Easy Chunky Guacamole

Freshly chopped avocado and diced ripe tomatoes make for an incredibly delicious and gorgeously green guacamole. Warm up some tortilla chips and dig in!


Ingredients:

8 Haas ripe avocados
6 tablespoons squeezed lemon juice
1 minced jalapeno pepper
1 cup small-diced red onions
3 large minced garlic cloves
2 teaspoons kosher salt
2 teaspoons black pepper
4 medium seeded and small-diced tomatoes

Directions:

1. Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl.

2. Add the lemon juice, jalapeno pepper, onion, garlic, salt and pepper and toss well.

3. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes.

4. Mix well and salt and pepper to taste.

Broccoli Lover's Salad

This easy salad is a broccoli lover's delight and pairs well with just about any lunch or dinner entrée. Feel free to omit the raisins, it's still delicious without them.

Ingredients:

1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon

Directions:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

2. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

3. Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

Missouri Baby Back Ribs with Apple Slaw

These luscious, extra-porky ribs are based on a recipe from chef Michel Nischan's mother, a talented Southern cook, used to make. "Mom would stand in front of the grill, flipping the ribs and basting them with ham stock every few minutes until they got incredibly tender. It took forever, but it was so worth it," Nischan recalls. This version uses a broiler and a warm oven instead of a grill.


Ingredients:

8 pounds baby back ribs, membranes removed, cut into 4-rib sections
Finely grated zest of 2 lemons
1/4 cup finely chopped flat-leaf parsley
2 tablespoons minced chives
1 tablespoon minced tarragon
1 tablespoon minced thyme
1 1/2 cups Ham Hock Stock
Salt and freshly ground pepper
3 tablespoons grapeseed oil
2 tablespoons cider vinegar
1 pound Napa cabbage, finely shredded (4 cups)
2 large Granny Smith apples, julienned


Directions:

1. Preheat the broiler. Peel the membrane from the underside of the ribs and place them, skinned side up, on 2 rimmed baking sheets. Broil the ribs 6 inches from the heat, turning once, until browned on both sides, 8 to 10 minutes per sheet.

2. Preheat the oven to 350°. In a small bowl, mix the lemon zest with 2 tablespoons of the parsley and the chives, tarragon and thyme. Brush the ribs with some of the Ham Hock Stock over the ribs and sprinkle with half of the herb mixture. Season the ribs with salt and pepper and bake for about 1 hour, without turning, until very tender; baste the ribs with the stock and sprinkle with the herb mixture several times while baking. Transfer the ribs to a cutting board and cut into individual ribs.

3. Meanwhile, in a large bowl, whisk the oil with the vinegar and season with salt and pepper. Add the cabbage, apples and the remaining 2 tablespoons of chopped parsley and toss to coat. Serve with the ribs.

Concord Grape Sorbet

This Laura Silverman recipe was adapted from Meredith Kurtzman, the inspired pastry chef at Mario Batali's Otto restaurant.

Serves 8

Ingredients:

1 teaspoon fennel seeds

1 teaspoon fennel pollen (or sub another teaspoon of fennel seeds)
2 lbs Concord grapes

1/2 cup organic sugar

juice of 4 medium lemons
2 generous pinches of sea salt

1/2 cup agave nectar
2/3 cup water

Directions:

Lightly toast the fennel seeds in a small skillet over a low flame, then coarsely grind them in a mortar and pestle. Set aside.

In a large bowl, combine the grapes, sugar, lemon juice, salt, ground fennel seeds and fennel pollen, and mash well with an immersion blender or potato masher. Cover and refrigerate overnight or for at least 6 hours (the longer it steeps, the more deeply purple it becomes).

Remove from fridge and push mixture through a fine strainer into another bowl, discarding solids. Stir in agave nectar and water. Taste and add more lemon juice and/or salt as needed.

Chill for at least 6 more hours in refrigerator, then process in your ice-cream maker. Transfer to an airtight container and place in freezer to firm up for a couple of hours.

Fusilli with Creamed Leek and Spinach

This simple pasta dish is quick and easy to prepare and will be enjoyed by all.


Ingredients:

3/4 pound(s) fusilli
1 1/2 tablespoon(s) extra-virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 cup(s) heavy cream
4 cup(s) packed baby spinach, coarsely chopped
1/2 cup(s) lightly packed basil leaves, finely chopped
Kosher salt and freshly ground pepper


Directions:

1.In a large pot of boiling salted water, cook the fusilli until al dente, then drain.

2.Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.

3.Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil, and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

Easy Hearty Chili

This hearty chili recipe is sure to be a hit with your friends and family. Take it to a potluck or the game, it'll quickly be gone, with echoes for "more, more!"

Ingredients:

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos® (optional)
1 (8 ounce) package shredded Cheddar or Monterey Jack cheese (optional)

Directions:

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

4. To serve, ladle into bowls, and top with corn chips and shredded cheese, if desired.

Linguine with Shrimp and Creamy Roasted Tomatoes

This linguine is a decadent yet simple pasta dish.


Ingredients:

1 1/2 cup(s) grape tomatoes
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) thyme leaves
Kosher salt and freshly ground pepper
3/4 pound(s) linguine
1 cup(s) heavy cream
3/4 pound(s) large shrimp, shelled, deveined and halved lengthwise
2 teaspoon(s) fresh lemon juice
1 teaspoon(s) finely grated lemon zest
1 tablespoon(s) coarsely chopped flat-leaf parsley


Directions:

1.Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.

2.Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.

3.Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.

Ravioli with Zucchini

By using pre-made refrigerated whole wheat cheese ravioli, this delicious pasta and zucchini main dish can be thrown together for a quick and delicious weeknight dinner. Coarsely chopped walnuts add a crunchy texture and nutty flavor to this ravioli dish. Eighteen minutes from start to finish makes this recipe a favorite of any busy person or family.

Ingredients

1 9-oz. pkg. refrigerated whole wheat cheese ravioli
1/2 cup walnuts, coarsely chopped
2 Tbsp. olive oil
2 medium zucchini, halved lengthwise and sliced
6 green onions, diagonally sliced 1/4-inch thick
1/2 cup milk
1 cup finely shredded Parmesan cheese (4 ounces)

Directions

1.Cook ravioli in 4 cups boiling salted water 6 to 8 minutes or until tender; drain.

2.Meanwhile, in large skillet cook walnuts in hot oil over medium heat 2 to 3 minutes; remove with slotted spoon. Add zucchini and green onion. Cook and stir 2 to 3 minutes or until crisp-tender.

3.Add pasta, walnuts, milk, and 3/4 cup cheese to pan. Cook and toss 1 minute. Season with 1/8 teaspoon each salt and black pepper. Transfer to serving bowls; sprinkle with remaining cheese.

Makes 4 servings.

Arroz con Pollo

Arroz con Pollo in Spanish means "chicken with rice." It is typically made with chicken, tomatoes, green pepper, seasonings, and sometimes saffron. For a new twist, this recipe adds wine and asparagus and is baked in a casserole dish until the chicken is cooked and the rice is tender.

Ingredients:

1 3- to 3-1/2-lb. broiler-fryer chicken, cut up
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil or cooking oil
2 Tbsp. tomato paste
1 medium green pepper, coarsely chopped
1 medium onion, chopped
3 cloves garlic, minced
2 medium tomatoes, coarsely chopped
1 cup beer or chicken broth
3/4 cup chicken broth
1/4 cup dry white wine
1 bay leaf
1/2 tsp. salt
1/4 tsp. thread saffron (optional)
1 cup uncooked short- or long-grain rice
8 oz. asparagus spears, cooked crisp-tender and drained (optional)
1/2 cup frozen peas, cooked and drained (optional)
1 Tbsp. sliced pimiento (optional)
1/8 teaspoon pepper

Directions:

1.If desired, skin chicken. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until brown, turning to brown evenly. Stir in tomato paste to help color the chicken. Remove chicken.

2.Add green pepper, onion, and garlic to skillet and cook about 5 minutes or until vegetables are tender. Stir in tomatoes, beer, chicken broth, wine, bay leaf, the 1/2 teaspoon salt, the saffron, if desired, and the 1/8 teaspoon pepper. Bring to boiling. Stir in rice; reduce heat. Simmer, covered, for 10 minutes.

3.Transfer to a 13x9x2-inch baking dish or 3-quart casserole; top with chicken. Cover and bake in a 350 degree F. oven for 40 to 50 minutes or until chicken and rice are tender. Remove bay leaf. If desired, transfer to a serving platter. Garnish with asparagus, peas, and pimiento.

Makes 4 to 6 servings.

8 Top Chef Tips for Easier Cooking

Frank Castronovo and Frank Falcinelli knew each other growing up in Queens, New York, reunited years later, and now run the Frankies Spuntino restaurant empire. They just wrote a cookbook, The Frankies Spuntino Kitchen Companion & Cooking Manual (Artisan, $25), which is part recipe collection and part wisdom trove. Here is a sampling of their most useful food advice:

1. Never Use a Cheap Olive Oil

In cooking, you have proteins, carbs, and fats, and your fat should be the best quality you can get. Our food is sometimes only three or four ingredients — but if three ingredients are playing in a band and one guy isn't playing so good, it doesn't sound right. Any time you put quality olive oil on something, it's sparkle sparkle sparkle.

2. Own These Three Items:

Knife, bowl, pot. You need to cut, you need to mix, you need to cook.

3. Taste While You Cook

Don't wait till the end. How do you know what you're doing? Taste and season every step of the way.

4. The Most Essential Cheese

Parmigiano-Reggiano gets the glory, but pecorino Romano costs about a third less and it's stronger in that earthy, grandma's-cooking flavor, so you need less of it. If you see Parmigiano in a recipe, you can use pecorino.

5. How to Cook Better Pasta

Fresh pasta: It's done when it floats to the top, two or three minutes. Dry pasta: Taste it. Then taste it again a minute later. You shouldn't be walking away from the stove anyway. What do you need to do for eight minutes that's so important? Stick around. Have a drink. Because the box isn't right. If the box says seven minutes, start tasting after four. When you bite it, look at the cross section so you can see how much the water has penetrated — you want just a tiny bit of white in the middle.

6. On Cooking with Oil

There are better cooking oils than olive: sunflower, grape seed, canola, in that order. They don't burn. Start it in the pan cold, bring up the heat slowly. If you want olive-oil flavor, start with one of those, then add a little olive oil.

7. Don't Oil the Pasta Water

Giving the pasta a good stir about 30 seconds after adding it to the pot will keep it from sticking together.

8. Relax

Don't be afraid. Cook with love, or it won't come out well. Put your music on, get in the mood, have a drink. And then, one day, cooking just clicks, like when you figure out how to pedal a bike. You understand the one-two-threes, then you can improvise. And you discover that the trick to cooking the way we do is, there is no trick.

11 time-saving ways to cook with your microwave

These 11 tips are quite simple and make some kitchen tasks a little easier.

Cook Bacon

Sandwich 6 slices of bacon between 2 double layers of paper towels. Place on a microwave-safe plate. Microwave on high (power level 10) until cooked through, 4 to 5 minutes.

Soften Brown Sugar

Place sugar in a microwave-safe bowl and sprinkle with 1 teaspoon water (regardless of the quantity of sugar). Cover and microwave on low (power level 3) in 1-minute intervals, tossing in between, until soft, 4 to 5 minutes.

Warm Maple Syrup

Place syrup in a microwave-safe measuring cup. Microwave on high (power level 10) in 15-second intervals, checking in between.

Soften Butter

Place cut-up butter in a microwave-safe bowl. Microwave on low (power level 3) in 20-second intervals, checking in between.

Melt Butter

Place cut-up butter in a microwave-safe bowl. Microwave on medium (power level 5) in 30-second intervals, checking in between.

Melt Chocolate

Place chopped chocolate in a microwave-safe bowl. Microwave on high (power level 10) in 30-second intervals, stirring in between.

Soften Cream

Cheese Place cut-up cream cheese in a microwave-safe bowl. Microwave on high (power level 10) for 15 to 20 seconds.

Toast Pine Nuts and Sliced Almonds

Spread nuts on a microwave-safe plate. Microwave on high (power level 10) in 1-minute intervals, tossing in between, until beginning to turn golden, 4 to 5 minutes.

Steam Asparagus And Green Beans

Place 1 pound of trimmed asparagus or green beans in a microwave-safe baking dish with 1 tablespoon water. Cover and microwave on high (power level 10) until tender, 3 to 4 minutes. Uncover immediately.

Soften Ice Cream

Remove top and liner (if any) of carton. Microwave on high (power level 10) in 10-second intervals, checking in between, until ice cream reaches desired consistency.

Warm Tortillas

Wrap tortillas in a damp paper towel. Microwave on high (power level 10) for 40 seconds to 1 minute.

Corn Chowder

Ingredients:

• 2 tablespoons butter
• Extra-virgin olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 6 sprigs fresh thyme, leaves only
• 1/4 cup all-purpose flour
• 6 cups canned vegetable stock
• 2 cups heavy cream
• 2 Idaho potatoes, peeled and diced
• 6 ears corn
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves

Directions:

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

Wine Basics: Pairing Wine with Food

The basic concept of pairing wine and food is to compliment and enhance the aroma and flavors of both the food and wine. Reds with heavier meals, whites for lighter meals, red wine with red meat, and white wine with white meat. Although these can be used as general guidelines for pairing wine with food, there is only one rule - choose a wine you know and like. Wine before food should be low in acidity, preventing the wine from interfering with the taste of the coming meal. If choosing a red wine, mask some of the acidity by serving a little cooler than normal. If choosing white wine, serve a little warmer than normal revealing the character of the wine. As they are not traditionally consumed with food, sparkling wines make a perfect start to an evening of good conversation and dining. Sweet wine after the meal compliments most desserts. Also keep in mind that serving a heavy wine after your meal may make your guests feel unpleasantly full. Light-Bodied and Full-Bodied Another concept of pairing wine with food is selecting a "light-bodied" wine with lighter food and a "full-bodied" wine with heartier, flavorful dishes. So which wines are considered "light-bodied" and which wines are considered "full-bodied"? The following general selection of white and rosé wine varietals are listed from lightest to fullest-bodied: White Zinfandel, Riesling, Pinot Gris, Sauvignon Blanc, Fumé Blanc, Pinot Blanc, Gewürztraminer, Sémillon, Viognier and Chardonnay. The following general selection of red wine varietals are listed from lightest to fullest-bodied: Gamay, Pinot Noir, Cabernet Franc, Merlot, Syrah, Shiraz, Cabernet Sauvignon and Zinfandel. Champagne and Sparkling Wines Only Sparkling wines produced in the Champagne region of France can be called Champagne. Sparkling wines lend an air of celebration, are the perfect aperitif (appetizer/before dinner cocktail), and can be paired safely with almost every menu as a table wine.

General Pairing Suggestions

	Red	White	Rosé	Sparkling
Appetizers		Chenin Blanc Riesling Sauvignon Blanc	White Grenache White Zinfandel	Blanc de Noir Brut Extra Dry Spumante Champagne
BBQ & Marinated Poultry	Zinfandel Petit Sirah Beaujolais
Beef	Cabernet Sauvignon Merlot Zinfandel
Caviar		Pinot Blanc		Blanc de Noir Brut Extra Dry Spumante Champagne
Cheese (Mild)		Chenin Blanc Gewürztraminer Riesling Sauvignon Blanc Sémillon	White Grenache White Zinfandel	Blanc de Noir Brut Extra Dry Spumante Champagne
Cheese (Strong)	Cabernet Sauvignon Merlot Pinot Noir Zinfandel	Chardonnay		Blanc de Noir Brut Extra Dry Champagne
Desserts		Gewürztraminer Riesling	White Zinfandel	Spumante
Game Birds/Veal	Beaujolais Merlot Zinfandel
Ham	Beaujolais Zinfandel Pinot Noir	Gewürztraminer Riesling Chenin Blanc	White Zinfandel
Lamb	Cabernet Sauvignon Merlot Pinot Noir Zinfandel		White Zinfandel
Pasta	Cabernet Sauvignon Merlot Zinfandel	Sauvignon Blanc Chablis Pinot Grigio Riesling
Pork	Pinot Noir Zinfandel	Chardonnay Gewürztraminer	White Grenache
Poultry	Pinot Noir Burgundy	Chardonnay Chenin Blanc Riesling Sauvignon Blanc	White Zinfandel
Seafood (Heavy)	Merlot Pinot Noir Burgundy	Chardonnay Sémillon	White Grenache White Zinfandel
Seafood (Light)		Chardonnay Gewürztraminer Sauvignon Blanc	White Grenache White Zinfandel
Shellfish		Chardonnay Chenin Blanc Riesling Sauvignon Blanc Sémillon Chablis		Extra Dry
Smoked, Marinated or BBQ Beef	Cabernet Sauvignon Merlot Zinfandel
Tomato & Highly Seasoned Sauces	Cabernet Sauvignon Merlot Zinfandel

Gyros

This traditional Greek sandwich will satisfy your lunch time hunger.

Ingredients:

1 pound lamb tenderloins
1/2 medium onion - finely diced
2 cloves garlic - minced
2 teaspoons dried marjoram
1 tablespoon fresh rosemary - minced
kosher salt
pepper
3 tablespoons vegetable oil or olive oil
2 pita pocket bread

Directions:

Slice the lamb tenderloins into 1/8 inch thick slices, cutting across the grain. Salt and pepper the lamb as desired. Set the slices aside.

Dice the onion into very fine pieces. Place in a medium size bowl.

Peel and mince the garlic. Place the garlic in the bowl with the diced onion.

Strip the rosemary leaves from the stem by pulling it through the thumb and forefinger of one hand. Mince the leaves.

Add the minced rosemary and the dried marjoram to the onions and garlic.

Add the lamb to the other ingredients and stir until well mixed.

Pour the oil into a pan and turn the burner to medium-high and heat it until it is hot.

Add the lamb mixture and cook until the meat is browned.

Cut the pita pockets in half and carefully open them up. Stuff each one with the cooked lamb mixture. If desired, top with additional onion and some tomatoes. It is also great with tzatziki sauce.

All About Eggs: Separating Eggs

Traditional Method | Needle Method | Funnel Method | Separator Tool Method

It is often necessary to separate egg whites and egg yolks to achieve a successful outcome with a wide variety of recipes; therefore, it is important to learn the proper methods for separating eggs. Beaten egg whites are used in many baked items, such as meringues, cakes, and soufflés, providing air and volume to the dish. Yolks are required for sauces such as hollandaise and mayonnaise and for sweet items such as butter cream frosting and custards. The following information provides a description of four popular methods for separating eggs.

Traditional Method

The traditional method for separating eggs is, perhaps, the most commonly used method. An egg is cracked, and then split in half, allowing the white to fall into a bowl while the yolk is held within the half shell. The contents of the egg are passed back and forth between the two half shells to facilitate the removal of the remaining white from the shell. This procedure allows the white to fall into the bowl as the yolk is transferred back and forth between the shell halves, leaving only the unbroken yolk behind. The yolk is then transferred to a separate bowl for later use.

It is best to use three bowls for this method: one to catch the white as the egg is being separated, one to store the separated whites, and one to store the separated yolks. As the egg is being passed between the shell halves, make sure the yolk does not break and/or spill into the bowl containing the egg white. Once all of the white has fallen into the bowl, the yolk can be placed into a different bowl for storage. It is also important to transfer the egg white to a different bowl before separating the next egg. This is because when you are separating several eggs, you don't want to risk dropping any yolk into a bowl containing several already separated egg whites. If this happens, it can be difficult to remove the portion of the yolk from the bowl of egg whites. Recipes that require beaten egg whites will be negatively affected by the presence of any yolk, so you may have to start over and waste the egg whites that have already been separated if the egg whites are contaminated with the yolk. This alone should convince you to use THREE bowls when separating eggs with the traditional method. One negative aspect of the traditional egg separating method is the possibility that the contents of the egg may become contaminated during the procedure. This can happen when the egg is passed back and forth between the shell halves, because bacteria that may be present on the shell could contaminate the egg. Even after the egg is sanitized by the egg processing facility, the shell can become contaminated from contact with other food sources.

Needle Method

A second method that is used for separating the white and the yolk is the needle method. A needle is inserted into one end of the egg creating a hole that can be enlarged by moving the needle in a circular manner. The egg white will drain slowly through the hole, leaving the yolk behind. The egg shell can then be cracked open to remove the unbroken yolk.
1	2	3
Although this method is easy to do, it can be time consuming for the egg white to drain from the shell. There is also a slight possibility that using this separation method could result in germs, which may exist on the shell, being transferred to the contents of the egg.

Funnel Method

A third method of separating the white and the yolk is the funnel method. This method is performed by placing a small funnel over a container and then breaking the egg over the funnel. The funnel may need to be tilted back and forth in order to move the yolk away from the neck of the funnel, allowing the white to filter through to the holding container. Care must be taken not to break the yolk when it drops into the funnel or when the funnel is tilted about. Once the egg white has slid through the funnel, the yolk and the whites are then transferred to other containers.
1	2	3
The funnel opening must be small enough so that the yolk cannot slide through; yet the opening must be large enough to allow the egg white to slide through easily. This method is quite sanitary because the contents of the egg have very little contact with the outside of the shell.

Separator Tool Method

Perhaps the easiest and most sanitary egg separation method is with the use of a tool specifically designed to separate eggs. The tool is basically a bowl-shaped tray centered in a circular frame with slots positioned around the perimeter. When the egg is broken over the separating tool, the egg yolk slides into the center tray where it remains. The egg white passes through the slots in the frame and is collected in a container placed beneath the separator. The yolk is then transferred to a dish or container.
1	2	3
Egg separator tools come in different styles and are usually constructed of plastic or metal. The tools are usually quite inexpensive and are available in kitchen supply stores, most department stores, and even in large supermarkets.

Meatloaf

This meatloaf recipe is a bit different than the one you grew up with. Adding a few different ingredients gives this meatloaf a satisfying new taste.

Ingredients:

1 teaspoon seasoning salt
2 teaspoons Worcestershire sauce
1 pound lean ground beef
1 pound ground pork
1/2 cup onion, chopped
2 cloves garlic, finely chopped
1 cup bread crumbs
2 eggs - beaten
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons brown or yellow coarse mustard
1/4 cup ketchup

Directions:

In a large bowl, combine the lean ground beef, ground pork, chopped onions, garlic, seasoning salt, Worcestershire sauce, bread crumbs, mustard, salt and pepper and eggs. It is often easiest to use your hands to blend the ingredients together.

Stir until well blended.

Pack the mixture into a greased, 9 x 5 loaf pan and smooth the surface. Spread the ketchup on the top of the meatloaf.

Bake in a preheated, 400º degree oven for approximately 1 hour. The internal portion of the meatloaf must be cooked to a minimum temperature of 160º as indicated by a meat thermometer.

All About Eggs: Types of Eggs

Composition of an Egg | Types of Chicken Eggs | Other Types of Eggs

Composition of an Egg

An egg is composed of several structures that all serve an important function in its construction. Besides the shell, yolk, and white, the egg contains an air cell, a chalaza, a vitelline membrane, and shell membranes. It is helpful to understand the function and importance of each structure to obtain knowledge that can be useful when preparing eggs.

Note: Since chicken eggs are the predominate variety used in cooking, all of the information presented in these pages concerning preparation, cooking, nutrition, safety, handling, and egg products, refers to eggs from chickens, except where noted.

Eggshell The shell is the outer covering of the egg, which protects the contents from damage and contamination. The shell is composed mainly of calcium carbonate and may contain as much as 12% of the total weight of the egg. The surface of the shell is covered with thousands of microscopic holes which makes it quite porous. A natural coating referred to as the "bloom," helps to seal the holes, preventing bacteria from entering. As the egg ages, the bloom is worn away, which allows moisture to slowly escape and air to enter, thus increasing the size of the air cell already present in the egg. Bacteria may also enter the egg, which may result in contamination. When eggs are packaged for sale to consumers, they are carefully washed to remove germs that may be on the surface. This procedure removes the natural bloom, so a thin coating of mineral oil is applied to take the place of the bloom. This oil coating acts in the same manner as the natural bloom, keeping the contents fresh for longer periods. The thickness and strength of the shell are determined mainly by the age of the hen and by the diet of the hen. Calcium, Vitamin D, and phosphorous are important nutrients that the hen must have in its diet in order to promote proper shell formation. Hens produce larger eggs as they age, but the thickness of the shell decreases. This is because the same quantity of shell material is produced, but it must cover a larger volume of contents.

Air Cell After the hen lays the egg, the contents of the egg begins to cool and contract. This allows air to be trapped between the two membranes beneath the shell. The trapped air produces an air cell, which forms at the large, rounded end of the egg. The size of the air cell is one of the criteria used when grading eggs. The air cell is visible as the egg passes in front of a bright light (the candling process).The smaller the air cell, the higher the grade of the egg. The size of the air cell increases as the egg ages. An egg may actually float in water if it is very old, which indicates that the contents have lost moisture and the air cell has become very large.

Egg White The egg white, also known as the albumen, surrounds the yolk with four different layers. The layers alternate from thin nearest the shell, to thick, to thin again, and finally, to thick again nearest the yolk. The individual layers are referred to as follows: Thin Outer White: the layer nearest the shell. Thick Outer White: moving toward the inside, the layer after the thin outer layer. Thin Inner White: the layer after the thick outer layer, once again,moving toward the inside. Thick Inner White: the layer next to the yolk membrane. The egg white accounts for about two-thirds of the liquid mass of the egg and contains over half of the protein content. It has none of the egg's cholesterol, which averages 213 milligrams and is all contained within the yolk. The egg white is not actually white in color, but opalescent. It is not until the egg is beaten or cooked that the albumen turns an opaque white.

Chalaza The chalaza is a thick strand of the egg white that serves as an anchor. It helps to secure the yolk in the center of the thick inner white layer. The chalaza does not have to be removed before preparing the egg and it can be beaten or cooked with the rest of the egg without creating any problems. There may be some finely textured dessert recipes that may benefit from its removal, such as custards, but it isn't a necessity.

Yolk The yellow center portion of the egg is known as the yolk. The liquid content of the yolk is enclosed by the vitelline membrane, which protects the yolk from breakage. As the egg ages, the vitelline membrane loses some of its strength, so the yolk is more likely to break. Compared with the egg white, the yolk has a greater proportion of the egg's nutritional value. Some of the egg's nutrients, such as zinc, vitamin A, vitamin D, and vitamin E, are fully contained within the yolk. About one-third of the liquid mass of the egg is contained within the yolk, but it contains 100% of the egg's fat content and cholesterol and nearly half of the protein.

Types of Chicken Eggs

Standard Chicken Eggs White Eggshells Chicken Breed: Leghorn, Ancona, and others Commercially produced chicken eggs are used more often than any other type of chicken egg and are the eggs most commonly found in food stores. Chicken eggs with white shells make up the bulk of the eggs sold in food stores. Occasionally, nonwhite eggshell colors are available, especially from local producers and in farmers markets. The color of the shell is determined by the breed of the hen and has nothing to do with the flavor, texture, or nutritional value of the egg. The only factors that may have an affect on any of these characteristics are the age of the egg and the diet of the hen. Brown eggshells are the most common color available, but green, blue, pink, and light red colors are sometimes seen.

Other Chicken Eggshell Colors Brown Eggshells Chicken Breed: Rhode Island Red and others Light Blue Eggshells Chicken Breed: Americana Light Green Eggshells Chicken Breed: Americana Light Pink Eggshells Chicken Breed: Americana Dark Brown, Rust, or Red Eggshells Chicken Breed: Sexlink, Maran, Wesummer, and others Light Rust or Light Red Eggshells Chicken Breed: Wyandotte and others

Fertile Eggs The term fertile egg refers simply to an egg that can be incubated and developed into a chick. Many people mistakenly believe that fertile eggs are more nutritious than non-fertile eggs, but there is no difference in the nutrient value between the two. Fertile eggs have higher production costs; therefore, they are more expensive for the consumer. Fertile eggs also spoil faster than non-fertile eggs.

Organic Eggs Organic eggs are produced from hens that have been given feed in which all of the ingredients were grown without the aid of commercial fertilizers, pesticides, or herbicides. This results in higher production costs, which in turn, makes organic eggs more expensive for the consumer than non-organic. In terms of nutritional value, organic eggs are no different than non-organic eggs.

Free-range Eggs Free-range is the name given to eggs produced by hens that have been raised outdoors (rather than inside large buildings with a controlled environment); however, because of climate considerations in many locales, most hens are not raised entirely in the open. Eggs may be called free-range if the hens have daily access to the outdoors but may not actually spend that much time outdoors. The cost of a free-range egg is higher because of additional costs encountered by free-range egg producers, but there is essentially no difference between a free-range egg and an egg produced from a confined hen. There is no difference in the flavor or texture, and the nutritional value is also the same.

Other Types of Eggs

There are other types of eggs used in cooking, such as quail, duck, goose, turkey, and ostrich, but they are not used nearly as often as chicken eggs. An important point to remember is that these egg varieties are more likely to contain harmful bacteria than chicken eggs, so they should always be well cooked.

Quail Eggs Quail Eggs are much smaller than chicken eggs, but the flavor is similar. Five quail eggs are equal to one chicken egg. The shells are speckled and range in color from dark brown to blue or white. Quail eggs are often hard-boiled and served as a food garnish, appetizer or hors d'oeuvre, or as an accompaniment for salads.

Duck Eggs Duck Eggs are slightly larger than chicken eggs. The chalaza of a duck egg is not as noticeable as it is in a chicken egg, and the egg white is more transparent with less yellow coloring. Duck eggs have more flavor than chicken eggs, but they also have a higher fat content and more cholesterol. The egg white has a greater level of albumen (the protein of the egg white) than a chicken egg. Because of their richness and gelatinous properties, duck eggs are well suited for dessert recipes. The duck eggs that are usually available to consumers are quite large, but producers sell duck eggs in sizes ranging from very small to jumbo.

Goose Eggs Goose Eggs are much larger than either chicken or duck eggs. They have more flavor than chicken eggs, are very rich, and like duck eggs, are best suited for use in dessert dishes. Goose eggs are extremely high in fat and cholesterol (over 1200 mg. per egg), so they should be used sparingly.

Turkey Eggs Turkey Eggs are similar to chicken eggs, but are larger and have shell colors ranging from white to cream with brown speckles. They are approximately 1½ times larger than a jumbo chicken egg and are very high in cholesterol and fat, but the flavor is similar. Turkey eggs are rarely available to the consumer because most of the eggs are used for hatching more turkeys, but they are sometimes found in specialty markets.

Ostrich Eggs Ostrich Eggs are hard to find, but one egg goes a long way. One ostrich egg is equal to 20 to 24 large chicken eggs. They are mainly sold for novelty value and one egg can be made into several large omelets or it can be scrambled.

Chicken Noodle Soup

Thick egg noodles, flavorful chicken broth, and several types of vegetables make this a very enjoyable and hearty homemade soup.

Ingredients:

6 ounces skinless, boneless chicken breast
1 tablespoon olive oil
1/2 teaspoon sea salt or Kosher salt
1/2 teaspoon fresh ground black pepper or to taste
2 quarts chicken broth or chicken stock
1 cup celery, diced
1 cup carrots, sliced or diced
4 green onions, thinly sliced
2 cups egg noodles, wide variety
1/4 cup fresh cilantro or parsley, chopped

Directions:

Preheat oven to 350°F.

Lay out chicken breast on a baking sheet and coat with olive oil. Use a brush to coat or preferably coat by hand rubbing oil on meat. Season with salt and pepper.

Cook in oven for 30 to 40 minutes making sure chicken is fully cooked. Remove from oven and allow to cool.

Heat chicken stock. Simmer stock in an uncovered stock pot or similar pan on stovetop before adding other ingredients.

While broth or stock is brought to a simmer, cut up chicken breast, cutting meat into medium size cubes.

Dice celery, slice or dice carrots, and thinly slice green onions.

Add celery, carrots, green onions, and noodles to broth or stock. When noodles are fully cooked (8 to 10 minutes), add chicken meat and then parsley. Allow to cook for an additional 4 minutes or until meat is heated and serve hot.

Linguine with Shrimp Scampi

Ingredients:

nocoupons

• Vegetable oil
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Directions:

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Quick and Easy Curry

This Nigella Lawson curry recipe is quick and easy to make and will surely satisfy you and your hungry friends. You'll have a hot and delicious curry ready in under 30 minutes. Enjoy!

Ingredients

2 tablespoons canola or other vegetable oil
3 tablespoons finely chopped scallions
3–4 tablespoons green Thai curry paste
2¼ lbs chicken thigh fillets, cut into strips about 1½ inches by ¾ inch
1 14-oz can coconut milk
1 cup boiling water
enough chicken stock from bouillon or concentrate to make 2 cups
1 tablespoon fish sauce
1½ cups frozen peas
1½ cups frozen soybeans
1½ cups frozen slender beans
3 tablespoons chopped fresh cilantro
cooked rice or noodles, to serve
lime wedges

Directions

Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or two, and then add the curry paste.

Add the chicken pieces and keep turning over heat for 2 minutes before adding the coconut milk, stock (or rather water and chicken bouillon or concentrate), and fish sauce, and then the frozen peas and soybeans.

Simmer for 10 minutes, then add the frozen beans and cook for another 3–5 minutes.

Serve with rice or noodles, as wished, sprinkling over the cilantro as you do so. Put a plate of lime wedges for people to squeeze over as they eat.

Serves 6.

How to Prepare Fish

Thawing Fish

Frozen fish can be cooked without thawing but the cooking time would need to be increased to cook it thoroughly. If the fish is going to be breaded, stuffed, broiled, fried or cooked in the microwave, it should be thawed completely first. There are several methods that can be used for thawing fresh frozen fish. Fish should never be thawed out at room temperature because the warm temperatures would allow bacteria to grow. Use one of the methods described below.

Refrigerator - Thawing Time: 6 to 24 hours, depending on quantity. Generally, 6 to 8 hours per pound.	(Recommended Method) Thawing fish in the refrigerator is the slowest but safest method you can use. The temperature of the refrigerator should be maintained at 35°F to 40°F to discourage growth of harmful organisms as the fish thaws. Thaw Fish Not Frozen in Ice: Leave the fish wrapped and place on a platter or a tray to catch the drippings as it thaws. Place in the refrigerator to thaw. Thaw Fish Frozen in Block of Ice: Remove the fish from the wrapper and place under cold running water to remove the ice surrounding the fish. Once the fish is free of ice, separate the pieces and place on a platter or in pan lined with paper towels. Cover tightly with plastic wrap and allow it to finish thawing in the refrigerator.
Cold WaterThawing Time: 1 to 2 hour per pound	Thawing the fish in cold water is a faster method than thawing in the refrigerator, but the proper precautions must be taken when using this thawing method. Fill the sink or a large bowl with enough cold tap water to cover the fish. Place the fish in a sealable bag and place the bag in the cold water. The water should be changed every 30 minutes. Do not use warm water, even though it will thaw the fish faster, it will also cause the growth of bacteria. Once the fish is thawed, it should be cooked immediately. If using the sink, do not use it for other purposes during thawing period and be sure the thawing water does not splash onto other preparation surfaces or food. Once the fish is thawed, remove it from the sink and clean all utensils and surfaces affected during the thawing period with hot water and soap.
MicrowaveSee manual for defrosting times	Thawing fish in a microwave is a quick method but is not recommended because of the difficulty in getting the different thicknesses to defrost evenly. Defrosting times vary according to different microwaves and according to the form of fish (whole or pieces) you are thawing. Use the steps below for thawing in the microwave: Place the fish on a microwave rack in a microwave safe pan. Place foil just on the tips of the pieces to protect from cooking. Microwave for 1/2 the defrosting time. See time chart below. Then turn the pieces over. Place on the rack so the thinnest sections are towards the middle and are overlapping each other. Remove foil from tips. Finish microwaving. Pieces should still be pliable and still cool to the touch. They may be slightly icy but they will finish thawing while they stand for 5 minutes. Note - Microwaving with Aluminum Foil: Before using foil in the microwave oven, refer to the user manual for that oven to see what is recommended. Some models are manufactured so that the magnetron tube is protected, which allows small amounts of metal, such as aluminum foil and metal skewers to be used. Do not use foil if the manufacturer does not recommend use. Care must be taken when using foil in the microwave. Use only thin strips or small pieces that are just large enough to cover the areas that need protection from overcooking. The foil pieces must be kept at 1 inch from the oven walls and 1 inch from each other. Note: If the individual fish pieces are frozen together, defrost in microwave just long enough to be able to separate the pieces and then follow directions above. Defrosting Times Using Defrost Feature or at 50% Power Level Fish Thickness Frozen-No Ice Glazed Minutes per lb. Whole-Small 1" - 1 3/4" 3 1/2 -6 1/2 4 - 6 1/2 Fillets 1/4" - 1" 3 - 5 3 1/2 - 5 1/2 Steaks 1" 3 - 5 1/2 3 1/2 - 6

Other Thawing Guidelines

• Never thaw fish at room temperature.
• Thawed fish should be cooked as soon as possible. If not using immediately, store in the refrigerator and use within 24 hours of thawing.
• Do not refreeze thawed fish.
• It is safe to refreeze fish once it has been cooked but some of its quality will be lost.

Salmon Preparation for Grilling

Fillets and Steaks

Keep salmon refrigerated until ready to grill.
		Keep salmon skin intact while grilling. The skin will prevent the salmon from curling up and flaking apart. The skin is easily removed after grilling.
Brush salmon and grill grate with a thin coat of cooking oil to prevent sticking on the grill. Oil the grill grate before starting the grill. If using a grill basket, oil the basket as well.

Whole Fish

The directions below use herbs and lemon for flavoring but the seasoning can be varied according to your taste.

1. Store the salmon on ice or in the refrigerator until ready to cook.
2. Rinse the salmon inside and out under cool water to remove any stray scales or bones.
3. Pat the salmon dry with paper towels.
4. The body cavity of the fish can be filled with fresh herbs and lemon slices if desired.
5. Close the body cavity of the fish and tie with butchers twine.
6. Score 3 diagonal cuts on both sides of the fish.
7. Brush the whole fish (including the head) and the grill grate with a thin coat of cooking oil to prevent the salmon from sticking. Oil the grill grate before starting the grill.
8. If using a grill basket, oil the basket as well.

Preparation Tips:

• Thaw frozen fish in milk to help remove the frozen taste and provide for a fresh fish flavor.
• To remove pin bones from a fillet of fish, lay the fillet, bone side up, across an inverted mixing bowl. The curve of the bowl will cause the bones to stick out, making them easy to find. Use a needle-nose pliers to pull the bones out.
• After cleaning fish or working with it on a cutting board, wash with hot soapy water and periodically cleaned with a bleach solution. Get rid of the fish smells by cutting a lemon or lime in half and rubbing the board down with it.

Wine Braised Chuck Roast

When braised slowly in this tasty red wine sauce, an ordinary chuck roast becomes a tender, mouth-watering treat.

Ingredients:

2 1/2 pounds chuck roast - boneless

2 teaspoons salt

2 teaspoons pepper 

2 tablespoons vegetable oil 

2 onions - sliced thin

2 cloves garlic - chopped fine

8 ounces mushrooms - sliced

1 tablespoon tomato paste - Italian seasoned

2 teaspoons thyme - fresh, chopped or 1/4 teaspoon dried

2 teaspoons rosemary - fresh, chopped or 1/4 teaspoon dried

1 cup red wine 

1 cup beef broth

Directions:

• Sprinkle beef with salt and pepper.
• Heat the oil over medium heat in the dutch oven.
• Place seasoned beef in the pot and brown on all sides.
• Transfer the beef to a plate.
• Add the onion and mushrooms to the pot. Stirring frequently, cook until pale golden, approximately 15 minutes.
• Add the garlic, tomato paste, thyme and rosemary.
• Stir to combine, cook for another 5 minutes.
• Add the red wine and stock, bring to a boil.
• Return the beef to the pot, cover tightly and braise in the oven at 350°F for one hour, turning once.
• Cook for another 2 1/2-3 hours or until the beef is very tender.
• Let the beef stand, uncovered, in the mushroom sauce for 30 minutes.
• Serve over buttered, parsley egg noodles or with mashed potatoes. 

Club Burger Sliders with Avocado-Ranch Dressing

This Rachel Ray recipe makes great burgers. Creamy avocado-ranch sauce tops bacon-turkey sliders with lettuce and tomatoes. Fresh herbs with a touch of hot sauce add flavor and flair.

Ingredients:

Extra virgin olive oil or vegetable oil, for drizzling
6 slices center-cut bacon, chopped
2 pounds ground turkey or ground turkey breast
1 small onion
1 tablespoon hot sauce
2 tablespoons poultry seasoning
Salt and pepper
1 Hass avocado
1 cup sour cream
Juice of 1 lemon
1 clove garlic, grated or finely chopped
A small handful of fresh chives, finely chopped
A small handful of fresh dill, finely chopped
A small handful of flat leaf parsley, finely chopped
16 slices good-quality white or whole wheat bread
Bibb or butter lettuce leaves, for serving
2 plum or vine-ripened tomatoes, thinly sliced

Directions:

Pre-heat an outdoor grill or griddle pan to medium-high. Place a skillet over medium-high heat. Add a drizzle of extra virgin olive oil and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then chop.

While the bacon cooks, place the turkey in a large bowl. Grate the onion on top of the turkey to get 3-4 tablespoons of onion juice. Add the hot sauce, poultry seasoning, salt and lots of pepper. Add the cooked bacon, mix and form eight slider patties, about 2 1/2-3 inches in diameter. Drizzle with extra virgin olive oil to coat lightly. Cook the sliders on the grill or griddle, turning once, until cooked through, 8-10 minutes.

While the sliders cook, pre-heat the broiler. Place the avocado in a food processor. Add the sour cream, lemon juice, garlic, chives, dill and parsley; season with salt and pepper. Process into a smooth, thick sauce.

Using a 3-inch round cookie cutter, cut out rounds of bread (or trim 1 inch of crust all the way around the bread slices to form small squares); discard the crusts. Arrange the bread on a baking sheet and toast under the broiler. Serve the bacon-turkey sliders with the lettuce, tomatoes and avocado-ranch sauce between the toasts.

Serves 8.

Homemade Chicken Stock

Makes 3-4 quarts

Note: This recipe calls for no salt. It's generally best to add salt once you know how it's going to be used. If you salt your stock and then reduce it for a demi-glâce or a sauce, you may find it way too salty.

2-3 pounds bony chicken parts, including necks, backs, wings and feet
gizzards from one chicken, optional
4 quarts cold filtered water
2 tablespoons organic cider vinegar
1 large onion, skin on and coarsely chopped
3 celery ribs, coarsely chopped
1-2 leeks, white and light green part only, cleaned and coarsely chopped
1 bunch parsley

Cut chicken parts into several smaller pieces. Place in a large stainless steel pot with the water, vinegar and vegetables (except the parsley). Let stand for 40 minutes. Bring to a boil, and skim off and discard any scum that rises to the top. Then reduce the heat to low, cover and gently simmer for as few as 6 or up to 24 hours. The longer you cook the stock, the richer and more flavorful it will be.

About 10 minutes before taking the stock off the heat, stir in the bunch of parsley. This imparts additional minerals to the stock. Turn the heat off, and allow to cool slightly before removing chicken pieces with a slotted spoon.

Pour the stock through a fine mesh strainer into a large bowl or jar and refrigerate, covered. A layer of fat will rise to the top and congeal. Skim off this fat and save to use if you like. (I keep mine in a jar in the fridge, using it to roast vegetables, fry potatoes or baste roasting chicken.) Reserve the stock in covered containers in your fridge or freezer. It will keep in your fridge for 3-4 days; if you want to keep it there longer, you need to boil it again. In the freezer it will keep for several months, but you will use it up before then: in soups, sauces, rice, etc.

Baked Macaroni and Cheese

Level:

Easy

Ingredients:

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions:

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

All About Lemons

Lemons
An oval shaped, yellow citrus fruit with flesh that is generally contained in 8 to 10 segments. It has a bright yellow skin that can be thin and lightly textured or thick and heavier textured. When the lemon's flesh or juice is added to sweet and savory dishes, it provides a mildly tart, fresh flavor. The outer skin of the lemon, which is referred to as zest, contains a lot of flavor that can also be used to enhance the flavor of foods. Lemons have many uses in cooking and are very popular in European recipes. They are very high in vitamin C and low in calories. Lemons are also used as a health and beauty aid, and have many uses as a cleaning agent.
Uses: Lemons are rarely eaten raw but are used to flavor many sweet and savory dishes. They are used in sauces or as an accompaniment to fish and poultry. Sauces and foods containing lemon juice help in the digestion of fried foods. Lemons are also used in baked goods and desserts to provide a light, fresh flavor. They are also used as a garnish, in the form of a slice or wedge added to the plate. Lemon zest (the yellow part of the peel) is also often used to add flavor when cooking and baking. Besides adding flavor, lemons are used for other purposes when preparing food. Their high content of vitamin C is the ascorbic acid needed to prevent the discoloring of the flesh of fruits and vegetables that oxidize quickly when exposed to the oxygen in the air. Lemon juice can be used to tenderize meat or it can be used as a substitution for vinegar in dressings. Lemon juice added to steamed vegetables will help them keep their bright colors and enhance their flavor. It can be added to beverages for a refreshing flavor. The composition and properties of lemons also make them a natural health and beauty aid. They are used to fight infections and provide soothing relief for coughs, sore throats, and flu symptoms. Lemons and limes were used back in the 18th century on British Navy ships to prevent and treat scurvy among the sailors. Lemons can be used in home beauty treatments to rejuvenate the skin and is found in many commercial beauty products. Lemon juice is used to lighten sunspots on the skin and put highlights in hair. Lemon juice is also used as a cleaning agent. It acts as natural bleach for stains on fabrics and is used as a hand cleaner to remove odors from the skin. Lemons are a very versatile fruit with endless uses. See the list of Tips below for some of the many ways in which lemons can be used.
At Their Best: Lemons are available throughout the year.
How to Buy: Select lemons that are bright yellow in color and have a shine to their skin. Choose those that are as thin-skinned as possible and heavy for their size, because they will produce the most juice. Avoid lemons that have any green tinged areas, which is an indication that the lemons are not fully ripe and will be more acidic. Also avoid dull pale colored lemons and those with blemishes, soft or hard spots and shriveled skin, which are all signs of over mature fruit. Over mature lemons lose their acidity and begin to dry, producing less juice.
Storage: Lemons can be stored at room temperature for approximately a week if kept out of the direct sunlight. If they are not going to be used within a week, store them in the refrigerator where they will stay fresh for 2 to 3 weeks. Leftover fresh squeezed juice can be stored in an airtight container in the refrigerator for up to 5 days. Lemon juice and zest can be stored for longer period of time by freezing them. Place grated zest in an airtight freezer bag or container and store in the freezer. Freeze lemon juice in ice cube trays until solid and then place in airtight freezer bags or containers and store in the freezer.
Varieties:
Eureka Lemon	A knobby, thicker-skinned lemon than the Lisbon lemon. The Eureka lemon has a short neck at the stem end and contains a moderate amount of juice. This variety of lemon generally contains some seeds. The Eureka and Lisbon lemons are very similar in flavor, aroma and acidity.
Lisbon Lemon	A smoother, thinner-skinned lemon than the Eureka lemon. The Lisbon lemon does not have a definite neck at the stem end but the blossom end tapers to a slight point. This variety of lemon is generally seedless and contains more juice than the thicker-skinned Eureka, but otherwise the two varieties are similar in flavor, aroma and acidity.
Meyer Lemon	Meyer Lemon is a variety of lemon that is known for having a sweeter flavor, tasting mildly like a tangerine. It is often used as a seasoning for fish, providing a fresh aroma and a sweeter flavor than the standard lemon. This lemon is often used to season fish and seafood. When a Meyer lemon's flesh or juice is added to a dish, it adds a sweet and only slightly tart flavor. Meyer lemons are more difficult to find but as they increase in popularity they are becoming more available in specialty markets.

Lemon Preparation


Lemons have many uses but preparing them for use is fairly basic. It will generally involve, zesting, juicing, slicing or peeling. Some of the preparation tools and basic preparation methods are described below. Before preparing the lemons in any manner, they should be washed thoroughly to remove any dirt, bacteria, or pesticide residue that may remain on the surface.


Preparation Tools

Zesting Tools

	Paring Knife - The tip of the paring knife is used to cut thin strips of zest from the outer peel of the lemon.
	Vegetable Peeler - A vegetable peeler can be used to cut wide strips of zest from the outer peel. Strips can be cut vertically from one end to the other or by cutting strips around the lemon, starting at one end and working around and down towards the opposite end.
The strips removed by the vegetable peeler or knife can be used as wide strips or cut into thinner strips, depending on the intended use.
Grater - A metal grater can be used to produce fine particles of zest. The surface of the lemon is rubbed diagonally across the grater and the lemon turned often to avoid grating the layer of white pith.
	Citrus Zester - A zester tool can be used to remove fine strips of zest from the surface of the lemon. The tool is pulled across the skin to remove the fine strips, which can then be used as strips or minced to produce a finer zest.

Juicing Tools

	Citrus Trumpet - A tool used to extract the desired amount of juice from citrus fruits. This tool is screwed into the lemon and the outer rind is squeezed until the desired amount of juice flows out the spout of the extractor. This type of tool is also known as a juice extractor.
	Reamer - A hand tool that is typically used to extract juice from citrus fruits, such as oranges or lemons. This kitchen utensil has a fluted cone-shaped reaming end that is twisted into and against the meat of the fruit to release the juice. It is available in hard plastic, wood, or metal. The hand reamer is primarily made to extract smaller volumes of juice from fruits during food preparation.
	Hand Juicer - Hand juicers are generally built with a solid ribbed cone that is attached to a shallow bowl type base or it may be a separate piece that attaches to a base that is used for collecting the juice. The lemon half is pressed down onto the cone and turned manually. As it revolves around the cone, the pulp is crushed and the liquid flows into the bowl or holding platter below.
Citrus Press - This hand press is similar to a hand juicer in that it works with a cone to remove the juice. The fruit is place on the cone and then a press is forced done on the fruit, forcing the juice out with pressure rather than by a twisting motion. Electric Juicers - This machine works with a motor that turns the reamer as it extracts the juice. The half section of fruit is pressed down on the reamer and the motor starts the reamer rotating and continues rotating until the fruit is released. The juice flows into a pitcher or other holding container that is part of the juicer.

Cutting Slices and Wedges

Slices Wash lemons thoroughly before cutting. To create lemon slices, cut the lemon in half crosswise and then cut slices crosswise from each half. Cut the slices 1/8 to 1/4 inch thick.
To use as a garnish, cut the lemon slice from the center out to the edge, through the skin. Twist each cut end in opposite directions to form a lemon twist.
To dress up a flat lemon slice, cut little notches out of the outer peel in even intervals.
Wedges Wash lemons thoroughly before cutting. Cut lemons in half lengthwise. Cut each section lengthwise again to create wedges. Each lemon half can be cut into two or three wedges. The number of wedges cut from each half will depend on the size of the lemon and on the desired thickness of the wedges.

Zesting Lemons

Lemon zest is the yellow outer peel of the lemon, which provides an aromatic flavor that enhances the flavor of many foods. The white part of the peel beneath the zest is the pith, which has a bitter taste. When removing the zest from a lemon, care should be taken to not remove the white pith along with it. The zest can be removed as thick or thin strips, very thin strands or grated pieces. Shown below are some common methods used for creating zest.

Wash lemons thoroughly before beginning preparation. Lemon zest strips can be made by using the tip of a small knife and cutting vertical strips off the lemon. Be careful not to cut into the bitter pith layer.
Lemon zest strips can also be made by cutting vertical strips from the lemon using a vegetable peeler. The zest could also be removed in the same manner that you would peel an apple with the vegetable peeler. Start peeling at the stem end of the lemon and instead of cutting vertically, cut around the lemon, working down towards the blossom end.
Be careful not to cut into the bitter pith layer when cutting strips of zest from the lemon. If you do get some of the pith layer, use the tip of the knife to cut or scrape the pith from the zest strip.
The strips can then be used as is or they can be trimmed to thinner strips, depending on the intended use. To julienne, cut the strips lengthwise into the desired thickness.
To grate the lemon zest, rub the lemon diagonally against a metal grater, making sure to turn the fruit so that you are taking off the yellow part of the peel and not the white pith. Grating the lemon peel will produce fine pieces of zest.
A citrus zester can also be used to remove the zest from the lemon. The zester removes the zest in fine threads, which can be used just as they are or they can be minced and used as an alternative to grating.

Juicing Lemons

Lemon juice can be used to make a refreshing beverage by adding water and sugar to fresh lemon juice. It is also used to enhance the flavor of many dishes. It can be added to both sweet and savory dishes to provide a fresh flavor. Because of it high content of ascorbic acid, lemon juice is also brushed on fruits and vegetables that brown easily when exposed to air or it is added to water and the fruit is soaked in the acidulated water for a short period of time to prevent it from browning. Shown below is a common method of removing the juice from the Lemons.

The lemons should be room temperature or warmer before the juice is removed. This will make it easier to squeeze the juice from the fruit.
Warm lemons by placing in the microwave. First poke the skin of the lemon with a fork, being careful not to poke all the way through the skin to the flesh. Place the lemon(s) in the microwave on high for 20 to 30 seconds.
Lemons can also be warmed by placing them in a bowl and pouring boiling water over them. Allow them to sit in the hot water for 30 seconds.
After the lemons have been warmed, roll them on a solid surface using the palm of your hand. Roll until you feel the flesh softening.
After rolling the lemons, cut them in half crosswise. Place one half of the lemon on the juicer, apply pressure and twist the lemon to remove the juice. The juice can also be removed by squeezing the lemon by hand.
Remove all the seeds from the juicer once you have finished.
The extra pulp that has collected in the bottom of the juicer can be added to the lemon juice once the seeds have been removed, unless pulp-free juice is required. If it is necessary to use pulp-free juice, strain juice to separate any pulp that may have gotten into the juice.

Lemon Recipes

Candied Zest

Wash lemons thoroughly before beginning preparation. Trim zest from two lemons using a vegetable peeler. Cut wide strips, being careful to not cut into the pith layer below.
Cut strips lengthwise to create thin julienne strips.
Place julienne strips in a small saucepan and cover with cold water. Cook over medium heat until the water comes to a simmer. Continue to simmer for 6 minutes.
Remove from heat, drain strips and then return them to the saucepan.
Add 1/3 cup of water and 1/3 cup of sugar to the lemon strips in the saucepan. Bring the mixture to a simmer.
Continue to cook over low heat until the lemon strips turn translucent. The water and sugar should be starting to thicken. Cooking time will be approximately 10 to 15 minutes.
When done cooking, remove strips from the pan and spread out on a sheet of wax paper.
Separate the strips on the wax paper and allow them to cool slightly. Once they have cooled slightly, roll in sugar until they are well coated. Allow the candied strips to cool completely before storing in an airtight container or bag. Store at room temperature for 2 or 3 days.

Lemonade

The lemons should be room temperature or warmer before the juice is removed. This will make it easier to squeeze the juice from the fruit. Remove the juice from 8 to 10 lemons to produce 1 1/2 cups of lemon juice.
In a saucepan, bring 1/2 cup of water to a boil and then add 1 1/2 cup of sugar.
Continue to cook over medium low heat until sugar has completely dissolved.
Remove from the heat and add 1 1/2 cups of fresh lemon juice. Stir to mix thoroughly and then allow the mixture to cool. The lemon syrup can be stored in the refrigerator until needed or it can be mixed with water to produce lemonade. Option: For additional flavor, add 3/4 tablespoon of grated lemon zest when adding the fresh lemon juice.
To make lemonade, add lemon syrup to 4 1/2 cups of water. Taste to test for sweetness. If necessary, add a little more water. Refrigerate until chilled or serve over ice.

Tips

Cooking Tips:

• When cooking with lemon juice, if possible, add it at the end of the cooking time or after the dish has been cooked to minimize or prevent the loss of vitamin C.
• When cooking fresh vegetables, squeeze lemon juice on them to keep their colors bright.
• Prevent browning of fresh cut fruits and vegetables by dipping into a mixture of 1 cup water and 1 tablespoon lemon juice or by brushing fruits and vegetables with lemon juice.
• One pound of lemons equals approximately 4 to 5 medium whole lemons and 2/3 to 1 cup of juice. One medium lemon equals approximately 2 to 3 tbsp. of juice, 2 tsp. grated peel, and 7 to 10 slices.
• If only a few drops of lemon juice are required, poke a toothpick through the skin of a lemon and squeeze out the small amount needed. Insert the toothpick back in the hole and place the lemon in a plastic sealable bag. Refrigerate to use at another time.
• Another method that can be used to make lemons easier to extract the juice is to freeze them for 24 hours and then thaw in the refrigerator before juicing.
• To prevent lemon wedges from squirting juice in unwanted areas, pierce the flesh of the lemon wedge with a fork before squeezing.
• Cut down on the amount of salt used on your food by adding lemon instead to enhance the flavor of the food.
• For fluffier rice, add lemon juice to the cooking water.
• Lemon juice can be used as a marinade to tenderize meat.
• Use lemon juice in place of vinegar in salad dressings.
• When serving lemon halves with fish, tie the lemon in cheesecloth so that when the lemon is squeezed the juice will be extracted but the seeds will remain in the cheesecloth.

Cleaning Tips:

• For stains on Formica counter tops, squeeze enough fresh lemon juice over the stain to cover it and let soak for 1/2 to 3/4 of an hour. After soaking, sprinkle spot with baking soda and scrub softly. Rinse with clean water and dry.
• Clean copper items by sprinkling it with salt and then rubbing with the cut end of half a lemon. Rinse and dry thoroughly with a soft cloth.
• Freshen vacuum cleaner bag by adding baking soda and lemon peels.
• Freshen garbage disposals by running leftover lemon peels through the disposal and rinse with water.
• Remove food stains and odors from hands by rubbing with a cut lemon.
• To remove laundry stains from whites, mix 1 part lemon juice to 1 part cream of tartar and apply the mixture to the stained area. Let it stand for a few minutes and then remove with a wet sponge.
• To remove rust from a surface, sprinkle the area generously with salt and then squeeze fresh lemon juice over it. Allow this mixture to sit for several hours (over night if necessary). The salt and lemon juice mixture should draw out the rust stain from the affected area.
• For rust on washable clothing, apply salt and lemon juice to the rust stained area and then place it outside in the direct sunlight. Expose it to the sun until the stain disappears, keeping it moist with lemon juice during this time. When the stain has disappeared, brush the salt from the clothing and wash as you normally would.

Health and Beauty Tips:

• To use as a cough suppressant, mix 1 part lemon juice and 2 parts honey. Do not give to children under the age of 1 year.
• To soothe a sore throat, drink honey and lemon tea. It will have a relaxing effect on the throat and will also help to suppress a cough.
• Ease the effects of the flu by drinking hot water with honey and lemon added. A quick and easy remedy.
• Lighten dark spot on the skin by applying lemon juice to the darkened areas. Be careful applying lemon juice to the skin if it will be exposed to the sun because it can cause the skin to be photosensitive.
• To create highlights in your hair, add 1/4 cup of lemon juice to 3/4 cup of water, apply to hair, and then sit in the sun. It's easier and cheaper than purchasing Sun-In at the grocery store!