Pulling a tender, juicy roast chicken with crisp, golden brown skin out of the oven is so rewarding. For a simple side, roast a pan of in-season produce like spring onions, ramps, new potatoes or carrots during the last 20 minutes of cooking. INGREDIENTS 1 Whole Chicken (4 Pound) 1 Teaspoon Sea Salt 1/2 Teaspoon […]
Tag Archives | Pepper
Reducing Sodium In Your Diet
Let’s face it; most of us eat way too much salt. A high-sodium diet can increase risk of high blood pressure (hypertension), which can lead to cardiovascular and kidney disease. The Dietary Guidelines for Americans recommend limiting sodium intake to less than 2,300 mg per day, which is about 1 teaspoon of salt. The good […]
How To Cook Romanesco Broccoli
Cut Into Pieces (like you would broccoli) Steam Add 1 to 2 Tablespoons, Butter, Ghee or Clarified Butter Add 1 Tablespoon Spice Mixture Of Your Choice OR Preheat Oven to 425 degrees. Line Baking Sheet With Parchment Paper Scatter Pieces Onto Baking Sheet Drizzle With Olive Oil Season With Kosher Salt & Pepper Place In […]
Brussels Sprouts
I like to eat seasonal fruits and vegetables. Brussels sprouts are a hearty winter vegetable and are sweetest and most tender after a hard frost. They are a good source of fiber, antioxidants, and vitamin C. Look for young, small green sprouts that have tightly formed buds. Avoid any yellowing, which means that the sprouts […]
Citrus
Oranges and lemons were first brought to the Americas by Spanish explorers. Today the United States is among the world’s top citrus growers and consumers. To choose the best citrus select fruit that is heavy and not too soft. When selecting oranges don’t worry about the color, as it is not a good indicator of […]
Roasting Your Turkey
Remove Turkey From Refrigerator At Least 1 Hour Prior To Roasting. Preheat Oven To 325 Degrees. Place Turkey In Sink And Remove Neck & Giblets. Place In Roasting Pan And Brush With Melted Butter. Season With Salt & Pepper. Place Turkey In Lower Third Of The Oven And Roast For 10 Minutes Per Pound. To […]
English Stew (1860)
English Stew (1860) English stew is the name given to the following excellent preparation of cold meat. Cut the meat in slices, pepper, salt, and flour them, and lay them in a dish. Take a few pickles of any kind, or a small quantity of pickled cabbage, and sprinkle over the meat. Then take a […]
Buttered Cabbage
Buttered Cabbage Civil War deprivations did not stop women from sharing recipes (receipts) with one another. This recipe for Buttered Cabbage was published in Godey’s Lady’s Book in 1862. “Boil the cabbage with a quantity of onions, then chop them together, season with pepper and salt, and fry them in butter. It is a rather […]
Cooking With Lemons
Cooking With Lemons Lemons are a chef’s secret ingredient. Most chefs will tell you that acidity elevates any dish. There is no need to get all fancy by using twenty year old balsamic vinegar. Just finish most of your dishes with a humble squeeze of lemon juice. Most line cooks have quart containers of wedges […]
Watermelon
Watermelon Watermelon is the ultimate summer snack. As a kid growing up in Nebraska, my favorite way to eat watermelon was outside, with the juice running down my face and arms. Here is how I’m eating watermelon this summer. Treat It Like A Steak Cut watermelon into 2 inch slabs and drizzle with olive oil. […]
Tips from Victoria
Breads
Bread can be either leavened or unleavened. Leavened breads are made with rising agents, like yeast or baking powder, which allows the dough to release gases and expand. Unleavened bread contains no yeast, baking soda, baking powder or other leavening agents that allows dough to rise. Leavened and unleavened bread are nutritionally similar. It is generally, not a good idea to refrigerate bread. Read More
