December 15, 2009
Foods Advertised to Children on TV Remain Nutritionally Poor, Despite Industry Pledge
A new study by Children Now reveals the failure of the food and beverage industry’s “Better-for-You” initiative to achieve promised improvements in the nutritional quality of foods advertised to children. Read the rest here:Foods Advertised to Children on TV Remain Nutritionally Poor, Despite Industry Pledge
December 10, 2009
THE NIBBLE Gourmet Food Gifts, Specialty Food, Mail Order, Online Gift Webzine
Take a look at this website, if you want to be chock full of tidbits.
Gourmet Food Magazine Website: THE NIBBLE Gourmet Food Gifts, Specialty Food, Mail Order, Online Gift Webzine
Gourmet Food Magazine Website: THE NIBBLE Gourmet Food Gifts, Specialty Food, Mail Order, Online Gift Webzine
Gravy Recipe, How to Make Gravy | Simply Recipes
This recipe is from the absolute best of recipe sites, Simply Recipes.
Elise Bauer runs the site and is magnificent.
How to Make Gravy from Scratch
Elise Bauer runs the site and is magnificent.
How to Make Gravy from Scratch
Here are two basic ways of making gravy from roast drippings, one using corn starch, the other using flour. In each case, you start with the roast drippings. You may have much more drippings than you need for the amount of gravy you want to make. You can follow this guideline - for each cup of gravy you would like to make, start with a tablespoon of drippings. So, if you want to make 2 cups of gravy, drain all but 2 tablespoons of fat and drippings from the roasting pan (set aside for future use). These instructions will be for the end result of 2 cups of gravy, but you can easily divide or multiply to adjust for how much gravy you want to make.
1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.
2 Dissolve 2 Tbsp of corn starch in the minimum amount of water needed to make a thin paste - about 1/4 cup. Pour into pan with drippings and use a wire whisk or spatula (as pictured) to blend into the drippings
3 Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add water, stock, milk, or cream, or some combination to the pan. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5). You will probably add about 2 cups of liquid all together. Taking into consideration the evaporation that is occurring while you are cooking, you will end up with about 2 cups of gravy. Season with salt (we use Vege-Sal).
Making Gravy with Flour
1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.
2 Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.
3 Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt and pepper and herbs.
Method
Making Gravy with Corn Starch1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.
2 Dissolve 2 Tbsp of corn starch in the minimum amount of water needed to make a thin paste - about 1/4 cup. Pour into pan with drippings and use a wire whisk or spatula (as pictured) to blend into the drippings
3 Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add water, stock, milk, or cream, or some combination to the pan. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5). You will probably add about 2 cups of liquid all together. Taking into consideration the evaporation that is occurring while you are cooking, you will end up with about 2 cups of gravy. Season with salt (we use Vege-Sal).
Making Gravy with Flour
1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.
2 Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.
3 Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt and pepper and herbs.
December 9, 2009
An International Tour of Holiday Cookie Recipes
Check out more recipes from Lehigh Valley Live
An International Tour of Holiday Cookie Recipes
Lebkuchen Spice Spritz
2/3 cup sugar
1 cup butter, softened
1 egg
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon ground cloves
2 teaspoons vanilla
2¼ cups all-purpose flour
Glaze
1 cup powdered sugar
2 Tablespoons milk
½ teaspoon vanilla
Heat oven to 400 degrees. In large mixer bowl, combine sugar, butter, egg, salt, spices and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For glaze, in small bowl stir together powdered sugar, milk and vanilla until smooth. Drizzle or pipe over warm cookies.
An International Tour of Holiday Cookie Recipes
Lebkuchen Spice Spritz
2/3 cup sugar
1 cup butter, softened
1 egg
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon ground cloves
2 teaspoons vanilla
2¼ cups all-purpose flour
Glaze
1 cup powdered sugar
2 Tablespoons milk
½ teaspoon vanilla
Heat oven to 400 degrees. In large mixer bowl, combine sugar, butter, egg, salt, spices and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For glaze, in small bowl stir together powdered sugar, milk and vanilla until smooth. Drizzle or pipe over warm cookies.
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