How To Make: ALL-PURPOSE SWEET MUSTARD SAUCE

ALL-PURPOSE SWEET MUSTARD SAUCE Dijon mustard, raw sugar, soy cream, ginger and caraway. A sauce for all reasons. Brilliantly simple! Makes 1-¾ cups ½ c. Dijon mustard ¼ c. raw sugar ¼ c. apple cider vinegar ¾ c. Rich’s Coffee Rich Non-Dairy Creamer ⅛ t. salt ½ t. powdered ginger ¼ c. corn oil ½Continue reading "How To Make: ALL-PURPOSE SWEET MUSTARD SAUCE"

How To Make: BAKED MCINTOSH APPLESAUCE

BAKED MCINTOSH APPLESAUCE McIntosh apples baked till soft, then cored and peeled to produce a deliciously sweet applesauce that tastes like apple pie!  And no added ingredients. Just apples. How good is that? Makes 2-1/2 cups Preheat oven to 350 degrees 3 lb. bag McIntosh apples 1/4 c. water Wash apples, then cut a thinContinue reading "How To Make: BAKED MCINTOSH APPLESAUCE"

TASTING

TASTING. Taste and/or smell each ingredient before you add it to a dish, then taste and smell the dish to which you’ve added it, so that you become familiar with the way in which the flavor, texture, color and aroma achievements progress. Cooking is not only an art, but a science as well. Knowing how oneContinue reading "TASTING"

SQUEEZING LEMONS AND LIMES

SQUEEZING LEMONS AND LIMES Always squeeze lemons and limes into a cup or bowl, then remove the seeds and add juice to the recipe. If squeezed into the hand to let the juice run through the fingers, the possibility always exists that a seed will slip through too, unbeknownst to you, until one of yourContinue reading "SQUEEZING LEMONS AND LIMES"

SEEDING CANNED TOMATOES

SEEDING CANNED TOMATOES. Hold each tomato (one at a time) under cold, slowly running water. Slit lengthwise with your thumb nail. Open tomato; pull pulp up and out, rinsing pulp and seeds into sink. Drain tomato meat that remains, and either chunk, dice or chop for your recipe. This is a very simple procedure that makesContinue reading "SEEDING CANNED TOMATOES"

SEEDING AN AVOCADO

SEEDING AN AVOCADO. Using a long, sharp knife, cut lengthwise (from tip to tip) all around the avocado, through the skin and far enough into the meat to touch the seed. Insert blade of knife into the cut you’ve made, then twist the knife to separate the two halves. Take the knife and smack the sharpContinue reading "SEEDING AN AVOCADO"

PLATE PRESENTATION

PLATE PRESENTATION. How does your plate look after you’ve arranged your food on it? Garnishing illuminates a dish, but be sure that you want what’s on your plate illuminated. Food piled or thrown on like slop gives an undesirable appearance; and appearances do count. No matter what you’re serving, arrange it on the plate in aContinue reading "PLATE PRESENTATION"

PEACHES AND NECTARINES, HOW TO CUT INTO SEGMENTS

PEACHES AND NECTARINES, HOW TO CUT INTO SEGMENTS. Do this by holding the peach/nectarine in the palm of your hand, then using a small sharp knife, running the knife from end to end against the pit, making a crescent size slice that measures about 1/4 inch, or any size you want, at the widest part ofContinue reading "PEACHES AND NECTARINES, HOW TO CUT INTO SEGMENTS"

ORDER IN WHICH EACH DISH IS SERVED

ORDER IN WHICH EACH DISH IS SERVED. In some meals the order in which each dish is served is critical to the enjoyment of each dish. In other meals the order makes no difference whatsoever.  In this collection, I have noted when it does make a difference. For instance, some salads work best within theContinue reading "ORDER IN WHICH EACH DISH IS SERVED"

OLIVE OILS

OLIVE OILS range in flavor from very mild to clearly distinct, with mild dishes generally requiring a mild oil, and spicy dishes a more flavorful one. But experiment with different varieties and combinations to discover your own preferences. In Italy, olive oils are graded according to their pressing and acidity level. The first pressing, if doneContinue reading "OLIVE OILS"

NON-DAIRY LIQUID CREAMER

NON-DAIRY LIQUID CREAMER. I use non-dairy liquid creamer freely in my kitchen. It is a superb product, tasting much like real cream. Depending upon where you live in the country, brand names will vary. Locate in the dairy section of the market. Much to my dismay, this product is no longer available in Cleveland, Ohio. ThereContinue reading "NON-DAIRY LIQUID CREAMER"

MELONS, HOW TO CUBE

To cube watermelon: Cut watermelon in half lengthwise. Take one half, and starting at one end slice into 3/4 inch thick slices. Discard the end piece and only slice as many slices as you estimate you’ll need for the recipe. Take each slice and run a sharp sturdy knife between the peel and the melon.Continue reading "MELONS, HOW TO CUBE"

LEMON OR ORANGE ZEST

LEMON OR ORANGE ZEST The zest of a lemon/orange is the outer most layer of the peel (skin) of the lemon without any white part that is found underneath the peel (the pith). If you have a very sharp potato peeler, you can peel the zest off with that, if not, use a sharp knifeContinue reading "LEMON OR ORANGE ZEST"

GRATING HORSERADISH

GRATING HORSERADISH. Always peel horseradish before grating it, whether you use it in a dish or to garnish one. Grate on small holes of the grater as you need it. If grated ahead it will dry out. When peeling, peel only the section you will be grating. The remainder of the horseradish will stay fresher longerContinue reading "GRATING HORSERADISH"

SQUEEZING GINGER FOR GINGER JUICE

SQUEEZING GINGER FOR GINGER JUICE. When you don’t want to insert the texture of fresh ginger into a recipe, but still want the fresh ginger taste, this is an easy way to juice the ginger! Wash extra large piece of ginger. Break into 2 or 3 pieces, breaking pieces off at the joints. Place in tightly sealedContinue reading "SQUEEZING GINGER FOR GINGER JUICE"

GRATING GINGER AND MAKING GINGER STICKS

GRATING GINGER AND MAKING GINGER STICKS When grating ginger it is not necessary to peel it before grating it, if grated over very small holes of the grater (unless specified to do so in a recipe). You can grate ginger fresh, frozen or dried. Always grate fresh or frozen as you need it. If grated,Continue reading "GRATING GINGER AND MAKING GINGER STICKS"

COOKING SURFACE

COOKING SURFACE: When doubling or tripling a recipe, expect all the ingredients to take longer to cook. In large recipes the amount of ingredient surface exposed to direct heat is less than with smaller recipes where a greater percentage of  ingredient surface is exposed to the heat, thereby cooking the ingredients faster. Any time you haveContinue reading "COOKING SURFACE"

GAS vs ELECTRIC STOVE

GAS vs ELECTRIC STOVE. Some of the recipes in this collection were developed on a gas stove, others on an electric stove. Low, medium or high can be precisely controlled on a gas stove, whereas on an electric stove it cannot, since it takes time for the element to either cool down or heat up. ThisContinue reading "GAS vs ELECTRIC STOVE"

GARNISHING

GARNISHING is like lighting the candles on a cake. Such a simple gesture illuminates so brightly. You need not take special instruction to garnish effectively. Simple, colorful shapes make beautiful garnishes and can be made from nearly all fruits and vegetables: strips of pimento, green pepper, carrot, tomato or scallion placed over a dish; thinlyContinue reading "GARNISHING"

STOVE-TOP ROASTED GARLIC

STOVE-TOP ROASTED GARLIC It’s really quite easy to make and takes only a few minutes, rather than the usual lengthy time it takes when oven-roasting garlic. Peel all the cloves in one bulb or more of garlic. If you can purchase them already peeled in the market, all the better. Place in a dry castContinue reading "STOVE-TOP ROASTED GARLIC"

FRESH SQUEEZED ORANGE JUICE

FRESH SQUEEZED ORANGE JUICE. When called for in a recipe, please do not substitute frozen concentrate, bottled, or juice from a carton. Use only that which you squeeze from the orange yourself. Frozen orange juice and other premixed orange juices contain added vitamins that can be tasted in a recipe–especially when sauteing with it.

FRESH BREAD CRUMBS

FRESH BREAD CRUMBS. Many of you have blenders and/or food processors and will make your fresh bread crumbs in that. For those of you who don’t have either, here’s another efficient way to make them: Shred partially frozen French or Italian bread over very large holes of a vegetable grater, using firm pressure and long strokes. The breadContinue reading "FRESH BREAD CRUMBS"

FENNEL SEED

FENNEL SEED. Although occasionally in some locations, you’ll be able to locate ground fennel seed, in most instances you’ll have to grind it yourself. Do this with a mortar and pestle. Or, place seeds in a plastic bag and pound with a hammer till pulverized. Remove from bag and roll with a rolling-pin, repeatedly, using hardContinue reading "FENNEL SEED"

CHOPPING, DICING, CHUNKING

CHOPPING, DICING, CHUNKING. Unless otherwise specified, chopping finely should measure approximately 1/16-1/8 inch non-uniform pieces. Chopping should measure: 1/4 inch non-uniform pieces. Dicing should measure: 1/4-1/2 inch uniform squares. And, chunking should measure: 3/4-1 inch uniform squares. No matter which you do, however, don’t be afraid to be neat. It shows you care about your creations.Continue reading "CHOPPING, DICING, CHUNKING"

CABBAGE, SHREDDING

CABBAGE, SHREDDING. You don’t need a special shredder or food processor to shred cabbage. Remove outer leaves, cut cabbage in half or quarters, depending on how big it is, then remove core. Place cabbage segment on it’s side, then using large, sturdy, sharp knife, either cut or shave slices as thick or thin as youContinue reading "CABBAGE, SHREDDING"

ROOM TEMPERATURE- what it means

BRINGING/WARMING TO ROOM TEMPERATURE. When reference is made to bringing a food to room temperature we are speaking of taking a cooled item and setting it on the counter till it reaches room temperature. When reference is made to warming to room temperature we mean removing a cooked item from the stove and warming it (whichContinue reading "ROOM TEMPERATURE- what it means"

ACHIEVEMENTS IN COOKING

ACHIEVEMENTS IN COOKING.  Throughout these recipes you will hear me speak of flavor, texture, color and aroma achievements. They are simply defined as follows: Flavor achievement refers to the ultimate flavor achieved in any given dish. Texture achievement refers to the ultimate texture (feeling on the tongue, mouth, or to the tooth) achieved in any given dish. ColorContinue reading "ACHIEVEMENTS IN COOKING"

SQUEEZING SAUERKRAUT

SQUEEZING SAUERKRAUT In recipes calling for squeezed sauerkraut: Empty contents of jar, can or bag in colander. Using fists press repeatedly against bottom of colander to extract the excess liquid. Gather up the sauerkraut in your hands and continue to squeeze till it forms a ball. Some recipes require that you lightly rinse the sauerkrautContinue reading "SQUEEZING SAUERKRAUT"

MAKING SOY WHIPPED CREAM

SOY WHIPPED CREAM — DELICIOUS! RICH WHIP NON-DAIRY TOPPING is available in the frozen food section of grocery stores. Visit their website for a store locator: www.richwhip.com This miracle soy product comes packaged in 8 ounce cartons and can be found in the frozen food section of the supermarket. I purchase several at once, put themContinue reading "MAKING SOY WHIPPED CREAM"

ROASTING PORTOBELLA MUSHROOMS

ROASTING PORTOBELLA MUSHROOMS Roasted Portobella mushrooms with a little extra virgin olive oil, salt, pepper and garlic powder. That’s all you need. Slice to serve as is, or slice and saute in a little more olive oil, salt and pepper!  Makes 4 whole mushrooms Preheat oven to 400 degrees Mushrooms: 4 fresh whole Portobella mushrooms;Continue reading "ROASTING PORTOBELLA MUSHROOMS"

ROASTING EGGPLANT FOR RECIPES

ROASTING EGGPLANT FOR RECIPES Preheat oven to 400 degrees People really do become intimidated by the roasting process. I don’t know the why of it, but I do too. I’m thinking it takes so long. Yes, but the prep work is minimal. Nobody has to stand by the oven while the veggies roast. Put themContinue reading "ROASTING EGGPLANT FOR RECIPES"

PICKLE FAN GARNISHES – HOW TO MAKE

PICKLE FAN GARNISHES – HOW TO MAKE Thinly slice a pickle from end to almost the opposite end, stopping just before the knife separates the slice from the pickle. Make about 4 identical cuts, then fan out the pickle. Add as a garnish to the recipe calling for them. Or, garnish an hors d’oeuvre dishContinue reading "PICKLE FAN GARNISHES – HOW TO MAKE"

MAKING NUT CRUMBLES

MAKING NUT CRUMBLES Nut crumbles are a staple in my pantry. Years ago when developing the essence of a BLT (before meatless bacon was invented) I processed whole smoked almonds till mealy, then sprinkled them on a lettuce, tomato and veggie mayonnaise sandwich, followed by fresh cracked pepper to create a delicious BLT alternative. NowContinue reading "MAKING NUT CRUMBLES"

MATCH STICK CARROTS, HOW TO MAKE

MATCH STICK CARROTS, HOW TO MAKE Peel carrot; cut off ends. Cut whole carrot crosswise into 1-1/4 inch lengths. Now, keeping carrot on its side, use a sharp, broad, sturdy knife to slice lengthwise into 1/8 inch thick slabs. Stack 2-3 slabs at a time on top of one another, then slice into 1/8 inchContinue reading "MATCH STICK CARROTS, HOW TO MAKE"

CARROT RIBBONS, HOW TO MAKE

CARROT RIBBONS, HOW TO MAKE If you’d like a more delicate textured carrot in your salads, try this method instead of grating or shredding. Wash carrot. Cut off both ends. Using a potato peeler, swipe the carrot from tip to tip using light strokes, turning the carrot a bit after each swipe, producing long, thinContinue reading "CARROT RIBBONS, HOW TO MAKE"

LID-TO-SKILLET DRY-FRY METHOD

LID-TO-SKILLET DRY-FRY METHOD Restaurants do it all the time. They place a food item on the flat-top and cover it completely with a lid that sits on the flat-top. Most often they use it to melt cheese on something quickly. It works. I melt the veggie cheese on my veggie burgers using this quick methodContinue reading "LID-TO-SKILLET DRY-FRY METHOD"

LETTUCE PREPARATION

LETTUCE PREPARATION The best time to prep lettuce is when you bring it home from the market. But, if you can’t do it then, place in covered container or sealed plastic bag, and refrigerate till a more convenient time. To begin, purchase only fresh, crisp lettuce. Crisp means that the veins are filled with water.Continue reading "LETTUCE PREPARATION"

QUICK HOMEMADE BURGER BUNS

QUICK HOMEMADE BURGER BUNS Good burger buns are expensive and you don’t get many in a package. Take two slices of firm deli-size whole grain bread, or French/Italian bread. Use a large biscuit cutter, wide rimmed glass or can, to cut out circles the size of the veggie burger. Lightly toast and use. Or, lightlyContinue reading "QUICK HOMEMADE BURGER BUNS"

FLOUR TORTILLAS, MAKING CHAR MARKS

FLOUR TORTILLAS, MAKING CHAR MARKS When making burritos or soft tacos, which require softening the tortilla in order to more easily roll or fold it, you can soften it plus add some char marks that give it a slightly charred taste. Here’s what you do: For an electric stove, turn your stove burner on tillContinue reading "FLOUR TORTILLAS, MAKING CHAR MARKS"

DRIED BEANS: TIP FOR COOKING DRIED BEANS FROM SCRATCH

DRIED BEANS: TIP FOR COOKING DRIED BEANS FROM SCRATCH For years I didn’t make beans, except for split peas, chick peas and lentils, from scratch. The reason was that it took so long to cook them even when they were presoaked, and they never came out as nicely as the canned beans. It just wasn’tContinue reading "DRIED BEANS: TIP FOR COOKING DRIED BEANS FROM SCRATCH"

CUTTING CELERY ON THE DIAGONAL

CUTTING CELERY ON THE DIAGONAL When you’re instructed in a recipe to cut a stalk(s) of celery on the diagonal, this is what it means and looks like. Take a clean stalk of celery, lay it flat on the cutting board, hollow side down. Using a sharp, broad knife, instead of holding it to makeContinue reading "CUTTING CELERY ON THE DIAGONAL"

CUTTING A FRESH PINEAPPLE

CUTTING A FRESH PINEAPPLE Cut off the top and the bottom of the pineapple; discard. Stand the pineapple on its end, then using a sharp knife going from top to bottom, run the knife between the prickly outer peel and the yellow fruit beneath it. Do this around the entire pineapple. When done, go backContinue reading "CUTTING A FRESH PINEAPPLE"

CUBING | SEGMENTING GRAPEFRUITS AND ORANGES

CUBING | SEGMENTING GRAPEFRUITS AND ORANGES Years ago, everybody segmented their oranges and grapefruits when serving them in a dish, in other words, when they weren’t peeling it and eating it out of hand. To segment orange: Peel entire orange, removing all of the white coating under the peel. Using a small sharp knife, run theContinue reading "CUBING | SEGMENTING GRAPEFRUITS AND ORANGES"

COLLARD GREENS, REMOVING STEMS

COLLARD GREENS, REMOVING STEMS  Run a knife along both sides of the stem up into the leaf to where the stem is no longer prominent. Remove stem and discard. Cook collard green leaves according to recipe instructions. The first time I cooked collard greens, many years ago, I didn’t know to remove the stems andContinue reading "COLLARD GREENS, REMOVING STEMS"

CHOPPING MUSHROOMS FOR PATES

CHOPPING MUSHROOMS FOR PATES For country-style mushroom pates and for those who don’t have a food processor, chopping mushrooms finely will have to be done with a broad, sharp, sturdy knife if you want to make a pate. The easiest way, and least overwhelming, is to slice and cube all mushrooms first. I cut eachContinue reading "CHOPPING MUSHROOMS FOR PATES"

WHITE ASPARAGUS, PREPARING & COOKING

WHITE ASPARAGUS, PREPARING & COOKING Although I rarely see white asparagus when out and about, I saw these while shopping at the West Side Market a few days ago. Two bunches for five dollars! Great price. I asked the vendor the best way to cook them and he said, “grill them – that’s the bestContinue reading "WHITE ASPARAGUS, PREPARING & COOKING"

PREPPING – COOKING – EATING ARTICHOKES

PREPPING – COOKING – EATING ARTICHOKES Slice stems off flush with artichoke bottoms. Trim stems. Peel off and discard large, blemished outer leaves. Slice off 1 inch from top of artichokes. Using kitchen shears, snip off 1/4 – 1/2 inch from tip of each petal, removing prickly tip. Place artichokes and stems in large potContinue reading "PREPPING – COOKING – EATING ARTICHOKES"

HOW TO MAKE : ANIMAL-FREE TARTAR SAUCE

 ANIMAL-FREE TARTAR SAUCE A quick, delicious tartar sauce made with soy sour cream, spicy brown mustard and dill pickle relish! Use on veggie sandwiches and veggie and soy chicken burgers! Makes 1-1/4 cups 1 c. soy sour cream (I used Tofutti brand) 1-2 T. spicy brown mustard 2 T. dill pickle relish 2 t. lightContinue reading "HOW TO MAKE : ANIMAL-FREE TARTAR SAUCE"