Archive for February, 2009

The Recipe of Chicken Salad

Thursday, February 5th, 2009

It was often said that this is something far too chicken to show the table. Of course, because Mom is trying to make the budget work food and chicken is on the list price of meat. However, after awhile, your family are no longer fooled. “Hey, Mom, what version of chicken tonight we have?” The chicken is in fact a versatile food, it is not the time to understand anything about your grocery list. You just need to take another tact in your presentation! The recipe of chicken salad opens a whole new opportunity for inventive cuisine cook.

Chicken is a mainstay in nearly every cuisine around the world. It is mild flavor and firm texture lends itself well to a large number of combinations with other foods and condiments. For example, chicken curry and go together like two peas in a pod. The Caribbean countries combine chicken with Jamaican jerk, or with a band of tropical fruits in their recipes. For the success of chicken salad, you want to use chicken as a perfect foil to the seasonings and foods present some exotica on the plate.

The recipe of chicken salad may be used to fill a sandwich, or an envelope to be the centerpiece of an unusual salad of head style. Here are some ideas for gourmet dishes, in which way to escape the detection of new chicken-based, at least until everyone has applauded and enjoy!

To take on a Chinese recipes for chicken salad, take a look in the supermarket of the Chinese food section. You will find a selection of different marinades. Choose the one that suits your taste. Marinate boneless, skin of chicken breasts for at least 1-2 hours. Remove chicken and cut into julienne strips. Once cooked, set aside. For each service, start with a bed of crisp lettuce, with layers of sesame seeds, green onions, chow mein noodles drive, cucumbers and slices of water chestnuts. This recipe for chicken salad is adaptable to both a packaging lettuce for a light lunch or the classic style of the chef salad. Chicken marinade gives a whole new meaning.

The recipe of chicken salad might as well turn into a wonder of the Caribbean, with pineapples, mangoes and melons to surround a nice mound of diced chicken in a curry infused, 3:1 ratio of the mayonnaise and cream. Salad season, fresh cilantro for a dish that transports your senses to this remote island. A delicious mixture alternately be formed may be by a curry sauce with coconut milk.

The recipe of chicken salad are good candidates for improvisation cooks. Foods that increase the flavor of chicken are numerous. Red Spanish onions, sweet yellow onions, olives and slices of celery work well with chicken and can appear as a Hoag, wrap or chef’s salad, also with good results. Jalapenos diced, chopped or sliced hard boiled eggs, baby corn and diced red peppers are even more additions to an impromptu recipe for chicken salad.

Of course, we must not ignore the former American chicken salad with diced chicken, sliced celery, onions and diced pimientos, all mixed with mayonnaise and (or) of cream. This is great in a pita bread.

As long as you vary the combinations and seasonings, I bet you can get at least one chicken dish on the menu, with no complaints!

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Posted in Salads | 42 Comments »

Biscotti

Wednesday, February 4th, 2009

Italian confectionery is one of the great pleasures of life and work division is more enjoyable with a biscotti. These crispy cookies, which have become very popular in America, was appreciated in Italy since the 13th century. Now the world is catching up and wonderful about them is their variety. There is a basic recipe, but many different ingredients can be added for flavor and is fun and quick to make your own. If you prefer to buy groceries, they are readily available in the U.S., the UK and Europe. Even the dogs were in the act, with vendors selling liver flavored versions treated as a luxury.

The traditional recipe calls for flour and sugar in a two against one with enough eggs for a batter mix. Add baking powder and anise, butter is optional. Bake the dough into two long portions of about twenty five minutes, cut into individual pieces and re-cook until they are beautiful and difficult. Biscotti is always done twice to give the sharpness. Alternatives or additions to anise are often used. You can experiment with different ingredients.

Cookies are long, if you can resist wolfing them all at once and are ideal for travel. Many people like to dip the cookies in their coffee, it softens the biscotti and highlights the flavor. Others, especially in Tuscany, dip into Vin Santo, a sweet dessert wine of Italy.

Preparation of the dough may vary slightly in different regions of Italy and the flavors vary too. Many people like a nutty taste and add the almonds, hazelnuts or pecans. A combination of chocolate almonds and works very well and peanut butter is used sometimes. Just chocolate on its own can be added or chocolate chips. For people with very low sugar, jellybeans make a welcome addition. You can have fruity biscotti with orange zest, cranberries, dried mixed fruit, apples, dried apricots or maraschino cherries.

Less is more sweet lemon juice. Some people put a cherry on the topping. If you prefer something a little spicy, some recipes call for cardamom, cinnamon and nutmeg. Ginger may also be used. A delicious tasty idea is to use cheese and rosemary. These go well as an accompaniment to a salad of ham or pastrami. Whichever you choose the flavor you wish you had more breaks.

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Posted in Cookies and Pastries | 1 Comment »

Olive Oils

Monday, February 2nd, 2009

One of the oldest foods known to mankind comes from the olive tree from the Mediterranean regions. The olive tree is frequently mentioned in the Bible, in the Garden of Gethsemane and famous in the Jewish tradition, where the oil miraculously burned for eight days. Olive oil to keep a place today, a subject of culinary delights, winning praise from nutritionists as a good way to prevent cholesterol problems.

Many countries where the olive trees to thrive in their claim of superiority of olive oil produced locally. There are many categories, with different uses adapted to a culinary application. Bake in the middle, the subject of olive oils can be confusing. When do you use extra virgin, cold-pressed oil? What kind of oils are tailored to your dress salad to perfection? What better way to cook? Spanish or Italian? Let’s take a quick look at what’s available and try to solve some mysteries.

All olive oils are a missing element in almost all other types of oil – cholesterol. As a starting point, you know you made a healthy diet choice when selecting olive oils.

Now what about the country of origin? Italy, Spain, Greece and France are all producing regions prolific olive, with a life and another for first place in terms of quality and purity.

The truth is that each region has the olive growing soil and climatic conditions, producing a distinctive character to the oil produced and has little to do with a degree of inherent quality that can be identified as superior or inferior. Composition of soil and climate provide a distinctive taste, the amount of simple preference or affinity for edible oils in the same place.

The classification of olive oil is another story. The ranking determines the fineness of the product, especially evident in acidity.

The “extra virgin” is designated for the first “cold” pressing of olives. This designation provides for a maximum of 0.8% of acidity, to the best salad dressings, where the superiority of flavor cold shining.

Oils designated “virgin” is regarded as a lower grade, but a dressing of acceptable quality. Virgin olive oils May not contain more than 2% of acidity, and should not contain refined oil. Virgin oils should not be wasted in the kitchen, as the delicate flavor will be lost in the kitchen.

Products simply labeled “olive oil” do not aspire to high or refined flavors and better suited to cooking. Similarly, a label declaring “100% pure” or “imported from Italy” can be misleading, which implies a certain level of quality that is not justified. These labels indicate the lower quality, composite oils from several countries, adapted to frying without distinctive flavors of the fine and low acidity of olive oil.

Olive oil is a cult thing among cooks. It is important to understand the nuances, if you want to make the most of your kitchen. In any case, remember that these oils do not contain cholesterol, and it makes your heart good to understand the subtleties.This post was brought to you by Pagina de Inicio

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Sweet Potato Recipe

Sunday, February 1st, 2009

Sweet potatoes are an American holiday to the table. However, not everyone likes sweet potatoes! In my opinion, there is just a problem with a vegetable that is cloying sweet and covered with marshmallows boot. As a child, I have avoided this dish like the plague, after a taste test.

I found since then, as an adult, that, contrary to the apparent popularity of this dish, there are many who agree with me, but much more politely than I did as a boy. So if you are the one who did not like the nutritional value of vegetables, here is a recipe for sweet potato for you. Curiously, those who love the orange vegetables prepared, as usual, also rave reviews for this charming variation. This recipe for sweet potato of the strike as a gourmet dinner upscale take on the flat plain.

Although the basic preparation is the same as the traditional recipe for sweet potatoes, there are two other secret ingredients. They are the orange juice and orange zest. It’s that simple.

You cook and mash your sweet potatoes, as usual. I prefer to be as flexible as possible, but this is my preference. Once they are mashed, add a cup of orange juice and a tablespoon of orange zest to a lot, which serves eight people. Mix well, add marshmallows and pop in the oven for the usual time. The result is delicious.

As for the orange juice, I prefer fresh squeezed, not paste version that is sold in a cardboard box. This adds a gourmet flavor to your recipe for sweet potato. However, you can also use frozen orange juice. If you use frozen orange juice, do not dilute as much as the box states. For the orange zest, peel your fresh orange peel from one for best taste. Please do capture the joy, no real character of the white of skin, giving a bitter taste in your finished dish.

Another variation on this recipe for sweet potato uses about a teaspoon of freshly grated ginger thrown into the mix with orange juice and zest. This adds even more spice and a little mystery. (You may be aware that the orange and ginger go well in savory dishes.) You will also note that this addition is a tendency to transform the entire recipe. The taste transcends a simple sweet potato flavor, which is the goal of one like me.

The next time you’re planning a holiday menu, give this recipe for sweet potatoes a try.You may even give it a new name. Hmm. The sweet potato color orange? Maybe you’re more imaginative than me

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Posted in Recipes | 1 Comment »