Yes, the fondue pot of the 70’s was pretty cheesy, but in this century, nothing is more cheesy than raclette. In recent years fondue pots have experienced a resurgence in popularity, and with them has come the raclette grill. Though not traditionally well known in the US and Canada, raclette is suddenly experiencing a boom in popularity. Raclette is a semi-soft, relatively mild, easily melted cheese from Switzerland. The term also refers to the cooking method of melting cheese at a tabletop grill and serving with a variety of accompaniments. Legend has it that the original method for melting the raclette cheese began when Swiss herdsmen settled down for the night in their camps. They placed a hunk of cheese near their campfire and as it melted, scraped it off onto a slice of bread. Today, this same meal is mimicked but with much greater variety of foods, and with electric raclette grills that are much more convenient. Though the melting method has changed over the years, this simple and entertaining meal has remained just as enjoyable for entertaining evenings with friends and family. There are several kinds of raclette grills that you can choose from. Traditional raclette grills hold a half- or quarter-round of raclette cheese on an angle, with a heating element melting the surface of the cheese, which drips onto a plate of dried meats and other accompaniments. Today, the most common raclette sets include a cheese-melting element with a grill for cooking meats at the table. They provide up to 8 people with individual cheese pans and feature non-stick, dishwasher safe surfaces for convenience and easy cleanup. Perfect for entertaining! Portable raclette using fondue-type burners are also available for camping and picnicking. A raclette grill can provide not only a delicious, hot-off-the-grill meal, but also provide a lot of fun for family and friends. For optimum enjoyment, serve traditional raclette with a Fendant or other light-bodied dry white wine. If you are grilling meats, serve a wine appropriate for the meats. A traditional Swiss raclette meal uses raclette cheese with the following accompaniments: – baguette bread – small cooked potatoes – small gherkins – pickled onions – charcuterie meats such as salami or proscuitto You can also get very creative with a raclette meal. A departure from tradition – but an adventure in taste – could include: Raw meat for grilling and dipping into sauces: – Italian sausage cut into 1/4” slices – Chicken tenderloins cut into 1” pieces – Beef tenderloin cut into 1/2” cubes – Shrimp and Scallops Thinly sliced cheeses: – Brie – Camembert – Oka – Cheddar – Cambezola Vegetables, blanched to al-dente, such as: – Mushrooms – Broccoli – Cauliflower – Asparagus Here are two excellent recipes for dipping sauces for your meats and vegetables: Pimento Sauce 3/4 cups mayonnaise 1/4 cup sour cream 2 tablespoons tomato sauce 1/2 cup canned pimentos or 1 red bell pepper, roasted with skin removed Salt and pepper, to taste Blend all ingredients in a blender. Season to taste. Serve chilled. Cucumber Garlic Sauce 1/2 cup mayonnaise 1/2 cup plain yogurt 1/2 cup sour cream 2 gloves of garlic, finely chopped 1/2 teaspoon salt 1/4 cucumber, peeled and finely chopped 1 tablespoon of finely chopped chives or green onion 1 teaspoon finely chopped parsley 1 tablespoon granulated sugar fresh ground pepper Mix well all ingredients. Serve chilled.
Staple foods in the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts. They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal. These recipes celebrate the traditional food of Nigeria:- Egusi Soup Ground Egusi seeds give this soup a unique color and flavour. If you can’t find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa. 200 g Water Leaves 50 g Egusi seeds 1 teaspoon Dry Ground Red Pepper 1 medium Onion 100ml Palm Oil 10g Dry Ground Crayfish 120g Fresh Tomatoes 100ml Water Salt & Pepper to taste Wash the water leaves well in clean, fresh water. Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth. Add the dry ground pepper and fry in palm oil for five minutes. Add the water, put the lid on and cook for five minutes. Now add the water leaves, replace lid and cook for a further five minutes. Finally, add the crayfish and seasoning, warming through well. Serve with pounded yam or cooked rice and a meat stew, to provide protein. Alternatively, serve with eba, fufu or any suitable carbohydrate. Curried Okra This traditional recipe for Okra (or Okro, as it is called in some part of Nigeria) is one that can be created anywhere in the world, as it uses ingredients that can be found in any local store. The word “okra” comes from Africa and means “lady’s fingers” in Igbo, one of the languages spoken in Nigeria. Although Okra originated from Africa, it is now available around the world. Some people consider Okra alone is too gooey, but this tasty recipe makes good use of it’s properties. When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. 500g Okra 2 Onions 180g Oil 3 cloves garlic 2 Tomatoes 2 teaspoons of curry powder ½ teaspoon of turmeric Pinch of black pepper ½ teaspoon of salt Slice one of the onions finely and fry gently in oil. Liquidise the remaining onion, tomatoes and garlic. Add this puree to the frying onions. Add the spices. Fry gently for five minutes. Top and tail the okra and cut into pieces about 1cm thick. Add to the spices and cook gently for 10-15 minutes. Serve with cooked rice and a meat stew, for protein. With thanks to the Nigerian people who made us so welcome in their homes, gave us a love of traditional Nigerian food and who helped us overcome our fear of eating with our fingers! For further tips and ideas for cooking great and traditional food from around the world.
A complete list of all restaurants in New York at your fingertips
On DiningFever, you will be able to access a list of restaurants offering various services in New York City, and much much more. DiningFever is a complete source for all your restaurant needs in New York. You can easily find a restaurant by clicking on the restaurant names scroll list. The names of restaurants are arranged alphabetically to make your job easier. In addition, if you dont have a particular restaurant in mind but want a list of restaurants serving a particular type of cuisine such as Mediteraanean, Italian, Mexican or Indian, simply search the cuisines section and find all the details of restaurants offering the type of cuisine that you would like to have.
The website also has a powerful keyword search feature, where you can enter any keyword you like. The results for your keyword will be displayed instantly. If you are interested in various deals offered by restaurants, then you should definitely visit the deals section. Here you will find a complete list of restaurants that feature discountsor other types of promotional offers. The name of the restaurant and type of cuisine it.
offers is also displayed. And if you want to keep track of the most recent offers, you can see them on the right hand side of the page. And you never have to worry about finding the restaurant youve selected, since the site includes the restaurants addressalong with a map, so that you can find the restaurant easily. You can even check out the full menu of the restaurant before choosing it.
You can also browse the restaurants by restaurant category. For example, if you want to browse by fine dining, click on the upscale and fine dining section. If you are interested only in casual dining, then you can search the casual dining section. How about going for a take-out or delivery option if you dont have enough time for a full dining out experience? You will find a complete list of restaurants that provide delivery service, as well as all of the restaurants details.
If you are a restaurant lover and would like to get up-to-date information on all new restaurant offers, sign up for the DiningFever newsletter. Simply provide your email address to have the weekly newsletter describing the latest restaurant offers delivered right to your inbox.
Celebrate St. Patrick’s Day this year with some of these fun and of course mostly green St. Patrick’s Day Treats. Leprechaun Ale Place a scoop of lime sherbet into a tall glass, pour ginger ale over it and watch it fizz. This can be made even fancier by rubbing some lime juice on the rim of the glass and then dipping it in green sugar crystals before you pour the leprechaun ale. Lucky Clover Cake Prepare 9 x 13 inch cake using a boxed cake mix. We like to use yellow cake for this. Get a can of vanilla frosting and use a few drops of yellow and blue food coloring to color the frosting green. After the cake is baked and cooled down, cut three heart shaped pieces out of the cake. We use a cardboard template to make the hearts even. Arrange them on a plate with the pointy ends pointing toward each other. It will look like a clover leaf. Frost the entire cake with the green vanilla frosting. Mini Mint Ice Cream Tarts Purchase a roll of refrigerated sugar cookie dough. Roll the dough into small balls (a little smaller than a golf ball), and press them in the bottoms of mini muffin pans. Bake according to package directions. Press the middle of the cooked dough down after you take them out of the oven. Let them cool for 10 minutes, then transfer them to a baking rack and let them cool completely. To serve, scoop mint ice cream in each of your mini tart shells. St. Patrick’s Day Cookies Buy or make simple sugar cookie dough. Let the kids cut out shamrock shaped cookies with a cookie cutter. Bake them. While they are cooling, use food coloring to turn vanilla frosting or a simple powered sugar and milk glaze green. Let the kids decorate the cookies with frosting and plenty of green sprinkles. St. Patrick’s Day Parfait Prepare a pack of instant pistachio pudding according to package directions. Mix a few drops of food coloring with cool whip to tint it green. Cut up some kiwi fruit. Layer chilled pudding, kiwi fruit and green cool whip for a completely green St. Patrick’s Day Parfait. Are you seeing green yet? Give a few of these yummy sweet St. Patrick’s Day treats a try this year. They are always a big hit with our families.
Translation – Translation is mostly about the conversion of a document from one language to another. The document is kept as it was originally intended and written, therefore having the same meaning. Localization – Then translation may involve localization. This is when the translation is completed ‘and’ adjusted for the target audience. The meaning remains. Now let’s talk about Italian food. Generally when I want to try an Italian recipe, I look for a version from where the recipe is from. Why? Because recipes get localized too! The Italian people keep to strict recipes. They also know that certain regions of the country are best for certain foods. For instance Naples for Pizza and Genoa for Focaccia. So why do any recipes get localised? 4 Reasons for Recipe Localization 1) To meet the tastes of the new market – The original blend of flavours is not quite to the tastes of the country where it has been adopted. 2) Unable to find the ingredients – Maybe the ingredients just do not exist in the new country. Or maybe they are prohibitively expensive. 3) Unable to obtain the ingredients with the same flavours – The meat is not as salty perhaps? 4) Time – Let’s face it; people are always looking for ways to make things faster and easier. Italian recipes are not designed to be speeded up.
The pasta should often be ‘al dente’ not stodgy like in a Pizza Hut. Italian food is generally a few simple ‘good quality’ ingredients. It’s the quality of those ingredients, the ability of the chef and of course the pallet of the consumer that make the difference. For me, the localization of recipes should only be carried out if you are unable to find the ingredients required and then it becomes a different dish.
The Indian dish ‘Chicken Tikka Marsala’ is a good example. It was created from the available ingredients 25 years ago in Birmingham. Not a localization of an existing dish. Ironically, the dish can now be found in restaurants in India. I believe that recipe translation is all that is generally required. So the next time you are searching the web for a recipe, please consider whether you want to search a little harder and try the real recipe.
We have hear a ton of time that the secreat for a great barbecue is in the sauce. Well, it migth be! What is a barbecue chicken, a rack of barbecue ribs or a t-bone steak without a accompaining sauce? Well I am sure this can spark a debate among different school of though ( or I should say barbecuing?…) about the need of sauce, but my own personal experience has lead me to believe that the secret is in the sauce. Let me share with you four barbecue sauce recipes and you will be the judge!Simple Pork Barbeque Sauce 2/3 c. catsup1/3 c. brown sugar1 tbsp. WorcestershireHot sauce to tasteRosemary (crumbled) to taste Mix all ingredients together. A good brand of hot sauce for flavor is Louisiana hot sauce. Brush on pork spare ribs, steaks, or chops while barbequeing or baking. Honey Tomato Barbeque Sauce 1 pkg. taco seasoning1/2 c. tomato sauce2 tbsp. butter1/2 tsp. salt1-2 tbsp. soy sauce1/8 tsp. oregano1/4 tsp. pepper1 sm. onion, diced Saute onions in butter until soft, about 5 minutes. Add all other ingredients and simmer another 5 minutes. Adds a little “zing” to your chicken or meat on the grill. Easy Barbeque Sauce 1 tsp. Worcestershire sauce3 tbsp. vinegar1/4 c. catsup1/8 tsp. pepper4 tbsp. sugar1/4 c. chopped onionMix together and cook over low heat 5 minutes. Easily doubled. Barbeque Sauce with a Spicy Kick1/2 tsp. garlic powder1/2 tsp. pepperDash of cayenne1 tbsp. Worcestershire sauce1 tsp. onion salt2 tbsp. vinegar1 tsp. sugar2 tbsp. waterRed pepper1/3 c. butter Heat all ingredients, stirring frequently until butter is melted.As I said before, you’ll be the judge. Pick the one that best suits your barbecue venture and enjoy!
While your neighbors are putting up their Halloween decorations and scouring supermarkets for bargain candy, its the perfect time for you to deep fry a turkey. If youve been thinking about deep frying a turkey for Thanksgiving but want to try it first, then October is the perfect time. Its close enough to Thanksgiving for you to gain some valuable experience but still far enough away that your family wont get tired of turkey sandwiches.
In October, Thanksgiving is still over a month away. It’s the perfect time to get your turkey fryer out of the attic, buy some peanut oil and test out some new dry rubs or injector recipes. Lets face it once November comes its too late to subject your family to a turkey test run when they’re going to have it again in a few weeks on Thanksgiving. Thats a lot of turkey. And Thanksgiving dinner is a time to be thankful, not a time to try out new recipes. What if your bird tastes terrible? You dont want your family to remember this year as the one where Dad ruined Thanksgiving.
Deep frying a practice turkey a month early will increase your comfort level on Thanksgiving. Lets face it when working with five gallons of boiling oil you can use all the comfort you can get. And youll also get to enjoy a wonderful deep fried turkey without all the stress and the hassles that the holidays bring.
Your prep work should include making sure your propane tank is full and check to see if your fire extinguisher is charged and ready for action. Be sure to find your gloves and goggles and collect all the necessary equipment that youll need for the big day. Put it somewhere on hand like the garage. This way when Thanksgiving comes youll have one less thing to worry about.
And remember when you deep fry a turkey you wont have turkey drippings to make gravy. October is the perfect time to plan your gravy options. You could fry up the giblets and neck in a pan and use those drippings to make your gravy. Or you could buy your gravy at the store. The deep fried turkey will be moist enough that gravy will be more important for the mashed potatoes but its still a good idea to plan ahead.
Heres an excellent injector sauce recipe to try:
Buttery Injector Sauce
1/2 cup Chicken Broth
4 tbsp Butter
1 tbsp Lemon Juice
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
Salt to taste
Melt Butter in a pan or microwave
Mix butter in a bowl with the rest of the ingredients except salt
Add salt slowly and taste. The sauce should only taste slightly salty
Whisk or use electric mixer until well blended and ready to be injected
Inject mixture into turkey
Place turkey in oven bag or in a large bowl with a cover
Whether its your first deep fried turkey or you are an old pro, try using October to practice. It will make Thanksgiving a little more relaxed and enjoyable. The more prepared you are, the smoother your day will go and thats something to be thankful for.
A grand prize of $100,000 will be awarded to America’s top chicken cook at the 47th National Chicken Cooking Contest, to be held May 4, 2007, in Birmingham, Ala.
Fifty-one contestants, one from each state and the District of Columbia, will be selected to compete. Chicken is the only required ingredient for recipe entries, and it can be prepared whole, in parts or in any combination of parts. Pre-cooked, pre-marinated and ground chicken products are also eligible.
Recipe preparation and other ingredients are left up to the imagination and creativity of the entrants. All recipes must be original, make four to eight servings and take less than three hours to prepare and cook twice. Grilling recipes are not allowed.
Contestants may submit an unlimited number of recipes. Each should be on a separate piece of paper and should include the contestant’s name, full address and telephone number.
The judges, a national panel of food experts and journalists, will choose the winning recipes based on taste, appearance, simplicity and overall appeal.
The second-place finisher will be awarded $10,000; third place will win $5,000; fourth place will win $2,000; and fifth place will get $1,000. Every state finalist will win an expense-paid trip to Birmingham for the cook-off.
The contest is sponsored by the National Chicken Council and the U.S. Poultry & Egg Association. Members of the Alabama Poultry Federation will serve as local hosts.
The grand prize at the 46th National Chicken Cooking Contest, held in Charlotte, N.C., in May 2005, went to Indiana contestant Camilla Saulsbury for her Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri.
This is our families secret chocolate chip recipe. We have a large family so this one makes over 4 dozen chocolate chip cookies. You can experiment with most cookie recipes to adjust to your own taste. Remenmber the more brown sugar you use the more chewy type cookie you create. I don’t think this one needs much adjusting. First we will start with ingredients.
4 cups (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 cups yellow cake mix
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups white sugar
1 cup brown sugar
2 teaspoon vanilla extract
1 1/4cup sour cream
3 1/2 cups semisweet chocolate chips
Directions to cookie recipe.
1. Preheat oven to 375 degrees.
2. Melt butter and unsweetened chocolate together.
3. Sift cake mix, flour, baking soda, baking powder, and salt together.
4. In a large bowl, beat sugar, eggs, and vanilla.
5. Stir the chocolate mixture into the eggs.
6. Stir in the sifted ingredients with sour cream.
7. Mix in chocolate chips.
8. Drop rounded tablespoonfuls cookie sheets.
9. Bake for until edges are starting to turn dark brown.
Enjoy these wonderful cookies at any occasion. They disappear very quickly at family events. You might notice my secret ingredient. It is the boxed yellow cake mix. Cake flour gives the cookie a little more body than the regular unbleached flour.You may use any of your favorite brands. If you are making smaller cookies don’t forget that the baking time goes down. Many ovens produce heat from the bottom of the oven, so as not burn the bottom of the cookies many times I will double pan the cookies before I bake them. Baking is similar to a gigantic chemistry experiment. The best way to get the experiment right is to keep experimenting. Once you have found the best combinations of ingredients and procedures, stick with it. Enjoy!
AMINO ACIDS are the building blocks of the body. Besides building cells and repairing tissue, they form antibodies to combat invading bacteria & viruses; they are part of the enzyme & hormonal system; they build nucleoproteins (RNA & DNA); they carry oxygen throughout the body and participate in muscle activity. When protein is broken down by digestion the result is 22 known amino acids. As the building blocks of protein, amino acids are vital to health. Next to water, amino acids in the form of proteins make up the greatest portion of our body weight. They comprise tendons, muscles and ligaments; organs and glands; hair and nails; important bodily fluids, and are a necessary part of every cell in the body. There are over 20 amino acids, separated into two categories – essential and non-essential. Essential amino acids are those that cannot be manufactured by your body, hence, it is essential that you obtain them from your diet. Non-essential amino acids can be manufactured by your body, however, your body must have the right combination of essential amino acids and supporting nutrients to optimize healthy protein maintenance, so supplementation may be desirable. Twenty amino acids are needed to build the various proteins used in the growth, repair, and maintenance of body tissues. Eleven of these amino acids can be made by the body itself, while the other nine (called essential amino acids) must come from the diet. The essential amino acids are isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Another amino acid, histidine, is considered semi-essential because the body does not always require dietary sources of it. The nonessential amino acids are arginine, alanine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, proline, serine, and tyrosine. Other amino acids, such as carnitine, are used by the body in ways other than protein-building and are often used therapeutically. Who is likely to be deficient? Dieters, some strict vegetarian body builders, and anyone consuming an inadequate number of calories may not be consuming adequate amounts of amino acids. In these cases, the body will break down the protein in muscle tissue and use those amino acids to meet the needs of more important organs or will simply not build more muscle mass despite increasing exercise. Amino acids are not only absolutely integral to life, but they can have a profound impact upon how clearly we think and how well we feel. Benefits • builds cells and repairs tissue • assists with wound healing • increases athletic performance