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Looking like enormous scallions, leeks are cousins to onions and garlic. The flavor and aroma is evocative of, but much milder than, onions. Leeks are served raw, braised, fried and sautéed, alone or as part of a more complex recipe. Typically, recipes call for only the white base and very light green portion of…
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Fried leeks are the elegant relative of fried onion rings. Chefs at fine restaurants use them to top steaks and fish for visually arresting height and palate-pleasing crunch. The deep fried leek strips are equally at home atop a burger or eggs: omelet, poached or scrambled. In the recipe in the photo, executive chef/owner Christopher…
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Head to the Oregon Truffle Festival to get your share! Photo courtesy Taste Of Oregon. Check out this recipe for Roast Chicken With Truffles. The truffle are coming! The truffles are coming! Registration is now open for the eighth annual Oregon Truffle Festival, with Early Bird pricing available through September 30th. The festival takes…
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September 4th is National Macadamia Nut Day, so today’s tip is to add some to your meals. Believed to have originated in Australia, the nuts grow on a genus of evergreen trees. They were named after named after John Macadam, a botanist who first described the genus. While macadamia nuts contain even more heart-healthy monounsaturated…
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Are you using enough microwave heat to kill all harmful bacteria? Photo © Barry Schwartz | Flickr. Whether you heat, nuke, zap or other favorite word, using a microwave oven to cook or reheat foods is fast and convenient. But it’s not effective at killing harmful bacteria if the food isn’t heated to a…
Continue reading “TIP OF THE DAY: Debunking Myths About Bacteria & Food Safety”
