of March 28, 2004
you getting a little tired of plain grilled, baked,
poached and broiled meat and poultry?
let things gets boring. Sauce it up a bit and
make life interesting.
some of this week's sauce recipes like: Dill
Sauce on your grilled salmon, Creole
on your chicken, Chili
Mint Dipping Sauce for your boiled
Cilantro Sauce for your baked or
grilled halibut or cod and
Pleasing Salsa for chicken,
fish or even on baked tortilla chips.
a little imagination and a good sauce recipe,
you can also give life to leftover grilled meat,
fish and poultry with out adding much Saturated
Fat or Calories.
why settle for boring over and over again. Find
a good repertoire of sauces as staples for your
cooking and bring a little excitement to your
of March 21, 2004
traditional Chinese way to cook fish is by steaming
it in a tiered bamboo steamer set over boiling
water in a wok. Pour about 1 1/2 inches of water
into the wok. If you do not own a wok or a bamboo
steamer, you can use a vegetable steamer rack
set in a very large pot. The pot must be large
enough to allow steam to circulate around a glass
pie plate that will hold the fish which is placed
on top of the steamer rack.
bamboo steamer is favored over metal steamers
because condensation does not form on the bamboo
Steaming seafood is the first choice for many
cooks when they discover how moist and flavorful
steamed fish can be. As further reward, when you
steam seafood you'll reduce the fat and calories.
these recipes : Steamed
Sole with Vegetables and Steamed
Orange Roughy with Asparagus or
Halibut on Rice .
of March 14, 2004
be afraid to use wine in your healthy cooking.
Cooking with wine is an easy way to add character
and flavor to many dishes. You can use wine when
marinating meats or deglazing a pan to make a
sauce. The longer the wine cooks, the more concentrated
the flavors become.
is also great for those who are health conscious
because it adds a distinct rich and deep flavor
without increasing fat content. And guess what
. . . when the alcohol in the wine burns off during
cooking, so do some of the calories.
of March 7, 2004
World War II, those who had served overseas and
enjoyed garlic as part of the native cuisine in
many European countries, helped bring about the
popularity of this small but pungent bulb. Having
discovered how it enhances the flavor in soups,
stews and sauces, they shared the Europeans' enthusiasm
for its flavor and aroma. Soon, many Mediterranean
classics became very popular.
Soon we were rubbing our salad bowls with a cut
garlic clove to gently perfume the greens and
making pasta sauce from scratch. We like it mashed,
pressed, minced, chopped, in salt, dried, roasted,
pickled and raw.
In 1971, in a trend-setting restaurant in Berkeley,
California, patrons were served a whole head of
roasted garlic. The chef taught diners to press
out its soft cloves and spread them across slices
of bread. We soon discovered that roasting garlic
tames its harsh flavor and caramelizes its sugars,
making the creamy cloves taste almost sweet. So
many other chefs followed her lead, that roasted
garlic has become as familiar as olive oil, used
to lend its softer flavor to dressings, soups
and even mashed potatoes.
how to roast a whole head of garlic:
1. With a sharp knife, cut off the pointed top
portion from 1 medium head of garlic, leaving
the bulb intact but exposing the individual cloves.
Place in a small baking dish or custard cup.(Spraying
with oil first keeps the cloves moist as they
roast, or you can use a few drops of olive oil.)
Bake, covered, in a 325 degree F oven for 45 to
60 minutes or until the cloves are very soft.
Set aside until cool enough to handle. Squeeze
garlic paste from individual cloves and use as
directed in recipes, or serve garlic bulbs whole
on an appetizer platter.
roasted head of garlic keeps for a week or more,
so you can gradually use the cloves to season
vegetables, dressings, soups and other dishes,
or as a spread for bread.