Small Bytes – Duck Eggs
May 14, 2013 - Written by DianaDuck Eggs
I was late to the farm market but needed eggs, so I made a bee-line to vendors that carried eggs. Well, they didn’t have any chicken eggs but they had duck eggs. So I bought 3 dozen because I was in dire need. I inquired as to the difference between duck and chicken eggs and found out a few things.
- Duck eggs are larger than chicken eggs.
- The ratio of yolk to white in duck eggs are larger (more yolk and less white) than in chicken eggs.
- The shells are pretty strong, and harder to crack which means they last a little longer before going bad.
- The eggs are a little richer because of the extra amount of yolk. I have heard that they are better in cakes but I haven’t tried them.
- Nutritionally they are close however, a duck egg has twice as much cholesterol.
I’ve used the eggs in fritattas, and on over easy. I can tell the difference in the over easy due to the larger more rich yolk but in the fritatta or scrambled it wasn’t as noticeable. Cook gently, I noticed that it …
Food News – May 13, 2013
May 13, 2013 - Written by DianaThis week in Cookerati Food News a few contests, a wine and dine event, a workshop in Queensland and Taste of Cincinnati. Enjoy!
- Enter to win The Batali Brothers Cookbook Sweepstakes - The contest is sponsored by Harper Collins and includes a round trip to New York City and a meet and great with Mario Batali on The Chew set – as well as a signed cookbook. Last Day to Enter is May 29th.
- Earth Balance is hosting a Spring to Life Recipe Contest. Grand Prize is a trip to Oregon, other prize winners receive one year supply of Earth Balance Products and gift packs. May 20th is the last day to enter.
- Wine and Dine at Papermoon Vineyards – take a tour of the vineyard, sip some wines and enjoy a wine and tapas dinner pairing prepared by Johnny Schulze of Zydeco Bistro Food Truck. This event takes place May 23rd st Papermoon Vineyards in Vermilion, OH – 50.00 per person.
- The Food Tales, Food Styling and Photography Workshop I mentioned last week, has changed it’s date, so you can still get it in on it. New Date is June 22, 2013 in Queensland.
A Few Last Minute Mother’s Day Gifts
May 12, 2013 - Written by DianaThere are those who say Mom’s don’t want appliances or kitchenware for Mother’s Day but given the choice of a knick knack or kitchen stuff, I choose the kitchen stuff. That’s not to say flowers, jewelry and chocolates aren’t higher on the list, but I can appreciate a good mix. If a guy can get power tools and a new grill for Father’s Day, then there are a few mom’s who might appreciate some nice kitchen stuff. My links are to amazon, so that you can see what I am talking about but Kohl’s and Target carries a lot of nice kitchenware.
Before you go pick out something, get to know what your mother/wife appreciates,. Not everyone would agree with me, my mother who has little interest in cooking, would be first to diasgree. However, if I suggest something to my husband, he’s finally stopped questioning my sanity and now picks out what I want. Here are a few suggestions:
- Lodge Enameled Cast Iron Dutch Oven. There’s a really expensive brand that though I covet, I don’t own. I do own Lodge a USA brand that …
Food News – May 7th, 2013
May 7, 2013 - Written by Diana
- Idaho Potato has launched the Big Idaho Potato Tour once again. It’s a seven month tour to promote Idaho Potatoes and support Meals on Wheels Association of America . Keep up with them on the Big Idaho Potato Tour Facebook Page or on their Big Idaho Potato website.
- Since we like truck tours, and we like Ben and Jerry’s, we’re happy to bring you another Ben & Jerry’s Truck Tour in 2013. I would like to encourage Ben and Jerry’s to recognize the rest of the country and hit the midwest states. I think they could make it to Cleveland without burning up this time. Just a thought…
- Join the Sunshine Coast Team and learn about Food Styling, Writing, Blogging, Graphic Design and Photography. This gathering is in Queensland, Australia. Meet photographer Chris Kass, chef Peter Brettell, the Orgasmic Chef Maureen Shaw and graphic artist Julie Fiedler at Food Styling, Food Tales and Food Photography Workshop on May 11th 10:00 am – 2:30 pm.
- Carla Hall’s Lounge is sold out …. for the Cooking Solutions event at the Monterey Bay Aquarium and there are a few other fun sold out things going on, but there are still a bunch more fun things open and if you look on Sunday morning- you could have breakfast with Carla Hall while you discover ways to help save the ocean one meal at a time.
Small Bytes – Use Those Shoots
April 30, 2013 - Written by DianaMy garlic plants went to seed last summer, so this year I have plenty of garlic shoots coming up. Whether they were unintended or intentional and you need to thin out, you can use them to make pesto, throw into salads or pasta, use like an herbal topping for a dish or in a sauce. Throw them into omelets, fritattas, scrambled eggs or any egg dish. Add to a dip or hummus. So now, while you are waiting for your plants to become mature, you can still use those shoots to thin out, or clean up your garden.
Edible shoots:
- Garlic
- Onion
- Broccoli and other Cole Crops
- Radish
- Turnips
- Peas
- Sweet Potatoes
- Lettuces and Other Greens
Pressure Cooker Brisket in a Pinch
April 25, 2013 - Written by Diana
Today I had plans for a brisket – all day in the crockpot, or smoking – plans for a slow cook. Alas, planning isn’t any good without the follow through. So here I had the brisket – small about a 1 1/2 lb brisket – targeted for dinner, but i was too late to go the slow way. Brisket cooked fast is chewy and tough, it needs time, unless you have a pressure cooker. I put that brisket under pressure, went for a walk with the dog and when we came back, it was ready to eat (the stove was attended, so no worries). The meat pulled apart easily, and the sauce ingredients had all melded together quite nicely for a good swish at the end with the pulled meat.
I’ve used the pressure cooker many times as a way to fix a meal quickly without losing the flavor or moistness. Since there is less evaporation due to the seal, you need a little less liquid but it’s still pretty juicy. The most difficult part for me is always when I have to wait for the little button to go …
Food News – April 22, 2013
April 22, 2013 - Written by Diana
- Ming Tsai and Whoopi Goldberg got together to talk about cooking in The Cooking Channel’s Masters Series. This week, April 23rd and 27th they are reshowing this delightful program. Check it out.
- Sunmaid Raisin and Gooseberry Patch have created a kid friendly recipe book – Sun-Maid Recipes for Healthier Eating. The really good news is that it’s free.
- Ball – the company that brings you those very useful canning jars has a list of canning classes. Check to see if you can find any in your area on their Fresh Preserving Site. Also included in the list is the State Cooperative Extension website link.
- Village Harvest Rice is holding a Facebook Photo Contest. Take your best original pictures of your favorite rice dishes that use the varieties of rice/grain that Village Harvest offers and submit them. Entry submission is through May 31, 2013. Grand Prize is an international trip valued at 7,500.00.
Sausage, Swiss Chard and Sweet Potato Fritatta
April 12, 2013 - Written by DianaThis is a great winter/early spring fritatta using local ingredients. Some sweet potatoes hold up well in storage while chard is a cool weather crop. Our sausage is from Blues Creek Farm Meats – we went to a sausage making class and made our own sausage with spices from North Market Spices. My husband is on a low sodium diet; when we had the chance to make our own sausage without adding salt we jumped in. The pork sausage has a nice fennel and peppery spice to it – great flavor.
I want my egg dishes to have some bulk to it; I don’t want to be hungry in an hour. I add ingredients that will stay with us as well as have a ton of flavor. I try to use one pan – and while this is mostly a one pan meal(a one castiron pan meal), I do use the microwave for softening the sweet potatoes to speed the process up. You can saute it on the stove, or bake it in an oven or toaster oven wrapped in foil to soften it instead.
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Small Bytes – Mushroom Stems
April 10, 2013 - Written by Diana
Here’s a small tip. I enjoy fresh mushrooms, but the stems can get too woody for me and I just don’t like to use them sliced as I do the tops of the mushrooms. They’re a little too firm for my taste.
My tip is to – dehydrate the stems, pulse them in the small food processor until they are a powder. I use the mushroom powder in gravies, sauces, meatloaf, or in a meat rub. They could be added to your deviled eggs, or if you make home made cheese. A little bit of extra earthy flavor sprinkled in, on or around whatever you like. I have a jar I keep in my cabinet near the stove to sprinkle as needed. Magic Mushroom Powder – try it out.
Food News – April 8, 2013
April 7, 2013 - Written by Diana
- Congrats to Chef Tricia Wheeler of Edible Columbus for getting The Seasoned Farmhouse going in Clintonville, OH. Looks like there will be a lot of great classes for cooking, gardening and special events.
- Nestle Crunch – 75th Anniversary Showdown. Vote on the best bakery dessert, every vote is a chance to win a Nestle Crunch Bar with their instant win app.
- California Avocado Commission has a nice treat for us – a Spring Brochure with avocado recipes for you to download.
- Pompeian is holding a facebook Time to Change Your Oil Recipe Contest – Enter your re-imaged recipe using Pompeian Grapeseed or Mediterranean Blend for a chance to win an all expense paid trip to Blog Her ’13 and a chance to be featured with Pompeian for the trip. Hungry Girl Lisa Lillien will be one of the judges.
- So do you think you can do airline food better? Cathay Pacific Airways wants to see it. They’re holding a Noodles of Asia contest. First you enter your information on their Facebook page, then repin their Noodles of Asia Contest to your pinterest page. Then you create and pin to your pinterest board – your asian …
