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The Finer Points of Broiling Foods

June 1, 2010 By The Recipe Mom Leave a Comment
broilerpan

Grilling is one of America’s favorite pastimes. Yet there are times when the grill just isn’t the way to go. The weather, having charcoal or propane on hand or a quick meal can all but a halt to the idea of grilling. This is when broiling comes into play. You can get that same grilling experience right from the oven. Broiling foods doesn’t mean skill but that are a few things that are necessary to know before broiling up those mouthwatering meals.

What is Broiling?

Broiling uses intense direct heat when cooking just like grilling. Even though it is in a closed in box the food is cooking like it’s in an opened space. Broiling requires keeping an eye on the food to keep it from burning. It gives the food a rich juicy taste and gives it a pretty golden brown color. Broiling reaches those characteristics differently than the grill.
 
Temperature

Many of us believe that it is easier to cook when we turn the knob to a certain temperature on the oven. With broiling you could face more of a challenge. When your oven reaches the desired temperature it will automatically cut off. This helps to regulate the oven in order to keep it at the programmed temperature. The problem with that is the food is left cooking in its own heat. A wonderful way to avoid this baking like switch is to crack your oven door so that the oven never reaches its set temperature letting the food actually broil.

Cookware

One of the key factors when broiling is separating the fat and greases from the food. If they don’t separate, instead of broiling the food will actually bake. This is where the need for a broiling pan comes in. It’s a specially designed pan that allows the “extras” to drip to the bottom of the pan and away from the food. Making food that much healthier.

Eyes

With any method of cooking you always have to watch the food.  Some forms of cooking may allow you to walk away for extended periods of time but that is not the case when broiling. Just like when you cook on the grill it is important to be very cautious and attentive to make sure the food doesn’t burn.

Space

The amount of smoke is another issue that must be faced when broiling. Because the food is not being cooked outside like when grilling there is nowhere for the smoke to go but in the house. The way to help eliminate the amount of smoke is by trimming the fat off the meat. This will be healthier as well as helping to keep the smoke out your eyes.

With broiling you won’t get that charred taste like from a grill but it still offers some pretty special tasting food. Try broiling and see how juicy and tender those cuts of meats can be. Learning the techniques of broiling will keep everyone coming back for more.

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Fried Apple Rings with Maple Glaze

May 18, 2010 By The Recipe Mom 1 Comment
apples

What You Need:

3/4 C of flour
1 egg, beaten
1/4 C of maple syrup
1/4 C of buttermilk
3 large apples, peeled, cored and cut into rings
Oil for frying

How to Make It:

Whisk together the flour, egg, syrup and buttermilk.
Dip the apples into the mixture, coating both sides.
Pour 2 inches of oil into the deep fryer.
Heat the oil to 375 degrees.
Fry the apples a few at a time for 2 minutes or until they are golden brown.
Drain on paper towel and continue until all the apple rings are fried.

Makes 4 servings

When deep frying in batches always be sure the oil reaches the desired temperature before adding more food to fry. These apple rings are a mighty tasty side dish addition to any meal. Turn them into a great dessert by dusting them with a little confectioner’s sugar.

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The Many Ways to Fry

May 18, 2010 By The Recipe Mom 1 Comment
fryingpans

Oh those delicious pieces of fried chicken and those ever tasty crunch French fries. How do they get the food that crunchy and crispy? Is there more than one way to fry? Exactly how unhealthy are fried foods? There are so many questions when it comes to the many different fried foods. Let’s get going and figure out what to fry and what not to fry.

A crispy piece of chicken contains a whole lot of fatting ingredients. Mainly it’s the grease and oil they are cooked in that leads to these foods being unhealthy. There are different ways to fry foods so that the oil doesn’t saturate it but still gives you that crunchy outside. Here are some the options available when frying.

Pan Frying

When pan frying, a traditional skillet is used. One of the greatest things about pan frying is it allows you to use a very small amount of oil. This gives us that fried taste without all the fat. Using less oil means it does take a little longer to cook. It is also a lot harder to keep the oil at a steady temperature.

Shallow Frying

This is a happy medium when it comes to the amount of oil being used. Shallow frying means the food is partially submerged in the oil unlike regular frying where foods are submerged in oil. Using less oil does make the food somewhat healthier. Shallow frying is best when cooking battered foods.

Stir Frying

Stir frying requires the use of a wok or skillet. Pour your choice of oil, such as canola, olive, palm or peanut oils into the wok. Add whatever foods the recipe requires.  Toss and stir mixing all the juices and seasonings together and create a tasty meal. Remember the less oil used the healthier the dish.

Deep Frying

Ah the traditional deep frying, everybody should be familiar with this method. This is what we do when making those crispy pieces of chicken or French fries. It’s probably going to be the unhealthiest way to fry just because everything is submerged in the oil. One downfall of using too much oil is that it is flammable making it a risk. Deep frying is extremely fast. Foods can be deep fried in just a matter of minutes.

With all of these methods of frying you are bound to run into a cleanup situation. Oil sizzles, bubbles and is just generally messy so be prepared when you pull that fryer out.  Just remember that greasy clean up is well worth it when there’s a lip smacking meal awaiting those taste buds.

Frying isn’t as bad as it’s made out to be. It all just depends on how much and what type of oil is used. There are so many options when frying and there are so many choices of food. Just remember when frying, less is healthier.

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Onion Beef Patties with Mushroom Gravy

March 11, 2010 By The Recipe Mom 1 Comment
beefpattiesmgravy

beefpattiesmgravyWhat You Need:

1 onion
1 1/4 lb. ground beef
1/4 t salt
1/4 t pepper
8 oz. fresh mushrooms, sliced
1 (12 oz.) can of nonalcoholic beer
1 (0.88 oz.) envelope of brown gravy mix
1/2 t dried thyme

How to Make It:

Finely chop one half of the onion and thinly slice the other portion.
Place the chopped onion and ground beef into a mixing bowl.
Season the meat with the salt and pepper and mix well with your hands.
Form the mixture into 4 patties and place in a skillet over medium heat.
Cook the patties for 5 minutes then turn.
Cook an additional 5 minutes or until the internal temperature reaches 160 degrees.
Remove the patties from the skillet and keep warm.
Lay the onion slices into the skillet and add the mushrooms.
Stir in 1/4 of the can of non alcoholic beer.
Cook for 5 minutes, stirring occasionally or until tender.
Stir the gravy mix and the remaining non alcoholic beer together in a mixing bowl.
Pour the gravy into the skillet and stir.
Cook the gravy mixture for 1 minute or until it has thickened.
Pour the gravy over the patties just before serving.

Makes 4 servings

Checking your meat to make sure it has cooked through and is safe to eat should be done by using a meat thermometer. Checking for color is not the best way to know you meat is done. Insert the thermometer into the thickest part of the meat and when the temperature reaches 160 degrees it’s done. You may substitute beef broth for the non alcoholic beer if you prefer.

Preparation Time: approximately 15 minutes
Cooking time: approximately 11 minutes
Total Time: approximately 26 minutes

Nutritional Information: (approximate values per serving)
Calories 309; Fat 14g; Saturated Fat 5g; Carbohydrates 11g; Fiber 1g; Protein 28g; Cholesterol 89 mg; Sodium 903 mg

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The Special Side of Chocolate

February 25, 2010 By The Recipe Mom 1 Comment
specchoco

specchocoAll chocolates are not created equal. There is the chocolate that many of us know in our favorite candy bars and then there is the specialty chocolate. These chocolates cost a bit more but when you taste them you will know they are well worth their cost.

Most of us know that all chocolate starts off the same way. The beans come from large cacao pods that grow on trees found in South American rainforests and in Africa. The pods are large and grow directly from the trunk of the tree.

There are three main types of cacao trees used for chocolate – Forastero, Trinitario and Criollo. The Criollo tree is mostly cultivated in South America and is probably the tree that explorers found when they landed in that region. The Forastero tree is found in Africa mostly. The Trinitario tree is a hybrid of the Forastero and the Criollo tree. It is typically grown in South America, Central America and Asia.

There is a difference in these trees which is why not all chocolates are created equal. The Forastero tree grows fast and is responsible for most of the cocoa that is produced around the world. The Criollo doesn’t produce as many cocoa beans in a year and so they are considered a higher quality bean. The Trinitario has the taste of the Criollo tree but the disease resistance of the Forastero.

It is important to start with a good bean. That’s not to say that all cocoa beans don’t have the potential to be good, but there are many factors involved. The type of tree, climate, temperature and soil all can make a difference. Choosing cocoa beans from trees that are grown in their natural surroundings is the goal of specialty chocolate makers. Many trees have been adapted to grow in other climates closer to the manufacturers.

Specialty chocolate makers create their confections from a single type of bean. The most highly prized bean is that of the Criollo tree but single-bean chocolates can be created from the other trees as well. These chocolates can be found all around the world from both European and American chocolate enthusiasts.

What’s the secret? It varies from manufacturer to manufacturer. Suffice it to say, many use simpler processes in their factories, even mixing some ingredients by hand. They produce less chocolate per year than more popular chocolate companies but that is due to the laborious technique.

These are not just dark chocolates either. Specialty chocolates can also be milk chocolate varieties. They distinguish themselves in the types of beans used, producing single bean chocolate and the other ingredients added. Some even roast their own beans so that they control the flavor of their chocolate right from the beginning.

A few examples are Domori, Dagoba, Venchi and Scharfeen Berger, Most of these chocolates can be purchased in specialty stores or online. If you are looking for something unique try one of these specialty chocolates. Your taste buds will thank you.

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Bacon Laced Pear Salad

March 13, 2009 By The Recipe Mom Leave a Comment
Parmigiano Reggiano
Image via Wikipedia

What You Need:

8 slices of bacon
4 green onions
1 1/2 T red wine vinegar
1/4 C extra virgin olive oil
1/2 t salt, divided
1/2 t pepper, divided
8 C mixed salad greens
4 pears, peeled and sliced
1/2 C Parmesan cheese, shaved

How to Make It:

Set the oven temperature to 400 degrees and allow the oven to heat.
Place the bacon on a wire rack in a single layer.
Line a rimmed baking sheet with heavy duty aluminum foil.
Place the green onions on the prepared baking sheet.
Set the wire rack of bacon over the top of the green onions.
Bake 25 minutes or until the bacon is crisp, allowing the bacon drippings to fall onto the green onions.
Drain the bacon and green onions on paper towel and once drained and cool crumble the bacon into a bowl.
Place the cooled green onions in a bowl.
Pour the vinegar into the bowl with the onions.
Whisk in the oil and 1/4 t of the salt and 1/4 t of the pepper.
Place the salad greens into a large salad bowl.
Pour the vinegar mixture over the greens and toss to coat well.
Place the pear slices on top of the greens.
Sprinkle the crumbled bacon over the entire salad.
Sprinkle the remaining salt and pepper over the salad.
Top with the cheese before serving.

Serves: 8

Use a vegetable peeler is easily shave blocks of cheese. If you can’t find Parmesan cheese in a block, grated from a jar will work just as well. The green onions in this recipe take on a flavorful taste due to the bacon drippings. Be sure to rimmed baking sheet so that the drippings don’t over flow onto the oven surface.

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Crisp & Fresh Lettuce Storage Tips

February 28, 2009 By The Recipe Mom 1 Comment
Close-up of an iceberg lettuce field in Northe...
Image via Wikipedia

You’re hungry and you know there’s something you’re craving. Ah a salad is what you want. You run to the fridge, open the vegetable crisper only to find the lettuce you bought 2 days ago is brown and mushy. Ever happen to you? It happens more often than not.

Here are a few storage tips to make sure you have crisp, fresh lettuce when that craving strikes.

Lettuce is not cheap. When it’s not stored correctly we find ourselves tossing it in the trash more often then we care to admit. Lettuce can be purchased in a bag or by the head. Either way, if not stored properly lettuce can, and will, go bad in a very little amount of time.

One way to preserve your lettuce until salad time is to buy a fresh head of lettuce. Lettuce that is in a sealed bag can turn brown faster. It has already been handled, chopped or cut by a metal object and then sealed in the bag. Often times when a bag of lettuce is purchased you can already see the edges beginning to brown before it’s even made it off the shelf.

Grocery stores mist their vegetables to keep them hydrated. Of course we can’t do this at home and when it comes to lettuce you are better off if it’s stored dry. Always rinse lettuce before storing, but use a paper towel to dry the lettuce leaves before placing them in the proper container.

Store your lettuce in a dry, sealable, plastic bag. Condensation with gather on the inside of the bag even though the lettuce has been dried so line the bag with paper towel before adding the dry lettuce. This will keep a head of lettuce fresh for about a week.

If your refrigerator has a crisper tray, keep your lettuce stored there. Keep the temperature of the refrigerator in the middle of your temperature scale and if you have a humidity setting you can adjust, keep it set on low. The more humidity inside your refrigerator, the better chance of the lettuce leaves acquiring moisture. If the temperature is too high you take a risk of freezing the moisture on the leaves causing them to become translucent and mushy.

Always store your salad fixings in separate containers. The moisture or juices from vegetables and dressings will cause lettuce leaves to wilt. There’s nothing worse than craving a salad only to find your lettuce has turned brown and nasty when you open the container. Not only does it make the lettuce less appealing, but the veggies probably aren’t in that great of shape either thanks to the turning of the lettuce.

By storing your lettuce properly you can have a fresh made salad anytime you wish. There’s nothing like a good, healthy salad. Go ahead and buy that head of lettuce today and feed your craving whenever the urge strikes, not whenever you’re lettuce feels up to it.


365 salad recipe collection

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