Quantcast
 
We like you!
Sign up for one delightful email a week from Think Tasty

Roasted Red (and Other Color) Peppers at Home

by Jane Wangersky August 1st, 2014 | Cooking Basics
Cooking Basics A few years ago, roasted red pepper became the flavor of the month, and it’s stayed popular. After all, it’s spicy with a touch of sweetness, and easier on the stomach than raw red pepper, or even stir-fried or baked. The whole secret is in removing the pepper’s skin, which is the part that’s hard to digest. So how do you peel a pepper?

You don’t. The roasting process burns the skin so that you can pull it off in flakes once it cools -- but gets the flesh underneath soft and mellow tasting. Don’t ask me how, but it
Read More

An easy way to get each week's content from your favorite PeKu Publications

Click Here

August’s Food Focus- Local Produce

by TT August 1st, 2014 | Recipes Recipes
As we flip the calendar and August begins, it is time to introduce this month's food focus: local produce. Starting Monday with a recipe, and continuing throughout the month, we will be sharing recipes and cooking tips for meals made with things locally sourced. Of course, all of these don't have to be the main dishes, as produce makes fine side dishes, desserts, and more. These recipes should be
Read More
Recipes

Green Bean Salad with Roasted Red Pepper Dressing

by Jane Wangersky July 31st, 2014 | Recipes, Simple Solutions
We get vegetables delivered every week, and unless I remember to check the order online and tweak it, what we get is the company’s selection of what’s in season. It usually works out pretty well even if I don’t remember to make any changes, because the produce is fresh and high quality. But every so often we end up flooded with something. At colder times of year I call it “attack of the winter vegetables”; right now it’s an onslaught of green beans. There’s nothing wrong with them, we just don’t want to eat them plain night after night.

So
Read More
Ask The Chef

What You Need to Caramelize Crème Brûlée

by Elizabeth Skipper July 30th, 2014 | Ask the Chef
I don’t own a kitchen torch to make crème brûlée. I have heard that I can use my oven’s broiler. However, I also am worried about putting the glass dishes under the broiler. Won’t the combination of glass and a broiler have bad results?

Putting glass baking dishes like Pyrex or Anchor Hocking under the broiler is definitely not recommended; the manufacturers tell you so. However, don't confuse glass with porcelain or terracotta, both of which are made of clay. Their qualities differ, and both of those can take the heat of a broiler. The predominant material of choice is
Read More

Cold Cherry Soup

by BnB Finder July 29th, 2014 | Best BnB Bites, Recipes
Best BnB Bites

Sweet soup -- that's meant to be served cold. If you've never cooled off with a dish like that on a hot summer evening, try this sweet and spicy soup made with fresh cherries, quality maple syrup, and a touch of black currant liqueur. Cherries are at their best now, at least where I live. Drawing juice from whole fresh ginger may be an uncommon process in western cooking, but it isn't difficult; you can find instructions here. The recipe comes to us from the Hawthorne Inn in Concord, Massachusetts, a

Read More