TIP OF THE DAY: Eggplant, Three Ways

From noodle-free lasagna to vegetable soup or gumbo to a goat cheese and eggplant sandwich, eggplant is a versatile ingredient. It can find its way into caponata*, casseroles, dips, mixed grilled veggies, pasta dishes, stews and more. Eggplant is low in calories and fat, while boasting a high fiber content. While available year-round, summer is…
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PRODUCT: Outer Spice No Salt & Low Salt Spice Blends

Outer Spice aims to be the gourmet’s version of Mrs. Dash. Low Salt and No Salt seasoning blends are made from the finest, quality ingredients. The blends are made from whole, freshly ground herbs and spices. The line debuts with two no-salt blends, original and spicy, and two low-salt blends, ditto. The blends are all-natural,…
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TOP PICK OF THE WEEK: Chillsner Beer Cooler

Chill that beer in a minute. Photo courtesy Hewy Wine Chillers.   We’re quite enamored of the Corkcicle, a reusable, gel-filled plastic icicle. Kept in the freezer until you need it, it becomes a wine cooler and bottle stopper that chills down a bottle of wine or maintains the temperature of an already chilled bottle.…
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TIP OF THE DAY: Cook Frozen Steaks

A tip just heard on the Today Show: A Cook’s Illustrated taste test on cooking frozen versus thawed steaks. Conventional wisdom is that frozen meat should be thawed before cooking. But when testing frozen versus thawed strip steaks on the grill, the Cook’s Illustrated test showed that, while they took longer to cook, the frozen…
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RECIPE: Grilled Stuffed Portabella Mushrooms

[1] A grilled portabella entrée, stuffed with bacon, onions, potatoes, cheese and prosciutto. Photo courtesy EatWisconsinCheese.com. [2] Portabella mushrooms can be four to six inches across (photo © Mushroom Council | Facebook).   For a meaty vegetarian entrée, stuff a grilled portabella mushroom, a large, “meaty” mushroom. The stuffing can be simple, from breadcrumbs to…
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