Artichokes are three types of vegetables in the daisy family Asteraceae. When unqualified, the term “artichoke” nearly always refers to the globe artichoke, of which the aboveground part is eaten, in contrast to the other two, Jerusalem & Chinese artichokes, where a root part is eaten. The word artichoke is taken from the Arabic “ardy shuky,” [...]
Kahlua Amaretto Chocolate Sinsation Bundt Cake Recipe
Now you are ready to taste chocolate heaven, here is the promised recipe! Ingredients for cake: 2 cups boiling water 1 cup unsweetened cocoa powder 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, softened 2 1/4 cups white sugar 4 eggs 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract [...]
Getting To The Bundt Of It
The Bundt cake has made its way to many a table. From a simple sour cream cake to Kahlua Amaretto Chocolate Sinsation Cake, this delectable dessert is apt at pleasing any crowd and has a unique history. A bundt cake is merely the name for a dessert baked in a Bundt pan. The Bundt pan [...]
I Heart Shallots
Shallots are often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions. Shallots were first introduced [...]
Green Onion Horseradish Sauce
This horseradish sauce goes great with roast beef, lamb or just sitting on a ham sandwich. Ingredients: 1 cup heavy cream 6 green onions, chopped 1/4 cup blue cheese, crumbled 1/4 cup prepared horseradish 1/2 teaspoon mustard powder What’s Next: In your blender (or food processor)- pour in cream. Blend on low speed for a [...]
Thursday’s Menu: Horseradish
Horseradish is a perennial plant which is probably native to southeastern Europe & western Asia. It grows up to 5 feet, or 1.5 meters, in height and is mainly cultivated for its large, white tapering root- although the leaves are edible as well. Its root is used as a veggie or ground in a condiment [...]
Black Bean Cilantro Couscous
Here we go, one step closer to couscous nirvana. Ingredients: 1 cup uncooked couscous 1 1/2 cup chicken broth 3 tablespoons extra virgin olive oil 2 tablespoons lime juice 1 teaspoon red wine vinegar 1/2 teaspoon ground cumin 8 green onions, chopped 1 red bell pepper, chopped 2 carrots, grated 1/2 cup fresh cilantro, chopped [...]
A Passion for Couscous
I am head over heels for couscous. I have to say I have been on a couscous binge as of late, which has to be better than my chocolate Ghirardelli binge! Couscous is on the menu today. Couscous is a food which consists of grains from semolina (not salmonella) which are about 1 mm in diameter, after cooking. [...]
Everything But the Kitchen Sink Collard Greens
Collard greens compliment just about anything- chicken, fish, pork. Serve up your favorite tilapia dish and let the greens do the rest! Ingredients: 2 bunches fresh collard greens 2 pieces thick-cut bacon 1/2 red pepper, chopped 1 can original Rotel 1 teaspoon hot sauce 1 tablespoon minced garlic 1 small onion, chopped 1/2 teaspoon lemon [...]
Investigating Collard Greens
Collard greens are various loose-leafed cultivars, or a cultivated selection that can be propagated reliably in a prescribed manner, of the cabbage plant. The plant is grown as a vegetable as well as for ornamental garden use in Brazil, Portugal, many parts of Africa as well as the Southern United States. Collards are a biennial in [...]
