Gourmet Coffee, My Everyday - What's Yours?

By Kc Wong

Well, I drink coffee everyday. Before work, during work and after work. Lots of friends tell me this is no good, yeah... I know, I understand, but I really can't resist the incredible taste of coffee

Where does this amazing small black pea from? Some intro and history here...

On the rising hills of Columbia, the fastest growing cash crop in the country is cultivated. This is the coffee bean.

The seeds of this shrub, which belongs to the Madder family, are called coffee, as is the beverage made from them, produced by passing boiled water through a filter containing ground roasted coffee beans. It can be consumed warm or cold and in any of the following styles: instant, filter, cappuccino, espresso (so strong you are only allowed 5ml at any one time, and it must be served in a steel reinforced cup), mocha, latte, or any combination of these with the word 'double' attached somewhere. Some drink their coffee with cream and sugar, others with milk and sugar; but purists claim the only way to drink a cup of 'Joe' is black... with or without sugar.

Columbia is not the only country to produce fine grains of ambrosia. The hands-down best producer of coffee may be Puerto Rico1. Yucua is the name of the plant. It is grown on the mountains of the rainforest on the beautiful island. Rare and expensive, this is the coffee of choice not just for Puerto Ricans, but also for the Vatican... and the Pope knows his coffee!

So here're some Coffee Facts

* Coffee beans grow on small trees.

* It takes the annual yield of one
tree to produce one pound of roasted beans.

* Coffee beans are grown in
subtropical regions around the world.

* The biggest growers are Brazil
and Columbia.

* Commercial coffee crops are of two main types: Robustas
and Arabicas.

* Robusta coffee has twice as much caffeine as
Arabica.

* Arabica beans produce a smoother flavor and are the main
constituent of most high-quality coffees.

* It takes about 40 beans to
make an espresso.

* Jamaican Blue Mountain coffee beans are the most
expensive in the world.

* Coffee beans of several types are roasted
together to produce appealing flavors.

Oh yeah, what am I doing now? I'm tasting this brand new Gourmet Coffee right now, not bad ;) Interested to know how this Gourmet Coffee taste? Come join me. It's a free trial from LetMeTry. Similar to all other items in LetMeTry, always stick with policy Try Before You Buy.

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Antoine's Recipe A Culinary 'Scoop' - Steak Robespierre

By Lindsey Williams

It's a shame the gourmets of the world don't unite to present an annual award to the Best Restaurant Of The Year.

I felt this shortcoming rather acutely some weeks ago when some of us gourmets - hearty eaters always refer to themselves as gourmets - were sitting around drooling on our bosoms.

The favorite indoor sport of those who enjoy good food is recalling Memorable Meals at famous eateries.

I opined that Antoine's of New Orleans has to be ranked with the leaders because of its Steak Robespierre.

"Steak what?" demanded my incredulous companions, as learned eaters are wont to do. "Who ever heard of that dish? You're putting us on."

Stung to the quick of my taste buds, I asserted stoutly that Antoine's concocted the most delectable steak this side of the Pearly Gates; and, indeed, Robespierre, was its name.

"Pooh," they replied.

Thus it was that I set out on a quest for the recipe of Steak Robespierre.

None of our household cookbooks - already pledged to the Smithsonian Institute upon my death - had a word about Antoine's famous steak.

Likewise the Public Library department of cookery.

Likewise the food editors of three great daily newspapers.

At last, in desperation, a long distance telephone call to Antoine's itself.

Voila!

A conversation with the head chef.

How do mere mortals converse with men on whose shoulders rests the awesome responsibility of preparing Great Meals?

"Please, oh august one, sir, my credentials as a Master Gourmet are in jeopardy because certain neophytes have failed to make your pilgrimage and are, therefore, ignorant of the joys of Steak Robespierre.

"Would'st thou, in this extremity, deign to enlighten the miserable ones in Ohio who doubt my veracity and thy culinary skill?" Long pause at other end of wire.

"Sacre bleu!" the Great One intoned. "Eet ees a secret recipe which I have sworn to give only to my son."

"I am desolate," I replied. "I shall be drummed out of the Gourmet's Club and back to pork and beans every Saturday."

"Weeeeel, in that case, I will tell you the ingredients - but not the quantities. My son - you understand?"

"Yes, Yes, Yes! But please to proceed, my three minutes are nearly up."

Here, then, Friends of the Sauce Pan, are the materials that go into Antoine's unique Steak Robespierre. This is a culinary scoop in the world of food journalism - other papers may copy.

Marinate whole, aged, beef tenderloins in red wine and French dressing up to four hours. Bake to medium rare.

Next, make a small brown gravy from beef stock and arrowroot. Add these ingredients: sauteed, diced bacon; scallions; red wine; tomato juice; chicken livers sautéed in the bacon drippings; sliced green olives; mushroom caps; and finally, chunked veal sweet breads well boiled and cleaned.

Garnish with artichoke hearts marinated in olive oil, wine vinegar and dill.

If this description hasn't started your digestive juices boiling, leave us and turn to the sport page.

For those of you who are now faint with involuntary twitchings of the stomach muscles read on at your own risk.

The proof of the pudding - that is, the steak - is in the eating so the Mother of My Children graciously agreed to prepare the dish for our doubting friends. Our friends, now eager, promised to surround it with the same viands that accompanied our first Steak Robespierre at Antoine's, lo, those many years ago.

Oh, what a dinner it was. It will be a legend to be cherished by my children.

First there was bouillabaisse soup with great chunks of white fish, scallops, and eels. Boiled shrimp with hot tomato sauce. Salad Ponchartrain with sliced tomato marinated in red wine, topped with finely chopped and blanched asparagus tips, potato salad, Thousand Island dressing and black caviar.

Steak Robespierre, cloud light and dripping with that exquisite sauce.

"Dirty" rice steamed in beef consommé. Crackling Rose for the table wine.

For desert, my specialty, Bananas Foster, flambé.

Cafe au lait. Bon bons and mixed roasted nuts. Panatella cigars and Southern Comfort for both ladies and gentlemen.

Well, sir, and Bob, you can imagine the effect this masterpiece had on my doubting friends. Already there is a movement afoot in my gourmet club to give me a Certificate of Appreciation, and maybe make me Grand Guard Of The Skillet.

I hope I can bear the title with modesty.

October 10, 1973

Click here to see this article on Lindsey Williams' website

Lindsey Williams is a Sun columnist who can be contacted at:

LinWms@earthlink.net or LinWms@lindseywilliams.org

Website: http://www.lindseywilliams.org with over a thousand of Lin's Editorial & At Large articles written over 40 years.

Also featured in its entirety is Lin's groundbreaking book "Boldly Onward," that critically analyzes and develops theories about the original Spanish explorers of America.
(fully indexed/searchable)

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Cooking Up A Career - The Culinary Arts

Cooking Up A Career - The Culinary Arts
By Cecily Kellogg

The clang of metal, the scent of spices, the hiss of flame—you can take the heat and you want in to the kitchen. If you love everything about the art of cooking, a career in the culinary arts might be right for you.

Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. They work primarily in restaurants, fast food franchises, delicatessens, hospitals and other institutions and corporations. Kitchen conditions vary depending on the type of business or restaurant you work in. But before you start working in the kitchen, you’ll need to get an education in the Culinary Arts.

Most people working in the culinary arts are referred to as chefs. There are many types of chefs (although not every restaurant or facility will use these titles):

• Assistant chef

• Banquet chef

• Chef

• Chef de cuisine

• Chef de partie

• Chef patissier

• Cold foods chef

• Corporate chef

• Entremetier

• Executive chef

• Executive sous-chef

• First sous-chef

• Garde-manger chef

• Head chef

• Head rotisseur

• Master chef

• Meat chef

• Meat, poultry and fish chef

• Pasta chef

• Pastry chef

• Rotisserie chef

• Saucier

• Second chef

• Sous-chef

• Specialist chef

• Specialty foods chef

• Supervising chef

• Working sous-chef

Becoming a Chef

Once you’ve decided to become a chef, you need to choose a culinary school. There are thousands of schools out there—and here are some helpful things to consider while making you decision.

The Numbers

The culinary school you choose should have a proven history of success for its graduates. Be sure to make sure that the school has all of the following:

• High graduation and employment rates

• Alumna with successful careers with attractive salaries

• Large, successful alumni networks

• A widespread reputation providing access to national and international career opportunities

The Educational Experience

While it’s important to study the history of food, you learn more in the kitchen than the classroom. Be sure the school you choose offers:

• A high number of teaching kitchens and in-kitchen instruction

• A variety of first-class restaurants on campus for professional training

• Externships at leading restaurants, hotels, and resorts for real-world experience and industry connections

The Faculty

Who will be teaching you? You want a culinary school with the following faculty:

• Faculty members who are Master Chefs or Master Bakers

• Instructors who are Certified Hospitality Educators

• Diverse faculty representing a variety of cultures and culinary experiences

• “Celebrity” chef faculty members who actually teach

• Student/faculty ratios that provide individual mentoring

• A “published” faculty and college; accomplished educators are often authors of leading culinary texts as well

Degrees

Which degree will suit your career plans the best?

• Associate degree programs will provide fundamental skills, techniques, and cuisine studies to help prepare you for a variety of foodservice jobs

• Bachelor’s degree programs will provide the same foundation plus build operational and management knowledge to prepare you for leadership in and beyond the kitchens and bakeshops

Campus

What makes a good culinary school campus? You should always look for the following:

• A diverse student body and a variety of clubs, special events, and sports

• Attractive campus housing and recreational facilities, and a fun student life experience

• Access to a major city where you can benefit from additional entertainment, cultural learning, and exposure to leading foodservice businesses

Originally published at http://www.collegequest.com/

Article Source: http://EzineArticles.com/?expert=Cecily_Kellogg
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Olives & The Oil: Great Gourmet Recipes

By Sandra Guzzi

How does "Triple Cheese & Olive Muffins" sound?
How about "Pasta with Roasted Tomatoes, Olives & Herbs"?
Or an olive dipping sauce?

Read on for more...

Triple Cheese & Olive Muffins
1 cup self raising flour
½ tsp bicarb soda
¼ tsp cayenne pepper
¼ tsp salt
2 eggs
1¼ cups milk
3 tbsp olive oil
4 shallots finely chopped
2 tbsp finely grated Mozzarella cheese
2 tbsp finely grated parmesan cheese
2 tbsp finely grated Cheddar cheese
12 Kalamata olives – pitted & sliced.

Preheat oven to 220°C.
Lightly oil 10 hole (1/3 cup) muffin pan.

Combine flour, soda, cayenne pepper & salt in bowl. In separate bowl whisk eggs, oil, milk, shallots & olives. Make a well in the flour and pour in the egg mixture. Stir until just combined. Divide ½ the batter among the prepared holes,
top with combined cheeses, then remaining batter.

Bake for 20 minutes or until muffins have risen well and are firm to touch.

Pasta with Roasted Tomatoes, Olives and Herbs
400g Pasta (spaghetti or fettuccini)
80 ml herb olive oil
2 cups oven roasted semi dried tomatoes
2 shallots, thinly sliced
2 crushed garlic
1 red chili, finely chopped
2 cups olives
½ cup white wine
¼ cup chopped parsley
¼ cup finely chopped oregano
½ cup fetta cheese
salt & pepper to taste.

Cook pasta in boiling water until al dente. Heat olive oil in a heavy based pan to medium heat. Add shallot, red chili and olives. Cook for 5 minutes stirring frequently. Add wine and increase heat. Cook until wine evaporates.

Drain pasta, return to pan and add tomatoes, olive mixture, herbs and cheese. Toss gently over heat and season to taste.

Dipping sauce
2 cups water
1 cup sugar
¼ cup rice wine vinegar
5 tbsp fish sauce
1 green & 1 red capsicum diced very finely
2 tbsp sliced ginger
1 tbsp soy sauce
2 tbsp olive oil (prefer Lemon Myrtle variety if available)
2 tbsp corn flour.

Mix all ingredients and store in refrigerator. Ideal for a dipping sauce for prawns, vegetables and chicken pieces.

Sandra Guzzi is the owner of Australian Food Merchants, a retailer of fine gourmet food online. Sandra & her partner are proud to showcase to the world the best of Australian foods, including olive oil.

For more information, visit the website http://www.ausfood.com.au/
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Cooking Filet Mignon

By Daniel Urmann

Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that the meat lacks some of the flavor held by meat that has the bone attached.

In order to keep the flavor, you must cook filet mignon quickly. This can be done a variety of ways, including broiling and grilling. It should never be cooked beyond medium rare, because the more done it is, the less tender and more dry it becomes and the more flavor it will lose.

You should always use a dry method of cooking, even when it will be a quick method. Methods of cooking that are dry are such types as roasting, pan frying, grilling, broiling, etc. Since this cut of meat is more dry than others, you will not want to cut the meat to check to see if it is done. Instead, you should touch it. The touch-method of checking is not as hard as it may sound:

1. If the meat feels hard or firm, it is too done.

2. When the filet mignon is soft when you touch it and your finger leaves an imprint, it is rare.

3. If it is still soft, but leaves no imprint, and is slightly resilient, then it is medium rare (best for this particular type of meat).

The reason filet mignon is often wrapped in bacon (this wrapping is called barding) is because this particular cut of meat has no layer of fat around it. The bacon not only adds extra flavor to the filet mignon, it also gives it the fat necessary to keep the meat from drying out. This is a concern since the strips are so small in filet mignon and they have less fat than most cuts of beef.

What to serve with Filet Mignon

Since the flavor of filet mignon tends to be quite mild, many people prefer to serve it with sauces, either smothering the beef or as a dip. There are many different choices for the best sauce for filet mignon and most depend solely on the person's particular flavor preference. Some consumers prefer to have a certain type of steak sauce for dipping and some may prefer a marinade to add flavor during cooking. Either of these can turn out well.

Wines & Filet Mignon

There are many different types of wines that are good to serve with filet mignon, and determining which one will go best with it depends largely on the flavor of the sauce. This is especially true if the sauce is rather strong, or has a flavor that is stronger than the filet mignon itself. The best wines to match with filet mignon are dry, red wines such as Merlot. If your preference is a sweet wine, you may want to consider trying a White Zinfandel (if this is your choice, though, you will not want to use very much pepper on the filet mignon). If you are a white wine drinker, the best match for filet mignon will be a rich Chardonnay.

Tips for cooking Filet Mignon

-When selecting tenderloin or slices, choose the lighter color over dark red. This indicates more marbling which makes it more tender. This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.

-Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.

-Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).

-Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. -If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.

-Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.

-Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.

-To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.

Daniel Urmann is a contributor and author for the website Big Sky Filet Mignon.
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Gourmet Food and Travel - Taking a Culinary Vacation

By Eriani Doyel

When you think about gourmet food and travel you probably aren’t thinking of the reheated frozen food you were served on the plane. There are many choices available to those whose love of travel is equaled by their love of gourmet food.

You can travel to an exotic (or romantic) location and take gourmet food cooking courses taught by well-trained chefs in top culinary programs (some are even offered on cruise ships.) You can also take a tour that allows you to visit a region and sample some of the area’s best cuisine-without doing any of the gourmet food cooking or preparation yourself.

Before you buy that ticket, here is some basic information to get you started on your search:

If you love to cook gourmet food at home, you should definitely think about taking a trip to visit a culinary program abroad. There are all-inclusive travel packages which include your airfare, your accommodations and your courses all in one price. These tour groups are usually fairly small, so you get more personalized instruction. The courses can last anywhere from a few hours to a few weeks. You may be able to set up courses through contacting a gourmet food cooking school directly, but you may not be able to get the deals on the airfare and accommodations. Some of the packages also include tours of the local area as well.

On the other hand, if you want to leave the gourmet food cooking to the experts, you can find tours which simply visit different areas, focusing on the local cuisine-with local sites of interest thrown in as well for good measure. Some of the more popular tours are the wine tours, the cheese tours and the chocolate tours. You can see how the food is made and you can sample it as well.

Those who want a more flexible and independent experience can simply look up traveler reviews of restaurants in the areas they plan to visit and chart their course based on the food they want to eat.

Make your next vacation not only a delight for your eyes and ears, but for your taste as well.

Eriani Doyel writes articles about Food and Travel. For more information about gourmet food visit www.foodax.com

Article Source: http://EzineArticles.com/?expert=Eriani_Doyel

Chile and Lime Corn on the Cob

By Sara Gray

Next time you want to jazz up your corn on the cob, try this simple recipe called Chile and Lime Corn on the Cob. You will be so happy you did! It's a perfect complement to any BBQ food you are preparing and your friends and family will gobble it up.

Corn on the cob is always a crowd pleaser, especially when the corn is really fresh. But why not be a little bit different than everyone else? Labor Day is just around the corner and making this easy recipe with a new twist on an old theme is perfect for making a little bit of a statement! This recipe is so delicious, I had to include it on this website, Easy Appetizer Recipes. Enjoy!

What you'll need:
- 1/2 pound unsalted butter (softened)
- 1 Tablespoon garlic (minced)
- 2 limes (juiced)
- 2 Tablespoon cilantro (chopped)
- 2 Tablespoon rocoto Chile paste
- 1 teaspoon ground cumin
- Salt and pepper- 4 ears fresh corn

First, preheat your grill on high.
Then, in a medium mixing bowl, combine the butter, the juice of the 2 limes, cilantro, Chile paste, and cumin. Season with salt and pepper. Mix it well and set aside.

Next, peel the ears of corn and put on the hot grill. Grill the corn until charred nicely on the outside. Serve with a spoonful the flavored butter on top. That's it! How easy is that?
This recipe serves 4.

For more great recipes like this one, just visit the Easy Appetizer Recipes website. Info is below.
Important: Please feel free to republish this article on your web site or in your ezine. However, you are not allowed to modify any part of its content and all links should be kept active.
Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.
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Salts Explained

By Paul Hegeman

Cooking Salts Explained

Salt, also known as Sodium Chloride or (NaCl) is a vital component of the healthy and balanced human diet. Over half of the human body contains fluids that contain salt. Our blood, tears and saliva all contain salt. In addition we daily lose salt in our perspiration and urine. Muscles need salt in order to function, nerves require salt to carry messages and the digestive system cannot function without salt. So as you can see salt is very important to us humans.

Table Salt

Table salt is your everyday white granular salt found in most kitchens. It is most commonly mined from salt mines and then refined to remove other minerals until it is pure or close to pure sodium chloride. Often you will find table salt referred to as 'iodized', this term refers to the fact that the manufacturer has added iodine. This practice began in the earlier part of the last century in co-operation with the government to minimise the incidence of thyroid problems such as Goiter; an enlargement of the thyroid gland caused by an iodine deficiency.

Taste: Slightly metallic, uninteresting and can easily become overpowering.

Rock Salt

Rock salt is coarse and is usually mined from ancient salt deposits that are the result of very large bodies of water evaporating and leaving behind huge deposits of rock salt. Rock salt is much less refined than everyday table salt and contains more minerals and often more impurities. Rock salt is good for cooking with and ideal to use in salt grinders. I tend to use rock salt in blanching water as adding salt to water increases its boiling temperature and thus decreases the cooking time. I also use rock salt for presentation purposes such underneath oysters to keep them from falling over and visual appeal.

Taste: Rock salt can vary in taste depending on the region it is mined from and can possess interesting characteristics.

Sea Salt

Sea salt comes in many forms; granules, large crystals and flakes. Sea salt is cultivated from filtered high salt content sea water using a process of evaporation. As the water evaporates salt crystals begin to form, the crystals are then allowed to settle, then removed, drained, dried and ready to use. Sea salt (as well as seafood for that matter) naturally contains iodine and supplementing, as often found in ordinary table salt is not required if sufficient amounts of either constitute part of your diet.

I tend not to use salt at the table as I believe if the Chef has done his job there should be no need for the addition of salt. However should a guest request salt I will serve them only pure sea salt flakes. My personal preference for sea salt is that of the English east coast, a region that has been producing beautiful flaky white soft crystals for centuries.

Taste: When used in cooking it blends seamlessly with the food. When used at the table it imparts a slight saltiness without the brackishness or lip cringing effect of other salts. A few flakes on the tongue and its oceanic origins become very apparent. Is sea salt worth the extra cost? In my professional and personal opinion, definitely.

Paul is a professional Chef and has worked and traveled all over the world. He now resides full time in Sydney Australia.

Paul works as a personal Chef as well as a food writer, contributing regularly to http://www.chefspencil.com/.

His cooking style focuses on using the freshest ingredients possible and helping them work their magic, his motto 'combinations not complications'.

Article Source: http://EzineArticles.com/?expert=Paul_Hegeman

Kitchen Canister Sets - How to Beautify Your Kitchen

By Curtis Miller

Kitchen canister sets are a great way to accent your kitchen and give you more storage space. Canister sets of today come in a wide variety of shapes, sizes and colors. Finding the right kitchen canister set depends on your individual tastes and what theme, if any, the kitchen is. Many manufactures including All-Clad, Calphalon and Fleur Rouge have a wide assortment to choose from.

When deciding which canisters to add to your kitchen also keep in mind the different kinds. A canister can be found made from stainless steel, glass, acrylic and stoneware. Families with children may want to consider acrylic or stainless steel for durability and long life.

Another consideration is how they fit the theme or go with everything else. Many sets follow a kitchen theme such as chickens, grapes or a country theme. These can fit right in and highlight the overall kitchen design. Guzzini, Fleur Rouge, Polder and some others have canisters or sets in such designs.

The advantages of different canisters should also be looked at. For those with a modern kitchen the stainless steel makes a great impression on the counter. Acrylic or glass gives you a view of what's inside, and how much is left. Stoneware gives the option of beautiful colors and long storage for food.

If you have food that is easily or quickly spoiled look for canisters that have rubber seals on the rim and a locking device to seal the sets tight against spoilage.

Online shopping for canisters is both easy and fun. Browse through the shops to get some ideas of what you might want. Purchasing is quick and secure and nothing beats the "to your door" service they provide. Shop for the perfect set of canisters today to complete your kitchen.

Curtis Miller is a successful author and publisher of Kitchens 4u, your source for kitchen decor, furniture, fine china, cutlery, appliances and more.

Article Source: http://EzineArticles.com/?expert=Curtis_Miller

Kid Birthday Cake Idea Collection - Cake Decorating Without Fear

By Patricia Jensen

Our kid birthday cake idea collection makes cake decorating fun and fearless. You don't have to be a pastry chef to create a professional quality cake for your child's birthday or other special event. Learn unique and easy cake decorating ideas to make spectacular homemade cakes.

PARTY CAKE CONCEPT AND DESIGN

The most important kid birthday cake idea is choosing a cake concept which fits with your party theme. You can start with a simple sheet cake topped with small toys or figures, or piece the cake itself to form a unique design.

For example, a Construction Party cake could be topped with tiny toy dump trucks and bulldozers pushing a chocolate chip mountain. Or, the cake itself could be cut, pieced and frosted to look like a dump truck.

For a Train Party, set a miniature choo-choo train on licorice tracks atop your cake, or line up several brightly colored frosted loaf cakes to form train cars.

For a Luau Party, a simple round or sheet cake can be festooned with a silk flower lei, or form a string of cupcakes in a circle and adorn each one with silk or frosting flowers. Connect with a licorice string to make a cupcake "lei".

Baking cakes in an oven-safe glass bowl or in a special 3D sports ball pan is great for making any kind of perfectly round ball cake, or the dress part of a Barbie doll cake. A wonder mold cake pan makes small single serving doll cakes and other cute creations!

Think of the design you'd like to make and what shapes you need to make it - round, sheet, loaf, cupcakes, or a combination.

Peruse cake decorating books for a kid birthday cake idea which fits your needs. Many books provide templates for cutting and piecing cakes to create any number of popular designs. You decide just how simple or challenging your cake will be.

For a no-fuss kid birthday cake idea, apply an edible cake art image to the top of a frosted cake. Many popular themes and copyrighted images such as Disney are available to provide a professional looking cake design.

Themed cake pans are another popular cake decorating option. They provide the shape and visual design to follow for an impressive finished cake. Popular TV and cartoons characters are well represented in cake pans, as well as teddy bears, butterflies, pirates, Tigger,Mickey Mouse, and lots more.

FROSTING CHOICES

Homemade Frosting - Dig up that famous family recipe or check out one of the many online recipe sites and make your cake frosting from scratch. Be sure to plan ahead how much of each color will be needed for both basic foundation and decorative trim.

Canned and Tube Frostings - Easiest and quickest, prepared canned frostings are available in grocery stores in the baking aisle with the cake mixes. They generally come in white, chocolate, and a handful of other popular flavors. Keep a few ready-to-use tube frostings on hand in various basic colors to add the finishing touches.

Fondant Frosting - Gaining in popularity in this country in recent years, fondant frosting gives a beautiful smooth finish to your cake decorating creation. Fondant can be rolled out and draped over a cake, poured on as a glaze, or sculpted into shapes. It is easily tinted, and can be flavored as well. Ready-made fondant is available through party supply outlets. There are also many recipes online for homemade fondant.

CAKE DECORATING WITH CANDY AND SMALL TOYS

Cookies, candies, and other materials can be used for special and impressive effects. Frosted sugar cones can serve as the fins on a space ship cake or the turrets on a castle cake. Make a surprise cake filling with Jello.

A wide variety of plastic stand-ups or cake toppers are available in craft stores. Or, simply use a toy which fits in with the party theme as a cake topper and give it to the party child when the party is over. Action figures, small dolls, animals and cartoon characters all make good choices.

Add cool candy accents with M&M's, licorice pieces, licorice whips, animal crackers, Oreo cookies, paper umbrellas, pretzel sticks, Tootsie Rolls, jimmies, Gummies such as worms, bears, etc, gum drops, mini marshmallows, colored coconut and/or jelly beans.

THE LATEST CAKE DECORATING FADS!

There are many novel choices for placing the finishing touches on your party cake. Dress it up in style with one or more of these unique special effects:

Spray Color Mist - is a fun addition to your baking repertoire. Frost your cake white, then spray on edible color from an aerosol can. Available in many colors, it can be used with stencils to make unique designs, as a highlight to whipped topping - even on your child's mashed potatoes!

Luster Dusts - are an edible food safe "dust" which can be used on any frosting recipe that dries hard and firm to the touch. Brush it on white frosting for a metallic-like glossy sheen or layer it for interesting color effects.

Cake Stampers - can be used along with brush-on color for fondant icing. Simply stamp shapes and designs into the finished fondant and tint with brush-on color.

Cake Stencils - Place stencil on iced cake and sprinkle edible glitter, confetti sprinkles, or use spray-on color mist.

Edible Color Markers - These unique markers are used just like an ink marker. Draw fun designs on cakes, cookies, fondant frosting, even cheese, fruit slices and bread. Decorating marker kits are available for children.

Edible sugar-shape decorations,
decorative candles, themed cake picks and rings,and edible glitter are all fun tools in your cake baking arsenal.

Now you're armed with lots of great ideas for cake decorating success - without fear!

Go forth and create... and above all, have fun!

For more cake decorating information, check out our webpage: Kid Birthday Cake Idea Collection

Copyright 2005 Kids Party Paradise All Rights Reserved

Patricia B. Jensen is a mother of three and kids party enthusiast. She is the webmaster and owner of http://Kids-Party-Paradise.com

Balsamic Vinegar, a Vinaigrette or a Marinade?

By James Zeller

Many folks are looking for healthy alternatives to flavor their cooking prepared at home. With a health conscious diet, the labels of prepared foods and seasonings are getting scrutinized closely. We already know the importance of staying away from trans fats, high-carb and high calorie ingredients. The FDA is even getting into the mix of things with recent directives on what food manufacturers can specify as “low-cal” and “low-carb” on product labels. They promise a definition of sorts for these health related food ingredient terms.

Sometimes a healthy alternative is as simple as looking into the Old Country Cookbook.

If you are willing to put aside your Shopping Club size of “Original Ranch” creamy dressing, consider a healthy recommendation. For fresh garden salads you do not need to sacrifice gourmet taste and flavor. The same goes for preparing meats such as chicken and beef. A novel solution is preparing your own balsamic flavoring for both culinary uses. A home made balsamic vinaigrette for green salads can also double as a fine balsamic marinade for meats.

The ingredients are few, the prep time is very short, and the method is relatively simple. But what a difference in flavor and seasoning! The health benefits are also most welcome to any diet. Aged Balsamic vinegar is becoming popular among many cooking celebrities and experts, and it is agreed it is not just for an occasional drizzle over salads. Try it as a marinade as well.

Lastly, once you taste the joys of Balsamico, you will want to share it with your family and friends. A quality bottle of Balsamic Vinegar has now become in vogue as a gift substitute for that obligatory bottle of wine you used to feel compelled to give.

Balsamic Dijon Marinade or Vinaigrette

Ingredients:
1/2 cup aged balsamic vinegar
1/4 cup extra virgin Spanish olive oil
2 Tablespoons finely chopped fresh basil
1 Tablespoon. Dijon-style mustard
2 cloves garlic, peeled and pressed through a garlic press
1 teaspoon brown cane sugar

Directions:
Mix all ingredients in small bowl. Place meat in sealable plastic bag. Pour marinade mixture over meat and turn to coat. Marinate in refrigerator 15 minutes to 2 hours for tender cuts, or up to 24 hours for less tender. Turn at least once while marinating.

Dispose of marinade after use.

Prep time: about 5 minutes

Simple Balsamic Vinaigrette or Marinade

This vinaigrette has a tangy flavor and works well over mixed greens, fresh sliced tomato, onion and cucumber salads. It can also be drizzled sparingly over steamed vegetables. You can use traditional aged balsamic vinegar, but with this white balsamic recipe, the appearance of the vinaigrette will not be dark and should be a slightly sweeter balsamic vinaigrette. Makes 1 cup.

Ingredients:
1/2 cup Spanish extra virgin olive oil
1/2 cup white balsamic vinegar (aged traditional balsamic if desired)
1 garlic clove, peeled and pressed through a garlic press
1 teaspoon ground mustard powder
1 pinch sea salt
fresh ground black pepper to taste

Method:
In a small bowl, combine together olive oil, white balsamic vinegar, garlic, and mustard powder, whisk evenly. Season to your own personal taste with salt and fresh ground black pepper. You can add fresh minced herbs if desired. Prep time: about 5 minutes

You can see more free balsamic recipes at http://www.cruets.com/

James Zeller writes for gourmet gift related websites and blogs. Here is a selection of oil and vinegar recipes that he found, and a creative collection of culinary gourmet gifts.

Article Source: http://EzineArticles.com/?expert=James_Zeller

An Old Friend - Betty Crocker

By Morgan Hamilton

Betty Crocker is an icon that many of us have grown up with through the years. Betty Crocker is synonymous with cookbooks and cake mixes. I can still remember seeing the picture of good old Betty on the box of those delicious cake mixes.

The name Betty Crocker has historical significance as well. The name “Betty Crocker” was developed to market products to homemakers, and created from combining the last name of a retired company executive, William Crocker, and a pleasant, comfortable female name, Betty. I can assure you that the name was not borrow from the Flintstones. According to an online source, General Mills became inundated with requests for recipes and baking suggestions, and to make the responses more personal, the company responded with letters using the signature of a secretary who won an office contest. That really made Betty Crocker come alive and women all over America suddenly felt as if a kindred spirit. This was in 1921 and this same signature is still used today. There is almost something comforting about that, although I'm not really sure why I feel that way.

In 1924 the first Betty Crocker School of the Air, the nation’s first cooking show debut across the land through the radio. It lasted an astounding 24 years. In 1936 an artist combined the features of the women who worked in the company’s home department in the official likeness of “Betty Crocker”, but the truth is that Betty's image has changed to maintain a modern look.

Now we’re all clear on the fact that Betty Crocker was never a real person (she was voted the most popular woman in the country second to Eleanor Roosevelt!) let’s move on to all those great Betty Crocker recipes and products.

The very first Betty Crocker cookbook was made available to the American population in 1950. It was called the “Betty Crocker Picture Cook Book”. For nostalgia's sake it has been republished in all its original glory and you can get it online at www.amazon.com or you can grab it at your favorite bookstore. This cook book is resplendent with black and white and color pictures.

It really does cover the entire spectrum including everything from the most basic of recipes to the really involved, with such helpful tips on selection, presentations and table settings. They actually suggested that the cook, in order to take a well-deserved rest, should lie on the floor for a quick five minutes nap. What do you think, are you up for it? Most of us would probably choose the couch or recliner over our kitchen floor. It's really funny how times have changed.

Betty Crocker products can be found in just about every kitchen in America. It really is an all-American product. The brownie and cake mixes are truly delicious, and become easier and more convenient to whip up. Our lifestyles have become so hectic that not many people have time to spend in the kitchen baking. It really is great to be able to craft a box of Betty Crocker and within a short period of time create a wonderfully fresh and delicious dessert. That’s my kind of cooking – no fuss, no muss!! Betty Crocker will be there for our kids, just as she was for us, our parents, and their parents, in our pantries and our cupboards. Betty Crocker is an American icon!

Morgan Hamilton offers his findings and insights regarding the world of foods and cooking. You can get interesting and informative information here at Betty Crocker Article Source: http://EzineArticles.com/xpert=Morgan_Hamilton

Kitchen Cabinets - Setting the Style For Your Kitchen

By Annie Endwhistle

Kitchen cabinets are a vital consideration for any contemporary kitchen, whether you are constructing a totally new kitchen or just redecorating it. It is not always as straightforward to install cabinets as it appears. Sometimes you need to bring in a professional to help you with the best choices. A qualified carpenter can also be necessary to redesign your kitchen to get the most from the space you have and to visualize how many cabinets you will need to store your crockery and kitchen utensils. Bringing in a professional can also mean you get a better deal on premium materials.

You can often find experts who will help you redesign your kitchen or bathroom at retailers, wholesalers and building contractors. Kitchens advisers can also be found at home centers and some of these will be qualified architects. Getting an expert on-board a project means that you will benefit from their understanding of how kitchens are used, how to locate important kitchen fixtures in the most appropriate place and can recommend particular brands to suit your requirements.

What you can expect from your cabinets varies. There are manufacturers who offer a tailored product where the customer can choose from a range of possibilities. But this degree of pick-and-choose freedom is not likely if you buy wholesale or from a home center - these outlets will have a stock which you can choose from instead. The typically you will be offered a choice of cabinet doors. For example, many suppliers offer at least maple, cherry or simple blond wood stain. This kind of choice is easy for the builder to offer and would even be available in new building projects where the kitchen fittings have already been ordered in bulk and the choice is relatively limited.

If you do have the freedom to choose your own cabinets, you can select from a wide range of materials either for the entire cabinet or just the cabinet doors. Below is a sample list of some choices:

- Alder

- Ash

- Birch

- Cherry

- Hickory

- Maple

- Oak

- Pine

- Poplar

- Walnut

- Decorative laminate

- Metal


When you pick out kitchen cabinets on your own or even with an expert, ask if the kitchen cabinet brands are approved by the KCMA (Kitchen Cabinets Manufacturing Association), and have the KCMA seal on the inside of the cabinet. Only kitchen cabinet manufacturers from the United States and Canada that have passed rigorous testing on each and every brand that is manufactured by an approved company can display this seal. You can tell the manufacturer by the code on the seal. Below are kitchen cabinet manufacturers and their codes currently approved by KCMA:

- American Woodmark Corporation, Code X.

- MasterBrand Cabinets, Code MBCI.

- Continental Cabinets, Inc., Code CC.

- De Pere Cabinets, Inc., Code PJB.

- MasterBrand/HomeCrest Cabinetry, Code HA.

- Kitchen Kompact, Inc., Code I.

- Republic/Legacy Cabinets Inc., Code LE.

- Prestige Acquisition Corp., Code PI.

- Republic Industries, Inc., Code RI.

- Rosebud Manufacturing Co., Code RK.

- Armstrong Cabinet Products, Code H.

- Eurocraft, Code EUC.

- Texwood Industries, LP, Code QJ.

- KraftMaid Cabinetry, Inc., Code GA.

You can get plenty more kitchen cabinet ideas in the big kitchen sections of your local department stores. But why not save time by starting at http://www.anekitchencabinets.com/

Copyright 2006 Annie Endwhistle. All rights reserved.

Annie Endwhistle's new website ANE Kitchen Cabinets makes it easy for visitors to check their options, find example design, and get help locally. If you are planning to upgrade your kitchen, don't miss out on Annie's helpful site: http://www.anekitchencabinets.com/
Article Source: http://EzineArticles.com/?expert=Annie_Endwhistle

Cooking - Can We Really Trust TV Cooking?

By Michael Russell

Cooking seems to have developed into a major way of life rather than something that was necessary if we were going to receive sustenance to get us through our days. We look at television programs and see that almost every type of cooking is demonstrated - sometimes ad nauseam - to us, the ever watching viewing audiences. Let us look at what television cooking does for us and how it compares with the every day variety.

We see that all forms of cooking are portrayed as simply something we all could do in the blink of an eye. The need to really look at what is involved becomes very necessary, as we will see. Well dressed young men and women demonstrate their expertise, some showing us a small portion of meat garnished with a couple of vegetables which have been lovingly cooked and prepared. It is evident that their presentations are not geared for the husband, wife and three kids brigade. And if an honest observation is to be made, offering that meal would be looked at with a degree of consternation if only to think: is this all that's going to be served? What would you think if a builder, home from an extremely hard day on the site, was offered this miniscule treat for his evening repast? Expletives will be understandably left out here.

The thought of meat and three veg takes a completely different meaning when we look at how our television gourmets prepare their brand of "home cooking".

Let's first look at the ingredients they use. It immediately comes to mind that the range of sauces that are used in these culinary presentations would far outweigh anything mere mortals would have in their larders or refrigerators. Understandably, the budgets that are given to these food designers completely exceed any reasonable household budget.

It is fair to say that cooking and food in general, is all a matter of taste. How food is cooked is of great concern to the person who does like only the "meat and two veg". On that note, take an item of cooking that is commonplace now - garlic - this is used in almost every savoury dish we can imagine, with the possible exception of fish and chips.

Yet it isn't such a long time ago that many people would cringe at the thought of this item being included in any culinary offering - particularly in the British Isles. However, times change and so do tastes and the way we look at cooking certainly has changed over the last 20 years.

Although this is the case, it is to be hoped that the producers of these cooking extravaganzas will come down to earth and look at what "mere mortals" have in their kitchens. Utensils, valued at thousands of dollars, are not the order of the day. Nor are the different types of ingredients used in the dishes we are instructed how to cook.

Television cooking - indeed all cooking, is interesting and informative. We have to eat, so why not learn how to cook something a little more than the Sunday roast. It is after all entertainment and we need to see something pleasant as well as eat something pleasant.

Michael Russell

Your Independent guide to Cooking

Article Source: http://EzineArticles.com/?expert=Michael_Russell

Using Fresh Herbs In A Variety of Ways

by Mary Hanna

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it. Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad.

The combinations are endless and the outcome delicious. Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from “creeping” all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of Saran Wrap, place the butter in the middle roll the saran wrap up to form a “log” out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the “log”. (Hints for “log” butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination - be creative.

I learned a trick a long time ago using basil, lemon and avocados to create an instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy planting.

Copyright © 2006 Mary Hanna All Rights Reserved. About the Author: Mary Hanna is an aspiring herbalist who lives in Central Florida. This allows her to grow gardens inside and outside year round. She has published other articles on Gardening, Cruising and Cooking.

Visit her websites at http://www.GardeningHerb.com ;

http://www.ContainerGardeningSecrets.com, and

http://www.CruiseTravelDirectory.com or

contact her at mary@gardeninglandscapingtips.com

This article comes from High Quality Article Database For Ezine Publishers and Webmasters -

365Articles.comhttp://www.365articles.com/

Add A Gourmet Taste With Cilantro

by Lee Dobbins

Cilantro is a common ingredient in salsa and Mexican dishes but did you know it dates as far back as the ancient Egyptians? Coriander seeds which stem from the same plant as cilantro have been found in Egyptian tombs and writings involving coriander can be seen in Sanskrit which dates from around 1500 BC.

Cilantro is a versatile herb that is commonly used in salsas, dips, dressings and sauces. This aromatic, citrus flavored herb is a member of the carrot family and can be used dried or fresh. The seeds from this herb are harvested and dried and are known as coriander. The green stems and leaves are the herb known as cilantro. Cilantro is sometimes sold in the grocery store as something else and if you can't find it in your supermarket try looking for Mexican parsley. Since cilantro is commonly used in Mexico and Mexican cooking, it is often called Mexican parsley but it is good in other types of cooking as well and you can even find Chinese recipes calling for Chinese parsley which is the same as cilantro.

When looking for cilantro in your supermarket look for nice fresh bunches much like bunches of parsley. In fact, you will probably find it right next to the parsley in the produce section. Don't purchase the parsley by mistake though because it is not the same thing! You can easily tell the difference between cilantro and parsley by inspecting at the leaves and smelling the herb. The leaves of cilantro are wider than parsley and cilantro's scent is very aromatic.

Cooking with fresh cilantro is a great way to make gourmet foods and the longer you keep your bunch of cilantro fresh the better! When you bring cilantro home from the supermarket put the bunch in a glass of water like a bouquet with only the stems submerged. Loosely cover the green leaves with a plastic bag which will help keep your cilantro fresh. When cooking with cilantro, remember, it is best when you crush the tender leaves with a mortar and pestle. This helps to release the full bodied flavor. Always add the cilantro towards the end of cooking. The delicate nature of cilantro does not hold up to heat so waiting until the very end will insure the best taste from the versatile and aromatic herb.

About the author: Lee Dobbins writes for http://www.online-gourmet-foods.com/ where you can learn more about gourmet eating

Is it Cilantro, Mexican Parsley, or Coriander?

By Shauna Hanus

When thumbing through cookbooks you will often times run across recipes calling for cilantro, Mexican parsley and sometimes even coriander. Have you ever wondered what they are? Are they all the same? The answer is yes they are all the same.

Cilantro is a pungent delightfully citrusy herb that resembles parsley in appearance. This bright green herb comes from the coriander plant. The leaves and stems are used to make cilantro and the seeds are dried and ground to make the bottled spice coriander. You will often times find cilantro in the produce section of your grocery store tied in bundles much the same way as parsley. The leaves are slightly larger than parsley leaves and the aroma is much more aromatic. Common uses for cilantro are in dips, salsas, salad dressings and sauces. You can even find it in some Chinese recipes being referred to as Chinese parsley. If you are looking for a way to use cilantro for dinner tonight there is a quick and easy salsa solution where cilantro, Mexican parsley, or coriander is your primary spice. Mix in a small bowl chopped and seeded tomatoes, chopped onion, chopped peppers (heat level of your choosing), and cilantro. This makes a refreshing light Pico de Gallo type salsa that is great as a salad topper or dip for tortilla chips.

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 and packed with tips

http://www.gourmayeats.com/

Gourmet Coffee Beans

By Hans Dekker

You can be a coffee lover without knowing much about coffee beans, but learning a little bit about the different types of coffee can help you get the perfect cup every time. There are many types of gourmet coffee beans. The way they have been grown in processed has a huge effect on their taste. Here's a little bit of information for getting the best from your gourmet coffee beans.

Coffee is a common agricultural product of many tropical countries. There are two main species of coffee plant – Arabica and Robusta. Gourmet coffee beans are mostly Arabica because of their superior flavor and smoothness. Many blends, however, include Robusta coffee beans to give an edge to the coffee.

After the coffee is picked, it must be roasted. Roasting makes the green coffee beans expand in size and changes their color to a light to dark brown. Lighter roasts reveal more of the flavor of gourmet coffee beans, while darker roasts take on the flavor of the roasting process itself. After roasting the coffee should be kept in vacuum packed containers to minimize flavor loss.

Gourmet coffee beans must be ground to the correct fineness to bring out the most taste. Generally speaking, a fine grind will result in a full-bodied cup of coffee, but coarse grinds are used when making coffee with coarse filters like the French cafetiere.

Once the coffee has been ground, there are many ways to brew a cup of coffee. No matter whether you prefer espresso, drip, perked, or pressed, you need to start with high-quality gourmet coffee beans to get a good cup of coffee.

You can buy gourmet coffee beans in many types of blends. Most blends are a mixture of dark and light roast coffee beans and can be ground to suit the type of coffee maker you use. Freshness is important when making good-quality coffee. Fresh ground coffee beans will give you the best tasting cup of coffee.

Hans is author of the Coffee Specials and Gourmet Basket section at

http://www.steaks-guide.com/

Article Source: http://EzineArticles.com/?expert=Hans_Dekker

Amuse-Bouche

Find Out About This Hot Trend In Entertaining

By Geoffrey Cook

Amuse-bouche is becoming the hottest trend in foods and entertaining. If you enjoy offering your guests interesting fare that always gets raves you should consider learning about the
seduction of amuse-bouche.

WHAT IS AMUSE-BOUCHE?

The word amuse-bouche is a french expression, literally translated "mouth-amuser". And no wonder - amuse-bouche are snappy, single bite creations which combine intense taste sensations in an artistic form.

Amuse-bouche is different from your typical hors d'oeuvres. It is most often offered when guests are seated at the table. Amuse-bouche not only offers guests something to taste while waiting for the dinner, but also sets the 'flavor' of the evening. The amuse-bouche should compliment the dinner as well as give guests a sample of the quality of the meal to come.

WHAT CAN I MAKE FOR AMUSE-BOUCHE?

Amuse-bouche concentrates on flavor; often combining simple, intense flavors alongside rich, multi-faceted ones. The focus is on savoring and appreciating the full flavor of a single bite; much as you savor the intensity of a shot rather than having a full cup.

The amuse-bouche can be a combination of bite size, single ingredient bites arranged artfully on a plate or a combination of flavors offered as one serving on a Chinese spoon. You may also choose a rich, flavorful soup (such as vichyssoise) presented in a shot glass along with a spoon.

The key to a good amuse-bouche is quality ingredients. Whether you're offering simple mandarin slices alongside a savory salmon mousse or a skewered shrimp with a complex marinade, you will want to use the highest quality and most decadent ingredients you can obtain.

PRESENTATION

Second only to quality ingredients and full flavor is presentation. Amuse-bouche follows the French tradition of artistic presentation. Find amuse-bouche ideas online and take note of the visual presentation. While not complex, the resulting impression is one of style and attention to details. Garnish sparingly and preferably use a simple white plate for optimum presence.

If you are so inclined you may wish to entertain your guests with a variety of amuse-bouche at an evening gathering rather than simply a prelude to a sit down dinner.

You may also choose to compliment your amuse-bouche with a well chosen wine. Some recipes will indicate a suitable wine or you can base your selection on the dominating flavor of the amuse-bouche.

There are several fine recipe books to guide you as you begin exploring the pleasures of amuse-bouche, but let your creative spirit shine as you take inspiration from the simple pleasures
of flavor and entertaining and create your own unique 'mouth-amusers' for your guests.

About the author:
You too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to http://www.free-recipe-books.com

Salad Extravaganza

Getting Your Recommended Daily Allowance Of Vegetables

by Darren McLaughlin

If you have been paying attention to the news, you should already know about the recent changes made to American RDA's. (Recommended Daily Allowances)

These recommendations are a general guideline to aid in a healthy diet for the entire population. The most notable change is eating more fruits and vegetables, preferably in their whole form. According to the new guidelines, Americans should eat at least 5 servings of fruits or vegetables, although 9 servings is even better. Five to Nine servings a day of fruits and veggies may sound hard to do, but there is a solution. This solution is called a salad. Salads can be and are very versatile and can be served as prelude to dinner, as a side dish or even as an
entree.

Salads aren't just lettuce anymore.

Here are some suggestions to add texture and flavor to your salads:

* Baby Spinach or other type of lettuce. This will instantly add some variation from the typical Iceburg lettuce alad. It also adds colors, as some lettuces are deep purple and rich green, they have different tastes and textures as well.

* Cherry Tomatos. These bite size tomatoes are perfect for salads. There is no slicing and dicing required, just rinse off and toss on.

* Olives. Both black and green olives add tang to an ordinary salad. At about 10 calories each, they add flavor without a lot of guilt.

* Cucumbers. Sliced or diced, cucumbers are another great topping for salads. One half cup of cucumbers is only 8 calories, so feel free to load up!

* Bean Sprouts. These give a great chinese flair to a salad. Also very low in
calories.

* Other fresh vegetables such as carrots, cucumbers, peas, beans, mushrooms and fresh peppers adds variety and taste to any salad. Top with all of your favorites.

* Nuts. Consider adding chopped walnuts, soy nuts, almonds or peanuts for a healthy crunch to your next salad. Nuts help to lower holesterol and provide Omega-3 fatty acids that aid your circulatory system.

* Fruits. Add sliced apples, pineapple, mandarin oranges, strawberries, grapes, melon, or all of the above for a salad that is sweet to eat. If you can eat pineapple on a pizza, you can surely eat it atop a fresh salad. This is a refreshing twist on the "traditional" salad and enjoyable in the summer months. Top with a sweet salad dressing, for a perfect eld of fruit and vegetables.

* Seasonings. You can add flavor easily with fresh ground pepper, herbs, or any number of salt free seasonings. Some specialty type stores may offering salad seasoning blends that are worth trying. Keep in mind that not all salad toppings are created equal. Topping your salads with some items can quickly make it not so healthy. You'll want to avoid deep fried chicken filets. Granted, it is chicken.. but it's cooked in a deep fryer. Instead choose a boneless, skinless breast version. This will reduce the overall number of calories you consume. Drowning your salad in creamy buttermilk based dressings will also add extra calories. If available, choose a wine and vinegar. Bacon Bits are another bad choice for topping your otherwise healthy salad. Bacon is very high in sodium and fat, and doesn't add any nutritional value, other than taste. I hope these tips will help you eat your recommended daily
allowance of fruits and vegetables.

About the author:
Please visit the Fitness Information
Center for more information on Fitness and Free Weight
Loss Plans