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Buying and Cooking Vegetables

Buying and Cooking Vegetables

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Corn Look for: Pale to dark green husks with moist silks; each ear should feel heavy to the hand, the cob filling ...

  • Corn
  • Green Beans
  • Leeks
  • Peas
  • Potatoes
  • Spinach & Chard
  • Acorn Squash
  • Summer & Zucchini Squash
  • Sweet Potatoes
0/5 (0 Votes)

Georgia Peach Salsa

Georgia Peach Salsa

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Add all ingredients to bowl and mix well

  • 4 peaches, small diced
  • 1 jalapeno, minced
  • 1/4 cup red onion, minced
  • 1/2 cup red bell pepper, small dice
  • 3 tablespoons cilantro
  • Juice of one lime
  • Salt
  • Pepper
0/5 (0 Votes)

A Mere Trifle

A Mere Trifle

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Trifle is one of my favorite summer desserts

  • To make a trifle, you’ll need a combination of the following:
  • 5 to 6 cups cubed cake (one 8- or 9-inch, 1 to 1 1/2-inch-thick layer)
  • 1/4 to 1/2 cup flavoring syrup
  • 4 to 5 cups custard, whipped cream filling, lemon curd, or mousse
  • 3 to 4 cups berries or diced, peeled fruit
  • 1/2 to 1 cup garnish: shaved chocolate, toasted chopped nuts, cookie crumbs, toasted coconut, whatever you prefer.
  • Moist White Cake:
  • 2 3/4 cups (11 3/4 ounces) Guinevere Cake Flour
  • 1 3/4 cups (13 ounces) sugar (Baker’s Special or superfine works best)
  • 1 tablespoon (1/2 ounce) baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, softened
  • 1/2 cup (3 1/4 ounces) vegetable shortening
  • 5 large egg whites (6 to 7 ounces)
  • 1 cup (8 ounces) milk
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • Rich Chocolate Cake:
  • 3/4 cup (4 3/4 ounces) vegetable shortening
  • 2 cups (15 ounces) brown sugar, lightly packed
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup (3 ounces) Dutch-process cocoa (or our Double-Dutch Cocoa, or 1/2 cup natural cocoa + 1/4 cup black cocoa)
  • 3 large eggs (6 ounces)
  • 2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 1/3 cups (10 5/8 ounces) water
  • Lemon Curd Whipped Cream:
  • 1 1/2 cups (12 ounces) heavy cream
  • 1 1/2 cups (19 ounces) lemon curd, homemade or bottled
  • Cherry Filling:
  • 1/4 cup (1 3/4 ounces) sugar
  • 2 tablespoons (5/8 ounce) Instant ClearJel(R) or cornstarch
  • 1/4 cup (2 ounces) water
  • 1/4 cup (2 ounces) cherry brandy, white wine, or water
  • 3 to 4 cups (10 to 14 ounces) pitted fresh or frozen cherries (about 2 pounds unpitted)
  • 1 cup (5 to 6 ounces) dried sour cherries
  • Pastry Cream:
  • 3 cups (24 ounces) whole milk
  • 1/2 cup (3 1/2 ounces) sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract or 1/3 vanilla bean, split lengthwise
  • 1/4 cup (1 1/4 ounces) cornstarch
  • 1 tablespoon (1/4 ounce) King Arthur Unbleached All-Purpose Flour
  • 4 large egg yolks
  • 4 tablespoons (1/2 stick, 2 ounces) butter
  • 1 cup (8 ounces) heavy cream, whipped
  • Almost-Instant Custard Filling:
  • 1 large box (5.1-ounce size) instant vanilla pudding mix
  • 2 cups (16 ounces) cold milk (whole, low-, or nonfat, your choice)
  • 1 teaspoon vanilla
  • 1 1/2 cups (12 ounces) heavy cream
  • Stabilized Whipped Cream:
  • 1/4 cup (2 ounces) water
  • 1 teaspoon vanilla
  • 1 package (a scant 1 tablespoon, 1/4 ounce) unflavored gelatin or 5 sheets gelatin
  • 1 pint (16 ounces) heavy cream
  • 1/4 cup (1 3/4 ounces) Baker’s Special sugar or granulated sugar
  • 1/4 to 1/2 cup fruit puree or finely diced fruit (optional)
  • Simple Syrup:
  • 1 cup (7 1/4 ounces) sugar
  • 1 cup (8 ounces) water, or a combination of water, juice, and liquor or liqueur
  • 1/2 vanilla bean, or 2 to 3 allspice, or orange or lemon rind, or ginger (optional)
  • Blueberry Lemon Curd Trifle:
  • 1 layer Moist White Cake
  • vanilla simple syrup
  • 4 1/2 cups (1 recipe) Lemon Curd Whipped Cream
  • 2 pints fresh blueberries (about 1 pound)
  • Coconut Cream Trifle:
  • 1 layer white or coconut cake, cut into cubes
  • 1/4 cup (2 1/4 ounces) simple syrup
  • 1 recipe pastry cream OR 1 recipe custard filling
  • 2 to 3 bananas, peeled and sliced (optional)
  • 2 1/2 to 3 cups coconut crunch (below)
  • Coconut Crunch:
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/3 cup (2 5/8 ounces) light brown sugar
  • 2 to 3 cups (8 to 10 ounces) shredded coconut, unsweetened preferred
  • Berries and Cream Trifle:
  • 1 layer of cake, your choice of flavor
  • 3 to 4 cups (1 to 1 1/2 pounds) berries (strawberries, raspberries or blueberries)
  • 1/4 cup (2 1/4 ounces) simple syrup
  • 1 tablespoon balsamic vinegar (optional) OR 2 to 3 teaspoons lemon juice
  • 1 recipe stabilized whipped cream or custard
  • Black Forest Trifle:
  • 1 layer Rich Chocolate Cake (5 to 6 cups cake cubes)
  • 1/4 to 1/2 cup simple syrup, mixed with 2 tablespoons kirschwasser (cherry brandy), or brandy, or cherry juice
  • 1 recipe pastry cream or stabilized whipped cream about 3 1/2 cups (1 recipe) cherry filling fresh cherries with stems on, for garnish dark chocolate shavings or curls, for garnish
4/5 (1 Votes)

Roast Beef with Gravy

Roast Beef with Gravy

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Preheat the oven to 450 degrees F

  • One 5-pound boneless chuck roast
  • Salt and black pepper
  • 1 large red onion, sliced
  • 1/4 cup cider vinegar
  • 4 tablespoons all-purpose flour
0/5 (0 Votes)

Quick & Easy Roasted Garlic

Quick & Easy Roasted Garlic

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Roasting a whole bulb of garlic takes well over an hour

  • 2 bulbs garlic, cloves separated, left in the skin
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
5/5 (1 Votes)

Four Secrets to Improving Any Fried Chicken Recipe

Four Secrets to Improving Any Fried Chicken Recipe

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Really great Southern fried chicken needs two things: juicy, flavorful meat and an ultra-crisp and crunchy crust

4.4/5 (28 Votes)

Cucumber Tomato Avocado Salad

Cucumber Tomato Avocado Salad

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1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large sala...

  • 1 lb Roma tomatoes
  • 1 English cucumber
  • 1/2 medium red onion, sliced
  • 2 avocados, diced
  • 2 Tbsp extra virgin olive oil or sunflower oil
  • Juice of 1 medium lemon (about 2 Tbsp)
  • 1/4 cup (1/2 bunch) cilantro, chopped*
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 tsp black pepper
  • Note: if you aren’t keen on cilantro, fresh dill is a good substitute
4.4/5 (9 Votes)

Baked Beans

Baked Beans

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Nothing like baked beans to make the house smell great, perfect served with barbeque meats

  • Step 1:
  • 2 cups dry cranberry beans
  • 5 cups of water
  • Step 2:
  • 1 lb. bacon, chopped
  • 1 onion, diced
  • Step 3:
  • 1 cup pineapple pieces
  • 3 cups catsup
  • 1/2 cup molasses
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon Tabasco
  • 1 Tablespoon dry mustard
  • 1 Tablespoon dry curry powder
  • 1 teaspoon kosher salt
  • 1/2 cup brown sugar
0/5 (0 Votes)

Green Beans with Lemon Butter

Green Beans with Lemon Butter

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Heat butter in a sauté pan

  • 2 tablespoons unsalted butter
  • 1 pint green beans, stem ends trimmed
  • 1 tablespoon finely grated lemon zest and juice (about 1 lemon)
  • Salt
  • Pepper
4.5/5 (55 Votes)

Barley French Bread and Barley Fry Bread

Barley French Bread and Barley Fry Bread

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French breads are comfort foods to start with and adding barley just makes it that much more comforting

  • 2 cups warm water
  • 1 cup cooked barley, whole
  • 1 T. sugar
  • 1 T. salt
  • 3 cups natural white flour
  • 1 1/2 T saf-instant yeast
  • For the Fry bread add the following to the recipe
  • 1/4 cup oil
  • 2 eggs
  • 1 more tablespoon yeast
  • add flour until dough pulls away from the sides of the bowl.
0/5 (0 Votes)