For
something a little different that promises to please guests and family,
Bumble Bee provides some delicious recipe ideas made with new gold
label Prime canned tuna steak. Keep this gourmet quality solid white tuna ready in the pantry for parties, unexpected guests or family reunions. Then,
prepare a gourmet meal affordable style that will have your guests
convinced you've prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canapés or dishes that are delicious, but without the serious calories.
This specially developed by two of California's leading chefs, are
recipes that demonstrate how canned tuna is no ordinary ingredient.
* Mediterranean Style Rigatoni Pasta with Prime Fillet AlbacoreRecipe from Chef Fabrice Poigin, Bertrand at Mister A, San DiegoThis
simple and tasty dish of pasta with a Mediterranean flair is ideal
sitting down to dinner with family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of Scotswitch 2001 Napa Valley Sauvignon Blanc. Makes 4 servings.
Ingredients:
1/2 cup extra virgin olive oil
4 ounces unsalted butter
1 large sweet onion, diced
1/42 red peppers, chopped and diced
1/41 ripe tomato, diced vine5 cloves garlic, mincedA sprig of rosemarySea salt and freshly ground pepper
1/2 cup dry white wine1 small jar of Spanish olives (green olives stuffed peppers), drained2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drainedpaste
1/2 pound rigatoni1 tablespoon thinly sliced chivesParmigiano-Reggiano dry, gratedPinch of red pepper flakes, chopped (optional)
Directions:
Bring water to boil in large saucepan according to package directions
in preparation for cooking the rigatoni pasta. Heat
2/3 of the olive oil and 4 ounces of unsalted butter in a large saute
pan over medium-high heat until nearly hot but not smoking. Add the onion and cook for about 5 minutes until soft. Add chopped red pepper, reduce heat to medium-low and cook until peppers are soft. Add the tomatoes, minced garlic and 1/3 teaspoon of leaves sprig of rosemary. Season with freshly ground pepper and sea salt.Cover and simmer for another 10 minutes. Add 1/2 cup dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (about 3-5 minutes).Cook the rigatoni pasta in a large pot of salted water according to package directions or until al dente boil. Drain the pasta in a colander, leaving some moisture. Toss the pasta, tuna sauce and water, then place on a platter or on individual plates. Drizzle remaining olive oil and garnish with finely chopped chives and grated dry aged parmesan. Top with a pinch of crushed red pepper flakes, if you prefer a little more bite.* Canape delicate albacore tuna, festiveRecipe from Chef Fabrice Poigin, Bertrand at Mister A, San DiegoA couch elegant, easy to follow style to entertain guests or just treating yourself in a unique way to serve tuna! Serves 6-8.
Ingredients:
1 6-ounce can of Bumble Bee Prime Fillet Solid White Albacore, drained2 shallots, finely chopped
1 tablespoon chives, finely sliced
1 soup spoon crème fraicheSea salt and freshly ground pepper to tasteSourdough bread (optional)
3 ounces of comté cheese or aged white cheddar, sliced thinlyExtra cream for garnish (optional)
1/2 ounce domestic caviar (optional)Chervil sprigs (optional)
Instructions:
Mix tuna steak Prime, scallions, chives, cream and salt and pepper. Spoon mixture onto toasted triangles of sourdough bread or into Chinese ceramic serving spoons. Top
each serving mixture with a slice of cheese and place in a preheated
oven (300 degrees) until cheese begins to melt, about 3 minutes. Remove toast or Chinese spoons from the oven and top individually with a touch of cream and then a dot of caviar (optional). Finish with a sprig of chervil for garnish.
* First tuna steak and potato casseroleChef Gerald Hirigoyen recipe, owner and executive chef, restaurants Piperade and Fringale, San FranciscoRecognized
in 2003 lists ten best new wine Food & Wine Magazine Top Chef
Gerald suggests complementing this dish with a glass of 2001 Turnbull
Napa Valley Sauvignon Blanc. Makes 4 servings.
Ingredients:
1/2 cup olive oil
2 large onions, thinly sliced
4 medium Anaheim chilies, seeded and thinly sliced
2 bay leaves
8 cloves garlic, peeled and thinly sliced
2 pounds Yukon Gold potatoes, quartered1 cup dry white wine
3 cups vegetable broth or canned vegetable broth6-8 saffron
1 tablespoon kosher salt1
/2 teaspoon ground white pepper
1 mild dried chili4 6-ounce cans of Bumble Bee Prime Fillet S
With
the holidays on their way soon, many people will be better kitchens to
handle the increased demand for 'fit for a king' meals. Not being a professional Chef should not stop you from being able to cook like one. But you need the right to create these tools tasty dishes. Read on and find out the five tools that no kitchen cook should be without.
Mixing bowlsMake sure you have a good, Set quality of mixing vessels in hand - the bigger the better! Many dishes need to be beaten, blended or mixed. You'll be glad you did not skimp on the mixing bowls when you need to perform any of these tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic systems, such as those made by OXO. But be aware that plastic bowls can be difficult to clean over time,
especially if used for heavy duty sauces, and may need to be replaced.
Previously experienced kitchen utensilsPans, pots and pans made of cast iron have been a choice of professionals. But, cookware, cast iron can be a little intimidating. Condiments, previously, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, it is a hassle that many cooks would rather not deal with. Now you do not have to. You
can buy cast iron cookware abundance - already seasoned - so you have
no complaint and still get the same great benefits using the simple cast
iron. Lodge is a well known manufacturer of pre-seasoned cookware and offers different types of cookware cast iron. Note - soap or dishwasher should be used for your prized possessions.
Measuring spoons specialtyIf
you've ever seen one old grandmother's recipes refer to a pinch, pinch
or dash and have had to guess the meaning (and hope you're right) then
you absolutely must grab a set of pinch, pinch or measuring spoons the board. No more guessing or testing your interpretations on your guests (as fun as it can be). This set also makes a great conversation - especially at family
gatherings where elder members may take you on a trip down memory lane.
Was first to cake spatulaWhat could possibly ruin the perfect apple pie homemade Dutch crumb? Having to crumble as you try to get that first piece in the pie plate. Well, here's the secret of the pros - use a first a cake spatula. Cook cake spatula. When the cake from the oven and cooled, make the cuts and lift that first piece out in perfect appetizing condition!
Dining guide-companionEver you wonder how much you need to steam asparagus? Am I not sure how to stick a thermometer in a turkey? Ever open a pork chop before butterfly? For all strangers, rarely information you may need, while he was preparing a party is used, you can turn to a kitchen guide. Look for a kitchen guide which specializes in everything and everything you need to know when food is cooking in the kitchen. For a complete guide that has received rave reviews, check mate
Williams-Sonoma Kitchen: A to Z guide to everyday cooking, equipment and
ingredients.Many
of the above items can not be presented at your local retail store, so
you might want to look for a local kitchen specialty store near you or
to shop online. But
if you love the art of cooking and want to be armed with the best tools
possible, now you have a little more to add to your arsenal to help you
cook like the pros.
Do you want to be a chef! The culinary art is a great choice for a career. It helps if you have a previous interest in cooking.
Most people who decide they would like to explore the great field of the culinary arts already seem to have a predisposition for it. Of course, that's not always the case.
Some chefs come into the profession later in life. Of course, if you want to be on top of their field, at least you know that there are a few things you should ask first. What lies behind is that not everyone can be a chef.
Do I have the motivation and desire to learn to be a chef? Being aware of the amount of time and study it takes to be a chef, you have to stay motivated if you are to complete their study with the credentials you are hoping for.
Kitchenware always be a very contentious issue. I
have seen chefs turn up to even the simplest of cooking jobs carrying
more than it needed to maintain its oil average (though perhaps this is
not the best use for your cookware), when all that was needed was a
knife and sharpening with something.What is the real "cookware essentials," the things that really can not do without? Surprisingly well actually you need only a small amount of things to get going. Probably much less than you already have.
All cookware you really need are a good knife, a means of sharpening a cutting board and a couple of pans. You may prefer kitchenware a little more, but you can cook with it.Do not misunderstand me, I like a kitchen full of blenders, mixers,
appliances, and assorted tools and other gadgets as the next person.But although good quality cheap cookware (if possible) like grinders
and blenders give more scope there are plenty of things you can cook
without them, but a good knife, or three, they are absolutely essential.
The
first and most essential of cookware you need is a kitchen knife, which
is as big as you feel comfortable with a knife 8 inches with a blade
that curves slightly to allow a rocking motion is a good start, then a
small knife, about 4 inches, for cutting small vegetables and a knife.If you buy one 10 inches long it can also double as a bread knife. Although there are no knives Taobao extra point for the pockets of manufacturers eequipment large kitchen. A set can actually be very good value and give you more for a similar amount of money. But check carefully what is in the first place.
If you can not find a set with what you think will be useful to you, do not buy it. Many sets come with extras such as a wooden knife block or case but try to see beyond the free gifts. Far better to have a few good knives in the drawer of a polished beech
wood block with designers fantasy knives fifteen, fourteen of which are
not used, and that is not the right way for your hand and gives you
blisters.
I have a small and not very expensive set of French Sabatiers who are
looking comfortable but not as fancy as some of the coolest brands as
the Japanese globals which I find too light which makes chopping a lot
of vegetables for example a lot of hard work.
If
you learn how to use them properly then steel or grinding stone is a
good way to keep your knives sharp if there is a good selection of
proprietary sharpeners that keep the knife at the right angle while you
do it through the sharpener. Pans also need to be of good quality, nothing over the top, without spending a fortune. Make sure you are a good and solid construction.
This promotes even heat distribution and helps prevent things burning. Stainless steel is a good choice. A
good wok on the contrary should be a thin light steel and cost very
little, but always check that you have a good handle on either fixed
timber. The best place to buy this most useful of pans (perhaps surprising) is usually the Chinese supermarket. A good chopping board is another necessity though two are better than
one as this helps prevent cross contamination if you designate one for
raw meat and fish etc. and other things like fruit and salads.
No
matter how much you think you will always be careful and wash them
between uses is the best way to prevent cross-contamination. Mixers can be useful if you plan to do a lot of baking. But
if you do not make bread on a regular basis (always a good idea),
Taobao then a simple, hand mixer quality rather than a heavy version
could save a couple hundred dollars and a lot of space countertop.A
blender is always useful for soups and the occasional smoothie and a
grinder will give you many more options in the use of nuts etc. and also
provide a constant source of fresh coffee for the more manic cook. A good way to combine the functions of the three is to buy a food processor.
A
good quality machine as a Moulinex or Robot coupe will save space and
allow them to gain a much better processor than if you bought there
items separately. There
is an almost endless list of kitchen equipment you could buy (if in
doubt enters your local food store and ask the owner what he thinks you
need!), But make sure you get the essential cooking utensils good quality and will make easy and pleasant your kitchen.
It began to develop a plan for a week meals can certainly be a bit intimidating at first. TheIt need not be complicated, although some time spent planning will be well worth it!
A good way to start is to look at what already have on hand - sort of a visual inventory.
Then, it is helpful to list on a piece of paper, all meals for next week.For example, the list every day, after breakfast, lunch, Dinner, etc.
On this list of meals, write a main course and a couple of course you want to do, considering whatthe staples are on hand in the cupboard and the freezer. Try to invent so many meals like youyou can with what you have on hand.
Remember to write some of the extras I would like to do during the coming week. such as cookies, snacks and desserts.
Always keep ads from local grocery store practical and plan meals around weekly specials,If it's posible. Do not just think of main dishes; If Bananas are sold, make banana bread for appetizers, or meals, for example.
While you are doing your menu plan, think what it will happen next week. It's Friday nightFootball Game of the night? He plans to have a dinner that is quick to fix. Is your day on Wednesday? That is the day might want to try a new recipe that takes a little longer to prepare.
Whatever your schedule, plan your menu around it. And be flexible. If it snows on Tuesday, and you would not have Chile planned to do until Thursday, you can only change the menus around.
Keep your lists, so in the coming weeks, you can He recalled some family meals especially liked(Or disliked). After a few weeks, you will end with a set of weekly menus that can be used again and again.
With your plan in hand, you will not be tempted to find food because you just can not think of anything to make for dinner. And if you do not catch without this "ingredient" have to make dinner tonight, So no more last-minute trips to the store!
In the days before we had non-stick cookware, we had the next best thing - cooking utensils seasoned cast iron. While non-stick cookware has certainly outdone cookware cast iron in
the category of non-stick pots and pans cast iron they are still favored
by many chefs, including the professionals because of its durability
and ability to retain flavor.But,
if you are not fortunate enough to have a second hand Grandma, you may
find yourself confused about how to become a cast iron chef. Do not be afraid - you can learn to cookware cast iron with
professionals of the season and keep them in good shape for years to
come.
New cookware seasoning cast iron
The process is simple. When done correctly, your pans will last a long time and may even become your own hand-me-downs in the future.
1. Preheat oven to 300 degrees.
2. Cover the pan with butter or fat. (Make sure you do not use vegetable oil or commercial cooking sprays.
Although they may seem easier not only cause your cookware to be
seasoned incorrectly, but also leave a sticky film on the outside of the
cookware that is impossible to remove).
3. Place the tray in the oven on the middle shelf and let it bake for 15 minutes.
4. Remove the tray and drain any excess fat or lard.
5. Replace the tray in the oven and bake for two hours.
6. Repeat as needed
Many
cast iron enthusiasts will swear upon repeating the seasoning process
several times before ever using the cookware for the first time. Whenever the season the cookware, the seasoning bond becomes stronger. Many people will recommend that the first few times you use the
container to be used for cooking fatty foods (bacon, fatty meats, etc.)
again strengthen the seasoning bond.
Back to spice cookware
If you find that had seasoned the pan improperly the first time, or if
food starts to stick to the pan after a period of time in use, you'll
want to re-season the cookware.
1. Wash the pots with steel wool (doing this while the pan is still warm and safe to touch is better).
2. Make sure the pan (use a towel if necessary) is completely dry.
3. Follow the steps above to re-season seasoning bread.
Cleaning your cookware cast iron
To make your cookware last the test of time, be sure to take care of it properly. Remember the creed of every enthusiast of cast iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and should not be used to clean your pots on a regular basis. If you are confused right now, do not be afraid. Cleaning cookware Cast iron is a breeze.
1. should clarify their pots while still hot. If food sticks to it, then scrape the pan or pot as needed.That is all! Remember not to store food in your cast iron pans because you can attach a metallic taste to food. Also, keep your pans with lids to prevent moisture accumulation and oxidation from occurring.Now that you know the pros and cons for cookware made of cast iron, you can start creating your own family - and a good meal!
Slow varies, but the low setting is typically around 100 degrees and its high setting is around 300 degrees.Knowing this, it is fairly easy to convert most recipes for use in the slow cooker. Some adjusments for cooking times will be a judgment call on your part, but will help some simple guidelines. Just follow a few simple rules and you're on your way.
Reduce the liquid from afar not boil in a slow cooker.
Add cheeses and other dairy products toward the end of cooking as they tend to break if cooked too long.
Gild any ground beef before adding to the slow cooker. It will taste better and have better texture as well.
Add rice and noodles at the end of your kitchen as well. They will turn mushy if cooked too long.
You can cook these separately and then combine them when it's time to serve.
Add your spices at the end.
If a burner recipe for 15-30 minutes, the slow cooker to cook for 1 1 /
2-2 1/2 hours at a high temperature and 4-8 hours in her low
temperature setting.
If a burner recipe 35-45 minutes, the slow cooker to cook for 3-4 hours at a high temperature and 6-10 hours on low setting.
If a burner recipe for 50 minutes to 3 hours, the slow cooker to cook
for 4-6 hours at a high temperature and 8-16 hours on the low setting.
Following these guidelines will allow you to be able to convert a stovetop recipe to its delicious slow cooking counterpart!
