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Monthly Archives: February 2017

Information of Potato Leek Soup

Ever had a generous amount of potatoes on-hand, and at a loss for innovative ideas to create for making a new, different, yet delightful dish? I know that leeks are NOT the first vegetable to come to mind; though, please know, leeks when added with other vegetables and spices can really make a smooth, easy to digest soup when cooked and flavored properly.

Leeks are an uncommon vegetable; not regularly purchased or utilized for everyday cooking in America.

The history of leeks is said to possibly date back to Mesopotamia and ancient Egypt.

It is rumored that Egyptian Emperor Nero ate leeks- His believed that by eating leeks often, that he could improve the quality of his voice. It is not really clear what part of his voice he wanted to enhance, though voice enhancement is what he sought, no less.

Suggested Ingredients;
One large stalk of leeks; cleaned and chopped discarding most of the bitter darker green parts, which are less tasty and more bitter, as well as cutting the roots and the parts that came directly from the ground.
sea salt —- 4 teaspoons
white pepper— 2 teaspoons
1/2 teaspoon ground nutmeg
three cups of low-sodium beef, chicken or vegetable broth or stock
1 to 1/2 cups heavy cream or non-dairy cream of your choice, to taste-* Almond milk or coconut milk are also great alternatives to milk, or cream products.
1/2 cup Parmesan cheese topper; or Mozzarella cheese—- added at the end and sprinkled, sparingly in your individually served cup or soup bowl
3 to 4 starchy IDAHO potatoes
two stalks of celery, add the leaves too, full of powerful antioxidants and loaded with flavor when cooked in porridge, broth, soups or stews.

Begin:

Start by sauteing chopped leaks, and celery. Season with sea salt and white pepper let rest.

In another stock pot or pressure cooker, to save time, add your stock and more sea salt and sliced medium-sized potatoes, cutting in rounded slices for less cooking time. Add all ingredients and bring to a boil; let simmer an additional 20 minutes, do not over cook potatoes.

Upon cooked potato, leek, and celery mixture puree in an electric blender when blended to soup consistency return to stock pan and add heavy cream; cooking on medium-low heat.

Season with additional salt,and ground nutmeg finish by adding a teaspoon of smoky cumin.

Serve topped with Parmesan cheese or any other grated, rich cheese of your choice and top with dry parsley flakes for color! Serve with oyster crackers or sliced bread

The leek (porrum), like the Welsh onion, forms only a cylindrical instead of a rounded bulb. The leaf of the leek, however, is flattened and solid, while the leaf of the onion is cylindrical and hollow.

Tips Pick Party Cakes for Kids

Take into consideration the kids’ tastes

Kids are fussy eaters, and they have strong likes and dislikes. And it applies not just for regular food items but cakes as well. For example, never order fruit cakes or carrot cakes, etc for a birthday party. It is always better to avoid anything with nuts. Most kids love to have plain milk chocolates. Similarly, when it comes to cakes too they love mostly classic flavours like chocolate or vanilla or red velvet or strawberry flavour, to name a few. When it comes to icing, always choose butter cream frosting, or fondant. In short, never try to experiment with flavours while ordering cakes for kids.

Add a fun element

Instead of ordering one single cake, you can order a small cake and many cupcakes. This will add a fun element to the party. And kids love cupcakes. You can order cupcakes, which are miniature versions of the birthday cake. You can also order plain cupcakes and ask the children to decorate them with sprinkles and other decorations or order cupcakes in different colours and arrange them in a fun pattern, or one that spells out your child’s name or ‘Happy Birthday’. The guests can either eat them at the party or take them home.

Take the headcount

Before ordering a cake, you should know how many guests will be attending the party. If you are not sure about the exact number of guests, you should at least know approximately how many people will be attending the party. You can take the help of the bakers to know exactly how many kilos or pounds of cake will feed a particular number of people.

Cook Fresh Pasta

Storing Handmade Fresh Pasta

If you’ve made it yourself and you’ve already cut it, then you can either choose to refrigerate it for later use, or you can cook it right away. If you aren’t going to be cooking your noodles immediately after having made them, then you will want to give them 1 to 2 minutes of drying time on a baking sheet.

Next, give them a generous dusting with flour so that when you store them together, they won’t stick and form a solid clump. Gather them together into small bunches and either fold them in half or wrap them into small nests. Allow them to dry for an additional thirty minutes and then wrap them up and place them into the refrigerator. Fresh pasta will remain good for up to 2 days in the fridge. If you think that it will take you longer to consume the noodles, freeze them for up to 2 weeks.

Cooking Handmade Fresh Pasta

If you can cook dry noodles, then you can cook fresh pasta. The reason is that freshly made noodles are far easier and faster to prepare! Use a large pot of water and bring it to a boil. For about 4 nests, you’ll need around 8 cups of water. That may seem like a lot, but it is good to have a lot more water than pasta. This helps to ensure that the noodles will be able to move freely in the water instead of cooking to each other.

Once they’re in, bring the water back to a boil, and after a minute and a half (yes, that’s all!) of gentle simmering, you’re all set! Drain the water off in a strainer and serve right away with your favorite sauce. Don’t overcook it or you won’t be happy with the texture it produces. Al dente should be your goal. If you aren’t sure, just take a noodle out of the pot, let it cool for a couple of seconds, and take a bite!

Info of Mexican Frittata

Ingredients

  • 8 large eggs
  • sea salt
  • freshly ground black pepper
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 2 serrano chiles or 1 large jalapeno, seeded and chopped
  • 1 poblano chile, seeded and chopped
  • 1 small onion, finely chopped
  • 6 tomatillos, husked and chopped
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1 cup cooked black beans (rinsed well and drained, if canned)
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped fresh oregano
  • 1 cup shredded cheddar (or Mexican blend) cheese
  • 1/2 cup of homemade or bottled salsa

Preparation

  1. Preheat the broiler.
  2. Whisk the eggs with salt, pepper, and dried oregano in a large bowl and set aside.
  3. Heat a 12-inch nonstick skillet over medium heat and add the olive oil. Add the garlic, serranos or jalapeno, poblano, and onion and season with salt and pepper. Stir well to combine.
  4. Reduce heat to medium-low, cover, and cook until softened, 7-8 minutes.
  5. Return the heat to medium and add the tomatillos, chipotle chile, black beans, cilantro, and oregano, stirring well to combine. Cook until the tomatillos soften and some of the liquid is absorbed, 5-6 minutes.
  6. Re-whisk the eggs and pour slowly and evenly over the vegetable mixture. Tilt the skillet back and forth gently to help the egg penetrate the filling and set on the bottom and sides.
  7. When the top is almost set, but still a little runny, scatter the cheese over the frittata.
  8. Broil until slightly browned on top, 2-3 minutes. Remove from the oven and let rest 4 minutes.