loader
Chef's Choice: Pumpkin Bread

Oct, 16 2020

Uncategorized

PUMPKIN BREAD YIELDS: 2-9X5 Loaves or about 24 muffins   Ingredients 3 1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons salt 1 teaspoon baking powder 1 teaspoon ground nutmeg ½ teaspoon ground allspice 1 teaspoon ground cinnamon ½ teaspoon ground cloves 3 cups white sugar 1 cup canola oil 4 eggs, beaten 2 cups solid pack pumpkin puree (1- 15oz. can) 2/3 cup water   Directions: Preheat oven to 350 degrees F (175 degrees...

Read More

Chef's Choice: Roasted Tomato Soup

Mar, 13 2020

Uncategorized

A Note From the Chef: From mid-August through mid-October tomatoes at the local farmer’s markets are sweet, abundant and the least expensive of the year. I sometimes ask the vendor if they will sell me their not-so-good looking ones at a discount for this recipe in mind. At the supermarket, I prefer Roma tomatoes because they have the least amount of seeds and are the most economical. However, cherry tomatoes can be deliciously sweet and work too. For large beefsteak tomatoes, I cut them in half...

Read More

Chef's Choice: Valentine's Day Easy Beef Burgundy

Feb, 14 2020

Uncategorized

A Note From the Chef: This Valentine’s day you don’t have to spend all your time in the kitchen preparing that “romantic dinner”. In fact, my favorite detail about this recipe is that it may be better the next day. Really! So, if you’re the kind of person that loathes spending too much time in the kitchen but, would rather stay home for that romantic evening, this simple, but elegant, this recipe is for you! For this recipe please do not buy the “Stew Meat” you see in the meat area at your...

Read More

Chef's Choice: Kongnamool (Korean Bean Sprouts)

Feb, 07 2020

Uncategorized

A Note from the Chef: In the US, bean sprouts are likely one of two variety, Mung and soybean. Mung is the most common and found in many supermarkets. They are a vegetable grown by sprouting the bean itself. They are remarkably high in protein yet, very inexpensive. We enjoy their crunchy sweetness most often in salads but, many cultures enjoy them quickly cooked in water and shocked in ice water (blanched) and then, sautéed. For a quick side dish at dinnertime, they can be microwaved for 20-30. Although...

Read More

Pickles

Jan, 17 2020

Uncategorized

A Note From the Chef: First, a quick history lesson on pickles. Dating as far back as 2030 BC, pickles have been around for four thousand years. With no refrigeration, pickling was a necessity allowing food to be stored for longer periods of time. By adding a “Brine”-salt or vinegar solution- to the pickles, harmful bacteria could not grow, and food stayed fresh from spoilage. The word pickle comes from the Dutch word pekel or northern German word pokel. Fun fact #1:  It is said that...

Read More

Color Contrast

Bigger Text

Text Align