Food For Thought

May 29, 2011

Memorial Weekend Foods And Barbecue Battles

Filed under: Barbecue Recipes and Tips,Celebrating Food — Tags: , , , , , — Theresa H Hall @ 12:14 am

(click photos to enlarge)

May has been an incredible edible month starting with Grilling and Barbecuing, and ending with Memorial Weekend, and ultimately celebrating The Hamburger. I have gone on a little virtual trip around the globe to bring you some very interesting approaches to grilling, barbecuing and a lot of different ways people view this cooking method. Hamburgers, while on a bun, cannot fit into any exact mold either. The ways to enjoy this sandwich are as varied as there are choices in beers and wines.

There are also sliders, ribs, and barbecue shrimp & chicken stir-fry. Veggies and even a banana were roasted right along with the main course. There is no right or wrong way to barbecue. As long as you get the meal cooked, that is all that really matters. At barbecues, dessert is usually the last food on people’s minds. Barbecue means a meal hot off the grill and consisting mainly of meat, poultry, meat, fish, and more meat.

Now I understand everyone is getting ready for their cookouts, but I want to insert some safety tips to observe before, during and after grilling. I edited and then pasted them here, but this is the link if you want to read more. Insure Largo Today.


15 Grill Safety Tips you may find helpful.

Assign a “Fire Marshall”, someone who is always in charge of the fire.

Read the owner’s manual for your grill carefully. Make sure you assemble it correctly and follow the instructions exactly.

Always grill outside in a well-ventilated area, away from high traffic areas, and be aware of windblown sparks.

Do not grill near buildings (at least 25 feet away), dry leaves or brush. Do not grill under combustible surfaces.

Make sure your grill is stable and cannot easily be tipped over.

Use long-handled utensils that are made for grilling.

If using a gas grill, you should always check connectors and tubes to make sure there are no leaks or blockages.

Wear safe clothing–no frills, loose shirttails or apron strings. Wear fire-retardant gloves and use fire retardant pot holders, too.

Keep flare-ups under control.

Keep a fire extinguisher handy. Use a bucket of sand and hose to put out a fire if you don’t have an extinguisher.

Never leave a lit grill unattended, especially when children are nearby and do not let them play near it even if an adult is present.

Never move a hot grill. You could easily stumble and burn yourself. The grill may still be hot up to an hour after use.

A clean grill is a safe grill. Remove the grease that has built up on the grates and at the bottom of the grill to prevent flare-ups.

Do not to inhale the smoke from the grill; it contains carbon monoxide and Polycyclic Aromatic Hydrocarbons (cancer-causing substances).

Do not drink alcohol while grilling. You want to be clear-headed and quick in case a fire starts.


May 25, 2011

Julie Anne Rhodes Get Cooks Organized

Filed under: Chef Interviews,Writing — Tags: , , , , — Theresa H Hall @ 10:19 pm

Jewels, is taking her Personal Chef Business, “The Roving Stove” a step farther, by offering the cook in the family, new ways to think on our feet. She helps us to get organized, showing us that we can all be our own best friend in the kitchen, just by following her guidelines. She has it all mapped out and proves that she can help a lot of cooks spend more time with our families sharing a meal, rather than standing over a hot stove every weeknight. With the summer months around the corner Jewels is just in time to help get us started. I like her innovative thinking and it has served her very well. Here’s what we discussed.

Me: Building your own website business, keeping it fresh and current, is a lot of work. You certainly have been busy. What is it you are offering to the home cook that will help him/her to be more organized? With your system what’s different than other websites, and how can people get better than average help by using your program? Can you offer a few tips please?

Jewels: I hear “… But I don’t know how to cook” all the time. The reality is that if you can read, you can cook (the ingredients and directions are right there in front of you). I think the fear comes in trying to learn alone, and what JulieAnneRhodes.com offers is almost a decade of my experience as a successful personal chef, an arsenal of my client approved recipes, and a whole community of support in the forum. You are never really alone. Sure, I’m often in there giving advice, but I’m thrilled to see how members are coming together as a community to support each other, and share their own recipes and experiences too. That is the kind of environment that I learned to spread my wings in as a personal chef, and it gives me such joy to watch it unfold on my own website as well.

Me: Let’s see if I have this right. You offer two services. The first being that you and your team’s personal chef services can be reserved for private parties and such, and the second is that you show every person signing up on your website how to turn their kitchen into an organized place where you cook one day, prepping for the whole week. Is this right?

Jewels: I still have my personal chef service, “The Roving Stove“. My regular weekly clients are the mainstay of that business – I do for them exactly what I’m showing the home cook to do for themselves on the website: cook three to five meals in advance, so dinner goes from fridge to table in as little as five minutes on busy weekday nights. Okay, so my clients don’t have to shop, prep, and cook, but then they pay me a fortune to do all that for them. With just a few hours of effort (which can also be a lot of fun) on the weekend, my members save up to ten hours a week free-time to do the things that really matter to them while still getting a home-cooked meal on the table every night. Plus the premium members save even more time with access to my weekly meal plan complete with menu, recipes, grocery list, and heat to eat instructions – all the guesswork is already done for them, and they love that help!

I also offer private consultations and custom menu plans on the website, and occasionally I will do dinner parties, tea parties, or a romantic dinner for two; but people do need to book me pretty far in advance as my schedule is definitely full.

Me: I liked your idea of giving new moms more freedom to spend with their new babies. Explain how someone may offer this gift to a loved one or friend. It sounds like a very generous way to help someone.

Jewels: I’m really popular on the new mommy circuit, because my service lets them rest assured their family will be eating healthy, and they can concentrate on the happy new transition in their lives rather than, “Oh no, I have to think of something to serve for dinner, run to the store because I don’t have half the ingredients, and cook!” This is a great gift certificate for any new or expectant mother. Contact me at “The Roving Stove“ for more information.  You can buy a gift certificate from anywhere, but the service is only available in the Los Angeles area where I reside.

Having said that, any of my members on JulieAnneRhodes can provide this kind of help for their friends and family with minimal effort! All they have to do is double the servings of each recipe when they cook for their own household, keep half of each meal packaged at home, and deliver the rest to the new mom. It is so simple and (trust me), highly appreciated!

(to be continued) …   Here is Part Two!

May 20, 2011

HHM Approaches 10,000th Member!

Filed under: Featured Member,Writing — Tags: , , , , , , — Theresa H Hall @ 6:36 pm

Most people have a great love of food and if you feel the same, or just want a place to find tried-and-true recipes from members (real everyday people) not famous celebrities, then join Half Hour Meals. We have signed up almost 10,000 members (I’m wondering who will be member number 10,000!), and we’ll show you lots of tidbits, techniques, facts and new recipes when you read this “Food For Thought” blog.

When I signed up there were about 800 members, and since the site was sold and the new owners have begun implementing their changes, making tweaks, and reshaping the site, we have seen fast results from our efforts, by the marked increase in membership. Since February we have over doubled our membership, and the amount of traffic to Half Hour Meals is excellent. Designs are being sketched, cool ads have shown up, and recipes are being spotlighted. We are using the social networking sites, and technology is connecting visitors to The Meal Of The Day by emails, widgets updates, and smart phone notifications. The busy cook and busy executive are coming to our site to figure out which of YOUR RECIPES they want to prepare and eat. It is a big deal. Getting to share your food ideas with so many people around the world is profound. Most people only think about the recipes they are trying and the full impact that the guy sitting on the Metro is looking at your recipe, doesn’t dawn on you, but is way cool! Don’t you want to end up in our spotlight? I do and I am. You can, too!

We want you to upload your favorite recipes and photos of what you’re cooking in your kitchen. Visuals are important and fun. We don’t care if you’re wearing flour on your apron, or your kids have been tasting the batter and it’s smudged on their cheek. Snap a picture of you and your family cooking your dish. That would be a cool upload, along with the recipe. Every cook has his or her added twists to preparing any recipe … that’s what makes it a food memory captured in time.

Adding those recipes is special because whenever traditional recipes are shared, they help keep alive the memories of our loved ones. Just think, tonight I could prepare your Great Grandmother’s fabulous recipe and be tasting that goodness at my dinner table, with family and friends. While we dined, I would tell them that I cooked Catherine’s family recipe and her Grandmother was born in Italy, or England, or Kenya, or India, or even Indiana. Or that Sarah’s Grandma made meatballs like this by hand, fifty years ago, and we were eating authentic cuisine, from a bygone era. The thing is, our ancestors’ memories can live on through the simple act of our members cooking their food. It’s a lovely concept and just like a hug passes on affection and love, a recipe shared has a similar effect.

Sign up today, and join in the discussion threads under the Community Tab. We love having you and your family here. Be a part of our family of food lovers and cooks. At Half Hour Meals everyone is a star!

May 20th is National Pick Your Own Strawberry Day and National Quiche Lorraine Day. Here is our member Delishhh’s quiche recipe.

May 19, 2011

Deviled Eggs Crabmeat And Boursin Cheese

Filed under: Trying Something New,Writing — Tags: , , , , , , , — Theresa H Hall @ 1:16 am

The incredible thing about eggs is that they (can be) are eaten raw, fluffed, baked, boiled (hard or soft), fried, over-easy, over-medium, scrambled, in an omelet, in Chinese soup, in fried rice, in sauces and used as a garnish, too. Most of us have our own favorite way to eat them and this is one of mine … deviled eggs. This recipe happens to include king crab and in the spirit of National Egg Month, and National Barbecue Month I thought these little beauties would be a fabulous side dish at your BBQ or picnic.

Side dishes are very important choices. When you have spicy and hot, you’ll want something in contrast to cool that burning in your mouth. Also a pretty balance of colors adds style to your dishes, even if they are only paper plates. People eat with their eyes and imaginations first. The aromas grab their attention, and the visuals are supposed to excite the palate.

Variety is the spice of life. And speaking of spice, I noticed  in the Wednesday “Food Section” of “The Washington Post”, (ad inserts), that McCormick Spices for Grilling are on sale through this Sunday. In case you’re wondering what they look like, here are tiny photos, (courtesy of McCormick) so you can purchase them on your very next shopping trip.

Everyone should know how to hard boil eggs properly. Here is a sure way to get them to come out perfectly.

Oeufs Mimosa au Crabe

(Deviled eggs with king crab)

Ingredients:

Serves four: (1/2 egg for each serving)

2 large eggs

75 grams of king crab meat (or snow crab)

50 grams Boursin cheese w/pepper

2 tsp extra virgin olive oil

1  chives bouquet (chopped but reserving a few strands for garnish)

½ tsp ground paprika

Garnish:

A few fresh pomegranate clusters sprinkled on top

~~~~~~~~~~

1) Hard boil your eggs

2) Cool with water and remove the shells

3) Using a sharp knife, cut each egg lengthwise in-half

4) Using a medium bowl add yolks and crush using a fork

5) Add in the Boursin cheese and blend together gently

6) Add crab meat and combine gently and with care

7) Add olive oil, a little chopped chives and seasoning

8) Gently spoon in mixture onto the egg whites

9) Gingerly sprinkle paprika on top

10) Mark each egg with one chive strand, plus add five or six pomegranate(s)

* Suggestion: add a little dry mustard and some dashes of Old Bay Seasoning or minced scallions. Sample and adjust adjust to taste.


May 18, 2011

Soufflé Au Fromage (Cheese Soufflé)

Filed under: Baking Tips,National Food Day,Writing — Tags: , , — Theresa H Hall @ 12:01 am

Cheese Soufflé is exciting to eat and it is not hard to make, but it does have a mind of its own. I wrote an in-depth article February 2010 and it has lots of points and tips to have your recipe bake perfectly. May 18th is National Cheese Soufflé Day, and even if you try making one and it doesn’t come out right, join the crowd. Most of the time they do turn out perfectly and taste marvelous! Impress your friends at weekend brunch with a stunning French classic.

Soufflé Au Fromage

Prepare 1 1/2 to 2 quart mold beforehand by heavily buttering the bottom and sides and dusting with either flour or fine bread crumbs. Chill before using. The nutmeg is bitter against the sweet of the cheese…a perfect compliment.

Ingredients

(Beshamal)

1 1/2 oz butter (moderate heat)

1 1/2 oz flour

1 cup hot milk

dashes of seasonings: salt, pepper, nutmeg, mustard

~~~~~~~~~~

4 egg yolks

7 egg whites

3 oz grated Gruyère cheese

~~~~~~~~~

Instructions

1) Heat the milk; (the thickening agent is the roux)

2) Heat the butter and the flour, stirring constantly, until you have achieved a blond roux

3) Add the milk to the rue and blend together, pour into a bowl and set aside to cool

4) Enrich the mixture with the egg yolks but be careful not to cook them

5) Add seasonings and stir

6) Whip egg whites in mixer on highest speed about half way, or until softest peaks form

7) Add cheese to the egg and flour base

8) Fold in egg whites, light to heavy ingredients, and then heavy to light

9) Pan (pour) batter into the mold

10) Bake 375º to 400º 25 to 30 minutes  WHILE BAKING NEVER OPEN THE OVEN DOOR!

11) The soufflé will appear brown and cake-like on the top; if you tap the side there should be just the slightest jiggle

12) Serve immediately, using two large spoons open the souffle in the middle at the top

13) Spoon from the side onto the serving dish and spoon out some sauce, a good soufflé sauces itself.

May 17, 2011

Old Fashioned Cherry Cobbler

Filed under: Retro Recipes,Writing — Tags: , , , — Theresa H Hall @ 12:01 am

There is something about cherries that reminds me of things old-fashioned. Grandma in the kitchen wearing her house dress, her apron in place. A measuring cup covered with a dusting of all-purpose flour, and a pot of something aromatic simmering on the stove. Her ladle and wooden spoon resting nearby on the holder.

This weekend get in the kitchen, put on some relaxing music, and bake this with your kids or significant other. May 16th is National Cherry Cobbler Day so buy these ingredients and try something new … I mean old!

Old-Fashioned Cherry Cobbler

Interior Ingredients:

5 cups pitted tart red cherries (canned)

1/3 cup sugar

13 cup brown sugar (packed)

2 Tbsp and 1 1/2 tsp cornstarch

1 tsp ground cinnamon

14 tsp ground nutmeg

2 Tbsp and 1 1/2 tsp lemon juice

Topping Ingredients

1 cup all purpose flour

1 Tbsp sugar

1 tsp baking powder

1/4 tsp salt

2 Tbsp unsalted butter (chilled)

1/3 to 1/2 cup milk (chilled, enough to moisten dough)

~~~~~~~~~~~~~~

Instructions: Preheat oven to 450º

1) Drain cherries but reserve only 1 1/4 cups juice, set aside

2) Measure dry ingredients into a large saucepan

3) Stir in lemon juice and reserved cherry juice, until smooth

4) Bring to a boil. Cook and stir for two minutes or until thick and bubbly

5) Add cherries, stir and remove from heat

6) Pour mixture into a non-greased 9″ square baking dish/pan

7) Combine flour, sugar, baking powder and salt into mixing bowl and stir

8) Cut-in butter until crumbly

9) Stir in milk, just enough to moisten the topping

10) Drop tablespoon portions of the mixture over cherries

11) Bake in hot oven 10 to 13 minutes or until golden brown

12) Remove from oven and allow to cool down for at least fifteen minutes

13) Serve with freshly whipped and slightly sweetened heavy cream


May 16, 2011

Researching Gas Grills and Buying Tips

Filed under: Barbecue Recipes and Tips,Vegetarian,Writing — Tags: , , , , , — Theresa H Hall @ 11:33 am

In searching the Internet for gas grills, I came across an article that made a lot of sense. There were seven really good points to consider prior to deciding on a particular brand and shelling out your hard-earned cash, especially for an item which some might consider to be a major cooking purchase. I’m all for investing in quality, but the shiny object doesn’t always pass the test. This article by Derrick Riches, covers the finer aspects in-depth. I thought you would like to read up on this subject.

Here are those points:

1) Price

2) Fuel

3) Material

4) Size

5) Features

6) Heat

7) Durability

* Here is a fast recipe for a great side dish at your next BBQ meal.

Lightly Grilled Asparagus

Fresh asparagus (rinsed, and little knobs peeled off)

Olive Oil (not extra virgin olive oil, as it has a lower threshold to heat)

Fresh herbs (finely diced and sprinkled into the oil)

Sea Salt (lightly sprinkled on top after grilling)

~~~~~~~~

1) Prepare your grill and treat to be non-stick

2) Combine olive oil and herbs

3) Add lightly peeled asparagus to bowl and coat with oil and herbs

4) Grill only a few minutes on both sides

5) Sample one to make certain you do not burn or overcook

Enjoy!

May 13, 2011

Food Shop The Perimeter

Filed under: Grocery Shopping,Writing — Tags: , , , , , — Theresa H Hall @ 2:48 pm

Attempting to change your diet is so much easier if you try this easy trick. Just shop the perimeter of your grocery store. Start in the produce section and load up as much as you can eat over a four day period, and continue along the edge of the store. Avoid walking up and down the inner aisles and ignore the displays at  the ends of the aisle.  These displays are trappings strategically placed in order to draw you in, or tempt your impulse buying tendencies. Do not be fooled into making poor choices or snap decisions. Also, tune out the la la music and shop quickly because the longer you stay … the more you buy. That’s a fact.

Before you shop make a list and stick to it. Add more fruits and vegetables to your cart and stay away from breads, pastas and frozen dinners. When you enter the meat, poultry, and fish department consider smaller portions. Buy fresh and cook fresh. Use leftovers the next day for lunches.

Lemons and blueberries are light in calories and very beneficial for us because they are full of fabulous antioxidants. All you need do is rinse and eat, or squeeze lemons in your drink or on whatever you are making to eat. These two fruits alone can help improve your health and your digestion. Eating many fruits and vegetables will allow your body to adjust, and you can even trim off a few inches while you’re enjoying this healthy lifestyle. Make heart healthy choices.

May 11, 2011

Anyone Can Make Fudge

Filed under: Retro Recipes,Time Saving Tips,Writing — Tags: , , — Theresa H Hall @ 10:49 pm

May 12th is Nutty Fudge Day. I saw so many photos and recipes for fudge that now I’m going to get into the fudge-making mode, too. It’s just so darned rich that I am only able to eat one, perhaps two pieces … then I’m done. The neighbors will be having a sweet time later.

Really, anyone can measure a few ingredients, microwave and then spread the pourable fudge into a buttered 8″ X 8″ pan, and place into the refrigerator.

Basic Fudge Recipe

2 cups milk chocolate chips

1 14 oz can sweetened condensed milk

1/4 cup unsweetened butter

1 cup chopped nuts (you decide)

1/8 tsp sea salt

1 tsp pure vanilla extract

~~~~~~~~~

1) Line an  8″ X 8″ dish with foil and coat with butter (lightly)

2) Add all ingredients to a microwavable bowl (medium sized)

3) Microwave two to five minutes, stirring once or twice

4) Once chocolate is melted remove from microwave

5) Stir in nuts (optional)

6) Pour into the dish and spread evenly

7) Place into the refrigerator until set (one to two hours)

8) Turn out onto a cutting board, score and cut with a hot dry knife

9) Add a tiny bit of sea salt on top

May 10, 2011

How Do You Like Your Eggs Benedict?

Filed under: Retro Recipes,Trying Something New,Writing — Tags: , , , , — Theresa H Hall @ 6:21 pm

Classic Eggs Benedict is a long-time French breakfast favorite. Shown on the right, the dish is beautifully displayed. If you are visiting Las Vegas, you may order Eggs Benedict at a place called Sugar Factory. As you can see the bread is the first layer. It is followed by thinly sliced Canadian bacon, asparagus which has been blanched until just tender, and then covered by two perfectly poached eggs. Atop these little beauties is an oh-so-rich Hollandaise sauce. The garnish appears to be a bit of flat leaf parsley. When you cut into it, the yolk should be hot and runny. This combination of flavors will make your heart sing and each mouthful is welcomed by appreciative diners. It really is a dream to eat.

Now if you decided to visit Germany, you could have your Eggs Benedict served with a tomato slice, in place of the Canadian bacon, and a side order of the crispiest bacon. Everyone has his or her own way of assembling this attractive breakfast. This time, the Hollandaise sauce is beneath the eggs, and the way the eggs are pictured, it shows just how creamy and runny the yolks are. Either way it is a breakfast that is pretty easy to prepare and that will delight your family, friends and you, too.

May celebrates National Egg Month and stay tuned for more delightful ways to serves this wonderful food.

Hollandaise Sauce

Ingredients

~~~~~~~~~~

3 eggs yolks

1 tsp water

1/4 tsp sugar

1 1/2 sticks of unsalted butter (chilled and cut up)

1/2 tsp salt

2 tsp lemon juice (just squeezed)

1/8 tsp cayenne or white ground pepper

~~~~~~~~~~

1) In a large saucepan bring one inch of water to a simmer, reduce heat

2) Using a medium bowl whisk yolks and water for about two minutes

3) When the color is light yellow, add sugar and continue whisking thirty seconds

4) Place bowl over simmering water and whisk for three to five minutes

5) It’s ready when you can drag your whisk through the center and it leaves a path

6) Remove the bowl and whisk in the butter a few pieces at a time

7) Use the simmering water to keep the sauce warm while you incorporate the butter

8) Add salt, lemon juice and pepper, stir and serve at once


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