Grilled Chicken Breasts with Tarragon Butter
June 28, 2009
Grilled Chicken Breasts with Tarragon Butter
by: Peter Lenkefi
Grilled Chicken Breasts with Tarragon Butter
- 4 Chicken breasts*
- 1 tb Tarragon
- 1/3 c Olive oil
- 1/4 c Lemon juice
- Salt and pepper to taste
* Cornish hens may be substituted. Butterfly in half to make sure the bird is cooked throughout.
Mix oil and lemon in a bowl with tarragon.
Marinade chicken for one hour. Remove and eliminate excess drippings.
Cook over medium heat grill. Season with salt and pepper.
Turn chicken often and baste with leftover marinade.
Serves 4.
About The Author
Peter Lenkefi
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College Cuisine
June 28, 2009
College Cuisine
by: Steve Wilcott
Going to college is a grand experience. It’s the first time many young adults get the chance to begin taking care of themselves, no matter what the consequences. One of the main things that worries parents when their child heads out into the world of college is, of course, their diet. What are they going to eat if the cafeteria closes too early? What if they don’t like the cafeteria food? What if they didn’t even sign up for cafeteria meals?
Parents needn’t worry. College students today have developed their own underworld of cuisine, involving quite the array of foods, time-tested by students in the past, and catered specifically to college needs by clever manufacturers.
The main staple of dorm life these days is, of course, the microwave. College students take microwave food to a whole new level. The smell of microwave popcorn is right at home in a dorm, even at 3 am. I had a roommate at college who ate microwave popcorn for breakfast. Quick, easy, cheap and filling- what more could you ask for?
Easy Insalata Caprese
June 27, 2009
It’s tomato time! If you’re a gardener, you might be wondering what you can do with all those luscious tomatoes growing in your backyard right now. One of the easiest, yet most delicious, dishes to enjoy at the height of summer, when tomatoes are plentiful, is Insalata Caprese (named for the Island of Capri, Italy).
The secret to this delightful dish is using only the freshest ingredients. When served with fresh bread and a glass of chilled white wine, Insalata Caprese makes the perfect summer lunch.
Here’s all you need:
2 lbs. vine-ripened tomatoes that are red, juicy and flavorful and have never been refrigerated (Get them at your local farmer’s market if you don’t have your own backyard vegetable garden)
8 to 10 leaves of fragrant young basil (check for basil at your farmer’s market if you don’t grow your own)
1 lb. good quality fresh, moist mozzarella (The best mozzarella for this dish is made from buffallo milk ? mozzarella di bufala ? but that’s hard to find, so cow’s milk mozzarella ? mozzarella fior di latte ? works well for this, too)
1/4 c. genuine extra-virgin olive oil
To make the salad:
Pasta Recipes - The Very Best in Italian Cuisine!
June 26, 2009
Pasta Recipes - The Very Best in Italian Cuisine!
by: Jonathan Teng
These pasta recipes are excellent for dinners or parties.
In this article, I’m going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepare in less than 30 minutes.
So, here we go
Lemon Tuna Pasta
- 4 tsp Butter
- 18 Black olives, pitted & sliced
- 1 tsp Oil; olive
- 2 can Tuna; chunk, drained
- 4 large Garlic cloves, chopped
- Pasta; penne, cooked and drained
- 1/8 cup Lemon juice
- 4 tsp Butter (add at end)
- 3 tsp Capers, drained
Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.
Tomato Soup with Pasta
10 Simple Kitchen Organizing Tips
June 25, 2009
A lot of the times we mean to get in there and finally organize the kitchen, but once things get out of control the job can seem so daunting and you just don’t know where to start. These top 10 kitchen organizing tips will help make your kitchen pleasant and welcoming.
The best way to start a big task is to start small and think of one thing at a time. If you think of everything you need to do you may just never do it!
Here are some easy kitchen organizing tips:
Mentally Prepare - Look in your kitchen and make a mental note of what belongs in there, what can be put away, what you don’t need anymore, etc.
Organize Kitchen Cabinets - Take everything out of your kitchen cabinets, clean, and place them back into different categories such as glasses, plates, baking trays and so on. If your cabinets are organized you will save a lot of time during cooking.
Why Do Make-Ahead Recipes Work So Well To Reduce Your Dinner Party Stress?
June 24, 2009
Why Do Make-Ahead Recipes Work So Well To Reduce Your Dinner Party Stress?
by: Joanie Williams
One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.
The more dishes you can prepare a day or some hours before guests ring your doorbell, the more you reduce your stress. Here are some reasons:
- You avoid a last minute crisis if preparation takes longer than you thought it would.
- If you like to cook, you’ll have the leisure to enjoy what you’re doing instead of feeling frantic about a deadline
- You have time to clean up after you cook.
- If there is a disaster, say you burn something, you have plenty of time to come up with an alternate plan.
- If you have prepared the dessert ahead, you don’t need to leave the table for a long stretch just when the conversation is getting really interesting.
Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table, and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher, lighting the candles, putting items in serving dishes and getting the guests to the table.
What is Nouvelle Cuisine?
June 23, 2009
What is Nouvelle Cuisine?
by: Troy Pentico
The 1970’s brought a great deal of upheaval and new ideas to the forefront, and the world of cuisine was no exception. In June of 1975, the British magazine Harpers & Queen coined a term to refer to a new type of food that was sweeping the world: Nouvelle Cuisine.
What is nouvelle cuisine? It is, in a word, the marriage of health-conscious California to traditional France. Consider it an updated version of French cuisine- flavorful food with a light-handed, healthy approach. It’s difficult to define nouvelle cuisine in more specific terms because of its huge impact on the way food in general is prepared today. Nouvelle cuisine opened doors to a new generation of restaurant-goers who loved rich tastes and fresh combinations, but didn’t want their bodies to pay for it later.
With this new lighter menu came a new style of cooking as well. Chefs in nouvelle cuisine restaurants used shorter cooking times and fresher ingredients, cutting down on the multiple steps that got in the way of the natural flavors of the food. In a world that was waking up to faster-moving times and stricter diets, this new cuisine caught on with incredible speed.
Explore the U.S. Wine Trails
June 23, 2009
Follow a Local Wine Trail to Discover the Secrets of Fine Wine
Suppose you want to kick back after a long day at work. You light a candle and put on some quiet music but realize the evening isn’t complete, so you run out to your local liquor store, looking for the perfect bottle of wine to cap the evening. What will you buy? When you see all the choices, you will probably look for a brand you tried before or a name you recognize-perhaps White Zinfandel by Sutter Home, the California winery.
What you might not realize is the wines that are stocked in local liquor stores tend not to be local, but are from the largest wineries that can afford a wide distribution. Often, small, local wineries have a smaller distribution, and even though their wine is better, you will have a harder time finding it unless you buy from the winery itself.
Rice Noodles with Tomatoes and Tuna -A Savoury Gluten-free Alternative to Pasta
June 22, 2009
Ok. I never thought that the day would come when I would sing the praises of a rice noodle. Let alone consider it a valid, gluten-free alternative to pasta. But I’ve come to understand and love the little blighters.
In olden times (that is until about 4 months ago) I thought I couldn’t live without pasta; then I tried - and discovered how much better I felt. My body certainly is a happier creature on rice noodles.
But pasta is a fantastic vehicle for carrying flavours, and rice noodles, truth to tell, are not. Still rice noodles have the edge in that you can get them from packet to table, sauced, within about 15 minutes flat.
There’s no need to bring huge vats of water to the boil, salt humungously and then drain off a veritable sea of potentially lethal, scalding water. (Never a good idea with small children and furry companions in the kitchen.) All you have to do is boil a kettle full of water, throw the noodles into a bowl, pour the contents of the kettle over and leave to sit for a few minutes while you prepare the sauce.
Bartending School
June 21, 2009
Bartending School
by: Kenzie Thompson
Finding a Bartending School will be the first step towards a rewarding career! Bartenders at popular nightclubs can make as much as $500 per shift - which can add up to more then enough for the rent by just working a few nights a week!
Lots of people think they’ll go to Bartending School and get a job pouring drinks - easy work, right? But if you’ve ever watched a bartender hustle around, you should know bartending isn’t easy money. But being with the crowds, listening to the lastest music, and meeting people make it worthwhile for most people who choose to attend Bartending School.
When looking for a bartending school, it can help to choose one with job placement assistance. Also look for abartending school that has been in business for a while - you don’t want to go to some fly-by-night operation.
Bartending is about more than just pouring drinks - although you’ll have to know the difference between a Mai-tai and a Lynchburg Lemonade (and you’ll learn that at bartending school). Bartending is about personality - making people feel welcome, providing fast, friendly service, and even being the life of the party! As you become more comfortable performing behind the bar, you’ll watch your tips grow!
