Are you ready?  I am.. It's been awhile since I have been in the kitchen but I am ready to start blogging again.. Put on your apron and scoot up to the counter..jot down some notes.... I have some tips to share.

Lets talk about a Melons and Pineapples ..  "How to choose one " *  from Cuisine test Kitchen*

There are a few techniques for testing the quality of a melon that wont get you kicked out of the market. " Smell, shake, squeeze and tap it." A melon should smell appetizing and fruity never moldy. When shaken  you should hear loose seeds, but not the entire contents sloshing around. If squeezed , the ends should  feel tender not wet and  mushy, When Tapped the melon should sound hollow. Look for symmetrically shaped melons that feel heavy for their size and are evenly colored. Pronounced yellowing is a sign of over ripeness. If you find yourself with an unripe melon, keep it at room temperature until it looks  ans smells ripe. Once its ripe , refrigerate the melon until ready to
use. It will last up to one week.

How about that  pineapple?      
The best way to select a good pineapple is by color, smell and firmness. Pulling out the top inside  leaf will not give you an accurate test. (yeah, I know what your were told, but that's not true.)

A ripe pineapple will be firm, heavy, and have a golden color and smell sweet. If it's
soft and smells fermented DO NOT BUY IT it is over  ripe.

You can buy green pineapple and  let it ripen at home, but look the base first.
If its a little orange or red it will ripen. If its all green  it was picked too soon, and will have a woody texture and never get very sweet. A little secret about ripening  a pineapple.... Stand it upside down on the counter.  This lets the sugar in the bottom end flow toward the leafy end. It will ripen evenly and wont ferment at the bottom. When the pineapple has a golden color and strong sweet aroma, the fruit is ready to eat.  There you have a couple tips.. Now go visit your fruit department...
Enjoy!   See you next time...
Now your'e cookin!

Headed south

Dear Blog Friends.. For the month of March..

If you are in the kitchen  Be sure to do the dishes... Ill be back after Vacation.

Rice is nice!

Did you know rice is the 2nd most cultivated grain in the world after corn? I love rice, and make it often for a side dish as well as a dessert.  Rice tends to be long or short grain, white or brown ( or black or red)  and varieties have been bred depending on the rice's end use. 
Here are some rice facts taken from* The Real Food Companion


Basamati~ The famed fragrant , long-grain rice of the Indian subcontinent. It is said to be better with age and the Pakistani version is most prised. Always eaten as white rice it tends to be loose when cooked,
Calasparra~A rice grown  in Murcia Province in Spain, calasparra (and another rice called bomba) is a very dry rice ideal for paella. It is said  to expand in width, not length. You can substitute risotto rice as the next best thing.
 Jasmine~The long-grain white rice of South East Asia. It gets its name from the hint oj Jasmine in the fragrance and is a particularly specialty of Thai cuisine. It needs slightly more water to cook  than basamati rice and the grains aren't quite as long and stick together just a bit more.
Red Rice~ Several countries have red rice, including France Spain and Bhutan. The color is from the outer husk and these rices are unpolished and therefore need more cooking time.
Rissoto Rice~ ( Arborio, Carnaroli, Vialone nano) The medium to short -grained white rice used by Italians to make risotto because the rice releases starch when stirred during cooking. Arborio is usually the cheaper. Aarnatoli and Vialone nano tend to stay firmer in the center when cooked , so you can be a bit more relaxed with cooking times.
Sticky rice~ Other wise known as glutinous rice, sticky rice is popular in South East Asian Countries and  comes in two varieties, white and black. Black sticky rice is an unpolished rice that takes about 25 minutes to cook. White sticky rice can be soaked and steamed. Both rices ma be used for sweet or savory purposes.
Sushi Rice~ A short-grain rice that tends to stick together when cooked. It isn't however sticky rice.

Wild Rice~  Not a true rice, but a very long rice like grain gathered from swamp plants here in North America. Most is now cultivated, despite the "wild" term. Very flavorsome , but usually cooked in small amounts with other things to flavor white rice.

I bet you never knew so much about rice did you? So lets continue... 
How to wash rice: 
Some rice needs washing before being used. such as those for pilaf and sushi or if you want a good steamed rice. Put the rice in a bowl or pan it will be cooked in. Add just enough  slightly tepid water to wet the rice, but not soupy. Gently with your hands rub the rice together. The friction helps to free  some of the loose starch. The starch dissolves in the water  to create the milky white colored liquid that comes off. Drain the rice well and repeat until the water  runs fairly clear. The Japanese may this up to 10 times but 2 or 3 times is usually enough.
Now the rice is ready to cook.

I have given you one of the easy rice pudding recipes my mom used to make when I was a child. I think you will enjoy it. (You can add raisins and cinnamon or even chocolate pieces.. get creative with this basic recipe).

Creamy Rice Pudding

2 eggs
1/2 c. sugar
1/2 tbsp salt
2 1/4 c. sweet milk
1 tsp. vanilla
2 c. cooked rice
dash of nutmeg

Separate eggs, beat yolks, add sugar, salt, milk, and vanilla and combine with the cooked rice. Beat the egg whites stiffly, and fold into mixture. Turn into a buttered baking dish and sprinkle with nutmeg. Bake 350° 30 min. Serves 6.


Now You're Cookin~

Roasted Garlic, Yum!

Garlic is one of the most popular herbs around. This long cultivated plant was even found in King Tut's tomb. Garlic is Good for you. Studies show its ability to improve circulation, it can help reduce the risk of dying from cardiovascular disease. Garlic extract helps lower cholesterol and fights inflammation. When buying garlic, look for heads  that hold together firmly but don't shrink away from their white, papery sheath. When you peel fresh cloves, cut away any discolored spots. Avoid buying garlic that's lumpy~ It's a sign of humidity damage. Store in a cool dark spot, Not in the refrigerator.
Don't let dreaded garlic breath prevent you from enjoying this healthy herb. Chew a little parsley after eating garlic to freshen your breath. Once roasted garlic changes to a sweet nutty flavor.
Try this easy recipe : ( * Natural Choice Magazine)


Roasted Garlic
1~2 heads of garlic
olive oil

1.Preheat your oven to 400 degrees.
peel away any extra outer papery white layers. Leave  white layers of the individual  cloves attached to the garlic head,
2. Cut off top 1/2 in of garlic head to expose tops of cloves. Place garlic head on a large square of aluminum foil. Pour a drizzle of Olive oil over the exposed cloves, making sure each  clove is covered.
Wrap  the foil around the garlic head to cover completely. Place on a baking sheet.
3. Roast for 30-35 minutes, until cloves are soft when pressed with a fork.  Allow garlic to cool.
4. Using your fingers or a cocktail fork, pull or squeeze the roasted  garlic from their individual skins. Mash with a fork and spread on toasted bread or use as topping for baked potatoes.   Stir it into those mashed potatoes.... Be Creative.. What else can you add this sweet, nutty flavored herb into?
Try  it....
Now You're cookin~

A bit more about cheese

 Cheese Knives, Boards & Trays
While it is not necessary to have special accessories to serve and enjoy cheese here are a few tips for serving with ease:

* Cutting boards, or wooden trays, a piece of marble or interesting platters and plates are ideal for attractive cheese arrangements.

* Provide a knife or cheese cutter for each variety to avoid using the same knife for more than one cheese

* While ordinary kitchen knives are acceptable for casual entertaining, there are many utensils designed specifically for cutting cheese. Some of the more popular cheese serving utensils are *
"Fork Tip Knife" This knife is best for semi firm cheese. The forked tip can lift the cheese wedge, cube or slice to cracker or a plate. It is about 8 inches in length.

* Spreader is a short knife shaped utensil used for soft or semi soft cheese.

* Cheese Server is a small. wedge-shaped utensil that is often has a serrated cutting edge. It is used primarily for lifting portions of cheese.

                                                Creating a cheese Tray or Board
A cheese tray is a gracious way of entertaining family and friends and can be as an elegant appetizer, a refreshing snack or a sophisticated Dessert.
The selection and arrangement of different cheese varieties can add to their enjoyment.   Select cheeses that offer a range of flavors~ from mild to sharp and a blend of textures~ from creamy smooth to firm. Take advantage  of the color and shape contrasts in the world of cheese  and be sure to include chunks of cheese  along with bite size samples. Do not crowd  the cheese tray. Leave space around each cheese so that guests  can serve themselves.
What to serve?  Natural cheese is attractive  by itself; but crackers breads, and fresh fruit are popular  partners which heighten the enjoyment of cheese and wine. During a cheese and wine tasting , unsalted crackers and bread should be offered to cleanse the palate before tasting the next variety.
 Select flavors that will compliment  the cheese. The selection is a matter of personal preference:  but most often unsalted crackers are used like: unsalted wafers, Melba toast, soda crackers, sesame seed crackers, flat breads and wheat crackers. Breads are  usually "Crusty" varieties Italian, French and sour dough. Just be sure they are fresh and do not distract from the flavors of the cheese.
Fresh fruit make a nice contrast  in flavor and color and texture for almost any cheese.  Apples, Pears, Plums, Grapes, and strawberries are compatible. The fruit can be placed on a tray with the cheese  or in a separate bowl or basket. Camembert or  Brie arranged on a separate plate with fresh strawberries a cluster of grapes or a crisp pear or apple is an elegant desert.

Now  have fun.. Go to your Cheese Department in the Deli of your Grocery store, ask to sample a few varieties and Invite your friends in for a nice evening.
Now your cooking!

Say Cheese! and Biscuits

I love Cheese.... To fully appreciate the flavor and texture, always serve natural cheese at room temperature. Remove  the cheese from the refrigerator about 30 minutes before serving.

 Some surface-ripened cheeses such as Camembert and Brie  are best soft and almost runny. Allow 1-2 hours for these cheeses to reach room temperature.

When sampling cheese. the more delicately flavored cheeses should be tasted before the sharper varieties.  Always buy fresh cheese. Check the date on the package.  

Freshness dating which read " Best when purchased by (date)" indicates when the cheese should be bought to allow a reasonable storage time in the home. Always keep natural cheese refrigerated as the label directs. Another important label message is "Satisfaction Guaranteed or your money back."

Finally purchase cheese from stores that are clean and well organized and that keep dairy products well refrigerated. Expand your knowledge of cheese by trying unfamiliar varieties and learning how to include them in your daily meals.

Thinking today would be a good biscuit making day. 

Happy Valentines Day!

These are hearty and will go with breakfast, brunch or dinner along with a nice soup.

Hearty Cheddar Biscuits

2 cups flour

1 T baking powder

1t salt

1/4 cup shortening

1/2 cup chopped onion

2T chopped pimento

1 1/2(6 oz) shredded sharp cheddar cheese

3/4 cup milk

Combine the dry ingredients: cut in the shortening until mixture resembles coarse crumbs. Stir in the onion

pimento and the cheese. Add milk, mix just until moistened. * Do not over mix

On a lightly floured surface roll the dough out to 1/2 in thickness: cut with floured cutter, Any shape works, or even flour a glass top if you have no cutter.

Place on a lightly greased cookie sheet. Bake at 450 15 minutes  or until golden brown.. This recipe makes 15 -16 biscuits  depending on size.  Of course you will want to serve them buttered.

Enjoy a red wine  like Pinot Noir with these.  

You can make smaller bite size ones and serve them as an appetizer, add a bit of garlic butter or dill  in place of the pimento before baking with the wine too...Go ahead  get creative..What would you like? Rosemary? Thyme? 

Now you're cookin~

Swiss Steak anyone?

This  Swiss steak was a favorite when I was growing up..My mom made it occasionally and we loved it.  This recipe is abit different than she made but still good. You can substitute pork for the beef if you prefer. A very hearty meal. Serve with fresh green beans and my favorite mashed potatoes..You can pour that yummy tomato sauce over those and its better than gravy...
Easy Swiss Steak

Serves 4 to 6

Ingredients

·         2 pounds beef bottom round, trimmed of excess fat (I sometimes use sirloin or pork)

·         2 teaspoons kosher salt

·         1 teaspoon freshly ground black pepper

·         3/4 cup all purpose flour

·         1/4 cup vegetable oil ( I use EVO)  

·         1/2 large onion, thinly sliced

·         1 small clove of shallot chopped

·         2 cloves of  garlic, minced

·         2 stalks celery, chopped

·         ½ cup diced carrots

·         1 (14.5-ounce) can diced tomatoes

·         1 teaspoon smoked paprika

·         1 teaspoon dried oregano

·         1 tablespoon Worchestershire sauce

·         1 1/2 cups beef broth

Directions

Preheat the oven to 325 degrees F.

Cut the meat with the grain into 4-6 pieces about1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, or you know  that hammer thing in your (not used often kitchen tools drawer) until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.  You can pound it also with a rolling pin or use a fork to punch holes.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, carrots, shallots,garlic, and celery. Saute for 1 to 2 minutes.  You do not want to do the vegetables first because they will produce liquid and your meat wants to brown. Next add the tomatoes, paprika oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
Enjoy with your family  I bet hubby or the man in your life will be happy too...
Now your cookin!  Bon appettite