Christian InTech Articles - Cooking TIps

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Aga Cookers The Aga cooker has emerged as an icon of the UK with its solid performance and cast-iron reputation built over 70 glorious years. It is the undisputed queen of British kitchens that has conquered many a heart across the Atlantic as well. An... American Fast Food Restaurants As a staple of life our need to eat has developed from a basic form of simply feeding our bodies with the fuel it requires, to a complicated art of presentation and taste combined with our intrinsic need to experiment with everything we see, touch,... Bananas in Performance Our feelings are far too paradoxical when it comes to bananas. We think bananas are an important food item; at the same time, we enjoy banana jokes. Someone falling over on a banana skin and getting up is slapstick hilarious. We say someone has... Save Time in the Kitchen. Cook Pasta the way Restaurant Chefs Do Have you ever wondered how a restaurant can get a dish of pasta to your table in about four minutes when you know it takes ten minutes just to cook the pasta? Does the water on their stoves boil at a higher temperature than the water on yours?... Shopping for Ingredients for a Well Stocked Kitchen You've read your recipe. Now it's time to go shopping for all the ingredients to create your culinary masterpiece. Make a list of what you need. Do you have any ingredients in stock? Do you have enough for your recipe? Are the...         Caesar Salad Southwest Style Caesar Salad Southwest Style Jalapeno Croutons 2 Tbs Jalapenos, seeded and diced. If fresh jalapenos are not available you can use canned or for a milder taste try substituting canned green chilies. ½ tsp Cayenne Pepper 1 tsp Salt 2 ¾ Cups Milk 1 ½ Cups Cornmeal Vegetable Oil for cooking In a medium sauce pan combine the jalapenos, cayenne, salt and milk and bring to a boil. Gently add in 1 cup of cornmeal stirring continuously. Reduce the heat and cook over medium while stirring for 3 to 5 minutes and it forms a ball in the center of the pan. Remove from heat and roll the mixture onto a well greased cookie sheet until it is about ½ inch thick. Chill in the refrigerator for two hours and cut into ½ inch cubes. Toss the cooled cubes in ½ cup cornmeal. Fry the cubes in hot vegetable oil for about 2 minutes or until they are crisp. When they are crisp remove from the oil and drain on layers of paper towels. When drained add to the romaine. Salad 4 Cups Romaine Lettuce or hearts of romaine Dressing* 1 Tbs Anchovy Paste 1 Small Shallot, minced 4 Cloves Garlic, roasted and mashed 1 tsp Cumin 2 tsp Dijon Mustard 3 Tbs Chipotle, this is a dark brown sauce used in southwest cooking. It has an earthy taste and is spicy. This makes a great addition to mayonnaise. Mix a small amount of chipotle with your mayonnaise and use it as you would normally on sandwiches. 1 Tbs Balsamic Vinegar ½ Lime Juiced 1/8 tsp Cayenne Pepper ¾ Cup Olive oil Salt to taste In a large bowl combine the first 10 ingredients and whisk thoroughly. When thoroughly blended slowly drizzle in the olive oil and continue to whisk. Pour over the romaine and croutons and toss. *This is an egg free Caesar Salad, if you want eggs you can add in 1 egg that has soaked in extremely hot water for one minute. Then crack and mix the egg in with the first 10 ingredients dressing. About the author: Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com