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Grilling is not just for summer anymore. Such a diverse cooking method is perfect for cooking all year round. Take advantage of in-season veggies and toss them on the grill next to your burgers or steak. You have a complete meal without having to heat up the house. Great grilling takes time and practice, but follow a few steps and you will be an expert at the grill in no time. Knowing what temperature is best for certain foods is step one and then knowing what temperature your grill is running at is two.
Moroccan pots are known as tagines. This is also the name for the dish cooked in the pot, just as a casserole is cooked in a casserole dish. The tagine is a clay pot with a conical-shaped lid featuring a hole in the top of the cone to release steam. Cooking in a Moroccan clay pot is the same as using other pieces of clay cookware. These pots have the added benefit of being decorative enough for serving as well as cooking. Mastering the art of cooking with a Moroccan pot will expand your cooking capabilities.
Pickled olives are a tasty snack especially popular in both Spanish and Greek cuisine. Yet, while many people enjoy olives that they purchase in the store, they do not know how to pickle their own olives at home. Even if you are not an avid home cook, it is possible to pickle your own olives without spending an excessive amount of time or money to do so.
There are several different varieties of olives, but within those varieties, the green olives are unripe while the black olives have ripened fully. Without being pickled in brine, both green and black olives can be unpleasantly bitter rather than tangy and salty as green olives usually are or mild and almost nutty like typical black olives. You can pickle your own black olives at home, but start the process well before you expect to need them; it takes at least six weeks--and up to several months--from start to finish.
Tagine, a type of meat stew, is the national dish of Morocco, a country in the north of Africa. Chicken and prune tagine is one of the classic Moroccan tagine combinations. The method of combining sweet and savory food is typical of Moroccan dishes.
Seasoned pretzels make a wonderful addition to your party table. When you add spices to pretzels, you can adjust the flavor however you like--turn up the spice or sweeten things up. Fortunately, it's easy to season pretzels. In no time at all, you'll have a great snack.
Barbecuing is the process of cooking meat with smoke and heat. This process produces tender, succulent beef, pork, poultry and fish imbued with the smoky flavor of the wood. You need a heavy grill that will hold heat and smoke, with vents to control airflow and temperature. Choosing the wood for barbecuing is a matter of personal taste, because different woods produce different flavors. Patience and experimentation add to the barbecuing experience.
The tagine--sometimes spelled tajine--is the traditional clay cooking pot used by North African cooks to conjure up deliciously spiced, slow-cooked stews and braises. It can be used to make both tender meat dishes and fragrant vegetable concoctions. Both traditional clay and modern tagines, made from a variety of materials, share the same design--a shallow base with a tall, curved, cone-shaped lid.
Once humans learned to cure the bitter fruit, olives became an ancient delicacy. Today olive trees are grown as ornamentals as well as in commercial orchards. The process from tree to delicious treat is time consuming but well worth it.
You see all the TV chefs using olive oil, but when you get to the grocery store it can be rather confusing. There are so many different types to choose from. Should you choose an extra virgin olive oil or plain olive oil. Which type do you need for the foods you'll be preparing? Don't worry about it. You just need to keep a few things in mind.
If you're looking for an easy but delicious meal, especially for vegetarians or vegans, then mushroom sandwiches might be worth considering. The rich flavor and meaty texture of mushrooms makes them a great burger substitute, without the deservedly bad reputation that accompanies many types of veggie burgers.
Made famous by Harry's Bar in San Francisco, this dish is perfect as a light main course for lunch or as an appetizer before supper. If you're not comfortable slicing the tenderloin, ask the butcher to do it for you. For an interesting variation, try Tuna Carpaccio.
