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to Newsletter Garlic Croutons Ingredients: Directions: Cut bread into 1/2 inch cubes. In a saute pan, over medium heat, melt butter and oil together. Add garlic and saute 15 seconds. Add bread cubes and stir until coated with butter mixture. Transfer cubes to a baking sheet and spread out to a single layer. Bake in a 300 degrees oven until browned and crisp. (about 20 minutes). Cool. Chef Tip: These croutons don't have to be garlic flavored and the oil doesn't have to be olive. Use a little seafood seasoning instead if your croutons are going to garnish a fish chowder or a mix of oregano or basil if its an Italian salad to compliment your Thursday night spaghetti.
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Beat the Heat with Soups and Salads...continued What a difference 200 years would make. Actually, the timing of salads has changed over the centuries. Europeans preferrd to end meals with salads until the Roman Legions put an end to the practice because they believed that salads made them sleepy. But whatever your thoughts on the subject, there is no denying that our new found interest in salads is running parallel with our appeal for lighter and healthier foods. And to combine soups and salads to create dinner offers us the best of both worlds--a hearty soup to warm the tummy and a healthy salad to cool the palate. |
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A State of Undress, Continued... Peppery greens such as romaine, escarole, and spinach call for big-on-flavor dressings, while tender greens such as bibb or Boston require something very light. Some of the connoisseurs of salad dressing claim that dressings should be made just prior to serving. However, we have never had a problem with dressings that are a few days old. In fact, we have found that a few hours of sitting helps the herbs blend better. We do agree, salads and dressing should be tossed right before serving so as not to acquire that wilted look...unless that's what you are going for. Only use half of what you think you need when first tossing the salad. You will be surprised how well dressing coats salad when it is properly tossed. You can always add more if you need it. Our favorite everyday dressing consists of oil, a fruit vinegar (such as raspberry), salt, pepper, and Dijon mustard. Shake well. It will last for days.
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Pucker Up...The Making of Vinaigrette, continued... Other points worth keeping in mind are that cider and wine vinegars are good for general cooking purposes--rice, wine, sherry, and herb vinegars compliment salads, and distilled and malt vinegars are for pickling. Basic Vinaigrette Ingredients: Directions: Mix all ingredients in bowl. Option is to place all ingredients in a blender and whip for a few seconds. Chef note: This recipe is a classic French Dressing. No, it is not red. Red is the way we Americans make French Dressing. Maybe it needed a little color anyway! Variations: Italian: Add a little dried basil, oregano, and chopped
union. Professional Note: Vinaigrettes are not just good on salads. They also make an excellent marinade for all types of beef, poultry, seafood, and vegetables. Remember, its grilling season!
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Most of Us are Just Fruit Salad, continued... Women seem to carry it around in the hips, thighs, and back end. Because of where the majority of women gain that unwanted weight, fewer health risks are present. The down side is that this particular type of weight is harder to lose. The apple of your eye is at an advantage because the upper body fat is easier to lose by exercising and the use of a low fat diet, but they are also at greater health risks for high blood pressure, heart disease, and diabetes. The moral of the story is...you may inherit your genes, but it is still up to you as to what you eat and whether you commit to an exercise program. Maybe that's why my mother said, "before you marry him, get a good look at his father!"
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