Archive for the 'Gourmets + Gourmands' Category

Thanksgiving Chutney Recipe

Wednesday, October 29th, 2008
Not sure what to serve this Thanksgiving. This cranberry chutney recipe is great to serve with turkey leftovers on sandwiches or year round but it makes a great addition to any Thanksgiving dinner menu.
Ingredients
  • 1 Granny Smith apple
  • 1 medium lemon
  • 1 cup orange juice
  • 3 cups fresh cranberries
  • 3 tbs white wine vinegar
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne
Steps
  • Halve and core the apple (peeled first, if you prefer) and dice it into small pieces, about 1 1/2 cups.
  • Pare 10 or so thin strips of peel from the lemon with a zester or paring knife, then trim off the ends and cut the lemon lengthwise into quarters. Cut each quarter into thin (1/4-inch) triangles.
  • Pour the orange juice and cranberries into a sturdy 2 or 3-quart saucepan and set over medium-high heat.
  • Add the apple and lemon pieces, the strips of lemon peel, vinegar, and seasonings, and stir all together. Cover the pan and bring to the boil over high heat.
  • Stir the ingredients, reduce the heat to medium, and cook covered for about 5 minutes, until all the cranberries have burst.
  • Uncover the pan, reduce the heat, and simmer for another 4 or 5 minutes, until the chutney is thick. Taste and stir in small amounts more vinegar, sugar, salt, or cayenne, as you like.
  • Cool to room temperature before serving. The chutney will keep in the refrigerator several weeks, or longer if you freeze it.

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Cheese

Saturday, June 14th, 2008

Legend has it that an unknown Arab nomad accidentally discovered cheese. He embarked upon a horseback journey across the desert filled with a saddlebag of milk. When he stopped to rest, the milk had separated into curds and whey. The logical explanation to this occurrence is the functioning of rennin. The bacteria were present in the saddlebag, which was made from the stomach of a young animal.
Cheese has been a popular food for centuries and has also been mentioned in the Old Testament. Even today, inducing various types of bacteria into milk transform it to cheese. The bacteria in time works on the milk and, depending upon the different types used, specific textures and flavors of cheese are determined.
Cheese is always manufactured from milk. Milk from cattle (cows, sheep, goats) is used at all times. Cheese textures vary from hard to semi-soft, and from mildly acidic to sharp. There are hundreds of different types of cheese available. Primarily, they are classified based upon 4 factors. These include type of milk used (raw, skimmed or pasteurized) and the source of the milk (cow, goat, sheep, buffalo, horse, yak or camel). Other factors include type of bacteria or acid used and the country it is made in.
Since cheese is available in such a wide variety, it can be confusing for the consumer to decide what to buy. Stored cheese is a good travel food. It has a long shelf life and contains high fat, protein, calcium, and phosphorus. Cheese can also be eaten in various forms. These include consuming raw, cooked, cold or warm cheese preparations.

Macaroni And Cheese provides detailed information on Cheese, Macaroni And Cheese, French Cheese, String Cheese and more. Macaroni And Cheese is affiliated with Pumpkin Cheesecake.

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