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Lemon Verbena

No doubt about it. The rather bland looking lemon verbena, Aloysia triphylla, is not going to be stage center in those herb gardens where esthetics play a strong role, but the wise cook will most assuredly find a place for this homely child; it can work wonders as a flavor enhancer in dishes from desserts to entrees - even in iced drinks. Referred to as "a member of a select group of olfactory ambushers" by a well-known herbalist, one need only smell the scented leaf to understand its culinary value. And yet this exotic herb is seldom seen in recipe books. Considered a... read more

A November Sunday in Torremolinos

- Torremolinos, sunday 10th of november. Sunday is when the Spanish families come out, many in their best sunday clothes, going to church, have a tapa, go for a coffee and a pastry and enjoy their sunday. Also, this time of the year, many Spanish people from other parts of Spain seem to visit Andalucía. It's just past noon and I decided to go for a walk on my own outside the town center and have a tapa later on. I'm in the neighbourhood of one of my favorite places in Torremolinos, Jamón.es, wine and tapa bar annex wine and Spanish charcuterie shop. Jamón.es is an... read more

Squash Autumns Ambassadors

The envoys of fall arrive to greet us well before the autumnal equinox.  Gourds, which include pumpkins, winter squash, and those warty, odd-shaped decorative miniatures, begin showing up in supermarkets and roadside stands in late summer.  Appearing even before the leaves start changing, they're a distinctive harbinger of autumn.  For the gourmet, they're a key ingredient in a variety of seasonal dishes. Squash is the fruit of plants from the gourd family.  Squash originated in the western hemisphere and was being consumed by man at least 5,000 years ago, probably... read more

How To Make Pesto

by: Chef Jim Berman Great endings do not always mean great beginnings. Pesto emerges from a weedy start and develops into a formidable proponent of enormous flavor. Pesto can be an amalgam of various green, leafy herbs with oil, some grated hard cheese and garlic. It can also be fancied with sun-dried tomatoes, artichokes and the like or made rustic with spinach and walnuts in the Tuscan style. But, if it is the fundamental concoction that keeps the attention of this cook. Pesto is merely the assemblage of basil, god oil, toasted pine nuts, minced garlic and grated... read more

Discussion Forum Tutorial

  Learn how to: Use the Forums Start A New Thread Reply To A Post Reply With A Quotation Edit Your Post Rate Posts Report A Post Export A Forum Post To A Wiki   Read the Forums Understand The Icons Read All New Posts Go To The First Unread Post In A Thread Use The Activity Feed Mark Forums As Read   Using the Forums Start A New Thread Begin by navigating to the appropriate forum. Once in the desired forum, at the top left, you'll see the Forum Nav tools including the "New Thread"... read more

Pastitsio-Greek "Lasagna"

  • by PeteModerator

  It’s time to dirty a few dishes. Okay, more than a few, but making pastitsio is worth the pile of pots and pans it requires to make it. If you are not familiar with pastitsio, it is a layered pasta dish, kind of similar to Italian Lasagna, most often associated with Greek cuisine although a similar dish can be found throughout the Mediterranean and Middle East. Often made with lamb, although beef is common also, the dish starts with a layer of pasta, then a layer of meat sauce, followed by another layer of pasta, and finally topped with with a rich bechemel, often... read more

Blackberry Peach Cobbler

  • by PeteModerator

  A few weeks ago I made my first trip to the Little Farmer, one of my favorite places here in Wisconsin, and they start their season the beginning of August with early season apples and peaches that they get from a farmer over in Michigan. The peaches were superb and I had to pick up a bunch, both for eating and for cooking. I really like this year’s crop, sweet and super juicy, yet they seem to have a nice tart kick to them, even when fully ripe.   Normally, if I am going to pair peaches with any fruit it is usually raspberries, but since we are between raspberry... read more

Pasta with Caramelized Cabbage

  • by PeteModerator

  When it comes to pasta it is easy to get into a rut, making the same sauces over and over.  For most people that means either red, tomato sauce or a white "Alfredo" sauce.  In Autumn I like to serve pasta with caramelized cabbage and bacon.  This is a great late summer, early fall pasta dish. Slightly caramelizing the cabbage brings a wonderful depth of flavor to the dish, but it still is light enough to not slow you down when it is still warm outside. It’s not the quickest pasta to make, but neither will you have to spend lots of time in the kitchen preparing... read more

Corn Fritters with Peach Salsa

  • by PeteModerator

  It's August and that means that 2 of my favorite things are in season; corn and peaches.  Both peak at this time of year, but you rarely find recipes that use both of them, which I feel is a shame.  So I set out to remedy that situation.  Personally, I'd eat enough of these to make a full meal-they would probably make a great breakfast-but for most people, this would make a great side dish to any grilled chicken or pork that you might be doing.   Peach Salsa   2 peaches 1/4 cup onion, finely diced 1 jalapeno, seeded and finely diced 2 Tbl. cilantro, minced 1/2... read more

Does A Publicist Make It Taste Better

Whether we realize it or not, we are all publicists. We represent and promote ourselves and our businesses every time we interact with other people. The image we project is our brand, and our brand dictates how customers feel about our products and services. In any industry, but particularly in the restaurant/hospitality market, a powerful brand is the key to long-term success-especially in a highly competitive market. Public relations is not just for large organizations. In the long run it's far less costly and often more effective than print or broadcast advertising. A... read more

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