Pickles

Salsas and Fruit Preserves

More Pickles

Dill Pickles Pickled Okra

Archive for January, 2011

Jan
30

Superbowl Spicy Oven Fries

Posted by: | Comments (0)

Hello All!  And welcome back to Food~Flavor~Fun!

A great place to find and share some great FREE recipes, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the Gourmet Essentials Shop!  I’ve added a full line of fantastic specialty food items.  Find some of the best Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate and Truffle Oils.  Check out the fruit preserves.  They come from Armenia.  The fruit is grown beneath Mount Ararat.  The place stated in the bible where Noak and his family exited the Ark to plant the first fruit trees.  That’s real food with great taste.  Put that on your toast!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Superbowl Sunday is coming up this next week.  Many of us will be having family and friends to gather together for some fun and of course FOOD!  I thought I’d share a few items that I’ll be preparing for the grazing table.  A must have on our table is chips and dips.  These two are favorites at my house.  Cream Cheese and Picante dip with Tostitos Rounds and Easy Queso and Fritos.  I’ll also have a little Country Pork Pate’ on hand maybe even a little Kaluga Caviar.  I’ll be the only one eating it so a small jar of caviar and creme fraiche and package of blini’s will do along with some red onion very thinly sliced and soaked in red wine vinegar and a jar of capers as an accompaniment.  Another couple of must haves are a veggie tray with Ranch Dressing and a relish or pickle tray with various kinds of pickles:  sweet, dill spears, bread and butter pickles and pickled green tomatoes and pickled okra.  I’ll usually get a request for Canjun’d Chicken Wings from the kids.  Another great idea is an Antipasto Platter.  If your headed to someone else’s house, how about taking along a nice snack gift basket like the Tailgate Party Time Pail.

Ok, you might want to include these Spicy Oven Fries for your Superbowl list.  They are spicy and loaded with favor.  They are great for dipping and go extremely well with any grilled or roasted meats.  Give them a try.

Spicy Oven Fries

Ingredients:

  • 3 tablespoons grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon fresh ground black pepper
  • 3 medium potatoes, peeled and cut into 1/2-inch wedges
  • cooking spray

Directions:

Preheat the oven to 400°F.  Combine the first 5 ingredients in a large plastic bag and set aside.

Coat potatoes liberally with cooking spray; place them in the plastic bag with cheese mixture.  Close the bag and shake until the potatoes are covered with the cheese mixture.  Arrange the wedges in a single layer of a baking pan coated with cooking spray.  Bake for 35 minutes until golden brown.  Serves about 4.  Enjoy!

If you’d like to receive our newsletter or catalog, please register with us.  To subscribe, sign up at the top right of this post!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Veggies and Sides
Comments (0)
Jan
23

Lemon Pound Cake

Posted by: | Comments (0)

Hello All!  And welcome back to Food~Flavor~Fun!

A great place to find and share some great FREE recipes, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the Gourmet Essentials Shop!  I’ve added a full line of fantastic specialty food items.  Find some of the best Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate and Truffle Oils.  Check out the fruit preserves.  They come from Armenia.  The fruit is grown beneath Mount Ararat.  The place stated in the bible where Noak and his family exited the Ark to plant the first fruit trees.  That’s real food with great taste.  Put that on your toast!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

With winter weather setting in, it’s time for a flavorful dessert with a little zing.  Today, I’ll be sharing a simple recipe for Lemon Pound Cake.  With the icing/glaze over the top, it is a great combination of tart and sweet.  Serve a slice with a scoop of lemon or vanilla ice cream.  To make the plate a little more fancy looking, shake some confectioners sugar over the top.  This sounded so good, I’m baking one today.

Lemon Pound Cake

Ingredients:

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 1/4 cup lemon juice
  • lemon glaze (recipe follows)

Directions:

Preheat the oven to 350°F.

Butter a 6-cup loaf pan and line with parchment or wax paper.

In a medium bowl, combine the flour, baking powder and salt.  In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter.  Add the sugar and mix.  With the mixer running at low speed, add the eggs one at a time.  Add the vanilla.

Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice to the butter mixture.  Mix until smooth.

Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry, about 60 to 70 minutes.When the cake is done, let it cool in the pan for 15 minutes.  Run a knife around the sides of the pan.  Set a wire rack on a sheet pan with raised edges to catch the glaze and turn the cake out onto the rack.  Peel off the paper.

Using a pastry brush, spread the Lemon Glaze over the top and sides of the cake and allow to soak in.  Repeat the process until all the glaze has been used up, including any glaze that has fallen into the catch pan.  Let cool to room temperature or wrap in plastic wrap and store in the refrigerator.  The cake should be served at room temperature.  Makes 8 to 10 servings.

Lemon Glaze

In a small bowl, stir together 1/3 cup lemon juice and 1/3 cup sugar or confectioners sugar until the sugar is dissolved.

Enjoy!

Categories : Drinks and Desserts
Comments (0)

Hello All!  And welcome back to Food~Flavor~Fun!

A great place to find and share some great FREE recipes, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the Gourmet Essentials Shop!  I’ve added a full line of fantastic specialty food items.  Find some of the best Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate and Truffle Oils.  Check out the fruit preserves.  They come from Armenia.  The fruit is grown beneath Mount Ararat.  The place stated in the bible where Noak and his family exited the Ark to plant the first fruit trees.  That’s real food with great taste.  Put that on your toast! 

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Alright, on to today’s post.  Here are the beginning of the year, with so many healthy resolutions still in place, I thought I’d share this tastey recipe for Pork Loin.  This is a lean, tender cut of pork.  Take advantage of that and add some great flavors around it.  The white beans are a great healthful pairing too.  This meal just yell warm and cozy.  Give it a try.  Your going to call this one a keeper!

Porchetta-Style Pork Loin and White Beans

Ingredients:

  • 3 cloves garlic, minced
  • grated zest from 2 oranges
  • 1 tablespoon fennel seeds
  • 1 1/2 tablespoons chopped fresh rosemary (split use)
  • 1 tablespoon olive oil
  • salt and fresh ground pepper to taste
  • 1 pork loin (about 2 pound and preferably with a thin layer of fat still attached)
  • 2 cans cannellini beans, drained (also called great northern or white beans)
  • juice of 1 lemon

Directions:

Preheat the oven to 450°F.

On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of the rosemary.  Chop the mix until it forms a paste.  Spoon it up and mix it in a bowl with the oil.

Season the pork loin well with salt and pepper and rub it all over with the paste.  For even more flavor, let it marinate covered in the fridge for up to 4 hours before cooking.  Place the pork loin in a roasting pan and back until a thermometer inserted into the middle reads 160°F, about 25 to 30 minutes.  Take the meat out and let it rest for 10 minutes.  Save the pan juices to spoon over the pork when served.

In a saucepan, heat the beans, lemon juice and remaining rosemary until warmed through.  Season with salt and pepper.  Slice the pork with the beans and spoon some of the juices over the meat.  Enjoy!

Oh, if you like this one, substitute lemon zest and sage instead of orange and rosemary.  That’s really good too.  It’s a two-fer.  Enjoy Both!

If you’d like to receive our newsletter or catalog, please register with us.  To subscribe, sign up at the top right of this post!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Main Courses
Comments (0)

Hello All!  And welcome back to Food~Flavor~Fun!

A great place to find and share some great FREE recipes, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the Gourmet Essentials Shop!  I’ve added a full line of fantastic specialty food items.  Find some of the best Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate and Truffle Oils.  Check out the fruit preserves.  They come from Armenia.  The fruit is grown beneath Mount Ararat.  The place stated in the bible where Noak and his family exited the Ark to plant the first fruit trees.  That’s real food with great taste.  Put that on your toast!

And  remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

I’ll continue the previous discussion and add a couple of more great recipes using whole-wheat pasta.  I’ll repeat a little of the information that I shared previously.  It is still quite relevant to this discussion as well.

This pasta has a nuttier flavor than regular pasta.  It lends itself to sauces that compliment that nutty flavor.  Don’t put plain old marinara on this pasta.  It will be a disappointment.  This pasta requires rich, creamy sauces or robust flavors.  I’m going to share a couple of additional quick and tasty ideas for you to use the dreaded whole-wheat pasta to the enjoyment of all.  The first important factor is to get good quality whole-wheat pasta.  I suggest either Rustichella d’ Abruzzo (sold at select Whole Foods Markets) or Gia Russa (sold at Central Market and select Whole Foods Markets).  In my experience it will take the longer time noted on the package directions to cook it so it is not tough.  Be patient and be sure its all the way done.

Whole-Wheat Spaghetti With Peanut Sauce and Vegetables

Ingredients:

  • 8 oz. whole-wheat spaghetti
  • 1 cup chopped green beans or asparagus
  • 1 cup julienned carrots
  • 1/2 cup bottled peanut sauce
  • tofu cubes (optional)
  • peanuts (optional)
  • cubed chicken (optional)

Directions:

Cook the spaghetti according to the package directions.  It usually takes the longer time listed to really get them done.  Reserve a few tablespoons of the pasta water.

During the final 2 minutes of cooking, add the chopped green beans or asparagus and carrots to the pot.  When the pasta and vegetables are done, immediately drain the pasta mixture and toss with the peanut sauce.  If the sauce is too thick or dry, add some of the reserved pasta water.

If desired, top with tofu cubes, peanuts or chopped chicken to add a protein.  Makes 4 servings.  Enjoy!

Whole-Wheat Pasta with Spinach, Ricotta and Basil

Ingredients:

  • 8 oz. whole-wheat pene or rigatoni according to the package directions.
  • 6 to 8 cups of baby spinach
  • 1 to 2 tablespoons of extra-virgin olive oil
  • 1/4 cup chopped fresh basil leaves
  • 1 cup ricotta cheese
  • 1 teaspoon grated lemon zest
  • 1/4 cup grated parmesan cheese (or to taste)
  • sea salt
  • fresh ground black pepper

Directions:

Boil the pasta according to the package directions.  I find it takes the longer of the times listed to really get this pasta done.  Place the baby spinach in the colander you will use to drain the pasta.   Reserve a few tablespoons of the pasta water.

Drain the pasta into the colander over the spinach.  Toss the mixture in a bowl with the olive oil and basil.  Add the ricotta cheese, lemon zest and parmesan cheese.  Mix well.

If needed, add some of the pasta water to thin the ricotta.  Season with sea salt and black pepper.  Serve immediately.  Enjoy!

If you’d like to receive our newsletter or catalog, please register with us.  To subscribe, sign up at the top right of this post!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Veggies and Sides
Comments (0)