator.

Grab your bundt or tube pan shuck an ear of corn and place the pointy end in the opening in the bundt or tube pan. Slice kernels from the cob they'll fall into the pan for easy collection.

Really! Unless you truly hate the taste of a particular vegetable's skin, don't peel it. The skin has a lot of fiber, and contains most of the nutrients. Plus, think of the time you'll save!

When searing meat of any sort, it's important to pat the meat dry before placing it in the hot pan. If it goes in wet, it will steam instead of sear, and you'll not be able to achieve that beautiful — and tasty — rich brown crust.

A well-seasoned cast iron pan is a work of art, a thing of beauty, and is almost always non-stick because of the beautiful seasoned finish. As such, all it usually needs for cleaning is a quick rinse with very hot water, a quick but thorough drying, and a very thin coat of oil. However.

Use your egg slicer to slice eggs, of course, but also strawberries, soft cheese, kiwi, chilled cookie dough, olives. let your imagination run wild. One pass through the gadget yields uniform slices rotate once horizontally and slice again for match sticks, or rotate a third time, for perfect.

To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables — try carrots or Brussels sprouts — with olive oil, salt and.

Leftover pizza is just fine cold, but it gets soggy if you heat it up in the microwave. Try this: Heat a cast iron skillet over medium heat add a bit of olive oil, then the pizza slice. Cook, moving it around a bit, until it is browned and crispy on the bottom cover it until the cheese is melted.

After washing and drying cast iron or seasoned steel pans, spray with a thin film of cooking spray and wipe with a paper towel. Spray measuring cups or spoons with a thin film of cooking spray before measuring sticky ingredients such as syrup or jam. The sticky substance will slide right.

Consider this: Cut the bottle in half just below the "shoulder". Take that half-used bag of elbow macaroni, rice, sunflower seeds for salad toppings, etc. that end up spilling their contents all over the pantry feed the open end of the bag up through the mouth of the bottle, spread the edges.

Or those with a shaker top, anyway. Clean spice jar and top fill with cinnamon and sugar for toast flour for sprinkling baking pans, work surfaces, and dough before kneading or rolling powdered sugar for dusting anything that needs it finely grated parmesan cheese cocoa powder for dusting.

Turn the dish upside down, and tear foil to size. Mold the foil over the outside of the dish carefully remove it, flip the dish over, and drop the molded foil inside it. Crimp the edges as desired. Voilá! Perfectly fitted, no torn corners.

Think beyond canning, tea, and lemonade these tall, relatively narrow jars can go in the freezer, and can handle heat. They're the perfect storage container for hot soups and gumbos. To avoid bacterial growth, you should never put a pot of hot soup in the refrigerator the soup in the middle of.

Wash the pot in a solution of 3 tablespoons of baking soda mixed with 1 quart of water. To clean the machine itself run this solution through the coffeee making cycle. This will remove stains from the pot itelf and eliminate the old coffee oils from the machine.

Per strawberry: Run a toothpick through the strawberry crosswise as close to the hull as you can get Rotate a quarter turn and run a second toothpick through to form an X. Dip the strawberry into melted chocolate, then place it, dipped side up, on parchment paper with the toothpick X acting as the.

Substitute high-protein bread flour for all-purpose flour, and thoroughly chill the dough before baking.

To make a richer vegetable stock, roast the vegetables in a hot oven until browned before using them to start the stock. They'll caramelize, resulting in a deeper, richer-flavored stock.

Transfer it to a lidded container and cover the surface of the guacamole with a thin layer of water. To serve, pour the water off.

1. Spray the burned on food with fabric stain remover and allow to sit for a few minutes then scrub. 2. Put about 2 tablespoons dishwashing liquid in the pan and add enough hot water to fill by about half an inch. Bring to a boil the food should loosen. 3. Dissolve a quarter cup of baking soda.

A closed veil, the thin membrane under the mushroom cap, means a young mushroom an open veil means an older mushroom. Since mushrooms taste richer and richer as they age, you want to look for the older ones for the biggest flavor. Do this: sauté sliced mushrooms in a little butter and garlic.

Grilled onions are a reason in and of themselves for firing up a grill. Cut big sweet onions into thick slabs and secure the layers by pushing two toothpicks through each slab crosswise. Drizzle with a little olive oil and season with Creole seasoning and black pepper. Cook over indirect heat until.

Fun Strawberry Facts: Strawberries are part of the rose family 1 cup of strawberries is only about 55 calories Ponchatoula is considered the strawberry capital of Louisiana To freeze strawberries: Remove the stems and caps, then wash and drain the fruit carefully. Do not soak in water, or.

Save your paper milk (and cream) cartons. Open them up and wash thoroughly. Fill with whatever you need to freeze, staple or tape the top closed, and freeze upright. You can then tear off the carton and transfer the frozen block to a labeled freezer bag if you'd like the blocks stack neatly on.

If you're planning to use sliced raw onion in a salad and discover it's just too pungeant after slicing into it, soak the slices in ice water for about 20 minutes. The water will leach the "bite" out of the onion, and as a bonus, it'll be crispier.

Getting the last bit of whatever you've blended off the food processor blade can be tricky remove as much as you can from the bowl, put the lid back on, and pulse a few times. It'll sling leftover bits off the blade and onto the sides of the bowl.

This tip is from Chef Paul Prudhomme's cookbook Fork in the Road. Refrigerate stock overnight. Pack a large mesh strainer with crushed ice or ice cubes and position it over a pot large enough to hold all the stock carefully pour the stock over the ice in a steady, circling stream no thicker than a.

Slice or chop onion and soak in ice water for 20 minutes before serving the ice water will smooth out the bite, and crisp it up.

It happens to the best cook -- we try to cook healthy and skimp on oil when sautéing something delicious, only to discover that we have to add a bit more oil to achieve perfect results. But the dilemma is, adding cold oil to a hot pan is a sure route to a soggy, greasy mess. Try this: push the pan.

Bring food to room temperature before cooking. It will be easier to cook it evenly. Blot excess moisture. That will prevent food from steaming and enhance caramelization. Generally, baste only after the surface of the food you're cooking has caramelized. Don't crowd the pan! Or the grill.

Many home cooks are puzzled that their finished pasta dishes just aren't as tasty as pasta they get at a restaurant. There are three secrets:Restaurant kitchens tend to salt their pasta water more than home cooks it should be salty enough to taste like sea water.Drain the pasta when it's still al.

Back in the day, unpasteurized cream was left on the counter in a covered container to ferment for a few days it was then churned to make butter. The liquid left behind after the butter was removed was buttermilk. Today, it's made by adding lactic acid bacteria to low fat or skim milk. Buttermilk.

From Cooking School Secrets for Real World Cooks, by Linda CarucchiTo prevent mushrooms from absorbing oil when you sauté them, be sure to heat the pan, then add the oil, and then wait until the oil is hot before adding the mushrooms. Once you add the mushrooms, let them sit, undisturbed, so they.

A skin forms when protein separates out of the dairy products. Try the following:Use cake or pastry flour: it has less protein.Press plastic wrap directly on top of the surface.Cover the surface with dampened wax paperWhile the sauce, pudding, or custard is hot, rub the top with a stick of butter.

Select a fairly thin cut. Blot any moisture off the outside water is the enemy of a good sear. Leave at the very least 1/4 inch of room between pieces in your pan overcrowding promotes steaming, another enemy of a good sear. A well-seasoned cast iron pan is a good sear's best friend put.

This hack will extend the life of your strawberries for days, or maybe even a week after you take them home and put them in your fridge. Pour 1 part white vinegar and 5 parts water into a large bowl. About 1/2 cup of vinegar and 2 1/2 cups of water. Soak your berries in the mixtures for a few.

1. Plan ahead to allow time to bring fish to room temperature before cooking, thick fillets in particular. They'll cook more evenly if they're the same temperature throughout.2. As a rule of thumb, allow 8 minutes of TOTAL cooking time for each inch of thickness of your piece of fish.3. Generally.

Lean meats benefit from brining. A basic brine is 4 cups of water, 1/3 cup kosher salt, and about 2 tablespoons of sugar. Bring 1 cup of the water to a simmer and dissolve the salt and sugar in it if you're using herbs, citrus, and/or aromatics, add them to the simmering water for a few minutes.

Cashews are never sold unshelled because the oil in and around the shell will irritate skin and cause blisters. That's because the cashew is in the same family as poison ivy!

Zucchini is composed of more water than any other vegetable: it is about 95% water, which is the culprit when it turns into a hot soggy mess when cooking. Here are several ways to circumvent the sog:Slice it paper thin, or better yet, shred it, into a strainer and salt it liberally, tossing to coat.

Any meat but seafood should be salted well in advance of cooking it, up to several days in advance, in some cases. Experiment: The next time you plan to cook chicken, beef, or pork, salt half of it 24 hours before you cook it, and the other half just before cooking. Make sure you know which is.

The gills underneath a mushroom cap open as the mushroom ages, and older mushrooms are have a richer, fuller flavor than younger mushrooms. So if you're going for mild mushroom flavor, look for tight, closed gills if you're looking for big, rich mushroom flavor, look for those that are open.

If you need butter at room temperature for a recipe but forgot to set it out to soften in advance, try this: Cut the butter into chunks and arrange in a single layer on a plate. Fill a measuring cup or bowl large enough to completely cover the butter with water and heat to boiling in the microwave.

Excerpted from Secrets of the Southern Table, by Virginia Willis:All oil has what's called a smoke point, which is just what it sounds like: the point at which oil starts smoking and breaking dovm when heated. Canola oil is flavorless and has a high smoke point, so I use it a lot in recipes where I.

A very thin coat of mayonnaise will keep even the most delicate piece of fish from sticking to your grill--assuming your grill is very clean, of course--and if you make your own mayonnaise, boost flavor by adding lemon and garlic to the mayo.

Make sure the grill is thoroughly heated- you want the grate to sear the meat as it hits the grill. Grill undisturbed for 2/3 of the recommended cooking time, then lift and rotate the food 45 degrees. Repeat the process on the other side.

Perhaps the handiest use for the Instant Pot is making boiled eggs. Put about an inch of water in the pressure cooker insert, add a trivet, and arrange eggs (not touching each other or the edges of the insert) on the trivet. Seal and cook under pressure: 3 minutes for soft boiled, 4-5 for medium.

In general, pressure-cooked foods will cook in one-quarter to one-third of the time that it would take using a conventional cooking method. Reduce the amount of liquid by 20 to 40 percent to compensate for the lack of moisture evaporation in a pressure cooker. Also, look in the pressure cooker's.

Get a large slotted spoon or skimmer and add a few ice cubes skim it through the liquid. The ice cubes will attract the fat like a magnet discard the ice cubes.

If your goal is a caramelized, crisp crust on anything roasted, use the convection setting on your oven and set the temperature 25 degrees lower than the recipe instructs, and reduce cooking time by about 10%. The circulating dry air caramelizes the surface. This holds true for roasted vegetables.

Remove the stems (and gills if desired) from the mushrooms and arrange, cap side up, on a rack over a rimmed baking sheet. Roast at 350F for about 20 minutes. When cool enough to handle, stuff as desired, then roast until filling is heated through and done to your liking. This process allows the.

Salt is more than a flavor jump-start. It is one of the four basic flavors and an essen­tial nutrient that our bodies rightfully crave. Often incorrectly referred to as sodium, salt consists of 40 percent sodium and 60 per­cent chloride. While all salts originate from the sea, a number of the major.

Flour type % Protein Best uses Cake 5-8 Cakes, particularly those high in sugar Pastry 8-9 Biscuits, cookies, pie crusts, pastries Whole wheat pastry 9-10 Quick breads and muffins All-purpose 9-12.

Because jalapeño "poppers" have become such a popular bar food, growers have bred them to be bigger and milder. The enormous versions you'll find at the grocery store these days just don't have much heat. Look for the smaller serrano pepper for a good kick, even smaller Thai chiles for an even.

If you hate the idea of a single-use item in your kitchen and are therefore loathe to buy a pizza stone (which is necessary for good pizza crust unless you have a pizza oven), use your cast iron instead. I have 2 of the Jumbo Chef's Platters from Lodge Manufacturing they just fit side by side in.

Emeril Lagasse’s Grilling Tips1. It’s much easier to clean the grill when it’s still hot remember to scrape the grill grates shortly after you’ve finished cooking.2. Don’t squeeze down on burgers while cooking. by doing so.


Which supermarkets deliver in Blythe Bridge?

The online supermarket delivery service Blythe Bridge: we are seeing more opportunities. A shopping cart with items like Tetley Green Mango Passionfruit Tea Bags, Essential Waitrose Pure Clear Easy Squeezy Honey and of course Natoora Black Iberico Tomatoes and while some offers from brands like Eversfield Organic sometimes has a weight of 19,8 kilograms. Make it yourself a little more easy. Make use of the online supermarket Blythe Bridge right now. Even if you live in an apartment, everything neatly supplied. Choose your own time slot! Friday morning at 11:30, a tuesday afternoon 14:30 or saturday around night at 22:30, where you want (home or work). Recently online: all you need to konw about Supermarket Delivery South Gloucestershire

Online food shopping in Blythe Bridge
Do you know popular webshops like T-Mobile UK Mobile Phone Shop www.t-mobile.co.uk/shop? Online food shopping is just as easy. Create your supermarket account, find amazing food-products such as Teapigs Apple Cinnamon and perhaps Buddy Ball Eva Bear 3. Or click on a proposed category like Feel-Good Powders or filter products by the brand George Foreman. You can easily put groceries in your online cart. Thereafter, it is important to opt a address and time. Payment happens usually after delivery, not cash, but with the debit card. Did you know, many online supermarkets also offer click and collect? Try it out: buy groceries online and take advantage of e.g. Sainsbury’s supermarket delivery in Blythe Bridge.

Try the online butcher and bakery
There are quite a number of bakeries in Blythe Bridge with an online store and delivery service. Tasty and fresh Tunnbröd, at the online butcher, you can order Kidneys. The greengrocer delivers Radicchio, and they also deliver tasty Jujube or Aubergine at the supermarket delivery service Blythe Bridge. What you achieve: high freshness groceries. At the local liquor store you buy a bottle Bench Citra Grove Sour and wines from winery Villa Maria Private Bin Merlot. Home delivery through the supermarket? Order Marble Pop for the little ones. Online grocery shopping is perfect for everyone. You can make use of this service the whole day. Early at 8:40 o’clock early in the morning 13:40 o’clock before dinner, or evenings about 20:20 o’clock via food delivery Blythe Bridge. The bakery service, and buying food via internet obviously saves aggravation. Why are you waiting for? You can even try the delivery service of Morrisons, Waitrose, Sainsbury’s, Ocado, Asda, Lidl, Tesco, Amazon Pantry, Aldi, Iceland. Also try the service of Londis, Bargain Booze and the McColl’s. Get your friends along? Buy a serving Toaster pastry or salt Sainsbury’s Mixed Nuts 300g with a discount at the online grocery store. Therafter, you will need some decent cleaning products. Therefore, order a discount Purex offer online.


Eating Scotland and Sticky Toffee Date Pudding @LucyBurdette #recipe

"And still the warm round peach pie and the cool yellow cream we ate together that August night live in our hearts' palates, succulent, secret, delicious." M.F.K. Fisher, The Gastronomical Me


LUCY BURDETTE: For me, one of the best parts of traveling is sampling the local food, which becomes a taste memory. Smoked pimento takes me to southern France, tempura to a restaurant in Kyoto, salted caramel to Australia, pimento cheese and vinegar barbecue to North Carolina.

Today I'll take you on a whirlwind tour of some of the taste sensations-soon to be taste memories-from our recent trip, and end with a recipe for sticky toffee date pudding, which frequently found a place on our group's table. (Fortunately, the tour involved a lot of walking so we managed to work off some of the extra calories.)

We started in Dublin with a traditional Irish breakfast. I'm going to dream about this for years to come.




Are you feeling a little peckish? Here's my pared-down, elegant and luscious version of the sticky toffee date pudding. Don't skip the caramel sauce!

Ingredients

3/4 cups pitted, quartered dates
3/4 cups water
2 tsp vanilla extract
1/2 tsp baking soda
1/4 cup unsalted butter, at room temperature
1/2 cup firmly packed brown sugar
2 tbsp white sugar
2 eggs
1 cup flour
3/4 tsp baking powder
1/4 tsp salt


For Sticky Toffee Sauce:
1/4 cup firmly packed brown sugar
1/2 cup cream
2 tbsp unsalted butter
1/4 tsp vanilla extract

In a small saucepan, place the dates, water and vanilla and bring to a boil. Simmer until soft (might take 5 minutes.) Remove from the heat, add the baking soda, mix well. Let the mixture cool. Meanwhile.
Cream butter with sugars. Beat in the eggs. Add the dry ingredients, and finally the cooled date mixture. (Do not worry about leaving little chunks of dates--they will provide some nice texture.) Pour the batter into a well-buttered cake pan. (I also added a layer of parchment paper and buttered that for good measure.) Bake at 350 about 40-50 minutes until a toothpick comes out clean. Turn the cake out onto a platter.

For the sauce, mix brown sugar, cream, butter in a saucepan. Bring to a boil and simmer until thick, about 5 to 7 minutes. Remove from heat and add a splash of vanilla.


Poke holes in the cake and pour the sauce overall.

Serve warm if possible, with vanilla ice cream or whipped cream.

Do you have a food memory from a trip you've loved?

And just for fun, look at this photo I found buried in my files. circa 1969, Lucy performing with fellow Highlander dancers from Governor Livingston Regional High School:



Holiday Dining

Whether you&rsquore planning a holiday happy hour, a romantic date or simply letting Charleston kitchens take over cooking for Thanksgiving and Christmas, here&rsquos a list of where to eat (and what&rsquos open) this holiday season.

Celebrate the holidays with an ocean view and elevated Lowcountry cuisine on Kiawah Island. On Thanksgiving, Jasmine Porch will serve a bountiful buffet featuring traditional favorites, live music and a complimentary glass of champagne. There will be a special Christmas Eve dinner menu and Christmas Day buffet. A New Year Day brunch will serve up shrimp and grits, Hoppin&rsquo John and more. Diners do not need to be guests of the hotel. Call 843-768-6252 for reservations.

Coastal Crust (Mt. Pleasant)

Settle in at an outdoor firepit with a glass of wine, cozy blankets and string lights at Coastal Crust Brick & Mortar, adjacent to the cozy Vintage Coffee at 219 Simmons Street. Coastal Crust began as a beautifully restored 1950s antique truck serving delicious Neapolitan wood-fired pizza. The restaurant expanded into a permanent location, open daily and kid-friendly, serving shared plates like homemade meatballs in a skillet, charcuterie boards, wood-fired pizzas, craft beer, wine and more.

Black Wood Smokehouse (West Ashley)

The comforting scent of a wood-burning fire welcomes diners at Black Wood Smokehouse in the Windermere Shopping Center. Locally-sourced BBQ plates and mouthwatering smokehouse pasta, along with creative holiday cocktails, will ease you into the holiday season. With room to accommodate parties of 15, it&rsquos a holiday crowd-pleaser for lunch and dinner. A holiday plate with turkey, green beans, hash and rice with sausage gravy will set you back only $15.

Halls Chophouse (Downtown and Nexton, Summerville)

Let the fine dining experts at Halls Chophouse host an unforgettable holiday meal with expertly-crafted dishes and impeccable service. Chosen as one of the OpenTable Diners&rsquo Choice Top 50 Best Overall Restaurants in the country, this Lowcountry institution is known for its USDA prime steaks from Allen Brothers of Chicago, hand-selected, aged with meticulous processes, and hand-cut to exact portion specifications. Group private dining is available for holidays and celebrations.

Fratello&rsquos Italian Tavern (Park Circle, North Charleston & I&rsquoOn neighborhood, Mt. Pleasant)

Warm up this holiday with Italian comfort food at Fratello&rsquos Italian Tavern. The cozy family-owned and operated restaurant uses recipes passed down from generation to generation like Manicotti al Forno, fresh-stuffed pasta with a seasoned blend of cheeses, baked to perfection or Linguine alle Vongole with little neck clams, simmered in parsley, olive oil, garlic, and butter. A stylish bar serves specialty cocktails and some of Italy&rsquos most popular wines.

Peninsula Grill (Downtown)

Guests enter the romantic and warm dining room hidden amidst a lush courtyard garden, illuminated by flickering lanterns. Refined fare includes baked oysters Rockerfeller style and a pistachio-crusted lamb rack. An extra special treat for the holidays is Peninsula Grill&rsquos famed Ultimate Coconut Cake. The 12-layer cake is enveloped in golden-toasted coconut and served by the slice in the dining room and shipped whole across the United States via online ordering or available for local pickup.

Hank&rsquos Seafood Restaurant (Downtown)

Open for Thanksgiving, Christmas Eve, Christmas Day and New Year&rsquos, Hank&rsquos Seafood is Lowcountry dining at its finest. The restaurant, located half a block off the Charleston City Market, recreates a classic Charleston Fish House with an old-fashioned saloon-style bar and raw bar. The seafood-forward menu includes Hanks&rsquo Oyster Stew, chowder-style with oysters, leek, potato and bacon. A special Thanksgiving menu will include pumpkin and lobster bisque.

Slightly North of Broad (Downtown)

Slightly North of Broad, or SNOB, is a stone&rsquos throw from Rainbow Row, serving Southern fare in a relaxed fine dining environment. SNOB will be open on Thanksgiving from 11 AM &ndash 7 PM with a prix fixe menu that includes traditional favorites and Bourbon pecan pie. Christmas Eve hours are 11:30 AM to 8 PM with an a la carte menu. An array of winter cocktails includes the Barn Raiser, with honey-infused bourbon, Blenheim&rsquos ginger ale and orange bitters.

It&rsquos hard not to get into the holiday spirit at this lively and refined brick-walled French restaurant downtown. French classics served daily include a melty French onion soup gratinée, with caramelized onion broth and croutons braised rabbit with white wine, crème fraîche, whole grain mustard and pommes dauphinoise and six mussel preparations. Rue de Jean is open on Christmas Eve and private event space is available for large parties.

Mason&rsquos Famous Lobster Rolls (Downtown)

For holiday shoppers downtown at the famed Charleston City Market, Mason&rsquos Famous Lobster Rolls is a welcome treat to break up holiday shopping&mdashespecially during happy hour with beer and wine specials. A one-of-a-kind lobster shop on North Market Street, Mason&rsquos gets its lobster exclusively from New England waters and piles it high. Try the Bar Harbor Feast, a 1-¼-pound lobster on a split-top bun or warm up with a bowl of clam chowder.

Bistro Toulouse (Mt. Pleasant)

This cozy French restaurant in Mt. Pleasant will be open on Christmas Eve from 4:30- 8:30 PM with a decadent three-course menu that includes foie gras, roasted goose, prime rib and a red velvet souffle for dessert. Optional wine pairings and holiday cocktails like a gingerbread martini will get diners into the holiday spirit. A New Year&rsquos Eve menu, from 5-9:45 PM will be a five-course menu featuring a lagniappe amuse bouche, festive décor and party favors.

Mondo&rsquos Italian Cuisine (James Island)

This neighborhood favorite is always warm and welcoming, with fresh-made pastas, baked dishes, soups and salads. The extensive menu includes creative appetizers and classic Italian dishes including the popular spaghetti and meatballs, featuring three beef and pork meatballs in tasty marinara. The outside patio is open all season long, weather permitting, for al fresco dining under string lights. A full bar and Italian desserts like chocolate chip cannoli make for the perfect holiday indulgence.

A restaurant housed in a historic Charleston single on Society Street will be decked out for the holidays and feature a festive cocktail list including an espresso martini with peppermint Crème de menthe. The menu changes seasonally, with selections like a whole crispy sea bass deboned and fried over green white rice, spinach, dill and garlic with a black olive dressing. Private parties are available with custom menus, and the dining rooms in the old house are a delight to walk through.

Gabrielle (Downtown - inside Hotel Bennett)

Gabrielle, located inside the exquisite Hotel Bennett just off Marion Square, will be open for Thanksgiving with a pre fixe menu, on Christmas Eve with dinner specials and offer a Christmas Day brunch buffet with elaborate carving stations. Executive Chef Michael Sichel has New Orleans roots and added an okra and andouille gumbo to the Thanksgiving menu and a roasted grouper Creole for Christmas Eve. A special Christmas tea service for kids at the hotel will delight all ages. Visit hotelbennett.com events calendar for tea times.

Crave Kitchen and Cocktails (Mt. Pleasant)

If your Thanksgiving isn&rsquot complete without mac n cheese, consider that Crave Kitchen and Cocktails has been a five-time winner of the Charleston Mac Off and credited with making, &ldquoThe Most Life-Changing Mac &lsquoN&rsquo Cheese in America.&rdquo The lively dining room and bar serves exceptional dishes and classic cocktails in an upscale, casual atmosphere. Offering lunch, dinner and weekend brunch, Crave is a proud member of Certified SC Grown&rsquos &ldquoFresh on the Menu&rdquo program, supporting local growers, producers and farms.

Mill Street Tavern (Mt. Pleasant)

With the bustling holiday season, take a time out to slow down and watch the water at Mill Street Tavern along historic Shem Creek. Enjoying classic dishes like shrimp and grits or try their specialty smoked meats cooked slow over cherry and Southern pecan wood. Mill Street Tavern has one of the most picturesque settings in all of Charleston, including rooftop dining, with views of local marshes, the Ravenel Bridge and boats sailing along the creek. Private holiday parties are available.

Paolos Gelato Gourmet (downtown)

Three words: Wine on tap. Paolos Gelato and Gourmet at 41 Johns Street is a gem for quality Italian wines on draft including Prosecco, Rosato, Barbera and Moltiplicano. Along with gelato, there are traditional holiday desserts such as pandoro and panettone. The cozy, well-appointed mercantile has plenty of to-go pastas, jars of bruschetta, ready-made sauces, olive oils and seasonings and even a jar of gourmet chocolate butter. It can also host small private parties and dinners.

Carmella&rsquos Café and Dessert Bar (Downtown)

Sinfully delicious desserts and hot toddies are served at this popular spot on East Bay Street. This holiday season, Carmella&rsquos will showcase the hummingbird cake, a Southern specialty and one of its most requested items. It's a vanilla cake baked with pineapple, banana, coconut and walnuts topped with a cinnamon cream cheese frosting. A Ginger Hot Toddy consists of ginger-infused bourbon, local honey and lemon, perfect on a chilly evening.

If you can&rsquot get enough sweets during the holidays, look no further than Kaminsky's on Market Street, which entices visitors with a rotating selection of delectable desserts and heaping milkshakes in a cozy atmosphere. Cakes and pies are prepared fresh daily by pastry chefs. Warm up with specialty cocktails like Irish coffee and hot buttery chocolate made with butterscotch schnapps. A crème brulee specialty martini includes Kahlua French vanilla liqueur, Irish cream, housemade caramel sauce, and a pinch of cocoa.