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Baked Sausage and Onions- Simply Amazing

by TT October 20th, 2014 | Main Dishes, Recipes, Tapas Monday
Recipes Almost a year ago a butcher at a local shop had offered some cooking advice to me, which I followed.  The advice was, "Bake this sausage, so that you don't lose all of the gooey cheese."  I did so and thought the sausage was fine.  However, it wasn't exciting, exhilarating, or really much more special than when I pan cook it. 

So, imagine my surprise when I decided to try that method of cooking again and found the baked sausage to be the one of the most delicious dishes we've had at a Tapas Monday in ages.  In fact, my
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Give Fish A Chance

by Jane Wangersky October 17th, 2014 | Cooking Basics Cooking Basics
While I was developing a recipe for tuna cakes this week, I realized I’d never written about fish before -- unless you count once, over three years ago, when I came up with a recipe for a sauce for it. I further realized that in the back of my mind was the idea that no one wanted to read about cooking fish -- that no one liked
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Recipes

Lemon Pepper Tuna Cakes

by Jane Wangersky October 16th, 2014 | Recipes, Simple Solutions
Canned tuna has a lowbrow reputation -- we think it's good mainly for quick lunches, especially to take to work or school, or maybe retro casseroles swimming in canned soup. But if you read Tin Fish Gourmet by Barbara-Jo McIntosh, you’ll see that tuna and other canned fish has way more potential. Here’s a simple dish I’ve been making for years; it varies according to what I’ve got in the house, but this version makes a nice end-of-summer supper.

If you like crab cakes, these are much more affordable. If you’re secretly craving something at the other end of the
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Ask The Chef

Salting Eggplant: Optional, But Often Good

by Elizabeth Skipper October 15th, 2014 | Ask the Chef
I was making eggplant parmesan for dinner the other night. I had a houseguest who was watching my preparations and was shocked to see that I didn’t salt the eggplant. I never have done that and think that mine comes out fine. Is there a reason I should add the salting step to my preparation?

Salting and draining watery vegetables like eggplant and zucchini is a time-honored technique. It's done for two reasons. One is to rid the vegetable of bitter juices, something that's not really necessary with the newer varieties. Heirloom varieties may still be improved by doing this.
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Seafood Gumbo

by BnB Finder October 14th, 2014 | Best BnB Bites, Recipes
Best BnB Bites Gumbo is much more than soup, and this gumbo is special enough for a Sunday dinner, even if you're having guests. Shrimp, crab, and oysters come together in a thick, rich, spicy base. It will take patience, especially if you've never made roux (a flour-fat base for soup or sauce), but it's worth it. Unlike the usual lard-based Cajun roux, this one uses vegetable oil, which you're more likely to have on hand. It's from the Fuquay Mineral Spring Inn and Garden Bed & Breakfast in Wake County, North Carolina, a designated landmark convenient to Raleigh and Chapel Hill.

 

 

 

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