Michael Vyskocil's Blog

Posted by Michael Vyskocil

Party guests will adore these goody buckets full of sailing-related trinkets and sweets. Line each beach bucket with a sheet of colored tissue paper (such as blue or sea green), then fill the bucket with a compass journal that allows kids to track their voyages at sea, a handy traveler's world globe, a few decorative seashells, flavored lip sunblock, a local tide chart, a toy sailboat, and gummy fish and fish-shaped crackers tied in small bags made from cheesecloth tied up with twine. Finally, top the buckets with a ship captain's hat. Wrap the bucket in a piece of clear cellophane wrapping.

SOURCES

Kids Compass Journal

Captain's Hat

Traveler's World Globe in Box

Cyber Island Shops, Inc.

524 Mid Florida Drive, Suite 202

Orlando, FL 32824

888-974-3557

RELATED CONTENT

Sailing Party Decorations

Sailing Party Invitations

Sailboat Cake

Posted by Michael Vyskocil

Chocolate Butter Cookies

Makes about 2 dozen cookies

3/4 cup unsalted butter, softened

1/4 cup granulated sugar

1 large egg

2 ounces semisweet chocolate, melted

1 3/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon pure vanilla extract

Combine the butter, sugar, egg and chocolate in a medium bowl. Add the flour, baking powder and vanilla; mix well. Cover the dough and refrigerate until firm, about 4 hours or overnight.

Preheat oven to 350 degrees F. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut into desired shapes with a cookie cutter. Place the cookies about one inch apart on a parchment-lined baking sheet. Bake for about 8 to 10 minutes or until lightly brown. Transfer to wire racks to cool completely.

Posted by Michael Vyskocil

Gingerbread Cookies

Makes 2 dozen 3-inch cookies

1/2 cup (1 stick) unsalted butter, softened

1/4 cup dark molasses

1/2 cup dark brown sugar

2 cups all-purpose flour

1 1/4 teaspoons ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and add the molasses. Beat well.

In a large bowl, combine the brown sugar, flour, ginger, cinnamon and baking soda. Beat the dry ingredients into the butter mixture until all of the ingredients have been incorporated.

Remove the dough from the mixing bowl; halve the dough and flatten into one-inch-thick rounds. Wrap each round in plastic wrap and chill for at least 1 hour.

Preheat the oven to 350 degrees F.

On a lightly floured surface, roll the dough until it is about 1/4-inch thick. Cut into desired shapes with a 3-inch floured cookie cutter.

Place the cookies one inch apart on parchment-lined baking sheets. Bake for about 12 minutes or until the edges are lightly browned. Cool for two minutes on the baking sheets, then transfer to wire racks to cool completely.

Posted by Michael Vyskocil

Royal Icing

Makes About 2 1/2 Cups

4 cups sifted confectioners' sugar

6 tablespoons water

3 tablespoons meringue powder

In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, water and meringue powder on low speed until all ingredients are moistened, scraping sides of the bowl constantly. Beat on medium-high speed for about 7 to 10 minutes or until icing is thick and glossy. Use immediately or cover tightly with plastic wrap.

Note: Frosting will soften upon standing. If necessary, beat the frosting again with an electric mixer on medium-high speed until it thickens.

Posted by Michael Vyskocil

Ginger Cookies

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking soda

1/4 teaspoon coarse salt

1 tablespoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 cup (2 sticks) plus 2 tablespoons unsalted butter

1/2 cup packed dark-brown sugar

1 cup granulated sugar

1 large egg

1/4 cup unsulfured molasses

1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, nutmeg, and cinnamon; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy; about 5 minutes. Beat in the egg and molasses. Add the flour mixture; mix until combined. Form dough into a flat round; wrap in plastic wrap. Chill the dough at least 2 hours or overnight.

3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Pour the remaining granulated sugar into a bowl. Form the dough into 1-inch rounds; roll each ball in the sugar. Place the sugar-coated balls on the prepared baking sheets, spacing the balls about 2 inches apart. Using the palm of your hand, flatten each ball slightly into a flat disk.

4. Bake the cookies until brown, rotating the sheets from top oven rack to bottom and bottom to top halfway through baking to promote even browning, about 10 minutes. Transfer the cookies to a cooling rack. Store cookies in an airtight container up to 1 week.

Posted by Michael Vyskocil

Pastry for a Double-Crust Pie

Makes Enough for 2 Piecrusts

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1/2 pound (2 sticks) cold unsalted butter, cut into small pieces

1/2 cup ice water

1. In a bowl, stir together the flour, salt and sugar. Using a pastry blender, cut the butter into the dry ingredients until the pieces are the size of small peas. (If you have a food processor, you can use it to pulse the dry ingredients together first. Once you add the butter, pulse for about 20 seconds until the mixture resembles coarse meal.)

2. Add 1/2 cup ice water over the flour mixture, tossing with a fork until all of the dough is moistened. Depending on the humidity at the time you're making it, you may need to add more water as needed, 1 tablespoon at a time. You don't want a big sopping wet ball of dough. Just as soon as the pie crust comes together in the bowl (much like bread dough), stop adding water. (If you're using your food processor, you can add the 1/2 cup ice water in a slow steady strem through the feed tube with the machine running. Process just until the dough holds together. Do not process any longer than 30 seconds.)

3. Turn the dough out onto a flat round on a piece of plastic wrap and chill for at least 1 hour before using.

Posted by Michael Vyskocil

Beef Broth

Makes About 7 Cups

The butcher can cut veal bones into small pieces for you. This beef broth is great as a base for quick, homemade soups any time.

3 sprigs fresh flat-leaf parsley

3 sprigs fresh thyme or 1/4 teaspoon dried

2 sprigs fresh oregano or 1 teaspoon dried

1 dried bay leaf

5 whole black peppercorns

2 pounds beef shank cross cuts

2 pounds veal bones, cut into small pieces

1 small onion, peeled and quartered

1 medium carrot, cut into thirds

1 medium celery stalk with leaves attached, cut into thirds

1 cup dry red wine

1. Preheat the oven to 400 degrees Fahrenheit. Tie the parsley, thyme, oregano, bay leaf, and peppercorns in a piece of cheesecloth to make a seasoning packet. Set aside.

2. Arrange the beef shank, veal bones, onion, carrot, and celery in an even layer in a large roasting pan. Roast, turning ingredients every 20 minutes, until the vegetables and the bones are deep brown in color, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large Dutch oven, and set aside. Pour off the fat from the roasting pan, and discard. Place the roasting pan over medium heat on the stove. Add the red wine, and stir, using a wooden spoon to loosen any browned material from the bottom of the pan; boil the mixture until the wine becomes reduced by half, about 10 minutes. Pour the mixture into the Dutch oven.

3. Add 6 cups cold water to the Dutch oven, or more if needed to cover bones. Do not reduce amount of water; cover and bring to a boil, then reduce the heat to a simmer so that bubbles only occasionally rise to the surface. Add the reserved seasoning packet. Skim foam from the broth's surface. Continue to simmer the broth over low heat for 3 hours. During simmering, a foam will form on the surface of the liquid; skim off with a slotted spoon. Repeat skimming as needed. Add water if at any time the level at the surface of the broth drops below the bones.

4. Prepare an ice-water bath. Strain the broth through a cheesecloth-lined sieve into a large bowl. Discard the vegetables, meat, bones, and the seasoning packet. Transfer the bowl to the ice-water bath, and let the stock cool to room temperature.

5. Transfer the broth to airtight containers. Label the containers of broth and refrigerate up to 24 hours or freeze up to 4 months for future use. If using the broth in a recipe, refrigerate for at least 12 hours or overnight so the fat coagulates on the top and can be skimmed. If storing, allow the fat to remain on top, since it will "seal" the broth.

Posted by Michael Vyskocil

Homemade Polenta

4 cups homemade or low-sodium canned chicken stock

1 cup polenta (coarsely ground yellow cornmeal)

1 teaspoon coarse kosher salt

3 tablespoons unsalted butter

Preheat the oven to 375 degrees Fahrenheit.

In a large saucepan, bring the chicken stock to a boil and very slowly add the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon, until the spoon can stand up straight by itself in the mixture, about 15-18 minutes.

When the polenta is done, stir in the salt and butter. Pour the polenta into a lightly buttered baking dish. Bake until firm, about 20 minutes. Remove from oven. Let the polenta cool before using or refrigerate it overnight before using.

Posted by Michael Vyskocil

For those readers who've requested the Vegetable Broth recipe, here it is. This will make 8 cups of stock.

Vegetable Broth

6 large carrots, washed and cut into large pieces

1 head of garlic, unpeeled

3 medium onions, peeled and quartered

4 turnips, washed and cut into large pieces

4 leeks, washed and cut into large pieces

1 bunch fresh thyme leaves

1 bunch fresh flat-leaf parsley

1/2 bunch fresh oregano

1 bay leaf

2 Granny Smith apples, peeled, cored and quartered

4 celery stalks, cut into large pieces

5 quarts water

In a large, heavy stockpot, add the carrots, garlic, onions, turnips, leeks, thyme, parsley, oregano, bay leaf, apples and celery. Pour the water over the vegetables and bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 2 1/4 hours.

Strain and discard the cooked vegetables. Continue cooking over medium heat until the mixture is reduced to 2 quarts, which will take about 1 more hour.

Posted by Michael Vyskocil

Experience the refreshing flavor of thyme in a light dessert, Lemon-Thyme Granita, and the quick side dish, Capellini with Tomatoes, Watercress, and Herbs.

Lemon-Thyme Granita

SERVES 10

To avoid last-minute preparations for this dessert, make this frosty confection up to a week in advance of serving.

3 cups water

1 cup sugar

11 sprigs lemon balm (optional)

1/2 cup fresh lemon juice

Rind of 2 lemons, finely grated

1 tablespoon snipped fresh thyme leaves, stems removed

1/4 cup lemon-flavored vodka (optional)

10 whole lemons, for shells (optional)

Almond extract (optional)

Fresh berries, if desired

1. In a heavy saucepan, bring the water, sugar, and 6 sprigs of lemon balm, if using, to a boil over medium-high heat until the sugar dissolves. Remove from the heat; discard the lemon balm and cool syrup over a bowl of ice water until cold.

2. In a metal bowl, whisk together the syrup, lemon juice, lemon rind, thyme, and vodka, if using, and place in the freezer. For faster freezing, pour the mixture into a shallow dish such as a pie plate. Whisk the mixture every 30 minutes until frozen, about 3 to 4 hours.

3. If using the lemons, remove the ink on the lemons by rubbing with almond extract. Cut off one quarter of each lemon at the stem end. Using a grapefruit knife, cut between the pulp and the pith of each lemon. Remove the pulp with a grapefruit spoon or a melon baller, scraping the shell clean.

4. Break the frozen mixture into small chunks. Transfer the chunks to a chilled mixing bowl. Beat with an electric mixer on medium speed until the mixture is fluffy but not melted. Return the mixture quickly to the container used to freeze the mixture. Cover and freeze until the mixture is firm. Store, covered, in the refrigerator up to 1 week.

5. To serve, scrape across the top of the granita with a tablespoon and form the granita into 2-inch balls. (If the mixture is very firm and unable to be formed easily, you may need to let it stand for 5 minutes at room temperature.) Mound the balls in each lemon shell, if desired, or in a serving glass. Garnish with half a sprig of lemon balm, a few sprigs of thyme, or a few fresh berries, if desired.

Capellini with Tomatoes, Watercress, and Herbs

SERVES 4

Watercress leaves add a spicy, peppery taste to this fresh and easy salad. For a lighter flavor, use spinach leaves in place of the arugula and less strong-flavored herbs from the oregano, tarragon, and summer savory used here. Serve the salad at room temperature; chill any leftovers.

1/4 cup extra-virgin olive oil

1 onion, cut into 1/2-inch dice

2 small garlic cloves, minced

1/2 teaspoon coarse salt, plus more for water

1/4 teaspoon freshly ground black pepper

4 plum tomatoes, seeded and cut into 1/2-inch pieces

2 cups small arugula leaves or torn fresh spinach

1 cup watercress leaves

1/2 cup chopped assorted fresh herb leaves, stems removed*, such as thyme, basil, oregano, summer savory, tarragon, and Italian parsley, plus 7 whole leaves of basil

1 pound dried capellini

Shaved Parmesan cheese, for garnish

Lemon wedges, for garnish

1. Heat 1 tablespoon of oil in a large heavy saucepan over medium heat. Add the onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until the onions are golden, about 10 minutes.

2. Reduce the heat to medium low; add the tomatoes, arugula or spinach, watercress, and chopped herbs. Simmer until heated through, about 5 minutes.

3. Cover a large pot of salted water, and bring to a boil. Drop the pasta into the boiling water; stir to keep the pasta from sticking together. Cook until al dente; drain, reserving a few tablespoons of the cooking liquid. Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Fry the basil leaves until they begin to curl. Using a slotted spoon, transfer the leaves to paper towels to drain. Drain the pasta, and transfer to a serving bowl. Top with the vegetables; toss to combine. Serve sprinkled with basil leaves, Parmesan, and lemon wedges.

*Note: The herb leaves are easier to remove from the stems if you plunge the herb bunches briefly into ice water. Shake off the excess water before removing the leaves.

Posted by Michael Vyskocil

Garlic is indispensable to most professional chefs. Sharp and spicy when used raw, it turns almost nutty when sauteed. When roasted, garlic becomes sweet and mild and can take on many different personalities. Roasting garlic is a simple process; you'll enjoy caramelized cloves that are as soft as butter. Roasted garlic cloves are delicious when spread on toasted bread, on top of grilled meat or fish and as a flavoring for sauces.

Roasted Garlic

6 to 8 heads of garlic

Olive oil

Salt and freshly ground pepper, to taste

Juice of one lemon (if you want to store the roasted garlic)

Fresh parsley, if desired

1. Heat oven to 400 degrees F. Place the garlic bulbs in a baking dish; drizzle with olive oil. Spinkle the bulbs generously with salt and pepper.

2. Place the baking dish in the center of the oven; roast the garlic heads until they are soft when poked with the point of a sharp knife, about 1 hour.

3. Cut off the tops of the garlic heads and squeeze out the soft cloves from their papery shells. Use immediately, or if you plan to store the roasted garlic, squeeze the garlic cloves into a jar; cover the jar with olive oil and add lemon juice on top of the cloves. Flavor with fresh parsley, if desired. Seal the jar and store in the refrigerator, tightly covered. The roasted cloves will last about ten days if kept in the refrigerator this way.

Posted by Michael Vyskocil

This buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes soft while piping, stir it over an ice-water bath until it stiffens. It can be made ahead and kept in an airtight container in the refrigerator up to 2 days. However, you must rewhip the buttercream before spreading it; let it sit at room temperature for about 30 minutes to soften lightly, then transfer to an electric mixer fitted with the paddle attachment. Beat on medium-high speed until the buttercream is smooth and spreadable. It will go through a curdle-like stage; keep beating. (You can also beat the buttercream vigorously with a rubber spatula if you don't have an electric mixer.)

Makes 3 1/2 Cups, Enough for One 2- to 3-Layer Cake or About 2 Dozen Cupcakes

Ingredients:

• 6 cups confectioners' sugar, sifted
• 3/4 cup unsalted butter, softened
• 1/4 cup vegetable shortening
• 6 to 8 tablespoons milk
• 1 teaspoon pure vanilla extract

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat 3 cups of the confectioners' sugar, butter, vegetable shortening, 4 tablespoons milk and the vanilla extract until smooth, about 3 to 5 minutes.
2. Scrape down the sides of the bowl with a rubber spatula. Add the remaining confectioners' sugar; beat until light and fluffy, 3 to 5 minutes.
3. Add the remaining milk, 1 tablespoon at a time, to the mixture, as needed, to achieve a good spreading consistency.

Posted by Michael Vyskocil

A pantry is more than just a storage space for food. A well-stocked pantry can give a sense of order, peace and bounty to a home. The ingredients stored there can also inspire a home cook to create new recipes using favorite ingredients. And, the pantry provides the answer to that eternal question, "What to have for dinner?"

The wealth of high-quality packaged foods available in stores makes it easy to keep your pantry full. Grains, such as pastas, are pantry staples. These grains include couscous, a tiny grain semolina pasta that cooks in virtually a few minutes, and arborio rice, a starchy creamy Italian rice that's traditionally used in risotto.

Other ingredients, like dried mushrooms, go a long way toward adding rich, deep flavor to almost any dish. Items such as capers, olives, dried chiles, anchovies, dried tomatoes, dried cheeses and canned tuna can also pack a punch per ounce, adding fabulous flavor to quick-cook dishes.

Except for summertimes, when tomatoes are flesh and flavorful, canned tomatoes are the better choice. There are lesser-known brands available that have superior texture and flavor, including those imported from the San Marzano region of Italy. Pomi-brand, sold in heat-sealed paper packages, and organic tomatoes, sold in lead-free, enamel-lined cans, are some examples.

So, the next time you have unexpected dinner guests, just open up the doors to your pantry. Experiment with your pantry items. You'll find that, just like old friends, they're reliable and comforting.

PANTRY LIST

Vinegars

• White-wine vinegar
• Red-wine vinegar
• Champagne vinegar
• Sherry vinegar
• Balsamic vinegar

Oils

• Grape-seed oil
• Extra-virgin olive oil

Canned and bottled items

• Dijon mustard
• Chestnuts
• Mango-and-ginger chutney
• Hoisin sauce
• Wasabi powder
• Pure maple syrup
• Lavender honey
• Capers
• Olive paste
• Oil-cured black olives
• Kalamata olives
• Morello cherries
• Gherkin pickles
• Irish oatmeal
• Thai pepper jelly
• Thai peanut sauce
• Pure vanilla extract
• Pickled asparagus
• Preserved lemons
• Homemade preserves
• Whole peeled tomatoes
• Pomi strained tomatoes
• Dried tomatoes in olive oil
• Canned tomato paste
• Anchovies
• Canned tuna

Dry goods

• Dried morel mushrooms
• Dried porcini mushrooms
• Dried cranberries
• Dried blueberries
• Dried apples
• Dried pears
• Prunes
• Dried arbol chiles
• Cornmeal
• Israeli couscous
• Yellow and green split peas
• French green lentils
• Pine nuts
• Barley
• Red lentils
• Grits
• Basmati rice
• Arborio rice
• Red-pepper flakes
• Chocolate chips

Pasta

• Cannelloni
• Penne
• Spaghetti
• Tricolor fusilli
• Quick-cooking polenta
• Soba noodles

Fresh Food that keeps for weeks

• Garlic
• Red and white potatoes
• Red and yellow onions
• Butternut and acorn squash

Posted by Michael Vyskocil

Here's a simple grilled chicken main dish that's versatile enough for a weekday or weekend dinner. If you have leftovers, you can reheat the pieces of chicken and serve them over salad greens.

ITALIAN GRILLED CHICKEN

MAKES 4 MAIN-DISH SERVINGS

1/4 cup freshly squeezed lemon juice

2 small bunches fresh thyme (about 1/2 cup of thyme leaves)

1 cup extra-virgin olive oil

2 whole cloves garlic

2 teaspoons coarse kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons sugar

4 whole boneless and skinless chicken breasts

Combine the lemon juice, thyme leaves, olive oil, garlic, salt, pepper and sugar in a blender and blend until smooth. Use immediately or refrigerate until ready to use. This marinade will keep in the refrigerator, tightly covered, for up to one week.

Pour 1 cup of the marinade into a large resealable plastic bag. Refrigerate the remaining 1/2 cup for brushing on the chicken while grilling. Place the chicken breasts inside the bag; seal and turn the bag up and down to coat the chicken breasts with the marinade. Allow the chicken to marinate in the plastic bag in the refrigerator for about 4-12 hours.

Prepare a charcoal or gas grill; arrange the coals for direct cooking. Lightly coat the rack with nonstick cooking spray. The coals should be hot.

When ready to grill, remove the chicken from the marinating bag; discard the bag. Grill on one side of the breast over direct heat for 15-20 minutes. Brush the chicken breasts with the remaining 1/2 cup of the olive-oil mixture. Turn the chicken breasts over; grill for about 10 minutes longer or until the inside of the breasts are no longer pink. Serve immediately.

Posted by Michael Vyskocil

What does a betty, a buckle, a cobbler, a crisp, a slump and a grunt have in common? They're all members of the "clump cake" family, a broad category of desserts combining fruit with pastry, batter or crumbly streusel dough. Here are just a few explanations of some of these family members:

• Betty-Almost everyone has heard of apple brown betty. A betty is a fruit dessert made by topping fruit with browned, buttered bread crumbs.
• Buckle-This cake is made with fruit that's either sprinkled on top of the batter before baking or incorporated into the batter. During baking the fruit sinks into the cake (or "buckles") creating a tasty interior.
• Cobbler-The cobbler takes its name from the biscuit topping that's placed on top of the fruit; when baked, the topping resembles round, flat cobblestones.
• Crisp-In this dessert, fruit is topped with a loose crumb topping, consisting of flour, oatmeal, breadcrumbs or graham crackers.
• Grunt-If you've ever had a fruit pudding, you've tasted a grunt in your life. A grunt has the consistency of a thick pudding and is made by cooking fruit on top of the stove and covering it with a rolled biscuit dough. In England, steamed puddings are a traditional dessert. Early American settlers tried to duplicate this English treat, improvising on the dessert. The term grunt refers to the sound the fruit makes when it's heated. In New England, this dessert is often referred to as a "slump."

Posted by Michael Vyskocil

Popovers are one of my favorite breakfast and brunch treats. Here are a few tips for achieving success with popovers:

• Always use large eggs when making popovers.
• Stir the batter lightly before filling the popover tins or custard cups to keep the mixture well blended.
• Bake popovers either in popover tins or in 6-ounce custard cups or ramekins
• Grease and flour the tins or custard cups well to make the popovers easy to remove after baking.
• Never open the oven door during baking. Just like souffles, cool air is detrimental to popovers, and the slightest draft can cause the popovers to fall.
• Prevent overbrowning by placing the oven rack in the lower part of the oven so that the custard cups or popover tins will be in the center of the oven.

Experiment with popovers by using the recipe below.

Popovers

MAKES 10 LARGE POPOVERS

2 tablespoons unsalted butter, melted

2 cups milk

2 cups all-purpose flour, sifted

1/2 teaspoon salt

4 eggs, lightly beaten

Preheat the oven to 450 degrees Fahrenheit. Butter and lightly flour 10 popover tins or custard cups. Set aside.

Whisk together the butter, milk, flour and salt until smooth. Whisk in the beaten eggs, little by little, until incorporated. Do not overbeat the batter; it should have the consistency of thick cream.

Fill the prepared popover tins or custard cups approximately three-fourths full with the batter. Transfer the tins or cups to the oven and bake for 15 minutes.

Without opening the oven door, lower the heat of the oven to 350 degrees Fahrenheit and bake the popovers for an additional 15 to 20 minutes. Serve hot.

Posted by Michael Vyskocil

Kitchen Tips for Broiling

Before you begin broiling, study these broiling tips from the Better Homes and Gardens Test Kitchen:

• Preheat the broiler before cooking, but don't preheat the pan and rack. Doing so can cause them to warp and may cause foods to stick. If you don't have a broiler pan, use a wire rack set in a shallow baking pan.

• Position the broiler pan and its rack far enough away from the heat source so the surface of the food, not the rack, is the specified distance from the heat. Use a ruler to measure this distance.

Slit the fat and membrane of a steak or chop at 1-inch intervals to prevent the edges from curling.

• Brush melted butter or an herb-oil mixture on lean cuts of meat. This keeps the meat surface moist and adds flavor.

• Sprinkle salt or seasonings on meat just before the food is turned or when it is brought to the table.

• Use tongs, not a fork, to turn the meat--a fork will prick the meat and cause a loss of juices.

Posted by Michael Vyskocil

Perhaps nothing is as iconic to the Chesapeake Bay region of the United States as steamed hard-shell blue crabs. Summer in Maryland wouldn't be complete with sampling a few steamed crabs. If you've never learned to pick a crab before, here's the 101 Guide to Picking a Crab:

1. Let the crabs cool slightly before you handle them. Dump them onto sheets of brown paper or newspaper. Begin by breaking off the pincer claws and legs, and set them aside. Place the crab on its back, and insert the tip of a paring knife into the “apron,” the flap on the underside of the shell. Pull it up and back to pry off the shell. Next, pull out the gills and the “dead man” or "devil," the spongy matter surrounding the gills.

2. Fold the shell inward, and crack it in half. Cracking it inward, rather than outward, makes removing the meat easier. After pulling out the white top meat with your fingers, pull back on the back fin (it looks like a lump) near the back of the shell. This meat is particularly delicious.

3. Save the claws for last. Insert knife about a third of the way into the softish white joint, then twist to separate the claws into two pieces. Use a wooden mallet to crack the shells.

To see a step-by-step video demonstration of this process, visit the Web site of Obrycki's Crab House in Baltimore, Maryland, at www.obryckis.com.

Posted by Michael Vyskocil

Storing Fresh Cherries on Ice

Whether from a pick-your-own expedition at a local farm or from a purchase at the market, fresh cherries can quickly wilt from the summer sun and heat. If you plan to serve cherries fresh, place them in a bowl filled with ice cubes or crushed ice. The ice will keep them crisp and cool until you're ready to devour them. As the ice melts, replace it with a fresh supply.

Pitting Fresh Cherries

Fresh cherries are packed full of flavor. But removing the pits can be a cumbersome task. Make the job easier with a cherry pitter. These ingenious gadgets, available in fine cookware stores or online at www.cooking.com, can expertly pit dozens of cherries without making a mess of you and your kitchen. If you don't have a professional cherry pitter, try using a paper clip to pit cherries. Simply unbend the clip and use one of the ends to poke through the stem end of the cherry until you reach the pit. Push the pit through to the bottom of the cherry and remove the pit.

Since cherry juice will leave stains, cover any clothing with an apron and wipe off stains immediately.

Posted by Michael Vyskocil

A basket filled with all of the ingredients necessary for making s'mores is a practical gift. The tasty campfire treat--whose name originates from the idea that they taste so good you'll want "some more"--first appeared in a 1927 book titled "Tramping and Trailing with the Girl Scouts." Choose a basket and line it with a clean dish towel (look in crafts stores for an assortment of baskets). Add a package of graham crackers, a bag of large marshmallows, a large chocolate bar, and roasting sticks tied up with a length of natural twine.

To make the roasting sticks, you'll need 3-foot long hardwood sticks, approximately 1/2 inch in diameter. With a pocketknife, whittle one of the ends down to form a point for skewering a marshmallow. Smooth down any rough edges with a piece of sandpaper. Using a small drill bit, drill a hole in the opposite end of the stick to create a hanging loop--you'll always know where to look for your sticks. Cut a 12-inch length of waxed-linen twine, thread it through the hole, and tie a knot to create a hanging loop.

RECIPE

S'mores

Ingredients:

• Roasting sticks
• Marshmallows
• Graham crackers
• Chocolate bars

Directions:

1. Use roasting sticks to toast marshmallows over a campfire or gas-burner flame.
2. Place one or two squares of chocolate on a graham-cracker square, place the hot marshallow on top and cover with another graham-cracker square.

SOURCES

Trug basket

Smith & Hawken

800-981-9888

Waxed-linen twine

The Caning Shop

926 Gilman Street

Berkeley, CA 94710

800-544-3373

Posted by Michael Vyskocil

Everything's coming up blueberries at the DeGrandChamp Farms in South Haven, Michigan. These blue beauties can be seen glistening in the sun on a warm summer's afternoon. Blueberries rank next to strawberries and peaches as one of the most popular summertime fruits. Here are a few tips on growing your own blueberries:

• Plant blueberries along foundations or in a border garden. They not only produce delicious fruit, but they also are covered with pretty white, bell-shaped flowers in the spring. In the fall, the leaves turn a deep crimson creating a spectacular autumn display.
• Select the type of blueberry plant that best suits your climate and the location you plan to grow them. For gardeners in moderate to cold climates, consider the hardiness factor of the plants before you purchase and plant them.
• Pollination is essential to successfully growing blueberries. Cross-pollination between to different varieties is important in order to set a good crop of berries.

Two hardy varieties to consider for small backyard gardens in cold climates are 'Northblue' and 'North Sky.' They will survive winter temperatures to 35 degrees F. below zero. They also are sometimes called "half plants" because they only grow about 2 feet tall, but each plant will produce 4 to 7 pounds of berries.

Blueberries from mail-order companies are usually shipped bare-root. Upon receiving them, check to be sure the root system is moist.

Posted by Michael Vyskocil

Spaghetti Squash

One look at a spaghetti squash and your child may back away from this unfamiliar object. Here's how to turn this late-summer vegetable into two child-friendly dishes:

To cook a 2 1/2 to 3-pound spaghetti squash, halve the squash lengthwise and scoop out the seeds. Place the halves, cut side down, on a baking sheet. Bake in a 350 degree Fahrenheit oven for 30 to 40 minutes or until tender. Cool slightly before using.

CANDIED Squash

While the squash cools, in a large skillet heat 4 tablespoons of butter or margarine until melted. Using a fork, remove the stringy pulp from the squash; discard. Cut the flesh into cubes and add to the skillet. Sprinkle with 2 tablespoons brown sugar, 2 tablespoons ground cinnamon and 2 tablespoons maple syrup; cook and stir until heated through.

MOCK Spaghetti

While the squash cools, in a saucepan heat 1 28-ounce can of crushed tomatoes. Using a fork, remove the stringy pulp from the squash; discard. Cut the flesh into thin strips and arrange on a serving platter. Top with the crushed tomatoes. Sprinkle with finely grated Parmesan cheese.

Healthy Snacking for Kids

When your children come running into the kitchen looking for a snack, they want something they can grab and eat. Freshly cut vegetables are always a great idea.

Of course, it can be difficult to remind yourself to constantly replenish the supply. A simple solution: Just cut up that extra half of sweet pepper or leftover part of zucchini or cucumber whenever you're chopping the vegetables for a salad or for another dish. With bite-size vegetable pieces on hand (and a container of delicious accompanying dip), your children won't have to raid the pantry at snack time.

Posted by Michael Vyskocil

If you're looking for simple summertime drinks that go beyond cola and ginger ale, try these thirst-quenching favorites--homemade lemonade, cherry lemonade and iced tea. These drinks are great to make when the weather turns warm and humid. Make a pitcher or two early in the morning and keep refrigerated until you're ready to serve.

Lemonade Recipe

MAKES 3 QUARTS

Ingredients:

• 2 3/4 cups sugar
• 6 3/4 cups water
• 3 1/2 cups freshly squeezed lemon juice (about 18 lemons)
• Crushed ice, for glasses
• Lemon slices, for garnish

Directions:

In a large pitcher, combine the sugar, water and lemon juice. Stir well to combine. Add ice to chilled glasses; pour lemonade into glasses. Garnish each glass with lemon slices and serve.

Cherry Lemonade Recipe

Makes 3 Quarts

Ingredients:

• 6 3/4 cups water
• 3 1/2 cups freshly squeezed lemon juice (about 18 lemons)
• 2 3/4 cups sugar
• 1/2 jar maraschino cherries, plus 2 teaspoons reserved cherry juice
• Crushed ice, for glasses
• Lemon slices, for garnish

Directions:

In large pitcher, combine the water, lemon juice, sugar and reserved maraschino cherry juice. Stir well to combine. Add the ice to chilled glasses; pour the lemonade into the glasses. Garnish each glass with lemon slices and whole maraschino cherries. Serve.

Iced Tea Recipe

MAKES 1 QUART

Ingredients:

• 3/4 cup freshly squeezed lemon juice (about 5 lemons)
• 1/2 cup honey
• 4 cups freshly brewed tea (use your favorite blend)
• 1 cup water
• Crushed ice, for glasses
• Lemon slices, for garnish

Directions:

In a large pitcher, combine the lemon juice and honey; stir until the honey is completely dissolved. Add the tea and water. Stir to combine. Add ice to chilled glasses; pour iced tea into glasses. Garnish each glass with a lemon slice and serve.

Posted by Michael Vyskocil

The bounty of summer usually involves quantities of fresh, flavorful salad greens taken directly from the fields, garden or farmer's market to your dinner table. Salads are a healthy option for mealtimes; those dark, leafy greens are excellent source of important vitamins and minerals such as beta-carotene, calcium, iron, and vitamin C. The darker the leaves, the higher they are in vitamins and minerals.

Whether you purchase your greens or grow your own, cleaning them is an important part of preparing a tasty salad. To clean greens, fill a kitchen sink with cool water and dunk the leaves into the water bath; repeat this process until no traces of dirt remain on the leaves (it may be necessary to change the water during the process.) Transfer clean greens from the sink to a salad spinner and spin the leaves until all are dry. Once the leaves are dry, transfer the greens to a large salad bowl and season to taste with coarse salt and freshly ground black pepper. Drizzle the greens with either a commercially prepared or homemade salad dressing or vinaigrette. Toss the greens with the dressing, making sure each leaf receives a coating of dressing. If you like an extra-crispy salad, chill the washed and dried greens in the refrigerator one hour before you toss them with the dressing. Serve immediately.

Posted by Michael Vyskocil

The American love affair with tomatoes has always been present. Especially when scientific research shows the health benefits from this tasty fruit. The tomato has traditionally been a popular source of vitamins A and C and minerals. Recently, researchers discovered that tomatoes were natural sources of the element lycopene. This antioxidant has been shown in tests to dramatically reduce the risk of cardiovascular disease and many cancers, including prostate and colon cancers.

Grilled Tomatoes

SERVES 4 AS APPETIZERS

3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-1/2 lb. total)

4 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)

1 small green, yellow, purple, or red sweet pepper, finely chopped (about 1/2 cup)

1/4 cup toasted sliced almonds

Preheat oven to 350°F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or if using smaller tomatoes arrange in a single layer in a foil-lined 15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until the cheese is bubbly. Carefully lift the tomatoes out of the pan with a large metal spatula to individual plates, allowing excess juices to drain off.

To prepare on a grill, arrange the ingredients as directed above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill. Test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly.

Posted by Michael Vyskocil

Did you know the state that produces the most peaches per year isn't even in the American South? In fact Pennsylvania is one of the largest domestic producers of this summertime fruit. (New Jersey comes in a close second.) The center of Pennsylvania's peach-growing industry is located along the state's southern border, primarily York and Adams counties. In fact, a famous skirmish of the Battle of Gettysburg during the American Civil War took place on a site known as the Sherfy Peach Orchard.

In Pennsylvania, the warm summer months coax dozens of peaches to perfection, even though September marks the official peak of the peach season. It's worth making a trip to the state to pick your own from the dozens of orchards that dot the southern end of the state. But even if you can't make it to Pennsylvania, you can still enjoy the juicy goodness of peaches where you live thanks to local farm markets and produce stands. The peaches you find at these places will most likely be sweeter than the ones you find in grocery outlets. Plus, it's also a good idea to support your local farmers who bring us this fresh seasonal produce.

There's a few points you should consider before buying peaches. When selecting peaches, be sure to look for a creamy, yellow color on the skin; the red blush marks are not true signs of ripeness. The flesh of the peach should be firm, but not hard to the touch. Avoid any peaches that have soft spots or greenish spots on the skin. Peaches can be safely stored in the refrigerator inside a plastic bag in the crisper, but to enjoy their full juicy flavor, let them sit out at room temperature before serving.

Posted by Michael Vyskocil

Memorial Day in the United States has been referred to as the unofficial start of summer. Speaking of summer, county fairs can't be too far behind. One of the charms of county fairs is the annual pie-baking competition. If you've never attended one of these old-fashioned pie bake-offs, you can great some great ideas for spectacular pies just by looking at the results of the participants. Following is a recipe for a Blueberry Crumb Pie worthy of a blue ribbon.

Blueberry Crumb Pie Recipe

I received this recipe from one of my neighbors; it's a perfect picnic pie.

MAKES ONE 9-INCH PIE

Ingredients:

• 1 9-inch piecrust, well chilled
• 3 tablespoons sifted all-purpose flour
• 1/2 cup sugar, or to taste
• 3 pints fresh blueberries, picked over
• 3 tablespoons cold unsalted butter, cut into small pieces
• 3 teaspoons fresh lemon juice
• 1-1/2 cups Crumb Topping (recipe follows)

Directions:

1. Roll out the piecrust dough to a thickness of 1/8" and line a 9" pie pan with it. Crimp edges; chill until firm, about 30 minutes.

2. Preheat oven to 400 degrees F. Combine the flour and sugar, and toss with blueberries. Fill the piecrust with the blueberry mixture; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for 50 minutes, or until the fruit is tender and the juices are bubbling. Let cool before serving.

Crumb Topping Recipe

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup dark-brown sugar
• 1/2 teaspoon cinnamon
• 1 stick cold unsalted butter, cut into small pieces
• 1/2 cup rolled oats

Directions:

Combine flour, sugar and cinnamon in a small bowl. Rub butter into flour mixture with your fingers until large crumbs form. Add rolled oats; stir until combined.

Posted by Michael Vyskocil

Kitchen Trade Secrets

All of us have wanted to maximize the time we spend in the kitchen. We'll share a few of these "Kitchen Trade Secrets" here in the Recipes blog once a month. If you have tricks and timesavers you'd like to share, e-mail recipes@suite101.com and we'll share them here. Please include you full name, city and state with your submissions.

Prepared Poached Eggs

Planning a large breakfast party? You can easily avoid the last-minute frenzy by preparing your poached eggs ahead of time. This time-saving trick is frequently used by restaurant chefs who usually prepare dozens of poached eggs in advance of their breakfasts or brunches.

When poaching the eggs, cook them until they're slightly underdone, then transfer the eggs to a bowl of ice water with a slotted spoon. Cool the eggs in the ice bath. (The eggs can keep this way for up to 2 hours before you plan to serve them.) Then, when you're ready to serve the eggs, transfer the eggs to a pan of gently simmering water, and cook until the egg whites have set, and the eggs are hot, about 2-3 minutes.

Slicing a Cheesecake

Serving crumb-free slices of cheesecake can be a feat in itself. When slicing any cake or pie, you'll get the cleanest slices by wiping off the blade of your knife with a clean kitchen towel. before you make every slice. This is especially useful when trying to slice something as dense as a cheesecake. You can also try running your knife under hot water, drying it with a towel and then making the slice. The warmth of the blade should help the knife ease into the cake, yielding a perfect slice. Our Key Lime Pie also provides you with a great excuse to try out this technique.

Posted by Michael Vyskocil

Picnic Slaw Recipe

MAKES 4 SERVINGS

Choose a red apple or pear to add color to this tasty side dish.

Ingredients:

• 3 tablespoons vegetable oil
• 3 tablespoons Dijon-style or coarse-grain brown mustard
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons honey
• 1/3 cup apple cider vinegar
• 1/4 cup sugar
• 1/2 medium head (3 cups) green cabbage, shredded
• 1 red bell pepper, seeded, cored and julienned
• 1 green bell pepper, seeded, cored and julienned
• 2 medium carrots (1 cup), finely shredded
• 1 medium apple or pear, cored and coarsely chopped
• Coarse salt and freshly ground black pepper
• 2 tablespoons chopped peanuts or cashews

Directions:

1. In a large mixing bowl, whisk together the vegetable oil, mustard, lemon juice, honey, vinegar, and sugar. Add the cabbage, peppers, carrots, and apple or pear; toss until well coated with the dressing. Season to taste with salt and pepper.
2. The slaw can be made a few hours in advance and kept covered in the refrigerator until ready to use. Sprinkle the slaw with peanuts or cashews before serving.

Pineapple Salsa Recipe

MAKES ABOUT 1 1/2 CUPS

This salsa is also delicious with grilled shrimp.

Ingredients:

• 1/2 ripe avocado, peeled
• 1/2 ripe mango, peeled
• 1/2 ripe tomato, seeded
• 1 fresh pineapple, peeled and cored
• 1/2 fresh red bell pepper, seeded and finely minced
• 1 scallion, trimmed and finely sliced
• 4 tablespoons freshly squeezed lemon juice
• 1/4 cup vegetable oil
• Honey to taste (optional)

Directions:

1. Finely chop the avocado, mango, tomato, and pineapple into pieces of approximately the same size. Combine in a medium bowl.
2. Add the remaining ingredients to the bowl and stir well. Refrigerate until ready to serve.

Posted by Michael Vyskocil

A member of the mint family, thyme adds a charming look to any herb garden. Its small leaves, wirey stems and creeping growing habit make it a perfect herb to grow either indoors or out.Here are some of varieties of thyme used in cooking:

• Common thyme, or English thyme, has stems that grow about 1 foot tall. Common thyme has a soft, floral fragrance. It produces tiny lavender or pink flowers in the middle of the summer.
• Lemon thyme is a low-growing, evergreen perennial herb that has a soft, lemony fragrance.
• Argenteus, or silver thyme, has tiny silver-and-green variegated leaves with a light, lemony scent.
• Nutmeg thyme is a low-growing, creeping variety of thyme that has a distinctive nutmeg smell. You can use it in a variety of baked goods, such as cookies or quick breads, to simulate the flavor of ground nutmeg.

One of the great features of thyme is that it can be easily propagated from seed. Look for seeds at your local garden center or plant nursery. You can sow thyme seeds directly into the garden or you can sow them indoors and then transplant the young plants into the garden later in the spring. Thyme is also easily grown from cuttings--just take small 6- to 8-inch cuttings of stems, place them in a planting tray filled with sand or potting soil and water well. Thyme establishes new roots fairly easily and quickly.

If you like to use thyme in your recipes, just remember to harvest the herb early in the morning--this is when the thyme leaves have their highest concentration of aromatic oils. You can use the leaves fresh in a pasta dish or in desserts. The leaves can also be dried or frozen for future use.

Posted by Michael Vyskocil

If all you've been cooking on your grill has been meat, consider cooking vegetables on the grill. Here's a recipe for Herbed Grilled Tomatoes that will change the way you think about cooking vegetables.

When preparing vegetables for grilling, keep the following points in mind:

• Test for medium or high temperature on the grill. Brush the vegetables with olive oil or unsalted butter. Season to taste with coarse salt and black pepper.
• Place the vegetables on a lightly oiled grilling tray or vegetable-grilling basket, on a piece of heavy foil, or directly on the grill rack (perpendicular to the grates, directly over preheated coals). Grill vegetables, uncovered, until tender when tested with a sharp knife, turning occasionally. Monitor the grilling closely so that the vegetables don't char.

Herbed Grilled Tomatoes Recipe

Serves 4

Ingredients:

• 4 small tomatoes
• 3 tablespoons dairy sour cream or plain yogurt
• 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil, crushed
• 1 tablespoon finely chopped dry bread crumbs
• 1 tablespoon finely grated Parmesan cheese

Directions:

1. Prepare a charcoal or gas grill.
2. Remove the cores from the tomatoes; cut them in half crosswise. Spread the cut side of each tomato with the sour cream or yogurt. Sprinkle each tomato half with basil. Sprinkle the bread crumbs and Parmesan cheese on top of the tomatoes. Arrange the tomato halves in a foil pie pan.
3. If using a charcoal grill, arrange the preheated coals around a drip pan in a covered grill. (If using a gas grill, place a drip pan over indirect heat.) Test for medium heat above the pan. Place the foil pan containing the tomatoes on the grill over the drip pan. Cover and grill the tomatoes for 10 to 15 minutes or until the tomatoes are heated through. Serve warm.

Posted by Michael Vyskocil

If you like to make ribs on the grill, you'll love this recipe for Grilled Mustard-Coated Ribs. A tangy basting sauce adds just the right flavor to this backyard barbecue staple.

Grilled Mustard-Coated Ribs Recipe

Makes 8 Servings

Ingredients

FOR THE RIBS:

• 1/3 cup granulated sugar
• 1 teaspoon freshly ground black pepper
• 2 tablespoons paprika
• 1 teaspoon curry powder
• 1/2 teaspoon coarse salt
• 3-1/2 to 4 lbs. pork country-style ribs

FOR THE BASTING SAUCE:

• 1 cup packed dark brown sugar
• 2/3 cup white vinegar or cider vinegar
• 1/2 cup chopped onion
• 1/3 cup spicy brown mustard or Dijon-style mustard
• 2 cloves garlic, minced
• 2 tablespoons honey
• 1/4 teaspoon celery seed

Directions

FOR THE RIBS:

1. In a small mixing bowl, combine the granulated sugar, black pepper, paprika, curry powder, and salt. Rub the mixture over the ribs, coating well. Place the ribs in a shallow pan. Cover and refrigerate the meat for 2 to 6 hours.
2. Prepare a charcoal or gas grill. If using a charcoal grill, arrange the coals for medium-low-heat cooking around a drip pan. If using a gas grill, place a drip pan on the lower rack.
3. Place the ribs, fat side up, on the grill rack over the drip pan but not over the coals. Lower the grill hood. Grill the ribs about 1-1/4 hours or until tender, turning once and adding more coals as needed (if using a charcoal grill).

FOR THE BASTING SAUCE:

1. While the ribs cook, prepare the basting sauce. In a medium saucepan, combine the brown sugar, vinegar, onion, mustard, garlic, honey and celery seed. Bring the mixture to a boil; reduce the heat. Cook the sauce, uncovered, for 25 to 30 minutes or until slightly thickened, stirring occasionally.
2. Brush the sauce over the ribs occasionally during the last 10 to 15 minutes of grilling. Heat any remaining sauce until bubbly and place in a small serving bowl.

Posted by Michael Vyskocil

Peanut Butter & Ginger Chicken with Citrus Salsa

MAKES 6 SERVINGS

Ingredients:

FOR THE CHICKEN

• 12 chicken thighs (about 3 lbs. total), skinned
• 1/2 cup hot water
• 1/2 cup creamy peanut butter
• 1/4 cup chili sauce
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
• 1/4 teaspoon ground red pepper
• Hot cooked rice (optional)

FOR THE SALSA

• 1 cup chopped fresh fruit (such as peeled peaches, nectarines, pears, or plums)
• 1 cup chopped, seeded cucumber
• 2 tablespoons thinly sliced green onion
• 2 tablespoons finely chopped fresh parsley or cilantro
• 1 tablespoon granulated sugar
• 1 tablespoon olive oil
• 1 tablespoon cider vinegar

Directions:

1. Rinse chicken well under cold running water; thoroughly pat dry with paper towels. Place chicken in a large plastic, resealable bag set in a large, deep bowl.
2. In a small mixing bowl, gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, olive oil, vinegar, garlic, fresh ginger or ground ginger, and ground red pepper.
3. Pour marinade over chicken. Seal bag and turn to coat chicken with marinade. Marinate in the refrigerator for 12 to 24 hours, turning the bag occasionally.
4. While chicken marinates, prepare salsa. In a medium mixing bowl, combine chopped fruit, cucumber, green onion, parsley or cilantro, sugar, olive oil, and vinegar. Cover and refrigerate for 1 to 2 hours.
5. Prepare a charcoal or gas grill. If using a charcoal grill, arrange the coals for medium-heat cooking around a drip pan. If using a gas grill, place a drip pan on the lower rack.
6. Remove the chicken from the marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Lower grill hood. Grill chicken for 35 to 45 minutes or until chicken is tender and no longer pink.
7. When ready to serve, spoon some of the salsa over the chicken. Place any remaining salsa in a serving bowl.

Posted by Michael Vyskocil

Celebrate spring with this delightful Wild Mushroom Romana, an Italian classic full of bold flavors.

Wild Mushroom Romana

Serves 4 as a Main Dish

Ingredients:

• 1 tablespoon unsalted butter
• 3 tablespoons extra-virgin olive oil
• 2 to 3 tablespoons minced onion
• 1 minced garlic clove
• 2 cups assorted large mushrooms, cleaned and sliced (like hen-of-the-woods, portobello, shiitake, morel, porcini, cremini, and pleurotte)
• Pinch of salt
• 1/2 cup dry Italian white wine
• 1/2 cup heavy cream
• Hot cooked pasta
• Shaved* or grated Parmesan cheese

Directions:

1. Heat the butter and olive oil in a large saute pan over medium heat. Saute the onions and the garlic until onions wilt. Add the mushrooms and salt, continuing to saute until the mushrooms release their liquid, about 2 minutes. Add the wine, and allow it to reduce for 3 minutes.
2. Add the cream, and simmer over medium-low heat, stirring occasionally, 5 to 8 minutes, until the sauce thickens. Season with salt to taste. Toss the mushrooms with the hot pasta. Top with cheese.

*To shave Parmesan cheese, draw a vegetable peeler across the flat side of a block of Parmesan cheese.

Posted by Michael Vyskocil

Aioli Recipe

MAKES ABOUT 1/2 CUP

Ingredients:

2 large garlic cloves

Pinch of coarse salt

1 large egg yolk

1 to 2 tablespoons freshly squeezed lemon juice

About 1/2 cup mild olive oil

Directions:

1. Cut the garlic into a few pieces, and add them to a blender container. Add the salt, egg yolk, and lemon juice. Cover and blend about 5 seconds or until the mixture is combined.

2. With the blender running, gradually add the olive oil in a thin, steady stream. (When necessary, stop the machine and use a rubber scraper to scrape down the sides of the blender container.) Place the mixture in a covered container and refrigerate until ready to use.

Serve the aioli over grilled meat, poultry, vegetables, cold chicken, fish, boiled potatoes, soups, corn on the cob, or French bread. Store the aioli for up to 3 days in the refrigerator.

Variations:

Hot-and-Spicy Aioli: Add 1/2 to 1 teaspoon of crushed red hot pepper flakes to the mixture before blending.

Chive Aioli: Add 2 tablespoons of chopped chives to the mixture before blending.

Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose immune system is compromised.

Posted by Michael Vyskocil

Roasting Fresh Peppers

Fresh large peppers, both hot and sweet, have a tough, translucent outer skin that should be removed, unless you plan to serve them raw. The easiest method of loosening the skin is by blackening the skins over a gas burner, under the broiler, or over a grill. Peppers can be roasted, peeled, seeded, and the membranes removed as described below about 1 to 2 days in advance of their use in your cooking. Roasted peppers can also be placed in a container, covered with olive oil, and refrigerated for up to 1 week. Before using, drain the olive oil from the peppers.

Place the peppers directly on the burner cover of a gas-stove burner over high heat or on a grill. Turn the pepper with kitchen tongs so that each section of the pepper skin puffs up and turns black. (Be careful not to let the peppers overcook.) If you don't have a gas stove, place the peppers on a baking pan, and place them under the broiler in the oven, turning each side as it becomes puffy and black. Use the same technique if you're using a grill.

Once the peppers have blackened, transfer the peppers to a large bowl, and cover the bowl immediately with aluminum foil. The juices from the roasted peppers will collect in the bowl. Let the peppers sweat in the covered bowl until they are cool enough to touch. The steam will help to loosen the skins of the pepper. (If you have very sensitive skin, always wear thin plastic gloves when working with peppers.) Remove blackened skin from peppers and discard. Not all of the skin will easily peel away from the pepper, so it's acceptable to leave a few pieces of blackened skin on the pepper. Avoid rinsing the peppers with water.

Posted by Michael Vyskocil

Cake Baking Basics

So many people think they can't bake a homemade cake. But don't think you need to inherit special skills from you mother or grandmother. Here are my top three techniques for achieving perfect results:

1. When a cake recipes instructs you to beat together butter and sugar, this is called creaming. Creaming creates air bubbles in the cake batter and yields a good cake texture. It takes about 3 minutes with a standing mixer and 5 to 7 with a portable mixer. You'll know you have sufficiently creamed the butter when the resulting mixture is light and fluffy.

2. Baking is a science. Measure your ingredients accurately. Adding too much flour or too little liquid ingredients can prevent your cakes from baking correctly. Remember to always use level measurements for dry ingredients like flour and sugar by using standard dry measuring cups; liquids are always measured using liquid measuring cups.

3. If you're making a meringue cake (like Orange Meringue Cake), an angel-food food cake or chiffon cake, it is important that your bowl, beaters, and spatula be free of all fat or grease. Otherwise, the egg whites will not whip properly. Wash all utensils in hot, sudsy water and dry well.

Using Margarine for Baking

When using margarine for baking, choose one that contains no less than 60 percent vegetable oil, according to the Better Homes and Gardens test kitchen. Spreads that contain less vegetable oil and more water can affect the texture and overall quality of your baked goods, they say. For example, biscotti made with an extra light margarine or spread won't be as crisp as expected. When shopping for margarine or other spreads, the BH&G test kitchen recommends carefully reading package labels (especially the fine print) to see how much vegetable oil is in a product.

Posted by Michael Vyskocil

There's always time for homemade soup, especially when you make creative use of items that may already be in your pantry or refrigerator.

Cheddar Chowder Recipe

MAKES 4 SERVINGS

Green pepper and tomato lend contrasting color and flavor to this cheese chowder.

Ingredients:

• 4 tablespoons unsalted butter
• 1 small onion, chopped
• 6 tablespoons flour
• 2 cups milk
• 2 1/2 cups water
• 1 medium green bell pepper, chopped
• Coarse salt, to taste
• 1 cup whole kernel corn
• 1 medium tomato, chopped
• 1/2 pound cheddar cheese, grated (about 2 cups)

Directions:

1. In a large saucepan, melt the butter over medium heat. Add onion, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in the flour, and cook, stirring, until it bubbles.
2. Gradually add 1/2 cup milk, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups milk and the water while stirring.
3. Add green pepper and 1/2 teaspoon salt, and simmer for about 5 minutes.
4. Add the corn and tomato, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.

Posted by Michael Vyskocil

Bella Melone Recipe

MAKES 4 SERVINGS

The dressing for this fresh fruit dish is made from dark reddish-brown aged balsamic vinegar. The vinegar is a thick reduction of the juice of white grapes. Balsamic vinegar boasts a rich, sweet-sour note that complements the fruit and wakes up the taste buds.

Ingredients:

• 2 cups chilled, seeded and cubed watermelon and/or honeydew melon
• 2 cups chilled, seeded and cubed cantaloupe (see Note below)
• 1 to 2 teaspoons sugar
• 1/4 cup aged balsamic vinegar
• 1 teaspoon freshly ground black pepper (optional)

Directions:

1. Divide the chilled watermelon and cantaloupe cubes among 4 dessert dishes. Stir the sugar into the vinegar until the sugar is dissolved.
2. Drizzle some of the vinegar mixture over each serving dish. Sprinkle the fruit lightly with freshly ground pepper, if desired.

*NOTE: Rather than cubing the melons, you can choose to make simple ribbon slices. Just shave the peeled and seeded watermelon, honeydew and cantaloupe melons into thin ribbon pieces with a vegetable peeler.

TIPS ON CHOOSING MELONS

*The test for a ripe watermelon lies in looking at the rind of the melon. Scratch the surface of the rind with your thumbnail. If the outer layer of the rind shrinks back easily when scratched, the melon is ripe and ready to use. You can also check for ripeness by examining the small spot on the bottom of the watermelon. It should be yellow, not white, in color.

*The test for a ripe honeydew melon is smell. A ripe honeydew melon has a sweet, flowery fragrance, whereas an unripe melon will have no aroma at all. Also, feel the skin of the melon. It should feel like soft velvet to your fingertips.

Posted by Michael Vyskocil

Clues About Capers

You see them in jars in the supermarket, but do you know what capers are and how to use them? Capers are the flower buds of the caper bush, which is native to the Mediterranean region of the world. The unopened caper buds are picked before they open and are considered a culinary delicacy. Sprinkle them lightly over salads for a tasty garnish. Capers are sold either pickled in vinegar, brine, or wine. Smaller capers are more expensive than the large varieties; they have a more subtle flavor and are more aromatic than larger capers.

When purchasing capers in the supermarket, be careful about your selection: The buds of nasturtiums and marigold flowers are often sold as capers! How can you tell the difference? These flower buds are up to six times as large as the larger varieties of capers.

Mushroom Facts

Pennsylvania is actually ranked first in the production of mushrooms. With over 350 million pounds of mushrooms harvested each year. In fact, almost half of the entire American mushroom crop comes from Pennsylvania, making it the state's top agricultural product.

Chester County, Pennsylvania, celebrates mushrooms in a big way. They hold an annual Mushroom Festival in Kennett Square during September. During the weekend-long festival, visitors can watch chefs compete in cook-offs, see an old-fashioned parade, purchase gifts at the arts and crafts fair, and sample a variety of delectable mushroom dishes. Here are tips for selecting mushrooms:

Mushroom Tips

*Do not harvest wild mushrooms from woodland areas.

*Buy mushrooms that are firm and intact.

*Avoid mushrooms that are spotted or slimy.

*Steer clear of discolored mushrooms with split caps and brittle, dry stems.

*Store mushrooms up to one week in a brown paper bag in the refrigerator.

Posted by Michael Vyskocil

Create your own batch of homemade Valentine lollipops that aren't as difficult to make as you might think.

Valentine Lollipops Recipe

Makes 8

Materials:

• 8 ounces assorted red, pink, or clear hard candies
• 2 1/2-to-3 1/2-inch round or heart-shaped metal cookie cutters
• 35 to 60 (2 to 3 ounces) assorted small decorative candies, such as red cinnamon hearts, small non-pareils, colored candy hearts, spice drops and gumdrops
• Lollipop sticks

Directions:

1. Preheat the oven to 350 degrees F. Place unwrapped hard candies in a heavy plastic bag. Place the bag on top of a folded towel and crush the candies into small chunks using a meat tenderizer or potato masher.
2. Line a baking sheet with parchment paper. Place desired cookie cutters on the parchment paper, at least 2 inches apart. Divide the crushed candies evenly among the cutters (about 1 1/2 to 2 tablespoons per cutter). The layer of candy should be about 1/4- to 1/2-inch thick. Add small decorative candies to the crushed candies in the cutters.
3. Transfer the baking sheet to the oven and bake for about 6 to 8 minutes, or until the candies are completely melted. Cool for 30 seconds. Remove the cookie cutters with a pair of tongs, allowing the melted candy to spread slightly.
4. Working quickly, attach a lollipop stick to the base of each melted candy shape, twisting the stick slightly to cover it with melted candy. If desired, press more small candies into the hot lollipops. Cool. Peel the lollipops from the parchment paper.

NOTE: These lollipops are not intended for children under age 3. The Consumer Product Safety Commission cautions that children under age 3 should not handle anything that is smaller than 2 1/4-by-1 1/4-by-1 1/4-inches. Anything smaller than this size becomes a choking hazard.

Posted by Michael Vyskocil

Basics of Broiling

Broiling is a flavorful and nutritious method for cooking meat, fish, and poultry. Steaks and chops brown in their own juices. Additional fat is often not necessary, although barbecue sauces or well-seasoned marinades are popular for the flavor they add. During broiling, the natural fat within the meat renders out and drips into the broiler pan. Generally, these drippings are not served. Since fish and poultry are relatively low in fat, melted butter or a special basting sauce is brushed over the surface of these foods not only for flavor, but also to keep them moist while cooking and to promote even browning.

Broiling is highly recommended as a cookery method when counting calories. Much of the meat fat drips away during cooking and the remainder can be trimmed before serving.

Which Foods Are Best for Broiling?

Meats, fish and poultry are the basic foods for the broiler. Tenderness is the key to selecting foods, especially meats. Tender cuts are essential, because in broiling, food cooks without a cover and the meat does not benefit from the tenderizing action of the steam that is present in a covered pan.

Meats are the most frequently broiled foods. Fresh beef and lamb are chosen because tender steaks, chops, and ground-meat patties can be cooked to the doneness you prefer. You can use packaged meat tenderizers and packaged or homemade marinades successfully on meats to increase the variety of cuts, particularly beef, that are tender enough for broiling.

Enjoying broiled fish steaks or fillets need not be limited to a camping trip or outdoor grill. An electric broiler or the broiler in your kitchen oven cooks these beauties quickly since there's no need to turn the pieces. Broiled shrimp or lobster make elegant eating, too.

Posted by Michael Vyskocil

National Mango Board Web Site Correction

In an earlier blog posting from January 13, the Web site for the National Mango Board was reported as www.mangoinfo.org. Board spokeswoman Lindsay Lehfeld recently informed us that the Web site's address is www.mango.org. If you haven't checked out this Web site yet, it's full of interesting and useful information on the mango, including announcements, delicious recipes, how-to videos and more. And for two more great recipes, read the "Mango Chicken Salad Recipe" article which features the mango in a delicious salad and a tasty dessert.

Buying Broccoli

Low in fat and high in fiber, potassium, calcium, and vitamins A and C, broccoli provides many health benefits to any diet. When buying broccoli, look for firm stalks with deep green or purplish green heads that are tightly packed. Avoid heads that are light green or yellowing. Keep broccoli in a covered container in the refrigerator for up to 4 days.

A cousin of broccoli, broccoli rabe, looks like a stalk of broccoli with sprouting spinach leaves. Both the stems and leaves have a somewhat sharp and bitter flavor. Broccoli rabe, which is also called rapini and is sometimes spelled "broccoli raab," must be kept well-chilled because it deteriorates quickly under warm conditions. To use it in recipes, tear it into bite-size pieces, discarding any wilted portions.

Broccoli and broccoli rabe is also easy to grow in your garden. One great source for seeds is The Cook's Garden.

Sources: Broccoli 'Super Blend' mix seeds, #404, Packet $2.95 and Broccoli Rabe seeds, #403, Packet $1.95, #E403, Packet $2.45 for organic seeds, available from The Cook's Garden, P.O. Box C5030 Warminster, PA 18974; 800-457-9703 to order or online at www.cooksgarden.com.

Posted by Michael Vyskocil

Valentine Cookie Heart Recipe

Makes 12 Servings

Ingredients:

• 1 1/2 cups unsalted butter
• 1/2 cup smooth peanut butter
• 1/2 cup packed light-brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup semisweet chocolate pieces
• 1/2 cup peanut butter or butterscotch pieces
• 3/4 cup mini marshmallows
• 1/2 cup red, pink and white candy-coated milk chocolate pieces

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed for about 1 minute. Beat in the brown sugar, granulated sugar, egg and vanilla. On low speed, gradually beat in the flour. Refrigerate for at least 1 hour.
2. Preheat the oven to 350 degrees F. Draw a heart (about 11 inches by 9 inches) on a piece of parchment paper; turn the paper over and place the paper on a large cookie sheet. Pat out the dough into a heart shape. Bake for about 12 to 15 minutes, or until golden.
3. Remove the heart from the oven and spinkle with the chocolate and peanut butter or butterscotch pieces. Let stand for about 1 to 2 minutes or until the pieces have softened. Using an offset spatula, spread the softened pieces over the cookie crust. Top with marshmallows and candy-coated pieces. Bake for about 5 minutes more or just until the marshmallows are slightly golden. Cool on a cookie sheet on a wire rack.

Posted by Michael Vyskocil

Mangoes are an unappreciated fruit--but not among U.S. growers. The new National Mango Board was created to seek out new markets for this fruit. The formation of the National Mango Board marks the first time that growers have joined together to market their crop to consumers.

Mango consumption is steadily on the rise in the United States, but statistics indicate that less than 50 percent of the population actually consumes mangoes. One of the first goals of the Mango Board is to entice you to pick up mangoes. This week, we've gathered a few recipes to get you started. Mangoes are an excellent addition to your diet, providing vitamins A and C, and fiber. For more information and recipes for using mangoes, visit http://www.mangoinfo.org.

Peeling and Pitting Mangoes

Using a sharp knife, cut a thin piece off the bottom of the mango. Place the mango on a cutting board, stem-side up. Starting at the stem, run the knife to the bottom of the mango, following the curve of the fruit. Trim away the skin. The mango has two soft pear-shaped "cheeks," which run from the top of the fruit to the bottom. To remove the "cheeks," place the knife at the top of the mango, slightly off center. Slice off one of the "cheeks" in a clean, single cut. Keep the knife along the side of the pit as you cut. Repeat on the other side of the mango.

Once the "cheeks" have been separated, you can then peel the mango. To remove the flesh from the peel and cut it into pieces at the same time, make cuts in a crosshatch fashion through the flesh of the mango. Bend the peel back and carefully slide the knife between the peel and the flesh to separate the flesh from the peel.

Posted by Michael Vyskocil

Oatmeal-Cranberry Muffins Recipe

Makes 12 to 14 Muffins

Ingredients:

• Nonstick cooking spray
• 1 1/4 cups old-fashioned rolled oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup sugar
• 1 8-ounce carton nonfat plain yogurt
• 1 pear, peeled, cored and chopped
• 1 apple, peeled, cored and chopped
• 1/2 cup dried cranberries

Directions:

1. Preheat oven to 350 degrees F. Lightly coat 12 to 14 muffin cups with nonstick cooking spray or line muffin tins with paper liners.
2. In a small bowl, combine the oatmeal, flour, baking powder, baking soda and salt. In a mixing bowl, beat the eggs with the sugar until blended. Stir in the dry ingredients, yogurt, pear, apple and cranberries. Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, or until the top of the muffins spring back when lightly touched.