"Nothing in life is to be feared. It is only to be understood."Marie Curie
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Apple Cheddar Shortcake
Yield: 6 Servings 1 x ---------shortcake---------- 2 1/2 c Biscuit mix; bisquick 4 oz Cheddar; sharp shredded 2/3 c Milk 1/3 c Butter; melted 1 x -------apple topping-------- 3/4 c Brown sugar; packed 3 ts Cornstarch 1/2 ts Cinnamon; ground 1/4 ts Salt ...
Helen's Pan Fried Seabass
Fish is, as they say, good for you. It contains a wealth of 'good' fats and protein, not to mention vitamins. Most people, however, seem a little restricted in their choice of fish, sticking with trout and salmon mostly. So why not experiment a little ...
My Waffle Iron
I had always wanted a waffle iron. At the age of six, I started asking for one, every Christmas and every birthday. I dreamed of making large, golden, square waffles that were slightly crispy on the outside and light on the inside. I got my first wok when ...
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Parchment Paper Fish
Select a firm white fish. I use tilapia; this is a favorite in our home.
garlic cloves, one for each piece of fish
carrots, one half for each piece of fish
sweet onion
parsley
bay leaf, one for each piece of fish
thyme
fennel
dried oregano
parchment paper
Lay out a sheet of parchment paper big enough to wrap the fish in, one for each piece of fish. Place one piece of fish on each piece of parchment paper, thinly slice the garlic, carrots, and onion and place the amount you like on top of the fish. (I use the amounts above; you can adjust this to your taste.) Sprinkle the parsley, bay leaf, thyme, and oregano over the top. (Again use an amount to suit your taste.)
Fold up the sides of the parchment paper making a sort of envelope. Bake in a 350° oven for 20 to 25 minutes.
Serve in the parchment paper. Slice open the top of the paper to let the steam out, and drizzle with butter sauce.
Butter Sauce
Ľ Cup shallots, finely chopped
Ľ Cup white wine vinegar
Ľ Cup dry white wine
Dash of salt
˝ 1b butter
Reduce over medium heat the shallots, white wine vinegar, dry white wine and salt, in a small sauce pan. Cool the pan slightly, return to a very low heat. Add the butter in small amounts, reducing in between additions. This sauce should be served warm.
About the author:
Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
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Bittman builds your cooking skills a recipe at a timeChicago Tribune"How to Cook Everything. The Basics: All You Need to Make Great Food — With 1000 Photos" By Mark Bittman; Wiley, $35 What it is: "Everything" is a bold boast, but obviously longtime New York Times food writer Mark Bittman is not going to teach you how ...and more » |
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Looking for Love in China? Get CookingWall Street Journal (blog)By Kristiano Ang A new survey suggests that in China and other parts of Asia, knowing how to cook may help you win the heart of a potential mate. Property ownership is often seen as a prerequisite to getting hitched in China, but if you're single and ... |
Boston Globe |
'How To Cook Like a Man' by Daniel DuaneBoston GlobeBy Ted Weesner Jr. Page through Daniel Duane's “How to Cook Like a Man” and you will fast wonder what havoc celebrity chef culture has wrought upon present-day notions of masculinity. It's as if the blazing klieg lights of the Food Network, et al., ... |
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Cooking with found ingredients isn't just frugal, it's funAuburn CitizenYou may want to cook bacon or ham until crispy if not already cooked, or you can eliminate it. Bake potatoes until you can stick a fork in easily — maybe 45 minutes or so, depending on size. Remove from oven and let cool until you can handle without ... |
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