"It IS all about the TASTE"
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  • Veggie (Corn) Salad

    The three essential ingredients to this salad – corn, which you can grill or toast kernels (frozen even) in a grill pan on the range, onions, and cumin. The rest whatever fresh vegetables you might have on hand. In this case Zucchini, big red bell pepper, and a jalapeño pepper from the garden. I tossed in some feta cheese, and some fresh basil or dill for good measure. While this is basically grilled corn salad the other vegetables benefit from some high saute as well. A simple dessing of cumin, salt, pepper, olive oil and lemon or lime juice bring the flavor to their peek.

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  • Sweet Red Onion Sauce

    Ok, it’s not quite a sauce, and not quite a side. But is damed good

    I had these served over a flash grilled flank steak and was amazed at the mouth watering sweetness of the onions and balsamic vinegar. This would make either a sauce or a side ..
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  • Rice and how to cook it… (Basmati Rice)

    As I have said before :

    Rice is the staff of life for two thirds of the world’s population, and as such does deserve something more than the usual American cook book treatment. This will be a first of several posts about the different rices and how to prepare them. As rice is as much staple as wheat, it stands to reason that it can be used in as many if not more ways. Cooking rice is not as simple as it looks, there is a good bit of action going on in the pot. Often the finished product is sticky, gluey, crunchy, or shudder burned.

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  • Breads II (Poolish, Biga, Autolyses and Sponges)

    Direct Method
    The direct or one step method is one in which all the ingredients are mixed in a single phase. Ordinarily, the amount of yeast is 2-3%, and the water is 50-60% of the total flour weight. The quantity of yeast and the rising time vary according to the type of dough. This is also called the dump and run, and is suitable for the beginning bread baker, but to develop good bread a little planning, science and patience is required.
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  • Grand (Mother) Sauces

    Sauces in French cuisine date back to Medieval times. In ‘classical’ French cooking (prior to “nouvelle cuisine”), sauces were a major defining characteristic of French cuisine.
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  • Breads I (Flour, Yeast, Liquid and Salt)

    Bread is a prepared by baking a dough of flour, salt and water. It is usually leavened with a yeast of some form or may be raised by chemical means or may be unleavened. Doughs of water salt flour and yeast are “lean”, doughs that contain a range of other ingredients: milk, egg, sugar, spice, are enriched doughs. Fruit , vegetables, nuts or seeds, may also be added.

    One of the oldest prepared foods, bread dates back to the Neolithic era, and leavened bread can be traced to prehistoric times. The inner, soft part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is the crust.
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